Recipes

Simple recipes you can make at home.

Veggie Patch Nasi Goreng

~ danib@eatmystreet.net

Veggie Patch Nasi Goreng

On a recent holiday to the South Coast of NSW, we stayed at an amazing Airbnb.  It had backyard views of the river and the ocean and we had our own little island that we could paddle over to when the tide was out. The sun woke us up early every morning as it washed the whole house in bright, white sunlight. There was a local bike path out the front and a private beach out the back and we spent a lot of our time just enjoying the view and the natural “playground” of parks and beaches. There are so many great benefits for choosing an Airbnb including that you get to live in locations that might otherwise be off limits.

One of the other benefits is that you often get to have a browse through someone else’s book collection.

I have noticed that the NSW folk love their Bill Granger recipes and on my recent visit to Minnamurra I spend some of my time cooking my way through his book.

This recipe for Veggie Patch Nasi Goreng is really inspired by his own recipe for Nasi Goreng but it was re-worked so that I could use up some of the fresh produce from my own veggie patch.

I hope you like it.

Veggie Patch Nasi Goreng Recipe

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Veggie Patch Nasi Goreng Recipe

Servings 4

Ingredients

  • 2 tablespoons of vegetable oil
  • 6 spring onions finely chopped
  • 4 garlic cloves crushed
  • 1 long red chilli finely chopped
  • 1 baby cos lettuce (or 1/2 chopped cabbage is more traditional) finely chopped
  • 2 tablespoons of kecap manis
  • 2 tablespoons of soy sauce
  • 1/2 teaspoon of sugar
  • 4 cups of cooked rice
  • 4 eggs
  • 1/2 cucumber chopped
  • 1 lime cut into wedges
  • chilli sauce to serve

Recipe Notes

The lime is optional but I had a fruit bowl full of them and was definitely keen to add them to my own lunch.

Here is a photo to show you what it looks like. Sorry about the quality but I was on holiday!

The recipe is definitely improved by the addition of eggs with a runny yolk which I only managed to pull off for two of my dishes as I was cooking in an unfamiliar kitchen.

The yolk then will kind of run down into the rice dish and mix with the sauce and you will be delighted.

Happy Eating.

Dani xx

Just a couple more photos of paradise…..

Blood Orange Strawberries with Vanilla Ice-Cream & Praline Crumbs

~ danib@eatmystreet.net

FullSizeRender

My favourite thing to cook is normally something new.

I definitely have my old favourites, sometimes on non-stop rotation, but there is nothing quite like learning a new skill and making something different and wonderful. I remember this exciting feeling as a teenager when I realised if I really wanted to eat something that I had longed after (Vanilla Slice come at me) then I could just make it myself. Continue reading →

White Chocolate and Berry Cheesecake

~ danib@eatmystreet.net

White Chocolate and Berry Cheesecake

The delicious white chocolate and berry cheesecake. A lovely fresh recipe featuring beautiful berries.

A good cheesecake recipes is such a home staple here in Australia don’t you think? Perfect for to take along to a BBQ and much loved by nearly everyone.

This recipe makes quite a light and creamy cake.

I really dislike a stodgy base and so you will need to have a light hand in preparing the base to this recipe. Start by leaving some of the biscuit crumb out of the mixture and only add it in if you want your base to be a little drier. Continue reading →

Rice Bowl Genius Meal Solution

~ danib@eatmystreet.net

I don’t know about you but occasionally I have ZERO enthusiasm for cooking dinner. The problem is not just the dinner itself of course, rather it is the shopping, preparing and cleaning that goes along with every meal.

To add to the difficulty, some recipes call for such an exotic array of ingredients that every time I go to make them, there is something missing from my panty.

So this is why I have a few back up recipes that are simple, tasty and healthy and that really require very little effort.

My genius rice bowl meal solution is one of my favourite ways of ensuring there is something nutritious and simple to cook every night. It is based on a lot of really delicious Vietnamese and Korean restaurant food (think Korean Bibimbap) I have eaten and is so flexible that I cook it once a week on average. Continue reading →

Cheesy Chicken Bake

~ danib@eatmystreet.net

Cheesy Chicken Bake

“What am I going to cook tonight?” is a common refrain at my house during the term-time.

