Tag Archives: pepper

Zucchini Slice

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School has finally gone back in Western Australia for the start of the new school year. I am tempted to do a little happy dance!!!

As ever, I have been on the hunt for a gluten free savoury to go into the lunch boxes and this one has been voted by the boys as a winner!

For a vegetarian option, omit the bacon and add grated sweet potato or just increase the zucchini, carrot and capsicum.

You can serve this warm or cold and it easily cuts into 8-10 pieces.

Ingredients

420g zucchini/courgette grated

200g carrot, peeled and grated

6 large spring onions, finely sliced

20g chives, chopped

180g capsicum/ bell pepper, diced

300g sliced bacon, diced

180g cheese, Cheddar, grated

110g Parmesan, grated

150g chickpea flour, also called besan

2 teaspoons gluten free baking powder

4 eggs, beaten

125mls milk

salt and pepper

Method

Preheat the oven to 170 degrees centigrade. Line the base and sides of a small roasting tin, roughly 20cm x 32cm.

Whisk the egg and milk.

Combine the chickpea flour and baking powder in a large bowl, slowly whisk in the egg and milk mix.

Add the remaining ingredients and mix, season well with salt and pepper.

Spoon into the prepared tin, level out with the back of the spoon and bake for 40 minutes until golden.

Allow to cool a little before cutting.

 

Pickled Shallots

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Who doesn’t love a pickled onion with some gutsy cheese?

Start this recipe a couple of days ahead.

Fills a 1 litre jar.

Ingredients

500g shallots, peeled and topped and tailed

600mls water

60g salt

150mls sherry vinegar

500mls white wine vinegar

4 teaspoons coriander seeds

1 teaspoon peppercorns

2 dried chillies

Method

Pour the water into a large bowl, add the salt and swirl around until the salt has dissolved.

Add the shallots and pop a plate on top to keep the shallots under the brine.

Leave for 48 hours.

Sterilise the jar and lid.

Add the remaining ingredients to a pan and bring up to a simmer.

Turn the heat off and allow the vinegar mix to cool.

Drain the onions and pat dry.

Place the onions in the sterilised jar.

Pour over the vinegar, make sure all of the coriander, pepper and chillies go in too.

Seal the jar and keep for one week before eating.

Pork Fillet Parcels

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So simple and so effective, perfect for making ahead of time and popping in the oven when you need them, these little parcels have tons of flavour thanks to the whole grain mustard and sage.

If you have any leftovers, slice thinly and use them as sandwich fillings!

Serves 6.

Ingredients

800g pork fillet, two large fillets

75g whole grain mustard

1 teaspoon fresh finely chopped sage

2 tablespoons fresh finely chopped parsley

freshly ground pepper

10 large slices of prosciutto

Method

Cut the fillets into large thick slices, around 16-18 pieces.

In a bowl, combine the mustard, sage, parsley and pepper.

Cut the prosciutto slices in half, let the shape of the slices dictate whether you go lengthwise or width wise. They need to fit around and under the pork to seal.

Take a piece of pork, smear a little mustard mixture over one cut side and then wrap in half a slice of prosciutto, set aside, mustard side up and repeat.

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

Spread the parcels over the baking sheets, try not to over crowd the tray.

Pop in the oven and bake for 18-25 minutes, depending on the thickness, try not to over cook them as they dry out so remove thinner slices and keep warm while thicker slices finish cooking.

Roast Tomato and Paprika Pasta Sauce with Garlic and Basil

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The tomatoes don’t need to be pretty, I often use seconds, their flavour is fab and I just cut off any nasty bits!

If you have lots of tomatoes, consider roasting them all, making the sauce and then freezing it in zip lock bags, labelled of course, until you need a fast dinner. Alternatively, sterilise jars and lids, bring the sauce up to the boil in a pan and then pour, carefully, into the jars and seal.

If you don’t have fresh  paprika, don’t worry, capsicum works too or just do tomato sauce.

Makes 1-1.2 litres of sauce. 200mls will cover 400g dried pasta.

Ingredients

2kg ripe tomatoes, halved and cores removed

2 red paprika, halved, cored and cut into 5cm pieces

3 cloves garlic, sliced

a few basil leaves

1 tablespoon caster sugar

salt and pepper

olive oil to drizzle

1-2 tablespoons balsamic vinegar

Method

Preheat the oven to 140 degrees Centigrade.

Line two baking sheets with baking parchment, coming up the sides to catch any juice.

Place the tomatoes on the sheets, cut side up.

Top the tomatoes with a slice of garlic and a piece of basil leaf.

Add the paprika to the tray, sprinkle with a pinch of sugar.

Add the parsley to the tray.

Drizzle with a little olive oil, just a drop or two on each tomato half.

Season with salt and pepper.

Pop in the oven and roast for one and a half hours.

Allow to cool completely.

Scrape everything on the trays into the food processor and process until smooth.

Add balsamic vinegar and sugar, process again.

Have a taste, you may need more sugar and more salt or pepper.

Keep some sauce aside for dinner tonight and bag or jar the rest.

Serve mixed through cooked pasta and top with a little grated Parmesan cheese.

 

Baked Brie With Thyme and Garlic

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This isn’t really a recipe, it’s too simple for that but boy, it’s tasty!

Served with a few crunchy vegetables, fresh bread and gluten free crackers this is a treat and makes a lovely light lunch to share!

I don’t always use garlic as it can overpower a really good cheese but it’s up to your personal choice, the boys love it either way and it’s a great way to get them eating raw vegetables.

Ingredients

a small wheel of Brie, 200-250g

a few sprigs of thyme

1 clove of garlic, very finely sliced

Method

Preheat the oven to 180 degrees Centigrade.

Make small incisions into the top of the Brie.

Gently push a few thyme leaves through and a slice of garlic.

Wrap in baking parchment with the pierced top uppermost.

Wrap in foil, again with the top uppermost.

Place directly on the oven shelf.

Bake for 15mins.

Very carefully, remove the foil. Open the baking parchment, trim any excess paper and place on your serving dish.

Serve with carrot sticks, capsicum strips, apple slices, cucumber sticks, figs, really anything you like eating with cheese.