TWD BWJ - Pizza Rustica

Well I was all set to make pizza only to discover this is not actually a pizza at all! At least not as we know it. Think of it more as a quiche but with pizza-ish fillings.

I stuck to the recipe as written so used prosciutto, pecorino and parsley in the filling. It was really easy to make and I was so looking forward to trying it.

The taste test ...

Unfortunately I didn't love this. Normally I enjoy a sweet-salty combination but the crust here was just too sweet for me and it really detracted from the overall flavour. It looked pretty but the taste just didn't win me over. The kids each had a bite then just picked off the crust and left the rest.

I can definitely see the potential though with less sugar in the crust and some veges in the filling it could be a winner.

Don't let my lukewarm reaction put you off though, hubby loved it and took leftovers for lunch the next day!

For the recipe make sure you visit our hosts - Emily at Capital Region Dining and Raelynn of The Place They Call Home. And to check out what everyone else thought visit the LYL section here.

Meatless Monday - Chickpeas in Spicy Tomato Sauce

I'm sure I never ate curry when I was 2 but luckily both my kids are big fans!

This was a hit at our place this week and in spite of the name it's basically a curry with a rich tomato hit from both tinned tomatoes and tomato paste. It's also one of those dishes where you will likely have all the ingredients on hand already and can whip this up easily for a mid-week dinner.


Chickpeas in Spicy Tomato Sauce
Recipe Source - Cheap & Cheerful from The Australian Woman's Weekly, p68-69

2 tbs ghee (I used rice bran oil)
2 brown onions, chopped
2 cloves garlic, crushed
20g piece fresh ginger, grated
2 ts cumin seeds (I used ground cumin)
1tbs coriander
1 ts turmeric
1ts cayenne pepper
2 tbs tomato paste
2 x 400g tins diced tomatoes
2 cups water (I used vege stock)
2 x 420g tins chickpeas, drained
1 large sweet potato (500g) cut into a small dice
300g spinach, chopped coarsely
(Salt, pepper and sugar to taste)

Heat ghee in a large pan and add the onion, garlic and ginger. Cook until the onion is soft, stirring often. Add the spices and cook for another minute. Add the tomato paste and cook for 2 minutes.

Next add the sweet potato and cook for another 2 minutes, stirring well to coat in the spice and onion mix.

Add in the tinned tomatoes, chickpeas and water and bring to the boil. Reduce heat to a simmer and cook stirring occasionally for about 30 minutes, or until the sweet potato is cooked through. Just before serving, add in the chopped spinach.

Serve on basmati rice.

I didn't make many changes to the recipe but you can see them marked above. I always use vege stock in place of water in these sorts of dishes, and I added a teaspoon of sugar to counteract the acidity of the tomatoes.

We'll definitely make this again!

Sunday Baking - Milo Muffins

In a few years I'll be baking treats for my kids' lunchboxes, but for now I am baking for the big kid in my life aka the hubby! We are trying to cut back our spending and making sure he takes lunch with him every day is a big part of that.

We have been planning our dinners pretty carefully for a while so that there are always leftover meals for his lunch, and now I am baking every Sunday so there is something sweet to have with his coffee as well. I'm such a good wife! Ha!

I stumbled across these Milo Muffins on the Essential Kids website but they are actually from one of my favourite bloggers, Melissa at Frills in the Hills.

Milo Muffins
Recipe very slightly adapted from Essential Kids
Makes 12 small or 6 jumbo muffins

1 1/2 cups self raising flour
2/3 cup milo
1 egg
2/3 cup milk
2/3 cup brown sugar
1/2 tsp baking powder
60g butter, melted
Chocolate sprinkles to decorate

Preheat oven to 190 degrees celsius. Place all ingredients in a large bowl and mix until smooth. Pour into muffin papers until 3/4 full. Cover each with chocolate sprinkles and bake for approx 20 minutes.

Cool in tin for 5 minutes then turn out onto a wire rack to cool completely. Suitable to freeze.

I made 6 jumbo muffins which meant 1 for me and 5 for hubby's lunches. He did forget to take one one day and I got a text with sad face that morning!

Meatless Monday - Curried Carrot and Chickpea Burgers

Another Monday, another meatless meal!


My MIL sent me the link to these Curried Chickpea and Carrot Burgers on the Sanitarium website and they looked really good. Actually I was really surprised to see all the recipes there looked pretty good. I'm always a little suspicious of recipes put out by food manufacturers because they tend to feature fairly random combinations of their own products.

We had all the ingredients on hand and I whipped these up for a yummy weekend lunch. Hubby and I both loved them and even the kids had one each. They reminded me of an entree at an Indian restaurant and are on the menu again one night this week.

As you can tell by the photo we didn't eat ours as burgers. I ate mine with a rather fusion salad of tomato, cucumber, fetta and coriander. Delicious!

You can find the recipe on the Sanitarium website here.

TWD BWJ - Irish Soda Bread

For some reason I had it in my head that soda bread was made with beer and I was going to hate it. I actually groaned when I read that it was this week's choice. Well I was wrong about the beer and I really loved this recipe!

For starters, talk about easy. Just 4 ingredients mixed, shaped, plopped on a tray and baked. That's it.


So it seems that Irish soda bread is very similar to an Aussie damper with that wonderful crunchy crust and dense, slightly chewy interior. The perfect bread to eat warm with a smear of butter and lots of golden syrup. Heavenly!

My boys weren't so keen on this one, being used to lighter less chewy bread. Hubby never even saw it, as it was baked, eaten and the leftovers wrapped up in the freezer in a matter of hours. I have yet to test the "as hard as the Blarney Stone" prediction.

If you would like to make this yummy bread check out Carla at Chocolate Moosey and Cathleen at My Culinary Mission for the recipe.