This is one of those recipes that is very easy to make and so much nicer than any fast food varieties. I love the flavour of the parmesan in this dish and the crusting keeps the moisture in the chicken.
This is wonderful, sliced when cooked and used in a caesar salad. I am always asked for the recipe when I make it this way.
INGREDIENTS:
8 chicken thighs
1 large egg (or 2 small) lightly beaten
1 cup dried breadcrumbs
50g finely grated parmesan cheese
1 tsp finely chopped parsley leaves
1/4 tsp sweet paprika
sea salt and freshly ground black pepper to taste
2 small lemons cut into wedges
Olive oil- enough for shallow frying ( can use peanut or canola oil)
METHOD:
Lightly beat the egg in a shallow bowl.
In another shallow bowl, combine the breadcrumbs, cheese, paprika and parsley and season with the salt and pepper.
Dip the chicken thighs in the egg first and then the breadcrumb mix.
Heat oil in a large frying pan over a medium-high heat and shallow fry on both sides until cooked through and a lovely golden brown. Remove from pan and drain on paper towels.
Serve with a fresh tomato or caesar salad.
Sunday, April 17, 2011
Tuesday, March 22, 2011
Baked Rice Custard Recipe
My dad loved baked rice pudding and I can remember my mum often making it for us. It was never a favourite of mine when I was growing up but I have found myself making this time and time again, especially in the winter months. It is like comfort food to me and brings back many happy memories of the wonderful times mum and I spent in the kitchen, cooking together. This is one of those puddings that no one seems to make much anymore and when you do, you wonder why it isn't on more menu's. So easy to make and always turns out just right when you make it in this time tested way.
INGREDIENTS:
1/3 cup white rice, just cooked but not soft
1/2 cup sultanas
2 cups milk
1/2 cup cream
1/3 cup sugar
3 eggs
1 teaspoon vanilla essence
sprinkle of nutmeg
METHOD:
Preheat oven to 180C fan forced oven.
Either lightly grease with butter or spray a 1.5L oven proof dish.
Place this bowl in a large roasting pan.
Lightly whisk eggs in a large mixing bowl with the milk, cream, sugar and vanilla essence. Pour this over the rice and mix through.
Pour the custard and rice mix in the oven proof dish and place in the roasting pan.
Pour boiling water in roasting pan to come halfway up the side of the dish. Sprinkle some nutmeg on the top of the custard and bake for about 35 minutes.
Test if cooked by inserting a clean knife into the centre of the pudding and if it comes out clean the custard is cooked. If not cook for another 10 - 15 minutes.
Remove from oven and allow to stand for 20 - 30 minutes before serving.
Serve hot or cold with either some double cream or a little vanilla ice cream.
INGREDIENTS:
1/3 cup white rice, just cooked but not soft
1/2 cup sultanas
2 cups milk
1/2 cup cream
1/3 cup sugar
3 eggs
1 teaspoon vanilla essence
sprinkle of nutmeg
METHOD:
Preheat oven to 180C fan forced oven.
Either lightly grease with butter or spray a 1.5L oven proof dish.
Place this bowl in a large roasting pan.
Lightly whisk eggs in a large mixing bowl with the milk, cream, sugar and vanilla essence. Pour this over the rice and mix through.
Pour the custard and rice mix in the oven proof dish and place in the roasting pan.
Pour boiling water in roasting pan to come halfway up the side of the dish. Sprinkle some nutmeg on the top of the custard and bake for about 35 minutes.
Test if cooked by inserting a clean knife into the centre of the pudding and if it comes out clean the custard is cooked. If not cook for another 10 - 15 minutes.
Remove from oven and allow to stand for 20 - 30 minutes before serving.
Serve hot or cold with either some double cream or a little vanilla ice cream.
Wednesday, March 2, 2011
Italian Ice Cream Recipe
When summer comes around, I am always on the look out for wonderful ice cream or sorbet recipes. A lovely italian lady gave me her recipe for ice cream that she says is always a family favourite. The secret to great ice cream is to use only the very best of ingredients and you will get a superb ice cream.
