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Saturday, July 18, 2009

Homemade Pasties Recipe

My mum used to make the most delicious pasties for us and whenever I make them I can still picture mum in the kitchen getting them ready to put in the oven. Often she would make just one large one in a baking dish as with a family of seven to feed it was much easier than making individual ones. Most times mum made them with homemade shorcrust pastry but sometimes when she made individual ones she would make them with puff pastry.
I sometimes make individual ones with half of them puff and the other half with shortcrust pastry. This way you can have one of each.

frozen shortcrust pastry sheets to make 8 circles
500g good minced steak
1 large brown onion - peeled and chopped
1 carrot - peeled and chopped
1 swede or turnip - peeled and chopped
2 potatoes - peeled and chopped
1 tablespoon chopped parsley
1/2 cup frozen peas
1 egg - slightly beaten
sea salt and black crushed pepper to taste


Preheat oven to 200C.
Combine vegetables and mince steak in a very large bowl. Add seasoning to taste.
Cut pastry into 8 circles, using a bread & butter plate as a guide.
Divide mixture up and place in the middle of each circle. Brush some beaten egg around the edges of the pastry.
Fold edges together, joining in the middle. Pinch together so it is sealed well.
Place on oven trays that have been lined with baking paper. Brush remaining egg over the top of each one.
Bake for about 10 minutes at 200C then reduce heat to 180 and cook for another 35 minutes.
Serve hot with homemade tomato sauce or sweet chilli sauce.

Any left over shortcrust pastry, mum would always make dad a jam tart as he loved them so much. I often turn the leftover into an apple strudel. For this I just slice up a couple of granny smith apples, a little raw sugar and some raisins. I like to put the apples and raisins in a dish and cook slightly for about 1 1/2 - 2 minutes in the microwave. Roll out the remaining pastry, sprinkle with a little raw sugar, place the mixture in the middle of pastry and roll over and pinch the pastry together to hold it in place while cooking. Cook for about 20 minutes in oven at around 200C.

Wednesday, July 15, 2009

Passionfruit, Banana and Orange Jellies

My dad loved jelly (jello) and my mum always had some made up for him in the refrigerator. Sometimes she just made up packet ones and other times she would make up lovely home made recipes for him. This is one of the ones that I can remember her making up. It is so easy to make and worth taking that little bit of extra effort by making your own.


1/4 cup passionfruit pulp (about 4 passionfruit)
1 1/2 cups freshly squeezed orange juice
1 1/2 tablespoons CSR smart sugar ( I use half sugar and half splenda)
2 1/2 teaspoons gelatine powder
fresh banana slices to serve (mango is also nice)


Divide the passionfruit between 4 serving glasses
Blend orange juice and sugar in a small saucepan, stirring over a low heat until dissolved. Remove from heat and sprinkle gelatine over the top.
Whisk until gelatine has dissolved. Set aside to cool slightly.
Spoon gelatine mixture over the passionfruit pulp.
Refrigerate fir about 2 - 3 hours or jelly has set.
Serve topped with sliced banana or mango and some light vanilla icecream if desired.

Sunday, July 5, 2009

Warm Potato Salad with Sweet Chilli Sour Cream Recipe

When I was in the states a friend of mine there cooked up a wonderful texan style barbecue. She made this wonderful potato salad dish that I want to share with you. It is very easy to make and once you try it I am sure it will become one of your family favourties.


1 kg potatoes - halved and rinsed
2 tablespoons olive oil (or peanut will do)
3/4 cup light sour cream
2 tablespoons sweet chilli sauce
2 green onions - chopped
1/4 cup coriander sprigs
Sea salt and crushed black pepper to taste
1 tablespoon sesame seeds - toasted


Preheat oven to 200C.
Place potatoes in a single layer in a roasting dish. Drizzle the oil over and season with salt and pepper. Turn over and coat other side. Roast for 45 - 60 minutes. Turning occasionally. When golden brown and cooked through remove from over and cool for 5 minutes.
Place potatoes in a large bowl or serving dish.
Combine sour cream, chilli sauce and green onions in a jug. Pour over the potatoes. Sprinkle the sesame seeds over them with the coriander sprigs.
This goes really well with barbecued pork, steak or chicken.


