DELICIOUS HOMEMADE VEGETARIAN FOCACCIA

Here, I will be sharing one of our family favourites today. It is our speciality and an all-time-winner for picnics and family outings specifically. It is a bit time consuming because of all that peeling and cutting as well as cooking; however, it is a dish that you cannot go wrong with and it is also great because you can make a big batch and store in the fridge for later use (to be used within the following week). It can be used as a cold salad with or without the addition of some baby spinach leaves or you can make focaccia or a sandwich with it. We often use cabatta but you can use whatever type of bread that tickles your fancy.

By the way, if you ever see some people anywhere in Victoria drooling over and eagerly biting into some huge homemade sandwiches as a family of four at a park, it is probably us :-) 

While I am full and even though my mouth has already watered can still handle looking at the photos here, I should get going with the recipe. 

Ingredients: 

• Your choice of vegetables that can be roasted (we often use whatever we have at home at the time. Our favourite vegies for this recipe are pumpkin, sweet potato, eggplant, zucchini, and red and green capsicums. You can also use some beetroots, carrots and onion rings too. You don't have to have them all at once, you can pick and choose according to your taste and the amount of each also depends on your choice and availability of them at the time). 
• Some olive oil 
• Herbs (we prefer using Italian herbs but you can use your favourite herbs. Oregano, basil, garlic, thyme and rosemary particularly go well with this dish). 
• Garlic cloves (optional. Goes well if you are going to make a salad with this dish but if you are going to use it as a sandwich filler, then I would skip it). 

Method:

Wash, peel (if applicable) and slice your vegetables. The slices can be large in size but they should not be thick as it would make the cooking time longer. It is also important that the thickness of different vegies is similar to each other so that they cook evenly. Once your vegies are all sliced, place them in a baking tray. I prefer placing some baking paper on the tray before putting the vegetables but it is optional. Then, drizzle some generous amount of olive oil and sprinkle your herbs over them. This dish does not need any salt. Cover the top with some aluminum foil and roast in a hot oven until they cook. Once they are caramelised, voila!

Enjoy something special with some loved ones today!

Note: The pictures below show how much fun Mr. Junior and I had while getting our vegetables ready for roasting. 

FOOD DESIGNS (8)

Source unknown

It is arguable that people should 'play' with food or not but regardless, I believe that some people are really artistic and here are some examples of it. I wish I could find the sources of all but unfortunately, I was unable to. However, my respect goes to all the people behind these designs. 

Source unkown

Source unknown

by Takashi Itoh

by Shawn Feeney

by Takashi Itoh

Source unknown

Source unknown

by Shawn Feeney

STUFFED ZUCCHINI (COURGETTE)

Here in Australia, we have started to really feel the summer recently. Many things change with seasons (not that we have real 'seasons' in Mebourne!); energy levels, weekend programs, clothing, colours, business items, types of plants that are grown in the garden and so forth. Food is not any different. It changes quite a bit too as different vegies and fruit become available in season, different levels of calories and other essentials are needed, preferences change with the season etc.

In regards to food, in our case, we are normally quite happy with our natural yoghurt and eat it on a regular basis throughout the year. However, especially when it is warm or hot, it surely becomes one of our 'must-have' types of foods. We don't necessarily follow a particular diet at home, however, we do prefer certain cuisines over some others and the Mediterranean cuisine is one of our favourites for sure and youghurt generally goes well with it.

We sometimes consume yoghurt as is or even make a quick wrap or a dip with it, sometimes it compliments and accompanies other foods, such as stuffed vegetables and it does it beautifully. We stuff a lot of vegies and today, I will be sharing with you our recipe of stuffed zucchinis (note: there are variations of zucchinis and the ones in the pictures here are better known in Europe).

This recipe is a vegetarian recipe. However, it can be made with minced beef as well. If you are an omnivore and would like to know how to make it with meat as well, it is very easy. Just cook the beef with some onion (and alternatively with some tomatoes or tomato paste) and then the rest is the same as below.

Ingredients: 

2-3 zucchinis
1 medium onion
Approximately 1.5 bowlsful of short or medium grain rice (you can use bulghur/cracked wheat instead)
A tablespoonful of paste (optional) (You can use tomatoes instead of paste)
Ground mint
Salt
Cracked pepper
Olive oil (approximately 2-3 tablespoonsful)

 Method: 

For the stuffing, caramelise your chopped onions until brown (you can add your paste or tomatoes at this stage or right after the onions are caramelised) in shallow oil. Add rice, mint, salt and cracked pepper and stir it for a minute or so on high heat. Pour some hot boiling water on it (about a glassful) and turn down the heat. Close the lid of the pot and let it simmer until the water is absorbed.

