Sausage Pasta Bake

5 thin sausages
1 onion, sliced
2 cloves garlic
1 large red capsicum, chopped into chunks
1 zucchini, halved and sliced
150g mushrooms, thinly sliced
575g Napoletana pasta sauce
375g penne pasta
1½ cups mozzarella cheese

1. Fry sausages in a frying pan and remove to a plate.
2. Add olive oil to the pan and fry onions and garlic until onion is soft.
3. Add capsicum, zucchini and mushrooms and cook until soft. Add pasta sauce and return sausages.
4. Cook pasta as per directions on the packet. Drain.
5. Add sausage mix to pasta, and stir through half a cup of cheese. Place in a greased casserole dish and top with remaining cheese.
6. Bake at 200C for 20-30 minutes and serve with garlic bread.

Pina Colada

I am planning a *small* Pina Colada 'sesh' for Friday night fivezeeees!! :) :) :)
Looking forward to trying this recipe out.


Makes 2

1 small ripe pineapple, peeled, core removed, chopped
1 lime, rind finely grated, juiced
60ml white rum
4 ice cubes
180ml coconut milk
40ml chilled sugar syrup (see below)
Crushed ice
Pineapple spear, slice lime & maraschino cherry, to serve
Sugar syrup
1/4 cup white sugar
1/4 cup water


1. Combine pineapple, lime rind, lime juice, rum and ice cubes in a blender,
blend until smooth. Add the coconut milk and sugar syrup and blend to
combine. Taste adding more sugar syrup and coconut milk if needed
2. Pour half mixture into a cocktail shaker quarter filled with crushed ice.
Shake vigorously. Strain into a large chilled glass. Garnish with pineapple,
lime and cherry. Drizzle with a little extra rum if desired. Repeat to make a
second cocktail.
If you don’t have a cocktail shaker strain the mixture at the end of step 1 and
serve over a little crushed ice.
3. To make sugar syrup: combine the sugar and water in a small saucepan
and stir over medium heat until sugar has dissolved. Bring to the boil, boil for
5 minutes without stirring. Allow to cool.

Vegetable balls with spaghetti and tomato sauce

Serves 4

250g spaghetti
cooking oil spray
shaved Parmesan, to garnish
Tomato sauce:
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can chopped tomatoes
2 tablespoons sun-dried tomato pesto
½ cup water
Vegetable balls:
400g can borlotti beans, drained
1 carrot, grated
1 zucchini, grated
150g yellow squash, grated
1 egg
1 cup seasoned stuffing mix
salt and pepper to taste

1. To make vegetable balls, place beans in a large bowl. Using a potato masher or fork, mash until almost smooth.
2. Add carrot, zucchini and squash, egg and stuffing mix to mashed beans. Using your hands, mix well. Season with salt and pepper. Roll tablespoons of mixture into balls. Place on a tray lined with baking paper. Refrigerate for 10 minutes.
3. To make tomato sauce, heat oil in a medium saucepan. Add onion and garlic. Cook, stirring occasionally, until soft. Add tomatoes, pesto and water. Cook over a medium heat, stirring occasionally, for 5 minutes. Season with salt and pepper. Remove from heat and cover to keep warm.
4. Cook spaghetti in boiling, salted water until tender, then drain.
5. Meanwhile, heat a large frying pan over medium heat. Spray with cooking oil and cook the vegetable balls in batches, turning occasionally, for about 8 minutes, or until browned all over and heated through.
6. Serve vegetable balls over pasta, topped with tomato sauce. Garnish with shaved Parmesan.

Note: Vegetable balls can be prepared up to one day ahead. Keep covered in the fridge, then cook just before serving.

How to make Couscous

To prepare couscous, place 1 ½ cups dry couscous in a bowl. Pour on 1 ½ cups boiling water or stock. Cover and stand for 5 minutes. Separate with a fork and season.

Vegemite cheese twisters

Makes 23

“These yummy snacks can be made up to two days ahead and kept in an airtight container. If the pastry has softened when you remove the twisters from the container, return them to an oven tray and heat in a moderately hot oven 190C for about 5 minutes, or until crisp.”

