Herb Fish Parcels with Roasted Veg


Ingredients
  • 400g baby potatoes, halved
  • 2 large courgettes, quarterled lengthways
  • 1 red capsicum, sliced thickly
  • 1 tbs olive oil
  • Salt and pepper
  • 4 x white fish
  • 1 lemon, sliced thinly
  • 1 tbs chopped chives
  • 2 tsp chopped dill
  • 1 tsp finely grated lemon rind
  • 40g butter

Method
  1. Oven at 240C
  2. Grease baking tray
  3. Put potatoes, courgettes and capsicum in dish - brush with oil and salt and pepper and bake for 20mins
  4. Place 4 sheets of 30cm baking paper on bench
  5. Place fish fillets in centre
  6. Top each with lemon, herbs, rind, buetter, salt and pepper
  7. Fold paper to enclose fish, place on baking tray
  8. Oven at 220C, bake fish for 10mins

Simple Beef Pies (Donna Hay)

I dont know that i woudl say these are simple.....
Ingredients (serves 4)
  • 4 x 125g (4 oz) fillet steaks
  • 1 teaspoon oil sea salt and cracked black pepper
  • 2 x 375g (13 oz) packets store-bought puff pastry
  • 2 tablespoons wholegrain mustard
  • 1 egg, lightly beaten

Method
  1. Preheat the oven to 200 degrees C or 390 degrees F.
  2. Trim the steaks, brush with the oil and sprinkle with salt and pepper.
  3. Heat a frying pan over high heat. Add the steaks and cook for three minutes each side or until well browned. Remove from the pan.
  4. Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick.
  5. Cut 4 x 14cm (51/2 in) rounds for the base and 4 x 16cm (6 in) rounds for the tops.
  6. Line a tray with baking paper and place the four pastry bases on the tray.
  7. Top each with a piece of beef and 1/2 tablespoon mustard.
  8. Brush the pastry edges with the egg and top with the remaining rounds of pastry.
  9. Press the edges to seal and brush the pastry top with the egg.
  10. Bake for 20 minutes or until the pastry is golden and the beef is cooked. 

White Bean Salad (Donna Hay)

A nice side salad - i love red onion!
Ingredients
  • 400g cannelini beans
  • 2 large tomatoes
  • 100g rocket leaves
  • 1/2 red onion
  • 1/4 cup lemon juice
  • 2 tbs olive oil
  • salt an pepper

Method
  1. Mix it all together!

Chicken roasted on eggplant and tomatoes (Donna Hay)

I didn't think i would like this, but i did!

Ingredients (Serves 4)
  • 1 eggplant, thickly sliced
  • 3 roma tomatoes, sliced
  • 1 tablespoon fresh oregano leaves
  • salt and coarse ground pepper to taste
  • 4 chicken breast fillets
  • ½ cup grated Parmesan
  • ½ cup grated mozzarella cheese
Method
  1. Preheat the oven to 180˚C.
  2. Line a baking tray with baking paper.
  3. Place the eggplant slices on the tray and top with the tomatoes, oregano, salt and pepper.
  4. Top each pile with a chicken breast fillet and sprinkle with the parmesan and mozzarella.
  5. Bake for 20 minutes or until the cheese is golden and the chicken cooked through.

Mushroom Soup

I dont actually like tinned mushroom soup, but this is awesome

Ingredients (serves 4)
  • 450g mushrooms
  • 1 tbs olive oil
  • 45g butter
  • 1 small red onion, finely chopped
  • 2 cloves garlic, crushed
  • salt an pepper
  • 1 large agria potato, peelined and finely chopped
  • 125ml white wine
  • 1 litre chicken stock
  • 2 tsp fresh oregano or thyme leaves
  • 100ml cream
  • parsley to garnish
Method
  1. Finely chop mushrooms
  2. Heat oil and butter in pan over low heat
  3. Add mushrooms, onion, garlic, 1/2 tsp salt and 1/4 tsp pepper
  4. Fry for 10 mins
  5. Add potato, wine, stock and herbs, bring to boil, then simmer for 20 mins
  6. Process in blender until smooth
  7. Return to pan, add crem, heat to biling, stirring well
  8. Taste and season.  Add parsley to garnish

Lamb Moussaka with Yogurt Topping (Healthy Food Guide)

I made this last night, and it was sooooo delicious!
Ingredients (serves 4)
  • Oil spray
  • 1 red onion, finely diced
  • 1 large carrot, finely diced
  • 2 cloves garlic, crushed
  • 500g lean lamb mince
  • 2 tbs tomato paste
  • 400g can chopped tomatoes
  • 2 medium eggplant, sliced in 1/2cm slices
  • 1 cup greek yogurt
  • 1 egg
  • 1/3 crumbed feta
  • 4 cups green veggiesto serve
Method
  1. Oven at 180
  2. Spray large saucepan with oil
  3. Cook carrot and onion over medium heat for 6-7 mins
  4. Add garlic and cook for 1 min
  5. Add mince and cook for 5 mins
  6. Add tomato paste and cook for 1 min
  7. Add tomatoes, bring to bil, then simmer for 10 mins
  8. Season to taste and remove from heat
  9. Meanwhile, spray large frying pan with oil and cook eggplants in batches for 2 mins each side
  10. In a small bowl, whisk yogurt, egg, and feta.  Season to taste.
  11. Spoon 1/3 lamb mixture into 1.5litre oven proof dish
  12. Put 1/3 eggplant on top, and repeat 2 more layers with lamb and eggplant
  13. Top with yogurt topping and bake for 35-40mins
  14. Serve wth veggies

Potato-topped Fish Pie (Health Food Guide)

I made this last night and it was simply delicious - such a suprise for a"healthy" meal!  Low in fat, high in fibre, low in sodium, high in iron!  Bit low on the veggies, but serve it with a side of veggies - winner!
Ingredients (serves 4)
  • 600g potatoes
  • 1 1/2 cup frozen peas
  • 1/3 cup trim milk
  • 2 tsp olive oil
  • 3 stalks celery
  • 500g skinless boneless salmon, cut into 2cm peices
  • 250g prawns
  • 1 cup trim milk
  • 1 tbs cornflour
  • 2 spring onions
  • 1 tbs chopped dill
  • 1/4 cup chives
  • spray oil

Method
  1. Cook potatoes. Add peas for last 2 mins.  Mash with 1/3 cup milk.  Season.
  2. Preheat oven at 220C
  3. Heat saucepan and oil - add celery, cook for 5 mins
  4. Add salmon, prawns and 3/4 cup milk and bring to simmer
  5. Combine 1/4 cup milk and cornflour and add to pan - cook for 5 mins
  6. Stir in onions and dill and half of chives
  7. Spoon mixture into ovenproof dish and top with mash
  8. Srapy with oil and cook in oven for 15 mins
  9. Sprinkle with rest of chives
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