All posts tagged recipes

green smoothie recipe

Pick Me Up Baby ! {Just Another Green Smoothie Recipe}

April 20, 2013

Green smoothies are taking over the world …literally! They are healthy, clean,vitamin and nutrient rich and packed with all sorts of amazing goodness. I know I know, the thought of drinking a drink made out of spinach, celery and parsley is making you go blegh but don’t click away just yet. I promise you with the right ingredients, you can make your green smoothies taste delicious and very, very appealing. Plus there is the promise of myriad health benefits which outweigh any doubts you may have.

green smoothie 2

Imagine having all those fruits and greens in one sitting!

Top 5 reasons you should be drinking green smoothies daily :

High in Fibre – Compared to fruit and vegetable juices where only the juice is extracted, whole fruit and veggies are  blended keeping all that amazing fibre intact along with all the vitamins and minerals.

Easy digestion – Being raw and blended smooth, this green potion digests very easily. Our body is not working over time to break down heavy, processed foods.

More veggies in a glass – How often do we really consume the recommended daily intake of vegetables? Green smoothies are a great way to pack in those veggies without even realising it – with the right recipe and taste, you can even get the kids to join in !

Detox – Feeling heavy, sluggish and bloated? Go on a green smoothie detox. It will inarguably leave you feeling envigorated, energetic and revitalised. You may also want to try the Lemon,Cucumber and Mint Detox.

Health, Health, Health - No one else is responsible for your personal health other you! The effects of green smoothies on your long term health cannot be refuted. Weight loss , better digestion , cancer prevention, clearer skin, hair fall prevention, increased energy, wards off common colds, increased blood circulation, lowered depression, curbed appetite and cravings for processed food to name just a few!

Hooked ? Excellent! So you are asking , what’s next ? How do I make my own green drink? Now there are literally thousands of recipes out there which make the whole process difficult and somewhat confusing. Where do I begin ? Lets go back to basics, a simple recipe to start off with, tried and tested for taste and that every so crucial yummilicious factor. As you slowly get used to the taste, you can add and experiment with more ingredients. I will be sharing my own creations as well but for now, without further adieu, here it is!

green smoothie 1

Pick Me Up Baby!

(Serves 4)

You will need :

  • A good, solid blender.
  • 2 cups of water
  • 1 apple cut into slices
  • 1 banana cut into chunks
  • 1 inch piece of ginger
  • 2 cups of chopped spinach
  • 2 stalks celery chopped
  • 1 lemon peeled and roughly chopped
  • 1 orange peeled and roughly chopped
  • handful of grapes
  • 1/2 bunch of parsley 
  • Handful of coriander leaves
  • 5-6 mint leaves
  • 1 tablespoon raw psyllium powdered husks (optional)*
  • handful of salad rocket leaves (optional)

Next :

Whizz away ina blender until smooth. Serve up!

~Notes~

  • As you may have noticed I have not added any sweeteners but if you find the taste too tart for your liking, feel free to throw in a handful of dates. Dates are iron rich and a great natural sweetener.
  • I have added psyllium in my smoothie recipe as an added source of fibre for those suffering from constipation and high cholesterol.
  • Green smoothies can be stored in the fridge for up to 48 hours so it is okay to prepare a night ahead if you are worried about waking everyone up with the blender whizzing away in the morning.
  • Makes for a perfect start to the day and is also recommended as a pre and post workout drink.

So what are you waiting for? Get whizzing!

Have you recently started drinking green smoothies? Share your experience with us! Do you have a favorite recipe, leave us a link in the comments. If you are new to the green smoothie revolution , would you consider starting after reading this post ?

 

 

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Burmese chicken curry

Hidden Gems – Burmese Chicken Curry.

April 12, 2013

Disclaimer : This recipe was created as part of collaboration with Kambrook. The Essentials Direct Drive  food processor featured in this recipe was kindly sent to me by Kambrook, no cash was exchanged.

