Another staple meal. Best to do this when you are out most of the day as the smell makes you hungry in the afternoon!
1 corned silverside about a kilo or so or more
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 onion
8 - 12 cloves
water
Put the corned beef in the crock of the slow cooker. Add sugar and vinegar.
Peel onion leaving as much as the root as possible so it will stay together, cut it into 4 pieces lengthways. Stud each quarter with cloves. Toss in crock.
Cover the lot with water, cook on low for 7 hours or so. Crock pots vary a lot so if yours cooks fast give it less time. If it is an old one it will need 8 hours. You could also just boil this on the stove for an hour after it comes up to the boil.
Serve with cauliflower cheese and boiled or roasted potatoes and a green.
Thursday, 28 May 2009
Potato Bake
This goes with meals where there is not much or any sauce. Like steak or BBQ Chicken or chicken scnitzels.
1 large potato per person
300g cream (up to 4 more if more than 4 - 600ml for 8)
grated cheese - lots.
Peel potatoes and slice thinly. Layer in a greased pyrex dish (square for 4 oblong for 8) until all used up. pour over the cream. Cover liberally with grated cheese.
Bake at 150 degrees for an hour and a half. cover top if it browns too much, but if the oven is not too warm it will be ok.
1 large potato per person
300g cream (up to 4 more if more than 4 - 600ml for 8)
grated cheese - lots.
Peel potatoes and slice thinly. Layer in a greased pyrex dish (square for 4 oblong for 8) until all used up. pour over the cream. Cover liberally with grated cheese.
Bake at 150 degrees for an hour and a half. cover top if it browns too much, but if the oven is not too warm it will be ok.
Rissoles and Gravy
This is a staple at our house. Popular with the male of the species. Especially with bread for the POMs amongst us.
500g mince
1 cup soft breadcrumbs
1 egg
1onion
1 garlic clove
dash BBQ sauce
dash sweet chilli sauce
2beef OXO cubes
2 cups water
2 tablespoons cornflour
2 onions, sliced or handfuls of mushrooms, sliced.
oil to fry
Put mince, breadcrumbs, egg, grated onion, grated garlic, sauces in a bowl.
Take off your rings and moosh together with your hand.
Press flat and cut into 8 equal parts with a knife, like you were cutting up a cake.
Take each wedge out and shape into a round patty with your hands.
Place on a plate and pop in fridge till you are ready to cook.
Slice onions or mushrooms and put in a bowl.
Mix water, oxo cubes and cornflour in a jug or shake up in a large jar if you have one. Put aside.
Heat a large frypan, add oil, spread then add rissoles to brown on each side. Just brown, no need to cook all the way through. Put aside.
Lower heat. Add onions or mushrooms and scrape up the pan while you fry them till soft.
Add water oxo mix and stir till thickens. Add more water if too thick.
Put rissoles back in pan and simmer them in the gray for 5 minutes or so till they are cooked through.
Serve with mashed potatoes, carrots and peas or broccoli.
500g mince
1 cup soft breadcrumbs
1 egg
1onion
1 garlic clove
dash BBQ sauce
dash sweet chilli sauce
2beef OXO cubes
2 cups water
2 tablespoons cornflour
2 onions, sliced or handfuls of mushrooms, sliced.
oil to fry
Put mince, breadcrumbs, egg, grated onion, grated garlic, sauces in a bowl.
Take off your rings and moosh together with your hand.
Press flat and cut into 8 equal parts with a knife, like you were cutting up a cake.
Take each wedge out and shape into a round patty with your hands.
Place on a plate and pop in fridge till you are ready to cook.
Slice onions or mushrooms and put in a bowl.
Mix water, oxo cubes and cornflour in a jug or shake up in a large jar if you have one. Put aside.
Heat a large frypan, add oil, spread then add rissoles to brown on each side. Just brown, no need to cook all the way through. Put aside.
Lower heat. Add onions or mushrooms and scrape up the pan while you fry them till soft.
Add water oxo mix and stir till thickens. Add more water if too thick.
Put rissoles back in pan and simmer them in the gray for 5 minutes or so till they are cooked through.
Serve with mashed potatoes, carrots and peas or broccoli.
Orange Jaffa Cake (Gluten Free)
This is a Nigella Lawson recipe I got from the web. I made it for a morning tea at KISA's work as one of the staff needs gluten free treats. It was very yummy and quite a hit.
2 thin skinned oranges
6 eggs
1 teaspoon baking powder
1/2 teaspoon bicarb soda
200g ground almonds
250g caster sugar (i used regular sugar, we didn't die)
50g cocoa
Cover the washed oranges with cold water bring to boil and boil for 2 hours. Cool. Cut in half and remove the seeds. Toss in a food processor and process to mush. Add everything else and process till well mixed. Pour into a springform tin that has been greased and lined on the base with baking paper. Bake for 1 hour in a pre heated 180 degree oven. Watch for burning. Turn out when cold onto plate. Sprinkle liberally with icing sugar before serving with a dollop of thick cream. And maybe raspberries...
2 thin skinned oranges
6 eggs
1 teaspoon baking powder
1/2 teaspoon bicarb soda
200g ground almonds
250g caster sugar (i used regular sugar, we didn't die)
50g cocoa
Cover the washed oranges with cold water bring to boil and boil for 2 hours. Cool. Cut in half and remove the seeds. Toss in a food processor and process to mush. Add everything else and process till well mixed. Pour into a springform tin that has been greased and lined on the base with baking paper. Bake for 1 hour in a pre heated 180 degree oven. Watch for burning. Turn out when cold onto plate. Sprinkle liberally with icing sugar before serving with a dollop of thick cream. And maybe raspberries...
