Monday, June 29, 2009

Caramelised Pork Belly

300g – 500g slab of pork belly
1 bunch green onions
salt
1/4 cup packed brown sugar
2 tbsp rice vinegar
2 tbsp fish sauce
1/2 tsp soy sauce
1 tbsp ginger juice *see note
4 cloves sliced garlic
4 whole dried red chillies, unbroken (optional)
1/2 cup water

Preheat oven to 95ºC (very, very slow).

Cut the green onions into pieces about the same width of the pork belly and dice the white ends for later use.

Take a large piece of aluminium foil and lay down a bed of green onions. Place the pork belly down on the green onions rind side down. Lightly season pork with salt and make another layer of green onions on top. Wrap the pork up tightly in the aluminium foil and then wrap it again in another layer of foil. Place the pork, seam side up in a tray and place in the preheated oven. Cook for 5 ½ hours. After 5 ½ hours turn the oven off an leave the pork in the oven for another 2 hours to cool. Remove pork from oven and refrigerate over night.

Remove pork from fridge and unwrap. Remove and discard green onions. Remove rind and slice pork into 8 cubes.

Heat a frying pan over a medium heat. Fry each side of the pork pieces until crispy.

Meanwhile, in a small bowl combine brown sugar, rice vinegar, fish sauce, soy sauce and ginger juice.

When the pork pieces are crispy and browned remove some of the excess oil from the pan with a paper towel. Add 1 tablespoon of the sauce to the pan and continue to cook the pork on each side until the sauce caramelises and the pork darkens to a brown, almost blackened colour. Make a well in the middle of the pan and add garlic, chillies and diced green onions. Sauté for about 1 minute and then add the water and the rest of the sauce mixture. Simmer until the sauce thickens a little.

Note: Grate a chunk of ginger and squeeze the juice into a small bowl.

Source: Food Wishes

Thursday, June 18, 2009

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into centre of a muffin comes out clean.

Source: All Recipes

Kim's Moist Muffins

220g self-raising flour
½ cup vegetable oil
¾ cup milk
½ cup sugar
1 egg, lightly beaten
1 tsp vanilla essence
150g your choice of flavour (frozen berries, choc bits, mashed banana, grated apple ect.)

Preheat oven to 180C and line a muffin tin with muffin cases.

Mix all dry ingredients together and make a well.

Mix all wet ingredients together and pour into the well.

Add your choice of flavourings and mix until just combined.

Fill muffin cases with mixture and bake for 15-20 minutes until lightly browned and a skewer comes out clean.

Source: Best Recipes

Yorkshire Pudding

250g plain flour
¾ cup milk powder
1 tsp salt
3 eggs
500ml water
oil or lard for cooking

Sift flour, milk powder and salt into bowl. Make a well in the centre and crack the eggs in. Gradually add the water and mix it into the eggs and flour. Make sure you add the water a little at a time so the batter is smooth. Leave the batter to rest for at least 30 minutes before using.

Pour a thin layer of oil into the bottom of your tins. Heat the oven to 225ºC (440º) with the tins in the oven.

When the oven is hot pour the batter into pans – if using muffins tins fill each hole to about ½ to ¾ or if using bread tins use ¼ of the mixture for each tin. Cook for 20 – 30 minutes for muffin tins or 30 - 40 minutes for bread tins or until puddings are turning dark brown and look crispy.

This recipe can be made in muffin tins (makes about 16 - 20) or 28cm x 12cm bread tins (makes 4) or any other tin you have. When cooked the puddings should be crispy on the outside and soft (but cooked) on the inside.

Source: Lots of trail and error!

Vegetarian Baked Bean Curry

2 x 420g cans of baked beans
1 chopped tomato
1 diced onion
1-2 cloves crushed garlic
1 tsp crushed ginger
3 to 4 tbsp curry powder (according to your tastes)
1 tsp turmeric
1 tsp garam masala
1/2 - 1 tsp cumin
1 tsp ground coriander
Salt and pepper

Sauté the onion, garlic and ginger until onion is tender.

Add curry powder and spices for 30 seconds until you can smell them.

Add tomato and tins of baked beans and heat through. Add salt and pepper to taste.

Serve with rice and poppadoms, toast or use as a jaffle filling.

Source: Simple Savings

Southern Fried Potatoes

4 large potatoes, peeled and diced
2 teaspoons dried parsley flakes
1 tablespoon butter
Oil
Salt
Pepper

In a heavy based frying pan, pour just enough oil to cover the base and 1 tablespoon of butter and heat over a medium/high heat.

Carefully, as oil will spit, place potatoes into frying pan. Stir to coat with oil.

Cover and fry for approximately 10 minutes or until potatoes are tender, stirring occasionally.

After 10 minutes add the parsley flakes and continue frying without the lid until potatoes are browned and crispy.

Drain potatoes on paper towel, season with salt and pepper and serve immediately.

