Tag Archives: quick

Weetbix Date Loaf

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Many Australians grew up eating Weetbix for breakfast and some are still fans. Not Weet-a-Bix, sold in England, but the Aussie equivalent by Sanitarium, called Weetbix.

In the post-War generation of my mother-in-law, when nothing was thrown away, women invented recipes to use up the broken Weetbix at the bottom of the packet.

This is an adaptation of a typical Date Loaf, with the addition of some crushed Weetbix. It’s quickly made, nice and moist and keeps for several days in a tin. If you don’t have Weetbix, use any crushed breakfast cereal such as raisin bran, All Bran or even cornflakes.

What I like about this recipe is that you just throw all the ingredients into a saucepan, so there’s minimal washing up and mixing involved. By the time the oven has heated, the loaf is ready to go in. It’s also a very flexible recipe so if you don’t have dates you can add any dried fruit or nuts you have available. To make this dairy free use olive oil instead of butter.

80g butter
1 cup (250ml) water
1 cup pitted dates chopped (or raisins, or mixed fruit, or fruit & nuts)
¾ cup sugar (white or brown)
1 tsp bicarbonate of soda
4 crushed Weetbix – about 2 cups
1 tsp vanilla essence
1 cup self-raising flour
1 egg, beaten

Preheat oven to 180°C. Grease a loaf pan and line with baking paper. I just line the bottom of mine, but you can line the sides as well if preferred. Just a standard size, whatever you have.

Place butter, water, dates and sugar in a medium to large saucepan. Turn on the heat and when the butter has melted turn it off. Add the bicarbonate of soda, Weetbix, vanilla and sifted flour and lastly mix in the egg. Scrape into the loaf pan and bake for 30-40 minutes, or until a skewer or toothpick inserted in the centre comes out clean.

Cool for 10 minutes then run a knife around the sides if you haven’t lined them with paper, tip out and remove paper. Serve as it is or buttered. Store in a container with a lid.

Makes 1 loaf

Lamb with Fennel and Salsa Verde

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This delicious and quick recipe is adapted from one which appeared in a recent Australian Gourmet Traveller.

My supermarket didn’t have any lamb backstraps or fillets last week, so I bought boneless leg steaks. I didn’t have any pistachio nuts, so I used pine nuts instead. If you don’t have any preserved lemons, just add more herbs, some grated lemon rind and maybe a few pine nuts to the salsa.

The recipe serves 4 but it’s easily halved.

2 lamb backstraps or fillets (or 4 lamb leg steaks trimmed of any fat)
1 Tbs olive oil
Salt and freshly ground pepper, to taste
1 small to medium bulb of fennel
2 spring onions
1 cup Greek yoghurt
¼ cup pistachio nuts or pine nuts
1 tsp sumac (optional)
Salsa Verde:
¼ cup each firmly packed fresh mint and parsley leaves
1 clove garlic, peeled
2 long green chillies, cut into 3 or 4 pieces
1 Tbs cider or white wine vinegar
½ a preserved lemon, pith and seeds discarded
¼ cup Extra Virgin Olive Oil (approximately)
Salt and freshly ground black pepper, to taste

Season the lamb on both sides then cook in a frying pan in the 1 Tbs of oil for 4 minutes each side, over moderate heat, or until cooked to your taste. Leave to rest while you prepare the other ingredients, then slice thinly downwards.

While meat is cooking, thinly slice the fennel with a mandoline, reserving a few fronds to garnish. Thinly slice the spring onions on the diagonal – all the white and a bit of the green part.

Place all ingredients for salsa in food processor except the oil and seasoning. Process, scraping down the sides, until chopped evenly, then add the oil through the chute with the motor running. When you have a thick salsa, season to taste then scrape into a small dish. Lightly toast the nuts in a dry pan over moderate heat.

To serve, divide the yoghurt between 4 serving plates and spread out into a circle. Arrange the fennel and spring onions on top, then the meat. Drizzle with some of the salsa verde, sprinkle a few nuts on top and garnish with a fennel frond. Sprinkle a little sumac (if using) around the edge of the plate.

Serves 4

Chicken with New Potatoes, Bacon and Herbs

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This recipe is quick to prepare and good when you only have one chicken breast to feed two people.

