Tag Archives: Long weekend

We Be MasterCheffin’

Picture of Kale Avocado and Walnut Salad, Gluten-Free Vegetarian Lasagne & Grilled Corn and Haloumi Salad

Lunch is served!

As I recall, our MasterChef dinners were the brainchild of:

  1. An attempt to pinch pennies in the midst of the GFC, rather than squandering our hard-earned cash on lavish dinners out (tsk tsk, how irresponsible.. as if we would!!)
  2. Our regard for ourselves as quite the culinarians (or at least an attempt to foster our budding interest in cooking, inspired by the at-the-time-popular TV show “MasterChef”)
  3. A great way for all the girls to catch up mid-week (the dinners were usually a Thursday night affair), eating healthy home-cooked meals, without the temptation of wine and cocktail menus.

What really happened was:

  1. We spent more money on the actual ingredients for our dishes than if we had just gone out to our favourite local $10-a-dish Japanese eatery
  2. We each ended up BYO’ing a bottle of wine, which made for a pretty dismal Friday at work and lead-in to the weekend
  3. We all overate until we felt sick (but of course still had room for the selection of desserts – what? It’s a different stomach!).

All in all, a recipe for a fantastic time!

The rules were simple: Bring a dish from our nominated food-destination. During our journey, we visited France, Mexico, Spain, Greece, Christmas-in-July, to name a few..

It’s been a while since our last MasterChef, so when our friend offered to host us for a luncheon for the Queen’s Birthday long weekend, we all leapt at the opportunity.

The theme this time was “BBQ Potluck”.

I chose a simple side from Donna Hay’s “No Time To Cook” cookbook. It’s the perfect accompaniment to roasted meats, chicken or fish.

Onion & Garlic Butter Beans

Combine 40g butter and 1 tbs olive oil and cook over medium-high heat in a non-stick frying pan. Add 2 sliced onions and cook for 5 minutes until golden. Add 4 cloves sliced garlic and cook of 1 minute. Add a 400g can drained and rinsed white (cannellini) or butter beans and cook for 4 minutes or until heated through. Stir in 150g baby spinach leaves, salt and pepper and sprinkle with grated Parmesan.

This recipe serves 4, so I doubled it. I was very generous with the Parmesan. Deliciously cheesey and garlicky! Next time I will add some dried chilli flakes for some colour and kick!

Picture of butter beans cooking

Simple one-pot side dish. The house was filled with the aromas of garlic – yum!

Picture of butter beans served

Onion & Garlic Butter Beans

Everyone did a great job and we had a splendid time! Now we just have to keep doing it and not leave it for another year! I just wish I got to wake up to a fridge full of leftovers!

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Home-grown lettuce from the garden

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Grilled corn and haloumi

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Grilled Corn and Haloumi Salad

Marinated drumsticks and steaks

Marinated drumsticks and steaks

We Aussies love a BBQ

We Aussies love a BBQ

Table is set

Table is set!

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Red roses, red wine & an array of condiments

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Kale Avocado and Walnut Salad & Gluten-Free Vegetarian Lasagne

My plate. First of three.

My plate. First of three servings.

Egg-Free Passionfruit Contintental Cheesecake to finish - delish!

Egg-Free Passionfruit Continental Cheesecake to finish – delish!

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