Well you know how it is. It’s Wednesday, that day of the week where you are further away from Monday but still not close enough to Friday! Mid week meals can sometimes be difficult to plan as you know you will have to keep the momentum going for the rest of the week.
Well with a few simple ingredients you can whip up a delicious meal in no time. And bonus is you can make it completely lactose and gluten free!
Lamb with Roast Vegetables & Sour Cream
Prep time: 15-20 minutes (plus marinating lamb overnight, the night before.)
Cooking time: 1 hour
8 lamb chops
1 tablespoon lactose free butter
1/4 olive oil
1/2 cup lemon juice
1 teaspoon dried oregano
1 teaspoon dried parsely
salt and pepper to taste
Ingredients for roast vegetables
1 kilo potatoes
1/2 butternut pumpkin
2 large zucchinis
1 tablespoon vegetable stock
2 tablespoons olive oil
1/2 tablespoon dried rosemary
1 tub lactose free sour cream
1 tablespoon dried chives
Roti bread to serve
In a large glass bowl add ingredients for the marinade and whisk to combine. Add lamb chops and leave to marinate overnight if possible. If not half and hour will do.
Pre heat oven to 180 degrees Celsius, in a glass bowl place oil, vegetable stock, and rosemary, mix together. Place whole potatoes in bowl and coat with mixture. Place potatoes in an greased oven proof dish and place in oven to bake. (leave 1 hour to bake)
Place chopped pumpkin and zucchini in glass bowl that potatoes where in and mix to combine, when potatoes have baked for at least 1/2 hour then place zucchini and pumpkin in the oven to bake.
Place butter in heavy based fry pan and let melt, add lamb chops and fry each side until cooked, roughly 6-8 minutes each side
Once cooked set aside in a clean dish and cover.
Once vegetables have cooked in the oven you can assemble your plate by placing 1-2 lamb chops in plate, top lamb chops with some sour cream and chives. Place a roast potato topped with sour cream and chives as well as the zucchini and pumpkin on the plate. Serve with Roti bread.
I hope you enjoyed this recipe. It’s quick, simple and easy and full of nutrients. Hopefully it makes your mid week meal more enjoyable.
Looking back at one of my favourite recipes to create! Lasgna! It’s always been a favourite of mine and what I love about it most is you can create whatever sauce or filling you want! There are even dessert versions of it!
This recipe is gluten free and dairy free. Since having to watch both I did miss out for a while! San Remo pasta have brought out a wonderful range of gluten free pasta so you don’t have to miss out. Along with Bio plant based cheese it’s great to be able to eat my favourite food again!
Check out my recipe below!
Prep Time : 1/2 hour
Sauce cooking time: 3-4 hours
Lasagna Cooking time: 30-40 minutes
2 bottles tomato passata 700g each bottle- I used the Mutti brand from Woolworths
800g can diced tomatoes – I used Woolworths brand Italian diced tomatoes
1/4 Olive oil – I used Woolworths Brand Olive oil
1 tablespoon dried oregano
1 teaspoon dried basil (again with both dried herbs I used the Woolworths Home brand
Salt and pepper to taste
Please note you can add 1/2 diced onion and 1 teaspoon crushed garlic if you like. For me I can’t have those so I didn’t put them in.
In a large heavy based pan, pour in olive oil, then passata, and diced tomatoes, add herbs, and salt and pepper. (If you are adding onion and garlic, fry these in the oil first for a minute and then add other ingredients) Fill one of the passata bottles 3/4 way with water and add to sauce. Stir all ingredients together.
Set heat on high and bring sauce to a boil. Once boiled, simmer on low heat for 3-4 hours. The longer you leave to simmer on low heat the better the sauce you will get. If you see the sauce thicken too much add a little bit of water and stir. Sauce should be a thick liquid consitency such as a pumpkin soup consistency.
Once cooked take off heat and set aside and get the rest of your lasagna ingredients ready.
Lasagna Filling Ingredients
500g beef mince (I prefer to use the grass fed mince from Woolworths, it has less fat content)
1 tablespoon olive oil
1 tablespoon dried oregano
1 teaspoon dried basil
1 cup of the prepared sauce
salt and pepper to taste
1/4 cup parmesan cheese
1/4 cup grated mozzarella
400g mozzarella extra
200 g grated parmesan extra
again if you wish to use onion put in approx 1/4 finely diced onion and 1 teaspon garlic and fry with mince.
Place olive oil in heavy based saucepan, turn on heat to medium, if adding onion and garlic, add in first and fry for 1 minute, add mince and fry until browned.
Add in herbs, salt and pepper, stir through
Add 1 cup of prepared sauce, stir through then add 1/4 cup each of the mozzarella and parmesan cheese, stir through and set heat to a low simmer, simmer for approx 15-20 minutes, Continue stirring occasionally, If mixture seems to dry out add a bit more sauce.
Once cooked, turn off heat and set aside for when you are ready to assemble lasagna.
Please see below for steps. I have added in this one fried eggplant but you can add other vegetables if you wish.
Have lasgana sheets ready
Cover the bottom of a glass or ceramic dish with sauce
Layer pasta sheets to cover bottom of dish
Top with spoonfuls of mince meat, add extra mozzarella and parmesan cheese, ladle tomato sauce on top to cover meat and cheese, add the next layer of pasta and continue until you reach the top of the dish. Sprinkle parmesan cheese on top and cover with alfoil.
Bake at 180 degrees Celsius for 30-40 minutes. (check at the 30 minute mark if pasta is not yet cooked leave for a bit more.
Always make sure on the final layer that you cover the lasagna sheets completely with enough sauce so that the pasta doesn’t dry out when cooking.
Enjoy with some Italian bread and a nice bottle of wine!
