Tag Archives : capsicum

Broccoli Rice and Being a Veg Ninja

roast peri peri chicken with broccoli rice recipe

Allow me to share with you one of those favourite family dishes. You know you have them in repertoire. There are the something really fast that you can get dinner going in 15 minutes and there are the really easy recipes that makes you look like a good parent for feeding your kids well. Because we, the adults, are fairly fussy, we also make sure that the stuff we make we want to eat too.

So I went over to my sister-in-law’s for lunch one day and she served up roast chicken. The chicken was really flavourful and tender and amazing and I ask her how she did it. She said she just bought the pre-marinated chicken from the supermarket. I never actually considered this! I had peri-peri chicken before but being a sucker that I am, I made it from scratch using this recipe. And it was great. But it was time consuming. So one day I thought I might try the pre-marinated peri-peri chicken from Aldi and I never looked back. They are butterflied and cook much faster than a normal roast. We get one of these chickens once every couple of months.

roast peri peri chicken with broccoli rice recipe

The next part, of course, is what to eat with it. I looked up a few Portugese recipes (working with what I had in the fridge/pantry) I found this recipe for broccoli rice (arroz con brocoli) which is basically rice cooked with broccoli, garlic and olive oil so I decide to ‘veg ninja’ it into a side dish with lots of vegetables. The concept of ‘veg ninja’ has been brought to my attention by a fellow parent on Instagram and it’s basically when you try to shove in as much vegetables into a traditional dish that does not have vegetables in it (think putting peas into spaghetti alla carbonara, cabbage into tom kha gai and having more veggies in fried rice than the actual rice) in order to make your kids eat vegetables. Well, this is one of those recipes and I love it.

Do you have a veg ninja trick? Please share!

Broccoli Rice
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 2 cups cooked long grain rice
  2. 3 cloves garlic, chopped
  3. 1 tbsp extra virgin olive oil
  4. 1 head broccoli, cut into small florets
  5. 1/2 red capsicum, diced
  6. 1 small zucchini, diced
  7. 1 onion, diced
  8. 1 tomato, diced
  9. 4 tbsp juice & fat from the roast chicken (or substitute with some concentrated chicken stock - adjust amount accordingly when using chicken stock)
  1. Steam or microwave the broccoli florents with a bit of water until slightly soft but not yet fully cooked - around 2 minutes on High.
  2. Heat oil in a non-stick frying pan on high. Fry garlic for a minute until softened but not coloured. Turn the heat down to medium.
  3. Add broccoli florets, red capsicum, onion and zucchini. Fry for a few minutes until they begin to soften. Add splashes of water if required to keep the vegetables from cooking unevenly.
  4. Add rice and fry until everything comes together and the vegetables are cooked.
  5. Add tomato and chicken juices/stock and fry until the tomato begins to soften and fall apart. Ensure there is enough liquid so this doesn't turn into a fried rice.
  6. Turn off the heat, cover the pan with a lid or foil and let the rice sit for about ten minutes.
Serve with
  1. - Peri peri roast chicken or any other roasts
  2. - Any meat really
  3. - Try covering it with cheese and bake (I haven't tried it but I am thinking it might be a good idea!)
Adapted from Traditional Portuguese arroz con brócoli recipes
Adapted from Traditional Portuguese arroz con brócoli recipes
Spatula, Spoon and Saturday /

Savoury Bacon, Feta and Capsicum Muffins 1

Savoury Muffins with Bacon, Feta and Capsicum

These are the savoury muffins I made for our Melbourne Cup Day picnic at the Canterbury Gardens. I personally don’t quite understand the races I am happy for any excuse for a day off. We ended up going to the Canterbury Gardens and feasted on these little muffins, garden salad, chicken and beetroot sandwiches, best-ever scones*, fresh strawberry ‘jam’ and my homemade lemonade. We even missed the drizzle and got all the sunshine hours. Bliss.

Feta, capsicum and bacon dice

This recipe was based loosely on Stephanie Alexander’s American Muffin from the Cook’s Companion.

Muffins for the Race Day

(Makes 6 muffins or 12 mini muffins – this recipe uses standard Australian measurements.)

  1. 220 g. self-raising flour
  2. 3/4 cup milk or buttermilk
  3. 1 egg
  4. 3/4 cup vegetable oil (not strong-flavoured like extra virgin olive)
  5. pinches of salt and pepper, to taste
  6. 1/4 red capsicum, diced into very small pieces
  7. 1/4 block of feta, diced into very small pieces
  8. 2 rindless rashers of bacon

Note the capsicum, feta and bacon should come to about 100g all up.

