A time for reflection

As I look through this blog and see the recipes I have written I stop on occasion and remember the first time I tried the dish and how it developed over time.

Times are getting tougher for many and with the economic down turn cooking for the family has become more expensive these recipes will help feed your family for a reasonable price

Some recipes are as far back as the late 60,s but all are still enjoyable today.
The changes in food in Australia have come about because of our diverse cultural environment.
New trends are the coming together of cultures and flavours.
I always embrace new tastes and flavours and hope you are enjoying the same experience with this blog.
Cheers
Junita

Foccacia Dough

With the warmer weather approaching I make foccacias this simple recipe will give you the base to a good lunch I made these at the cafe and they were popular
1,1/4 teaspoons dried yeast
1 teaspoon sugar
1,1/4 cups lukewarm water
4 cups flour
Place yeast and sugar in bowl and stir in all but 1 tablespoon water, cover and set aside in a warm spot until frothy
Stir oil and remainding water in yeast mixture add 1/3 of flour and stir till smooth stir in half the remainding flour and beat then add last remainding flour and mix till a soft dough forms turn out on to a floured board knead 8mins till dough is soft and satiny
lightly oil a metal bowl add pastry cover and let rise in a warm spot till dough has doubled about 30 mins
Punch down dough knead breafly and roll out to desired shape
Place on a greased tray cover and let rise again for about 30mins
brush with oil and Dress the foccacia with anything you like cheese,ham,bacon,olives,herbs,pineapple , mushrooms
You can split the dough in half and fill with filling then add dough on top and dress the top
Bake till golden about 20-25mins

Potatoe Egg and Leek Pies

These yummy pies are so easy and taste great I love Leeks and buy them when they are in season
Pie Filling
1oz butter
4 leeks
2cloves garlic, crushed
6 potatoes cooked
4 hard boiled eggs
2 cans Asparagus cuts,drained
3 tablespoons fresh parsley
2/3 cup sour cream
1 cup grated cheese
S,P
1 chicken stock cube
Melt butter in a pan add Leeks and cook over low heat stirring for 3-4 mins
stir in garlic
stir for a further minute remove set aside
Chop potatoes add to leek mixture stir through till mixed add crumbed stock cube then add chopped hard boiled eggs asparagus cheese parsley sour cream and egg yolks S,P mix to combine set aside
Make pies with pre made Puff pastry add filling and top with pastry

Asparagus lasagne

An ESL student who I am training in Certificate II kitchen operations made this exquisite dish I watched over his shoulder so I hope I got it right I highly recommend it

1 pkt lasagna sheets
2 tins asparagus
4 hard boiled eggs
1/2 cup grated cheese
vegetable stock cube
White sauce
3 tablespoons flour
3 tablespoons butter
1/2 cup grated cheese
1 cup cream
2 cup milk
Fresh Nutmeg a couple of grates

Place butter in to pan melt add flour and stir, add milk gradually and add grated nutmeg and stir till thickens add 1/2 cup cheese stir set aside
oil fry pan place asparagus in chopped in half and fry gently add vegetable stock cube season set aside
Boil eggs in water peel
Spoon some white sauce on bottom of dish add sheets of lasagna place layers of white sauce slices of egg and layer of asparagus repeat
Finishing with White sauce and grated cheese bake till golden

Apple and Cinnamon Cake

This recipe is another simple cake Its not one of my favorites but I'm more a savory person anyway But my partner he loves it and I serve it with cream and Custard

2 large apples
Vanilla essence
2 tablespoons butter
2 tablespoons sugar
1 small egg
1 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
Icing sugar
Stew apples flavour with vanilla essence and keep warm
Cream butter and sugar add egg and beat well
Add sifted flour cinnamon and baking powder
Turn on to floured board and divide in two
Slightly roll out half fit in into a 6 inch tin and spread with apple roll out other half and cover with apple.
Bake in a moderate oven 20 to 25 minutes.
Cover with sifted icing sugar before serving

Porcupine Meatballs

I had these every week for a year when I was a state ward as a child
I loved them then and still do, trouble is I eat too many as enjoy them so much
such an easy cheap family meal a bit old fashioned but yummy

500gms mince
1 brown onion, finely chopped
1/2 cup raw long-grain white rice
1 lemon, rind finely grated
1/2 cup basil leaves, finely chopped
500gm can tomato soup
1 1/2 cups water
1/4 cup small basil leaves
1 chicken stock cube
Method
Combine mince, onion, rice, lemon rind, basil, and salt and pepper in a large
bowl.
Roll tablespoonfuls of mixture into balls.
Combine soup,water in a baking dish add crushed stockcube.
Add meatballs
Bake in oven till cooked