Burma also known as Mayanmar  is a sovereign state in Southeast Asia bordered by China, Thailand, India, Laos and Bangladesh. Its population of over 60 million makes it the world’s 24th most populous country and the second largest country in Southeast Asia. (Source : wiki)

 My earliest memory of sampling Burmese food was mum’s Pakistani rendition of the very popular Burmese dish Khow Suey - similar to the Asian Laksa. . Little did I know, there is so much more to Burmese cuisine than meets the eye.  A couple of years ago, a dear friend introduced me to a little curry shop called the Burmese Curry House here in Canberra. There is nothing glamourous or posh about this little joint  but the food my friends, is to die for and the spill of the lunch hour queue well outside the shop is testament to this. I was smitten. Family run, low cost, delicious, home style Burmese cooking. At $7 a plate, what more could you ask for ?

 Fairly soon, both  Fab Son 1 and I became fans of  the curry place. What strikes me most about Burmese cuisine is  how similar it is to Pakistani food and yet there is something very distinct about it. Perhaps it is more fragrant ? Spicier? Whichever the case, my love for Burmese food led me on a quest to find the perfect Burmese curry recipe. I did and I cannot stop raving on about it. Makes a perfect weeknight dinner and is grand enough to serve at a dinner party.

Try it , you won’t regret it I promise.

 

Burmese Chicken Curry

 ( Serves 2  with enough left over for the next day’s lunches – scale up to serve more )

You will need :

  • 500 grams thigh fillets cut into 2 inch pieces
  • ½ tsp turmeric powder
  • ½ tsp salt
  • 1 tsp curry powder
  • ½ tsp sweet paprika
  • 2 medium onions roughly chopped in chunks
  • 4-5 garlic cloves
  • 1 small 2 cm piece ginger
  • 2 medium tomatoes
  • 1 red chilli fresh 
  • 3-4 tbsp peanut oil or other vegetable oil
  • 1 tbsp fish sauce
  • Juice of half a lemon or a small stick of lemon grass
  • chopped fresh coriander (optional)

Next :

  • Boil a cup of your favourite rice to go with the curry. My personal suggestion would be either basmati or jasmine.
  • Marinate the chicken in turmeric, salt and curry powder and set aside.
  • In a food processor, combine onions, garlic, paprika, chilli powder and ginger and grind it into a paste. I used the pulse mode to make it into a finer paste.
  • Heat oil in a thick, heavy based pan and fry the onion/garlic/ginger paste over medium heat for about 8- 10 minutes until it begins to caramelize and becomes very fragrant.
  • The caramelizing is an important step ensuring that the paste doesn’t burn. While the onions are caramelizing  grind the tomatoes and chilli to a fine paste.
  • Once the onions are  a golden brown color (pictured), add the marinated chicken and fry for another few minutes.
  • Add the tomato paste and stir for a further 3-4minutes or until oil separates from the mixture- Again this step is very important to achieve the right flavour and avoid rawness in the curry
  • Add a cup of hot water to cover the chicken, lemon juice/lemongrass and fish sauce. Stir well , season with salt if needed and bring to a simmer.
  • Cover and cook for about 30 minutes or until the chicken is completely tender. Uncover and further simmer for about 15 minutes to allow the sauce to thicken.

Serving Suggestion

Sprinkle with freshly chopped coriander and roasted ground red chillies. Serve on a bed of freshly steamed rice.

Enjoy!

What is your favourite cuisine and why?

ETA – Negotiations are now underway with the ladies at the Burmese Curry Place to share their secret recipes. They have divulged a little , much of those tips have been used in the above recipe :)

 

Linking up with the very lovely Grace from With Some Grace for FYBF.

 

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lemon mint cucumber detox water 1

Lemon Mint Cucumber {The Delicious Detox}

April 7, 2013

Last weekend I ate way too much chocolate for my own good! Did you? .

Ridden with guilt,  I decided to start the lemon mint water ritual again this weekend. I haven’t done it for a few weeks now and the effects are noticeable – sluggish, bloated and my skin’s not as clear among other things. So if you are feeling anything like me, jump right in and start doing the detox, make it a regular thing or as a two-day detox, either way it’s a win win. As someone who doesn’t drink a lot of water (bad , I know) , I have found that I can easily drink 6-8 glasses of this drink which is perfect. Upon a friend’s suggestion , I am throwing in some cucumber too, you can leave it out if you like.

A few of the many known benefits of including lemon mint water in your everyday diet are :

Weight Loss? Don’t mind if I do – Lemons are said to curb hunger pangs thereby reducing trips to the fridge and pantry between meals.

