North Pole Shortbread

• 250g unsalted butter, softened
• Finely grated rind of 4 mandarins
• 200g caster sugar
• 2 egg yolks
• 2 tbs glace orange peel, very finely chopped
• 1/2 cup (75g) self-raising flour
• 2 cups (300g) plain flour
• 375g Nestle White Chocolate Melts, melted following packet directions

Method

1. Using an electric mixer, beat butter, rind and sugar until light and fluffy. Add egg yolks and peel, beat until combined. On low speed, gradually beat in combined sifted flours until mixture comes together. Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 180C. Roll out dough between 2 sheets of lightly-floured baking paper until 3mm thick then, using a 7.5cm Christmas tree-shaped cutter (or cutter of your choice), cut out shapes and place on baking paper-lined oven trays. Repeat, rolling dough scraps until all the dough is used. Refrigerate dough on oven trays for 30 minutes, then bake for 8 minutes or until lightly browned. Cool biscuits on trays.
3. Half dip biscuits in melted chocolate, place on baking paper-lined trays and stand until set. Biscuits will keep in an airtight container for up to 2 weeks.

Source

Notebook: - December 2005, Page 45

Recipe by Sophia Young

Chelle's hot potato dish

2kgs chat potatoes boil till soft but slightly hard in centre & chop in rough quarters
3-4 rashers of bacon
1 small onion finely chopped
minced garlic i'd put in at least 1 tablespoon but to your own taste.)

1. Saute all that together
2. Put it all in an oven dish and top with grated cheese
3. Prob bout 200C and cook till cheese is golden & the potatoes are softer

Caramello chocolate slice

Ingredients:
1 packet of biscuits - Marie or Morning Coffee
1 block of Caramello Chocolate
1 can Skim Condensed Milk
A "sprinkling" of Coconut

Method:
Crush biscuits & chocolate (or process in a food processor)
Mix in a large bowl with the condensed milk until thoroughly combined
Stir in the coconut - just enough to make the mixture less sticky
Press mixture into a slice tin & set in the fridge for at least half hour before cutting

Prawn Fried Rice

• 500g (2 1/2 cups) long-grain rice
• 1 tbs peanut oil
• 800g peeled green prawns
• 6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces
• 3 eggs, lightly whisked
• 8 green shallots, ends trimmed, thinly sliced diagonally
• 100g (1 1/2 cups) bean sprouts, ends trimmed
• 80ml (1/3 cup) soy sauce

Method

1. Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely.
2. Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.
3. Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.
4. Add the shallot and bean sprouts and stir-fry for 1 minute or until combined. Spoon into serving boxes and serve immediately.

AJ's fav. stirfry recipe

2 teaspoons cornflour
1/2 cup beef stock
2 table spoons of soy
1 teaspoon sesame oil
800g sirloin finely sliced
1 tablespoon of peanut oil
1 clove of garlic chopped
1x 2cm piece of fresh ginger grated
4 spring onions cut into 2cm pieces
100g snow peas
there is supposed to be mushrooms

"Other" Kels Chocolate Cupcakes and Icing

Chocolate Cupcakes

90g butter, melted

1 cup SR flour, sifted

1 cup sugar

3 tablespoons good cocoa (I use Dutch process)

2 eggs

1/2 cup milk

1 tsp vanilla extract

Preheat oven to 180 celsius (160 fan forced). Sift the flour and cocoa together. Add all other ingredients and mix until just combined (don't overmix as your cupcakes will be tough and won't rise well). Spoon mixture into cupcake papers and lightly tap to remove air bubbles. Bake for 14-18 minutes or until the cakes spring back when lightly touched.

Chocolate Buttercream

I don't actually measure so I guess posting a recipe is sort of pointless. Oh well, here's the basics!

160g butter, cubed & at room temperature

1 tsp vanilla extract

3-4 tablespoons good cocoa (I use Dutch process)

approximately 600g icing sugar

warm water

Beat the butter and vanilla until smooth. Slowly add the cocoa and icing sugar, pausing to add a little warm water as required. Adjust the icing sugar/water according to your desired consistency.