Source: Group Recipes

Roast Pumpkin Soup

750g pumpkin, peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions cut into wedges
2 cloves garlic, peeled
2 1/2 tablespoons olive oil
1 large potato, diced
4 cups water
4 teaspoons chicken stock powder
1 cup cream
1 teaspoon ground nutmeg
Black pepper to taste
Salt to taste

Directions

Preheat oven to 200ºC.

Place pumpkin, carrots, onions and garlic in a baking dish or roasting pan. Drizzle with olive oil. Bake in preheated oven for 40 minutes, until soft.

In a large pot over medium heat, bring water and chicken stock to a boil. Cook potato in simmering water until soft.

Combine potato and water with roasted vegetables and puree in a blender or food processor or by using a hand held blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Source: All Recipes

Baked Tortellini with Three Cheeses

625g fresh tortellini or other filled pasta
2 eggs
500g ricotta
25g fresh basil leaves, roughly chopped
150g mozzarella cheese, grated
4 tablespoons fresh parmesan cheese, grated
Salt and pepper

Preheat the oven to 180ºC (350ºF). Cook the pasta in plenty of salted boiling water according to the instructions on the packet. Drain well.

Beat the eggs with the ricotta and season well with salt and pepper.

Grease a 2 ½ litre oven proof dish. Spoon half the pasta into the dish, pour half the cheese mixture over and cover with half the chopped basil leaves.

Cover with the mozzarella and remaining basil. Top with the rest of the pasta and spread the remaining ricotta mixture over.

Sprinkle evenly with the Parmesan cheese. Bake in the oven for 30 – 45 minutes or until golden brown.

Source: Pasta by Jeni Wright

Curried Sausages

1 tbs oil
5 thick beef sausages
1 onion, sliced
1 tbs curry powder
1 stick celery, sliced
1 large carrot, sliced
2 tbs tomato paste
2 tps brown sugar
1 ½ cups hot water
1 chicken stock cube
2 tps cornflour
1 tbs water, extra
Squeeze of lemon juice

Add sausages to a pan of water and boil for 5-10 minutes. Remove sausages from water and pull away any skin that has not already come away. Cut sausages into thick slices.

Heat oil in frypan, add sausages, onion and curry powder, stir over heat until onion is softened. Add celery, carrot, tomato paste, sugar, water and stock powder. Bring to boil, reduce heat, then simmer, covered for 10 minutes.

Blend the cornflour with extra water, add to pan with lemon juice, stir until sauce boils and thickens slightly. Serve with boiled rice or mashed potato.

Source: Unknown

Quiche Lorraine

1 sheet pastry
6 slices bacon/ham, diced
1 onion, sliced
3 eggs, beaten
1 1/2 cups milk
1/4 teaspoon salt
Pepper
1 1/2 cups shredded cheese
1 tablespoon plain flour

Pre-heat oven to 165°C (330ºF).

Fry bacon/ham and onion until well done. Set aside.

In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, and then add to egg mixture. Be sure to mix well.

Grease a 24cm pie dish and line with pastry. Pour egg mixture into pie crust.

Bake in pre-heated oven for 35 to 40 minutes, or until knife inserted in centre of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or over browning.

Let stand for 10 minutes before serving.

Source: Unknown

Pea and Ham Soup

Water
1 cup chopped onion
1 teaspoon vegetable oil
500g dried split peas
500g bacon bones
Salt and pepper to taste

In a large pot, sauté onions in oil. Add split peas and bacon bones. Add enough water to cover ingredients, and season with salt and pepper.

Cover, and cook until there are no peas left, just a green liquid, approximately 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.

Once the soup is a green liquid remove from heat, and let stand so it will thicken. Remove bacon bones before serving.

Source: All Recipes

Macaroni Cheese

1/2 cup Fresh bread crumbs
20g Parmesan cheese, finely grated
1 tablespoon Fresh parsley, chopped
1 tablespoon Olive oil
300g Macaroni
175g Bacon, chopped
2 cups Milk
1/4 cup Thickened cream
50g Butter
1/4 cup Plain flour
2 teaspoons Wholegrain mustard
1 1/2 cups Tasty cheese, grated

Preheat oven to 180ºC (350ºF). Grease a 5cm deep, 17cm x 26cm (base), 6 cup capacity baking dish. Combine bread crumbs, Parmesan cheese, parsley and 2 teaspoons oil in a bowl. Set aside.

Cook pasta in a saucepan of salted water following packet directions until just tender. Drain.

Meanwhile, heat remaining oil in a frying pan. Add bacon and cook until crisp.

Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 or 2 minutes. Gradually stir in milk mixture. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard and cheese. Season with salt and pepper. Cook for 2 minutes or until combine and cheese is melted.

Add sauce and bacon to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden.

Source: Super Food Ideas

Fettuccine with Ham and Cream

250g ham, diced
100g butter
4 shallots, very finely chopped
300ml thickened cream
500g fettuccine
100g parmesan cheese, grated
Salt and Pepper

Melt the butter in a large frying pan and add the shallots and ham. Cook for 2 minutes. Season with pepper. Stir the cream into the cooked ham and keep the sauce warm over a low heat while pasta is cooking.