1 sheet frozen puff pastry, thawed
1 tablespoon Vegemite
½ cup grated tasty cheese
1 egg yolk

1. Leave plastic film on pastry sheet and place it on a chopping board. Spread Vegemite on pastry with a plastic knife, leaving a 1cm border around the edges.
2. Sprinkle cheese evenly over Vegemite. Fold one half of the pastry over the other to enclose the filling. Using a roiling pin, gently roll over the pastry to ‘stick’ halves together. Peel off plastic wrap. Brush with egg yolk.
3. Cut pastry into 1cm-wide strips. Holding a strip at either end, twist in the opposite direction. Repeat with remaining strips. Place strips onto an oven tray lined with baking paper.
4. Place in hot oven (200C). Cook for about 15 minutes, or until golden and crisp. Remove from oven and cool on the tray before eating.

New Idea – June 7, 2008

Lemon Zucchini Pasta

Serves 4

500g large pasta shells
1 cup frozen peas
2 teaspoons olive oil
3 zucchini, coarsely grated
2 cloves garlic, crushed
1 ½ tablespoons finely grated lemon rind
1/3 cup lemon juice
250g carton smooth ricotta, at room temperature

1. Cook pasta in a large saucepan of boiling, salted water until almost tender. Add peas. Boil for a further 2 minutes. Drain. Cover to keep warm.
2. Heat oil in same saucepan. Add zucchini and garlic. Cook, stirring, over medium heat for 1 minute. Return pasta and peas to pan with lemon rind, juice and ricotta. Stir over medium heat for about 1 minute, or until hot.

New Idea – June 7, 2008

Red Wine Braised Lamb Shanks

Serves 2

2 tablespoons olive oil
4 lamb shanks French-trimmed
2 large onions, sliced
1 carrot, sliced
1 celery stalk, sliced
2 garlic cloves, sliced
1 cup red wine
1 cup salt-reduced beef stock
¾ cup (185ml) tomato passata
1 teaspoon caster sugar
1 bay leaf
1 sprig thyme
chopped flat leaf parsley
mashed potatoes to serve

1. Heat oven to 160C. Place a large, flameproof casserole pan that will snugly hold lamb shanks in a single layer over a high heat with half of the olive oil. Add lamb shanks and brown well on all sides. Remove the shanks from the pan and set aside.
2. Reduce heat to medium, add remaining oil and cook onion, carrot and celery for 5 minutes, until vegetables are tender and beginning to turn golden at the edges. Add garlic and cook for another minute.
3. Pour red wine into pan, bring to boil and simmer for 3 minutes. Add stock and passata and bring back to the boil. Season, add sugar, bay leaf, thyme and lamb shanks, mixing to coat thoroughly in braising liquid.
4. Cover with a tight-fitting lid and bake for about 2 hours, turning shanks in liquid every 30 minutes, until meat is very tender. Remove from oven, scatter with parsley and serve with mashed potatoes.

In each serve: 3284kJ, 65g protein, 45g total fat (15g sat fat), 22g carbohydrate (16g sugar), 6g fibre, and 829mg sodium.

Tip: French trimmed lamb shanks have had the end knuckle cut off, making them neater. Shanks usually need slow cooking; which results in tender, moist meat.
The flavours of this cool season favourite will develop the longer you leave it. Try reheating it the next day in a low oven for a wonderful richness.

BBC Australian Good Food – April 2009

Lamb Shank Casserole

Serves 4-6

1 teaspoon dried oregano
1 tablespoon plain flour
salt and pepper, to taste
6 lamb shanks (2kg), trimmed
2 tablespoons olive oil
1 clove garlic, crushed
1 onion, finely chopped
2 medium carrots, thinly sliced
2 tablespoons balsamic vinegar
1 cup dry white wine
2 x 420g cans condensed vegetable soup
½ cup water
¼ cup chopped fresh parsley
extra chopped fresh parsley, to garnish
mashed potato, to serve

1. Place oregano and flour into a large bowl. Season with salt and pepper. Add lamb. Coat well. Shake off any excess flour. Discard flour mixture.
2. Heat half the oil in a large, deep, flameproof casserole dish (24-cup capacity). Add lamb, in batches, turning occasionally, until browned all over. Remove from pan.
3. In the same pan, heat remaining oil. Add garlic, onion and carrots. Cook, stirring, until onion is soft. Add vinegar, wine, both undiluted soups and the water. Return the lamb to the dish. Bring to the boil. Cover with lid.
4. Cook in a moderate oven (180C) for about 2 hours, or until lamb is tender. Stir in parsley.
5. To serve, garnish casserole with extra parsley. Serve with mashed potato.

Casserole can be made up to two days ahead. Keep covered in fridge. Omitting parsley, it can be frozen for up to two months.

