Dill and Lemon Fish with a Pea Mint Mash

Something a little special 


One of my favourite things to do over holidays is have family or friends over and indulge in leisurely and delicious dinner parties. Something a little different from the usual culinary fare and something a little special too. The recipe I’m sharing today is just that. 

I made this meal when our family was over and staying with us for the easter long weekend. Like me, my family is made up of devout foodies, we all live to eat. I wanted to make something a little extra special for them but also something that didn’t require slaving in the kitchen for hours on end.


Inspired by flavours from Greece this fish recipe makes the perfect use of fresh herbs and dried spices. I love the  freshness and simplicity of Greek food. This dish is so aromatic, with every bite you can smell and taste each distinct flavour. Served on a bed of pea mint mash not only makes it healthy but also a little extra moorish.

So the next time you have guests over, pull this trick out of your hat. It’ll be a meal they remember for a long time to come. 

Ingredients: 14  Cooking time: 30 minutes 

Serves: 6

For the fish 

  • Six fillets of white fish ( I used gummy shark)
  • One punnet of dill, finely chopped
  • Half a bunch of parsley, finely chopped
  • 100gms of capers, chopped
  • 1.5 teaspoons of dried oregano
  • One teaspoon of chilli flakes
  • 300ml of extra virgin olive oil
  • Juice of one lemon
  • Salt to season 

For the pea mint mash

  • 500gms of peas
  • Two teaspoons of dried mint leaves
  • Juice of one lemon
  • Three tablespoons of extra virgin olive oil 
  • Salt to season 

Begin by marinating the fish. In a large bowl combine, oil, dill, parsley, capers, oregano and chilli flakes. Mix well. 

Add the fish and using your hands gently rub the marinade on all the fillets. Cover the fish with cling wrap and put it in the fridge for five to six hours. This will allow all the flavours to seep into the fish.

While the fish marinates prepare the pea mint mash. Boil the peas for seven to ten minutes or until soft. Rinse with cold water and drain them. Now mix all the ingredients in the blender and blitz it. Season with salt as required, pea mint mash is ready.

To cook the fish, heat a heavy bottom frying pan and add the oil from the marinade. Use more extra virgin olive oil to cook the fish if required. Place the fillets in the pan and cook for four to five minutes on each side or until the fish is cooked. Drizzle lemon juice on top of each fillet and sprinkle salt to taste.

Before plating up warm up the pea mint mash. Add a large spoonful of the mash on a plate and gently place the fillet on top. Drizzle the oil from the pan on top for more flavour. Season with cracked pepper and serve.


 

Creamy Mushroom Spaghetti

If I was born in any other country, it would be Italy…

  

There is nothing better than an al dente, flavour packed pasta. Add to that a cooking time of 15 minutes, things are already looking great.

I love using assorted mushrooms to make this dish. Different textures and flavours make it a quick weeknight meal to reckon with.

So all you Italian Nonnas out there you better watch out, gone are the days to slave away in the kitchen. 15 minute meals are here to stay!

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Ingredients: 12  Cooking time:

Serves: 4

  • One packet of spaghetti 
  • One punnet of button mushrooms, sliced
  • One punnet of porcini mushrooms, dried or fresh
  • Two to three medium sized portobello mushrooms, sliced
  • One medium brown onion, finely sliced
  • Four to five pods of garlic, finely chopped
  • Half a bunch of fresh parsley, finely chopped 
  • 250 ml of cooking cream
  • Three tablespoons of extra virgin olive oil (EVOO)
  • Salt to season
  • Grated Parmesan cheese to garnish 
  • Fresh baby rocket to garnish (optional)

Cook pasta as per packet instructions and keep aside.

In another pan heat EVOO. Add garlic and cook until aromatic. Now add sliced onions and cook on medium heat for two to three minutes or until lightly browned.

