I want to tell you two things.

Number 1, I’m a cheater.

Number 2, my kids hate mixing food together or eating dishes where foods are combined.

Re: Numero Uno – I say “cheater” in the best sense of the word…. I’m only a cheater when I cook. What that means is, if I can get something “store bought” I will absolutely not hesitate to buy it. For example, pretty much this entire platter.

Re: Numero Duo – This makes them sound like nightmarish eaters which they totally aren’t! They eat EVERYTHING but just don’t like mixing stuff together.

These two facts, 1 and 2, make this Middle Eastern Lamb Platter the perfect lunch or dinner option for our family.

And I hope for yours too!

So remember, 1) buy premade stuff WITHOUT GUILT and 2) let the kids serve themselves, that way, far less left overs!

Kali Orexi!

Phoodie

INGREDIENTS and METHOD

(Choose a quantity that will work for you depending on the number of people you are serving! This dish works really well for larger groups, but also just as well for a mid-week dinner for a family of 4!)

Roasted Cauliflower – break into florets and roast – with a drizzle of EVOO and a sprinkle of salt – in the oven at 180 deg. cel. for 20 mins / until dark around edges.

Lamb Cutlets – pan fry or grill.

Chickpeas – drain and rinse.

Dolmades (or rice stuffed vine leaves) – remove from tin! You can also buy these in the deli section at your local supermarket.

Tabbouleh – make it or buy. Click HERE for recipe.

Grilled Eggplant – grill or buy from the deli section at your local supermarket.

Mini Heirloom Tomatoes – wash.

Mini Cucumbers – wash and halve.

Feta-Stuffed Olives – buy these in the deli section at your local supermarket.

Hummus – make it or buy. (OMG, I cant believe I have not put a Hummus recipe on this blog! STAY TUNED!)

Mint – wash and trim ends.

Mini Falafel – buy from local gourmet deli or deli section at your local supermarket.

Garlic Dip – buy.

Lebanese Bread – buy.

SEE?!?!?!?!? SO EASY! And looks and tastes AMAZING! #Cheater #SorryNotSorry

Corn Fritters have long featured on my breakfast (lunch and dinner) menus!

Not only are they SO easy to whip up, but they can be customised to suit the occasion, the weather, the consumer, the time of day and so on!

I love serving them with eggs and smoked salmon (or bacon) at breakfast, a rocket, avocado and parmesan salad for lunch, and then as a starter before a BBQ dinner, with a dollop of tzatziki on top!

My recipe makes a large batch (22 fritters!) so feel free to halve it…. or on the opposing end of the scale, if you’re a hungry lass or fella, double it, to suit you :)

Make sure to share your snaps with me on Insta (click here) and Facebook (click here) if you do decide to make them! And may I suggest that you definitely do!

Kali Orexi,

Phoodie

Ingredients (Makes 22)

2 cups self raising flour

4 eggs

2/3 cup full cream milk

750g corn (I used frozen kernels but you can also use tinned)

1/2 bunch chives, finely chopped

1/2 bunch coriander, finely chopped

1 shallot, finely chopped

butter and extra virgin olive oil (to coat base of pan when frying)

2 tsp Salt and 1 tsp pepper

Method

1) Sift the self raising flour (alternatively you can use plain flour and baking powder) into your mixing bowl.

2) Whisk eggs and milk in a smaller bowl and pour gradually into the centre of the bowl that is holding the flour. Stir to combine.

3) Gently mix in corn, chives, coriander, shallots and salt and pepper.

4) Turn stove on to medium heat, use just enough butter and EVOO to generously coat the bottom of your pan.

5) Place large heaped tablespoons of mixture into your pan, (noting that about 6 fritters can cook in a large pan at a time.) Cook for approximately 2 mins on each side or until golden colour (as per photos) is achieved.

6) Cook in batches making sure to add butter and EVOO to the pan before each round.

Serve with your choice of accompaniments – bacon, smoked salmon, avocado, rocket, eggs and tzatziki all make great combinations!

