Tarts: We Love Them!

Headed to a summer get together and want to impress? This tart can be made in stages so if you're short on time, you don't have to make it all at once!

We all have a group of friends that you get together with; swap stories, have a couple of drinks and then not see each other in (what feels like) ages. 

Hubby's and mine consist of -amongst others- a group of ex co-workers from his old job.

When we get together, everyone brings a plate and shares the burden. Whether it be drinks; entree; main or dessert. The couple staging the event chooses a theme for the evening's shenanigans. This time it was Summer.

And we were asked to bring dessert...

Oz Summer Time Tart

Swap fruits for whatever is seasonal and you can get your hands on.

Prep Time: 60 minutes
Cook Time: 30 minutes
Total: 90 minutes

Recipe 
2 Shortcrust Pastry Sheets - Defrosted

Canola Oil Spray - for Tin

3 Cups Raw Rice or Beans - for Blind Baking
2 Tbsp Custard Powder

1.5 Tbsp Caster Sugar

500ml Milk

1 Orange - Zested & Juiced

4-5 Tbsp your favourite Berry Jam

Fresh Fruit & Berries - to Decorate

Method 

Pre heat oven to 110 degrees Celsius.

Take a 9" round tart/flan tin and remove the base. Place the base onto one of the shortcrust pastry sheets and using a knife slice 5mm - 1cm away from the edge all the way around. Replace the base into the pan and spray with Canola oil. 

Centre the pastry over the tin and gently press down. Use your fingers to mold the inside edge of the pastry to the pan form.

On the second sheet of pastry, slice four 1" (2cm) strips. Remove a couple of millimetres off the edge first, if you find the pastry has freezer burn.

Then place these strips around the edge and slowly press them into the base and ridges of the tin. 

When you complete the entire tin, remove any excess overlap or any that may go above the edge of the rim with a small knife.

For blind baking, cut a piece of baking paper to overlap the base and sides of the tart tin and carefully press onto the pastry. Pour the raw dried rice or beans onto the paper until half full. This will prevent the shortcrust pastry from rising whilst baking.

Place into hot oven for 20-30 minutes. Check and remove the paper with the rice/beans. Bake for a further 10 minutes to allow to brown slightly. Remove the tart shell and leave to one side until cool.

*Do not overcook! The tart will be returned to the oven after the custard has been added so please leave the oven on.

The next step is to zest and juice one orange and place aside.

Into a small saucepan, on a low heat, add the custard powder, 1.5 tbsp caster sugar (retain the rest for later) and milk. Using a whisk, mix to remove any lumps. Turn to a medium flame. Keep whisking and you will feel the mixture start to thicken after a couple of minutes.

Pour in the orange juice and zest, continually stirring. The custard is ready when the mix coats the back of a spoon.

Turn the heat off and allow to cool.

Using a spatula or butter knife, spread the jam thinly on the base of the tart shell.

Pour in the custard until almost full and return to oven for 5-10 minutes. A skin will form on your custard. Refigerate for 30 minutes.

Time to decorate! Let your creativity flow and add your fruit on top, however you prefer it. 

Remember to have fun!

Cherry Syrup

Optional - My cherry syrup can be used in desserts - pcured over ice cream or fresh cream when serving your tart and/or especially in a Black Forest torte! 

It does contain some alcohol, so it's really your choice....

Recipe 

1 Jar Marco Polo Morello Pitted Cherries

1.5 Tbsp Caster Sugar

1 shot Kirsch Liquor

1 Tbsp Cornflour

Method 

Into a saucepan, on low heat, pour in the whole jar of Morello cherries, including juice. Turn the heat to medium, add the sugar, and allow the cherries to come to a rolling boil.

Once boiling, scoop some liquid from the pan into your cup with the cornflour and mix together with a spoon. As soon as any lumps have gone, return this mixture to the saucepan and stir through. The cornflour will thicken the cherry syrup.

Add the kirsch liquor for that extra flavour!

Using a stick mixer, blend the cherries until you have a smooth syrup. Take care not to burn yourself! If you don't own a stick blender, you can use a normal blender...however wait until the cherries have cooled down first in this case.

Place into preserve jars and keep refrigerated until use. This will keep for 2-3 weeks.

Happy Hunting!

Good Morning Sunshine!

It's Sunday morning breakfast. Saturday was huge...The weekend is half over and you don't want to waste time making breakfast.

Who does?

In the past, I've made everything from home made bread, croissants,  bagels, through to eggs Benny, complete with hollandaise. 

