Gosh, it can get tiresome can’t it!

Thankfully there’s one person in my household I can turn to to help me meal plan, my daughter! When she shoots out all her suggestions I feel the relief wash over me that I don’t have to do all the heavy lifting thinking on my own.  She’ll usually choose familiar recipes, mostly from my blog, but occasionally she’s come up with something random, like San Choy Bow!

So clearly she also provides me with inspirational ideas for recipes and it’s always refreshing adding new meals to my meal planning repertoire. Below I share my new recipe for San Choy Bow which my whole family absolutely loved by the way.

By the way, my daughter’s ALL TIME favourite meal is my Slow Cooked Beef Short Ribs. She can’t get enough of it and luckily it’s probably one of the easiest recipes on my blog!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Noodles
Tamari
Chicken broth powder
Cornflour
Extra virgin olive oil
Cloves garlic
Sesame oil

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San Choy Bow

Servings 6

Ingredients

• 1 cake vermicelli noodles or any time of noodel you prefer
• 2 tbsps mirin
• 3 tbsps soy sace or tamari
• 3 tbsps oysster sauce
• 3 tbsps chicken broth or you can use chicken broth powder (linkied above)
• 21/2 tspns cornflour
• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 1 large carrot, finely chopped
• 1 small corn cob, kernels sliced off
• 140 grams green beans, chopped
• 2 cloves garlic, finely chopped
• 1 tspn ginger, minced
• 300 grams chicken mince
• 5 large mushroom, finely chopped
• 8 large lettuce leaves, cos or iceberg
• roasted peanuts, crushed for serving
• coriander, chopped for serving
• 2 tbsp sesame oil

Instructions

• Prepare noodles as per packet instructions.
• In a small cup or jar, mix together mirin, soy sauceor tamari, oyster sauce, chicken broth, and cornflour and mix together well.
• Heat oil in a wok or large skillet over medium heat. Add onion and saute for a couple of minutes then add carrot and corn kernels and green beans cook for a minute. Add garlic and ginger cook for a minute then add chicken mince. Cook for a few minutes then add the mushrooms until just soft and chicken is cooked through.
• Chop up the noodles into small pieces and stir through. Add sauce and stir through for cook for a minute or two.
• Transfer filling into a serving bowl and stir through the sesame oil. Put lettuce leaves onto a serving plate with the peanuts and coriander on the side to serve. Everyone can fill and enjoy their own lettuce cup! 

If you make this recipe and share on Instagram, remember to tag me @brendajanschek.

Otherwise, feel free to pm me your photos via Facebook.

Some other delicious dinner recipes you might like are Spicy Pork and Vegetable Nasi Goreng and Slow Cooker Coconut Chicken and Potato Curry.

When you’re a mum, and you make your family a gazillion meals a year, you kinda get to know their palates better than they do!

It was definitely the cauliflower that scared them off initially, neither my kids big fans. I’ve found many different ways to get it across the line with them though, like with this Creamy Cauliflower and Bacon Bake, Cauliflower and Potato Soup, and Indian Cauliflower, Potato and Mung Dal Soup. They both love the flavour of turmeric and I think they surprised themselves with how much they enjoyed the cauliflower done with all these aromatic spices!

I have to tell you, this gorgeous photo isn’t mine, it belongs to my old school friend Sophia who has been a chef for 25 years. When she posted this dinner I was salivating and my question over what would be for dinner the next night was answered.  She didn’t post the recipe though, so I set about creating it and what resulted was a hearty, comforting, incredibly delicious family meal which will now be a permanent fixture to my meal plan repertoire.

At first sight there make look like a lot of elements to the recipe, but each one is quick and easy and the entire recipe can be achieved in a one hour time frame.

