Rosemary's Favourite Recipes

Cheesy Baked Chicken

2007-11-09T06:59:00.001+13:00

Description
This is my first attempt at taking my own food photos and to be honest I'm not that impressed with my efforts :(

I'm signed up to the allrecipes.com daily recipe mailing list...most of the time I just delete them but I thought this recipe looked interesting. The only things I changed was to crush the rice cereal and substituted olive oil for butter because I couldn't be bothered getting out another pan to melt it. I've made this twice now and it's amazingly tasty. I didn't think the garlic powder would add much but the flavour goes right through the chicken.

I served it with swiss brown mushrooms sauteed in olive oil with garlic, cracked black pepper and salt, along with some boiled zucchini and corn. I would've preferred to steam the vegetables but my kitchen is lacking a steamer.

Ingredients
1/2 cup flour
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 egg
1 Tbsp milk
1 cup grated tasty cheese
1/2 cup bread crumbs
1 cup crispy rice cereal, crushed
2 skinless, boneless chicken breast halves - cut in half
Olive oil

Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking dish with baking paper.

In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, combine the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal.

Coat chicken pieces in the flour mixture, dip in the egg mixture, press in the breadcrumb mixture and finally set it aside in the baking dish.

Drizzle a little olive oil evenly over chicken.

Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Salami & Feta Quiche

2007-09-29T07:44:00.000+12:00

Description
I came up with this recipe the other weekend when I was trying to think of something easy, tasty and cheap to make. It got the thumbs up from Mike too =^.^=

Ingredients
6 eggs
¼ cup cream
1 red onion, diced
400g tin corn kernels, drained and rinsed
150g salami, diced
150g mushrooms, sliced
100g feta cheese
1 Tbsp olive oil

Directions
Cook salami over medium heat until browned and crispy on the edges, add onion to pan and when starting to soften add mushrooms. When mushrooms are just cooked, turn off heat and add the corn kernels. Mix well and set aside.

Lightly whisk eggs and cream in a medium bowl.

Layer salami mixture and crumbled feta cheese in a cake tin and pour egg mixture evenly over top.

Bake at 200ºC for 25 minutes, remove from oven and let rest for 5 minutes before serving.

Tomato Berbere Chicken Drumsticks

2007-09-03T18:47:00.000+12:00

Description
Re-jiggered the Berbere Lamb Shanks recipe to something Mike & I can both enjoy.

Ingredients
6 tsp Berbere Spice Mix
3 Tbsp flour
8 chicken drumsticks
1 Tbsp oil
1 onion, peeled and sliced
1 tsp minced garlic
1 tsp minced ginger
2 stalks celery, sliced
2 parsnips, peeled and sliced
400g can chopped tomatoes (in juice)
1 chicken stock cube
4 Tbsp tomato paste

Directions
Combine flour and 2 tsp spice mix in a plastic bag, shaking to mix. Toss drumsticks, one at a time, in the bag and shake off excess flour before setting aside.

Heat oil in a frying pan and brown the chicken in batches. Transfer to a casserole dish and set aside.

Gently fry onion, garlic, ginger, celery and parsnips in the same pan until onion has softened. Increase heat and add remaining spice mix, cooking for 1-2 minutes.

Add tomatoes, paste, stock and one can of water to the pan. Stir to combine until sauce is boiling. Pour over drumsticks, cover and cook for 1 hour 40 minutes at 180ºC.

Serve with mashed potatoes and steamed silverbeet.

*TIP* Gregg's might be a New Zealand specific brand cause I sure don't remember seeing it in Australia. I'm not sure if the other competitors have a version of this so FYI the ingredients are (in container order which I assume is from most amount of to least): salt, ground cumin, ground chilli, turmeric, ground peppercorns and ground ginger...which could probably do with some dry frying in a pan before adding to the recipe if you want to make your own up.

Steak with Mustard Caper Sauce

2007-08-25T09:00:00.000+12:00

Description
I made this last night (on 24 Aug 07), an impulse recipe as Mike was asking me to come up with a meal involving steak, cheese and mushrooms. I ran a quick search to find a steak and caper sauce recipe which included two of his favourite ingredients (capers and mustard) so I figured I'd found a winner. As for the mushrooms, I tweaked our favourite Garlic Mushrooms recipe to add some balsamic vinaigrette to help give it a more salady flavour and finally added parmesan cheese to the salad to obtain the three theme ingredients.

Mike reckons this meal was restaurant quality, although the steak went cold really quickly from having to sit on a carving board (even though it was covered) while the sauce was made. Hence I've modified the directions to advise transferring to a warmed plate instead of straight to the carving board. Bon appetit!

Ingredients
For steak and sauce:
500g rump steak or 2 rib eye fillets
4 Tbsp butter
1 Tbsp olive oil
3 Tbsp dry white wine
1 Tbsp dijon mustard
¼ Tbsp worcestershire sauce
1 ½ Tbsp capers, drained

For the salad:
Mixed salad leaves
1-2 Tbsp grated parmesan
1 Tbsp balsamic vinaigrette
300g mushrooms, halved
1 Tbsp garlic
¼ cup olive oil

Directions
Preheat oven to 200 degrees. Combine balsamic vinaigrette in a jar with garlic and olive oil and shake well to mix. Toss mushrooms in the garlic mixture and bake for 15-20 mins.

Meanwhile combine salad leaves and parmesan. While mushrooms are still warm, mix into the salad.

Melt 1 Tbsp of butter with the olive oil in a frying pan over medium-high heat. Cook meat until browned on both sides but pink in the middle, about 4 minutes on each side.

Transfer meat to a warmed plate and cover.

Over low heat melt 3 Tbsp butter in pan drippings. Mix in wine, dijon, worscestershire and capers; stirring briskly to blend.

Cut meat across the grain in thin slanting slices. Serve on salad and spoon sauce over the steak.

Spring Rolls

2007-08-19T19:13:00.000+12:00

Ingredients
150g pork fillets, shredded
2 Tbsp sesame oil
1 celery stick, finely chopped
1 carrot, finely chopped
1 large cabbage leaf, finely chopped
2 spring onions, finely chopped
4 large dried shiitake mushrooms, finely shredded
1 Tbsp light soy sauce
1 tsp dark soy sauce
½ teaspoon sugar
12 frozen spring roll pastry wrappers (18cm x 18cm), thawed
2 ½ cups vegetable oil

Directions
Season pork with 1 tsp sesame oil. Heat 1 ½ Tbsp of the remaining sesame oil in a wok on high. Stir-fry the pork until it changes colour. Remove and set aside.

Add the celery, carrot, cabbage and spring onions, stir-fry for a minute. Return pork to the pan and add mushrooms, soy sauces and sugar. Stir-fry for a minute then remove and cool. Clean the wok.

Separate the spring roll wrappers. Place 2-3 tsp of the filling in a sausage shape in one corner. Fold the nearest end over, roll once. Fold in the sides, continue to roll up. Moisten the tip with a little water and stick down.