But this isn't one of those days and I don't have the strength or the energy. 

A short black coffee later, a little video popped up on my social media pages that inspired me to copy the recipe - @DefintelyNotGourmet 

Fast, unbelievable easy, and adaptable to your own ingredients. 

Originally a TikTok video, please give it a shot. Hubby loves it and we have had it often since.

Easy Brekky Sandwich

No words describe how simple this is. I added bacon of course but you could quite easily use mushrooms, baby spinach or even just extra cheese.

Prep Time: 2 minutes
Cook Time: 4 minutes
Total: 6 minutes

Recipe 

3 Eggs

Salt & Papper to taste
2 Bread Slices

1 Middle Bacon Rasher
2 Provolone Cheese Slices

Method 

Beat the eggs in a bowl and salt and pepper to taste.

Trim the bacon rasher of rind and cut in half. Fry until it's cooked to your liking and set aside on paper towel to soak any excess oil.

Ensure your pan is clean prior to cooking the egg and have all ingredients at hand. If it has a Teflon coating, pour the eggs straight in. If not, use a dash of olive oil and wait for the oil to heat slightly prior to adding to the pan.

Place the bread slices into the egg so one side of each slice touches the other. Quickly flip the slices without disturbing the egg. This will give you an egg coating on both sides of the bread.

When the egg surrounding the bread appears less 'wet', flip all ingredients using a spatula in one smooth motion. Place the bacon and cheese onto one slice of bread and flip up any egg onto the bread. Close the sandwich over with the empty slice on top.

You will be left with a French toasted sandwich filled with yummy goodness.

Leave to cook a little longer so the cheese melts. 

Serve with your favourite cup of coffee!

Happy Hunting!

A Special Favourite

This blog is dedicated to Paola. My second oldest sister. 

She was born a blue baby in country Australia. My parents didn't speak a lot of English having migrated from Italy and I'm sure it was hard for them trying to work out how and what to do. 

"What talent we have at Eurella Links. We are soooo excited to announce, that 2 of our amazing Participants have entered Burwood Council’s - Burwood Art Prize 2020. We are even more excited the announce, that one of the Participants is a FINALIST. Yes, that’s right. Our wonderfully talented Paola’s art work called “Spring has Sprung”. Was inspired by Paola, of beauty of everything coming back to life after the Bushfire’s." (Eurella Community Services)

But you know what? Paola went to school like most of us...until she reached the limits of her learning. Then, Dad booked her in for guitar lessons and she can now play the guitar! To keep this short and simple, Paola is wonderful. We love her to bits and I'm sure she's going to outlive all of us with her charm and positive attitude.

My now hubby, David, even pulled some strings and had her favourite singer ever (better than Elvis?), record this little video for her. Thank you Guy Sebastian. You made her life even more special.

So when I spoke to her about my Vlog, she requested I make her number one dish - Chicken Schnitzel!... I added the healthy component: the Rocket (Arugola) salad. Lol. She would eat that begrudgingly.

Here's cheers to you Paola. I hope you try and make one of Mum's best recipes for me (with help of course). I promise I will cook it for you next time I see you in Sydney.

Buon Appetitio! xxx

Chicken Schnitzel with Rocket Salad

Mum had this great method of cooking food that would go a long way. I'm sure that came from growing up during World War II. 

You will be surprised how far two breasts will go if you just try my easy recipe!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total: 25 minutes

Recipe - Chicken Schnitzel

2 Chicken Breasts (approx. 500g)
2 Cups Plain Flour
2 Eggs
2 Cups Fine Breadcrumbs

2 -3 Tbsp Olive Oil (more required as the oil is used)

Method - Chicken Schnitzel

Trim the breasts of any fat. Cut off the tender loin. Using your knife, slice the tender just short of all the way horizontally and spread the out to form a larger piece.

Carefully use your knife to split the chicken breasts into 4-5 slices each. Set aside.

Prepare three shallow bowls - the first with the flour, the second with the eggs - beat until mixed together; and the third with the breadcrumbs. Line them on your bench top with an empty plate where you can place your schnitzels as they are prepared.

One by one, using a fork, cover the chicken slices in flour, then dip in the egg and then place onto the breadcrumbs to coat. 

When all the pieces are ready, place a frying pan on a low to medium heat and add your olive oil. 

Once the oil is hot, place your schnitzels in. Don't overcrowd and cook them in batches if necessary, Once they form bubbles around the sides, lift to check they are a golden brown and turn over. As the batch finishes, replenish the olive oil in the pan prior to adding more schnitzels.

