340g vanilla cake mix
¾ cup melted butter
400g tin of pie apple
200g sour cream
Preheat oven to 180C Mix butter and cake mix to a dough. Spread in a paper lined baking dish and bake for 15mins. Combine apples and sour cream. Spread over base and bake for another 15mins. Cool in fridge. Serve cold.
Friday, May 29, 2009
Saturday, May 16, 2009
Chicken Meatballs in Green Curry Sauce
Chicken Meatballs in Green Curry Sauce
1 Large Onion - peeled & grated
750g Chicken Breast Mince2 Slices Wholemeal Bread - Crumbed1 Egg1/4 cup Fresh Coriander - chopped1 1/2 tablespoons Green Curry Paste2 tablespoons Olive Oil
SAUCE2-3 tablespoons green curry paste1 1/2 cups Light Coconut Milk4 Kaffir Lime Leaves1 1/2 tablespoons Fish Sauce3 teaspoons Brown Sugar1/2 Lime- juiced
Cook onion in microwave for 1 minute - cool. Combine mince, breadcrumbs, egg, coriander, curry paste & onion in bowl. Roll tablespoons of mixture into balls & refrigerate for min 1/2 hr- can be overnight. Heat oil - cook meatballs in batches for apprx. 20 mins.
MAKE SAUCEAdd curry paste to frying pan - cook for 1 minute. Stir in cocounut milk & lime leaves. Cook for 4 minutes or until sauce boils. Add fish sauce, sugar, meatballs. Cook uncovered for 6-8 minutes or until sauce thickens & meatballs are heated through. Add lime juice & serve with steamed Jasmine Rice.
Leonie
Mini Roasted vegetable frittatas - Cate
Prep time: 30 minutes, Cook time: 40 mins (makes 48)
1/3 cup olive oil
3 French shallots, thinly sliced
3 cloves garlic, crushed
4 slender eggplants, sliced lengthways into 5mm slices
2 zucchinis, sliced lengthways into 5mm slices
2 red capsicums, seeded and cut into 2-3 flat pieces
2 T finely chopped fresh mint
½ cup fresh basil, torn into small pieces
8 eggs
½ cup cream
Pinch ground nutmeg
¼ cup grated parmesan
Fresh parsley, to garnish
1. Preheat oven to mod-hot 200C. Lightly grease 48 non-stick mini muffin holes. Heat the oil, shallots and garlic together in a small saucepan over low heat for 1-2 minutes, or until just soft. Remove from the heat.
2. Place the eggplant and zucchini slices in a single layer on a baking tray and brush both sides with hot oil. Roast the vegetables for about 10 mins, then turn and cook for further 10 mins until golden.
3. Meanwhile, place the capsicum strips, skin side up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin. Cut into 2cm x 1cm stirps, then transfer to a bowl.
4. Remove vegetables from the oven. Reduce the temperature to 180C. Slice the veges into 2cm x 1cm strips and add to the bowl. Add the herbs, season and mix well.
5. Beat the eggs, cream, nutmeg and parmesan together in a large bowl and season with salt and pepper.
6. Fill each muffin hole a third full with assorted pieces of vege mixture.
Carefully pour the egg mixture in just short of the top. Distribute the remaining vegetables among the holes, pressing the pieces into the egg. Use the remaining egg mixture to top up the levels to equal heights. Place a small piece of parsley leaf on top of each.. transfer to oven and bake for about 15 minutes, or until golen and set. The frittatas will rise a lot while cooking, but will sink once out of the oven. Cool for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Plan ahead: these frittatas can be made 2 days early and refrigerated in an airtight container. Bring to room temp before serving.
1/3 cup olive oil
3 French shallots, thinly sliced
3 cloves garlic, crushed
4 slender eggplants, sliced lengthways into 5mm slices
2 zucchinis, sliced lengthways into 5mm slices
2 red capsicums, seeded and cut into 2-3 flat pieces
2 T finely chopped fresh mint
½ cup fresh basil, torn into small pieces
8 eggs
½ cup cream
Pinch ground nutmeg
¼ cup grated parmesan
Fresh parsley, to garnish
1. Preheat oven to mod-hot 200C. Lightly grease 48 non-stick mini muffin holes. Heat the oil, shallots and garlic together in a small saucepan over low heat for 1-2 minutes, or until just soft. Remove from the heat.
2. Place the eggplant and zucchini slices in a single layer on a baking tray and brush both sides with hot oil. Roast the vegetables for about 10 mins, then turn and cook for further 10 mins until golden.
3. Meanwhile, place the capsicum strips, skin side up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin. Cut into 2cm x 1cm stirps, then transfer to a bowl.
4. Remove vegetables from the oven. Reduce the temperature to 180C. Slice the veges into 2cm x 1cm strips and add to the bowl. Add the herbs, season and mix well.
5. Beat the eggs, cream, nutmeg and parmesan together in a large bowl and season with salt and pepper.
6. Fill each muffin hole a third full with assorted pieces of vege mixture.
Carefully pour the egg mixture in just short of the top. Distribute the remaining vegetables among the holes, pressing the pieces into the egg. Use the remaining egg mixture to top up the levels to equal heights. Place a small piece of parsley leaf on top of each.. transfer to oven and bake for about 15 minutes, or until golen and set. The frittatas will rise a lot while cooking, but will sink once out of the oven. Cool for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Plan ahead: these frittatas can be made 2 days early and refrigerated in an airtight container. Bring to room temp before serving.
