One day when having lunch at a girlfriends place, she served up this delicious tart. I loved it so much I asked her if I could share this on my recipe site. This should serve around 6 - 8 for lunch but then that would depend on how many serves you go back for. This is not only lovely to eat but is also a very colourful dish.
INGREDIENTS:
1 1/2 sheets good puff pastry, thawed
1 punnet of cherry tomatoes, halved
1 teaspoon olive oil
2 chicken breasts, skinless - finely chopped
2 tablespoons finely chopped fresh basil
200g fetta cheese, crumbled
6 eggs, lightly beaten
1/2 cup light sour cream
fresh herbs to garnish
METHOD:
Preheat oven to 190C. Grease a 21cm x 28cm loose based flan tin. Join pastry sheets together. Line the base and sides of the prepared tin with pastry and trim the edges. Lightly prick the base with a fork then cover pastry with baking paper. Fill with dried rice or beans and place on oven tray. Cook for about 10 minutes or until lightly browned. Remove paper and beans then cook further 5 minutes or until base is lightly browned. Let cool.
Place tomatoes, cut side up, in a single layer on a greased oven tray and cook uncovered in oven for about 20 minutes or until lightly blistered. Cool down.
Heat oil in pan, add chicken and cook until browned all over and cooked through. Cool down.
Combine chicken, basil and fetta in a bowl. Spoon into tart case. Whist eggs with sour cream in a jug. Pour over chicken mixture.
Cook, uncovered in a moderate oven, 180C for about 25 - 30 minutes or until lightly browned and set. Cool in the tin for 10 minutes before cutting. Serve tart with some rocket and garnish with fresh herbs such as chopped chives and/or parsley.
Tuesday, April 29, 2008
Sunday, April 27, 2008
Apple Crumble Recipe
Nearly all aussies love good old apple crumble and there are a few variations on how to make this lovely pudding. My mum mainly made apple pies for dad but if she didn't have enough time to make pastry and roll it out, she would make apple crumble. I have never been a great pastry lover so I prefer crumble to pie anyway. I find that I am making more and more of good old fashioned recipes now and have to admit to preferring them to the pre-packaged ones in the markets. This is a great pudding to serve in winter time with some hot home made custard poured over it or in summer just serve with some vanilla ice cream or whipped cream.
INGREDIENTS:
4 - 6 granny smith apples
1/4 cup sugar
2 tablespoons of lemon juice or water
couple of whole cloves
CRUMBLE:
2 tablespoons coconut
1/2 cup plain flour
1/3 cup brown sugar
1/3 cup rolled oats
1/2 teaspoon ground cinnamon
60g butter - chopped
METHOD:
Peel and core apples then slice up and place in large saucepan. Add lemon juice (or water), sugar and cloves and cook on top of stove until soft but not mushy. Pour into a suitable ovenproof dish.
Place all crumble ingredients together in a large bowl and mix through with your hands until butter is mixed through and all ingredients are well combined. Sprinkle over the top of apples. Bake in a moderate oven of 170C for fan forced and 180 for normal electric oven, for 20 - 25 minutes or until golden brown on top. Remove from oven and serve either hot or cold.
INGREDIENTS:
4 - 6 granny smith apples
1/4 cup sugar
2 tablespoons of lemon juice or water
couple of whole cloves
CRUMBLE:
2 tablespoons coconut
1/2 cup plain flour
1/3 cup brown sugar
1/3 cup rolled oats
1/2 teaspoon ground cinnamon
60g butter - chopped
METHOD:
Peel and core apples then slice up and place in large saucepan. Add lemon juice (or water), sugar and cloves and cook on top of stove until soft but not mushy. Pour into a suitable ovenproof dish.
Place all crumble ingredients together in a large bowl and mix through with your hands until butter is mixed through and all ingredients are well combined. Sprinkle over the top of apples. Bake in a moderate oven of 170C for fan forced and 180 for normal electric oven, for 20 - 25 minutes or until golden brown on top. Remove from oven and serve either hot or cold.
Low Calorie Pancake Recipe
When I am watching my weight, I am always on the lookout for recipes that won't affect my program or diet. About 25 years ago, I was given this recipe by a fellow weight watcher and although different to the usual pancake recipe, I have made these often and at least I know that they are perfectly legal to eat. I often grate an apple on top of them as I love the sweet slightly tarty flavour it gives.
