Zucchini & Ricotta Gnocchi

Zucchini and Ricotta Gnocchi
Its not as hard as it appears really. If you can make a dough you can make Gnocchi. Its just getting the flour mix right not too much it tastes floury, tastes tough or falls apart when cooked or too little it doesn't bind or is too sticky.  You'll be right add a little at a time and it'll be fine.



Ingredients:

4 cups Zucchini, grated
1/4 cup chopped herbs ( I use mostly Basil, Chives and Parsley from my garden but you can use whatever you prefer)
2 teaspoons lemon zest (optional)
500grams Ricotta
2 egg yolks
1/4 cup (parmesan), finely
1 cup flour (about you may need a little more)

2 teaspoon smoked Paprika (Its not hot at all)

Salt

Method:
Grate the Zucchini, Salt it well and then leave to drain in a colander for a good twenty minutes, squeeze out as much liquid as possible. It is important to get all the moisture out so it be thorough.

Mix the Zucchini, Herb, Lemon, Ricotta, Egg, Paprika and Cheese then mix in enough flour to form a dough that is not too sticky to work with. Getting the balance can be tricky just add a bit at a time.

The idea is to use just enough flour so its not sticky but enough so it holds and not too much so it falls apart when cooking.  Its hard to say exactly how much flour because it depends on your ricotta and moisture in your Zucchini but i think i've made it sound very difficult its not you'll be right :)

Take handfuls of the dough and roll into 1 inch thick strings then chop into 1 inch pieces.

I use a mat or chopping board and flour it really lightly just so it doesn't stick to the board. Tyr and use your fingers only to roll it out lightly.  

In a large saucepan of boiling hot water test your Gnocchi to see if it holds when cooked.
Cook the Gnocchi in boiling water until it floats, remove and enjoy in your favourite sauce.


Sauce
Simple is best i think when you have such beautiful flavour Gnocchi.  A plain butter sauce or simple tomato. Whatever you like :)

Tuna and Cauliflower Burgers

Tuna & Cauliflower Burgers

Really tasty lighter style burger pattie which is also awesome on its own.  

INGREDIENTS

300g Cauliflower
100g Broccoli
425g Tin of Tuna
1Tblsp Mint
1 Tblsp Chives
1 Tblsp Chia seeds
2 Eggs
2 Tblsp Wholemeal Flour


METHOD

Open and Drain your Tuna then leave to drain out some more.

Grate your Cauliflower and Broccoli (i grate in the stems if they go through easy if too hard just discard)

Roughly chop your Mint and Chives (i just use scissors)

In a large bowl lightly whisk up your eggs.

Mix in your Cauliflower, Broccoli, Chives & Mint.

Flake in your Tuna and then add your Flour and Chia seeds.

Now use your hands and give it a good mix and then leave to rest whilst you set up you plate or pan.

I usually fry these in some Sunflower oil in the fry pan or just with an oil spray on the BBQ plate.

Serve them as burger patties on a Bun with Salad or they also make a great lunchtime snack.

I've drowned mine here in Chilli Sauce you dont need to do that but its good :)

Cauliflower Patties - Yummy , Easy and Full of Goodness

Cauliflower Patties

 INGREDIENTS

200g Cauliflower
1 Egg
50g grated cheese
1 Tbls Wholemeal Flour
1 Tbls Chia Seeds
1 Tbls Tarragon


METHOD

Grate your Cauliflower. (I use as much stalk as will easily be grated if it gets woody just discard)

Roughly chop the Tarragon.

In a large bowl lightly whisk your egg.

Add your Cauliflower, grated Cheese and Chia seeds.

Stir in the Wholemeal Flour and Tarragon.

Leave your mixture to rest whilst you prepare your pan.
I lightly fry these in Sunflower oil over medium high heat. leave on one side for few minutes before turning. If its sticking just leave another twenty seconds and try again.

Rest on paper towel and season before serving.

