Come back to find a new delicious recipe every week (hopefully!)...
Sometimes Aussie, sometimes a favourite from another corner of the world.
Please leave a comment and tell me how you enjoyed the recipes!



Due to unfortunate circumstances, my private blog, our family blog, and my children's blogs are no longer public blogs. If you would like to read any of those blogs, please email me at studyinghisword@gmail.com so I can send you an invitation to read any blog you are interested in.

Sunday, December 26, 2010

Machbous ala dajaj

*This is a delicious spiced chicken and rice Middle Eastern dish - it is not spicy, but it is very savoury!*

Serves 5-6

2 large onions, chopped
2 tablespoons ghee or butter
1 tablespoon Baharat (see recipe here)
1 teaspoon tumeric
1 chicken, about 1.5kg (3lb), cut in pieces (I used just chicken breast to save on bothering with bones!)
1 1/2 cups tomatoes, peeled and chopped (I didn't bother peeling)
1/2 teaspoon powdered Loomi (dried lime), or grated lemon zest
3 cloves
2 cinnamon sticks
6 cardamom pods
3 teaspoons salt
2 1/2 cups water
2 cups basmati rice
2 tablespoons fresh cilantro (coriander) leaves, chopped
2 tablespoons fresh parsley, chopped

In a deep heavy pan, gently fry onion in ghee/butter until translucent and beginning to brown.  Stir in Baharat and tumeric and cook 2 minutes longer.
Add chicken pieces and turn in onion mixture over medium heat to brown lightly.  Add tomatoes, Loomi/lemon zest, cloves, cinnamon, cardamom pods and salt, stirring well to combine.
Add water, cover and simmer over low heat for 20 minutes.
Place rice in a fine-mesh sieve and rinse under cold running water until water runs clear.
Stir rice gently into pot contents, add herbs and bring back to a slow simmer.  Cover with lid and simmer on low heat until chicken is tender, stirring gently once or twice during cooking, 25-30 minutes.  Remove from heat and let stand for 5 minutes.
Pile onto large platter with chicken pieces in center and serve hot with salad and pita bread.

*Recipe from Cooking of the Gulf.

Baharat

Baharat is available in Middle Eastern markets and specialty spice stores, however if you can't get it for whatever reason, this recipe is very easy to put together and can be used for multiple recipes. 

Makes about 1 1/2 cups (I halved the recipe - makes plenty if you're not going to use it terribly often)

4 tablespoons ground black peppercorns
2 tablespoons ground corriander seeds
2 tablespoons ground cinnamon
2 tablespoons ground cloves
3 tablespoons ground cumin
1 teaspoon ground cardamom
4 teaspoons ground nutmeg
4 tablespoons paprika

Purchase the freshest possible ground spices.  Combine and store in a tightly sealed jar in a cook, dark place.  Use within 6 months.

Friday, December 24, 2010

Pollo alla Toscana

This is a Tuscan-style country chicken dish; it is absolutely delicious!  I served it with corn on the cob and this bread (below), and it was a really good accompaniment!  As usual, I altered the dish a little, by leaving out the mushrooms - because none of us are big mushroom fans in our household.

Serves 4.

20g (0.70oz) dried porcini mushrooms
1 cup boiling chicken stock
1.5kg (3.3lb) chicken (I used just chicken breast rather than a whole chicken - less fuss - and I had a bit less than this on hand; it was still great!)
50g (1.75oz) butter
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed
150g (5.3oz) button mushrooms, sliced
1 1/2 tablespoons finely chopped fresh oregano
425g (15oz) can tomatoes
425g (15oz) can tomato puree

Place porcini mushrooms in heatproof bowl, cover with boiling stock, stand 30 minutes.  Drain mushrooms, reserve stock, chop mushrooms.
Cut thighs and legs from chicken.  Separate legs and thighs.  Cut wings from chicken.  Using poultry shears or scissors, cut down each side of backbone; discard backbone.  Cut breast in half.
Heat butter and oil in pan, add chicken, cook until chicken is lightly browned.  Stir in onion and garlic, cook, stirring, until onion is soft.
Add reserved stock, all mushrooms, oregano, undrained tomatoes and tomato puree.  Simmer, uncovered, stirring occasionally, about 30 minutes or until chicken is tender and sauce is slightly thickened.

Pane, Cipolla e Pomodoro

This is a very delicious tomato and onion bread.  It makes quite a good sized loaf, but keeps well overnight in an airtight container.

