Search Results for "pumpkin"

PUMPKIN, CHORIZO AND KALE FRITTATA 1

August 23, 2017

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Everyone knows I love Donna Hay’s recipes.

Here’s another cracker that I make regularly for my family that I thought I should share with you all.

It’s so simple and fast to make, and is just as delicious warm as it is at room temp the next day.

Serve with a simple garden or rocket salad and enjoy!

Kali Orexi!

Phoodie

 

CLICK HERE FOR FULL RECIPE FROM DONNA HAY

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PUMPKIN PIE (KOLOKITHOPITA) – PHOODIE’S GREEK KITCHEN: RECIPE 3 1

August 23, 2016

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I have nothing to say except….

Get this is your mouth.

ASAP.

Ok, I should probably elaborate. I honestly wasn’t going to, because all you really need to know is that you HAVE to make and eat this, but just because I feel like it, I’ll write a little more.

Yaya Marie has been making Kolokithopita (Savoury Pumpkin Cheese Pie) since forever, and all I need to do is get a whiff of this floating out of her house and I am 4 years old again. I’m In her arms, sitting on the couch with the floral cushions watching Tony whatshisname hosting Sale of the Century. Memories….

Think of this in the same way as you might the more familiar SPANAKOPITA. You can serve it warm or at room temperature, with a drink or with other foods, together with salad as a meal, or as one of the elements of a casual BBQ get together.

So off you go. Grab your ingredients and GET COOKING!

Kali Orexi!

INGREDIENTS

1 large brown onion, grated

1.5 kilos butternut or pumpkin, roughly chopped into 2cm pieces (alternatively, you can grate the pumpkin like Yaya Marie does)

2 heaped tablespoons butter

1/4 cup rice, crushed (Yaya uses a mortal and pestle, but you can either buy the rice crushed or blitz it quickly in a food processor)

25g egg noodles, crushed

4 eggs

200g feta

1 cup tasty cheese, grated

Nutmeg, Salt and Pepper to taste

12 sheets filo pastry

125g butter, melted

METHOD

Preheat the oven to 180 deg cel.

1) In a pan, over low heat, place the grated onion with the butter (and a dash of cold water) and fry slowly until translucent.

2) Add the chopped / grated pumpkin and stir together with the onion. Add about 1/2 cup water and put the lid on to cook the pumpkin, Stir from time to time so that the mixture doesn’t stick to the base of the pan.

3) Add the crushed rice and crushed noodles and stir. Place lid back on and stir intermittently.

4) Cook the mixture until the rice and noodles have cooked through and then add salt and pepper to taste.

5) Take cooked mixture off the heat and allow to cool, with lid off, for about 20 minutes.

6) In a small bowl, whisk the eggs – add these slowly, whilst stirring, to the cooled pumpkin mixture. After this, add the crumbled feta and the grated tasty and mix well. Finally add in about 1/4 teaspoon of (freshly grated) nutmeg

7) Using a pastry brush, generously coat the base and sides of a large baking dish. As per the images below, layer, piece by piece, 6 of your filo sheets to cover the base and sides of the dish, make sure to GENEROUSLY slather butter in between each layer.

8) Once this is done, pour in the pumpkin mixture and spread evenly on top of the pastry base.

9) Fold over the overhanging filo pastry from the base (as per pictures) and then adding butter in between each layer, top the pie with the remaining filo.

10) Use a sharp chef’s knife to cut ‘guideline’ diamond shaped pieces in the pie. This will help you to cut it properly when serving it later.

11) Place pie in preheated 180 deg cel oven and cook for approx 45 mins or until the top is puffy and golden brown.

12) Serve warm or at room temperature either as a snack, a meal (with salad) or as part of your buffet lunch or dinner,

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PUMPKIN AND CARAMELISED ONION SALAD [+1] EDGELL CHICKPEAS 0

April 13, 2016

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This recipe post is sponsored by Edgell

There’s something about the combination of pumpkin, sweet caramelised onions and feta that is very moreish! Now add Edgell Chickpeas into the mix and we’re really talking! SO simple to make, super delicious, and with those chickpeas throughout and on top, super duper nutritious!
I’ve loved working with Edgell to develop this recipe as part of their special Edgell + 1 project. The Edgell + 1 project was designed to show you just how simple it is to add an extra serve of veggies into each meal! As a Mum of two small kids, I was super excited to be involved with this and actually surprised at how easy it was to develop these recipes ensuring that the vegetables were included but the food remained a 10/10 on the taste scale!

FOR MORE AWESOME EDGELL [+1] RECIPES visit the Edgell website!
INGREDIENTS
+ [1] 300g can Edgell Chickpeas

2 cups walnuts
1 tablespoon honey
6 cups (1kg) pumpkin – cut into approx 3cm pieces
Olive oil and salt – to drizzle and sprinkle on pumpkin
6 large brown onions, thinly sliced
3 tablespoons olive oil
1 tablespoon Balsamic vinegar – for onions
3 cups rocket
150g fetta
Extra virgin olive oil and balsamic vinegar, to dress salad

METHOD

Preheat oven to 200°C.

Scatter walnuts on a baking paper lined tray, drizzle with honey and toss to coat well. Place into the preheated oven for about 10 minutes or until nuts are roasted. Be careful not to burn nuts.