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Baked Jacket Potato, Sirloin Steak, Turmeric Cauliflower with Mushroom Sauce

Servings 4

Ingredients

• 4 small potatoes
• 1 medium head of cauliflower cut into even size florets
• 2-3 tbsps extra virgin olive oil
• 1 tspn garlic powder
• 1 tspn cumin powder
• 1 tspn turmeric powder
• 1 tspn paprika powder
• 1/2 tspn salt
• 1/2 tspn black pepper
• 1/2 tspn herbamare (optional)

Mushroom Sauce

• 150 gms button mushrooms, thinly sliced
• 1 garlic clove, finely sliced
• 1 tbsp ghee, butter, or extra virgin olive oil
• 1/4 cup plain flour (or cornflour if gluten-free)
• 1 1/4 cup chicken broth here's how to make home-made chicken broth
• 1/2 tspn herbamare, optional
• pinch salt and black pepper

Steak

• 500 gms sirloin steak

Instructions

• Get the steak out of the fridge and allow to come to room temperature - approx 1 hour

Jacket Potato

• Preheat oven to 180 degrees C.
• Wash and dry the potatoes and pop them into a baking dish. Brush them with olive oil and score with a sharp knife. Cook for approx 1 hour or until a skewer pushes through the flesh easily.

Cauliflower

• Preheat oven to 200 degrees C. Line a large baking sheet with parchment paper or use a glass baking dish as I did.
• Mix together extra-virgin olive oil, garlic powder, cumin, paprika, turmeric, herbamare, salt, ground black pepper ( I just mixed this directly in the glass baking dish and stirred through the cauliflower). Coat the cauliflower well with this paste.
• Cook for approx 25 minutes remembering to stir once during cooking.

Steak

• The following instructions for cooking the steak are directly from Jamie Oliver's recipe here.
• Heat a frying pan until really hot before you begin – this will help to caramelise the meat, essential for a delicious crust.
• Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper.
• Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute.
• Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes.
• Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top.

Mushroom sauce

• Start to make the mushroom sauce 5 minutes before serving.
• In a small saucepan saute the mushrooms and garlic for a couple of minutes. Add the flour and cook for 1 more minute.
• Slowly add stock, 1/4 cup at a time, allow to simmer but stir constantly to prevent lumps forming. Cook, stirring for 3 minutes or until sauce boils and thickens. Season with herbamare, salt and pepper. Adjust liquid quantity to achieve the consistency you require.

 Assembly

• Assemble as per photo. Jacket potato can be served with butter and sour cream.

f you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

I was going to buy some from a local takeaway but my daughter warned me that the dough was more like Lebanese bread than the Gozleme dough which just wouldn’t cut it in the craving Gozleme department. I absolutely love the gozleme you can buy at food stands at markets and sporting events, but because of lockdown during Coronavirus, I had no choice but to DIY!

I made the pastry from scratch which was dead easy but had to ring in number one son to roll out the dough which I never enjoy doing as a bit of effort and elbow grease is required. I filled it with savoury fillings such as lamb, spinach and cheese and was able to more than satisfy those incessant cravings satisfied and the whole family absolutely loved them too!

The recipe made one gozleme each for the four of us which I served with a side salad and we found these to be a lot more filling than we expected so it made for quite the hearty dinner. Noting we’re a family of big eaters too!

If you make this recipe and share on instagram remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other delicious dinner recipes you’ll love are Quiche Lorraine with Kale and Hearty Black Bean and Sweet Corn Quesadillas.

The way my whole family get excited for this Oven-Fried Chicken reminds me of when it was KFC night when I was a kid. But now we get mouthfuls of delicious flavour without that gross feeling afterwards. Blah.

And one of my biggest loves, no mess from frying either!

The mix of flour, spices and butter gives a fine crispy layer to the succulent chicken, and a burst of flavour with every bite. The little kick of curry is what makes this so delicious in my opinion.

Super easy to make, serve with oven-fried potato and sweet potato, steamed green beans and a green salad. Serve leftovers hot or cold the night after, or do as I do and pop in the kids lunchboxes the next day.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Ground tumeric
Garlic powder
Dried oregano
Sea salt
Black Pepper
Extra virgin olive oil
Spelt Flour or Unbleached Plain Flour 

If you’re looking for more recipe inspiration, take a look at my recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

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Oven-Fried Chicken

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Author Brenda Janschek

Ingredients

• 1.8 kg mix of drumsticks and wings
• 1/2 cup flour (I use spelt flour or unbleached plain flour)
• 1.5 teaspoons sea salt
• Lots of cracked black pepper
• 1 tablespoon sweet paprika
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 2 teaspoons garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon dried oregano
• 1/2 cup butter
• Extra virgin olive oil

