Pork and Veal Meatballs with Mushroom Sauce in Pasta Seashells 0

May 20, 2015

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This post is sponsored by Woolworths

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If you ask me, meatballs are pretty much EXACTLY the same thing as a massive hug from Grandma.

Warm. Comforting. Reliable.

And EXTRA special on a cold winter’s night.

Like us human-folk, meatballs come in all shapes and sizes (especially if you’re hand-making them with your 3 year old!) and they also come in an abundance of flavours. Despite this, they are pretty much always served the same way. With spaghetti (or linguine.) The plate normally has a pile of the spaghetti in the centre of it and a stack of meatballs generously spooned on top.

When cooking with these delicious Woolworths’ Created with Jamie Pork and Veal meatballs I wanted to reinvent the wheel a little bit. Serve them up a little left of centre. Check out the post below and let me know your thoughts! I think presenting them this way makes them perfect for mid-week entertaining. That said, if you don’t have that little bit of extra time to do what I have done, trust me when I say, they are just as yummy plated up the good old-fashioned way!

The Created with Jamie range offers classic recipes with a Jamie flavour twist that meet Jamie’s strict food standards and ethos. Products from the Created with Jamie range are available exclusively to Woolworths and there are now over 70 delicious items for you to choose from! Hooray Jamie!

INGREDIENTS

Serves 4

1 Woolworths Created with Jamie Pork and Veal Meatballs with Mushroom Sauce

16 large pasta seashells

1 ½ cups grated Parmesan cheese

2 tablespoons Jamie Oliver Italian herb pesto

½ bunch parsley, roughly chopped

METHOD

  1. Cook Woolworths’ Created with Jamie Pork and Veal meatballs with Mushroom Sauce according to the instructions on the packet.
  2. Whilst the meatballs are cooking, boil the pasta seashells according to the instructions on the packet. Make sure not to overcook them.
  3. Arrange cooked pasta seashells in an oven proof dish and spoon one meatball and some of the mushroom sauce into each of the shells.
  4. Top with half of the grated Parmesan and return to the oven to melt the cheese (approx. 8 minutes)
  5. Remove from the oven and top the meatballs with the remaining Parmesan, the pesto (a small dollop per meatball) and the fresh parsley.
  6. Serve immediately.

ENJOY!

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Posted in: MAINS 0 Comments

Slow-Roast Pork Belly with a Honey Spiced Glaze and Vietnamese Noodle Salad 2

May 12, 2015

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This Post is Sponsored by Woolworths.

Those who know me know that without question, Pork is my favourite food EVER.

And Crab.

And Coconut.

But Pork. Pork is numero uno. And more specifically, Pork Belly.

What I love about it, apart from the fact that it is so damn delicious, is that it can be cooked in so many different ways. Most of the world’s favourite cuisines have a signature pork dish and I just adore each and every one of them. Whilst crispy pork crackling and pork roast with apple sauce have their appeal, there is definitely something to be said for a sticky, sweet, glazed piece of pork belly. Actually there’s more than just “something” to be said.

Honestly.

YUM.

Woolworths’ Created with Jamie Slow-Roast Pork Belly with a Honey Spiced Glaze makes it SO easy for you to enjoy this family favourite from the comfort of your own home. And when paired with my famous Vietnamese noodle salad, not only is it a deliciously satisfying meal, but it’s super impressive to serve to unexpected mid week guests too!

The Created with Jamie range offers classic recipes with a Jamie flavour twist that meet Jamie’s strict food standards and ethos. Products from the Created with Jamie range are available exclusively to Woolworths and there are now over 70 delicious items for you to choose from! We love you Jamie!

INGREDIENTS

Serves 4

1 Woolworths Created with Jamie Slow Roast Pork Belly with a Honey Spiced Glaze

Phoodie’s Vietnamese Noodle Salad

Salad

1 large carrot

1 red capsicum

½ bunch mint

¾ bunch coriander

1 red onion

65g raw rice noodles (vermicelli)

1 cup peanuts – roughly chopped

Dressing

2 ½ tablespoons brown sugar

2 ½ tablespoons fish sauce

1 lime – juice only

1 ¼ tablespoons dried chilli

1 clove garlic – crushed

METHOD

1)     Prepare and Cook Woolworths Created with Jamie Slow-Roast Pork Belly with a Honey Spiced Glaze according to instructions on the back of the box.

2)     Whilst this is cooking, prepare the Vietnamese Noodle Salad and dressing. Julienne the carrot either by hand or by using a julienne peeler. Place in a large bowl.

3)     Julienne the capsicum and place in bowl with the carrot.

4)     Remove mint and coriander leaves and add to bowl.