Goodbye Heartburn – Known for their digestive benefits, lemons help flush out toxins and impurities from our system. Say goodbye to constant heartburn and indigestion.

Bloating Begone – Both lemons and cucumbers are diuretic so your body does not retain excessive water making you feel less bloated. Cucumbers are also very high in fibre which again helps the flushing out process as explained in point 2.

Get The Glow -Who doesn’t want flawless skin?  Drink the magic potion, your skin will go all clear, fresh and radiant. I promise.

Got you hooked haven’t I? Alright without further adieu, here is the recipe to the aforementioned magic potion. 

lemon mint cucumber detox water

Lemon, Mint and Cucumber – The Delicious Detox

You will need : 

  • 2 litres water
  • 1/2 cucumber sliced
  • 12-14 mint leaves
  • 1 lemon sliced into rings

Next :

  • Mix all the ingredients together in a jug or a pitcher and refrigerate over night. This allows all the flavours to perfectly infuse.

*Start with a single glass first thing in the morning and build up as you go. Now lets get detoxing!

Do you have a favourite detox? Share with us in comments section below .

 

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Marble Cupcakes -Too Divine To Miss!

March 28, 2013

This is hands down the BEST cupcake recipe ever! Use as a base and throw in a swirly chocolate marble effect and the results are so very pleasing. I wish I could have captured the look of pure joy on FS2′s face when I asked him the other day how he liked the cupcake in his lunchbox. He asked for one the next day and the next. So did FS1.

Moist, light, simple, quick, child approved and ever so divine, what’s not to love about these delicious cupcakes? With Easter around the corner, I recommend you make a batch of these to keep the little and the big ones happy. They are perfect for picnics, road trips,camping or even to bring over to a friend’s. But really, any excuse will do!

 

marble cupcake recipe

Go on you know you want to make them !

Marble Cupcakes – Too Divine To Miss

Makes 16

You will need :

  • 1 cup sugar
  • 125 grams butter softened
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 1/2 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 2 tablespoons cocoa powder
  • 16 patty/cupcake cases

Preparation :

  • Pre-heat oven to 180 or 160 if your oven is fan forced
  • Cream butter and sugar until light and fluffy.
  • Slowly add eggs mixing in well.
  • Sift the flour and the baking powder together
  • Start by slowly adding the flour and mixing the batter at a medium speed, add in vanilla essence.
  • Alternate between milk and flour until all the ingredients are combined
  • Now take 1/3 of the batter in a separate bowl and beat in the cocoa powder, this mixture will be used to create the marble effect.
  • Take the chocolate mixture and pour it in top of the vanilla batter. Use a skewer or toothpick to create a marble effect, do not over mix the batter.
  • Place patty cases in a cupcake tray and fill about 3/4 full with the batter.
  • Bake for around 20 minutes.
  • Allow to cool.

And that’s it ! Done! How easy was that?

You may choose to ice these cupcakes with a favourite icing such as chocolate but I found them to be really delicious just as hey are!

What is your favourite cupcake icing?

That’s it from me for now but if you happen to try this recipe, could you please come back and review? Thank you! Hope you all have a wonderful Easter break – don’t eat too many chocolates! Actually, just ignore me!

Linking up with the lovely Grace from With Some Grace because it’s FYBF ofcourse !

 

 

 

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kerala mutton stew prep

Whole And Hearty Mutton Stew {The Flu Antidote}

March 10, 2013

Being sick is the pits I tell you! Friday morning I woke up to a high temperature , sore body, jammed, sore throat and I literally could not move a muscle. Heck, I even missed With Some Grace’s FYBF , that’s like THE party to show up to bright and early on a Friday morning . Can you imagine the devastation? So under normal circumstances, what do you do? You somehow get out of bed long enough to be able to feed the kids and bring them to school.You come back home, call in sick, crawl under your doona, have a panadol or two and sleep the day off , right? 

Well no not exactly. Not when you have an important interview, for the job you have been acting in for a year. An interview you can’t afford to muck up. An interview you were busy preparing for until 2am the night before.  So I did what any insane sane person would do. I popped 2 panadols and a leftover antibiotic from previous script, crossed my fingers that it would fix me, got dressed in my smart interview outfit and headed out. As long as I could see this interview out, I could worry about everything later.

