One of our readers has submitted this BEAUTIFUL recipe to the nest (and we CANNOT wait to try it!)
She promises that it is healthy, not to difficult to make and very yummy! Her two little sons even approved!
Let me introduce you to Quinoa, Roasted Tomato & Asparagus Goats Cheese Tart.
- 1 Cup quinoa, rinsed, drained
- 1 Tsp salt –reduced vegetable stock
- 400g grape tomatoes
- 2 bunches asparagus, trimmed, halved
- 1 Tbsp olive oil
- 1 Tsp balsamic vinegar
- 2 eggs
- ½ cup finely grated parmesan
- 150g soft goat’s cheese
- 150g low-fat ricotta
- 2 Tbsp chopped fresh continental parsley
- 2 Tbsp chopped fresh Chives
- 2 Tsp finely grated lemon rind
- Fresh basil leaves to serve
- Place quinoa in a small saucepan with the stock powder and 2 cups water. Stir to combine and bring to boil over medium-high heat. Reduce the heat to low, cover and simmer for 12mins or until water is absorbed. Remove from heat and set aside to cool.
- Preheat oven to 180C. Toss tomatoes and asparagus in the olive oil and balsamic vinegar and place on a roasting tray, season with sea salt and cracked pepper and roast for 10-15 minutes or until tender. Set aside to cool.
- Place the cooled quinoa in a large bowl, add the eggs and grated parmesan and stir until well combined. Lightly oil a non stick tart tin with a removable base. Press the quinoa mixture evenly and firmly into the base and side of the tin to form a thick crust. Bake for 15mins or until light golden.
- Combine the goat’s cheese, ricotta, parsley, chives and lemon rind in a bowl and mix until smooth. Spread the cheese mixture over the quinoa base. Top with the roasted tomatoes and asparagus and bake for a further 5-10mins or until warmed through.
- To serve sprinkle with the basil leaves.
Thanks for sharing with the nest Kellie!
NESTERS: We always love hearing from you, so if you have a recipe that is a firm hit with your family we would love to hear from you! Just shoot us an email to email@example.com
I am trying this new thing, basically to make life easier I am trying to bake on Sundays so that during the week for the hubby-bird’s lunches I have food already made so it is as simple as pulling from the freezer and chucking it into his bag.
Plus, I have snacks on standby the the little birdies when the dreaded hunger monster appears. I really enjoy knowing what ingredients are going into their little bellies.
This week we stumbled across a great recipe from the team at The Road To Loving My Thermo Mixer for Apple Crumble muffins.
They are delicious! Plus, they look WAY impressive (like, look tots harder to make than what they really are!)
You can find the recipe here -> Apple Crumble Muffins
Now, do not fear if you are yet to purchase a Thermomix (or similar) because the brilliant team at The Road To Loving My Thermo Mixer offer a non-Thermomix version as well!
Happy cooking Nesters!
So this one time I stumbled across the coolest thing for you to make this Australia Day weekend. Homemade Iced VoVos is where it is at.
Get your little mini-aussies and get your bitchin’ self into the kitchen and cook up these bad boys.
Yum. Delicious. Delightful.
Thank you Womans Day for this genius recipe.
Just remember these are a sometimes food…
I have a slight obsession with a beautiful and clever brunette who is just the ants pants as far as I am concerned. She can turn everyday boring ingredients into a work of art and teaches somewhat average cooks (read: me) to make food to impress.
My girly crush is on non-other than Donna Hay, but what I didn’t know was that she was now solving my gift giving issues as well! What a superstar.
The Kitchen Starter Kit $129.75
Donna Hay now sells hampers that you can send to your nearest and dearest (or to me). What a fabulous idea! Gift giving problem solved!
Brownie Baker Kit $49.95
O how deliciously, delightful are croissants! I LOVE them. I don’t eat them often (well because you know, hello butter butt) but some days are just croissant kind of days!
As nice as they are to buy (and about 3 hours less effort) once you make something from scratch you develop a whole new appreciation. The clever people at Top with cinnamon have spelled out exactly how to do it! Plus because they are awesome they even have pictures of each step! Holy French croissant I love technology!
The French just do things better
Bon appétit my little nesters xx
There is nothing nicer than the delicious aroma of baking cookies on a cold winters day. This is a recipe I find on the Taste website a while ago. It has definitely been a hit in our family.
Thank you TASTE for this delicious recipe
You will need:
- 150g softened butter
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 3/4 cups plain flour
- 1/2 cup dark chocolate bits
- 1/2 cup milk chocolate bits
- Preheat oven to 160°C. Line 2 baking trays with non-stick paper. Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 tsp vanilla extract for 1-2 minutes or until smooth and well combined. Beat in 1 egg.
- Stir in 1 3/4 cups plain flour in two batches. Stir in 1/2 cup dark choc bits and 1/2 cup milk choc bits until evenly distributed. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly.
- Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.
THE NEST NOTES: You can substitute any additive to this recipe. On occasions when we have not had chocolate we substituted and gave them new names. We have added sprinkles (Princess fairy cookies) or sultanas (lumpy rock cookies) or even lollies such as smarties (clown cookies).