Stuffed Capsicum and Chillies served with fresh lettuce leaves

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Cut capsicum in half and remove seeds, split chillies and remove seeds

Fill with mince meat, minced turkey or minced kangaroo

Butter generously with minced garlic…season with salt, pepper and sprinkle with olive oil and lime juice.

Sprinkle with any herbs..or mixed herbs

Place in oven 180 degrees and bake 25 minutes.

Serve with a whole fresh minaret lettuce..place baked capsicum in lettuce leave, roll and eat.

 

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Baked avocado with Chicken

avocado

Peel a fresh ripe avocado and use half a person, or slice into a casserole dish

avocado bake

Cover the avocado with chicken meat….I used one chicken breast left from the roast chicken, and also added some seasoning.

Make a white sauce…melt butter, stir in flour and add milk to make white sauce. Add cheese if desired, and season to taste.

Pour over the chicken and avocado, sprinkle with grated cheese and some paprika and bake 180 degrees  30 mins until cheese golden.

Serve with green tossed salad…. or serve as is with toast quarters as a dip….

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Cheesy Baked Dip

Cheesy Baked Dip

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degree

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Mozzarella Stuffed Meatball

Mozzarella Stuffed Meatballs Recipe from Metabolic Cookbook: http://tiny.cc/FatBurningRecipes

1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes

Olive Oil
Marinara (jar or homemade)

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In a large bowl mix beef through pepper. Form into 2″ balls. Press a cheese cube in the middle and seal the meat around it.

Heat 1/2″ olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti

Fish fillets with lemon butter sauce

4 john dory fillets…burramundi or any fish
¼ cup (35g) plain flour, seasoned
60g butter
Juice of ½ lemon
2 tablespoons finely chopped parsley
Steamed potatoes , steamed green beans, to serve

  1. Pat fish fillets dry with paper towel and dust with seasoned flour, shaking off any excess.
  2. Melt half of butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and cook for 2 minutes each side, until tender and golden. Remove to warm plates.
  3. Add remaining butter and lemon juice to pan, increase heat to high and stir for 1 minute, until well combined. Stir through parsley. Serve fish with steamed potatoes and green beans and spoon over sauce

Fish Fillet Packets in foil

These fish packets can be cooked under the grill, on a barbecue or in the oven or steamed in a steamer.

You can use any vegetables of your choice….steam or bake first for 10 minutes, then add fish and steam for a further 10 minutes or until cooked when tested.

Ingredients

2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan) 4 tablespoons dry white wine
1/4 cup thinly sliced shallot 4 tablespoons extra-virgin olive oil, divided
1/4 cup thinly sliced fresh basil, plus cup basil leaves Kosher salt and freshly ground black pepper
20 cherry tomatoes, halved 4 6-oz. skinless white flaky fish fillets (such as Atlantic cod or halibut)

Read More http://www.ivillage.com/fish-fillet-packets-cherry-tomatoes-squash-and-basil/3-r-536569#ixzz2VwU0YlJB
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1

Fold four 24×12-inch pieces of heavy-duty foil in half crosswise; open foil and place on a work surface. Divide squash among pieces of foil, arranging in layers on one half of each piece of foil. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each with 1 Tbsp. wine and ½ Tbsp. oil; add ½ Tbsp. water to each packet. Season with salt and pepper. Place a fish fillet atop each portion of vegetables. Season with salt and pepper and drizzle ½ Tbsp. oil over each fillet.
2

Fold and crimp edges of foil to seal packages. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
3

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Place packets on grill grate. Grill until fish is just cooked through (a toothpick poked through the foil will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

Read More http://www.ivillage.com/fish-fillet-packets-cherry-tomatoes-squash-and-basil/3-r-536569#ixzz2VwUa3Q3h
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Roast Lamb with Baked Vegetables

  • 11/2kg leg lamb
  • 6 small potatoes, (600g) peeled and halved
  • 3 carrots, (300g)
  • 600g pumpkin, (600g)
  • Mixed herbs or fresh herbs with garlic granules and 2 teaspoons flour

Directions

  • Preheat oven to 200°C
  • Place lamb and vegetables into roasting bag. Add Recipe Base and close bag using included tie. Gently rotate bag to coat evenly.
  • Place on an oven tray in a single layer. Pierce top of bag 4-5 times with a skewer to vent.
  • Cook on centre rack of oven for 1 ¼ hour or until cooked through.
  • Remove from oven, rest in bag for 15 minutes before serving.

If  you do not wish to bake the lamb in a cooking  bag, simply place the seasoned lamb…rubbed with herbs and garlic..in a pan or on the shelf above a pan to catch the drippings and bake for 2-3 hours in a medium oven until done to taste.

Test by inserting a skewer until no blood comes out, or use a roasting Temperature which is easier.

I then place the vegetables in the pan catching the dripping for the last hour of cooking, turning them after 30 minutes

This lamb roast is dredged with a tandoori mixture and delicious

Use the left over lamb in sandwiches or serve cold with salad the next day

 

I am now living in a house without a traditional stove or oven, and I also cooked on the Birdsville Track without an oven.

The answer here is the Convectional oven. here you place the meat with the vegetables around the meat all at the same level on the low tray and bake until they are ready when tested

 

Potato Bakes

Potato galettes

There are so many variations you can make with potatoes that simply serving boiled or mashed potato every day is so basic.

Here par boiled potatoes are sliced and arranged in piles painted with melted butter sprinkled with sage, oregano, cumin, parsley, garlic salt/granules/crushed garlic…in fact any spice or condiment or herb…placed in muffin trays, paper cups, paper circles, baking tray…and simply baked until golden or even heated through if the potato is already cooked.

You can use raw potato slices but this needs to be baked longer..30 mins to 45 mins depending on size

Do the same using mashed potato to which herbs and butter are added.

Serve as a side dish

or

Serve as a Vegetarian Dinner with a side salad

http://au.lifestyle.yahoo.com/better-homes-gardens/recipes/photos/p/14634371/potato-recipes/15953702/