Heat the vegetable oil and remaining sesame oil on medium. Deep-fry the spring rolls in small batches until golden brown. Remove with a wire mesh ladle and drain on paper towels.

Spinach & Prosciutto Frittata

2007-08-09T12:31:00.000+12:00

Description
Finally back in my kitchen and trying my old favourite recipes again. I've modified this one a little to include seeded mustard, which gave the frittata a much more interesting flavour.

I have to admit that I probably use double the amount of cheese suggested here (at Mike's request, how could I refuse? Almost everyone loves cheese!)

I like to serve the frittata on a bed of baby rocket leaves because they add a nice peppery flavour.

Ingredients
8 eggs
100g prosciutto
50g baby spinach leaves
¼ cup cream
¼ cup grated parmesan
¼ cup grated tasty cheese
1 Tbsp butter
1-2 Tbsps Seeded Mustard
Mixed salad leaves
Balsamic vinaigrette

Directions
Pre-heat oven to 180 degrees. Grease a 20cm cake tin with butter and set aside.

Grill or fry prosciutto until crispy. Remove to paper towels.

Combine mustard and cream in a jug and whisk until mustard has separated throughout mixture, then whisk in eggs until even in colour and consistency.

Layer prosciutto, spinach, and cheese in the cake tin. Pour the egg mixture over the top. Place the cake tin in the oven and bake for 20-30 minutes.

Drizzle desired amount of balsamic vinaigrette over salad leaves. Cut the fritatta into equal sized pieces and serve on the salad.

Pork and Apple Braise

2007-06-13T14:46:00.000+12:00

Description
One day I'll use apple sauce leftover from my Roast Pork recipe instead of the store bought variety if it was available.

I think this recipe needs a little of spicyness...so I'm gonna try putting in a few green peppercorns next time.

Ingredients
500g pork leg steaks
Olive oil cooking spray
2 onions, chopped
4 stalks celery, chopped
1 large red kumara, peeled and diced*
1 tsp minced garlic
1/2 cup sultanas
1 Tbsp chopped fresh sage or 1 tsp dried
300g apple sauce
1/2 cup chicken stock
1/4 cup cider
1 Tbsp butter or margarine
1/4 cup milk
pinch of ground nutmeg
pepper to season

Directions
Cut the pork into 3cm pieces. Lightly spray frying pan with oil and when very hot quickly brown the pork.

Add the onion, celery, sage and garlic. Cook for about two minutes and then add sultanas, apple sauce, cider, nutmeg and stock. Bring to boil then reduce heat, cover and simmer for 30 minutes or until the pork is tender. Add pepper and stir.

Meanwhile, boil kumara until tender. Drain and mash with butter and milk. Serve pork over mashed kumara.

* If you aren't familiar with kumara, it's a variety of sweet potato.

Spicy Chorizo and Pumpkin Couscous

2007-05-28T11:06:00.000+12:00

Description
I tweaked the recipe a bit so have republished. I was surprised, Mike said this was his favourite meal last night (27 May 2007), normally he likes flavours that punch your taste buds inside out. Next time I make it I'm going to try making spicy chickpeas to go in it like the ones in my Creamy Spinach recipe.

*If you can get proper Spanish chorizo sausages you only need two for this recipe. However, if you're stuck for options like me you might have to try some creative substitutes. The chorizo sausages in the sausage section of New Zealand supermarkets are definitely not the right flavour (I tested them out in my Sausage Hotpot last week and they're just regular sausages, not particularly good ones either). If you go to the deli instead they have little bier-stick style chorizos which work much better. You'll need four of them.

Ingredients
1/2 butternut pumpkin, peeled, deseeded
Olive oil cooking spray
2 chorizo sausages, thinly sliced*
1 1/3 cups couscous
1 1/3 cups boiling water
400g can chickpeas, drained, rinsed
1 cup coriander leaves, chopped
1 orange, juiced
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 tsp dried sage
Greek-style yoghurt, to serve

Directions
Preheat oven to 180 degrees. Chop pumpkin into 2 cm pieces and place in a large roasting pan. Spray lightly with oil. Season with cumin, sage, salt and pepper. Toss the pumpkin around in the mixture to coat and then roast for 30 minutes or until tender. Lightly spray frying pan with oil and put onto medium heat. Add chorizo and cook, stirring, for 3 minutes or until golden and a little crispy on the edges. Transfer to a plate and cover to keep warm.

Place couscous in a heatproof bowl. Pour over boiling water. Cover and stand for 3 to 5 minutes or until water is absorbed. Stir gently with a fork to separate grains. Add chickpeas, coriander, pumpkin, chorizo, and ¼ cup orange juice. Toss to combine. Spoon into bowls. Top with a dollop of yoghurt to serve.

Honey, Pork and Apple Stir Fry

2007-05-23T11:25:00.000+12:00

Description
Finally got around to tweaking this recipe. I reckon it's a winner.

Please note, I'm not sure of the exact amounts of honey and soy sauce used as I just kind of squirt them into the pan from the bottle...I've tried my best, but if the sauce ends up too liquidy you might want to cut back on honey.

Ingredients
400g pork fillet, thinly sliced
Olive oil cooking spray
1 brown onion, chopped
2 cloves garlic, crushed
1 Tbsp ginger, grated
1 red capsicum, deseeded and sliced
1 head broccoli, cut into florets
1 royal gala apple, cored and cut into wedges
1/4 cup honey
2-3 Tbsp dark/sweet soy sauce
1 tsp ground chilli
1 tsp chinese five spice

Directions
Lightly spray oil in a very hot frying pan. Stir-fry pork, in batches, until browned all over. Remove and set aside.

Add onion, garlic, ginger and five spice to pan and add another light spray of oil. Stir fry for 2-3 minutes and then add capsicum, broccoli, and apple.

Intermittently cover the fry-pan with a lid or some foil to semi-steam the vegetables. Remove after a minute and stir vegetables, then replace lid/foil and repeat until just cooked. If the onions start sticking to the bottom of the pan add another spray of olive oil, and mix through before covering pan.

Add honey, soy sauce, ground chilli and pork to the pan. Stir-fry until heated through.

Wasabi Burgers

2007-05-16T14:07:00.001+12:00

Description
I'd always wanted to find a way to use the vacuum packed kangaroo mince they had on sale in Australian supermarkets, so I found a burger recipe and tweaked it to come up with this. I'll be making them with beef now that I no longer live in Australia, which is a shame because roo meat is heaps tasty.

Ingredients
For the burger patties:
500g kangaroo mince (any mince will work though)
1 egg
½ cup breadcrumbs
3 Tbsp BBQ sauce
1 Tbsp Worcestershire sauce
2 tsp garlic
1 zucchini, grated
onion chives, chopped
rosemary, chopped
red chilli, chopped
burger buns

For the wasabi mayonnaise:
½ cup mayonnaise
Wasabi, to taste

Directions
Squeeze excess juice from zucchini.

Mix all ingredients for burger patties together until well combined, then chill in the fridge for 30 minutes.

Roll mince mixture into patties, fry on each side for about 8 minutes. If desired, add slices of cheese to cover patties and then cover pan for 1 minute until the cheese melts.

