Tag Archives: easy

Peanut Butter Pretzel Bites

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Looking for a perfect task to keep the grandchildren amused during the holidays?

These little pretzel bites, coated in chocolate, are reasonably healthy and will appeal to anyone who likes a sweet and salty combination. They just hit the spot when you need something sweet but small.

2/3 cup almonds (or substitute walnuts or pecans)
½ cup peanut butter
1 Tbs honey or maple syrup
1 packet pretzel twists (about 50)
½ cup dark chocolate chips or squares from a block

Line a tray with baking paper. Process almonds in food processor until very fine. Place peanut butter and honey or maple syrup in a small bowl and add the ground almonds. Mix well. You should have a stiff, dough-like mixture. If too soft add more ground nuts.

Use about a teaspoon of the filling to sandwich the pretzels into pairs until you run out of filling or pretzels.

Zap chocolate in the microwave for 30 seconds. Stir then zap for another 30 seconds or until melted. Don’t zap for longer periods as the chocolate will burn.

Dip each pretzel bite into the melted chocolate to coat half of it, then arrange on the baking tray. If liked, sprinkle the chocolate with some Maldon sea salt flakes. Refrigerate until set.

Makes about 25

Loaded Baked Sweet Potatoes

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After a hard class at the gym, my friend Allison gave me this recipe as we sipped our almond milk, extra-hot, cappuccinos. She said she had found it on Instagram and it was delicious, which it indeed was.

2 sweet potatoes (4 if small)
Extra virgin olive oil
½ tsp dried sage or 2 tsp fresh sage, finely chopped
Salt
Chickpeas:
1 can chickpeas, rinsed and drained
1 Tbs olive oil
1 tsp garlic salt
Topping:
1/3 cup pecan nuts
2 sprigs fresh rosemary, chopped
1 tsp olive oil
1 tsp maple syrup
good pinch of salt
1/3 cup cranberries or dried cherries
¼ cup goat’s cheese or creamy feta
1/3 cup rocket, baby spinach or shredded larger spinach leaves (in photo)
Dressing:
1 Tbs tahini
1½ Tbs American-style yellow mustard
1 tsp balsamic vinegar
¼ tsp garlic salt
Freshly ground black pepper
2 tsp water
Garnish:
Balsamic glaze and olive oil to drizzle around

Line two oven trays with baking paper and preheat the oven to 200°C. Wash and dry the sweet potatoes, brush them with oil and sprinkle them with salt. Place them on one of the trays and bake for 30 mins. Move the sweet potatoes over a bit and tip the rinsed and drained chickpeas onto the tray next to them. Return to the oven for 10 minutes, then drizzle the chickpeas with the oil and sprinkle with the garlic salt. Mix them a bit, then return to the oven for 10 more minutes.

In a bowl, miix the pecans with the rosemary, oil, maple syrup and salt. Bake on the other paper-lined tray for 6-7 minutes then cool.

Roughly chop the cranberries and place in a bowl with the crumbled goat cheese and the finely shredded rocket or spinach. When the pecan nuts are cool, roughly chop them and add to the bowl.

Place all ingredients for the dressing in a jar with a lid and shake vigorously. If the tahini is a bit stiff, mash it with a fork before adding it to the jar.

To serve, cut sweet potatoes in half lengthwise and place in serving dish. Press down on each half with a fork to mash the flesh a bit. Tip the chickpeas over the sweet potatoes, dividing equally. Drizzle with the dressing, then top with the topping mix. If liked, garnish with a drizzle of balsamic glaze and olive oil.

Serves 4

Salmon with Labneh & Grape, Almond & Herb Salad

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This dish serves six as a main or 10-12 as part of a buffet. It’s one to bring out on special occasions and while it looks impressive it isn’t complicated to make. The pomegranate seeds give the dish a festive look for the holiday season.

I bought the salmon at Costco and it didn’t have skin. I used curly-leaf parsley because that’s what we have in the garden. The photo shows the salmon on the foil. It was for our extended family and we couldn’t be bothered using another serving plate, so we served it from the baking tray.

