Recipes From Down Under

*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 b...

*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 t...

* 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).  G...

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 ret...

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...

*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.

*We love Italian dishes, and this is a fantastic one for a quick meal. We serve it with freshly steamed vegies or salad* 4 bacon rashers, diced 375g (13 oz) fettucine pasta (or an alternative pasta) 3 egg yolks, beaten lightly 1 cup cream 1/2 cup finely grated parmesan cheese (we often use other cheese - whatever is on hand) 2 tablespoons coarsely chopped fresh chives or 2 teaspoons dried chives Cook bacon in heated small frying pan, stirring, until crisp. Drain on absorbent paper towelling. Cook pasta in saucepan of boiling water until just tender. Drain. Combine pasta in large bowl with all ingredients. Serve hot. Serves 4.