5)     Finely slice red onion and add to bowl.

6)     Cook vermicelli noodles according to packet instructions. Allow to fully cool before adding to bowl of other ingredients. Mix gently, but well.

7)     Roughly chop peanuts and add to salad. Mix through.

8)     To make dressing, combine all ingredients in a jar / bowl and whisk together with a fork.

9)     Transfer salad to serving bowl, serve dressing in small dish alongside salad to ensure salad remains crisp.

10)   Once pork is cooked, baste for a final time before serving on a wooden board alongside salad and dressing.

ENJOY!

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Posted in: MAINS, POPULAR, SALADS 2 Comments

PHOODIE’S 3 INGREDIENT TOBLERONE MOUSSE! (PLUS – HAPPY 6TH ANNIVERSARY PHOODIE.COM.AU!) 2

April 27, 2015

ARETY

BERT

CARET

DERFT

ELIZABETH

I cannot believe that I’ve been tapping ad snapping away here for six years.

SIX YEARS.

Time flies.

When you’re having fun!

And a tonne of fun has been had here over the years :)

I have LOVED sharing my passion for food with people from all across the world via my recipes. I have also really enjoyed communicating with people that I do not know (but somehow feel like I do!) over Social Media.

If you break it down, writing a blog is a LOT of hard work. But I have truly never, ever looked at it like that. It is SOOOOO rewarding to feel that you are connecting with other humans purely because of the fact that you all ADORE FOOD and that you love to eat.

“People who love to eat are always the best people” said Julia Child… and she was right.

They are.

Thanks for all of your support and for your readership! Here’s to another 6 years.. and another and another and another to infinity…!

Phoodie :)

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So onto the mousse…

Prepare to weep.

Prepare to watch those that you serve this to weep.

From joy, from joy. Always from joy.

This INSANELY simple, RIDICULOUSY delicious recipe is perfect to share with you guys as part of my 6 year anniversary post as it REALLY sums up exactly what PHOODIE is all about.

Simplicity. Deliciousness. Happiness. Love. Sharing. JOY.

There are only 3 ingredients (no eggs!) I make most of it in the microwave (yes, you read me right! In the microwave…Although you can use the stove) and it truly is a food sent down directly from the Gods!

PLEASE give it a go and write to me about just how much your guests weeped… like, just a little… or uncontrollably.. or somewhere in between….Because I can assure you, weep they will!

PHOODIE’S 3 INGREDIENT TOBLERONE MOUSSE

Note: This recipe serves 12 – I wanted to serve it in my fancy schmancy Limoges Porcelain tea cups (which are massive) so I did “double serve” cups i.e. recipe serves 12, but I just made it in 6 cups. It will set faster if you divide it into 12 cups, however, it should be noted, this is a divinely silky, smooth mousse as opposed to an airy, fluffy one. The other option is that you could set it in a massive bowl, one that everyone just serves themselves from, but again, this would take longer to set!

INGREDIENTS

400g Toblerone (You can use Dark Choc Toblerone if you like but I use Milk Choc Toblerone)

2 cups thickened cream

210g white marshmallows (note: I used pink and white in the pictures below but I recommend using white only so as to get more of the Toblerone flavour)

For the second stage you will need – 2 cups thickened cream (you need to whip this) and 250g Toblerone (roughly chopped to decorate mousse)

METHOD

1) Roughly chop the 400g of Toblerone and place it in a large microwave safe bowl with the 2 cups of cream and the marshmallows. Stir thoroughly.

2) Mircrowave on high for 3 minutes (AT 30 SECOND INTERVALS, STIRRING EACH 30 SECONDS,  TO ENSURE IT DOESNT BURN!) note: it may take more or less than 3 minutes in your microwave, you are simply aiming to melt all of these ingredients together. As such, you could also do this on the stove, either directly or using a bain marie – but make sure to stir so it doesn’t burn!

3) Remove mixture from microwave, use a whisk to give it a good stir and set aside on your bench for it to cool completely.

4) Whip the additional cream to soft peak stage and chop the additional Toblerone.

5) Add the whipped cream to the cooled Toblerone picture – start by folding it through with a spatula and then use a whisk to combine it at the final stages.  The mixture should be very smooth, you don’t want any random lumps of cream, but remember, the melted Toblerone will mean that there are some almond nougat lumps and thats all good!

6) Divide the mixture into 12 small cups / bowls / tea cups / Chinese tea cups / whatever you like and place into the fridge for about 45 mins or so, just so that the top layer sets slightly. Remove from fridge and top each serve with a generous sprinkling of Toblerone. Place back into fridge for at least 8 hours, preferably overnight, to set. This tastes great even made a day or a day and a half ahead!