Meanwhile, cut burger buns in half and grill until golden.

Mix mayonnaise and Wasabi paste together in bowl.

Build the burgers and serve with mixed salad.

Pasta with Creamy Bacon Sauce

2007-05-16T14:05:00.000+12:00

Ingredients
1 cup mini-penne
1 tablespoon olive oil
1 leek, sliced
280g shortcut bacon
1 teaspoon crushed garlic
1 large zucchini, sliced
200g fresh mushrooms, sliced
500g broccoli
2 tablespoons dijon mustard
300g light sour cream
¾ cup milk

Directions
Divide broccoli into florets and slice stem. Steam broccoli for 15 minutes or until tender. Remove from heat and set aside.

Trim fat from bacon and slice. Heat oil in large frying pan, add leek, bacon and garlic; cook, stirring, until leek is soft and bacon is browned.

Bring a saucepan of water to boil. Add pasta and cook according to packet directions. Strain and set aside.

Meanwhile, add zucchini and mushrooms to pan; cook, stirring, until zucchini is just tender. Add broccoli to pan.

Blend/whisk mustard, sour cream and milk until evenly combined. Pour into pan; cook, stirring, until hot.

Toss pasta through vegetables and sauce before serving.

Lamb and Apricot Pilaf

2007-05-16T14:04:00.000+12:00

Ingredients
2 Tbsp olive oil
500g diced lamb
1 onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 chicken stock cube, crumbled
2 ½ cups water
1 ½ cup basmati rice, rinsed
1/3 cup currants
½ cup dried apricots, halved
¼ cup flat-leaf parsley, chopped
1 cup flaked almonds
1 Tbsp butter

Directions
Heat 3 tsp oil in saucepan over medium heat. Add half of the lamb and cook until lightly browned. Transfer to a plate and repeat with oil and remaining lamb.

Heat remaining oil over medium heat. Add onion, garlic and spices. Cook until soft.

Add lamb, stock cube and half a cup of water. Cover and cook for 20 minutes.

Stir in remaining water, rice and dried fruit. Cover. Cook for 10 minutes.

Meanwhile, melt butter in a pan and fry almonds until golden and crisp

Remove from heat and stand, covered, for 10 minutes. Stir through parsley and almonds and serve.

Lamb and Barley Broth

2007-05-16T14:03:00.000+12:00

Description
Ultimate winter comfort food.

Ingredients
100g pearl barley
2 lamb shanks or 750g neck or shoulder of lamb, cut into large chunks
2.5 litres cold water
1 tsp salt
1 onion, peeled and diced
2 leeks, chopped
300g swedes, peeled and diced
300g carrots, peeled and diced
200g savoy cabbage, finely shredded
2 tbsp parsley, finely chopped

Directions
Combine the barley, lamb, water and salt in a large pot. Bring slowly to the boil, skimming off the froth that rises to the surface. Cover and simmer gently for one hour.

Add the onion, leeks, swedes and carrots and simmer for a further hour.

Add the shredded cabbage and cook for 10 minutes or until tender.

Remove the lamb and finely shred the meat, discarding bones. Return the meat to the broth, heat through and season to taste. Serve hot, scattered with parsley.

Pepperoni Pizza

2007-05-16T14:02:00.000+12:00

Description
You'll never look at a fast-food-chain Pepperoni Lovers pizza again after trying this one.

Ingredients
1 qty Basic Pizza Dough
125g pepperoni, diced
250g mozzarella, grated
100g feta, crumbled
4 Tbsp tomato paste
100g kalamata olives
4 cloves garlic, finely chopped
¼ cup basil leaves, roughly chopped
12 cherry tomatoes, quartered

Directions
Spread tomato paste over base of pizza dough. Top with garlic, basil and half of the mozzarella. Add cherry tomatoes, pepperoni and kalamata olives. Top with feta and remaining mozzarella cheese.

Bake at 200 degrees for 30 minutes.

Salmon, Spinach & Mushroom Pizza

2007-05-16T14:00:00.000+12:00

Ingredients
1 qty Basic Pizza Dough
1 Tbsp butter
2 garlic cloves, crushed
1 bunch spinach, washed, shredded
100g mushrooms, sliced
1 onion, finely chopped
250g fresh ricotta cheese
100g feta cheese, crumbled
½ cup pine nuts
100g smoked salmon
2 Tbsp baby capers

Directions
Melt butter in a frying pan over high heat. Add garlic and onion and cook until onion is soft. Add spinach and mushrooms stirring until spinach just wilts. Transfer to a bowl and set aside to cool.

Add ricotta, feta, capers and pine nuts and mix to combine.

Spread topping on pizza base and bake at 200 degrees for 30 minutes.

Top with smoked salmon and serve.

Tip: fashion the pizza bases into a boat shape for a home-made pide.

Basic Pizza Dough

2007-05-16T13:58:00.000+12:00

Description
Way better than the store bought variety, and you get a good work-out punching the dough :)

Ingredients
7g sachet dried yeast
1 tsp caster sugar
½ tsp salt
½ tsp white pepper
2 cups plain flour
2 Tbsp olive oil

Directions
Combine ¾ cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place until bubbles appear on surface.

Sift flour and pepper into a bowl. Add yeast mixture and oil. Mix to form a soft dough. Turn onto a lightly floured surface. Knead for 10 minutes. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 30 minutes. Punch dough down and knead into desired shape.

Tip: I use the whole amount of dough on one rectangular roasting tray to make a giant pizza, but you could probably use two standard pizza trays and have a thinner base.

Bacon Leek & Cheese Muffins

2007-05-16T13:54:00.000+12:00

Photo by Anna :-)

Description
A tasty savoury addition to your lunchbox. Also very yummy fresh out of the oven with a slathering of butter.

Ingredients
1 Tbsp olive oil
4 short-cut bacon rashers, finely chopped
1 leek, halved, finely chopped
2 cups self-raising flour
1 tsp baking powder
1 tsp mustard powder
2 Tbsp caster sugar
¼ cup grated cheddar cheese
½ cup milk
½ cup extra light olive oil
¼ cup light sour cream
2 eggs

Directions
Preheat oven to 200 degrees. Place paper baking cups in muffin pan.

Heat oil in frying pan over medium heat. Add bacon and leek. Cook, stirring for 6 minutes or until leek is soft and bacon is crisp. Drain. Allow to cool.

Sift flour, baking powder and mustard powder into a bowl. Stir in sugar, cheese and bacon mixture. Whisk milk, oil, sour cream, eggs and pepper in a jug. Add to dry ingredients. Use a metal spoon to combine.

Spoon mixture into muffin cups. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack.

Makes 12 regular sized muffins, but you could also use a mini muffin pan for kid-sized treats.

Greek Yoghurt and Lemon Loaf

2007-05-16T13:51:00.000+12:00

Description
The icing is so tasty I could just about lick the beaters and bowl like I used to in childhood. The cake is pretty damn good too. LOL.