This is really easy to make and if you have an ice cream maker it is easier still to make. Just follow your instructions on the maker. If you don't have one it just takes a little longer to make.
INGREDIENTS:
6 egg yolks (I use Free Range)
1/2 cup caster sugar
2 cups cream
1 1/2 cups coffee beans
METHOD:
Beat egg yolks with the sugar until light and pale in colour.
Scald the cream with the coffee beans in it and then pour over the yolk mixture, stirring until well combined.
Pour back into the saucepan and stir gently over a low heat until it thickens and coats the back of a spoon. Let it cool down, leaving the coffee beans in it. When cool, strain it into a chilled ice cream tray, discarding coffee beans. Cover with plastic wrap and freeze until starting to set around the edges.
Take out of freezer and transfer to a chilled mixing bowl and mix with electric beater until smooth. Pour back into the freezer tray, cover with wrap again and freeze until firm.
Serve with some lovely fresh summer berries and whipped cream. Can top with a small amaretti biscuit for extra treat.
This is really easy to make and if you have an ice cream maker it is easier still to make. Just follow your instructions on the maker. If you don't have one it just takes a little longer to make.
INGREDIENTS:
6 egg yolks (I use Free Range)
1/2 cup caster sugar
2 cups cream
1 1/2 cups coffee beans
METHOD:
Beat egg yolks with the sugar until light and pale in colour.
Scald the cream with the coffee beans in it and then pour over the yolk mixture, stirring until well combined.
Pour back into the saucepan and stir gently over a low heat until it thickens and coats the back of a spoon. Let it cool down, leaving the coffee beans in it. When cool, strain it into a chilled ice cream tray, discarding coffee beans. Cover with plastic wrap and freeze until starting to set around the edges.
Take out of freezer and transfer to a chilled mixing bowl and mix with electric beater until smooth. Pour back into the freezer tray, cover with wrap again and freeze until firm.
Serve with some lovely fresh summer berries and whipped cream. Can top with a small amaretti biscuit for extra treat.
Saturday, January 29, 2011
Mums Pavlova Recipe
Whenever Australia Day comes around, it would not be the same without making my mums pavlova. I have tried so many versions of pavlova but always come back to this recipe as it is just the best one around.
Pavlova is an Australian Icon almost and is always a favourite over here. This is simple to make and if you follow the recipe exactly, you will always have success with making one.
INGREDIENTS:
4 large egg whites (I use free range)
pinch of salt
1 cup caster sugar
1 dessertspoon cornflour
3/4 teaspoon white vinegar
3/4 teaspoon vanilla essence
1 x 300ml carton whipping cream
strawberries (or kiwi fruit, bananas and passionfruit together)
METHOD:
Preheat oven to 150C or 130C for fan forced.
Draw a 20cm circle with a pencil on a sheet of baking paper and place pencil side down onto a large baking tray.
In a large mixing bowl, whip the egg whites and salt together with an electric mixer on medium-high until soft peaks form.
Turn mixer up onto high and gradually add the cup of caster sugar, beating all the time until glossy and stiff.
Sift the cornflour into mixture and add the vanilla and vinegar to it. Mix through on low speed until just combined. Do not overmix.
Using a large spoon or spatula, spread out onto the baking sheet within the circle drawn on the baking paper. Make sure you have it in an even mound, keeping the top fairly flat. You can slightly indent the middle if you prefer to hold the cream and fruit better. (I usually just keep it flat on top).
Place tray in oven and reduce your heat to 120C or 100C for fan forced oven.
Cook for 1 hour, making sure that you don't open the oven door as you don't want to change the temperature while cooking.
After 1 hour, turn off oven and leave pavlova in until completely cold, or for several hours if possible. This helps to eliminate the amout of breaking away from the side of shell. It is normal to get a little of this happening so don't be alarmed by it.
To serve, whip the cream with a teaspoon of pure icing sugar and when thoroughly whipped, pour onto top of pavlova and decorate with either strawberries with a little icing sugar sifted over top or my favourite is slicing banana and kiwi fruit over it and topping with some passionfruit pulp. You could use lovely summer berries as well. Whatever way they look delicious and taste the same.