Thank you as always for reading my blog post. To make this receipe economical I used mainly Woolworths home brand ingredients.
You can also make this dish in disposable aluminium trays and freeze after cooking to reheat when needed.
Hope you enjoyed this recipe
Please note this post is not sponsored or affiliated with anyone. The recipe is one I put together using ingredients I enjoy using.
This week I want to talk about some of the left over snacks your kids decide they don’t want anymore. You know the ones, the new type of chips or muesli bars! My kids love chips & wanted the Kettle or Red Rock style chips. I had found an equivalent at Aldi’s which was way cheaper and tasted just as good. So this went well for a few weeks until well, they don’t like chips anymore and I was left with packets of the ones they didn’t eat. I thought about throwing them out but that would have been a waste!
Instead I put them in a food processor turned them into crumbs, which I then blended with some spices and flour and made chicken schnitzels. I had two flavours left over, Sea Salt and Sweet Chilli, I made separate crumb mixtures as some of my family members below cant eat spicy stuff. Scroll down below for the method used and recipe for Crunchy Chicken Schniztels.
Crunchy Chicken Schnitzel Recipe
Left over stale chips (approximatley 1 medium pack or 2-3 smaller packs
2 cups plain flour
3/4 finely grated parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried parsley
salt and pepper to taste
4 eggs lightly beaten
Canola or vegetable oil
500 g chicken breast cut into thing slices lengthwise
Place chips in food processer and pulse until fine crumbs form.
Place chip crumbs in deep bowl or dish along with flour, herbs, cheese and salt and pepper. Hand mix until all combined
Break 4 eggs into a separate deep bowl or dish and beat until combined.
In a shallow plate pour enough flour to cover surface of plate and season with salt and pepper
Wash and slice chicken into thin slices, place on clean plate and season with salt and pepper, layer chicken slices one on top of the other seasoning as you go.
Once you have done that, grab a slice and place it in the plate with the flour only. Coat on both sides, dip both sides of the chicken into the egg and then place in the dish with the chip and flour crumb mixture and coat both sides. Place crumbed chicken in a separate clean plate.
Once you have coated all the chicken pour oil into a heavy based frying pan to cover at least 2/3 up the side of the pan, enough to submerge the crumbed chicken
Gently lower 4-5 piece of crumbed chicken at a time and fry on each side until golden brown. Remove pieces of chicken once cooked and place on a clean plate lined with paper towel to drain. Repeat the process until all the chicken has been cooked.
Once cooked cover with foil and serve with mash potatoes or your favourite salad. Or load them up with gravy and cheese!
Left overs can be used in sandwiches the next day.
Take a look at a quick at an easy recipe for fluffy pancakes to suit everyone in the family.
My husband and daughter like their pancakes plain. Myself and the boys love our chocolate chip. So I came up with a method where I do one mix and then separate and add the other ingredients. Saves me time and we all get what we want!
Easy Pancake Recipe
Prep time: 5 minutes
Cooking time : approximately 10 minutes
2 medium size eggs
1 3/4 c milk (I used almond milk)
2 c self raising flour ( you can swap for glutenfree)
1 teaspoon vanilla extract
Pinch of salt
OptionalingredientsforChocolate chip pancakes
1 cup milk chocolate chips (can use Noshu sugar free ones if you want)
2 teaspoons caster sugar (add more if you like sweeter pancakes
1/4 pure maple syrup
1) beat 2 eggs in large glass bowl until creamy. Add vanilla and mix through
2) Gradually add flour and milk, alternating between each and thoroughly mixing each addition until all the milk and flour is incorporated.
3) grab a second glass bowl and pour half of the mixture into it. Add the optional ingredients and mix through
4) heat up a heavy based frying pan or a pancake maker. I used the http://www.kambrook.com.au Kambrook pancake maker. It’s easy to use. Just lightly spray between each addition of batter and it makes perfect fluffy pancakes every time.
5) when frying the pancakes start with the plain batter first and then once you finish fry the chocolate chip ones next.
6) Serve with maple syrup, or jam or butter and fruit or basically any toppings you like!
I hope this recipe was enjoyable and easy to follow. Feel free to comment if I have left anything out.
Unfortunately we are in another lockdown. I feel it’s absolutely necessary in order to curb this horrible virus. For those of us forced to stay home it can be a lonely and overwhelming experience with most of us turning to junk food to fill the void.
Cooking is the last thing on our minds! Give me a warm blanket, large pack of Doritos and Netflix and I am good to go!
Unfortunately I am going to have to forget the Doritos and opt for something healthy. One thing I look for when I am cooking is an appliance that will make my life easier and the Kambrook Pancake Maker won my heart today. Not only does it make delicious pancakes in no time you can also make mini omelettes too! They cook in seconds and are filling too! You can put away that bag of Doritos after all.
Below is a quick recipe I put together. Serves 1-2 people but if you want to feed more people increase the number of eggs by adding one extra egg per person.
Cheesy Egg Omelette
1/2 tablespoon dried chives
Grated cheese (any cheese will do)
1) Plug in Kambrook pancake maker to heat up, spray with oil
2) place all ingredients in a glass bowl and best with whisk until blended.
3) Pour half of the mixture onto one plate of the pancake maker and half on the other. Close the lid and let it cook. A green light will go on when it’s ready.
4) serve with a fresh salad or steamed vegetables or even in a sandwich.
And that’s it! Lunch, brunch or breakfast or even dinner is done. Best of all clean up is easy. Let the appliance cool a little and wipe with a clean wet cloth. Dry with paper towel and store away!
Hope you enjoyed that simple recipe. I will hopefully be bringing you more recipes with time saving appliances I like to use.
Sending you all positive vibes to help everyone get through this stressful time.