I have recently become a Your Inspiration at Home consultant. We sell lots of different herb and spice mixes, dip mixes, olive oils and vinegars to name a few things. If you would like to have a look at the online YIAH catalogue feel free to do so.
In this recipe I have used our Herb and Garlic mix and Caramelised Balsamic Vinegar. Using different coloured vegies means you get plenty of different vitamins and minerals. To make it I just chopped up the vegies, placed them in the roasting pan then sprinkled the products over the top. I saw the idea on Pinterest and thought it would be a perfect way of using up some vegies that were in the fridge and having a healthy meal. I popped them into the oven at 180 degrees Celsius for 35-40 mins (depending on your oven).
My friend saw these Malteser Bunny Chocolate Cupcakes on Facebook and shared it. I wanted to make them for some friends that love these little Malteser bunnies that are only available at Easter (or should I say the three months leading up to Easter). I should say I was inspired by them because I didn’t follow the recipe. I have a delicious plain cupcake recipe that I love so I made that then made a basic buttercream icing with cocoa for the tops. I then put the bunnies on the cupcakes when I was ready to serve them. They were a real treat.
I found this easy dip recipe on the internet the other day. I needed a quick and easy dip for a morning tea we were having at work and wanted to try something different. I came across this recipe so I thought I’d try it. I’m a sucker for feta and sundried tomatoes. Put them together and I’m in heaven.
It is such a simple recipe that all you do is mix olive oil, greek yoghurt and the crumbled feta cheese with a spoon. It took a few probably five minutes to get it to a smooth, even consistency. The final step is to add the chopped tomatoes and put in the fridge overnight so the flavours can blend together. Many people at work commented on how nice it was. I think it the base would be nice to add whatever you wanted to it such as smoked salmon, olives. You could pretty much put your stamp on it.
I found this really simple, yet so tasty, tart recipe on the internet a week or so ago and knew it would be perfect for lunch with a friend last weekend. I bought a tart case from the supermarket because I knew I wouldn’t have time to make it from scratch. I love recipes where you need to roast tomatoes or capsicums because you get so much natural flavour. And the house smells beautiful when they are cooked.
I got this recipe from a website: http://www.savorysimple.net/roasted-tomato-and-goat-cheese-quiche/
This is a really yummy vegetarian frittata that really is full of greens. It’s also gluten-free. There is a lot of zucchini and baby spinach in it as well as chives (although I left them out because I forgot to buy them). The recipe is another one I wanted to cook from the July 2014 edition of Taste Magazine. It’s quick and easy to prepare and takes around 30 mins to cook.
250g baby spinach
2 tsp olive oil
1 clove garlic, crushed
250g zucchini, grated
1 tsp finely grated lemon rind
4 egg whites
100g ricotta cheese (from the deli)
2 tbs finely grated parmesan
1/4 cup fresh chives
100g bought roasted red capsicum, finely chopped (although I used semi-dried tomatoes)
Preheat your oven to 180 deg Celsius. Grease a 20cm cake pan and line with baking paper. Place spinach in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh. Drain, squeezing excess liquid. Coarsely chop.
Heat the oil in a frying pan over medium-high heat. Add the garlic. Cook, stirring for 30 seconds. Stir in the zucchini and lemon rind for 2 mins or until zucchini is bright green. Cool.
Whisk eggs, egg whites, ricotta and parmesan in a bowl. Stir in zucchini mixture, spinach and two-thirds of the chives. Pour into pan. Bake for 25-30 mins or until set.
Combine capsicum and remaining chives in a bowl. Serve with the frittata (although I cooked the semi-dried tomatoes on the frittata).
Yesterday I received the latest Taste magazine in the mail. Today I looked at it and came up with two ‘must cook’ recipes as well as some I might like to cook in future.
The first one (and what I decided to eat tonight) was Spaghetti with pesto, semi-dried tomatoes and ricotta. I don’t often eat vegetarian but this recipe contains some of my favourite ingredients. It calls for you to make your own pesto but I don’t have any basil (wrong time of year) or pine nuts but I always keep a jar in the fridge in winter.
Recipe: (without making the pesto)
375g dried spaghetti
150g (1 cup) frozen peas
200g semi-dried tomatoes, thinly sliced
150g fresh ricotta
Cook the pasta until al dente (add the peas in the last 4 mins of cooking the pasta). Drain and return pasta and peas to the saucepan.
Add the tomato, pesto (I used 4 tablespoons but you can put as much or little as you want) and half the ricotta to the pasta. Season with salt. Gently toss to combine. Sprinkle the remaining ricotta on top before serving
I love roasted capsicum so as soon as I saw this recipe I knew I had to cook it. I assumed I would have to roast the capsicums but instead I had to buy a jar of chargrilled capsicums. This would add a smokey flavour to the soup.
It’s so easy to make. It’s just browning the onion in garlic, add chopped capsicum, potatoes and tomatoes. Cook for 5 minutes. Add chicken stock and simmer until the potatoes have softened. After that it’s just a matter of blending the soup until it’s smooth.