Friday, 22 August 2014

Bacon and Egg Puff Pastry Breakfast Tart

This next Recipe we have been making every weekend with a Castey Flat tray as the family LOVES it so much! It really is a major favourite. 

Bacon and Egg Puff Pastry Breakfast Tart


1 sheet of puff pastry {thawed} or pre-rolled. You can make your own too. 
150 g grated cheddar cheese or an kind that you'd like
6 strips of bacon {cooked}
6 eggs
salt and pepper

*Caramelised onion, or peppers if you'd like to add extra flavour. 


Pre-heat the oven to 180
Roll the puff pasty into a rectangle about 1/4 inch thick. 
with a sharp knife cut a "border" of about 1/2 inch around the entire rectangle.

Put on the Flat Tray and put in the over for about 10 minutes. This will cook the base. Don't worry if the centre puffs out a bit. When partially cooked, if it has puffed up in the centre, gently use a spatula to let the air out and push down.

Lay the bacon slices down flat across the pre-cooked base. 

Then liberally spread the grated cheese and if using onions and peppers those as well. 

Make sure to leave a few little nests in the cheese so that the egg will rest in them. 

Place in the oven for approximately 10 minutes. This should melt the cheese and cook the sides of the pastry. 

Crack eggs and place in the little pre-defined nests. Put tray back in the oven for an additional 10 minutes or until your eggs are done to your preference. 

Add salt and pepper to taste and Voilà! The perfect weekend breakfast. 

Beer Cheese Chicken & Wild Rice Soup

The weather seems to have turned a little chilly now, so soup is on our minds. This is a great summer/autumn soup that we just can't wait to eat! 

Beer Cheese Chicken & Wild Rice Soup

1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 boneless, skinless chicken breasts, diced
250 g Wild rice (or rice blend), rinsed and drained
2 Litres chicken stock
1 (12 oz.) beer - good quality wheat or pilsner style
1 tsp salt
1 tsp dried thyme
½ tsp smoked paprika
100g cream cheese, or soft cheese cut into cubes
200g extra sharp cheddar cheese, shredded
fresh parsley to serve

In a Large Stock Pot, on medium heat fry chicken and onions till the chicken is cooked through and onions are translucent. 

Next put all ingredients including liquids into pot excluding parsley and cheese. Cook on low heat for approximately 1-1/2 hours. The vegetables and rice should be tender and cooked through. 

During the final 30 minutes of cooking stir in the cream cheese and cheddar cheese and continue cooking, stirring occasionally, until the cheeses are completely melted into the soup. Serve soup topped with fresh chopped parsley.

Thursday, 21 August 2014


Balsamic Glazed Mediterranean Chicken Bake is an easy, delicious, and healthy meal!

700g chicken breast or thighs (boneless & skinless) (we used 4 chicken breasts)
300 ml can or jar of marinated artichoke hearts
4 sprigs of fresh oregano, chopped
1 red onion, thinly sliced
1 pint grape or cherry tomatoes, left whole
300 ml can white beans, drained & rinsed
1 medium ball of fresh mozzarella 
300ml chicken broth
60g whole cashews
Balsamic Vinegar
salt & pepper

Marinate the chicken breast in balsamic vinegar for at least 30 minutes
Preheat oven to 200 degrees
add beans, cashews, tomatoes, artichoke hearts, and onion.
In a Castey Roasting or Casserole Pan brown the chicken on both sides for about 2 minutes on each side. Season with salt and pepper. The chicken will be browned, but not cooked through. it will finish cooking in the oven.
In the same pan, add beans, cashews, tomatoes, artichoke hearts, and onions. Brush with another generous layer of balsamic vinegar. 
Add the chicken broth to the pan and sprinkle with the chopped oregano.
Roast in the oven for 10-20 minutes until the chicken is cooked through
Remove from the oven and add the mozzarella.

Serve with crusty bread and enjoy!