To prepare the zucchini, cut your zucchini into about 2-3 equal pieces horizontally (this depends on the size of your courgette) and then cut about a 0.5cm (or a bit over) off from each piece to be able to close each stuffed zucchini with. Carve the insides of your zucchinis (there are tools designed particularly for that purpose but if you don't own one, just use a teaspoon and carve it with that just like scooping icecream of a tub). You don't need to waste that bid. Just chop it up and add it to the stuffing mixture or add it to your soups. The walls and the bottom of the zucchini  should be about 0.5cm in thickness for it not to break. Once they are ready, put your stuffing in each piece until almost full (not too full though as it will expand a bit more while cooking) and close them with the pieces that you have cut from each one.

Place them all in a pot horizontally (it is more desirable if you use a shallow pot as opposed to using deep ones), pour some hot boiling water (perhaps about 3 quarters of the zucchinis should be under water) and once it boils, turn down the heat and leave it on low heat until cooked. It takes less than half an hour to cook.

Enjoy something that makes you think of summer today!

TIP: HOMEMADE GROUND MINT

Mint from our garden

If you leave your mint to dry in the sun, your homemade ground mint will go dark and won't look as good. Instead, do it indoors and it will look greener.

GUEST POST: Weet-bix Snack Balls

Today, we have Sabrina from Milk Me with one of her many mouth-watering and healthy recipes here. I have to mention that she has been such a pleasure to work with. Now, I am leaving you with her entry. If you too try her recipe, please feel free to share your variation and pictures on Milk Me's blog, facebook page, here on the comments section or on my facebook page. 

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Hi! I’m Sabrina. I’m a mum, a wife and the business owner of Milk Me.  When I’m not working on Milk Me, I’m usually hanging out with my kids and hubby, picking up after them,  cooking for them, picking up more of their mess.... well you get the gist of it.... ;-)

If you want to read more about milk me read here http://milkmeorganic.blogspot.com.au

So when Home Of Home Made Treasures invited me to do a guest blog I jumped at the opportunity to share my home made healthy treats.  I LOVE food but unfortunately after 2 kids, “Calories” and I just don’t get along so well anymore.  We use to be good friends (days when a late night KFC pitstop was a normal end to a Saturday night) but now all it seems Calorie wants to do is leave traces of fat on my hips.  So to curb this issue I have with that nasty thing called “Calories” I create sugar free, guilt free healthy treats for my family and I.

This is a recipe I made up all because my son never wanted to finish up the crumbly bits at the end of the Weet-Bix cereal box.   And the results......... a Winner Healthy Treat!  Here’s the recipe if you want to try it.  Look... it’s no Chocolate truffle but it’s also not laden with any unwanted unhealthy calories

Weet-bix snack balls

Ingredients: 

1 cup of crumbled Weet-bix

1/4 cup dates (chopped finely)

1/4 cup almonds (chopped finely)

1/2 cup shredded coconut

1/4 cup shredded coconut (to roll the balls)

1 tbsp honey or agave syrup

2-3 tbsp water

Method:

Mix all ingredients well.

 Roll into balls (wet hands make it easier to roll the balls) and roll in coconut.....

(hint: add more water if the balls are too dry. Alternative to dates put sultanas instead)

It’s never lasted more than 1 day in my household

If you want to see more sugar free healthy recipes visit me on www.facebook.com/milkmeorganic.

For details on Milk Me Organic products visit www.milkme.com.au

RECIPE: Cauliflower with Garlic Sauce

If you reside in a country in the southern hemisphere just like us here in Australia, you too are likely to be taken your summer foods recipe books out or wandering on the internet trying to find some summery recipes to top up your own list of hot days foods menus. 

I always love it when I learn something new regardless of whether I try it or not. I love looking at recipe books with good quality pictures and drool but often decide that they are too complicated for me.  I like limitless amounts of good food pictures, smells and tastes but when it comes down to making something, I often prefer something that is healthy, delicious and easy to cook (and clean afterwards of course). Therefore, my recipes that I have handwritten or saved on my computer generally consist of foods that are practical and healthy. 

Here is a five minute side dish recipe that will compliment most main menus all year round even though it is best when consumed on a hot day as it is a cold dish. 