Instructions

• Heat oven to 180 C.
• In a large bowl combine flour, salt, pepper, paprika, turmeric, curry powder, mustard powder and oregano.
• Place butter in either one large baking pan or two medium sized baking pans. Place the pans in the oven to melt butter.
• Coat the chicken with the seasoned flour mixture, putting 2-3 legs at a time into the bowl and making sure each piece is well coated before transferring to the prepared baking pans with the melted butter.
• Drizzle the chicken with a little olive oil.
• Bake the chicken uncovered in oven for 45 minutes - 60 minutes. Turn the chicken after 30 minutes and cook until tender and golden brown.

Notes

Serve with oven-baked potato/sweet potato fries, steamed green beans and large garden salad

If you make this recipe please take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

Other similar recipes you might like are Crispy Chicken with Garlicky Potato Cream Sauce and Easy Chicken and Vegetable Casserole. 

Bren x

And sharing the successful ones here on the blog with you guys ?

Here are the pre-requisites for all my dinner recipe creations …

✓ Can be made quickly on busy weeknights
✓ Simple
✓ Flavourful
✓ Healthy
✓ The whole family will enjoy
✓ Can double up for lunchboxes – you can reheat this one up and pop in a thermos for school. For more lunch ideas you may like to check out my Easy Wholefood Lunchboxes ebook.

Despite the humble list of ingredients, the Easy Chicken Casserole sure does pack a punch of flavour, but feel free to experiment with more herbs and spices if you like.

If you have a flameproof casserole dish, you can cook the entire recipe up in it. I don’t have one, so I cooked everything up in a frying pan first (I had two going to cook the chicken), then transferred into a casserole dish before popping into the oven for another half an hour.

The result was a hearty and comforting bowl of deliciousness which hit the spot for the whole fam bam and could be heated up and taken to school in thermoses the next day.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Spelt flour
Sea salt
Black pepper
Thyme or oregano
Parsley

Print

Easy Chicken Casserole

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Author Brenda Janschek

Ingredients

• 1 tbsp. olive oil
• 500 grams chicken thighs
• 1 brown onion chopped
• 3 garlic cloves finely chopped
• 2 carrots halved lengthways and cut into discs
• 2 potatoes peeled and diced
• 2 tomatoes diced
• 2 tablespoons spelt flour
• 400 ml (2 cups) boiling chicken stock
• Sea salt and black pepper
• 1 tablespoon thyme or oregano or mixed Italian herbs
• 1 cup frozen peas
• 1 zucchini diced
• ¼ broccoli cut into small pieces
• 2 tablespoons parsley chopped

Instructions

• Heat oil in a large, flameproof casserole dish or large frying pan to medium heat (I used 2 frying pans for this step). Season chicken thighs and brown and seal on both sides for few minutes each. Remove and set aside (I just put them in the casserole dish I was going to cook them in) Preheat oven to 200ºC fan oven.
• Add the onion, garlic, carrots, and potatoes to the pan, and cook, stirring, for around 10 minutes. Add the tomato and dried herbs and cook for further 5 minutes, stirring occasionally. While the vegetables are cooking, chop the chicken into bite sized pieces and put back into casserole dish.
• Stir in the flour, cook for 2min, then pour in the stock and simmer for a few minutes (I heated up the chicken stock in one of the frying pans I had used to cook the chicken to save having to wash another dish). Season to taste, then pour over the vegetable/broth mixture. Add peas, zucchini and broccoli.
• Cover and cook in the oven 1 hr until the chicken and vegetables are cooked through and the sauce is piping hot and thickened. Serve in bowls with a sprinkle of chopped parsley.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free and perfect for any time of day.

Other recipes you might like to try for dinner are Chicken Noodle Soup and Crispy Chicken with Garlicky Potato Cream Sauce.

Bren x

As a passionate home cook I’m all for the two- in- one dish. Life is full so I’m always looking for ways to save time, money and hassle.

