Fluffy pillows of potato covered in a rich tomato sauce infused with oregano. I use the packet gnocchi for this recipe, but you can make you own from scratch if you have the time. I also cheat using tinned tomato soup as i find its sweeter than tinned tomatoes and my kids prefer it that way.
4 Tablespoons Olive oil
2 teaspoons Garlic, minced
1 teaspoon dried Oregano
1 can Tomato soup
4 Tablespoons Parmesan Cheese, grated
1 packet pre-made Gnocchi
To make the pomodoro sauce, heat oil in a large pan over low heat; add the garlic and stir until garlic starts to brown. Stir in oregano and cook for an additional 2 minutes. Add the tomato soup to the pan and season with salt. Cover sauce and cook for 15 to 20 minutes over medium low heat until sauce starts to thicken; keep sauce warm while you cook the gnocchi.
To cook the gnocchi, bring a large pot of salted water to boil. Put gnocchi into the pot and boil until gnocchi floats, about 2 or 3 minutes; remove gnocchi as they start to float with a slotted spoon and put straight into the sauce. Add the Parmesan into the gnocchi and serve.
These potatoes are something else! i was looking for different ways to use some potatoes looking rather glum in my fridge and i cam across this method. They are still to this day one of the most delicious ways I've cooked the humble spud.
1kg White Potatoes, peeled
1/2 tsp Salt
4 Tablespoons Butter, melted
1 tsp dried Thyme
1 Chicken stock cube, dissolved in 1 cup Water
2 cloves Garlic, minced
Preheat oven to 220'c.
In a small bowl, bowl whisk together melted butter, salt and thyme.
Slice potatoes into about 2..5cm rounds and place in large bowl. Pour butter mixture over potatoes and coat.
On baking tray (i used a deeper tray for when i add the stock later) arrange the potatoes in single layer. Place potatoes in the oven and roast for 20 minutes. Flip potatoes and then roast for another 15 minutes.
Meanwhile mix together your chicken stock and garlic. Remove potatoes from oven, flip one more time and pour broth mixture over potatoes. Place back in oven and roast for another 15 minutes. Remove and drizzle with sauce.
These super easy sausage taco cups are great for kids.. Using the meat out of pre-made sausages gives them that already seasoned flavor. I make my sausage balls just a bit bigger than a maltesers, so they are bite sized for my little ones.
8 sausages ( i use Irish pork sausages)
1 teaspoon Olive oil
24 Wonton Wrappers
2 cups Cheese, grated
Taco toppings of your choice ( we use lettuce, sour cream and tomato sauce)
Preheat oven to 180'c..
Squeeze the sausage meat out of the casing and roll into little meatballs (a little bit bigger than a malteser).
To a large frying pan add olive oil and heat on a medium heat. Add sausage meatballs and fry until golden and cooked through.
Spray 2 cupcake tins with cooking oil and line each hole with a wonton wrapper. Bake wrappers for 8-10mins until golden and crisp. Remove from oven and top with your favorite taco fillings and cooked sausage meatballs.
This risotto is full of yummy goodness. The roasted sweet potato makes this dish some comforting.
1 small Sweet Potato, diced into cubes
2 tbs Olive oil, plus extra to serve
1 teaspoon Garlic, minced
220g Pearl couscous
125ml White wine
1/4 cup Tomato Soup
2 Chicken Stock Cubes
1/2 tsp Dried Thyme
500g chicken breast fillets, chopped
60g Parmesan, grated
Preheat oven to 210'c. Line a baking tray with baking paper. Place the sweet potato on prepared tray and drizzle over 1 tbs oil. Bake for 25 minutes or until golden and tender.
Heat 1 tbs of the oil in a saucepan over medium-high heat. Add the garlic. Cook for 1 minute or until aromatic. Add the couscous and stir for 1 minute or until lightly toasted. Add the wine. Cook for 2-3 minutes or until wine evaporates. Stir in tomato soup, stock cubes, water and half of the dried thyme. Reduce heat to medium-low. Cover and cook, stirring often, for 15 minutes or until liquid is absorbed.
Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the chicken and cook, turning, for 5 minutes or until cooked through.
Add the chicken, sweet potato, remaining thyme and half of the parmesan to the couscous mixture. Serve with the remaining parmesan and drizzle with extra oil.
These delicious bites are so tasty. The texture of the soft bao bun with the crispy pork, sour pickled onions and crunchy, sweet carrot makes them the perfect bite.
These bao buns are perfect for parties and dinner parties. You can use pre-made buns or make them yourself. For this recipe i use pre made buns from costco as they were very cheap $6 for 24.
1 packet Pork mince (approx 500g)
1 packet Taco seasoning
1 packet Bao Buns
1 Carrot, grated
pickled onions, sliced thinly
Grated Parmesan cheese to serve (if wanted)
Sauces to taste (we used sriracha & tomato)
Heat a large heavy frying pan over high heat. Add 1 tablespoon oil. Add pork and cook, breaking up with a spoon, for 3-4 mins or until pork is cooked through. Add taco seasoning and stir though until its all combined. Spread pork in an even layer and cook, without moving, for 3 mins or until crisp underneath. Once mince is crisped to your liking. Turn off heat.
Cook bao buns using the packets instructions (we steamed ours in the microwave).
To serve open up bun and spread a thin layer of sauce, fill with crispy mince, carrot, pickled onion and a sprinkling of Parmesan cheese. Serve whilst buns are still warm.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.