Serves 4
6 slices multigrain bread
2 tsp olive oil
1/2 brown onion, grated
100g shortcut bacon, finely chopped
250g beef mince
1 egg, lightly beaten
1/4 cup flat leaf parsley leaves, chopped
2 tbsp BBQ relish
2 cherry tomatoes, halved
1. Preheat oven to 180 degrees. Grease four 3/4 capacity texas muffin pan holes. Using a rolling pin, roll 4 slices of bread flat. Use bread slices to line base and side of greased muffin holes (sides will not be completely covered). Bake for 5-10 mins or until firm to touch.
2. Place remaining bread in food processor. Process to fine crumbs. Heat oil in a small frying pan over medium heat. Add onion and bacon. Cook 4-5 mins, stirring occasionally.
3. Combine mince, egg, parsley, relish, breadcrumbs and onion in a large bowl. Season with salt and pepper. Using 1/3 cup of mixture per meatloaf, spoon into bread cases. Press 1 tomato half, cut side up into each mince top. Bake 20-25 mins or until cooked through. Leave to cool in pan.
NB This can be frozen for up to 2 months.
(Recipe courtesy of Super Food Ideas, February, 2007).
Friday, March 9, 2007
Tuna, pea and corn bake
Serves 4
250g fusilli pasta
185g can tuna in extra virgin olive oil, drained and flaked
1/2 cup frozen peas and corn
410g can cream of celery soup
1/2 cup grated tasty cheese
1. Preheat oven to 180 degree. Grease an 8 cup capacity Corningware dish. Cook pasta in a lge saucepan of boiling water. Drain.
2. Combine tuna, peas and corn, soup and pasta in a large bowl. Season with salt and pepper. Stir to combine.
3. Spoon pasta into prepared dish and sprinkle with cheese. Bake for 25-30 mins or until set. Allow to cook completely.
NB this freezes for up to one month.
(Recipe courtesy of Super Food Ideas, February, 2007)
250g fusilli pasta
185g can tuna in extra virgin olive oil, drained and flaked
1/2 cup frozen peas and corn
410g can cream of celery soup
1/2 cup grated tasty cheese
1. Preheat oven to 180 degree. Grease an 8 cup capacity Corningware dish. Cook pasta in a lge saucepan of boiling water. Drain.
2. Combine tuna, peas and corn, soup and pasta in a large bowl. Season with salt and pepper. Stir to combine.
3. Spoon pasta into prepared dish and sprinkle with cheese. Bake for 25-30 mins or until set. Allow to cook completely.
NB this freezes for up to one month.
(Recipe courtesy of Super Food Ideas, February, 2007)
Pumpkin and spinach pasta bake
Serves 4
1/2 tsp coriander seeds
600g butternut pumpkin, cut into 2cm pieces
olive oil cooking spray
200g tortiglioni or penne pasta
1 cup fresh ricotta cheese
1 egg, lightly beaten
50g parmesan cheese
250g packet frozen chopped spinach, thawed.
(I top with mozzarella!)
1. Preheat oven to 200 degree. Line a large baking tray with baking paper.
2. Using a mortar and pestle, pound coriander seeds till crushed (can go without these). Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast uncovered 20 mins or until tender. Reduce oven to 180 degrees.
3. Cook pasta in a large saucepan of boiling water. Drain. Combine ricotta, egg, parmesan and drained spinach in a bowl. Add to pasta and sitr through.
4. Spoon into a Corningware dish and bake for 20-25 mins or until set in centre.
NB this can be frozen and taken for lunches
(Recipe courtesy of Super Food Ideas, February 2007)
1/2 tsp coriander seeds
600g butternut pumpkin, cut into 2cm pieces
olive oil cooking spray
200g tortiglioni or penne pasta
1 cup fresh ricotta cheese
1 egg, lightly beaten
50g parmesan cheese
250g packet frozen chopped spinach, thawed.
(I top with mozzarella!)
1. Preheat oven to 200 degree. Line a large baking tray with baking paper.
2. Using a mortar and pestle, pound coriander seeds till crushed (can go without these). Place pumpkin on prepared tray. Lightly spray with oil and sprinkle with coriander. Season with salt and pepper. Roast uncovered 20 mins or until tender. Reduce oven to 180 degrees.
3. Cook pasta in a large saucepan of boiling water. Drain. Combine ricotta, egg, parmesan and drained spinach in a bowl. Add to pasta and sitr through.
4. Spoon into a Corningware dish and bake for 20-25 mins or until set in centre.
NB this can be frozen and taken for lunches
(Recipe courtesy of Super Food Ideas, February 2007)
Chipolata, spinach and red onion salad
Serves 4
Olive oil cooking spray
650g chipolata sausages
2 medium red onions cut into skinny slices
2 tbsp olive oil
100g baby spinach leaves
tomato chutney and crusty bread to serve
1. Preheat a pan or BBQ plate on medium high. Spray sausages with oil. Combine onions and 1 tbsp oil in a bowl. Season with salt and pepper. Stir to coat.
2. BBQ sausages and onions, turning often for 8-10 mins or until cooked. Transfer to a plate lined with paper towel to cool slightly.
3. Halve sausages diagonally. Arrange spinach on serving plates. Top with sausages, onions and a dollop of chutney. Drizzle with remaining oil and serve with crusty bread.
Olive oil cooking spray
650g chipolata sausages
2 medium red onions cut into skinny slices
2 tbsp olive oil
100g baby spinach leaves
tomato chutney and crusty bread to serve
1. Preheat a pan or BBQ plate on medium high. Spray sausages with oil. Combine onions and 1 tbsp oil in a bowl. Season with salt and pepper. Stir to coat.
2. BBQ sausages and onions, turning often for 8-10 mins or until cooked. Transfer to a plate lined with paper towel to cool slightly.
3. Halve sausages diagonally. Arrange spinach on serving plates. Top with sausages, onions and a dollop of chutney. Drizzle with remaining oil and serve with crusty bread.
Saturday, February 24, 2007
Layered Potato Cake
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)
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)
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)
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