Tag: kitchen

Sunday Brunch Sorted! A quick & healthy recipe to make for Sunday brunch

Ok so we all know Sunday’s should be for relaxing, reading, sleeping in but at some point you are going to have to eat! I love this delicious open burger recipe I make for my family. It’s quick and easy to make and full of nutrients. Perfect for those who are eating Keto style foods or gluten free and lactose free.

Mushroom open burger

Serves 4 cooking & planning time: 30 minutes

Ingredients

500 g beef mince

Salt to taste

2 large or 4 medium sweet potatoes

4 teaspoons Chives

4 tablespoons Lactose free cream cheese

4 very large mushrooms (for burger base)

4 slices lactose free cheese

1 tablespoon plant based or lactose free butter or margarine

Method

1) place mince in a large glass bowl and add salt, mix salt in and split mince into 4 equal size piece and form into balls. Place in fridge until needed.

2) Fill a medium size pan halfway with water, add salt to taste and peel and cut sweet potatoes into chunks, place in pan and set to boil. Once boiled, remove and drain and set aside until ready to use.

3) While sweet potatoes are boiling, heat up a grill or grill pan. If using grill pan add butter/margerine, once melted add one ball of mince at a time and squash down with a metal spatula to form burger. Set on medium and cook 2-3 minutes then flip and cook other side for the same amount. if pan is big enough add mushrooms and fry a couple minutes each side or do one a separate pan.

4) when you flip burgers over add a tablespoon of cream cheese on top, sprinkle chives and add cheese on each burger.

5) Mash sweet potatoes and once mushrooms are cooked place in a plate and add burger sprinkle at chives if you like.

Serve with French fries or healthy salad.

This burger is not only delicious and healthy but very filling. All the flavours blend beautifully and is perfect for not only brunch but lunch, dinner and breakfast!

Thank you as always for read my post! Hope you enjoyed this recipe.

Vicky

4)

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Starting my New Years Resolution Early! Healthy Eating! What’s Yours?

Ok well we are at the tail end of the year. The time of year we are going to make a bunch of promises to ourselves which we will most likely never keep!

Mine again is too loose weight and be healthy! And this year I have extra motivation. My 50th birthday! So wish me luck. I will definitely need it. Here is a quick recipe for a delicious and nutritious breakfast to get you started.

Berry and date yoghurt bowl

Ingredients

1/2 cup raspberries

1/2 cup blueberries

3-4 dates

1 teaspoon mixed chai seeds

4-5 tablespoons natural Greek yoghurt (I used lactose free yoghurt)

2 teaspoons pure maple syrup

Method

1) Wash berries and place in bowl add yoghurt, sprinkle chai seeds and dates on top. Drizzle with maple syrup and you are good to go!

That’s it. Simple Fresh and Tasty!

I have stocked my fridge full of berries, yoghurt, avocado and salmon! As I come up with more recipes I will put them up for you!

Thank you to everyone who has read my blog and subscribed. I really appreciate your support. If you haven’t subscribed already please do to get all the updates on my latest posts.

Wishing you all a happy and safe New Year!

Vicky

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My new best friend…..

Move over George Foreman grill I have found a new best friend! The Russell Hobbs Multifunction benchtop oven!

Russell Hobbs Oven

This oven is amazing! It bakes, it grills, it air fry’s and toasts bread!

It has an easy to clean pull out tray they catches all the crumbs comes with 3 trays plus the crumb tray.

It’s not a bulky unit so would fit most benchtops. To clean just wipe with a clean damp cloth and wash removal trays in warm soapy water. Make sure to dry thoroughly before putting back in the oven. I bought mine from Big W.

Overall I give it a 10/10 for efficiency, reliability and time saving. Best of all the oven heats up quickly so no waiting time!

Thank you for reading my blog post! Wishing you all a wonderful day!

Vicky

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Pumpkin & Sausage Risotto

A perfect meal for those nights when you are tired and want something quick nutritious to eat.

Pumpkin and Sausage Risotto

Serves 4-5

Prep time: 15 minutes

Cooking time 30-40 minutes

Ingredients

1 pack beef sausages (roughly 6-8)

1 onion

2 medium sweet potatoes

1/2 butternut pumpkin

1 punnet of cherry tomatoes

1 tablespoon of chives

1/2 cup grated Parmesan cheese

1 cup rice

2 cups chicken stock plus extra water

2 tablespoons of olive oil

Salt and pepper to taste

Instructions

1) chop vegetables and sausages into bite size pieces.

2) add oil to heavy based sauté pan, stir fry sausages and vegetables until sausages are brown.

3) Add uncooked rice and stir through. Pour in chicken stock and stir through, let mixture come to a boil and then turn down heat and simmer for 30 minutes or until rice is cooked.