Cook the pasta in plenty of boiling salted water until al dente. Drain the pasta then tip it into the pan with the sauce and toss together. Remove sauce from heat and stir in the parmesan cheese. Serve immediately.

Source: Pasta by Jeni Wright

Chunky Potato and Bacon Soup

1 onion
4 rashers bacon, rind removed, roughly chopped
3 large potatoes, peeled and cubed
2 cups hot vegetable stock
3 sticks celery, sliced
2 tbs plain flour
2 cups milk
½ cup grated tasty cheese
¼ cup chopped fresh chives

Heat a large sauce pan and cook onion and bacon for 1 minute.

Add potatoes and cook for a further 3 minutes over a low heat.

Add stock and celery to the potato mixture and bring to the boil.

Reduce heat and simmer covered for 10-15 minutes for until potatoes are tender.

Blend flour in half a cup of milk, then once blended add remaining milk and mix. Slowly pour milk mixture into the soup. Increase heat and stir constantly until soup boils and thickens.

Remove from heat and stir in cheese and half the chives. Season to taste with cracked black pepper.

Serve topped with remaining chives.

Source: Best Recipes

Baked Carbonara with Ham

225g fettuccine
1 cup grated Parmesan cheese, divided
1/2 cup sliced black olives
3 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup extra virgin olive oil
3/4 cup thickened cream
3 extra large eggs
1/3 cup feta cheese, crumbled
juice of 1 lemon
2 cups diced lean ham

Preheat the oven to 190ºC. Prepare a 9x13-inch baking dish by spraying it with a non-stick spray.

Cook the pasta according to package directions, using the shortest cooking time. Drain and rinse with cold water. Transfer to a large mixing bowl and toss with 3/4 cup of the shredded Parmesan, olives, garlic, basil salt and pepper. Set aside.

In a small bowl, beat the eggs with a fork. Add the olive oil, cream and feta cheese. Toss into the pasta until well coated. Add the ham; squeeze the lemon juice over and toss all together.

Place the mixture in the prepared baking dish. Cover, using a lid or foil. Bake 30 minutes.

Top with the remaining ¼ cup Parmesan cheese. Bake an additional 15 minutes, uncovered. Serve hot.

Source: Essential Baby

Roast Lamb

1.5kg leg of lamb
2 teaspoons olive oil
1/4 cup honey
1/4 cup wholegrain mustard
Fresh sprigs of rosemary

Use a knife to make small cuts in the meat.

Rub meat with oil.

Mix mustard and honey together, baste meat with mixture, pressing into the cuts.

Insert sprigs of rosemary into the cuts.

Cook for 1.5 hours at 180ºC for medium rare meat.

Rest meat in aluminium foil for 15 minutes before carving.

Source: Best Recipes

Jumbuck Stew

1kg lamb chops
2 tbs plain flour
Salt and pepper to taste
2 tsp curry powder
1 ½ tsp ground ginger
2 tbs butter or oil
1 large onion, sliced
2 tbs vinegar
4 tbs Worcestershire sauce
4 tbs tomato sauce
2 tbs brown sugar
1 cup beef stock
500g pumpkin, peeled and chopped

Trim chops of any fat. Mix flour with salt, pepper, curry powder and ginger and coat chops.

Heat half of the butter or oil in a heavy based pan and brown lamb chops on both sides. Remove to a plate.

Add remaining butter or oil to pan and cook onion gently until soft. Return lamb to pan.

Mix vinegar, sauces, sugar and stock and pour over lamb. Cover and bring to simmer, reduce heat to low and simmer gently for 1 hour.

Skim any fat off surface and add pumpkin. Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.

Rachael's Note: I also add carrots and broccoli along with the pumpkin.

Source: Best Recipes

Chicken Supreme

6 chicken thighs
2 tablespoons tomato paste
4 bacon rashers, diced
2 tablespoons plain flour
1 red capsicum, diced
1 large onion, chopped
2 cups chicken stock
500g mushrooms, sliced
3 carrots, diced

Preheat oven to 160ºC.

Fry onion and bacon in a large frying pan. Add mushrooms and cook gently. Remove from pan.

Coat chicken in flour and brown lightly.

Add all ingredients to a large casserole dish, cover and cook in preheated oven for 2 ½ hours removing lid for the last ½ hour.

Source: Best Recipes

Saturday, June 6, 2009

Chicken Stuffed with Spinach and Feta

2 x Chicken breasts with skin
250g frozen spinach, thawed and well drained
2 cloves garlic, crushed
½ cup fresh bread crumbs
Pinch nutmeg
1 tablespoon fresh mint, finely chopped
2 green onions, finely sliced
2 tablespoons butter, melted
150g feta cheese, crumbled
Salt and Pepper to taste

Gently combine spinach, garlic, bread crumbs, nutmeg, green onions, melted butter, feta, salt and pepper so that you have a moist loose mixture.

Cut pockets into the chicken breasts - DO NOT cut all the way through!

Loosen the skin.

