kitchen

Purple Mash…

Back in the potato-cravings-zone, but this time on a more healthy note than before… Never did I ever liked mashed potatoes of any kind until I tried this recipe. For some reason, in my opinion, mashed potatoes were always done by those that are too lazy to actually fry them or bake them in the oven – the way potatoes are meant to be eaten – I mean, all you have to do is boil them and mash them and you end up with one of the most boring options to cook potatoes. In my opinion, no matter how much milk or butter you added to them they always ended up tasting like paper.

Since being pregnant means that you literally go a bit insane, this weekend I was craving mashed potatoes. But not any type of mashed potatoes, blue mashed potatoes because I thought they must taste great solely based on their colour and the fact that I decided to add some of my favourite ingredients plus skipping the unhealthy butter. Obviously, blue potatoes are only called ‘blue’ to confuse the shit out of you, because in fact they are purple. Like really purple! And you do need to use gloves when you handle them raw otherwise you’ll end up with purple-stained palms for a few days – trust me, not the greatest look! While blue potatoes are a bit more expensive than plain white potatoes, they do not taste any different or make a big difference from a nutritional stand point, therefore unless you do not want to a)get your hands dirty and b)eat something a bit different in colour, you can easily swap them for plain potatoes for this recipe.

Moving on to the recipe. Here’s what I used:

1 kg blue potatoes
400 gr greek yoghurt (instead of all the milk and butter – for a very creamy result)
20 gr of fresh dill
5 cloves of garlic
150 gr shredded mozzarella (or any other shredded cheese you like – I picked mozzarella because it is lighter and has less salt)

While making this takes about an hour, there are only a few simple steps to follow:

Take pics of the lovely coloured ingredients and then start chopping everything. Peel the potatoes and cut them, chop the dill and mince the garlic.
Boil the potatoes for about 40 minutes, drain them and mash them with a hand blender.
Add the greek yoghurt and blend some more.
The garlic and the dill are next into the blending pot.
In comes the shredded mozzarella which must not be blended but mixed really well with a spoon.
That’s it! All you have to do now is serve the purple mash in cups!

Besides it looking very interesting, it is very tasty thanks to the dill and the garlic while still being very satisfying to cheese lovers like me thanks to the mozzarella. This can be a side to any dish or you could consume it the way I did, on its own as it is really filling. It is a grade A food which means it is a healthy dish and it does not pack a lot of calories (only 211 per serving) while giving you a good amount of protein. All the nutritional info is courtesy of MyNetDiary app and I’ve uploaded both the serving info as well as for the whole thing. I divided the whole quantity to 8 servings. I hope you’ll enjoy my purple mash!

November 22, 2016

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Healthy Berry-Banana Bread

Truth be told, I am craving all Christmas-y treats – mostly sweets – if I really want to be honest… But, since it is not even December yet I have to contain my cravings and go for healthier versions of sweets therefore I give you the healthiest berry banana bread! This actually tastes better than it looks and I must say that it tastes better than those healthy berry muffins I baked a while ago (see recipe here). The thing with the colder months is that we all tend to crave hot and filling dishes, but that does not mean that they have to be calorie packed and filled with all sorts of unhealthy sugars.

A while back we both decided to try and eliminate sugar from our diet, at least when it comes to our home-made meals (no, we are not avoiding sugar at all costs and actually we do indulge in traditional desserts once a week). That made us look for ingredients that will still give our treats that lovely sweet taste without compromising on the health factor. This is why we chose raw honey, fruits and spices. With honey, a little goes a long way, while with fruits and spices, it’s more of an ‘all-you-can-add’ thing. Yesterday I was seriously craving something sweet and Christmas-y, and what better substitute to the classic Panettone than a cinnamon infused banana bread. The thing with this banana-bread is that I have never ever done one before and had no idea how it will turn out. I confess that I went a bit overboard with the frozen berries and therefore the bread was a bit more moist that I expected but it is really filling and does satisfy the sweet-tooth in a very healthy way.After all that rambling I think it is time to move along to the actual recipe.

