Mini Okonomiyaki

I suspect that it is going to be quite some time until our next overseas holiday. In recent years we’ve been to Fiji, and to Japan, and we had hoped to travel to Vietnam this year. But sadly that is looking highly unlikely.

So while we cannot travel to indulge in authentic international dishes, we can attempt a little international fare at home. With that in mind, we created our very own Japanese-themed dinner on the weekend which was rather fun. The girls helped make sushi, and we decorated the table with paper cranes that we learned to make from an origami book.

For main course we made a chicken curry in the slow-cooker, which we served with rice and a cabbage-style salad. To start – we had our homemade sushi (a post for another day) as well as a mini version of one of my favourite Japanese dishes – okonomiyaki!

This version was slightly different to the original in that we added zucchini along with the usual cabbage. Pulled together with egg and flour, and pan-fried to perfection.

We actually made these in advance, so when it was time to serve we reheated them in the oven before topping with okonomiyaki sauce and kewpie mayonnaise. Finished with a sprinkle of coriander (or you can use spring onions) and togarashi seasoning.

These mini versions worked beautifully as a starter – akin to a fritter. In fact, we loved them so much that we made another batch the next day for lunch!

Now where in the world to take the MCP kitchen next??

Print Recipe
 Mini Okonomiyaki
Course Appetiser
Servings
fritters
Ingredients
Course Appetiser
Servings
fritters
Ingredients
Instructions
  1. Place the grated zucchini, onion and a sprinkle of salt in a bowl, and set aside for 20 minutes.
  2. Squeeze as much of the liquid out of the zucchini mix as possible.
  3. Sift the flour and baking powder into a large bowl. Add the egg and a few tablespoons of cold water to make a batter (not too thick).
  4. Add the cabbage and the zucchini mixture, and stir to combine.
  5. Heat some olive oil in a large frypan. Drop spoonfuls of the batter in and shape into a circle. Cook for 2 to 3 minutes each side, or until golden brown. Remove and place on some paper towel. Repeat until all the batter has been used.
  6. To serve, drizzle the sauce and mayonnaise over the top of the fritters, and sprinke with spring onions and togarashi seasoning.
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Slow Cooker Red Lentil Dahl

It’s been quiet in this little blog space of mine lately – but that is a clear indication that it has been anything but quiet in “real life”. The kids have their ever-growing array of school and after school / weekend activities and the hubs and my work schedules have been pretty jam-packed. So it’s probably no surprise that we feel as though we are always running from one thing to another.

Oh yeah, and then there was the big family trip  we took to Japan! But more on that in another post…

Needless to say, I have quite the growing backlog of recipes that I want to share (if not, at the very least, to remind me of some of the delicious eats we’ve had recently).

Take this Red Lentil Dahl (or is it Dal or Dhal?)for instance, that made its way to our dinner table a few months ago.

Back when the morning frosts were still going strong, and the daylight hours were short. I popped the ingredients in my slow cooker before I went to work, and was rewarded with not only a glorious aroma when I returned home later that day, but also the ability to get dinner on the table in a flash.  From memory – C & J had swimming after school on this particular day, so the hearty and belly-warming dahl was a welcomed hit when they walked in the door.

I served the dahl with rice and coriander, and although not pictured, I’m pretty confident I also added a dollop of natural yoghurt and a squeeze of lemon juice.

A perfect meal to warm us from the inside out (with leftovers for lunch the next day too!)

Print Recipe
 Slow Cooker Red Lentil Dahl
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Place all ingredients (except for the toppings) into a slow cooker and stir to combine.
  2. Cover - and cook on low for 8 to 10 hours.
  3. Serve with steamed rice, coriander, a spoonful of yoghurt and a squeeze of lemon juice.
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Spicy lentil stew

It is rather appropriate that I am posting about a slow-cooked stew on a day where the temperature has not exceeded 8 degrees outside (although, if I’m completely honest, it feels more like 2 degrees).

I know this because I took my regular morning walk this morning, and despite wearing thermals, gloves and a beanie, I still returned home with chilled toes and a yearning for a warm bowl of something for lunch. Luckily, I had made a batch of this stew a few weeks back, with extra portions frozen for a later date. So today was definitely that ‘later date’!

Created on a Monday – which is now known as ‘slow cooker Monday’ in our house, this stew was so very easy to prepare. With one pot, lots of vegetables and the benefit of time – a delicious meal was brought to life with minimal effort on our part.

Today I kept it super simple, and served the stew with a side of greens and a sprinkle of parsley. But if you were wanting to make the meal even more substantial, I think a spoonful of yoghurt or sourcream, and a side of toasted flatbread or sourdough, would work just beautifully.