Ingredients
125g butter, softened
1 cup caster sugar
1 lemon, rind finely grated
2 eggs, separated
1 cup Greek-style yoghurt
¼ cup milk
2 cups self-raising flour, sifted
½ cup almond meal
2 cups pure icing sugar, sifted
2 teaspoons butter, melted

Directions
Preheat oven to 180 degrees. Line base and sides of a loaf pan with baking paper and set aside.

Cream butter, sugar and lemon rind with beaters on high speed until pale and creamy. Add egg yolks, one at a time, beating well after each addition. Combine yoghurt and milk in a jug. Fold flour, almond meal and yoghurt mixture, one at a time, into butter mixture.
Beat eggwhites in separate bowl until stiff peaks form. Stir one quarter of the eggwhites into batter. Gently fold in remaining eggwhites. Spoon into prepared pan. Bake for 45 minutes. Reduce oven to 160 degrees and bake for a further 15 minutes.

To make icing, combine icing sugar, 2 tablespoons of lemon juice and melted butter in a bowl. Beat until smooth.

Carrot Cake with Cream Cheese Icing

2007-05-16T13:46:00.000+12:00

Description
My husband loves carrot cake so I made him this one for his birthday a couple of years ago...just before I had to head off on a work trip for several days. I came back home to find out due to his lack of kitchen skills he'd been surviving on cake in my absence.

Ingredients
450g caster sugar
250ml vegetable oil
4 eggs
225g carrots, finely grated
225g plain flour
1 ½ tsp bicarbonate of soda
1 ½ tsp baking powder
1 tsp ground allspice
1 tsp ground cinnamon
225g icing sugar
225g cream cheese, at room temperature
55g butter, at room temperature
2 tsp vanilla essence
175g chopped walnuts or pecans

Directions
Preheat oven to 190 degrees. Butter and flour 2 x 23cm cake tins.

Combine caster sugar, vegetable oil, eggs and carrots in a mixing bowl. Beat for 2 minutes. Sift the dry ingredients into another bowl. Add in 4 equal batches to the carrot mixture, beating well after each addition.

Divide the cake mixture between the cake tins. Bake 35 – 45 minutes. Let cool in tins on wire racks for 10 minutes, then remove from tins and let cool completely.

For the icing, combine icing sugar, cream cheese, butter and vanilla essence in a bowl and beat until smooth.

Set 1 cake layer on a serving plate and spread with one third of the icing. Place the second cake layer on top. Spread the remaining icing over the top and sides of the cake. Sprinkle the nuts around the top edge.

Pork, Thyme and Cheese Meatballs

2007-05-16T10:28:00.000+12:00

Description
Herby meatballs with a melty cheese surprise inside

Ingredients
500g pork mince
2 slices soy & linseed bread
1 onion, finely sliced
3 anchovy fillets
2 Tbsp thyme leaves
1 egg, beaten
2 thick slices mozzarella, cubed
800g can chopped tomatoes
3 garlic cloves, crushed
¼ cup basil leaves, torn
8 desiree potatoes, chopped
2 Tbsp seeded mustard
50g butter

Directions
Heat saucepan over medium heat. Spray with oil. Add garlic and cook for 30 seconds. Add tomatoes and bring to boil. Reduce heat to medium low and simmer, stirring occasionally for 30 minutes. Remove from heat and add basil. Season to taste.

Meanwhile, remove crusts from bread and place into food processor and process into breadcrumbs. Add onion, anchovies and thyme and process until well combined.

Place pork mince in a large bowl with breadcrumb mixture and beaten egg and mix until well combined.

Take a tablespoon of pork mixture and flatten with back of spoon. Place a cube of cheese in the middle and then fold up mince and roll into ball. You should be able to make about 16 meatballs.

Place meatballs in baking dish and cover with tomato sauce mixture. Bake for 30 minutes.

Meanwhile, place unpeeled chopped potatoes in saucepan of boiling salted water. Just before meatballs are ready, drain and mash with mustard and butter. Serve.

Chilli Pork and Basil Stir-fry

2007-05-16T10:25:00.000+12:00

Description
Low fat with heaps of flavour. Spice it up with extra-hot chinese chilli sauce, like the kind they serve at good Yum-Cha/Dim-Sum restaurants.

Ingredients
Olive oil cooking spray
2 small red chillies, deseeded, finely chopped
2cm piece ginger, peeled, grated
300g pork mince
2-3 bunches chinese broccoli, trimmed, cut into thirds
150g green beans, cut into thirds
2 tomatoes, cut into wedges
100g enoki mushrooms, trimmed
1 ½ Tbsp kecap manis
½ cup basil leaves
2 cups cooked brown rice
Lemon wedges, to serve

Directions
Heat a wok over high heat until hot. Spray with oil. Add chilli and ginger. Stir-fry for 30 seconds. Add mince, breaking up with a wooden spoon. Stir-fry for 2 minutes or until browned. Remove to a plate.

Spray wok lightly with oil. Add broccolini and beans. Stir fry for 2 minutes. Add tomatoes and stir-fry for a further 2 minutes. Stir in mushrooms

Combine kecap manis and 1 Tbsp hot water. Add to wok with mince. Stir-fry for 1 minute or until heated through. Remove from heat. Toss through basil.

Spoon rice into bowls. Top with stir-fry and serve with lemon wedges.

Tip: if you can't find chinese broccoli you can substitute it with broccolini

Stir-fried Asparagus with Beef & Lemongrass

2007-05-16T10:24:00.000+12:00

Ingredients
200 g asparagus, cut into 4 cm lengths
1 onion, sliced
2 cloves garlic, finely chopped
1 tsp freshly grated ginger
1 stalk lemongrass, bottom 4 cm finely sliced
1 small red chilli, finely chopped
200 g tender beef (rump), finely sliced
2 tomatoes, diced
2 Tbsp shredded mint
2 Tbsp soy sauce

Directions
Heat a non-stick wok or frying pan and spray with olive oil spray.

Add onion slices, garlic and ginger and stir-fry until just coloured.

Add the lemongrass and chilli. Stir-fry for 20 seconds then add then beef and stir-fry until browned all over.

Add the asparagus and stir-fry for two minutes. Toss through tomatoes and soy sauce, cook one minute.

Cover with a lid for 30 seconds. Stir through the mint just before serving.

Curry Mushroom Beef Stroganoff

2007-05-16T10:22:00.000+12:00

Description
New and improved. Using mince instead of slices of beef makes better use of the sauce and goes really well with the pasta shells. Also I discovered the joy of whole shiitakes and the stock you can make just by soaking them!

Ingredients
500g beef mince
1 onion, chopped
1 garlic clove, crushed
150g swiss brown mushrooms
6 whole dried shiitake mushrooms
2 beef stock cubes
300ml cream
2tsp curry powder
150g dried pasta shells

Directions
Soak the shiitakes in a saucepan of warm water for 30 minutes. Remove mushrooms from saucepan with a slotted spoon and set the saucepan on low heat. Remove the stems and slice caps.