Add all the mushrooms, including any stock and mix well. I recommend using dried porcini mushrooms, their stock adds a real intense and delicious mushroomy flavour to the dish. Simply soak the porcini mushrooms in warm water for seven to ten minutes or until soft. Cook the mushrooms on a medium heat for five to seven minutes. Now add fresh parsley and cream. Season with salt and pepper to taste. Let the sauce simmer for five minutes.


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Now add the spaghetti and toss it well. Ensure the creamy mushroom sauce coats all the pasta evenly. Check for seasoning and add more if required.


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Your lip smackingly delicious pasta is ready to serve. Garnish with grated Parmesan, cracked pepper and fresh rocket. 


 

Fasolakia (Green Bean and potato stew)

OPAAAAAAAAAAAAAAAAAA…

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Wow! after an almost month-long hiatus, I am finally back! You must be wondering where I have been? Well nowhere really! I was just busy growing a baby in my last month of pregnancy and now enjoying every moment with my beautiful son Samuel Kabir. I am sure now you will pardon me for leaving you wanting some lip smackingly delicious recipes.

I won’t blabber on with too much of a story because you never know when my sleeping dragon will awaken and demand to be fed. So without further ado check out today’s vegetarian recipe which is inspired by the beautiful mediterranean flavours and comes from Greece. I know right just when you thought the Greeks were all about lamb.

Around our travels in Greece I did struggle as a vegetarian but only until we got to the beautiful island of Crete. Here I discovered loads of simple, quick and lip smackingly delicious vegetarian dishes and Fasolakia is just one of them. A beautiful green bean stew cooked in a rich tomato sauce topped with loads of feta and olive oil. I have also added some potatoes to make it a bit hearty. Aaahhh!!! Gotta love that.

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Ingredients: 12     Cooking time: 30 minutes

Serves: 4

  • 250 gms green beans, ends trimmed
  • Four medium potatoes, cut in quarters
  • 400 gms of crushed tomatoes (I used canned)
  • One large brown onion, finely chopped
  • Three to four pods of garlic, finely chopped
  • One cup of fresh parsley, coarsely chopped
  • Quarter cup of fresh dill, chopped
  • 100ml of extra virgin olive oil
  • Two tablespoons of lemon juice
  • Salt to season
  • One teaspoon sugar
  • Goats Cheese or Feta Cheese to garnish (optional)

In a heavy based pot heat three tablespoons of olive oil. Add onion, garlic and two tablespoons of chopped parsley and one tablespoon of chopped dill. Cook until the onions are translucent and the mixture is aromatic.

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Add the crushed tomatoes and cook until a layer of oil surfaces on the top. Now add the potatoes and cook until slightly tender. Then add the beans, followed by the remaining herbs, lemon juice, three to four tablespoons of olive oil, sugar and season with salt as required.

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Now add one cup of water and cover the pot. Let the potatoes and beans simmer for 15 – 20 minutes. Remember the beans in this dish are meant to be soft and mushy so don’t fret if you happen to leave it longer that 20 minutes to simmer.

Fasolakia is ready to serve, garnish it with crumbled feta or goats cheese, drizzle some olive oil on top, add a wedge of lemon on the side and serve this lip smackingly delicious stew with some chargrilled sourdough bread. 

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Thyme Tomato Chilli Mussels

Come on baby light my fire…

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For a working couple that loves to eat, mid-week meals need to be all about convenience and oodles of flavour. What if I told you this recipe is ridiculously easy, packs a real punch of flavours and can even light your fire mid-week! Yes, you read that right – Mussels are not only full of flavour but also a natural aphrodisiac. So come on baby!

This combination of mussels with plenty of garlic, parsley, tomatoes and white wine was inspired by the Venetian soup zuppa de peoci. I have added some rosemary and thyme to elevate the flavours of this dish further.

You can simply serve the mussels in the tomato broth or make them a bit more substantial by adding pasta or make them utterly indulgent by serving the mussels pasta with a side of crusty sourdough bread.

So think no more, read the recipe below and light your fire mid-week.