Carefully pack the spinach mixture into the pockets and under the skin of each chicken breast.

Place chicken breasts on a tray lined with baking paper season with extra salt and pepper and bake at 160°C for 45 minutes, or until juices run clear.

Let rest for 10 minutes before serving.

Source: Group Recipes

Friday, June 5, 2009

Chewy Choc Rolo Slice


150g unsalted butter, chopped
200g dark chocolate, chopped
1 1/2 cups self-raising flour
1/2 cup brown sugar, well packed
395g tin sweetened condensed milk
1/2 cup dessicated coconut
2 x 50g packets Rolo chocolates
Cocoa powder or icing sugar to decorate

Grease a 20cm x 30cm lamington tin. Line the base and two long sides with baking paper, extending paper 2cm over edges of pan for ease of removing.

Combine butter and chocolate in a saucepan. Stir over low heat until completely melted.

Place flour, sugar, condensed milk, coconut and chocolate mixture in a bowl. Mix well.

Spread the mixture into prepared lamington tin. Arrange rolo chocolates over top and press completely into slice mixture.

Cook at 180ºC for 25 minutes or until lightly browned. Do not overcook. Cool slice in tin before removing.

Cut into small squares and dust with cocoa powder or icing sugar.

Source: Best Recipes

Thursday, June 4, 2009

Chicken Pot Pie

2 sheets pastry
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1 can condensed chicken soup

Preheat oven to 200 degrees C. Line a pie dish with pastry.

Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.

Dice chicken and place in a large bowl. Add vegetables, thyme and soup. Stir together.

Pour filling into pastry lined pie dish. Arrange top layer of piecrust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.

Bake at 200 degrees C for 60 minutes. Remove from oven and let stand for 5 minutes and then serve.

Source: All Recipes

Chicken Pasta Bake

2 Cups Macaroni
2 tbsp olive oil
6 chicken thigh fillets
1 large onion, chopped
2 bacon rashers, finely chopped
1 carrot, diced
1 zucchini, sliced
1 can tomato soup
1/3 cup light sour cream
1 cup light grated cheese
salt & pepper to taste

Preheat oven to 180 C

Cook pasta until tender, drain well and put aside.

Heat oil in pan, cook chicken quickly over high heat until browned, drain on paper towels. Add onion, bacon and carrots and cook until soft. Add tomato soup and cook over medium heat 10 mins. Add zucchini. Combine chicken, tomato mixture, bring to boil, boil for 5 mins.

Add sour cream. Add pasta and mix well. Spoon into baking dish, top with grated cheese and bake until cheese is browned.

Souce: Essential Baby

Chicken Curry Broccoli

500g diced chicken breast
1 packet frozen broccoli, cooked
1 tin of cream of chicken soup (condensed)
¼ cup lemon juice
¼ cup mayonnaise
1 tsp curry powder
Bread crumbs
1 cup grated cheese

Put broccoli in a dish with 1 tablespoon of water, cover with plastic wrap and microwave until just cooked.

Cook chicken in fry pan until golden. Mix in remaining ingredients including drained broccoli until heated through.

Pour into a casserole dish then top with a mixture of bread crumbs and cheese.

Bake at 180 C until the crust on top is golden. Serve with rice.

Source: Essential Baby

Cheesy Chicken Potatoes

4 large potatoes
1 tbs oil
1 cup cooked chicken, chopped
½ red capsicum, diced
1 tsp chicken stock powder
1/3 cup mayonnaise
40g butter, melted
2 tbs fresh chives, chopped
½ cup tasty cheese, grated
1 – 2 green onions (scallions), sliced
¼ tsp paprika

Scrub and dry potatoes. Prick all over with a fork.

Place potatoes on an oven tray and bake until soft (approximately 1 hour) in a moderate oven.

Remove and cut potatoes in half, lengthways. Scoop out the pulp, leaving a 5mm shell.

Place potatoes on a tray and brush inside and out with oil. Bake in a hot oven for 10 minutes, then remove.

Mash potato pulp in a bowl. Add chicken, capsicum, stock powder, mayonnaise, butter and green onion.

Spoon mixture into potato shells. Sprinkle with cheese, chives and paprika. Bake in a moderate oven for approximately 15 minutes or until lightly browned.

Source: Best Recipes

Butter Roast Chicken

1 whole chicken
1/2 cup butter
1/3 cup lemon juice
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1 teaspoon brown sugar
1/2 teaspoon crushed dried rosemary
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper (optional)

Place chicken in a baking pan or roasting dish.

Combine remaining ingredients in a small saucepan; bring to a boil. Remove from heat and pour over chicken.

Bake chicken, uncovered, at 160 degrees C for 30mins per 500g plus 20 mins extra, basting regularly.