Place pumpkin on a baking paper lined tray. Drizzle with olive oil and season with salt. Bake at 200°C until all pieces are cooked through. This should take approximately 40 minutes, but check it along the way. Set aside to cool.

Meanwhile, heat oil in a large frypan over a low heat. Add onions, stir regularly and until they become caramelised. This can take up to 30 minutes or more, so be patient and make sure they don’t stick to the base of the pan. Stir in the tablespoon of balsamic vinegar. Set aside to cool.

Now it’s time to assemble the salad. Get your serving bowl and place some rocket in the base, sprinkle some nuts, scatter some (cooled) pumpkin.

SPRINKLE OVER SOME DRAINED EDGELL CHICK PEAS.

Top with some of the onions. Repeat. Top the salad with the fetta (crumbled) and dress with a good splash of both the extra oil and balsamic.

Tips

You could add sweet potato to this salad for an extra vegie.

Healthy Tip: Season your pumpkin with pepper rather than salt and use reduced fat fetta.

For more great ideas on how to add vegetables to your meal using other Edgell ingredients HEAD TO THE EDGELL WEBSITE BY CLICKING HERE! 

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“THE BEST PUMPKIN SALAD EVER” BY PHOODIE 8

November 3, 2014

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This salad got its name from, well, from ACTUALLY BEING, the BEST Pumpkin Salad EVER!

I mean it really is that simple.

Make it.

Eat it.

CRY from joy,

Repeat.

INGREDIENTS

2 cups walnuts

1 teaspoon brown sugar

6 cups Pumpkin – cut into approx 3cm pieces (This is about a large baking tray’s worth of pumpkin)

Olive oil and Salt – to drizzle and sprinkle on pumpkin

6 large brown onions

3 tablespoons Olive oil and 1 tablespoon Balsamic Vinegar – for onions

3 generous handfuls of rocket

150 grams Goat’s Feta

Extra Virgin Olive Oil and Balsamic Vinegar, to dress salad

METHOD

1) Scatter walnuts on a baking paper lined tray and sprinkle sugar over the top. Place into a preheated 200 degree celsius oven until nuts are roasted. This will take abouuuuuuut 10 – 15 minutes but DO NOT TURN AWAY as they can burn easily! It may take you less time if you have a “hot oven” like me. (As in my OVEN is hot, not me!)

2) Chop pumpkin into 3cm pieces and scatter over baking paper lined tray. Drizzle with Olive oil and scatter with salt. Bake in a 200 degree celsius oven until all pieces are cooked through. This should take approximately 40 minutes, but check it along the way! (Allow it to cool slightly before adding to the salad!)

3) Finely slice your onions and chuck ’em into a large pan with the olive oil. Turn heat on to LOW. I repeat. Turn heat on to LOW and continuously mix onions around until they become caramelised! It really is that easy….. but it DOES take some time…. so when I say CONTINUOUSLY mix onions I don’t mean for your hand NOT TO STOP, I mean to just keep mixing them on and off over the time it takes for them to caramelise. It can take up to 30 minutes or so, look at my snaps below for a guide as to what you are aiming for! Once they are ALMOST caramelised, toss in the tablespoon of balsamic and stir through.

4) Now it’s time to layer your salad! Get your serving bowl and chuck in some rocket, sprinkle some nuts, scatter some (cooled) pumpkin, and  throw over some onions. Repeat.Top salad with the gorgeous feta (crumbled) and dress with a good splash of both the oil and the balsamic.

ENJOY!

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PHOODIE’S RAINBOW PASTA WITH PUMPKIN, FETA, PINE NUTS AND DATES 4

November 7, 2013

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Talk about an artwork.

This pasta is TO. DIE. FOR.

I bought it from a local gourmet deli and have since seen it at lots of stores. If you can’t find the exact one, have a look online or try to find something similar at your local supermarket.

Although, without a doubt, the rainbow pasta is VISUALLY what makes this dish, the combo of flavours I’ve smacked together here is OFF THE SCALE,  so it would taste just as good if you make it with normal pasta!

Do not let ANYTHING stand in the way of you and this dish.

I whacked this particular plate up for Mum and Dad as a ‘welcome home from your travels’ dish. I don’t know if it’s a Greek / Lebanese thing, but whenever someone has travelled overseas, family members always ensure that they do NOT return home to an empty fridge!

Phoodie :)

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INGREDIENTS

Serves 4 for lunch

Pumpkin, cut into 1-inch cubes (gosh! I didn’t weigh it but can tell you, you need enough pieces to cover a standard oven sized baking tray!) Maybe 400g!?

3 tbsp olive oil

1 tbsp salt

3 cloves garlic, crushed

250g Rainbow Pasta

3/4 cup Pine nuts – roasted

1 cup Dates

300g Feta (Marinate the night before in enough Olive oil to cover [about 1/2 cup] as well as 1 tsp dried oregano [and whatever other dried herbs etc you love or think would work well!]

Juice of 2 – 3 Lemons (depending on how much you love it!)

METHOD

Night before: Cube the feta and place in a bowl. Bathe in olive oil, herbs, seasoning etc, cover with cling film and refrigerate. RED ALERT – if you don’t have time to do this overnight, DO NOT FEAR, just make sure it is the first thing you in the recipe!)

1) Preheat the oven to 180 degrees.