2 Tbs olive oil
1 large chicken breast or equivalent in tenderloin pieces
200-300g new potatoes
100g chunky bacon, speck or lardons, cut into small thick pieces
1 red onion, halved, then cut into wedges
3 Tbs fresh oregano or marjoram, roughly chopped
A few fresh herbs to garnish

Cut chicken into chunks about 2.5cm (one inch) square. Scrub potatoes, cut into quarters, then cook in boiling salted water. When cooked drain well.

Heat oil in a large non-stick frying pan and cook bacon and onion, stirring, for 2-3 minutes. Add chicken and potatoes and continue to cook for 5-7 minutes over moderate heat, turning the chicken pieces and the potatoes so they brown evenly. Lastly add the herbs and season to taste. Save a few fresh herbs to garnish.

Serves 2

Lamb with Eggplant and Ginger

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Lamb has become relatively expensive in Australia over the past year or two. A couple of years ago you could buy a leg of lamb for between ten and twenty dollars. You’re now looking at $40 to $50 from a supermarket and more from a butcher’s shop. For many familes lamb has gone from being an everyday staple to a special treat.

This tasty stir-fry recipe can be made using lamb fillets or any lean lamb, cut from the leg or shoulder. Adjust the amount of chilli to suit your taste and serve it with rice to make it go further.

350g boneless lamb cut into thin stir-fry strips
1 tsp cornflour
3 tsp ground cumin
3 Tbs soy sauce
2 Tbs rice wine or sherry
2 tsp sugar
2 eggplants, sliced then cut into strips about 1.5cm wide
¼ tsp salt
2 Tbs vegetable oil
1 Tbs finely chopped or grated fresh ginger
1 Tbs cumin seeds
1-2 small red chillies, finely chopped
2 spring onions finely sliced on the diagonal
Fresh coriander to garnish

Heat the cumin seeds in a small dry frying pan and allow them to lightly toast, being careful not to burn them then put them aside.

Pat the lamb dry then place in a bowl with the cornflour, half the cumin, half the soy sauce, the rice wine or sherry and the sugar. Mix well and put aside for 30 minutes and up to an hour.

Toss the eggplant with the remaining cumin and the salt. Heat half the oil in a wok or large frying pan and cook the eggplant, stirring occasionally for 5 minutes, until it’s starting to brown.

Add the ginger, remaining soy sauce and continue to stir fry until the eggplant is dark golden brown. Remove from the wok. Add remaining oil to the wok and when it’s hot add the lamb and stir fry for a minute or so, to make sure it’s not sticking together, then leave it undisturbed for 2 minutes. Stir fry for another 2 minutes or until golden brown all over. Return the eggplant to the pan with the chillies, spring onions and toasted cumin seeds.

Serve with steamed rice, garnished with the coriander.

Serves 3-4

Salmon with Green Mango Salad

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You can’t buy green mangoes in the two local supermarkets I frequent. When I go to a Middle Eastern shop a bit further afield which sells them I always buy a few when they are in season. Green mangoes are a particular variety, smaller and thinner than the sweet ones. If you can’t find green mangoes, buy some very underripe ordinary ones. You don’t want soft mushy flesh, it needs to have a bite to it.

This salad is perfect without the salmon as part of a buffet. If you don’t like things too hot, leave out the chilli or use less.

Tamari is gluten-free, so it’s a good option for celiacs.

Dressing:
3 Tbs fish sauce
¼ cup lime or lemon juice
1 or 2 Tbs brown sugar, honey or maple syrup, to taste
2 tsp Thai sweet chilli sauce
Salad:
¼ cup dry unsweetened coconut flakes
2-3 firm green mangoes
2-3 cups beansprouts
½ cup coarsely chopped coriander
1/3 cup coarsely chopped basil
3-4 spring onions, thinly sliced on the diagonal
1 small red chilli, thinly sliced (optional)
¼ cup peanuts or coarsely chopped cashews
Salmon:
4 salmon pieces
2 Tbs finely chopped or grated fresh ginger
2 Tbs tamari or sweet chilli sauce

Place all ingredients for dressing in a jar with a lid and shake vigorously.

Place coconut in a dry frying pan and stir fry for 2-3 minutes or until light golden. Cool. In the same pan stir fry the nuts until starting to colour ,then cool.