Which means I’m all about making meals that can be cooked up one night for dinner, or prepped on the weekend, then packed for lunch boxes the next day, such as this recipe for Spicy Pork and Vegetable Nasi Goreng.

I love recipes like this which are just as delicious served hot or cold. I would suggest replacing the fried egg with a hard boiled egg for the lunchbox. Or you can leave the egg out entirely and still have a nourishing meal on hand. Oh, and remember to pick out the cashews to ensure it’s nut-free.

For more two-in-one dish inspiration take a look at the recipes in my Easy Wholefood Lunchbox eBook. All the savoury recipes can be made for dinner and doubled up, so for days afterwards you’ll have extra portions handy to throw into lunchboxes like a true lunchbox Ninja 🙂

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive  oil
Tamari
Dry roasted cashews

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Spicy Pork & Vegetable Nasi Goreng

Prep Time 20 minutes

Cook Time 20 minutes

Servings 6

Author Brenda Janschek

Ingredients

• Extra Virgin olive oil
• 3 Spring onions chopped
• 500 grams pork mince - or you can use chicken or beef mince
• 3 garlic cloves chopped
• 1 tablespoon peeled and grated ginger root
• 1-2 red chillis deseeded and chopped (optional)
• 3 large kale leaves chopped (around 2 cups)
• 1 small zucchini chopped
• 4 large mushrooms chopped (around 1 1/4 cups)
• 3 tablespoons tamari
• 2 tablespoons mirin
• 1/2 cup dry roasted cashews or peanuts - I just pop them raw into a hot oven for 5 minutes or until slightly golden.
• 4 tablespoons coriander leaves chopped
• Lemon or lime wedges for serving
• 2 cups basmati rice cooked as per packet instructions
• Butter or ghee
• 4 eggs

Instructions

• Heat a splash of oil in a large frying pan over medium heat and saute spring onion for a few minutes.
• Add pork and break apart with a large spoon. Cook until browned, around 10 minutes.
• Add garlic, ginger and chilli. Saute for a couple of minutes.
• Add kale, zucchini and mushrooms, tamari and mirin and continue to saute for a few more minutes.
• Add cashews and stir to heat through.
• While pork and vegetable mix is cooking, remember to cook the rice.
• Towards the end of cooking pop butter or ghee into medium fry pan and fry the eggs, leaving the yolk runny if possible so it can ooze out all over the pork and rice.
• On a plate or in a bowl serve the rice with pork and vegetable mix with the friedegg on top. Sprinkle with lots of fresh coriander and serve with a lemon or lime wedge.

Notes

The beauty of this dish is that it's very forgiving. You can use pork, chicken or beef mince, or any variety of vegetables you like and might have in the fridge,  like carrot, capsicum, peas, bean sprouts ...

And remember, if you haven’t already, you can grab your copy of Easy Wholefood Luncbboxes here.

Bren x

I had avoided making lasagna up until now because all those layers just looked like hard work to me.

Having finally relented I discovered that it’s about as simple to make as spag bol, with just one extra (easy) step in making the cheesy bechamel sauce! The mind can play tricks on you it can : )

I made the traditional lasagna healthier simply by reducing the amount of meat and increasing the amount of vegetables. I also cooked it in some homemade chicken stock.

Simply by doing these two things, I’ve increased the vitamin, mineral, phytonutrient and fibre content of the dish.  Also, cooking the meat in the chicken stock makes it more digestible, not to mention boosts the immune system and delivers all that gorgeous gelatin, collagen and glycine to the body.

Lasagna will be definitely making a regular appearance on my meal plans.

It’s hearty, filling and comforting, all the things my kids love.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Tomato paste
Chicken stock
Dried thyme
Dried basil
Tamari sauce
Sea salt
Black pepper

Print

Healthy Lasagna

Prep Time 15 minutes

Cook Time 2 hours

Servings 8

Author Brenda Janschek

Ingredients

• 250-350 grams dried lasagne sheets
• 1 tbsp olive oil
• 1 onion finely chopped
• 1 medium carrot finely diced
• 1 stick of celery finely diced
• 1 zucchini finely diced
• 1 cup mushrooms approx. three large, finely diced
• 4 garlic cloves minced
• 400 gms beef mince
• 200 grams pork mince
• 2 x 400gm can crushed tomatoes
• 1/4 cup tomato paste
• ½ cup red wine
• ½ cup chicken stock
• 2 bay leaves
• 1/2 teaspoon dried thyme
• ½ teaspoon dried basil
• 2 tablespoons tamari sauce
• 1/2 teaspoon sea salt and black pepper

