Savoury

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

 

 

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
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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. 

 

 

 

Warm lentil and radish salad

~ danib@eatmystreet.net

Warm lentil and radish salad

I am always trying to find new ways to incorporate seeds, legumes and grains into my diet as I have never really have a lot of them in my cooking repertoire.

For nearly a year my husband and I ate a strict Mediterranean diet due to a health scare that he had. When a heart specialist recommends a certain diet you don’t really tend to mess around.

It was a very delicious and satisfying way to eat and we had to focus a lot more on eating fish and using nuts, cheese and lean protein in place of red meat. My husband did not eat ice-cream for nearly a year, but once he eventually cracked that first bowl of ice-y creaminess again, it was all over.

Years later I am still on that learning curve of eating more vegetables and adding in legumes, beans and seeds. This lentil recipe is a lovely way to do just that and came about courtesy of some garden fresh radishes from a friend. I also used the remaining radishes to make a mixed vegetable pickle with bay leaves, garlic and peppercorns. This was a direct copy of a delicious jar of pickles I bought from an Italian couple at the Park Orchards markets. Perfect on rice, pasta or in salads it would even lend a lovely tangy crunch to salads.

When the veggie patch gifts you such delicious crunchy morsels, you have to make the most of it.

The star of this salad, apart from the radish itself, is the lovely dressing with maple syrup and tamari.

Enjoy.

Warm lentil and radish salad
 
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Ingredients
  • 2 red radishes, trimmed and thinly-sliced
  • 10 cherry tomatoes, halved
  • 1 tablespoon tamari
  • 1 tablespoon Dijon mustard
  • Dash of maple syrup
  • ¼ teaspoon sea salt, or more to taste
  • 1 cup puy/ green lentils, cooked
  • 2-3 cups of water
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • ½ a red onion, finely diced
  • 1 stick of celery
Instructions
  1. In a medium saucepan, cover the lentils with 2 inches of water and bring to a boil. Add ½ teaspoon of salt. Simmer the lentils over low heat, stirring occasionally, until tender, about 25 minutes. Drain and transfer to a bowl.
  2. Heat the olive oil in the saucepan.
  3. Add the red onion and cook over mild-moderate heat until softened, about 5 minutes. Stir in chopped celery and cook gently for another two minutes. Add the cooked lentils and remove from the heat.
  4. Finely slice your radishes and cut your cherry tomatoes in half and add the to the lentils.
  5. Mix your tamari, mustard and maple syrup to make a dressing and pour this over your lentil salad. Mix well and season to taste.

Happy Eating.

Dani xx

 

Cheese Biscuit recipe. Just like Grandma used to make.

~ danib@eatmystreet.net

Cheese Biscuit recipe with cayenne & poppy seeds.Vintage Cheese Biscuit recipe with cayenne

The recipe for these “Cheese biscuits”come to me via my husbands mother. We were very fortunate to inherit a bag full of old, loose, handwritten recipes as well as a long list of my mother-in-laws own family recipes.

A lot of the recipes have very basic instructions and I assume this is because they were so familiar to the maker that they never really required any complicated notes. For generations recipes were handed down this way, by cooking in the kitchen together and passing on all the secrets and tips through the process of cooking together, rather than through the written word.

I have quite a few recipes that I learned this way and maybe you do too.

But back to the cheese biscuit recipe. They came with a note to mix together, roll flat and bake in the oven. Through trial and error I have elaborated on those instructions and I have also added in my own extra ingredient, poppy seeds.

These biscuits are surprisingly very tasty and with the addition of cayenne pepper are probably more to the preference of adults, although my children did enjoy eating them too.

I have tested this recipe out on some friends with great success.

The mix creates a cheesy, fully flavoured biscuit with a little crunch and more lightness than you would expect. Serve them with a good cheese and a slice of crunchy pear, or cut them into small squares to add to a cheese plate.Cheese Biscuit recipe

Or just eat simply on their own, they are a little addictive.

I hope you will like it too.