Ingredients: 12  Serves: 4

Cooking time: 20 minutes

  • One kg mussels, scrubbed and debearded
  • 400 gms of crushed canned tomatoes
  • 125 ml of white wine (I used a reisling)
  • Three to four pods of garlic, coarsely sliced
  • One medium brown onion, finely sliced
  • One to two red chillies, finely chopped
  • Half a cup of continental parsley (leaves and stems), finely chopped
  • One teaspoon dried rosemary leaves
  • Four to five sprigs of thyme
  • 250 gms pasta, cooked al dente
  • Four tablespoons extra virgin olive oil
  • Salt to season

Heat extra virgin olive oil in a pan. Add garlic and cook until aromatic. Now add the onions, parsley stems and red chillies, cook until the onions are translucent. 

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Add crushed tomatoes, followed by white wine, thyme and dried rosemary. Cook until the wine has evaporated and the sauce slightly reduced. Then add the fresh parsley and season with salt as required.

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Finally add the mussels, lower the heat and cover the pan. Cook until the mussels have opened. To serve simply scoop the mussels and tomato broth over the pasta and serve alongside some crusty bread. 

Enjoy this utterly simple yet simply flavourful dish and come on baby light my fire.

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Spaghetti Napoli – My Way

Simplicity, Flavour and Ease…all in one…

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Recently I was looking at my wedding and honeymoon photos. Someday I really wish I could go back in time and relive those days. Surrounded by family and friends, dressed in glamorous clothes, eating unbelievably amazing food and then travelling around Europe with my husband. Oh what bliss! We went to France, Italy, Greece and Austria, mesmerised by each country my husband and I really did not want to come back.

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I was really excited about Italy, primarily because I love Italian food and could not wait to try the local cuisine. My obsession with Italian food started quite young but back in those days it was hard to find those fresh and authentic Italian flavours in India. Everything from pizza to pasta was loaded with chilli and oregano and because I knew no better I loved it just as it was. 

I discovered authentic Italian flavours when I moved to Australia and met my sister-in-law and her family. Their food is simple and uncomplicated yet it packs so much of a flavour punch that each bite is like a party in your mouth. Similarly in my travels around Italy it wasn’t the fancy meals that I enjoyed but the simple ones, using a few ingredients and cooked with love. Add to that the beautiful red wine from the region, the warmth and passion of the locals, I was truly in food heaven.

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Today’s pasta dish is inspired by those simple yet bold and fresh Italian flavours. Spaghetti Napoli was my go to dish when we were in Naples. The sweet tomatoes, fresh herbs and al dente spaghetti gosh I never seemed to get enough of it. My version has a bit of a twist, I am using the freshness of mint to elevate this dish to the next level. Believe me when I say tomato and mint is a match made in heaven.

Ingredients: 8    Cooking time: 15 minutes

Serves: 2

  • 250 gms of spaghetti
  • Five medium ripe tomatoes, chopped
  • Four to five pods of garlic, roughly chopped
  • One tablespoon of capers
  • Handful of fresh mint leaves, roughly chopped
  • Five to six tablespoons of extra virgin olive oil
  • Salt to season
  • Grated Parmesan cheese to garnish (optional)

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In a deep saucepan bring water to a boil, add salt, followed by the spaghetti and cook as per packet instructions. Until al dente.

To make the sauce, heat extra virgin olive oil in a pan. Add the roughly chopped garlic and cook until aromatic. Once the oil is aromatic, you can remove the garlic if you don’t like chunks of garlic through your pasta.

Now add the chopped tomatoes and cook on a medium heat for seven to ten minutes until the tomatoes are soft. 

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Next add capers, fresh mint leaves and season with salt as desired. If you are not fan of capers you can replace them with olives.

Finally add the pasta and toss through, ensuring the sauce is evenly coating the spaghetti. If serving this dish to kids you can replace the spaghetti with penne or fusilli pasta as it would be less messy when the little ones eat.