Cauliflower Cheese

Serves 4-6

1 small to medium head of cauliflower, leaves removed
water to cover
Cheese Sauce:
2 tablespoons (40g) butter
2 tablespoons plain flour
1 ½ - 2 cups milk
1 ½ cups grated cheddar cheese (or half and half with parmesan)
salt and pepper
pinch cayenne pepper

1. Preheat oven to 200C.
2. Break the cauliflower into small florets. Cook in salted water until a skewer can pass through easily – don’t allow to overcook and go soft. Drain and put into a deep-sided ovenproof dish.
3. Cheese Sauce: Melt the butter in the pan in which the cauliflower was cooked. Mix in the flour and allow to cook for several minutes to remove the floury taste. Gradually add the milk and stir with a wire whisk to prevent lumps. Adding the milk too quickly will definitely cause lumps! Cook, stirring, until the mixture boils and thickens. The amount of milk will depend on the consistency you prefer.
4. Add the cheese, salt, pepper and cayenne and pour over the cauliflower. If you like, sprinkle a little extra grated cheese on top, and put in the oven for 15-20 minutes. It should be bubbling and lightly brown on top.

Woman’s Weekly – May 2008

Lamb Shanks

Serves 4

¼ cup (60ml) olive oil
4-6 large lamb shanks, French trimmed
plain flour
salt and pepper
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 tomatoes, peeled and chopped
½ cup red wine
1 ½ cups water

1. In a heavy based cooking pot with a lid, heat the oil. Lightly dust the lamb shanks with flour, salt and pepper and brown them, two at a time, in the oil. Set aside.
2. Add a little more oil to the pan if needed and sauté the onion until soft and translucent, then add the garlic and cook for another minute, stirring with a wooden spoon. Add the carrots, parsnips and tomatoes, and allow to cook for 5-10 minutes until the flavours have amalgamated.
3. Return the shanks to the pot, add the wine; bring to the boil. Add the water and turn down the heat to very low. Cover the pot and allow the stew to simmer slowly for 2 to 2½ - the meat should be almost falling from the bone. Turn the shanks at least once during cooking. Season to taste with salt and pepper.
4. Serve with mashed potatoes, rice or buttered noodles.

Woman’s Weekly – May 2008

Creamy Zucchini Soup

Serves 6-8

25g unsalted butter
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stick celery, chopped
1 large potato, peeled and sliced
6-8 small zucchinis, sliced
1.5 litres (6 cups) good chicken stock
salt and pepper
2 tablespoons pouring cream (or crème fraîche)

1. In a large heavy based pot, melt the butter and sauté to onion until soft and translucent. Add the carrot, celery, potato and zucchini, and continue to cook for several minutes, stirring with a wooden spoon.
2. Cover with the stock, bring to the boil, and simmer over a low heat for about 1 hour, until all the ingredients are soft. Force the vegetables through a sieve into a bowl with a wooden spoon. But don’t return any of the remaining fibre in the sieve to the pot. Or, blend in a jug blender until smooth.
3. Bring back to a simmer and season with salt and pepper, adding the cream before serving. Don’t allow it to boil once the cream has been added!

Woman’s Weekly – May 2008

Winter Lamb Casserole

600g trimmed lamb shoulder, cut into 4cm chunks
2 tablespoons wholemeal plain flour
2 tablespoons canola oil
2 onions, diced
2 carrots, peeled and sliced
3 sticks celery, sliced
½ cup red wine
1 litre salt-reduced beef stock
400g can salt-reduced chopped tomatoes
1 tablespoon salt-reduced Worcestershire sauce
1 tablespoon chopped rosemary
¼ cup roughly chopped flat-leaf parsley
1 tablespoon finely grated lemon zest

1. Preheat oven to 170C. Place lamb in a bag with flour, and shake off excess.
2. Heat 1 tablespoon of oil in a heavy based casserole pan (with lid) over medium heat. Add lamb in batches and cook for 4 minutes each side or until golden. Remove from pan.
3. Add remaining oil and cook onion, carrot and celery for 2 minutes or until vegetables start to soften. Add wine, stock, tomatoes, sauce and rosemary and bring to the boil. Return lamb to the dish.
4. Cover, transfer to oven and cook for 40 minutes. Remove lid and cook for a further 10 minutes. Stir in parsley and lemon zest and served with steamed pumpkin and greens.

