Posts tagged recipe

Five pie-hole fillers, perfect for toddlers AND husbands this grand final weekend

So it’s grand final weekend – a classic time to gather together and munch on some pastry covered pieces of something-not-quite-defined.

It doesn’t take too much effort to whip up your own morsels – these recipes all go far, contain sneaky vegetables AND taste incredible. PLUS all these recipes are classic finger food, suited to toddlers (as well as husbands)….

Click the pics to see the full recipe….

Sausage rolls and chips

Classic chicken sausage rolls.

vegie smugglers pork fennel apple sausage rolls

Pub grub style – pork & fennel sausage rolls.

Sweet potato & lentil balls - nice option for vegetarians.

Sweet potato & lentil balls – nice option for vegetarians.

Tuna, egg & vegie pastry pockets

Tuna, egg & vegie pastry pockets

rice paper rolls

Beef & peanut rice paper rolls.


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The one meal that my kids would love to eat every day….

Generally a vegie-smuggling theory of mine has been that too much repetition in a kitchen or on a weekly menu is a bad thing. Dealing with fussy kids is hard enough without adding an extra layer of “but it’s Tuesday – we always eat bolognaise on Tuesdays”. Too much predictability will make conquering bad food habits particularly tricky. So I like to mix it up and keep the kids used to coming to the dinner table with an open mind. “What’s this?” they’ll ask. I’ll tell them and they’ll shrug an “ok”, all the while giving it a sniff and checking out the colours.

Which is why our recent trip to Fiji was even more exciting – I completely let the rule book go. Repetition was inevitable since the kids only ate free if they ate from the kid’s menu (I’ve discussed dismal kid’s menus before here). So for lunch, every. single. day, my boy chose to eat ‘Fun in a Bun’. A mini burger of such magnificence that it was entirely satisfying for 5 days in a row. It came with chips (of course) and there was some token lettuce which was quickly tossed aside.

But looking at his blissed out face every day I pledged that mummy would tackle fun-in-a-bun. Which I have to admit has been quite fun. Of course my burgers are meanly sneaking in stuff, but not too much. And there is a certain lazy thrill is serving up a minimal kind of bun, without too much salad or fuss.

And the kids love it.

vegie smugglers basic hamburger for kids

The funnest bun in town

Fun in a bun

125g can 4-bean mix, rinsed, drained
2 big cloves garlic, peeled
4 spring onions, chopped into 4cm lengths
1 medium carrot, peeled, roughly chopped
1 egg
2 tbsp Worcestershire sauce
500g beef mince

Spray oil

To serve: burger buns, salad, sauces.

Preheat the oven to 180C. Line a baking tray with foil and place a wire rack on top. Spray the rack with oil. Set aside.

In a mini food processor, pulse the beans, garlic, spring onions, carrots, egg and sauce until everything is roughly chopped and well combined.

Place the mince into a large mixing bowl. Pour the vegie mix over the top and use your hands (wear kitchen gloves if you’re squeamish) to combine it all together really well. Shape the mix into about 14 mini-patties and place them onto the oven rack. Spray with oil and bake for 15 minutes. Carefully turn them over, spray with more oil and bake for another 15 minutes until cooked through.

Serve on small bread rolls with your choice of classic burger toppings – choose from lettuce, tomato, avocado, beetroot, gherkins and cheese. Top with your choice of sauce – we like classic tomato with American mustard.

Makes 14ish patties – serves 2 adults & 3-4 kids.


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How to make it through winter with warm toes….

Welcome to winter, day one. Are you over it yet? The good news is that there’s only about 91 days to go until our feet start to thaw and the little wafty bits of pollen plug up our sinuses.

In the mean time, I’m going to spend the next three months wearing bed socks and cursing the impulsive moment that saw me chuck my old kitchen blinds (I blame pre-renovation enthusiasm rather than stupidity), without checking in the budget to see if I could afford to replace them this year. Winter mornings are gonna be chilly.

Hopefully next week I’ll be back with THE BIG REVEAL – the new kitchen is due to be completed this week! Excited much? Me, yes.

Then I’ll be back onto cooking up these recipes, which are tried and true ways to cheer you up and keep you thriving through the winter…

Warm porridge with this tasty topper

This 1 minute recipes adds oomph & pizzazz to your daily porridge.

Tomato & lentil soup

Love your body with this nutrient-packed tomato & lentil soup.

chicken and tarragon one pot winter warmer by vegie smuggers

Chicken & tarragon (or thyme) one pot keeps everyone happy, from grown-ups to toddlers

Mmwwwwaaaahh aah aah aah aaaaaaaaaahhhhh

Pecan chelsea buns have no benefit, except for the gifting of extreme HAPPINESS to those of us still daring enough to enjoy sugar & flour.

This is my new favourite slow-cooker soup - you'll find the recipe in my new e-book!

This is my new favourite slow-cooker soup – Tuscan minestrone that smells OUT OF THIS WORLD and tastes even better. You’ll find the recipe in my new e-book!

