Archive for Vegetarian

Pea, potato & haloumi frittatas

It’s a deadset crappy day outside today – which seems to happen a lot during school holidays! So we’re making the most of it by doing bugger-all. Miss F is reading on the couch. Mr M&P is fluffing about – a bit of reading, a bit of drawing evils guys with crossbows and a little bit of doing a lovely portrait of mummy.

My boobs aren't looking so great, but at least I'm smiling.

My boobs aren’t looking so great, but at least I’m smiling.

Thankfully my kids are pretty calm little people. They can handle a day of doing nothing – they relish it as much as I do. I’ve always thought that a bit of nothing time is essential for the spirit. Creative juices get to flow about, minds can wander over and around all sorts of random topics. Often we end these times recharged and ready for life. But I guess it is a chicken or egg thing – are my kids calm because I give them lots of calm times, or are we able to have calm times because they’re calm people? I can’t decide.

I can decide that these little frittatas have been a massive hit around VSHQ lately. Peas (my favourite vegie of ALL TIME) with haloumi flavour bombs, all padded out with potato making them almost Spanish omelette-like.

Back to my book.


Pea, potato & haloumi frittatas

These gluten-free little tasties are great hot, but also delicious cold, making them a great lunchbox item, too.

2 large potatoes, peeled, cubed into 1cm cubes
1 1/2 cups frozen peas
225g block haloumi cheese, in 5mm cubes
1 small carrot, peeled, grated
7 eggs, lightly whisked
1/4 cup grated parmesan cheese (not the powdered stuff)
3 tbsp fresh herbs (any combo of chives, mint, parsley is good), finely chopped
Salt & pepper

Preheat the oven to 200C. Grease a 12 hole muffin tin or line with paper cases.

Par cook the potato cubes by either steaming or microwaving them until barely tender. Set aside to cool slightly.

In a large bowl, combine everything (complicated recipe, I know).

Divide between your muffin holes. Bake for 30-35 minutes until golden and puffy.

Serves with salad.

Makes 12.


Comments (2) »

Living in a cheese-lover’s paradise

For some reason I’ve had ‘Gangsta’s Paradise‘ stuck in my head all week. And boy, doesn’t accidentally singing that out loud in Woolies make you look cool! Especially when you’re a white Australian woman on the elegant side of 40. SO authentic – I mean, the things I know about livin’ in da hood!

Possibly in another 15 years I’ll be up-to-date enough to be humming a bit of Kanye on my way into hospital when I’m arriving for my hip replacement.

All I do know is that even the toughest gansta would love a bite of this ultimate macaroni cheese, since it contains not one, but FOUR types of cheese. It’d be good for them too, since it’s packed full of white vegies, making it the most versatile colour-gang food, especially designed for particularly fussy eaters.

Word to your mother. Homies.

vegie smugglers four cheese macaroni cheese pasta bake

Macaroni cheese times four!

4 cheese pasta bake

250-350g macaroni (depending on how many you’re feeding)
50g butter
1/4 cup plain flour
2 1/2 cups milk (warm the milk up in the microwave for a bit)
1 small head cauliflower
1 zucchini, grated
1 parsnip, peeled, grated
2 cups grated cheddar cheese
1/4 cup grated parmesan cheese (not the powdered stuff!)
1/2 cup ricotta cheese
Baby bocconcinis

Cook the pasta according to packet directions. Drain & set aside.

Preheat the oven to 180C. Grease a lasagne dish with spray oil and set aside.

Chop the cauliflower into small florets. Par cook, by steaming or microwave for a couple of minutes. I then pop it onto a large chopping board and hack away at it with my kitchen knife until it’s all in tiny pieces (you can also grate it).

Pop a large saucepan onto medium heat. Melt the butter then tip in the flour. Use a wooden spoon to stir it for a minute or so until it turns fragrant (it will start to smell like cooking biscuits). Gradually tip in the milk – really slowly at first and stir well the entire time. Initially it will form into a paste, but keep adding milk and stirring and it will loosen back out into a lovely thick sauce. For the best result, take your time and give your tuck-shop-lady arm muscles a bit of a work out. :)

Turn the heat off. Add the cheddar and parmesan. Use the residual heat to melt it through. Mix in the vegies and ricotta. Combine well and tip into your oven dish.
Smooth the surface. Press bocconcinis into the top.