Low Fat Sweet Potato and Chickpea Patties

I came across this recipe that was given to me in 1995. I had forgotten about it so decided to make them last week to see how they tasted. I think that if you are diabetic, on a low fat diet or vegetarian then you will really enjoy them. They make 8 good sized patties so a serve is 2 patties. A serve is 1250 kj and has just 1.1g saturated fat.
I loved the mango yoghurt dressing that went with them.


500g sweet potato (orange)
1 can 420g of organic chickpeas
1/3 cup couscous
2 cloves garlic crushed(can used bottled)
1 lightly beaten egg
3/4 teaspoon garam masala
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
1/2 cup low fat greek style natural yoghurt
2 tablespoons good mango chutney (not hot)


Peel sweet potato and cut into rounds. Place in single layer on a microwave plate or dish, cover and cook on high for 4 - 5 minutes, depending on power. You may need to do in a couple of batches.
Place drained chickpeas and potatoes in a large bowl and mash through until almost smooth.
Add couscous, garlic, garam masala, egg, salt and pepper and mix through with your hands until well combined.
Place oil in a large non stick pan on medium heat. Wet your hands and mould 8 patties out of mixture. Drop in pan and cook for about 4 - 5 minutes on each side.
Mix yoghurt and chutney together in a small jug or bowl and serve together with a nice green salad.

Wednesday, July 1, 2009

Rockfish Bessie - Recipes

Rockfish Bessie - Recipes: "Rockfish Bessie

5-6 lbs. Whole Rockfish
1 Onion
1 Lemon
1 Lime
Corn Husks
Olive Oil
Salt and Pepper

Preheat over to 375F.

Make sure the fish is clean of all entrails. Slice the onion, salt and pepper it and place it in the cavity.

Chop the cilantro and slice the lemon and lime and place it on top of the fish. Drizzle a bit of olive oil on top of the fish then salt and pepper the top. Cover the fish entirely in corn husks and then wrap the fish in tin foil.

Place fish in a baking pan and place in the over. Bake for 30 minutes and then flip it over carefully and bake for another half hour. If the meat flakes, its ready.

Serve with salsa, rice pilaf, black beans and fried plantains."

Beef Stir Fry Asian Style


2 teaspoons cornflour
1 tablespoon mirin or dry sherry
1 clove garlic, crushed
1/4 cup water
400 g rump steak, trimmed of fat and thinly sliced
1 cup green beans, fresh or frozen
2 tablespoons salt-reduced soy sauce
1 onion, chopped
1 teaspoon fresh ginger, finely chopped
200 g broccoli florets, fresh or frozen
1 teaspoon sesame oil
1 tablespoon peanut oil
Asian style stir fry beef

1. Combine the cornflour, mirin, sesame oil and soy sauce in a bowl. Add the meat and stir to ensure that all of the slices of meat are evenly coated. Allow the meat to absorb the flavours for at least 15 minutes.
2. Heat the oil in a wok or frypan and cook the onion, garlic and ginger until soft but not browned. Toss in the meat and cook over a high heat for 2 to 3 minutes.
3. Add the broccoli, beans and water to the pan and cook until the vegetables are just tender but retain their vibrant green colour (approximately 3 to 4 minutes).

Notes: Enjoy experimenting with some of the Asian greens that are now becoming widely available. If the greens have fleshy stalks you can use them in stir fries. Try replacing the broccoli and beans with � bunch each bok choy and Chinese broccoli (or other Asian greens)."

Salad - bean

1 X 440g can four-bean mix, drained
1 X 420g can corn, drained
1/2 red onion, diced
1/2 red and green capsicum, diced
1 tablespoon balsamic vinegar, or to taste

Mix all ingredients together in a bowl."