2) Spread pine nuts across baking paper lined tray and roast until golden – STAY ALERT – these can burn within SECONDS – should only take a couple mins or less! Set aside.

3) Cube the pumpkin and scatter across baking paper lined tray. Make sure the pieces do not overlap. Drizzle with olive oil, scatter with salt and garlic. Shove in oven until cooked. This should take about 30 mins or so but just keep checking and make sure they don’t burn! You just want them tender. When done, set aside to cool.

4) Cook the pasta as per the instructions on the packet. Set aside to cool.

5) In a bowl, place your piNe nuts, seeded and chopped dates, cubes of feta PLUS the entire bath that they were in and the lemon juice. Mix GENTLY.

6) Add the cooled pumpkin, mix GENTLY again.

7) Arrange the pasta on a serving plater. Spoon pumpkin mixture over pasta ensuring that you do so evenly and that the oil coats all of the pasta pieces.

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PHRIDAY PHEAST # 7 – Classic Pumpkin Soup 0

June 25, 2011

I’ve never met a person who didn’t like Pumpkin soup.

And before you write to me saying “My boyfriend hates it” or “My mother in law swears it’s the one thing she doesn’t eat” I would like you to whip up a batch of PHOODIES’ version, feed it to the aforementioned, intravenously, and THEN get back to me.

2 seconds to prep.

1 second to cook.

WHAT could be easier….or healhtier….or more delicious!?

Note: there ARE actually a billlllllllion things that are FAR more delicious in my opinion, but this soup seriously tastes damnnnnnn good, and the fact that it’s healthy should definitely tick a few other boxes on the “what dinner should be each night” list.

PHOODIE’S PHAMOUS PUMPKIN SOUP – Serves 8 

INGREDIENTS

3kg Pumpkin – roughly chopped into 5cm blocks (I used Queensland pumpkins but you can use ANY that you fancy)

2 potatoes – roughly chopped into 5cm blocks

Garlic – 3 cloves crushed

1 Brown Onion – diced

2 leeks – chopped finely

Chicken stock (can use Vege stock) – just enough to sit near the top of the veges – about 3L

3 tablespoons Olive oil

1 tablespoon Butter

Salt and Pepper – to taste

1 teaspoon Curry Powder

Sour Cream / low fat creamy yoghurt – to garnish

Chives – finely chopped – to garnish

METHOD

Place the butter and olive oil into a large saucepan on medium heat.

Add garlic and onion and sweat.

Once they are transparent, add leeks…….

……….Sweat them – season with salt, pepper and the curry powder.


Next add the chopped potato and pumpkin, stir it all about.

Immediately add the stock (preferably hot but doesn’t realllllly matter). Don’t freak that it doesn’t cover the veges.

Chuck on the lid.

Every 5 mins or so turn the veges so that they all get a chance to cook under the stock.

In about 10 mins they will have shrunk so all shall be drowning by then.

After the veges are cooked through, about 20 mins, turn off the heat and remove some of the liquid – DON’T CHUCK IT as you may wish to add it back in – depends on how thick you want your soup to be. It’s better to remove MORE liquid than less as you can always add back in once you’ve blitzed…..but you can’t take OUT liquid once it’s blitzed.

Blitz. Check seasoning.

Garnish with Sour Cream or Yoghurt and kilos of chives. DEMOLISH with 1000000 pieces of hot buttered sourdough toast.

ENJOY!!!!!!!!

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PHOODIE’S GREEK KITCHEN: RECIPE 2 – AGINARES WITH GARLIC, LEMON AND OLIVE OIL 0

August 12, 2016

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So last weekend, I rocked up to Yaya Marie’s place to cook a special pie for this series that features pumpkin, cheese and filo pastry. It is one of my FAVOURITE recipes that she makes and I was super excited to share it with you. Don’t get me wrong, I still WILL be sharing it with you, and I still AM excited, but back to what I was saying….

I turned up ready to cook pita, but Yaya Marie had other plans. The sink was filled with water and bobbing artichokes, there were lemons everywhere and she’d set up two lunch plates, each with 3 pieces of deliciously crusty bread and 3 serviettes. WHAT WAS GOING ON?!

Well, Yaya Marie figured that because we were cooking, and because we would need lunch at some point, it was a good idea for her to show me how to make the incredibly tasty dish that is Aginares (Artichokes) with Garlic, Lemon and Olive Oil.

If you are not familiar with this dish, it is important to note (to quote Yaya Marie) “that you eat it only with close friends and family, those who won’t judge you with food all over your fingers and plate, and a napkin tucked into your shirt!”

The way to eat this dish is to peel the leaves / petals, one by one, from the outside moving in, and one leaf at a time, remove the delicious flesh from the base of each leaf, using your teeth. You don’t eat these outer leaves as they are too tough, but as you move closer to the heart, you will feel the leaves becoming more tender so you can eat those in their entirety and of course, you can completely devour the heart, when you get to it!

KALI OREXI!

INGREDIENTS

Makes 4

4 Artichokes

3-4 lemons

3/4 cup Extra Virgin Olive Oil

salt and pepper to taste

1/2 teaspoon dried oregano

2 large cloves garlic; chopped into pieces

METHOD

1) Fill the sink (or a large bowl) with cold tap water.