Cheese Biscuits
 
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Prep time
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Author:
Serves: 12-14
Ingredients
  • 1 cup of S.R. Flour
  • 5 tablespoons of grated cheese
  • 1 tablespoon of butter, melted.
  • ½ teaspoon of salt
  • 1 tablespoons of poppy seeds
  • 1 tablespoon of sesame seeds
  • a large pinch of cayenne pepper
  • 4-6 tablespoons of cold water
Instructions
  1. Preheat your oven to 200 degrees celsius.
  2. Add all the SR flour, cayenne, poppy seeds,salt and cheese to a mixing bowl and stir to mix.
  3. Pour in the melted butter and slowly add in the cold water until the mixture starts to come together. Use a butter knife to pull it together as you slowly add the water.
  4. When the mixture has come together, roll it into little balls.
  5. Get a baking tray and cover it with baking paper.
  6. Add the cheese balls to the tray and squish them flat.
  7. Use a rolling pin to roll them flatter still.
  8. Put them in the oven and bake for 15-20 minutes but keep an eye on it as you want them to cook through, but not burn. They should be nicely brown and crisp.
  9. Enjoy on their own or as part of a cheese platter.
Notes
Use as much cayenne pepper as your heart desires, but start out with just a little bit as you do not want the flavour to overwhelm.

I plan to experiment with cutting these biscuits into flat squares too.

Cheese Biscuit recipeI enjoyed using the “cayenne pepper” which is not really an ingredient that I use much in my kitchen. You can add as little or as much as you like. I get more lavish with the cayenne each time I make them but I do keep in mind that my kids will probably complain if there is too much of it.Cheese Biscuit recipe

I really love discovering traditional recipes that have truly withstood the test of time. Do you have a favourite recipe handed down through the generations in your family? I’d love to hear about it.

Happy Cooking.

Dani xx

I think I am finally ready to admit that Christmas is on the way. For me that means I first had to deal three birthday parties for my children, in four weeks. Now that is over, I am finally feeling a little excited about the festive season.

To that end, I just had to share with you the beautiful Christmas range from another affiliate, Williams Sonoma. You can order online and if you spend over $99, shipping is free.

Do you have your Christmas plans sorted yet? I am looking forward to decorating our new house and enjoying our nightly hot chocolate bar tradition.

More on that soon.

Dani

 

Beetroot and Goats Cheese Tart Recipe

~ danib@eatmystreet.net

Beetroot and Goats Cheese Tart

It’s important to have shared interests with your kids don’t you think? I recently read the story of a Mum who pretended to enjoy film for all of her daughter’s teenage years so that there was something they could enjoy doing together. At the right time and moment, this “shared love” of film led to a conversation that was fundamental to her daughters future and wellbeing. How perfect.

My daughter and I share a love of cooking. We also both enjoy watching cooking shows and the worst/best of the lot would have to be the UK’s “Come Dine with Me.” Ordinary people invite three strangers to their house for a home cooked meal and they then alternate the hosting duties with the others in the group. Guests also have to rank the meal at the end of the night, often with hilarious results.

I love watching people cook in such ordinary kitchens and under such strange circumstances. The quality of the cooking varies but I’m always surprised by the calm composure of the home cooks/ hosts. It also occasionally throws ideas my way for things I might like to try to make at home.

This Beetroot and Goats Cheese Tart is one such recipe. I saw it on the show then attempted to recreate it from memory in my kitchen and I pretty much loved it.Beetroot and goats cheese tart recipe

Long time readers will know the importance I place on healthy dinners that my kids will actually enjoy eating and so you will be pleased to know that this dish came under that heading! Yay!

Plus, my version of it is so plain and simple that there is really no excuse not to make it. It is a little rustic and very tasty so it comes firmly into the home cooking category. I am sure it would not complain about being invited on a picnic too.

I hope you like it.

I use store bought beetroot and store bough puff pastry. Feel free to pimp it up with fresh beetroot  and homemade pastry if you would like. Sometimes it is nice to take the long road and sometimes the short.

Here it is, my simple Beetroot and Goats Cheese Tart.

Beetroot & Goats Cheese Tart
 
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Author:
Ingredients
  • 4 balls of beetroot, grated
  • 1 tablespoon of olive oil
  • 30 g of unsalted butter
  • 2 red onions, sliced
  • 60 ml of balsamic vinegar
  • 1 tablespoon of caster sugar
  • 150g of soft goats cheese
  • 2 eggs lightly beaten
  • 150ml of cream
  • pinch of salt
Instructions
  1. Preheat oven to 180 degrees celsius.
  2. Line a 20 cm round pie dish with baking paper and then drape over 1 sheet of puff pastry
  3. Bake for ten minutes.
  4. Heat the butter and oil in a pan until melted then add in the thinly sliced onion.
  5. Cook gently for 6-8 minutes.
  6. add beetroot, vinegar, and sugar then heat through while stirring gently.
  7. Pour the mixutre of the pastry then crumble over the cheese.
  8. Add the eggs to a jug and gently mix with a fork before pouring in the cream and a little salt. Pour this mixture into the tart base and then place in the over.
  9. Bake for 35 minutes or so.