To serve garnish with grated Parmesan cheese or just cracked pepper for a vegan friendly option. Serve hot alongside some garlic bread or a simple green salad.

Enjoy this Italian sensation with a glass of red and the company of your family and friends.

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Cream of Leek and Broccoli Soup with Rosemary Oil

A warm soup, a cold evening is a match made in heaven…

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I must be the only weirdo who truly loves winter. Honestly, what’s not to love? You can overdose on carbs, drink hot chocolate endlessly, eat a piece of cake with your cup of tea without feeling guilty and if you pack on a few pounds you can cover it all up under that trench coat without a worry!

Apart from all the indulgence, there’s one more way to enjoy the winter chill and that is by trying and testing different soup concoctions. Soups are the perfect winter warmer and they are so incredibly versatile! There are smooth and creamy soups, chunky soups, soups with meat, soups with vegetables, soups with pasta, soups with lentils, the list is never-ending.

Recently I had a craving for the classic potato and leek soup, which screams comfort in every bite. So the other night while I was all set on making potato and leek soup, little did I know it was not meant to be that night! I was out of potatoes! The problem with being a foodie is once an idea germinates in your head it is impossible to settle for something else. Potato or no potato, I was determined to make a soup that was as good as potato and leek soup without potatoes. Lo and behold I found a beautiful lush green broccoli head in my fridge. I know you are wondering, how can broccoli ever replace potatoes in a potato and leek soup? Take my word for it, very easily!!!

To quote my husband “it’s the best soup I have ever eaten, I was shocked at how good it was” I believe him considering he went back for thirds.

Ingredients: 13  Cooking time: 30 minutes

Serves: 4

For the soup
  • One leek pale section only, sliced
  • Three pods of garlic, finely chopped
  • One large head of broccoli, cut into florets
  • One massel vegetable stock cube
  • Four cups of water 
  • 300 ml of fat reduced cream
  • One teaspoon of dried rosemary leaves
  • Juice of half a lemon
  • One tablespoon of extra virgin olive oil
  • One tablespoon of butter
  • Salt to season
For rosemary infused oil
  • Two tablespoons of extra virgin olive oil
  • Four stems of fresh rosemary leaves (approx 4 inches long)

Heat olive oil and butter in a large saucepan over medium heat. Add the leek and stir continuously, cook for five to seven minutes until soft. Now add garlic and cook for a minute or two, until aromatic.

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Add the broccoli florets, lemon juice and stock cube to the leek mixture. Stir until the stock cube has disintegrated. Now add four cups of water, followed by the dried rosemary leaves and season with salt as required. Cover the saucepan with a lid and let the soup simmer until the broccoli is tender.

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Once the broccoli is tender, add cream and stir it through. Lower the heat, cover the saucepan and let the soup simmer for another five to seven minutes. Finally with a stick blender, blend the soup until smooth.

To make the rosemary oil, heat extra virgin olive oil on a low heat. Add rosemary leaves and temper for about five to seven minutes. Remove from heat and let the oil cool to room temperature.

Garnish the soup with rosemary oil and cracked pepper. Serve this lip smackingly delicious winter warmer with a side of char grilled sourdough bread.

Enjoy!

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Wild Mushroom Ragu with Creamy Polenta

Glamourising vegetarian food, one dish at a time…

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After moving to Australia and travelling around the world, I have noticed how underrated good vegetarian food is. For some reason the vegetarian culinary repertoire across most restaurants rarely showcase delicious fresh produce or out of the box cooking techniques. I am no masterchef but I suppose having been a vegetarian for 27+ years I can definitely put up a cracker of a vegetarian dish sure to give even some of the meat dishes a run for its money.

Today’s dish is definitely one that will even knock the socks of an avid carnivore! Ragu traditionally is a slow cooked Italian meat based sauce served with pasta. However since I am all about challenging traditions in the kitchen, my ragu recipe is quick and easy and above all vegetarian!

