Dinner time at our place is hectic. Most days when 5pm rolls around I am scrambling like a mad woman trying to prepare dinner, bring in washing, bathe the bubby, do a quick tidy up of all the day’s activities and finalise whatever business I can before COB. And when I’m feeling as though I’ve run a marathon and just want dinner to be on the table already I reach deep into my cooking arsenal and haul out my list of easy peasy dinner recipes that I know are absolutely delicious and can be cooked and on the table in less than fifteen minutes. Most days these recipes are my saviour and I hope they can be yours. Today’s divine dinner is pea, ricotta and herb rollini.
Today Grace and I are enjoying the perks of a lazy long weekend by retreating inside to escape the dark drizzly wet weather and spending all day long in our pj’s, playing, working, snuggling, watching movies and eating raspberry pikelets. One of my most favoured childhood memories is waking up to the scrumptious aromas of pikelets slowly sizzling in the frypan, my mum would often sneak out of bed half an hour before us kids to get to work on a batch of our favourite cakes to fill our lunch boxes and hungry tummy’s. Those mornings I would scramble out of bed and race to the kitchen filled with excitement and eagerly anticipating lunch time.
To me, a big part of what creates a home is the presence of wonderful leftovers nestled snugly in the refrigerator. I am the type of person that is thrilled to open the fridge door and be greeted with leftovers, in fact most days I knowingly over cater just to ensure my fridge is fully stocked with lovely leftover delights that can be whipped up into delicious dinners, lunches and snacks with very little effort. I rest easier knowing a wonderful pizza or melted sub is no more than ten minutes away. And of all leftovers chicken is an absolute must have and one of my personal favourites thanks to its superb versatility and universal adoration.
I have a new addiction…panko bread crumbs. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The big difference between panko and standard breadcrumbs is that panko is made from bread without crusts. The crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating that tends to stay crispier longer and doesn’t absorb as much grease. I’ve replaced my usual breadcrumb mixture with panko lately because I just adore the extra crispy golden crust it creates and these chicken strips are my latest panko victim. And of course the kids just love anything crispy especially chicken!
Looking for a pie that creates its own crust? Impossible you say? Well I have the recipe just for you, bacon herb and cheese impossible pie. This pie is perfection, yes not only does this little bacon studded number create its own delicious layer of delectable pastry buts it super simple to prepare and can be ready for the oven in less than fifteen (make that less than 5 if you opt for ham instead of bacon).