This is another recipe given to me by my boss Michael. He brought this in to work one day for his lunch and it looked so good I asked him for the recipe. I was having someone coming for a sunday lunch and the husband was vegetarian so I thought that this would be great to serve up for the main course. I used my favouite pumpkin soup recipe, handed down by my mum and finished the meal off with my husbands favourite apple crumble dessert. The luncheon was a huge success and as all these recipes are on my webpage, you can use this for a great winter lunch or dinner party.
INGREDIENTS:
1 box of cannelloni shells
1 - 2 bunches english spinach
420g ricotta cheese
2 cloves crushed garlic (can use bottled)
3 egg yolks
3/4 cup tasty grated cheese
2 tablespoons olive oil
2 x cans crushed tomatoes (I use organic)
2 teaspoons basil (I use the basil in a tube)
sea salt and cracked black pepper to taste
extra 1/3 cup grated cheese
nutmeg
METHOD:
Preheat oven to 200C.
In a large bowl, combine the spinach, ricotta, egg yolks, 1/3 cup grated cheese, nutmeg and garlic and mix well. Add some salt to taste and mix all together.
Fill the dry cannelloni shells with mixture and set aside.
In a medium size saucepan, place oil, crushed tomatoes, basil, and some salt and pepper to taste.
Bring to the boil, then reduce heat and simmer for approx 20 minutes.
Remove from heat and set aside.
Pour half the tomato sauce in a large ovenproof dish then place a layer of the filled cannelloni tubes on top of this.
Pour over the remaining sauce then sprinkle the other 3/4 cup of grated cheese over the top and bake for approx 30 minutes. Test with a skewer or fork and if needed give another 5 minutes.
Serve with a lovely fresh green tossed salad and some crusty italian or garlic bread.
Saturday, August 9, 2008
Thursday, August 7, 2008
Diabetic Pumpkin Soup
I tasted this soup recently and asked for the recipe to add to my webpage. The lady who made it served it with yummy roasted parsnip chips and it really finished it off. It is different to my usual pumpkin soup in that it has a slightly asian flavour to it. Try this soup and I am sure that you will enjoy it as much as I did.
INGREDIENTS:
1 kg pumpkin ( I use butternut)
1 brown onion - peeled and chopped
25g fresh ginger - peeled and chopped
1 clove garlic (can used bottled crushed garlic)
2 teaspoons good oil such as peanut or corn
750 ml vegetable stock
150g low-fat natural yoghurt (greek style)
Chips:
2 parsnips - peeled and thinly sliced with potato peeler
2 teaspoons oil
METHOD:
Preheat oven to 200C.
Peel and cut pumpkin into cubes. Place with ginger in ovenproof dish and roast for 25 minutes.
Prepare the parsnip chips and brush with the oil. Lay on oven tray and roast in oven for about 20 minutes or until crisp and golden brown. Take out and set aside.
In a large pan, heat the oil and gently cook the onion and garlic until soft but not brown.
Add pumpkin and ginger and pour in the vegetable stock. Bring to boil and simmer for about 15 - 20 minutes.
Pour soup mixture into blender and blend until smooth. Return to pan and bring to boil. Stir in the yoghurt and add a little sea salt and cracked black pepper to taste.
Pour into heated soup bowls and top with the parsnip chips and serve with some fresh crunchy farmhouse style bread or rolls.
INGREDIENTS:
1 kg pumpkin ( I use butternut)
1 brown onion - peeled and chopped
25g fresh ginger - peeled and chopped
1 clove garlic (can used bottled crushed garlic)
2 teaspoons good oil such as peanut or corn
750 ml vegetable stock
150g low-fat natural yoghurt (greek style)
Chips:
2 parsnips - peeled and thinly sliced with potato peeler
2 teaspoons oil
METHOD:
Preheat oven to 200C.
Peel and cut pumpkin into cubes. Place with ginger in ovenproof dish and roast for 25 minutes.
Prepare the parsnip chips and brush with the oil. Lay on oven tray and roast in oven for about 20 minutes or until crisp and golden brown. Take out and set aside.
In a large pan, heat the oil and gently cook the onion and garlic until soft but not brown.
Add pumpkin and ginger and pour in the vegetable stock. Bring to boil and simmer for about 15 - 20 minutes.
