Lemon, mint & tzatziki salad

This one is inspired by a recipe at

http://www.biggestloserclub.com.au/recipe/379/lemon+and+thyme+lamb+cutlets+with+tzatziki+cucumber+salad

half cup of lemon juice
1 teaspoon of olive oil
2 teaspoons of honey
sea salt to taste
2 cucumbers, sliced into ribbons with a vegetable peeler
2 carrots, sliced into ribbons
4 handfuls rocket leaves
1 small red onion, finely sliced
6 tablespoons fresh mint
4 tablespoons tzatziki

Put cucumber, carrot, salad leaves, onion and mint into a salad bowl. In a screwtop jar, combine lemon juice, 1 teaspoon of olive oil, honey and salt. Give it a good shake, shake, shake baby! Now pour the dressing over the salad and toss gently.

To serve, add a teaspoon-sized dollop of tzatziki on top. Have more tzatziki on the table so diners can add more as they much!

Chilli Sweet n Sour

The chilli adds a nice kick to this meal, but don't worry, it's not too strong!

First, prepare your sauce by mixing together:

1/4 cup lime juice
3 tsp of dried parsley
2 Tbs light soy sauce
2 Tbs honey
1 tsp fish sauce

Then get 440g of thin hokkien noodles soaking in boiling water.

Slice up 2 large red capsicums and 400g of green beans. Drizzle 1 tsp oil on your fry pan and get it preheating on high while you chop 2 chicken breasts into small cubes.

Toss the chicken into the frypan, along with 2 minced cloves of garlic and half tsp of dried chilli flakes. Stir fry until almost cooked, then remove from the pan while you work on the rest.

Stir fry the veg for 3 minutes, then drain the noodles and add them to the pan, along with the sauce and a 400ml can of pineapple pieces. Stir them together quickly, then add the chicken and stir fry until cooked through.

Serve topped with chopped peanuts, if you are of a nutty persuasion ;)

Cajun-Hawaiian Skewers

This is a quick, easy and tasty discovery of Jeffrey's. We are both fans, try them and you also will be a fan (unless you're a vegetarian, in that case, please accept our condolences) ;)

First. get 10 rashers of bacon browning. Meanwhile, mix together:

2 Tbs peanut oil
2 Tbs Cajun seasoning
400g diced chicken

Now, stir fry the chicken until it is almost cooked.

Chop your rashers of bacon into cubes, and drain a can of pineapple chunks.

Thread the chicken onto bamboo skewers, alternating with pineapple pieces and bacon. Place the skewers on the fry pan and rotate until thoroughly cooked and warm. Enjoy! 

Apple berry crumble microwave magic

We tried this one out with Dave and Wyn last night - a warming winter dessert with mostly healthy ingredients. The ingredients are long-life, multipurpose items you can keep handy for anytime you suddenly want to whip up a warm dessert, and since it is cooked entirely in the microwave, no need to worry if your oven is dodgy or non-existent!

Step 1: Fruit base

Spread 400g canned pie apple over the base of a 20cm glass dish, then top with 1 cup frozen strawberries.

Step 2: Add creamy layer
In another bowl, pour 3/4 cup plain greek yoghurt, 1 tablespoon castor sugar, and 1 egg - mix together with a fork until just combined. Pour this mixture over the apple and berry dish, and microwave on medium for 6 minutes.

Step 3: Prepare crumbly layer
Combine 40g butter and 1 tablespoon honey, microwave on high for 1 min 30 sec (remember to cover the bowl so you don't end up with a splattered microwave).

Then, stir the following into the honey butter melt:

3/4 cup toasted muesli
2 tablespoons shredded coconut
2 tablespoons wholemeal self raising flour
1/4 cup slivered almonds

Microwave the crumbly layer on high for 1 minute 30 sec, stirring at the halfway point.

Step 4: Finishing touches

Let the crumbly layer stand for 5 minutes, then spread it over the fruity-creamy layer, then cook the whole concoction on high for 2 or 3 minutes until heated to your liking. Then enjoy!

Lemon Chicken

Tasty, fast and healthy, this recipe ticks so many boxes!

First, get 2 cups of rice cooking according to the packet instructions.

Mix together the sauce ingredients, stirring over heat until the sauce boils and thickens

4 tbsp lemon juice
1 tsp chicken stock (we recommend the vegeta brand)
2 tbsp sugar
4 tsp dry sherry
2 tsp light soy sauce
1/2 tsp sweet chilli sauce
2 tsp cornflour dissolved in 1/2 cup water

Next, heat 1 tsp of peanut oil in a large pan and stir fry 2 crushed cloves of garlic, and 450g chicken thigh fillets until chicken in browned lightly (not quite cooked, you will finish it off at the end). Remove them all from the pan.

Then, use the same pan to stir fry 600g frozen veg for about 5 mins. Add the chicken and lemon sauce into the pan and continue to stir fry until cooked through. Serve with rice.

This is such a yummy meal we couldn't wait to take a photo, hence the random lemon-coloured-chicken pic with this post. So....YOU are invited to cook this meal and email your photo to bondingmeals at gmail dot com. We'd love to see your handiwork and update this post with your pic, and then every time we make lemon chicken we will think of you fondly.

Sweet n Sour Pork

400g can unsweetened pineapple pieces
2 tbsp cornflour
2 tbsp brown sugar
1/4 cup soy sauce
2 tbsp rice wine vinegar
1 tsp ground ginger
2 garlic cloves, minced
1 small onion
1 large red capsicum, julienned
3 tbsp peanut oil, divided
500g pork loin chops, cut into thin strips
1 1/2 cup grated carrot
1 cup jasmine rice

Cook rice according to packet instructions. Drain pineapple, reserve juice, set pineapple aside in small bowl.  Blend together the cornflour, brown sugar, soy sauce, vinegar, ginger, garlic and reserved pineapple juice.

In a large nonstick skillet or wok, stir fry onion and red capsicum in 2 tbsp oil for 5 mins or until tender.  Remove and keep warm.  In the same pan, stir fry pork in the remaining oil for 3-4 mins or until no longer pink.

Stir sauce mixture and add to the pan.  Bring to a boil, cook and stir for 2 mins or until thickened.

Stir in the carrots, onion, capsicum and reserved pineapple, heat through.

Serve with rice and a smile, because it's delicious! Special thanks to Julez for sharing this recipe with us on our wedding day!

Tuscan Bread

We tried following an internet recipe to make garlic bread, but it ended up too garlicky! So then we tried making herb bread using our existing seasonings...and tuscan bread was a hit!

Start by preheating the oven to 200 degrees.



Chop a french bread stick lengthways and put it in the oven with the cut side facing up, it will need about 5 mins til it becomes slightly toasted. (we usually put the other half of the French bread stick in the freezer wrapped in foil).


Melt a tablespoon of butter (try 60 secs in microwave), and spread it over the cut side, then sprinkle Tuscan Seasoning over the top. Put the bread in the oven for 5-10 minutes until crisp, then slice into pieces the width of 2 fingers and enjoy!

Maybe next time we will try mixing the Tuscan seasoning in with the melted butter and spreading them over the bread together.....or if someone would like to test it for us, let us know how you go!!