Whole Roasted Spiced Cauliflower with Beetroot Hummus & Quinoa Flatbread

Have you seen the latest trend which seems to be making an appearance on many foodies blogs, plates and social media?

I’m talking about the new obsession with whole roasted cauliflower. It’s the vegetarian version of the meat lovers lamb roast. Many healthy wholefood cooks have been seen making different versions with Jamie Oliver also jumping in on the new idea.

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And like all new trends I just couldn’t resist in trying it out for myself to see what all the hype was about. Β I often roast it in florets with turmeric and spices on a weekly basis so what was so special about this?

If I have to be perfectly honest it tastes exactly the same as the way I always make it though the cauliflower turns out very tender inside and the spiced yoghurt gives it a nice crusty coating on the outside. It also does look a whole lot nicer too and makes for an awe-inspiring centre piece to wow dinner guests.

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Fish for dinner? Baked Fish with Fennel, Leek & Tomatoes

The husband felt like fish for dinner the other night so true to form he can not just bring home some fillets of fish liked asked he had to bring home a tasting assortment of the entire seafood shop..

Anyone who knows him well would know how big of a seafood lover he is. Fishing/crabbing is in his blood, it is his passion, hobby, his way of unwinding. It is his ultimate, he thrives on it. Same goes for the love of seafood. If I asked him what is something he couldn’t live without or what would his last meal would consist of it would most definitely, 100% beΒ Seafood. So when I agreed for him to buy some fresh fish fillets for dinner as he hasn’t been out to fish in a while, naturally he comes home with 1kg green prawns, 2 dozen fresh oysters, 4 squid hoods and the fillets of fish that he went in for. Just can’t seem to help himself like most men at Bunnings hareware store. For now it has turned into a mid-week seafood extravaganza!

To start off with I hadn’t prepared anything so I got him working. “Right you’re on the calamari for the kids start crumbing, then onto the garlic prawns for the wok. Make an avocado salsa and top the oysters with lemon and ponzu and let me get this fish in the oven.” I said in an assertive tone. We were in full gear. “kids fix the table and then get out of the kitchen!”

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imageFor the fish I love a simple pairing of sweet fennel and leek, the sourness of lemon, the hit of chilli and juiciness of blistered tomatoes to compliment the delicate flavour of the fish without over powering it. The aromas that emerged from the oven were ones of sweet sensations, adding the fish for the last 7-8 mins delivers the most perfectly cooked soft flesh that just break apart and melts in your mouth. Combining all the flavours of leek, fennel with the lemon, garlic and thyme marinade you have a simple, healthy meal that is fit for a king or to impress any posh seafood connoisseur.

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We could not indulge in such extravagance without going all out and popping a bottle of Moet champagne to top the night off.

So there we sat on a Thursday night sipping on Moet, eating our entrΓ©e’ of Oysters with avocado salsa with ponzu, wok fired garlic and chilli prawns. Main of Baked Flame Tail Snapper with Leek, Fennel & Tomatoes whilst the kids enjoyed their home cooked crumbed calamari and garlic prawns.

The pressure was on but with a little team effort we pulled it off!

Needless to say I turned to hubby and said I’ll be getting the fish from now on.

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Baked Fish with Leek, Fennel and Cherry Tomatoes

  • Servings: 4-6
  • Time: 45mins
  • Print

Ingredients

4 pieces boneless white fish fillets ( I used local flame tail snapper)

2 tbsp olive oil

3 cloves garlic

zest and juice of 1 lemon

1/4 tsp each salt and pepper

fresh thyme sprigs or parsley

1/2 red chilli sliced (optional)

1/2 leek top removed and sliced

1 fennel top removed and sliced

1 punnet cherry tomatoes

Directions

  1. Preheat oven to 200’C
  2. Cut fish in half to make 8 smaller pieces
  3. In a medium size bowl combine, olive oil, garlic, lemon zest only, salt and pepper and thyme. Mix well
  4. Place the fish pieces in the marinade and coat the fish. Set a side
  5. In a lightly oiled baking dish place fennel and leek evenly over the base of the dish
  6. Drizzle with half the lemon juice toss through. Top with the cherry tomatoes, season with salt and pepper.
  7. Cook in the oven for 30 mins
  8. Add the fish pieces to the baking dish pouring over any remaining marinade and cook for a further 7-8 mins until fish is just firm and cooked through
  9. Remove from the oven pour over remaining lemon juice and serve with baked leek and fennel

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Mexican Black Bean & Quinoa Lettuce Burgers

Have you ever tried lettuce instead of bread buns?

I like to switch it up and use lettuce as a healthier alternative to burger or Mexican night. This vegetarian burger version is packed with the goodness of quinoa, we all know how much I love quinoa. It is such a versatile ingredient to use instead of rice, meat, pasta and makes can be used in so many dishes. Now who would have thought even a quinoa burger. Black beans, capsicum, paprika, hint of chilli gives it that Mexican flair with the addition of avocado you seriously can’t go wrong.

We love quick easy dinner choices during the week and Mexican or burger nights the kids get super excited about. Quinoa burgers are still a stretch for my boys so I made them homemade lean beef burgers with hidden veggies. They do like lettuce so I’m lucky though the fresh bakery bread rolls are hard to pass up.

Quinoa patties are also convenient to take to work with a salad too and keep well in the fridge for a good few days. Add the sides you like smashed avocado and natural yoghurt works so well with a squeeze of lemon or lime to top.

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Super Clean & Green Chicken Minestrone

With the chilly weather upon us and all our over indulging in heavy hearty meals which is always so comforting at this time of year, it is a nice change to enjoy a super clean and nourishing soup from time to time to cleanse the body and give the heavy meals a break.

I know I’ve posted a lot of soups lately, but here is one I like to have when I’m feeling lethargic, bloated and to feel nourished or just because it is so good for you.

The warmer weather isn’t too far from sight and in only a few months we will be out in singlets and shorts again before we know it. After all we know how easy it is to get off track, so let’s get active and enjoy this nourishing bowl of superfood goodness to revitalise our body and souls.

+ I have given the options to add some quinoa, or rice noodles if you like and vegan/vegetarian options

 

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The Real Deal Mac ‘N’ Cheese with Peas & Broccoli

One thing I’m big on is hidden preservatives in food. I try to avoid them like the plague. Sadly there is too many quick meal options targeted at us in the supermarkets that a filled with the stuff.

We have kind of been sucked into the ‘quick’ and thoughtless way of cooking that makes dinner an easy option. Grabbing a pre-packed jar or powder packets of sauces that we think are an easy option when we are pushed for time. But if we stop to look at the ingredients on the back you would be shell-shocked to see what’s actually in them numbers, artificial flavours, colours and additives that just aren’t necessary and actually quite harmful to us over time.

I really want parents to know out there that cooking good food doesn’t have to be hard or complicated. It is usually a few ingredients put together simply that takes not a lot of time at all.

I called this “The Real Deal” because it is just that REAL. Made with REAL ingredients and tastes fresh, light and tasty. Took me 35 mins to make from start to finish so if you ask me I’d rather feed my family this fresh old favourite than a jar full of who knows what any day of the week.

I added some veggies of course for extra nutrition but if you have fussy kids just leave them out or add some veggies they like.

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