This 'pizza' base is low carb, grain free, gluten free and flour free. Its simply 4 ingredients mixed together.
I'm trying to keep track on my carbs but not feel like i'm missing out on anything. This base kinda reminds me of a omlette/pizza base, its actually really tasty!
1 Packet Cream Cheese, room temp
1/2 Cup Parmesan cheese
1/2 teaspoon Garlic powder
1/4 teaspoon Black Pepper
pinch of salt
Preheat oven to 180'c. Line a large baking tray with baking paper.
Using a mixer (I used my thermocook) beat together all of the ingredients until combined. Spread mixture onto the baking paper and bake for 25mins or until the top is golden brown.
Remove and let cool for 15/20mins then add your pizza sauce and toppings and bake for a further 15mins.
This Capsicum & pumpkin dip is the perfect dish to take to bbq's. We had some friends over and they brought this dip over with some cauliflower crackers, and i was converted! Its super tasty.
1 tin Butter beans
1 Small pumpkin, boiled till soft
2 Red capsicum, roasted whole and peeled
1 Spring onion, diced
1 Tablespoon Greek yogurt
1 Tablespoon honey
1 teaspoon Thai red curry paste
Salt & pepper to taste
Blitz all the ingredients together and serve.
Milo is the quintessential Australian pantry staple. Everyone has a tin of Milo somewhere in their house. So its only fair i create something super yummy with it.
As Milo is a chocolate & malt flavored powder is seemed a tasty cookie would be the way to go, as lelah looooves cookies (she has this weird American accent, so she calls them cookies, not biscuits). I use my thermocook for this recipe, but you can use good old elbow grease too.
160g Butter, soft
120g Chocolate chips
240g Plain flour
3 teaspoons Baking powder
Preheat the oven to 160'c. Line 2 large baking trays with baking paper.
Add the butter, sugar and egg to the thermocook bowl. 30sec/speed 7.
Add the Milo, and choc chips to the bowl. 2min/Speed 1.
Add the flour and baking powder to the bowl. 2mins/ Speed 2
Form small balls of the cookie dough in your hand. It will be sticky (slightly damp hands will stop it from sticking) and place on your lined baking trays.
Flatten the cookie ball and sprinkle a little of Milo powder on the top.
Continue this process leaving at least 2cm between each cookie. Bake for 20 minutes or until the cookies have darkened.
Leave the cookies on the tray to cool.
I got this idea from a friend. She brought over these amazing cauliflower crackers for dinner one night (I will upload the recipe when i get it from her) and it got me thinking, what other veggies can i use to make some treats for the kids. The crackers only have 4 ingredients so are super easy and cheap to make. This recipe calls for oat flour which is just ground up oats in a food processor. I hope you enjoy them.
200g Carrots, grated
½ Cup Water
70g Cheese, grated
4 Tablespoons Oat Flour (Grind up oats in a food processor)
Pinch of salt & pepper
Pre heat oven to 180'c. Line 2 baking trays with baking paper.
Mix the carrot and water in a bowl, cover and microwave on high for 3 mins.
Drain the carrots really well, they need to be super dry.
Place the carrots back in the bowl and mix with the remaining ingredients.
Form cicles (or any other shapes) of the mixture onto the baking tray, around 1/2cm thick. Bake for 15 mins (until crispy on the sides).
In our house we love a good curry, and this is no exception. This is my version of a korma. I've added Spinach, ricotta and peas for a little something extra. This recipe seems like an endless shopping list of ingredients, but most of these ingredients are spices that mot people will find tucked away in their pantry.
2 large Chicken Breasts, diced
2 Onions, thinly sliced
1 Garlic Clove, crushed
2.5cm Fresh Ginger, Grated
1 teaspoon Chilli Powder
1 teaspoon Turmeric
1 teaspoon Ground Coriander
1/2 teaspoon Cardamom
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
125ml Chicken Stock
500ml Double Cream
1/2 Cup Spinach
1/2 Cup Ricotta
1/2 Cup Peas
Cooked Rice to serve
To a large frying pan add chicken an cook until browned. Remove and set aside. Add onions and garlic to the frying pan, cooking until softened. Add the ginger, spices and salt; cook for a further 5 mins. Add the partially cooked chicken and chicken stock to the pan, cook for 25 mins . Add the spinach, ricotta, peas and cream and cook for a further 15 mins. Serve with rice.
So as you may all be aware my husband is FIFO (fly's in and out of work) and he always complains about the food he receives on his flight. Well last time he flew in he was so excited to tell me he had the most amazing wrap on board (he even took a pic of it for me).
It was a chicken, chorizo and kalamata olive wrap with ricotta, in some sort of flat bread. He asked if we could re-create it for dinner one night.... This recipe makes 2 wraps so if you are cooking for more people or want more than one large wrap each, just double the quantities.
1 Chicken Breast, diced
75g Chorizo, diced
20g Kalamata Olives, halved
3 Tablespoons Ricotta
2 Large Flat breads
To a hot pan fry chicken and chorizo until chicken is cooked. Add olives, ricotta, spinach to the pan and mix it all together until well combined and spinach had wilted. Place wraps on a flat surface and divide the mixture between the wraps. Wrap up and devour.
If you're anything like my family, you always have a taco night each week. I always like to try new things for tea to keep the meals interesting and i've seen alot of these one pot meals with pasta. I thought id give it ago trying to combine pasta and tacos and i've created this Taco Pasta. It simple to make and tastes amazing! My husband was a big fan! The best thing about this dish is that its all in one, Create, make and serve all in the same pot! WINNING!
500g Minced beef
1/2 teaspoon Salt
1 Packet Taco/Mexican Seasoning
2 1/2 cups Water
1 cup Mild Salsa
250g Pasta (I used penne)
1 1/2 cups Shredded Cheese
Toppings - chopped tomatoes, crushed Doritos, sour cream, chives. spring onions (whatever you like)
Preheat a large pot over medium heat. Add beef mince and seasoning, season well. Cook, stirring occasionally until cooked thorough. Stir in water, salsa and uncooked pasta. Stir, cover and reduce heat to a simmer. Cook for about 12/15 minutes until pasta is tender. Turn off heat and stir in cheese. Serve with toppings.
Quick cheese and chive biscuits, great for lunchboxes! Also a great recipe for the kids to get involved in making. Lelah chose to make mickey mouse shaped ones.
250g Butter, cold and chopped
2 1/2 Cups Plain Flour
1/4 Cup Cornflour
1 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1 Cup Cheese, grated
1 Bunch Chives, chopped
2 Tablespoons Water
Pre heat oven to 160'c. Line 2 baking trays with baking paper. In a Thermocook or food processor pulse butter, plain flour, cornflour, cayenne pepper and salt until it resembles breadcrumbs. Add the cheese, chives and water to the mix. Process until it just comes together. Divide the mixture into 2 equal chunks. Roll each bit of dough out between two peices of baking paper until it is around 5mm thick. Place the flattened mixture into the freezer to chill for 10 minutes (this will firm it up). Cut shapes out of the dough until it is all used up. Place shapes onto the baking trays 2cm apart. Bake for 12 mins or until golden around the edges. Cool for a few minutes before transferring onto a wire rack to cool.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.