Sautee onion and garlic until onion has softened then add curry powder. Cook for 1 minute, stirring before adding mushrooms. When mushrooms are tender add the mince and stir well to break up.

When mince is browned add 1/2 cup of water from the saucepan and crumble the beef stock cubes into the frypan. Mix well and then add another 1/2 cup of water from the saucepan along with the sliced shiitakes. Stir well and simmer until liquid has reduced.

Meanwhile, increase heat of saucepan to bring remaining mushroom water to the boil. If required, add additional water to saucepan before cooking pasta according to packet instructions.

When liquid in frypan has reduced add the cream, stirring until the colour of the sauce evens out. Let it simmer on very low heat until pasta has cooked. Drain pasta and stir into frypan, when the pasta is coated in sauce it's ready to serve.

Tomato & Mushroom Beef Stroganoff

2007-05-16T10:21:00.000+12:00

Ingredients
500g lean beef strips
300g sliced mushrooms
165ml light evaporated milk
2 medium onions, sliced
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
½ cup beef stock

Directions
Sauté onions in olive oil for one minute. Add mushrooms and cook for three minutes. Remove from pan.

Add the beef and stir until just cooked.

Return onion and mushrooms to the pan. Stir in tomato paste, Worcestershire sauce and beef stock. Once combined and heated thoroughly add the evaporated milk. Stir, then simmer for 10 minutes.

Mediterranean Meatloaf

2007-05-16T10:19:00.000+12:00

Description
Perfect for family dinners, picnics, or serve sliced leftovers as part of a tapas platter.

Ingredients
½ cup brown rice
1 small red onion, grated
350g beef mince
1 carrot, peeled, grated
60g feta cheese, crumbled
2 Tbsp tomato sauce
1 Tbsp Worcestershire sauce
1 egg, lightly beaten
2 Tbsp basil leaves, shredded
1 zucchini, thinly sliced
1 punnet cherry tomatoes
1 garlic clove, crushed
olive oil cooking spray

Directions
Cook rice following absorption method on packet. Set aside to cool.

Preheat oven to 200 degrees. Grease base and sides of loaf pan and set aside.

Combine rice, onion, mince, carrot, feta, sauces, egg and basil in a bowl. Mix well. Press into prepared pan.

Place zucchini, tomatoes and garlic in a bowl. Spray with oil. Toss to combine. Spoon over meatloaf. Bake for 60 – 80 minutes or until meatloaf is firm. Stand for 10 minutes. Slice and serve.

Bean & Tomato Sausage Hotpot

2007-05-16T10:16:00.000+12:00

Description
Dress up your boring old sausages for a refreshing change.

Ingredients
1 tablespoon olive oil
8 thick beef sausages
1 large brown onion, chopped
2 garlic cloves, crushed
800g cans chopped tomatoes
140g tub tomato paste
400g can butter beans, drained, rinsed
100g pitted kalamata olives
¼ cup basil leaves, chopped

Directions
Heat oil in a frying pan over medium heat. Cook sausages for 8 minutes, turning, or until browned. Set aside.

Add onion and garlic to frying pan. Cook, stirring, for 2 minutes or until soft.

Add sausages, tomatoes, paste, beans and olives to frying pan. Cover. Cook for 20 minutes or until cooked through. Stir through basil. Season and serve.

Corned Beef with Dumplings and White Onion Sauce

2007-05-16T10:08:00.000+12:00

Description
I'd been wanting to make this meal for ages, but couldn't find any recipes for exactly what I had in mind. I ended up doing a bit of a mix and match with a bunch of online recipes to get the exact ingredients I had in mind for the beef. For the sauce my friend Anna sent me her mum's white onion sauce recipe. I don't know why, but corned beef with white sauce is one of my ultimate comfort foods.

Ingredients
1 kg Silverside beef
½ cup vinegar
½ cup sugar
1 tsp white pepper
2 Tbsp malt vinegar
1 onion, halved
2 whole cloves
5 peppercorns
bay leaves

For the Dumplings:
145g plain flour
2 tsp baking powder
½ tsp salt
½ tsp mustard powder
1/2 cup milk
2 Tbsp olive oil

For the White Onion Sauce:
1 Tbsp butter
1 onion, finely chopped
¼ cup flour
1 cup milk

Directions
Cover the silverside with cold water and add the other ingredients. Cover the pan, bring to boil, turn down and simmer very gently for 2 hours. Mix all dumpling ingredients in bowl and tablespoons of the mixture to saucepan. Cover and simmer for 15 minutes. Remove saucepan from heat and let meat cool in liquid.

For the sauce, place onion and butter in saucepan over medium-low heat until butter melts and onion turns translucent. Remove from heat. Sift flour into saucepan, mix well and return to heat. Add milk, a bit at a time, stirring to ensure the mixture stays smooth. Add cooking liquid from silverside to keep at desired consistency.

Beef & Vegetable Stew

2007-05-16T10:05:00.000+12:00

Description
This is the first stew I ever tried to make and is definitely my favourite. Big hearty chunks of slow cooked chuck steak and vegetables make an ideal winter warmer. Bulk it out with dumplings from the Corned Beef recipe if necessary.

Ingredients
1 ½ tablespoons olive oil
1/2 cup flour, seasoned with salt and pepper
500g chuck steak, cut into 2cm cubes
1 brown onion, chopped
2 carrots, coarsely chopped
2 Desiree potatoes, cut into 3cm cubes
2 sticks celery, chopped
2 parsnips, chopped
1 swede, chopped
1 ½ cups beef stock
2 tablespoons tomato paste
2 teaspoons dried mixed herbs
1 teaspoon dried chilli

Directions
Toss beef in seasoned flour and shake off excess. Heat 2 teaspoons of oil in a saucepan over high heat. Add half the beef. Cook, stirring, for three minutes or until browned. Set aside. Repeat with oil and remaining beef.

Reduce heat to medium. Add remaining 2 teaspoons oil and onion. Cook, stirring, for 2 minutes or until tender. Add vegetables. Cook, stirring, for 1 minute.

Return beef to saucepan with stock, paste, chilli and herbs. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour or until meat and vegetables are tender. Season with salt and pepper prior to serving.

Spaghetti with Tomato & Calamari

2007-05-16T10:02:00.000+12:00

Ingredients
2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
4 anchovy fillets, drained, finely chopped
1 small red chilli, finely chopped
700ml bottle tomato pasta sauce
½ cup chicken stock
500g calamari rings
¼ cup flat-leaf parsley, chopped
400g dried wholemeal spaghetti

Directions
Heat oil in a saucepan over medium heat. Add onion, garlic, anchovies and chilli. Cook for 5 minutes, stirring, or until onion softens. Add sauce and stock. Bring to the boil. Reduce heat to medium low. Simmer, partially covered, for 5 minutes.

Meanwhile, cook pasta in a saucepan of boiling salted water.

Add calamari to the tomato mixture. Cook for 3 minutes or until tender. Remove from heat. Stir in parsley.

Drain pasta and return to saucepan with the calamari mixture. Toss gently over low heat until warmed through. Season with salt and pepper.