INGREDIENTS:
1 slice bread
1 egg
2 tablespoons milk
few drops vanilla essence
sweetener to taste - I use Splenda
METHOD:
Put bread in a blender and blend for a couple of seconds. Add other ingredients and blend together until you get a nice smooth mixture. Put in spoonfuls into hot non-stick pan and cook for a minute or two on one side, then turn over to do other side. Makes about 6 - 8 pancakes. Top with strawberries or other fruit.
INGREDIENTS:
1 slice bread
1 egg
2 tablespoons milk
few drops vanilla essence
sweetener to taste - I use Splenda
METHOD:
Put bread in a blender and blend for a couple of seconds. Add other ingredients and blend together until you get a nice smooth mixture. Put in spoonfuls into hot non-stick pan and cook for a minute or two on one side, then turn over to do other side. Makes about 6 - 8 pancakes. Top with strawberries or other fruit.
Saturday, April 26, 2008
Cottage Cheese Patties Recipe
This recipe was given to me 18 years ago by the mother of a man I worked for. I used to do the administration work at a car repair workshop and one day the mother brought these into work. I was a bit sceptical at first but on tasting them I asked her for the recipe to make them at home. I don't make them very often but when I do, I really enjoy them. They are quite healthy so would make a great lunch with some salad or even served with afternoon tea.
INGREDIENTS:
250g tub cottage cheese with chives
4 - 5 weetbix crushed
sprinkle of garlic salt
pkt cream of onion or chicken soup
2 beaten eggs
fresh parsley - chopped
breadcrumbs
peanut oil - for frying
METHOD:
Mix all ingredients together in a large bowl. Roll into balls about the size of a large walnut and gently shallow fry in a large pan or wok. Remove with a slotted spoon and place on paper towels to drain off any excess oil.
INGREDIENTS:
250g tub cottage cheese with chives
4 - 5 weetbix crushed
sprinkle of garlic salt
pkt cream of onion or chicken soup
2 beaten eggs
fresh parsley - chopped
breadcrumbs
peanut oil - for frying
METHOD:
Mix all ingredients together in a large bowl. Roll into balls about the size of a large walnut and gently shallow fry in a large pan or wok. Remove with a slotted spoon and place on paper towels to drain off any excess oil.
Cajun Crumbed Chicken Fillets
I often love to do recipes that are very easy and simple to make. This is one of those recipes that you will make over and over once you have tried it. If I don't have much time then I often fall back on this tried and tested chicken recipe. I like to use thigh fillets rather than breasts as I find them more moist than using breasts. I use a mix of half cajun crumbs and half plain breadcrumbs for coating the chicken.
INGREDIENTS:
4 chicken thigh fillets (or breasts if preferred)
1 egg
cajun breadcrumbs (can buy already prepared or make your own using pkt breadcrumbs and cajun spice)
peanut oil for shallow frying
METHOD:
Slice chicken thinly, diagonally. Beat egg with fork. Dip chicken slices into this and then into the breadcrumbs. Heat enough oil in a large frypan or wok to half cover the chicken and place the chicken in this. I use a moderate heat on an electric wok. Oil should bubble gently around the chicken but not hot enough to burn it. After a couple of minutes, turn the chicken over to cook other side. Altogether it should only take about 5 - 6 minutes to cook. You don't want to dry the chicken out. Remove from pan and place on a plate, covered with paper towels to drain off excess oil. I usually take about 2 to 3 batches to cook chicken as you don't want the pan too crowded when cooking. I like to serve this with some nice green and yellow vegetables such as carrots, green beens or broccoli and a little onion mashed potato.
INGREDIENTS:
4 chicken thigh fillets (or breasts if preferred)
1 egg
cajun breadcrumbs (can buy already prepared or make your own using pkt breadcrumbs and cajun spice)
peanut oil for shallow frying
METHOD:
Slice chicken thinly, diagonally. Beat egg with fork. Dip chicken slices into this and then into the breadcrumbs. Heat enough oil in a large frypan or wok to half cover the chicken and place the chicken in this. I use a moderate heat on an electric wok. Oil should bubble gently around the chicken but not hot enough to burn it. After a couple of minutes, turn the chicken over to cook other side. Altogether it should only take about 5 - 6 minutes to cook. You don't want to dry the chicken out. Remove from pan and place on a plate, covered with paper towels to drain off excess oil. I usually take about 2 to 3 batches to cook chicken as you don't want the pan too crowded when cooking. I like to serve this with some nice green and yellow vegetables such as carrots, green beens or broccoli and a little onion mashed potato.
Thursday, April 24, 2008
Chocolate Liqueur Cheesecake
We have tried and tested so many different cheesecakes in our family over the years and I have to admit to preferring the baked ones. I have several different recipes that I will share with you but this one is a favourite of mine when having a party or guests over for dinner. You can leave out the liqueur if you prefer but I love it with it. You will need a 22cm diameter springform tin to make this in. Definitely not one that can be adapted for weight watchers.
