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Posts Tagged ‘meals’

Pizza for Picky PeopleIt’s a truth universally acknowledged that once you make your own pizza dough, it’s near impossible to buy a shop-bought base again. Not only is it insanely cheap (the cost of flour and a yeast sachet) but the results are incredibly delicious. It also becomes a family activity when you have the kids on the bench helping out with their own little ball of dough and a small rolling pin.

My trick for the little picky people in my life is to put a bunch of mixed vegetables into a food processor and blitz. The blitzed vegetables can be stirred into some organic tomato paste with a pinch of salt and pasted liberally over the pizza base and topped with grated cheese.

The pizzas look deceptively vegie free but are filled with all the sneaky goodness of kale, capsicum, mushrooms and carrot.

For a quick and easy pizza base recipe, try this one from taste.com.au.

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Dirty RiceDo you ever get the feeling that brown rice is the least desirable member of the grain family? Well I love brown rice. I love its nutty texture, its earthy colour, its distinctive flavour. I want to be the Patrick Swayze to this dish and give it its moment in the spotlight. This meal is fabulous with leftover brown rice that has sat in the fridge over night. I’m deliberately loose with the measurements; make the proportions to your own preference.

DIRTY RICE

Ingredients

Cooked brown rice that has been cooled in the fridge

Vegetable Assortment i.e. broccoli, red capsicum, mushrooms, carrot….cut into stir fry sized pieces

Extra firm tofu, sliced and patted dry

Garlic and Chilli, finely diced

Cashew nuts

Soy Sauce

Olive Oil

Instructions

1) Fry the tofu crispy, then set aside.

2) Heat a generous amount of oil in a wok. Add chilli and garlic, closely followed by all the vegies with some generous splashes of soy sauce. Cook for a few minutes.

3)  Add tofu, cashews and brown rice. Add more oil and soy sauce. Cook stirring until well heated.

Enjoy!

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Peak Hour [pēk ou-er]

n.

1. The period of the day during which family activity in the home is at its highest, children are at their neediest and parenting stamina is at its lowest.

Peak hour in our house is usually between the hours of 5pm – 7pm. It’s a period of heightened activity when multiple meals are prepared and served, eating is supervised, food messes are cleaned, baths are run, children are washed, teeth are brushed, protesting bodies are dried, pyjamas are sourced, children are dressed, hair is combed, beds are prepared, books are read and endless negotiation over lights out and sleep.

Each day when the clock ticks over to 5:00pm I have a moment of pre-emptive exhaustion. It is incomprehensible that we will survive the next few hours.

To my ongoing amazement, we always do.

Then after that last protest is heard and silence finally descends upon the house, all the things I have been adding to my ‘after the children are asleep’ mental to-do list throughout the day, just dissipate with exhaustion.

Peak hour is hardcore. It’s for people with nerves of steel.

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Hard to believe this cheesecake is the work of a total novice! I baked this Donna Hay cheesecake on the weekend for Sunday’s Easter lunch.  It featured on a Masterchef masterclass and a video tutorial can be found here.  It has a subtle lemon flavour and beautiful texture, and I thought it was really easy to make. I let it refrigerate overnight before serving.

Here is the recipe:

Classic Baked Cheesecake

Ingredients

Filling

330g cream cheese, softened
500g ricotta
4 eggs
1⅓ cups (295g) caster (superfine) sugar
¼ cup (60ml) lemon juice
1 tablespoon grated lemon rind
½ teaspoon vanilla extract
1½ tablespoons cornflour (cornstarch)
1½ tablespoons water

Base

⅓ cup (40g) almond meal (ground almonds)
¾ cup (105g) plain (all-purpose) flour
¼ cup (55g) caster (superfine) sugar
90g butter, chopped

Instructions

Preheat oven to 150°C (350°F).

To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms. Line the base of a lightly greased 20cm-round springform tin with non-stick baking paper. Using the back of a spoon, press the mixture into the base. Bake for 15 minutes or until light golden. Set aside.

To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and rind and vanilla in the bowl of a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth. Lightly grease the sides of the tin and pour the filling over the base. Tap the tin lightly to remove any air bubbles.

Bake for 1 hour. Turn the oven off and stand the cake for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries. Serves 10.

Enjoy!

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