Floral Bunny Easter Card
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Card participating in Simon Says Stamp Work it Wednesday
Floral Bunny Easter Card
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Stuffed Zucchini
A great no-carbohydrate dish, easy to prepare and doesn't take too long to cook.
Directions:
Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
In a large bowl, add beef, la vache qui rit or cream cheese, and parsley. Mix well. Spoon mixture into each zucchini boat. Bake at 200 degrees Celsius for about 30 minutes until zucchini are done. Sprinkle mozzarella cheese and return to oven for 3-5 minutes, until cheese is melted. Top with green onions and serve.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 4 large zucchini, sliced lengthwise and middle scooped out and reserved
- 350g ground beef
- 1/2 cup chopped red/yellow/green peppers in any combination
- 1/2 cup onion, diced
- 1/3 cup of water
- 1 tbsp taco seasoning
- 2 corners la vache qui rit or 2 tbsp cream cheese
- 1/4 cup of parsley, chopped
- 1/2 cup of mozzarella cheese, shredded
- 1 green onion, sliced thin
Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
In a large bowl, add beef, la vache qui rit or cream cheese, and parsley. Mix well. Spoon mixture into each zucchini boat. Bake at 200 degrees Celsius for about 30 minutes until zucchini are done. Sprinkle mozzarella cheese and return to oven for 3-5 minutes, until cheese is melted. Top with green onions and serve.
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Daffodil Easter Card
Card participating in:
Simon Says Stamp Monday Challenge
Simon Says Stamp Wednesday Challenge
Simon Says Stamp Work it Wednesday
Lia Stampz Color Scheme Challenge
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Girly Bra Card
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Pasta Primavera
Don't be fooled by the simple ingredients in this dish, fresh vegetables make up a lovely fresh flavour here.
Directions:
Preheat oven to 230 degrees Celsius. Line a baking sheet with foil. Toss zucchini, carrot, red bell pepper, tomatoes, and mangetout together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes.
Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Cook onion and garlic until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 1 zucchini, chopped
- 1 carrot, cut into matchsticks
- 1/2 red bell peppers, cut into matchsticks
- a handful grape tomatoes
- 1 cup mangetout
- 3 tbsp olive oil, divided
- 2 tsp Italian seasoning (or mix some oregano and thyme)
- 1 tsp lemon juice
- 1 tbsp butter
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tsp lemon zest
- 1/4 cup chopped fresh basil leaves (a handful)
- 1/4 cup chopped fresh parsley
- 2 tbsp balsamic vinegar
- 1/4 cup grated Romano cheese
- salt
- pepper
Preheat oven to 230 degrees Celsius. Line a baking sheet with foil. Toss zucchini, carrot, red bell pepper, tomatoes, and mangetout together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes.
Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Cook onion and garlic until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
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Chicken Piccata
This dish is a lovely change to grilled chicken. The capers give a tangy twist to the creamy sauce.
Directions:
Using a mallet, pound the chicken breasts until slightly flattened. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in colour. Transfer chicken breasts to a plate.
Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet. Season with salt and pepper.
Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Serve the chicken with the sauce poured over, and with some steamed or roasted vegetables.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper
- 5 tbsp olive oil
- 4 tbsp butter
- 2 garlic cloves, minced
- 2 tbsp capers, rinsed and drained
- 1/2 cup dry white wine
- 1 cup chicken broth
- 4 tbsp freshly squeezed lemon juice
- 2 tbsp chopped parsley
Using a mallet, pound the chicken breasts until slightly flattened. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in colour. Transfer chicken breasts to a plate.
Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet. Season with salt and pepper.
Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Serve the chicken with the sauce poured over, and with some steamed or roasted vegetables.
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Slow Cooker Spicy Beef and Bell Pepper
A very simple dish which is great served with Basmati rice or as a stew with a side of mashed potatoes.
Ingredients:
Makes 4 servings
Directions:
Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavour, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic. Mix the broth with Tabasco and pour over the peppers and beef. Make sure the beef is mostly covered with the liquid. Set on high heat for 3.5-4 hours.
Mix 1/2 cup water and 3 tablespoons corn starch. Add as much of the liquid from the meat and pepper mixture as you can, and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavour. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
- 1kg beef shoulder, cubed
- 2 bell peppers, chopped in 1 inch squares
- 1 medium onion, sliced
- 1 cup beef broth
- 2 tbsp corn starch, or more as required
- 1 tsp garlic powder
- 1/3 cup chopped parsley
- 2 tsp salt
- 1 tsp black pepper
- 1/2 fresh chilli, chopped finely
- 1 tsp Tabasco sauce
Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavour, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic. Mix the broth with Tabasco and pour over the peppers and beef. Make sure the beef is mostly covered with the liquid. Set on high heat for 3.5-4 hours.
Mix 1/2 cup water and 3 tablespoons corn starch. Add as much of the liquid from the meat and pepper mixture as you can, and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavour. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
Adapted from Original Recipe
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Lunch Bag
A cool little lunch bag, perfect for taking a couple of tupperware cases to work, or for a picnic. I adapted the pattern given in this tutorial..you can try it out yourself!