Source: All Recipes

Spicy Tomato and Meatballs

Meatballs:
500g minced beef or lamb
1 cup bread crumbs
½ tsp ground cumin
1 tsp dried mixed herbs
1 egg, lightly beaten
1 tbsp oil

Spicy Tomato Sauce:
2 tbsps oil, extra
1 onion, chopped
2 cloves garlic, crushed
420g can Heinz Spicy Tomato Soup
½ cup white wine or water
Salt and pepper to taste
400g spaghetti, cooked and drained

Combine mince, breadcrumbs, cumin, herbs and egg. Mix well and shape into small balls. Heat oil in a large pan and brown meatballs. Remove and set aside.

Add extra oil to pan, cook onion and garlic for 2 minutes. Add tomato soup and wine. Season to taste. Simmer for 15 minutes. Return meatballs to the pan and simmer for a further 10 minutes.

Spoon meatballs and spicy tomato sauce over spaghetti. Serve immediately garnished with parmesan cheese.

Source: Heinz Tomato Soup

Spaghetti Bolognese

250g beef mince
1 brown onion, chopped
4 cloves garlic, crushed
1 tablespoon olive oil
1 zucchini, grated
2 carrots, grated
100g mushrooms, diced
1 tin crushed tomatoes
1 tin tomato soup
2 tablespoons tomato paste
1 teaspoon oregano
½ cup beef stock
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Heat oil in a large sauce pan. Fry onions and garlic until soft. Add mince and cook until all the meat is brown. Add carrot, zucchini and mushrooms and cook for a minute or two.

Add the remaining ingredients and simmer for an hour. If the sauce is getting too thick add extra water as needed.

Serve over cooked spaghetti or use as the meat sauce for lasagna.

Source: My own recipe.

Chocolate Chip Banana Muffins


1 3/4 cups plain flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In another bowl, combine the egg, oil, yogurt and vanilla.

Stir into dry ingredients just until moistened.

Fold in bananas and chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 180ºC (350ºF) for 22-25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pans to wire racks.

Source: All Recipes

Beef Bourguignon

2 1/2 tablespoons olive oil
1.5kg beef steak, trimmed, cut into5cm pieces
1 large brown onion, finely chopped
200g shortcut rindless bacon, halved length ways, cut into 1cm strips
2 cloves garlic, finely chopped
1 cup red wine
1/2 cup beef stock
1 tablespoon tomato paste
16 small pickling onions, peeled
400g button mushrooms

Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

Reduce heat to medium. Heat remaining oil in dish. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened. Add garlic. Cook for 1 minute.

Return beef and juices to pan. Add wine. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions and mushrooms. Cook, covered, for 30 minutes or until meat and onions are tender.

Season with salt and pepper. Serve.

Tip: Leave a little root attached to each pickling onion to prevent them falling apart during cooking.

Source: Super Food Ideas (June 2009)

Quick Lamb Casserole

1 tablespoon olive oil
4 lamb leg chops
1 small bunch spring onions, trimmed
200g small button mushrooms
400g can chopped tomatoes
1/4 cup red wine
2 tablespoons tomato paste
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup pitted black olives

Heat oil in a saucepan over medium-high heat. Cook lamb, in 2 batches, for 2 minutes on each side or until browned. Remove from pan. Add onions and mushroom to pan. Cook, stirring, for 2 minutes or until slightly browned.

Return lamb to pan. Add tomato, wine and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Remove lid. Simmer, uncovered, for 5 minuntes or until sauce has thickened slightly. Stir through parsley and olives.

Rachael's Note: Tastes better the next day.

Source: Super Food Ideas (June 2009)

Mince Pasta Bake

250g Spiral Pasta
2 tbsp olive oil
500g mince
1 large onion, chopped
2 bacon rashers, finely chopped
1 tsp crushed garlic
300g mushrooms, sliced
1 zucchini sliced
1 can tomato soup
¼ cup tomato paste
½ tsp oregano
1 cup grated cheese


Preheat oven to 180°C (350ºF).

Cook pasta until tender, drain well and put aside.

Heat oil in pan, add onion, bacon, zucchini, carrot and garlic and cook until onion is soft. Add mushrooms and cook a further 2-3 minutes.

Add mince, cook, stirring until browned. Stir in tomato soup, tomato paste and oregano.

Cover and simmer for 10 minutes. Add pasta and mix well.

Spoon into baking dish, top with grated cheese and bake for 30 minutes or until cheese is melted and golden.

Source: Essential Baby

Grandma Ruth's Meatballs

500g beef mince
1 tbs garlic flakes
1 tbs onion flakes
1 tsp marjoram
1 tsp thyme
275g cranberry sauce (I only use 135g – Rachael)
410g tin diced tomatoes
2 tbs tomato sauce
4 tbs tomato paste
Pepper to taste

Add the garlic flakes, onion flakes and herbs to the mince and mix well.

Form the mince mixture into meatballs, making sure they are not too large.

Put the tomato paste, tomato sauce, canned tomatoes, cranberry sauce and pepper into a large pot and mix well.

Bring the sauce to a low boil and then add the meatballs making sure they are covered in sauce.

Cook for an hour on medium/low heat.

