Tag Archives: Cook

{The Nest Cooks} 12 minute pantry mystery dinner

Posted in The Nest Can Cook by

I hate those days when you have no idea what to cook for dinner and are left scouring the pantry for ingredients that kinda/maybe/probably go together.

Here is our latest creation:

12 minute pantry mystery dinner

DSC_0648

Things you will need:

  • Chicken (about 500 grams)
  • 1 Onion – finely chopped
  • 1 capsicum (red or green) sliced
  • 400g can chopped tomatoes
  • 2 tbs vegie stock paste (from Thermomix) – optional
  • Basil/Oregano/Parsley – doesn’t really matter just something to add some flavour!
  • Pasta of choice (we mixed spaghetti and fettuccine because we didn’t have enough of either one!)
  • Olive oil

METHOD:

  1. Cook the onion in a pan until it becomes translucent
  2. Add garlic and your cubed chicken and cook until golden
  3. Add capsicum and canned tomatoes and stock paste and simmer for about 10 minutes. Season with salt and pepper
  4. Meanwhile cook pasta according to packet instructions
  5. Serve pasta with chicken mix on top.

*You could add olives/sundried tomatoes/bacon or anything you have in the cupboard or fridge. This is essentially our ‘use the leftovers’ dish.

A bit plus of this dish is that the little birdies LOVE IT!

What’s your family’s go-to?

Enjoy!

{The Nest Cooks} Tomato, haloumi and olive tart

Posted in The Nest Can Cook by

This is a cracker tart when your pantry is near empty but the tiny people are starving.

I found it also an excellent way to introduce haloumi to the kids and they love helping to make it.  tart

Stuff you need:

8 sheets filo pastry

Cooking Spray

1 tbs Almond Meal or breadcrumbs

Cherry tomatoes and roma tomato medley

Olives

1 egg, beaten

grated lemon rind

400g Ricotta

100g Haloumi grated

Oregano

 

Do this:

  1. Mix ricotta, haloumi, the lemon rind, egg and oregano in a bowl. Stir to combine.
  2. Lay out one layer of filo pastry, spray with cooking oil, place another layer on top. Continue to use 8 pieces to make a stack.
  3. Sprinkle almond meal (or breadcrumbs to be nutfree) over top of stack (this will help stop it going soggy)
  4. Pour cheese mixture onto stack leaving about 4cm on each side
  5. Turn over sides of stack to tuck in the cheese mixture
  6. Spread tomatoes and Olives on top as desired
  7. Sprinkle a little more oregano.
  8. Brush turned up sides with egg wash or spray with cooking spray
  9. Season well
  10. Wack it in the oven for about 25 minutes on about 210
  11. Serve with salad.

Enjoy!

{The Nest Cooks} Boredom Busters in the Kitchen for the kids

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Keeping kids entertained in school holidays is about as easy as keeping uncooked rice in a colander.

The brilliant team at KidSpot had put together a great 12 Boredom Buster Recipes to help keep the kiddies in line. cake

There is fun stuff like DIY sherbet and making ice cream in a can!

Have fun x

{The DIY Nest} Shibori napkins at the ready..

Posted in The Nest how-to by

If you want to impress your dinner guests with a little DIY then look no further than this brilliant video that will teach you how to make Shibori Napkins from the brilliant peeps at Homes to Love.

shibori napkins

Even I could do this!

Find the video here -> Shibori Napkins

So get crackin’ today nesters x

{The Nest Cooks} Lazy pikelet days

Posted in The Nest Can Cook by

These are is the first holidays in our little nest since the kid-bird started school so we are enjoying the slower starts to the mornings and the chance for lazy days.

Today we made pikelets we found on TASTE. cocoYou can find the recipe here -> TASTE Pikelets

Hooly dooley was I a popular mama-bird in the nest today! They were simple and quick and the little birdies were able to smear them with whatever they wanted. The baby-bird had mashed banana, the toddler-bird blueberries and the kid-bird went honey.

Easy. Quick. Tasty.

Win Win!

STOCKISTS | Coco wears Bebe by Minihaha | Highchair IKEA |

{The Nest Cooks} Want some lunch inspo that isn’t a vegemite sanga?

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BAM. Here are some rockin’ lunch ideas that aren’t a vegemite sanga -> 9 Easy Work Lunches That Aren’t Sandwiches

salad jar

Thanks Delicious.

Happy eating nesters x

{The Nest Can Cook} Turn your almonds into milk mates

Posted in The Nest Can Cook by

So all the cool kids are having almond milk these days, but fudge it can be quite exxy..

Here my friends you can make your own and it’s actually pretty easy.

You can find the recipe here -> How to Make Almond Milk

almond milk

Thanks J-Oliver.

You’re totes welcome x

{Life Hacks} 27 diagrams that make cooking so much easier!

Posted in The Nest Can Cook by

Some people are great cooks. Some people are, well.. me.

I have found something that will make cooking just a smidge bit nicer for you!

27 Diagrams That Make Cooking So Much Easier is something you should bookmark NOW!cook

Happy cooking Nesters x

 

{The Nest Cooks} Tonight’s dinner = sorted! Quinoa, Roasted Tomato & Asparagus Goats Cheese Tart

Posted in The Nest Can Cook by

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. tart

INGREDIENTS:

  • 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

METHOD:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve sprinkle with the basil leaves.

tart2

Yummo!

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 centralwestnest@outlook.com

{The Nest Can Cook} Your lunch tomorrow = sorted with travelling noodles

Posted in The Nest Can Cook by

So every man and their dog (and cat, and budgie…) have jumped onto to the ‘I’m-a-mad-hipster-because-I-drink/eat-stuff-in-jars’ bandwagon that has taken over of late, including myself! Shit just tastes nicer. I don’t know why but anyway….

Here I have found you tomorrow’s lunch to take to work.

The Londoner has put together a SENSATIONAL noodle in a jar situation.

You will need this ->

noodle out

To make this ->

noodle

P.S We take absolutely no responsibility if your creepy workmate steals your lunch from the fridge.

Happy eating Nesters x