Spanish Omelette
Last night I forgot to get meat out of the freezer for dinner, so made this Spanish Omelette up as I went along. It was a big hit with the KISA so I thought I had better get it down before I forget what I did. Feel free to try it. I knew I needed eggs and potatoes, the rest was what we had available.
slosh of olive oil
1 onion, chopped finely
1/2 red cap that was lying in the fridge getting soft. You can use a fresh one though. Chopped.
2 tsp chopped garlic from the jar.
Fresh would be better.
3 small potatoes, chopped, leave skin on it's better for you.
2 - 3 teaspoons mexican seasoning *
3/4 cup of frozen peas
2 roma tomatoes, chopped
6 eggs, beaten.
about a cup of grated cheese or two large handfuls.
Heat the olive oil in a frypan (non stick if you can), fry the chopped onion, capsicum and potatoes, stiring regularly till potato is mostly cooked.
Add the garlic and the mexican seasoning and stir for another minute.
Add the frozen peas and tomatoes and stir fry til the tomatoes soften.
Add the eggs and cook gently till it is set around the edges.
Sprinkle with the cheese and put the frypan under a hot grill to cook and brown the top.
I sprinkled some cayenne pepper over the top too, because we love that stuff. But you don't have to.
When it is set and nicely browned, cut up into quarters and serve.
If you are a good housekeeper, you will add a salad and some crusty home made bread. If you are like me you will plonk it on a plate as is. Lotsa veggies already in it, right? It was yum..
*Mexican Seasoning. If you don't have this you can make it or just had chilli or not if you prefer.
1 heaped tablespoon ground cumin
2 teaspoons sugar
1 teaspoon salt
1 teaspoon oregano
1 tablespoon chilli powder or flakes
Mix it up, store in a jar and use in chillis, burrito mix or spanish omelette!
(receipe from Enjoy! by Sophie Gray)
Pea and Ham Soup
Yesterday I went grocery shopping and at the deli counter at woolies they had ham bones. The marketing department must have decided it is soup weather, as on the same counter they had bags of yellow split peas. And since one of the ham bones was a very meaty one and looked pretty good, I figured I would play the game. So into the trolley went one meaty ham bone ($4.15) and one packet of split peas. So this is what I did with it:
Pea and Ham Soup
1 ham bone (not hocks try for a meaty leg bone)
1 500g packet yellow split peas
2 onions chopped
3 carrots, chopped
1 sachet bouquet garni (like a tea bag)
good pinch whole peppercorns
12 cups water
Pop all of this into a large pot and bring to the boil, then turn down and simmer for 2 hours, stirring from time to time, especially as it thickens up towards the end. Just to stop it sticking. Pick out all the meat and bones with some tongs, making sure to get the tea bag bouquet garni, then use a stick blender to mush it all up till smooth (or a food processor or a regular blender, or just leave it the way it is, it is fine unblended as well). Pick the bones, skin and fat out and toss. Shred the meat (and I had lots from my bone!) and put back into the soup. If you start this about 3pm by the time your starving husband gets home from work it is nice and ready. He will nominate you for sainthood. It is that good. This stuff freezes well, but is best fresh I think.
Pea and Ham Soup
1 ham bone (not hocks try for a meaty leg bone)
1 500g packet yellow split peas
2 onions chopped
3 carrots, chopped
1 sachet bouquet garni (like a tea bag)
good pinch whole peppercorns
12 cups water
Pop all of this into a large pot and bring to the boil, then turn down and simmer for 2 hours, stirring from time to time, especially as it thickens up towards the end. Just to stop it sticking. Pick out all the meat and bones with some tongs, making sure to get the tea bag bouquet garni, then use a stick blender to mush it all up till smooth (or a food processor or a regular blender, or just leave it the way it is, it is fine unblended as well). Pick the bones, skin and fat out and toss. Shred the meat (and I had lots from my bone!) and put back into the soup. If you start this about 3pm by the time your starving husband gets home from work it is nice and ready. He will nominate you for sainthood. It is that good. This stuff freezes well, but is best fresh I think.
Steak and Corn Slice
This was Jessie's favourite dinner when she was a little girl!
500g minced beef
30g butter
1 onion, chopped
1 apple, peeled and grated
1/3 cup packaged breadcrumbs
1/3 cup tomato sauce
3 eggs, lightly beaten
440g can creamed corn
1/2 cup cream
1/2 cup tasty cheese
Heat butter in pan, add onion and cook until soft, add mince and fry until brown. drain mince mixture, combine with apple, breadcrumbs and tomato sauce. Press mixture into a greased 25cm flan dish.
Combine eggs with corn and cream, pour over mince and sprinkle with cheese.
Bake in moderate oven 35 minutes or until golden brown.
Stand slice 5 minutes before cutting into wedges. Very yummy cold next day.
Great for work lunches as well.
Serve with salad.
500g minced beef
30g butter
1 onion, chopped
1 apple, peeled and grated
1/3 cup packaged breadcrumbs
1/3 cup tomato sauce
3 eggs, lightly beaten
440g can creamed corn
1/2 cup cream
1/2 cup tasty cheese
Heat butter in pan, add onion and cook until soft, add mince and fry until brown. drain mince mixture, combine with apple, breadcrumbs and tomato sauce. Press mixture into a greased 25cm flan dish.
Combine eggs with corn and cream, pour over mince and sprinkle with cheese.
Bake in moderate oven 35 minutes or until golden brown.
Stand slice 5 minutes before cutting into wedges. Very yummy cold next day.
Great for work lunches as well.
Serve with salad.
Quick Mix Slice
This recipe is in Jess's writing so I guess she liked this one and copied the recipe from someone.