Chickpea and Cous Cous Filled Capsicum

Ingredients (serves 4)

• 2 large (600g) red capsicums, halved, deseeded
• 3 tsp olive oil
• 140g (2/3 cup) couscous
• 310ml (1 1/4 cups) boiling water
• 1 brown onion, chopped
• 1 300g can chickpeas, rinsed, drained
• 85g (1/2 cup) chopped dried pitted dates
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/3 cup loosely packed chopped fresh continental parsley
• 1 200g container natural set yoghurt, 99.8% fat free

Method

1. Preheat oven to 220°C. Brush capsicums with 1 tsp of oil. Place, cut-side up, in roasting pan lined with foil. Roast for 10 minutes or until tender.
2. Meanwhile, place couscous in a heatproof bowl and pour over boiling water, stirring with a fork. Cover, set aside for 5 minutes or until liquid is absorbed. Fluff with fork. Heat remaining oil in a non-stick frying pan over high heat. Cook onion, stirring, for 5-6 minutes or until brown. Reduce heat to medium, add couscous, chickpeas, dates, ginger, pepper and salt. Cook, stirring, for 2-3 minutes or until combined. Add parsley.
3. Remove capsicum from oven. Spoon couscous mixture into each half. Bake for 12-15 minutes or until brown. Serve with the yoghurt.

Lamb Souvlaki

Ingredients:

500 grams lean lamb, cubed
2 cloves garlic, chopped
1 lemon (juice and zest)
1/4 cup olive oil
1 teaspoon oregano (dried or fresh)
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:
1. Combine all the ingredients and let the meat marinate in the fridge, from 30 minutes to overnight. The longer you marinate it, the more tender the meat will become.
2. Remove the lamb from the marinade and skewer. Use wooden skewers soaked in cold water for 30 minutes to prevent burning, or steel skewers.
3. Grill the skewers for about 3 to 4 minutes each side, until medium rare.

Food tip 1: Serve with a salad of cubed tomato, cucumber and feta cheese, a bowl of low-fat Greek yoghurt and a platter of warmed wholemeal pita bread.

Food tip 2: Keep a plastic bag of soaked wooden skewers in your freezer, so you can repeat this recipe without having to wait for the skewers to soak for 30 minutes.

Tuscan Chicken

Chicken breast for each person
Tuscan seasoning (masterfoods)
Chicken stock approx 1 cup
Cream approx 1 cup


Brown chicken breasts in a little oil, then shake seasoning liberally over each piece. Turn and repeat seasoning. Continue to brown for another minute or so.

Pour in stock. Cook chicken, turning occasionally until stock is almost completely reduced (leaving lovely brown liquid coating bottom of pan).

Remove chicken, cover with foil. Set aside.

Add cream to pan, scrap up all brown bits off bottom and edges to add flavour. Bring to boil, then simmer til reduced by half. It goes all lovely and creamy, it thickens but not too much.

Plate up and serve the sauce over chicken.

Curried Lentil Lasagne

1 tbsp oil
1 medium onion, chopped
1 diced celery stick
1 tsp curry powder
1 grated carrot
1 grated zucchini
400g can brown lentils
425g can crushed tomatoes
140g tub tomato paste
1/4 tsp salt
1/2 x 250g packet lasagne sheets

Sauce
40g margarine
3 tbsp plain flour
3 cups milk
1/2 cup grated low fat cheese

1. Heat oil in a large saucepan and saute onion and celery until soft. Add curry powder and saute a further minute. Add carrot, zucchini, lentils, tomatoes, tomato paste and salt. Bring mixture to the boil then reduce heat and simmer for 5 minutes and set aside.

2. Place margarine in a bowl and heat in the microwave for 1 minute or until melted.

3. Stir through flour, then microwave a further minute. Gradually add milk then microwave for 8 minutes, stirring every few minutes until mixture boils and thickens.

4. Add cheese and microwave for 1 minutes.

5. To assemble, line the base of an ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce.

6. Bake in a moderate oven, 180 degrees for 40 minutes.

Carrot and pineapple cupcakes with cream cheese icing

10 cupcakes

2/3 cup plain flour
1/2 cup + 1 tbsp caster sugar
3/4 tsp bicarb soda
1/2 tsp cinnamon
1/3 cup roughly chopped pecans
1/3 cup oil
1 large egg
1/4 tsp vanilla essence
1/2 cup firmly packed grated carrot
1/4 cup well drained pineapple

Frosting

60g soft cream cheese
30g soft butter
1 cup icing sugar
1 tsp lemon juice

1. Preheat oven to 180. Line a muffin tin with 10 cases.

2. Stir flour, caster sugar, bicarb soda, cinnamon and pineapple together until combined. Add carrot mix to dry ingredients.

