Hello!
Today, Mum and I made “Causa Rellena Con Pollo” which is a Peruvian dish that we found on our friend Ros’s Facebook page when they were in Chile on holiday. This week we also made two other meals using up some of our garden produce which were a “Caprese fusion breakfast bowl” and “Zoodles from our garden”.
I really enjoyed making and eating the Peruvian dish for dinner tonight. The breakfast bowl has been our favourite thing to make for breakfast this summer using so much out of our own garden and the Zoodles! – I really love the creaminess!
See you next week!
Taryn
1.CAUSA RELLENA CON POLLO
We found many recipes with much similarity between them, but also many variations so this dish comes down to personal tastes and preferences. There are two layers of potato top and bottom. A layer of avocado, a layer of sliced boiled egg, a layer of cherry tomatoes, a chicken mix (which can be substituted with tuna) and that’s really it!
- The potato. Gold potatoes are recommended, but we didn’t find them so we used what we had but added some cooked, skinned, blended yellow capsicum to the mash. When the spuds are cooked – drain off ALL the water, let cool, add as much vegetable oil as you would do milk, the juice of a few lemons and a good dose of salt and pepper. Mash all together thoroughly.
- Press half into a dish about 1cm thick (lined with glad wrap to help get it out).
- Boil and slice some eggs and layer over the top of the potato.
- We made a guacamole mix so the avocado wouldn’t go brown before we wanted to serve it. Our guacamole is just ripe avocado, a good dash of sweet chili sauce and lemon juice. Spread that over the egg slices.
- Poke your cherry tomatoes into the guacamole
- Spread the chicken mixture over that. We shredded a cooked chicken and mixed with a bottle of good mayo, juice of a few more lemons, a dollop each of tomato sauce, BBQ sauce and sweet chilli sauce – all mixed together. A tin of corn would be great in this mix too.
- Then the remainder of the potato spread and pressed firmly over that.
- The dish is served either room temperature or cold. The 6 of us that ate it for dinner tonight mostly ate it cold, though one or two went and zapped it in the microwave. Cutting and serving the potato cold was definitely easier and neater than it would be warm.
- We made a sauce in a blender which was a cup of milk, 50g feta, salt, pepper, lemon juice, garlic and singed/peeled yellow paprika. Whizz till smooth then add a cup of oil in a very slow drizzle till thicker and creamy.
- Delish!
To peel capsicum, paprika or possibly even chilli – singe over open flame then rub skin off under running water. That’s it!
We made enough for a small army. A large baking dish and one in the cylinder mould.
I’ve had these deco spoons (below) for a few years but used them for the first time today. What fun they are! We didn’t have a mould so I heated a knife and melted/cut through a little decor dish :-/ which worked fabulously. 🙂
2. CAPRESE FUSION BREAKFAST BOWL
Quantities here are not an exact science 🙂 We make 2 bowls often on our school mornings and then sit in the sunshine to eat. Miss T has hers with toast – I’m doing carb free. Ish. When it suits. So rarely join in the toast.
Caprese is meant to have Mozzarella cheese but one of the reasons we made the paneer cheese was to use in these breakfast bowls. The two cheeses are a similar process to make and a similarly mild taste.
Split, dice and share 1 avocado between the two bowls.
Dice some Paneer or mozzarella or even feta and toss in.
Toss a good handful of cherry tomatoes one one side of a hot large pan with a little butter.
Crack 1 or 2 eggs on the other side of the pan
Roughly chop some basil and toss that with the tomatoes
We like our eggs for this just set. Not runny.
Pop the tomato/basil mix into the bowl, roughly chop your egg and pop on top and you’re done.
Eat up! Such deliciousness!
3. ZOODLES FROM OUR GARDEN
Making Zoodles is really dependant on the ingredients you have available and personal preference. We’ve had a bumper harvest of zucchini from our one surviving plant, a continuous trickle of cherry tomatoes from the two bushes that look like they ought to be croaking it and more basil than you can poke a stick at. This is all terribly exciting to me as nothing much survives my black thumb – as these wouldn’t have without Rod maintaining the water!
1 tablespoon Basil Butter
1 zucchini either spirulized or zoodlified using a julienne cutter (google to see if you’re not sure what this is. I think they’re much better than a spirulizer)
1 good sized handful cherry tomatoes
1 cup Basil Pesto
1 cup cream
Melt the basil butter, toss the zoodles in the butter for a few minutes – you want them hot and still firm or they will turn to mush. Plop in the tomatoes and the pesto – it has cheese in so needs a couple more minutes to melt. Mix carefully and add the cream. Serve when mixed through and as firm/soft as your preference dictates
Yum. wheres my invite to dinner????
On it’s way!! 🙂