Prepare a plate with paper towels to drain any excess oil. As the pieces finish frying place them on this plate before serving.

Recipe - Rocket Salad

250g Washed Rocket Leaves (aka Arugola)

100g Prosciutto Crudo

150g Mini Tomatoes

2 Tsp Baby Capers

1/2 Cup Shaved Parmesan

50ml Balsamic Vinegar

50ml Extra Virgin Olive Oil

Method - Rocket Salad

Make sure your rocket has air dried after washing and place into bowl. tear the prosciutto into smaller strips and mix through the rocket leaves. 

Toss in mini tomatoes and capers. Mix around. Using a potato peeler, shave your parmesan and then drizzle the balsamic and extra virgin olive oil on top. 

Serve with a smile!

TIP: If you find you can't slice the chicken breasts thin, slice them in half and use a meat hammer to spread the fatter pieces. Then cut them up into smaller schnitzels!

Happy Hunting!

Jump in Your Mouth Surprise

Lately, I've notice a decline of veal sales at Woolworths. I like to mix it up with my cooking each night and don't like to always make the same meals. This is why I'm always on the hunt.

Even Coles only stocks 2 or 3 cuts and the butcher I tried nearby only had crumbed. What's happening?
I asked my local Woolies butcher this last week and he was also perplexed. Letting me know they place orders for veal however the company offices which actually order from Australian farms are not getting in the supplies. 
How bizzare. 

Do any of you see the same thing at your local stores? I'm going to my wonderful Rode Road Meats local butcher now for more meat as they have a great variety in stock.

The two recipes are dedicated to my parents - "L'Italiani Veri" who migrated to Australia from Rome and made the most amazing yet simple food at home. My sisters and I were very lucky to have a wonderful array of good food all the time. It made us all great foodies with a palate for savoury and sweet deliciousness. 

As a child when we ate suppli (pronounced [sup pli], we alwayshad a laugh. The hot stringy mozzarella within had us talking into the rice ball as if it was a telephone line! Pronto? Pronto?

Over the next few weeks I will make a recipe that reminds me of each sister too. Let's see what comes up! 😂😂

Suppli with Veal Saltimbocca

I hear you ask: What the?

Veal Saltimbocca literally means "jump in your mouth". Maybe because when you taste one, you will want more.
As for the "Surprise", Suppli are a Roman version of what most of you know as an 'arancini'. They're a great party food or food you can heat and eat in a hurry.

These rice ball egg shaped goodies are easy to make and very yummy. The melted mozzarella cheese centre is where you get the surprise. 

Prep Time: 30 minutes
Cook Time: 20 minutes
Total: 50 minutes

Recipe - Suppli

1 Brown Onion

2 Garlic Cloves

5 Tbsp Olive Oil

1 cup Crushed/Chopped Canned Tomatoes

1 cup Arborio Rice

1/2 Tsp Dried Oregano

Salt & Pepper

500ml Chicken Broth/Stock

1/4 Cup Grated Parmesan

1/2 Mozzarella Ball 

2 Cups Fine Breadcrumbs

2 Whole Eggs

1/2 cup Sunflower Oil

Method - Suppli

Start by making a basic risotto: This can be made the day prior if preferable and left to cool in the fridge overnight.

Slice and finely dice the onion and mince the garlic cloves - set aside.

Place a saucepan on low heat with 2 tablspoons of olive oil and allow to heat on low setting. Once hot, add the onion and garlic. Stir these as they start to cook to ensure they don't burn.

Add the crushed canned tomatoes and mix in.

Then place the Arborio rice into the saucepan and stir. Throw in the dried oregano and grind in some salt and pepper to taste.

Warm the chicken stock in the microwave for 1 minute and pour in to just cover the rice. Set the rest aside. See Chicken & Bacon Risotto recipe for stock.
As the stock reduces, add more to always make sure it stays wet and keeps cooking without sticking to the saucepan base.

Allow to come to heat.

At this time, add the parmesan cheese into the saucepan.and stir in. 

If you find, the stock runs out and the risotto hasn't finished cooking, add some water to keep the risotto covered until ready.

Risotto is ready once the rice is soft to taste and the water has reduced.

Place this into a glass bowl until cool or if you're preparing these earlier, overnight.

When ready slice your mozzarella into 1cm sticks.approximately 5cm long. Set aside.

Prepare a shallow bowl with breadcrumbs and another bowl with eggs - whisk these well and place side by side.

Moisten your hands so the rice won't stick.