Spaghetti Pie

The first time I tried spaghetti Pie was in Sydney in the early 70,s in a shared house I lived in at Bondi Junction we ate it often it was a house favorite
I still like it and its easy to make

250gms Spaghetti
3 tablespoons oil
1 medium onion finely chopped
3cloves garlic crushed
1 ¼ cups parsley chopped finely
1tblspn fresh oregano
1tblspn fresh basil
S/p
3 tablespns lemon juice
½ cup ricotta cheese
2 medium tomatoes sliced
1 egg white
¼ cup Parmesan
¼ cup grated cheese
Cook Spaghetti drain put aside in large bowl
Fry oil add onion, garlic, cook till soft add to spaghetti together with parsley half the oregano and half the basil s/p and lemon juice
In a small bowl combine ricotta, cheese egg white and 2 tablespoons Parmesan
And remaining basil and oregano toss well
Turn half the spaghetti mixture into a prepared greased tin and press lightly
Arrange sliced tomatoes sprinkle with cheese mixture repeat layers
Ending in tomatoes & Parmesan cheese press lightly
Cover with foil bake 40mins till set
Remove foil bake further 5 mins
Cut into wedges

What is a Food Hazard

There are 3 types of Hazards that effect our food
Safe Food Handling ensures you handle your food safely and to the Food Standards


Biological
Biological Bacteria contamination is caused by
Time
warmth
Oxygen
Ph
Moisture

Chemical
Chemical contamination is caused by
Chemical use in kitchen
Not washing vegetables
Storing chemicals near food

Physical
Physical Contamination is caused by
Any foreign body found in food
Hair
Cigarette butts
Bits of metal
Rodent hair or droppings

Safe Food Handling Online Training

Join me online 16th September and acquire your accredited certificate
Safe Food Handling--Follow workplace Hygiene procedures--unit THHGHS01B
Contact Community College- www.cceg.vic.edu.au

Scone-Topped Beef Casserole

winter time is well and truly here we think of foods to fill us up my friend Neralee made this for me it was fantastic and I have made it ever since

1kg steak
2 tablespoons oil
1 large onion chopped
1 beef stock cube
1 large carrot sliced
1/2 cup chopped celery
3 tablespoons flour
1 1/2 cups stock
1 teaspoon Worcestershire sauce
salt and freshly ground pepper to taste
1/2 teaspoon dried thyme

Scone Topping
2 cups self raising flour
4 tablespoons melted butter
3/4 cup milk
2 tablespoons finely chopped parsley
1 tablespoon grated Parmesan cheese
Onion or celery
Salt
Cube steak and brown in oil, remove to casserole dish. Saute onion, carrot and celery in pan until onion is soft, sprinkle in flour stock cube and stir over heat for 2 minutes, add stock and stir until thickened. Add to meat in casserole with sauce, seasoning and thyme then cover and cook in moderately slow oven for 2 hours. Increase oven temperature to very hot, make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes.
Scone Topping
Sift flour into a bowl and add half the butter with the milk. Mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle 1/2 inch thick. Brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt. Roll up firmly and cut into 1/2 inch slices with a floured knife and place on top of casserole.

Vals Fudge Brownies:

When I had the Healthy Happening Cafe many years ago
one of my staff Val made the best brownies I have ever tasted this is the recipe she follwed

1/2cupMargarine or butter
1pkt chocolate Cooking buttons
1 2/3cupSugar
1 1/4cup SR flour
1tspVanilla
1/2tspSalt
3 Eggs
Heat oven to 350F. Heat margarine and chocolate chips in a
saucepan stirring constantly until melted
Beat in remaining ingredients until smooth
Spread in greased square or rectangle tin
Bake until center is set, about 30 minutes cool completely
Dust some icing sugar on top if you want

Keeping Your Food Safe

In Australia we must keep perishable chilled foods at below 5 degrees Celcius to ensure safety
When you shop at the supermarket buy all your dry goods first and refrigerated foods last
Use an esky or cooler bag to transport your refrigerated foods home this will keep the temperature of the food out of the temperature danger zone of above 5 degrees Celcius for refrigerated food