I’m generally a ‘More is More’ kinda gal…

Actually, that’s not true…. I’m FOR SURE a ‘Less is More’ human when it comes to certain things….

Confused yet?!

Don’t be!

I’m a Gemini, and we often swing like a pendulum with our opinions, thoughts and ideas…

The moral of this story is that, despite this recipe only having 3 ingredients (plus a dressing), it is SOOOOOOO delicious and so satisfying on every single level. When it comes to sides, this is the side to end all sides! It goes SO well with steak, fish, chicken or even paired together with other veggies and salads.

I make it ALL the time, and now you can too!

Kali Orexi!

X Phoodie

INGREDIENTS

4 big handfuls (approx!) of Green Beans / French Beans / Common Beans, trimmed

200g Marinated Feta

1/2 – 3/4 cup Roasted Hazelnuts

4 tbsp Extra Virgin Olive Oil

Juice from 1 lemon

Salt and Pepper to taste

METHOD

1) Trim the ends off the beans, then wash them. Blanch for 1-2 mins in boiling water. MAKE SURE not to over cook them. You want them to remain bright green and retain a crunch. Transfer beans to salad dish

2) In a jar, shake together the lemon juice, EVOO and salt and pepper, to taste. Set dressing aside.

3) Scatter nuts over the top of the beans.

4) Top salad with large pieces of the marinated feta.

5) Spoon dressing over salad just prior to serving. Enjoy!

The moment I saw these delicious morsels in a video on my Facebook feed, I KNEW I had to have them.

And then I knew *you* had to have them….

What I find delicious, is what I post for you, my loyal and hungry readers…

Click here for the recipe, which comes from the AMAZING Recipe Tin.

Make them.

Enjoy them.

Snap them and then find me on social and show me your pics!

PHOODIE ON INSTAGRAM (Click here)

PHOODIE ON FACEBOOK (Click here)

Kali Orexi!

Recently I went to a Sydney cafe called Barbetta.

I was transported to Italy from the moment I entered the front door.

I ordered the ‘Insalata Barbetta’ and cried and wept from deliciousness.

Here is my take on it!

ENJOY!

INGREDIENTS

Serves 6 for lunch

1/2 Savoy cabbage – finely sliced

1/2 cup Pine nuts – toasted

1/2 cup Raisins

1/2 cup Pepitas

180g Pecorino Romano cheese – finely shaved

160g thinly sliced Prosciutto – crisped in oven

juice from 2-3 lemons and a very generous splash of extra virgin olive oil – to dress

METHOD

1) Turn the oven on to 180 deg cel. Scatter the pine nuts on a baking paper lined tray and toast for about 5 mins or until golden brown, BE CAREFUL NOT TO BURN.

2) Finely shave the cabbage – use a mandolin or a very sharp knife! Be careful! Place cabbage in large salad bowl with pine nuts.

3) Scatter raisins and pepitas into the salad.

4) Place the prosciutto in a single layer on a baking paper lined tray and roast at 180 until crispy, about 8 mins BE CAREFUL NOT TO BURN.

5) Allow prosciutto to cool and then stack it upon the salad, as per the picture.

6) Grate pecorino all over the top of the salad.

7) Generously splash salad with extra virgin olive oil and the juice from 2-3 lemons.

8) Present salad as pictured to your guests and then toss well to serve.

KALI OREXI!

There’s nothing better than sitting with a blanket by the fire and eating comfort food on a cold winter’s night.

Ok, maybe eating ice cream on a beach in Europe, child-free and relaxing…..

But nup, I’d still choose the winter option any day!

And when I say ‘comfort food’, this COTTAGE PIE is EXACTLY the kind of dish I’m talking about.

I have made many Cottage Pie’s in my time but there is something about this one from ‘Recipe Tin’ that always makes me want to come back for more!

Just a couple of notes, I didn’t have any Worcestershire sauce or red wine on hand when making it this time so you won’t see them in the photos. That said, I suggest you do add those two ingredients if possible as they definitely improve the flavour. In addition, I added an extra carrot and celery stalk to try and sneak some more veggies in to my kid’s dinner!