Ingredients: 

1 small/medium cauliflower 

1 bowl of natural yoghurt

2 cloves of garlic (you can change the amount according to your preference)

Salt

1 big tablespoonful of pepper paste (don't worry if you only have tomato paste at home as it works fine with that too)

Chilli flakes (optional)

Olive oil

Method:

Lightly boil the florets of your cauliflower (you can actually make some small slices with the stem and use them in this dish as well). You don't need to boil them more than a minute or two. As they are  cooling down, make a garlic sauce using your yoghurt, crushed garlic and salt by mixing them well. In a small pan, heat up oil, paste and chilli flakes. Place your cauliflower on a plate. Put your yoghurt on it and pour your oil, paste and chilli mixture on top of it all and voila! Your dish is ready. 

Enjoy something cool today!

RECIPE: A Quick High Protein Breakfast Dish

Here is another valuable recipe that I have learnt from my smart and practical mum. I come from a large family and this dish was a saver for her. It is delicious, easy to make, healthy, filling, takes less than 10 minutes altogether, and is made using the ingredients that are around the house at all times in most cases. It  is definitely a winner in my family!

Ingredients: 

• Eggs (I use one egg per person. So, if you are cooking for two people, you put 2 eggs)
• Natural yoghurt (you can be flexible with that but I generally add about a glassful of yoghurt per egg. The more yoghurt you put, the more savoury it will become and the larger the dish will be.)
• Approximately a spoonful of flour (if you add more, it will become thicker. If you add less, it will be runnier)
• A pinch of salt
• Olive oil

Method:

Mix all ingredients except for oil in a bowl until all nice and smooth.

Warm up oil in a saucepan/pan and add the mixture to it.

Stir until boiling (it will only take a few minutes) and then turn the heat down and let it boil gently for 7-8 minutes while stirring it once in a few minutes.

This dish goes really well with some bread.

 Enjoy!

Served with chia

USEFUL INFORMATION ON BROCCOLI

Photo source

Broccoli is classified as a super food and is one of the healthiest vegetables that is easy to access to for most people especially in most parts of the globe.  It is a cruciferous vegetable and belongs to the cabbage family (similar to cauliflower, bok choy, kale, turnips, radishes, watercress and brussel sprouts). Cruciferous vegetables in general and broccoli in particular has some chemicals that may reduce the risk of colorectal and other cancers, and may also act as anti-oxidants and may boost detoxifying enzymes in the body. Even though there is need for more research in the area, it is claimed that diets high in cruciferous vegetables are linked with a lower risk of certain types of cancer.

Nutrients and health benefits:

• very high in vitamin C
• rich in vitamin A
• has high levels of carotenoids (vitamin A like substances)
• high in fiber (consumption of large amounts of fibre-rich foods may cause gas and should be reduced or avoided in people with diarrrhea and some other colon related problems)
• has generous amounts of calcium
• rich in folate (which may be helpful in prevention of some birth defects and to avoid heart disease and strokes)
• a source of phytochemicals, or plant chemicals, that may have anticancer properties
• loaded with antioxidants
• very low in fat and calories

How to Choose, Store and Consume:

The broccoli heads should be firm and compact. Broccoli should be dark or bright green to purplish in colour and has closed flower buds. Stalks should be cleanly cut and firm too.

Broccoli is not suitable for dry storage. It should ideally be stored at 32F with the humidity of 95%.

Photo source

If you have some unprocessed broccoli, then store it loosely covered to allow respiration. Do not wash it unless you are going to use it soon after washing it. Do not store broccoli close to ethylene (ripening element) producing fruit and vegetables such as pears, cantaloupes, avocados and onions. Do not store broccoli in the fridge when wet. Use cut florets within 2 days.

If you are going to freeze your broccoli, then cut it into florets, blanch it for two minutes and cool down to 41F before packaging and placing in the freezer which can stay there for up to 3 months.

Broccoli can be consumed raw or cooked. It can be purchased fresh or frozen. It can be cooked whole or broken into florets. It has the most nutrients when eaten raw. If cooking with the stems, cut through thick stems to allow even cooking. You can steam, boil, or pan-fry broccoli. Some people even microwave it. Do not overcook broccoli and make sure it still retains the bright green colour even when cooked.

You can use broccoli in many types of meals but our two favourite cooked broccoli dishes are broccoli salad and broccoli soup. Then comes vegetarian stir-fried noodles with some broccoli along with a few other types of vegies or stir-fried mustard seeds with broccoli.

We often eat the stem raw. We just peel off the tough skin around it and cut it into slices or finger length strips. It is crispy, juicy and has a fresh taste.

When Mr. Junior started eating solids and was safe to eat broccoli, I used raw broccoli stems or lightly boiled broccoli florets as a finger food or a snack for him. He has always enjoyed it and he much prefers raw or very lightly blanched broccoli to casseroles or omelettes with broccoli. When I am preparing broccoli to make a soup with for example, he always tries his tricks to get some uncooked pieces of broccoli off me before I use them.

