Category Archives: dinner

Wild Cattle Creek Winery

We celebrated my Grandma’s 80th Birthday at Wild Cattle Creek Winery on the weekend.

The area is beautiful and surrounded by many vineyards, trees and gorgeous open spaces. The autumn leaves were stunning and the sun blessed us with it’s rays during the afternoon.

We all enjoyed sharing platters for entree and I chose the salmon as my main meal.
The variety on the patter was wide, with olives, feta, cold meats, herb crusted cheeses, prawns, bread sticks & marinated vegetables.
I filled my plate with prawns, cheese, olives and some of the cold meats.
Each platter came with a side of warm herb bread with garlic butter.

I was glad to see the green beans with my salmon as I am crazy for them at the moment.
We all posed for some family photos before dessert. 

Haha this is a fun one with my cousin and Aunt!

Wild Cattle Creek is located in Wandin in Melbourne. It is a quaint, pretty place with the most amazing staff members- they call you Madame or use Sir & are very polite and genuine. 

The gardens give that mystical feel and are so pristine and neat. Wild Cattle Creek also makes the perfect wedding venue, the photos would be amazing.

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Cauliflower Pizza

I’ve wanted to experiment with a Cauliflower Pizza base for a while now and it turned out pretty darn amazing.
My whole family enjoyed it and have requested it multiple times since.
I’ve now made a bunch of bases and frozen them for future use!
You will need-
1 whole head of cauliflower
1 cup grated cheese- I made this vegan and used Bio Cheese
1/2 teaspoon each dried oregano and chilli flakes
Pinch of salt
1/4 cup wholemeal flour
Your choice of pizza toppings
1 clean tea towel

In a food processor blitz the chopped up cauliflower head until it resembles crumbs.
Place the blended cauliflower into the clean tea towel and twist the open end of the towel so it forms a ball- do this over a sink or bowl as the aim is to remove as much liquid from the cauliflower and create a dry (or as dry as possible) cauliflower mix.
 
 
Once you have squeezed as much as you can from the cauliflower transfer it to a bowl and add the flour, spices, salt and cheese.
Using your hands combine everything and knead it into a ball.
 
 
 
Place the ball onto a baking tray lined with a sheet of baking paper.
Press the mix into large disk- this is your pizza base.
I made mine about 1cm thick.
Bake at 180 degrees in a pre-heated over for 30 minutes or until browned.
You will find the base is still a little soft but it will firm up even more once you have added your toppings.
 Remove from the oven and cover with your favourite pizza toppings- I went with a low calorie salsa over the base topped with fresh basil from the garden and more bio cheese.
Bake again at 180 degrees until the toppings have cooked and melted.
Eat and enjoy!

Chicken & Prawn Risotto

Tonight I made a Risotto for the family. Making my own stock out of 4 cups water, salt, pepper, diced capsicum, sliced carrot, zucchini, kale & tomato. Once cooked through I used a stick mixer to purée the stock and then added two more cups of boiled water. 
Use the stock to cook your aborio rice while browning diced chicken breast in a fry pan. Remove from heat once browned. 
Keep adding the stock until the rice is cooked & then combine the chicken & 2 cups of prawns.

Heat through & serve.
Easy, yummy, perfect for vegetable haters & a perfect end to the awfully rainy day!

Stuffed Mini Capsicums

Made a light snack today, super easy and quick with some things I had in the fridge.

This was easy to do with some mini capsicums and about two tablespoons of light cream cheese
I added a teaspoon of honey & 10 crushed pistachios. Mix and then stuff each capsicum. This made four little bite sized capsicums and were sweet and salty. 

All Wrapped Up!

And by that I don’t mean Christmas!

Wraps are a great alternative to bread and are quick and easy to create.
I’d cooked some salmon for dinner so I added a few pieces to some salad greens and wrapped it all up in a light rye wrap.
Be aware of the calorie content of wraps though, they can be quite high in salt too.
Flat breads can be kept fresh in their pack for a few days but freezing them works too & are perfect once defrosted.
There are many varieties available & include gluten free options too.
Slicing them up and baking them in the oven make a more nutritional ‘chip’ too.
Making them another option for dips or nachos! 

24 Days of Salad: Radish & Apple Slaw

Easy to prepare & comes together in a matter of minutes. Perfect for a 30 degree evening too!

Combine a couple of cups of pre-made coleslaw with a handful of walnuts. Cut up two large radishes & add to the slaw. 
Slice a medium size apple & add to the mix (I used a Pink Lady). 
For a dressing I mixed 2 tablespoons Dijon Mustard & 2 tablespoons white wine vinegar & a few drops olive oil. 

Combine the ingredients with your desired amount of dressing and heap onto a serving plate.
Great as a meal or side salad.

Veggie Tacos

The Wee Man wanted Tacos for dinner, so we picked up some Mexican seasoning, salsa & taco shells.

Brown 500 grams of extra lean pork mince then add 1 cup of grated zucchini & 1 cup of four bean mix & 1 cup of creamed corn. Once softened add 1 jar of mild salsa. 

Add 2 tablespoons of Mexican seasoning & 1/2 a cup of water.

Once cooked warm the taco shells & then fill with spinach, mince mixture & top with sour cream & grated cheese. 

Quick, easy & a better option to traditional mexican tacos.