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.

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.