Looking gorgeous before adding in the eggs. Isn’t the colour beautiful?

Add in the eggs and cream and we are ready to go.

Dani xx

You might also like

Great Mushroom Recipes

Minestrone Soup

What’s in Season in July

 

Cauliflower Steak Recipe with lemon and capers

~ danib@eatmystreet.net

Cauliflower Steak with lemon and capers

Cauliflower Steak Recipe with lemon and capers

I am a great cauliflower lover these days, even though when I was younger I did not really care for it.

Cauliflower is such an awesomely versatile veg and home cooks are so creative with ways to use it.

As part of my own mission to find new exciting ways to cook fresh, seasonal vegetables, I have tried cauliflower rice and these cauliflower bites (a personal favourite).

Both of them are great as a delicious way to get more veg into your life.

Last year I also made quite a bit of roasted cauliflower by simply adding it to my other roasted veg with a little olive oil and salt.

This Neil Perry recipe for “Whole roasted cauliflower with lemon and mustard” makes for a rather spectacular dish and is one of my favourites. It is also part of the inspiration for my own cauliflower steak recipe.

Cook this cauliflower steak recipe as part of a roast dinner or even as a side dish to serve with a rice bowl. I enjoyed eating this on it’s own as a pre dinner snack but that is probably just me!
Cauliflower Steak Recipe with lemon and capers

 

Cauliflower steak recipe with lemon and capers

Cauliflower Steak Recipe with lemon and capers
 
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Author:
Recipe type: Vegetables
Cuisine: Modern Australian
Serves: 4
Ingredients
  • 1 large cauliflower
  • ¼ teaspoons of salt
  • ¼ cup extra virgin olive oil
  • ¼ tsp salt
  • 2 tbsp fresh lemon juice, or to taste
  • 1 tbsp wholegrain mustard
  • 1 tbsp salted baby capers, rinsed and drained
Instructions
  1. Preheat oven to 180 degrees celsius.
  2. Grab a baking dish.
  3. Cut the cauliflower into 5 thick slices, leaving the base intact.
  4. Drizzle with olive oil and scatter salt over the top then massage the salt and oil in.
  5. Place in the oven and roast for 35 minutes until tender and browned in places.
  6. While that cooks, make the dressing.
  7. Whisk together the olive oil, lemon juice, extra salt and mustard. Stir through the capers.
  8. When the cauliflower is cooked and ready, remove from the oven and drizzle over the dressing. Serve with the extra dressing on the side.
Notes
I do not always leave the base of the cauliflower intact before I roast it. Basically it allows the veg to "hold together" and look like an actual steak, but it will taste just as delicious without the base intact.

I am sure you are going to love this Cauliflower Steak Recipe with lemon and capers. Tangy, salty  and delicious, it will help you do something different with this great, versatile vegetable.

What is your favourite way to cook cauliflower? Have you tried cauliflower rice yet, and if so, did you like it? I don’t think I’m quite convinced yet.

Happy Eating.

Danixx

As my website “grows up” I realise most of my cooking involves two things; vegetables and cake. What a lovely combination for life yes? I am particularly interested in exciting, modern ways to cook vegetables, and traditional, tried and true ways to cook cake.

Do you have a great traditional cake recipe that you would like to share?

Then send me an email. The older the recipe the better.

danib@eatmystreet.net

Or you can join me on Facebook where I look forward to hanging out with my fellow food enthusiasts.

You might also like

No new clothes for a year

Love, bread and war

Getting hygge with it. 

Nine great mushroom recipes.

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Thanks for stopping by.

Dani xx

(I’m on the left. Excellent human Poh on the right).

 

 

 

 

Roasted Eggplant Dip Recipe

~ danib@eatmystreet.net ~ 1 Comment

Roasted Eggplant Dip RecipeEggplant dip recipeI have not traditionally eaten a lot of eggplant, but after deciding to incorporate a lot more vegetables into my daily diet I have been keenly searching for recipes that feature vegetables.