Woman’s Day – 10.10.2008

Cheesy Zucchini Muffins

200g tasty cheese
2 cups self raising flour
2 small zucchini grated
125g can creamed corn
2 eggs, lightly beaten
½ cup olive oil

1. Cut 60g of the tasty cheese into 12 small cubes and set aside. Grate remaining 140g tasty cheese.
2. Sift flour into a large bowl and make a well in the centre, add zucchini, creamed corn, eggs, oil, 2 tablespoons of water and the grated cheese. Stir until ingredients are just combined.
3. Spoon the mixture into a greased 12 x 1/3 cup muffin pan. Lightly press a tasty cheese cube in the top of each muffin mix.
4. Bake in a 190C oven for 20-25 minutes until muffins are golden.
5. Serve warm with or without butter.

These muffins are best eaten on the day of baking.

Homemade toothpaste

3 tablespoons bicarbonate soda
¼ teaspoon salt
2 tablespoons glycerine
20 drops peppermint extract or essence

1. Mix bicarbonate soda and salt. Add glycerine to form a stiff paste.
2. When ingredients are mixed, add essence and mix thoroughly.
3. Store in an airtight container.


http://cluttercut.blogspot.com/2008/05/home-made-shampoo-conditioner-and.html

McKenzies Play Dough Recipe

2 cups plain flour
4 tablespoons cream of tartar
2 tablespoons cooking oil
1 cup salt
food colouring
2 cups water

Mix ingredients in a saucepan, stir over medium heat for 3-5 minutes or until the mixture congeals.
Knead on a board and add food colouring as desired.


This recipe is on the side of the McKenzies Cream of Tartar container. Works really well and lasts in an airtight container for a long time!! A winner in this house.

Peanut butter bones

Makes 30 large bones

2 cups whole wheat flour
1 tablespoon baking powder
1 cup peanut butter
1 cup skim milk

1. Preheat oven to 190C. In a bowl combine flour and baking powder.
2. In another bowl, mix peanut butter and milk. Add the wet mixture to the dry and mix well.
3. Turn out dough on a lightly floured surface and knead. Roll out to ¼ inch thick and cut shapes.
4. Place on a greased baking sheet and bake for 20 minutes or until lightly browned. Cool on a rack then store in an airtight container.

Our dog Jaz loves these!! ☺

Nic’s Super Dog Biscuit Recipe

I have condensed three different dog biscuit recipes to make my ‘Super’ recipe. It works every time and the dogs absolutely love them, while Alex and I enjoy making them.


1 cup hot water
1 cup oats
90g butter
1 stock cube
¼ cup powdered milk
1 cup cornflour
2 eggs
3 cups wholemeal flour

1. In a large bowl pour hot water over oats, butter and stockcube. Stand for 5 minutes.
2. Stir in powdered milk, cornflour and eggs.
3. Add flour ½ cup at a time, mixing well after each addition.
4. Knead for 3-4 minutes and add more flour if required.
5. Rool out on a floured board to ½ inch thick. Cut out shapes and place on a baking paper lined oven tray.
6. Bake at 170C for 45-50 minutes.
7. Allow to cool and dry out until hard.

Note: Can add parsley to mixture to assist with fresh breath!

White Russian

This recipe is usually made when I make the Kahlua for Christmas. A lovely festive treat!! :)

45ml vodka
30ml Kahlua
20ml cream
ice

1. Place Kahlua and vodka in an ice-filled glass.
2. Pour cream over the back of a spoon to float.

Kahlua

I have made this recipe every year at Christmas for the last 5-6 years or so. I dont really know why I only make it at Christmas, but it has become a bit of a tradition in our house. This recipe is so easy, and it tastes great too!!

4 cups water
5 teaspoons coffee
2½ cups sugar
1½ cups vodka
1 tablespoon chocolate topping

1. Boil the water. Add coffee and sugar. Simmer for 20 minutes.
2. Remove from heat and add chocolate topping. Allow to cool.
3. Add vodka.

Basic Bolognese Sauce

2 tablespoons canola oil
1 onion, chopped
2 cloves garlic, crushed
500g lean beef or lamb mince
¼ cup tomato paste
400g can tomatoes
1 capsicum
½ cup mushrooms

1. Heat oil in a large pan and fry onion and garlic for 1-2 minutes; add mince and brown, breaking up with a spoon.
2. Stir in tomato paste and canned tomatoes; add vegetables and bring to the boil.
3. Reduce heat and cover and simmer gently for 20 minutes.
4. Serve with cooked pasta and garden salad.


