Mini eggplant pizzas

eggplant pizzas

I adore eggplant and pizza, so what could be better then combining the two? That’s a rhetorical question… because obviously nothing! The great thing about this recipe is that it’s vegetarian and gluten-free, so really it’ll make everyone happy. You can just use the ingredients in your fridge for the topping – spinach, mushroom, capsicum, etc… I personally love the combination of sour cherry tomatoes with salty black olives. Of course cheese is a must; haloumi, goats cheese, mozzarella, cheddar – the options are endless! Let me know what you top your eggplant pizzas with!

Ingredients

  • 1 large eggplant, sliced
  • olive oil, for brushing
  • 1/4 jar passata sauce
  • 1 punnet cherry tomatoes, chopped into quarters
  • 1/2 jar black pitted olives, sliced in halves
  • mozzarella cheese, grated
  • basil, torn

Method

Preheat your oven to 180 degrees. Arrange the sliced eggplants onto a tray and brush with olive oil. Bake for 15-20 minutes.

Remove the baked eggplant from the oven. Spread 1 teaspoon of passata sauce over each eggplant then arrange cherry tomatoes, olives, cheese and basil. Place eggplant back in the oven and cook until cheese has melted. Enjoy hot, hot, hot!!

Happy cooking, love Jem x

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Banana, oat and Greek yoghurt muffins

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Are you craving a sweet but don’t want to undo the run you just struggled on for 30 minutes? This is the muffin recipe for you! These muffins are butter free, flour free, have very little sugar and are beautifully moist! I was searching through my fridge yesterday morning thinking of what to bake, and had a litre of yoghurt, a few bananas which were looking a little brown and got inspired to create something healthy. These muffins are perfect for a morning or afternoon snack, a brekkie on the go and a dessert after dinner.  The chocolate drop when warmed up oozes in to the middle of the muffin and is bloody amazing! Store muffins in an airtight container for up to one week (if they last that long).

Ingredients

  • 1 cup Greek yoghurt
  • 2 large bananas, mashed
  • 2 eggs, beaten
  • 2 cups rolled oats
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • optional – chocolate drops, to place on top of each muffin

Makes 10-12

Method

Preheat oven to 180 degrees and prepare a muffin tray with muffin cases.

Add all the ingredients except for the chocolate drops into a large bowl and stir until batter is smooth and creamy.

Pour batter into prepared muffin cases, filling each about 3/4 full. Place a chocolate drop in the middle of each muffin.

Bake for 20 minutes, or until the tops of the muffins are set. Allow muffins to cool in pan for before removing. Enjoy warmed up with a nice cuppa!

Happy baking, love Jem x

The besto pesto couscous

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I’ve only just recently gotten back into couscous, and oh my I forgot how bloody wonderful it is! It literally goes with every ingredient, it’s healthy, easy to make and pretty damn tasty. This little recipe I made up a few weeks ago and have eaten it about five times since – it’s the perfect mid week dinner. You can spice this dish up with capsicum, pumpkin, eggplant – the list is endless… You’ll always want to keep couscous in your cupboard after this. The roasted cherry tomatoes with balsamic are definitely the star of the dish.

Ingredients

  • 1/2 punnet cherry tomatoes
  • 1 tsp balsamic vinegar
  • 1/2 sweet potato, peeled and chopped into small chunks
  • 1 tbl olive oil (1/2 to drizzle on tomatoes, 1/2 for cooking)
  • cloves garlic, finely chopped
  • 1/2 red onion, finely chopped
  • 1 cup vegetable stock
  • 1/2 cup water
  • 1 1/2 cups couscous
  • 2 tbl pesto
  • 1 tsp dried herbs

Serves 3

Method

Preheat the oven to 180 degrees and place tomatoes on a tray lined with baking paper. Drizzle some olive oil and balsamic on top then cook for about 15 minutes.

Boil the sweet potato in a small saucepan until tender, then drain.

Heat the oil in a medium pot and add the onion and the garlic. Then pour the stock and water and bring to the boil. Remove from heat, add the couscous then cover with a lid.