I have used a medley of Mushrooms as a star of this dish. A mixture of fresh and dried mushrooms provides an abundance of different textures and deep mushroom flavor. I haved served the stew with a creamy polenta, believe me when I say it’s a match made in heaven.

So without further ado, here’s my lip smackingly delicious autumn winter classic.

Ingredients:  18  Cooking time: 30 minutes

Serves:

For the Ragu

  • 20 gms of dried Porcini mushrooms
  • 200 gms of sliced swiss brown mushrooms
  • 100 gms of shimeji mushrooms 
  • One brown onion, chopped
  • Five to six pods of garlic, finely chopped
  • Eight to ten parsley stems, finely chopped
  • 10 to 12 sprigs of fresh lemon thyme
  • Two tablespoons of goats cheese (optional)
  • 300ml of light cooking cream
  • Three tablespoons of extra virgin olive oil
  • Salt to season

For the Polenta

  • One cup of polenta
  • Three cups of water
  • One tablespoon butter

For the Garnish (optional)

  • One bunch of asparagus, hard ends trimmed
  • One tablespoon extra virgin olive oil
  • One tablespoon balsamic vinegar
  • 0.5 teaspoon fresh lemon juice

 

Begin by soaking the porcini mushrooms in hot water and keep aside.

Heat extra virgin olive oil in a pan. Add chopped onions, followed by chopped garlic and cook until the onions are slightly caramelised and you can smell the delicious garlic aroma.

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Now add chopped parsley stems and about six to eight sprigs of lemon thyme. These fresh herbs help in flavouring the oil and give the dish a great fresh flavour. Cook the onion mix on a medium heat for five to seven minutes.

Add the assorted mushrooms, except the porcini mushrooms to the onion mix and let them sweat on a low heat for about seven to ten minutes. 

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Now add the remaining lemon thyme sprigs to flavour the mushrooms. Followed by porcini mushrooms including their stock. Right about now, you should be smelling the mushroomy goodness!

Once the mushrooms are tender add cream and goats cheese. Season with salt as desired, cover the pan with a lid and let the ragu simmer for another five minutes on low heat.

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To make the polenta, in a saucepan bring three cups of water to a boil. Now lower the flame and add the polenta. Stir continuously to avoid lumps and polenta sticking to the bottom of the pan. Once the water is absorbed and the polenta has thickened add a tablespoon of butter and stir it through to give the polenta its richness and shiny glaze. Finally season with salt as desired.

Finally for the garnish, heat olive oil in a pan. Add the asparagus, followed by lemon juice and balsamic vinegar. Continuously toss the asparagus until evenly coated with the balsamic glaze. Take off the heat once tender.

To assemble the dish – place the creamy polenta at the base, ladle the delicious mushroom ragu on top and finally add the asparagus as the final garnish. 

Enjoy this lip smackingly delicious hearty dish with a beautiful red wine and you may just find yourself teleported to Italy.

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Smashed Peas with Poached Eggs and Avocado

Smashed avocado is so yesterday…Smashed Peas are here to stay…

As a devout foodie I can tell you nothing, absolutely nothing is more important than breakfast. Particularly on a Saturday morning after a wonderful sleep in, what could be better than a delicious breakfast plate waiting for you. My husband and I love surprising each other with breakfast in bed every now and then, believe me it’s a great old trick among others to keep that spark alive.

The other day we were still laying in bed at 11:00am, after all it was a Saturday. I said to my husband you know what I had a dream, where you brought me this delicious plate of green goodness for breakfast. He indulged me and asked what was on the plate, without any hesitation I began to describe – avocado, peas, fresh herbs, eggs and toast with lots of butter. Ha! yes I do recall my food dreams vividly, after all that’s how I get most of my cooking inspiration. Anyway so my husband just chuckled and continued to play on his phone and for some reason I fell back to sleep.

The next thing I know I was woken up by my dream, but this time it was a reality. My plate of green goodness was right in front of me and behind it all was my gorgeous husband. I know right – LUCKY ME!