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

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

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5 recipes that bring you unlikely (but welcome) dinnertime wins…

Have you noticed that at some point in most magazine articles about musicians, there’s a bit of the interview that goes… “Yeah, I guess my love of [insert hipster genre] music began as a child, listening to my parent’s [Hendrix/Bowie/soul/reggae/early hip hop etc] albums.”

I get a slight wistfulness for a childhood that was, you know, like, cool. Not that my childhood wasn’t lovely, but I grew up listening to Glen Miller-1940s-swing and Tijuana Brass albums. Which I guess is why I write recipes on a blog called ‘Vegie Smugglers’ and am featured in Super Food Ideas Magazine rather than writing ear-worm songs and featuring in Rolling Stone.

Anyway, back to what I do best (click the pic to visit the recipe)…

vegie smugglers beef pho

Vietnamese Beef Pho

Cucur- urdang - Malaysian food for kids.

Cucur udang – Malaysian prawn fritters.

vegie smugglers cauliflower and cashew pilaf

Cauliflower & cashew pilaf. Fun to say and good to eat.

slow cooker pea and ham soup

Genuine ham & pea soup, in the slow cooker.

Salmon mornay. Truly. With a bit of paprika - delicious.

Salmon mornay. Truly. With a bit of paprika – delicious.

And for dessert, why not some chocolate & beetroot brownie!

And for dessert, why not some chocolate & beetroot brownie!


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They know a thing or two about food, don’t they, those Chinese…

I can’t help but feel touched by luck this week as the full weight of the auspicious number 8 has come my way. The Chinese love this number, so they’d be happy to see that my Facebook page clicked over 88,888 this week, which was nice. Thanks to all of you who’ve been with me over the past few years! And over on Instagram, my fledgling page hit 888, which seems quite alot, considering I post pictures of the sky, endless shots from my kitchen bench and random stupid things, like tree trunks that look like bums.

To celebrate I’m trawling the blog for some of my favourite Chinese-influenced meals. The salty flavour profile has always been hugely popular with my kids. There’s rarely spice, but always taste – a great combination, for a lucky week ahead.

Click the pics to go to the recipes….

vegie smugglers plum sauce chinese-style meatballs

Kid-friendly meatballs with a Chinese twist.

Vegie Smugglers sang choy bow

Lettuce delights for your munching pleasure

Ma po dofu dish

This kid-friendly ma po dofu smuggles tofu, carrots and capsicum

Get the kids onto wrapping these.

Get the kids onto wrapping these.


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A meal plan for the week full of hungry mouths and no time…

Trying to see the silver lining in all situations, I’m happy to report that this year I find myself with about 5 hours a week of extra thinking time. This is, of course, due to the fact that my daughter has changed schools and being too nervous to catch two buses (she is only 10), I’m currently driving her both there and back each day. So the thinking time eventuates when I’m in the car, waiting for traffic lights to change colour.

Rather than getting flustered and irate as another cycle passes with the intersection blocked by cars from the other direction, I’m choosing to be all zen, drifting away instead to sweeter thought patterns that mainly revolve around chiseled abs, child-free nights and too many cocktails food.

Perhaps it’s lucky that I find myself with time to think and plan our week’s worth of dinners, since by the time that I finally get through the last fucking set of lights I’ve got bugger-all time left to cook anything.

Here’s how I coped last week….


Silky smooth carrot, parsnips & cauliflower soup.

Silky smooth carrot, parsnip & cauliflower soup.

Silky roast vegie soup. Requested by Miss F, who cares not for seasons and was feeling hardly done by since it has been months since I last cooked her favourite meal.


This will make friends with salad!

This will make friends with salad!

Steak & salad.

Finally the kids will tuck into a nice little piece of steak, which is making this dinnertime easy. I love the hit of iron at the start of the week, and I use all my secret salad tips, including a dollop of our current favourite dressing.


Saucy! Great for dipping into with bread.

Saucy! Great for dipping into with bread.

On my day off I had the slow cooker going and I also whipped up some nachos mince. I find cooking two meals on the one day is the key to keeping us healthy all week. The slow cooker meal was a lamb & pasta dish, which I’ve not had the chance to type up – try this lamb chop slow cooker recipe for something similar.


Nachos. Her latest favourite.

Nachos. The kids love it. The mince was made and awaiting me in the fridge, which was great, since I’d worked during school hours and we’d had cricket practice until 6.30. Whipped up in a jiffy and devoured by all.


Another work day, and swimming after school. I chucked some potatoes in the oven before we went. The kids and I had the innards of ours mixed through with tuna, cheese, olive oil, corn, mushrooms & fennel. Mr VS had the leftover nachos mix dumped on his, which he assured me was as satisfying as a cold beer on a sunny day while you’re looking at a pretty view (preferably with a pretty woman, too).