Once the couscous is cooked add the sweet potato, pesto and mix.

Serve the couscous with cherry tomatoes and a sprinkle of dried herbs. A cheeky drizzle of balsamic vinegar on top tastes a treat too!

Happy cooking, love Jem x

Apple and lemon infused iced tea

iced tea

I don’t know about you but I absolutely adore homemade iced tea – especially on a day like today! How beautiful is Sydney at the moment, it already feels like summer time! This recipe is easy and simply delicious. Make sure you wait for the tea to brew and cool completely before adding the other ingredients.. This is a great iced tea for parties, bbq’s and even a refreshing drink after work!

Ingredients

  • 5 cups early grey tea, brewed and chilled
  • 2 1/2 cups apple juice
  • 1/4 apple, cut into wedges
  • 1/2 lemon, cut into weges
  • mint

Serves 8

Method

Pour the apple juice and earl grey tea into a large jug, then squeeze 1/4 lemon into the jug and stir.

Add the apples and the remaining lemon to the jug to infuse.

Pour into glasses and serve on ice with a sprig of mint.

Happy drinking, love Jem x

Vietnamese noodle salad

vietnamese noodle salad

I have been struggling to eat healthily since I moved out… Seriously I just want to do a cheap grocery shop, eat delicious food and be skinny… Is that too much to ask? Okay so I’ve recently discovered a few dishes which kind of work for me. This Vietnamese noodle salad is absolutely scrumptious, healthy and a little money saver too! I used the chicken breast and vermicelli noodles over two meals. I love this dish cold, but served warm would be great too. The sauce definitely makes it – I mean pour me some hoisen on raw veges and I’ll eat that everyday…

Ingredients

  • 1/4 bag vermicelli noodles
  • 1/2 onion, chopped finely
  • 3 garlic cloves, crushed
  • 1 chicken breast, diced
  • 1 carrot, sliced thinly
  • 1 broccoli, chopped roughly
  • coriander, handful torn

Sauce/dressing

  • 2 tbl hoisen sauce
  • 2 tbl soy sauce
  • 1 lime, juice squeezed
  • 1 tbl oyster sauce
  • 1 tbl chili sauce

Serves 2

Method

Cook the noodles as per packed instructions – place in a bowl with boiling hot water until soft.

Lightly fry the onion, garlic and chicken in a saucepan until slightly brown.

Steam or boil the carrot and broccoli until slightly crunchy still.

For the sauce just mix all the ingredients in a small bowl – making sure to taste as you go.

Serve the chicken and vegetables in a bowl with the sauce drizzled over and top with coriander.

Then eat in front of the Bachelorette and drool over Sasha…. YUM!

Happy cooking, love Jem x

Simply great tuna pasta

One of my favourite dinner dishes has to be my simply great tuna pasta! After getting home from a long day at work the last thing I feel like doing is spending hours in the kitchen – this little meal is simple to make, delicious, rather healthy, contains pantry stable ingredients and there’s always left overs! Since moving out I’m all about those leftovers…and damn somehow they always taste better the next day? Tuna, olives, garlic, tomato and you’ve got yourself a winner dish – well in my case I think so! The flavour combination is great, and it literally takes about 20 minutes to make tops. I normally put in a couple of anchovies too (cut really fine) for that extra delicious salty flavour.

Ingredients

  • 2 cups spiral pasta
  • 2 large cans of tuna in springwater, drained
  • 1 can tinned tomato
  • 1 brown onion, cut finely
  • 2 garlic cloves, chopped
  • 3 tablespoons black olives
  • 2 tsp chili
  • handful fresh coriander
  • salt & pepper to season

Serves 3

Method

Cook the pasta in a large pot with salt, then drain once Al dente.

Fry the onion and garlic lightly in a medium saucepan. Add the tuna, tomato, olives, chili and then stir. Tear in the coriander and season with salt and pepper.

Dish up the pasta with the tuna sauce and garnish with fresh herbs. Enjoy!

Happy cooking, love Jem x