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.
INGREDIENTS:
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
METHOD:
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.
Friday, April 24, 2009
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.
INGREDIENTS:
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
FILLING:
2 1/2 cups desiccated coconut
1 can condensed milk ( I use Nestle)
2 eggs - lightly beaten
METHOD:
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.
INGREDIENTS:
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
FILLING:
2 1/2 cups desiccated coconut
1 can condensed milk ( I use Nestle)
2 eggs - lightly beaten
METHOD:
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.
INGREDIENT'S:
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
METHOD:
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.
INGREDIENT'S:
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
METHOD:
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.
INGREDIENTS:
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.
METHOD:
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.
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.
INGREDIENTS:
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.
METHOD:
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.
Thursday, March 19, 2009
Lamb in Cider Recipe
I like to be a little adventuous sometimes in my cooking and am always looking out for new ideas. My family and friends have been a great source over the years and this recipe was made by one of my husbands english relatives. I had never used apple cider in my cooking so it was something we hadn't tried before. We loved it so I would like to share it with you.
INGREDIENTS:
1 leg of lamb
500 ml of good apple cider ( I use alcoholic but can use non alcoholic if preferred)
2 - 3 tablespoons honey
fresh rosemary
1 large leek
1 - 2 parsnips
1 - 2 large carrots
METHOD:
Preheat oven to 190C in a fan forced oven.
Place leg of lamb in a large baking dish that has been lined with alfoil.
Evenly spread the honey all over the lamb.
Put some small slits in the meat and place the rosemary sprigs in them.
Cut the parsnips, carrots and leek up and place beside the meat.
Pour the apple cider over meat and vegestables.
Tuck the alfoil all around the meat and vegetables and roast for approx 1 1/2 hours, basting occasionally with the juices in pan.
Remove alfoil and continue to cook for another 20 - 25 mins then remove from pan.
Reserve the juices left in the pan to pour over the meat and veges for serving.
I like to roast some potatoes in a separate baking dish and steam some brussel sprouts to serve with it.
INGREDIENTS:
1 leg of lamb
500 ml of good apple cider ( I use alcoholic but can use non alcoholic if preferred)
2 - 3 tablespoons honey
fresh rosemary
1 large leek
1 - 2 parsnips
1 - 2 large carrots
METHOD:
Preheat oven to 190C in a fan forced oven.
Place leg of lamb in a large baking dish that has been lined with alfoil.
Evenly spread the honey all over the lamb.
Put some small slits in the meat and place the rosemary sprigs in them.
Cut the parsnips, carrots and leek up and place beside the meat.
Pour the apple cider over meat and vegestables.
Tuck the alfoil all around the meat and vegetables and roast for approx 1 1/2 hours, basting occasionally with the juices in pan.
Remove alfoil and continue to cook for another 20 - 25 mins then remove from pan.
Reserve the juices left in the pan to pour over the meat and veges for serving.
I like to roast some potatoes in a separate baking dish and steam some brussel sprouts to serve with it.
Tuesday, March 17, 2009
Potato Bake Recipe
Most of us have a favourite version of this popular dish and I have several that I make. This recipe was given to me by Sonia, whom I work with. She served this up at a recent barbecue at her place and it was so yummy that we were headed back for seconds. Be warned, it is not for the fainthearted. It is quite rich but definitely worth the calorie intake. Try this and I know you will keep making it over and over again, especially when having casual dinner parties and barbecues. Sonia just makes it up to suit the amount of people she needs to serve. I have worked out approx what you would need to serve 6 people, but that would depend on how many helpings they go for.
INGREDIENTS:
4 large potatoes - peeled and thinly sliced
3 rashers of bacon - diced
1 large brown onion - thinly sliced
1 pkt french onion soup
1 cup grated tasty cheese
200 ml cream
100 ml fresh milk
Paprika
Sea salt and fresh grounded black pepper to taste.
METHOD:
Preheat oven to 180C in a fan forced oven.
Lightly grease a large rectangle oven dish.
Place a layer of potatoes in the bottom, then a layer of bacon and onions and a sprinkling of the french onion soup. Continue layering until you finish with a layer of potatoes.
Mix the cream and milk together and pour over.
Sprinkle the cheese over the top then a light sprinkling of sweet paprika over this.
Place in an oven and bake for about 1 hour or until potatoes are cooked through.
INGREDIENTS:
4 large potatoes - peeled and thinly sliced
3 rashers of bacon - diced
1 large brown onion - thinly sliced
1 pkt french onion soup
1 cup grated tasty cheese
200 ml cream
100 ml fresh milk
Paprika
Sea salt and fresh grounded black pepper to taste.
METHOD:
Preheat oven to 180C in a fan forced oven.
Lightly grease a large rectangle oven dish.
Place a layer of potatoes in the bottom, then a layer of bacon and onions and a sprinkling of the french onion soup. Continue layering until you finish with a layer of potatoes.
Mix the cream and milk together and pour over.
Sprinkle the cheese over the top then a light sprinkling of sweet paprika over this.
Place in an oven and bake for about 1 hour or until potatoes are cooked through.
Sunday, March 1, 2009
Hash Brown and Bacon Bake Recipe
When I was in the states, the friend I was staying with loved to cook up some traditional american style recipes using potatoes or hash browns. This is one that I loved and she made it either using hash browns or potoatoes. You can make this whatever way you like and it will still taste great.
INGREDIETNS:
4 cups cooked potatoes - grated
10 bacon rashes - cooked and crumbled
1/2 cup buttermilk (can use normal)
1/3 cup onion - chopped
1/2 teaspoon sea salt
cracked black pepper to taste
1/4 teaspoon garlic powder (can use crushed instead)
1 tablespoon butter - melted
1/2 teaspoon paprika
METHOD:
Preheat oven to 180C.
In a large bowl place all ingredients except butter and paprika. Combine together.
Transfer to a 9 inch pie plate that has been lightly greased.
Drizzle the butter over the top of mixture and sprinkle with the paprika.
Bake for approx 40 - 45 minutes or until lightly brown on top.
INGREDIETNS:
4 cups cooked potatoes - grated
10 bacon rashes - cooked and crumbled
1/2 cup buttermilk (can use normal)
1/3 cup onion - chopped
1/2 teaspoon sea salt
cracked black pepper to taste
1/4 teaspoon garlic powder (can use crushed instead)
1 tablespoon butter - melted
1/2 teaspoon paprika
METHOD:
Preheat oven to 180C.
In a large bowl place all ingredients except butter and paprika. Combine together.
Transfer to a 9 inch pie plate that has been lightly greased.
Drizzle the butter over the top of mixture and sprinkle with the paprika.
Bake for approx 40 - 45 minutes or until lightly brown on top.
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