Because even though I absolutely love cooking, it gets a little tedious day in and day out, particularly when I am cooking for a  fussy and often un-appreciative audience.

I am not really into meal planning, but I have determined this year to have a good list of reliable, nutritious and easy to cook meals that are simple to pull together from some pretty basic ingredients.

First up, this cheesy chicken bake, the basis of which was passed on to me by a friend may moons ago.

Thanks Bek.

Cheesy Chicken Bake

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Cheesy Chicken Bake

Cheesy chicken bake with rice and hidden vegetables. Perfect to feed your family.

Course Main Course
Cuisine Australian
Keyword Chicken
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

Ingredients

  • 50 grams of butter
  • 1 onion diced
  • 2 rashers of bacon diced
  • 1/2 a red capsicum diced
  • 1 stick of celery diced
  • 1/4 cup of plain flour
  • 2 1/2 cups of milk
  • 500 grams of chicken mince
  • 3 cups of cooked rice
  • 1 cup of grated cheddar cheese
  • 1/2 cup of grated parmesan cheese
  • 1/2 cup of frozen corn
  • 1 stock cube
  • 1/4 cup of water

Instructions

Instructions

  1. Preheat your own to 180 degrees celsius and grease a ten cup capacity casserole dish.
  2. Heat the butter in a large pan and gently cook the onion for a minute or two before adding the garlic, bacon and chicken mince. Cook over a moderate heat until it starts to crisp. 3-4 minutes.
  3. Stir in the flour and gently cook  for 1 minute, stirring.
  4. Gradually add the milk, stirring constantly until the sauce thickens.
  5. Add in the frozen corn, crumbled stock cube and extra water and cook for 2-3 minutes.
  6. Place the cooked rice in layer at the bottom of the baking dish. Pour over the chicken mixture and smooth the surface.
  7. Sprinkle with cheddar and parmesan.
  8. Bake for 25 minutes until bubbling and warmed through.

Recipe Video

Recipe Notes

What do you think?

Simple to cook and with a few varieties of hidden vegetables.

Plus sprinkling cheese on top is generally a sure-fire way to win over little tummies.

Hints for the perfect bake

Be sure to gently cook out the flour without burning it on the bottom. You will want a moderate heat for this and you will also have to pay attention. Some crunchy bits on the bottom will add flavour but charcoal will not!

You will also need to stir carefully when you add in the liquids, waiting for it to just come to a bubble and thicken slightly. Keep stirring during this bit and you will be lump free.

You can see from my video I used a few short cuts. Feel free to copy those or go the longer and slower method.

  • I used a stock cube in water instead of homemade vegetable stock.
  • I used pre-chopped bacon.
  • Lastly, I used pre-grated Cheddar cheese

It is term time Ok, and I have generally have three ravenous kids and two jobs and I rely on short cuts during the busy week so stop judging me.

Great.

So what simple dishes do you cook at your house to feed the crowd?

Happy Eating.

Dani xx

 

 

Gluten-free Brownie Recipe. Warning- it is so very gooey and good.

~ danib@eatmystreet.net

Gluten free brownie recipe

Gluten-free Brownie Recipe

Brownie, the Bob Dylan of the dessert world.

So why should gluten avoiders miss out on its glorious goodness?

“They shouldn’t” I hear you shout at your computer and indeed I agree.

So I present to you my gluten-free chocolate brownie recipe.

Based on a recipe from the darling of Sydney cooking Bill Granger, and presented to me by the sassy smart Collette from The Morning Drum.

I have adapted it to remove the small amount of flour that was in it and instead added in a mix of gluten-free flours.

I have chosen half coconut and half rice flour because they are complementary in the small amount of flavour they apart.

I have also used chickpea flour to quite good effect in the past. If you do decide to use Chickpea flour instead, then increase the amount to 60grams.

This gluten-free chocolate brownie recipe is ever so popular at my house.

It makes a very rich, gooey batter that is very sweet and chocolatey. It is also quick and easy to make and basically takes next to no time to prep. I have now taught both my ten-year old and thirteen year old to make it so it can’t be too hard right?