Grease a 28x18cm tin. (I would use baking paper)
Mix together:
1/2 cup self raising flour
1 cup coconut
3 weetbix, crushed
3/4 cup brown sugar
125g melted butter
1 egg
Press into tin and bake in moderate oven for 20 - 30 minutes.
Ice with chocolate icing.
Grease a 28x18cm tin. (I would use baking paper)
Mix together:
1/2 cup self raising flour
1 cup coconut
3 weetbix, crushed
3/4 cup brown sugar
125g melted butter
1 egg
Press into tin and bake in moderate oven for 20 - 30 minutes.
Ice with chocolate icing.
Rock Oysters topped with Smoked Salmon
This is supposed to be for a romantic meal for two. I got it out of a magazine whose title I have long forgotton. It pretty much has all my favourite foods on it.
You will need:
rock salt
18 fresh oysters on the shell
1/3 cup light sour cream
50g smoked salmon cut into thin strips
1 tablespoon red caviar
snipped chives
Place rock salt onto a serving plate and arrange oysters on top.
Spoon a little sour cream onto each oyster and top with a slice of salmon.
Top each oyster with a little caviar and a few chives before serving.
Serves 2. Or since KISA doesn't like oysters raw, 1.
You will need:
rock salt
18 fresh oysters on the shell
1/3 cup light sour cream
50g smoked salmon cut into thin strips
1 tablespoon red caviar
snipped chives
Place rock salt onto a serving plate and arrange oysters on top.
Spoon a little sour cream onto each oyster and top with a slice of salmon.
Top each oyster with a little caviar and a few chives before serving.
Serves 2. Or since KISA doesn't like oysters raw, 1.
Mulled Wine
I love this stuff. I seem to be the only one so don't have it often enough. I have some great memories of drinking it in a forest in Switzerland with our neighbours of our entire street as we went into the forest one frosty Christmas evening to light up a fir tree and sing carols. What a lovely community custom.
4 cups dry red wine
250 mls brandy
1 cup water
1 cup castor sugar
2 cinnamon sticks
4 whole cloves
1/2 lemon, sliced
Place water, sugar, cinnamon and cloves in a large saucepan.
Stir over a medium heat and bring to boil until sugar is dissolved.
Set aside for 5 minutes.Take out cinnamon sticks and cloves.
Add wine, brandy and lemon.
Stir over medium heat till mixture is hot, do not boil.
Serve HOT!!
4 cups dry red wine
250 mls brandy
1 cup water
1 cup castor sugar
2 cinnamon sticks
4 whole cloves
1/2 lemon, sliced
Place water, sugar, cinnamon and cloves in a large saucepan.
Stir over a medium heat and bring to boil until sugar is dissolved.
Set aside for 5 minutes.Take out cinnamon sticks and cloves.
Add wine, brandy and lemon.
Stir over medium heat till mixture is hot, do not boil.
Serve HOT!!
The Fitzgibbon Family Choc Chip Cookies
This is a secret family recipe I extracted under severe torture from Jess's then partner Rich in 2006. He would never have told me otherwise.
Makes about 24 if you don't eat too much of it while still raw.
These are divine!
125g butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
100-150g choc-chips
125g hazelnuts, slightly crushed
Mix butter and sugar until creamy.
Add in egg and mix well.
Add vanilla.
Sift flour with baking powder and add slowly while mixing.
Mix in choc-chips and hazelnuts.
Place teaspoonfuls in greased tray or on baking paper on tray.
Place in oven preheated to 180 degrees C.
Cook 10 to 15 minutes. Less is chewier, more is crunchier depending on your preferences.
Makes about 24 if you don't eat too much of it while still raw.
These are divine!
125g butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
100-150g choc-chips
125g hazelnuts, slightly crushed
Mix butter and sugar until creamy.
Add in egg and mix well.
Add vanilla.
Sift flour with baking powder and add slowly while mixing.
Mix in choc-chips and hazelnuts.
Place teaspoonfuls in greased tray or on baking paper on tray.
Place in oven preheated to 180 degrees C.
Cook 10 to 15 minutes. Less is chewier, more is crunchier depending on your preferences.
Satay Chicken (or anything else)
This recipe is adapted from one of Dana Carpender's low carb ones. This recipe is still regularly made long after KISA and I discarded the low carb diet because it is just so damn nice! I have made it with tofu instead of chicken in the past and last night made it with 3 or 4 cups mixed veges instead of meat. It says it serves 4 but it is very moreish so 2 is more like it! I use less meat than the 500g as I just know we will scoff the lot. I have been known to lick the frypan during clean up time.
Serves 4
500g chicken thigh fillets, sliced
1 onion, sliced
1 tablespoon oil
3 cloves garlic
1 teaspoon crushed ginger
2 teaspoons curry powder
1/2 cup chicken stock
2 teaspoons lemon or lime juice
2 teaspoons soya sauce
2 teaspoons sweet chilli sauce
3 tablespoons peanut butter (I am a bit loosey goosey with this measurement as peanut butter is my major vice. If you put in too much - and it can happen - add more stock to thin it out a bit)
Stir fry onion in oil until soft, then add curry powder and 2 cloves of garlic, fry for a minute, add chicken and stir fry until juices run and chicken is mostly cooked. In a jug place all other ingredients, and add to mix, stir till peanut butter melts. Simmer on low for 5 minutes or until chicken is cooked. Stir over rice or fried cabbage. Don't serve when Son 17 is around.