The drugs kept me going till about 2pm long enough to finish with the interview, after which all hell broke lose aka the fever returned, I had the worst headache ever and still had 3 hours of work to get through. Not cool.

The only redeeming factor in all this is that it is a long weekend here in Canberra, yep we get to have an extra day off which means 3 days of complete rest. Ok maybe 2 days of complete rest and 1 day of cleaning, washing and the like. Someone’s gotta do it right?

I spent all of today (Saturday) doing absolutely nothing, I  guess my body needed the rest too. I caught up on the Pakistani dramas I haven’t watched in a few weeks, a bit of social networking here and there and basically just lazing around. At one stage, I fell asleep on the couch too, that’s an achievement for someone who doesn’t nap. ever.

Close to 5pm , I felt hungry having hardly eaten the past few days with feeling sick and all that medication. Some warm soup would be lovely, I thought ..but who is going to make it? I felt too tired and drained. One could be the most attentive parent in the world when it comes to caring for our children but we are the opposite when we have to care for ourselves. I pushed  and lugged  myself off to the shops to pick up some flu care supplies. See here :

soup supplies

A soup, bread,tea and biccies kinda weekend.

On the way back I felt like getting some fresh air so stopped over at the local park , sat on one of the benches and soaked in the beauty around me.

canberra sunset pictures

That certainly helped.  Got home feeling better and slightly more energised but I also knew it wouldn’t last long, thought I’d better get that soup going. While normally for a flu, I would cook this delicious Chicken Soup, today I wanted something different. I remembered by Keralite friend Susan and her beautiful mutton stew. Susan had given me her traditional recipe a long time ago but I never wrote it down. Then again, there’s always google. I came across a few recipes which sounded similar to Susan’s but not quite the same. I thought I’d just go ahead and wing it, what’s worst that could happen ? It turned out delightful!

So here it is, losely inspired by Keralite Mutton Stew , some whole and hearty goodness , a perfect antidote for the flu and totally delicious on those cold wintry nights.

kerala mutton stew

Whole And Hearty Mutton Stew.

Serves 4

You will need:

  • 1/2 kilo goat or mutton cut into casserole pieces
  • 2 potatoes cut into chunky pieces
  • 2 carrots cut into chunky pieces
  • 2 tomatoes roughly chopped
  • 1 inch piece of ginger chopped
  • 3-4 cloves garlic chopped
  • 2 spanish onions finely chopped
  • 2 green chillies 
  • 400 ml can of coconut milk
  • 2-3 tbsp oil
  • 1/2 tsp turmeric powder
  • 1 tsp salt or as per taste
  • 1 tsp black pepper 

Tempering :

  • 8-10 curry leaves
  • 1/2 tsp  mustard seeds
  • 2 sticks cinnamon
  • 8-10 pepper corns
  • 2-3 black cardamoms

kerala mutton stew preparation

What Next :

  • Heat oil in a thick bottomed pot , add in all the tempering ingredients until you hear them splatter and there is a light fragrance.
  • Add onions and fry until they are transluscent
  • Add mutton pieces, carrot and potato chunks,ginger, garlic, turmeric powder, salt and black pepper
  • Fry for about 2-3 minutes until the meat is pale and sealed
  • Add tomatoes, slit green chillies and coconut milk and about half a cup of water.
  • Cover and slow cook for 2 hours

kerala mutton stew prep

Enjoy with a warm toasted bread roll or even some steamed rice.

What is your favourite soup or antidote when you are sick?

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quinoa cakes

Totally Epic Quinoa Sandwich.

March 3, 2013

Alright! So if you follow the Facebook page, you will know that I have been raving on about my recent love affair with superfood Quinoa ( pronounced keen-wah) of late. I tried a delightful quinoa salad at my friend Ms.R’s house recently and fell in love. What a beautiful, tasty and versatile grain it is! Low in carbs, packed with protein, gluten free, rich in fibre and essential nutrients, Quinoa is being touted as the “supergrain of the future”. Find out more about quinoa here (source : Fitday). Then just this last week, I was caught tantalising the FB community with pictures of what I called Quinoa babies or patties. Those babies looked so divine, everyone wanted the recipe AND they tasted so GOOD, I thought it would be criminal not to share.