Creamy Smoked Salmon & Chive Pasta

2007-05-16T10:00:00.000+12:00

Ingredients
200g can smoked salmon
300g fettuccini
30g butter
1 brown onion, diced
250ml extra light sour cream
100g baby spinach leaves
¾ cup milk
2 Tbsp seeded mustard
Chives, chopped
Cracked black pepper

Directions
Over medium heat, melt half the butter in a large deep frying pan. Add the onion and gently fry until translucent. Add spinach and sauté until just wilted. Add half of the pasta water.

Mix sour cream, milk and mustard together and the remainder of the pasta water. Stir and add the mustard and chives. Stir briefly and then add the salmon, including the juices from the can and the remaining butter. Season with black pepper.

Meanwhile, cook pasta according to packet instructions. Drain, but keep ½ cup of pasta water.

Combine the sour cream and salmon sauce with the pasta and serve.

Mini Tuna Omelettes with Stir-fried Vegetables

2007-05-16T09:58:00.000+12:00

Description
Ideal budget meal: 1 can of tuna + 1 egg = very cheap meal for one :-) Otherwise follow the recipe for two. Double it for four. And so on!

Ingredients
2 large (50g) eggs
2 100g tins flavoured tuna, drained
1 Tbsp canola oil
2 baby bok choy, chopped
2 spring onions, shredded
1 medium carrot, cut into thin slices
1 Tbsp light soy sauce
4 lemon wedges for garnish

Directions
Beat the eggs and stir in tuna.

Heat a non-stick frying pan and fry tuna mixture in ¼ cup batches. Keep warm.

Heat oil in the same frying pan and stir-fry vegetables; add soy sauce. Serve vegetables with the omelettes, garnished with lemon wedges.

Greek Octopus in Red Wine Stew

2007-05-16T09:56:00.000+12:00

Description
This has very strong flavours so try serving with Greek Salad on the side to refresh your tastebuds.

Ingredients
750g cleaned baby octopus
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 bay leaf
3 cups red wine
¼ cup red wine vinegar
400g can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
¼ teaspoon ground cinnamon
small pinch ground cloves
1 teaspoon sugar
2 tablespoons finely chopped fresh flat-leaf parsley

Directions
Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until starting to brown. Add the garlic and bay leaf, and cook for 1 minute further. Add the octopus and stir to coat in the onion mixture.

Stir in the wine, vinegar, tomato, tomato paste, oregano, cinnamon, cloves and sugar. Bring to the boil, then reduce the heat and simmer for 1 hour, or until the octopus is tender and the sauce has thickened slightly. Stir in the parsley and season to taste with salt and ground black pepper. Serve with crusty bread.

Tip: Would go really well in a tapas/antipasti platter. If wanting to serve chilled remove the octopus from the sauce before refridgerating as the sauce congeals and doesn't look so appetizing. I have actually chilled and reheated this the next day for lunch with no problems.

Salmon & Spinach Salad with Blue Cheese Dressing

2007-05-16T09:53:00.000+12:00

Description
I came up with this recipe when we were housesitting for a friend over Christmas. I wanted a special Christmas meal that wouldn't bite the budget too hard and didn't require a full kitchen to put together. I used a few of my husbands favourite ingredients to create this super salad.

Oh, and if anyone has a good recipe for blue cheese dressing please leave a comment.

Ingredients
2-3 large radishes, sliced
50g baby spinach leaves
1 egg, boiled and sliced
200g swiss brown mushrooms
100g smoked salmon, sliced
2 tsp crushed garlic
4 Tbsp cooking oil
¼ cup blue cheese dressing

Directions
Combine garlic and cooking oil in a small container and mix well. Set aside for 5 minutes. Place sliced mushrooms into baking dish and drizzle with oil and garlic. Cook in 200 ○C oven for 20 minutes.

Combine radishes, baby spinach leaves, egg, garlic mushrooms, salmon and blue cheese dressing in a large bowl and toss well.

Oysters Mornay

2007-05-16T09:50:00.000+12:00

Description
Mike and I fell in love with Oysters Mornay after eating them at a tapas restaurant in Sydney called Captain Torres. I guessed what ingredients were used and came up with this recipe. It would taste way better with a homemade cheese sauce but is close enough for the moment.

If anyone has a recipe for no-fuss from-scratch bechamel sauce please leave a comment.

Ingredients
12 oysters, shelled
1 jar béchamel sauce
¼ cup dried breadcrumbs
¼ cup shredded cheese

Directions
Preheat grill on high heat.

Arrange oysters on a tray suitable for going under the grill. Top each oyster with 1 Tbsp of béchamel sauce. Sprinkle breadcrumbs evenly over oysters to just cover béchamel sauce. Top with grated cheese.

Place oysters under the grill for 10 minutes or until golden.

Tunisian Tuna Salad

2007-05-16T09:46:00.000+12:00

Description
The harissa-style dressing helps to cover the overly fishy flavour of tuna

Ingredients
2 hard-boiled eggs
1 medium green capsicum, chopped finely
2 medium tomatoes, seeded, chopped finely
4 green onions, chopped finely
2 large canned anchovy fillets, drained, chopped finely
10 seeded green olives, chopped finely
2 small fresh red Thai chillies, seeded, chopped finely
2 teaspoons finely chopped fresh mint
185g can tuna, drained, flaked
1 tablespoon baby capers, rinsed, drained

For the Harissa-style Dressing:
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 tablespoon lemon juice
2 tablespoons red wine vinegar

Directions
Shell hard-boiled eggs; chop finely

Combine egg with remaining ingredients in medium bowl; drizzle dressing over salad, toss gently to combine

To make the dressing, heat oil in small frying pan, add garlic and seeds; cook, stirring, until fragrant. Stir in juice and vinegar.

Moroccan Chicken and Prune Tagine

2007-05-16T09:42:00.000+12:00

Description
Deliciously fragrant. Omit the couscous for four extra large serves.

Ingredients
1 Tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
½ tsp black pepper
pinch saffron
500g chicken, chunked
400g can chopped tomatoes
grated rind and juice of 1 lemon
1 ½ cups chicken stock (375ml)
2 potatoes, peeled and cut into large pieces
1 carrot, peeled and cut into large pieces
2 zucchini, cut into large pieces
250g pitted prunes
100g dried apricots
2tbs chopped fresh coriander
1 cup couscous
1 cup boiling chicken stock

Directions
Heat oil in a large saucepan, add the onion and cook on medium heat until golden. Add garlic and spices and cook for 2 minutes.

Add the chicken and cook for 5 mins or until browned. Add tomatoes, juice and rind, stock, vegetables, prunes and apricots, cover and simmer for 20 minutes.

Simmer uncovered for 15 minutes or until sauce thickens. Stir in coriander. Pour hot stock over the couscous, allow to stand for 10 minutes or until the liquid has absorbed. Fluff with fork.

Herb Mustard and Cheese Chicken

2007-05-16T09:39:00.000+12:00

Description
Put it in the oven and walk away. The cheese melts and makes a tasty sauce to serve over the vegetables.

