Mexican beans

Serves 4-6

Ingredients

1 red capsicum

1 green capsicum

3 carrots

3-4 stalks of celery

1 brown onion

4 cloves of garlic

2 x 400g cans of diced tomatoes of passata

1 x 400g can of kidney beans or ½ cups of cooked kidney beans

1 tbsp paprika

1 tbsp smoked paprika

1-2 tsp ground cumin

1 tbsp dried oregano

Method

Dice all the veg up about 1cm, chop the garlic.

In a large pot heat 1 ½ tbsp olive oil, through all the veg in a stir, cook for 1-2 minutes and then add spices, cook another 1 minute and then add tomatoes and kidney beans, add about ½ can worth of water. Simmer for about half an hour until the veg is tender.

You can take this mix and put in an ovenproof dish, break in 1-2 eggs each and sprinkle over some grated cheese, bake at 200 fan forced for 10 minutes or the eggs are done to your liking. Serve up with extra veg and sour cream if you like!

Cranachan

If you saw SBS last night it was "Eat well: Why most food labels are wrong about calories"

Did you see it?
Well...they had this cranachan on there, its a traditional scottish dessert. In modern times it is usually made from a mixture of whipped cream, whisky, honey and fresh raspberries, with toasted oatmeal soaked overnight in a little bit of whisky. Aye!

Well you may know my last name Farquharson is Scottish so my ears and eyes perked up when this was mentioned and I was like "omg I have to make that, it looks like all kinds of deliciousness right there! "

I made it tonight and had it for dessert, I thought it was too good not to share and you guys have to make it!
I also thought this would be a fabulous breakfast!
Anyhoo...this is what I came up with!
You could drop the oats and just use flaked almonds and flaked coconut or other nuts and seeds and follow the recipe the same, you could also not use cream and just use yoghurt:)

Cranachan
Serves 4
100g (1 cup) rolled oats
1 tbsp butter
1 tbsp honey 

Melt the honey and butter in a pan on a low heat, add the oats and stir until the oats are golden brown and toasted, careful not to burn them, set aside to cool

150ml cream (whipping cream)
½ cup of greek yoghurt or other plain yoghurt
1 tbsp honey
1 tsp vanilla extract (or some whiskey)

Whip cream, vanilla (whiskey if using) and honey together until stiff, watch out it doesn’t turn to butter! Then fold in yoghurt until combined.

250g fruit- you could use pear, banana, passionfruit, kiwifruit etc….
I have used 125g raspberries and 125g strawberries, chop the strawberries up.
To assemble you can use whatever you choose, like a glass or dessert bowl. Put in some fruit in each glass, then oats, then cream, then repeat with fruit, then oats and cream on top. If you have any left have the top layer with some oats and fruit.

Lentil and vegetable soup

Lentils have 9g protein per 100g cooked lentils so are a great vegetable based protein. 8g fibre, 3.3 mg iron and 1.3 mg of zinc.

They are also an excellent source of molybdenum and folate and very good source of copper, phosphorus and manganese.

Ingredients

4 cloves of garlic

1 onion

3 stalks of celery

2 carrots

1-2 zucchinis

¼ of a small cabbage

3-4 bay leaves

1300 ml vegetable or chicken broth

1 x 400g can chopped tomatoes

1 cup of lentils. I used ½ cup each of red lentils and French lentils. Near the soup section at the supermarket. Very cheap!

2-3 slices of bacon or pancetta, prosciutto (opt)

Method

Using a grater attachment on a food processor grate all your vegetables, or pulse with the food processor blade, until small. Or chop small by hand. I like small so my kids won’t be able to pick out bits.

If using bacon, fry off in a large pot in some olive oil, then add everything else. Simmer covered for 30-40 minutes or until the French lentils are soft. Take out the bay leaves if you can find them.