ENJOY!!

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Posted in: DESSERTS, POPULAR, QUICK + EASY 2 Comments

WIN A YUMMY + ‘ROYAL’ SNOWGOOSE ‘NEW ARRIVALS’ HAMPER! 83

April 22, 2015

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THIS COMPETITION IS NOW CLOSED.

The winner is BELINDA W who tagged ROBYN W! Congratulations! Please message me via the contact page of the blog (or via Facebook, Instagram or Twitter) so that I can arrange delivery of your prize!

Thanks everyone for entering!

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The world is starting preparations for the new little prince/princess, with Kate being due just ahead of Mother’s Day.  That’s got luxury gift company Snowgoose in the mood for giving! With premium indulgences to treat mum and baby, the Snowgoose ‘New Arrivals’ Hamper is truly a gift fit for a king or queen to be.

HOORAY!

To WIN a Snowgoose New Arrivals hamper brimming with premium fruit, Hunter Valley sparkling wine, artisan chocolates and a designer soft toy, valued at $150 SIMPLY LEAVE THE NAME OF A SPECIAL MUM / MUM TO BE IN THE COMMENTS BELOW!

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IMPORTANT NOTE: You can enter AS MANY times as you like making sure that each new entry is added as an individual comment / on an individual line ____________________________________________________________________________________________________________

You can also enter via INSTAGRAM by tagging your nominee / nominees in the comments under the Snowgoose “New Arrivals” hamper post – click HERE to enter on Instagram!

 

In addition, Snowgoose are running a ROYAL BABY NAMING COMP! Find out all the details by clicking HERE! Check out their Facebook page by clicking HERE!

Best of luck!

The PHOODIE / SNOWGOOSE giveaway is open to all Australian residents. Entries will close at Midnight Thursday April 23rd  with the winner selected at random and announced on Friday 24th April 2015.

Posted in: REVIEWS 83 Comments

CHOCOLATE CHIP BUTTERMILK CAKE WITH ORANGE ICING 0

April 15, 2015

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I’ve always been a MEGA Choc Orange fan.

So much so, that when I was 18 I changed my middle name by deed poll from ‘Antoinette’ to ‘Jaffa’**

My Mum is also a HUGE chocolate and orange fan, so you can imagine my surprise when after eating this cake, our opinions about how BLODDY delicious it was differed greatly.

She was not into it AT ALL.

AT. ALL.

I LOVED IT.

Obviously.

I say obviously, because everything you see on this blog is stuff that I have eaten and loved. I would never publish a recipe (or post) that I wasn’t 100 percent behind.

So… what didn’t she like?!

Well, everything that I DID like!

She thought there was too much chocolate, I thought there was the perfect amount.

She didn’t like the texture, I LOVED it.

She didn’t think it was orangey enough, I thought the balance of flavours was spot on.

And the list kinda goes on….

SO… moving right ahead…. I have two words for you – MAKE IT.

Mum has one, DON’T.

FIND THE FULL RECIPE HERE!

And if you didn’t see the sentence above (I often get emails from people saying that they couldn’t find the ink, I might need to change my font to a darker colour) CLICK HEREEEEEE FOR THE RECIPE!!!

**This may be untrue.

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Posted in: BAKED GOODS 0 Comments

‘PANCAKES AND PYJAMAS’ Miss 5’s Birthday Party 4

April 7, 2015

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My daughter loves pancakes.

LOVES.

And let’s be honest, so do I.

We also both love hanging around together on a Sunday in our PJ’s.

So really, there wasn’t a more appropriate theme for this year’s birthday party!

All the kids were invited to wear their Pyjamas to the party – some parents even joined in on the fun! We ate copious amount of breakfast / brunch foods and had a great old time…. even though it was overcast and a little rainy!

Forgot to snap the mini blueberry muffins, but they were one of my fave things!

TIPS/IDEAS FOR HOSTING YOUR OWN ‘PANACAKES AND PYJAMAS’ PARTY

  1. Make sure everyone wears their PJs!
  2. I made the main table into a ‘bed’ but creating large foamcore bed ends and attaching them to the table.
  3. Instead of lolly bags the kids took home Chocolate Chip Pancake jars. Each jar contained 1 cup of self-raising flour and a tablespoon of chocolate chips. Stickers on the jars explained that an egg and a cup of milk needed to be added to the ingredients before the batter would be complete.
  4. In terms of food, think of all of your favourite brunch treats and make those but in mini version e.g. croissants, muffins, quiches, cereal, doughnuts etc – people like to try lots of things as opposed to eating one large version of something!
  5. Tents make fun decorations – kids can hide and play inside.
  6. I used a Unicorn piñata because UNICORNS!
  7. The kids were entertained by a face painter and a magician.
  8. The birthday cake was a ‘stack of pancakes with chocolate sauce’ illusion cake! The sauce appears to be floating in mid-air pouring over the pancakes – it was a hit! I taught myself how to make it by following THIS YouTube tutorial.

