Ham and Veggie Slice

Ham and Veggie Frittata

Ham and Veggie Slice

Frittata’s are an Italian-style omelette packed with a variety of ingredients; creations can include asparagus and goats cheese, feta and tomato, or potato, thyme and brie. Frittata’s are quick and easy to make, they can be healthy, with loads of veggies, or decadent delights, that are perfect for entertaining when cut into bite-sized cubes.

This delicious frittata recipe is packed with veggies, ham and cheddar cheese making it a healthy and fun lunch box classic kids and alike adults will love. It’s perfect for weekend picnics or to whip up with a side salad for weeknight delights.

Ingredients

  • 7 eggs
  • 200g of diced ham
  • 2 cups of McCain Pea, Corn and Carrot mix
  • 1 punnet of cherry tomatoes – halved
  • 1/3 cup of milk
  • 1/3 cup of plain flour
  • 2/3 cup of tasty cheese
  • 1 tbs of garlic – crushed
  • 1 brown onion – finely diced
  • ½ tsp of dried oregano
  • ½ tsp of dried rosemary
  • ½ tsp of dried Italian herbs
  • 100g of Danish feta cheese – cubed

Ham and Veggie Slice

Method

  1. Preheat a fan-forced oven to 180C and line a 30x10cm baking dish with baking paper.
  2. Place eggs, ham, McCain Pea, Corn and Carrot mix, milk, sifted flour, tasty cheese, garlic, onion and herbs in a large mixing bowl and mix well with a balloon whisk to combine.
  3. TIP: A balloon whisk will help to break up any lumps in the mixture and ensure all ingredients are well combined.
  4. Pour mixture into baking dish, dot with feta cubes and arrange tomato on top. Bake for 50 minutes or until set, and firm to touch.

Enjoy!

Spring Vegetable Pasta

Garden Green Pasta

Green Pesto Pasta

This delicious pasta dish will ensure you and your family are getting your daily dose of greens! Ready in a flash, and with a chilli pop that will keep you warm in winter, it’s the perfect weeknight main meal or side to grilled meat.

Ingredients

  • 2 cups of Green Vegetables – I used McCain Garden Greens – cooked as per packet instructions
  • ¼ cup of olive oil
  • 3 cloves of garlic – halved and finely sliced
  • 1 long red chilli – halved, seeds and membrane removed, and finely sliced
  • The juice of 1 lemon
  • 500g of Orecchiette pasta
  • 1/3 cup of green basil pesto
  • 100g of rocket
  • Shaved parmesan to serve
  • Salt and pepper to season

Spring Vegetable Pasta

Method

  1. Cook pasta in a large pot of boiling water, to al dente, and drain, reserving ½ cup of pasta water.
  2. Heat olive oil in a large pan over a medium heat. Add sliced garlic and chilli and cook for 2 minutes, stirring. Add pesto, pasta, Green Vegetables, lemon juice and season to taste. Mix well and cook for 2 minutes. Add reserved pasta water sparingly to lubricate the pasta and create a dry sauce.
  3. Divide rocket evenly amongst bowls, top with Garden Green Pasta and serve topped with shaved Parmesan.

Enjoy!

Pomegrante

In Season – July

Pomegrante

Pomegranate Sketch – http://bit.ly/1pIvSc7

Winter has well and truly arrived,

Here’s what’s in season this July in Australia. Remember, if there is a specific ingredient or dish you would like to see me use or make just pop it in the comments and I’ll do my best!

Fruit

  • Avocados
  • Custard apples
  • Fuji apples
  • Grapefruit
  • Kiwifruit
  • Lemons
  • Limes
  • Mandarins
  • Nashi
  • Navel oranges
  • Pineapple
  • Pink lady apples
  • Pomegranates
  • Quinces
  • Red delicious apples
  • Rhubarb

Vegetables

  • Beetroot
  • Broccoli
  • Broccolini
  • Brown onions
  • Brussels sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac
  • Celery
  • Chinese greens
  • Dutch carrots
  • English spinach
  • Fennel
  • Gai lan (Chinese broccoli)
  • Garlic
  • Ginger
  • Jerusalem artichokes
  • Kumara or sweet potatoes
  • Leeks
  • Olives
  • Parsnips
  • Potatoes
  • Pumpkin
  • Silverbeet
  • Spinach
  • Witlof
Menulog voucher

GIVEAWAY + MenuLog and Ninety Nine Thai, Bondi Review

For your chance to WIN a $15 Menulog Voucher simply comment below and tell me what your favourite takeaway cuisine is and why.

Entries can be placed by commenting on this Blog, Instagram or Facebook post.

Menulog voucher

Recently the good folk at Menulog got in touch to ask if I’d be interested in helping share their good word to my followers. As an avid Menulog fan and user I jumped at the opportunity.