Pavlova is an Australian Icon almost and is always a favourite over here. This is simple to make and if you follow the recipe exactly, you will always have success with making one.
INGREDIENTS:
4 large egg whites (I use free range)
pinch of salt
1 cup caster sugar
1 dessertspoon cornflour
3/4 teaspoon white vinegar
3/4 teaspoon vanilla essence
1 x 300ml carton whipping cream
strawberries (or kiwi fruit, bananas and passionfruit together)
METHOD:
Preheat oven to 150C or 130C for fan forced.
Draw a 20cm circle with a pencil on a sheet of baking paper and place pencil side down onto a large baking tray.
In a large mixing bowl, whip the egg whites and salt together with an electric mixer on medium-high until soft peaks form.
Turn mixer up onto high and gradually add the cup of caster sugar, beating all the time until glossy and stiff.
Sift the cornflour into mixture and add the vanilla and vinegar to it. Mix through on low speed until just combined. Do not overmix.
Using a large spoon or spatula, spread out onto the baking sheet within the circle drawn on the baking paper. Make sure you have it in an even mound, keeping the top fairly flat. You can slightly indent the middle if you prefer to hold the cream and fruit better. (I usually just keep it flat on top).
Place tray in oven and reduce your heat to 120C or 100C for fan forced oven.
Cook for 1 hour, making sure that you don't open the oven door as you don't want to change the temperature while cooking.
After 1 hour, turn off oven and leave pavlova in until completely cold, or for several hours if possible. This helps to eliminate the amout of breaking away from the side of shell. It is normal to get a little of this happening so don't be alarmed by it.
To serve, whip the cream with a teaspoon of pure icing sugar and when thoroughly whipped, pour onto top of pavlova and decorate with either strawberries with a little icing sugar sifted over top or my favourite is slicing banana and kiwi fruit over it and topping with some passionfruit pulp. You could use lovely summer berries as well. Whatever way they look delicious and taste the same.
Thursday, January 27, 2011
Crispy Quinoa Cookies Recipe
This is another yummy gluten-free recipe that was given to me by a friend who also has coeliacs disease. They only take about 15 minutes in the oven to bake so are a quick and easy recipe to follow. Be warned, not only gluten sufferers will want these once you have made them. My husband David can't wait for them to get out of the oven before he is wanting one.
INGREDIENTS:
1/2 cup honey
1/2 cup raw sugar ( I use organic palm sugar)
1/2 cup butter
1/2 cup crunchy peanut paste (check label)
1/2 teaspoon vanilla essence
1 cup rice flour
3/4 cup quinoa flakes
1/4 teaspoon salt (optional)
1/2 cup raw peanuts (optional)
1/2 teaspoon gluten-free baking powder
METHOD:
Preheat oven to 175C or 160 fan forced.
Beat honey, sugar, butter, peanut butter and vanilla in a medium size mixing bowl with electric mixer until nice and creamy.
Sift rice flour, baking powder and salt together and combine with quinoa flakes in a separate bowl. Add to honey mixture and beat together until well blended. Add peanuts if desired to the mixture.
Drop teaspoons of mixture onto non-greased baking sheet, 2 inches apart to allow for spreading.
Bake for approx 12 - 15 minutes or until light golden brown.
Remove from oven and allow to stand on tray for a minute or two and then remove and place on a wire rack to cool down.
INGREDIENTS:
1/2 cup honey
1/2 cup raw sugar ( I use organic palm sugar)
1/2 cup butter
1/2 cup crunchy peanut paste (check label)
1/2 teaspoon vanilla essence
1 cup rice flour
3/4 cup quinoa flakes
1/4 teaspoon salt (optional)
1/2 cup raw peanuts (optional)
1/2 teaspoon gluten-free baking powder
METHOD:
Preheat oven to 175C or 160 fan forced.
Beat honey, sugar, butter, peanut butter and vanilla in a medium size mixing bowl with electric mixer until nice and creamy.
Sift rice flour, baking powder and salt together and combine with quinoa flakes in a separate bowl. Add to honey mixture and beat together until well blended. Add peanuts if desired to the mixture.