Pavlova

I make pav,s a lot I love filling them with fruit and cream or with the same lemon mix I fill my lemon meringue pies
This recipe is the easiest one you will find

4 egg whites at room temperature
1 cup castor sugar
1 tsp vinegar
1 tsp cornflour
1 tsp vanilla flavour

Preheat oven to low heat
With an electric beater beat the egg whites until soft peaks form then gradually add the sugar.
Beat until firm add the cornflour, vinegar and vanilla
When combined turn out into a flat tray that has been greased and dusted with cornflour
Try a circular shape with slightly more mixture at the edges, so that it may be served by filling
Cook in a pre-heated, cool oven for one hour
When cooked turn the oven off leave the oven door slightly ajar and allow to cool slowly in the oven
This slow cooling works to prevent the loss of too much height
Serve cold, with whipped cream and fresh fruit pieces and cream

Sweet Potato Pie

Sweet potato I adore, I first ate sweet potato in NewZealand in the early 70,s back in my vegetarian hippy days, I love this pie its easy and tasty
I personaly use the microwave to cook the sweet potatoes or bake for a roasted taste I also sprinkle a few herbs
If the white sauce is too thick add a dash of milk dont make it runny though

500 gms Sweet Potato
185gms mushrooms
1 onion chopped
2 tablespoon butter
1 Vegetable stock cube
2 tablespoons flour
1cup cream
S/p
Pastry sheet
Grated cheese
Peel and cut the sweet potato season and cook in microwave
Fry mushroom and onion in butter add flour and mix well
Gradually stir in cream and continue cooking until sauce boils and thickens
Season with s/p and stock cube
Line a pie dish with pastry arrange sweet potato over the base pour over mushroom sauce and sprinkle with cheese
Bake 200ºCfor about 30 mins

Meat and Rice Stuffed Vegetables

I love vegetables and have many times enjoyed them stuffed with meat and rice I have number of variations to this recipe an easy one that is so tasty, again I use my favorite Zaatar Mix
This stuffing is traditionally made of a spicy ground lamb and rice mixture
recipes can vary from region to region and country to country

Basic stuffing Mixture
500gms lamb , (Beef can be substituted or a mix of lamb and beef together)
1cup white rice
2 medium onions, chopped very fine
1 small can of tomato paste
¼ cup of parsley, chopped fine
1 teaspoon of Zattar Mix
s/p
Lining the pot
cabbage/silver beet leaves

You will also need:
Vegetables like capsicum zuccini eggplants squash cabbage tomatoes anything you feel can be filled with meat and rice
With a table spoon and peeling knife cut and scoop out the insides of the vegetables to form nice cavities for the stuffing use the insides for a soup
Add all the stuffing ingredients together in a bowl and mix thoroughly to combine
Mix the stuffing mixture and let it marinate, covered in the refrigerator for several hours

Fill each Vegetable about 2/3 full with the stuffing mixture.
Take a covered pot and line it well with the cabbage leaves
Pour about 3 cups of water and the lemon juice into the bottom.
Place each vegetable into the pot, standing upright to form a single layer on top
of the leaves .
The vegetables may be lightly touching, but do not crowd them to close as they will expand a bit when the rice cooks.
As one layer fills, place a loose layer of cabbage leaves on top and add another layer until you have used all the vegetables. Put the vegetables like eggplants on the bottom and tomatoes on top
Cover with a layer of cabbage leaves cover the pot with a lid and place on
top of the stove over a low to medium heat.
Steam lightly until the rice and meat has been cooked and the vegetables are
tender.
Take off the heat and let sit covered for at least a half hour
serve

Peanut Butter Biscuits

How Yummy can peanut butter biscuits be these are so simple let the kids make them
1/3 cup butter or marg
1/4 cup peanut butter
3/4 cup sugar
1 egg
2cups SR flour
1/2 teaspoon cinnamon
1/2 cup roasted peanuts

Cream butter and sugar and peanut butter add egg and blend together till light and creamy
Add flour and spices blend
Add the peanuts
when mixed place on a sheet of foil form a roll about a couple of inches thick refrigerate for a couple of hours unwrap foil and cut to thickness required place on greased tray
bake 7-8mins till golden

Potatoe Soup

During winter time we start to want foods that are filling and keep us warm there are many easy winter soups that are great they can almost be a meal with some toast or bread rolls or maybe a brushetta
One of my favorite Is a potatoe soup made with coconut milk and plenty of chili.
My budget cookery class enjoyed making this soup

