Tag: lunch

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Recipes

Foodie Friday: The best broccoli salad by Wholefoods Refillery

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This beautiful salad is so easy to make; with no cooking required, just whip it up the day before serving for quick and easy entertaining! Get 20% off your first order of ingredients with the code JEN20.

The best broccoli salad

The perfect crunchy and refreshing salad next time you're asked to bring a plate!

  • 3 raw broccoli (stalks and florets, chopped)
  • 1.5 cups sunflower seeds
  • 1.5 cups dried cranberries
  • 1 small red onion (finely chopped)
  • 1 cup Grana Padano or Parmigiano Reggiano cheese (grated (optional))

DRESSING

  • 1/2 cup extra virgin olive oil
  • 3 tbs apple cider vinegar
  • 2 tbs French wholegrain mustard
  • 2 tbs honey
  • 1 clove garlic (minced)
  • 1/2 tsp pink Himalayan fine salt
  • 1/4 tsp pepper
  1. In a large mixing bowl, add all your salad ingredients and set aside.
  2. In a liquid measuring jug, add all of the dressing ingredients and whisk well until combined.
  3. Pour the dressing over the salad and stir until the broccoli is lightly coated in the dressing. Let marinate for about 20 mins – overnight before serving.
  4. Serve and enjoy!
  • Make the night before to save you time on the day.
  • Leftovers keep well for three days refrigerated.
  • Don’t be fooled! The broccoli doesn’t need to be cooked; once it’s soaked in the dressing, it’s good to go!
Dinner, Lunch, Salad, Side Dish
Modern Australian
Australian summer, broccoli, easy dinner, easy lunch, fresh, salad, sides
Categories
Recipes

Foodie Friday: Zesty lemon and rocket pesto pasta salad

Feeling like something fresh ahead of the Christmas feasting to come? Try today’s recipe from chef Gianni Carrieri, culinary expert at Winning Appliances.

Zesty lemon and rocket pesto with fusilli pasta, bocconcini and tomatoes

This simple and easy pasta salad is sure to satisfy.

Pesto

  • ½ cup 125ml light olive oil
  • 200 g rocket
  • 60 g blanched almonds
  • 1 cloves garlic (thinly sliced)
  • 1 tbsp lemon juice
  • 1 tsp lemon rind
  • 130 g Grated Parmesan
  • 1 tsp flakes salt
  • ¼ tsp pepper
  • 3 tbsp extra virgin olive oil
  • 400 g cherry tomatoes (halved)
  • 4 basil leaves
  • 100 g green beans (trimmed)
  • 1 packet (500g fusilli pasta)
  • 200 g Bocconcini mozzarella cut in quarters
  • Toasted flaked almond
  1. Pour the olive oil and rocket into a food processor, blend for about 30 seconds until the ingredients are combined but not totally smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.

  2. Into a bowl let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.

  3. Bring some water to a boil and blanch the green beans for 4 minutes, drain and soak them in iced water for 5 minutes, then cut in 2 cm pieces.

  4. Cook the pasta according to packaging instructions, reserving one third of the cooking water, toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes, and the remaining grated parmesan, serve immediately.

Pesto can be kept in the fridge for up to 5-6 days. Pesto can also be frozen and used when necessary.

Dinner, Lunch
Italian
fusilli, pasta, pesto

Foodie Friday: Pesto lamb caprese pizza

Today’s recipe is brought to us by Australian Lamb and MasterChef winner Elena Duggan who created it as a quick week night meal to help us avoid the UberEats trap! “I…
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Recipes

Foodie Friday: Dukkah fried halloumi

Today’s recipe is by Good Chef, Bad Chef’s Adrian Richardson and brought to us by Table of Plenty.

Dukkah fried halloumi

Light, flavoursome, and easy to cook, this 15 minute recipe is sure not to disappoint.

  • Table of Plenty Pistachio Dukkah with Thyme
  • Extra virgin olive oil
  • 3 thick slices Halloumi
  • 2 slices Sourdough
  • 1 Egg
  • ½ Avocado (sliced)
  • Spring onion
  • Salt and pepper

  1. Sprinkle dukkah over halloumi slices.

  2. Add a splash of extra virgin olive oil to a hot pan. Gently place halloumi and slices of sourdough into oil – add a little more olive oil if needed. Cook until the halloumi is gooey and golden on both sides and the sourdough is toasted.

  3. Add your eggs to the pan and season with a pinch of salt, pepper and dukkah. Fry to your liking.

  4. Place the fried bread on your plate with halloumi, egg, and avocado, and garnish with spring onions. Season with salt and dukkah.

Lunch
Mediterranean
easy dinner, lunch, quick meal, vegetarian

Foodie Friday: Salt & Togarashi pepper prawns

Thanks to Tropic Co., who provided us with this tasty recipe.
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Recipes

Foodie Friday: Prawn Po’ Boy with hot sauce

This recipe was brought to us by Tropic Co. Prawns.

Prawn Po’ Boy with Hot Sauce

Prawns are more than just salads and prawn cocktails: this Louisiana classic stars fresh Australian tiger prawns in a spicy marinade. The Po' Boy was named for its popularity amongst hungry shipyard workers, so it's sure to quiet any rumbling stomachs.

