Monthly Archives: December 2009

Ham, Camembert & Cranberry Toasted Sandwich on Turkish Bread

I struggle with lunch. Especially taking lunch to work, which I know is the right thing to be doing instead of blowing $80 a week on crap from the cafe, which I know is going to be shit before I buy it, but meh, up shit creek without a paddle and all that kinda stuff.

To be honest, the last thing I am thinking about at 7am is putting together something delicious for lunch-it’s usually something more like “What can I get away with wearing that looks the closest to ironed?” and “Shit, I smudged my mascara. Maybe if I rub it with a cotton bud, people will think I am going for the smokey eye look.”

Shh, I know what you’re thinking. You’re thinking I should make my lunch the night before work.

Well, I would if I wasn’t so exhausted by the bombsite that is my kitchen, folding a mountain of laundry, having a domestic with my husband and trying to find the TV remote control, I’d consider it. But then I’d have to put something together that could endure a night in the fridge and still be appetizing the next day.

Then came my love affair with Turkish bread. So delicious and moreish, you could put practically anything between two slices of Turkish bread and I would consider eating it. And let’s be honest, I am going to leave the fancy pants ingredients for other bloggers- as much as I would love to eat a Turkish roll with some amazing, exotic ingredients, I’m all about keeping it real and attainable… and quick.


1 Turkish roll, halved lengthways

2 slices honey ham (you could also use turkey, or chicken breast)

3-4 slices Camembert (or Brie) cheese

Cranberry Jelly

Mesclun lettuce


  1. Spread cranberry jelly over bottom half of roll.
  2. Lay out the slices of Camembert cheese, top with ham slices.
  3. Pop the top slice of the roll on, spray with a fine mist of oil spray and put in the sandwich press for 3-5 minutes, until cheese is melted and bread is crispy. If the smoke detector goes off, it’s too late and you should just slink away to the cafe and shell out another $10.00 for a salad.
  4. Once you’ve removed it from the sandwich press, and allowed it to cool down, stuff it silly with your lettuce mix and eat it. A last minute squirt of mayo is also yum, but you didn’t hear it from me!

Other topping ideas for Turkish rolls:

  • Chargrilled Mediterranean vegetables– you could chargrill the vegies ahead of time, or simply buy them from the deli. Spread your base with a tasty tapenade or capsicum relish or even onion jam and layer your vegies with some sliced bocconcini cheese before putting in the sandwich press or under the grill.
  • Chicken, brie, mango chutney and baby spinach – one of my favourites, I crave this one frequently. Use a poached or roasted chicken breast, sliced finely. Spread the base with a generous amount of mango chutney, then add your Brie and baby spinach before putting it into the sandwich press. Thank me later.
  • Tandoori chicken, baby spinach & Spanish onion with cucumber yoghurt– Marinate your chicken breast in tandoori sauce or alternatively you can use a tandoori curry paste. Once the chicken has cooled (I’d recommend in the fridge for a few hours to really let those flavours intensify), slice thinly. Layer generously on your roll, top with finely sliced Spanish onion and baby spinach, then put in the sandwich press. While that is crisping up, mix a small amount of yoghurt with some grated cucumber (not quite a raita, but close enough for lunch on the fly). You could make this ahead of time and take to work in a separate little container. Once your sandwich is ready, remove the top slice and apply your dollop of yoghurt, then put the slice back on, let it all smoosh in and enjoy.
  • Roast beef, seeded mustard, Swiss cheese & onion relish with rocket– spread the seeded mustard on the top slice of the bread, spread the onion relish on the bottom slice. Add the roast beef slices, then the cheese- grill until the cheese is melted, then add your rocket to serve.
  • Prosciutto, pesto, sundried tomato & mozzarella– you can use pesto or fresh basil leaves on the bottom slice of bread. Then apply the mozzarella (sliced or grated), the sundried tomato and then top with prosciutto before putting in the sandwich press.

Posted by on December 12, 2009 in Inspiration, Luscious Lunches


7 Day Challenge: Dinner on the table in under 30 minutes- Sunday

Chicken, Leek & Potato Pie

Ingredients (Serves 4)

  • 2 tablespoons olive oil
  • 2 leeks, trimmed, halved, washed, sliced
  • 400g coliban potatoes, peeled, diced into 1cm cubes
  • 1/4 cup plain flour
  • 1 1/2 cups chicken stock
  • 1 small barbecued chicken, skin and bones removed, meat shredded (see note)
  • 1 cup grated tasty cheese
  • 1 sheet frozen ready-rolled puff pastry, partially thawed

  1. Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured.
  2. Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper.
  3. Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.

Notes & tips

  • You will need 2 cups of shredded chicken for this recipe.

7 Day Challenge: Dinner on the table in under 30 minutes- Saturday

Stroganoff Steaks

Skillet Steaks:

  • 4  (about 4 ounces each) beef cubed steaks
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground black pepper
  • 2 teaspoon(s) vegetable oil

Stroganoff Sauce:

  • 1 teaspoon(s) vegetable oil
  • 10 ounce(s) sliced white mushrooms
  • 1 small onion, finely chopped
  • 1/2 cup(s) chicken broth
  • 1/4 cup(s) reduced-fat sour cream
  • 1/2 teaspoon(s) Dijon mustard
  • 1/8 teaspoon(s) coarsely ground black pepper
  • 1 tablespoon(s) chopped fresh dill


  1. Prepare Skillet Steaks: Pat steaks dry with paper towels. Sprinkle steaks with salt and pepper.
  2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add steaks and cook 5 to 6 minutes for medium, turning steaks over once. When steaks are done, transfer to platter with any juice; cover with foil.
  3. Prepare Stroganoff Sauce: In same skillet, heat oil over medium-high heat until hot. Add mushrooms and onion and cook about 8 minutes or until onion is tender and all liquid evaporates, stirring occasionally. Add chicken broth; heat to boiling. Boil 1 minute or until slightly reduced. Remove skillet from heat; stir in sour cream, mustard, pepper, and dill. Return steaks with their juice to skillet; heat through.