Bake for 30 minutes or so until bubbling and the top is golden.

Serves 2 adults & 4 kids


Leave a comment »

The messiest child wins a prize!

A while back it came to my mother’s attention that my children did not necessarily have the world’s best table manners. And possibly, I have to admit that she was right – training them up on the finer points of silver service mealtime hadn’t been my priority. While my kids could use a knife and fork correctly, they were a long way from being sophisticated cutlery-champions. And when I stopped to think about it, basic table manners are pretty nice and worth pursuing (surely one day they’ll want to have the skills to impress potential partners in restaurants).

Since it is just a skill to learn, we did deliberately start off on a bit of a utensil-mastery-mission. We began with pancakes on Sunday mornings. Unlike dinnertime, we were all fresh and could handle the mess with humour. Pancakes proved to be the perfect practice food, too. Once we mastered them, we moved onto sausages and chips and worked our way to the point where they can use a steak knife and manage their way through most meals.

But it’s taken time and in our defence, most of the dinners we eat are fork or spoon affairs – we’re not much of a meat-and-three-veg family.

Graceful-soup-eating however is still a bit elusive. We have soup spoons and we’ve tried to teach the kids the whole dipping-at-the-back-of-the-bowl trick, but to no avail. Especially if they’re hungry and the soup is yummy, like this one.

In a moment that made me feel like I was living “The Castle”, my husband had one sip of this and declared, “Darl, I’d be bloody happy if I was served this in a restaurant.” Because it’s THAT good apparently.

It’s perfect too, for kids who only like white food.

Dairy-free creamy cauliflower soup

Dairy-free creamy cauliflower soup

Lactose-free, cream of cauliflower & potato soup

1 head cauliflower, cut into florets
3 tbsp olive oil
1 tsp garam masala
1 large onion, diced
1 tsp garlic, crushed
1 tsp grated ginger
1 potato, peeled, roughly diced
1 litre vegetable stock
270ml coconut milk
Salt & pepper

Preheat the oven to 200C.

Pop the cauliflower onto a baking tray. Scatter over 2 tbsp of the olive oil and garam masala. Toss well then bake for 20-25 minutes until tender (you can push a fork through).

Meanwhile, heat the last tbsp of oil in a large soup pot over medium heat. Add in the onion, and cook, stirring frequently for 6-8 minutes until golden. Tip in the garlic, ginger and potato. Fry this off for a minute or two before adding in the cooked cauliflower and veggie stock. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes or so until the potato and cauliflower is all really soft.

Remove from the heat. Use a stick blender to blitz everything up until smooth. Pour in the coconut milk and blitz further to combine. Season well, to taste (I like a lot).

Serve with coriander, a slurp of coconut milk on top and bread.

Serve 2 adults and 2-3 kids



****** WIN! ********

Got a kid who eats by osmosis? Then you’ll be after one of these dinner smocks from Bree at Little Chomps. I’ve got four to give away (each valued at $24.95). To win, show us the pic of your kid, in all of their messy post-dinner glory! Either post it over on Facebook or email it to Entries close Friday 7th at 6pm). Congrats to our winners: Claire Maree, Emma Brear, Kate Douglas & Kylye Rowe. Email me if you’ve not got my message yet ladies –



Comments (2) »

Where to shove a bunch of silverbeet

I’m always on the look out for healthy snacks for the kids. Since silverbeet is currently in season ($3 or less for a good bunch), it seemed like a good idea to see what I could whip up with it.

As with all my recipes, I’m keen to incorporate the vegetables with as little manipulating as possible, so rather than blanching the leaves, I chop them finely instead, give them a light saute with oil and soy sauce, then I mix through the eggs and it’s ready for a quick bake. The result is like a crustless quiche – gluten free and vegetarian.

