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CLASSIC KIWI PARTY FOOD

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Thanks for visiting VJ cooks!

I hope you enjoy my website and find some inspiring recipes and ideas. I’m Vanya and I live in beautiful Taupo, New Zealand with my husband, two young sons and Golden Retriever.
I love cooking, baking, sharing recipes and of course eating.

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COUNTDOWN CORNER RECIPES

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vj_cooks

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Roast vegetable & couscous salad

This delicious salad is a great meat-free meal, serve it as a side at a BBQ or perfect on Christmas Day.

Ready in: 45 minutes

1/2 butternut pumpkin, cubed
1/4 cauliflower, chopped
1 carrot, chopped
1 Tbsp olive oil
1 oxo cube, chicken flavour
1.5 cups boiling water
1 cup couscous
1/2 bag baby spinach
Handful of green beans, chopped & steamed
1 Spring onion, finely sliced
4 Tbsp slivered almonds, toasted

1. Coat butternut, cauliflower and carrot in olive oil then spread out on a oven tray. Bake at 200.C fanbake until cooked through approx 30 mins. Turn once during cooking.
2. In a bowl dissolve the oxo cube in boiling water, add the couscous, stir together then cover and sit for 10 minutes. Fluff couscous with fork.
3. To make the salad start with the warm couscous on the bottom then stir through baby spinach and beans. Scatter over the roasted vegetables then the spring onion and toasted almonds.
4. Serve dressed with avocado oil and balsamic glaze.

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🍪Pecan & choc chip oaty cookies🍪
DOUBLE TAP IF YOU LOVE COOKIES! ♥️
These ones are so epic and it makes a big batch if you want to freeze some for later🎈
New recipe up now on my website and also freezing instructions, link in bio 👉🏼 @vj_cooks
This recipe is super versatile you can make the base then add any nuts, chocolate or dried fruit you have in your pantry🥣
Remember to check out my hashtag #vjbakes for more baking inspo ✨

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Chicken satay roti rolls

Serves 4

Chicken:
500g boneless chicken thighs
1 Tbsp olive oil
1 tsp ground garlic
1 tsp ground cumin
• Mix altogether and marinate in the fridge until ready to BBQ.

Satay sauce:
1/4 cup boiling water
1/4 cup peanut butter
1 Tbsp sweet chilli sauce
1.5 Tbsp soy sauce
1/2 tsp ground ginger
• Place boiling water and peanut butter in a mixing bowl and stir until smooth. Stir in sweet chilli sauce, soy sauce and ground ginger. Store in the fridge until ready to serve.

To serve:
1/2 bag asian slaw
1/2 cucumber, sliced
Spring onion, sliced
Coriander
8 roti, toasted

Method:
1. Cook the chicken on a hot barbecue or frypan until cooked through, let it rest for a few minutes and then slice in to 1 cm thick slices.
2. Toast roti in the toaster or in a dry frypan until crispy.
3. Serve roti stacked with satay sauce, slaw, cucumber, spring onion, coriander and BBQ chicken slices.
Note: If you can't find roti these would work well in wraps, bao buns or tortillas.

#chickenroti #homemadesataysauce #hawkerroll #chickensatay
Ingredients kindly #gifted from @countdown_nz apart from the roti which is from my local Asian specialty store.

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Happy dog 🐕
The weather has been amazing in Taupo this week 🌞

#lovetaupo #taupo #laketaupo #mtruapehu #happydog #goldenretriever

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Roast lamb and gravy pie with potato slices on top 😋
TIP 👉🏼 Next time you have a roast (lamb, beef, chicken or pork) shred or chop up the leftover meat and stir it through the leftover gravy (make extra).
Freeze it for a perfect pie filling later. It will be packed full of flavour and so easy to make in a puff pastry base. This dinner only took me minutes to prep and was so delicious.

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Mini pavs with raspberry sauce and chocolate ganache
Keep this recipe up your sleeve for Christmas Day 😋🥰 Recipe link in my bio 👉🏼 @vj_cooks
What’s your favourite Xmas day dessert? 🍨

Ingredients kindly #gifted from @countdown_nz

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Easy beef cheek curry

Ready in: 60 mins
Serves: 6

Ingredients:
2 beef cheeks or casserole beef (700g approx)
1 onion, sliced
3 medium potatoes, chopped (500g approx)
2 carrots, chopped
1.5 cans coconut cream
4 Tbsp @pepperandme_ Tandoori paste
1 cup beef stock
2 Tbsp tomato paste
1 tsp brown sugar
1 Tbsp cornflour
Salt and pepper to season

To serve:
Rice
Roti
Steamed greens

1. Turn your multi cooker onto sauté mode and fry the sliced onion for a few minutes. Cut beef cheeks into big chunks and brown for about three minutes.
2. Add the potatoes, carrots, tomato paste, stock, brown sugar, tandoori paste and one can of coconut cream. Stir together with the onions and beef.
3. Season well, secure the lid then turn onto manual pressure mode for 45 minutes. Once finished cooking carefully release the pressure and check that your beef is cooked until tender.
4. In a small jug mix cornflour with 3 Tbsp of cold water. Stir cornflour slurry and half a can of thick coconut cream through the curry. Season to taste with salt and pepper. Simmer for a few minutes until it thickens up.
5. Serve on top of rice with steamed greens and crispy roti.

Stovetop/oven instructions: Sauté onion and beef on the stovetop the same as step 1. Then add all of the ingredients in step 2. Cover with a lid and bake in the oven at 180.c fanbake for 2.5-4 hours until beef is tender. Stir through cornflour slurry at the end and put it back in the oven for 10 minutes uncovered until the curry thickens up.

Slowcooker instructions: Sauté onion and brown beef on the stovetop in a frying pan. Add all of the ingredients in step 2 to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir through cornflour slurry and 1/2 can coconut cream at the end. Cook on high for 10 minutes until the curry thickens up.

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🍎Apple and boysenberry cobbler🍏
Such an easy and delicious dessert
Way easier than crumble and perfect with cream and ice cream 🍨
Check out the link in my bio 👉🏼 @vj_cooks

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This week I have been experimenting with my new Express Chef Digital Multi Cooker that I was kindly gifted from Russell Hobbs this week. @russellhobbs_anz
I made a version based on the Baked Meatballs recipe from my website. Super quick and so easy, the whole family loved it.

Do you have a multi cooker / instant pot / magic pot?
What do you love to cook in it?
I would love to hear your ideas in the comments below. 🤔

Speedy meatballs and pasta in the multi cooker 🍝

Serves: 4
Ready in: 25 mins

Ingredients:
1 Tbsp olive oil
12 pack of meatballs
1 can (400g) crushed tomatoes or passata
1 cup boiling water
1 tsp brown sugar
1 Tbsp dried Italian herbs
1 Tbsp tomato paste
1 tsp garlic powder
½ tsp balsamic vinegar
2 cups spiral pasta
½ bag of baby spinach (60g)
½ cup cheese, grated
1 Tbsp Italian parsley, chopped

Method:
1. Turn your Multi cooker onto sauté mode, add olive oil and meatballs - brown for a few minutes. Add all ingredients apart from spinach, cheese and parsley then stir lightly.
2. Turn onto manual pressure cook mode for five minutes cook time, secure the lid. Let the multi cooker heat up and then cook for the set time.
3. Once finished manually release the pressure valve carefully. Remove lid and stir in baby spinach, let it wilt in the sauce for a minute.
4. Serve your meatballs and pasta with grated cheese and parsley on top.
😋
For the stovetop/oven version of this recipe check out my website or google VJ cooks meatballs.

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