2) To prepare the artichokes, first cut the stems off. Peel them as you would a carrot. This can be done with a vegetable peeler or better still, with a small sharp knife. You want to make sure you are removing all the stringy, rough outer layers. Once peeled, chop stalks into 4 pieces each, rub with cut lemon and place in cold water.

3) Now we move on to the body of the artichoke. On each artichoke, with a small sharp knife, peel away a few of the tough, bottom layers of leaves. You want to take away any torn, dark, super hard leaves to reveal the base of the heart. Once you have done this, still using your small, sharp knife, tidy the area where the stalk used to connect and then horizontally chop off the TOP half of the artichoke so that you are left with the base of all leaves, as per the 6th image below, with the lemon.

4) One at a time, as you prep the artichokes and stems, make sure to rub everything with a lemon wedge before placing it in the water to prevent discolouration.

5) When all of the artichokes and stems have been prepped, fill a large saucepan with fresh water and transfer everything from the sink into the pot. Boil until artichokes are tender. This typically takes about 30 minutes but you will know they are ready when they fall easily off a wooden skewer when it is inserted.

6) Drain (and cool) artichokes and stems on the side of the sink and prepare the dressing.

7) In a jar, combine the oil, salt, pepper, oregano, garlic and the rind of one lemon. Shake jar to mix dressing.

8) You can either serve these already dressed on individual plates or all together on a platter. Choose which way you are going to serve them and then squeeze a decent amount of lemon juice over each one, before spooning generous amounts of garlic dressing over each artichokes and the stems.

9) Serve (warm, room temperature or cold) with lots of crusty bread and plenty of serviettes, and most importantly – ENJOY!

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PERFECT CHRISTMAS RECIPES BY PHOODIE 0

December 13, 2015

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If I had the time and was hosting a million people, I would make EACH and EVERY one of the following recipes as I think they are all PERFECTLY suited to Christmas Lunch or Dinner! From starters to salads to mains to dessert, Phoodie’s gotcha covered! That’s all I am gonna say… If you want the recipe for a particular dish simply CLICK the title of that recipe below and you will be redirected!

ENJOY FOLKS! And make sure to share this link with your friend!

Phoodie :)

ps These are in no particular order!

PHOODIE’S EMERALD CITY CHEESECAKE – CLICK HERE

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PHOODIE’S ‘BEST PUMPKIN SALAD EVER!’ CLICK HERE

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PHOODIE’S ROCKY ROAD WREATH – CLICK HERE

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PHOODIE’S SWEET AND STICKY PORK BELLY RASHERS – CLICK HERE

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PHOODIE’S EASY REINDEER COOKIES – CLICK HERE 

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PHOODIE’S CAULIFLOWER SALAD – CLICK HERE

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PHOODIE’S NO BAKE LEMON CHEESECAKE – CLICK HERE

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PHOODIE’S MINI 4 INGREDIENT CHRISTMAS PUDDINGS – CLICK HERE

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PHOODIE’S TOBLERONE MOUSSE (3 INGREDIENTS!) – CLICK HERE

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PHOODIE’S MIDDLE EASTERN SUMMER SALAD – CLICK HERE

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PHOODIE’S HALOUMI AND ALMOND SALAD – CLICK HERE

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PHOODIE’S NUTELLA-SWIRL, FERRERO-CHUNK NO CHURN ICE CREAM – CLICK HERE

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PHOODIE’S SPINACH AND FETA GOZLEME – CLICK HERE

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PHOODIE’S NUTELLA CHEESECAKE – CLICK HERE

CHOCCOOKIES

 

PHOODIE’S HEIRLOOM TOMATO BRUSCHETTA – CLICK HERE

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PHOODIE’S GOLDEN GAYTIME ICE CREAM CAKE – CLICK HERE

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PHOODIE’S TRIPLE PEANUT BUTTER CHEESECAKE – CLICK HERE

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PHOODIE’S MARS BAR BALLS – CLICK HERE

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PHOODIE’S SPANAKOPITA – CLICK HERE

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PHOODIE’S MALTESERS SLICE – CLICK HERE

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THE BEST VANILLA SLICE IN THE WORLD – CLICK HERE

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PHOODIE’S MANGO AND HONEY ROASTED MACADAMIA ETON MESS – CLICK HERE

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PHOODIE’S MINT SLICE CHRISTMAS TREE – CLICK HERE

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AND FOR PLENTY MORE IDEAS CLICK HERE!

Don’t forget to follow PHOODIE on…

FACEBOOK – CLICK HERE

INSTAGRAM – CLICK HERE

TWITTER – CLICK HERE

PINTEREST – CLICK HERE

MERRY CHRISTMAS FOLKS!

 

 

 

 

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Matt Preston and “The Simple Secrets to Cooking Everything Better!” 0

October 23, 2015

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If PHOODIE, the blog, were to have a famous food personality spirit-animal it would DEFINITELY be Matt Preston.

Phoodie, the person, has been a huge fan of his for years, and it would be fair to say that he is, without question, a massive inspiration to her and the work she does.

Why am I now talking in third person!?

Dunno.

But moving on….