1 side of salmon, pin bones removed (1kg to 1.5kg)
Salt and freshly ground black pepper to taste
Topping:
4 cups plain thick Greek yoghurt
Finely grated rind 1 lemon
Lemon juice to taste
1 clove garlic crushed
Salt and freshly ground black pepper to taste
Salad:
70g almonds, slivered or flaked, toasted
200g seedless green grapes, halved
1 mild long red chilli, seeded and thinly sliced
2 Tbs baby capers
¼ cup each parsley (preferably flat-leaf), dill and mint, roughly chopped
2 Tbs olive oil
1 Tbs lemon juice
Salt and freshly ground black pepper to taste
Seeds from 1 pomegranate

Make the. yoghurt into labneh. Line a sieve with a piece of cotton muslin. Tip the yoghurt in, then stand the sieve over a bowl, cover and refrigerate overnight. Next day scrape the labneh (it’s basically just very thick yoghurt) into a container and refrigerate until needed. Discard the liquid which has come out of the yoghurt.

Preheat oven to 150°C. Line a baking tray with baking paper or foil and lightly spray with oil. Lay the salmon on top and season with salt and pepper. Bake for 12-15 mins then slide onto a serving tray to cool. Mop up any juices with paper towels. Can be made ahead to this stage and kept in the fridge, covered. But it’s really no trouble to do at the last minute.

Mix labneh with remaining topping ingredients and spread over the salmon. Mix the salad ingredients and pile on top of the labneh. Top with the pomegranate seeds.

If liked, garnish with lemon wedges, although we decided they weren’t necessary.

Serves 6 as a main or 10-12 as part of a buffet

Fennel Radish & Apple Salad

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This recipe is my interpretation of a delicious, light salad I enjoyed at Thyme to Taste cafe in Yass recently. I sliced everything using the thin slicing attachment on my Magimix food processor. You could also use a mandoline or a sharp knife, but the Magimix does it in a jiffy.

1 head fennel including the fronds (keep some to garnish)
1 apple, quartered and cored but not peeled
1 bunch of radishes
¾ cup pecan nuts or walnuts
1 Tbs maple syrup (optional)
1 cup chopped parsley
½ cup salad dressing
Juice of ½ a lemon

Thinly slice the fennel, apple and radishes and place in a salad bowl. Place the pecan nuts in a small frying pan and cook over moderate heat for a few minutes, stirring. If liked, add the maple syrup and stir till they are coated and glazed. Cool then roughly chop into large pieces and add to the salad bowl with the remaining ingredients. Garnish with some fennel fronds.

Serves 4-6

Roast Beef Salad with Quick Caesar Dressing & Croutons

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This is a great way to use up leftover roast beef or leftover cooked steaks from last night’s barbecue. It’s so quick and easy. Just make sure that the meat is nice and pink in the middle, otherwise it will be tough.

I haven’t put quantities because this is one of those recipes you do by eye. To make a vegetarian version, use quartered hard boiled eggs instead of beef.  Even some people who say they hate anchovies have become converts to this Caesar salad dressing. It really packs a punch and I suggest you make double and try it with other salads.

Once I discovered how easy it was to make croutons in an air fryer I’ve been making them all the time, to serve with soups and salads.  Here is a recipe for the crunchiest pork crackling ever, made in an air fryer. Indeed, if you put “air fryer” in the Café Cat search box you will find quite a few recipes. I’m definitely a convert!

A word of advice. If you decide to buy an air fryer, get a cheap basic one which just has a button for time and another for temperature. Don’t buy an expensive model which takes up half the kitchen bench and has so many bells and whistles you’ll be reluctant to use it.

If you want to be fancy, remove the crusts from the bread and make small, dainty croutons. Mine are large and rustic.

Salad greens – preferably something crunchy like cos lettuce
2 slices bread (or more)
Olive oil
Rare roast beef sliced then cut into smaller pieces
Quick Caesar dressing:
½ cup mayonnaise (preferably home made)
3 anchovies (canned in oil)
1 clove garlic crushed
1 Tbs lemon juice
1tsp Worcestershire sauce|
1 tsp mustard (I used hot English)
¼ cup grated Parmesan cheese
1-2 Tbs water

Arrange salad leaves, broken into bite-sized pieces, on individual plates. Cut bread into cubes, mix with a little olive oil, then cook for 7-10 minutes on high in an air fryer – shaking the pan every now and then – or in a hot oven for 10-15 mins, until golden brown.

