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Friday, April 24, 2009

Mock Chicken Recipe

I can still remember my mum making this whenever we had to take a plate of sandwiches to an event. She would make up several different fillings but mock chicken was always my favourite. There are quite a few variations to this popular recipe and mine is probably the easiest one of them to make. Try it as I am sure the kids as well as the adults will love this.

1 large brown onion - finely chopped
1 large ripe tomato (organic is best) - chopped
1 tablespoon butter
few sprinkles of dried mixed herbs ( 1 - 2 teasp)
2 eggs - beaten
salt and pepper to taste
1/4 cup grated cheese

In a small saucepan add butter and onion and cook through on low heat for 1 minute.
Add the tomato, salt and pepper and the mixed herbs and cook through for another 1 - 2 minutes.
Add the egg and gently stir through with the herbs and seasoning.
Add the cheese lastly and just stir through then set aside to cool down.

Coconut Chocolate Squares Recipe

I went to a luncheon at a friends home and she served these delightful little squares up for afternoon tea. They were so delicious I asked her if she would share her recipe with me so I could then share it with you. These would make an ideal gift idea for someone who has everything and you don't know what to get them. Just buy a lovely little plate that matches her decor, place a paper or real lace doily on it and then arrange the sqares on top. Cover with clear cellophane, bringing up over plate and tying with a pretty bow.

125g chocolate ripple biscuits (Arnott's are a good one)
25g salt reduced or unsalted butter - melted
1/2 cup dark cooking chocolate - melted
1/2 cup milk cooking chocolate - melted

2 1/2 cups desiccated coconut
1 can condensed milk ( I use Nestle)
2 eggs - lightly beaten


Grease and line an 18cm x 28cm slice dish. Sides as well.
Process or crush biscuits until finely crushed.
Add the butter and combine well.
Press into the base of the slice dish and set in the refrigerator for about 5 minutes or until firm.
For filling, mix all ingredients together until well combined.
Spread over the top of biscuit base and cook in a moderate oven approx 180C for 20 minutes or until nice and golden.
Remove from oven and let cool down in the dish. Remove from dish when cool and cut up into small sqares.
Place melted dark chocolate into a small plastic bag, twist around till chocolate is in one corner of the bag. Snip across the corner and squeeze out over squares in a zigzag fashion.
Repeat this with the milk chocolate, in another small bag, zigzagging across the other way of the dark chocolate.
Return to the refrigerator until set.

Wednesday, April 8, 2009

Sweet Potato and Roast Capsicum Soup Recipe

I love it when the cooler weather comes around and it is time to start making hearty soup recipes to warm you up. I was given this recipe by a lady who served it up at a luncheon I went to. It is very easy to make and has a lovely flavour to it. She added organic canned lentils to her recipe but I like it just as much without them.


2 meduim - large size sweet potato (kumara)
2 red capsicums
3 - 4 medium size roma tomatoes- quartered
1 medium size red onion - peeled and chopped
1 - 2 cloves garlic (can used bottled crushed garlic)
5 cups good vegetable stock
olive oil
sea salt and crushed black pepper to taste


Preheat oven to 180C.
Peel potatoes and roughly chop. Place in baking dish and toss in a little olive oil. Season with salt and pepper. Bake for around 15 minutes.
Remove seeds from capsicums and cut into pieces. Add these to baking dish together with onion, tomatoes and garlic clove. Sprinkle some more olive oil over to just coat and bake for another 20 minutes or until cooked through.
Transfer to a stockpot and add the vegetable stock. Boil then reduce heat to simmer for about another 15 - 20 minutes.
Remove from heat and allow to cool slightly. Blend with a hand blender or food processor until smooth.
Add the lentils if you want them to this and some more seasoning if needed. Serve with a little swirl of cream or natural yoghurt on top and some nice fresh crusty bread or rolls.

Wednesday, April 1, 2009

Veal in Wine Casserole Recipe

Whenever the colder weather approaches I start going through all my recipes for soups and casseroles that I have collected over the years. Some I use all the time and others I have forgotten about. I often pull out a recipe that has been given to me by a friend or family member. Once I make it again I then realise that I kept it because it was a really great recipe.
This one was given to me by a family member from Holland. They originally used chicken but when over visiting in Australia decided to adapt it to use veal instead. I have made it both ways and have to admit that I like the mild taste of the veal but you could use chicken or pork as well and it will taste good.


750g stewing veal
1 large brown onion - peeled and diced
2 medium size carrots - peeled and chopped
150ml white wine (I use chardonnay or similar)
30g butter
30g flour
1 stock cube (use chicken or vegetable)
125g fresh button mushrooms - sliced
2 tablespoons cream
juice of 1/2 lemon
1 egg yolk
1/4 teaspoon coriander powder
sea salt and mountain pepper.


Dice veal and place in large saucepan or stockpot.
Pour in 500ml water, wine, oinion, carrot and some sea salt and mountain pepper. Set on meduim heat until beginning to boil then turn down heat to just simmer for about an hour. If you have a pressure cooker, when pressure is up, cook for about 12 minutes then turn off to let the pressure come down.
Strain the liquid from meat and save.
In a medium size saucepan melt the butter and add the flour to this. Stir continuously while pouring over the saved liquid. Add the stock cube to this and bring to boil.
Add the mushrooms and continue to cook for several minutes.
Blend in cream and egg yolk and add to the mixture then add the lemon juice.
Place the meat into a casserole dish and pour the mixture over. Gently heat through but do not allow to boil as it will make the sauce curdle.
Serve with steamed rice and some green beans or broccoli. If prefered use creamy mashed potato instead of rice.