This yummy flatbread recipe takes a little bit of time, but it is worth the wait.

I love kneading flour, salt and yeast until it becomes a lovely new creature called bread dough. But if you don’t, maybe try using the bread dough hook on your favourite kitchen appliance.

Ingredients

450 g bread flour plus extra to dust

7 g of dried yeast

1 tsp of salt

250 ml of lukewarm water

1/4 cup of olive oil

30g of butter

4 brown onions

2 1/2tsp of brown sugar

120g of goats cheese

1 tbsp of fresh rosemary, chopped

extra drizzle of olive oil

Method

1. Combine the flour, yeast and salt together in a large bowl. Make a well in the middle and pour in the water and olive oil. Pull the dough together by mixing with a spoon and then use your hands to form a soft dough.
2. Place the dough on a floured surface and knead for 8-10 minutes. When the dough is ready is will come together into a smooth shape and feel elastic.
3. Place the dough into an oiled bowl, cover and place in a warm spot in your house for one hour. The dough should about double in size.
4. While you are waiting you can prepare the caramelised onion by slowly and gently cooking the chopped onion in the butter in a fry pan for 15 minutes. When the onions are soft and cooked through add the brown sugar and cook for another 2-3 minutes.
5. When the dough is ready, knock it back by punching it in the centre and then start kneading again on a floured surface for 2-3 minutes. Divide the dough into two balls and roll out with a rolling-pin. The flatbread should be around 6mm thick.
6. Place the flatbread onto a lined baking tray and drape the caramelised onion onto the surface of the bread. Add the cheese and salt. Place the flatbreads  in a preheated oven (210 fan forced) and cook for twenty minutes.
7. When your bread emerges from the oven, scatter over the rosemary and an extra glug of olive oil. Season to taste.
8. Enjoy.

Looking for a quick mid-week pasta dish? Then look no further than the tasty Roasted Pumpkin Pasta with Pine nuts, Crispy Sage & two cheeses.

serves 4-5

Ingredients

400 g Butternut pumpkin, peeled and diced

1 tablespoon olive oil

8 fresh sage leaves

220g pasta (shells)

2 cups Baby Spinach Leaves

2 1/2 tablespoons of toasted pinenuts

80 g marinated feta

1/4 cup grated parmesan cheese

Method

Preheat oven to 190 degrees celsius

Spread pumpkin on a baking tray, drizzle with olive oil and season with salt.

Bake for 20 minutes or until cooked through. Add the sage leaves and cook for a further 5 minutes.

Cook pasta in salted water. Drain but reserve a few tablespoons of the pasta water.

Return the pasta to the pan and then add in the reserved liquid, toasted pine nuts, roasted pumpkin and sage leaves, fresh spinach leaves and feta cheese. Stir through and add a little extra drizzle of olive oil if the dish is looking too dry.

Sprinkle grated parmesan over the top.

Enjoy.

Do you ever run out of dinner ideas? I recently read an article saying that in the Western World we are a little bit stuck in a foodie rut when it comes to the evening meal. We keep repeating the same foods and same recipes day after week after month after year and that our diets would benefit from a little more variety.

This, dear friend, is definitely true at my house.

• pasta
• chicken with rice
• slow cooked spiced beef wraps
• eye fillet steak with vegetables

These are a few of the dishes that do the never ending tango at my dinner table. Especially when I get busy.

So I love it when I find a new recipe that looks simple, delicious and family friendly. Which is exactly what happened yesterday.

Thanks to a tip off from one of my favourite online foodie spots, SBS food, I had an awesome dinner last night.

Of course I have to share the recipe with you, my lovely reader because I know that you love simple yet delicious recipes too.

So here ’tis, a little modified but with full thanks to Luke Nguyen.

Stir-fried Beef with Lemongrass, Mango and Lychee

Ingredients

500 g beef rump steak
3 lemongrass stalks, finely chopped
2 tbsp fish sauce
2 garlic cloves, crushed
2 tbsp olive oil
1 small onion, thinly sliced
4 cm piece ginger, julienned
2 tsp sugar

The dressing

1 tbsp fish sauce                                                                                                                      1 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp sugar
2 tbsp olive oil
2 tbsp lemon juice
1/2 to 1 tsp chilli powder. Depending on what your kids will eat, you could even use the original 1 fresh chilli diced.

The salad

150 g dried vermicelli noodles, cooked as packet instructions
4 fresh lychees, peeled, seeded and quartered
1-2 mangoes, peeled and diced
16 mint leaves, sliced                                                                                                            2 Tbsp roasted peanuts                                                                                                       8-10 baby tomatoes, halved

Method

Slice the beef into 2 mm-thick strips and place in a bowl.                                  Add 2 tablespoons of the chopped lemongrass,  fish sauce and the garlic. Toss to combine well, then stand to marinate for 10 minutes.

Meanwhile, prepare the dressing.                                                                                       Place all the ingredients in a small jug, whisk well to combine.

Heat half the oil in a large wok over very high heat and stir-fry half the beef and the marinade just until browned. Remove from the wok and repeat with the remaining beef and marinade.

Reduce the heat and cook off the remaining lemongrass and the ginger in a little extra oil, until soft. (2-3 minutes).  Return the beef to the wok, add the sugar, & stir-fry for another 30 seconds or heated through. Remove from the wok and set aside.

Place the cooked rice noodles in a large platter. Top with the diced mango, lychees and mint and tomatoes. Stir through half the dressing. Place the lemongrass beef on top and scatter over the peanuts. Add the rest of the dressing.

Enjoy!