Process all ingredients for dressing in food processor then scrape into a jar or bowl. It will  keep in the fridge for 2-3 weeks.

Arrange beef and croutons over the lettuce and drizzle with some of the dressing. Sit back and enjoy with a glass of wine.

 

 

Chilli Garlic Ginger Prawns with Rice & Green Beans

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This delicious dinner for two is easy to double and quick to make.

1 Tbs vegetable oil
250g peeled and deveined raw prawns (500g unpeeled)
1-2 cloves garlic, finely chopped
1 tsp sesame oil
2 tsp grated or finely chopped fresh ginger
½ tsp dried chilli flakes
¼ cup water
1½ Tbs sriracha chilli sauce
1 tsp soy sauce
1 Tbs brown sugar
To serve:
Steamed rice
Steamed green beans
1 small red chilli, deseeded and finely sliced
1 spring onion, finely sliced
1 Tbs sesame seeds, lightly toasted

Heat oil in a large nonstick frying pan and add the prawns in a single layer. Cook for about 45 seconds each side, or until light golden. Add the sesame oil, garlic, ginger and chilli flakes and cook, stirring for about 30 seconds. or until the prawns are coated. Add the water, sriracha, soy sauce and brown sugar. Continue to cook on medium high heat, stirring and turning the prawns, until the sauce has thickened and looks sticky, as in the photo.

Spoon some steamed rice onto two serving plates. Arrange a few steamed green beans on top, then the prawns. Garnish with the chilli, sesame seeds and spring onion.

Serves 2

 

Sticky Peanut Steak

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This is an adaptation of a recipe, from Jamie Oliver’s book One: Simple One-Pan Wonders.

Serve the steak with the stir-fried noodles and veg or with a mixed salad.

1 x 250g sirloin or porterhouse steak
Salt and freshly ground black pepper
3cm fresh ginger, peeled and grated or finely chopped
Olive oil
2 Tbs peanuts
Stir fried noodles and veg (optional):
320g packet of stir fry veg, or make your own
2 Tbs Thai sweet chilli sauce
1 Tbs teriyaki sauce
1 pkt (about 400g) pre-cooked/straight to wok noodles

Trim steak of any sinew or fat, then use a meat hammer to flatten it to about ½ to 3/4 cm thick. Place it in a dish with the ginger, salt and pepper and a drizzle of olive oil. Spread it over both sides of the meat, massaging it in.

Heat a non-stick frying pan and cook the steak on high for about two minutes. Turn it over and add the peanuts and chilli sauce to the pan. Continue to cook for a minute or two, spooning the sauce over the meat and allowing the chilli sauce to thicken a bit and get sticky. Remove steak to a serving dish and scrape out the sauce on top. Let it rest while you prepare the noodles and vegetables.

To the pan where you cooked the meat, add the noodles, veg and a drizzle of olive oil. Stir fry for 4-5 minutes then add the teriyaki sauce and salt and pepper to taste.

Slice the steak and serve it with the noodles and veg.

Serves 2

Curried Mince & Eggplant with Avocado Salsa

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Instead of the usual Spag Bol or Lasagne why not turn that half kilo of minced beef or lamb into a tasty curry?

Curries improve with keeping, so we had half one night and the rest a few days later. You could always eat some and freeze the rest.

I bought some frozen Roti bread from my local Asian shop. Just pop them in a hot frying pan, straight from the freezer. Cook for a couple of minutes each side until puffed and golden brown. Home-made fig chutney went well.