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Posted by on December 11, 2009 in Delish Dinners, Inspiration


7 Day Challenge: Dinner on the table in under 30 minutes- Friday

Parmesan Crusted Chicken


  • 4 chicken breasts, halved horizontally
  • 3/4 cup plain flour
  • 2 eggs, lightly whisked with 1 tablespoon milk
  • 2 cups dried breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 2-3 tablespoons olive oil
  • 2 bunches asparagus, woody stem removed
  • 4 middle rashers bacon


1. Lightly flatten the chicken breasts with a mallet or rolling pin. Coat in the flour, egg mixture and combined breadcrumbs and parmesan.

2. Heat a large frying pan and add olive oil. When hot, add chicken schnitzels in batches and cook for 3 min each side, until golden.

3. Divide the asparagus into two bunches and wrap one in bacon. Heat a separate frying pan over medium to high heat, add the asparagus and cook for 4-5 min, turning until tender. Serve the chicken schnitzels with asparagus bunches. Alternatively you could also serve with crisp green beans and mashed potato for a hearty tummy-filler.

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Posted by on December 11, 2009 in Delish Dinners, Inspiration


7 Day Challenge: Dinner on the table in under 30 minutes- Thursday

Tagliatelle with Tomato, Olives & Chorizo


  • 375g tagliatelle
  • 1 (170g) chorizo sausage, halved lengthways, sliced
  • 1 zucchini, halved lengthways, sliced
  • ½ red capsicum, cut into 2cm pieces
  • 1 garlic clove, chopped finely
  • 16 (150g) green anchovy-stuffed olives
  • 700g bottle passata sauce
  • ½ cup ( 125ml) red wine
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano (or 2 tablespoons chopped fresh leaves)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh leaves)
  • ½ teaspoon chilli flakes
  • shaved parmesan, to serve
  1. Cook chorizo in a heated medium saucepan over medium heat for 2 minutes or until lightly browned. Add the garlic, zucchini, capsicum and olives and cook for a further 2 minutes.
  2. Add the passata, wine, sugar, herbs and chilli to the saucepan. Bring to the boil; simmer for 15-20 minutes or until reduced to a good sauce consistency.
  3. Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
  4. Return the pasta to the saucepan and add the sauce; season with pepper. Toss gently to coat. Serve immediately topped with parmesan.

Not suitable to freeze or microwave.

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7 Day Challenge: Dinner on the table in under 30 minutes- Wednesday

Beef Pho (Vietnamese Rice Noodle Soup)


  • 120g rice vermicelli
  • 300g topside steak
  • 1L beef stock or consomme
  • 1 tsp finely chopped red chilli
  • 1 onion, finely sliced
  • 80g bean sprouts
  • 1/4 cup fresh coriander leaves
  • 1/4 cup shredded fresh mint leaves
  • 1 lemon, quartered
  • 4 tsp fish sauce, to taste
  • salt and pepper, to taste


1. Soak the rice vermicelli in boiling water for 10 minutes. Cut the steak across the grain into very thin slices (about 2mm). Bring the stock or consommé to the boil in a separate pan, and add the chilli.

2. Drain the noodles. Place a quarter of the onion in the bottom of each bowl. Divide the noodles among the bowls then top with the meat. Pour the boiling stock onto the meat slices, then add the bean sprouts, coriander and mint.

3. Squeeze a lemon quarter over each bowl, and add 1 teaspoon fish sauce to each portion. Season to taste. Serve immediately.

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7 Day Challenge: Dinner on the table in under 30 minutes- Tuesday

Chargrilled Moroccan Chicken with Roast Carrot & Chickpea Salad

Ingredients (serves 4)

  • 2 bunches baby (Dutch) carrots, trimmed, scrubbed
  • 1 1/2 tbs olive oil
  • 4 x 170g skinless chicken breast fillets
  • 1 tbs sumac (see note)
  • 2 tbs white wine vinegar
  • 1 garlic clove, crushed
  • 1 tsp honey
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 cup (80g) sunflower seeds, toasted
  • 1 cup flat-leaf parsley leaves

  1. Preheat the oven to 180°C. Spread the carrots on a baking tray in a single layer. Season, then drizzle over 1 tbs oil and 2 tbs water. Roast for 10-12 minutes until the carrots soften slightly.
  2. Meanwhile, lightly oil a chargrill pan with the remaining olive oil. Heat over medium-high heat. Season the chicken with sea salt and freshly ground black pepper and rub with the sumac. Cook for 3-4 minutes each side until browned.
  3. Remove the tray from the oven, turn the carrots then place the chicken on top. Roast for a further 10-12 minutes until the chicken is cooked through.
  4. Whisk the vinegar, garlic and honey together in a large bowl. Season, then add chickpeas, sunflower seeds, parsley and carrots and toss to combine. Divide salad among plates, then top with the chicken.
Recipe Source delicious. – July 2008, Page 127
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Posted by on December 11, 2009 in Delish Dinners, General, Inspiration

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