Yes it’s actually a thing I googled it! Really just meaning mini pizzas with eggplant as the base which can be eaten as a appetiser, snack or with antipasto.
With my influx of basil pesto in the house and the family eggplant delivery I received from my sister-in-law the other day I was eager to use them both. I was making a traditional eggplant parmigiana for dinner and had some eggplant left over so I decided to bake some extra thick cut slices with a drizzle of olive oil and sprinkle of oregano in the oven for 15-20mins until was just cooked through without being mushy.
Continue reading “Eggplant Pizzettes”
One thing I have been mad about lately is the spice turmeric. There has been a lot of chat about this golden spice in recent times for its wonderful medicinal health benefits. Even though the Indian & Asian culture has been using it to flavour and colour their curries and traditional dishes for centuries the western culture has finally caught on to the many wonderful benefits it contains including anti-inflammatory properties, cancer prevention, improves brain function, prevention of diseases such as Alzheimer’s and heart disease, helps with arthritis pain, and also has proven benefits to help against depression.
But how do we use it?
Well apart from the usual use in curries and indian/asian dishes I like to use it to flavour all sorts of vegetables such as baked cauliflower, pumpkin, sweet potatoes anything really it gives it a subtle spiced flavour without being too over powering. I also add a couple tablespoons to my polenta coating to make these eggplant chips and wow did it come out delicious. You can either buy the powder or use fresh turmeric peel it and grate a 5cm piece, warning though can no will stain your hands, chopping boards and well anything it comes in contact with so if this bothers you use kitchen gloves and be careful in the preparation.
I served them with a Turmeric Garlic Aioli and well I have to say I am now turmeric obsessed! So hopefully in the future I’ll be an elderly woman still happy, fit and active with all my heart, joints and marbles in check. This definitely fits the saying “A teaspoon a day will keep the doctor away!”
Turmeric Spiced Polenta Eggplant Chips with Turmeric Garlic Aioli
1 large eggplant cut into thick chips
1 1/2 cups polenta (cornmeal)
1 tsp sweet paprika
1/2 tsp cumin
2 tsp turmeric powder or 5 cm piece fresh peeled and grated turmeric
1/2 tsp salt
1/2 tsp ground black pepper
2 eggs whisked
2 tbs extra virgin olive oil
- Preheat oven to 200’C
- Place Polenta and spices and seasonings in a medium bowl. Place whisked eggs in a separate bowl
- Coat the eggplant chips first in the egg then into the polenta mix making sure to generously coat them evenly
- Place eggplants on a lined baking tray drizzle with olive oil
- Bake in oven for 15mins then turn over and cook for further 10-15mins until golden and soft in the centre.
- Serve with Turmeric Garlic Aioli
Notes: Can be served as a starter or as a side with your favourite protein meat or fish.
Is there even a thing?
Changing some of the ingredients in your favourite weekend drinking snack or hangover meal can still be tasty without all the excess calories that you kick yourself for eating later on.
Inspired by issue 6 Donna Hay Fresh & Light Magazine where she included some lighter more nutritious alternatives to the heavy, cheesy Mexican favourite was a brilliant idea and was too eager to try it out. Perfect for a lazy weekend in front of the Netflix wouldn’t you agree?
*Warning this has a good kick of heat so adjust the hot paprika/cayenne to your personal heat levels Or omit it for a mild child friendly version.
The leftovers of any of the lentil mix is also great for topping of baked sweet potatoes or on toast with poached eggs, as a stuffing in capsicums (bell peppers) or mushrooms, the possibilities are endless.
Smokey Lentil and Brown Rice Nachos
A quick and easy weekend dish that is perfect for lounging around or having friends over
1tsp olive oil
2 cloves crushed garlic
1 cup cooked brown rice
400g can lentils drained and rinsed
400g tin crushed tomatoes
1 tsp hot paprika or cayenne pepper or omit for a mild verison
1 tsp smoked paprika
Salt and pepper
300g mission corn tortilla chips
1/3 cup grated mozzarella cheese (optional)
1/2 cup labne or Greek style yoghurt
1 zucchini spiralised
Baby spinach leaves
1/2 avocado sliced
- Preheat oven to 180’c (350’F)
- Heat oil in a large frypan and add garlic cook for 1 min.
- Add lentils, rice and cook for 2 mins, stirring occasionally
- Add the tomato, hot paprika, smoked paprika, water, salt and pepper
- Cook for 5 minutes, stirring occasionally. Set aside
- Place corn chips on a baking tray, top with rice and lentil mixture, and scatter the mozzarella cheese place in the oven cook for 2-3mins until cheese has just melted
- Top with labne or yoghurt, spiralised zucchini, baby spinach and sliced avocado
- Drizzle with a little extra virgin olive oil to serve
School is back next week woohoo.. I mean wow that went quickly. I’ve quite enjoyed the sleep-ins well not having to be dressed, rushed and out of the house every morning. But like all good things they must come to an end and it’s back to reality, routine and the early morning chaos. My middle son starts prep (first year of school) this year and to say he is excited is an understatement.