Serves 4
500g chicken thigh fillets, sliced
1 onion, sliced
1 tablespoon oil
3 cloves garlic
1 teaspoon crushed ginger
2 teaspoons curry powder
1/2 cup chicken stock
2 teaspoons lemon or lime juice
2 teaspoons soya sauce
2 teaspoons sweet chilli sauce
3 tablespoons peanut butter (I am a bit loosey goosey with this measurement as peanut butter is my major vice. If you put in too much - and it can happen - add more stock to thin it out a bit)
Stir fry onion in oil until soft, then add curry powder and 2 cloves of garlic, fry for a minute, add chicken and stir fry until juices run and chicken is mostly cooked. In a jug place all other ingredients, and add to mix, stir till peanut butter melts. Simmer on low for 5 minutes or until chicken is cooked. Stir over rice or fried cabbage. Don't serve when Son 17 is around.
Aunty Berry's Fresh Prawn Pate
My aunt used to make this. It is a 70's recipe and was always a luxury as prawns were always so expensive. They are cheaper these days so must try this again.
500g cooked prawn meat
90g cream cheese
1/2 cup mayonnaise
1 tablespoon lemon juice
2 hardboiled eggs finely chopped
1 tablespoon finely chopped shallots
2 teaspoons chilli sauce or drops of tabasco
1 teaspoon grated horesradish
1/2 teaspoon saltpepper to taste
Chop prawns roughly.
Combine cheese and mayonnaise in a bowland beat until smooth.
Add chopped prawns, chili sauce or tabasco, salt and pepper, shallot and chopped white of hardboiled eggs.
Blend or process till smooth.
Stir in egg yolks that have been pressed through a seive.
Put in serving dish, serve with jatz.
500g cooked prawn meat
90g cream cheese
1/2 cup mayonnaise
1 tablespoon lemon juice
2 hardboiled eggs finely chopped
1 tablespoon finely chopped shallots
2 teaspoons chilli sauce or drops of tabasco
1 teaspoon grated horesradish
1/2 teaspoon saltpepper to taste
Chop prawns roughly.
Combine cheese and mayonnaise in a bowland beat until smooth.
Add chopped prawns, chili sauce or tabasco, salt and pepper, shallot and chopped white of hardboiled eggs.
Blend or process till smooth.
Stir in egg yolks that have been pressed through a seive.
Put in serving dish, serve with jatz.
Great Grandma Wickbold's Glazed Meat Loaf
This is actually my grandmothers recipe, but to the kids she was their great grandma. She was a station cook out west in her day. I love this recipe and it is yummy cold.
2 pounds mince(1kg)
1 cup soft breadcrumbs
1 egg
1 apple, grated
1 onion, grated
1 clove garlic crushed
1 level tsp salt
1 tsp sugar
1 dessertspoon holbrooks sauce
good pinch mixed spice
Mix all ingredients together. Pack in a greased loaf tin and cover with foil. Cook for 20 minutes in preheated moderate oven. Take out then lift off tin. Cover meat top and sides with glaze. Put back in oven for 2 hours, glazing again halfway.
Glaze:
1 teaspoon mustard
1 tablespoon holbrooks
1/2 cup tomato sauce
1/2 cup water
2 teaspoons sugar
1 good tablespoon carnation milk stirred in last (perhaps cream would substitute here? Not everyone has evaporated milk lying around these days)
2 pounds mince(1kg)
1 cup soft breadcrumbs
1 egg
1 apple, grated
1 onion, grated
1 clove garlic crushed
1 level tsp salt
1 tsp sugar
1 dessertspoon holbrooks sauce
good pinch mixed spice
Mix all ingredients together. Pack in a greased loaf tin and cover with foil. Cook for 20 minutes in preheated moderate oven. Take out then lift off tin. Cover meat top and sides with glaze. Put back in oven for 2 hours, glazing again halfway.
Glaze:
1 teaspoon mustard
1 tablespoon holbrooks
1/2 cup tomato sauce
1/2 cup water
2 teaspoons sugar
1 good tablespoon carnation milk stirred in last (perhaps cream would substitute here? Not everyone has evaporated milk lying around these days)
Grandpa Ross's Garlic Prawns
My dad invented this recipe. I think it is made for M's birthday every year!! And whenever he catches lots of prawns!
1 large onion, chopped
1 tablesppon oil
1 kilo green prawns, peeled
about a cup of dry Cinzano (Or 3 glugs as Grandpa put it.)
salt and pepper
cayenne pepper, to taste (we like lots)
300 ml cream
1 tablespoon cornflour
1 tablespoon water
chopped parsley or shallots to garnish
Fry onion in oil till soft.
Add prawns to oil, stir fry until going pink. Add cinzano and allow to simmer a little. Add salt, pepper and cayenne. Add cream, then mix flour and water and stir through to thicken. Stir over rice or pasta. Sprinkle top with chopped parsley or shallots
1 large onion, chopped
1 tablesppon oil
1 kilo green prawns, peeled
about a cup of dry Cinzano (Or 3 glugs as Grandpa put it.)
salt and pepper
cayenne pepper, to taste (we like lots)
300 ml cream
1 tablespoon cornflour
1 tablespoon water
chopped parsley or shallots to garnish
Fry onion in oil till soft.
Add prawns to oil, stir fry until going pink. Add cinzano and allow to simmer a little. Add salt, pepper and cayenne. Add cream, then mix flour and water and stir through to thicken. Stir over rice or pasta. Sprinkle top with chopped parsley or shallots
Chicken and Bacon Salad
This is from the original Masterfoods recipe card picked up in the shop.I haven't seen the Schechuan Chicken Seasoning for years and subsitute chicken salt and chilli flakes for it these days. But this recipe is everyone's favourite, especially Son 17 and KISA!