I work in communications and so some days when I’ve had enough of talking to people and can’t fathom another crowd, MenuLog makes me want to jump with joy and thank the founders for bringing this little guy into existence. I find it ideal for the nights you arrive home late, have bare cupboards, can’t be bothered cooking, have no takeaway menus, or the last thing you want to do is have a conversation with someone to place an order. Cue plonking on the couch, clicking on the TV and using your phone to search Menulog for exactly what you want. Ordering is simple, a few clicks swift clicks to select your meal, pop in your delivery details, and selection whether to pay cash/card – voila you’re done! Plus, you receive a nifty confirmation email and text message complete with ETA on your delivery.

For those of you unfamiliar with Menulog, it is an online/app based food delivery service. Essentially it provides you with the ability to order food online, from over 3500+ restaurants around Australia. It has great search functionality allowing you to search via both postcode and cuisine, see below:

Explore reviews from fellow users and access exclusive special offers and discounts. Oh, and did I mention that Menulog is No.1 For Online Takeaway in Australia? So what are you waiting for?!

Ninety Nine Thai, Bondi – Review

Good Thai food, always fresh, hot and flavoursome. Click here for Ninety Nine Thai, Bondi Menulog Menu.

Takeaway FoodCurry Puffs $5.90 – 4 pieces

  • These deliciously crispy parcels of mixed veggies are filled with lots of corn and have a great filling to pastry ratio which is rarely found in such an affordable starter. It is also worth noting that for something deep fried these are surprisingly not oily.

Dim Sim $6.90 – 5 pieces

  • These little bad boys are made in house with all love the love you’d find in dumpling land. They come with a great dipping sauce that has a light kick of chilli.

Takeaway Thai Food

Moo Grob Nam Dang $17.90

  • If you like pork belly and let’s be honest who doesn’t, this dish is fantastic. The only complaint is that there isn’t enough pork to want to share, and that’s not just me being a pork-hog. Pun intended. The sauce is described as a tangy Thai style, which I found to be primarily a light soy sauce. This dish comes with additional sauce, similar to the Dim Sim sauce, however I think that it is best left off.

Pad See Ew with Chicken $10.90

  • Often thought of as the “Bolognaise” of Thai food, this Pad See Ew is packed with thick noodles, tasty sauce and fresh veggies. A crowd pleaser dish with no chilli and a great alternative to the go-to dish, Pad Thai.

Coconut Rice $4.00

  • The genius who invented coconut rice is easily one of my favourite people. It is so creamy and moreish that you know every bite isn’t good for you but it’s too tasty for you to care. Pairs perfectly with the Moo Grob Nam Dang and is well recommended for an extra dollar over the steamed rice.

Takeaway Thai Food

For your chance to WIN a $15 Menulog Voucher simply comment below and tell me what your favourite takeaway cuisine is and why.

Entries can be placed by commenting on this Blog, Instagram or Facebook post.

 

Terms and Conditions: This prize is not redeemable for cash. The judge’s decision is final and no correspondence will be entered into. This promotion is a Game of Skill; chance plays no part in determining the winner. To enter this promotion, answer the nominated question by commenting on Daily Gluttony’s Blog www.dailygluttony.com, Instagram account @daily_gluttony, or Facebook page www.facebook.com/DailyGluttony. You are able to enter this promotion as many times as you like. The promotions ends midnight, Monday 30 June 2014 (AEST). The Winner be notified via email, Instagram private inbox or Facebook message and provided with a voucher code from Menulog to redeem. Finally, you are welcome to invite me over for dinner to share your takeaway; however I reserve the right to eat the last spring roll. 

Disclaimer: Vouchers used in this post have been provided by Menulog.

Passionfruit Meringue Cupcake

Passionfruit, Banana and Pineapple Meringue Cupcakes

 

Passionfruit Meringue Cupcake

Recently I was the very lucky recipient of some delicious Australian Passionfruits from the team at Impact and Passionfruit Australia. They are encouraging Australians to put the passionfruit back into the kitchen this winter and asked me to help out.

While I was pondering what to whip up, no pun intended, I was looking at the passionfruit in my fruit bowl and spied a lonely banana who was too ripe for his own good. I then got to thinking about the recipe for a hummingbird cake (banana and pineapple) and wondered how the tropical combo would work with the inclusion of my lovely passionfruits. I decided it would be delicious and set upon creating these scrumptious treats.

They say good things come in small packages and these my friend are the proof. These melt-in-the-mouth meringue cupcakes are perfect for a sweet morning tea treat, dessert or simply to snack on when you walk past them. They might look fancy, but they are VERY simple to make.

Also, meringue makes a wonderful icing and I don’t understand why it isn’t used more often. It is simple, moist, gooey and all sorts of tasty.