Heap a tablespoon of risotto in your hand and add 1 stick of mozzarella, using your other hand roll the risotto around the stick until you end up with an egg shape and the mozzarella inside.

Gently place the rice ball into the egg mix and roll around, then move to the breadcrumbs. Cover all over with crumbs and place on a plate until all your Suppli are ready to be fried. These can be refrigerated overnight.

Shallow fry the Suppli by adding the rest of the olive oil and the sunflower oil into the pan. Get ready a plate with paper towels for the Suppli to be placed on once cooked - this will drain any excess oil.

When the oil is very hot, gently add the Suppli into the frying pan.Fry until a lovely golden brown all over and place onto your paper towel plate. Please serve these hot as you don't want the mozzarella to set!

Recipe - Veal Saltimbocca

500g Veal Sizzle Steaks

3 - 4 Prosciutto Slices

6 - 8 Sage Leaves

Salt & Pepper

1 Tbsp Olive Oil

20-30g Butter

1/2 Lemon

1 Tbsp Baby Capers

Salt & Pepper

1/4 Cup Dry White Wine

Method - Veal Saltimbocca

Tenderise the veal steaks by using a hammer, Cut in half if too big; and slice the prosciutto to match.

Place one sage leaf on each steak and top with a slice of prosciutto. Using toothpicks, pin the three ingredients together. Turn over and season to taste.

Have all the steak ready to go prior to cooking.

Heat olive oil on a medium heat in shallow frying pan and then add the steaks. If too many, fry in batches for approximately 1 minute per side or until the prosciutto is a roasted brown colour.

Once cooked, place onto a serving platter until sauce is ready...keep the juices in the pan!

Add the butter and mix well until melted. Squeeze your lemon into the pan and add the baby capers. Try it and see if you prefer some slat and pepper added.

Then pour in the white wine and allow to reduce - this won't take long!

Drizzle over your veal steaks and your guests will be amazed. 

TIP: Always use a good wine that you would also drink, not a cheap wine! - this will enhance the flavours in your cooking!

Happy Hunting!

When Life Gives You Lemons

...Make lemon curd!

Who else out there loves lemons as much as I do? I mean seriously.
You can eat them with sweet or savoury. You can eat them cold or hot. Yes, Sam I Am, you can even eat them in the sun or in the rain!

Nothing on the job front yet peeps. I have been lucky enough to do little bits here and there, for great friends who look after me... you know who you are. Thank you.

So when life gives you lemons, instead of making lemonade, make a lemon meringue pie. 

It's scrumbdidiliumptious!

Lemon Curd Meringue

Do you love a bargain? 

I've split my humble lemon meringue pie into 3 recipes today and doing a 3 for 1 deal.

Instead of using the usual pastry base, I've adapted the recipe to use a biscuit crumb shell. You will then be able to use this for any chilled cheesecake or sweet flan recipe.

The lemon curd centre can be set aside and eaten on toast as a lemon butter! And of course my meringue can be piped for cooking kisses or even a pavlova base.

Prep Time: 40 minutes
Cook Time: 2 minutes
Total: 42 minutes

Recipe - Biscuit Base

Canola Oil Spray

300g Assorted biscuits - no filling (I use an Arnotts Assorted box) which has all the classics.

160g Softened Unsalted Butter

You can use a pre-made shortcrust pastry if easier

Method - Biscuit Base

In a blender, pulse the biscuits until you have a bread crumb consistency.
Pour in your soft butter and mix well. Your mix should end up a soft paste. 

Using a 9" flan or tart pan, lightly spray the base and sides with canola.

Tip the biscuit crumb mixture into the pan and with your fingertips, gently press the crumbs onto the base and sides. Try to keep it an even 5mm all around so it's not too thick. 
Place in your fridge for 30 minutes.

Recipe - Lemon Curd

1 Cup Cornflour

1/2 Cup Caster Sugar

1 1/2 Cups Water

1/2 Cup Lemon Juice

1 Lemon's Zest
90g Unsalted Butter - Cubed

3 Egg Yolks - Lightly beaten (Keep Whites aside for Meringue)

Method - Lemon Curd

Sieve the cornflour and sugar into a saucepan. 
Measure and prepare the water, lemon juice, zest, butter and egg yolks so they can be used as required.

Turn the heat to low and add the water, lemon juice and zest to the saucepan, Using a wooden spoon, stir continuously until the mixture comes to the boil and begins to thicken.

Remove from the heat and gradually add the cubed butter. Keep mixing as it melts. 
Place 2-3 large spoons of the heated saucepan mixture into the beaten egg yolks and stir through. This will help adjust the egg temperature so they don't cook and create lumps.