1 tablespoon olive oil
4 chicken thigh fillets, sliced
4 rashers rindless bacon, chopped
1/2 teaspoon MasterfoodsSzechuan Chicken Seasoning
1/2 cup slivered almonds *
mixed salad greens of your choice
1 capsicum, seeded and sliced
1/4 cup olive oil extra
1 tablespoon balsamic vinegar
1/2 teaspoons Masterfoods American Mustard
1/4 teaspoons Masterfoods Chicken Salt
pinch cracked black pepper
Heat oil in a frying pan. Saute chicken and bacon with Szechuan Chicken seasoning for 3 - 4 minutes until chicken is cooked. Remove to a plate.
Add almonds to the pan. Saute till golden. Remove to a plate.
Arrange salad greens and capsicums on a serving platter. Top with chicken and bacon. Whish together oil, vinegar, mustard, chicken salt, and cracked pepper. Drizzle over salad. Sprinkle with almonds. Serve with crusty bread.
*Note: Son 17 is allergic to all nuts so we use Parmesan cheese grated instead of nuts. Which is very nice. But it is so yummy with the nuts!
1 tablespoon olive oil
4 chicken thigh fillets, sliced
4 rashers rindless bacon, chopped
1/2 teaspoon MasterfoodsSzechuan Chicken Seasoning
1/2 cup slivered almonds *
mixed salad greens of your choice
1 capsicum, seeded and sliced
1/4 cup olive oil extra
1 tablespoon balsamic vinegar
1/2 teaspoons Masterfoods American Mustard
1/4 teaspoons Masterfoods Chicken Salt
pinch cracked black pepper
Heat oil in a frying pan. Saute chicken and bacon with Szechuan Chicken seasoning for 3 - 4 minutes until chicken is cooked. Remove to a plate.
Add almonds to the pan. Saute till golden. Remove to a plate.
Arrange salad greens and capsicums on a serving platter. Top with chicken and bacon. Whish together oil, vinegar, mustard, chicken salt, and cracked pepper. Drizzle over salad. Sprinkle with almonds. Serve with crusty bread.
*Note: Son 17 is allergic to all nuts so we use Parmesan cheese grated instead of nuts. Which is very nice. But it is so yummy with the nuts!
Chinese Chicken Wings
This is an old favourite of Son 24's childhood. We all liked it too!
1 kilo of chicken wings
1/2 cup soy sauce
1/2 cup honey
1/4 cup worcestershire sauce
2 cloves garlic, crushed
1/4 cup water
ginger, about 1 tsp crushed
Place all the chicken wings in a baking dish. Mix together all the other ingredients and pour over chicken. Marinate for at least 3 hours. Cook wings in a hot oven for 30 minutes, then reduce to moderate and bake 60 minutes. Turn chicken at least 3 times during this. Serve with fried rice or rice, boiled or steamed, with a side salad or stir fry veges.
1 kilo of chicken wings
1/2 cup soy sauce
1/2 cup honey
1/4 cup worcestershire sauce
2 cloves garlic, crushed
1/4 cup water
ginger, about 1 tsp crushed
Place all the chicken wings in a baking dish. Mix together all the other ingredients and pour over chicken. Marinate for at least 3 hours. Cook wings in a hot oven for 30 minutes, then reduce to moderate and bake 60 minutes. Turn chicken at least 3 times during this. Serve with fried rice or rice, boiled or steamed, with a side salad or stir fry veges.
Grandma Ross's Date Cake
This was my favourite thing when I was a child! Mum made it quite regularly, I used to chop the dates. It would ages to get a cup full as quite a few went in my mouth!
Into a bowl put
1 cup chopped dates
1 small cup brown sugar
1 heaped tablespoon butter
1 level teaspoon baking soda
Then cover with 1 cup boiling water.
Cool a little, then add 2 cups of self raising flour and a pinch of salt. Pour into tin or loaf tin and bake at 180 degrees for half an hour. Butter top when hot and sprinkle with sugar and cinnamon.
Into a bowl put
1 cup chopped dates
1 small cup brown sugar
1 heaped tablespoon butter
1 level teaspoon baking soda
Then cover with 1 cup boiling water.
Cool a little, then add 2 cups of self raising flour and a pinch of salt. Pour into tin or loaf tin and bake at 180 degrees for half an hour. Butter top when hot and sprinkle with sugar and cinnamon.
Chicken Pasta
This recipe was always served at carb loading nights for T's hockey teams the night or two before a big game. Not sure if carb loading is still trendy in hockey circles, but they all loved this chicken pasta. It is a relic from the 70's.
1 BBQ chicken
2 oz butter
1 medium onion, chopped
2 stalks celery, chopped
1/3 cup flour
1 cup milk
1 cup water (I make my owm stock so would probably use that instead of water and stock cube)
salt, pepper
chicken stock cube
1/4 cup sour cream
1/4 cup dry white wine
1/2 10oz can corn
7 oz tin whole mushrooms (probably use fresh mushrooms these days as the tinned stuff gets very salty)
Heat butter in saucepan. Add chopped onion and sliced celery. Cook gently till soft but not brown. Add flour and cook for 2 minutes. Remove from heat, gradually add milk and water, return to heat, add crumbled stock cube. Cook stirring until mixture boils and thickens. Add cream, white wine and salt and pepper to taste, stir in chicken, drained corn and mushrooms and heat through. Serve with pasta. You could also make this into a pasta bake. The recipe is originally a mornay baked for 30 minutes after topping with breadcrumbs and cheese.
1 BBQ chicken
2 oz butter
1 medium onion, chopped
2 stalks celery, chopped
1/3 cup flour
1 cup milk
1 cup water (I make my owm stock so would probably use that instead of water and stock cube)
salt, pepper
chicken stock cube
1/4 cup sour cream
1/4 cup dry white wine
1/2 10oz can corn
7 oz tin whole mushrooms (probably use fresh mushrooms these days as the tinned stuff gets very salty)
Heat butter in saucepan. Add chopped onion and sliced celery. Cook gently till soft but not brown. Add flour and cook for 2 minutes. Remove from heat, gradually add milk and water, return to heat, add crumbled stock cube. Cook stirring until mixture boils and thickens. Add cream, white wine and salt and pepper to taste, stir in chicken, drained corn and mushrooms and heat through. Serve with pasta. You could also make this into a pasta bake. The recipe is originally a mornay baked for 30 minutes after topping with breadcrumbs and cheese.