Drop teaspoons of mixture onto non-greased baking sheet, 2 inches apart to allow for spreading.
Bake for approx 12 - 15 minutes or until light golden brown.
Remove from oven and allow to stand on tray for a minute or two and then remove and place on a wire rack to cool down.
Tuesday, January 25, 2011
Quick Peach Chutney Recipe
I love home made chutneys, pickles and sauces and am always on the lookout for new recipes.
A friend served this delicious chutney up with roast rack of pork and I loved it and it is just so easy to make. This would also be great served with cold pork, ham or chicken or as a barbecue relish.
INGREDIENTS:
1 large can (800g) peach halves in syrup
1 tablespoon oil such as sunflower or light olive oil
1 onion, peeled and finely chopped
1 crushed clove fresh garlic
1/4 cup raisins
1/4 cup caster sugar
1/4 cup apple cider vinegar
1 star anise
1 cinnamon quill
METHOD:
Drain peaches, reserving the syrup. Coarsely chop peaches.
Heat the oil in a saucepan. Add the garlic and onion and cook, stirring occasionally until soft.
Add peaches to pan, the reserved syrup and other remaining ingredients. Bring to boil and then simmer, uncovered for approx 45 minutes or slightly thickened.
Discard the star anise and cinnamon quill. Cool down and then cover and refrigerate until time to use.
A friend served this delicious chutney up with roast rack of pork and I loved it and it is just so easy to make. This would also be great served with cold pork, ham or chicken or as a barbecue relish.
INGREDIENTS:
1 large can (800g) peach halves in syrup
1 tablespoon oil such as sunflower or light olive oil
1 onion, peeled and finely chopped
1 crushed clove fresh garlic
1/4 cup raisins
1/4 cup caster sugar
1/4 cup apple cider vinegar
1 star anise
1 cinnamon quill
METHOD:
Drain peaches, reserving the syrup. Coarsely chop peaches.
Heat the oil in a saucepan. Add the garlic and onion and cook, stirring occasionally until soft.
Add peaches to pan, the reserved syrup and other remaining ingredients. Bring to boil and then simmer, uncovered for approx 45 minutes or slightly thickened.
Discard the star anise and cinnamon quill. Cool down and then cover and refrigerate until time to use.
Saturday, January 22, 2011
American Baked Beans Recipe
Whenever we went to a barbecue at a friend of mine, she would always make this great baked beans recipe. Pam used to live in the states and says it is a family favourite over there. She would just put in the amounts she thought were right and didn't ever measure them out. I asked her to give me the recipe and so she did with the instruction to taste as I went along to make sure if it would either need more or less sugar.
I love this very simple and great tasting way of having beans and it is a must with a barbecue or doing spare ribs.
I have made mine a gluten free recipe by using gluten free ingredients but you can always used the normal sauces etc if you prefer.
INGREDIENTS:
1 extra large can of baked beans ( I use Heinz)
4 large rashes bacon
2 tomatoes cubed
1 large chopped onion
1/4 cup gluten free tomato sauce
1/2 cup gluten free barbecue sauce
2 tablespoon brown sugar
METHOD:
Mix all ingredients together and place in a large baking or casserole dish
Bake in a moderate over for approx 1 hour. Check and if it needs it, continue cooking for another half an hour.
You want the dish to be nice and set but not dried out.
I love this very simple and great tasting way of having beans and it is a must with a barbecue or doing spare ribs.
I have made mine a gluten free recipe by using gluten free ingredients but you can always used the normal sauces etc if you prefer.
INGREDIENTS:
1 extra large can of baked beans ( I use Heinz)
4 large rashes bacon
2 tomatoes cubed
1 large chopped onion
1/4 cup gluten free tomato sauce
1/2 cup gluten free barbecue sauce
2 tablespoon brown sugar
METHOD:
Mix all ingredients together and place in a large baking or casserole dish
Bake in a moderate over for approx 1 hour. Check and if it needs it, continue cooking for another half an hour.
You want the dish to be nice and set but not dried out.
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