Pour soup mixture into blender and blend until smooth. Return to pan and bring to boil. Stir in the yoghurt and add a little sea salt and cracked black pepper to taste.
Pour into heated soup bowls and top with the parsnip chips and serve with some fresh crunchy farmhouse style bread or rolls.
Sunday, July 27, 2008
Chicken Breasts in Filo Pastry Recipe
Michael, who is my boss, loves cooking and he is quite a good cook. He often brings in really great looking recipes that he has made for his lunch, which is often left overs from dinner the night before. He came in with spinach and ricotta canneloni recently so I will be getting that from him to add to my site. I have asked him to pass on some of his favourite ones so I can include them on my recipe page for you to try out. He gave me this recipe as he says it is easy to make and tastes really great. This will serve two people so you can easily double it for four.
INGREDIENTS:
2 fresh chicken breasts
1 bunch english spinach
125g reduced fat feta cheese - crumbled
2 tablespoons pine nuts
1 egg
2 tablespoons sundried tomatoes - chopped (optional)
1/2 teaspoon lemon zest
1 clove garlic - crushed (can use bottled crushed garlic)
olive oil
4 sheets filo pastry
METHOD:
Preheat oven to 180C.
Drizzle some olive oil over spinach then gently cook in a large saucepan until wilted. Drain off any liquid.
Add the feta cheese to this and mix through.
Slice the chicken breast almost through, then open out like a butterfly.
Place all ingredients inside chicken and fold over.
Place each breast on 2 sheets of filo pastry and fold it into a parcel.
Glaze a little beaten egg over each parcel and place on oven slide.
Cook for about 1/2 hour. Pastry should be lovely and golden brown.
Serve with either a tossed salad or some lovely coloured vegetables such as carrots, broccoli and sweet potato.
INGREDIENTS:
2 fresh chicken breasts
1 bunch english spinach
125g reduced fat feta cheese - crumbled
2 tablespoons pine nuts
1 egg
2 tablespoons sundried tomatoes - chopped (optional)
1/2 teaspoon lemon zest
1 clove garlic - crushed (can use bottled crushed garlic)
olive oil
4 sheets filo pastry
METHOD:
Preheat oven to 180C.
Drizzle some olive oil over spinach then gently cook in a large saucepan until wilted. Drain off any liquid.
Add the feta cheese to this and mix through.
Slice the chicken breast almost through, then open out like a butterfly.
Place all ingredients inside chicken and fold over.
Place each breast on 2 sheets of filo pastry and fold it into a parcel.
Glaze a little beaten egg over each parcel and place on oven slide.
Cook for about 1/2 hour. Pastry should be lovely and golden brown.
Serve with either a tossed salad or some lovely coloured vegetables such as carrots, broccoli and sweet potato.
Wednesday, July 23, 2008
Custard Kisses Recipe
One of my favourite cooks is Aunty Joy. I began collecting recipes from her about 40 years ago. She used to have a farm and like most farmers wives' she was an excellent cook. Just give her a few basic ingredients and she could turn out the most delicious recipes. This is a recipe that I got from her about 35 years ago and I used to make them all the time for my kids, who just loved them. I am still making them and they still are popular with whoever I make them for. They are just so simple and easy to make and you will like them as much as I do, once you have tried them. They are a cross between a biscuit and a cake and best eaten within a couple of days; if they last that long.
INGREDIENTS:
1 cup SR flour
2 tablespoons butter
3 tablespoons sugar
3 tablespoons custard powder
1 egg
few drops vanilla essence
little milk
METHOD:
Preheat oven to 180C. Grease an oven tray lightly.
Cream butter and sugar.
Add egg and lightly beat.
Sift flour and custard powder and add to mixture.
Add a little milk to combine but mixture must remain thick.
Drop in heaped teaspoons onto tray and cook in oven for about 20 minutes or until cooked.
Remove from oven and ice with a little vanilla icing while still hot. this is just to glaze them but not to overpower them.
ICING:
1 tablespoon butter - melted
1/2 teaspoon vanilla essence
1/2 cup icing sugar
few drops of milk to make the icing thin
INGREDIENTS:
1 cup SR flour
2 tablespoons butter
3 tablespoons sugar
3 tablespoons custard powder
1 egg
few drops vanilla essence
little milk
METHOD:
Preheat oven to 180C. Grease an oven tray lightly.