Bechamel Sauce

• 3 tbsps butter
• 3 tbsps flour
• 2 - 3 cups milk
• 1.5 cup grated cheddar cheese
• Pinch of ground nutmeg
• Sea salt and pepper

Instructions

• Heat oil in a large heavy based pot over medium heat. Add onion and cook for 5 minutes, then add garlic, celery, carrots. Cook for another 5 minutes until softened. Add zucchini and mushrooms and cook for another couple of minutes.
• Add beef and pork mince breaking it up as you go.
• Once browned, add crushed tomatoes, tomato paste, red wine, chicken stock, bay leaves, thyme, basil, tamari, salt and pepper.
• Stir then pop lid on and simmer gently for 1 hour stirring occasionally. Remove lid and simmer for further 30 minutes until sauce reduces.
• Preheat oven to 180 C

Bechamel Sauce

• Make once meat and vegetable sauce is cooked.
• In a medium saucepan, melt butter over medium/low heat. Add flour and mix constantly for 1 minute and a smooth paste forms.
• Pour 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once thickened add another cup of milk.
• Turn heat up to medium/ high. Stir occasionally, but when sauce starts to thicken, stir more regularly. If sauce is too thick gradually add in the last cup of milk, stirring as you go. Add in 1 cup cheese once the milk has thickened and stir.

Assemble

• Use a large baking dish.
• Smear a bit of the meat sauce mixture on the base, then cover with lasagna sheets. Tear sheets to fit if necessary.
• Spread over enough meat sauce to cover the sheets and pour over some of the béchamel sauce.
• Top with lasagna sheets. Spread with more meat sauce, then pour on more béchamel sauce. Top with lasagna sheets then repeat 1 more time.
• Top with a 4th layer of lasagna sheets, then pour over the remaining bechamel sauce.
• Sprinkle with remaining 1/2 cup cheddar cheese, then bake for 25 minutes.
• Stand for 10 minutes before cutting and serving, serve with big Greek or green salad.

Notes

You could do only 3 layers if you don't have enough lasagna sheets, meat sauce and bechamel sauce

If you know someone who could use some healthy dinner inspo, please share this recipe with them.

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

And here are a couple other dinner recipe ideas you might love Summer Baked Meatballs with Kale and Juicy Tomato Sauce and Crispy Chicken with Garlicky Potato Cream Sauce.

By the way, do you follow me on Instagram and Facebook? I’m always sharing lots of ideas over there. Come say hi.

Bren x

Meals that can be eaten for dinner straight out of the oven, or which are just as delicious eaten cold for those nights when one child is starving at 6pm and the other not home from training until after 8pm, meals which can double up for lunch boxes the next day (and day after that).

Chicken nuggets are a perfect solution. And let’s be honest, what kid doesn’t love them?!

My recipe is super easy to make with just a handful of ingredients. I make a big batch for our big eating family , and it a makes enough for lunch boxes the next day or two. I just throw them straight into the lunchbox as is, or wrap them up in some Mountain Bread with some mayo and lettuce.

If you’re looking for more lunchbox recipes, check out my recipe ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved! It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

I’m not one for batch frying anything, I just don’t have the patience for it and I can’t bare the mess. These baked versions are just as good as the fried ones, but without the mess and they take a fraction of your time.

The seasoning can be left out of the breadcrumb mix if you prefer, or you can use any alternatives which you family prefers.  I often do a version with a Tex-Mex flavour which the kids just love. Or you can add in some parmesan cheese or lemon rind.