The first time I made this recipe it seemed entirely UNLIKELY that the kids would have anything to do with this ugly, green thing. BUT I was wrong. Feeding it to them as a starter (cashing in on their pre-dinner hunger), they gave this a happy thumbs up and came back for more.

Just goes to show that it’s always worth giving things a go – you never can 100% predict what the kids will & won’t like.


Silverbeet eggy bites (gluten free)

1 tbsp olive oil
1 bunch silver beet. Washed well.
3 spring onions, finely sliced
1 tbsp soy sauce (use a GF soy sauce if you need)
2 tsp Dijon mustard
6 eggs
1 cup grated cheddar cheese
8-10 baby bocconcini

Preheat the oven to 180C. Line a loaf tin with baking paper. Set aside.

Use a large knife to trim the silver beet leaves off the stalks. Discard the stalks, stack the leaves and start hacking away until it is all finely shredded/chopped.

Heat a large frying pan over medium-high heat. Add the oil then carefully place in the silver beet. It will sizzle and shrink. Use tongs to gently turn it over it so that it wilts evenly for a few minutes before sprinkling over the soy sauce. Stir through for another minute then set aside to cool slightly.

In a large bowl, whisk the mustard and eggs. Stir through the grated cheese and mix in the cooked spinach. Transfer contents into your tin. Spread evenly and push the bocconcinis into the mixture so the tops are just poking out.

Bake for 20-25 minutes until golden.

Serves 2 adults & 2 kids as lunch or part of a larger meal (it’s nice with salad & bread – although that kind of kills the GF vibe, doesn’t it!).


Other ways to cook with spinach or silver beet?

Try out my vegetarian lasagne, or these cute little filo cheese & spinach sticks.



Comments (4) »

Easy pumpkin soup (only 4 ingredients!)

Easy pumpkin soup (only 4 ingredients)

Isn’t it lucky that we’re never too old to learn stuff.

Important stuff, too, like the fact that Youtube videos on how to cut your own hair make it look deceptively simple. I learned that this week. And that a new mirrored splash back will cause your cat to MELT DOWN as they fight a territorial war with the new cat who has moved into their kitchen (don’t even ask why he’s on the benchtop). And that the end of term is a tiring time for everyone (mummies included).

Thankfully there are salves for all these issues. Luckily my ‘haircut’ looks ok once blowdried in it’s new daringly short style. A squirt bottle of water can keep cats off bench tops. And veggie-filled recipes DO exist that are incredibly easy to make and soothing to eat. Like this one. Perfect for tired kids. Perfect for tired mums.

Easy Pumpkin soup

1 litre chicken stock (salt-reduced)
8 cups (about 1.1 kg) of evenly cubed vegies (you can use all pumpkin, but I like about 800g pumpkin & a couple of big carrots)
1 tbsp Italian herbs
425g can baked beans in tomato sauce (salt-reduced)

Pour the stock into a large pot and bring it to the boil. Add the vegies and herbs and reduce to a strong simmer.

After 10-15 minutes the vegies should be tender (you can easily pierce the pumpkin with a skewer). Tip in the beans and sauce. Stir them through to heat up then remove the pot from the heat.

Use a stick blender to whizzy it all up (or transfer to a traditional blender when cool).

Serve with bread, pumpkin seeds, or last week’s cheese & sweet potato rock cakes.

Serves 2 adults & 2-3 kids.

And if you struggle to get your little kids to eat soup, click over to the Mother & Baby blog where I’m discussing how to make this genre a success with small kids.


If you like this recipe, why not try…
Roasted carrot & parsnip soup
Pumpkin & red lentil soup
Green split pea soup


If you love slow cooking, you'll love my latest e-book!

If you love slow cooking, you’ll love my latest e-book!

Leave a comment »

This lunchbox idea solves soggy-sandwich-syndrome

If you’ve hit mid-year and find yourself all adrift and out of sandwich ideas then this healthy recipe is the rope thrown to you by the lunchbox coast-rescue-guard-lifesavery-people.

A batch of these will brighten up the drabbest lunch bag and keep the kids vaguely inspired for the rest of Term 2. A double batch will do lunch boxes and then can be reheated and served with a soup…. (keep watching listeners, there’s an insanely good recipe for that coming next week).