3 Tbs vegetable oil or ghee
1 large onion, finely chopped
2 cloves garlic, crushed
1 eggplant cut into 2cm pieces
500g lean minced beef or lamb
2 Tbs finely chopped fresh ginger
1 tsp each fennel seeds & chilli powder
½ tsp turmeric
¼ cup your favourite curry paste
½ cup water
3-4 tomatoes, peeled and roughly chopped
Salt and freshly ground black pepper, to taste
Salsa:
1 avocado, cut into 1cm cubes
1 small red onion, diced
2 tomatoes, cut into cubes (I used 8 cocktail tomatoes and halved them)
Olive oil, lemon juice, salt and pepper to taste
To serve: 
Coriander, chopped
Plain yoghurt
Fruit chutney
Store bought Naan or Roti bread
Steamed rice

In a large frying pan heat the oil or ghee and add the onion. Cook, stirring often for 5-10 minutes over moderate heat until soft but not brown. Add the eggplant and garlic and continue to cook, stirring often, for 5 minutes. Add the mince and continue to cook, breaking up any lumps, until no longer pink. Add the spices and curry paste and cook, stirring for a further 5 minutes. Add the water and tomatoes, bring to the boil, then reduce the heat and simmer, stirring often, until thickened. Check seasoning. Can be made ahead to this point and kept in the fridge for 3-4 days or frozen for 1-2 months.

While curry is cooking make salsa by mixing all the ingredients together. You may need to add a bit more water to the curry, especially if it has been made ahead and kept refrigerated or frozen.

Serve the curry, garnished with fresh coriander, accompanied by a small bowl of yoghurt, some fruit chutney, steamed rice and the warm Indian bread.

Serves 4-6

Mediterranean Chicken Piccata Meatballs

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I don’t buy chicken mince very often but this recipe caught my eye. The cream wasn’t in the original version, but we thought it really improved the sauce.

Meatballs:
500g chicken mince
1 egg
2 tsp Italian seasoning or mixed dried herbs
½ tsp paprika
2 cloves garlic, crushed
2-3 Tbs finely chopped parsley
¼ cup dry breadcrumbs
Salt and freshly ground black pepper, to taste
1 Tbs extra virgin olive oil
Extra:
¼ cup dry breadcrumbs
Sauce:
2 Tbs butter
1 Tbs extra virgin olive oil
Zest and juice of 1 large lemon
½ cup dry white wine or chicken stock
¼ cups capers
½ cup cream (optional)
To garnish:
2 Tbs finely chopped parsley

Mix all the ingredients for the meatballs in a large bowl. Using damp hands, form into 16 meatballs. Coat the meatballs in the extra ¼ cup of breadcrumbs. Refrigerate for half an hour or until serving time.

Sauce: Heat butter and olive oil in a large non-stick frying pan and cook the meatballs for a few minutes each side, or until golden all over. Remove from pan. To the pan add the lemon juice and zest, white wine, capers and cream (if using). Bring to the boil, stirring, then return the meatballs to the pan. Cook, turning them a couple of times, until sauce has thickened. Check sauce for seasoning. If you’re not adding the cream you may need to add a bit more water.

Serve garnished with the chopped parsley.

Serves 4

Lobster or Prawn Benedict

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This recipe makes a breakfast, light lunch or dinner fit for a king.

If you live somewhere you can buy lobster or crayfish for a reasonable price then use that. If not, prawns work well in this recipe. Instead of seafood try using ham or some steamed chopped spinach.

1 brioche bun, split in two or 2 thick slices brioche loaf
150g shelled lobster or prawn meat, roughly chopped
2 large eggs, poached
Snipped chives
Quick Hollandaise sauce:
60g butter
2 egg yolks
Lemon juice to taste (3-4 tsp)
Salt to taste
Pinch of cayenne pepper

While the brioche buns or slices are toasting and the eggs are poaching, make the sauce. Melt butter in a bowl or jug in the microwave. With a hand whisk, mix in the egg yolks, lemon juice, salt and cayenne. Zap in the microwave for  12-15 seconds, then whisk again vigorously. If it’s a bit too thick, whisk in a tablespoon of hot water. Don’t overcook it as you will end up with scrambled egg!

Place the toasted brioche on two warm serving plates. Spread some hollandaise sauce on each, then top with the lobster or prawn meat, divided in two. Arrange a poached egg on each serving, then spoon over more hollandaise and garnish with chives. If liked, arrange the other half of the toasted bun on the side of the plate.

Serve immediately.

Serves 2