3. Combine again and divide between 1o pans.

4. Bake 20-25 mins. Remove from pan and let cool for five minutes.


Icing

1. Beat cream cheese and butter together until creamy.

2. Add lemon juice and sift in half icing sugar. Beat until combined and sift in remaining icing sugar, mix, spread over cakes and top with pecans.

Spicy stuffed capsicums

Serves 4

1 tbsp vegetable oil
1 brown onion, finely chopped
400g lamb mince
400g can brown lentils, drained and rinsed
3/4 cup frozen peas
1/3 cup chopped fresh coriander leaves
1 tbsp rogan josh curry paste
400g can diced tomatoes
4 small green capsicums

1. Heat oil in frying pan over medium-high heat. Add onion and cook, stirring for 3-5 mins. Add mince. Cook for 5 mins. Add curry paste. Cook for 30 seconds.

2. Add lentils and tomato. Bring to the boil. Reduce heat to medium low. Simmer for 10 mins or until mixture thickens. Stir in peas and coriander. Remove from heat.

3. Cut a thin slice from the base of each capsicum and cut tops off. Using a spoon scoop out seeds and membrane and spoon mixture in.

Teriyaki beef with soba noodles

Serves 4

270g packet soba noodles
600g lean beef rump steak, thinly sliced
2 tbsp peanut oil
4cm piece fresh ginger
4 spring onions, cut into match sticks
1/2 cup teriyaki sauce
1 1/2 cups bean sprouts, trimmed

1. Cook noodles in a large saucepan of boiling water, following packet directions.

2. Heat a wok over high heat. Add 2 tbsp oils. Add half beef and stirfry until sealed. Then do second half.

3. Add remaining oil to wok. Add ginger and onion. Stirfry 1-2 mins. Return beef and juices to wok. Add sauce and noodles. Stirfry 2-3 mins or until noodles are heated through.

4. Stir in beansprouts and serve.

Gluten free jam drops

Makes 18

150g unsalted butter, softened
1/3 cup caster sugar
1 tsp vanilla essence
1 1/2 cups GF plain flour
1 1/2 tbsp raspberry jam

1. Preheat oven to 180/160 fan forced. Grease two baking trays and line with baking paper.

2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy and add flour. Beat to combine.

3. Roll 1 level tbsp of mixture into a ball. Repeat with remaining mix to make 18. Place 4cm apart on trays. Using the palm of your hand, flatten each one slightly. Shape edges to remove any cracks.

4. Make an indentation in the centre of each biscuit with the handle end of a wooden spoon and fill with 1/4 tsp of jam.

5. Bake 12-15 mins, or until lightly golden.

Cheat's sausage pasta bake

8 lean Italian sausages
Shallots, thinly sliced
2 garlic cloves, crushed
1 red capsicum, finely chopped
2 x 400g cans diced tomatoes
1/4 cup shredded basil leaves
625g packet fresh spinach and ricotta agnolotti pasta
1 cup reduced fat grazed pizza cheese

1. Cook pasta in a large saucepan of boiling water and cook pasta according to packet. Drain.

2. Cook sausages in a large deep frying pan over medium-high heat for 10 mins or until browned. Transfer to a plate and thinly slice.

3. Add onion, garlic and capsicum to pan. Cook 2 mins or until onions are softened. Add tomato and season with pepper. Cook, stirring for 1 min or until mixture starts to boil. Remove from heat and stir in basil.

4. Place sausage, onion mix and pasta in a deep dish. Sprinkle with cheese and grill until cheese is melted.

NB, you could use 2 cups shredded cooked chicken instead of sausages.

Pistachio hedgehog slice

Makes 24 pieces

125g unsalted butter
100g dark chocolate, chopped
1 tbsp golden syrup
1 egg
220g packet Cottage Cookies Heavenly Chocolate Hazelnut broken into small bits
1/3 cup shredded coconut
1/2 cup caster sugar
1/2 cup pistachio kernels

Chocolate topping

200g dark chocolate, chopped
50g unsalted butter, chopped

1. Lightly grease a slice pan or line with baking paper.

2. Place butter, chocolate and syrup in a saucepan over low heat. Cook, stirring for 3-4 mins or until smooth. Remove from heat and let cool slightly before whisking in an egg.

3. Meanwhile, place biscuits, coconut, sugar and pistachios into a bowl. Stir and add chocolate mixture. Transfer into pan and press the mix in evenly.