Matt Preston, incase you live under a rock, is one of Australia’s most loved TV presenter’s and food writers. He is known for his role on MasterChef Australia, as well as numerous other ongoing media appearances. His ‘always tasty and super achievable’ recipes have been featured for a decade in ‘delicious’ magazine and News Ltd’s national ‘Taste’ lift-out. Matt’s first three books, all of which I own and love, ‘Matt Preston’s 100 best recipes’, ‘Fast, Fresh and Unbelievably Delicious’ and ‘Cook Book’ were runaway successes in 2012, 2013 and 2014, respectively.

And I have NO DOUBTS that his new book ‘The Simple Secrets to cooking everything better!’ will be so too!

Have a read below to learn a little about this awesome new book and also to find out Matt’s Answers to Phoodie’s “What’s your favourite…..” game!

Tell us about the new book…

(‘The Simple Secrets to cooking everything better!’) is going to try and help you cook better. I hope to do this by passing on pretty much everything I’ve ever learnt over the last 35 years of cooking, listening, tasting, eating and cooking some more… Basically, this is a book about the ‘getting of knowledge’. As it’s got my name and ugly mug on the front, it’s about your getting of my knowledge and me talking about how I came by that knowledge in the first place, in the hope that this will be so reassuring  that it will make you brave and enthusiastic enough to try the secrets (in the book.)

Where do all the tips and secrets come from?

These secrets have come from the broadest of places – from eating at street-food stalls and at the best restaurants in the world, from fellow home cooks, from CWA matriarchs and occasionally from some of the best chefs in the world, whom I have been lucky enough to work with over the years and spend hours discussing food and what makes it good.

Read below to find out about Matt’s favourite…. everything!

What is your Favourite Drink (Alcoholic)?

Tanqueray gin, tonic, freshly squeezed pink grapefruit juice, loads of ice (sprig of lemon thyme from the garden if drinking it at home!)

What is your Favourite Drink (Non-Alcoholic)?

Fresh lime juice and soda – no salt; no sugar, loads of crushed ice.

What is your Favourite Cuisine?

I don’t have one… Italian, Japanese, US, Indian, Spanish, French, Turkish, Greek all figure – so let’s say “Australian” as our cuisine embraces them all! Yay us!

What is your Favourite overall recipe?

This changes daily but the corn with bacon jam, roast sweet potato salad with confit shallots, the kingfish sashimi, and the baked cheesecake (which previously I hated) – all from the new book – are what I cooked and loved this weekend. Also the killer slaw but with the addition of candied hot smoked salmon chunks was pretty memorable!!!

What’s  your favourite thing to have for Dessert?

Ice cream; fresh fruit. Hard to go past a great pav too

What is your Favourite Meat Dish?

My mother in law’s lamb with walnuts or my mother’s roast chicken with bread sauce and peas.

What is your Favourite Vegetarian Dish?

Chewy roast pumpkin with hummus and quick pickled Beetroot, or a salad like the BBQ cucumber and cottage cheese salad, plum and tomato salad, the blackberry, celery and Beetroot salad or the burrata and lemon zucchini salad from the new book!

Who is your Favourite Chef?

Don’t really have one when it comes to what I cook – I’m more impressed / influenced by cooks. So Marnie Rowe and Kate Quincerot are my pick – I love how they think about food. They’ve worked with me on this and my last two books. That’s why I dedicated “The Simple Secrets….” to them. Michelle Southam is pretty close to being a culinary encyclopaedia and I’m in awe of her too. (She’s the wildly creative food director of Taste magazine and a bit of a mentor)

What is your Favourite Restaurant / Cafe in the world (at the moment)?

Pando’s Kaymakeria in Besiktas or Da Vittorio in Menfi are unknown but brilliant in their own way. Faviken and Noma in Scandinavia, Mugaritz & Arzak in San Sebastián, Benu and Californios in San Francisco would be three of my recent favourite double bills for the adventurous blogger on the g looking for a world’s best experience! Oh, and pretty much anywhere in Australia where the owner either cooks in the kitchen or runs the floor. I hate soulless chain places. No one makes a vision manifest better than a good team directed by the person whose vision it is!

Who is your Favourite Food Blogger?

PHOODIE!* Awwww thanks Matt!**…. Wow you read my mind – I do like David Lebovitz too…

Thanks Matt!

Phoodie’s notes:

* I said that

** I also said that

The Simple Secrets To Cooking Everything Better will be available in November 2015 RRP $39.99 Paperback Pan Macmillan Australia. Photography: Mark Roper.

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PHOODIE’S ‘Lotsa’ Vegetable and Goats Cheese SPRING ROLLS 0

December 17, 2014

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THIS POST IS SPONSORED BY BESTRECIPES.COM.AU

Ding dong! Ding dong!

You’re on the couch in your PJ’s watching re-runs of Vanderpump Rules (or maybe I am the only human that watches that!?) and all of a sudden the door bell rings. You look at your husband / girlfriend / Kids / Dog / Pet Guinea pig with confusion? Were we expecting someone? I didn’t think we were expecting anyone? If you are talking to a human, they respond. If you are talking to an animal, they may or may not…..

Point is, sometimes people turn up to your home without an invite. And whether you like it or not the right thing to do is to offer them a drink and (depending on the time, or no matter what the time if you’re Greek!!!) something to eat!

These Spring Rolls are life savers. They’re simple to make, they freeze really well and they’re bloody delicious.

Summer Entertaining food at it’s finest!