Potatoes 4 large peeled and chopped
1/2 tin coconut cream
1 Chili diced finely
Juice of 4 lemon
1 clove garlic chopped
water
Salt/p

Cook the potatoes in just enough water to cover them
Add garlic salt and chili simmer gently till potatoes start breaking apart and dissolving
Add coconut cream simmer and mash the potatoe till you get a fine paste add lemon juice and more chili if you like if too thick add a tiny bit more water or
adjust coconut and lemon juice

Winter Pea and Ham Soup

Pea and ham soup weather is cold,so I recomend you walm yourself up with this nourishing soup
This is one of my winter favourites,I make plenty because it improves in flavour the next day

1 Cup split peas
1 litre water
Bacon bones or Hock
1 Carrot
1 Stick celery
1 Small onion
S/P
Place Celery carrot and onion in a pan and fry gently for about a minute
Add split peas
Add water and bacon bones and bring to the boil and gently simmer about 40 minutes
remove bacon bones or hock puree pea mix if you need
Take meat off bone add meat back into soup cook simmering till thickens up slightly
S/P

Cafe Carrot cake

We sold one of these on a daily basis at the cafe it was a popular cake the icing is great with the flavour and texture of the cake, put plenty of icing on top
It should be a moist cake and its so easy to prepare

3 Cups grated carrot
1/1/2 Cups conola oil
4 Eggs
1 Cup chopped nuts (optional)
2 Teaspoons bi carbonate soda
2 Cups flour
2 Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon vanilla essence

Sift together sugar flour bicarbonate of soda and cinnamon
Stir in oil
Add eggs one at a time mixing well after each addition
Add carrots nuts and vanilla stir well
Pour into greased and papered tin
Cook for about 30mins at 180degrees C let cool in the pan

Cream Cheese Dressing
500gms icing sugar
250gm Creamed cheese
1/2 cup of Melted butter
When cake cold top with icing refrigerate

Food Safety Tip........ When you go shopping always buy your dry goods first so that your perishables spend less time in the Temperature Danger Zone of between
5degrees C--60degrees C

Lemon and Garlic Rice Salad

This rice salad Is my all time favorite ( I think I say that about all my salads)I love refrehing food and this one gives my taste buds pleasure a delight to eat

Cook up 1 cup brown rice
Dressing
2-3 tablespoon of parsley chopped finelly
2 spring onions
1/2 cup lemon juice
1/2 teaspoon salt
1 teaspoon of Black pepper
2 garlic cloves crushed
Mix all ingredients together adjust your flavours to suit your palate
pour over the rice

Pasta Salad

This pasta salad goes back to the days of Cafe cooking I use it all the time its easy and tastes great I often make it with chopped tomatoes and capsicum as well.

Cook some penne or macaroni noodles
Cook 1 cup mixed vegatables
Drain an mix together

Dressing

Mayonaise
Curry powder
Place 1/2-1 teaspoon of curry powder with some mayonaise mix adjust to your taste its good to really cover the pasta

Quick and Easy Pastry

This is an easy pastry that takes no time to prepare, when I make pies I use it as the base and then use Puff on top you can make this more puffy by adding little dobs of butter on pastry when rolling and fold and roll again dont over do the butter

Food Processor Pastry
1 Cup flour
1/4 teas Salt
1/4 Cup Butter
1/4 Cup Cold water
Juice half a lemon

Add butter and salt to flour mixture in the food processor
Pulsing 5 or 6 times or until mixture resembles coarse breadcrumbs
With processor running, slowly add water (1tablespoon at a time) until the dough begins to form a ball and leaves sides of bowl.
Cover and chill 30 minutes.
roll dough on a lightly floured surface

Carrot and Raisin Salad

This is an old standard I have been making for years its really refreshing and served with a tossed salad or as part of a salad selection adds a delightful flavour.
I sometimes put a bit of spring onion or a touch of finely chopped parsley in the mix.

Carrot and raisin Salad
1 large carrot
½ Cup Raisins or sultanas
4-5 Tablespoons honey
Juice 2 Lemons

Grate carrot
Add raisins
Mix honey and lemon juice together and melt in microwave
Pour over carrot

Chicken Legs with Stuffing

Most adults and children enjoy chicken and chicken legs are still the most economical Stuffing these Chicken legs makes each one a meal and can be stuffed with your favourite filling you can add bacon and cheese capsicum and onion you can also use chopped dried apricots.