4. Cover and refrigerate until firm.

5. Make chocolate topping. Place choc and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Spread over slice. Refrigerate for 2 hours. Using a hot knife, cut into 24 pieces.

Lemon and caper sauce

Great for fish :) Makes 1/2 cup

60g chopped butter
1 tablespoon baby capers, rinsed, chopped
1/4 cup lemon juice
1 tbsp chopped fresh flat leaf parsley leaves

1. Melt butter in a frying pan over medium heat until foaming. Add capers. Cook, stirring 1-2 mins or until butter starts to brown lightly.

2. Add lemon juice. Cook, stirring for 1 min. Remove from heat, stir in parsley and season with pepper.

Spanokopita

Filo pastry
Low fat ricotta 250g
Feta 150g
2 boxes of frozen spinach
1 Leek
Dill, fresh or otherwise
3 eggs
Garlic


1. Slice and wash leek, put in plastic bowl with ~2 cloves garlic, cover with piece of papertowel and microwave for 2 minutes

2. Drain spinach and mix with eggs, cheeses, leek and dill.

3. Layer filo pastry over base of pie dish, spray with olive oil spray between each layer (approx 8 layers)

4. Fill with spinach/cheese mix.

5. Layer filo over the top and spray layers with olive oil. Trim edges and roll the base and top layers together to form crust.

6. Bake at 200 degrees for 25 minutes.

Mini chocolate mousses

Makes 8

150g dark chocolate, chopped
3/4 cup thickened cream
2 eggs, separated
2 tbsp caster sugar
coloured cachous, to serve

1. Place chocolate in a heatproof microwave safe bowl. Microwave uncovered on medium for 1-2 mins, stirring every 30 seconds with a metal spoon untiled melted and smooth. Set aside for 5 mins.

2. Using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters before beating egg whites in a separate small bowl until soft peaks form. Sprinkle sugar over egg whites. Beat 1-2 mins or until mixture is thick and glossy and sugar has dissolved.

3. Add egg yolks to chocolate. Using a metal spoon, stir to combine (keep mixing!). Stir 1/3 of egg white mixture into chocolate until well combined. Fold in remaining egg white mix and add in cream.

4. Spoon mixture in a snap lock bag. Snip a 1cm triangle in the bag and pipe into shot glasses. Refrigerate until read.

Sparking fruit cocktail

Makes 8

8 sugar cubes
16 frozen raspberries
24 thin orange rind strips
2 x 750ml bottles of champagne, chilled

Please 1 sugar cube, 2 raspberries and 3 orange strips in each of the 8 glasses. Top with sparkling wine and serve.

Gluten free chocolate fudge brownies

• 1/2 cup rice flour
• 1/2 cup plain gluten-free flour (we used Orgran brand)
• 1/4 teaspoon baking powder
• 1/3 cup cocoa powder
• 1 1/4 cups caster sugar
• 2 eggs, lightly beaten
• 150g butter, melted

Method

1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
   
   
2. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.
   
   
3. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
   
   
4. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.
   
   Brownies can be made up to 3 days ahead. Store in an airtight container in a cool, dry place.

Gluten free scones with jam and cream

Makes 16

16

Melted margarine, to grease
450g (3 cups) Basco gluten-free multipurpose baking mix
1 tbs caster sugar
2 tsp gluten-free baking powder
310ml (1 1/4 cups) soy milk
2 tbs margarine, extra, melted
Potato flour, to dust
Milk, extra, to brush
Strawberry jam, to serve
Double cream, to serve

1. Preheat oven to 180°C. Brush a square 23cm (base measurement) cake pan with melted margarine to lightly grease. Combine baking mix, sugar and baking powder in a large bowl and make a well in the centre. Combine the milk and extra margarine in a bowl. Pour milk mixture into the well in sugar mixture. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and mixture begins to hold together.
   
   
2. Lightly dust a clean work surface with potato flour. Turn the dough onto the floured surface. Use your hands to gently press the dough out into a 3cm-thick disc. Use a 5cm-diameter round pastry cutter to cut out 16 scones. Place the scones, side by side, in the prepared pan. Lightly brush with extra soy milk.
   
   
3. Bake in oven for 20 minutes or until scones are light golden and sound hollow when tapped on the top. Remove from oven and wrap in a clean tea towel to keep warm. Serve with jam and cream.