Tomato Filling
4 medium ripe tomatoes
1 tablespoon olive oil
2 medium red Spanish onions, sliced
1 clove garlic, crushed
1 tablespoon grated parmesan cheese
1 tablespoon chopped fresh oregano (I used a bit less dried as I couldn't get it fresh)

Bread
3 cups plain flour
2 teaspoons dried yeast
1 tablespoon sugar
2 teaspoons salt
1 tablespoon olive oil
1 cup warm milk, approximately
1 egg, lightly beaten

Tomato Filling - prepare first.
Peel tomatoes, remove seeds, chop flesh (I didn't peel the tomatoes but I removed the seeds).  Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft.  Add tomatoes, cheese, oregano, cook stirring, 5 minutes.  Simmer, covered, about 10 minutes or until tomatoes are softened, stirring occasionally.  Cool.

Bread
Sift flour into large bowl, add yeast, sugar, salt and 1/3 cup of the tomato filling; mix well.  Stir in oil and enough milk to mix to a soft dough.
Knead dough on lightly floured surface about 10 minutes or until smooth and elastic.  Place dough in oiled bowl, cover, stand in warm place about 1 hour or until doubled in size.
Turn dough onto lightly floured surface, knead until smooth.  Shape into a round, place on greased oven tray.  Cut a large cross on top of dough, fill with remaining tomato filling.  Stand, uncovered, in warm place about 40 minutes or until almost doubled in size.
Brush loaf with egg, bake in 180ºC (355ºF) preheated oven about 40 minutes or until loaf sounds hollow when tapped.  Cover with foil if over-browning.

The bread will have a lovely golden brown colouring and a shiny appearance - it is very pretty bread!

*From the Australian Women's Weekly Home Library Italian Cookbook No. 2.

Thursday, December 23, 2010

Honey Mustard Glaze

This delicious glaze can be used on chicken or beef or pork.

Use on up to 1.8kg (4lb) of meat.

2 tablespoons butter
1 medium onion (1/2 cup), chopped
1 cup honey
1/3 cup white vinegar
225g (8oz) country-style Dijon mustard (I used ordinary Dijon)
2 tablespoons orange juice (fresh if possible)
1/2 teaspoon salt
1/2 teaspoon grated orange peel

Melt butter in saucepan until sizzling; add onion.  Cook, stirring occasionally, over medium heat, until onion is tender (6-8 mins).
Stir in all remaining ingredients.  Continue cooking, stirring occasionally, untill mixture comes to a full boil (6-8 mins).
Reduce heat to medium-low.  Cook until sauce thickens slightly and flavours blend (8-10 mins).  Remove from heat.

Begin cooking meat; when almost done, brush glaze over (about 1/4 cup of glaze) and grill for 10-15 minutes.  Turn and repeat glazing process and continue grilling for another 10-15 minutes (until meat is tender).
Serve with remaining glaze.

*Adapted from Taste of America.

Wednesday, December 22, 2010

Khao pad gai horapa

This Thai recipe is a chicken and Thai basil fried rice.  I didn't have all the ingredients, so I substituted some out, and it was REALLY delicious - all of us enjoyed it, even the children.  It's not difficult to make, but there are a few hints that will make it even simpler... 
One of the secrets to making great fried rice is that the rice must be cooked and cooled prior to making the recipe - the easiest way to do this is to cook it and spread it on a tray with baking paper underneath and absorbent paper over the top before placing it in the refrigerator for at least 3 hours.  This will cause the rice to not only cool off, but dry out, also.
Another secret to great fried rice is that it must be stir-fried over very high heat as quickly as possible.  In order to do this, prepare all ingredients before beginning - before you even heat your wok.

Serves 4.

1/4 cup peanut oil
1 medium brown onion, chopped finely
3 cloves garlic, crushed
2 fresh long green thai chilies, seeded, chopped finely (jalapeño or serrano chilies work well)
1 tablespoon brown sugar
500g (1lb) chicken breast fillets, chopped coarsely
2 medium red capsicums, sliced thinly
200g (~0.5lb) green beans, chopped coarsely
4 cups cooked jasmine rice (this amount is made with 2 cups uncooked rice, beforehand)
2 tablespoons fish sauce (I didn't have any on hand, so I added an extra 1.5 tablespoons soy sauce)
2 tablespoons soy sauce
1/2 cup loosely packed fresh thai basil leaves (I didn't have any on hand, so I used ordinary basil - just don't use Italian basil because it is a sweet basil)

Heat oil in wok; stir-fry onion, garlic and chili until onion softens.  Add sugar; stir-fry until dissolved.  Add chicken; stir-fry until lightly browned.  Add capsicum and beans; stir-fry until vegetables are just tender and chicken is cooked through.
Add rice and sauces; stir-fry, tossing gently to combine.  Remove from heat; add basil leaves, toss gently to combine.

