Showing posts from May, 2017

Stuffed Capsicums

You will need...
5 small-medium sized red capsicums
300gr quinoa
600ml chicken stock
200gr tinned cherry tomatoes
150gr chorizo
1 small red onion
3 cloves garlic, crushed
1 heaped teaspoon of paprika
1 tsp oregano
1/2 tsp black pepper
1/2 bunch parsley, washed and finely chopped
1/2 cup pinenuts
2 Tbsp lemon juice (add a bit of grated rind too if you like)
2 cups cheese (I used grated cheddar)

Preheat oven to 180 degrees celsius. Spray a large, deep baking dish with cooking spray.Rinse and drain quinoa, place in a heavy-based saucepan with the stock and tinned tomatoes. Bring to the boil, then reduce to a simmer and cook uncovered until quinoa is soft and liquid is absorbed. Meanwhile, peel and dice the onion and chorizo. Heat a little olive oil in a non-stick frypan and cook on med-low until onion is softened and chorizo lightly browned. If chorizo has leached oil- drain on absorbent paper towel.  Once quinoa is cooked, add onion and chorizo mix, garlic, herbs, pine nuts, pepp…

Oreo Cheesecake

I've been so busy the last few weeks that I haven't had a chance to upload this recipe from Easter. I had a few weeks off work recently and I ate my weight in sugary treats like this one. I don't regret a thing- except for the fact that my jeans button is about to pop and take out an unsuspecting passerby.

I didn't do too much of my own cooking while I was off work, mainly opting to eat out (Patissez for a Freakshake, Mama's Buoi for yummy Vietnamese fare.. Not to mention eating at local spots- including Crafted LIVE a BBQ and Beer festival).. But I did decide to crack out a diabetes extravaganza for Easter.
It's a simple Oreo cheesecake, but I overloaded it with Easter eggs, more Oreos of the peanut butter kind and persian fairy floss. You don't need to go crazy and add all the stuff I did, the cheesecake on its own is delicious and rich but in my 'expert' (fatty) opinion I think it needs some sugary glamorisation.
You will need... 1 packet of reg…