The Epic Quinoa Patties/Cakes

Serves 12

You will need: 

  • 2 cups cooked quinoa cooled ( 1 cup uncooked qunoa will yield about 2 cups cooked)
  • 1 whole medium zucchini finely grated ( squeeze out all the moisture using paper towels)
  • 1 whole medium carrot grated finely
  • 2 cloves garlic finely chopped
  • 1/4 cup chopped fresh coriander
  • 2 tsp chopped mint leaves
  • 5-6 sprigs of spring onions finely chopped
  • 2 eggs
  • 3/4 cup bread crumbs
  • 1/2 cup grated colby cheese ( or any sharp cheddar) finely grated
  • 1/4 tsp cayenne pepper powder (or as per taste)
  • 3/4 tsp salt or as per taste
  • Freshly cracked pepper as per taste

quinoa cake recipe

quinoa cake 2

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

  • Combine all the ingredients listed above except the eggs.
  • Add  the eggs and mix well until the entire mixture comes together.
  • If the mixture is too wet at this point, you can add in a sprinkle more of breadcrumbs to even the moisture out.
  • Shape the mixture into 12 burger like patties.
  • Heat a medium sized fry pan coating the base with cooking.
  • Place about 6 patties with enough room to flip.
  • Bring the heat to medium and cook for about 6-7 minutes or until the cakes are golden brown on either side.

Notes :

  • Quinoa can also be cooked in chicken/veggie/beef stock for enhanced flavour
  • Serve hot with tomato/sweet chilli sauce.
  • These patties can be dry fried on a non-stick pan.
  • Use rice flour instead of breafcrumbs for an entirely gluten free option.
  • The patties can be cooked and frozen upto a week in advance.

So where’s the sandwich?

When I was recently asked by the wonderful folks at Bakers Delight to design a lunch time sandwich recipe, I thought it would be good to send some feelers out on people’s preferences – health, convenience, time or variety. What I understood from most of the responses was that people want to eat healthy but time is definitely a determining factor in how we prepare our lunches. Another concern is that people are happy to make the effort on a delicious but healthy option but are not sure whether the family will like it or not.

Well I’ve done the homework on this one for you !

Totally Epic Quinoa Sandwich

  • 2 chia wholemeal bread rolls
  • 2 epic quinoa patties (you can double up if you like your sandwich to be very filling although I find the one patty is plenty)
  • 1 cup Oakleaf lettuce leaves, washed and thoroughly dried
  • 1 tomato, thinly sliced  {You could also use avacadoes, cucumbers or capsicums as toppings}

Totally Epic Sauce.

  • 1/2 cup fat free mayonnaise OR Kewpie {Delicious Japanese mayo}
  • 1/2 tbsp mild mustard
  • 2 tbsp tomato sauce
  • 1 tbsp sweet relish
  • Pepper

Quinoa sandwich

Preparation:

  • Whisk all the ingredients for the epic sauce and set aside.
  • Cut the chia bread rolls into half , spread a light layer of the epic sauce on the bottom half.
  • Top with oakleaf lettuce , quinoa patty and tomato slices.
  • Now add a dollop of the epic sauce and place the bread roll top.
  • Serve as whole or cut in half.

Bakers Delight chia bread rolls are packed with the goodness of omega 3 and have a low GI. The sandwiches featured are healthy, quick to put together, a welcome change from the usual mundane vegemite,cheese or jam sandwich combos and the best and most crucial part of all, they also passed the kids test that too with flying colors. Trust me on this one – it is EPIC :)

What is your favourite sandwich filling? Do you think you will be giving The Totally Epic Quinoa Sandwich a whirl?

Disclosure : This is not a paid post for Bakers Delight, however I was requested by BD to design a sandwich for their recipe bank for which product was provided. All opinions expressed are my own.