*From The Australian Women's Weekly's 'Beginners Thai'

Tuesday, December 21, 2010

Ropa Vieja

This Mexican recipe is a thick meaty stew.  It is delicious, even to a person who is not usually a fan of Mexican spicy foods.  "The trick lies in cooking the meat until it is almost falling apart, then teasing it into shreds with two forks.  Prepare the meat first."  I didn't have any steak on hand, so I used ground beef, and it was very tasty like that!

Serves 4-6.

1kg (2lb) chuck steak, cubed (or ground beef)
1 large onion, sliced
2 cloves garlic, finely chopped
2 tablespoons vinegar
2 cups water or beef stock
1 can (or 500g/1lb fresh) tomatoes

Bring meat to a boil with all other ingredients except the tomatoes.  Cover and simmer over very low heat for 2-3 hours (using ground beef shortens this time dramatically as it only needs to simmer until the ground beef is cooked through).  After the first hour, add the tomatoes: they should simmer with the meat for at least 45 minutes (even if you use ground beef - this is to make the flavour better).  Meanwhile, prepare the following;

2 capsicums, one red and one green (bell peppers)
2 boiled potatoes
2 tablespoons olive oil

De-seed, de-vein and slice the peppers.  Slice the potatoes.  Fry them both together in the oil in a skillet or frying pan until the peppers are tender, then add to the meat.  Cook very gently until the liquid has almost all evaporated.

Serve with boiled rice or tortillas - or boiled potatoes if you're not too much of a traditionalist when it comes to Mexican foods!

*From Mexican Cooking by Roger Hicks

Tuesday, December 14, 2010

Delectable Mini Donut Muffins

*This recipe is from here on Allrecipes.com.  Even though it is just a muffin recipe, it is amazing how much these donut muffins really do taste like donuts - only better!!  WARNING:  these are so delicious, you might find it hard to stop eating them!!*

Makes about 24.

1/2 cup white sugar
1/4 cup margarine (or butter), melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup margarine (or butter), melted  [I found I needed more than this]
1/2 cup white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Tuesday, November 30, 2010

Melt-In-Your-Mouth Shortbread

This recipe is ultra simple if you have a set of kitchen scales that measures in ounces, as there are only three ingredients and they are all measured in multiples of 4!

4 oz (114g) castor sugar
8 oz (227g) butter, melted
12 oz (340g) plain/all purpose flour

Preheat oven to 180ºC (355ºF).
Mix ingredients together thoroughly, press into 16cm x 27cm (7"x11") baking pan.
Bake for 30 minutes (shortbread will be golden around the edges).
Sprinkle generously with castor sugar and cool in pan.  When cooled, cut into squares and enjoy!!

Saturday, October 30, 2010

Pasta Salad

*While this recipe was delicious in flavour, my husband and I did NOT enjoy the texture of the seeds from the seeded mustard in this recipe - next time we will make it with ordinary mustard.  Also, this makes a LOT of pasta salad - the recipe suggests it serves 6.  I would say it serves 8 or so - cut the recipe down if you don't have a huge family or don't want to be eating this for several days in a row!  Apart from that, it is a very simple throw-together kind of meal.*

375g (13oz) small pasta (eg. shells, macaroni)
6 bacon rashers, diced
1 1/2 cups mayonnaise
1/3 cup seeded mustard
3/4 cup buttermilk
3 trimmed celery sticks, sliced thinly
1 large red capsicum (red adds colour, but green is perfectly acceptable!)
1 bunch (15g/ 1/2oz) fresh chives, chopped finely
2 tablespoons finely chopped fresh flat-leaf parsley

Cook pasta in large pan of boiling water until just tender.  Rinse pasta under cool water.  Drain and cool.
Meanwhile, cook bacon, stirring, in heated medium pan until brown and crisp; drain on absorbant paper.
Whisk mayonnaise, mustard and buttermilk in large bowl.
Add pasts, bacon and remaining ingredients to bowl; toss gently to combine.

* From The Australian Women's Weekly's "Salads: Simple, fast and fresh" recipe book.

Saturday, October 9, 2010

Clara's Potato Salad

4 large potatos, cubed
250g (1/2 lb) diced bacon
1 cup creamy whole egg mayonnaise
1/3 teaspoon mustard powder
4 teaspoons vinegar
1/2 teaspoon salt
4 teaspoons chives, chopped (or dried chives)
1/4 cup finely diced onion (or 1/2 teaspoon onion powder)
2 boiled eggs, chopped

Steam or boil potatoes until just tender (not mushy!).  Fry bacon.
Combine all ingredients.  Refrigerate until cold through.