Chocolate souffles

Serves 6

10g butter, melted, to grease
1/3 cup caster sugar
30g butter
1 tbsp plain flour
1/4 cup milk
6 eggs, at room temperature, separated
150g dark chocolate, melted
double cream, to serve

1. Place oven shelf in the lower part of the oven. Place a large baking tray on shelf. Preheat oven to 180 fan forced. Using an upward motion brush the six ramekins with melted butter. Sprinkle with 2 tbsp sugar to coat. Shake out excess.

2. Melt butter in small saucepan until foaming. Add flour, cook, stirring with a wooden spoon for 1-2 mins until mixture bubbles. Remove from heat and gradually stir in milk.

3. Return to heat. Cook, stirring for 2-3 mins until mixture boils and thickens. Transfer to a large bowl. Stir in remaining sugar, 2 egg yolks and chocolate. Set aside for 5 mins.

4. Using an electric mixer, beat 6 eggwhites until soft peaks form. Using a metal spoon, stir 1/4 of the egg white into the chocolate mixture. Fold in remaining eggwhite.

5. Spoon mixture into prepared ramekins, leaving 1cm below rim. Gently tap base of each ramekan on work surface to remove air pockets. Smooth tops. Place ramekins on hot baking tay. Bake 18-20 mins or until puffed. Serve with double cream.

Ham, tomato and ricotta calzones

Serves 4

100g shaved light ham, chopped
1/2 cup semi dried tomatoes, chopped
400g low fat ricotta cheese
1/4 cup torn fresh basil leaves
1/4 cup grated low fat mozzarella
4 sheets ready rolled reduced fat shortcrust pastry, partially thawed
1/3 cup fresh white breadcrumbs
1 egg, lightly beaten
salad leaves to serve

1. Preheat oven to 180 fan forced. Line 2 baking trays with baking paper. Combine ham, tomatoes, ricotta, basil, cheese, salt and pepper in a bowl.

2. Using a 20cm round cake pan as a guide, cut a circle from each pastry sheet. Sprinkle 1 tablespoon or breadcrumbs over 1 pastry circle, leaving a 1 cm border. Brush border with eggs. Fold pastry over to form a semi circle. Press edges together to enclose filling. Repeat with remaining mix and pastry.

3. Place calzones on prepared trays, brush with egg. Cook 20 mins or until golden.

Creamy pesto gnocchi

Serves 4

500g fresh potato gnocchi
1 cup light thickened cream
1/4 cup sundried tomato pesto
150g chargrilled capsicum, finely chopped
150g baby spinach
1/2 cup grated parmesan

1. Cook gnocchi in a large saucepan of boiling, salted water, following packet directions. Drain. Preheat grill on medium-high.

2. Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer, stirring occasionally for 3-4 mins until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has just wilted.

3. Add gnocchi to cream mixture. Transfer to a greased 6cm deep baking fish. Top with cheese. Cook under grilled for 5 mins or until cheese is melted and golden.

Spinach, lamb and cheese pie

Serves 6

2 teaspoons olive oil
400g lamb mince
2 garlic cloves
300g baby spinach
1 cup reduced fat ricotta
4 eggwhites, lightly beaten
2 tablespoons finely chopped fresh dill
100g reduced fat fetta, crumbled
1/4 cup finely grated parmesan cheese
3 sheets filo pastry
olive oil cooking spray
salad leaves to serve

1. Grease a 6cm deep 22cm springform pan. Line base and side with baking paper. Preheat oven to 180 fan forced.

2. Heat oil in a saucepan over medium heat. Add lamb and garlic. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until brown. Add spinach. Cook for 2 minutes or until wilted. Transfer mixture to a colander. Stand for 10 minutes to cool. Lightly press with paper towel to remove excess moisture. Place mixture in a large bowl.

3. Add ricotta, eggwhites, dill, fetta and parmesan. Season with pepper. Stir to combine. Roll up filo sheets. Thinly slice into ribbons. Spoon lamb mixture into prepared pan and top with filo.

4. Spray filo with oil. Place pan on a baking tray. Bake 50-55 minutes or until filling is set and pastry golden brown. Cool for 15 mins.