Research also tells us that we tend to stick to the same small list of foods in our diet across a week, month and year and that there are nutritional benefits to breaking out a little and trying different foods. The Spice Adventuress recently shared with me that her favourite vegetable is Okra and I had to shamefully admit that I had never cooked with okra!

I also tend to get a little bored eating the same things over and over. As I explained to a girlfriend who asked me recently “what is your favourite thing to cook?”

Basically anything new.

Although, just like most Mum’s, week night cooking tends to steer toward the reliable and rehearsed recipes because life with three different aged children is just like that. Spaghetti Bolognese and chicken with rice and vegetables is on high rotation at my house and I won’t pretend otherwise.

This all leads me on my endeavour to try to cook with vegetables that I have avoided. Eggplant falls right into this category.

This Roasted Eggplant dip is a great way to get some more eggplant into your diet. It can also be used as an accompaniment to a simple rice bowl with grilled chicken.

It is quite easy to make. The eggplant will collapse in on itself when it is roasted, which I find kind of gorgeous and appealing.

You will need to let it cool a little before working with it, or if you are impatient like me, you will have to use some nifty cutlery tricks.

roasted eggplant

Roasted Eggplant Dip
 
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Author:
Serves: 6
Ingredients
  • 2 large eggplants
  • 50ml of olive oil
  • Half a lemon
  • 150ml of plain greek yoghurt
  • 2 garlic cloves, crushed
  • A pinch of ground cumin
  • Salt and pepper to season.
Instructions
  1. Preheat the oven to 190 degrees celsius
  2. Pierce the skin of the eggplant with a knife and then place them on a baking tray.
  3. Place in the oven and cook for around 45 minutes or until very soft.
  4. Remove from the oven and cut in half. Scoop out the flesh and place in a bowl. This should be very easy to do once they are completely cooked through.
  5. Heat the olive oil in a pan and add the garlic and cook very gently for 1 minute. Add the cumin and cook very gently for another 30 seconds. You want to just heat it through.
  6. Add eggplant, olive oil and garlic mixture and the juice of the lemon into a food processor and blend until smooth.
  7. Gradually add the yoghurt and then season with salt and pepper.
  8. Chill in the fridge before serving.

I sometimes add some cooked chickpeas into he mix if I have some sitting around. I then adjust with a little extra lemon and salt if needed.

You can dress this dip with an extra swirl of olive oil and some toasted pine nuts. Some roasted cumin and coriander seeds in oil would also not hurt, but I am a little obsessed with this at the moment so I may be biased.

Serve it as an entrée with bread or crackers or as an interesting accompaniment to chicken, lamb or fish.

If you are also looking to incorporate more vegetables into your life then you might like to read cookbooks by the love of my life 

my food hero Yotam Ottolenghi who writes for the Guardian and who this week featured a lovely recipes inspired by Melbourne’s own Kathy Staples from the Sweet Greek Shop. 

Either way, enjoy your Roasted Eggplant Dip recipe.

Roasted eggplant dip recipe

Happy Eating.

Dani xx

Love a good dip recipe?

Then you are not alone. I am well known among my family as being the bringer of dips.

Here are some of my other favourite dip recipes.

Guacamole Salsa

Mexican Bean Dip

Roasted Beetroot Hummus Recipe.

Or make your own flat bread. It is super easy, I promise.

Two-ingredient flatbread recipe.

Want to cook more with vegetables?

Cauliflower 

Sticky Cauliflower Wings.

Roast Sweet Potato Soup with Coconut Milk and Spice. 

Spring Onion and Sweet Corn Fritters.

Slow Cooked Chicken Burritos with salsa and coriander lime rice

~ danib@eatmystreet.net ~ 1 Comment

 

 

 

 

 

 

 

I have been searching for a great slow cooked chicken recipe for a while now but with no luck. I was inspired by a “Tasty” style video’s where the recipe is edited down to a simple 5 step video,  and voila, you have a delicious meal.

Well I gave that recipe a try because it looked tasty and simple, but unfortunately it was just simple. I love a good short cut, but not when the end result is tasteless.

So I borrowed some Mexican cook books from the library (quite hard to find incidentally),  read a lot of recipes online and got inspired by a beautiful box off goodies sent to me from El Cielo in Melbourne.  I also borrowed a little from this Shredded Beef recipe.

