Before I go ahead and give you this recipe, I need to disclose something. I was 39 weeks pregnant when I made it. And I may have had a serious case of baby brain. Because I accidentally tripled, maybe even quadrupled the recipe (don’t even ask me how). So if you’re looking at the photos that are to follow, and you think to yourself, my GOD that is a lot of potatoes. It is. It’s too many. Don’t be like me.  Follow the recipe and not my photos. Okay, lets get into this!

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INGREDIENTS

10 medium potatoes
2 packets french onion soup
600ml thickened cream
100ml full fat milk

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Step 1

Preheat your oven to 180°C/360°F.

Wash the potatoes and then slice them thinly and set them aside. You can peel them if you like, but I like to keep the skin on; mainly because I’m really lazy, but also, I kind of like how crispy the skin goes when it’s the oven. But, probably more because I’m too lazy to peel.

^ It was at this point that I thought to myself, I think I may have gone overboard with the potatoes….. But I kept smiling :)

Step 2

In a mixing bowl, combine the french onion soup powder, the cream and the milk. Whisk it until it’s all combined. It doesn’t matter too much if the french onion powder doesn’t fully dissolve. I totally forgot to do this, but you can also chop up an onion and add it to this mixture if you want it to be extra onion-y.

Step 3

In a large baking dish, layer the potatoes (and onions if you choose to add extra) and then pour over the creamy mixture.

Step 4

Bake in the oven for approximately 40 minutes or until the potatoes and fully cooked and tender.

It’s as simple as that! I topped it off with Rosemary because that looks nice in photos, it tasted pretty good too, but that’s totally up to you.

This is seriously such an easy, yummy dish to make! And it’s heavy on the flavour!

French Onion Potato Bake

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Serves: 6 Prep Time: 15 mins Cooking Time: 40 Minutes

Ingredients

• 10 medium potatoes
• 2 packets french onion soup
• 600ml thickened cream
• 100ml full fat milk
• (optional) 2 chopped onions

Instructions

1. Preheat oven to 180°C or 360°F.
2. Thinly slice the potatoes
3. Layer potatoes (and onion if adding) into a baking dish
4. Mix together the french onion soup powder, thickened cream and milk
5. Pour over potatoes
6. Bake for approximately 40 minutes or  until potatoes are cooked and tender

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Okay so I found this amazing recipe on Pinterest the other day and just had to give it a go. I’m alway on the lookout for ways to replace carbs in cooking. Zucchini is one of my favourite methods because it’s so versatile!

Ingredients: 

• 1 kilo lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 1 can crushed tomatoes
• 2 tbsp mixed italian herbs
• 3 medium zucchini, sliced
• 450ml part-skim ricotta
• 450g mozzarella cheese, shredded
• 1/4 cup Parmigiano Reggiano
• 1 cup fresh cream
• 1 large egg

Instructions

In a medium sauce pan, brown the mince and season with salt. Drain the liquid and fat and set aside.
Add olive oil to the pan and saute the garlic and onions until they’re brown.
Place meat in a large pot and mix in tomatoes, basil, salt and pepper. Leave on low for about 30-40 minutes (covered). we want to reduce the liquid here so we have a nice thick sauce.

Meanwhile, slice zucchini into slices (I use the below slicer which is available at most Shows & Expos in Australia)

Sprinkle with salt and set aside for 10 minute. This is to draw out the excess  moisture. After 10 minutes blot off the water with a paper towel.

Brown the zucchini slices in the fry pan. Allow for up to 90 seconds on each side. Once brown, again blot off any extra moisture with a paper towel.

Preheat oven to 180°C (or 350°F)

In a medium bowl mix ricotta cheese, parmesan cheese, cream and egg.

Spread some sauce on the bottom of your lasagne dish and layer the zucchini to cover. Then pour over some of the white cheese mixture making sure you spread it out evenly with a spoon or spatula.
Finally, sprinkle the top with the mozzerella cheese.

Keep repeating these steps until the dish is filled to the top, making sure that you top it with sauce and mozerella.

Cover with foil.

Place it in the oven and bake it for 45 minutes covered, and a further 15 minutes uncovered. You’ll want to let it stand for about 10 minutes before serving.

Enjoy! I certainly did!! Oh, and it’s awesome to make in advance so you have a yummy lunch or two prepared for the week!

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Ingredients

2 Chicken Breasts, thinly chopped
1 pack of Thai frozen vegetables
Thai Seasoning
2 tbs fish sauce
3 tbs Soy Sauce
2 Eggs

Serves 2

Method

1. Add a drop of oil to the pan and, on high, brown the chicken.

2.  Mix in the frozen veggies and continue to stir and cook for about 3-5 minutes or until veggies are soft. 

3. Next, add the stir fry and fish sauce and stir to combine – about 1 – 2 minutes.

4. Stir in the Thai seasoning. I normal squirt a swirl around all the ingredients and then stir to mix it in nicely.

5. Next crack in the eggs and stir them in so that they scramble. Because of all the heat it doesn’t take them very long to cook.

