As all my friends know i'm a bruschetta freak! I order it everywhere we go (if they sell it).
Whilst out with my sister-in-law for lunch the other day the menu had an avocado version. Now I've tried avo once when i was about 19 and i hated it (mind you i did eat it unseasoned).
So i order this avo bruschetta (in hopes my taste buds have changed) and IT WAS AMAZING! so of course i had to re create it at home, and here is my version.
4 thick slices Italian-style crusty bread
2 Tomatoes, chopped
1 Spring onion, finely chopped
1/2 ripe avocado, halved, stone removed, peeled, chopped
100g Danish Feta
Balsamic reduction, for serving
Salt & ground black pepper, to taste
Preheat grill. Place the bread on a baking tray and cook under preheated grill for 2-3 minutes each side or until golden.
Place the tomatoes, onion, avocado and feta in a medium bowl, and toss gently to combine. Season with salt and pepper.
Spoon the tomato and avocado mixture over the toasted bread, drizzle with balsamic reduction and serve immediately.
Risoni, which is pasta shaped like rice, is the perfect base for this nutritious and filling salad. You can add anything you like to this salad to suit your own tastes, this salad below is filled with all my favorite flavors at the moment.
150g Feta (i use danish feta), drained and coarsely crumbled
1 Spring onion, sliced
6 pitted Kalamata olives, diced
1 Tomato, diced
1/2 Avocado, diced
2 Tablespoons Nuts (i used a mixture), chopped roughly
1 Tin 4 Bean Mix, drained and washed
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
Cook pasta according to packet directions. Drain and rinse under cold water. Drain well and place in a large bowl.
Add all the other ingredients to the bowl and toss well to combine. Season well.
To make the dressing place vinegar and oil in a screw top jar and shake well. Pour over salad and toss gently.
Note: Sprinkle with some Pangrattato for some extra crunch and flavor.
Easy, Simple ingredients and delicious. These vanilla cupcakes with cream cheese icing are perfect for any gathering.
110g Self-raising Flour
110g Caster Sugar
110g Butter, softened
1 teaspoon Vanilla Essence
110g Cream Cheese, softened
55g Butter, softened
110g icing Sugar
1 teaspoon Vanilla Essence
Sprinkles to decorate
Preheat the oven to 190'c. Line a 12 hole baking tray with cupcake cases.
To a large bowl add the flour, sugar, butter, eggs and vanilla and mix with an electric beater until smooth (around 2mins).
Divide the mixture between cupcake cases. Bake for 15-20mins. Remove from oven and let cool down before icing.
To make icing beat the cream cheese and butter together until light and fluffy then mix in the icing sugar slowly. Add the vanilla then whip the mixture until smooth and light.
Pipe the icing onto the cupcakes and decorate with sprinkles.
Lets first start with the word 'Jutney'. I'm not sure this word actually exists, but in my world a 'Jutney' is a cross between a jam and a chutney.
This capsicum Jutney is super tasty and perfect for curries, spread on cheese and crackers or mixed into some Greek yoghurt for a dip. This recipe is great for using up leftover capsicums and tomatoes in the fridge.
2 Capsicums, finely chopped
3 cloves garlic, minced
1 Small Onion, finely chopped
1/2 cup Red Wine Vinegar
1/2 cup Apple Cider Vinegar
1/2 cup White sugar
1/2 cup Brown sugar
2 teaspoons Lemon juice
Salt & Pepper
Cut the tomatoes in half and grate them on the rough side of a grater to remove the skins.
Place all items into a large, deep saucepan (Or thermocook) and bring to a boil. Reduce to a simmer and cook until thick and syrupy (about 40 minutes).
Note: You can blitz the mixture if you don't like it super chunky, like i have in the picture below.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.