Savoury muffin batter

Preheat oven to 180′c. Whisk together the wet ingredients (milk/buttermilk, egg and oil) together until combined. Add dry ingredients and mix together just until combined. Do not overmix as this will toughen the muffins. Bake in non-stick muffin tins for about 20-30 minutes. Leave to cool before attempting to remove the muffins from the tin otherwise they stick!

This recipe has also appeared on my new blog, With What We Have. It won’t be a food porn blog like this one but I hope you’ll find it interesting.

This time last year I made: A Most Excellent Rogan Josh and Saffron Rice

* Coming soon to Spatula, Spoon and Saturday. Soonish. Some time. Promise.

Sweet and Sour Prawns 10

sweet and sour prawns with vegetables

Cookbook Challenge Week 20

Book: The Food of China: the Journey for Food Lovers Theme: Tangy Recipe: Sweet-and-sour Prawns and Vegetables

Who came up with this bloody stupid theme? Oh wait, it was probably me. Anyway, I had capsicums lying around the house from Jim’s garden and since I have everything else around the house, I figured I should kill two birds with one stone (hang on, this sounds a lot like the last post, doesn’t it?) Although I hardly think sweet-and-sour prawns could pass for ‘tangy’ theme but it’s better than being yet-another-week behind, which I’m about to be,  since I’m off to Vanuatu for a week next week. Yay!

red capsicum, green capsicum, ginger, spring onion, garlic

Sweet and Sour Prawns (for two)

  1. 12 large green prawns, shelled, deveined and semi-butterflied*
  2. 1 small red capsicum, diced irregularly
  3. 1 small green capsicum, diced irregularly
  4. 2 slices of ginger, chopped
  5. 2 cloves of garlic, chopped
  6. 4 white parts of the spring onions, chopped
  7. 2 tbsp of chopped spring onion leaves (green part

marinating prawns

Prawn marinade

  1. 2 tbsp Shao Tsing rice wine
  2. 1 tbsp corn flour
  3. 1 tsp sesame oil
  4. 2 slices of ginger, bruised

Add the ingredients together and mix well. Add prawns, toss and leave to marinade for 15 minutes.

Heat 3 tbsp of oil in a wok until very hot. Remove the ginger pieces from the prawns and drain. Fry the prawns in hot oil for a few minutes until the prawns changed colour. Remove with a slotted spoon and set aside. Remove some of the oil until there are about 2 tbsp of oil left.

Fry the white parts of the green onion, garlic and chopped ginger until fragrant. Add the capsicums and fry quickly for two or three minutes. Add the prawns back. Make sure you keep the heat nice and high all the time and stir quickly. (more…)

Breakfast Bruschetta 1

I’m really tired and lazy tonight, so I give you one of my breakfast inventions while I was in Singapore:

breakfast brushetta

The Breakfast Bruschetta!

First of all, I have an issue with people correcting my pronunciation. I may not be Italian, but we’re talking about food here. So believe me. I know. And it’s broo-skeh-ta. So please, dear twenty-one-year-old-uni-student-slash-actor-slash-waiter-at-the-pub, do not try to correct me with broo-chet-ta non-sense.


What it is, really, is just toast topped with veggies sauteed in a bit of pasta sauce. I was just trying to make it sound posher than it is 😛

For 4 pieces of toast:

  1. 4 pieces of toast, obviously. I recommend GOOD crusty bread.
  2. 4 slices of cheese (I just use Colby because it’s always in the fridge)
  3. 2 cups of sliced zucchini, red capsicum, eggplant,
  4. 1 tablespoon of pinenuts
  5. 2 tablespoons of Leggo’s Stir-Through pasta sauce – Tomato, Olive and Chilli


This recipe dates back to my time in Singapore when my then-housemate used had a little toaster oven.  I would toast the bread slices topped with cheese so that the cheese was nice and melted. I haven’t tried to replicate this back in Melbourne where I am toaster ovenless. Nevertheless, I’m sure you’ll figure something out.


So toast the pinenuts in a non-stick frying pan on medium heat until browned. Keep moving the nuts, they toast really fast if you’re not careful and the last thing you want in the morning in burnt bits of pine nuts to set off the smoke alarm. Set the toasted pine nuts aside. Drizzle a bit of olive oil and add in the veggies. Keep moving them around the pan until they colour nicely. Add the pasta sauce and stir around for another two minutes or so. Sprinkle in the toasted pinenuts In the pictures, I added some spring onions but this isn’t necessary at all. I think I must have just had them lying around.


Chuck the veggies on the toasts.Gobble. Run for the train. Miss the train. Be late for work. C’est la vie.

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