*Feel free to hit Luke and SBS food up for the original recipe by clicking here. It is definitely a little more exotic and also, his salad is sitting in a fancy garden somewhere, so it looks so awesome.

Which recipes are on high rotation at your house? Do you think you need to branch out a little or do you like your dinner just as it has always been?

Happy Eating.

Dani xx

Sweet & Sticky Cauliflower Florets

If you like cauliflower you are going to love this recipe.

I am talking big love.

It is delicious and sticky and tasty and awesome.

Make it!

I served it as part of a tapas style dinner. I also ate a little bit the next day cold from the fridge and it was still the business. I hope you might like it too.

Sticky Peanut Butter Sauce:

1/4 cup chunky peanut butter
1 tablespoon soy sauce
3 tablespoons orange marmalade
1-inch piece fresh ginger, grated
Hot water, to thin down if needed
1/2 medium head cauliflower                                                                                                                            1/4 cup of salted peanuts
Lime wedges                                                                                                                                                 Fresh coriander leaves

Method

Preheat your oven to 200.C

In a large mixing bowl, combine the peanut butter, soy sauce, marmalade and ginger. Stir until thoroughly mixed and add in hot water (if needed) until you reach a runny consistency (like a thick tomato sauce).

Cut the cauliflower into small, evenly sized pieces.

Pour the peanut sauce mixture over the cauliflower pieces and massage it in.
Turn the florets into the bowl with the peanut sauce and mix with your hands (wearing gloves is a good option!) until every piece of cauliflower is coated in sauce.

Arrange the cauliflower pieces on a large baking tray so none overlap.

Bake for 30 minutes and then add your peanuts to the tray and continue to cook for another 15 minutes. You will want to keep an eye on the forest to ensure they cook all the way through and get crisp and sticky on the outside, without burning. It will depend a bit on their size.

Serve with coriander and lime wedges and enjoy.

With thanks to www.onegreenplanet.org for the inspiration.

It is perfect for tapas or sharing.

I have a few other Cauliflower recipes up my sleeve including the very classic and stately Cauliflower with Cheese Sauce. What is your favourite way to cook Cauliflower? Let me know in the comments or feel free to sign up for more great recipes and reviews.

Happy Eating.

Dani xx

Greek Lamb Burgers

The weekend is made for dip centric meals right? Delicious meals that you can really linger over and share with others, but without too much fuss.

So when my friends over at Yumi Dips asked me if I would review some of their products I was very quick to say “Yes please.”

Then I got thinking. What is my favourite style of dip and what would I love to eat it with?

So I present to you, dear reader, Greek Lamb Burgers with hommus, fresh mint salad, homemade chips and pickled cucumber.

These burgers are very good.

The Hommus and little fresh greek (ish) salad with feta and mint is a perfect accompaniment to the burger.  I use a combination of lamb and beef mince because I like the flavour of lamb, but I don’t like to be overwhelmed by it. The chips are awesome, particularly when you smother them in Yumi’s garlic aioli.

Greek Lamb Burgers

Makes 4

Ingredients
1 tablespoon olive oil

250g beef mince

250g lamb mince

1 egg, lightly whisked

1 generous tablespoon of diced capers

2 tsp of dried oregano

For the salad

60g pack of fresh spinach and rocket

6 Fresh mint leaves torn

Balsamic vinegar to dress the leaves

Marinated Feta

Toppings

2 tomatoes, sliced

4 slices of cheese

6 gherkins sliced

4 Turkish bread rolls

Yumis Anytime Classic Hommus

Yumis Anytime Spicy Tomato Salsa

Accompaniments

1 serve of dill pickled cucumber to serve. The recipe is here.

Homemade chips to serve. You can find the recipe for chips here.

Method
Place the lamb, beef, capers, oregano and egg in a bowl.

Mix with your hands until well combined, then form into six patties. Pop in the fridge to chill.

For the salad, place the green leaves into a bowl and dress with a little Balsamic Vinegar. Top with as much Fetta as you like and a little drizzle of the oil from the feta. Tear in the mint leaves and gently toss to combine.

Preheat a chargrill pan or barbecue to medium-high. Cook patties for 3-4 minutes each side until cooked through.

Toast buns with cheese, spread with hommus. Layer the tomato, gherkins, lamb patties and greek salad.

Serve with pickled cucumber & dill, and freshly made chips.

Perfect weekend food for when your neighbours drop over right?

Give it a try, and let me know what you think.

I’d love you to sign up to receive my weekly recipes and reviews, vintage eats, foodie events, Wednesday wellbeing and more.

Happy Eating.

Dani xx

Chicken San Choi Bao

Dinner so nice I made it twice.

This recipe is so tasty, and as with everything that I post here on eatmystreet, it is quick and simple to make.

All three of my kids liked it, and I hope that yours will too.

Perfect for a simple Sunday dinner.

Enjoy

Dani xx

Serves 3-4

Chicken San Choi Bao Recipe

Ingredients

1 large iceberg lettuce
2 tsp vegetable oil
4 spring onions, finely sliced
2 tsp grated fresh ginger
500 g chicken mince
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
230 g can water chestnuts, drained, chopped
2 tbsp chopped coriander leaves

1/4 cup chopped roasted peanuts

1 lime

Method

Peel off lettuce leaves, rinse, dry and shape into cups.

Heat oil in a pan on high. Gently stir-fry spring onions & ginger for 1-2 minutes. Add chicken mince and cook for about 5 minutes, until colour changes. Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 minutes.

Transfer immediately to a serving bowl and stir through coriander. Squeeze half the lime over the mixture.

Arrange lettuce cups on a platter. Spoon a little chicken mixture into each leaf. Top with peanuts.

Serve with half a lime.