PUFF PASTRY S'MORES

Here is a quick and easy s'mores recipe, that my beautiful and multi-skilled 15 year old niece has taught me. As this recipe is one that everyone can customize for their own taste, it's sure to please.

Ingredients:

-Two sheets of puff pastry (serves about 6 people)

-Milk Chocolate

-Marshmallows

-White Chocolate

-Berries

Method:

Using some shape cutters, cut the pastry into shapes of your desire and place them onto a greased oven tray (or a tray with baking paper). Place tray into an already preheated oven of 200 degrees. Cook for about 10-15 minutes, or until golden brown. Allow to cool. Then add your favorite toppings such as berries, marshmallows, milk chocolate and white chocolate (or anything of your choice and taste!).

Have a sweet day!!

CLEANING STAINLESS STEEL APPLIANCES

If you have stainless steel kitchen products such as pots, then put some white vinegar in a bottle with a sprayer head spray it to the surface you need to clean. Use a piece of clean cloth to wipe it with.

HOMEMADE BUTTER RECIPE

This is a recipe that I have learnt from my much loved mother who has always been a great example of self sufficiency and a homemade guru.

Collect the cream of your homemade yoghurt. You can use some of your fresh cow's milk's cream to add to it too. Once you have enough to work with (perhaps about 300g-500g), mix it well with a blender for a few minutes. If it melts too much while going through the blender, add some cold water. 

 Take out the hardened bits of the cream. Put it under cold water a few times (as if washing it a few times). This procedure also helps with it to form a more solid texture.

Add some salt and mix it. If you are planning to use this butter as a spread, you can choose not to add salt to it. However, if you are going to leave it in your fridge and use it in your cooked meals, you can add salt (about a teaspoonful). 

 You may not need to add any more salt to your meals if cooked with the salted butter, however, it depends on how much salt you prefer to have in your foods.

Note: Instead of wasting the water that is left over after taking the butter/the hard bits after using the blender, use it in ricotta cheese making. Add some salt to it and bring it to boil. Simmer for a while and take the cheese/the solid textured product out and put it in a strainer. When drained and cold, place it in the fridge. You can use your homemade ricotta cheese in omelette or as a pastry filling.

FOOD DESIGN (7)

Another smart design idea this time using some pears by some skillful people. Amazing!

POTATO DISH

This recipe is a recipe that I have first learnt from my mum and then my sisters and I have carried on. It makes a great filling breakfast dish but can also be used as a pie or pastry filling. 

Ingredients:

4-5 medium potatoes

1 medium/large onion

Tomato paste

Coriander (powder)

Salt

Black pepper

Chopped parsley (optional)

Olive oil

Method:

Boil and peel the potatoes (it is preferable to boil the potatoes with the skin on and when it cools down enough to touch, then peel). Mash them roughly. In a pan, heat up some oil and fry the chopped onion. Add some tomato paste (about a tablespoonful). Add the mashed potatoes and in medium heat, cook a little until everything is mixed well. Add your seasoning of salt, black pepper and coriander powder and mix again. You can turn the stove off after about 5 minutes. If you like, you can add some chopped fresh parsley to this mixture soon after you turn off the stove. Serve hot.

BRUSSEL SPROUTS INFORMATION AND RECIPE

Last week, I received a family fruit and vegie box from Aussie Farmers Direct and boy, I was impressed! It was a perfect size for our family and the variety in the box was quite impressive. They looked fabulous, smelled delicious, and felt wonderful! Seeing Mr. Junior so excited about the box full of surprises was a priceless bonus! 

When the box arrived, we were about to have our dinner and there wasn't any time to make anything using the newly arrived treasures, so I had to wait despite my impatience. However, the next day, I couldn't resist the huge inspiration and urge to make something with them even though we had enough leftovers for dinner that day. I first thought of a broccoli salad as the whole family loves it but soon, the brussel sprouts somehow beat the broccoli and ended up in my hands ready to be used even before I noticed it. 

Using the recipe a friend of mine has given me, I made a brussel sprout salad full of goodness and colour! Before I move onto the health benefits of brussel sprouts and my tasty recipe, let me briefly introduce you Aussie Farmers Direct using their own words:

_____________________________________________________________________

Aussie Farmers Direct | Fresh Fruit, Veg, Meat & Groceries Home Delivered.

Aussie Farmers Direct is an independently owned, multiple award winning, home delivery food business that sources fresh 100% Australian owned, grown and produced food, and delivers it direct to more than 130,000 households across six states of Australia.

