Oven-baked edamame felafels

We tend to have at least one meat-free day a week. It isn’t necessarily ‘planned’,  as such, it just tends to work out that way when we are deciding what our dinners will be for the week. Be it tofu, or perhaps beans, the choices seem to be relatively endless.

One vegetarian product that I always make sure we have in the freezer is edamame. For not only are they great as a snack, or tossed through a salad, but I love using them as ‘base’ in recipes that call for beans. On this particular occasion (which in the interests of full disclosure, was a month or so ago now) edamame starred alongside chickpeas to create some tasty felafels.

And not only were they tasty, they were oven-baked – meaning that they were a healthy version too.

Simply – edamame (defrosted and podded), combined with chickpeas, pistachios, lemon zest and juice, garlic and some spices. Shaped into balls and baked for 30 minutes or so – or until golden brown and lightly crispy.

We served the felafels with wholemeal pita pockets and salad, with a good amount of natural yogurt and hummus on the side- resulting in a rather tasty vegetarian dinner. 

You can find the recipe I used here. 

What about you? What is your favourite vegetarian meal?

Poached chicken and coleslaw salad

I’ve been back at work for around 6 weeks now, working 3 days per week in the office. Slowly but surely we are working out what is to be the new ‘normal’ – with the 3 days I’m in the office being referred to by the little members in our house as the “rush days”.

For these particular days, bags are packed and clothes are set out the night before, and I spend time preparing as much as I can for lunches over the weekend. I’m generally up at 4.30am to fit in a walk before the household wakes, then it is home to shower, make breakfast, feed the baby, throw smoothies at the biggest kids,   wrangle everyone into clothes and into the car – so that we can leave the house by 7.30am to get to the various daycare / school drop offs and (finally) head into work.

Yes “rush” would be an understatement.

So I’m sure that you can understand that by the third rush day everyone’s energy levels are starting to wane and tempers are running a little high. The kids (and I!) start to get a bit more cranky, and getting out of the house takes a little more gentle persuasion than on the first rush day.

Constant throughout this new ‘normal’, however, is our preference for easy and speedy midweek meals. Actually, not just a preference – a must. Something healthy and that is full of flavour, to keep our batteries recharged.

Take this poached chicken and coleslaw salad for instance. Pulled together with relative ease in no time at all.

I poached chicken breasts in chicken stock, with some peppercorns, ginger and garlic. Shredded then added to a coleslaw salad, made with mesculin, shredded purple cabbage, carrots, spring onions and a little corn I had leftover in the fridge. Dressed simply with sesame oil, soy and lemon juice, and finished with sliced red chilli and a good amount of coriander.

Easy, fuss-free and healthy. Not to mention SPEEDY – giving us more time to prepare for the rush day ahead.

Cocktail Hour: Mango Margarita

We are really fortunate to have made some great friends in our street. Two couples who have kids of a similar age – living only a few houses away.  Despite all being rather busy with work, and life, we’ve been making a point of catching up when we can. For playdates here and there, or for family-friendly lunches on the weekend when the kids can run amok while the adults catch up on the happenings of late.

This last weekend, we did just that. It was our turn to host, and while I initially thought of putting on a BBQ lunch, I ended up going with a Mexican theme instead. Specifically – pulled pork made in the slow cooker – with tortillas, coleslaw, rice and other trimmings on the side. In fact, it ended up being a rather perfect cosy lunch as temperatures had dropped and the rain fell heavily outside.

And what better way to accompany a Mexican lunch, than with some mango margaritas!

Made with tequila, Cointreau, frozen mango, orange and lime juices – blended to icy perfection.

Served in a lime and salt rimmed glass, and well they were a great start to a wonderful afternoon with friends.

The added bonus being that it was only a short walk home for our guests!

 

Print Recipe
Mango Margarita
Course Cocktail
Cuisine Drinks
Servings
glasses
Ingredients
Course Cocktail
Cuisine Drinks
Servings
glasses
Ingredients
Instructions
  1. Combine all ingredients in a blender, and blend until smooth.
  2. Serve in glasses rimmed with lime and salt.
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Tim Tam Slice

I wanted to try a new slice creation when asked to ‘bring a plate’ to a friend’s BBQ the other week. Normally I take my rocky road, or lemon slice, but with a packet of Tim Tams sitting in the cupboard – well I had my inspiration to try something new.

On the subject of Tim Tams – they really are quite iconically Australian, aren’t they. So much so that when we had Japanese exchange students stay with us when I was younger, they took back packets of Tim Tams by the suitcase-load.  They weren’t all that fussed about Vegemite, but they couldn’t get enough when it came to Tim Tams!

But I digress.