Ingredients – Cupcake

  • 175g butter – softened
  • 3/4 cup of caster sugar
  • 1 1/3 cups of self-raising flour – sifted
  • 1/2 tsp of baking powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Pulp and seeds of 3 passionfruit
  • 200g tin of pineapple chunks – drained
  • 1 medium overripe banana – mashed

Ingredients – Meringue

  • 2 egg whites
  • 1/2 cup of caster sugar

Method

  1. Preheat oven to 180°C/160°C fan-forced and line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

  2. Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla for 3 minutes or until smooth and combined.

  3. Add passionfruit, banana and pineapple. Mix until just combined. Spoon mixture into paper cases. Bake for 20 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

  4. Meanwhile, make meringue: Increase oven to 200°C/180°C fan-forced. Using an electric mixer, beat egg whites and sugar to form stiff peaks. You will know when your egg whites are done as all sugar will be completely absorbed and you can hold the bowl over your head with none falling out. pfft gravity.

  5. NOTE: you will need to wait for your cupcakes to cool completely before you pipe on your meringue mixture. If you don’t the bottom of the meringue will commence cooking on contact with the cupcake resulting in a hard non-marshmallow meringue.

  6. Place cupcakes on a baking tray. Spoon meringue mixture into a piping bag fitted with a 1cm plain nozzle.Pipe meringue on top of cupcakes. Bake for 4-5 minutes or until lightly browned. Set aside to cool and serve.

  7. TIP: if you don’t have a piping bag, because let’s be honest we’re not all professional chefs, you can easily make one using a plastic zip-lock bag. Simply spoon the mix into a plastic sandwich bag, push all to one bottom corner, hold tightly and snip the end. A far more detailed video on how to do this can be found here:  http://bit.ly/1oKLB7s and don’t worry if you don’t have the nozzle, I don’t!

Enjoy!

Apricot Energy Balls

Apricot, Almond and Coconut Balls

Apricot Energy Balls

These Apricot, Almond and Coconut balls are packed with all the goodness of dried apricots and almonds. They are a delicious snack that make a fabulous mid-morning or afternoon treat. They are also perfect for kids lunchbox treats. They have no added sugar, no artificial nasties and you know exactly what has gone into them!

There are so many variations of this recipe out there, with some recipes calling for condensed milk, chocolate, biscuits etc. I tried to keep this  recipe healthy and full of non-naughty ingredients. That way you can have your treat and eat it too!

To make these chewy sweet apricot balls, you can either chop the apricots into small pieces and combine, or use a food processor to chop and mix as I did. The way I see it, there’s no point in making extra work for yourself! Once you have your mixture, all you need to do is roll it into small balls, then roll them in the coconut. I recommend that you wet your hands to avoid the mixture sticking to them as much – but unfortunately if it unavoidable. There will be a mess at the end.

This recipe is simple, yummy and easy to get kids involved with! Kids love to help out, so get them to roll the balls and to roll them in coconut!

Ingredients

  • 200g dried apricots
  • 1/2 cup of almond meal
  • 1/2 cup of desicated coconut
  • 1 tsp of cinnamon
  • 1/3 cup of water/milk/almond milk

Method

  1. Combine all apricots, almond meal and cinnamon in a food processor and blitz until they resemble a fine crumb.
  2. Add liquid add pulse until all ingredients come together.
  3. Place coconut in a small place and use a teaspoon to portion the mixture into balls.
  4. Roll the mixture into tight balls using the palms of your hands, roll in coconut and place in a container to refrigerate.

Enjoy!

 

Daily Gluttony Instagram

Lime&Tonic Sydney – 10 Foodie Instagram Accounts to Follow

Daily Gluttony Instagram

I was so excited to be recently featured as one of Lime&Tonic Sydney’s 10 Foodie Instagram Accounts to Follow. What an honour! There are some fantastic foodies on this list including the Porteno gents, Dan Hong, Mark Best and Jenius.. to be included amongst them is like a dream! Wow. Thank you Lime & Tonic!

To flood your newsfeed with a whole lot of #foodporn check out the full post here:

10 Foodie Instagram Accounts to Follow.

Enjoy!

Winter Vegetable Sketch

In Season – June

Winter Vegetable Sketch

Winter Vegetable Sketch – Drawn the Road Again – http://bit.ly/1lqS7hr

Eating with the seasons makes a lot of sense – not only is it cheaper, but the fruit and vegies you buy will be fresher and will generally taste a whole lot better!

So here’s what’s in season this June in Australia. Remember, if there is a specific ingredient or dish you would like to see me use or make just pop it in the comments and I’ll do my best!