Just be patient with the cooking and be sure to pull it out of the oven before it over cooks.

I like to leave some good sized chunks of chocolate in my mix so that when I eat it I get to enjoy chunky pieces of chocolate. Choc chips will work just as well though, especially if you are serving this to a large group and want a nice even spread.

You can make it with normal flour should you be so inclined.

The kids and I tend to eat as much chocolate brownie as we can, almost straight from the oven because the melted chocolate is divine. There is always plenty left over though for a gentle reheat in the microwave the next day, or even a little afternoon tea treat with friends.

I hope you like it, I really think you will.

Gluten-free Brownie.
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Modern Australian
Ingredients
  • 1 ½ cups caster sugar
  • 80g cocoa powder
  • 25g of coconut flour
  • 30 g of rice flour
  • 1 teaspoon McKenzies baking powder
  • 4 eggs, lightly beaten
  • 200g unsalted butter, melted
  • 11/2 teaspoons vanilla extract
  • 200g dark chocolate, roughly chopped
Instructions
  1. Preheat the oven to 160ºC and great and line a 22cm square baking tin (see note).
  2. Stir together the sugar, cocoa powder, flours and baking powder in a bowl.
  3. Add in the eggs, vanilla and melted butter and stir until combined.
  4. Add in the chopped chocolate pieces and stir through gently (I dont like to chop mine too small).
  5. Pour into the tin and bake for 40-45 minutes. Leave to cool slightly in the tin, then turn out onto a wire rack.
  6. Enjoy.

Note

I like to make my chocolate brownie in nice, deep brownie tin. If you want to serve this to a large group though, you might like to go for a longer, flatter tin and then recreate the cooking time a little.

Everton love to cook have a great selection of tins in both sizes.

Happy Eating.

Dani xx

Love chocolate?

Me too.

You might like to see my white chocolate cake recipe, or my best ever mud cake recipe. 

Chilli Pork with Green Beans Recipe

~ danib@eatmystreet.net

Chilli Pork with Green Beans Recipe

Ooo, I love this recipe for chilli pork with green beans.

Not too porky and with a big, punchy flavour you can make it even spicier by adding in a little extra red chilli.

It makes great use of fresh, crunchy green beans by steering well clear of that soggy, dull, boiled bean problem.

Gluten free friends, you will want to be sure to use gluten-free soy sauce and gluten-free hoisin (use the Ayam brand).

Chilli Pork with Green Beans

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Course Main Course
Cuisine Modern Australian
Keyword beans, pork, pork and rice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Ingredients

  • 220 grams of green beans topped and tailed.
  • 1.5 tablespoons of vegetable oil or olive oil
  • 250 grams of mixed pork
  • 4 tablespoons of soy sauce
  • 2 teaspoons of rice wine
  • 1 teaspoons of caster sugar
  • 2 teaspoons of sesame oil
  • 1/2 a red chilli diced
  • 4 garlic cloves finely chopped
  • 1 small knob of ginger finely chopped
  • 2 spring onions chopped.
  • 2 tablespoon of hoisin sauce
  • sesame seeds to garnish toasted if you like
  • 1 lime cut in wedges to serve
  • 2 cups of rice

Instructions

Method

  1. Cook the rice according to packet directions.
  2. Boil the beans for 4 minutes until cooked through and then set aside to drain. Freshen them with some ice cold water if you accidentally over did the cooking.
  3. In a large heavy based saucepan add in half your oil and turn the heat to medium high.
  4. Add in the pork mince and cook through until it starts to brown.
  5. Stir through your soy sauce, rice wine vinegar and castor sugar and turn off the heat.
  6. Heat the remaining oil in another pan. Tip in your garlic, ginger, chilli and spring onions and cook through gently until they start to release their flavour and the garlic is softened. (2 minutes)
  7. Tip in the beans and then the mince.
  8. Add in the hoisin sauce and stir thoroughly.
  9. Sprinkle over the sesame seeds and on a bed of rice and with a wedge of fresh lime

Recipe Video

Chilli Pork with Green Beans Recipe

Ingredients

220 grams of green beans, topped and tailed.