These are really tasty served as a side or as a main with vegetables and salad

You may also like to see our Tuna & Cauliflower Burgers

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

This is the only vegetarian dish that my hubby really loves, he’s always asking me to make it! I actually really enjoy cooking this dish too which helps. It’s a little time consuming but its fun, tasty, healthy and doesn't cost a fortune! It services 6-8 adults. Serve it with a nice salad and some crusty bread.

What you will need:

•1 x packet of fresh cannelloni sheets (12 sheets around 11cm x 15 cm) OR 20 x pre-made cannelloni tubes you find in the pasta section at the super market. *I personally like using the fresh cannelloni sheets - it’s easier and quicker to put the filling in.

•1 x packet of frozen FINELY chopped spinach (thawed and excess water drained)

•500g ricotta (large tub)

•1 egg

•1/2 cup coarsely chopped flat leaf parsley

•3/4 cup of finely grated Parmesan *use ¼ cup for cheese topping

•salt and pepper

•1 x bottle of tomato Passata

•1/2 cup water

•3 cloves of garlic, crushed

•1/2 cup chopped basil leaves *save some leaves for decoration at the end

•1 cup of grated mozzarella

Method:

Preheat oven to 180°C/160°C fan-forced. Grease your baking dish (I use a 35cm by 22cm).

In a large bowl, mix together spinach, ricotta, egg, parsley and ½ cup of Parmesan (save the ¼ cup for the cheese on top), salt and pepper.

Spoon your mixture onto the pasta sheets and fold the sheets over to enclose.

Place your filled cannelloni next to each other in the dish as you go.

If you’re using the pre-made tubes, use a tea spoon and fill them completely.

To make the sauce, in a large bowl mix together the Passata, water, crushed garlic and basil. Pour it over your cannelloni and give the tray a little wobble to spread the sauce evenly around.

Cover it with foil and place it in the preheated oven for 30 minutes.

Remove the foil and sprinkle with the remaining Parmesan and mozzarella cheese. Bake for another 20 minutes or until the cheese is melted.

You can freeze this dish for up to 3 months.

NO PASTA LASAGNA - All good Lasagne

Written by: Bel
Family favourite my "All good Lasagne"

This makes two 26cm x 16cm Lasagne's one for eating and one for the freezer :)  Double it, halve it or even turn half the meat and veg mix into meatballs by adding some more weetbix or breadcrumbs.

Ingredients
1 tablespoon Oil
1 kg Mince.  I use either Beef or Lamb.
1 Onion finely Chopped
2 tsp Crushed Garlic. The jar one is fine.
250g Spinach. I use the frozen blocks.
1 medium Carrot grated
2 Tomatoes diced
2 cups of blended Veg - (see in the method below to see what i mean :)
2 large Zucchini - sliced length ways
5 crushed Weetbix
2 teaspoons Chia seeds
2 tablespoons Tomato Paste
1/3 cup grated cheese.

Method

Preparing.
Slice your zucchini length ways into even slices. Probably easiest would be to use a mandolin or i use a cheap cheese slicer like a vegie peeler you can get at the supermarket.

Defrost the spinach as per instructions or i just put it in a microwave safe bowl with a lid for about 6 mins.  Drain the liquid.


Make your 2 cups of blended Vegies. This is 2 cups of whatever it is you have in the fridge or freezer.  peas, corn, carrot, celery, broccoli, zucchini, mushrooms, parsnips, beans whatever you have two cups of. Dont forget to add the bits left over from when you sliced the zucchini. Then put them all in the microwave or boiling water till they are soft enough to moosh and then blend them up till they are a rough paste.

Cooking.
In a large pan over high heat add your Oil and cook your onion and garlic. When onion has become translucent Add your mince.

Once the mince has almost cooked through turn the span down to a medium and add your spinach, carrot and diced tomatoes.

Now stir through your blended Vegies.

Add your two tablespoons of paste and Chia seeds and stir through.

Finally add your weetbix crushing as you put them in.

