1 serve Mountain Bread DoughSee my link for recipe
1cooked chicken breastshredded
Cracked pepperto taste
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.
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/
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.
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.
Prep Time15 minutes
Total Time15 minutes
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
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.
Toss all salad ingredients in a bowl, add salmon, and serve!
Super speedy dinner for nights when you don’t have the $$ for takeaway, but need dinner in a jiffy!
Cheats Tuna Mornay
Prep Time3 minutes
Cook Time15 minutes
Total Time18 minutes
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.
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.
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.
Add the milk half a cup at a time, stirring until it thickens, then add another cup until all is done.
Add tuna & corn, then stir in cheese one cup at a time.
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.
French Onion Soup
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour10 minutes
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
**I like to make this in my pressure or slow cooker, it just works for me, stovetop is fine!
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.
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.
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...).
Remove meat, allow to cool then shred.
Taste the soup and add salt and pepper and if needed some extra soy.
Serve with cheesy croutons, our kids like blue cheese on theirs!