Lasagne
THis is very popular with men! Especially KISA , the boys and Jdubya.
This recipe is a great way to feed a crowd. and makes 6-8 generous serves. Just add salad and garlic bread! A favourite with everyone.
250g instant lasagne sheets
Meat Sauce:
1 tablespoon oil
1 onion,
choppedgarlic, 2 or 3 cloves, crushed
500g mince
2 tins crushed tomatoes
1 x 150g tub tomato paste
1 teaspoon oregano, dried
1/2 teaspoon basil, dried
1/2 teaspoon rosemary, dried
1 teaspoon salt
1/2 tsp sugar
Cheese Sauce:
60g butter
3 tablespoons flour
2 1/2 cups milk
4oz cheese
Heat oil, saute onion and garlic for a few minutes, add meat and cook, stirring till brown. Add tomatoes, tomato paste and remaining ingredients. Simmer for an hour.
Meanwhile, melt butter, stir in flour and cook 1 -2 minutes. Gradually add milk and stir over a low heat till boiling. Stir in grated cheese till melted.
In an oblong dish place layers of meat sauce, lasagne and cheese sauce repeating till all are used up. Sprinkle top with extra cheese and parmesan as well.
Bake at 150 - 180 for 45 minutes
This recipe is a great way to feed a crowd. and makes 6-8 generous serves. Just add salad and garlic bread! A favourite with everyone.
250g instant lasagne sheets
Meat Sauce:
1 tablespoon oil
1 onion,
choppedgarlic, 2 or 3 cloves, crushed
500g mince
2 tins crushed tomatoes
1 x 150g tub tomato paste
1 teaspoon oregano, dried
1/2 teaspoon basil, dried
1/2 teaspoon rosemary, dried
1 teaspoon salt
1/2 tsp sugar
Cheese Sauce:
60g butter
3 tablespoons flour
2 1/2 cups milk
4oz cheese
Heat oil, saute onion and garlic for a few minutes, add meat and cook, stirring till brown. Add tomatoes, tomato paste and remaining ingredients. Simmer for an hour.
Meanwhile, melt butter, stir in flour and cook 1 -2 minutes. Gradually add milk and stir over a low heat till boiling. Stir in grated cheese till melted.
In an oblong dish place layers of meat sauce, lasagne and cheese sauce repeating till all are used up. Sprinkle top with extra cheese and parmesan as well.
Bake at 150 - 180 for 45 minutes
Carrot Cake
I got this recipe from the Nursing Mothers Association of Australia cookbook when the kids were small in the early 80's. I made it all the time, after a bit I became a bit "famous" for this carrot cake.
3 eggs
1 cup sugar
3/4 cup oil
1 1/3 cups flour
1/2 teaspoon salt
1 1/3 teaspoons bicarb soda
1 1/3 teaspoons baking powder
1 1/3 teaspoons cinnamon
2 cups grated raw carrot
1/2 cup chopped walnuts
1 teaspoon vanilla
Grease a round cake tin about 8 inches wide. I always used a springform tin.
Heat oven to 150 degrees C.
Beat eggs and sugar till frothy.
Add oil, stir in sifted dry ingredients and lasted fold in grated carrot, nuts and vanilla.
Turn into tin and bake for 1 hour.
When cool ice with cream cheese frosting.
Cream Cheese Frosting:
125g Philly cheese
250g icing sugar
3 tablespoons butter
1 teaspoon vanilla
Combine all ingredients and spread on cake. Freezes well. Very yummy licked off the spoon too.
3 eggs
1 cup sugar
3/4 cup oil
1 1/3 cups flour
1/2 teaspoon salt
1 1/3 teaspoons bicarb soda
1 1/3 teaspoons baking powder
1 1/3 teaspoons cinnamon
2 cups grated raw carrot
1/2 cup chopped walnuts
1 teaspoon vanilla
Grease a round cake tin about 8 inches wide. I always used a springform tin.
Heat oven to 150 degrees C.
Beat eggs and sugar till frothy.
Add oil, stir in sifted dry ingredients and lasted fold in grated carrot, nuts and vanilla.
Turn into tin and bake for 1 hour.
When cool ice with cream cheese frosting.
Cream Cheese Frosting:
125g Philly cheese
250g icing sugar
3 tablespoons butter
1 teaspoon vanilla
Combine all ingredients and spread on cake. Freezes well. Very yummy licked off the spoon too.
Canneloni
Ok I did invent this one. I started with a basic recipe from good old Day to Day Cookery and twiddled it.
1-2 packets of instant canneloni tubes
500g mince
1/2 - 3/4 cup soft breadcrumbs
1 medium onion
1-2 teaspoons minced garlic
2 tablespoons parmesan cheese
1 tablespoon chopped parsley
1 egg
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 jar Leggos stir through pasta sauce, tomato, olive and chilli flavour
1/2 cup water rinsed through Leggo jar
grated cheese
Place mince, breadcrumbs, garlic, cheese, parsley in a bowl. In blender/food processor place chopped onion and egg. Puree, then mix through with mince till well mixed.
Alternately you may just chop onion finely, but it goes into the tubes easier if you puree it.
Fill canneloni tube with mince mixture and lay in a greased lasagne pan.
To make sauce, melt butter, stir in flour and cook for a minute.
Stir in milk, pasta sauce and water.