Once mixed in, add to the saucepan and mix well. Pour the lemon curd into your chilled base.
You now have a lemon tart!!! Place in your fridge while making meringue.

Recipe - Meringue

4 Egg Whites

1/2 Cup Caster Sugar

1 tbsp Cornflour

Method - Meringue

Using either a hand-held mixer or bench mixer (eg. KitchenAid), whisk the egg whites until you have a soft and fluffy mix. Slowly add the sugar on low speed, then the cornflour. Mix on high for approximately 2 minutes or until peaks form. 

Spoon the meringue onto your lemon tart and bring to the edges to lightly cover the biscuit base. 

Place in the oven for 2 minutes only. This should allow the meringue to slightly brown on top.

Remove and chill until ready to serve. 

Happy Hunting!

Rice to the Occasion

I feel bad about wasting good food. My parents used to use everything. They grew up during World War 2 so there was no wastage in their households. If you couldn't use it in food, it would be for making stock or compost for the garden.

Giuseppe Arcimboldo Vertumnus Art Print

Taking this mentality on when cooking should be in everybody's mindset - not just during war time.
Also, I don't like to visit the shops often if I can help it. So we go once a week and buy up everything I think I will need and only stop in if I've run out of a particular ingredient I may have missed.

This ends up with having to really think about what you're cooking and why.

Easy risotto and pasta recipes are a dime a dozen. But they are definitely my go to for a large main meal that doesn't take long to cook and they can use up just about anything.

With some left over chicken in my fridge this week and vegetables that are almost ready to be thrown into the compost bin, I thought I would show you how to make a quick and easy risotto for any occasion - so you can use it too. So yummy!

Chicken & Bacon Risotto

Use this recipe when you haven't got much time and need to get rid of veggies or meat that is going to go past their best before date. Easily swap meats or just have a couple of vegetables instead. 

Prep Time: 20 minutes
Cook Time: 30 minutes
Total: 50 minutes

Recipe - Stock/Broth

Roast Chicken Bones

1 Garlic Clove

1 Brown Onion

2 Carrots

2 Celery Sticks

1 Tbsp. Olive Oil

2 Chicken Stock Cubes

Method - Stock/Broth

Pull the chicken meat off the bones, shred them into smaller pieces and leave both separately aside for now.
Peel and  roughly chop the garlic clove and then cut the celery in thick slices. 

Remove the peel and chop the carrots in large pieces,
Slice onion in half, remove the outer peel but keep the root end intact to hold the onion together. 

On a low flame, place the olive oil into a small saucepan and allow to heat, One by one, add all the vegetables starting with the garlic and the onions. Don't allow to brown and give them a quick stir with a wooden spoon. Top with chicken bones. 

Fill the saucepan with tepid water to cover the bones. 

Crumble the stock cubes into the water and crush salt and pepper to taste into the mix. 

Cover with a lid and turn heat up to allow to boil. Move to risotto below to prepare other ingredients.

Once the stock has come to a rolling boil, turn the heat down low and leave the lid partially off. The stock will reduce and become flavourful if left for approx. 20 minutes. Turn off heat and leave until required.

Recipe - Risotto

1/2 Block Speck

1 Garlic Clove

1/2 Red Capsicum

2 Tbsp. Olive Oil

2 Cups Arborio Rice

1 Litre Chicken Stock/Broth (see above)

1 Bunch Asparagus Spears

Roast Chicken Meat

3 Parsley Stems - Leaves only

Grated Parmesan to serve

Method - Risotto

While the stock continues to reduce, prepare the following ingredients so it will be quicker to cook the risotto: place all onto a plate for easy distribution.

Slice the speck/bacon slices and then into 5mm strips; Remove the seeds and dice the capsicum into large pieces; Chop the bases off the asparagus spear and slice into 2cm pieces starting from the base - leave the heads longer. 

Chop the garlic cloves into small pieces and then your parsley leaves. Place all these items onto a plate ready to use whilst cooking.

Pour the olive oil into a deep frying pan and allow to get hot on a low heat.

Take the garlic and toss into the pan, allowing it to brown a little. Place the speck in next and leave it to go slightly crispy. 

Next, add the capsicum and stir. 
Tip in the Arborio rice and using a spoon, coat the rice well in the pan flavours. Turn the heat up to medium. Slowly pour stock over the pan ingredients until slightly covered. Give everything a stir and leave to slowly cook over a low flame. 