Ingredients:

240 g whole grain flour
1 tsp baking powder
1 tsp baking soda
1 tbsp coconut butter (melted) – this again will give you a bit of sweetness and flavour
2 egg-whites
2 medium over-ripe bananas (mashed)
1 cup of plain yoghurt
2 tbsp raw honey (we used a variety that has a bit of cinnamon in it and therefore gave it even more flavour)
1 tsp vanilla extract
1 tsp cinnamon powder – for that Christmas feeling
60 ml coconut-almond milk (full of aroma)
200 g frozen berry mix

Steps to follow for this healthy goodness:

First of all preheat your oven at 175 degrees C and carefully arrange all the ingredients so that you can take loads of pictures.
Mix together the baking powder, the baking soda and the cinnamon powder in a small bowl and then put the mixture all over the flour and stir well.
Whip the egg-whites with the vanilla extract and the coconut oil and pour the mixture over the banana mash alongside the yoghurt and the honey, Make sure you mix everything really well.
Now for the tricky part… You will have to incorporate the flour and the milk into the mixture carefully, just like you did for the berry muffins (see here). I did it in three parts.
Carefully mix in the frozen berries and pour everything into a bread tray.
Off into the oven it all goes and 50 minutes later you will indulge in the best and healthiest berry banana bread! No guilt whatsoever!

While this takes a bit more time to bake than the muffins, it is more filling and it is healthier than the muffins. If you are hungry, you can always use smaller trays or even pour the mixture in a muffin tray which will probably cut your baking time in half. I have attached the nutritional info both for a serving (one 1,5 cm thick loaf) as well as for the whole thing (10 loaves) and as you can see this is a grade A food and therefore it is very healthy. All the nutritional data is courtesy of the MyNetDiary app. I hope you will enjoy this banana bread and soon we sill start baking heathy versions of all the Christmas sweet treats (apple pie, gingerbread etc)!

November 16, 2016

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Rollin, rollin, rollin…

Remember that old Limp Bizkit tune? Rollin’? Yeah, that was the soundtrack of my teenage years and it suddenly started playing in my head again the moment I started rolling this puff pastry perfection. This again is not an everyday food as this is nowhere near healthy. This is rather a weekend treat, or more say a monthly treat as the only healthy ingredient here is the parsley and, to be honest, there is not much of that either. But just as all teenage pleasures are, this is something amazing and not at all healthy. However, this is extremely easy to make and it can be really filling and satisfying during a cold rainy autumn day.

I can honestly say that this has all my favourite ingredients in it, including the puff pastry and, as with all the great food inventions, I have not had something similar in ages – like ever since my metabolism decided to give me a kick in the ass and make me adopt a more healthy lifestyle. Now that I am pregnant, I do try and keep it healthy and I am rather careful about the quantity of food I ingest, but from time to time (‘a weekly or more often’ time to time) I indulge in all of my favourite foods because hey, I am going to get fat anyways so I might as well enjoy life a bit. That being said, I try and indulge in mostly homemade fat-bombs as I have some sort of control where the ingredients are concerned. Which brings us to today’s recipe… as the temps lower, I tend to crave more fatty, not-necessarily-healthy foods that give me that much needed mental sanity during pregnancy.

Here’s the ingredients we used, but you can actually use whatever makes your tummy and brain feel happy:

1 layer puff pastry – you can buy this in virtually any supermarket and if you want to make a sweet roll try the slightly sweetened version though I prefer to use the unsweetened variety for sweet treats as well
1 cup of olive Philadelphia cream cheese – I use this variety for the earthy olive taste and because it is light and easy to spread
100 g diced bacon
1 red onion – medium sized
80 g graded emmentaler
80 g grated mozzarella
50 g parmesan flakes
20 g fresh parsley – the healthy ingredient (notice the ratio between the one healthy ingredient and all the rest)

The mechanics behind this amazing roll:

Mince the onion and the parsley and place all the ingredients in (preferably) clear bowls for the photos.
Preheat the oven at 180 degrees C.
The fun part begins… Gently unfold the puff pastry layer and spread the Philadelphia cream cheese first – this way all the ingredients will stick to the pastry.
This is where it becomes interesting. No matter which order you close to add the ingredients, the important thing is to always add a layer of cheese in between the other stuff thus making everything stick together because everyone knows that cheese is the glue to life!
This is my ingredients order: cream cheese, onion, grated emmentaler, parsley, grated mozzarella, bacon and parmesan flakes.
This is the step where that Limp Bizkit mega-hit kept playing in my brain – now you gotta roll that thing up making sure you do not a)spill the contents, b)rip the pastry.
Once you safely roll the ‘thing’ you gotta cut it – again a BE CAREFUL! moment – I cut in into 2 cm thick loaves.
Place the rolls on a tray and into the oven they go for about 20 minutes – make sure you check on them after 15 minutes as the buggers tend to burn quickly.
That’s about it!

Since this is a very unhealthy and amazing dish, packed full of fats (the unhealthy type) and calories, you should consume it with caution. It does not look extremely unhealthy if you decide to only have one serving, but let’s be honest, can you really stop after only one roll? I couldn’t and hence this is definitely a dish that I will make as rarely as possible.

It is however extremely tasty and filling and you will probably stop after two or three servings. The nutritional info is curtesy of MyNetDiary and since they rated it as a class D food it only goes to prove my theory – this is not a healthy food! But it is great for those long weekend chilly afternoons so give it a try!

November 6, 2016

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Finally craving meat!!!

As you know, I’ve been really struggling with meat these past months, meaning I could not even look at it without cringing. Therefore getting my much needed protein throughout my pregnancy has been a real struggle. I am not saying that being a vegetarian is wrong or anything, but I had a really good deal with meat before I got pregnant: I ate it once per week because I really do love a good steak, or burger. Since this has not been an option throughout the past six months, I ate lots of eggs, cottage cheese and other foods that provided the right amount of protein for me as well as for my baby.

Last week something weird happened and I found myself craving meat. Naturally D immediately got dressed and off to the supermarket he went to cure my craving – to be honest, he always does that for me, he immediately tries and satisfy whatever craving I might have. Since I can only have well done meat my only viable choices are turkey or chicken as I can’t stand the thought of a perfectly good veal or pork meat not being medium-done (it should be illegal otherwise). For some reason, chicken seemed to be the winner option as I always found it easier to digest than turkey and so a chicken dinner it was!

To make sure that I will not ruin my meat craving forever I tried to cook it with as many citrusy flavours I could while still taking advantage of the amazing indian seasoning we always seem to have in the house – we both love indian food so, so much! That being said, I also like my food spicy, but since heartburn has been a real bitch lately I only spiced things up at a moderate level. This dish is easy to make, but you have to take into account the time it takes the meat to marinate – in this case, I left it in the fridge for one hour, but you can leave it for as long as you’d like, even overnight.

Here’s what I used:

2 chicken breasts (no skin, boneless)
1 pink grapefruit (only the juice)
1 lemon (only the juice)
15 gr fresh oregano leaves
2 tablespoons tikka masala powder
1 tablespoon hot chilli powder
1 tablespoon yellow curry powder
2 tablespoons dijon mustard (since I can’t drink my wine, I might as well use it in my food – or at least some variety of it)

What you need to do:

Cut the chicken breasts into strips – I did that in order for the flavours to get into as much of the meat as possible, plus it’s fun to eat chicken strips.
In a small bowl mix all the powder seasoning together.
In a large bowl prepare your marinade: both of the citrusy juices, the powder spices, the oregano leaves and the mustard and mix everything well.
Put the chicken strips making sure they are well covered in the marinade, cover the bowl with plastic foil and into the fridge it goes for as long as you want.
Give the cast iron pan a light spray of avocado oil and put the chicken in for about 4-5 minutes on each side.
That’s it! Mix some salad greens next to it and voila!: the perfect healthy dinner!