Saturday, October 2, 2010

Pizza Scambled Eggs

250g (1/2 pound) diced bacon
7 eggs
2 tomatoes, diced
1/4 capsicum (bell pepper), diced
5 pieces sun-dried tomato, chopped
1 cup shredded cheese
1/2 teaspoon onion powder (or you could use a 1/4 cup finely chopped onion)
1/4 teaspoon crushed garlic
2 tablespoon tomato sauce (ketchup)
1 heaped tablespoon creamy mayonnaise
1/2 teaspoon mixed herbs

Fry bacon until cooked through and slightly crispy.

In a bowl, beat eggs and add all other ingredients.  Mix.

Add egg mixture to bacon and cook stirring frequently over medium heat until cooked through.

Monday, September 27, 2010

Potato Sausage Pie

*This is an American recipe, and we don't have American sausage here in Australia, however I used Australian style sausages chopped up and it was delicious all the same!*

3 teaspoons oil
3 cups shredded raw potatoes
1 cup shredded cheese
3/4 cup sausage
1/4 cup chopped onion
1 cup milk
2 eggs (I used 5 eggs to make it go further)
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 210ºC (425ºF).
Combine oil and potatoes.  Press into pie pan.  Bake for 15 minutes or until crust begins to brown.  Remove from oven and layer potatoes with cheese, sausage, and onion.
Combine milk, eggs, salt and pepper and pour over layered ingredients.
Bake 30 minutes or until lightly browned.
Cool for 5 minutes before cutting.

*From Wanda E. Brunstetter's Amish Friends Cookbook

Friday, September 17, 2010

Spaghetti and Meatballs

*we exchanged the pork mince in this recipe for ground beef, because that was all we had on hand, but it was still very good - the family enjoyed it greatly!*

500g (1lb) pork mince
2 tablespoons coarsely chopped fresh flat-leaf parsely
1 clove garlic, crushed
1 egg
1 cup stale breadcrumbs
1 tablespoon tomato paste
2 tablespoons olive oil
400g (14oz) canned tomatoes
600ml (20 fl oz) bottled tomato pasta sauce
375g (13 oz) spaghetti
1/3 cup finely grated romano cheese  (we used ordinary grated cheese as the romano cheese would have added too much expense to the meal on our budget!)

Combine pork mince, parsley, garlic, egg, breadcrumbs and paste in large bowl; roll tablespoons of meat mixture into balls.  Heat oil in large saucepan; cook meatballs, in batches, until browned all over.

Place undrained crushed tomatoes and sauce in the pan; bring to a boil,  Return meatballs to pan, reduce heat; simmer, uncovered, about 10 minutes or until meatballs are cooked through.

Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender.  Drain.  Divide pasta among serving bowls; top with meatballs, sprinkle with cheese.

*From Pasta Meals in Minutes by The Australian Woman's Weekly cookbooks.

Monday, September 13, 2010

Chocolate Fudge Brownies

*These are very rich and delicious brownies; they don't need frosting because of their richness!  When I made these, they were so popular that one of Dan's work colleagues paid me to make them for him!*

150g (5.3oz) butter, chopped
300g (10.6oz) dark eating chocolate, chopped
1 1/2 cups firmly packed brown sugar
3 eggs, beaten lightly
2 teaspoons vanilla essence
3/4 cup flour
3/4 cup dark choc bits/choc chips
1/2 cup sour cream

Preheat oven to 185ºC (365ºF).  Line a rectangular pan 19cm x 29cm (7"x11") with baking paper.

Melt butter and chocolate in a medium saucepan; stir over low heat, without boiling, until mixture is smooth.  Cool until just warm.
Stir in sugar, egg and essence, then sifted flour, choc bits and sour cream.  Spread mixture into prepared pan.

Bake in moderate oven about 40 minutes.  Cover pan with foil; bake another 20 minutes.  Stand brownie in pan until it reaches room temperature.

Options
- add 3/4 cup macadamia nuts when stirring in other ingredients.
- dust cooled brownies with 1 tablespoon sifted cocoa powder before serving.

Image courtesy of Google images :)
*Recipe from The Australian Women's Weekly "Biscuits, Brownies & Biscotti" recipe book.

Saturday, September 11, 2010

Oven Fried Chicken

2 cups low fat sour cream
4 cloves garlic, minced
6 chicken drumsticks
6 bone-in chicken breast halves, with skin
4 cups crushed cornflakes cereal
4 tablespoons crushed dried rosemary
3 teaspoons dried sage
3 tablespoons garlic powder
salt and pepper to taste


1.Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.

2.In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.

3.Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.
 

Friday, August 27, 2010

Sausage Rolls

30g (1oz) butter
1 medium onion, chopped finely
1 medium carrot, grated
2 tablespoons tomato sauce
1 tablespoon finely chopped fresh flat-leaf parsley
450g (1lb) sausage mince
450g (1lb) ground beef
1 cup stale breadcrumbs
salt and ground black pepper
3 sheets ready-rolled butter puff pastry
2 tablespoons milk

NOTE: This recipe makes 18 rolls. Make "stale" breadcrumbs by processing one- or two-day-old bread. This recipe can be made a day ahead.