Each time the broth reduces, stir again and add more. The rice should take all of the stock. 
Don't allow the ingredients to dry out or the rice will stick to the pan! 

Once the rice starts to look light and fluffy, add the chicken meat and the asparagus. This won't take long as the chicken is already cooked and asparagus only takes 2 minutes.

Test try a small amount of rice on a spoon to check if it's cooked through. If not and the stock is finished, keep adding small amounts of very hot water to the pan to prevent the risotto from drying out.

Check if the risotto needs salt and pepper and add now if required.
Add the parsley prior to dishing up.

Serve with freshly grated parmesan on top.

TIP: The stock/broth can be used for other dishes. You can use it for soups as well!
If you can't find speck at the supermarket you can substitute it with 2 full bacon rashes.

Parmesan rind can be set aside and added to broths and sauces for flavour. Remove prior to serving.

Happy Hunting!

"He Don't Eat No Meat?"

"That's ok. I make lamb." 

Funniest phrase in a movie ever.

"My Big Fat Greek Wedding" still makes me laugh. 

Our wedding was a Covid one.
With lamb.

But that's another story...

If my hubby had a choice, he would only eat meat. Lamb is his favourite food - especially roasted! I made him a roast lamb for one of our first dates with home made mint sauce...he loved the lamb and hated the sauce. He prefers his Fountain Mint Sauce. Sigh. Can't win them all. 

Me? I love my greens. Always have. 

So if I get a chance to throw a little 'healthy' into a dish, you can bet it will be there.

Simple Lamb Burgers

This week the weather has been warming up for summer and without much to do but apply for work and this vlog/blog, I had to make a cheap dish to eat by the pool. 

Prep Time: 15 minutes
Cook Time: 10 minutes
Total: 25 minutes

Recipe - Lamb Burger

250g Greek Yoghurt

3 Lemons

2 Mint Stems
1/2 Lebanese Cucumber

1 tsp Dijon Mustard

1 Garlic Clove

Salt & Pepper to season
1/2 Spanish Onion

500g Lamb Mince

1 tsp Paprika

1 tsp Ground Cumin

2-3 Coriander Sprigs

1 Egg

1/4 Cup Breadcrumbs

Olive Oil

1 Avocado

1 tbsp. Sour Cream 

6 Pack Hamburger Buns

100g Baby Spinach Leaves

2 Tomatoes - Sliced

Method - Lamb Burger

Place the yoghurt into a small bowl, squeezing half a lemon over the top - make sure no seeds fall in. Pick the mint leaves off the stems and chop. Add these to the bowl and then slice and dice the cucumber into small cubes. Add the dijon mustard. Peel the garlic cloves - using only one, mince it into the bowl. Season with salt & pepper and stir well.
Dice the spanish onion and add to bowl, mixing once again - set aside.
In a larger bowl, empty the lamb mince and sprinkle the paprika, cumin over the top. Add salt and pepper. Chop the coriander leaves; add to bowl with the egg and breadcrumbs. Mix well so all the ingredients combine. Roll out into 6 similar sized spheres. 

Squash each sphere down to form a patty.

Heat 2 tablespoons of olive oil in a frying pan on a low heat. Once hot, gently add the patties. Wait for them to brown nicely then turn over. Once the second side has browned, remove the patties from the pan onto a plate with a couple of sheets of paper toweling to absorb any extra oil.

Slice the avocado in half and remove the stone. Scoop the flesh into a small bowl. Sprinkle with salt and pepper then squeeze the juice of half a lemon on top. Scoop the sour cream into the mix and mash together with a fork. 

Using a bread knife, slice the hamburger buns in half and lay aside the tops. Spread the avocado mix evenly over the bread bases and lay the spinach leaves before adding 1 slice of tomato to each bun. 

Take the lamb patties and place onto each tomato slice. 

Using a spoon, ladle 1-2 tablespoons of the yoghurt/Tzatziki mix before replacing the tops on all the buns.
Serve as is or add the below warm salad on the side.

Recipe - Warm Honey Carrot & Bean Salad

200g Green Beans

3 Carrots

6-8 Mushrooms

4 Garlic Gloves

2 tbsp. Honey

20g Butter

2-3 Basil Sprigs

2-3 Parsley Sprigs

50g Danish Fetta

Method - Warm Honey Carrot & Bean Salad

Top and tail the green beans; peel and slice the carrots lengthways, quarter the mushrooms. 
Finely chop the left over garlic from earlier. 