Stuffed Chicken legs

Chicken legs
Separate skin at top of leg
Add stuffing

Stuffing
Bread crumbs
Herbs
1 Small onion chopped finely
Plain Cheese grated
Parmesan optional
1/2 Teaspn Basil small amount
S/P

Mix, all together if dry add a tablespoon of water and stuff into chicken legs
Bake about 40mins till golden brown with juices that run clear

Filo Spinach and Ricotta

The first time I had these was in the early seventies you couldnt buy filo pastry at the supermarket it was great when filo became easier to obtain.
So many dishes in those early seventies became creative and we ate heaps of dishes that would fill up a hungry house with minimunm cost this dish was a favorite back then and still is and its great to see it still popular

Filo Pastry Ricotta and spinach
1 teaspoon olive oil
1 small finally chopped onion
1 clove garlic chopped fine
Pinch oregano
1 Cup cooked spinach or silver beet drained and water squeezed out
1 cup ricotta cheese
½ Cup grated cheese
1 egg beaten
S/P

Blend together spinach and cheese add beaten egg oregano garlic S/p and finely chopped onion.
Unroll Filo fold over pastry fold over once length ways brush with butter or spray filo with oil add filling at bottom and fold in a triangle continusly till end of pastry
When finished brush with butter or spray with a bit of oil.
Bake till golden brown
Be careful don’t burn them

Lemonade Scones

This is the easiest and cheapest way over the years I have found to make Scones, I once had a small tearoom called Tanjil cottage this recipe made the work easy and I never had to stress the scones were always perfectwhether they would rise beautifully they are real easy to make just don’t overwork the dough

Lemonade Scones

1 Cup Lemonade
3 Cups S/R Flour
1 Cup Cream
pinch salt
Add lemonade and cream a pinch salt to flour mix to form soft dough
Place on a floured bench roll about 4cm thick, cut with a cutter or rim of glass Place the cutters into flour so doesn’t stick place on floured trays brush with milk
Bake 200◦C
Till golden brown about 10-15mins

Mini Meat Pies

These are amazing little pies that are so easy to make and can be used for all ocassions everyone loves the bite size bits the secret to the flavour is the roast meat gravy mix it gives the pies that bit extra taste that makes it speacial

1 tbs vegetable oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
500g lean beef mince
1 large carrot, peeled, coarsely grated
1/4 cup powdered roast meat gravy
1 cup water
2 sheets ready-rolled short crust pastry, just thawed
2 sheets ready-rolled puff pastry, just thawed
1 egg, lightly whisked

Heat oil in a medium frying pan over medium heat.
Add onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
Add the carrot and stir until well combined.
Add gravy Mix then water and whisk with a fork until combined and continue cooking stirring, for 2 minutes or until sauce thickens slightly.if you need to thicken it a bit more add a tablespoon of cornflour and cook thru
Remove from heat.
Cover and set aside for 30 minutes to cool.
Preheat oven to 180°C.

Cut the short crust pastry sheets into 24 even squares. Line twenty-four 40ml (2-tbs) capacity mini muffin pans with the short crust pastry squares. Spoon mince mixture among pastry cases.
Cut puff pastry sheets into 24 even squares. Top each pie with a pastry square or circle
Use a small sharp knife to trim excess pastry if needed
Brush tops with egg or milk
Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for 5 minutes to cool. Serve pies with tomato sauce

Chilli Con carne

A winter meal if ever there was one you can serve this chili with rice, noodles, mashed potatoe in tacos on nachos in burritos and enchiladas as a dip with chips.
Make it hotter if you like adjust the tastes to suit

Chilli Con Carne
½ kg Mince
1 tablespoon oil
1 small onion (chopped)
Chilli powder about a pinch
1 tin tomato
½ capsicums
¼ teaspoon Cumin
1-2 cloves garlic
S/P
½ cup stock or water
1 cans kidney beans

Fry meat in oil till brown add onions and capsicum
Add rest of ingredients Except Kidney Beans
Bring to boil cook 1 hr taste and adjust
Add kidney beans 10 mins before serving
Serve with Rice or corn chips and sour cream

Shepards Pie

This dish takes me back to my childhood but I found it great as a quick cheap meal during tough times it was always a good winter filler you can change the flavour by just adding a pkt of roast meat gravy powder and grated carrot to the meat