INGREDIENTS

(Makes about 40)

4 carrots – diced

8 medium sized mushrooms – diced

1 eggplant – diced

1 leek – chopped finely

1/2 cauliflower – chopped into small pieces

1/2 pumpkin – chopped into small pieces

1 brown onion  – diced

2 cloves garlic – crushed

1 packet filo pastry

320g goats cheese (I use Meredith Dairy in EVOO blend, garlic and thyme)

METHOD

1) Dice all vegetables.

2) Place everything (except brown onion, leek and garlic) in a food processor and blitz to a pulp.

3) In a pan on medium heat fry off the leek, onion and garlic until translucent.

4) Add the vegetables to the translucent onion mix and cook until all vegetables soft (about 10 minutes). Remove from heat and strain over a sink to get rid of water.

5) In a bowl, add goats cheese to the mix and stir until well combined. I use 3/4 of the oil from the Meredith Dairy container as part of the mix as it is so, so flavoursome. If you don’t buy this goats cheese make sure to add a splash of Extra Virgin Olive Oil and some herbs to your mix.

6) OK – NOW PAY ATTENTION – I AM GOING TO TELL YOU TO DO SOMETHING DIFFERENT (Compared to my snaps below!) WHEN IT COMES TO ROLLING THEM! If you look at my photos below you will see how I rolled the mixture in the filo pastry. I think that if you do it this way that you end up with too much pastry in your final spring rolls and it doesn’t cook right through. So I would advise you to make TWO spring rolls per one sheet of filo as opposed to one spring roll per sheet. Does that make sense?! Cut the film sheet in half length ways and roll one sprain roll down one side and another on the other side. Please email me or leave a comment below if you want me to “walk” you through it! If you don’t use the whole packet of filo, fear not as it lasts in the fridge for quite some time (check dates on the packet!)

7) Place spring rolls onto baking paper lined tray and brush with EVOO.

8) Cook in a pre-heated 180 deg cel. oven until  golden and crispy – approx 15/20 minutes.

Delicious with drinks before a BBQ! ENJOY!

Note: To freeze, separate rows of spring rolls with a sheet of baking paper and place into tupperware container. Freeze for up to 3 months. Can go straight from freezer to oven.

ALICE

BERT

BZASER

CARETY

CAZZSD

CAZZZZFGTYT

CBDFG

CCASER

CDFFG

CEER

CFFGH

CGGHYU

CHHJYU

CILOP

CJKK

CLOPP

CMMJH

CNHYU

COPLIO

CPOLI

DARET

DERTY

DFGGTY

DGGGD

DHHFG

DJJH

 

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This month’s theme for BESTRECIPES.COM.AU’s “Home Cook Hero” is SUMMER ENTERTAINING – How perfect are these Spring Rolls as an entry?! For more information on the campaign, read below:

Do you love cooking and sharing new recipes? At Best Recipes we love to share Australia’s best recipe creations and so we’re looking for Best Recipes Home Cook Hero. Each month we’ll be setting a new recipe theme to find the best home cooks and all you have to do is share your favourite original recipe with us. You’ll have the chance to win great prizes and be announced as Australia’s Home Cook Hero!

This month, we’re looking for the Home Cook Hero with the best Summer Entertaining recipe! To be in the running to be the Home Cook Hero for December, SUBMIT your best original Christmas gift RECIPE. Enter between December 1 – 31, 2014 to WIN $1,000 and have your recipe published in Super Food Ideas magazine. CLICK HERE TO READ MORE!

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PHRANKENSTEIN’S BRAINS (AKA GUACAMOLE!) 0

October 14, 2014

aret

BERT

CAT

I wasn’t going to bring you guys a Hawlloween post this year.

It’s not that I am not into it, I totally am! I mean WHAT’S not to like about dressing up and shovelling chocolate down ya gob!? It’s just that, as always, and like everyone, my time is limited and it appeared to me (via a Facebook survey that I ran) that most of you wanted the Pumpkin Salad post instead of a Halloween one.

[Read more →]

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SANDWICH MASTERCLASS with JAKE DELL of NEW YORK CITY’S KATZ’S DELICATESSEN – Thanks to Ryvita! 0

March 22, 2014

ARIANA

I was lucky enough to attend a phenomenal Sambo masterclass last week with Jake Dell, owner of world renowned Katz’s delicatessen in New York City, made famous by the notorious “I’ll have what she’s having” scene in When Harry Met Sally.

Jake showed us how the folks from Katz’s whip up their mouth-watering ‘Pastrami on Rye’ and their world famous ‘Reuben’, both of which are consistently rated on “Best Sandwich” lists globally and bring celebrities (Bill Clinton, the late Frank Sinatra, Barbara Streisand and many more) and civilians alike from all corners of the world to their doors.

Jake is in Australia to help launch the search for Australia’s tastiest RYVITA masterpiece! RYVITA’S “Topped to Perfection” competition will see 8 of the country’s top eateries battle it out to win the title by creating their own delicious RYVITA recipe. The public will decide who wins by popping in to the select eateries across the land to taste each RYVITA creation and then heading to Facebook (www.facebook.com/RyvitaAustralia) to vote.

Eateries involved in this competition include The Grounds of Alexandria (Sydney), Malibu (Sydney), Gelato Messina (Sydney), Hotel Windsor (Melbourne), Shady Palms Cafe (Brisbane), Bar 9 (Adelaide), Cafe Elixir (Perth), and Toastface Grillah (Perth.)

