These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.
Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.
Both are resources too valuable to waste.
We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.
Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!
Wednesday, 10 February 2016
This is your salvation, the flavours make every mouthful a taste sensation, thank you Samantha for sharing your zucchini pasta idea.
6 slices thinly cut veal or topside steak
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
300mls Water or beef stock
400g pork or veal mince
1 small onion grated
3 tablespoons chopped parsley
Salt and pepper
Mix all together
Trim both ends off zucchini
Using a peeler, peel slices of zucchini from each side, avoiding the seeds in the middle.
Sauté with olive oil and crushed garlic until al dente.
4 tablespoons Parsley, chopped
2 slices of Capsicum, charred, and chopped
2 small chillies, finely chopped (available from the deli)
1 roasted artichoke heart, chopped (available from the deli)
4 olives, chopped
6 sprigs of thyme, chopped
Combine all ingredients, scoop out flesh of tomato, add half of the flesh to the stuffing ingredients.
Spoon stuffing into Tomato.
Bake in a moderate oven for 1 hour.
Preheat Oven to 180 degrees Celsius.
Flatten meat between two pieces of cling wrap with a rolling pin or meat cleaver.
Spread mustard over the meat, then spoon a dessertspoon of stuffing at one end.
Roll up and tie with kitchen string or secure with a small skewer or toothpick.
Heat oil in a large heavy base casserole pan fry the roulades until brown on all sides.
Remove roulades and add onion, carrot and celery to the pan.
Sauté for 10 minutes until vegetables are soft.
Add stock or water, scraping all meat crust from the bottom of the pan.
Return roulades to the pan, cover and pop in a moderate oven for 2 hours.