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!



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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.