Details: www.themainmeal.com.au

Journal – Monday, June 1 2009

Warming Winter Casserole

1 onion, chopped
1 tablespoon canola oil
500g diced lean lamb or diced lean beef
½ capsicum
½ cup cubed pumpkin
1 stick celery
100g mushrooms
425g can chopped tomatoes
1 zucchini, sliced
425g can baked beans

1. Fry onion in oil; remove and set aside. Brown meat in small batches, using a teaspoon oil.
2. Combine meat and onion in pan and add chopped vegetables and tomatoes.
3. Add water to just cover (if needed) and simmer covered for 1 – 1½ hours or until tender.
4. Add zucchini and baked beans; simmer for 30 minutes.
5. Serve with steamed rice.

Details: www.themainmeal.com.au

Journal – Monday, June 1 2009

Chewy seedy oat and apricot bars

This recipe is from Irish chef Rachel Allen. I haven't tried it, but I love her recipes.



300g porridge oats
100g pumpkin or sunflower seeds, or a mixture of both
50g dessicated coconut
50g plain flour
200g butter
200g golden syrup
150g brown sugar
150g dried apricots, chopped
125g crunchy peanut butter
1 teaspoon vanilla extract

1. Preheat oven to 160C. Line an 18cm x 28cm slice tin with baking paper, leaving a couple of cms overhaning edge to enable easier removal.
2. Place the oats, seeds, coconut and flour in a large bowl and mix together. Melt the butter and golden syrup together in microwave, then mix in the sugar, chopped apricots, peanut butter and vanilla extract. Pour into the bowl of dry ingredients and mix until evenly combined.
3. Press the mixture into prepared pan and bake 20-25 mins, or until golden and slightly firm. Allow to cool in tin, then cut. Store in an air-tight container for up to 1 week. These all freeze well.

Healthy Honey Muesli Bars

50g Butter
1/2 cup raw Sugar
1/4 cup Honey
1 weet-bix crushed
1/2 cup sultanas
1/2 cup rolled oats
1/2 cup self raising Flour


1. Preheat oven to 170C. Line a 20cm square tin with baking paper.
2. Melt butter, sugar & honey in saucepan over medium heat, stir until smooth and sugar has dissolved. Set aside to cool slightly.
3. Combine weet-bix, oats, flour and sultanas in a large bowl. Add butter mix and stir until combined. Press into tin.
4. Bake for 15-20 mins or until golden. Set aside in pan for 30 mins to cool completely.
5. Remove from tin then cut into desired size.

Weet-Bix Slice

4 Weet-Bix
1 cup SR flour
1 cup coconut
3/4 cup brown sugar
125g melted butter
1 tsp vanilla essence

1. Crumble the Weet-Bix into a large mixing bowl. Add the flour, coconut and brown sugar. Mix and combine well.
2. Make a hole in the middle of the mix and pour in the melted butter and vanilla essence. Stir to combine then spoon into a greased and lined slice tin. Press down with the back of a spoon until smooth.
3. Bake in a preheated 180ºC oven for 20 minutes. Cool.


Makes 12 slices.

Chicken and Asparagus Vol-au-Vents

Serves 6

6x100mm vol au vent cases, warmed
1 tablespoon olive oil
500gm chicken fillets, chopped
1 onion, chopped
1 sachet Gravox cheese sauce mix
1 cup milk
340gm asparagus cuts, drained
1 tablespoon white wine
1⁄2 teaspoon cracked black pepper
1⁄2 cup grated tasty cheese

1. Heat oil in a pan and fry chicken until golden and cooked. Remove from heat and keep warm.
2. Lightly sauté onion, return chicken to pan.
3. Add sachet contents, milk, asparagus, wine and pepper to the pan. Mix well.
4. Bring to the boil stirring. Reduce heat, simmer 2 minutes, stirring occasionally.
5. Remove from heat and stir through cheese until melted.
6. Spoon into vol-au-vent cases and serve with steamed vegetables.

Corn and Ham Quiche

Serves 4-6

2 sheets shortcrust pastry
130gm can corn kernels, drained
100gm ham, chopped
3 spring onions, finely chopped
3⁄4 cup grated cheese
3⁄4 cup light sour cream
1⁄2 cup milk
3 eggs

1. Line a 23cm flan tin with pastry. Cover pastry with greaseproof paper, fill with dry beans or rice. Bake at 180°C for 5 minutes, remove beans from paper and bake for a further 10 minutes.
2. Place corn, ham, spring onions and cheese in a bowl, mix well. Beat sour cream, milk and eggs together in a bowl.
3. Spread corn mixture over pastry, pour over egg mixture. Bake at 180°C for about 30 minutes or until golden brown and set. Serve with salad.