Stir over heat until thickened, then add a handful of grated cheese.
Pour over canneloni tubes and sprinkle with more grated cheese.
Bake in a moderate oven for 45 minutes.
Serve with salad and crusty bread.
This is a KISA Favourite.
1-2 packets of instant canneloni tubes
500g mince
1/2 - 3/4 cup soft breadcrumbs
1 medium onion
1-2 teaspoons minced garlic
2 tablespoons parmesan cheese
1 tablespoon chopped parsley
1 egg
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 jar Leggos stir through pasta sauce, tomato, olive and chilli flavour
1/2 cup water rinsed through Leggo jar
grated cheese
Place mince, breadcrumbs, garlic, cheese, parsley in a bowl. In blender/food processor place chopped onion and egg. Puree, then mix through with mince till well mixed.
Alternately you may just chop onion finely, but it goes into the tubes easier if you puree it.
Fill canneloni tube with mince mixture and lay in a greased lasagne pan.
To make sauce, melt butter, stir in flour and cook for a minute.
Stir in milk, pasta sauce and water.
Stir over heat until thickened, then add a handful of grated cheese.
Pour over canneloni tubes and sprinkle with more grated cheese.
Bake in a moderate oven for 45 minutes.
Serve with salad and crusty bread.
This is a KISA Favourite.
Slow Cooked Lamb Shanks
I think my Dad invented this, or Mum or adapted it, or I adapted it. Can't remember but it comes from my family anyway.
1 onion
1 potato per person
2 carrots
1 lamb shank per person and one over
tub tomato paste
2 cups chicken stock
tomato sauce maybe 2 tablespoons
1 tablespoon chilli sauce
4 tablespoons flour
Chop veges and place in a greased casserole dish with the lamb shanks. (Trim off excess fat first). Mix the rest of the ingredients together in a jug, pour over lamb and veges. Bake at 150C for 3 and a half hours. Alternately about 8 hours in a slow cooker on low would do it too, though I haven't tested it. Serve with mash and broccoli or a green of your choice
1 onion
1 potato per person
2 carrots
1 lamb shank per person and one over
tub tomato paste
2 cups chicken stock
tomato sauce maybe 2 tablespoons
1 tablespoon chilli sauce
4 tablespoons flour
Chop veges and place in a greased casserole dish with the lamb shanks. (Trim off excess fat first). Mix the rest of the ingredients together in a jug, pour over lamb and veges. Bake at 150C for 3 and a half hours. Alternately about 8 hours in a slow cooker on low would do it too, though I haven't tested it. Serve with mash and broccoli or a green of your choice
Creamy Rice
4 cups milk
2/3 cup caster sugar
1/2 cup aborio rice
1 teaspoon vanilla
Bring milk and sugar to the boil, add the rice and simmer for an hour. Add vanilla, stir, let cool. It will thicken up on cooling. Serve with prunes or dried apricots that have been soaked in hot water, or dinned fruit or fresh, or just by itself. The kids loved it. Me too.
2/3 cup caster sugar
1/2 cup aborio rice
1 teaspoon vanilla
Bring milk and sugar to the boil, add the rice and simmer for an hour. Add vanilla, stir, let cool. It will thicken up on cooling. Serve with prunes or dried apricots that have been soaked in hot water, or dinned fruit or fresh, or just by itself. The kids loved it. Me too.
Maralyn's Chicken Livers
My stepmum and I like liver. Apart from Jess I think we were alone on this one. She created this wonderful stroganoffy recipe using chicken livers. Jess always requested it when she came home and KISA usuually left the house while it was being made. Try it you will be surpirised.
500g chicken livers
4 rashers bacon, chopped
1 onion, chopped
1 teaspoon garlic, crushed
tub of tomato paste
sliced mushrooms (optional)
1/3 cup red wine
cream, most of a 300ml container
salt and pepper
Fry onion, bacon and garlic. Add chicken livers and fry till browned.
Add mushrooms, tomato paste and wine, simmer until livers are tender.
Add cream till right consistency and season to taste.
Serve over rice.
Yummy - a favourite of mine. Liver is very good for you, just pretend there is no cream in it..
500g chicken livers
4 rashers bacon, chopped
1 onion, chopped
1 teaspoon garlic, crushed
tub of tomato paste
sliced mushrooms (optional)
1/3 cup red wine
cream, most of a 300ml container
salt and pepper
Fry onion, bacon and garlic. Add chicken livers and fry till browned.
Add mushrooms, tomato paste and wine, simmer until livers are tender.
Add cream till right consistency and season to taste.
Serve over rice.
Yummy - a favourite of mine. Liver is very good for you, just pretend there is no cream in it..
Char Sui Chicken
Char Sui Chicken
2/3 cup char sui sauce
8 chicken thigh pieces with the skin on
Preheat oven to 200C. Line a large roasting dish with baking paper.Mix the sauce with 2 tablespoons hot water in a jug. Put chicken in pan and pour sauce over it. Cover each piece well with the sauce and bake 50 to 60 minutes. Start with the skin down then turn skin side up for the last 30 minutes. Watch your oven as this will burn easily. I serve this with fried rice.
For a quick weekday meal with no fuss though, this is what the rest of the recipe (From SFI) says:
Combine 1 cup of basmati rice, 1 diced carrot and 2 and 1/2 cups stock in saucepan. Bring to the boil, then simmer uncovered for 8-10 minutes. Turn off heat, add 100g baby spinach, and 125g corn kernels. Cover and stand for 10 minutes, then stir spinach and corn through.
