Chicken & Haloumi Calzone

Ya’ll know I am a huge fan of simple fair.

And Chicken & Haloumi Calzone is totally that kind of meal.

Just use up your leftover roast chook, and really you can add any old cheese that is in your fridge. If you totally can’t be farked rolling out the dough just use wraps and a sandwich press!

Chicken & Haloumi Calzone

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1 serve Mountain Bread Dough See my link for recipe
  • 1 cooked chicken breast shredded
  • 2 medium tomato diced
  • 150 grams haloumi grates/crumbled
  • Cracked pepper to taste
  • Flour for dusting

Instructions

  • Make the mountain bread dough and allow to sit for at least an hour, or all day!
  • Combine remaining ingredients and pop a large frypan on medium heat.
  • Dust your kitchen bench and form 8 balls with your dough using the flour to stop it sticking.  Take one ball, dust with flour and roll to about 2mm thick.
    Place chicken mix on one side of the dough, fold the other half over and pinch together with the fingertips rolling the dough in slightly at the same time.
  • Cook in frypan until browned well on both sides.  Repeat until all mix is finished.

Notes

Here is the link to my Mountain bread dough.
A good substitution would be puff pastry or pizza dough that you can buy in the refrigerated section of your supermarket!
https://drinkeatrepeat.com.au/mountain-bread/

Baked Cauli

This such a simple yet super yummy vego dish that could be eaten alone as a meal or served as a side.

A long, long time ago I was cooked a whole baked cauli by a friend and was super impressed.  I have been fiddling with the recipe for ages, coz making a white sauce is fiddly!!

Finally reckon I have nailed it.  I could eat the whole dish in one sitting.

Baked Cauli

Course Side Dish
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 4 sides

Ingredients

  • 1 head cauliflower
  • 125 ml veggie stock
  • 100 g sour cream
  • 2 teaspoon dijon mustard
  • 1/3 cup grated cheese I like parmesan

Instructions

  • Preheat oven to 220C.
    Pull the leaves off the cauli and wash, trim the stalk a little.
    Place cauli and stock in a medium saucepan with a lid.  Simmer for 10 mins or until tender, this will be relative to the size of the veg.
    Mix sour cream & dijon.  Place cooked cauli on a baking tray, cover with sour cream and dijon mix then sprinkle with cheese.
    Bake for 10 mins until brown and soft.
Poke Bowl - Drink Eat Repeat

Poke Bowl

Poke Bowl - Drink Eat Repeat This is PERFECT for a hot night, simple to make, and our family really enjoys it. If raw fish ain’t your thang then you could easy exchange it for cooked chicken or even watermelon to make this a vegan dish. You can really add any veggies!  Do some your family is keen on.
Yield: 4

Poke Bowl

Poke Bowl - Drink Eat Repeat
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 500 g raw salmon, skin off, diced
  • 3 tablespoons light soy/tamari
  • 2 tablespoons sushi seasoning
  • 2 tablespoons oil, sesame or lemon flavored olive oil work best
  • 1 tablespoon maple syrup
  • 1 large lime, juiced
  • 1 head lettuce, diced
  • 1 small cuccumber, diced
  • 1/2 punnet cherry tomatoes, halved
  • 1 avocado, diced
  • 200 g edamame, shelled

Instructions

  1. Mix soy/tamario, sushi seasoning, oil & lime in a bowl. Coat the salmon in the mixture and cover, place in the fridge for 2-6 hours. The longer you leave it the better the flavour.
  2. Toss all salad ingredients in a bowl, add salmon, and serve!

Cheats Tuna Mornay

Image result for tuna mornay

Super speedy dinner for nights when you don’t have the $$ for takeaway, but need dinner in a jiffy!