Source: Best Recipes

Cola Pot Roast

2 kg beef roast
3 carrots, chopped
3 stalks celery, chopped
1 clove garlic, minced
10g dry brown gravy mix
30 ml water
1 package dry onion soup mix
1 can cream of mushroom soup
300 ml cola-flavored carbonated beverage

Preheat oven to 175 degrees C.

Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.

Cover pan, and cook 1 hour in the preheated oven.
Reduce oven temperature to 110 degrees C, and continue cooking 2 hours.

Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.

Remove from oven, and let meat rest for 10 minutes before slicing.

Source: All Recipes

Beef Stew

400g beef, diced
¼ cup plain flour
1 tsp salt
¼ tsp black pepper
2 tbs oil
2 onions, cut into wedges
4 cups water
1 x 45g packet French Onion Soup Mix
2 large carrots, sliced
3 large potatoes, diced
2 - 3 stalks celery, sliced
½ cup frozen peas
Extra salt and pepper, to taste

Mix together flour, salt and pepper. Add the diced beef and mix until each piece of meat is coated in flour mixture.

Heat the oil in a large heavy based saucepan. Add onion and cook for about 4 – 5 minutes. Add beef and any extra flour mixture and cook until browned.

Add water, soup mix, carrots, potatoes and celery to the pot and bring to the boil. Reduce heat and simmer for 1 – 2 hours or until vegetable are just cooked.

Add the frozen peas and stir until they are heated through. Add extra salt and pepper to taste.

Serve with Yorkshire Pudding or crusty bread.

Source: Essential Baby

Cheese and Bacon Ball

250g package cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
½ cup cooked bacon, chopped
2 cups shredded Cheddar cheese
French Onion soup mix (dry) to taste
1 cup toasted, chopped pecans

Combine cream cheese, mayonnaise and Worcestershire sauce in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in bacon, soup mix and cheese by hand. Cover; refrigerate at least 2 hours.

Form cheese mixture into a ball (or log); roll in pecans to coat. Wrap in plastic food wrap; refrigerate until well chilled (at least 2 hours). Serve with crackers.

Source: My own recipe.

Sun-Dried Tomato and Basil Dip


½ cup semi-dried tomatoes, drained and chopped
250g cream cheese, at room temperature
½ cup sour cream
¼ cup mayonnaise
½ teaspoon salt
Pepper to taste
¼ cup fresh basil

Add tomatoes, cream cheese, sour cream, mayonnaise, salt and pepper to a food processor and process until blended.

Add fresh basil and continue to process until smooth.

Chill for at least one hour before serving.

Source: My own recipe.

Spinach Dip in a Cob Loaf

1 large cob loaf
2 x 250g packets frozen spinach
1 x 30g packet Spring Vegetable Soup mix (dry)
1 cup mayonnaise
1 cup light sour cream
4 spring onions, chopped
1 x 190g can water chestnuts, drained and diced

Hollow out the cob loaf and dice bread into 3cm cubes.

Mix all the other ingredients together. Allow to rest in the fridge for at least two hours or overnight.

Place the mixture into the cob and serve with the bread.

NOTE: Cut up an extra baguette to serve with the dip.

Source: Best Recipes

Mexican Layer Dip

1 x 425g tin refried beans
1 cup sour cream
1/3 cup mayonnaise
½ x 35g pack taco seasoning mix
2 avocados
2tbs lemon juice
60g red or green capsicum/pepper
125g grated cheese
1 cup chopped tomatoes
100g olives
Chopped parsley

Spread bottom of a large serving dish with refried beans.

Combine sour cream, mayonnaise and taco seasoning mix and spread over beans.

Mash avocados and mix with lemon juice and capsicum/pepper. Spread over sour cream/mayonnaise layer.

Top with grated cheese, chopped tomatoes and finally with olives and chopped parsley.

Source: Essential Baby

Hoisin Dipping Sauce

1 clove garlic, minced
2 teaspoons oil
1/2 cup hoisin sauce
3 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon (or more) hot sauce or red pepper flakes
2 tablespoons chopped peanuts

Saute garlic in oil until fragrant.

Stir in remaining ingredients except peanuts. Remove from heat and let cool.

Divide among individual bowls. Sprinkle with peanuts.

Source: Chinese Food DIY

Tuesday, June 2, 2009

Gingerbread Men

125g margarine
2 tbs golden syrup
185g sugar
1 egg
315g self-raising flour
¼ tsp salt
2 tsp ground ginger

Line an oven try with baking paper and preheat oven to 165C.

Melt butter and syrup in a sauce pan over medium heat. Transfer to a bowl and mix in sugar and egg.

Add sifted flour, salt and ginger. Mix well.

Roll dough out on a floured surface and use a cookie cutter to cut out shapes.

Bake for 10-12 minutes until lightly golden.


Gingerbread Men Icing

1 egg white
1 cup icing sugar, sifted
Food colouring

Place egg white in a clean, dry bowl. Beat egg white with an electric mixer until soft peaks form. Gradually add icing sugar and beat until stiff peaks form.

Divide icing into bowls. Add food colouring to each bowl and stir until combined.