Ingredients
150g tasty spreadable cheese
1 tsp wholegrain mustard
1 Tbsp finely chopped chives
¼ cup flat-leaf parsley, finely chopped
1 Tbsp lemon thyme leaves
4 chicken breasts
4 slices prosciutto
1 head broccoli, cut into florets

Directions
Preheat oven to 200 degrees. Line a baking tray with paper and set aside.

Combine cheese, mustard, chives, parsley, thyme and pepper.

Cut a slit in each chicken breast and fill with cheese mixture. Wrap each breast with prosciutto and secure with a toothpick. Bake for 20-30 minutes or until chicken is cooked through.

Meanwhile, steam the broccoli until just cooked and serve on the side with liquid from the baking tray.

Walnut Crusted Chicken

2007-05-16T09:05:00.000+12:00

Description
Not your average chicken schnitzel

Ingredients
125g walnuts
1/3 cup flat-leaf parsley
½ cup cornmeal
¼ cup flour
1 Tbsp Cajun Spice Mix
1 egg
2 chicken breasts
1kg jap pumpkin, peeled, chopped
40g butter
2 Tbsp vegetable oil
dressed salad leaves, to serve

Directions
Combine walnuts and parsley in food processor and process until roughly chopped. Add cornmeal and spice mix and process for 30 seconds. Transfer to plate. Whisk egg in a bowl. Cut chicken in half to make 2 thin fillets

Boil pumpkin until tender. Drain. Add butter and mash until smooth. Season with salt and pepper. Keep warm.

Dip 1 fillet at a time into flour. Shake off excess and repeat with egg. Coat in walnut mixture, pressing on with fingertips.

Heat oil in frypan over medium heat. Cook chicken schnitzels, 2 at a time, for 2-3 minutes each side or until chicken is cooked through.

Cajun Spice Mix
2 Tbsp sweet paprika
1 tsp cayenne pepper
1 tsp turmeric
1 tsp dried oregano
½ tsp ground nutmeg
1 tsp caster sugar
1 tsp sea salt

Mix all ingredients well. Store leftover mix in spice jar.

Garlic Mushrooms

2007-05-16T09:02:00.000+12:00

Description
Perfect to serve with a cheese and antipasti platter

Ingredients
500g mushrooms
¼ cup olive oil
2 cloves garlic, crushed
2 tsp sea salt
½ tsp cracked black pepper

Directions
Preheat oven to 200 degrees. Combine oil and garlic and set aside.

Wipe any dirt off mushrooms with a paper towel. Place mushrooms in baking dish, cutting any larger ones in half.

Pour olive oil and garlic over the mushrooms. Sprinkle salt and pepper over top and toss well to combine.

Bake, uncovered, for about 20 minutes or until mushrooms are very soft.

Greek Salad

2007-05-16T08:39:00.000+12:00

Description
Simple to make and extra good for you

Ingredients
1 cucumber, peeled, seeded and cubed
1 small red onion, sliced
4 ripe tomatoes, cut into wedges
12 black olives, pickled in brine, deseeded
125 g reduced-fat feta cheese, diced
1 spring onion, sliced
2 cup baby spinach leaves, washed and drained
2 Tbsp parsley, chopped
4 Tbsp no-fat Greek salad dressing
1 tsp cracked black pepper

Directions
Combine ingredients in a serving bowl and mix well.

Warm Broccoli & Mushroom Salad

2007-05-16T08:37:00.000+12:00

Description
A low fat option without skimping on flavour

Ingredients
500g broccoli
3 rashers bacon, chopped
1 chopped onion
2 Tbsp balsamic vinegar
300g mushrooms, sliced

Directions
Bring 2.5cm water to the boil in a saucepan. Add broccoli; return water to boil. Reduce heat and simmer until the broccoli is just cooked.

Cook bacon in a large frypan over medium-high heat until nearly crisp. Add onion and sauté. When onion is nearly cooked add the mushrooms and sauté until just cooked.

Stir in vinegar. Add broccoli to the pan and remove from heat when all ingredients are combined.

Potato & Leek Soup with Parmesan Toast

2007-05-16T08:32:00.000+12:00

Description
A filling soup with crunchy parmesan toast for dipping

Ingredients
4 rashers rind-less bacon, diced
2 tablespoons olive oil
1 leek, trimmed, halved, thinly sliced
750g potatoes, peeled, chopped
1L chicken stock
¼ cup cream
¼ cup chopped chives

For the Parmesan Toast:
2 tablespoons olive oil
2 garlic cloves, crushed
½ loaf Turkish bread, split lengthways
1 cup grated parmesan cheese

Directions:
Cook bacon in a large saucepan over medium heat for 5 minutes or until crisp. Remove to plate lined with paper towels.

Add oil and leek to saucepan. Cook, stirring, for 3 minutes or until soft. Add potatoes. Toss to coat in leek mixture.

Add stock to saucepan. Cover. Bring to the boil. Reduce heat to medium low. Simmer, partially covered, for 20 minutes or until potatoes are tender.

Meanwhile, to make parmesan toast preheat oven to 200○C. Combine oil and garlic. Brush over both sides of bread. Cut bread crossways into 1.5cm thick fingers. Place, cut-side up, onto a large baking tray. Sprinkle with parmesan. Season. Bake for 12 minutes or until golden and crisp.

Blend potatoes, in batches, to desired consistency. Return to saucepan. Add cream and ¾ of the bacon. Stir over low heat until heated through. Season with salt and pepper. Ladle into bowls. Sprinkle with remaining bacon and chives.

Chives Gnocchi with Blue Cheese

2007-05-16T08:27:00.000+12:00

Description
Impress your friends and family with home made pasta. You'll be surprised at what an improvement it is over the "fresh" store-bought variety.

Ingredients
450g desiree potatoes, peeled and chopped
1 1/3 cups plain flour
1 bunch chives, finely chopped
2 egg yolks
50g blue cheese
4 Tbsp whipping cream

Directions
Cook potatoes in simmering water for 20 minutes or until tender. Drain well and mash in a large bowl. Add 1 cup flour, half the chives and the egg yolks. Mix well. Add enough remaining flour to ensure mixture is not sticky. Divide into four portions and roll each piece into a 1cm thick sausage shape. Cut into 1.5cm lengths.

Bring a large saucepan of water to boil and cook gnocchi in batches. As it rises to the surface, scoop out with a slotted spoon and drain well. Set aside in heated bowl.

While the gnocchi is cooking, put the blue cheese and cream in a saucepan over very low heat. Gently fold sauce over gnocchi, sprinkle with remaining chives and serve immediately.

Herb and Garlic Beef with Roast Potatoes

2007-05-16T08:21:00.000+12:00

Ingredients
1kg scotch fillet beef, trimmed
12 chat potatoes
2 small onions
1 head garlic
olive oil cooking spray
1 Tbsp Gravox
1 cup water

For the Herb & Garlic Pesto:
1 ½ cups flat-leaf parsley leaves
1/3 cup rosemary leaves
1 Tbsp thyme leaves
1/3 cup Dijon mustard (or half/half with Hot English mustard)
3 garlic cloves, roughly chopped
¼ cup olive oil

Directions
Make herb and garlic pesto by combining all ingredients in a food processor. Place beef on a plate. Use fingertips to cover beef with pesto. Cover and refrigerate for at least 2 hours.