Creamy Mushroom and Smoked Salmon Vol au Vents

Makes 12

30g butter
1 tablespoon olive oil
250g mushrooms, sliced
300g sour cream
juice of 1⁄2 lemon
seasonings to taste
2 x 75g packets of 6 vol au vents
100g smoked salmon, cut into strips
dill sprigs to garnish

1. Heat butter and oil together in a frying pan over medium heat. Sauté mushrooms for 5 minutes or until tender.
2. Stir in sour cream, juice and seasonings. Bring to the boil. Reduce heat. Simmer for 2 minutes.
3. Heat vol au vents according to packet directions. Spoon an even amount of mushroom mixture into each pastry case.
4. Top with smoked salmon and dill. Serve while still warm.

Variation: Replace mushrooms with blanched asparagus, chopped into pieces.

Curried Crab Vol-au Vents

Makes 36

3 packets 12 oyster vol-au-vent cases
20gm butter
1 tablespoon plain flour
1⁄4 cup milk
1⁄4 teaspoon curry powder
200gm can white crab meat, drained
3 spring onions, finely chopped
1 teaspoon lemon juice

1. Preheat oven to moderately slow oven 160°C. Place vol-au-vent cases on trays.
2. Place butter in a saucepan and heat until melted. Add flour and mix well. Gradually add milk and stir over a low heat until the sauce has thickened, about 3 minutes.
3. Add the curry powder, crab meat, spring onions and lemon juice, mix well. Spoon the mixture into vol-au-vent cases or use a piping bag fitted with a plain nozzle. Refrigerate until required. Bake for 15 minutes.

Curried Seafood Vol-Au-Vents

Serves 4

1 tablespoon olive oil
1 tablespoon mild curry powder
1 teaspoon garlic
1 teaspoon ginger
1⁄2 cup carrots
1⁄2 cup celery
1⁄2 cup capsicum
500gm cooked chicken or seafood
2 tablespoons plain flour
400ml lite coconut milk
Vol-au-Vent cases

1. Heat 1 teaspoon of the oil in a frying pan, and add curry, ginger, garlic, carrots, celery and capsicum.
2. Cook for 3 minutes, stir in the flour.
3. Gradually add coconut milk and chicken or seafood.
4. Stir over low heat for 5 minutes until the sauce begins to thicken.
5. Spoon into warmed vol-au-vent cases.

Note: This recipe can also be used as a main meal spooned over boiled rice.

Kel's Quiche

This recipe was given to me by someone I met online. I have heard some really good reports about how amazing this tastes, but I am yet to try it myself.



This recipe has NO base, is a one bowl type recipe and is really easy to make.

Ingredients:
4 eggs
1 & 3/4 cups milk
1/2 cup plain flour (this settles at the bottom to form a kind of base)
1 tablespoon oil (olive/canola/vegetable)

Filling:
1 onion chopped
chopped Shallots (how ever many you want)
1 cup grated cheese (more or less if you prefer)
4 rashers bacon chopped

Alternate fillings:
(still use same amount of cheese & onion)
1. chopped bbq chicken & can of corn (drained)
2. chopped bbq chicken & can of asparagus cuts (drained)
3. can of Tuna, can of baby prawns, can of crab meat (all drained)


* Put all top ingredients in a large mixing bowl & combine, then add the filling and mix.
* Pour into a greased quiche dish
* Bake in 180 degree oven for 45-60 min (if a fan forced oven check at 45 min - if a slower over then might take up to an hour)

Low Fat Vegetable Frittata

Serves 6

cooking oil spray
1 potato, peeled and diced, cooked
1 cup cooked sweet potato, or pumpkin, cubed
1 cup baby spinach
1/2 red capsicum, diced
1 zucchini, thinly sliced
2 green onions, chopped
3 eggs
3/4 cup (180ml) low-fat milk
2 tablespoons plain flour
1/2 cup low fat grated tasty cheese
2 tablespoons chopped dill
green salad, to serve

1. Preheat oven to 180C. Lightly grease a 23cm pie dish.
2. Arrange vegetables over the base.
3. Combine eggs, milk, flour, cheese and dill in a bowl. Pour over vegetables.
4. Bake for 40 minutes, until just set. Serve hot, or cold with salad.