This ‘no bake’ Tim Tam slice was made simply with biscuits, Tim Tams (of course), condensed milk, butter, coconut and cocoa powder.

Combined, pressed into a pan, then topped with white chocolate and more biscuit pieces. Then it was into the fridge to set – no baking required.

Then, after a few hours, the slice was ready to slice and serve.

I’m pleased to report that the slice had all the hallmarks of their biscuit inspiration. Full of chocolate and crunch.

A word of warning though….you may find it difficult to stop at just once piece…

Print Recipe
Tim Tam Slice
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Instructions
  1. Line a slice tray with baking paper.
  2. Place the sweetened condensed milk, butter and cocoa powder in a small saucepan, and heat over a low heat - stirring until the butter has melted and the mixture is combined. Remove from the heat.
  3. Meanwhile, combine the Marie biscuits, half of the chopped Tim Tams and coconut in a large bowl. Add the butter mixture and stir until well combined. Press into the prepared slice tin.
  4. Melt the white chocolate, and pour over the slice. Sprinkle with the remaining chopped Tim Tams and place into the fridge for a few hours to set. Slice and serve.
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Fancy Fruit Platter

With the festivities of the Christmas season now in full swing, I wanted to share with you one of my favourite additions to the family breakfast table.  For when the sun is shining, and day ahead is filled with family and celebrations, we like to keep things light and simple at breakfast time (no doubt saving all important calories for later in the day).

Namely – a Fancy Fruit Platter.

Put a bowl of whole fruit in front of me, and I will look at it with relative ambivalence. But slice the fruit and make it into a salad or a fruit platter? Well you won’t keep me (or the kids!) away from it.

On this occasion we filled the platter with all the wonderful seasonal fruits the market had on offer.  Mango, melon, pineapple, pear, passionfruit, kiwi fruit, apricots, nectarines, strawberries, grapes and blueberries.

Served with some lovely vanilla bean yoghurt and honey granola, and we had ourselves quite the delicious start to the day.

My favourite Lemon and Coconut Slice

When asked to “bring a plate”, I often lean towards creating a sweet treat. Rocky road is usually my “go to” sweet, and is generally well received, but on other occasions I like to bring a plate of lemon slice.  For it is easy to make, requires no baking, and the leftovers keep really well too.

Recently I offered to make a couple slices for a birthday party. I had a few chocolate based ones in mind, and figured my favourite lemon slice would work beautifully as a nice flavour contrast to those. And with some lemons leftover from the peach and lemon cake, well it was a no-brainer really.

So one dreary morning, my helpers and I got to work. Lemons were juiced and zested, biscuits were crumbed and condensed milk and butter were heated. And before too long we had ourselves a big tray of lemon slice, sprinkled with coconut, and ready to be sliced and served.

This was a great slice to make with the kids too. They had a lot of fun turning the food processor on and off, and stirring the coconut and melted ingredients into the biscuit crumbs. Bowls and spoons were licked not long after, and coconut was liberally sprinkled over the iced slice (and most of the kitchen benchtop, but let’s not talk about that…!)

Print Recipe
Lemon and Coconut Slice
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Instructions
  1. Process the biscuits in a food processor until they resemble fine breadcrumbs. Place in a large bowl, add the coconut, lemon juice and zest, and stir to combine.
  2. Place the sweetened condensed milk and butter in a saucepan. Heat slowly, over a low heat, stirring until the butter has melted.
  3. Pour the butter mixture into the biscuit mixture, and stir until well combined. Press firmly into a slice tin (that is lined with baking paper), and place in the fridge for 10 minutes.
  4. Place the icing sugar and extra lemon juice in a small saucepan. Heat gently, stirring, until the sugar has melted and the ingredients have combined. Spread over the chilled slice, and sprinkle with extra coconut. Refrigerate for a couple of hours (or overnight) then slice and serve.
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Cocktail Hour: Pimm’s Jug

In what I suspect will be a regular feature this Summer, I couldn’t help but put a cocktail on the menu when we had friends around for a BBQ recently. And while I was tempted to serve another Santorini Sunrise, the warmer temperatures had me craving Pimm’s.  The bonus being that I could make a jug before our guests arrived, ready to be poured with little delay once they had settled in. I can’t remember when I first tried Pimm’s, although I have a feeling it was when we travelled to London. Given that Pimm’s is a rather iconic English drink, well it wouldn’t surprise me at all.

On this occasion I went with a mixture of both lemonade and dry ginger ale, making sure to also fill the jug with oranges, strawberries, limes, mint and, of course, cucumber.

And, as one jug soon turned into two, well it proved to be the perfect cocktail for a summery afternoon with friends.