Preheat the oven to moderately hot (200°C/180°C fan-forced). Line 2 oven trays with baking paper.

Heat butter in a large frying pan. Add the onion and carrot; cook, stirring, for about 5 minutes or until onion softens. Combine the onion mixture, tomato sauce, parsley, sausage mince, beef mince, breadcrumbs, salt and pepper in a large bowl; mix well.

Stand separated pastry sheets on kitchen bench for 5 minutes or until partially thawed.

Place a sheet of pastry on a board, cut in half. Place one sixth of the mince mixture along the centre of the pastry. Roll pastry to enclose the mince mixture, cut into 3 pieces. Repeat with remaining pastry and mince mixture. Place sausage rolls on prepared trays. Brush with milk.

Bake, uncovered, in a moderately hot oven for about 15 minutes or until browned lightly.

Suitable to freeze. Not suitable to microwave.

Monday, August 9, 2010

Roast Pumpkin & Capsicum Pasta Salad with Bacon

*This is a recipe I made up to take with me to a family dinner.  It was a big hit!  It is very creamy - if you like your salads to have more of a tangy flavour, I would suggest using a tangy mayonnaise instead of the one in the recipe, and I would also suggest reducing the sour cream (making up the difference with mayonnaise) or adding more vinegar.  This recipe is very versatile and can be easily changed in multiple ways to suit your tastes*

350g (12oz) uncooked pasta (I chose small shells, but you could use any kind you prefer)
1 large capsicum (bell pepper), cut in strips
600g (21oz) diced butternut pumpkin (you could try another pumpkin if you don't have butternut, but I can't guarantee it will taste as nice!)
olive oil
250g (9oz) diced bacon
1 large brown onion, chopped finely

Dressing:
2/3 cup creamy whole egg mayonnaise
1/3 cup sour cream
1 tablespoon vinegar
1/4 teaspoon garlic powder

Preheat oven to 200ºC (390ºF).  Grease a baking tray.
Cook pasta al dente according to package instructions.  When the pasta is done, rinse it under cold water and set aside.
Place pumpkin and capsicum on baking tray, and lightly brush with olive oil.  Roast in oven 30 minutes or until vegetables are just done.
Meanwhile, fry bacon and onion together until onion is soft and bacon is browning.
When done, combine all ingredients together with dressing.
To make Dressing:
Combine all ingredients and mix well.

Can be served warm or refrigerated and served cold. Refrigerate leftovers.

Serves 6 (if using as main part of the meal.  If using as a side dish, this salad will serve about 8)

Sunday, August 1, 2010

August Menu Planner

Back at the beginning of July, I decided to try a new idea - making a menu plan for the whole month, and trying to really stick at it in an attempt to be more frugal (using ingredients on hand rather than shopping for special ingredients when they are required on impulse).  July's menu plan went really well, so I have set up a plan for this month as well.  I thought you might find it interesting to see what we'll be eating this month...  And if you think any of these recipes sound interesting, ask and I will post them, if possible!  (The links take you to the recipes I've already posted, for your convenience).

Sunday 1st - meatballs with rice and vegies
Monday 2nd - tuna mornay bake
Tuesday 3rd - spicy sausages, rice and vegies
Wednesday 4th - roast pumpkin & capsicum pasta salad with bacon
Thursday 5th - leftovers
Friday 6th - slow cooker beef stew
Saturday 7th - chicken fried rice

Sunday 8th - pumpkin soup
Monday 9th - toad in the hole
Tuesday 10th - bacon cheeseburger soup
Wednesday 11th - leftovers
Thursday 12th - honey mustard chicken with pasta and vegies
Friday 13th - salmon and potato bake
Saturday 14th - pasta with tuna and tomato salsa

Sunday 15th - pot roast meatloaf
Monday 16th - bacon, corn and zucchini medley with baked potatoes
Tuesday 17th - sloppy joes with potato wedges
Wednesday 18th - chicken noodle soup
Thursday 19th - homemade sausage rolls with vegies
Friday 20th - tuna mornay
Saturday 21st - lamb hot pot

Sunday 22nd - fried rice
Monday 23rd - meat pie/tourtiere
Tuesday 24th - Amish potato sausage pie
Wednesday 25th - tuna penne with tomato sauce
Thursday 26th - chicken schnitzel with champ mash and vegies
Friday 27th - baked spaghetti
Saturday 28th - homemade pizza

Sunday 29th - Sunday brunch casserole
Monday 30th - tacos
Tuesday 31st - spicy sausages with mashed potatoes and vegies



What do you think of our menu plan??