Warm salmon, potato dill and salad

• 50g waxy potatoes, peeled
• 2 handfuls watercress
• 1 tbsp olive oil
• 4 fillets of salmon, 150g each
• Sea salt and pepper

Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp red wine
• vinegar
• 1 tsp Dijon or seed mustard
• Sea salt and black pepper
• 3 spring onions, finely chopped
• 2 tbsp dill, finely torn
• 1 tbsp small capers, rinsed

Author: Jill Dupleix Tuesday November 2, 2004 French, Quick, Contemporary, Healthy, Wheat free, Dairy free, Nut free, Salad

Method

Cook the potatoes in simmering, salted water until tender but still firm, about 20 minutes.

To make the dressing, whisk the extra virgin olive oil, vinegar, mustard, salt and pepper in a large bowl until thickened. Add the spring onions, dill and capers.

Heat 1 tbsp olive oil in a large frypan and sear the salmon, skin side down, until the skin is crisp. Turn to finish cooking briefly on the other side, leaving the inside pink. Season well.

Drain the potatoes and slice them thickly as soon as you can handle them. Toss them carefully in the dressing, making sure the slices are well-coated, and arrange on four warmed dinner plates.

Place the salmon on top. Wash the watercress, toss it in any remaining dressing and serve alongside salmon.

Serves 4.

Slow cookedr: red thai curry

Ingredients (serves 4)

• 1 1/2 tablespoons vegetable oil
• 1kg chicken thigh fillets, trimmed,
• cut in half crossways
• 114g can Thai red curry paste (see note)
• 1 cup Continental Real Chicken Stock
• 150g fresh shiitake mushrooms, stems trimmed, halved
• 230g can sliced bamboo shoots, drained
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 140ml can coconut milk
• 1/3 cup basil leaves
• steamed jasmine rice, to serve

Method

1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
2. Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
3. Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
4. Stir in basil. Spoon curry over rice. Serve.

Slow cooker: stroganoff

900 g of top round steak, thinly sliced across the grain
1 sliced medium onion
450 g of fresh sliced mushrooms
¼ teaspoon of thyme
½ teaspoon garlic salt
¾ teaspoon of dry mustard
¾ cup of beef stock/ broth
¾ cup of dry sherry

Add at the end
1 ½ cups of sour cream
½ cup of flour

Place all initial ingredients in the slow cooker, mix well and cook on low heat for 7 hours. Finally, mix in 1 ½ cups of sour cream ½ cup of flour and heat on for 40 minutes on high. Serve over rice or pasta

Serves 6

A slow cooker dessert

This has to be tried :)

Crock-pot Chocolate Fudge Pudding Cake

This rich, gooey cake is good straight from the crock-pot, cold or reheated. It doesn't keep very well, but you shouldn't have any left over anyway

1 cup flour
3/4 cup brown sugar
2 tbsp. cocoa
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
2 tbsp. oil
1/2 tsp. vanilla

3/4 cup brown sugar
2 tbsp. cocoa
1 3/4 cups hot water

Spray 4 quart crock-pot with non-stick cooking spray. In large bowl, combine first 5 ingredients and stir to combine. Add milk, cooking oil and vanilla and stir well. Pour into prepared crock-pot.

In a medium bowl, stir second amount of brown sugar and second amount of cocoa together. Add hot water and mix well until blended. Pour over batter in crock-pot; do not stir! Cover crock-pot and cook on high about 2 hours or until toothpick inserted in centre comes out clean. 8-10 servings

Slow cooker: beef curry

Beef Curry (which you can freeze - no potatoes)

1kg of cubed beef
1tb curry powder (or to taste)
2 garlic cloves (or garlic paste out of a jar)
1 cup raisins(or sultanas)
3 apples peeled, cored and sliced
1-2 onions
salt/pepper to taste if you wish
1 can of beef broth (or beef cubes with water)

- coat meat in flour and curry powder (or just thicken with flour at the end)
- Throw meat in slow cooker
- Throw in the garlic, raisins, apples, onion, salt and pepper
- Throw in the beef cubes and water or broth
- Stir and cover to cook on low for 8 to 10 hours
- add extra curry to taste toward the end up to 1 tablespoon
- serve with hot rice

Slow cooker: meatballs

Meatballs

500g beef mince
250g Italian sausage
2 eggs
1/4 cup of milk
1/2 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 crushed garlic clove
Salt and crushed black pepper

~ In a bowl, beat eggs and add milk.
~ Add beef and Italian sausage & mix together.
~ Add rest of ingredients and mix until combined.
~ Shape the mixture into 2cm balls and place on a greased baking sheet.
~ Bake at 180`c for 15 minutes.
~ Add to crock pot.