If you have any questions at all leave a comment below!

For other Birthday Party Posts – Click on the links below!

Click HERE for my Under The Sea Party

Click HERE for my Rainbow Party

Click HERE for my Construction Cake

Click HERE for my American Diner Party

Click here for my Alice in ONEderland Party

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Posted in: Children's Parties + Recipes 4 Comments

EASY PEASY EASTER COOKIES! 2

March 30, 2015

ARWE

BERT

CARET

DERTE

I know Aussies don’t typically use the word COOKIES however, if I call them BISCUITS then my gorgeous American readers won’t know what the heck I am talking about… BUT if I call them COOKIES, even though the Aussies don’t love the word / use it often at least they will know what I mean!

Ok, so glad we got that out of the way.

Actually, I can just explain now to the Americans who don’t know – down under – we call a COOKIE a BISCUIT.

But see that’s not entirely true either – we DO use the word ‘cookie’ sometimes….

Like a biscuit with chocolate chunks in it would often be called a Chocolate Chip Cookie… wouldn’t it??!

ALRIGHT. I’m annoying myself now so I will set this conversation aside and just say;

Are you looking for a CRAZY-EASY Easter recipe?

DO you have NO TIME?

Can you apply sprinkles!?

If you answered YES, YES AND YES, then these biscuits are for you!

AND If you answered NO to any of the above questions, then these biscuits are STILL for you!

Thank you FB pal Angela for inspiring this post – I loved the hundreds and thousands you used – the possibilities for bikkie toppings are ENDLESS!

HAPPY EASTER!

Phoodie :)

INGREDIENTS

1 packet Arnott’s Arrowroot biscuits (I am SURE there are equivalents Overseas…… basically any plain oval shaped cookie!)

100g White Chocolate

SPRINKLES!!!!!!! Or Coconut Or nutes or Choc Chips OR ANYTHING! Think crushed Tim Tams… Mini M and M’s….

METHOD

1) Lay the biscuits on a baking paper lined tray/board – flat side up.

2) Melt chocolate either in microwave (in 10 second bursts, stirring in between) or over a Bain Marie.

3) One by one, using a pastry brush, spread a thin layer of melted chocolate on the back of each biscuit. Generously top the chocolate with sprinkles.

4) Place in fridge to set properly.

Arrange in a basket as a gift for school friends, teachers, co-workers or family!

HAPPY EASTER!

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Posted in: KIDS PARTIES / NOVELTY, POPULAR, QUICK + EASY 2 Comments

Phoodie’s Haloumi, Quinoa and Sweet Roasted Almond Salad with Balsamic and Honey Dressing 0

March 18, 2015

ARETY

CARET

This salad doesn’t need a mega introduction.

I’ve pretty much just got one thing to say about it.

It’s the yummiest dish involving Haloumi you’ll ever eat.

In my opinion.

So there’s that.

Hope you agree :)

ENJOY!

INGREDIENTS

420 grams Haloumi

80 grams Rocket

120 grams Spinach

1 cup uncooked Quinoa

1/2 bunch Mint

2 Mandarins

1 and 1/2 cups Honey Roasted Almonds – store bought (I get mine from the supermarket)

For the dressing:

3 tablespoons Honey

3 tablespoons Balsamic Vinegar

1/3 cup Extra Virgin Olive Oil

Salt and Pepper to taste

METHOD

1) Cook the quinoa as per the instructions on the packet. I use tri-colour Quinoa but any will do!

2) Once cooked, spread it across a large platter to cool it ASAP.

3) In a bowl, place the rocket, spinach, mint, mandarin segments. Set aside.

4) Slice Haloumi into 1.5cm wide pieces, pat dry with paper towel and pan fry on both sides until dark golden. No need to use any oil if using a non stick pan, if you need to use oil, only use a light spray to ensure cheese doesn’t stick to pan. Once each piece is done, set aside on paper towel.

5) To make dressing, combine honey, balsamic and oil in a bowl whisking with a fork (or shake in a jar).

6) Toss cooled Quinoa through salad leaf / mandarin mix. Add dressing, spoon by spoon to coat quinoa and salad mix.

7) Add nuts just prior to serving and gently toss through.

8) Top salad with haloumi slices and a few more nuts.

EATTTTTT!!

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Posted in: SALADS 0 Comments

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