Click HERE for the RECIPE!

Enjoy!

Kali Orexi,

Phoodie

The two things I love most about this dish are 1) it’s simplicity and 2) it’s flavour.

What else is there to ask of a salad!?

Enjoy!

Kali Orexi,

Phoodie

Ingredients

240g baby rocket or spinach leaves (I much prefer rocket)

6 large figs, quartered

1/2 cup Roasted Hazelnuts

150g Goat’s Cheese

Dressing

Extra Virgin Olive Oil – to taste (I give it a couple of good splashes)

Balsamic Vinegar – to taste (a generous splash all over)

Salt and Pepper – to taste

Method

1) Rinse and spin dry the rocket / baby spinach. Place it gently into a large salad bowl.

2) Sprinkle the roasted hazelnuts on top of the salad.

3) Wash, dry and quarter the fresh figs. Layer on top of the rocket / baby spinach.

4) Scatter the goat’s cheese across the salad.

5) Dress with the extra virign olive oil and the balsamic.

6) Sprinkle with salt and pepper.

Comfort food is THE BEST.

Don’t get me wrong, I DEFINITELY love eating all year round, but there’s something about a hot meal on a really cold day that is HEAVEN.

This recipe comes to me via a really close friend, Kasey. I still remember the first time Kasey made it for me…. I’ve since made it for my family many times and now I bring it to you.

These are not vegetarian but could easily be adapted to be so.

Happy Cooking!

Kali Orexi,

Phoodie

INGREDIENTS

9 tablespoons olive oil
2 cloves garlic, crushed
3 cups tomato passata

1 cup water
4 eggplants
1 celery stalk, chopped
1 teaspoon paprika
400g beef mince
3/4 cup Parmesan, grated
200g Feta, roughly chopped
1 bunch parsley, chopped

topping before baking

1/2 cup breadcrubs

1/4 cup parmesan

METHOD

1) Preheat the oven to 180 deg. cel

2) Place one crushed garlic clove and 4 tablespoons of olive oil in a pan over medium heat. Add the tomato passata and the cup of water. Add salt and pepper and bring to the boil. Lower the heat and simmer for approximately 10 minutes.

3) Bring a saucepan of water to the boil. Cut the stalk off each eggplant and then cut it in half lengthways. Scoop the flesh out with a large spoon leaving just the thin shell. Chop up the flesh and set it aside.

4) Boil the eggplant skins for about 8-10 minutes in the water. Once they are soft, but still have their shape, drain.

5) Heat 5 tablespoons of oil with the other crushed clove of garlic in a large frying pan. Add the chopped eggplant flesh, celery and paprika and cook over medium heat until it is softened and lightly golden.

6) Add the meat, stir through, and keep cooking for 15 minutes. Add 1 teaspoon salt and continue to cook for a few more mins. Mix in a cup of the cooked tomato sauce, cook for a few minutes more and then remove from the heat to cool slightly.

7) Mix in the parmesan, feta, and parsley. Taste and add salt and pepper as needed.

8) Spoon the rest of the tomato sauce (saving a few tablespoons) into the base of a large baking dish. Place the eggplant shells side by side on top of the sauce. Fill them with the eggplant, cheese and meat filling. Spoon some tomato sauce over the tops of the eggplants and then sprinkle with parmesan and breadcrumbs.

9) Cook in the oven for approximately 40 – 50 minutes. You want the sauce to be bubbling and for a golden crust to form on the corners of the dish.

Note: These are delicious served hot or room temperature.

You’re either a Truffle fan or you’re not.

I am.

I REALLY am.

If you’re not, then this recipe is definitely not for you! This one is ALL ABOUT THE TRUFFLE.

After eating ‘Truffle Mac and Cheese’ at a couple of different places in Dubai (back in March), I was inspired to come home and create a PHOODIE version.