Sauce
1 tin chopped tomatoes
1 small tin tomato paste
1 small onion chopped
1/2 green capsicum, diced
1 cup beef stock
1/2 cup red wine
2 garlic cloves crushed
1 tablespoon of oregano/basil/mixed herbs
1 teaspoon sugar


~ Mix all ingredients together and pour over the meatballs.

Cover and cook on Low for 4 - 5 hours.

Slow cooker: corned beef

Corned beef

boiling water 2 cups
whole cloves 2
brown sugar, packed 1 tbsp
bay leaf 1
pepper 1/4 tsp
corned beef 1.5 kg
medium carrot, cut up 6
medium onion cut up 2
medium potatoes peeled and cut up 4

Stir first 5 ingredients together in bowl. Pour liquid mixture into slow cooker.

Place corned beef in liquid mixture

Add remaining 4 ingredients. cover. cook on low for 10-12 hours or on high for 5-6 hours, Discard bay leaf. serves 12.

Slow cooker: beefy rice casserole

Beefy Rice casserole

cooking oil 1 tbsp
lean beef mince 680g
canned tomatoes with Juice 800ml
chopped onion 1.5 cups
chopped capsicum 1/4 cup
uncooked long grain rice 1 cup
salt 1.5 tsp
chilli powder 1 tsp
water 1 cup

Heat cooking oil in fry pan. Add mince and brown. Drain well. Place into slow cooker.

Add remaining 7 ingredients. Stir. Cover. Cook on low for 6 - 8 hours or on high for 3-4 hours. Makes 7.5 cups

Slow cooker: hamburger casserole

HAMBURGER CASSEROLE

lean beef mince 680g
medium potatoes - thinly sliced 3
medium onion - thinly sliced 1
medium carrots - thinly sliced 3
celery rib - thinly sliced - 1
frozen peas - 300g
salt 1tsp
pepper 1/4 tsp
condensed tomato soup - 284ml
beef stock powder 2tsp
water 1/2 cup

Brown mince in frying pan. Drain well. Place into slow cooker.

Add next 7 ingredients. Stir.

Mix soup, stock powder and water in bowl.
Add to slow cooker. Stir. Cover. Cook on low for 8-10 hours or on high for 4-5 hours.

Slow cooker

So...one of our bet wedding presents was our slow cooker. I desperately needed some recipes to use with it, so here's what I found:

Sweet and sour chicken wings

whole chicken wings 1.4kg
brown sugar 1 cup
plain flour 1/4 cup
water 1/2 cup
ketchup 1 1/2 tbsp
white vinegar 1/4 cup
soy sauce 1/4 cup
garlic powder 1/4 tsp
onion flakes 1 tsp
salt 1/2 tsp
mustard 1/2 tsp

Discard tip and cut wings apart at joint. Place chicken in slow cooker
Mix brown sugar and flour well in saucepan. Add water, vinegar and ketchup. Stir

Add 5 remaining ingredients. Heat and stir until boiling and thickened. Pour over wings. Cover. Cook on low for 8-9 hours or on high for 4-4.5 hours until tender.

Chickpea and lemon dip

400g canned chickpeas, rinsed and drained
1 teaspoon ground cumin
sea salt
1 clove garlic, crushed
2 teaspoons lemon juice
1/4 cup olive oil
1 tablespoon plain yogurt
olive oil, extra, to serve
cracked black pepper
store bought grissini to serve

Place the chickpeas, cumin, salt, garlic, lemon juice, oil and yogurt in the bowl of a small food processor and process until smooth. Spoon into a bowl, drizzle with extra oil and season with pepper. Serve with grissini.

Option to add 1/4 cup basil leaves, 1/4 cup mint leaves, 1/4 cup parsley leaves and 1 extra spoon of yogurt.

Chargrilled Vegetables and Couscous

2 cups instant couscous
1/2 cup chopped coriander leaves
Grated rind and juice of 1/2 lemon
4 baby eggplant, thinly sliced lengthways
1 red capsicum, thickly sliced
3/4 cup low fat natural yogurt
1/4 cup chopped mint
1 garlic clove, crushed

1. Bring 2 cups of water to boil in a saucepan on high. Remove from heat and add couscous. Cover and set aside for 5 minutes. Fluff grains with a fork. Stir through coriander, lemon rind and juice.
2. Meanwhile, heat a chargrill on high. Spray vegetables with cooking oil spray and cook in batches for 3-5 mins each side, until tender.
3. Combine yogurt, mint and garlic. Season to taste. Serve with vegetables and mint yogurt on the side.