Since the chicken is grilled in virtually no oil, this is quite the healthy option that still has loads of flavour and does not feel like you are eating paper. The nutritional info is for 100 gr which is more than you can see on my plate in the photos and it has a decent amount of protein as well as virtually no fats or other nasty stuff. I love the fact that you can feel the citrusy taste so much and I think that complements chicken just perfectly especially when paired with indian spices!

October 15, 2016

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Weekend Breakfast Perfection…

After about 100 weekends when D surprised my very pregnant self with breakfast, I thought it was about time I returned the favour, so here we are… I baked him the best breakfast muffins I could come up with (being in the kitchen involves a lot of improvising for me). Just to get you in the mood, they contain prosciutto (because I forgot to buy bacon and prosciutto was the only thing I had in the fridge), red cheddar and a touch of garlic. Since it is the weekend, we tend to not count calories, fat or any other nasty stuff that could get our morale down, but I am telling you, these muffins are not for those that are on a diet, no, they are a cheat meal!

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Thankfully, if you have them for breakfast, they are not as bad as they seem on paper because you have an entire day to consume all that savoury goodness. That being said, I tried to keep them on the healthy side by not using white flour and by switching from sour cream to a much lighter yoghurt and low fat milk. I did not keep that in mind where the red full fat cheddar was involved, but you could easily switch to low fat mozzarella and skip the butter if you want them to actually be diet-friendly. I did not really want that because, hey, I am pregnant, and I need a day or two to indulge in my cravings fatty or not!

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So, getting down to the nitty gritty, here’s what you need for these dreamy breakfast muffins:

200 gr wholemeal flour
300 gr red cheddar
125 gr plain yoghurt
300 ml milk
80 gr butter
one garlic head
3 tsp baking powder
1 egg
A bit of oil for your tray (I used avocado spray oil)
12 slices of prosciutto

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Processed with Snapseed.

Following the steps is quite easy and it takes you about 7-10 minutes:

Grate 200 gr of cheddar, cut the remaining cheddar into small slices, lightly beat the egg and mince the garlic.
In the flour bowl mix together the baking powder,milk,yoghurt and egg.
Incorporate the grated cheddar into the mix.
Put the butter in a pot and slowly heat it up. When the butter is all melted add the garlic and stir well for about 1 minute. Take the pot away from the stove.
Spray the muffin tray with a bit of oil.
Now you are going to make muffin sandwiches with quite a few layers: first, put the prosciutto in each muffin shape, add about one tablespoon of batter, add a teaspoon of the garlic infused oil, the cheddar slices and finally another tablespoon of batter.
Put in the over (pre-heated at 180 degrees) for about 20 minutes, until they are brown on top. Yes they are not the best looking muffins once you get them out of the oven.
That’s it! After they have cooled a bit, carefully take them out of the tray and serve them.

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The combo of aromas is just too amazing and we both ended up finishing the entire tray of muffins in one sitting, but, to be honest, since it is the weekend I do not want to ruin my mood by thinking of how the scale is going to tip at my next doctor’s appointment. I can tell you that the little bundle of joy (which is very energetic these days) enjoyed them very much and I hope you will too!

October 9, 2016

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The best dish you’ll have all autumn long!

Yes, I know this is the second recipe in a row, but I just couldn’t let autumn come for good and not share what is in my opinion the best thing you’ll eat all autumn long. Did I just repeat the post title? Well, yes I did and that’s because this recipe is just that good. This has to be my favourite dish for autumn dinners ever! First of all, I have nothing to do with the recipe in itself, as opposed to the other recipes presented here that all have some sort of twist from yours truly that strays away from the original inspiration, this one is presented to you exactly the way my mother taught it to me.

Yes, this is a family recipe. Well, to be honest, I am the second generation in our family that knows it, so I can say that my mother invented it. A bit about mom… She is what I call an ‘intelligent cook’. Why? Because never ever have I seen that women actually follow a recipe or spend more than 2 hours in the kitchen to cook an entire dinner. She just adapts and uses whatever tricks she can to come up with the best easy recipes ever, that can make you think that she spent an entire day in the kitchen. True, she has been known from time to time to screw things up, but she always jumps right back at it and perfects the recipe so that it is easy and very tasty.

