Monday’s Money Saving Recipe

Stuffed Mushrooms

Ingredients

2 big flat mushrooms

2 green onions, sliced

2 prosciutto slice (or bacon) diced

1 piece of bread, processed to breadcrumbs

Tbsp chopped Oregano

2 Tbsp Oil

2 cubes of feta

Method

Remove stalk from Mushroom, Place in the oven on 180’c for 10 mins

Meanwhile fry prosciutto and shallots in fry pan with 1 tbsp of oil for 5 minutes.

Turn off the heat and add oregano & breadcrumbs to mix. Add 1tbsp of oil to bring it all together.

Spoon into each mushroom top with square of feta and put back in the oven for 5 minutes.

See more of our Monday Money Saving Recipes here

www.saltoftheearthcatering.com.au 

 

Monday’s Money Saving Recipe

Lemon Meringue Pie

I had to make some sample desserts for a client this morning, so I made a couple extra for our dessert.

We ended up with a choice of one chocolate mousse, four mini sticky date puddings and two lemon tarts.

Here is the recipe for the lemon tart.

Makes 4 medium size tarts

Ingredients

1 x tin of condensed milk

2 x eggs

½ cup lemon juice

2 cups plain flour

150g butter

4 tbsp water

⅓ cup Icing sugar

Method

Put condensed milk, egg yolks and lemon juice in a saucepan and stir over low heat for 5-10 minutes.

Mix flour, butter and water in a processor (or with your hands) till a sticky dough forms. Divide and press into individual tart cases.

Blind bake for 10-15 minutes on 180’c

Beat egg whites, until soft peaks form, add icing sugar gradually until stifff peaks form.

Pour lemon mixture into tart cases.

Pipe or spread egg whites on top.

Put back in the oven for 10 minutes.

Eat warm or put in the fridge to eat cold later.

See our other Monday Money Saving Recipes Here!

Have a look at our dessert menu here!

www.saltoftheearthcatering.com.au
 

Twelve Tasty Time Saving Tips

During the week most of us have little time to be in the kitchen preparing gourmet dinners.

Here are a few things to help you save time but still whip up a tasty meal for the family or yourself. We suggest doing this on a Sunday arvo to save time during the week.

1. Poach two chicken breasts in chicken stock. Shred the chicken with your fingers i.e pull apart! And store in the fridge for the week. Use them for sandwiches, wraps or even add to pies for dinner.

2. Grate carrot, slice cucumbers and tomatoes and store in containers to use throughout the week.

3. Boil a couple of eggs! These can be used for a potato salad, caesar salad, any old salad, or mash them up and use for sandwiches.

4. Better yet - make a potato salad to accompany a dinner for the week. You all know how to do that right……? N.B Use Aioli instead of Mayo...soooooo good!

5. Cut up some fruit, and store in the fridge for the week. Fruit salad for lunch boxes, fruit & yoghurt for breakfast or fruit and ice cream for dessert.

6. Cook up some mince, add diced tomatoes and chopped onion. Use it for bolognese, stuffed potatoes, tacos, burritos or a meat pie.

7. Use your overripe bananas (you can store these in the freezer) to make an easy banana bread for lunch boxes, breakfasts, morning or afternoon tea and snacks.

8. Obvious tip may be, boil the kettle and use the water for boiling veggies, rather than waiting for the pot to boil on the stove.

9. Don’t peel your veggies, we use pretty much every scrap of food. No need to peel your carrots or potatoes, it’s all good for you!

10. Don’t hesitate to use the microwave, although we almost never use it for catering, we don’t hesitate to use it to speed up the process of cooking at home. eg. potatoes and veggies - even if you are going to roast them afterwards, just don't forget to season with salt and pepper.

11. Dried herbs and Spices can lift your dish to no end! Always have these in your pantry! Sprinkle some Mixed herbs on your roast veggies, and spices on your meat! You will have a culture inspired dish before you know it.