  • 500 grams Tropic Co. Whole Raw Tiger Prawns (head and shell removed and deveined)
  • 1 baguette
  • 2 cucumbers (sliced into ribbons)
  • 4 celery tops (leaves only)
  • 1 lettuce (butter or oak leaf)
  • 1 bunch dill (finely chopped)
  • ½ cup whole egg mayonnaise, mixed with a few drops of your favourite hot sauce

Prawn Marinade

  • 1 tsp smoked paprika
  • 3 cloves garlic (diced)
  • ½ tsp oregano (dried)
  • ½ tsp thyme
  • 4 tbsp olive oil (extra virgin)
  • salt & pepper (to taste)

  1. In a bowl, combine paprika, garlic, oregano, thyme, and olive oil. Season with salt and pepper. Add prawns, stir, and marinate in the refrigerator for 20 minutes. While the prawns are marinading, prepare your other ingredients.

  2. Heat fry pan or grill pan on high heat. Remove prawns from marinade, and grill for 1-2 minutes on each side, or until cooked.

  3. Cut baguette into 4 equal pieces. Slice across lengthways, without cutting all the way through.
  4. Fold open the baguette. Fill with cucumber ribbons, celery leaves, lettuce leaves, and prawns. Drizzle with spicy mayonnaise, and top with dill sprigs.

Tip: For extra spice add fresh sliced chilli or jalapenos

Variation: Add dill pickles or guacamole.

Lunch
Cajun
cajun, lunch, prawns, sandwich, spicy

Foodie Friday: Asian spiced salmon and coconut tray bake

Today’s recipe from our favourite clinical nutritionist and new mum Rosie Eyre (congratulations!), comes with a good dose of information on why it’s good for, as well as delicious! Find…

Foodie Friday: Spicy roasted cauliflower soup

Today, our favourite nutritionist Rosie Eyre is sharing a warming soup recipe that’s as good for us as it is delicious! Serves 2 Ingredients 1/2 cauliflower (200-300g), cut into florets,…
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Recipes

Foodie Friday: Greek style stuffed capsicum

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foodie friday logo

Today’s recipe comes from Rosie at By Rosie (formerly The Rosedog Blog)…

“My Greek-style stuffed capsicum is a winning meatless feed. The filling is made from raw whole buckwheat, homemade spicy tomato, chipotle and turmeric sauce topped with a strong Greek feta and baked in the oven. Served with a squeeze of fresh lime.

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Raw capsicums have the highest levels of vitamin C in any fruit or veggie around (sufferers of colds and flu, you need to be eating these raw). Buckwheat (gluten-free) is a brilliant seed which allows slow release energy throughout the day. Perfect for people with diabetes, it will help maintain a steady environment with a slow release of glucose. Turmeric is the God of all spices, known to be anti-inflammatory, anti-microbial, anti-bacterial and anti-fungal.”

Serves 2-4

Ingredients

  • ½ cup whole raw buckwheat
  • 1.5 cups cold water
  • 2 Lg Capsicum
  • 1 Tbsp coconut oil
  • 1 red onion, finely diced
  • 2 Thumbs raw turmeric, finely grated
  • 2 garlic cloved, minced
  • 1 red chilli, finely chopped
  • 2-3 chipotle chillies in abodo sauce (or 3-4 tsp chipotle chilli)
  • 1 tin diced tomatoes
  • Sea salt and pepper
  • ½ bunch coriander leaves, roughly chopped
  • ½ cup Greek feta, crumbled
  • 1 Lime, squeezed (to serve)
  • 2 Tbsp Greek Yoghurt (optional to serve)

Method

  1. Pre-heat oven to 180c. Rinse the buckwheat in a sieve before adding to a medium saucepan with 1.5 cups cold water. Bring to the boil before letting it simmer for about 20-25 minutes (until buckwheat is soft but not mushy).
  2. Whilst the buckwheat is cooking. Pop the whole red capsicums (stalks and all!) on a baking tray and place in the oven for 5-7 minutes.
  3. During this time, grab a large frying pan, add coconut oil, when melted add onions, garlic and turmeric and lightly fry until soft and fragrant.
  4. Add the chillies (fresh and chipotle) and heat for a further 2-4 minutes.
  5. Add tin of tomatoes, 1/2 re-fill the tin with cold water and add to sauce mixture. Bring to a boil, then slowly simmer until sauce has thickened (probably around 10-15 minutes). Add salt and pepper. Season to taste.
  6. Remove capsicums from oven, chop in half and remove stalks and seeds (be careful not to burn hands). Place back on baking tray.
  7. Buckwheat should be cooked by now. Remove any excess water by using a sieve. Rinse quickly in cold water, pop to one side.
  8. If sauce has thickened and all excess water has boiled off, add the buckwheat to the spicy tomato sauce. Stir well before adding half of the coriander leaves.
  9. Evenly distribute stuffing into capsicum. Sprinkle with feta and pop into oven for 20-25 minutes. Serve with final sprinkling of coriander and a wedge of lime squeezed over. Optional couple of dollops of Greek yoghurt to serve.

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Interiors Addict

A very stylish Start Up Salon launch

Last month I was thrilled to be invited to the first ever Start Up Salon (“a meeting of online mavens for women doing awesome things in the creative and online world”) and the launch of a lovely new blog called Ooh! by gorgeous sisters Kate and Lu Reeves. Lu is an interior designer and Kate is my almost-neighbour and the talent behind my wedding invitations (which must remain secret for a little longer) at The Story of Us.

start up salon

Kate and Lu are the kind of glam domestic goddesses who make people like me, who are, shall we say challenged in the kitchen, feel inadequate. Luckily they are delightful and really nice girls, otherwise I would hate them…

Continue reading “A very stylish Start Up Salon launch”