Print Recipe
 Spicy lentil stew
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Instructions
  1. Put the vegetables and lentils in a slow cooker, along with the garlic, cumin, cayenne pepper and stock. Stir to combine.
  2. Cook on low for 6 to 8 hours. Just before serving, stir through the lemon juice and season to taste.
  3. Divide into bowls and top with parsley and sour cream / yoghurt to serve.
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Pumpkin and carrot soup

As I sit here typing, the rain is falling steadily outside. It was, of course, raining most heavily right at the school drop off – where I am sure my attempts to wrangle 3 kids, 3 bags and 3 umbrellas was met with more than a few laughs.

But I have well and truly warmed up after tucking into a big bowl of soup that I had stashed away in the freezer. A perfect go-to lunch on days such as this, when the day is dreary and the temperatures have lowered.

I actually made this pumpkin and carrot soup a while back, but realised I never shared it on the blog. And what a shame that would be – for what a soup it is!

Simply – onion, garlic, carrots and pumpkin, simmered with stock and given a golden hue by the addition of turmeric. Finished with a dollop of natural yoghurt, and a sprinkle of pepitas and parsley.

And, as is always a plus with dishes such as these, the recipe yields enough to store some away in the freezer for easy re-heatable lunches on days such as this!

Print Recipe
 Pumpkin and carrot soup
Course Soup
Keyword soup
Servings
people
Ingredients
Course Soup
Keyword soup
Servings
people
Ingredients
Instructions
  1. Heat oil in a large pot over a medium heat. Add the onion and garlic, and stir until starting to soften.
  2. Add the pumpkin, carrots and turmeric, stirring to coat in the spice mixture. Add the stock and 500ml water, and bring to the boil.
  3. Reduce heat and simmer for 30 minutes, or until the vegetables are tender. Puree the soup using a stick blender until smooth. Divide among bowls, and top with a dollop of yoghurt and a sprinkle of pepitas and parsley.
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Slow Cooker Pea and Ham Soup

There are some dishes that, despite their humble appearance and ease to make, are really something special.

The ones that make your belly full, and heart warm, and undoubtedly earn a star place on the regular meal plan.

Well, friends, I think I’ve found another of these dishes – as this Pea and Ham soup was rather delicious indeed. It is one of those dishes that I’ve always enjoyed eating, but never actually made, and I had to laugh at my ignorance when I realised that it contains split peas, not green peas!

With simple ingredients, and created easily in the slow cooker, the result was a hearty dinner soup (with lots of leftovers for lunch and for the freezer too). We served ours topped with natural yoghurt, shredded ham from the hock and a sprinkle of parsley. Even the kids loved it – particularly Miss Maggie – who ate bowl after bowl with gusto!

Inspired by this recipe.





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Slow Cooker Pea and Ham Soup

Course Soup

Servings
people


Ingredients

Course Soup

Servings
people


Ingredients


Instructions
  1. Heat the oil in a small frypan over a medium heat. Add the onions, spices and garlic and cook for a few minutes - until the onion softens.

  2. Transfer the onion mixture to a slow cooker. Add the ham hock, parsnips, apples, split peas and 8 cups of water. Stir well, cover, and cook on medium for 8 hours.

  3. Remove the ham hock and shred the meat (discard the bone and fat). Blend the soup using a stick blende until smooth. Stir through the lemon zest and juice, and season to taste.

  4. Divide the soup among serving bowls, and top with some of the shredded meat, natural yoghurt and parsley.


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Vegetable and Bean Chilli

I spoke a little while ago about make ahead meals. Ones that I can prepare in advance, then reheat when dinnertime arrives. Well the other advantage of these meals is that you often have leftovers too – which can be portioned and frozen for future meals.

And so with the husband making his way back from Sydney the other day – I dove into the freezer and pulled out two portions of this vegetable and bean chilli. Reheated on the stove top, and kept warm until he walked in the door. Served with quinoa, and finished with some fresh parsley.

 This vegetarian chilli is packed with beans, spices and vegetables. In fact, it is so filled with flavour that you don’t miss the meat component at all. And while on this occasion I served the chilli with quinoa, you could easily substitute the quinoa for rice or even tortillas. The addition of fresh avocado or some  natural yoghurt or sour cream would also work beautifully if you had any on hand.

Print Recipe
 Vegetable and Bean Chilli
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add the onion and garlic and fry for a few minutes.
  3. Add the spices, and cook for 30 seconds, stirring.
  4. Add the vegetables, and stir to coat with the spices.
  5. Add the tomatoes, beans and water, and simmer for 20 minutes.
  6. Stir through the spinach, cacao powder and parsley, and heat for a few minutes, Season to taste.
  7. Divide and among serving bowls, and serve with quinoa or rice and extra parsley.
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