Your mix will be quite thick and vegetable like.  It will become softer when you bake the Vegetables. You can add more tomatoes or tomato sauce if you're struggling with the non traditional not enough tomato look .
Turn off your heat and give another stir through.

Make your Bechamel Sauce.



Bechamel Sauce 
Don't have one?  Here's mine its basic and again slightly off the traditional but does the job.
Stir quickly and have your ingredients ready to go before you start. I use a fork to stir but you can use a spoon or whisk.

Bechamel Ingredients
100g Butter
6 tablespoons Plain Flour
1 1/2 cup Milk
1 tsp Paprika mild
1/4 tsp Pepper
Salt to taste

Over a med to high heat small pan melt your butter soon as its all melted and bubbling add your flour one tablespoon at a time and stirring quickly all the time so it doesn't stick or burn.
If it gets to hot or hard for you to handle take it off the element for a second but keep stirring then put it back on.
Once all your flour has been put in and has absorbed all the butter forming a paste like consistently slowly pour the milk in stirring quickly.

add paprika and pepper and you're done.
you can add cheese if you like. traditional ones do i just find its easier to just put it in during the layering instead of making my sauce thicker to handle and pan harder to clean ;)


Assembling the Lasagne.
Start with a layer of your Meat and Veggies on the bottom then put a single layer of zucchini slices over the top. Spoon a couple of tablespoons of Bechamel over the zucchini - how much exactly depends on the size of your dish, so jut so its covering not drowning in Bechamel. Sprinkle some cheese over the Bechamel and then layer again starting with the Meat and Veggies.  Then Zucchini then Bechamel and Cheese.   Make sure you finish with a top of Bechamel tip in any left over.  If you are freezing hold off on the grated Cheese on very top and add that on just before cooking.





Cooking.
Cook in a pre-heated oven at 200 degrees Celsius fan forced for approx 40mins.

toasting some all good in a wrap for lunch mmm

Loved by all :) 

Chicken, Mushroom and Cashew Risotto

Written by:Bel

Friday nights at our place require a mountain of food fast. It is game night, training night, tired parent and very tired toddler night. Here's what we are having.

Please note I am not a chef of cook I’m a mum. This is I’m sure not the most professional way to make a risotto in fact its probably a crime to call it that but you know what,  It looks like one, it tastes like the ones I order in restaurants, It is quick and easy, uses minimal dishes and makes a mountain of food.   Its good – try it

Ingredients

1 ½ Cups of Whole Cashews unsalted.

800g Chicken Breast skin removed

2 Cups of sliced Mushrooms

1 teaspoon of crushed Garlic

1 teaspoon of Smoked Paprika

½ Cup of Chopped Shallots

2 Tablespoons Olive Oil

2 Cups Aborio Rice

5 Cups Chicken or Vegetable Stock  (I pre make from powdered stock using warm water in a measuring  jug so its ready to go)

Salt & Pepper to Season

Grated Cheese to serve.  (I use a strong cheese like Blue Stilton but whatever you prefer)

Cut and Prepare everything to go before you cook.

You’ll need a large cooking dish. I use a large frying pan with high sides and a lid which is handy.

Method

Firstly over medium to high in the dry pan heat  throw in your Cashews till they have a bit of colour watch them they’ll burn fast. 

Take them out and leave them aside put your pan back on the heat  

(don’t clean your pan between stages there is no need)

In your pan place

1 tablespoon of Oil

1 teaspoon crushed Garlic

2 cups of sliced mushrooms

Stir your mushrooms till cooked through.

Using tongs squeeze out your mushrooms into a bowl and put the pan back on the heat. You should have some blackish mushroom and garlic oily water left in your pan

 (If you don’t that’s ok add a little more oil so your Chicken doesn't stick and turn your pan down a little).

Add Your Chicken till just cooked through and then remove.

OKAY now to add it all together.

In your pan put

1 tablespoon of Oil

1 cup of Aborio Rice

Stir the Rice quickly until it has absorbed the Oil

Then add 1 cup of your Stock. Keep stirring. 