I’m not gonna lie, this recipe is on the more expensive side to make, but that said, it is not designed to be eaten as a main dish but rather as a side to a BBQ or Roast meal.

It’s so rich, that one scoop definitely hits the spot!

It can be served two ways; fresh out of the pot with a sprinkling of parmesan on top or baked in the oven with breadcrumbs and parmesan topping. Try it both ways and see what you prefer :)

If you make it, let me know and send me a snap! (@phoodiegram on Instagram; www.facebook.com/phoodieblog on Facebook)

Kali Orexi,

Phoodie

Ingredients

[Makes 2 x (25 x 25cm) square dishes / serves 10 as a side]

500g dry pasta (I used Maccheroni but you can use anything! Elbows, bow tie, penne, rigatoni etc)

3 heaped tablespoons butter

3 heaped tablespoons plain flour

800 ml full cream milk

salt and pepper to taste

200g Truffle Brie (I use La Maison de la Truffle’s Brie with Black and White truffle but you can use any type)

200g Cheddar with Truffle

1 cup breadcrumbs (I use garlic and parmesan crumbs, store bought, but you can use any type)

1 cup finely grated parmesan

Method

1) Preheat the oven to 180 degrees.

2) Cook the pasta as per packet instructions, drain, stir through a teaspoon of olive oil so it doesn’t stick together and set aside.

3) Melt the butter in a pan and then add the flour, whisking together over medium heat. This is known as a ‘roux’. Once the flour is cooked out, (i.e. after about 3 minutes) slowly add the milk, whilst continually whisking out the lumps. Don’t stop whisking, keep whisking! You will notice your white sauce starts to thicken.

4) Add the brie, whisk until it melts. This will take up to five minutes or so. Once melted, add the cheddar, again, whisking until melted through. Taste and then add salt and pepper accordingly.

5) Fold the white cheese sauce through the pasta and then transfer to one large or two smaller baking paper lined dishes.

6) Top with breadcrumbs and parmesan and then place into oven for about 45 minutes or until the top of the mac and cheese becomes dark golden.

7) Remove from oven and serve immediately.

note: In step 5 above, after you have folded the pasta through the sauce, instead of placing it into baking dishes, you can scoop it out and serve it immediately with just some fresh parmesan sprinkled on top.

No matter WHAT the occasion, if a plate of my chicken sambos is floating around, I can assure you, they will ALL be eaten!

Everyone (except for vegetarians!) loves a PHOODIE Chicken Finger Sambo!

I’ve been meaning to get this recipe up here FOREVER, but I always forget to take snaps when I’m making them…. but not this time! No way! I made sure the camera was on standby and so here you go….

Enjoy!

Kali Orexi!

Phoodie

INGREDIENTS

1 x large store bought BBQ chicken with stuffing

1 bunch chives, chopped finely

6 long stalks celery, chopped into small pieces

1 cup roasted slivered almonds

440g whole egg mayonnaise

1 loaf multigrain bread

salt and pepper to taste

butter (for bread)

METHOD

1) Remove all of the meat from the chicken carcass. Chop into small pieces and place in a bowl. Also remove 2 – 3 pieces of the crispy chicken skin, chop that and mix it in with the meat.

2) Remove the stuffing from the chicken and place into the bowl with the meat.

3) Chop the chives and celery and add them to the bowl. Also add in the roasted almonds.

4) Add the mayonnaise to the bowl and then mix all ingredients together well.

5) Add salt and pepper to the chicken mix, stir well and taste. Adjust to suit.

6) Take 2 slices of bread, butter each side, add a generous amount of chicken mixture to one slice of the bread, spread evenly and place the other slice of bread on top. Repeat until 9 sandwiches are made.

7) Chop off the crusts and then slice each sandwich into 3 even fingers.

8) Serve immediately, or individually glad wrap each sandwich (before cutting) and store in a tupperware container in the fridge for up to 24 hours. Cut just prior to serving.

Note: these sandwiches can be frozen. I would always wrap them individually, uncut, and then store them in a large tupperware container in the freezer for up to 2 months.