Cream butter and sugar.
Add egg and lightly beat.
Sift flour and custard powder and add to mixture.
Add a little milk to combine but mixture must remain thick.
Drop in heaped teaspoons onto tray and cook in oven for about 20 minutes or until cooked.
Remove from oven and ice with a little vanilla icing while still hot. this is just to glaze them but not to overpower them.
ICING:
1 tablespoon butter - melted
1/2 teaspoon vanilla essence
1/2 cup icing sugar
few drops of milk to make the icing thin
Sticky Date Pudding Recipe
This has to be one of my all time favourite pudding recipes. The first time I ever tasted this was at a luncheon at the ladies group at church where my mum went. One of the ladies there named Jeanette was the best cook I had come across and she always made something that everyone wanted the recipe for. I don't know if she made this pudding but it tastes like something she would have made. One of my favourite winneries, down south from Dunsborough serves this up and whenever I go there, I have to have it as it is just so delicious. Try this recipe and I am sure you will love it as much as I do. This recipe is to serve 20 people so you could halve it and still have enough to serve a large dinner party.
INGREDIENTS:
4 cups chopped pitted dates
4 cups water
1 teaspoon bi carb soda
175g butter - at room temperature (do not use margarine)
2 1/4 cups brown sugar - firmly packed
6 eggs
3 cups SR flour
thick pure cream to serve (alternatively use vanilla ice cream)
SAUCE:
3 cups brown sugar - firmly packed
3 cups cream
250g butter - chopped
1/2 cup orange juice
2 tablespoons orange rind - shredded
METHOD:
Grease a 25 x 35cm baking dish and line base and sides with baking or greasproof paper.
Combine dates and water in a large saucepan and bring to boil. Remove from heat. Stir in the bi-carb soda and let stand for about 5 minutes.
Beat butter and sugar in a large bowl with an electric mixer until well combined. Beat in eggs, one at a time, beating well after each addition. Fold in sifted flour, then the date mixture. Pour into prepared dish.
Cook in a moderately slow oven of 160C for about 1 1/4 hours or until cooked when tested. Remove from oven and let stand for 5 minutes before turning onto a wire rack.
SAUCE: Combine all ingredients in a large pan and stire over a low heat, without boiling until sugar is dissolved. Bring to boil then simmer, uncovered for 10 minutes.
Serve pudding hot with the hot sauce poured over and some cream or vanilla ice cream over the top.
INGREDIENTS:
4 cups chopped pitted dates
4 cups water
1 teaspoon bi carb soda
175g butter - at room temperature (do not use margarine)
2 1/4 cups brown sugar - firmly packed
6 eggs
3 cups SR flour
thick pure cream to serve (alternatively use vanilla ice cream)
SAUCE:
3 cups brown sugar - firmly packed
3 cups cream
250g butter - chopped
1/2 cup orange juice
2 tablespoons orange rind - shredded
METHOD:
Grease a 25 x 35cm baking dish and line base and sides with baking or greasproof paper.
Combine dates and water in a large saucepan and bring to boil. Remove from heat. Stir in the bi-carb soda and let stand for about 5 minutes.
Beat butter and sugar in a large bowl with an electric mixer until well combined. Beat in eggs, one at a time, beating well after each addition. Fold in sifted flour, then the date mixture. Pour into prepared dish.
Cook in a moderately slow oven of 160C for about 1 1/4 hours or until cooked when tested. Remove from oven and let stand for 5 minutes before turning onto a wire rack.
SAUCE: Combine all ingredients in a large pan and stire over a low heat, without boiling until sugar is dissolved. Bring to boil then simmer, uncovered for 10 minutes.
Serve pudding hot with the hot sauce poured over and some cream or vanilla ice cream over the top.
Saturday, July 19, 2008
Baked Chicken Risotto Recipe
My mum didn't make a lot of rice dishes other than rice puddings for my dad. He just loved rice puddings and couldn't seem to get around having it used any other way. I do remember that he got to enjoy a really good fried rice though, so maybe that is why mum began to experiment a little bit more with rice as a main meal. I came across this recipe in her file and although I never had it at mum and dads place, I decided to try her recipe and see if I enjoyed it. It is quite an easy risotto to make and one that I am sure you will enjoy as much as I did when I made it.