2/3 cup char sui sauce
8 chicken thigh pieces with the skin on
Preheat oven to 200C. Line a large roasting dish with baking paper.Mix the sauce with 2 tablespoons hot water in a jug. Put chicken in pan and pour sauce over it. Cover each piece well with the sauce and bake 50 to 60 minutes. Start with the skin down then turn skin side up for the last 30 minutes. Watch your oven as this will burn easily. I serve this with fried rice.
For a quick weekday meal with no fuss though, this is what the rest of the recipe (From SFI) says:
Combine 1 cup of basmati rice, 1 diced carrot and 2 and 1/2 cups stock in saucepan. Bring to the boil, then simmer uncovered for 8-10 minutes. Turn off heat, add 100g baby spinach, and 125g corn kernels. Cover and stand for 10 minutes, then stir spinach and corn through.
Impossible Quiche
Impossible Quiche
A real quickie for after work!
1 tablespoon olive oil
1 brown onion, chopped
2 chorizo sausages (or leftover meat, or ham or bacon)
1 red capsicuim (or 310g creamed corn or any other mixed vegetables - note meat and veges should total 2 cups)
3 eggs at room temperature
1 1/2 cups milk
1/2 cup self raising flour
1 cup grated cheese.
Preheat oven to 200C. Grease a 24cm ovenproof ceramic quiche dish. Heat oil in frypan, add onion, sausage and capsicum. Cook stirring often for 4 or 5 minutes until the onion is tender. Leave to cool 5 minutes or so. Mix eggs, milk and flour in bowl intil well combined. Sir in the sausage mixture and cheese, add salt and pepper. Pour mixture into the quiche dish and bake for 45 -50 minutes until centre is set. Stand for 10 minutes then serve. Extremely yummy cold, so good for lunch with salad next day. Also good as party nibblie if cooked in mini muffin tins or cut into small squares. Dip in sweet chilli sauce.
A real quickie for after work!
1 tablespoon olive oil
1 brown onion, chopped
2 chorizo sausages (or leftover meat, or ham or bacon)
1 red capsicuim (or 310g creamed corn or any other mixed vegetables - note meat and veges should total 2 cups)
3 eggs at room temperature
1 1/2 cups milk
1/2 cup self raising flour
1 cup grated cheese.
Preheat oven to 200C. Grease a 24cm ovenproof ceramic quiche dish. Heat oil in frypan, add onion, sausage and capsicum. Cook stirring often for 4 or 5 minutes until the onion is tender. Leave to cool 5 minutes or so. Mix eggs, milk and flour in bowl intil well combined. Sir in the sausage mixture and cheese, add salt and pepper. Pour mixture into the quiche dish and bake for 45 -50 minutes until centre is set. Stand for 10 minutes then serve. Extremely yummy cold, so good for lunch with salad next day. Also good as party nibblie if cooked in mini muffin tins or cut into small squares. Dip in sweet chilli sauce.
Chicken Noodle Soup
Chicken Noodle Soup
This is great for using up the remains of a roast chicken.
1/2 BBQ chicken (or leftover chicken meat)
1 packet chicken noodle soup mix
10 cups water
1 onion, chopped
2 carrots, diced small
125g beans cut small
corn kernels to taste maybe 1 cup (I substitute celery as KISA doesn't like corn)
packet 2 minute noodles, chicken flavour
lemon pepper
Cook soup mix as per the packet only add 10 cups water instead of 4. Boil the soup with the vegetables till they are soft. Add the chopped chicken meat and a packet of 2 minute noodles. Add also the flavour sachet from the noodles. Season with lemon pepper. This is more filling than it sounds!
This is great for using up the remains of a roast chicken.
1/2 BBQ chicken (or leftover chicken meat)
1 packet chicken noodle soup mix
10 cups water
1 onion, chopped
2 carrots, diced small
125g beans cut small
corn kernels to taste maybe 1 cup (I substitute celery as KISA doesn't like corn)
packet 2 minute noodles, chicken flavour
lemon pepper
Cook soup mix as per the packet only add 10 cups water instead of 4. Boil the soup with the vegetables till they are soft. Add the chopped chicken meat and a packet of 2 minute noodles. Add also the flavour sachet from the noodles. Season with lemon pepper. This is more filling than it sounds!
To Die for Brownies
To Die For Brownies
These are wonderful. They are cheap to make, using no fancy ingredients and as easy as a packet mix to make. Not to mention yummy and freeze well, which I recommend or you'll get fat!
1 1/2 cups plain flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
2 teaspoons vanilla essence
1/2 cup oil
1/2 cup water
3 large eggs
100g or more of chopped pecan, walnuts or choc bits
Grease and line a 34x23 com dish with baking paper. I use my pyrex lasagne dish. Preheat oven to 180C. Place all ingredients into a large bowl, beat together with a wooden spoon until well mixed. Pour into the lined tin and bake until centre springs back, about 25 minutes. Watch it doesn't burn till you know whether your oven runs hotter or not. When cool, sprinkle with icing sugar and cut into small squares. Nice warm with icecream if you have guests for dessert! But yummy with a coffee
These are wonderful. They are cheap to make, using no fancy ingredients and as easy as a packet mix to make. Not to mention yummy and freeze well, which I recommend or you'll get fat!
1 1/2 cups plain flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
2 teaspoons vanilla essence
1/2 cup oil
1/2 cup water
3 large eggs
100g or more of chopped pecan, walnuts or choc bits
Grease and line a 34x23 com dish with baking paper. I use my pyrex lasagne dish. Preheat oven to 180C. Place all ingredients into a large bowl, beat together with a wooden spoon until well mixed. Pour into the lined tin and bake until centre springs back, about 25 minutes. Watch it doesn't burn till you know whether your oven runs hotter or not. When cool, sprinkle with icing sugar and cut into small squares. Nice warm with icecream if you have guests for dessert! But yummy with a coffee
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