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Easy Roasted Pumpkin & Pine Nut Risotto!

Easy Roasted Pumpkin & Pine Nut Risotto!


Who doesn't love a good Risotto? This is our no fail recipe that is bound to please even the fussiest eater, give it a go as an easy mid week meal!

 

Ingredients:

 1/2 a butternut pumpkin

2 cups of rice,

1 cup of peas

750g of pine nuts,

1 1/2 cups of water & Parmesan to taste.

 

Method:

  • Roast diced pumpkin for 30 minutes at 180.
  • In the meantime boil 2 cups of rice and peas.
  • Roast pine nuts in a seperate tray for 10 minutes before the pumpkin is done.
  • Once pumpkin has cooled, combine the pumpkin and water into a blender.
  • Drain rice and peas. A
  • Add together to form the risotto.
  • Sprinkle pine nuts and Parmesan on top to taste.
  • Enjoy!

 

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Zucchini and bacon slice

Zucchini and bacon slice

This Slice is super easy to make and great for school lunches,  It can be frozen to use at a later date. You can add whatever veggies you have in the fridge too!

Ingredients:

4 rashes of bacon,

2 grated zucchini

2 grated carrots

6 eggs

1/2 cup of milk

1 cup of cheese

1 teaspoon of mustard

1/2 cup of shallots

 

Method:

  • Fry shallots, and bacon in one pan.
  • Combine the zucchini, carrot, cheese, eggs, milk and mustard together in one bowl.
  • Once bacon & shallots has cooled mix through the rest of the ingredients.
  • Place in a oven proof dish and cook on 180 for 35 minutes
  • Slice and serve with a salad!

Serves 8 - 12

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No Rice Fried Rice!

No Rice Fried Rice!

After Christmas we are back on the low carb wagon way of eating. Hubby and I did quite well on it in 2016 losing about 15kgs each, this no rice fried rice is one of the dishes we almost live off when eating low carb, its delicious!

 

INGREDIENTS

1 full cauliflower with the florets broken off ready.

150 grams of ham

1/2 a zucchini

1 onion

2 eggs

1/2  a  red capsicum

1 cup of mixed peas and corn

1 tablespoon of fish sauce

2 tables spoons of soy sauce

1 tablespoon of coconut oil, you can use sesame or olive oil to.

 

METHOD:

Place cauliflower into a blender or Thermomix, blitz in pulses until is rice texture.

Chop up all other ingredients finely.

Add onion and ham to wok or frying pan on medium heat, brown  for 2 mins and then scoop out and put to the side.

Place zucchini, capsicum and corn and peas into wok and cook for 1-2 mins.

Add the blitzed cauliflower to the wok stirring through.

Add the fish and soy sauce and stir through.

Add the onion and ham back to the wok.

While the mixture is cooking, place 2 eggs in a microwave bowl, whisk well then cook on high for 1 min 20 sec, once cooked remove and cut up then add to the mixture. Stir through gently.

Then that’s it, simply serve up and enjoy!

Serves 4

 

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$10.00 Chorizo & Sweet Potato Pasta!

$10.00 Chorizo & Sweet Potato Pasta!

This is SOOOOO easy.

This is a great dish you can prepare in advance and just toss the spinach through before serving.

I would say this serves about 4-5 people, and as this can be served hot OR cold its a great dish to take to a barbecue thats just something a little different from your average salad or coleslaw.

Ingredients

3 cups of penne pasta (or any pasta is fine)

2 chorizo sliced and browned gently in a fry pan

1 medium cubed sweet potato (roasted)

70g of butter

1/2 teaspoon of dried sage

2 cups of spinach

Once your pasta is cooked al dente, drain and set aside.  To stop it sticking, add a small teaspoon of butter and stir through.  In the frying pan you used to brown your chorizo, add the 70g of butter and 1/2 teaspoon of dried sage and cook on high until bubbling.  Add the cooked pasta, the roasted sweet potato, chorizo to the butter sauce.  Stir until all the ingredients are covered.

Just before serving, toss the spinach leaves through so you have that lovely fresh bite.  season with a little pepper.

This Recipe was created by Jess Steel from Jess Steel Diaries.

Enjoy!

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Easy Corn & Zucchini Fritters!

Easy Corn & Zucchini Fritters!

These easy Corn and zucchini fritters are a great alternative to taking sandwhichs to work or school. The best thing about them is you really can add anything you like to them, provided the mixture is not to moist they always work well.

Ingredients

2 zucchini (grated)

100g of tasty cheese (grated)

1 can of corn kernels (drained)

1 small onion or shallots  (finely diced)

A good handful of roughly chopped coriander

3 eggs

1 cup of bread crumbs

Salt and Pepper

Method

The thermomix version, is to pretty much put all of these ingredients (barr corn and eggs) into the bowl and turbo for 4 seconds. Then add the corn kernels and eggs, and mix together.  Fry on low in some good quality olive oil and allow to cool on some paper towel.

The non- thermie version is to grate (or blend) all of the ingredients bar corn and eggs and once all mixed together throw the rest of the ingredients in and fry in some good quality olive oil.

Squeeze some of the water out of the zucchini – to do this, pop it into a clean tea towel and squeeze the excess water out over the sink.

I served these for breakfast with some crispy bacon OR when all the males are asleep you can sneak off and have the last two for lunch with a smidge of sweet chill, just a smidge.

This recipe makes about 10.

Enjoy!

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