easyrecipe

Overnight Oats – Peanut Butter and Banana

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Ingredients

  • ½ cup rolled old fashioned oats
  • ½ cup milk of choice (cows, soy, nut milks)
  • ¼ cup yoghurt of choice (dairy or non dairy)
  • 1 tablespoon chia seeds
  • 1 tablespoon honey (optional)
  • 1/4 teaspoon vanilla extract (optional)

Method

  • Place all ingredients into a large glass container and mix until combined.
  • Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving.
  • Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired.

Moroccan Filo Rolls with Fattoush Salad – Dinner sorted

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Moroccan lamb filo 

Prep Time:  30 minutes    Cook Time:  40 minutes   

Ingredients

1 tbsp olive oil

1/2 brown onion finely chopped

500g lamb mince

3 garlic cloves crushed

1 carrot grated

6 dates chopped

1 tbsp Moroccan spice mix

200g baby spinach leaves

2 tbsp lemon juice

1/4 cup plain yoghurt

1/8 cup bread crumbs

2 tbsp parsley chopped

2tbp mint chopped

1 box filo pastry

Method

  1. Heat oil in a frying pan over high heat
  2. Add onion to pan and cook until softened and golden, add garlic to pan and cook
  3. Add mince and brown
  4. Add spices and cook, add vegetables and cook until softened
  5. Stir through yoghurt, bread crumbs and herbs
  6. Place into a bowl and allow to cool
  7. Preheat oven to 180 degrees – line a baking tray with baking paper
  8. Place one sheet filo onto paper, brush with butter, Top with another sheet and repeat with five more sheets to create a stack
  9. Spoon mince mixture along the long side, roll up to enclose the mince mix
  10. Brush the top with melted butter and sprinkle with sesame seeds
  11. Repeat with remaining sheets and mince mix until finished
  12. Cut each roll into four. Back for 20-25 minutes until golden

Lebanese Fattoush Salad

Ingredients

Salad

1 large pita bread cut into triangles

3 tablespoon olive oil

 salt to taste

Freshly cracked pepper to taste

1 large head of cos lettuce chopped

1 large vine-ripe tomato diced

1 cucumber quartered and chopped

1/2 a large green capsicum diced

5 radishes diced

2 green onions chopped

1/4 cup fresh chopped parsley

Dressing

3 tablespoon olive oil

2 tablespoon lemon juice

2 garlic cloves pressed or grated

1 teaspoon sumac – substitute grated lemon zest

1 teaspoon pomegranate molasses substitute balsamic glaze

1/2 teaspoon mint fresh or dried

1/2 teaspoon salt

Fresh cracked black pepper to taste

Instructions

In a large pan, heat 3 tablespoons of extra virgin olive oil on medium heat. Add the pita bread and season with salt and freshly cracker pepper

Fry the pita for 5-7 minutes until the pieces are crispy and golden in colour. (Alternatively, bake the pita bread at 200° for 5-10 minutes.) Set the fried bread aside.

In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, garlic, sumac, pomegranate molasses, mint, salt and pepper. Whisk together until the dressing is emulsified and well blended.

Add the remaining ingredients to the bowl and toss.

Add the fried pita bread to the salad immediately before serving and gently toss again.

Serve chilled or at room temperature