Turkey noodles

We made these super easy and delicious noodles and want to share the recipe with you all :)

INGREDIENTS:
Turkey meat diced 500gr
1 tbsp sugar
Broccoli - 1 medium, cut in small pieces
1 small diced onion
1/2 capsicum / bell pepper
Noodles - 1-2 packs, depending on how much you'd like to make
Soya sauce
Fish sauce
Pepper

Fresh cucumber for serving

HOW TO...

1. Heat up a pan with some oil and cook the turkey until golden and cooked through (not over cooked as turkey can get dry and chewy), add the sugar and caramelize.
2. Meanwhile start boiling water and cook your noodles until al-dente ;)
3. Add the broccoli, soya sauce and fish sauce to taste to the turkey and in the end add the noodles, stir and serve.
4. To decorate and serve, I spiralled some cucumber but if you don't have a spiralizer just cut them thinly Julienne style. Top the noodles with them and enjoy!

Kale fritters

Can't believe how long it's been since our last post!!
As you can imagine, my preschooler is no longer one and we have added another human to the mix! Hahaha lots change in a few years...
Anyway...

Now we have a little veggie patch and we proudly post this recipe that was proudly made with our own kale :)
It was so tasty! Maybe because from ground to plate was so fast! Here it is..

KALE FRITTERS

INGREDIENTS:
Two handfuls of Kale
1 spring onion
2 fresh corn, grains cut (or a can will do as well)
5 eggs
salt, pepper and spices
Oil for frying

To serve:
2 tomatoes
A handful of parsley
Salt, pepper and lemon juice
Yoghurt

WHAT TO DO:

1. In a food processor chop the kale and spring onion (not too fine)

2. Mix that with the corn and eggs and then add the spices

3. Heat up the oil of your choice and fry the fritters until golden from both sides. Take out of the pan unto a paper towel.
4. While the fritters are cooking chop up the parsley and tomatoes and add the salt, pepper and lemon juice.
5. When ready to serve just top with some of the salad and yoghurt if desired.



Enjoy! :)

Quinoa and veggie fritters

Back after so long!!!

So here we are again. Today Mr. F came home to tell me he had been learning about "healthy eating" at school so I seized the chance and made these quinoa and veggies fritters. They were easy and delicious!

Here is the recipe:

INGREDIENTS
2 cups of cooked quinoa
2 eggs
Veggies of your choice. I added:
1 grated carrot
3 grated mushrooms
1 can of corn
1/4 small broccoli - only the busy tops
1 tomato
Some chopped parsley
Salt and pepper

1. Mix all the ingredients in a bowl. If the outcome is too dry, add another egg.
2. Form the patties and fry them until golden brown.

I ate mine with yoghurt and lemon but you can also make an avocado and tomato salsa.

Enjoy!

                

Borlotti beans and chorizo stew

Seems like Mr. F and I haven't cooked for ages! haha! Sorry, we're been caught up in other things like eating... ;)
So, it is now the beginning of summer in Australia but no...today the weather was rainy and it got down to 16ºC! Crazy!! And some argue climate change might not be real...but that's a whole different story and that's not why we are here. Back to business...on a day like that a warm, hearty meal is just what the heart (stomach) needs. So this is what we made:

INGREDIENTS:
1 small onion
3 cloves garlic (or garlic powder)
1/2 capsicum (green sweet pepper)
2 carrots
Sausages or chorizo
Ham
Chicken
A handful of cherry tomatoes
2 cans Borlotti beans
Tomato paste
Salt, pepper, cumin and whatever other spice you want to add (Cayenne pepper is a nice one if you like your food a little spicy).

WHAT WE DID:
1. In a large pot, brown the onion for a bit and then add the capsicum and carrots
2. Add the meats and brown a little
3. Throw the drained beans, tomatoes and tomato paste in the pot and season with salt, pepper and whatever spices you like (we added cumin because we love it!). Add water or stock to it just before it covers it all.
4. Bring to boiling point and then reduce heat to simmer. Cook until the meat is thoroughly cooked and simmer until the water is absorbed a little and the whole dish looks like a stew.

You can eat it by itself, with a dollop of yoghurt or over rice or pasta. We had it with a poached egg!! YUMMMMYYYY!

Veggie and sausage risotto

F and I never made risotto before and it is quite weird since we really like wet rice with goodies. So, we went and bought some Arborio rice and made this dish. You can obviously go all vegetarian with this one...just leave the sausage out.
Makes enough for about 4 people.

INGREDIENTS:
1/2 medium onion diced
2 sausages sliced
6 button mushrooms
1/2 leek chopped -we used the green part
Salt and pepper
Spices (we used coriander, paprika and turmeric)
1 cup arborio rice
3 cups of stock or water with stock cubes
Shaved Parmesan to serve

1. Brown the onion and then add the sausage and cook.
2. Once these are cooked, add the rest of the veggies and spices and cook until the veggies are soft. Add the rice and fry until it is slightly toasted.
3. Add one cup of the stock/water and stir constantly until the rice absorbes the moisture and then add the second cup and repeat until you add the third and last cup.
4. Check that the rice is cooked and the taste is right and if needed, add more water.
5. Once done and while still hot, stir in about 25 grams of butter in smaller chunks and mix quickly until completely melted (this will make the risotto creamy).

Add shaved Parmesan and serve!

Pumpkin and vegetable cream (soup)

The weather was perfect for soup so we made this great cream. The amounts are for what we used and not what you should use so just add as much/little of each vegetable and omit whatever you would prefer not to include.

INGREDIENTS
Pumpkin (about 1Kg)
Onion (1 medium)
Potatoes (l large)
Garlic (2 heads)
Any other vegetable you want to add (we added brocoli)
Salt and pepper
Water or stock
Milk (optional)
Seasoning of your choice

1. Cut all the veggies (except the garlic which you add whole and peel once cooked) so they cook faster and place them on a baking tray. Spray with a little oil and season with salt and pepper. Cook until tender and they are a bit golden*.
2. Put the cooked veggies in a large pot and cover with water or stock. Let boil for a little while and then with a stick mixer, puree the vegetables and add some milk and the seasoning.
3. Taste and adjust salt. Done.

*We baked the broccoli as well which wasn't a good idea since it cooked way faster than the rest and became a little burnt.

We served with a dollop of greek yoghurt.