Tag: POTATORECIPES

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

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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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Mid week blues….A quick and easy dinner recipe to combat those mid week blues

Lamb with potatoes and sour cream

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

Serves 4-6

Ingredients

8 lamb chops

1 tablespoon lactose free butter

Marinade Ingredients

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

Garnishing Ingredients

1 tub lactose free sour cream

1 tablespoon dried chives

Roti bread to serve

Instructions

  1. 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.
  2. 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)
  3. 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.
  4. 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
  5. Once cooked set aside in a clean dish and cover.
  6. 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.

Thank you for reading my latest post.

Vicky

Please note this is an original recipe by me. Please do not copy. If you wish to share my recipe please quote my blog page www.vickyshandcrafteddesigns.blog

Thank you!

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When two dinners collide…..

Again it’s dinner time and I am at my wits end. One lone teenager protesting I am not eating what everyone else is eating!

My go to sometimes is hamburgers for everyone but I think that option has worn out it’s welcome.

Homemade hamburger and wedges

We mainly eat chicken mince now due to dietary requirements and Mr nearly 16 luckily can still eat beef.

I made chicken meatballs in a white sauce for us and a beef burger for my teenager son. I also made homemade potato wedges and some tortellini also in white saw to go with the chicken meatballs.

Chicken meatballs in white sauce
Chicken ravioli in white sauce

Chicken meatball recipe

Ingredients

500g organic chicken mince

Salt to taste

3/4 cup glutenfree breadcrumbs

1 teaspoon of dried tarragon

1 teaspoon dried oregano

White sauce ingredients

1 tablespoon plant based butter (I used Nutlex pulse

1 tablespoon gluten free plain flour ( I used Organ)

1 cup organic almond milk (I used the Australia’s own brand

Salt to taste

Cinnamon (optional)

Nutmeg (optional)

Method

1) Put all ingredients in a large bowl. combine until all ingredients are incorporated into the meat. Cover and refrigerate for 1/2.

2) once taken out of fridge shape into meatballs (makes approximately 10 medium meatballs.) set aside

3) in a heavy based pan melt a tablespoon of plant based butter. Place the meatballs in the pan and cover with lid. Once the meatballs start turning white. Remove lid and turn them. Put lid on again and cook a further 5 minutes on low.

4) in a separate pan melt 1 tablespoon of plant butter and add 1 tablespoon of gluten-free flour. Mix until butter is incorporated into flour. Slowly add 1 cup of of organic almond milk. Stirring with eat edition until all combined. Lower temperature and simmer stirring occasionally until saw thickens.

5) remove from heat and pour over meatballs. Replace lid on pan and simmer for a further 5 minutes.

6) once done place in ceramic dish and serve with a salad or potato wedges.

This is an original recipe of mine all ingredients bought at Woolworths

I will include the recipe for the wedge and burger in another post.

Thank you for reading! Happy eating 🥗

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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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