From Table magazine - August 2006

Mum's Quiches

1 packet drained spinach or 1 large broccoli floret
1 red capsicum
1 green capsicum
1 bunch spring onions
175g bacon rashers
10-12 eggs
3/4 packet 500g grated cheese
300ml cream
3 Pampas Savoury flans
sliced tomatoes
pepper to taste
Optional: Mushrooms

1. Place the flans on an oven tray.
2. Arrange spinach or broccoli, capsicums, spring onions and bacon in the base.
3. Combine in a bowl the eggs, cheese and cream. Season with pepper and mix well.
4. Carefully pour the egg mixture over ingredients in the flans.
5. Lightly stir filling with a fork. Add sliced tomatoes on top.

Fried Rice

2 cups jasmine rice
4 eggs
3 tablespoons vegetable oil
4 bacon rashers, chopped
2 carrots, peeled and finely chopped
4 shallots, trimmed, finely sliced
1/2 cup frozen peas and corn, thawed
3 tablespoons soy sauce, plus extra to serve

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain, refrigerate until required.
2. Using a whisk, lightly beat eggs in a small bowl, adding 1⁄2 tsp of turmeric to enhance the colour. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
3. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.



23.06.09 - We tried this recipe last night. Was very easy to make, and ended up putting it all in the wok because there was no way it was going to fit all in the frying pan! It was ok....Dave like it!! I thought it was a little bland and needed something...maybe it's just the fact that I have the 'flu and everything tastes the same!! I would like to get Mum and Dad's recipe for Fried Rice - the Fried Rice I remember. This recipe was not like that at all.

Lyndall’s Caramelised Onion and Goats Cheese Tart

Lyndall makes this gorgeous tart quite regularly and I never get sick of it. It is delicious!

1 sheet shortcrust pastry
2 large red onions, finely chopped
olive oil
2 dessertspoons sugar (I used brown sugar)
goats fetta cheese
5 eggs
2 tablespoons cream
mixed herbs

1. Place the onions in a frying pan with some olive oil and the sugar. Cook for up to one hour, making sure there is enough olive oil for the onions to sweat properly and not burn. They are cooked when they are sticky.
2. Place the sheet of shortcrust pastry in the bottom of a greased pie dish. Place the onions in the base.
3. Slice the goats cheese thinly (as it is very rich) and the place around the flan evenly in one layer.
4. Whisk the eggs with the cream and add a sprinkle of mixed herbs. Pour over the cheese and onions.
5. Bake in a moderate oven 180-200C, on the middle shelf for about 30 minutes, or until cooked.

Extra mushrooms, pumpkin or spinach can be added for alternate taste.

Stefanie's Ginger Beer Silverside

Stefanie makes this for me every single time I go over there for a holiday. Mmmmmm - my mouth is watering!! :)


Serves 4

1kg corned silverside (rump end if possible)
2 litres ginger beer
small jar marmalade (with the rind)

1. Place beef into slow cooker, cover with ginger beer and allow to cook for 6-10 hours on a low setting.
2. Remove from beer, place in an ovenproof dish with some juice and spread marmalade generously over beef.
3. Bake for approximately 10 minutes on 200C. Serve sliced with mashed potato or rice. Add some extra juice and marmalade, if desired.

Note: If using the stovetop, simmer in ginger beer for 2-2½ hours, then remove for marmalade.

Stefanie's Ginger Beer Silverside

Stefanie makes this for me every single time I go over there for a holiday. Mmmmmm - my mouth is watering!! :)


Serves 4

1kg corned silverside (rump end if possible)
2 litres ginger beer
small jar marmalade (with the rind)

1. Place beef into slow cooker, cover with ginger beer and allow to cook for 6-10 hours on a low setting.
2. Remove from beer, place in an ovenproof dish with some juice and spread marmalade generously over beef.
3. Bake for approximately 10 minutes on 200C. Serve sliced with mashed potato or rice. Add some extra juice and marmalade, if desired.

Note: If using the stovetop, simmer in ginger beer for 2-2½ hours, then remove for marmalade.

