Green Curry

400ml Coconut milk or cream

3 x Tbsp Green Curry Paste

1 x Tsp Fish Sauce

1 x Tsp Sugar

1 x Chicken Breast Fillet

1 x Cup sliced Mushrooms

1 x Cup Eggplant sliced

2 x Kaffir Lime leaves

1 x Carrot

1 x Zucchini

Rice

Method:

1. Start rice cooking in the rice cooker

2. place Coconut milk, curry paste, fish sauce and sugar in a pot or wok bring to boil and stir occasionally

3. Add chicken and eggplant allow to cook for a couple of minutes then add all other vegetables and Kaffir (can also add basil or coriander) for another 2 min or so.

4. Serve and enjoy.

 

Special Meatballs and Penne Pasta

Penne Pasta

250g Beef Mince

1 x Brown Onion

150g Pine Nuts

2 x Cups of mixed fresh herbs (Basil, oregano, chives, parsley, rosemary)

200g Ricotta cheese

100g Breadcrumbs

1/3 Cup Parmesan Cheese

1 x Grated Carrot

1 x finely chopped Garlic Clove

2 x Eggs

1 x Tbsp Tomato sauce

1 x Tbsp BBQ sauce

1 x Tsp Curry Powder

Vegetables:

4 x flowers Broccoli

150g Beans

2 x Carrot

1 x Zucchini

Sauce:

800g Tin of Diced Tomato

100ml Red Wine

1/2 Cup fresh herb

2 x Garlic Cloves finely chopped

Method:

1. Mix all ingredients for the meatballs together (I use my clean hands) then prepare vegetables for steaming later.

2. Heat some olive oil in pan/skillet make small round balls (slightly flatter like rissole, it’s easier to cook) and cook on medium heat. This is done in batches, I think put the cooked ones on a tray and into the oven.

3. Heat water and place penne pasta once boiled with a tablespoon of olive oil and a pinch of salt.

4. Place all sauce ingredients into a pot bring to boil, reduce heat to simmer.

5. Steam vegeables

6. Drain pasta, place back into the cooking pot, add sauce and mix.

7. Serve and enjoy. (I love this one for lunches the next day and so do the kids)

Hint: It’s easy to eat too much of this dish so serve in small bowls and eat slowly, you can always go back for seconds if you really need to.

 

Chicken or Beef Rice Paper Rolls

1-2 Chicken Breast or Steak

1 x Cup Red Cabbage

2 x Carrot

1 x small Cucumber

1 x Cupsicum

Vermicelli optional

Baby spinach

Fresh Herbs

Soy sauce

Sweet Chilli Sauce

Rice Paper rounds

Method:

1. Cook chicken or steak and shred

2. Grate or V slice salad, leaving baby spinach as is.

3. Mix soy sauce and sweet chilli sauce together in a bowl and place onto the table along with salad ingredients

4. Mix the sauces together, I use a little on my rice paper rolls just before I roll them up.

4. Boil water enough for a large bowl, place large bowl in the centre of the table to put the rice paper rounds into.

 

Chicken and Vegetable Stir-fry

1 x Chicken Breast (diced)

4 x flowers Broccoli

150g Beans

1 x Brown Onion

1 x Carrot

1 x Zucchini

1 x Garlic clove

1 x tbsp Olive Oil

1/2 Lemon Juice

1/2 tsp cumin and curry powder

pinch of salt

Rice (optional)

Method:

1. Chop all vegetables to suitable stir-fry size

2. Chop onion and garlic cook in wok with olive oil for a couple of min add diced chicken, then add chopped vegetables with a dash of water, cover for a couple of minutes

3. mix lemon juice, cumin, salt and curry powder in cup or small bowl then add to wok toss through

4. Serve while the vegetables still have a slight crunch.

Hint: If you have too many beans cut the ends off and freeze for cooking later. Can serve with rice.

 

Fish and Vegetables

1 – 2 Fresh white fish fillets (depending on size)

2 x Carrot

1 x Zucchini

4 x flowers Broccoli

150g Beans

1/2 Lemon juice

Hand full of fresh herbs

1 x Tsp olive oil

Method:

1. Chop all vegetables as one likes when fish starts cooking put all vegetable into steamer

2. prepare fish by putting herbs and lemon juice over it then cook on the BBQ.