1.5 tablespoons of vegetable oil (or olive oil)

250 grams of mixed pork

4 tablespoons of soy sauce

2 teaspoons of rice wine

1 teaspoons of caster sugar

2 teaspoons of sesame oil

1/2 a red chilli, diced

4 garlic cloves, finely chopped

1 small knob of ginger finely chopped

2 spring onions, chopped.

2 tablespoon of hoisin sauce

sesame seeds to garnish (toasted if you like)

1 lime cut in wedges to serve

2 cups of rice

Method

Cook the rice according to packet directions.

Boil the beans for 4 minutes until cooked through and then set aside to drain. Freshen them with some ice cold water if you accidentally over did the cooking.

In a large heavy based saucepan add in half your oil and turn the heat to medium high.

Add in the pork mince and cook through until it starts to brown.

Stir through your soy sauce, rice wine vinegar and castor sugar and turn off the heat.

Heat the remaining oil in another pan. Tip in your garlic, ginger, chilli and spring onions and cook through gently until they start to release their flavour and the garlic is softened. (2 minutes)

Tip in the beans and then the mince.

Add in the hoisin sauce and stir thoroughly.

Sprinkle over the sesame seeds and on a bed of rice and with a wedge of fresh lime.

You’ll love it.

Great, simple weeknight dinner sorted.

Dani

Gluten free Quiche Lorraine with Oat Crust

~ danib@eatmystreet.net

Gluten free Quiche Lorraine with Oat Crust

A Quiche Lorraine is apparently a pie from the Lorraine region of France that has eggs, cream and lardons, lately replaced with bacon for us Aussie folk. Modern varieties also include cheddar cheese which I guess makes this excellent recipe a gluten-free Quiche Lorraine with oat crust.

I don’t know much about Lorraine or Quiche to be honest but I do know that this pie is delicious. I also do know that I made it weekly for the whole of first term because my kids loved eating it and because I love it when they eat dishes full of cheese and egg.

Also, given my own desperation around lunchtime for ideas that do not contain bread, I have enjoyed a piece of this delicious pie myself on more than one occasion.

I have mixed the recipe up a bit from the traditional one handed down to me, in order to remove the 1 tablespoon of flour and to add in half a grated zucchini. Gluten free purists might also like to be sure they are using gluten-free oats.

If you would like to add that flour back in then go for it- lucky you. I have included the instructions either way.

Gluten free Quiche Lorraine

Gluten free Quiche Lorraine with Oat Crust Recipe

Crust:

Mix together

1 cup rolled oats

1 cup grated cheese   (cheddar/tasty – use good quality cheese especially if using packet grated cheese.)

Press into well greased quiche dish.

In a pan  fry off

225 grams bacon diced and fried till crisp – set aside to cool a bit and

1 cup grated cheese. 

Custard/filling:

In a large basin put

4 eggs

1 tablespoon plain flour (I simply leave this out with no trouble at all.)

Stir with whisk – it will look lumpy but that’s OK.

Then add/stir in

1 ½ cups of milk (you can use cream)

¼ teaspoon salt

Freshly ground black pepper

1/8 teaspoon nutmeg

Put alternate layers of bacon pieces and grated cheese into the rolled oats and cheese crust then carefully pour the custard mixture over. I also add in the half a grated zucchini into this layering process (never leaving it on the top of course).

Bake in 190 degrees celsius oven for 30/35 minutes until the quiche has puffed slightly and the custard is lightly firm in the centre.

If you plan to use it hot straight away – allow 5-10 minutes for the quiche to ‘settle’ after removing it from the oven.

Freezes OK – but I really think it’s best eaten about ½ an hour or so after making it!!

Good to eat hot or cold.

This is a most excellent and devious dish. It is most extremely cheesy in a rather good way.

I have included photos here of the oat crust on the bottom (image 1) and the top (image two) for your enjoyment. Gluten free Quiche Lorraine with Oat Crust

Gluten free Quiche Lorraine with Oat Crust

Happy Eating.