I have included a lovely corn salsa recipe that I have been making for ages but have never written down. It uses “Sushi seasoning” which sounds a bit weird, but is actually just rice wine vinegar with sugar and salt added. I love the fresh mild tang it provides.

The end result is fresh and tasty and pretty easy to make. It will also feed a group which is great if you have a family. Slow Cooked Chicken Burritos

Slow Cooked Chicken Burritos with fresh corn salsa and coriander lime rice

Slow Cooked Chicken Burritos with salsa and coriander & rice
 
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Serves: 6
Ingredients
  • 2 limes
  • 2 onions, sliced
  • 750 grams of chicken thigh fillets
  • 300grams of tinned red kidney beans, rinsed and drained
  • 3 tablespoons of olive oil
  • 2 cloves of garlic
  • 3 teaspoons of ground coriander
  • 1 tablespoon cumin ground
  • 3 teaspoon of paprika
  • 2 tablespoons red wine vinegar
  • 2 tablespoons of maple syrup
  • 400 grams of chopped tomatoes
  • 1 tablespoon of tomato paste
  • SALSA
  • 1 large tomato diced
  • 1 cup of corn kernels
  • ¼ of a cucumber, diced
  • 1 teaspoon of diced red chilli
  • mint leaves
  • 2 tablespoons of sushi seasoning
  • RICE
  • 1 cup (uncooked) of brown rice
  • zest of one lime
  • juice of 1-2 limes
  • salt
  • ½ cup of fresh coriander, shredded
  • ½ tablespoon of olive oil
  • 1 packet of El Cielo White Corn Tortillas
  • Traditional Mexican Green Habanero sauce.
Instructions
  1. Preheat oven to 150 degrees celsius
  2. Heat oil over medium heat. Add onion and cook gently until all soft. About 5 minutes.
  3. Add Chicken and stir until browned.
  4. Add garlic, coriander, cumin, paprika and cook, stirring for one minute.
  5. Add tomatoes, red wine vinegar and tomato paste.
  6. Simmer for 5 minutes.
  7. Place into a baking dish and cook for 1 hour.
  8. Take out, stir and add in the beans then return to the oven for 15- 20minutes, making sure the baking dish never dries out.
  9. When the chicken is cooked through, take two forks and shred the chicken into the sauce and beans. Cover with foil and set aside.
  10. Cook rice according to directions on packet.
  11. When it is cooked through, add lime zest, salt and stir through the freshly chopped coriander.
  12. To make the Salsa, chop the cucumber, tomato, red chilli and mint leaves and mix together.
  13. Dress with the sushi seasoning and oil then season to taste.
  14. Cook tortillas by heating on a pan, both sides.
  15. Prepare the dish by adding a little rice, chicken and salsa to a warm tortilla. Top with some traditional, El Cielo Green Habanero sauce and enjoy.

Slow Cooked Chicken BurritosThis post was kindly sponsored by El Cielo.

El Cielo is a  traditional Mexican food manufacturer started in Melbourne in 2010 by Cesar, Paola and Javier.  They now distribute tortillas and corn chips to over half of Australia’s leading Mexican restaurants!

Their products have just landed in independent supermarkets across Victoria and you can also make an order online.

El Cielo use their own 100% Australian white corn from northern New South Wales and their Habanero sauce is preservative free, which I absolutely love.

El Cielo also imports a range of gourmet products directly from Mexico that could not be found elsewhere in Australia. Check out my photos for a cameo by the very gorgeous Ancho Dried Chilli!Slow Cooked Chicken Burritos

I am sure you will enjoy eating this at home.

Were do you get your inspiration for new recipes from? Do you have a great mexican dish that you could share with me?

Happy Eating.

Dani xx

 

 

Panko Crumbed Tofu Recipe. Crunchy & delicious.

~ danib@eatmystreet.net

Panko Crumbed Tofu

The very delicious panko crumbed tofu/ vegetarian dim sim

I absolutely love eating tofu although I do understand for some reason it is not to everyone’s taste. When my husband takes the kids away camping and I am left to just cook for myself, I usually do something with tofu. I find it light and refreshing to eat and as it is also a great source of protein. It also helps to keep me full for longer so I can sit reading or writing well after I would normally have to pause and feed everyone.

This version of panko crumbed tofu aims to keep everyone happy because who doesn’t enjoy the salty crunch of fried panko crumbs?

