Lemon Parfait

Lemon Parfait

 

parfait

This super-easy dessert can be whipped up in a matter of minutes and is sure to impress any dinner guest!

The tart lemon curd is complimented perfectly by the smoothness of the vanilla cream, while to biscuit crunch makes this dessert moreish and utterly irresistible.

Ingredients

  • 1 pottle of Anathoth Farm Lemon Curd
  • 1 packet of scotch finger biscuits
  • 300ml of thickened cream
  • 1 tsp of vanilla bean paste
  • Wafer rolls

Method

  1. Combine thickened cream and vanilla bean paste in a large mixing bowl and using an electric beater mix until soft peaks form.
  2. Meanwhile, crumble scotch finger biscuits to resemble a fine crumb.
  3. In six small glasses or jars, evenly distribute a  layer the biscuit crumb, top with lemon curd and whipped cream; repeat.
  4. Top each serve with a light sprinkle of biscuit crumb and serve.

Enjoy!

Brussel Sprout Salad

Brussel Sprout, Chorizo and Chickpea Salad

Brussel Sprout Salad

I don’t say this often or lightly but I hate brussel sprouts. I always have. Brussel sprouts and squash are the only things I don’t like. In saying that, I’ll still eat them, but I don’t enjoy them. Huh! I showed them!

After discussing brussel sprouts with my husband, I said I didn’t like them, he stopped in his tracks, starred at me and exclaimed that was the first time he has ever heard me say that I didn’t like something. He was shocked at how I could hate something that he had such found memories of eating, coated in butter, cheese or white sauce. I explained that in my family they were served au natural and complimented by their cabbage-like flavours any child it set to love. If something is covered in butter, cheese or white sauce – chances are I am going to enjoy it.

I decided to give brussel sprout another crack. I sat down, pen in hand and created my ‘perfect’ brussel sprout dish – spicy chorizo, sharp parmesan, zesty lemon and nutty chickpeas. drool.  I then decided to invite over some brussel sprout loving friends so they could provide an honest opinion on the dish. I wanted to know if it was good, even if I didn’t like it.

I set out with my shopping list and stumbled upon a delightful discovery in my local Woolworths,  Springbrook Valley Organic Chorizo. Made in NSW, with premium pork, no nasties, no preservatives and 100% delicious! You MUST try it. Once home, I got cracking and whipped up my flavour-loaded brussel sprout ‘salad’… and you know what? I loved it!

Ingredients

  • 750g of McCain Brussel Sprouts
  • 2 Springbrook Valley organic chorizo – sliced into rounds – trust me, you will taste the difference!
  • 1 tin of chickpeas – drained and rinsed
  • 200g of rocket
  • 3 tbs of olive oil
  • 1 lemon
  • 1 tbs of apple cider vinegar
  • 1 tsp of Dijon mustard
  • 1 tsp of honey
  • 1 tsp of crushed garlic
  • Salt and pepper to season
  • Shaved parmesan to serve

Method

  1. Heat 1 tbs of oil in a large pan over a medium heat. Add chorizo and fry, turning for 1 minute or until brown. Add McCain Brussel Sprouts and chickpeas, cover and cook for 5 minutes, stirring occasionally.
  2. Meanwhile, using a vegetable peeler, peel the rind from the lemon, finely slice and reserve. Juice the lemon and reserve. Add the remaining olive oil, mustard, lemon rind, lemon juice, garlic and honey to a small bowl and mix to combine.
  3. Remove brussel sprout mix from heat, season with salt and pepper to taste, toss with fresh rocket leaves and dressing. Place salad in a large serving platter and top with grated parmesan cheese.

Enjoy!

Pea and Avocado Gazpacho

Pea and Avocado Gazpacho

This is honestly one of the easiest dishes I have ever made – measure, blend and top. It is delicious, in fact I surprised myself with how good it tasted, and it can be ready in a flash. The vibrant green of the gazpacho against the red of the prawns gives this dish instant visual appeal which means it’s a sure thing for summer get together’s, parties or Christmas do’s.

