Preparation Time: 20 minutes
Cooking Time: 60 minutes
Equipment
You will need a round 18cm (base measurement) cake pan for this recipe.
Melted butter, to grease
6 (about 1kg) coliban potatoes, peeled, thinly sliced
70g butter, melted
30g (1/3 cup) shredded parmesan
1 tsp fresh thyme leaves
Salt & freshly ground black pepper
Mixed salad leaves, to serve
1. Preheat oven to 220°C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.
2. Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
3. Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.
(Recipe courtesy of Australian Good Taste - June 2005 , Page 72)
Saturday, February 24, 2007
Sunday, February 18, 2007
Chicken and Vegetable Pies
Makes 4
1 tbs olive oil
30g butter
500g chicken breast fillet, cut into 2cm chunks
1 leek, white part only, finely sliced
1 garlic clove, crushed
1 tbs flour
1/3 cup (80ml) white wine or water
1 cup (250ml) chicken stock
1/2 cup (125ml) thick cream
1 large carrot, peeled, cooked, diced
1 large potato, peeled, boiled, diced
1 cup frozen peas, cooked
1 tbs chopped fresh or 1/2 tsp dried tarragon
4 sheets puff pastry, thawed
1 egg, lightly beaten
1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
2. Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
3. Preheat the oven to 200°C.
4. Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf shapes from the pastry offcuts and place over the joins. Make a small pastry rose for the centre of each parcel.
5. Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.
1 tbs olive oil
30g butter
500g chicken breast fillet, cut into 2cm chunks
1 leek, white part only, finely sliced
1 garlic clove, crushed
1 tbs flour
1/3 cup (80ml) white wine or water
1 cup (250ml) chicken stock
1/2 cup (125ml) thick cream
1 large carrot, peeled, cooked, diced
1 large potato, peeled, boiled, diced
1 cup frozen peas, cooked
1 tbs chopped fresh or 1/2 tsp dried tarragon
4 sheets puff pastry, thawed
1 egg, lightly beaten
1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
2. Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
3. Preheat the oven to 200°C.
4. Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf shapes from the pastry offcuts and place over the joins. Make a small pastry rose for the centre of each parcel.
5. Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.
Caramel Slice
Makes about 24
250g butter
395g can condensed milk
4 tablespoons honey
4 tablespoons brown sugar
250g packet Marie biscuits, finely crushed
1. Melt butter in a medium saucepan. Stir in condensed milk, honey and sugar. Simmer gently until mixture is well combined and golden.
2. Place biscuit crumbs into a large bowl. Pour butter mixture over biscuits. Mix thoroughly. Firmly press mixture into a baking paper-lined 18 x 28cm slab tin.
3. Refrigerate for 2 to 3 hours or until firm. Cut into squares before serving. Store in an airtight container in the fridge.
(Recipe courtesy of Super Food Ideas - March 2003)
250g butter
395g can condensed milk
4 tablespoons honey
4 tablespoons brown sugar
250g packet Marie biscuits, finely crushed
1. Melt butter in a medium saucepan. Stir in condensed milk, honey and sugar. Simmer gently until mixture is well combined and golden.
2. Place biscuit crumbs into a large bowl. Pour butter mixture over biscuits. Mix thoroughly. Firmly press mixture into a baking paper-lined 18 x 28cm slab tin.
3. Refrigerate for 2 to 3 hours or until firm. Cut into squares before serving. Store in an airtight container in the fridge.
(Recipe courtesy of Super Food Ideas - March 2003)
Saturday, February 17, 2007
Cajun Chicken Pizza
Cooking Time: 25 minutes
Serves 4
6 (about 180g each) chicken thigh fillets, cut into 2cm pieces
2 tbs Cajun or Creole seasoning
2 tsp olive oil
2 x 350g pkts Boboli original pizza crust
300g (3 cups) coarsely grated mozzarella
2 just-ripe mangoes, peeled, finely chopped
2 ripe avocados, halved, stones removed, peeled, finely chopped
1 red onion, halved, finely chopped
1/4 cup finely chopped fresh coriander
1 tbs fresh lime juice
1 fresh long red chilli, deseeded, finely chopped
Baby rocket leaves, to serve
1. Preheat oven to 240°C. Combine the chicken and Cajun seasoning in a large bowl. Heat the oil in a large non-stick frying pan over high heat. Add one-third of the chicken and cook, stirring occasionally, for 3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining chicken, reheating pan between batches.