You don’t want the rice sticking to the bottom, if it is a lot turn your pan down a little till you can handle it quickly but comfortably.

Once the rice has absorbed that add another cup of rice and 2 cups of Aborio.

Keep stirring till absorbed then add the last of the Stock.

Whilst its being absorbed throw in your Chicken and Mushrooms and Green Shallots.

Once this is absorbed have a taste the rice should be soft enough to eat without being mushy at all. If it’s a little hard in the middle you can add a little more water or stock. 

Your rice should be good.  Turn off the heat. 

The heat of the rice will warm everything through.

Stir through your Cashews and Paprika.   

You can add extra grated cheese if you like it cheesy put we just have some on top to serve.

Its also pretty good reheated the next day!

Joining in for FYBF at With Some Grace

Pizza Homemade Recipes

Written by : Bel

Pizza is a winner in our house.  We eat it quite often.

Get the kids involved. 

Its not as messy as you think. Let them make their own flavour combinations. 
Its fun and its a good way for them to try new foods.

Here is how we do it

Dough

1kg  Greek Style Natural Yoghurt (i usually get the less fat one)

4 cups Plain Flour
plus have an extra cup on hand for rolling and sometimes mine needs a bit more i think because of the variables in the yoghurt

2 teaspoons  Ground Paprika mild
(optional just gives the base a little more flavour you could use another spice or herb if preferred)

I dont usually add salt to the base because i have meats and cheeses that have salt in them so i dont think we need the extra.  But you can :)

This base doesnt need time to rise as it doesnt have yeast. If you make it in advance keep it in the fridge but it will be sooooo much easier to work with and roll out when it is at room temperature so dont forget to take it out with enough time.

I make my dough into serving size weights balls first then i know they'll all be even sized pizzas.
I go on about 320g

(this is a hand felt measure from years of experience not on scales but its pretty close )

This dough will give you 6-7, "medium" 20cm diameter really thin bases. So you can make them thicker if you want you'll just get less of them.

Pizza Sauce

250ml Passata. (If you can only find large bottles seperate it evenly into zip lock bags and freeze.)

2 Tblsp Tomato Paste

1 Tblsp Dried Oregano 

(I dry and crush my own but you can use the jars no probs.)

1 Tblsp Crushed Garlic (I use the jar stuff )

Toppings

I love to experiment with the toppings.

I have a great Deli near by and i try anything Charlie the Deli man suggests to me :)

Here's some of our regular pizzas :

Salami, Finely sliced Spanish Onion, Chopped tomato & Fetta

Potato (as thin as possible) with Primma Donna or Parmesan

Mortadella Mel de Olise (olives) and Egg. Just one egg whisked and poured over grated tasty.

 Sliced Tomato, Halloumi and Mint (my favourite)

Hot Salami, cooked beef mince, chopped tomato and fetta. 

Potato, a little grated zucchini, garlic and panchetta

Ham, egg & grated zucchini

Anchovies, sopressa and tomato

Ham, salami, capsicum, mushroom and onion

Metwhurst, mushrooms and spanish onion

Ham, capsicum, mushroom and anchovies









My general layering works for overall even cooking these are just the way we do it i learnt this from when i made pizzas as a second job for many fun years.

1. sauce all the way to the edge.
2. cheese on first
3. meats
4. mushrooms
5. all other toppings
6 only a little cheese on top

If using potato slice with a mandolin or really really thin. dont overlap.

make sure everything is cut evenly.

Less is more :)   If you put too many toppings the base may not cook and it'll be too heavy to pick up to eat.


ALSO
If you're bases are thick put them in the oven a few mins to start cooking before you put toppings on them.

If you pull your pizza out and the base hasn't cooked enough but the top is done i have a couple of times put the tray straight on a hotplate on the stove.  This will cook really fast so don't take your eyes off it.

If i'm making alot and i only have four trays i put the pizzas on baking paper then i can slide them on and off trays and onto cutting boards and plates with ease.

