I've been even less of a blogger lately as I've been busy with my little ones. My 3 year old starts kinder next week and I feel like the clock is ticking on our time together so I've been busy love bombing him and going on big adventures!
I have also recently discovered Instagram and am addicted!!!!
I thought I would share some photos and links to what I've been cooking lately. When I started drafting this it became such a long list that I needed to split it in to two posts.
Starting off with Savoury:
Zucchini, Lemon, Mint, Garlic & Pastina Summer Soup
This one was a bit of a chuck together number using up garden bits and pieces. Chop zucchini finely and saute with the garlic and finely grated lemon zest for a few minutes. Add boiling veg stock & the pastina and cook for a few minutes until the pastina is cooked through. Add the juice of 1/2 a lemon, salt and pepper and lunch is served!!!
Salt and Pepper Tofu with Sticky Eggplant
I was inspired by the lovely Cat to make tofu and eggplant but I didn't have the right ingredients for her recipe. So I tried this one. With the eggplant dish I changed a few things. I didn't have Shaoxing Rice wine and I can't stand ginger so I left those elements out and I used Mirin to replace the wine. It was delicious!!! The tofu was quite good too, but the eggplant was incredible!!! Next time I'll try Cat's recommendation of this recipe.
"Mexican" Tortilla Stack
Inspired by Nigella's recipe found here. Using the Taco Spice mix by Liss at Frills in the Hills which you can find here. Chicken mince, garlic, the spice mix, grated zucchini and carrot, frozen corn kernels, 1/2 a bottle of passata and some garlic made in a large fry pan, then layered up with tortillas and cheese (I used a new Kraft Mexican combination that was ace!) I layer it up in a spring form cake tin and then bake it in a 170 degree oven for about 20 minutes. Allow to sit for 10 minutes before slicing in to wedges. Serve with sour cream and a simple lettuce and tomato salad.
Spaghetti with Pangrattato, Roasted Cauliflower & Zucchini
Using up leftover sour dough, zucchini from the garden and pantry items. Drizzle small cauliflower forets with olive oil and sprinkle with salt and pepper and roast for 20 minutes. Process 1/2 a loaf of stale bread in food processor until it's in small chunky crumbs and some larger chunky pieces. Meanwhile start cooking pasta in a large pot of salted boiling water. Heat olive oil in frypan and add bread crumbs and fry until brown and crispy. Drain on paper towel. Wipe out pan and heat some more oil. Add half moon slices of zuchini and stir fry for a few minutes. Add 2 cloves of garlic and 2 anchovies (optional!) and some lemon zest and chilli flakes or powder. Add the drained, cooked pasta, cauliflower and mix through half of the toasted bread crumbs. Serve with grated Parmesan cheese and extra toasted bread crumbs.
Baby Brioche Burger Buns
I LOVE these buns!!! Recipe by the lovely Chantelle at Fat Mum Slim can be found here. As I'm not great at making dough by hand and as the recipe says to be careful not to add too much flour, I made this using my kitchen aid and dough hook and it was easy and a success!
Serve with your choice of beef burger, veggie burger or chicken tenderloins. I made sweet potato chips and TGI Friday's honey mustard dipping sauce to go on the side. I could seriously drink that sauce - it's incredible!!! (Trashy I know, but I LOVE it!!!!) I found the recipe for it here.
Stay tuned for Part Two of what I've been cooking, the sweet post very soon!
Love Amy xoxo