Linking up with the lovely Jess from Essentially Jess for IBOT :)

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Spices for aaloo gosht

Back To Basics – Pakistani Aloo Gosht aka Goat and Potato Curry

February 23, 2013

Aloo Gosht –  Urdu for Meat and Potato curry

Aloo Gosht is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes (“aloo”) cooked with meat (“gosht”), usually lamb or mutton, in a stew-like shorba or gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan. (source wiki)

If you came here looking for some serious soul soothing cookery then you are at the right place because the recipe I am about to share is truly an ultimate in comfort food, I love how the flavours come together in a slow cooking process. It is not  fancy but it will no doubt capture your senses. Orignating from Pakistani villages, this is a very basic but traditional preparation, one that will soon become a favourite in your home especially on those cold and freezing days.

aloo gosht pakistani recipe

Pakistani Aloo Gosht aka Goat and Potato Curry

Serves 2-3

You will need:

  • 500 grams goat curry pieces (washed and drained)
  • 2 onions, thinly sliced
  • 1 tomato , quartered
  • 8-9 cloves of garlic (whole)
  • 1 small piece of ginger grated
  • 4 medium potatoes, peeled and halved 
  • 1/2 cup fresh coriander leaves finely chopped
  • 1/3 cup of oil

Spices :

  • 1 tsp coriander powder
  • 1 tsp red chilly powder (adjust as per taste)
  • 1 tsp salt or as per taste
  • 1/2 tsp whole cumin seeds
  • 1/3 tsp turmeric powder

Preparation :

  • Heat up a heavy based pot/slow cooker/pressure cooker.
  • Add meat, onions, tomato,ginger, garlic and all the spices.
  • Add a glass of water , cover and pressure cook/slow cook until the water begins to evaporate, the onions have lost form and the meat starts to come off the bone.
  • Add 1/3 cup of oil at this stage and let the meet and gravy fry, we call this the “bhoon-na” process which basically ensures that all the onions, garlic,ginger and tomatoes have been fully cooked. The bhoon-na process is considered complete when the oil separates from the gravy and the gravy comes together as one if that makes sense.
  • At this point, add peeled potatoes and another two glasses of water, cover and cook until potatoes are fully cooked taking care  of not overcooking the potatoes either or they will break.
  • Add chopped coriander leaves and mix well.
  • Serve with fresh naans or a hot chappati and a bed of plain steaming basmati rice.

Tips :

  • A side salad of chopped onions, tomatoes, salt and lemon makes a great accompaniment to the dish.
  • Ensure that the meat is well cooked before you add in the potatoes , goat tends to take longer than usual meats so additional care must be taken to avoid toughness.

And that my friends is what I call comfort food at it’s best.

I hope you will enjoy this delicious preparation , please free to leave a comment or ask me a question if any of the steps are unclear.

What is your favourite comfort food?

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Baked papris

Papri On A Health Kick.

February 17, 2013

papri.

Light, crisp, deep fried lightly spiced wafer like snack. Served often with afternoon tea on it’s own and more popularly as Papri Chaat - a delectable mix of spiced chickpeas, potatoes, yoghurt, freshly cut onions, green chillies, tomatoes, chopped coriander and topped with  crushed papri and a generous drizzle of  sweet and sour chutneys. Mouth watering right?

Having said that, I don’t need a plate of Papri Chaat to get me started, papris are so delicious on their own too! Just as much as I love it for its buttery, flaky, melt in your mouth texture, I also know that it is quite lethal for my hips. And since quitting that papri addictition is not an option, I decided that I needed to take matters in my own hands and thus, I embarked on a mission to make a healthy Papri. The results – pleasing to say the least. Now let me warn you, if you are going to make this recipe, you need to lose the pre-conceived fat laden notions you have of deep fried papris. Wipe out your memories. All clean? Ok Good!  Those of you who don’t know what I’m going on about, what you don’t know won’t hurt you. Lets go!

Papri recipe

Papri (makes 25-30 crackers)

You will need :

  • 1 cup plain flour
  • 1/2 tsp caraway seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp nigella seeds
  • 2 tbsp oil
  • water for kneading
  • salt as per taste

What next :

  • Pre-heat oven to 160 degrees.
  • Prepare a baking tray lined with foil and light spray with oil to moisten the surface.
  • Combine all the ingredients listed using water to knead into a stiff dough. Cover and set aside for 30 minutes. Knead again to form a smooth, elastic dough.
  • Using a rolling pin, roll the dough out into a very thin sheet. Prick the entire sheet using a fork – this helps make the papris crispier.
  • Cut out circles in the dough using a round cookie cutter.
  • Place all the papris on the prepared baking tray, spray the tops with a light spray of oil.
  • Bake in a pre-warmed oven for 10-12 minutes until the papris are golden brown – watch them closely as they will not taste as good even if they are slightly burnt.