Yield: 4

Cheats Tuna Mornay

Cheats Tuna Mornay
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes

Ingredients

  • 4 cups shell pasta, GF if required
  • 2 tablespoons butter
  • 2 tablespoons flour, omit if using GF pasta, it is starchy..
  • 3 cups milk
  • 1 x 400g tin tuna, drained
  • 1 x 400g ting corn, drained
  • 2 cups grated cheese
  • Pinch of salt & pepper
  • 1 ½ cup extra grated cheese, for the top if you want to bake.

Instructions

  1. Boil the kettle, put a pot on the stove and the pasta. JUST cover the pasta with the boiling water and cook the pasta until soft, the water should almost 100% evaporate, if this happens and your pasta is not cooked; add a splash more water and reduce to almost nothing again.
  2. Stir in the butter and melt totally, then sprinkle the flour over evenly, stir through and keep stirring for about 30 seconds so it does not go gluggy or start to catch.
  3. Add the milk half a cup at a time, stirring until it thickens, then add another cup until all is done.
  4. Add tuna & corn, then stir in cheese one cup at a time.
  5. Bake if you like, but it is good just so!

 

Dairy Free Condensed Milk

There are times you really want to bask out an old fashioned slice, but you can’t eat dairy. 🙁

Well here is your answer, simple, quick and prob healthier than the one on the shelf.

Yield: 400 ml

Dairy Free Condensed Milk

Dairy Free Condensed Milk
Cook Time 40 minutes
Total Time 40 minutes

Ingredients

  • 2 x 400g tin coconut milk
  • 1/4 cup maple syrup

Instructions

  1. Pop the coconut milk in a pot, bring to boil then reduce to a simmer.
  2. Simmer for about 30 mins on a low heat until the mix has evaporated to about half and thickened considerably, stirring every 5-10 mins.
  3. Stir in the maple syrup, simmer for another 10 mins.
  4. Remove from heat and cool.
  5. Store in the fridge in an airtight container about 5 days.

 

Rice Crackers

Rice Crackers, yes I know you can buy them for $1.  But they come in MUCH plastic.

These are labor intensive, yes.  But they are great for using up leftover rice.

My suggestion is you bake them while you are cooking something else or cleaning as you can only do a few at a time.

Please watch the video to see how best to squash them down.  You do need waxed paper, but you can re use it many times.

 

Yield: 40

Rice Crackers

Rice Crackers
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 3 cups cooked rice, I use brown.
  • 1 tablespoon olive oil
  • Sea salt

Instructions

  1. Just blitz until you have a paste.
  2. Preheat oven to 180C and roll into balls about the diameter of a 10c piece.
  3. Flatten between a baking sheet and some waxed paper (use the same one over and over!!) as thin as possible, they sometimes break a bit but are still good! WATCH VIDEO
  4. Bake for approx 20 mins but keep and eye out as they crisp suddenly xx

 

French Onion Soup

Yeah I know, this is a really old style meal right?  But it is actually yummy!  Even our kids enjoy dipping a bit of bread with blue cheese into this one.

The best bit about it is that it can be vego, or you can add a piece of meat and cook it within to make something for later in the week!  I love brisket as is cooks down a treat and shreds into a taco or burrito mix.

Yield: 8

French Onion Soup

French Onion Soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter/marg
  • 1 piece stewing meat OPTIONAL
  • 1 kg brown onions, peeled and sliced
  • 4 large cloves garlic, minced
  • 1 tablespoon maple syrup
  • 1 litre stock
  • 1 litre water
  • 2 bay leaves
  • 1/4 tamari or soy
  • Sea salt and pepper to taste

Instructions

  1. **I like to make this in my pressure or slow cooker, it just works for me, stovetop is fine!
  2. Heat a large pot and soften butter, add oil and if you are using meat pop it in an brown it on all sides, then remove and set aside.
  3. Lower heat and add onions to the pan, soften slowly so the start to caramelise. Add garlic and maple then cook a little longer until the mix is brown and sweet.
  4. Add remaining ingredients(pause piece of meat if you are keen) , add a lid and simmer for 1 hour on stovetop, 6 hours on low in the slow cooker or as high as you can get in your pressure cooker (they all different so...).
  5. Remove meat, allow to cool then shred.
  6. Taste the soup and add salt and pepper and if needed some extra soy.
  7. Serve with cheesy croutons, our kids like blue cheese on theirs!