Print Recipe
Pimm's Jug
Course Cocktail
Cuisine Drinks
Prep Time 5 minutes
Servings
glasses
Ingredients
Course Cocktail
Cuisine Drinks
Prep Time 5 minutes
Servings
glasses
Ingredients
Instructions
  1. Grab a large jug and half fill it with ice. Add half of the fruit and mint to the jug (and divide the remaining fruit and mint between 4 serving glasses).
  2. Add the Pimm's, lemonade and dry ginger ale to the jug, and stir gently to combine.
  3. When ready to serve, add ice to the glasses, and pour over the Pimm's mixture.
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Eggplant Tapenade Tuna Nicoise Salad

Following on from my recent “Eat the Freezer” post, I should probably pull together an “Eat the Pantry” series. For similar to my freezer, my pantry is starting to fill up with lots of bits and pieces.  Half packets of pasta, noodles, vinegars and sauces….

You get the idea.

A little while ago I came across this lovely little eggplant tapenade hiding up the back that, from memory, arrived in a gift box of edible goodies for my birthday. And while I would normally save tapenade for pasta, I had a lighter meal in mind, and so this eggplant tapenade nicoise salad came to be.

I steamed baby chat potatoes then, while they were still warm, stirred through a few generous spoonfuls of the tapenade. The remainder of the salad was built using steamed asparagus and beans, chargrilled corn, mesculin, tinned tuna and, of course, a soft boiled egg.

Despite the abundance of other ingredients, the tapenade really shined! It added lots of flavour to the salad, with no additional dressing required. And while on this occasion I used eggplant tapenade,  I think an olive or pepper tapenade would also work really well.

Print Recipe
Eggplant Tapenade Tuna Nicoise Salad
Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Instructions
  1. Chargrill corn in a pan until golden brown. Remove kernels and set aside.
  2. Steam chat potatoes for 8 minutes, or until cooked. Place in a large bowl, and while warm, stir through the tapenade.
  3. Steam the asaparagus and beans for 3 to 4 minutes, then refresh by running under cold water.
  4. Add the corn, asparagus, beans, lettuce and tuna to the potatoes, stirring gently to combine.
  5. Place lettuce in serving bowls, and top with the tuna / potato salad mixture, along with two egg halves. Season and serve.
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Cherry Ripe Power Balls

Growing up, our family had a regular Sunday night ritual. After dinner, Dad would present four chocolates of different varieties to the family, with instructions that we could each choose one. We’d then sit down to some TV time as a family, and noting the era, we probably watched an episode of The Wonder Years, Xena Warrior Princess or, perhaps, Home Improvement.

Generally Dad presented a mars bar, a crunchie bar, a picnic and a cherry ripe. Or, if he was feeling particularly creative, maybe a curly wurly or a kit kat.  And generally there were no arguments when it came time to choose, with each family member having their preferred variety of sugar hit.

Dad would take the picnic bar, Mum would take the cherry ripe, and my brother and I would negotiate over whatever was left.

Although, if we were to have that ritual these days, I would almost certainly opt for the cherry ripe.

For dark chocolate + cherries = yes please!

These tasty little cherry ripe power balls use dates, dried cherries, coconut and cocoa to create a flavour combination that is not all that dissimilar to the ol’ cherry ripe bar.  They are rich, but not overly sweet.

They are, however, a lot healthier and definitely lunchbox friendly – as well as a tasty snack to reach for throughout the day.

What about you? What is your favourite chocolate bar?

Print Recipe
Cherry Ripe Power Balls
Course Baking
Cuisine Baking
Prep Time 15 minutes
Servings
balls
Course Baking
Cuisine Baking
Prep Time 15 minutes
Servings
balls
Instructions
  1. Add all ingredients to a food processor, and process until well combined.
  2. Shape and roll into balls, and place on a paper-lined plate. Store in the fridge.
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Green Chicken Curry Meatballs

My love of spicy foods has definitely grown and developed over the years. So much so that aside from a brief abstinence during my first pregnancy (when all spicy foods randomly lost their appeal) many of our dinners will include some sort of chilli or heat-inducing spice.

I’ve also been known to snack on carrots dipped in chilli sauce, but that’s a story for another day…

Needless to say,  a recipe for green chicken curry meatballs in a recent Taste magazine edition caught my attention. You can find the recipe here. 

The chicken meatballs were made using mince, coriander, ginger, garlic and spring onions. Lightly fried, then added to a spicy green curry mixture. Served with rice vermicelli noodles, bamboo shoots and spinach, and finished with some fresh coriander and cucumber (and a good amount of lime juice). Resulting in what can only be described as a rather tasty (and spicy!) mid-week meal.

What about you? What is your favourite curry?