Dani xx

Gluten free Quiche Lorraine with Oat Crust
 
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Prep time
Cook time
Total time
 
Author:
Cuisine: Traditional Australian
Serves: 4-6
Ingredients
  • Crust:
  • 1 cup rolled oats
  • 1 cup grated cheese   (cheddar/tasty – use good quality cheese especially if using packet grated cheese.)
  • 225 grams bacon diced and fried till crisp -
  • 1 cup grated cheese
  • ½ a zucchini grated (optional)
  • Custard/filling:
  • 4 eggs
  • 1 tablespoon plain flour (I simply leave this out with no trouble at all.)
  • 1 ½ cups of milk (you can use cream)
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • ⅛ teaspoon nutmeg
Instructions
  1. Crust:
  2. Mix together in a bowl, one cup of rolled oats 1 cup grated cheese.
  3. Press into well greased quiche dish.
  4. In a pan  fry off 225 grams bacon diced and fried till crisp - set aside to cool a bit.
  5. Now make the filling by lightly whisking 4 eggs together and then adding in the flour if you are going to use it.
  6. Stir with whisk – it will look lumpy but that’s OK.
  7. Pour in the milk and season for taste.
  8. Put alternate layers of bacon pieces and grated cheese into the rolled oats and cheese crust then carefully pour the custard mixture over. I also add in the half a grated zucchini into this layering process (never leaving it on the top of course).
  9. Bake in 190 degrees celsius oven for 30/35 minutes until the quiche has puffed slightly and the custard is lightly firm in the centre.
  10. If you plan to use it hot straight away – allow 5-10 minutes for the quiche to ‘settle’ after removing it from the oven.

Looking for lunch ideas?

You might also like.

Chicken and porcini soup with lemon.

Minestrone soup from scratch. 

Roasted sweet potato soup with a touch of spice. 

A very simple Beetroot and goats cheese tart. 

 

 

 

Traditional Mars Bar Slice Recipe

~ danib@eatmystreet.net

Traditional Mars Bar Slice Recipe

I just have to put this traditional Mars Bar Slice recipe on my website, is what I decided after quite a bit of thought.

Yes, I know that everyone basically already knows how to make a mars bar slice, and that there are many and varied ways to make it including the fabulously sweet idea of covering it in chocolate as well as drenching it in mars bar.

But this recipe is mine. Rather, it belongs to my late mother-in-law and she made it so may times and has provided such detailed instructions, that it is precious to me.

Plus, I do make it at least a couple of times a year, so I will be pleased to have it sitting neatly on my website next time I want to find it.

So here it is, the simply delicious version of a Traditional Mars Bar Slice Recipe.

And no, I don’t believe adding extra chocolate to the top because you can’t improve on perfection folks.

Dani

Mars Bar Slice
 
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Author:
Ingredients
  • 3 Mars Bars
  • 90grams of butter
  • 3 cups of Rice Bubbles
Instructions
  1. Place butter and mars bars in a large saucepan and melt together over very low heat.
  2. When the butter is close to being melted break up the mars bars with a spoon and start to stir a bit. Continue to "mash" and stir until it is all melted- then continue stirring until the mixture is a completely even consistency and all the same colour.
  3. Stir in the rice bubbles until it is all combined.
  4. Press it into a slice tin.
  5. Refrigerate (it sets pretty easily). Allow 1 hour minimum.
  6. Take the tin our of the fridge and allow it to come up to room temperature so that you can cut it without shattering.
  7. Keep in a jar or tin in the fridge until it is all eaten!!

Traditional Mars Bar Slice Recipe

Love Chocolate?

You might also enjoy.

Creme de Menthe Pie Recipe

Salted Caramel Slice

Overnight oats with grated apple

~ danib@eatmystreet.net

Overnight Oats with grated apple and blueberryOvernight oats with grated apple and blueberries

I am always looking for something different to eat for breakfast seeing as I no longer eat bread and so toast and jam is off-limits to me.

How I miss my toast and jam.

Most morning consist of the same thing, my favourite gluten-free muesli in a bowl with some extra seed and nuts added. Occasionally I will eat an egg (hello holidays) and in winter I opt for porridge.

My own homemade almond and honey muesli is also a bit of a favourite ( I added cocoa powder this time around yum!) but tends to get forgotten once the jar is empty and I get busy at term time.