2. Place pizza bases on 2 baking trays. Sprinkle pizza bases evenly with mozzarella and chicken. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown.
3. Meanwhile, combine the mango, avocado, onion, coriander, lime juice and chilli in a medium bowl.
4. Sprinkle the pizzas with mango salsa and rocket leaves and cut into slices to serve.
(Recipe courtesy of Australian Good Taste - March 2006)
Barramundi with Sweet Chilli Noodles
Preparation Time: 10 minutes
Cooking Time: 10 minutes
serves 4
4 (about 180g each) barramundi fillets
2 tbs light soy sauce
1 tbs fresh lime juice
1 x 450g pkt Trident Hokkien or Udon Noodles
2 tsp sesame oil
1 tbs peanut oil
100g shiitake mushrooms, sliced
3 green shallots, ends trimmed, cut into 1cm lengths
2 tsp finely grated fresh ginger
1 garlic clove, crushed
100g green beans, sliced
80g baby corn
2 tbs Trident Sweet Chilli Sauce
Lime wedges, to serve
1. Preheat oven to 200°C. Cut four 40cm-square pieces of foil. Top each piece with 1 barramundi fillet. Combine soy sauce and lime juice in a jug and drizzle over barramundi. Fold foil in half to enclose filling. Loosely fold over ends to seal the parcels. Place parcels on a baking tray. Bake in preheated oven for 6-8 minutes or until just cooked through. Remove from oven.
2. Meanwhile cook noodles in a saucepan of salted boiling water following packet directions. Refresh under cold running water. Drain well. Place in a bowl with the sesame oil and toss to combine.
3. Heat the peanut oil in a large frypan over high heat. Add the mushroom, green shallot, ginger and garlic. Cook, stirring, for 2 minutes or until mushrooms are tender. Add the beans and corn, and cook, stirring, for 2 minutes or until beans are bright green and tender crisp. Remove from heat. Set aside for 5 minutes to cool slightly.
4. Add bean mixture, sweet chilli sauce and coriander to noodles. Toss combine. Divide among serving plates. Top with barramundi. Serve with lime wedges.
(Recipe courtesy of Australian Good Taste - February 2005)
Cooking Time: 10 minutes
serves 4
4 (about 180g each) barramundi fillets
2 tbs light soy sauce
1 tbs fresh lime juice
1 x 450g pkt Trident Hokkien or Udon Noodles
2 tsp sesame oil
1 tbs peanut oil
100g shiitake mushrooms, sliced
3 green shallots, ends trimmed, cut into 1cm lengths
2 tsp finely grated fresh ginger
1 garlic clove, crushed
100g green beans, sliced
80g baby corn
2 tbs Trident Sweet Chilli Sauce
Lime wedges, to serve
1. Preheat oven to 200°C. Cut four 40cm-square pieces of foil. Top each piece with 1 barramundi fillet. Combine soy sauce and lime juice in a jug and drizzle over barramundi. Fold foil in half to enclose filling. Loosely fold over ends to seal the parcels. Place parcels on a baking tray. Bake in preheated oven for 6-8 minutes or until just cooked through. Remove from oven.
2. Meanwhile cook noodles in a saucepan of salted boiling water following packet directions. Refresh under cold running water. Drain well. Place in a bowl with the sesame oil and toss to combine.
3. Heat the peanut oil in a large frypan over high heat. Add the mushroom, green shallot, ginger and garlic. Cook, stirring, for 2 minutes or until mushrooms are tender. Add the beans and corn, and cook, stirring, for 2 minutes or until beans are bright green and tender crisp. Remove from heat. Set aside for 5 minutes to cool slightly.
4. Add bean mixture, sweet chilli sauce and coriander to noodles. Toss combine. Divide among serving plates. Top with barramundi. Serve with lime wedges.
(Recipe courtesy of Australian Good Taste - February 2005)
BBQed Mushroom Burgers
Serves 4
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
3. Cook bread for 1 to 2 minutes each side or until golden and toasted.
4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
(Recipe courtesy of Super Food Ideas - August 2004)
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
3. Cook bread for 1 to 2 minutes each side or until golden and toasted.
4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
(Recipe courtesy of Super Food Ideas - August 2004)
Banana Bread
Preparation Time: 15 mins
Cooking Time: 50 mins
Makes: 1 loaf, serves 10Cooking Time: 50 mins
Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
(Recipe courtesy of Australian Good Taste - September 2004)
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