4) Turn off heat and stir through Parmesan cheese and chives. Serve .

Thank you for reading. If you share my recipe please credit my page as this is my original recipe. All ingredients bought from https://www.woolworths.com.au

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French toast! Don’t mind if I do!

There is nothing more we loved than pancakes and it’s French toast!

This week I decided to put my Kambrook pancake maker to the test and see if I can make French toast in it!

Well you be the judge!

French toast
French toast

Each slice is perfectly cooked! No more burnt toast or unevenly cooked pieces!

Below ⬇️ have written a quick and easy recipe to create delicious French toast in no time!

French toast

Ingredients

12 eggs

1 loaf of bread ( choose whichever bread you like)

1 teaspoon vanilla essence

1 teaspoon of caster sugar

1 teaspoon of cinnamon

1/2 teaspoon nutmeg

2 tablespoons of pure maple syrup

Spray oil

Method

1) heat up a pancake or sandwhich maker.

2) place all ingredients in a large glass bowl. Which until combined

3) lightly spray the plates of the pancake or sandwhich maker.

4) dip both sides of each slice of bread in the egg mixture place in the pancake in the pancake or sandwhich maker and close the lid. When green light is on it is done.

5) repeat with remaining slices, serve with maple syrup or toppings of your choice.

6) Enjoy!

All ingredients purchased from http://www.woolworths.com.au

Pancake make used http://www.kambrook.com.au

Please note this is not a sponsored post. Just my personal opinion and ideas which I wanted to share.

Thank you for reading

Vicky.

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The 4 C’s Salad

4 C’s Salad

With a few simple ingredients you can make a nutritious meal in no time at all.

I called this salad The 4 C’s salad because it contains chicken, carrots, celery and cucumber.

Ingredients

250 g chicken breast

2 large carrots

2 celery sticks

2 large Lebanese cucumbers

Salt

2 teaspoons Tarragon

2 teaspoons Oregano

1 teaspoon BBQ chicken seasoning

1 tablespoon Plant based butter or margarine

Dressing

1/2 cup Lactose free Greek yoghurt

1/4 cup Dijon mustard

1 tablespoon Lemon juice

2 teaspoonsTarragon

Salt

Method

1) wash and Pat dry the chicken breast. Cut into thin slices.

2) place in a bowl and add herbs, chicken seasoning and salt. Mix together.

3) Melt butter/margerine in a heavy based pan and add chicken. Stir fry until browned. Remove from pan and drain on paper towels.

4) in a large bowl cut the carrots, celery and cucumber into small pieces add the chicken and mix until it’s all incorporated. Set aside.

5) In a separate bowl mix the salad dressing ingredients until all combined. Pour over the salad and mix until coated.

6) Divide into 2 bowls for a main meal or 4 if you are using the salad as a side dish.

I purchased my ingredients from my local http://www.woolworths.com.au

Thank you for reading my post and I hope you enjoyed this recipe.

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Simple dinners are the best!

Gluten free pasta with chicken and vegetables

Some nights you just don’t feel like cooking. Especially on a Saturday night. Also if you have dietary requirements such as gluten and lactose free. It just becomes too much.

San Remo have brought out a really great range of gluten free pastas to suit your needs. From Pene to spirals and lasgna sheets. You can create a variety of dishes.

Using San Remo spiral pasta and some precooked chicken and frozen vegetables. Dinner is ready in 15 minutes! And because you only need one pot, less washing up.

Ingredients

1 cup San Remo Spiral pasta

4-5 cups water

Salt

Frozen vegetables of your choice

Pre cooked chicken breast

1/2 cup Parmesan cheese

1/2 tablespoon Oregano

Serving

Serves 2

Prep and cooking time

15-20 minutes

Method

1) Pre-heat water, add salt to water and stir

2) When water is boiling add pasta, chicken and vegetables. Let boil until cooked. Stirring occasionally.

3) When cooked, drain and return to pot. Add oregano and Parmesan cheese stir to coat pasta

4) Serve in bowls with bread or garden salad.

And there you have it dinner is ready.

Thank you for reading and I will be back soon with some more easy recipes.

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Gluten-free Egg and Avocado wrap

www.instagram.com/p/B8VIFD9BB5b/

Today it’s pouring down rain. Which is fantastic because god knows we needed it. Days like this call for hearty foods! Check out my latest lunch or Sunday brunch idea on Instagram. Quick to make and full of nutritious ingredients. Best of all it’s very filling so hopefully I can keep away from the snack jar!

Wishing you all a relaxing weekend!

Vicky

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Crumbed Chicken and Hawian Salad bowl

www.instagram.com/p/B7zpKj3hvfQ/

A refreshing salad that is quick to make and perfect for those hot summer days.