He is looking forward to the challenges and friendships and of course joining his big brother at school. It will be an adjustment for all of us and I hope I don’t get too teary but I can’t promise anything. He is my mummy’s boy and I’ve loved having him home with me. Now he will be out in the big wide world of school and I’m not sure how I feel about it. Excited for his next phase but also a part of me finding it so hard to let go. Sounds silly, but to me it is a big deal the next step in their little lives.They are no longer tied to you everyday and having mummy protect them from harms way. It’s more than just school work, they build their confidence and independence that will stay with them for years to come. It’s kind of a big deal!
Enough of the emotional stuff I still have some days left to prepare myself. In the meantime I have started thinking of some lunchbox ideas to distract me. I like to pack fresh fruit, veggie sticks, rice crackers, sandwiches and some healthy snacks they are the usuals in my kids lunch boxes. I do like to make some homemade treats when I get a chance as I hate all the supermarket kids snacks that are targeted as “school snacks” but are mostly all filled with excessive amounts of sugar and still cheeky additives and preservatives. Still don’t know how they get away with it.
Muffins are a great treat though making them without sugar can sometimes leave them underwhelming and bland which may come back at the bottom of their school bag. I love this recipe I found that does include a little sugar but unrefined coconut sugar, also is sweetened by grated apple also making it super moist, the added blueberries for extra fruity flavour and contains quinoa flakes for added superfood slow releasing energy . Well sounds perfect for getting them through the day doesn’t it.. Win for me, but was it a win for the kids? Happy to say the kids sampled them and it’s a tick from them too. They can be easily wrapped and put in the freezer, then just taken out the night before to pack in their lunch boxes. I will be posting more healthy lunch box fillers in the coming weeks. Hope you are ready for school to start I’m sure there will be many mummy coffee dates planned and leaps out of bed that morning from parents and maybe like me some happy tears.
Recipe from Donna Hay Fresh and Light magazine issue 5
Blueberry, Apple & Quinoa Muffins
1/2 quinoa flakes
1 cup milk
2 cups wholemeal flour sifted
1/2 cup coconut sugar
1/4 cup maple syrup
1 tsp vanilla extract
2 tsp baking powder
3/4 cup grapeseed oil or light olive oil
1 green apple grated
1 1/2 cups frozen blueberries
1/3 cup quinoa flakes
1 tb maple syrup
- Preheat oven to 180’C (350’F)
- In a large bowl place quinoa flakes and milk and let soak for 10mins
- Then add all remaining ingredients (except quinoa crumb and blueberries) and mix to combine
- Add blueberries and gently stir through
- Divide into 12 capacity well-greased muffin tin
- To make quinoa crumb combine quinoa flakes and maple syrup and rub together to form a crumb.
- Top onto muffins and bake for 30mins or until cooked through
- Set aside for 5 mins before turning onto a wire rack to cool.
Its been a challenging few days so I did what I do best and confined myself in my kitchen and did some baking.
Cooking/baking is my therapy, it is the best way to distract myself from things that might be challenging me in my life. It clears my mind of negative thoughts and lets me focus on the job at hand. If only for that moment it takes me to a creative place where I only think of food and how is makes me feel. And the best thing is I get to eat it at the end and share it with the rest of the family. Everyone has their bad days and cooking is my happy place, my pick me up. We should all find what it is that is your positive outlet and embrace it because only you have the strength and the power to rise above your worries and keep on going.
I didn’t have the focus to be creative today so I flicked through my old faithful Fresh & Light magazines to get some inspiration and found one of Donna Hays’ healthy muffin recipes. They are a little sweet and a little savoury, perfect for an afternoon pick me up without delving for the chocolate!
Recipe adapted from Donna Hays Fresh & Light Magazine issue 5
Carrot, Chia & Ricotta Muffins
1 1/2 cups wholemeal spelt flour or wholemeal flour
3 tsp baking power
1 cup LSA meal (mix of linseed, sunflower seeds and almonds ground to a meal) or plain linseed meal
1/4 cup white chia seeds plus extra for topping
1 1/2 tsp cinnamon
1/3 cup rice malt syrup or honey
1/2 cup of coconut or rapadura sugar
3/4 cup grapeseed oil or light olive oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup sultanas
3 carrots grated
1 cup fresh ricotta
- Preheat oven to 180’C
- Place flour, baking powder, meal, chia seeds, cinnamon, rice malt syrup, coconut sugar, oil, milk, vanilla, sultanas, carrot and egg in a large bowl and mix all ingredients until well combined
- Add the ricotta and gently fold through
- Spoon mixture into non stick 12x hole muffin tin or lined with paper cases, sprinkle with extra chia seeds
- Bake in the oven for 30 mins or until tested with a skewer comes out clean.
- Turning onto a wire rack to cool