The first time I served them to my family I told them they were vegetarian dim sims. Maybe this is stretching the truth a little bit but it meant they gave them a try and nearly everyone enjoyed them. Mr Fussy-5 was the usual exception.

Serve these lovely little morsels straight from the piping hot oil for best results.

I sometimes keep them to add to a salad the next day but they are definitely not as good.

Panko Crumbed Tofu

Use beautiful silken tofu for the optimum result. You will have to work carefully in order to keep the shape of the tofu but it will be worth the effort.

Ingredients

250 grams of silken tofu

1 egg, beaten gently

salt

1 tablespoon of soy sauce

1/4 teaspoon of Chinese 5 spice

1 cup of panko crumbs

oil for frying

Method

  1. Mix together the soy sauce and 5 spice.
  2. Cut the tofu into even sized cubes and sit it in the marinade while you prepare everything else.
  3. Pour the beaten egg into a bowl and the panko crumbs into another bowl.
  4. Dip the tofu squares into the egg and then roll in the panko crumb being careful not to let it break up.
  5. Heat a couple of cm’s of oil in a heavy based pan and then gently fry the tofu on both sides until browned and crispy.
  6. Serve scattered with some fresh coriander, mint and a diced red chilli and top with roasted peanuts. Or just eat as it is.

 

 

I am also really very keen to make these Tofu hamburgers with daikon and ponzu by the genius and ever calm Adam Liaw. 

I recently watched a cooking show where they visited an Australian company that makes tofu from scratch. It was a very interesting process although I don’t think I will be making my own any time soon. If you want to give it a try you could use this recipe. 

I definitely want to know how it goes for you and if it is worth it.

In the mean time I will stick with my panko crumbed version.

Happy Eating.

Dani xx

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Shredded chicken with beans, lime and rice

 

 

 

Risotto Bake Recipe. Perfect for picnics and sneaky veg.

~ danib@eatmystreet.net

Risotto bake recipe
Risotto bake recipe

Summer is over already.

Sigh.

But thankfully here in Melbourne the warm weather tends to last quite a  long way into March. Although I no longer have long days spent swimming in the beach and staring at the water over the top of my toes, I can still head out for a picnic or a bike ride, to really make the most of the warm, glowing evenings.

This risotto bake recipe is perfect for such on occasion.

The Risotto bake recipe will keep in the fridge so you can prepare it ahead of time. It also has a nice dose of veg and eggs in it which means it helps me to obtain my goals of eating as though I live on a Greek Island.

Make it and take it on a picnic to your favourite little spot and serve with a side salad and a little glass of red. Why should those who live near the Mediterranean Sea have all the fun?

What is your favourite recipe for increasing your intake of Summer bliss and/or vegetables?

Happy Eating.

Dani xx

Risotto Picnic Pie
 
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Serves: 6
Ingredients
  • 200g of broccoli but into small florets
  • ½ onion, finely diced
  • 2 garlic cloves, crushed
  • 1 yellow capsicum, diced
  • 2 tbsp of olive oil
  • 4 tbsp of butter
  • 1¼ cups of arborio rice
  • ½ cup of white wine
  • 41/2 cups of vegetable stock, hot.
  • 125g of parmesan cheese, grated
  • 4 eggs, separated
  • salt and pepper to taste
Instructions
  1. Cook the broccoli very briefly in a saucepan until it just starts to soften (3 minutes).
  2. Drain and set aside.
  3. In a large saucepan gently cook the onion, garlic and capsicum in the oil and butter for 5 minutes.
  4. Stir in the rice and cook until all coated then pour in the wine.
  5. Cook gently until the liquid is absorbed.
  6. Pour in all the hot stock, bring to the boil and then simmer gently for 20 minutes, stirring occasionally.
  7. Preheat oven to 180 degrees celsius.
  8. Grease a 25cm cake tin and line the base with baking paper.
  9. Stir the cheese into the rice and allow the mixture to cool a little. Season to taste at this stage.
  10. Seperate the eggs and whisk the whites until they form soft peaks.
  11. Mix the egg yolks thoroughly into the rice and the gently fold in the egg whites.
  12. Pour into the tin and add the broccoli florets and bake for 1 hour.
  13. Allow to cool and then turn out onto a flat plate.
  14. Serve.

 

Risotto bake recipe Risotto bake recipe

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