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Today’s recipe is one of those easy, hearty and amazing recipes. First of all, this stew is usually made with meat and using the traditional ways, it can take up to half a day to make. My mom intelligently removed the meat (which is great for me) and used some newly acquired tricks to have this done in less that 1 hour – it took us more because we has to take photos of every step. If you are a meat lover you can always add whatever type of meat you like next to it, but I cooked this one yesterday without it. First of all, there’s nothing that says autumn better than mushrooms in white sauce so this is best for those chilly autumn evenings, especially, as you’ll find out at the end, this is not really a heavy meal but it is quit filling.

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What you’ll need:

800 gr of white large mushrooms (you can easily go for 1 kg and not mess things up – like I said, mum is not really one for measuring the ingredients)
3 large white onions
300 gr of full fat sour cream (if you use a lighter version you’ll need a bit more flour)
2 tablespoons of white flour
1 cup of fresh parsley leaves
2 teaspoons of salt
1 teaspoon of ground pepper
1 teaspoon of vegetable base
1 teaspoon of hot chilly powder
2 tablespoons of pomace olive oil

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What you need to do (keep in mind that although there are quite a lot of steps to follow, the stew is really easy to make and basically foul-proof):

Cut the onion as finely as you can, but do not stress over that, slice the mushrooms in big chunky pieces if you want to feel their texture and chop the parsley.
In a bowl mix the salt and the pepper and in another one mix the vegetable base with the chilly powder.
After taking lots of pics of your ingredients (for some reason I find it extremely satisfying to take photos and edit food pics), put the oil in a saucepan and let it heat up before adding the onion.
After about 5 minutes add a teaspoon of the chilly mix and half of the parsley and stir well for another 5 minutes.
Add half of the mushrooms to the mix, a teaspoon of the salt and pepper mix and stir well.
After abut 5 minutes add the remaining mushrooms and another teaspoon of salt and pepper mix, give it a good stir and put a lid on.
When the mushrooms have left a considerable amount of water, pour the remaining chilly mix, give it a good stir and place the lid back on. Keep in mind that the entire recipe will need a moderate-low stove flame.
Now for the tricky part… take the flour bowl and carefully incorporate water while stirring continuously until it reaches the consistency of sour milk (not too watery).
Pour a glass of cold water to stop the boiling in the saucepan and carefully add the flour mix while stirring continuously. The cold water you just added will keep granulations at bay.
Leave the stew to boil for a few minutes and then add the sour cream, the remaining parsley and what is left of the salt and pepper mix and stir well.
Bring it to boil for another couple of minutes and that’s it!

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Keep in mind that, if you do not like your food too spicy, you should cut in half the quantity of both the pepper and the chilly powder – my entire family enjoys spicy food, hence the spiciness of this one. I really hope you’ll love this recipe as much as I love it. As you can see from the nutritional info, this stew doesn’t go overboard on any unhealthy stuff and, as usual, the info is for the entire quantity. If you followed the recipe to a letter, you’ll end up with about 5-6 servings, depending on how hungry you are, and after dividing the numbers I’d actually say that this can be considered a light (about 170 kcal), warm dinner. If you like it, than pass it on to your friends and family!

October 1, 2016October 1, 2016

evenlymatched1 Comment

Craving potatoes…Again…

We haven’t posted a recipe in a while now… Not necessarily because we have lacked in the cooking department – in fact we kinda did, with all the construction works going on – most of our cooking has been about D cooking wonderful breakfast recipes as surprises for me during weekends, therefore, no photos were taken to document that. Since some (all) of his dishes turned out AMAZING we will re-do them and post them here. Today is all about yesterday’s dinner and me craving potatoes again.

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This is a very easy to make dish, basically you can add anything in it, but I have to warn you, it needs 1.5 hours to be ready from the point when you only have the ingredients until you can actually enjoy it, so start before you are hungry. The ingredients are basics and to be honest, we had most of them in our house. This is yet again a no-meat dish because I still seem to have an adversity towards meat these days.