Wednesday, 6 August 2014

Spiced Moroccan Chicken Wrap

Spiced Moroccan Chicken Wrap with Grilled Eggplant, Tomato and Onion Chutney, with Spicy Hummus Spread

(Makes 4 wraps)

2 skinless & boneless chicken breasts cut into bite-size chunks
Black pepper
2 cloves garlic pressed through garlic press
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
1/8 teaspoon turmeric
Pinch cayenne pepper
4 wooden skewers
• Eggplant, Tomato & Onion Chutney (recipe below)
• Spicy Hummus Spread (recipe below)
4 pieces Middle Eastern flatbread or pita

-Place the chunks of chicken into a bowl and add a couple of pinches of salt and black pepper, and the rest of the ingredients. Toss the ingredients well to coat, and skewer the chicken pieces as equally as possible with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes, or even overnight if you’re doing this ahead.
-While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below).
-Next, prepare the Spicy Hummus Spread (recipe below).
-Grill the chicken skewers on a grill pan for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold.

-To assemble the sandwich wraps, spread a generous amount of the Spicy Hummus over each of the 4 pieces of flat bread
; next, slide the chicken pieces off of the skewer in a row in the centre of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the Eggplant, Tomato & Onion Chutney; bring the two sides of the flat bread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.

Eggplant, Tomato & Onion Chutney Ingredients:

1 small onion, quartered and sliced
Black pepper
2 small Japanese eggplants, or 1 very small “globe” eggplant, diced into small pieces (about 1 ½ cups worth)
3 Roma tomatoes, diced into small pieces
2 cloves garlic, pressed through garlic press
1 tablespoon fresh chopped mint
½ teaspoon lemon juice


-Add the sliced onions to the Grill Pan, plus a pinch of salt and pepper, and sauté for about 5-6 minutes until a light, golden-brown.
-Next, add in the diced eggplant, plus a pinch of salt, and sauté it with the onion for about 2-3 minutes, or until a light golden-brown and slightly tender.
-Next, add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and sauté the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.
-Finally, add in the garlic, and sauté for an additional 2 minutes; finish the chutney with the lemon juice and the fresh mint, check to see if additional salt and pepper is necessary; set aside and keep warm until ready to use.

Spicy Hummus Spread Ingredients:

1 (15 oz) can garbanzo beans, drained and rinsed
1 clove of garlic
1 ½ tablespoons of lemon juice
½ teaspoon lemon zest
¼ teaspoon plus a pinch salt
¼ teaspoon ground cumin
¼ teaspoon paprika
Pinch cayenne pepper
¼ cup plus 1 tablespoon rapeseed oil


-Place all ingredients into the bowl of a food processor, and process for several moments until mostly smooth; with the processor running, slowly add in the rapeseed oil and process until the spread is very smooth, scraping the sides down if necessary; transfer the hummus spread into a bowl or container, and set aside until ready to use.

Friday, 1 August 2014

Courgette Parmesan Casserole

A healthy yet yummy meal the whole family will like. The cheese hides all the delicious vegetables and the kids will be none the wiser. 


2-3 Courgette, ends trimmed, sliced into 1/3" discs
coarse salt and freshly-cracked black pepper
130g all-purpose flour
85g of your favourite tomato sauce
1/2 teaspoon crushed red pepper flakes (optional)
1 large ball or block fresh mozzarella (about 4 1/2 ounces), torn into small pieces
small handful of basil leaves, roughly torn
85g  freshly-grated Parmesan (about 3 ounces)


Sprinkle slices of Courgette with a small pinch of coarse salt and freshly-cracked black pepper on each side.

Preheat the oven to 180°C.

In a large bowl, lightly dredge the courgette slices in the flour, tapping them on the side of the bowl to shake off excess flour. When a pinch of flour sizzles on contact, add the courgette slices in a single layer, turn the heat to medium and cook for about one and a half minutes on each side or until dark golden brown. Transfer the courgette to paper towels to drain. Repeat in batches until all of your courgette it is cooked.

In a Sauté pan or Deep Casserole, arrange as many slices of courgette as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few crushed red pepper flakes (if desired), and mozzarella. 

Bake for 20 to 25 minutes or until the cheese has melted and begun to turn a golden colour. Add parmesan and bake for an additional 5 minutes. Remove from oven, and garnish with torn basil. Serve immediately.