Roasted capsicum, bocconcini and basil tart

2 x 200g store bought puff pastry sheets
1/3 cup store bought olive tapenade
400g store bought roasted capsicum
220g tub bocconcini cheesed, drained
1 egg yolk, lightly beaten
1 cup basil leaves
1/3 cup finely grated parmesan
olive oil, to serve
cracked black pepper

1. Preheat oven to 200 degrees
2. Cut each pastry sheet in half and place on a baking tray lined with non stick paper. Score a 1cm border around each pastry rectangle.
3. Spread with tapenade, keeping within the border and top with the capsicum and bocconcini.
4. Brush pastry edged with egg and bake for 12-15 mins or until pastry is puffed.
5. To serve tarts, top with basil and parmesan, drizzle with olive oil and season with pepper.

Anna's Sticky Chicken

4 chicken breasts
1 onion, diced
1 tin tomato sauce (not condensed)
1 tbsp white wine vinegar
1 tbsp worcestershire sauce
2 tbsp demure sugar
2 tsp english mustard

1. Add onion and chicken to sauce in a casserole dish and cook for around an hour and a half on 180.

Janelle's Thai Chicken Puddings

3 stalks lemongrass
4 kaffir lime leaves
4 cloves garlic
2 red capsicums, seeded and roughly chopped
50g Thai red curry paste
4 tbsp fish sauce
salt and pepper
400ml coconut milk (premium quality)
1kg chicken mince

Garnish: coconut cream, kaffir lime leaves, red chillies

1. Put lemongrass, garlic and lime leaves into food processor and process until chopped as finely as possible. Add capsicum and process until smooth.

2. Add curry paste, fish sauce, salt and pepper and with the motor running add the coconut milk. Add the chicken mince. If your processor is small, do this in batches.

3. Preheat oven to 180.

4. Spoon filling into oiled mini muffin tins. The mixture shrinks so dome up above the level of the pan.

5. Garnish with a dot of coconut cream, coriander leaf and chilli slices or finely slice kaffir lime leaves and chilli rings.

6. Bake for 7 minutes.

Sue's Prawns with Fetta

500g peeled green king prawns
2 tblsp lemon juice
6 shallots
1 tblsp chopped parsley
2 cloves garlic
1/4 cup olive oil
400g crushed tomatoes
2 teaspoons tomato paste
60g butter
1/4 cup dry white wine
185g fetta cheese

1. Sprinkle prawns with lemon juice.
2. Heat oil in a large pan and add chopped shallots and garlic
3. Cook 30 seconds and stir in tomatoes and tomato paste
4. Bring sauce to boil, reduce heat, simmer gently uncovered 15 minutes or until sauce thickens
5. Add prawns and wine to sauce mix and stir until prawns cook
6. Crumble fetta and stir through mix
7. Serve with chopped parsley on top

Serve as entree with toasted bread or as a main with pasta/rice

Brenda's Spicy Diced Lamb

1. Fry diced lamb with 1 teaspoon of cumin powder and 1 teaspoon of garam masala or curry powder.
2. Add two diced tomatoes and stir.
3. Add 1 cup of brown lentils and 2 cups water
4. Bring to the boil and simmer for 20 mins, stirring occasionally
5. Add 1 crushed garlic clove and continue to cook until liquid reduces (maybe 30 mins) and turns into a sauce.

Serve with brown rice and steamed bok choy.

Kel Baird's Double Chocolate Cookies

This series of recipes are gifts from my friends at Burnside - SJPC as I prepare for the wedding. The first in this series is a much coveted recipe of Kel B's.

110g unsalted butter, softened
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup plain flour, sifted
1/4 cup cocoa powder, sifted
1 teaspoon bicarb soda
125g dark chocolate, melted
280g dark chocolate, extra, roughly chopped

Preheat oven to 160 degrees. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.

Add the egg and vanilla and beat for a further 3-4 minutes. Stir through flour, cocoa, bicarb soda and melted chocolate.

Add the extra chopped chocolate and stir to combine. Roll tablespoons of the mixture into rounds.

Place on baking trays lined with non stick baking paper, allowing room to spread.

Bake 10-12 minutes or until slight cracks have formed.