Sheppard pie
2cup Peeled potatoes, cut up
2tbl Grated Parmesan cheese
1/2 kg Lean ground meat *
2 cup Water
1tbl Flour
2tsp Worstershire sauce
1 Bouillon cube, crushed
1/2tsp salt
2tblChopped onion
1 1/2cupFrozen mixed vegetables
1cupSliced mushrooms

Cook potatoes in lightly salted water just until tender.
Drain , reserving 3 tbsp cooking liquid. Mash potatoes with reserved cooking liquid until fluffy; fold in Parmesan cheese. Set aside.
Stir-cook meat in a fry pan until pinkness disappears; remove to a plate. Remove any fat from fry pan.
Combine water, flour, Worcestershire sauce, bouillon cube and celery salt in a screw top jar; shake until thoroughly mixed; pour into fry pan. Add onion and stir-cook over medium heat 3 min; add vegetables, return to a boil, and stir-cook 2 min. Stir in mushrooms and browned meat. Continue cooking until heated through.
Spoon into a 6 cup casserole; top with potato mixture.
Bake in 375F oven 30 min until potatoes are lightly browned and mixture is bubbly.

Baked stuffed Potatoes

What could be more simpler than this recipe a hit with all serve with a salad

Stuffed Potato with Bacon

Cook a large potato let cool a bit
Scoop out center and mash add bacon cheese S/p
Place in foil leaving top free and bake in oven till golden brown.

You can add - spring onions/ celery/ Mushrooms/ corn/ onion
Serve with Sour Cream

Rice Cream

This is a cheap yummy dish but can be time consuming as you have to stand stirring but its worth the effort
You can make it in the microwave for 15mins stirring every 5 mins and adding more milk if getting to thick this is popular for kids and adults alike

Rice cream
1 cup rice
2 cup milk
½ cup cream
2 tablespoons sugar
1 teaspoon Vanilla essence (optional)
Heat rice with milk and sugar add vanilla essence stir before it boils let cook at a gentle simmer stirring as it absorbs
Keep stirring until it has completely absorbed and you have the consistency you are after add more milk

Taboulli with Couscous

Taboulli with Couscous
I have found Couscous to work great with taboulli it is lighter and easier to obtain
Many versions of this are around I personally like this combination
1 cup prepared Couscous
3 cups Parsley
2 Spring onions
2Tomatoes
Juice of 2 Lemons
Oil
2 Garlic cloves
Soak Couscous in boiling water.
Chop parsley finely add to bowl
Chop spring onions add to bowl
Chop tomatoes into small cubes add to bowl
Drain cooked Couscous squeeze out excess water and add to bowl
Add crushed garlic and lemon juice S/p to taste

Hummus

Hummus
1 Tin chick peas (drained)
Tahini
Lemon juice
Garlic
s/p
Water (only if needed)

Blend all ingredients except water (add only if needed)
Till you have a lovely paste, serve on a plate cover with a tiny amount of oil
Serve with Pita bread meat and salad

Spider Chocolate

I have only recently come across this recipe but its so easy its great for the kids and those with a sweet tooth you will be suprised at the taste I certainly was they are yummy

Spiders
Pkt cooking noodles
Pkt chocolate drops (cooking Chocolate)
3 tablespoons Peanut butter

Melt chocolate add peanut butter when mixed add broken noodles stir place spoonfuls into patty papers and refrigerate

Kafta

Meat Kafta
This delicious Middle Eastern meat dish its beautiful I serve them with some hoummas and tabouli .
Zaatar Mix will give it a great authentic flavour

600 g lean ground beef
3/4 cup finely chopped fresh parsley
2 teaspoons Zaatar mix or/1teaspn cayenne pepper 1teaspn ground allspice
S/p
6 wooden or metal skewers
Soak satay sticks in water first so they dont burn
Mix all ingredients blend till mixture is well blended so that it will stick to the sticks so that it can be pressed with the hands onto satay sticks dont make them too thick I make them thin and grill them they only take acouple of minutes to cook

Mexican Rice

It is hard to imagine that something so easy will taste this great Kids love this on its own but I tend to serve it with Chicken enchiladas or bean burritos
Mexican Rice

1cup Rice
1 tin corn
½ cup capsicum diced very small
clove of Garlic
1 teaspoon Cumin or/and taco powder
Chilli
2 Chicken stock cubes
2 cup water
s/p
In a pot add Rice and spices and capsicum and corn mix Add water bring to the boil covered let boil for 3 minutes minutes, turn off leave lid on let sit 20mins till cooked