Today’s breakfast/brunch is my dream on a plate. I hope you enjoy it as much as I do.

Ingredients: 8   Cooking time: 20 minutes

Serves: 2

  • Four free range eggs
  • One avocado, sliced
  • Two cups of frozen peas
  • 10-12 fresh mint leaves
  • One tablespoon of extra virgin olive oil
  • A nice loaf of sourdough bread
  • Half a lemon
  • Salt and pepper to season

Everywhere around Melbourne, smashed avocado seems to be a raging breakfast sensation. I say honey your days are over because smashed peas are here to stay! This recipe is built on a bed of smashed peas flavoured with mint, extra virgin olive oil and lemon – a combination that will simply knock your jocks off. LOL!

Steam the peas for about five to seven minutes, until soft. In a bowl add the steamed peas, fresh mint leaves, a tablespoon of extra virgin olive, juice of half a lemon and salt as per taste. Using a stick blender coarsely blend all the ingredients. Your smashed mint peas are ready!

For poached eggs – the first step for perfect poached eggs is to use the freshest eggs. The next step is to get yourself a wide casserole type pan and bring water to a boil. Add one teaspoon of vinegar and a pinch of salt. Once the water has boiled let it simmer. Crack each egg in a small bowl drop them in the pan one by one, you’ll see them begin to cook immediately. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle shake. If it feels too soft (use your instincts), put it back and give the eggs a little longer in the water to firm up. Once the eggs are cooked remove them on to kitchen paper and dry off.

While the eggs are poaching get your toasts ready, it is essential to use really good bread with this recipe because life is too short to eat bad bread.

To plate up – make a bed of smashed peas, surround it with avocado slices, top it up with toast and poached eggs. I added some of the leftover smashed peas on the top too, because I just can’t get enough. Finally season with some cracked pepper, dig in and get ready to fall in a food coma.

Lemon Caper Spaghetti with Carrot Ribbons

Back with a bang and some lip smackingly delicious pasta…

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After a two month-long hiatus, LSD is back! Did you miss your daily dose of lip smackingly delicious food? Apologies to have kept you hanging. I was holidaying in India with my wonderful family, I was forbidden to enter the kitchen and was thoroughly spoilt with an assortment of my favourite dishes everyday. Knowing this, I am sure you can excuse my absence.

Now that I am back in Melbourne, where the weather is cold, dark and grey most days – I can’t help but rekindle my love affair with food, trying and testing recipes and bring them to you. In return I ask that you share your comments and feedback with me, because let’s be honest feedback is the motivation needed to keep LSD going.

Moving on today is monday and I am sure you’ve had enough of it already. To make your dinner woes easier today’s recipe is a quick, easy, flavour packed family meal that will keep you coming back for more. Perfect for summer or winter nights, this pasta recipe is tantalising for sure!

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Ingredients: 12      Cooking time: 15 minutes

Serves: 4

  • 500 gms of spaghetti
  • One red onion, finely sliced
  • Six to seven pods of garlic, finely chopped
  • Two red chillies, chopped
  • Handful of parsley, finely chopped
  • Juice of one lemon
  • 3 teaspoons capers
  • Three carrots, peeled
  • Handful of toasted and chopped macadamia nuts (optional)
  • Five – six tablespoons of extra virgin olive oil
  • One cup grated parmesan cheese
  • Salt and cracked pepper to season

To start let me tell you how to make carrot ribbons. Trim the ends of a peeled carrot, use a vegetable peeler to carefully slice the vegetable lengthways into long, thin ribbons. Once your carrot ribbons are ready, drizzle them with one tablespoon of lemon juice to ensure they don’t change colour.

In a saucepan bring water to a boil, add the spaghetti and cook it as per packet instructions. Make sure the pasta is al-dente (i.e. has a bit of a crunch).