Ingredients

  • 4 cups of McCain Frozen Peas – thawed
  • 3 cloves of garlic – crushed
  • 3 cups of vegetable stock
  • 1 ripe avocado – mashed
  • 2 tbs of lemon juice
  • ½ cup of thickened cream
  • 500g cooked peeled prawns
  • 1 red chilli – halved, seeds removed and finely sliced
  • ½ cup of pea shoots
  • Juice of 1 lime
  • ½ cup of McCain Frozen Peas – thawed, to serve
  • Salt and pepper – to taste
  • Oil olive – to serve, if desired.

Pea and Avocado Gazpacho Progress

Method

  1. Place McCain Frozen peas, garlic, vegetable stock, avocado and lemon juice in a large bowl and add in batches to a blender blitzing until smooth.
  2. Stir through the thickened cream and season with salt and pepper.
  3. Place the prawns, chilli, lime and pea shoots in a small bowl and toss to coat.
  4. Divide the gazpacho evenly among bowls, top with prawn mix, scatter with remaining McCain Frozen Peas and drizzle with olive oil, if desired.  Serve.

Pea and Avocado Gazpacho

15 Minute Monday – White Bean and Chickpea Mash

White Bean and Chickpea Mash

White bean and chickpea ‘mash’ is the perfect accompaniment to steak and veggies or as a side for Christmas roasts. This garlicky, lemony, ultra-fabulous, utterly addictive bean mash is a wonderful substitute for those looking to kick potatoes.

Ingredients

  • 1 can of white beans – drained
  • 1 can of chickpeas – drained
  • 1 tsp of dried rosemary
  • 1 tbs of crushed garlic
  • 1/4 cup of olive oil
  • 1/4 cup of lite thickened cream
  • Juice of half a lemon
  • Salt and pepper to taste

Method

  1. Heat olive oil in a small pot over a medium heat. Add garlic and rosemary and cook, stirring until fragrant.
  2. Add white beans, chickpeas and lemon juice to the pan and allow to cook, stirring for 3-5 minutes or until warmed through.
  3. Add cream to the beans and use a potato masher or fork to roughly mash/squish the beans.
  4. Season with salt and pepper and serve!

Enjoy xx

Risoni and Pumpkin Salad

Risoni and Pumpkin Salad

I recently attended a bring-a-dish dinner party to farewell a friend from town who happens to be a vegetarian. I was on salad duties and decided to whip up a Pumpkin and Risoni salad which is a personal favourite of mine. It’s light, fresh and delicious. This dish is perfect for a dinner party, BBQ or to be served with grilled fish or chicken. The lemon sings through and compliments the pepperiness of the rocket and the acidic bite from the tomatoes; while the creamy pumpkin and risoni balance the dish.

Ingredients

  • 500g risoni
  • 700g butternut pumpkin – peeled and diced into 1cm cubes
  • 1 punnet of cherry tomatoes – quartered
  • 200g baby rocket
  • 1 large lemon
  • 1/4 cup of olive oil
  • Freshly ground sea salt and black pepper

Method

  1. Pre-heat oven to 180 degrees and a line a large baking tray with baking paper.
  2. Par-cook pumpkin in a lare saucepan of boiling water, drain and place on a lined baking tray.
  3. Coat lightly with olive oil, salt and pepper, place in the middle of the oven and bake 20-30 minutes or until golden.
  4. Meanwhile, cook risoni in a large saucepan of salted boiling water for 8 minutes or until cooked through as per packet instructions. Drain and cool.
  5. Using a peeler, peel the rind from the lemon and finely slice. Juice the lemon and reserve.
  6. Add pumpkin, tomato, rocket, lemon rind, lemon juice, olive oil, salt and pepper to risoni, toss until well combined and serve.

Enjoy!

15 Minute Monday – Chorizo and Garlic Prawns

Super Food Ideas - November 2011, Page 31. Photographer: Cath Muscat.

Super Food Ideas – November 2011, Page 31. Photographer: Cath Muscat.

This delicious and quick salad is perfect for spring nights and lazy summer lunches.