Turn the heat on low under a frying pan and add 1 tbsp. olive oil. Once heated, throw in the carrots. Allow these to heat slightly, then add the green beans. Toss between each addition so nicely coated in oil. Add the mushrooms and the butter along with the garlic. Cook for approximately 2-3 minutes. 
Remove from heat and place into a salad bowl to allow to cool.

Chop the leaves from the basil and parsley - sprinkle over the top of the vegetables. Crumble the fetta over the top and squeeze the juice of one lemon onto the salad prior to tossing. 
Serve as a side to your lamb burger and everyone will love you!

Happy Hunting!

How To Kill A Lasagna in 30 Seconds...

 A few years back, my now husband David, begged me to make a lasagna for a little getaway at Mount Tamborine. Knowing how long a real lasagna takes, I was hesitant.

When my parents made Lasagna - only for for special occasions - they would make their own passata (tomato sauce) and use fresh pasta sheets. It wasn't eaten a lot in our family for this reason. I'm sure they found it hard enough bringing up four girls, without having to do all of that as well. 
But you know what? I made him one from scratch. It took me the good part of a day as I was working in my cake studio as well.

Little did I know what would happen once I brought the Lasagna out as a surprise for him on the first day of our holidays...
David pulled out the Fountain BBQ sauce and proceeded to pour it all over his slice! I almost died of shock. 

You may think this is fine. Or you may agree with me that any true blooded Italian would have ended the relationship then and there. 
But no. It must be love...

So if you don't have time for someone to ruin a proper lasagna and they won't appreciate the time it takes to make one, then this recipe is just as good and it makes a yummy, great lasagna. They won't even know the difference!

A Lasagna Love

Here's an easy lasagna recipe that will keep everyone happy and you won't have to slave over the stove top!

Prep Time: 30 minutes
Cook Time: 20 minutes
Total: 50 minutes

Recipe 

1 Brown Onion
3 Garlic Cloves
3 Stalks Fresh Oregano
1 Stalk Fresh Basil
1 tbsp. Olive Oil
1 kg Beef Mince
3 Cans Tin Chopped Tomatoes
1 Dash of Red Wine (optional)
1 500g Barilla Lasagna Sheets
1 Mozzarella Ball
1 500g Shredded Mozzarella
1/2 Cup Grated Parmesan
Salt & Pepper - to taste

Method 

Start by chopping up  your onion, garlic & oregano, then slice your basil leaves.
Keep these to one side and pre-heat the olive oil in a saucepan.
One by one, add the onion and garlic. Stir in between each addition and allow to brown. 
Add your beef mince and mix through. Once reasonably cooked, pour in your canned tomatoes.

Then sprinkle in your chopped oregano; mix...and add your sliced basil.

Try a little. If it needs salt and pepper, add some. Allow to cook on a medium heat for 15 minutes. Check every now and again in case it needs a stir so it doesn't stick on the bottom.

Try a little more. At this point, if you think it may be a nice addition and like the flavour of red wine, add a dash of your favourite. It's a good excuse to have a glass!

Otherwise, allow it to cool down slightly.
While waiting, thinly slice your mozzarella ball and place to one side.

Have a lasagna dish ready to go. Spoon some of your sauce onto the base so the lasagna sheets don't stick.
Then place a layer of lasagna sheets down. Break them as needed to ensure your whole tray is covered.
Using a spoon, add some of the beef mix and spread to the edges. Use sparingly, you want to have as many layers as your can! Place the mozzarella slices on top with a slight sprinkling of the shredded mozzarella too.
Then add another layer of lasagna sheets, beef sauce and more mozzarella. Continue until you have reached the top of your tray. 

For the top, repeat one last time and add the grated parmesan for a little extra zing. 

Salt and pepper the top.

Cover the tray with aluminium foil and cook for 15 minutes. Remove the foil and replae in the oven to allow cheese to brown beautifully.

Around 20 minutes or when the cheese is slightly toasted, remove from the oven. Use a flat egg spatula to serve.

TIP: If you have too much beef sauce, keep it warm and serve it to guests who prefer a saucier lasagna!

Happy Hunting!

Haunted Halloween Hunt

I know, I know. We're not America.
But any excuse to get dressed up. Plus it's scary. And I loooove scary.
Ever since I was a little girl, I loved horror movies. Vampires, werewolves, zombies, witches & all things sci-fi/fantasy. They are my go to. A great escape from reality.
I would watch them with my Dad - much to my mother's angst. 
It was a great bonding time. 

Over the years, I've always enjoyed throwing together a Halloween party and some have been an absolute hoot. Usually we encourage people to bring a plate which gets everyone involved and becomes less hassle to try and think of ideas.