Adapted from Tutorial
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Couple Silhouette Valentine's Card
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Roasted Beet, Goat Cheese and Honey-Drizzled Tarts
This lovely tart is perfect as a starter or appetiser dish. Roasting your own beetroots definitely gives it a fresher taste, however if you are pressed on time I'm sure ready-roasted beets are a delicious solution anyway. While it takes an hour or so to roast the beets, this tart is put together in seconds.
Ingredients:
Makes 4 servings
Directions:
Preheat the oven to 220 degrees Celsius. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for about 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off! Slice the beets into 1/4-inch slices.
Place the puff pastry on a baking sheet. Brush it with the beaten egg wash. Take the goat cheese and spread it evenly over the pastry. Add the sliced beets on top. Season with the salt and pepper. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey and balsamic vinegar on top. Garnish with a few basil leaves. Serve immediately.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
- 1 sheet puff pastry
- 200g goat cheese
- 4 medium beetroots
- 1 egg + 1 tsp water, beaten
- olive oil
- 4 tsp honey
- 1 tbsp balsamic vinegar
- salt and pepper
- basil leaves, to serve
Preheat the oven to 220 degrees Celsius. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for about 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off! Slice the beets into 1/4-inch slices.
Place the puff pastry on a baking sheet. Brush it with the beaten egg wash. Take the goat cheese and spread it evenly over the pastry. Add the sliced beets on top. Season with the salt and pepper. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey and balsamic vinegar on top. Garnish with a few basil leaves. Serve immediately.
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Pork Tenderloin Stuffed with Apples and Brie
This pork is simply mouthwatering. It does not require a lot of work, but is perfectly suited for a special occasion. Serve with roasted vegetables and potatoes. This recipe can easily be halved.
Ingredients:
For 4 portions
Directions:
Chop the onion and garlic. Heat 3 tablespoons of olive oil over low to medium heat and begin sautéing onion and garlic. Once the onion begins to caramelise, add 4 tablespoons of Balsamic vinegar and season well with salt and pepper.
Preheat oven to 200 degrees Celsius. While the onion and garlic are cooking, slice pork tenderloin partially through and open sides. Add slices of apple and Brie to one side of the tenderloin. Add a few pinches of salt and pepper over the apple and Brie and layer on the caramelised onion and garlic. Fold the tenderloin and secure it with butcher's string.
Heat 2 tablespoons of olive oil in a pan over medium to high heat and sear each side of the tenderloin until slightly browned and golden. Transfer seared tenderloin to an oven safe dish and roast for 40-45 minutes in the pre-heated oven. Don't panic if some of the cheese and onions have spilled out. Scoop them onto your plate; they're still delicious. The pork will be moist and slightly tinged with pink once cooked.
Adapted from Original Recipe
Ingredients:
For 4 portions
- 1 600g pork tenderloin
- 1 medium onion
- 2 cloves of garlic
- 1/2 green apple, sliced
- 8 Brie slices (or as needed)
- 5 tbsp Olive oil
- 4 tbsp Balsamic vinegar
- Salt & pepper
- Butcher string or toothpicks
Chop the onion and garlic. Heat 3 tablespoons of olive oil over low to medium heat and begin sautéing onion and garlic. Once the onion begins to caramelise, add 4 tablespoons of Balsamic vinegar and season well with salt and pepper.
Preheat oven to 200 degrees Celsius. While the onion and garlic are cooking, slice pork tenderloin partially through and open sides. Add slices of apple and Brie to one side of the tenderloin. Add a few pinches of salt and pepper over the apple and Brie and layer on the caramelised onion and garlic. Fold the tenderloin and secure it with butcher's string.
Heat 2 tablespoons of olive oil in a pan over medium to high heat and sear each side of the tenderloin until slightly browned and golden. Transfer seared tenderloin to an oven safe dish and roast for 40-45 minutes in the pre-heated oven. Don't panic if some of the cheese and onions have spilled out. Scoop them onto your plate; they're still delicious. The pork will be moist and slightly tinged with pink once cooked.
Adapted from Original Recipe
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Gold Streaked Wall Clock
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Lemon Bundt Cake
A beautifully tangy lemon cake which tastes like summer. While my cake took about 55 minutes to cook, make sure to check it every once in a while after the 30 minute mark.
Ingredients:
Makes 1 bundt cake
Lemon Glaze:
Directions:
Preheat oven to 180 degrees Celsius. Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside. Lightly whisk flour, baking powder and salt in a small bowl and set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat eggs on low until they are thickened and very pale yellow in colour. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.
In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for about 50-55 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.
Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. Allow cake to finish cooling until warm to the touch.
While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes.
For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top. Cake will stay soft and moist for 3-4 days stored in an airtight container.
Adapted from Original Recipe
Makes 1 bundt cake
The Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp + 2 tsp lemon juice
- 1 1/4 cups whole milk
- 10 tbsp unsalted butter, cubed
- 1 1/2 cups powdered sugar
- 3-5 tbsp lemon juice
Lemon Sugar Topping:
- 1 tbsp lemon zest
- 1 tbsp granulated sugar
Preheat oven to 180 degrees Celsius. Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside. Lightly whisk flour, baking powder and salt in a small bowl and set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat eggs on low until they are thickened and very pale yellow in colour. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.
In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for about 50-55 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.
Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. Allow cake to finish cooling until warm to the touch.
While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes.
For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top. Cake will stay soft and moist for 3-4 days stored in an airtight container.
Adapted from Original Recipe
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