| CHRISTMAS PRIZEAPOLOOZA 2019 | Flavour up your Christmas

Deb Downey is your local independent consultant for Flavourista and can help make your Christmas extra tasty!

Flavourista is an Australian company that offer blends of salts, spices, oils, balsamics, teas, dukkahs and dessert syrups as well as delicious sauces.

Their products are gluten and nut free and take your meals from boring to mouthwatering within minutes.

Make sure you check out her Facebook page for monthly specials!

If you want some extra flavour in your life get in contact with Deb at Flavourista today:

| email: debdowney@yahoo.com.au |

| Website: http://www.flavourista.com.au/DeborahDowney |

| Facebook: @Deb Downey – Independent Flavourista Consultant |

tree
line4

Deb is offering one lucky nester a bottle of the Roasted Garlic Smash Oil and a pack of the Stockman’s Whip Salt! Yum!

To be in the running all you have to do is be a ‘liker’ of Deb Downey – Independent Flavourista Consultant as well as The Central Nest’s facebook page and like the ORIGINAL competition post on our facebook page.

Remember to ‘tag’ a friend and ‘share’ the post for an additional entry.

Winner will be drawn 5pm (AEST) Thursday 19 December 2019.

To see the full terms and conditions go here -> The Central Nest Christmas Prizeapolooza 2019 terms and conditions

{The Nest Cooks} Tomato, haloumi and olive tart

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} Lazy pikelet days

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 TASTEcocoYou 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} Macadamia Chocolate Wafers

So I need a favour.

Well, actually just a friend.

Umm, nope will probably just cook these up and eat them alone. With a cup of tea. Hiding from the little people.

These look fabulous and indulgent and just yum.

The gorgeous Tenina Holder from Cooking With Tenina has created a little slice of heaven or otherwise formally known as Macadamia Chocolate Wafersmac wafers

There is chocolate and nuts and wafer.

O. My. Madonna.

Enjoy gorgeous Nesters x

 

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

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} No-bake slices = sorted

There is no fear like the last minute realisation that you must bring a plate to a get-together. I know the feeling of looking in the cupboard and maybe (on a good day) locating a stale box of twisties and half a soggy pear.

Fear not my little Nesters, bookmark this bad-boy and you will not experience that fear again.

Here are Simple No-Bake Slices5239.jpg-20150309014008-q80,dx720y432u1r1gg,c--

Problem = sorted. slice2

You’re welcome.

Happy cooking Nesters x

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

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