I saw this clip out on Janita’s fridge last night and thought, that sounds ok, I might give it a go. It already had the stamp of approval from Janita (minus a score of Yum or otherwise though).
So, this afternoon, kids in tow, I ducked down to the grocery store for ginger, a chilli and fish sauce so I could try it out.
As you can see, I did not follow the recipe to its entirety, i.e., all the vegetables are completely different (what is gai laan???), but the sauce is made exactly as per the recipe.
Despite being ‘things in it’ (anyone who knows me understands this) you couldn’t even tell, it tasted very sweet and delicious, and worth a try again. The true test will be when miss gets back from gymnastics and to see if she demolishes it or not. Time will tell.
Italian Chicken Meatloaf
500g chicken mince
200 g pork mince
2 garlic cloves, crushed
pinch dried chilli flakes
1/2 cup dried breadcrumbs
1 egg, lightly beaten
1/3 cup roughly chopped fresh basil leaves
1/3 cup finely-chopped sun-dried tomatoes
2 tblsp pine nuts, toasted, chopped
10 slices prosciutto (you could also use bacon)
- Preheat oven to 200C/180C fan-forced. Mix mince, garlic, chilli, breadcrumbs, egg, basil, tomato and pine nuts in a bowl
- Grease a loaf pan (or muffin pans) and line with prosciutto/bacon, allowing sides to overhang
- Press mince mixture into loaf or muffin pans and fold prosciutto/bacon over to enclose. (you might need to cover the top of the loaf pan with another slice or two)
- Bake for 25-30 mins for muffin pans, 30-45mins for loaf pan, or until juices run clear when tested with a skewer.
1/4 cup parmesan
1/2 cup Greek yogurt
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
Combine all ingredients and spread over 2 chicken breasts. Bake at 180 for approx. 45 mins.
Last 3 ingredients can be replaced by Greek or similar seasoning; breasts could be replace by thighs or marylands and extend the baking time to 60 mins approx.; parmesan could be replaced by another cheese.
Quick, easy and delicious!
Easy salmon quiche
- 1 cup plain flour
- 1/2 cup natural cottage cheese
- 125g butter, melted
- 1 onion, finely chopped
- 210g can red salmon, drained, deboned and flaked
- 3 eggs
- 3/4 cup cream
- 1/2 cup grated tasty cheese
- Step 1
Combine flour and cottage cheese in a bowl. Add butter. Stir with a knife until well combined. Wrap in plastic wrap. Refrigerate for 1 hour.
- Step 2
Press dough into the base and sides of a 23cm pie dish. Cover evenly with combined onion and salmon.
- Step 3
Whisk eggs with cream. Pour evenly over salmon mixture. Top with grated cheese.
- Step 4
Bake in a hot oven (200°C) for 10 minutes. Reduce heat to moderate (180°C) and cook for a further 35 minutes or until set and golden.
Note: Pastry is light and flaky. Recipe earns a “Yum”
Variation: Add some fresh spinach or capers.
I just put a zucchini slice in the oven to bake following Janita’s recipe but…
I didn’t follow the recipe (sorry) – I used half an onion and shortcut bacon.
For those looking to save some time here is a handy tip I have discovered….
I cheat and use a food processor to ‘grate’ the zucchini (much quicker and easier on the hands). It works a treat on finely dicing the onion too.
So whilst it bakes and I check that it is not going to burn due to the unpredictable heating arrangements of my oven, I have one more note…
I don’t even eat zucchini slice! I make mainly bake it as an alternative for lunches for Ben and also to encourage Jack to eat different textures.
Seriously though, another easy to make meal with little mess to clean up.
Happy baking and cooking.