Spoon the icing into a small freezer bag using a separate bag for each colour. Snip the end of one corner from the freezer bag and pipe the icing onto cooled biscuits.

Source: Best Recipes

ANZAC Biscuits

1 cup plain flour
1 cup rolled oats
3/4 cup coconut
3/4 cup sugar
140g butter
1 tablespoon golden syrup
3 tablespoons boiling water
1 teaspoon bicarbonate of soda

Sift flour into a bowl. Add rolled oats, coconut and sugar.

Melt butter in a saucepan, add syrup and water. Add baking soda, allow to foam and pour immediately into dry ingredients. Mix well.

Roll level tablespoons of mixture into balls. Place on baking trays, about 5cm apart. Press with a fork to flatten slightly.

Bake in a slow (150°C) oven for 10 minutes or until golden brown.

Source: Day to Day Cookery by I.M Downes

Cafe Choc Chip Cookies

360g butter, softened
2/3 cup castor sugar
1 x 395g can sweetened condensed milk
3 cups self raising flour
250g dark choc chips

Pre-heat oven to 180ºC (350ºF).

Place butter and sugar in a mixing bowl. Using an electric mixer, beat until light and creamy. Beat in the condensed milk. Add the flour and mix on low speed until smooth. Stir in the choc chips until well combined.

Roll about 2 teaspoonfuls of the mixture into balls and place on baking paper lined trays. Press each ball gently with a fork.

Bake for 12-15 minutes or until lightly golden. Remove from the oven and allow to cool on trays.

Store in air tight containers.

Source: http://www.bestrecipes.com.au/recipe/Cafe-Choc-Chip-Cookies-L2067.html

Chocolate Oat Biscuits


1 cup plain flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1/2 cup chocolate chips

Preheat oven to 180ºC (350ºF).

Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips.

Using two teaspoons drop “balls” of dough onto cookie trays lined with baking paper.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

Source: http://allrecipes.com/Recipe/Chocolate-Oatmeal-Cookies/Detail.aspx

White Christmas

3 cups rice bubbles
1 cup mixed dried fruit including glace cherries
1 cup icing sugar
1 cup dessicated coconut
3/4 cup milk powder
225g copha (white vegetable shortening)
1 teaspoon vanilla

Melt copha in a saucepan over a medium heat.

Mix dry ingredients together.

Add melted copha and vanilla to dry ingredients and stir well.

Press into a lamington/slice tin or spoon into individual patty pans.

Refrigerate until firm.

Source: Unknown

Apricot Balls

500g dried apricots, finely diced
1 x 395g can sweetened condensed milk
2 1/2 cups desiccated coconut
Extra coconut for rolling

Combine all ingredients. Wet hands and roll mixture into small balls then coat in coconut. Refrigerate or freeze for later.

Source: Unknown

Rum Balls

1 x 250g packet Milk Arrowroot Biscuits (crushed)
1 x 395g can sweetened condensed milk
1 cup coconut
1/4 cup cocoa
1 1/2 tablespoons rum
Extra coconut for rolling

Combine all ingredients. Wet hands and roll mixture into small balls then coat in coconut. Refrigerate or freeze for later.

Source: Unknown

Peanut Brittle

1 cup raw peanuts
1 cup white sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon margarine
1 teaspoon vanilla
1 teaspoon baking soda.

Stir together peanuts, sugar, syrup and salt in microwave safe bowl. Cook in microwave for 4 minutes on high.

Stir well and cook for 4 more minutes on high.

Stir in margarine and vanilla. Cook for a further 2 minutes on high.

Add baking soda and stir quickly until light and foamy. Immediately pour on lightly greased baking tray.

Cool and break.

Source: Unknown

Marshmallows

1 ½ tbs gelatine
100ml cold water
Pinch salt
1 ¼ cups sugar
140ml hot water
Colouring
Flavouring
Toasted Coconut

Place gelatine, cold water and salt in a mixing bowl.

Place sugar and hot water in a sauce pan and bring to boiling point.

Pour over gelatine and stir until gelatine has dissolved.

Beat until thick and white (approx 15 minutes).

Add colouring and flavouring.

Pour into a buttered tray.

Stand until set.

Cut into squares and toss in toasted coconut.

Source: Day to Day Cookery by I.M Downes

Pop's Chicken Soup


1 whole chicken, size 15-20
250g yellow split peas
2 large onions, chopped
1 stalk celery, chopped
3-4 large carrots, chopped
1 tablespoon salt
Water

Add Split peas and chicken to a large pot and add enough water to cover chicken. Bring to the boil and allow to slow boil for 1 1/2 hours.

Remove the chicken and any bones. Set aside and allow to cool.

Add the rest of the ingredients to the pot, reduce heat to simmer and cover.

Once chicken is cool enough separate chicken from bones, chop and return chicken to pot.

Simmer for another 6-8 hours, then serve.