3. Serve and enjoy

Hint: Vegetables should still have a crunch.

 

Tacos

250g Beef Mince

2 x Carrot

1 x Zucchini

3 x Mushrooms

1 x Red Capsicum

1 x Brown Onion

2 x Garlic Cloves

1 x Tsp Chilli Powder

1 x Tsp Cumin

1 x Tsp Paprika

1 x Tsp dried origano or 1 x Tbsp fresh

Taco Shells

Fresh on the Table in bowls

3 x Tomatos

Baby Spinach

Tasty grated Cheese

Sliced Avocado

Sliced Cucumber

Method:

1. Place Taco shells into oven

2. Grate or as I like to use the V slicer for the Carrot, Zucchini and onion. Finely chop capsicum, mushrooms and garlic

3. Add onion and garlic to fry pan cook until tender, add mince and brown slightly.

4. Add all spices with 1/2 cup of water mix together

5. Add vegetables and herbs.

6. With all salad cut and on the table and once the mince mixer is not too wet serve and enjoy (this is Blake’s favourite)

 

Greens and Almonds Stir-Fry

4 x flowers Broccoli

150g Beans

1 x Brown Onion

1 x Carrot

1 x Zucchini

1 x Garlic clove

1 x tbsp Olive Oil

1/2 Lemon Juice

1/2 tsp cumin and curry powder

1-2 x Pork Chops (diced)

pinch of salt

Soak Almonds and slice for serving

Rice (optional)

Method:

1. Chop all vegetables to suitable stir-fry size

2. Chop onion and garlic cook in wok with olive oil for a couple of min add diced pork, then add chopped vegetables with a dash of water, cover for a couple of minutes

3. mix lemon juice, cumin, salt and curry powder in cup or small bowl then add to wok toss through

4. Serve while the vegetables still have a slight crunch.

Hint: If you have too many beans cut the ends off and freeze for cooking later. Can serve with rice.

 

Cucumber Salad

2 x Large cucumbers

3 x Tomatos (de-seeded)

1 x small packet of black dried fungus (optional)

1 x handful of chopped chives and parsley

2 x Garlic cloves finely chopped

1 x tbsp Olive Oil

2 x small pieces Steak (I prefer Rib/Scotch fillets)

1/2 lemon juice

drizzle of balsamic vinegar

Method:

1. Cut cucumber length ways, with a teaspoon slide it along the cucumber to deseed, the same for the tomatoes (deseeding I find helps keep the salad fresh for an extra day (when you want to keep a salad fresh for another day add dressings just prior to serving)

2. Boil the kettle and put dried fungus into a bowl, pour boiled water over the fungus and let sit for min 5 minutes.

3. Place cucumber, tomatoes and herbs into a bowl wrap and leave in the fridge

4. Have your steak ready at nearly room temperature with chopped garlic and lemon juice over them. Cook using olive oil to desired, cut into strips and placed separate to the salad.

5. Drain and cut the hardest bit of fungus away. Allow to cook before adding to the salad in the fridge. Then serve with a drizzle of balsamic vinegar.

 

Coleslaw and Avocado Salad

1 x cup green or red cabbage shredded (or a little of both)

1 x cup of baby spinach shredded

2 x Tomatos

1/2 x Red Onion

3 x tbsp chopped parsley

1 x avocado

3 x tbsp olive oil

1 x fresh lemon juice

1 x Garlic Clove

pinch of salt and pepper

Method:

1. Cut tomatoes, onion, avocado mix with cabbage and spinach.

2. place oil, lemon juice, garlic, salt and pepper into blender.

3. toss dressing from blender through the salad add more cabbage and other ingredients to suit.

Hint: If you are not going to eat all the Cabbage within a couple of days for other recipes, chop and freeze for cooking later. You can add a little grilled chicken or finely diced chicken, I find 1 chicken breast feeds a family of 4. (my kids eat more than I do)