Thursday was SAUSAGES NIGHT. I tend to do a big shop on the weekend, so by later in the week I’m onto the protein that keeps well for a curious number of days without spoiling. Tuna tins, ham hocks, sausages etc fill the brief nicely. To complete the vibe of our-life-is-from-the-70s, I whipped up these curried sausages, which are as mild as it gets and still hot enough to evoke comments from Miss F about burning tongues, the cruelty of her mother and how no-one really cares about her. The rest of us enjoyed them.

In an I-go-to-wholefoods-twist, we had them on cauliflower rice. Not because I give a toss about being paleo, but because it’s tasty and variety in all things is welcome.

Curried sausages & cauliflower rice

Curried sausages & cauliflower rice

Curried sausages

1 tbsp olive oil
1 granny smith apple, finely diced
1 spanish onion, finely diced
2 carrots, peeled, finely diced
8 sausages of your choice (plain or ones with added garlic & herbs are good)
1 tsp curry powder
1 tbsp flour
1 1/4 cups beef stock (hot)
1 tbsp BBQ sauce (I think this is the magic ingredient, but it’s optional, leave it out if you hate sugar)
1 cup peas (or green beans are also good)

Heat the oil in a large frying pan over medium heat. Tip in the apple, onion and carrots. Cook for 8-10 minutes, stirring every now & then, until the onion is browning and the carrots starting to soften. Remove the vegies and set aside.

Pop the sausages into the pan. Turn regularly and cook for 15 minutes until just cooked through. Also remove and set aside (but leave the fat).

Tip the curry powder and flour into the hot pan. Use a wooden spoon to stir for a minute or so, to cook off the flour and release the curry fragrance. Slowly add in the hot stock, stirring or whisking to get rid of any lumps. Add the BBQ sauce then return the vegies and sausages.

Pour the peas over the top. Mix through and as soon as they’ve thawed, serve over the cauliflower rice.

Cauliflower rice

1 head of cauliflower, cut into large florets)
2 tbsp olive oil (coconut oil also works, but I prefer olive oil with this dish)

Blitz the cauliflower in a food processor (I do two batches in my mini food processor). You’re aiming for a ‘rice’ consistency.

Heat the oil in a frying pan over medium heat. Add the chopped cauliflower and cook, stirring often, for 7-8 minutes until softened (you still want some texture, don’t over do it).


And for our dirty little secret? The kids ate fish fingers and chips, and I survived on semillon blanc, chips and a good bit of chatter with friends.

How was your week?

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The sixth food group – food created by Satan

Bless my Facebook page and the funny folk who pop by there, including the lovely dad who referred to ‘food created by satan’. Made me laugh for days, because HE’S RIGHT, some food, whilst edible, really just is evil.

What might be in that category for you will depend on your own tastebuds and experiences. Brussell sprouts seem to be pretty universal (just general grossness), others will lump in oysters (snot), peaches (furry texture), okra (slime), red meat (legs!) offal (ick!) polenta (slop) and many kids will include a long list of vegies for a variety of reasons.

And while this blog aims to help migrate many of these items over to the other five regular food groups, there will inevitably be an item or two that remains. And that’s fine.

There are ways to negotiate individual food preferences within a family setting. This Pesto chicken bake is a good example from my house. It’s a dairy-laden triumph that makes my lactose-intolerant innards shake with fear. So while my children see this and cheer with joy, I eat something from the freezer instead. It’s an easy fix to that 6th-food group problem. And while I advocate eating the same meal most of the time, a bit of variation is ok, so long as you’re all eating something healthy, together.

It look so innocent!

It looks so innocent!

Pesto & ricotta chicken bake

To pad this meal out to feed more people, feel free to add in a couple of cups of cooked pasta before baking.

Olive oil
600g chicken tenderloins, finely sliced (or buy stir-fry strips and save yourself a bit of prep time)
1 large onion, finely diced
2 cups finely diced cauliflower (I really hack away at it with my kitchen knife until it’s almost as if I’ve grated it)
1 large zucchini, grated
1-2 cloves garlic
2 tbsp pesto (store bought is fine or see my recipe here)
125g can corn kernels (drained)
1/2 cup grated cheddar cheese
250g tub ricotta
Salt & pepper

Turn the oven to 180C. Spray a medium baking dish with oil spray.

Heat a large frying pan over medium/high heat. Add 2 tbsp olive oil and when hot, pop in the chicken and quickly stir-fry until just browned. Remove and set aside.

Turn the heat down to medium. Reheat the pan. Add more oil if needed and fry the onion and cauliflower, stirring regularly for 8 minutes or so until the edges of everything are browning and the onion is turning translucent.

Toss in the zucchini and garlic. Stir well and let the aroma of the garlic waft about to make everyone hungry. Mix through the pesto. Turn off the heat.

Add in the corn, half the cheddar cheese and all of the ricotta. Combine well and pop into your prepared baking dish. Scatter the rest of the cheese over the top and bake for 20-25 minutes until bubbling and golden.

Serve with salad.

Serves 2 adults & 2-3 kids.

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