What you will need for about 30 potato patties:

1kg of white potatoes (but you can use whichever type you like)
2 eggs (we use free-range eggs that my mother brings me from the countryside every week)
1 garlic head (not too big as you still want to feel all the other ingredients and potatoes tend to absorb the garlic flavour better than anything else)
about 8 young green onions
300 gr of cheddar (we used both white and red cheddar – about 150 gr each)
50 gr of butter (use full fat butter as it is better)
15 gr of fresh oregano (you can use whatever fresh greens you like)
salt
pepper

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What you need to do:

Preheat the oven at 200 degrees Celsius.
Grate the potatoes and put them in freezing water as you do not want them to turn brown. I was lucky enough to have D help me with this step as he knows how important my manicure is to me and I always seem to grate my fingers whenever I attempt to grate anything.
Cut the onions, mince the garlic and the oregano and grate the cheese.
Whisk the eggs and melt the butter (we used the microwave for the butter for about 30″)
Get a big bowl as you are going to mix all the ingredients together. It doesn’t really matter what order you put them in, but it is really important to mix them really well.
Start making patties from the mixture and arrange them on a tray (use some baking paper otherwise they will stick to the tray and that is very messy).
Put them in the oven for about 40 minutes after which time you should add some cheddar on top of them and leave them in the oven for another 5 minutes.
That’s it! Enjoy!

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Processed with Snapseed.

This is not the healthiest meal out there, but it is an ok one according to my UP app. Yes it is packed with saturated fat, but it is also almost equally packed with unsaturated fats and fibres. Now all the data you see here is for the entire quantity – that is about 30 patties – yes, we used two trays to bake the entire composition, but you can use half of the ingredients. That means that one patty provide about 70 kcal which, in the grand scheme of things, is not that much. Naturally, nobody can only eat one, so I’d say that one serving consists of three-four patties, so it is rather ok for dinner.

September 29, 2016

evenlymatched2 Comments

Quick dinner

Last Friday D came home with a bag full of groceries because he wanted to cook dinner (hence all the ingredients for our egg feast on Sunday). We usually are too tired to go out on Friday so we either order food or we cook something. This time he came home very hungry, therefore, before I even started unpacking all the groceries, I knew we had enough for at least eight people. Since most of our go-to quick meals consist of some sort of steak (for him) and a mixture of vegetables (for me), I knew what this dinner was going to be about. What I didn’t get was the fact that D knew that we were in the middle of our rose wine competition and he should’ve bought some sort of white meat (turkey mostly), but no, he bought two rib-eye steaks…

This recipe is not actually a recipe, but more like a quick hunger-fix that everybody does from time to time. Mainly I’m talking about steak and vegetables. I wanted to share it with you because D uses some tricks to make a steak appealing even to myself. One of his secret weapons is the cast iron pan he always uses for meat. I’ve talked about his precious pan in an earlier post. Another thing that he does for beef steak is the fact that he fries it with a bit of butter which makes it extremely tender and tasty. He rarely ever seasons the meat as in his opinion, you should do that after it is cooked.

Here’s what he bought:

8 spears of asparagus (he bought more – frittata – but that’s all he used for the side)
6 mushrooms
2 red onions
1 bell pepper (he bought three different coloured ones, chopped them all up and we got both a colourful frittata and a colourful side for the beef steak)
2 rib-eye beef steaks

What he did:

He chopped all the vegetables, put a bit of butter into a teflon pan and poured the onion first.
When the onion was a bit fried he added the asparagus and the bell pepper.
The mushrooms joined the party last as they do tend to leave a lot of water and he didn’t really want to make a vegetable stew.
On to the meat. He heated a bit of butter into his (by now) infamous cast iron pan and then he put in both steaks.
The secret with beef steak is to also put a bit of butter on top of it and when that butter is half melted you should start the dance of turning them from side to side every minute, that way you’ll get the perfect medium-rare colour that you usually only get at the restaurant (where a thermometer is used).
That’s about it! Arrange everything nicely on the plate a snap some pics in order to have proof of the whole cooking experience. These plate photos aren’t the nicest simply because D was starving and he couldn’t wait to eat.