So when I was offered a beautiful bowl of overnight oats with grated apple earlier in the year while camping, I was pleased to have discovered something simple, new and good.

Here is my own version of the recipe for overnight oats with grated apple. It is very easy to make although you need to leave time for the oats to soak, preferably overnight.

You will see I have jazzed my recipe up a little bit some berries and orange segments to serve. Feel free to add whatever you love or whatever happens to be in season.

Overnight oats with grated apple

Overnight oats with grated apple

2 cups of rolled oats

2 cups of milk

1 teaspoon of mixed spice

vanilla

Mix all the ingredients together in a bowl.

Cover and leave it in the fridge overnight.

In the morning, add 1 tablespoon of maple syrup and 1 freshly grated apple. Stir through.

Scatter over some toasted almonds, hazelnuts, pepitas and coconut flakes- 2 handfuls should do it.

Serve with a big dollop of yoghurt on top and some fresh fruit.

Enjoy

Notes

To make this recipe dairy free you can use almond milk or coconut milk. You might also like to purchase gluten-free oats if you are looking for a truly gf recipe.

Overnight oats with grated apple
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Modern Australian
Serves: 4-6
Ingredients
  • 2 cups of rolled oats
  • 2 cups of milk
  • 1 teaspoon of mixed spice
  • vanilla
  • 1 tablespoon of maple syrup
  • 1 apple, grated
  • 2 generous handfuls of nuts, seeds and coconut flakes.
  • Fresh berries to serve or an orange peeled and cut into segments.
Instructions
  1. Mix all the ingredients together in a bowl.
  2. Cover and leave it in the fridge overnight.
  3. In the morning, add 1 tablespoon of maple syrup and 1 freshly grated apple. Stir through.
  4. Scatter over some toasted almonds, hazelnuts, pepitas and coconut flakes- 2 handfuls should do it.
  5. Serve with a big dollop of yoghurt on top and some fresh fruit.

 

 

Are you looking for some other great breakfast recipes?

Then how about your try one of these.

Home-made almond and honey muesli recipe.

Home-made waffles.

French toast with hazelnut coffee cream.

Dutch pancakes recipe.

Cooking with Oats

Home-made quiche recipe with an oat crust.

Home-made nut bar recipe. 

Boozy Baked Pears with Almond

~ danib@eatmystreet.net

Boozy Baked Pears with Almondboozy baked pears with almond

These beautiful baked pears make for a delicious brunch or dessert dish and are a great way for you to use up Australian pears that are so plentiful at the moment.

This recipe received 5 stars at my house- one from each member of the household.

Delicious and nutritious it is also very easy to make (just 6 ingredients) and the end results is really special.

If you don’t have a mortar and pestle you can use a food processor or even your knife, but there is something very pleasant about the texture that is achieved with a mortar and pestle.

Plus smashing almonds is great therapy!Australian pears

Boozy Baked Pears with Crunchy Almond Butterbaked pears with almond

Pour over the wine, throw in a cinnamon stick and bake at 180 degrees celsius  for half an hour.

Serve hot or cold with a little pouring cream, or just on their own.

Enjoy.

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Boozy Baked Pears with Almond

A delicious, simple and healthy dessert of baked apples stuffed with crunchy homemade almond butter. 

Course Dessert
Cuisine Modern Australian
Keyword Baked Apples
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 serves

Ingredients

Ingredients

  • 4 big pears halved and cored
  • 1/2 cup of chopped almonds
  • 2 tablespoon of butter melted
  • 2 drops of almond extract you can use vanilla if you prefer
  • 3/4 cup of white wine

Instructions

Instructions

  1. Pour the almonds into a mortar and pestle and crush until you have a bread crumb consistency. Don't worry if there are still a few larger pieces, these will be delicious later. Alternatively you can blitz these in a blender.
  2. Mix in the butter and extract and continue to crush until you get an even paste consistency and all the butter is mixed through.
  3. Lay the pears in a baking dish and then scoop the nut mixture into the pear cavity.
  4. Pour over the wine and bake at 180 degrees celsius for half an hour.

Recipe Video

 

 

Like cooking with fruit?

You might also like

Almond cherry cake recipe.

Dutch apple cake recipe.