Tomato,feta, ham and rosemary muffins

Ingredients:

• 90g shaved ham, chopped
• ⅔ cup feta cheese, grated
• ¾ cup self-raising flour
• 6 cherry tomatoes, halved
• 2 tablespoon rosemary leaves
• ⅓ cup milk
• 2 tablespoons olive oil
• 1 egg, lightly beaten
• Salt and pepper
• A few sprigs of rosemary, torn into pieces

Method:

1. Preheat oven to 200°C.

2. Place self-raising flour, salt and pepper in a large bowl.

3. Place egg, shaved ham, tomatoes, feta, olive oil, milk and rosemary in a separate bowl. Mix until combined. Pour the ham and cheese mixture into the flour and fold lightly until just combined.

4. Spoon the mixture into a lightly greased 12-hole mini muffin pan. Press a sprig of rosemary in the top of each muffin. Bake for 15 to 18 minutes or until golden

Ham, Tomato and Zucchini Frittata

200g ham, chopped
2 small zucchinis, thinly sliced
200g cherry tomatoes, halved
8 eggs, lightly beaten
1/2 cup (80ml) milk
1 1/2 cups (110g) finely grated parmesan
sea salt and cracked black pepper
150g soft goat's cheese, crumbled



1. Preheat oven to 200C. Line a 20x30cm slive tin with non-stick baking paper. Add the ham, zucchini and tomato and toss to combine.
2. Place the egg, milk, parmesan, salt and pepper in a large bowl and whisk. Pour the egg mixture over the filling, sprinkle with goat's cheese and bake for 25-30 minutes or until golden and cooked through.
3. Allow to cool slightly and refrigerate until cold. Slice frittate into 6 pieces and weap.

Almond Chicken Curry

Ingredients

• 3/4 cup (90g) almond meal
• 1 cup (250ml) water
• 1 tbs ghee
• 2 tsp finely grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 8 (about 800g) chicken thigh fillets, halved
• 2 tsp garam marsala
• 1/2 cup (125ml) cream
• Toasted flaked almonds and coriander leaves, to serve

Method

1. Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
2. Step 2
   Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
3. Step 3
   Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.

Herb and cheese Pasta Bake

(via Taste.com.au)

Ingredients

• 375g dried penne
• 100g semi-dried tomatoes, chopped
• 700g jar tomato pasta sauce
• 1/2 cup fresh basil leaves, chopped
• 1⁄3 cup fresh flat-leaf parsley leaves, chopped
• 2 tablespoons fresh oregano leaves
• 1/2 cup grated mozzarella
• 180g tub bocconcini, torn
• Small fresh basil leaves, extra, to serve
• Mixed salad leaves, to serve

Method

Step 1  

1. Preheat oven to 200C/180C fan- forced. Lightly grease a 6cm-deep, 8-cup-capacity ovenproof dish.
2. Step 2
   Place pasta, tomato, pasta sauce, 1 cup cold water, basil, parsley and half the oregano in prepared dish. Season with salt and pepper. Stir to combine. Sprinkle with mozzarella. Cover dish with greased foil.
3. Step 3
   Bake for 40 minutes. Remove foil. Top with bocconcini. Bake, uncovered, for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
4. Step 4
   Top pasta bake with remaining oregano and extra basil leaves. Serve with salad.

Dal lentil soup

For the slow cooker:

2 tsps garlic
1/2 tsp turmeric
2 tsps curry powder or paste (I used Massaman paste)
1/2 tsp garam masala
1 tsp cumin
1 can diced tomatoes
2 cups lentils (preferably red)
4 cups stock (I used chicken)

cook several hours in slow cooker several hours.
Blend if desired,
then add

1 1/2 cups coconut milk
3 tabs lemon or lime juice
fresh chopped coriander

serve

Clinkers Slice

Ingredients

• 1 250g packet Clinkers (a good tip is to buy the 300g bag and eat a few while you make it)
• 1 250g packet Malt O Milk biscuits
• 125g butter
• 1 cup condensed milk (nearly a whole tin – but not quite!)
• 180g block milk chocolate

 

Method

1. Line a slice tin with baking paper and set aside.
2. Crush the clinkers and biscuits in a food processor and place in a bowl.
3. Melt the butter and condensed milk in a saucepan on low heat until melted and mixed together well.
4. Pour the melted butter/condensed milk mixture over the crushed biscuits and clinkers.
5. Stir to combine (don’t worry if the mixture seems a little bit wet).
6. Place into the slice tray and press the mixture down very firmly.
7. Melt the chocolate in the microwave or on a double boiler and spread evenly over the slice.
8. Place in the fridge for at least two hours (preferably overnight).
9. Take the slice out of the fridge and leave for 20 minutes before slicing (this way your chocolate will be less likely to crack).
10. Cut the slice into squares.
11. This slice will keep in an airtight container in the fridge for up to a week (but it won’t last that long anyway!)

Low Calorie Butter Chicken

• 1 tablespoon oil
• 2 golden shallots or 1 onion, diced
• 1 garlic clove, diced
• 1 inch piece of ginger, peeled and julienned
• 500g/1 pound chicken thighs, chopped into bite sized pieces
• 3 coriander roots rinsed well and chopped
• 2 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1.5 cups tomato puree
• 1.5 cups chicken stock
• 1/2 cup low fat natural yogurt
• 1/4 cup light cream
• Small handful of coriander leaves to garnish
• Steamed basmati rice to serve
  
  
  Step 1 - Heat a frypan on medium heat. Add a teaspoon of the oil in a saucepan and saute the onion, garlic, ginger and coriander roots until onion is soft and the mixture is fragrant.
  
  
  Step 2 - Turn the heat up to medium high and add the rest of the oil and add the chicken pieces, cumin, coriander and garam masala mixing so that the chicken is coated with the spices. Add the tomato puree and chicken stock. Simmer with the lid off for 15 minutes and then season with salt and then remove from the heat. Allow to cool for five to ten minutes and then stir through the yogurt, cream and top with coriander leaves. Serve with steamed basmati rice.