*Chilli powder can also be added to the dough mix for spicy papris.

{Serving Tips}

  • Serve with a spicy hummus or tzatziki dip or as canapes topped with spicy mashed potatoes or even cream cheese.
  • Pack in with some good cheese to have as a school or office snack.
  • Use as soup dippers instead of deep friend croutons.

{Storage}

The papris will last perfectly in an airtight container for up to 7 days.

Enjoy :)

Stay tuned as in the coming weeks , I will bring you the recipe for Papri Chaat.

Have you had an opportunity to sample Papri Chaat? What would you use Papris for?

Linking with the lovely Jess from Essentially Jess for IBOT

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Voila

By Popular Demand – Zucchini Slice At It’s Vegetarian Best.

February 13, 2013

It’s been ages since we shared a decent recipe here at the Mumchic HQ, but really what started out as a food and inspiration blog shouldn’t ever forget it’s roots so here we are back with a recipe that will knock your socks off! No really it will ;)

When it comes to food  preferences and eating habits , Fab Son 1 isn’t the most pickiest of eaters (takes after his mum ofcourse), Fab son 2 … sigh now he is another story altogether making cooking for him quite often a challenge. There was a time when he literally lived off nachos and cheese pizzas, thank goodness that phase is now over.  With school back on here in Australia, I am always looking to create fun, nutritious lunches for the Fab 2 to bring to school. One of the most popular recipes when you search for school lunchbox ideas is Zucchini Slice and when I came across a recipe titled “Best Zucchini Slice Ever”  recipe featured over at Fat Mum Slim , I knew I had to give it a go. Inspired by the recipe over at FMS ( as per link) , packed with nutrients, hugely popular with fussy eaters and delicious on all counts,  here is my take on Zucchini Slice and let me warn you, it is lethal.

Zucchini Slice At It’s Vegetarian Best

  • suitable for vegetarians
  • serves 4-6
  • lunchbox saviour
  • freezer friendly
  • fussy eater friendly
Herbs and Asian greens

Herbs and Asian greens

 

Ready to go in the overn

Ready to go in the overn

 

 

You will need :

  • 1/2 cup olive oil (little bit less is also okay)
  • 500g zucchini, finely grated
  • 1 cup baby spinach, finely chopped
  • 1/2 cup corn kernels
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 125g grated parmesan cheese
  • 150g self-raising flour, sifted
  • 3 large eggs, lightly beaten
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tbsp fresh parsley, chopped fine
  • 2 tbsp fresh coriander, chopped fine
  • 1/4 cup shallots, choped fine
  • dash of cayenne pepper(optional)
  • 5 cherry tomatoes, halved

What next?

  • Preheat oven to 180C. Grease and line a  25cm square tin with baking paper.
  • Combine all ingredients in a bowl except the cherry tomatoes – Use a fork to ensure no lumps are formed.
  • Pour into the prepared slice tin and smooth over.
  • Top with cherry tomato halves and a sprinkle of shredded tasty cheese- although the cheese isn’t necessary, it will give your slice a lovely golden crust
  • Bake for about 30 minutes until firm.
  • Cut into 8 lunch size serves or about 16 smaller serves.
  • Can be reheated in the oven before serving
  • Fully freezable, this slice can be stored as individual serves for emergency lunches or snacks.
Voila

Voila

I love how the recipe is very versatile and allows you to play with other delicious fillings like carrots, broccoli, chicken to name a few.Well there we have it, the lunchboxes came back empty today so I think we are on to something pretty special.  If you do attempt this recipe, please do stop by and leave us a comment. Do you have a favorite tried and tested recipe for Zucchini Slice? Share it in the comments section below.

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{Wordless Wednesday} Do You Count Calories?

January 23, 2013

 

portuguese custard tart

 

Somethings in life are worth every calorie spent , a lightly warmed up Portuguese Custard Tart is one of them.

 

Linking up with Twinkle In The Eye Blog  and My Little Drummer Boys  for Wordless Wednesday.

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