Save time and money by shopping online with Aussie Farmers Direct and enjoy quality groceries, fruit & vegetables, organic produce, meat and dairy delivered direct to your door.

Join today and choose from one of our Special Introductory Offers!: AussieFarmers.com.au

Useful Information on Brussel Sprouts:

Brussel sprouts

• supply high levels of Vitamin C
• has cancer-inhibiting potential similar to -or according to some research results, even higher than- cabbage and other cruciferous vegetables (eg. broccoli and cauliflower)
• is considered to be an immune system booster
• is rich in folate (folic acid), potassium, and Vit K
• has some beta-carotene (precursor to Vit A).
• provide some cholesterol-lowering benefits if steamed. 
• are low in fat and sodium
• are high in dietary fiber
• are high in protein

It is also claimed that they may have some role in DNA protection.

It is recommended that to benefit from brussel sprouts (and cruciferous vegetables in general), they should be consumed at least 2-3 times a week (serving size at least 1-1/2 cups).

Cooking and Preparation Tips:

Remove stems and any discoloured leaves and wash them. You may even leave them in cold water for a bit to remove any insects that may reside in the inner leaves. 

Some people prefer to cook them whole. However, to cook them quickly and evenly, I suggest you cut them in half, cut them in quarters or just cut an X in the bottom of the stem before cooking. 

Steaming is claimed to be the healthiest way to cook them. However, I often boil but if you decide to boil too, plan ahead and make sure you don't waste the water. I generally add it to a soup that I cook afterwards. 

Don't over cook them as it changes the texture and the nutritional values of them. 

BRUSSEL SPROUT SALAD RECIPE

Ingredients:

Brussel sprouts (cut in half or quarters)

Chopped parsley

Chopped dill (optional)

Red capsicum 

Lemon juice to taste 

Olive oil

Chilli flakes to taste

Black pepper (optional)

Salt 

Method: 

Boil the brussel sprouts and let it cool for a little while. Once warm or cold, add the rest of the ingredients and in less than 10 minutes, voila! Your salad is ready! Best served when cool. 

Enjoy something fresh today!

HOMEMADE LEMONADE RECIPES

Homemade Lemonade


Ingredients:


4 lemons
2 cups of caster sugar
6 cups of water


Method: 


Mix your water and sugar as well as 1 sliced lemon in a saucepan before turning on the stove. Then, turn on your stove and bring it to boil on high heat. Once boiled, simmer for a few minutes and then leave it to cool down. When luke warm, put it through a sifter. After that, add the juice of the remaining lemons (3 lemons) to the mixture and chill in refrigerator before serving. 




Easy Lemonade


Ingredients: 


4 lemons
4 cups of water
1/2 cups of caster sugar (some people may prefer this amount to be 2/3 cups)


Squeeze lemons. Mix the lemon juice, water and the sugar well and refrigerate before serving.




Lemonade with Soda Water

Ingredients:

4-6 lemons (you need a cupful of lemon juice)

2/3 cup caster sugar

1 cup water

3 cups soda water

Method: 

Boil the lemon juice and sugar together for a few minutes making sure that the sugar is dissolved well. Leave the mix to cool. To serve, combine the mix with the soda water and add some ice cubes. 

Note: You can add some zest to these recipes if preferred. 

FOOD DESIGN (5)

Some people are so smart and skillful, don't you think? I found this somewhere on the internet (can't find the original source) and thought it is something to be shared. In my opinion, this would be a great design for a themed party, especially. Well done to the owner of the idea and the maker of this fun dish!

VEGETARIAN KOFTAS/POTATO PATTIES

These are the photos of some vegetarian koftas that were made for us on a visit to a beautiful family less than a month ago. I enjoyed them so much just like everyone else around the breakfast table that I had to take some photos and share the recipe with you all.

Note that the recipe normally includes some chopped parsley as well but on the day, the host family did not have any in hand, so these potato patties were made without parsley (they were still very delicious!).

Ingredients:

Boiled and mashed potatoes (about 4 medium sized)
Some stale/not fresh bread (inside) or some bread crumbs (about a handful)
1 egg
200g grated tasty or mozzarella cheese
Chopped fresh parsley
Salt
Cummin powder (optional)
Black pepper
Some oil (preferably olive oil) for shallow frying

Method:

Make a dough using all of the ingredients required except for bread/ bread crumbs. Add the bread/crumbs at the end and make sure it has a nice consistency; not too runny or doughy. Make patties and cook them in high heat. Be sure that the oil is already hot before you start cooking the patties.

Enjoy!