12. If all else fails and you are stuck one night of the week, whip out a sheet of shortcrust pastry, lay it in a quiche dish, whisk 3-4 eggs, and throw in anything you can find in the fridge. When we say anything…. sundried tomatoes, capsicum, carrots, mushrooms, chives, shallots, fresh tomatoes, ham, salami, salmon, bacon whatever you can find. Obviously not all together! Use your instincts! Top with tasty cheese if you feel like it. Cook in the oven for 20-30 mins on 180’c.

#timesavingtips #quickcooking #fastcooking #savetime #saltoftheearthcatering

Salt of the Earth Catering: Catering Sydney

Monday's Money Saving Recipe

So this weekend the left over’s in my fridge are some Lamb fillets, Goats Cheese, Rocket, Bacon, Sour Cream and Potatoes….hmmmm

Things that come to mind are Lamb fillet stuffed with goat’s cheese and rocket, possibly wrapped in bacon but maybe too indulgent for a Monday, with mash or roast potatoes….

Slow cooked lamb & goat’s cheese ravioli with a bacon, sour cream and rocket sauce….

Lamb & Bacon Pie or Lamb & Bacon Casserole….

As much as I would love a nice warm casserole in this freezing weather, I must consider my fiancé who hates casseroles, so I’ll drop that option. A Pie is an easy option but I feel like more of a challenge so think I’ll take the pasta option. Actually I can never say no to pasta especially homemade Ravioli!

So here’s my plan for tonight. (Serves 2 hungry people)

Place Lamb fillets and beef stock in roasting pan. Use enough liquid to just reach the top of the lamb.

Place in the oven on 150’c for 2 hours. Top up liquid if needed throughout cooking process.

Meanwhile put, 1 cup of plain flour, 1 egg and a pinch of salt in a bowl, mix and knead to form a nice pasta dough.

Wrap with plastic film and place in fridge for an hour.

Remove lamb from oven, drain any excess liquid from pan (can save to add to sauce), let cool and then pull the lamb into shredded pieces. Mix the cooked diced bacon through the mixture.

Roll pasta into thin sheets, and lay flat on flour coated bench.

Place heaped spoonfuls of lamb mixture and a dollop of goats cheese in 5-10cm spaces along the first sheet of pasta. 

Brush edges of pasta with eggwash, or water. Place second sheet over the top of the first sheet and press down lightly with finger around each heap of mixture.

Use a cookie cutter or pasta cutter to cut each piece of ravioli. And set aside on baking paper. Sprinkle with flour if they are too sticky. Continue process until you have sufficient raviolis for two. (Depending on the size of them, I’ll probably make 5-6 each)

For the sauce, put a teaspoon of garlic, butter or oil and 2 diced rashers of bacon into a fry pan, cook till crispy (or however you like it). Add sour cream and stock juices and stir on a low heat. Season with herbs if you wish such as parsley, rosemary, thyme and salt & pepper. Add desired amount of rocket at the last minute and stir through.

Boil water on the stove, and cook raviolis for 2-3 minutes. Drain.

Add ravioli to sauce, or serve sauce on top. Voilà! 

Now to get the fiancé who thinks he’s a food critic’s critique!

#saltoftheearthcatering #cateringsydney #moneysavingtips #leftoverrecipes

www.saltoftheearthcatering.com.au 

Monday Money Saving Recipe

"Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta."

You can put pretty much anything into a Frittata, which is why its a perfect dish for a Monday breakfast, lunch or dinner.

In tonight's Frittata, I put in all the leftovers from my functions which included mushrooms, shredded ham, shallots, sundried tomatoes, some baby spinach leaves and some fresh cherry tomatoes. Delish!! 

Add all of this with 6 lightly whisked eggs, a splash of cream and milk. Cook in any shape dish in the oven on 180'c for approx 20 mins. Dinner (and Tuesday breakfast) is served. Very tasty and satisfying!  

#cateringnorthshore #cateringnorthernbeaches #sydneycatering #Saltoftheearth