Ingredients

  • 500g green prawns
  • 2 tbs of olive oil
  • 1 tbs of butter – melted
  • 4 garlic cloves – crushed
  • 1 tsp of dried chilli flakes
  • 2 chorizo sausages – sliced
  • 2 lemons
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh chives
  • Ciabatta loaf – thickly sliced
  • Aioli to serve

Method

  1. In a large bowl, mix together the green prawns, olive oil, butter, crushed garlic cloves and dried chilli flakes.
  2. Preheat a lightly greased barbecue plate on medium-high. Cook prawn mixture, tossing, for 3 to 4 minutes or until just cooked through. Transfer to a bowl and cover to keep warm.
  3. Add chorizo to barbecue plate and cook for 2 to 3 minutes each side or until crisp. Remove chorizo from barbecue plate, add to prawns and cover.
  4. Juice half of 1 lemon and cut the remaining lemon into wedges. Add parsley, chives and 1 tablespoon lemon juice to the prawn and choirzo mixture; toss to combine.
  5. Place prawn mixture on to a serving platter. Season with freshly cracked salt and black pepper.
  6. Serve with bread, lemon wedges and aioli.

Enjoy!

15 Minute Monday – Crab Briks with Cous Cous

This weeks DELICIOUS bad boy comes from none other than my good friend Jamie Oliver, the undisputed King of all things quick, wholesome and delicious!

Ingredients

  • For the briks

  • 1-2 preserved lemons
  • 2 spring onions
  • ½ a bunch of fresh coriander
  • 400 g pot-caught crabmeat (a mixture of brown & white meat), from sustainable sources – of course!
  • 2 teaspoons harissa, plus extra to serve
  • 4 large sheets of filo pastry
  • olive oil
  • For the salad

  • ½ teaspoon caraway seeds
  • ½ a mug (150g) couscous
  • 2 teaspoons sun-dried tomato purée
  • ½ a bulb of fennel
  • ½ a bunch of fresh mint
  • 1 lemon
  • extra virgin olive oil
  • 1 pomegranate
  • For the salsa

  • 1 large ripe tomato
  • 1 thumb-sized piece of ginger
  • ½ a lemon
  • To serve
  • fat-free natural yoghurt

Method

Ingredients out • Kettle boiled • Large frying pan, medium heat • Food processor (coarse grater)

START COOKING
Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all) • Mix in a bowl with the crabmeat and harissa • Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks • Fold in the sides, then fold them up • Repeat until you have 4 briks • Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides • Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl

Put ½ a mug of couscous, 1 mug of boiling water, the tomato purée and a pinch of salt into a bowl and cover • Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor • Tip into the salad bowl, then chop and add the top leafy half of the mint • Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil • Season to taste and toss everything together

Finely grate the tomato and ginger into a little bowl • Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together • Fluff up the couscous, then tip on to a platter • Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out • Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa

Source: http://www.jamieoliver.com/recipes/seafood-recipes/crackin-crab-briks-with-couscous-salad-salsa

Enjoy!

Hummus

Yesterday afternoon I stumbled upon Ben sitting on the couch snacking on a packet on plain crackers, as tasty as this seemed I thought I would make him a much requested snack of hummus to accompany his crackers. In under five minutes he was happily making his way through what is easily the best hummus I have ever made – and I make hummus a lot!

Ingredients

  • 1 tin of chickpeas – drained
  • 1 tin of white beans – drained
  • 3-4 good tbs of tahini
  • 1/4 cup of olive oil
  • The juice of 1 lemon
  • 2 cloves of garlic
  • 2-3 tsp of cumin
  • 4 tsp of sweet paprika
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of salt
  • Water approx. 100ml – the amount will vary dependent on the weather and the moisture in the beans
  • Crackers, lavash or pita bread to serve + extra paprika to sprinkle over the top. Some people top with additional olive oil but I have opted to skip this.

Method

  1. Add all ingredients to the blender and blend until smooth. Add the water in a steady stream to ease blending and help to make the mixture smooth.
  2. Stop the blender, scrape any mixture down that may be stuck on the sides and blend.
  3. Transfer to bow, sprinkle with paprika and serve!

Note: hummus is also a really tasty additional to wraps or can be taken to work/school with veggie sticks for a healthy snack.

Enjoy!