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Flourless Mac and Cheese

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   I've been working on this recipe for a while now, and I have tried versions of Mac and cheese with the flour, but I haven't liked them as much. I will be updating my recipe blog again soon. The link is in my bio. The recipe is also in the caption. This recipe is enough for one person. Ingredients: 1 cup macaroni or pasta of choice 1/2 cup grated cheddar cheese Reserved pasta water 1/4 cup milk A splash of cream 1 tsp cayenne pepper 1tsp mild paprika Salt and pepper seasoning 2 tblsp kraft jarred spreadable cheese Method: 1. Cook pasta according to packet directions and drain. 2. Return pasta back to the pot and add cheddar cheese. Add reserved pasta water to melt the cheese stirring continuously. 3. Add the jarred cheese and melt with more of the reserved pasta water. Stir until all the cheese is melted and combined. 4. Add milk and cream and bring to a boil. Let simmer for a few minutes and stir. The sauce is ready when it coats the back of a spoon. 5. Add spices and...
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Zhuccini Haloumi Fritters with Feta Yogurt Dipping Sauce

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Ingredients: (Fritter batter) 200g zucchini, grated 80g haloumi, coarsely grated 2 spring onion, thinly sliced 2 tblsp chives, finely chopped (you can also use dill or chervil) 1 egg, lightly beaten 30g plain flour, sifted salt and pepper  Tip: Self raising flour can be used for a lighter batter. Ingredients: (Feta and Yogurt Sauce) 20g feta cheese 1 tblsp plain Greek yogurt 1 tblsp chives, finely chopped 2 tsp lemon zest 1/4 garlic, crushed (optional. I leave it out) salt and pepper to taste Method: (Sauce) 1. Puree or grate the feta cheese and add to a bowl, combine with other ingredients, and garlic (if using). (it should be quite thick). Method: (Fritters) 1. Coarsely grate the zucchini into a clean tea towel and squeeze out any excess liquid. 2. In a bowl combine zucchini with spring onion, chives, flour, egg,  and haloumi. Season with salt and pepper. 3. Heat oil in a pan on medium heat, shape fritters into a round disk and fry on both sides until golden brown and flou...
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One Pot Baked Meatballs

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  Ingredients: 500g of pork and veal mince Oil for cooking 2 tblsp butter 1 tin crushed tomatoes 1 400g jar of passata 1 egg, beaten 2 onions, finely diced 2 cloves garlic, crushed 2 carrots, finely diced 2 stalks celery, finely diced 2 tblsp rosemary, finely chopped 2 tspn paprika 1 bunch basil 1/2 bag spinach 1/4 cup cream 1/4 cup red wine or beef stock 1/4 cup bread crumbs Enough milk to just cover bread crumbs 1 tub bococcini cheese Method: 1. Preheat oven to 180 degrees celcius, In a small bowl add bread crumbs, cover with milk, stir and set aside. 2. In a large bowl add half the diced onions, the mince, the bread crumb and milk mixture (this stops meatballs from going dry), egg, rosemary, half the paprika, salt and pepper. Using your hands, mix everything until well combined.  3. On a prepared tray roll out meatballs, cover and set in the fridge for around 30 minutes. 4. Heat a heavy fry pan on medium to high heat. Cook meatballs in batches until golden brown on all sid...
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Nana's Rissoles

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 This is a family recipe I felt like sharing. They're basically ham burger patties in onion gravy. My Nan used to make them all the time and I'll be sharing more family recipes. Ingredients: 1 small onion, finely diced 500g beef mince 1 tbsp parsley, finely chopped 1 piece of sourdough bread finely chopped 1/4 cup milk salt and pepper Italian herbs 1 cup flour 1 egg, beaten 2 tbsp Worcestershire sauce For Gravy: 1 small onion, finely sliced 1 1/2 tbsp gravox gravy powder 1.5 cups water Method: In a food processor blitz bread and add milk and leave aside to soak. Meanwhile in a large bowl add mince, egg, onion, salt. pepper, Worcestershire sauce, Italian herbs, parsley and bread mixture.  Set aside a bowl of flour seasoned with salt and pepper. Using hands combine meat mixture until ingredients are incorporated and take 1/4 cup of mince to form a patty.  Coat patties in flour making sure to shake off excess before placing in the fridge to chill for 30 minutes. Heat oil in ...
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Crumbed Chicken with Mashed Potatoes and Gravy

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  Ingredients: 3 crumbed chicken breasts 4 large potatoes, peeled, halved 1/4 milk Olive oil for frying 1/4 light cooking cream Gravy prepared according to packet directions salt and pepper Method: In a saucepan cover potatoes with water and leave to boil on the stove over a medium-high heat. Meanwhile, add oil to a frying pan so it's 1cm deep. Heat over medium-high heat until oil is sizzling and cook chicken in batches for two minutes on each side or until cooked through and golden brown. Transfer to a baking tray lined with paper towels and keep warm in an oven. When potatoes are soft drain and add milk, cream and salt and pepper, mash to a smooth or your desired consistancy. Cook gravy according to packet directions and serve chicken with mashed potato, gravy and steamed vegetables (optional). Enjoy!
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Roast Pumpkin and Sweet Potato Soup

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 Ingredients: 1 whole pumpkin 1 sweet potato, peeled, diced 3 cloves garlic, peeled, halved 1 leek, finely diced 1L of chicken stock olive oil salt and pepper 1 tbsp butter 1/4 light cooking cream 1/4 tsp grated fresh nutmeg  Method: Preheat oven to 150 degrees for a fan forced oven. Place pumpkin on a lined baking tray in the oven and roast for an hour. Remove from oven and set aside to cool completely. Once pumpkin has cooled down you can remove the seeds, peel and dice the pumpkin. Increase oven temperature to 200 degrees for a fan forced oven. In a roasting pan place diced sweet potato and garlic, coat in oil, salt and pepper and roast for 35 to 40 minutes or until vegetables are soft and golden brown. Set aside. In a large pot over a medium high heat add oil and leek. Melt butter and saute leek until soft and translucent. Add pumpkin, sweet potato and garlic and stir to combine. Stir through chicken stock. Bring vegetables to the boil and simmer for 35-40 minutes or until...
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Pumpkin Pasta

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    This was something I threw together with what I had in the fridge. I made a version of this before using small amounts of leftover pumpkin soup, but this recipe uses roasted pumpkin and sweet potato and cream. This recipe serves 1-2 people. Ingredients: 300g pasta of choice 1 tbsp butter  1 rasher bacon, diced 1 leek, finely chopped 2 cloves garlic, crushed 1/4 cup roasted pumpkin and/or sweet potato 1/4 cup light cooking cream 1/2 cup cheddar cheese, grated 1/4 cup Parmesan cheese, grated  Reserved pasta water salt and pepper Method: Cook pasta according to packet directions, reserve 1/4 cup pasta water and set aside. Puree pumpkin and cream, season with salt and pepper and set aside.  In a pan over medium heat, saute leek for five minutes or until soft and translucent, add garlic and cook for a minute more, add bacon and cook for another five minutes. Add pureed pumpkin,  pasta and stir well to combine. Add cheeses and reserved pasta water and toss to...
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