Friday, July 16, 2010

Clara's Slow-cooker Chicken

1 whole roasting chicken, thawed/defrosted
1 onion, sliced
1/2 cup water
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon roast chicken flavouring

Place chicken, water and onion in slow cooker.
Mix together herbs & spices.  Sprinkle over the chicken.
Cook on high for 4 hours or until tender.  The meat will be so tender it falls off the bones!

*If you wish, you can add carrots and potatos (chopped into chunks) - and other vegies if desired - and make it a one-pot meal!*

Thursday, July 8, 2010

Tuna Mornay Bake

Even though this recipe might seem a little complicated at first, after making it a few times, it becomes very simple (and once you master it, it doesn't need strict measuring - I never measure anymore!)... This recipe is a BIG favourite with everyone I know, and is even enjoyed by some people who usually don't like fishy flavours!


200g (7oz) penne or other pasta
30g (1oz) butter
1 large can flaked tuna in brine
2 heaped tablespoons flour
1 - 1 1/2 cups milk
1/2 cup shredded cheese
1/4 cup bread crumbs
3/4 cup shredded processed cheese

Cook pasta in water until al dente.
Preheat oven to 180ºC (350ºF).
Meanwhile,  partially open can of tuna, and drain the brine into a measuring jug.  *Do not discard*
When tuna has finished draining (well-drained), add milk to the brine in the measuring jug to make up to 2 cups.
Melt butter in medium saucepan.  When it is melted, take the pan off the heat  and add flour and stir.  Add brine-milk to pan and return to medium-high heat.  Stir constantly - at first the flour mixture will appear as lumps in the milk, but as you stir, the lumps will dissolve, and the milk will thicken.  Continue stirring constantly until milk is thick.  Reduce heat to medium-low.
Add tuna flakes and cheese, stir until cheese has melted through. *Do not leave this tuna mornay on the heat without stirring frequently, as it will stick and burn!*
Drain pasta and place in large oven-proof dish.  Pour tuna mornay evenly over the pasta.
Sprinkle with processed cheese and breadcrumbs. 
Do not cover dish.  Place in the oven until cheese topping has browned a little.

Serve - and enjoy!

Friday, June 25, 2010

Dan & Clara's Bacon Cheeseburger Soup

1kg (2lb) ground beef
250g (1/2 lb) diced bacon
3/4 cup chopped onion
1 litre (1 quart) chicken broth (or water with 1 teaspoon chicken stock powder added)
2 cups water
4 1/2 cups diced raw potatoes
1 1/2 cups shredded carrots
1 1/2 teaspoons salt
3/4 teaspoon pepper

White sauce:
1/2 cup butter
3/4 cup flour
3 cups milk
3 cups processed cheese (eg kraft cheese), cubed

BBQ sauce, to serve

Brown ground beef with bacon and onion; drain.
In soup kettle/large saucepan, combine broth, water, vegetables, salt and pepper.  Bring to a boil.  Cook for 10 minutes or until potatoes are tender. 
To make white sauce, melt butter in saucepan; add flour and stir until smooth.  Add milk and stir continuously over heat until sauce has thickened.  Add cheese and stir until melted. 
Add meat mixture and white sauce to soup and stir well until combined and hot through, but do not boil after the white sauce is added.
After serving into soup bowls, add a swirl of BBQ sauce to each serving.

Monday, June 7, 2010

Clara's Slow-Cooker Beef Stew

5 large potatoes, chopped into chunks
4 large carrots, chopped into chunks
1 large onion, halved
1 1/2 cups water
1kg ground beef/mince
1/2 cup flour
1 dried french onion soup pkt mix
1 heaped teaspoon beef stock powder

Chop each onion half further into quarters.  Place all vegetables in the water and allow to soak for 20 minutes (soaking is optional).
Place beef into slow-cooker, sprinkle with the flour and french onion soup powder, and beef stock powder.  Pour over the vegies and water. 
Cook in the slow-cooker on high for 3 hours, stirring once or twice to combine flavours best.  Check the tenderness of the vegies.  Cook on low for a further hour if needed, or until ingredients are cooked through and tender.

Serve with soft, fresh homemade bread!

Serves 6.

Monday, May 31, 2010

Chocolate Cake

1/4 cup cocoa powder
250g (8oz) butter, chopped
1 cup firmly packed dark brown sugar
2 eggs
1 tablespoon golden syrup (can be substituted for corn syrup)
1 1/4 cups self-raising flour (or all-purpose/plain flour with 2 1/2 teaspoons baking powder added)
1/2 cup milk

Preheat oven to moderate.  Line 20cm cake pan with non-stick paking paper.
Sift cocoa powder into large bowl; add remaining ingredients.  Beat with electric mixer on low speed until combined.  Increase speed to medium; beat until mixture has just changed in colour.  Pour mixture into prepared pan.
Bake in moderate (180ºC/350ºF) about 1 hour or until inserted skewer comes out clean.  Stand cake in pan 10 minutes, then turn onto rack to cool.