Fruit

  • Bananas
  • Carambola (Star Fruit)
  • Chestnuts
  • Custard Apples
  • Fuji Apples
  • Grapefruit
  • Kiwifruit
  • Lemons
  • Limes
  • Mandarins
  • Nashi Pears
  • Navel Oranges
  • Packham Pears
  • Panama Passionfruit
  • Pears
  • Persimmons
  • Pink Lady Apples
  • Quinces
  • Red Delicious Apples
  • Rhubarb
  • Ruby Red Grapefruit

Vegetables

  • Baby Fennel
  • Baby Red Capsicums
  • Beetroot
  • Broccoli
  • Brown Onions
  • Brussels Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac
  • Celery
  • Chinese Greens
  • Dutch Carrots
  • English Spinach
  • Fennel
  • Gai Lan (Chinese Broccoli)
  • Garlic
  • Ginger
  • Jerusalem Artichokes
  • Sweet Potatoes
  • Leeks
  • Parsnips
  • Potatoes
  • Pumpkin
  • Rosemary
  • Sage
  • Silverbeet
  • Spinach
  • Witlof

Enjoy!

Chocolate Brownie

Chocolate and Hazelnut Brownie

Chocolate Brownie

Three Chocolate and Hazelnut Brownies are one of the best tasting things that has ever come from my oven – and I have cooked some mighty fine pork in that bad boy. I also like to call them the Houdini Brownie as they instantly disappear once they are made.

They are super easy to make, even easier to eat and the ingredient combination can be changed to suit your preference. Me, I think this combo is perfection so I wouldn’t recommend changing a thing.

Ingredients

  • 185g of butter – cubed
  • 185g of dark cooking chocolate – broken into squares
  • 100g milk chocolate melts (you can use dark, caramel or white if you’d prefer)
  • 50g of hazelnuts
  • 85g of plain flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g caster sugar

Method

  1. Preheat a fan forced oven to 160C and a line a 2ocm square baking tin with baking paper.
  2. Scatter hazelnuts evenly on another baking tray and place in the oven to roast for 5 minutes or until the skin is starting to peel away and toast.
  3. Remove hazelnuts from oven, allow to cool and place in a tea towel. Fold the edges in of the tea towel to form a sack and rub the hazelnuts to remove the skin. Discard the skin, roughly chop the hazelnuts and place into a small bowl.
  4. Combine butter and dark chocolate in a large, microwave safe mixing bowl. Place in the microwave on medium-high heat and melt, stirring at 30 second intervals.
  5. Allow the butter and chocolate mixture to cool completely to room temperature. Do not be tempted to place the mixture in the fridge or freezer as this may lead it to separate and for ice shards to appear.
  6. Break the 3 eggs into a medium sized mixing bowl, add caster sugar and whisk using electric beaters for 5-8 minutes, or until the mixture doubles in size and becomes thick and creamy like a milk shake.
  7. Ensuring the butter and chocolate mix is fully cooled to avoid the egg from scrambling, add the egg and sugar mix to the chocolate and butter mix and gently fold together using a rubber spatula. Don’t be tempted to over mix or you will knock out all the air from step 6, you want the mixture to still be streaky with the majority of the chocolate incorporated.
  8. Sieve the cocoa and flour into the milk and fold through until just mixed. All the chopped hazelnuts and milk chocolate melts, folding until they are dotted throughout.
  9. Pour the mixture into the prepared tub and use the spatula to smooth over the top. Place in the oven to cook for 30 minutes or until the middle is set, the top is crisp and flaky and the sides are begging to come away. It will still be gooey in the centre so don’t worry about the skewer test!
  10. Allow to cool completely in the tin and remove by lifting out the baking paper, cut into squares or cubes and watch it disappear!

Enjoy!

 

Banana Bread

Banana and Raspberry Bread

Banana Bread

Ingredients

  • 1 cup of McCain Season’s Choice Raspberries
  • 1 ¼ cups of mashed banana – about 3 ripe bananas
  • 1/2 cup of caster sugar
  • 2 tsp of vanilla essence
  • 1/3 cup of buttermilk
  • 2 eggs – lightly beaten
  • 1/3 cup of light olive oil
  • 1 1/2 cups self-raising flour
  • 1 tsp of ground cinnamon
  • 1/3 cup macadamia nuts – toasted and roughly chopped
  • Icing sugar and extra McCain Season’s Choice Raspberries – to serve

Method

  1. Preheat a fan forced oven to 160C and grease a standard loaf pan with butter, lining the base and sides with baking paper, allowing the sides to overhang by 4cm.
  2. Combine the banana, sugar and vanilla extract in a large bowl. Stir in buttermilk, eggs, and oil. Add flour, macadamias and cinnamon and stir to combine. Gently fold through frozen, McCain Season’s Choice Raspberries.
  3. Spoon into prepared loaf tin, smoothing the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes and turn onto a wire rack to cool completely.
  4. Serve dusted with icing sugar and topped with additional, thawed, McCain Season’s Choice Raspberries.

Enjoy!