Tag Archives: savoury

Savoury Delights

6 Dec

EASY BAKED TANDOORI WEDGES

** WHAT YOU WILL NEED **

1kg of potatoes
3 tablespoons of ground paprika
1 tablespoon ground ginger
2 tablespoons cumin seeds
1 tablespoon chilli powder
1 tablespoon ground coriander
Drizzle of oil

** WHAT TO DO **

Pre-heat your oven to moderate and line a baking tray. Par-boil your potatoes with skin. Allow them to entirely cool before cutting into wedges. Leave the skin on as it crisps up nicely. In a mortar and pestle lightly grind together your spices. Now generously coat your potatoes in the spices and transfer to the lined baking tray. Drizzle the potatoes with some oil and bake for about 20 minutes or until crisp. Serve with some sea salt. Enjoy!

Signnn

Been Baking

3 Mar

SEEDED SOFT BAKED PRETZELS

pretzelI have to admit this was my first time making and eating soft pretzels. The pretzels here in Australia are entirely different to these and those found in the US. Australian pretzels are small crunchy and less like a dough and more like a cracker. Making these soft pretzels was more involved then I initially thought it would be, but well worth the effort. Having never made pretzels before I followed this recipe here and the only difference I made was sprinkling my pretzels with poppy and sesame seeds rather than salt.
pretzel

Enjoy and feel free to share you favourite pretzel recipes! Becky xo

Savoury Delights

5 Jan

CHEESY POTATO & ZUCCHINI BAKE

R Potato bake has to be one of my favourite dishes and what’s not to love about a dish based around cheese, potatoes and cream?! How do I justify this creamy carb overload? By adding something green like zucchini of course! This Potato and Zucchini Bake makes for the perfect addition to any meal and is my go to recipe for any BBQ. I hope you enjoy it as much as I do.

What you will need:
8 large potatoes, peeled and cut into slices
2  large zucchinis cut into slices (feel free to substitute or omit)
1 pack dry french onion soup mix (my secret ingredient!)
1 cup of heavy cream
1 cup sour cream
1.5 cups of your favourite grated cheese (I love Dutch Gouda)
RWhat to do:
Preheat your oven to Moderate and lightly spray your baking dish. Evenly layer you potato and zucchini slices into the dish. In a large jug mix together your creams and soup mix and generously pour over your potato and zucchini slices. Top with your grated cheese and bake for about an hour or until the potatoes are tender. Serves around 8.

Cream Cheese Savoury Tartlets

14 Dec

CREAM CHEESE SAVOURY TARTLETS

TartsWhat you will need:
Cheese pastry dough, I used this recipe
1 cup cottage cheese
3 teaspoons crushed garlic
1/2 cup Italian parsley
1/4 cup basil leaves, chopped
250 grams cherry tomatoes, cut into halves
Olive oil
TartsWhat to do:
Roll your dough into for roughly circular disc and brush with some olive oil. In a bowl mix together 3/4 of your cottage cheese with the crushed garlic and evenly spread across the base of each tartlet. Top with the chopped herbs, tomatoes and the remaining cream cheese. Bake for about 20 minutes in a moderate oven or until the bases are crisp. Serves 4.

Meal Ideas

18 Nov

HEALTHY VEGETARIAN NACHOS

Saturday nights at my place are Mexican Night and on the menu last night was vegetarian nachos. I have to admit when I usually make nachos it involves some store bought tortilla chips, a jar of nachos sauce and a boat load of grated cheese and sour cream.  In an attempt to be make Mexican Movie night semi-healthy my room mate and I decided to make everything from scratch, including the chips. With significantly less calories than my usual recipe (I use that term loosely here) these nachos were surprisingly delicious, even without the cheese and sour cream overload!

What you will need:
4 light tortillas
1 can of your favourite beans
1 can tomato purée
1 teaspoon paprika
1 teaspoon cayenne pepper
2 teaspoons hot chilli powder
1 teaspoons garlic powder
1 avocado, cut into slices
A handful of chopped shallots
4 jalapeño peppers, sliced
1/2 cup finely grated cheese
What to do:
In a frypan lightly toast your spices (without oil). This helps bring out their flavour and aroma. Now pour in the tomato purée and canned beans. Bring your mixture to the boil, stirring occasionally. Once boiling reduce the heat to a simmer and allow your sauce to cook for about 5 minutes or until it thickens. While your beans are simmering start making the tortilla chips. To do this simply cut your tortillas into triangles and bake in a Moderate oven on a lined baking tray until crisp. Serve your sauce over the tortilla chips and top with some sliced avocado, a sprinkle of cheese, some shallots and jalapeño peppers. Enjoy!

Serves 2.

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