Cosmopolitan

60ml citrus vodka
30ml triple sec
60ml cranberry juice
dash lime juice

1. Shake all ingredients together with ice and strain into a glass.

Chicken teriyaki with broccoli

oil spray
1 clove garlic, crushed
4 small skinless chicken breasts (500g), cut into 3cm cubes
4 shallots, ends trimmed, thinly sliced
1/2 chicken stock cube, dissolved in 1/4 cup hot water
1/4 cup teriyaki sauce
400g fresh broccoli, cut into florets and steamed
2 cups cooked brown rice, kept warm

1. Heat a large non-stick frying pan or wok over medium-high heat. Spray with oil. Add garlic and cook, stirring for 1 minute. Increase heat to high and add chicken. Stir-fry for 3 minutes or until golden brown.
2. Add shallots and cook for 1 minute or until soft. Add stock and teriyaki sauce. Simmer over medium heat for 2 minutes or until chicken is just cooked through and sauce thickens. Stir through broccoli and cook for a further minute to heat through. Taste and season with salt and pepper.
3. Spoon cooked rice into serving bowls. Spoon over chicken and broccoli and drizzle with sauce. Serve immediately.



Note: Try adding other favourite green vegetables like asparagus, snowpeas or bok choy, or use a combination.

Weight Watcher Points Value | 5
Servings | 4
Preparation Time | 20 minutes
Cooking Time | 15 minutes

Tortillas

4 cups flour
1/2 tsp salt
2 tsp baking powder
4 tbsp butter
water

1. Combine dry ingredients in a bowl and rub in butter.
2. Add water a small amount at a time and work mixture into a dough. Knead dough until smooth. Cover and set aside for 10mins.
3. Form dough into balls the size of an egg. Roll each ball into a circle approx 23cm in diameter.
4. Heat frying pan on medium to high. Place tortilla in pan and cook about 1min each side until lightly speckled.


Can freeze.

Chocolate 'Yogo'

40g cocoa powder
40g cornflour
120g sugar
800ml milk

1. Sift the dry ingredients together.
2. Mix dry ingredients with 300ml of the milk.
3. Heat the remaining 500ml of the milk in a saucepan until you hear it get hot - you know, that dangerous 'I'm about to boil over' sound!
4. Pour the chocolatey milk into the hot milk and whisk until the mixture thickens. By this I do mean WHISK, no stirring with a spoon or fork, otherwise you will get little lumps that won't please the kids!
5. Remove from heat and pour into a bowl that you can place cling wrap over securely. The plastic wrap must touch the surface of the pudding with no air trapped beneath, otherwise a skin will form.
6. Place the bowl in the fridge overnight. The kids can enjoy the next day!

Apricot pie with pistachios

Stefanie made this lovely pie (tart) when I went over to stay with her in April 2009. It is absolutely scrummy!! It's not much to look at, but the taste is divine. I made this on the weekend to take to the inlaws for a birthday lunch and everyone loved it!


Shortcrust pastry mix - Rowie's Cakes (available from Coles/Safeway in health food section)
15 apricots, or one 810g tin apricot halves
1 tablespoon caster sugar
100g crushed pistachios
2 tablespoons honey

1. Preheat oven to 150C. Wash apricots, cut in half and remove pits.
2. Prepare shortcrust pastry mix as per instructions on pack, and place in 20cm pie dish.
3. Spread apricots evenly over pastry base. Sprinkle with the crushed pistachios and caster sugar.
4. Warm the honey so that it is quite runny, and drizzle over the apricots.
5. Place in oven and bake for 20-25 minutes.

Stefanie's Cupcakes

These cupcakes are so easy to make and they turn out every time!! They are great done as gluten free, and we often make them for birthday get-togethers for the family as a couple of members of our family are either gluten intolerant or have Coeliacs.

Makes 12

125g self raising flour (or gluten-free SR flour)
125g softened unsalted butter
125g caster sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2-3 tablespoons full fat milk

1. Preheat oven to 200C. Prepare muffin trays and line with patty cases.
2. Put all ingredients except milk in a bowl of an electric mixer or food processor and beat together. Add milk gradually and beat again until smooth.
3. Divide mixture into patty cases (a little over a dessert spoon full). Bake for 15-20 minutes (if making mini ones, bake for 10 minutes, but check them as they may need less.)
4. Cool on a wire rack and ice with favourite icing.


Note: Don't overfill cases as the cupcakes will rise, then they become a little difficult to ice. They are better to ice when they have risen to just under the rim of the case - the icing won't spill over then.

To make gluten free, simply substitute the self raising flour to a gluten free self raising flour of your choice (be mindful that you may have to mix that flour in a bit first as its quite dusty!)