I was reading through the Woolworths brochure and spied these Italian Style Meatballs with free sample of Leggo's Tuscan Meatballs simmer sauce. I used to buy my meatballs from a butchers in Shellharbour Square but I decided to give these a try. Very nice!
The meatballs were fairly lean and the flavours in the simmer sauce were great. No seasoning was required and it was a quick an easy meal which was cooked three ways. First, with gluten-free pasta made from rice and corn; secondly served with vegetables and lastly as a makeshift hamburger with gluten free bread, lettuce and some bacon. Yumm!
Definitely worth having in the fridge or freezer for a quick and tasty meal starter.
Made at home from Master Tean's curry mix with Spinach (Silverbeet), broccoli Bok choy, rehydrated Chinese mushrooms and seaweed, ikan bilis and celery. 
Made from Master Tean's curry mix that I won from a competition hosted by
A Table For Two.
Other ingredients include Spinach (Silverbeet), Chinese mushrooms, marinated mussells and broccoli
More Illawarra Food and Restaurant Reviews at
http://illawarrafoodreviews.blogspot.comPhotography by Vanessa Pike-Russell
http://www.vanessapikerussell.com.au
ZUCCHINI BREAD
This is the second time I have made this bread but this time I took photos along the way.
Whisk 3 eggs until light and fluffy
Stir in 400g Sugar
Add 235ml Vegetable Oil
Stir well
Next, add 225gm of shredded zucchini
A pinch of ground cinnamon powder, 5g baking powder [1]
WalnutsCrush the nuts up either with a plastic bag or mortar and pestle
Add the crushed walnuts to the mixture
Add the dry ingredients (zucchini, flower, baking powder, cinnamon powder, ground walnuts to the wet ingredients (eggs, oil, sugar)
Stir dry ingredients until well combined and then pour the wet ingredients (egg, sugar, oil) and mix well and d
ivide equally into two greased bread tins
Into the oven they go! And here is one of the Zucchini Bread loafs fresh from the oven!
The zucchini bread had a wonderful texture - light, moist and melted in the mouth. There was so much flavour and despite my concerns about the amount of sugar it had the right blend of flavours and leaves one wanting more.
1. Original recipe stated 1g baking powder, 5g baking soda but I didn't have any baking soda and so used 5g baking powder and the bread rose very well without the baking soda
2. The recipe stated 60g walnuts but I used what I had on hand
This is the recipe that we used tonight. Absolutely delicious!
Baked ricotta with olive salad
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Serves 4
| Ricotta |
| 350 gm | ricotta |
| 2 | eggs, separated |
| 75 gm | parmesan, finely grated |
| Pinch | nutmeg, freshly grated |
| Olive salad |
| 200 gm | mixed olives |
| ½ tsp | dried chilli flakes |
| 1 clove | garlic, crushed |
| ½ | Thinly sliced zest of an orange |
| ¼ cup | firmly packed flat-leaf parsley leaves, coarsely chopped |
| 2 tbsp | extra-virgin olive oil |
Source: http://gourmettraveller.com.au/baked_ricotta_with_olive_salad.htm
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