Crumbed Chicken Hawian Salad Bowl

5 min prep

1 min cooking

1 serving total

596g weight

192 cals/serving

– 8 ingredients –

1/2 cup chopped raws Vegetables tomatoes grape by Freshdirect

1 medium Vegetables cucumbers mini seedless by Freshdirect

1/2 servings Red leaf mixed salad by Woolworths

1/2 cups, chopped Carrots raw

1/2 cups, diced Pineapple raw

30g Crumbed chicken breast steaks by County Fair

1 tbsp chopped Chives fresh or raw herb

1 tbsp Vinegar balsamic

– steps –

1) wash and cut up vegetables. Arrange in medium size bowl.

2) heat pre-made crumbed chicken and diced pineapple in microwave for 30 seconds (1000 watts).

3) Take out of microwave and slice chicken. Arrange in bowl with rest of vegetables. Add salt and chives and drizzle vinegar on vegetables. Serve!

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BBQ Chicken Drumsticks and Wings and Baked Potato Dinner

Winter is well and truly upon us! Keeping warm is essential and that includes eating a hearty dinner. This recipe will suit everyone in the family including those with gluten and lactose allergies and the fussy eaters. It is easy to prepare and while its baking in the oven you have plenty of time to attend to other chores!

PREP TIME: 1 HOUR + 6-8 HOURS OR OVERNIGHT MARINATING OF CHICKEN

SERVES 6

COOKING TIME : 1 HOUR

BAKED CHICKEN

INGREDIENTS

2.5 KG CHICKEN DRUM STICKS AND WINGS

1 TABLESPOON OF CANOLA OIL

2 TABLESPOONS OF BBQ SAUCE

1 TEASPOON OF DRIED OREGANO

1 TABLESPOON OF DRIED PARSLEY

SALT TO TASTE

INSTRUCTIONS

  1. WASH AND DRY CHICKEN, PLACE IN A LARGE CERAMIC BOWL, ADD OIL, BBQ SAUCE, DRIED OREGANO, DRIED PARSLEY AND SALT, MIX THOROUGHLY AND WRAP BOWL WITH PLASTIC WRAP, PLACE IN REFRIGERATOR TO MARINATE FOR 6- 8 HOURS, OR OVERNIGHT IF POSSIBLE.
  2. PRE HEAT OVEN, BAKE CHICKEN IN 180 DEGREE CELSIUS OVEN FOR ONE HOUR, TURN CHICKEN FREQUENTLY TO PREVENT BURNING.
  3. SERVE WITH POTATO BAKE AND A GARDEN SALAD.

 

POTATO BAKE

3 LARGE SWEET POTATOES      (YOU CAN ALSO USE 1 KG OF WHITE POTATOES INSTEAD FOLLOW THE SAME SAUCE RECIPE)

1 TABLESPOON OF MARGARINE

2 TABLESPOONS OF GLUTENFREE FLOUR

500 ML OF LACTOSE FREE MILK

1 TEASPOON OF CINNAMON

1/4 TEASPOON ALLSPICE

1 TEASPOON DRIED PARSLEY

2 TEASPOONS OF SALT

INSTRUCTIONS

  1. PEEL AND WASH THE POTATOES, SLICE LENGTHWISE.
  2. SPRAY A 20 CM CERAMIC BAKING DISH WITH COOKING SPRAY, LAYER POTATOES, SPRINKLE EACH LAYER, VERY LIGHTLY WITH SALT. SET ASIDE
  3. PLACE A MEDIUM SAUCEPAN ON LOW HEAT, MELT 1 TABLESPOON OF MARGARINE, ADD 2 TABLESPOONS OF GLUTENFREE FLOUR AND STIR TO COMBINE.
  4. STIR THE MARGARINE AND FLOUR UNTIL A SOFT BALL IS FORMED, GRADUALLY ADD MILK, STIR WITH EACH ADDITION, TO ENSURE A SMOOTH SAUCE IS FORMED.
  5. ADD 1 TEASPOON OF SALT, PARSLEY AND SPICES AND MIX THROUGH, LET SAUCE SIMMER UNTIL THICKENED, TAKE OFF HEAT AND POUR OVER POTATOES.
  6. PLACE POTATOES IN AN OVEN AT 180 DEGREES CELSIUS FOR ONE HOUR, SERVE WITH BAKED CHICKEN AND GARDEN SALAD.

 

This is a family favourite we have enjoyed for years. If sharing my recipe please quote  my website you can also find me on Instagram and Facebook or  Vickys Handcrafted Designs Youtube channel. Feel free to leave your feedback on my recipes.

Thank you for reading this recipe. I hope you enjoy

 

Vicky

 

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