Happy Pizza Making

Filo Pastry - Three ways - Lamb, Spinach or Chicken

written by : Bel

These little filo fingers are great. You can make them in a big batch and then freeze them till needed they take up no room in the freezer and little time to bake.


You'll need a pack of Filo Pastry, Oil spray and the ingredients below to which ones you want to make. Read the instructions on your pastry well before you want to make these. the pastry needs a lot of time to thaw and rest.

Your filling must be made ahead of time.  It must be cold when wrapping in the pastry.


Preheat your oven 200 degrees Celsius fan forced.

Lamb (30+fingers)
1 kg Lamb Mince
1 Tbsp Vegetable Oil
2 Brown onions chopped fine
2 tsp ground Cumin
2 tsp ground Cardamon
1 tsp ground Coriander
1 tsp turmeric
1 tbsp Paprika
1 tsp Fennel seeds slightly crushed
2 Tbsp Fennel seeds whole (to sprinkle on the tops)

In fry pan or large saucepan. Heat your oil then add your onions. Once they have softened add your mince till almost cooked through. Turn off the heat and mix your spices in well.  transfer to bowl and refrigerate till cold.



Spinach, Ricotta and Basil (30+fingers)
2 box of  frozen Spinach
1 kg Ricotta
1/4 cup crushed pine nuts or almonds
(you can toast prior. i put mine in the mixer)
1/4 cup grated Prima Donna Cheese
(or shaved Parmesan)
1/3 cup finely chopped Basil. (i use scissors)
Salt and Pepper for seasoning

Defrost your spinach. Instruction options are usually on the pack i defrost mine on the stove top. drain really well, squeeze all the moisture out. Leave to cool or put in fridge to cool before going further. Then once cooled in large bowl mix your Spinach with the Ricotta, Cheese, Nuts and Basil.

Chicken and Zucchini  (18-20 fingers)
500gm Chicken Mince
1 tsp crushed garlic
1 Tbsp Olive Oil
2 Cup Grated Raw Zucchini
2 Tbsp Almond Meal
1 cup chopped spring onions
salt & pepper

Grate your Zucchini and leave 1/2 hr to drain. Squeeze out as much moisture as you can.  In a fry pan or saucepan heat your oil and add the garlic.  Add Chicken mince and stir until nearly cooked add the zucchini stir through well until chicken is definitely cooked.  Take off heat and stir through Almond Meal and spring onions. Transfer to bowl and refrigerate till cold. Season and before you use give it all another squeeze to get rid of any moisture it should be a dry crumbly mixture. 

METHOD

Filo is one of those avoided by many pastries.  Its OK, give it a go.  

Be gentle and follow the instructions on the pack and it should be OK.  

The pastry does dry fast and this is a little fiddly if you haven't done them before - wait till the kids are in bed.  I always make them late at night so I'm interruption free.

Use two sheets at a time.  lay them out flat and slice once down the middle and then into thirds.  

Start with the two rectangles closest to you.

 Add some filling leaving a space either side. 

Roll one rectangle by taking the two corner folding them toward the middle and then roll the middle bit and fold it over.  try and tuck it in tight.  

Continue to roll and fold in the sides as you go.

 When you get to the end. Move it to a clear part of your bench or plate - not where you are rolling and folding and give it a spray with your cooking oil. Turn it over so the end is on the bottom.

Give the whole thing a spray and put it on a baking paper lined tray.

If I'm making more than one flavour i coat the top so i can distinguish easily which ones are which. After you've sprayed them turn them top down into a bowl of herb. For my Chicken ones i top with Almond Meal and dried Tarragon, Spinach & Ricotta i use dried Basil leave or Fennel seeds and Lamb i use Fennel seeds and Paprika.

If you are going to freeze pop them in an airtight container with a layer of baking paper between the layers for easy removal.

Cook on baking paper lined tray at 200 degrees Celsius for approx 20 mins till they are nice and golden.