Meanwhile, cook the unpeeled potatoes in boiling, salted water for 10 minutes or until just tender. Drain. Place in a single layer on a baking tray with onions and remaining garlic. Spray with oil.

Preheat oven to 200 degrees. Remove beef from fridge and transfer to a roasting pan. Set aside for 20 minutes. Place potatoes on top shelf in oven and beef underneath. Roast for an hour and a half. Remove beef from oven, cover and set aside for 10 minutes to rest. Increase oven temperature to 220 degrees and roast potatoes for a further 10 minutes or until crisp.

Move beef to a carving board, making sure some of the pesto remains in pan. Place roasting pan on a hot plate. Add water and Gravox and stir until thickened. Serve over meat and potatoes.

Roast Pork with Apple Sauce

2007-05-16T08:13:00.000+12:00

Description
After making Herb and Garlic Roast Beef many weekends in a row I thought I'd branch out and try roasting some pork. I couldn't find any recipes I truly liked, and wasn't game to try tackling making crackling, so I came up with this one after checking out a few other recipes.

Ingredients
1kg pork loin
10 slices prosciutto
Sage, finely chopped
Thyme, finely chopped
3 slices Soy & Linseed bread
¼ cup milk
4 Desiree potatoes, washed
4 zucchini, thickly sliced
1 tsp crushed garlic
zest of 1 lemon
Olive oil

For the Apple Sauce:
1kg Granny Smith apples, peeled &chopped
juice of 1 lemon
1 Tbsp brown sugar
1 cinnamon stick
2 whole cloves
1/3 cup water

Directions
Remove crusts from bread and process into breadcrumbs. Transfer to a bowl, add milk and herbs and mix well.

Arrange half of the prosciutto to the same length as the pork. Spoon breadcrumb mix along the centre. Top with pork and seal with remaining half of prosciutto. Sprinkle with leftover chopped herbs and drizzle with olive oil. Place pork in preheated 200 degree oven for up to 2 hours.

Meanwhile, combine all ingredients for apple sauce in a large saucepan and cook, covered, over low heat until tender. Add extra water as required.

Slice potatoes approx 1cm thick. Toss potatoes, zucchini, garlic, lemon zest, olive oil and thyme and set aside. Transfer to roasting pan and roast for 1 hour.

Tip: save and freeze leftover apple sauce for the Pork and Apple Braise recipe.

Chicken Waldorf Salad

2007-05-16T08:06:00.000+12:00

Description
This old-fashioned salad is fantastic dressed up with chicken. Creamy, sweet and crunchy.

Ingredients
3 cups chicken stock
2 chicken breast fillets
2 red apples
2 green apples
2 sticks celery
200g toasted walnuts
½ cup whole-egg mayonnaise
¼ cup sour cream
12 leaves chopped tarragon
1 baby cos lettuce

Directions
Bring the stock to the boil in a medium saucepan. Lower the heat, add the chicken to the stock, cover and allow to simmer in the liquid for 15 minutes.

Cut the apples into bite sized pieces. Shred the chicken breasts and place in a large bowl with the apple, celery, walnuts, mayonnaise, sour cream and tarragon. Season with salt and pepper, toss well to combine. Separate the lettuce leaves and arrange them in a serving bowl. Pile the salad over the lettuce and serve.

Tip 1: some of the fatter chicken breasts come out a little pink in the middle, so it's probably best to slice them in half lengthways before putting into the stock.

Tip 2: save and freeze the leftover chicken stock to use in the Roast Pumpkin Soup recipe.

Roast Pumpkin Soup

2007-05-16T08:03:00.000+12:00

Description
A delicious and comforting winter soup

Ingredients
800g jap pumpkin
1 onion, peeled
2 tablespoons extra virgin olive oil
1 ripe tomato, halved and seeds removed
3 whole cloves garlic, peeled
fresh thyme & sage
2 to 3 cups chicken stock

Directions
Preheat oven to 200◦C. Cut pumpkin into 8cm chunks. Slice onion in half lengthways, then cut each half into 8 pieces. Put pumpkin, oil, tomato, garlic and onion into a baking dish with herbs. Cover with foil and bake in the over for 45 minutes. Remove the foil and cook a further 15 to 20 minutes.

Put chicken stock in a saucepan and bring to the boil. Remove vegetables from the oven, pour off any oil, discard tomato skins. Puree vegetables in a food processor, thinning with 2 cups of boiling chicken stock. Transfer to a saucepan and reheat thoroughly.

Tip: use leftover chicken stock from Chicken Waldorf Salad recipe.

Pumpkin, Potato and Lentil Curry

2007-05-15T12:21:00.000+12:00

Description
A delicious mildly spicy curry, the potatoes take on the colour and flavour of the pumpkin and curry paste. The vegetable skins add texture and an earthy flavour.

One of these days I'll have some leftovers from my Roast Pumpkin Soup recipe to use when making this dish.

Ingredients
1 onion, peeled and sliced
2 tsp minced ginger
1 red pepper, deseeded and diced
1 1/2 tbsp Korma Curry Paste
420g can condensed pumpkin soup
400mls can lite coconut milk
700g desiree potatoes, skin on, diced
2 carrots, skin on, chopped
400g can lentils, drained and rinsed.

Directions
Heat a large saucepan with a dash of oil and gently fry onion, ginger and red pepper until tender. Stir in curry paste, increase heat, cook for 1 minute

Add the pumpkin soup, coconut milk and potatoes to the pan. Bring almost to boil, reduce heat, cover and simmer for 20-30 minutes or until the potatoes are just soft.

Add the lentils and season with salt and pepper.

Tip: serve double the amount of people by serving with basmati rice.

Creamy Spinach & Spicy Chickpeas

2007-05-15T11:39:00.000+12:00

Description
I found a couple of recipes that I liked the sound of, but not as separate dishes. So I combined them and voila! A tasty, filling, vegetarian recipe.

Ingredients
1 onion, chopped
350g frozen spinach
½ tsp nutmeg
2 Tbsp butter/margarine
¼ - ½ cup cream
Salt to taste

300g chickpeas in brine
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
2 Tbsp oil
1 tsp ground chilli (if you like spicy)

Directions
Drain and rinse the chickpeas and then toss them in the oil, salt and spices. Fry in a frypan for 5-10 minutes, remove from heat and set aside.

Meanwhile, fry onion in butter/margarine until tender. Add the spinach and fry until it just starts to defrost, then add nutmeg, salt and cream.

When just about cooked add the chickpeas and mix everything together.

Tip: I didn't have any cream in the fridge the other night so used four big dollops of greek style yoghurt instead. It was a lot less saucy, but I found that serving it with an extra dollop of yoghurt on top really improved things.