Easter feasting HouseGoesHome style

charlie-easter

It got a little crazy in the Household yesterday as the youngest and I cooked up a storm.

The youngest loves helping out in the kitchen, but was affronted when I tried to turn it into a maths lesson by asking how many more slices of tomato were needed for the remaining pesto tarts.

“Muuuuuuum, it’s school holidays! No maths!”

We took lunch over to my sister’s place – White Trash Taco Salad – then I had a few dear friends over for afternoon tea …

DD asked if “afternoon tea” was code for “afternoon drinks” and I was like “of course, we’re media” …

Here are the recipes … forgive me, they’re not very Good Friday-like with the inclusion of mince.

They’re also created with kids in mind, as we fed three for lunch and four for afternoon tea. (Also my excuse for buying Easter chick outfits for Charlie and Bilbo … entertainment!)

Recipe: Banana & Nutella muffins

nutella-muffins

3 overripe bananas
125g butter, melted
2 cups self-raising flour
2 eggs
3/4 cup brown sugar
4 heaped tbsp Nutella
2 tbsp milk

Method: Mash up the bananas with a fork in a mixing bowl. Add in all other ingredients – bar the milk and nutella – and stir until it forms a smooth mixture. Heat the milk and nutella in a pan over a low heat to form a smooth liquid. Pour the nutella into the mixing bowl and roughly fold in. Pour into patty cases and bake for 30-40 minutes at 180C .

Recipe: Creamy Mexican dip

taco-dip

2 cups leftover taco mince (basically just mince mixed with taco seasoning)
½ block reduced-fat cream cheese
½ cup milk salsa
½ cup grated tasty cheese
corn chips

Method: Preheat oven to 180C. Spray a small Pyrex dish with cooking spray. Add meat, cream cheese, and salsa to a small saucepan, and heat over medium heat. Stir frequently until cream cheese is melted and mixture is bubbly. Spread meat mixture evenly into prepared baking dish, and sprinkle cheese over the top. Bake in preheated oven for 15 minutes, or until cheese is melted and starting to brown. Serve with corn chips for dipping.

RECIPE: Tomato & pesto tarts

brunch5

3 sheets puff pastry

2 punnets of cherry tomatoes, sliced, or 3 roma tomatoes, sliced

Lots of homemade pesto (basil leaves, parmesan, olive oil, garlic, pine nuts, you know the drill …)

Extra parmesan to sprinkle on top

METHOD: Defrost puff pastry and cut each sheet into 9 squares. Spread generously with pesto, leaving 1/2cm around the edge. Arrange tomato slices on top, sprinkle with parmesan. Bake at 200C until golden.

Recipe: Taco Salad

taco

500g beef mince

1pkt taco seasoning

1 lettuce, shredded

3 tomatoes, deseeded and chopped

1 small jar sliced kalamata olives

1 cup grated cheddar cheese

2 avocados, diced

1/2 red onion finely chopped

400g can mixed beans

200ml ranch dressing

couple of handfuls of plain corn chips, roughly crumbled

Method: Stir fry the mince until no longer pink. Add the taco seasoning and stir to combine. Simmer for a minute or two then cool. Combine all ingredients in a bowl, toss, serve.

RECIPE: GUACAMOLE

photo 4 (3)

2 ripe avocadoes

1/4 minced red onion

Tabasco to taste

lemon juice to taste

salt to taste

METHOD: Mash the avocadoes, stir in the minced red onion and Tabasco. Add a few splashes of lemon juice and a few grinds of sea salt. Taste. Add more lemon juice or sea salt until the desired level of nirvana is achieved.

What’s your tried & true recipe when friends come over?

Song of the day:  Mental As Anything “Let’s cook”

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