Yes, as you can see from the pics, since we were in an ongoing rose wine contest, we had beef steak with rose instead of red, but as you know we don’t really value those kind of rigidities.

This was a light (for me) and healthy dinner. The nutritional info is for two servings considering that there are two meat-lovers eating. I only had some vegetables that evening, and D was left with a nice lunch the next day.

April 30, 2016

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We messed up! Badly!

Yup, we did it! Me messed up! Well, not the food, that turned out great, but we did mess up the quantities! We forgot to weight them and write everything down. I guess we were quite enthusiastic and hungry. As I’ve mentioned in other food posts, we don’t really follow any recipe, for us cooking is more about buying whatever we like and combining them, so no Masterchef experience here. We like to call it instinctive cooking.

Every since we started this blog we ended up in the kitchen a lot more often and we always try and measure everything and write down all the details. Well, this time we forgot all about these little details (read: we were extremely hungry!), however, considering the fact that D loves taking photos, we didn’t forget about that! Basically this post is written following the photos we took, so if you’re going to want to try and recreate this recipe, it’s going to be a bit more complicated. Here it goes!

What we bought:

1 turkey breast (I’m actually amazed we only bought one-guess we’re getting used to cooking just for the two of us)
2 broccoli heads
2 red onions
A bunch of new potatoes (maybe about 500gr, but we overdid it in this departement, so you should buy less)
3 coloured bell-peppers (they looked great both in the pics and in the food, however, we only used about half of each)
2 garlic cloves
One chunk of red cheddar (about a cup grated)
One chunk of gouda (again, about a cup grated)
2 eggs (for the home-made mayonnaise)
Mustard (about a teaspoon, again for the mayo)
Olive oil (another mayo ingredient)
Jamie Oliver’s BBQ seasoning
Ground curry (add to taste)
Butter (for the tray)
Some oven-baked bread (to make the breadcrumbs for the crust-we bought some ready made bruschetta)

Well, that’s about it. Here goes writing the steps following the pics… I hope I won’t forget anything!

We started by using the hand blender on the baked bread to make breadcrumbs. I have no idea why we started with this, as you’ll need the breadcrumbs right at the end, before putting everything into the oven.
Preheat the oven at 205 degrees C. I think this one is the actual logical first step.
Wash all the vegetables, grate the cheese and cut the meat into approximately equal pieces.
Make the mayo or buy it ready-made, but I prefer to make it myself:

put two yolks into a bowl
Add one tsp of mustard
1/2 lemon juice
Mix slowly adding oil until you have as much may as you need, in this case, about a cup

Butter the tray you’re going to use. We suggest a teflon one as the vegetables taste best baked in that type of tray.
Add a lot of seasoning to the mayo. I think D must’ve ground for about 15 minutes – you should just try and find some sort of BBQ seasoning that is already ground.
Add all the cheese and half of the sliced garlic into the mayo and mix it really good.
Put the broccoli, potatoes, bell peppers, sliced onions and the remaining garlic slices into a bowl, mix them up evenly and add half of the cheese-mayo mix over them. Mix them all together until the mayo is distributed equally over the vegetables.
Pour all the mayo-vegetables into the tray.
Arrange the turkey pieces nicely over the vegetables. Prior to this step (I know i’d screw up some steps with this ‘following pics’ method) you should cover the turkey with curry and seasoning.
After you’ve arranged them on the tray, cover them with the remaining mayo-garlic-cheese and add the breadcrumbs allover the tray.
Put it into the oven and 45 minutes later you’re going to end up with the best oven cooked turkey and vegetables you’ve ever had!

We ended up with about 6 servings, so as per usual you should divide all the numbers on the nutritional info by six. We actually are very proud that we didn’t end up with at least ten servings!