- #1724447BJB July 7, 2019 at 12:36 pm
Potato and Tuna Bake: Microwave.
250 g potato, peeled and thinly sliced 185 g can tuna in brine, drained and flaked salt and freshly ground black pepper 75 ml milk 50 g cheddar cheese, grated
Method 15 mins
Layer potato slices with tuna in buttered,shallow casserole dish.
Season each layer with mixed herbs, salt and pepper.
Pour milk over top, cover, microwave on 70% (Medium-high) power, 8 to 10 minutes, or until potato is fork tender.
Sprinkle with cheese. Place under pre-heated grill for a few minutes until golden brown.
SERVES One: Easily double if wished, I would imagine.#1724808BJB July 11, 2019 at 12:29 pm
1 onion, peeled and sliced
500 g lean beef mince
1 large golden kumara, peeled and diced
2 tsp marmite, vegemite or promite
1 Tbsp flour
½ cup Wattie’s Tomato Sauce
1 ½ cups water
3 cups Wattie’s frozen Chuckwagon Corn
Cook the onion and mince in a dash of oil in a large lidded frying pan for 4-5 minutes until the onion has softened and the mince is browned. Break up the mince with a spoon or fork as you go. It is best to do this in two batches, otherwise the mince will stew rather than brown. Stir in the kumara.
In a jug mix together the marmite, flour, Wattie’s Tomato Sauce and water and pour over the mince. Cover and simmer 10-15 minutes until the kumara is almost cooked.
Add the Wattie’s Chuckwagon Corn and stir to mix. Cover and simmer a further 10 minutes. Season with salt and pepper if
One Pot Meal- Courtesy of Watties.#1724838BJB July 11, 2019 at 4:34 pm
Mediterranean Baked Tarakahi:
1.2kg Tarakihi – Skinned & Boned Fillets
6 Large Potatoes
2 Lemons – Zest & Juice
4 Tablespoons Olive Oil
1/2 Cup Chicken Stock
1 teaspoon Thyme
1 teaspoon Oregano
2 Tomatoes – thinly sliced
90g Butter – cut into slices
3/4 Cup White Wine
6 Sprigs Dill or Parsley
Salt & Pepper
1. Preheat oven to 180 degrees. Cut potatoes into wedges. Toss olive oil, chicken stock, half of the lemon zest, thyme, and oregano, together with potatoes. Place all ingredients in a roasting tray, cook for 30 minutes, toss, then cook until tender and golden ( approx another 30 minutes ).
2. Line a baking tray with baking paper. Place Tarakihi in tray, tucking in any thin ends, overlap if necessary. Sprinkle with remaining lemon zest, salt and pepper. Place butter on top of Tarakihi, then position tomato slices, on top, overlapping each other.
3. Drizzle with White Wine and arrange sprigs of herbs on top then place in oven.
4. Bake fish for approx 10-12 Minutes until it is just cooked and begins to flake at the thickest part. Serve on top of Greek potatoes and drizzle cooking juices.
5. Garnish with fresh herbs. Accompanied with a side of Green Salad.#1725408BJB July 18, 2019 at 1:38 pm
Kumera and Pineapple Salad: Serves 4
3 large kūmara
1 x 220g can pineapple pieces in juice
½ cup walnut halves
½ cup chopped green capsicum
1 tsp grated lemon rind
¼ cup pineapple juice
2 Tbsp lite olive oil
freshly ground black pepper, to taste
Scrub kūmara, slice in half and boil for 20-25 minutes or until softened but still firm. Drain.
Slice into bite-sized chunks.
Drain pineapple, reserving ¼ cup of juice for the dressing.
Place kūmara, pineapple, walnuts and capsicum in a bowl.
Pour over the dressing and mix well.
Serve either warm or chilled.
To make the dressing, blend lemon rind, reserved pineapple juice, oil and pepper together.
Good with a steak 🙂#1725414BJB July 18, 2019 at 2:32 pm
4 large kumara, boiled
1 tbsp butter
salt and pepper to taste
2 tbsps Chelsea Soft Brown Sugar
1 small tin pineapple chunks ( I use the crushed pineapple, no need for, ‘ little milk ‘
grated cheese for top
Mash kumara with brown sugar, butter, salt and pepper and pineapple and a little milk to get a smooth texture. Spoon into a roasting pan and top with grated cheese. Grill in oven untill cheese melt and turns golden brown. Serve while hot.