Peel the mangoes, cut the flesh into thin slices, then cut these into long thin julienne strips. I used a vegetable peeler to make the strips you can see in the photo. Place in a large bowl with the beansprouts, fresh herbs (saving a few of each to garnish), spring onions and half the coconut. Add enough dressing to moisten, then tip onto a serving plate. Garnish with the reserved herbs and coconut and sprinkle with the nuts.

Meanwhile, arrange salmon pieces on a shallow baking tray lined with baking paper. Preheat oven to 200°C. Mix ginger with tamari or sweet chilli sauce and spread over the top of each piece of salmon. Bake for 8-10 minutes or until cooked to your liking. I like it pink in the middle, but if you like it well done cook for 15 minutes.

Serve the salmon with the salad on the side.

Serves 4

Middle Eastern Crispy Rice

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Do you ever have leftover cooked rice and turn it into your own version of Chinese fried rice with some sliced omelette, spring onions and maybe a few frozen peas?

This recipe is the Middle Eastern equivalent. Delicious on its own as a simple Sunday night supper, or as a side dish.

2 Tbs olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tsp fresh grated ginger
1 tsp turmeric powder
1 tsp cumin
4 Tbs dates or raisins, chopped
3-4 cups cooked and cooled long grain rice
2 Tbs coconut flakes or chips
2 Tbs chopped fresh mint
Salt to taste
2 Tbs fresh chopped coriander
Juice of 2 limes or one lemon

In a large non-stick frying pan, heat 1 Tbs olive oil over medium heat then add the onion and garlic and cook, stirring often, until onion is soft. Add the ginger, turmeric and dates or raisins and cook for 2-3 minutes, stirring. Remove to a bowl.

Add the remaining Tbs of oil to the pan and turn up the heat to medium-high. Mix the cumin into the rice then add to the pan and flatten it all over the base with a spatula. Let it cook for 5-10 minutes or until golden brown. Keep checking till it’s ready. Turn the rice over in sections (as much as you can fit on the spatula) so you get small clusters sticking together. Cook the other side of the rice until golden brown and crispy. Add the date mixture and the coconut flakes and cook for a minute or so, stirring. Mix in half the mint and season to taste with salt. Tip into a warmed serving dish, garnish with the coriander, the remaining mint and drizzle with the lime or lemon juice.

Serves 4

Note: the cooked and cooled rice is best made the day before and refrigerated, so this recipe is perfect for leftover rice.

 

Fennel, Blood Orange & Goat Cheese Salad

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Blood oranges are only in season for a short time and are hard to find in Canberra where I live. I’ve planted a tree and am waiting patiently to pick some fruit. Our back courtyard is very protected, providing a little mediterranean oasis. We have an olive tree, a lime, a lemon and a cumquat tree, all growing happily and producing lots of fruit.

Every year in late April we pick about 80 kilos of olives. These come from our tree and a friend’s tree. They don’t bother to harvest their olives and are happy for us to pick them. To be perfectly honest, Matthew picks the olives so I can’t claim any credit. He then takes them to a man who produces olive oil commercially. A couple of days later we pick up about seven one-litre bottles of extra virgin olive oil, which is truly amazing and keeps for at least a year. We only use it for dipping, drizzling and making salad dressings. It’s too good to cook with.

Recently I found some blood oranges in a shop called Harris Farm in Bowral, a couple of hours drive from Canberra, when I happened to be passing through. It’s a fabulous shop and I was delighted to learn they are opening a branch in Canberra near IKEA some time this year.

This recipe, pairing citrus with fennel, is light, summery and delicious. If you can’t find blood oranges use ordinary oranges or one pink grapefruit instead.

1 bulb fennel, thinly sliced with a mandoline (save a few fronds for garnish)
2 blood oranges, segments removed, peel and pith discarded
1 handful rocket leaves
100g goat cheese (or creamy feta)
Dressing:
1 Tbs white wine or cider vinegar
2 tsp orange or lemon juice
5 Tbs extra virgin olive oil
½ tsp honey or maple syrup
1 sprig rosemary, finely chopped
Garnish:
3 Tbs walnut or pecan halves
1-2 tsp maple syrup
A few mint leaves if available

Place all ingredients for dressing in a jar with a lid and shake vigorously. For the garnish, place nuts in a small frying pan and drizzle with the maple syrup. Cook over moderate heat, stirring, for a couple of minutes or until glazed then cool.