INGREDIENTS:
2 chicken breast fillets - sliced
2 cups arborio rice
3 cups chicken stock ( I make my own using chicken carcasses)
2 tablespoons olive oil
2 leeks - finely sliced
2 cloves garlic (can use bottled crushed garlic)
400g tin diced tomatoes
2 medium zucchini - sliced
1/4 cup grated parmesan cheese
1/4 cup shredded parsley
2 teaspoons grated lemon rind
roasted cherry tomatoes with cracked black pepper - to serve
METHOD:
Heat oil in a large pan or wok.
Add leeks and garlic. Cook over low heat for about 5 minutes, stirring occasionally till tender.
Stir in lemon rind, chicken and rice to coat in oil mixture.
Add stock, tomatoes, zucchini and half the cheese and parsley to mixture. Bring to the boil then transfer to a baking dish and put in oven.
Cook in a moderate over of 180C for about 25 minutes or until the rice is tender and liquid is absorbed.
Serve with the roasted cherry tomatoes that have been seasoned with the cracked black pepper.
INGREDIENTS:
2 chicken breast fillets - sliced
2 cups arborio rice
3 cups chicken stock ( I make my own using chicken carcasses)
2 tablespoons olive oil
2 leeks - finely sliced
2 cloves garlic (can use bottled crushed garlic)
400g tin diced tomatoes
2 medium zucchini - sliced
1/4 cup grated parmesan cheese
1/4 cup shredded parsley
2 teaspoons grated lemon rind
roasted cherry tomatoes with cracked black pepper - to serve
METHOD:
Heat oil in a large pan or wok.
Add leeks and garlic. Cook over low heat for about 5 minutes, stirring occasionally till tender.
Stir in lemon rind, chicken and rice to coat in oil mixture.
Add stock, tomatoes, zucchini and half the cheese and parsley to mixture. Bring to the boil then transfer to a baking dish and put in oven.
Cook in a moderate over of 180C for about 25 minutes or until the rice is tender and liquid is absorbed.
Serve with the roasted cherry tomatoes that have been seasoned with the cracked black pepper.
Mushroom Sauce Recipe
I love either onions or mushrooms on my steak and have tried many recipes to see which I like the best. This mushroom sauce recipe is quite rich and definitely not your usual one. You will never use packet sauce mixes once you have tried home made ones.
INGREDIENTS:
25g dried porcini mushrooms
1 1/2 cups boiling water
1 small leek - chopped finely
3 cloves garlic - chopped finely (can use bottled crushed garlic)
25g butter
1/2 cup wine - either red or white
4 field mushrooms - sliced
1 cup cream
sea salt and cracked black pepper to taste
olive oil
Method:
Soak porcini mushrooms in the boiling water for about 10 - 12 minutes.
Fry the leek and garlic in butter until soft. Add the wine, porcinis, liquid from the soaking and salt. Bring to the boil and simmer for 4 - 5 minutes.
On a heated grill, drizzle some olive oil over the field mushrooms and cook for several minutes or until soft. Add them to the sauce mixture. Add cream and simmer until it has reduced to a thickened consistency.
Grill your prefered steaks then top with the mushroom sauce.
You should always let any meat you cook, sit for several minutes before serving. I always cover my meat with alfoil and let it rest before dishing up.
INGREDIENTS:
25g dried porcini mushrooms
1 1/2 cups boiling water
1 small leek - chopped finely
3 cloves garlic - chopped finely (can use bottled crushed garlic)
25g butter
1/2 cup wine - either red or white
4 field mushrooms - sliced
1 cup cream
sea salt and cracked black pepper to taste
olive oil
Method:
Soak porcini mushrooms in the boiling water for about 10 - 12 minutes.
Fry the leek and garlic in butter until soft. Add the wine, porcinis, liquid from the soaking and salt. Bring to the boil and simmer for 4 - 5 minutes.
On a heated grill, drizzle some olive oil over the field mushrooms and cook for several minutes or until soft. Add them to the sauce mixture. Add cream and simmer until it has reduced to a thickened consistency.
Grill your prefered steaks then top with the mushroom sauce.
You should always let any meat you cook, sit for several minutes before serving. I always cover my meat with alfoil and let it rest before dishing up.
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