Italian baked meatballs with buffalo mozzarella

Serves 4- you can use 750g mince and serve 6

Ingredients

500g pork and veal mince

2 browns onions finely chopped

5 cloves of garlic finely chopped

1 carrot, ½ cm dice

1 stalk of celery ½ cm dice

1 cup of tomato passata

1 cup of beef or chicken broth

2 tsp dried basil- if you have fresh basil and oregano you can use that, just use a small handful of each and chop- or as much as you would like to use.

2 tsp dried oregano

250g tub of buffalo mozzarella, sliced thinly- you can find this in this nice cheese section at the supermarket, it’s a fresh mozzarella and is white in colour, will be in brine or most likely oil. If you can’t find it you can use normal mozzarella which is yellow and firmer or you can use grated mozzarella.

Method

Preheat your oven to 200c or 180 c fan forced.

Season the mince really well with salt and pepper, knead together until sticky and form tbsp sized balls and set aside. In a large pan heat some olive oil and fry off your meatballs for 1-2 minutes until browned. Then put in your onion, garlic, carrot, dried herbs and celery, passata and broth- simmer, stirring a further 1-2 minutes until the broth is hot. Transfer to an oven proof dish and bake for 30 minutes, uncovered.

When done-If you are using fresh buffalo mozzarella just slice and put on top of your meatballs and bake a further 5 minutes or until melted. This doesn’t take long.

If you are using the normal mozzarella which is more yellow in colour and firmer put under a hot grill on and cook for 5-8 minutes until melted and golden brown. This takes a little longer to melt than the fresh mozzarella.

Serve this with some nice crusty Italian ciabatta bread to mop up the juices, or some zoodles (zucchini/vegetable noodles) some thick cut pappardelle pasta, or pasta of your choice, or no pasta, you could even have with some creamy polenta. Also have with extra steamed vegetables or a nice big salad.

Roasted chicken drumsticks with balsamic vinegar, thyme and maple syrup

Serves 6

Ingredients

12 chicken drumsticks

600-800g potatoes, peeled or scrubbed, 2cm dice

3 carrots, cut into quarters

2-3 red onions, cut into quarters

1 tbsp fresh turmeric, finely chopped- if you don't have fresh you can use about 1-2 tsp ground turmeric

1 tbsp ginger finely chopped

1/3 cup of balsamic vinegar

1-2 tbsp maple syrup

1 x 10g pack of fresh thyme

2-3 tbsp olive oil

Salt and white pepper to season with

2 heads of broccoli, cut into small florets

Method

Preheat the oven to 200c or 180c fan forced

In a large oven proof dish or 2 small ones put everything except your broccoli in, and using your hands toss so the chicken is coated, don’t forget to season with salt and pepper. Bake for 30 minutes, and then give your chicken a quick toss and then add your broccoli and bake another 30 minutes (1 hour altogether). You can bake the broccoli in a separate dish if you don’t have room, or just steam it on the stove nearer to when you serve up. You can serve with more steamed vegetable if you like!

Pear & strawberry crumble

Serves 6

Pear and strawberry with a sprinkle of optional chocolate chips topped with an oat and date crumble. The only sweetness comes from the fruit and dates (and chocolate if using)

Ingredients

4 pears, peeled, cored and 2cm dice (you could also use apples)

1 x 250g punnet of strawberries, hulled and cut in ½ or into 3 if really big

1/3 cup of chocolate chips (optional)

½ cup of spelt flour or gluten free flour

½ cup of oats

5 medjool dates, pitted

50g cold butter, small dice

Method

Preheat oven to 190c or 170c fan forced

Grease an oven proof dish with butter.

Blitz together your flour and dates until fine and put into a bowl. To that add your butter and using your fingertips blend the butter through the flour and date mix until it resembles biggish breadcrumbs, you still want to see some chunks of butter. Then add your oats and mix them through. Place your fruit and chocolate chips if using in your baking dish and sprinkle the crumble mix over evenly- bake for 30 minutes or until crumble is golden brown and the pears are tender. Check your crumble after 20 minutes and make sure it’s not getting too brown, cover with lid or foil if it is.

 Serve with double cream/ice cream/custard/whipped cream.