Haunting Halloween Favours

What to make when you're either holding a Halloween party or need to bring a plate to one...
In the past, I've covered maggot tomatoes, sticky ribs, and even made an IT clown red velvet cake amongst others...
The below are the easy ones that won't take long and the kids can help too.
I've only made a small amount of each to give you an idea but you can make as many as you want.

Recipe - Scary Spider Eggs

5 Eggs
Salt & Pepper
1 tsp. Black Food Colouring
1 tbsp. Aioli
1 tbsp. Baby Capers
1-2 drops Red Food Colouring
5 Black Olives

Method - Scary Spider Eggs

Fill a saucepan with water and add some salt - place on high heat. Once the water has come to a rolling boil, place the eggs gently into the water. Leave for 5 minutes, then bring the heat down to low.
After 10minutes, place the eggs under running cold water to cool them down and make them manageable.
Crack the egg shells gently, making sure the shell doesn't come apart. Place them into a deep glass bowl. Add your black food colouring to the bowl and pour hot water until the eggs are covered in the black liquid. Set aside for five minutes.
Empty the bowl of water and peel the eggs. Cut each in half and remove the yolks, placing them into a small bowl. Keep the marbled eggs in the fridge to firm up.
With the yolks, season with salt and pepper, add aioli and chopped baby capers. Mix well. Add the red food colouring and stir until well mixed through.
Place the mix into a piping bag, and pipe the red yolks back into the empty egg cavity. 
Slice the olives in half lengthways, place on top of the red piped yolk to form the spiders body. The other half can be sliced finely, then halved for the spiders' legs - make sure you have 4 on each side of the spider body. Ready to serve.

Recipe - Mummy Madness

1 pkt Cocktail Frankfurts
1 Puff Pastry Sheet
1 Jar Sugar Eyes
1 tspn. Cream Cheese
Tomato Sauce for serving

Method - Mummy Madness

Pre-heat oven to 170 degrees Celsius.
Thaw 1 sheet of puff pastry. Cut in half. Slice into roughly 5mm strips then wrap each frankfurt with pastry until they resemble mummies. 
Place onto lined baking tray and place in oven for 10 minutes. 
Remove and allow to cool down so you can handle the frankfurts without burning yourself. 
Using a small knife or palette knife, place a small amount of cream cheese behind each eyeball and attach two to each frankfurt. Serve with a small bowl of tomato sauce (blood! - LOL).

Recipe - Red Eyes

10 Button Mushrooms
5 Cherry Tomatoes
5 Cherry Bocconcini
2 Stuffed Green Olives
Olive Oil
Salt & White Pepper - to taste

Method - Red Eyes

Pre-heat oven to 170 degrees Celsius.
Scoop out the stem and inners of the mushrooms with a spoon or knife. Cut the cherry tomatoes in half and remove seeds. Place each half empty side up inside the empty mushroom.
Inside the tomato, place half of a cherry bocconcini. Trim if necessary to ensure the top of the mushroom is flat.
Thinly slice the green olives and place a slice on each mushroom as the eyeball. Place your eyeballs on a baking tray.
Drizzle each mushroom lightly with olive oil and sprinkle with salt and white pepper.
Cook for 10 minutes to soften the cheese and bring the flavour out. Serve!

Recipe - Witches Fingers with Frogs Blood

1 Bunch Dutch Carrots
1 tbsp.. Cream Cheese
1 Slice Green Capsicum
1 Container French Onion Dip
2 Drops Green Food Colouring

Method - Witches Fingers with Frogs Blood

Wash the carrots thoroughly but don't peel. Lay them flat on a chopping board to see the way the carrot lie and slice a small section at the tip where the nail will attach. Trim any stringy parts. Remove the top's so they resemble severed fingers.
Slice the membrane off the capsicum and you will be left with a thin outer skin to slice the nails. Using a small sharp knife, cut triangles out of the skin to resemble nails. Attach with a small amount of cream cheese on each carrot. Place onto serving platter.
In a small bowl, mix the French onion dip and the green food colouring, Place with witches fingers and don't forget to let everyone know what they're eating!

Recipe - Prosciutto Zombie Head

1 large plastic or glass skull head
1 string battery operated small LED lights
15 thin slices prosciutto

Method - Prosciutto Zombie Head

Fill the skull with the lights. Cover the skull with the sliced prosciutto making sure each slice overlays the others so they stick correctly.
Present in darkness on platter and don't forget to turn on the lights!

Happy Hunting!