INGREDIENTS:
2 1/2 cups crushed chocolate biscuits
140g butter - melted
1 small egg
Filling:
150g dark chocolate - melted
500g cream cheese
1/2 cup castor sugar
3 eggs
1 cup light sour cream
2 tablespoons coffee flavoured liqueur (or Baileys) or
2 teaspoons vanilla essence if not using liqueur
METHOD:
Combine biscuit crumbs, butter and beaten egg and press the mixture into the bottom and sides of your springform tin. Beat together melted chocolate, softened cream cheese and sugar and mix thoroughly. Add the eggs, one at a time and beat. Stir in the sour cream and liqueur (or vanilla essence). Pour into the prepared crust and bake in a moderately low oven for 1 hour. Cool in the oven then remove and chill in the refrigerator for several hours or until well chilled. Decorate the top with some curled chocolate and serve with whipped cream or just by itself.
INGREDIENTS:
2 1/2 cups crushed chocolate biscuits
140g butter - melted
1 small egg
Filling:
150g dark chocolate - melted
500g cream cheese
1/2 cup castor sugar
3 eggs
1 cup light sour cream
2 tablespoons coffee flavoured liqueur (or Baileys) or
2 teaspoons vanilla essence if not using liqueur
METHOD:
Combine biscuit crumbs, butter and beaten egg and press the mixture into the bottom and sides of your springform tin. Beat together melted chocolate, softened cream cheese and sugar and mix thoroughly. Add the eggs, one at a time and beat. Stir in the sour cream and liqueur (or vanilla essence). Pour into the prepared crust and bake in a moderately low oven for 1 hour. Cool in the oven then remove and chill in the refrigerator for several hours or until well chilled. Decorate the top with some curled chocolate and serve with whipped cream or just by itself.
Wednesday, April 23, 2008
Golden Oat Slice with Chocolate Topping
My mum used to make a really yummy slice that had rolled oats, coconut and golden syrup in it and she would frost it with chocolate icing. I have searched everywhere for her recipe but cannot find it. I was telling a lady who came into my work about it and she gave me this recipe that she has been making for years and on trying it I have decided that while it is not the same as the one my mum made, it is definitely now on my favourites list. Try this and I am sure you will agree that it is a lovely tasty slice. Tell yourself that the goodness of the main ingredients, counteracts the rich chocolate topping. Thats what I do when I want to justify myself.
INGREDIETNS:
1 cup rolled oats
1 cup plain flour
1/2 cup sugar ( I used half white and half brown)
1/4 cup desiccated coconut
2 tablespoons golden syrup
125g butter
1/2 teaspoon bi-carb soda
1 tablespoon hot water
250 g dark chocolate (I use half dark and half milk)
METHOD:
Preheat oven to 160C. Combine the oats, flour, sugar and coconut in a large bowl. Place the golden syrup and butter in a saucepan over a low heat and stir until melted. Mix the bir-carb soda with hot water and then add to golden syrup mixture and mix to combine well. Add this to oat mixture and mix well together. Press the mixture into a greased 20cm x 30cm cake tin, lined with baking or greaseproof paper. Bake for around 20 minutes or until golden brown. Remove from oven and cool down in the tin. Melt chocolate in small saucepan over another pan with hot water until smooth and easy to use. Do not allow any water to get into the chocolate as this will ruin it. Pour the chocolate over the slice and refrigerate until set.
INGREDIETNS:
1 cup rolled oats
1 cup plain flour
1/2 cup sugar ( I used half white and half brown)
1/4 cup desiccated coconut
2 tablespoons golden syrup
125g butter
1/2 teaspoon bi-carb soda
1 tablespoon hot water
250 g dark chocolate (I use half dark and half milk)
METHOD:
Preheat oven to 160C. Combine the oats, flour, sugar and coconut in a large bowl. Place the golden syrup and butter in a saucepan over a low heat and stir until melted. Mix the bir-carb soda with hot water and then add to golden syrup mixture and mix to combine well. Add this to oat mixture and mix well together. Press the mixture into a greased 20cm x 30cm cake tin, lined with baking or greaseproof paper. Bake for around 20 minutes or until golden brown. Remove from oven and cool down in the tin. Melt chocolate in small saucepan over another pan with hot water until smooth and easy to use. Do not allow any water to get into the chocolate as this will ruin it. Pour the chocolate over the slice and refrigerate until set.
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