After Jake demonstrated the making of both the ‘Pastrami on Rye’ and the ‘Reuben’ we were sent off to make our own versions using RYVITA! You can see my attempt in the Instagram snap below! We also got to sample 3 of the “Topped to Perfection” entries and they were all AMAZING! My favourite though?! The Grounds of Alexandria’s  ‘Pumpkin Pie’ (Spiced Pumpkin Mousse with fennel and pickled cucumbers, topped with hot salami.) Special mention definitely goes to Messina’s ‘Whitebait’ which was Smoked Salmon and White Chocolate gelato with lemon cream cheese and dill and caper jelly!

AZILOP

BARTY

BETRY

CARTY

CEDRTY

DADTT

DERTGY

EADFT

EBHG

FAEDE

FOLP

GERTY

HARTY

HEPLR

IAMN

ILOP

JAMK

JELOP

KARRIO

KENDALL

LAROP

LERTY

MAROEN

MELTING

NARTO

NETTLE

NZEO

OPE

PIZZA

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HOMEMADE MUESLI BARS WITH CHOCOLATE DRIZZLE 6

February 7, 2014

angelina

brad

brety

bzart

The minute I bite into a muesli bar I am IMMEDIATELY transported back to 1989.

I am 9 years old and sitting in the back of Mrs Cable’s station wagon with my sister and the Cable kids. We’re on the way to Tennis lessons with Denise.

Good times.

I don’t know WHAT has taken me so long to whack a Muesli Bar recipe onto PHOODIE?!

Well, actually, I do.

I hadn’t come across one / written one myself that I loved enough to post.

Until now.

This recipe from taste.com.au is FLAWLESS. You hear me, FLAWLESS. And it is for that reason that I am going to share it with y’all.

I have made a couple of adjustments (like replacing wheat germ with hazelnut meal, replacing the sesame seeds with extra pepitas and sunflower seeds, and dousing the little buggers in dark chocolate) but the beauty of this recipe is that you can REALLY adjust it to suit your own tastes! As long as you keep the mix in quantities the same as the original recipe, you will be FINE. For example, if you don’t like sultanas, replace them with dried apricots (but keep the quantity of apricots the same as what the recipe says for sultanas – geddit!?)

If you make them, please send me your snaps! Either email them through or tag me on INSTAGRAM (@phoodiegram), TWITTER (@phoodietweets) or post them on the PHOODIE Facebook page!

NOTE: Whilst these are DEFINITELY a gorgeous idea for a lunchbox treat, PLEASE BE SURE TO MAKE A NUT FREE VERSION IF SENDING TO SCHOOL with a no-nuts policy!)

INGREDIENTS

  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 1/2 cup hazelnut meal (or wheatgerm)
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower kernels
  • 1/2 cup pumpkin seeds (pepitas)
  • 1 cup sultanas
  • 125g butter
  • 1/2 cup honey
  • 1/3 cup brown sugar
  • 3/4 cup dark chocolate melts

METHOD

  1. Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas.
  2. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
  3. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares (or muesli bar shapes.)
  4. Melt dark chocolate in the microwave. Use a fork in a back-forth flicking motion to top the bars.
  5. Store in a foil-lined airtight container for up to 7 days.

calop

cello

culinar

dab

dac

dbb

dbbc

dcb

eaaat

ez

fat

fed

fotlp

funt

gate

getty

gimto

goto

gunty

hate

heaven

hitry

holiday

hunted

ianty

ienty

iiolpo

iolp

iunty

jamer

jerty

jiko

 

xenopa

zara

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PHOODIE’S HALLOWEEN 2013! 0

October 27, 2013

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DON’T FORGET TO FOLLOW PHOODIE ON INSTAGRAM, (click here) FOR DAILY SNAPS OF FOOD AND MORE – ON FACEBOOK (click here) FOR GREAT GIVEAWAYS & ON TWITTER (click here)!

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BANANA TITLE

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Here are some SUPER SIMPLE cute halloween snack ideas! Most of them are pretty healthy and they are all SO EASY to whack together with the kids! ENJOY!

Phoodie :)

1) “DEAD FINGER” HUMUS

INGREDIENTS

Carrot sticks – as many as you want (serve 5 at a time)

Flaked Almonds – 1 per carrot stick

Humus

450 g canned chickpeas, drained and rinsed

2 cloves garlic, crushed

3 tbs olive oil

3 tbs tahini

3 – 4 tbs lemon juice

3 tbs water

1 teaspoon Salt and ½ teaspoon Pepper

METHOD

For the hummus –

1) Place everything in a food processor and blitz until smooth. If too thick, slowly add more water until you are happy with the consistency.

For the hand –

1) Apply a drop of humus to the top of each carrot stick.

2) “Glue” on a flaked almond “nail”

3) Arrange in the hummus bowl like 5 fingers, keep replacing fingers as they get eaten or simply serve a platter of fingers alongside the bowl of humus.

STEPSCARROT

2) MONSTER’S TEETH

Makes 8 sets

INGREDIENTS

1 red apple

48 mini marshmallows (6 per set)

1/4 cup honey

METHOD

1) Cut the apple in half, then in half again, then in half again. This will give you 8 pieces of apple.