Can you tell I’ve settled back into the land of the cooking? I have. And quite cheerily, too. There may have even been a bit of humming going on whilst I whipped these up.

And before you say, “AS IF I’m going to BAKE for their lunches”, I’ll just remind you that this recipe is prepared in about 10 minutes, especially if you get a gadget on your side. And the kid’s containers will come home empty, SANS crusts, half eaten bits or slobbery seconds. So, worth the effort, I say.

healthy lunchbox ideas - cheese and veggie savoury rock cakes
Cheese & kumura rock cakes

75g butter, cubed, left to soften
3/4 cup self-raising flour
60g grated cheese (about 3/4 cup)
1/2 cup grated zucchini
1/2 cup grated sweet potato (kumura)
1 egg
1/2 tsp Dijon mustard

Preheat the oven to 190C. Line a baking tray with baking paper.

Let the butter soften in a large mixing bowl. Sprinkle over the flour and use your fingertips to rub it together (usually takes a couple of minutes – you could do this in a food processor if you prefer).

Tip in the cheese and veggies. Mix well.

In a small bowl whisk together the egg and mustard. Tip this into the flour mix and combine. The mix should now be ‘dough’ like and should hold together well.

Use your hands to press the mixture into 8 even-sized patties. Place on the tray and bake for 15-20 minutes until golden and cooked through

Makes 8.


Comments (6) »

A vegetarian comfort dish to sooth a heavy heart

Is there anything more heart-breaking than the pained tears of a young child experiencing an existential crisis? You know, that moment when it first occurs to them that one day THEY ARE GOING TO DIE. And that their mummy and daddy will pootle off too, most likely before them. And even sooner, it’s likely that their beloved grandparents are going to die, too. And it comes crashing down on them heavily. It weighs their hearts down near the floor and you find them sobbing their grief out, often alone, confused, crumpled and extremely worried.

We’ve just been through a phase of this with Mr M&P and I find it distressing to be unable to protect him from such big realisations – the cuddles help, but they don’t fix the unfixable. On another level, I also find it heartwarming that my little man values this life so much, and that he loves all of HIS PEOPLE so thoroughly. It reminds me to love everyone now, without delay, without squabbles. And to not let a day pass us by without being entirely grateful at all that blesses us. After all, as my little boy sobbed about life the other week, “it’s just not long enough”. Agreed Mr M&P, agreed.

Sooth the heaviest of souls with this meal full of love.

Sooth the saddest of souls with this meal full of love.

Classic vegetarian cannelloni

Let’s let the animals live this week, and enjoy a meat-free, totally delicious, dinner.

200g box spinach leaves, thawed, well squeezed (OR blanch the leaves from one bunch of silverbeet, remove the white stalks & shred)
250g Ricotta cheese (full fat)
2 spring onions, finely sliced
1 zucchini, grated
1 small/medium tomato, finely diced
1 egg, whisked
1 tsp Italian herbs
1 clove garlic (or 3/4 tsp garlic powder)
1 cup grated cheese (cheddar is fine, a pizza mix is better)
200g box instant cannelloni tubes
700ml bottle pasata (find it in the pasta sauce section)

Heat the oven to 180C. Find a medium lasagne dish (or any ovenproof dish will do). Spray with a bit of oil.

Combine the spinach, ricotta, spring onions, zucchini, tomato, egg, herbs and garlic in a large bowl. Also add in half of the grated cheese. Mix well (hands work well for this!).

Use fingers or a spoon and dollop the mixture into the cannelloni tubes. Lay them into the dish neatly, squished up together. If you need, spread them onto a second layer.

Pour over the whole jar of passata. Make sure you have covered all the pasta (or it won’t cook). Sprinkle over the rest of the cheese.

Bake for 25-30 minutes until golden and bubbling (and the pasta is cooked through).

Serves 2 adults & 2-3 kids (nice served with a green salad).


Comments (3) »


Get every new post delivered to your Inbox.

Join 3,512 other followers