Kumera, pineapple grill.#1725472BJB July 19, 2019 at 12:43 pm
2-3 cups prepared vegetables, leaving skin on where possible: e.g. swede, kūmara, turnips, kohlrabi, celeriac
¼ cup fruit syrup, e.g. apple
¼ cup canola oil
1-2 Tbsp chopped coriander
Preheat oven to 200°C.
Place vegetables, fruit syrup and oil in a large baking dish.
Bake in preheated oven for 30-40 minutes.
Remove from oven, garnish with coriander and serve.#1725582BJB July 20, 2019 at 2:43 pm
Sweet and Sour Vegetables with Cashews and Noodles: Serves 2 people:
10 g Broccoli
cut into florets
2 x Carrots
55 g Cashew Nuts
100 g Mushrooms
1 x Onion
50 g Pineapple Chunks
cut into chunks
1 x Courgette
100 g Noodles
Bring a pan of water to the boil, add noodles and simmer for approximately 5 minutes, stirring occasionally
Heat the olive oil in a wok or pan and stir fry the onions for 1-2 minutes
Add in the carrots, courgettes and broccoli and stir fry for 2-3 minutes
Add the mushrooms, pineapple, honey, soy sauce and vinegar and cook for a further 1-2 minutes
In a separate pan, dry fry the cashew nuts for approximately 1 minute and add to the vegetables
Serve the cashew nut and vegetable mixture with the noodles.#1725837BJB July 23, 2019 at 8:10 am
4 Large Potatoes
4 Cooked Rashers Bacon, sliced
2 Spring Onions, finely sliced
½ can Cream Corn
½ cup Peas
½ cup Cheese, grated plus extra for garnish
Salt to taste
Pepper to taste
How to Use Four Sides of Your Grater
Preheat oven to 180°C.
Place the potatoes into the oven and roast for at least an hour or until soft.
Alternatively place a large potato- that you have pricked all over, into your microwave and heat on high for 7 minutes.
Remove potato and let cool. Take a slice off the side of each potato, remove the soft centre and set the skin aside. Carefully remove the soft centre of each potato and place into a bowl, ensuring you do not put a hole in the skin. Set the skins aside.
Place the remaining ingredients into the bowl and combine well. Taste to check the seasoning, then spoon the mixture back into the potato skin.
Top with cheese and place into a hot oven until the cheese is golden.
Serve with a coleslaw.#1727087BJB August 2, 2019 at 8:07 am
Roast Vegetable Salad and Dressing:
6-8 cups chopped vegetables (I used sweet potato, potato, carrot, peppers and zucchini)
3 Tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
Salt & pepper
2 Tablespoons honey
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1 clove garlic (crushed)
Juice of 1/2 an orange
1 cup baby spinach leaves
1/2 cup crumbled feta
Preheat the oven to 200°C/390°F. Add the chopped vegetables to a large mixing bowl and add the olive oil, oregano, garlic powder and season generously with salt and pepper. Toss to coat and spread in a single layer on a baking tray lined with a silicone liner or baking paper. Bake for 30 minutes or until the vegetables are cooked.
Add all dressing ingredients to a jar and shake well to combine.
Assembling the salad
Add the roasted vegetables, spinach leaves and feta to a large serving bowl. If serving immediately, pour over the dressing (you may not need all of it) and toss to combine.
If you are going to serve the salad in a day or 2, leave the dressing off and keep it in the fridge along with the salad and pour over about 30 minutes before serving.
Salad will keep in the fridge for several days.#1727997BJB August 7, 2019 at 12:21 pm
Smoked Fish Quiche:
175g shortcrust pastry
1 medium onion, diced
225g smoked fish, flaked
1 pkt onion soup
1 1/2 c milk
2 eggs, beaten
Line an 18cm flan ring with the pastry. Sauté the onions in the butter and place in pastry base. Make sauce with onion soup powder and milk. Add fish and simmer for 10 minutes. Cool slightly before adding beaten eggs and chopped parsley. Place mixture in pastry, garnish with sliced tomato or grated cheese and paprika. Bake at 190C for about 30 minutes until set.
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