 

Cheesy Ramen

Cheesy Ramen

I know it sound ferking weird, but it tastes bloody good.  Sometimes you need a little extra bang for your buck, and this is a great way to do it.

You can of course add some vegetables but that would kinda defeat the purpose.

Ready in 5 mins, so you can Netflix and chill.

Yield: 1

Cheesy Ramen

Cheesy Ramen
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 teaspoons corn flour
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 1/2 tablespoon butter
  • 1/2 cup cheddar cheese
  • 1 package instant noodles
  • 3/4 teaspoon garlic powder, or add the flavor sachet. It works!!
  • Drizzle with ketchup manis if you like!

Instructions

  1. Cook your noodles to packet directions, set aside.
  2. Mix milk, corn flour, garlic powder and soy together making sure the corn flour is mixed in.
  3. Add butter, stir until sauce is thick and bubbly.
  4. Add cheese and stir until melted.
  5. Serve with extra onions, soy, chili, whatever you like!

 

Mountain Bread

Now.  I bloody love Mountain Bread.  And this ain’t the real deal, it is true.

BUT.  It costs THIRTY CENTS to make.  Is easy.  And doesn’t come wrapped in plastic so I am calling it a win.

Here is my hack DIY video..

Mountain Bread

Mountain Bread
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 2 1/4 cups plain flour plus extra for rolling
  • 1 & 1/2 cups of boiling water
  • A good pinch of salt
  • 1 tablespoon olive oil

Instructions

  1. Combine all ingredients in a mixing bowl use a spoon to work together and allow to cool and you can touch it.
  2. Kneed into a workable dough (approximately five minutes), let sit until cool then roll into about 12 balls.
  3. Heat a large pan to medium/high heat.
  4. Sprinkle your work surface and rolling pin with flour, roll each ball as thin as possible then cook each wrap until lightly brown!
  5. Store in an airtight container for 3-5 days, or freeze!

 

Gluten and Dairy Free Muesli Slice

Gluten and Dairy Free Muesli Slice

Gluten and Dairy Free Muesli Slice

This is pretty lazy little recipe that is great for weeks that you are not keeping up with things!

It is pretty low in sugar as sweets go, you could totally make it without without the chocolate but it won’t hold together as well.

Yield: 20

Gluten and Dairy Free Muesli Slice

Gluten and Dairy Free Muesli Slice
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 3/4 cup peanut butter, or seed butter if you have allergies!
  • 1/3 cup honey/brown rice syrup
  • 1 teaspoon vanilla extract
  • 1 good pinch sea salt
  • 3 cups gluten free, or normal corn flakes
  • 1/2 cup dark chocolate chips, can add extra for a thicker topping or none, but it wont hold together as well..
  • 1 tbs extra smooth peanut butter

Instructions

  1. Line a 9x9" square baking pan with grease proof paper.
  2. In a medium microwave safe bowl add the 3/4 cup peanut butter and honey/syrup, heat for approx 30 secs to soften and combine well.
  3. Stir in vanilla and salt, then pour in cereal on top.
  4. Mix with hands to ensure all the cornflakes are coated with the sauce.
  5. Press into baking pan and flatten evenly, with pressure.
  6. Melt the choc chips and peanut butter for 30 secs in the micro in a small bowl, stir and if not melted zap again for 15 secs (repeat again if needed).
  7. Pour melted choc onto slice and spread evenly over the whole thing, the 1/2 cup chips will make a REALLY thin layer it really is just to keep it all together and sweeten a touch.
  8. Refrigerate until completely set then slice