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Simple, easy, healthy and popular!

Ingredients
4 large potatoes
1 can salmon, drained and flaked (could use tuna too. Or bacon).
½ red pepper, chopped
1/3 cup (80ml) chopped spring onions
½ cup frozen peas
½ cup grated cheddar cheese
175ml low fat yoghurt
salt and pepper

Method
1. Preheat oven to 180 degrees
2. Halve potatoes, scoop out flesh. Keep skins intact for filling
3. Mash potato flesh with remaining ingredients. Season
4. Spoon back into potato skins and bake for 15-20 minutes until golden and crispy

Filled Potatoes

These sound fabulous! I’m going to try them this weekend!

Ingredients:
1kg chicken mince
1 cup breadcrumbs
2 eggs, lightly beaten
2 t cumin
2 t powdered chicken stock
2 cloves garlic
4 T vegetable oil

Method:
1. In a large bowl, place the chicken mince, breadcrumbs, eggs, cumin, chicken stock and garlic. Combine well using a metal spoon.

2. Roll tablespoons of this mixture into balls. Heat the oil in a frying pan and fry the meatballs over a medium heat, turning constantly using an egg slice. These only take 3-5 minutes to cook through. Just slice one in half to check they are white all the way through.

3. Serve individually or on skewers. Or in pitas. Or with pasta and a sauce. Hot or cold. Great for lunchboxes and picnics!

Courgette, Carrot and Parsnip Frittata

Hi there,

Apologies I’ve been so quiet for a while – work has been hectic! But here is this week’s offering, courtesy of my friend Tess and Taste.com.

Some kids might have an issue with ‘the green stuff’ in the fingers, but it is healthy, sounds very tasty and will work for lunchboxes and my baby of 10 months!

Makes: 12 fingers

Ingredients
Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green courgette
60g (1/2 cup, firmly packed) grated carrot
50g (1/2 cup, firmly packed) grated parsnip or potato or sweet potato
2 shallots, finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated cheddar or tasty cheese
2 T finely chopped fresh parsley
1 T plain flour, sifted

Method
1. Preheat oven to 180°C. Brush a shallow, square 18.5cm cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Heat the oil in a medium saucepan over medium heat. Add the grated courgette, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set.
5. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Note:
Courgette and carrots can be substituted with potato and sweet potato too.

My friend Tess sent me a link to this recipe on a fantastic Australian website.  I’ve put the links in my blog roll (along with links to some other cool sites and blogs). Find it on the left menu.

This recipe is great because it uses store cupboard ingredients and my children love tuna!  I’m planning to try substituting tinned salmon for the tuna too.

Serves 4 (still to be tested though)!

Ingredients:
1 cup rice
30g butter
2 tbsp plain flour
1.5 cups milk
medium tin of tuna in springwater
1 cup grated cheese
1 cup mixed frozen vegetables
small tin of creamed corn
pinch black pepper
pinch cayenne pepper

Method:
1. Boil the rice in a large pot of water.
2. Melt butter in saucepan. Add flour to butter and stir for 2 mins, being careful not to burn.
3. Gradually add the milk. Stir white sauce until the mixture starts to thicken. Add the grated cheese.
4. Add the drained tuna. Add the creamed corn.
5. Season to taste with peppers.
6. Add frozen veggies to almost cooked rice. Cook for a few minutes until done and rinse rice and veggies under cold water.
7. Pour rice and veggies into casserole dish.
8. Pour tuna mix over rice and veggies. Sprinkle with grated cheese and grill if desired to lightly brown.

Hi there, this week has been hectic, so it is a quick post and a quick offering this week: Creamy Chicken Sauce which can be served on pasta, rice or baked potato.

Creamy Chicken Sauce
Serves 4

Ingredients

30ml oil
3 large chicken breasts, cut into small strips
1 onion, chopped
5 brown mushrooms, chopped
1 red pepper, chopped
30ml flour
180ml chicken stock (warm)
375ml full-cream milk (warm)
250ml frozen peas, cooked
parsley to garnish

Method
1. Fry chicken strips in 15 ml oil until golden and set aside.
2. Fry onions and red pepper in rest of the oil in the same pan for 2 minutes.
3. Add mushrooms and cook for another 3 minutes or until mushrooms are cooked.
4. Add flour, stir and cook for a minute.
5. Add the warm stock, stirring constantly. Stir in the milk.
6. Simmer for about 15 minutes, stirring frequently until the sauce is thick and cooked.
7. Add the cooked chicken and cooked peas and heat through.
8. Season and serve on rice / pasta / baked potato.
9. Garnish with parsley.

The beauty of this recipe is that the red pepper and mushrooms can be replaced with other vegies if the little darlings don’t like them! I struggle to get my children to eat mushrooms, so I’ve used courgette instead. Sweetcorn could be interesting to try too!

Pasta with bacon and peas
Serves 2

Ingredients
100g pasta of choice – shapes are fun!
oil for frying
1/2 onion, chopped
2 rashers of lean bacon, chopped
generous handful of frozen peas
1 clove garlic, crushed
70ml cream or cream cheese (low-fat)
salt and pepper to taste

Method
1. Cook pasta according to packet instructions.
2. Heat a little oil in a frying pan and saute onion until translucent. Add the bacon, garlic and peas and saute for a further 5 minutes.
3. Once the bacon is cooked, add the cream (cream cheese). Reduce heat, season and simmer for 2 minutes.
4. Toss the pasta in the bacon and pea sauce and serve.

I made this for my children this weekend – who’ve suddenly decided that they don’t like tomato – and they loved it!

OK, so I’m inspired today. I SO love the idea of these – will be brilliant for school lunchboxes! Found this on Pinterest – my new favourite site! They sound very easy!

Macaroni and Cheese Cupcakes

Ingredients
225g elbow macaroni
2 cups shredded cheddar cheese, plus a little more for garnish
2 eggs
1 cup milk
Salt and pepper

1. Preheat oven to 200 degrees.
2. Line a 12 cup muffin tin with cup cake liners.
3. Cook the macaroni to the instructions on the packet. Drain and immediately return to pot.
4. Add cheese and stir briefly until almost melting.
5. Beat eggs into milk, and then pour mixture into macaroni cheese mixture. Mix well.
6. Ladle macaroni mixture into muffins tins, and bake for 20 minutes. Cool slightly before serving.

So, here we go:

My husband got most excited when he saw this – took him back to his childhood, and being a Yorkshireman, he loves Yorkshire puddings!

I’m trying this for the children this week, courtesy of an old edition of Your Family magazine found lying around the office:

Toad-in-the-Hole
Serves 2

Ingredients
110g (200ml) self-raising flour
5ml salt
1 egg, lightly beaten
300ml full cream milk
8 mini sausages (pork, chicken or beef)
30g butter

Method
1. Pre-heat oven to 220
2. Sift flour and salt together. Add egg and milk and mix well with a wooden spoon until smooth and batter is a pouring consistency. Cover and refrigerate.
3. Cook sausages in a pan until brown all over. Can chop into smaller pieces.
4. Put butter into 2 ramekins (or a small-ish dish) and place in oven and heat until fat is very hot. Quickly pour batter into the hot fat, place sausages randomly on batter and bake for about 40 minutes until batter is well-risen and browned.
5. Serve with vegetables / salad.

Let me know what you think!

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