I like to serve the nuggets with oven-baked potato and sweet potato fries and a nice crispy garden salad and a squeeze of lemon over the lot.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Dulse flakes
Sweet Paprika
Smoked Paprika
Garlic powder
Onion powder
Dried thyme 
Dried basil
Himalayan rock salt
Spelt flour 
Extra virgin olive oil

Print

Baked Chicken Nuggets

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16

Author Brenda Janschek

Ingredients

• 2.5 cups breadcrumbs I just popped 2-3 pieces sourdough bread into the food processor
• ½ cup ghee or butter or mix of both
• 8 chicken thighs approx. 900 gms
• 2 teaspoons dulse flakes
• I teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Sea salt or Himalayan rock salt
• 1 cup spelt flour
• 3 eggs lightly beaten
• extra virgin olive oil

Instructions

• Preheat oven to 175 degrees C
• Spread breadcrumbs on a rimmed baking sheet and bake until golden brown, 10 minutes, stirring breadcrumbs a couple of times to ensure they golden evenly
• Towards the end of breadcrumb cooking time pop the ghee and/or butter into a ramekin into the oven to allow to melt.
• While breadcrumbs are in the oven, cut chicken thighs into quarters
• Once lightly golden place breadcrumbs on dinner plate, allow to cool then mix through the dulse flakes, paprika, garlic and onion powder, thyme, basil, salt and slightly cooled ghee or butter
• Place flour on a dinner plate
• Set a wire rack on a rimmed baking sheet and lightly brush some olive oil onto the rack. Or you can just line a couple of baking trays with baking paper
• Set up an assembly line of chicken, flour, egg, breadcrumbs and proceed to dip the chicken into the flour (shake off excess), egg (allow excess to drip off) and finally the breadcrumbs and place on the wire rack
• Drizzle chicken with olive oil and bake until the chicken is cooked through, approx. 15 – 20 minutes, flipping half way through the cooking time

If you make this recipe let me know if your family loves it as much as we do, and please take photos and send them to me via Facebook, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these other family-friendly dinner ideas Tex Mex Burrito Bowls or Chicken Leek and Mushroom Pie

Bren x

….enter kids and it seems anything that involves dough and a rolling pin is total bliss for them!

So here we are, Quiche Lorraine with Kale, totally made from scratch by my 11 yr old daughter under my guidance and on high rotation here due to the YUM factor. And what’d ya know, it’s so easy and quick to make. Especially the pastry!

Our pastry edges clearly need some work, but that can be our next challenge.

Btw, on the occasions I just can’t be bothered making the pastry, I use Pampas Butter Pastry or Careme Pastry instead.

And if you’re clever you’ll make a double batch and pop slices into your kid’s lunchboxes  for the week and not have to think about what to make again!

If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes, packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Print

Quiche Lorraine with Kale

Servings 6

Author Brenda Janschek

Ingredients

• 200 grams spelt flour
• 100 grams butter
• 1/4 teaspoon salt
• 60 grams chilled water
• 200 grams bacon or ham chopped
• 200 grams cheddar cheese grated
• 7 eggs
• 200 grams pouring cream
• 2 cups kale finely chopped
• sea salt and pepper to taste
• pinch ground nutmeg

Instructions

• Pop flour into a large bowl, add butter and rub together until resembles fine breadcrumbs.
• Stir in salt, then add 2-3 tablespoons of water and mix till a firm consistency.
• Knead the dough briefly on a floured surface then pop in the fridge to chill for around 15 minutes.
• While dough is resting in the fridge, grease a 25cm flan tin and preheat oven to 200 degrees C.
• Beat eggs together then add cream, salt, pepper and nutmeg and add cheese and stir through.
• Remove dough from fridge and roll out to 1cm thickness and line the pastry in the flan tin.
• Prick the base using a fork, cover with baking paper, pop on some pie weights or beans, and blind bake for 15 minutes or until golden.
• Once cooked remove from oven and remove baking paper, pie weights or beans.
• Lower oven temperature to 180 degrees C.
• Spread base of pastry with chopped bacon, then pop in the kale and pour over the egg mixture.
• Bake for 30-40 minutes or until golden brown and firm.

Notes

This is delicious served with a big garden salad and makes a great lunchbox leftover.
For a sharper flavour so a mix of cheddar, parmesan and Romano cheeses, so good!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other recipes you might like are Egg Muffins and Potato,Feta and Spinach Frittata.

Bren x