Simple Fried Rice

When I make fried rice its usually when the cupboards are pretty bare or im busy and want a quick meal

I at least once a week have rice cooked in the fridge fried rice is best with the rice being cooked the day before

When I know im going to be busy and get home from work late as I often have night classes I know there is a 3

Rice cooked absorption method the Day before

Place enough rice in a pot up to the first bend in your finger add water to the next bend

add salt and put on stove and bring to the boil and cook about 2-3 minutes with lid on take off heat leave lid on will cook beautifully

Sesame oil
Diced Bacon
Peas
Carrot diced
Egg
Chicken stock cubes


Mix egg with a small amount of water mix, add salt pepper and a splash of sesame oil.
Pour small amounts into oiled pan and cook like an omelet, repeat till mixture gone. set aside
You can cook the vegetables if you like a bit
Fry bacon add vegetables in oil with a hint of sesame oil add crumbed stock cubes when cook then add rice

Easy Home Made Ravioli

Pasta is not difficult to make and there are many ways to serve your pasta this ravioli takes a few minutes but you will get great results, the family will love it If you dont want to use a cream sauce make a simple tomatoe one with basil and garlic salt

Pasta…
4 cups flour
½ teaspoon salt
2 eggs
1 tablespoon oil
2/3 to 1 cup water
Filling …
Mushroom chopped
Ham diced
Ricotta cheese
Cheese grated
Mix all together with s/p

Put flour and salt in a large bowl set aside
Whisk eggs and oil together and 2/3 cup water
Stir slowly into flour and mix with a fork
Add more water if needed to make pliable dough
Knead the dough for 5 mins.
When kneaded must be shiny roll out till as thin as possible
When thin enough make sure you have 2 equal sized pieces of pastry
Dot teaspoons of filling on pastry at intervals, brush the rows in-between with beaten egg cover with other half of dough and press firmly along the edges
Boil in boiling water 3 to 5 minutes

Mushroom cream sauce
Spring onion
Mushrooms
Cream
Stock cube
Sautee mushrooms and onions add cream and stock cube cook till thickens slightly

Satays Beef or Chicken

Beef or chicken can be used in this recipe but cut the meat small I cut it to the size of my thumbnail and dont forget to soak the satay sticks before you use them so they dont burn when cooking
You dont need a sauce over these as the flavour of satay is dominant already

5oogms meat
1 strip lemon
2 medium onions
1tablspn soy
1-2 tablspns oil
1 teaspns coriander
1teaspn cumin
1teaspn tumeric
¼ teaspn cinnamon
1 teaspn salt
1 teaspn sugar
2 tablespn peanut butter
Cut the meat into small pieces place on Skewers.
Blend onions, soy 1 tablespn oil first add remaining ingredients for a few seconds longer add more oil if necessary.
Pour marinade over meat that is already on skewers let sit at least 1 hr

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Bacon and Egg Mini Quiches

This recipe is used when I have visitors and we need a snack I use pattie tins and cut rounds of Pastry, these are perfect bite sizes

Puff Pastry
4 Eggs
Bacon pieces
1 Cup Cheese Grated
1 Spring onoin chopped finely
S/P
1/2 Cup Cream
2 Cups Milk

Grease patty pans and add pastry rounds
mix 4 eggs and about 2 cups of milk and 1/2 cup cream add salt and pepper
Place bacon spring onion in pastry shells add egg mix top with grated cheese bake till golden makes about 36 mimi quiches

Berry Bread and Butter Pudding

When berries are in season we can often go and pick them ourselves
or buy them fairly cheap
This recipe is so yummy!

8 slices of bread of bread (crust off)Buttered cut into triangles
2 cups of assorted berries (raspberries, strawberries, blackberries)
Your choice
2 eggs
3/4 cup milk
1 cup of cream
1/2 cup sugar

Preheat oven to around 180 degrees Celcius
Butter bread
Place 1 tablespoon berries on bottom of greased ramiken
Top with a piece of buttered bread add more berries on top
repeat till full add berries last show a bit of the bread through the berries
this will go nice and crisp and look great
Whisk eggs cream milk and sugar
Pour into Ramikens slowly as liquid absorbs refill
Place in baking pan water bath (baking dish with boiling water in it)
till half way up the ramikens
Place in oven and bake till center is firm to touch
Serve with whipped cream or icecream


Food Safety Tip....
Always store cooked foods above Raw Foods