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.

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??