2) Cut each piece in half again, one piece will be the top “lip” and the other will be the bottom “lip.”

3) Using a pastry brush, coat the bottom “lip” with honey and line the marshmallows in a row as teeth.

4) Coat the top “lip” with honey and place on top of the marshmallows.

5) Repeat with remaining ingredients.

APPLESTEPS

3) BANANA “GHOSTS”

INGREDIENTS

Bananas

Dates

METHOD

1) Peel bananas and cut in half.

2) Cut dates into small pieces and press into the pointy end of the banana so as to replicate eyes and a mouth.

bananaSTEPS

4) WITCHES HATS

Makes 20

INGREDIENTS

20 chocolate-coated wheat biscuits

20 triangles of Toblerone chocolate

1/2 cup buttercream icing (homemade or store bought)

Yellow food colouring

METHOD

1) Add the food colouring to the buttercream icing and mix until combined.

2) Spread 1/4 teaspoon of icing on to the bottom of a Toblerone triangle.

3) Stand the Triangle up in the centre of the choc-covered biscuit.

4) Repeat until all ingredients used.

WITCHESSTEPS

5)    PEAR “ALIENS”

(recipe idea from http://www.somedayilllearn.com)

Makes 8

INGREDIENTS

4 pears, cut in half through the stem

1 piece of fruit roll

METHOD

1) Wash pears and cut in half. Lay them on their flat side on baking paper.

2) Cut shapes for the aliens eyes and mouths out of the fruit roll. Use water to stick shapes onto the alien’s “faces.

ALIENSTEPS

6) MANDARIN “PUMPKINS”

INGREDIENTS

Mandarins

Celery sticks (1 x 3cm long piece per mandarin)

METHOD

1) Cut the celery stalks into 3cm long, 1cm wide pieces.

2) Push celery into top centre point on mandarin to replicate a pumpkin stem.

pump1STEPS

 

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Phoodie’s CRUNCHY Brown Rice Salad with Roasted Almonds and Salad Seeds 1

March 6, 2013

A

B

Have you “Liked” us on FACEBOOK yet?! Following me on TWITTER?! Snap to it! Competitions and Prizes galore PLUS always be the first to know about EVERYTHING that’s going down in the land of PHOODIE! Annnnd, in other news, we are set to launch the new site towards the end of the month – GET EXCITED PEOPLE!

Crunchy.

I actually, REALLY, don’t like that word but I LOVE what it means!

Nuts, salad seeds, gorgeous brown rice. This one’s a winner!

INGREDIENTS

(Serves 8 as a side)

350 grams Brown Rice

1 yellow capsicum / pepper

1/2 bunch spring onions

1 punnet grape tomatoes

1 red onion

1 fennel bulb

1 bunch parsley

1/2 bunch dill

1 cup slivered and roasted almonds

1 cup salad seeds (whatever seeds you want to use you can! I use a combination of sesame and pumpkin seeds)

salt pepper to taste

juice of 2 lemons

1/2 cup olive oil

METHOD

1) Prepare the rice as per the instruction son the packet. Spread out on a large plate to cool.

2) Finely dice all vegetables and herbs. Place them into a large bowl.

3) Add 1/2 of the cup of almonds and 1/2 of the cup of salad seeds (you will use remainder as a garnish) Mix gently.

4) Add salt, pepper, lemon juice and 1/4 cup olive oil to the rice, toss gently.

5) Bit by bit add the rice to the vegetable bowl and mix.

6) Transfer to serving platter, drizzle over remaining olive oil and top generously with remaining nuts and seeds.

YUMBO!

STEP BY STEP SNAPS

The Rice

1

2

3

4

5

The Vegetables

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

 

The Crunch

26

27

28

29

Dressing the rice

30

31

32

33

Combining

34

35

36

Garnish

37

Yummy!

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FAKI SOUPA (Greek Lentil Soup) 5

July 26, 2012

Try and make the insides of a meat pie look good! Go on, dare ya!

You can’t can you??!

Well this is the same.

[Read more →]

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L.O.G.O – Lemon, Olive Oil, Garlic + Oregano Vegetables 0

March 5, 2011

In my opinion, L.O.G.O are the key ingredients to pretty much ANY DELICIOUS meal. So, in order to make this one, into a jar add about 1/4 cup good quality Extra Virgin Olive oil, a tablespoon of salt and a teaspoon of pepper, the juice of 6 lemons (and a lime if you feel like it), 7 cloves of garlic (crushed) and about 2 tablespoons of freshly dried oregano. Shake it like there is no tomorrow.

Then, cut up every vegetable under the sun that you enjoy roasted – I always use sweet potato, pumpkin, carrot, cauliflower, broccoli, potato and 1 millllllion red onions. Scatter them in a large backing dish. Pour marinade over. (To give you an idea of quantity, for the above amount of marinade, I use 1 small sweet potato, 1/2 small pumpkin, 5 carrots, 1/2 head cauli, 2 heads of Broc, 2 potatoes and 4 red onions – this would feed about 6 peeps as a side dish.)

Shove into a 200 degree celsius oven for abouttttttttttttttt an hour and a half, tossing veges regularly.

I normally serve with pan fried chicken thighs that I season with salt and pepper, lemon rind and dried oregano.

N-DOT-JOY-DOT-COM

:)

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