Jayde's Kitchen
Vegie broth
Every Monday morning, I religiously start my week off with a vegie broth that I let cook all day long. I make it so I know that no matter what life throws at me for the week I have a vegie broth in my fridge that I use as a base for so many things I cook, i.e. minestrone, pho soups, risotto and the list goes on.
We all know with kids any bug could be around the corner and nothing beats being super organized. My kids also just love a simple broth with pastina for dinner, which is great for nights I don’t feel like cooking a gourmet meal that everyone has something to whine about.
This broth is my go to and something I can’t live without plus it’s healthy and doesn’t have meat, so it last in the fridge twice as long.
I will use this a lot in my recipes.
Ingredients
1 onion
2 carrots
1 tomato or a handful of Cherrie tomatoes 1 large parsnip
1 large turnip
1 large sweed
2 tablespoon of pink Himalayan salt
4 stalks of celery
4 mushrooms
Option for a little extra flavour
I don’t always add these because if I make a soup I will add this stuff in later.
(Bay leaves)
(2 massel vegie stock cubes)
(Handful of parsley or coriander)
Sometimes I will add chicken Maryland’s
Instructions
I wash everything, cut the tops and bottoms off, put everything in the largest pot I have and fill with water to 3/4 full.
I don’t peel the skin off either as a lot of nutrition is actually in the skin of the vegetables. I always buy from the organic section of the veggie market and make sure they don’t have any wax on them. I bring it to the boil, then drop the temp right down as low as it can go and let it cook for 6- 8hrs. Once cooked I let it cool for an hour on the stove and then remove all vegies and refrigerate. Another option is to put it in a slow cooker and let it cook for 12hrs, makes the home smell Devine.
Bonaparte
PANCAKE RECIPE
DIRECTIONS
MAKE THE BATTER
Mix all dry ingredients together then add everything else into the mix, the secret is to not over
mix so you get nice fluffy pancakes.
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 a teaspoon of salt
1 1/4 cups milk, dairy and non-dairy both will work
1 large egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking
Heat pan on medium setting add half a teaspoon of butter to the pan before every pancake
you make. i normally make big ones to till the median size frypan.
Kids love them, not to mention the hubby. You can add berries or bananas for breaky.
Maple syrup with a scoop of ice cream on top after cooked for desert.
Enjoy.
Recipe by Jayde
A Bowl of Greens
Growing up mum was a vegetarian for a good part of my child hood, I don’t think there is a dish my mum cooks that I have never liked.
This is one of my favourite go to’s, I always make a big batch because I love it the next day cold as well.
Ingredients
1 Washed silver beet,
2 whole potatoes s
1 whole broccoli
1 zucchini
Olive oil
Salt for tasting
3 cloves of garlic
Half a pot of water
Instructions
Wash and chop the silver beet, ( I normally chop a stem into 3 or 4 parts don’t cut it too small) and always wash the silver beet because it always has sand on it and if there is sand in the dish you might as well through it in the bin.( I’ve done this before)
Peel the whole potatoes and dice into roughly 3 cm cubes
I always put a 40-minute timer on before I start,
Place silver beet and garlic cloves into the pot, the water should sit at the same level as the silver beet,
bring to the boil.
Add the potatoes while it continues to boil.
After 5 minutes add the zucchini and let that all boil for a further 10 minutes,
the last 5 minutes add the broccoli.
Strain the water add olive oil and salt
I normally pick the garlic gloves out.
This is a fantastic side dish, snack or a meal on it’s own, most kids wont look at silver beet but my kids love this dish while it’s hot, but won’t eat it cold which means I get the leftovers the next day.
Now if you’re like my mum and like everything al dente then reduce the boiling time… I like my vegies softer but not moshed.