To make the sauce – in another pan heat three tablespoons of extra virgin olive oil on a medium heat. Add the sliced onions and cook until translucent. Now add chopped garlic and chillies and cook until you can smell the delicious garlic aromas.

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Now add the chopped parsley, capers and lemon juice. Cook this mixture for about 2 – 3 minutes. Add the cooked spaghetti and toss it so it is coated with all that delicious flavour.

Season with salt, add the remaining extra virgin olive oil and finally add the carrot ribbons. Toss the spaghetti one more time before serving.

To serve garnish the dish with cracked pepper, grated parmesan cheese and toasted macadamia nuts for that little extra crunch.

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Chicken Schnitzel with Mash Potatoes and Roast Veggies

Mother in law’s speciality dish…

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Growing up in a Hindu household, I had never eaten meat. Even after moving to Australia I continued being a vegetarian – this was about to change. The first time I met my mother in law (my husband and I were newly dating), she had invited me for dinner and surprisingly my husband forgot to tell her I was then a pure vegetarian Anyway, I arrived at their house and as always was so hungry, I could hardly wait for dinner. When we get to the dinner table my mother in law said ‘I have made one of my specialities’, I couldn’t wait to find out what it was. Turns out it was Chicken Schnitzel with mash and roast veggies!  That day I couldn’t I tell her I was a vegetarian, it would just be so rude and clearly I could forget about making an impression.

So that day was the first time I ate chicken and now the only time I will eat it is if my mother in law makes her schnitzels. Given its one of my husbands favourite meals, I have learnt how to make this from my mother in law.

It is such a quick meal to make during the week, especially when you are longing for home cooked comfort food and missing your mother. Everyone has their own take on Schnitzels, I like to use free range chicken tenderloins, they are so lean and there is no fuss about trimming the fat or cutting them evenly. They come ready to use! 

Ingredients:  20   Cooking time: 45 minutes

Serves: 2

For the schnitzel

  • One pack of free range chicken tenderloins (usually has about 12 strips)
  • One cup of panko breadcrumbs
  • Two eggs, beaten
  • One cup of plain flour to dust
  • One teaspoon Italian herbs
  • One teaspoon chilli flakes
  • Salt to season
  •  Vegetable oil for shallow frying

For the mash potatoes

  • Four to five medium sized potatoes, peeled
  • Half cup skim milk
  • One tablespoon extra virgin olive oil
  • Salt to season

For the roast veggies

  • One cup cauliflower florets
  • Four carrots, peeled and cut into sticks
  • One cup brussel sprouts, cut in halves
  • One cup squash, cut in cubes
  • One teaspoon rosemary leaves
  • Four to five pods of smashed garlic
  • Two tablespoons of extra virgin olive oil
  • Salt to season

Pre-heat the oven to 180 degrees celsius.

Now place all the vegetables in the baking dish, add rosemary leaves and smashed garlic, drizzle with olive oil and toss them well. Roast in oven, turning them once for about 30 – 40 minutes,  until lightly crispy and golden. Remember you can use any vegetables available in your fridge, just be mindful of the cooking time.

To make the mash potatoes, cut the potatoes in cubes and boil them in salted water until completely tender. Drain potatoes well and return to the saucepan on low heat. Now roughly mash the potatoes, add milk and olive oil and mash the potatoes once again. Beat them with a wooden spoon until the mash is fluffy.

Lets prepare the schnitzel. Combine breadcrumbs, chilli flakes and Italian herbs in a bowl. Season with salt. Place flour in a bowl and whisk egg and milk together in another shallow bowl.

Coat the chicken tenderloin in flour first, followed by the egg mixture and finally cover with breadcrumbs. Do this for each piece of tenderloin until all are prepped and ready to fry.

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Heat oil in a frying pan on medium heat. Cook chicken in batches for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.

To assemble place the potato mash on a plate first and top it up with the chicken tenderloin strips, add the side of roast vegetables and there you have it an easy, lip smackingly delicious meal.

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