Mix fennel with some of the dressing then divide between two serving plates. Tuck some rocket leaves here and there, then arrange the orange segments and the cheese, broken into small pieces, on top. Garnish with the nuts and the mint leaves. Drizzle remaining dressing around the edge of the salad and arrange a couple of fennel fronds on top.

Serves 2

Toasted Tuna Open Sandwiches

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My dentist has TV you can watch on the ceiling while he’s fixing your teeth. It’s usually tuned in to the food channel and it gives you something to take your mind off all that drilling. Last week I watched a guy on SBS who was making these toasted tuna sandwiches. There was no sound, but it wasn’t a complicated recipe.

Here’s my version of this delicious quick and easy lunch for two. After the excesses of Christmas it might be just what you need. It’s also great for the kids during school holidays.

1 185g can tuna, drained
½ small onion, chopped
2 stalks celery, thinly sliced or chopped
2-3 Tbs mayonnaise, preferably homemade
1 cob fresh corn (optional)
Grated cheddar
2 slices bread, lightly toasted

Cut corn kernels off the cob (if using) and place them in a bowl with the tuna, onion, celery and mayonnaise. Divide mixture evenly between the two slices of toast, top with grated cheese, then cook in an air fryer at 200° for 5-7 minutes or place under a grill. When cheese is golden brown serve immediately, garnished with baby tomatoes or some salad.

Serves 2

Pasta with Peas

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This quick and easy vegetarian pasta recipe with its crunchy crumb topping will appeal to fans of frozen peas.

500g pasta of your choice (I used penne)
2 cups frozen peas
1 cup fresh ricotta cheese
Juice of ½ a lemon
Good pinch of chilli flakes
Small handful of fresh basil (keep a couple of sprigs to serve)
2 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
To serve:
1 Tbs olive oil or butter
1 cup grated Parmesan cheese
1 cup breadcrumbs (stale bread blitzed in food processor)
¼ cup pine nuts

Cook pasta until al dente in boiling, salted water, then drain. Cook peas in boiling salted water until tender then drain. Place half the peas, the ricotta, lemon juice, basil, garlic, chilli flakes and seasoning in food processor and process until smooth. Mix into the cooked pasta with the remaining peas, saving a few to garnish.

While pasta and peas are cooking make the topping. Heat the olive oil or butter and add the Panko crumbs and pine nuts. Stir fry until golden. Remove from the heat and mix in the Parmesan.

Serve pasta topped with the crumbs and remaining peas, garnished with a basil sprig. If liked, drizzle with some Extra Virgin Olive Oil.

Serves 4

Variations: use a mixture of ricotta and goat cheese or feta cheese to give the sauce a bit more punch. Add some asparagus spears, cut into lengths and steamed.

Spicy Korean Beef in the Slow Cooker

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If you have a slow cooker and are time poor then this recipe, adapted from one by Nigella Lawson, is for you.

Nigella uses brown rice. I used pearl barley and I also added some toppings. We love pearl barley, which you can use as a substitute in most recipes which call for brown rice.

500g minced beef
1 can chopped tomatoes and 1 can water
1¼ cups pearl barley (or brown rice)
¼ cup Sriracha chilli sauce (or another chilli sauce/paste)
¼ cup soy sauce
1 packet 250g beansprouts
To serve: 
Sour Cream
Grated cheese (I used cheddar)
Chopped fresh coriander

Place minced beef, tomatoes, water, pearl barley or brown rice, chilli sauce and soy sauce in a slow cooker. Stir to combine, then cook on low for four hours, stirring a couple of times. When the pearl barley is tender it’s ready. Place beansprouts in a bowl. Cover with boiling water, stand for one minute then mix into the meat mixture. Allow to heat through for 15 minutes.

Serve as it is or topped with sour cream, grated cheese and coriander. Can be served in wraps or taco shells or on top of corn chips.

Additions: if liked, add a drained can of corn or a couple of cups of frozen peas about half an hour before serving. I also added a splosh of dry sherry. Why not?