Serve with Jasmine Rise – and enjoy! It’s a really simple, yet delicious recipe! (Click here for Rice Cooking Instructions)

The post Out of the Box: The 15 minute stir-fry that will blow your mind… and tastebuds. appeared first on Megzie.

Always remember it’s a 1:2 ratio – so 2 cups of water to 1 cup of rice.

Step 1: Rinse the rice several times until it is no longer ‘milky’ – no one ever told me to rinse my rice, I swear it makes all the difference.

Step 2: Put the rice in the pan and add the water then bring both the rice and the water to the boil

Step 3: As soon as the water starts boiling, reduce the heat and cover the pot. Leave the rice on low for about 10-15 minutes (I generally leave it for 15 minutes but usually check it around the 10 minute mark)

Step 4: You will know that the rice is ready when it has swollen and there is no more water.

Step 5: Once it’s cooked, remove the lid and fluff with a fork. Let the rice cool.

And that’s it! 5 simple steps to perfect fluffy white Jasmine rice every time. And if this doesn’t work for you, maybe invest in a rice cooker :) Love Megs xo

The post I’ve never cooked rice this fluffy in my life. Here’s why… appeared first on Megzie.

I saw a similar recipe on pinterest for a taco dip (vegeterian though) here. I had to attempt this awesome dish so, I adapted this into a meatier version. I had so much fun making this dish, so much for never ‘play with your food’.

What you’ll need for this:

1 small brown onion
1 small red capsicum (bell pepper)
500g mince meat
1 packet of Old El Paso Taco mix
1 can of Old El Paso Mexe-Beans
2 cups of sour cream
1 avocdo
1 clove garlic, diced
2 jars of Old El Paso Salsa (mild, medium or hot depending on your preference)
1 bunch of spring onions

For the tombstones:

2 large tortillas
Black writing icing

Serves 6

Method:

1. Chop the onion and capsicum (keep them separate) into 1 inch pieces

2. Add some oil to a fry pan and brown the onions.

3. Add the 5o0g of mince meat and cook until it’s seared

4. Next, add the chopped capsicum and cook for a further 2 minutes

5. Pour the Taco mix and Mexe-beans over the meat and mix it in well. This should take about 60-90 seconds. Once it’s mixed in, set aside in a seperate bowl.

6. Using the same frypan, brown the chopped garlic. Meanwhile, crush the avocado in a small bowl. Once the garlic is brown, stir it into the avocado mix.

To make the tombstones and tree:

1. pre-heat the oven to 180*C
2. use a pair of scissors and cut out the shapes of the tombstones and tree
3. place the shapes onto a lined baking tray and cook for 5 minutes, or until brown
4. let them cool, then using the writing pen, add the “RIP” and crosses text on a few

ADDING IT ALL TOGETHER

1. First Layer:  the mince, onion and capsicum mix in a large
2. Second Layer: pour over the 2 cups of sour cream and add the avocado and garlic. Use a spoon or fork to spread it evenly across the meat
3. Third Layer: Pour over the Salsa and spread evenly
4. Fourth Layer: Sprinkle the chopped spring onions evenly across the top

Add the tombstones and serve. This can be served hot, or chilled (it’s delicious either way!)

This has so much flavour, and will look great for any Halloween themed event you decide to throw!! Enjoy!

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Ahh, October. The time for eating pretzels, schnitzels, bratwurst and drinking beer, lots of it. Oh and dressing up all Oktober-festy. Don’t worry, we did. Yes a post is coming soon. But for now, let’s focus on the pretzels shall we?

Ingredients

Makes 10 mini pretzels

500g (17.6 ounces)all-purpose flour
15g (½ ounce) instant yeast
100g (3 ½ ounces) sugar
7 tablespoons butter, at room temperature
1 teaspoon salt, plus a dash for the egg wash
1 cup milk
Oil, for greasing
1 egg

Mix the flour, instant yeast, sugar, butter, and salt in an electric mixer on slow for 5 minutes.

Start by adding ¾ cup of the milk, gradually adding the remainder until the dough is smooth. If the dough gets too sticky, you can add a little extra flour to compensate.

Increase the speed to medium and mix for 2 minutes. When the dough is smooth and doesn’t stick to the bowl, it’s ready.

Lightly oil your work surface to prevent the dough from sticking. Roll the segments into little 85g (3 ounce) balls.

Then, roll all the dough balls into 12-inch strips.

To shape the dough strips into pretzel shapes, first form the strips into a “U” shape.

Hold the ends of the “U” and gently cross them over each other to the opposite bottom side. You may need to press the ends in so that it sticks.

Cover the tray with plastic wrap, making sure not to press down on the dough and set aside for 30-40 minutes to allow the dough to rise.

Preheat the oven to 210 degrees celsius (410-420F).

Once the pretzels have risen, crack the egg into a bowl and whisk, brush pretzels lightly and evenly with the egg wash. Then, crack a generous amount of sea salt over each pretzel.

Place the pretzels in the oven and bake for 8-10 minutes or until golden brown. Once golden brown, remove from oven and set aside to cool.

Once they’re cool, you are ready to serve them. They go quite nicely with some German Beer :) I served mine in a woven basket with white napkin.

Enjoy! These are a great snack at parties. Love Megs xo

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