Cheese & Bacon Croquettes

This recipe from is delicious, easy to make and economical.  Don’t forget to season with salt and pepper and/or some dried chilli.  I use tasty cheese rather than mozzarella for more taste, but it is also delicious with mozzarella and children love the stringy consistency.  Great for using up leftovers and good for a BBQ or party dish.  Serves 4.


Bacon and cheese croquettes
Super Food Ideas – April 2010 , Page 42

Recipe by Cathie Lonnie

Photography by Rob Palmer

  • 4 rashers middle bacon, trimmed, finely chopped
  • 2 cups cold mashed potato (see related recipe)
  • 1 egg yolk
  • 2 green onions, finely chopped
  • 3/4 cup plain flour
  • 40g mozzarella cheese, cut into 1cm cubes
  • 1 1/2 cups fresh breadcrumbs
  • 1 egg
  • 1/4 cup milk
  • Azalea grapeseed oil, for shallow-frying
  • Mixed salad leaves, to serve
  • Heat a medium non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
  1. Combine mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a large bowl. Roll heaped tablespoons of mixture into 20 balls. Push 1 cheese cube into the centre of each ball. Mould mixture around cheese to enclose.
  2. Place remaining flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs.
  3. Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel. Serve with salad.



Marrakesh Eggplants & Tomatoes

Another great recipe from  Very healthy and delicious.  It serves 8 and is great as a side dish at a barbeque.   Also nice with a little crumbled feta cheese or grated parmesan.

Marrakesh eggplants & tomatoes
MasterChef – December 2011 , Page 72

Recipe by Sophia Young

Photography by Ben Dearnley

  • 1kg eggplants, cut into 1cm-thick slices
  • 125ml (1/2 cup) extra virgin olive oil, plus extra, to drizzle
  • 95g (1/3 cup) tomato paste
  • 1/2 tsp firmly packed saffron threads
  • 250ml (1 cup) verjuice or dry white wine (see note)
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 200g grape tomatoes, halved
  • 250g cherry truss tomatoes, cut into small bunches
  • 40g (1/4 cup) pine nuts, roasted
  1. Place eggplants in a large bowl and season with salt and pepper. Drizzle with 2 tbs oil, then, using your hands, toss to coat. Repeat with another 2 tbs oil. Add tomato paste, then, using your hands, rub into eggplants to evenly coat.
  2. Heat a heavy-based frying pan over medium heat. Working in 3 batches, add eggplants to pan and cook, drizzling with a little extra oil if necessary to prevent sticking, for 4 minutes each side or until tender and golden. Transfer to a flat dish.
  3. Meanwhile, place saffron and verjuice in a small bowl and set aside. Heat remaining 2 tbs oil in a large frying pan over medium heat. Add onion, garlic and 1 tsp salt, and cook, stirring frequently, for 5 minutes or until onion is soft. Add cumin and paprika, and stir for 1 minute or until fragrant. Add grape tomatoes and stir to coat in onion mixture. Add truss tomatoes, cover with a lid and cook for 8 minutes or until all tomatoes have softened. Add verjuice mixture and bring to a simmer. Season.
  4. Layer eggplant and tomatoes with cooking juices on a platter. Scatter with pine nuts to serve.

Rijksmuseum in Holland’s Clever Advertising Stunt

The Rijksmuseum in Holland had an idea:
Let’s bring the art to the people and then, hopefully, they will come to see more – at the museum.
They took one painting of Rembrandt’s from 1642, “Night Watch” and brought to life the characters in it, placed them in a busy mall and the rest you can see for yourself!
Here’s a link to the actual painting:

Broccoli, Spinach & Potato Soup

A great soup recipe from .  I sprinkled some grated parmesan cheese over the top and substituted yoghurt for the sour cream.  It also tastes delicious without anything added to the pesto and with garlic bread.  Very warming. Takes 15 minutes to cook and serves 4.

Broccoli, spinach & potato soup
Australian Good Taste – July 2011 , Page 44

Recipe by Chrissy Freer

Photography by Rob Palmer

  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) salt-reduced vegetable stock
  • 400g potatoes, peeled, coarsely chopped
  • 450g broccoli, cut into florets
  • 75g baby spinach leaves
  • 1/2 cup fresh basil leaves
  • 90g (1/3 cup) light sour cream
  • 1 tbs bought basil pesto
  • Fresh basil sprigs, to serve
  • Crusty bread slices, to serve
  1. Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add broccoli and simmer for 6-7 minutes or until vegetables are tender. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
  2. Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Cook soup over medium heat for 2 minutes or until heated through.
  3. Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.


Lamb Shanks in Spiced Potato & Pea Broth

Another great winter recipe from  Wonderfully warming on a cold winter’s night.  Takes 1 hour 40 minutes to cook and serves 4.  The broth is really good to help soothe a sore throat with the healing qualities of ginger and garlic as well as the chicken broth.

Lamb shanks in spiced potato and pea broth
Australian Good Taste – October 2004 , Page 24

Recipe by Amanda Kelly

Photography by Ben Dearnley

  • 4 lamb shanks
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 5cm-piece fresh ginger, peeled, thinly sliced
  • 3 tsp ground cumin
  • 1/4 tsp saffron threads
  • 1 x 7cm cinnamon stick
  • 500ml (2 cups) water
  • 500ml (2 cups) chicken stock
  • 8 small coliban (chat) potatoes, halved
  • 250g fresh peas, shelled
  • 2 tbs coarsely chopped fresh continental parsley
  • 2 tbs coarsely chopped fresh mint
  • Pinch of salt
  1. Heat a large heavy-based saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a plate.
  2. Heat the oil in the same pan over medium heat. Add the onion, garlic and ginger and cook, stirring, for 3 minutes or until onion softens. Add the cumin, saffron and cinnamon and cook, stirring, for 30 seconds or until fragrant. Add the lamb shanks, water and stock, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour.
  3. Add the potato and simmer, covered, for 20 minutes. Add the peas and simmer, covered, for 10 minutes or until peas are bright green, potato is tender and lamb falls away from the bone when tested with a fork. Remove from heat.
  4. Stir in the parsley and mint. Taste and season with salt. Use tongs to divide lamb shanks among shallow serving bowls. Ladle over the hot broth and serve immediately.


Baked Chicken & Sweet Potato with Chickpeas

Another great recipe from  Healthy, low in fat and inexpensive.  It serves 4 people, only used 8 ingredients and is ready in half an hour.  I often steam some spinach or beans to add some greenery to the plate.  A perfect guilt-free meal.  Add seasoning to taste.

Baked chicken and sweet potato with chickpeas
Australian Good Taste – June 2010 , Page 33

Recipe by Kathy Knudsen

Photography by Ben Dearnley

  • 2 red onions, halved, cut into thick wedges
  • 600g sweet potato (kumara), peeled, cut into 3cm pieces
  • 4 tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 2 tbs olive oil
  • 8 (about 620g) chicken thigh fillets
  • 240g can chickpeas, rinsed, drained
  • 1/4 cup chopped fresh continental parsley
  1. Preheat oven to 220ºC. Combine the onion, sweet potato, tomato, garlic and half the oil in a bowl. Transfer to large baking tray. Bake for 15 minutes.
  2. Meanwhile, heat remaining oil in a large frying pan. Season the chicken with salt and pepper. Cook for 1-2 minutes each side or until golden.
  3. Add the chicken to the tray and bake for a further 10 minutes or until the chicken is cooked through. Add chickpeas and parsley. Toss until heated through.