Source: http://www.bestrecipes.com.au/recipe/Pops-Chicken-Soup-L4441.html

Rainbow Fish Cake


CAKE:
1 x 520g pkg. Cake Mix
1 1/4 cups water
1/4 cup oil
2 eggs

FROSTING:
2 x 450g can tub Vanilla Frosting
Blue gel or paste icing color (not liquid food color)

EQUIPMENT AND DECORATIONS:
Toothpicks
4 x 15cm wooden skewers
Blue decorator sugar
64 assorted colored round candies
1 small white gumdrop
2 brown miniature candy-coated chocolate baking bits
2 candied orange slices

Directions:

Heat oven to 180°C. Grease and flour two 20cm round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.

Bake at 180°C for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.

In small bowl, tint 1 1/2 cups of the frosting with blue icing color until of desired light blue color.

Cut crescent moon shape off each cake layer. (See diagram at right.) Set aside crescent shapes for fins and tail.

For body of fish, spread flat side of 1 remaining large cake piece with 2 tablespoons frosting. Attach remaining large cake piece, flat side against frosting; secure with toothpicks. Carefully spread frosting on cut edges of cake layers. Place frosted side down on platter or foil-¬covered cardboard. Frost body of fish. Sprinkle scale portion of fish with blue decorator sugar.
Tint remaining frosting with blue icing color to make a darker blue color. Frost outer edge of crescent moon-¬shaped cake piece. Place on end of body portion for tail; secure with 2 wooden skewers. Frost tail fin completely; sprinkle with blue decorator sugar.

Cut remaining cake piece into 3 equal pieces. (See diagram.) Set aside middle piece. Frost cut sides of 1 piece. Place on top of fish for top fin, secure with 2 wooden skewers. Frost top fin completely; sprinkle with decorator sugar. Cut remaining piece crosswise in half to use for fins on sides of fish. (See diagram.) Attach fins to body with frosting. Frost side fins completely; sprinkle with decorator sugar.

Decorate sides of fish with colored round candies for scales. Cut white gumdrop in half and flatten; place on cake for eyes. With small amount of frosting, attach baking bit on each eye for pupil. Roll out and cut orange slices to form lips; place on fish and secure with toothpicks. Remove toothpicks and skewers from cake before serving.

Source: http://gskck.tripod.com/id26.html

Monday, June 1, 2009

Buttery Vanilla Cake

250g butter, chopped
2 teaspoons vanilla essence
2 cups (440g) castor sugar
4 Eggs
2 cups (300g) self-raising flour
1/3 (40g) custard powder
1 cup (250ml) milk

Grease deep 23cm square cake pan, line base and sides with baking paper.

Combine all ingredients in large bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in colour. Spread into prepared pan.

Bake at 160ºC (325ºF) about 1 ¼ hour. Stand 5 minutes before turning onto wire rack to cool.

Dust cold cake with sifted icing sugar, if desired.

Source: The Australian Women's Weekly Quick-Mix Cakes and Deliciously Easy Muffins

Quick and Easy Coconut Loaf


1 cup coconut
1 cup castor sugar or superfine sugar
1 cup self-rising flour
1 1/2 cups milk

Preheat oven to 175ºC (350ºF).

In a medium bowl, stir together the coconut, sugar, and self-rising flour. Stir in the milk, just until everything is moistened. Spoon into a greased 8x4 inch loaf pan.

Bake for 45 minutes in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean.


Source: http://allrecipes.com/Recipe/Coconut-Loaf/Detail.aspx

Black Magic Cake

1 3/4 cups plain flour
1 1/2 cups white sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup coffee, brewed
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 160 degrees C. Grease and flour two 9 inch rounds or one 9x13 inch pan.

In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

Add eggs, coffee, milk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

Bake at 160 degrees C for 40 - 50 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.

Note: Make brewed coffee by mixing 250ml boiling water with 1 teaspoon of ground coffee.

Source: http://allrecipes.com/Recipe/Black-Magic-Cake/Detail.aspx

Banana and Coconut Loaf

1 ½ cups self-raising flour
1 cup desiccated coconut
1 cup sugar
1 cup mashed banana
1 cup coconut milk
1 egg
1 tsp vanilla essence

Preheat oven to 160ºC (320ºF). Grease and/or line a 10cm x 20cm loaf tin.

Sift flour and mix dry ingredients together in a bowl.

In another bowl mix wet ingredients together then pour the wet ingredients into the dry ingredients. Mix until just combined.

Pour into prepared loaf tin and bake for 55-60 minutes or until a skewer comes out clean.

Source: Some trashy magazine in the lunch room at work!

Soft, Moist and Gooey Cinnamon Buns


1 cup milk
1 egg, beaten
4 tablespoons melted butter
4 tablespoons water
1/2 package instant vanilla pudding mix
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
2 1/4 teaspoons bread machine yeast
1/2 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
1 teaspoon milk
1 1/2 cups icing sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract


In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.

When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.

Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired.

Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.

Preheat the oven to 180 degrees C. Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioner’s sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Source: http://allrecipes.com/Recipe/Soft-Moist-and-Gooey-Cinnamon-Buns/Detail.aspx