Ice if desired.

(from The Australian Women's Weekly Chocolate Cakes recipe book)

Monday, May 24, 2010

Chicken & Pasta in Creamy sauce

250g (9oz) fettucine (or other pasta of your choice)
1 tablespoon olive oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed (I use dried equivalent)
1/2 cup chicken stock (or water with stock powder added)
1 tablespoon dijon mustard
1 cup cream
2 cups frozen peas, thawed
2 cups shredded cooked chicken (350g/12oz)
1/4 cup finely chopped fresh garlic chives (I didn't have any of those so I just used 1 tablespoon dried chives)

Cook pasta in large saucepan of boiling water, uncovered, until just tender.  Drain.
Meanwhile, heat oil in large saucepan (I used a wok); cook onion and garlic, stirring, until onion softens.  Add stock and mustard; bring to a boil.  Reduce heat; simmer, uncovered, 5 minutes.  Stir in cream; return mixture to a boil, then simmer again, uncovered, about 5 minutes or until sauce thickens slightly.
Stir in drained peas and chicken; stir over low heat until mixture is thoroughly hot and peas are cooked to your taste.
Place pasta and chives in pan with chicken and pea sauce; toss gently to combine.

Serves 4

Delicious!!

(From the Australian Women's Weekly Barbecue Chicken cookbook - you can use leftover barbecue chicken in this recipe if you wish!)

Monday, May 17, 2010

Pasta with Tuna & Tomato Salsa

*Such a simple recipe to throw together!  If you don't like the balsamic tang so much, add some creamy mayo and combine - takes the edge off!  Our children love this salad too!*

375g (13oz) penne or other pasta of your choice
3 medium tomatoes, chopped finely
1 medium red onion, chopped finely
2 cloves garlic, crushed (I use equivalent amount of garlic powder - usually written on the garlic powder packaging)
3 teaspoons dried basil
425g (15oz) can tuna in brine, drained, flaked
1/4 cup balsamic vinegar

Cook pasta until just tender, drain.
Place all ingredients in large bowl.  Toss to combine.

Monday, May 10, 2010

Embellished Baked Potatoes

*This is a very simple and flexible meal idea that can be altered to suit your taste; we make many different variations!*

whole washed potatoes
butter
bacon, diced and fried
grated cheese
finely chopped green onions (shallots)
sour cream

Preheat oven to 200ºC (390ºF).
Wrap potatoes it aluminium foil.  Place on baking tray in oven.  Bake for 30 minutes.  Carefully open foil and check if potatoes are baked, using a fork to stab the potato.  If not tender, rewrap and bake until potatoes are tender.
Cut potato into quarters without cutting through the bottom of the potato.  Place on dinner plates.
Using generous portions, top potato with a dab of butter, hot bacon, cheese, green onion, and a dollop of sour cream.  The more ingredients on the baked potato, the more delicious it is!!

Variations:
- Instead of bacon, use fried and diced ham, or bolognaise meat sauce, or other meat of your choice.
- Add vegetables: chopped lettuce, diced fresh tomatoes, hot corn, or other cooked or fresh vegetables.

Monday, May 3, 2010

Chicken, Zucchini & Corn Soup

20g (3/4 oz) butter
1 large brown onion, chopped finely
1 clove garlic, crushed
2 medium zucchini, grated coarsely
1 litre (4 1/4 US cups) chicken stock (can use water and chicken stock powder as an alternative)
420g (15oz) can creamed corn
450g (1 lb) coarsely chopped cooked chicken
1/2 cup cream

Melt butter in large saucepan/soup kettle.  Cook onion and garlic in butter, stirring, until onion softens. 
Add zucchini; cook, stirring, 1 minute.  Add stock; bring to a boil.
Stir in corn and chicken, reduce heat; simmer, uncovered until chicken is hot.
Stir in cream just before serving.

Serves 4.

Option:  If you like, add 1 cup corn when zucchini is added.

Wednesday, April 28, 2010

Homestyle Meatloaf

Last night we had meatloaf on the menu, but I just didn't feel like making the old favourites...  So I went online and found a recipe I did not regret trying!  It is simply delicious!!  There are quite a few variations you could try with this flexible recipe, like adding finely chopped capsicum (bell pepper), chopped tomatoes, grated carrot... the options are endless!!

1/2 cup ketchup (tomato sauce)
2 teaspoons brown sugar
1 teaspoon dry mustard
1 (1 pound) (450g) package Bob Evans® Original Recipe Sausage Roll - this is sausage mince
1 pound (450g) lean ground beef
1/4 cup chopped onion (I just used 1 medium onion)
1 egg, beaten
1 teaspoon salt
1 cup uncooked quick oats (some people substitue this with some instant rice for a gluten free version)
1/4 teaspoon black pepper

Preheat oven to 180ºC (350ºF).
Combine ketchup, brown sugar and mustard in small bowl; set aside.
Combine 1/3 cup ketchup mixture and remaining ingredients in large bowl; mix well.  Shape mixture into loaf in shallow baking dish.
Bake 1 hour and remove from oven.  Pour remaining mixture over loaf and bake an additional 10 minutes.
Let stand 5 minutes before slicing.  Serve hot.  Refrigerate leftovers.

allrecipes.com

Monday, March 22, 2010

Citrus Slice

200g (7oz) butter, melted
1 tin condensed milk
170g (6oz) coconut
2 teaspoons grated lemon rind
450g (1 lb) dry biscuits (eg. graham crackers/milk or coffee biscuits/cookies), crushed

ICING -
1 cup icing sugar
2 tablespoons soft butter
1/2 tablespoon lemon juice
lemon jelly (jello) crystals

Combine butter and condensed milk.  Add coconut, lemon rind and crushed biscuits.  Stir until well-combined (will be a stiff, dry mixture).  Press into greased 28x20cm (11x8") cake pan and refrigerate until set.

Combine icing sugar, butter and lemon juice.  If icing is too dry, add butter until a soft icing texture; if too moist, add icing sugar.  Spread icing over slice after it has set, and sprinkle with jelly crystals.

Monday, March 15, 2010

Clara's Vegetable Medley

2 tablespoons butter
1 large onion, chopped
1 large zucchini, chopped
1 small butternut pumkin (squash), chopped
2 large carrots, chopped
1 teaspoon chicken stock powder
1/2 cup water

Melt butter in wok or other non-stick pan.  Add vegetables and saute over medium heat for 6 minutes.
Add stock powder and water, and simmer until vegetables are tender.

*Very simple, but a big favourite in our household!*

Monday, March 8, 2010

Clara's Chunky Chicken Vegetable Soup

chicken breast (your desired amount - I would use 500g/1 pound)
1 tablespoon butter
1 onion
2 large carrots
2 sticks celery (optional)
1-2 cups mixed vegetables - eg. corn, beans, fresh or frozen
1 cup chicken broth (or alternatively, 1 cup water with 2 teaspoons chicken stock powder)
6 cups water (can substitute with chicken broth instead if desired)
1/2 cup white rice, uncooked

Place chicken breast in saucepan; cover with water and place over medium heat.  Cook until tender and cooked through.  Do not discard the water if you wish to use the chicken broth rather than chicken stock powder.
In the meantime, chop onions, carrots and celery.  Melt butter in soup kettle/large pan.  Saute onion and carrots on low for 4 minutes.  Add other vegetables, chicken broth/stock, water, rice and chopped chicken.  Bring to the boil, then simmer on medium until vegetables and rice are tender.
Add salt and pepper to taste if desired.

Friday, February 5, 2010

Why There Have Been No New Recipes

I apologise for the lack of recipes posted on this blog for the past month.  I took a break during our summer holidays (through January), and since then I have been busy getting my children started on our new homeschooling programme, and been busy dealing with a flair-up in my Chronic Fatigue Syndrome (and other health issues).  To see what I've been up to, feel free to drop in to visit our family blog.

I'm hoping to post more recipes soon!  Thank you for your patience!!

Monday, January 4, 2010

Peanut Butter Crinkles


*This is a melt-in-the-mouth shortbread textured biscuit (cookie), it is delicious!*

125g (4oz) butter
1/2 teaspoon vanilla
1/2 teaspoon grated lemon rind
1/3 cup sugar
1/3 cup brown sugar, lightly packed
1/3 cup smooth peanut butter
1 1/4 cups plain flour
1 teaspoon bi-carbonate soda (baking soda)
pinch salt

Preheat oven to 190ºC (375ºF).  Cream butter, vanilla, lemon rind, sugars and peanut butter.  With a wooden spoon work in sifted flour, soda and salt, making a stiff dough.  Roll heaped teaspoonfuls into small balls with floured hands and place on greased oen trays.  Press biscuits down lightly with a fork, first crosswise and then lengthwise, for a crinkled effect.  Bake in oven 15 minutes.  Cool biscuits on oven trays.

~ The Big Book of Beautiful Biscuits - by the Australian Women's Weekly (?1986)