Mini Roasted vegetable frittatas
Prep time: 30 minutes, Cook time: 40 mins (makes 48)
1/3 cup olive oil
3 French shallots, thinly sliced
3 cloves garlic, crushed
4 slender eggplants, sliced lengthways into 5mm slices
2 zucchinis, sliced lengthways into 5mm slices
2 red capsicums, seeded and cut into 2-3 flat pieces
2 T finely chopped fresh mint
½ cup fresh basil, torn into small pieces
8 eggs
½ cup cream
Pinch ground nutmeg
¼ cup grated parmesan
Fresh parsley, to garnish
1. Preheat oven to mod-hot 200C. Lightly grease 48 non-stick mini muffin holes. Heat the oil, shallots and garlic together in a small saucepan over low heat for 1-2 minutes, or until just soft. Remove from the heat.
2. Place the eggplant and zucchini slices in a single layer on a baking tray and brush both sides with hot oil. Roast the vegetables for about 10 mins, then turn and cook for further 10 mins until golden.
3. Meanwhile, place the capsicum strips, skin side up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin. Cut into 2cm x 1cm stirps, then transfer to a bowl.
4. Remove vegetables from the oven. Reduce the temperature to 180C. Slice the veges into 2cm x 1cm strips and add to the bowl. Add the herbs, season and mix well.
5. Beat the eggs, cream, nutmeg and parmesan together in a large bowl and season with salt and pepper.
6. Fill each muffin hole a third full with assorted pieces of vege mixture. Carefully pour the egg mixture in just short of the top. Distribute the remaining vegetables among the holes, pressing the pieces into the egg. Use the remaining egg mixture to top up the levels to equal heights. Place a small piece of parsley leaf on top of each.. transfer to oven and bake for about 15 minutes, or until golen and set. The frittatas will rise a lot while cooking, but will sink once out of the oven. Cool for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Plan ahead: these frittatas can be made 2 days early and refrigerated in an airtight container. Bring to room temp before serving.
1/3 cup olive oil
3 French shallots, thinly sliced
3 cloves garlic, crushed
4 slender eggplants, sliced lengthways into 5mm slices
2 zucchinis, sliced lengthways into 5mm slices
2 red capsicums, seeded and cut into 2-3 flat pieces
2 T finely chopped fresh mint
½ cup fresh basil, torn into small pieces
8 eggs
½ cup cream
Pinch ground nutmeg
¼ cup grated parmesan
Fresh parsley, to garnish
1. Preheat oven to mod-hot 200C. Lightly grease 48 non-stick mini muffin holes. Heat the oil, shallots and garlic together in a small saucepan over low heat for 1-2 minutes, or until just soft. Remove from the heat.
2. Place the eggplant and zucchini slices in a single layer on a baking tray and brush both sides with hot oil. Roast the vegetables for about 10 mins, then turn and cook for further 10 mins until golden.
3. Meanwhile, place the capsicum strips, skin side up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin. Cut into 2cm x 1cm stirps, then transfer to a bowl.
4. Remove vegetables from the oven. Reduce the temperature to 180C. Slice the veges into 2cm x 1cm strips and add to the bowl. Add the herbs, season and mix well.
5. Beat the eggs, cream, nutmeg and parmesan together in a large bowl and season with salt and pepper.
6. Fill each muffin hole a third full with assorted pieces of vege mixture. Carefully pour the egg mixture in just short of the top. Distribute the remaining vegetables among the holes, pressing the pieces into the egg. Use the remaining egg mixture to top up the levels to equal heights. Place a small piece of parsley leaf on top of each.. transfer to oven and bake for about 15 minutes, or until golen and set. The frittatas will rise a lot while cooking, but will sink once out of the oven. Cool for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Plan ahead: these frittatas can be made 2 days early and refrigerated in an airtight container. Bring to room temp before serving.
Caramelised Red onion and feta tartlets - Cate
Prep time: 20 mins, Cook time: 45 mins (makes 24)
1½ T olive oil
2 lge red onions, finely chopped
2 t chopped fresh thyme
3 sheets ready-rolled shortcrust pastry (I made a really yummy gluten free pastry for this)
70g feta, crumbled
2 eggs lightly beaten
½ cup cream
1. Preheat oven to 180C. Heat the oil in a frying pan (do not use non-stick or onion won’t caramelise). Add the onion and cook, stirring occasionally, over medium-low heat for 30 minutes, or until dark gold. Add the thyme, stir well and transfer to a bowl to cool.
2. Grease 24 shallow patty tin holes. Using an 8cm cutter, cut out 24 pastry rounds and line the tins with the rounds.
3. Divide the onion among the patty cases, then spoon the feta over the onion. Combine the eggs with the cream, season and pour into the pastry cases. Bake for 10-15 minutes, or until puffed and golden. Leave in the tins for 5 minutes before transferring to a wire rack to cool.
It says these can be made a day ahead, but I’m planning to freeze them for a party I’m having in a month or so, when defrosted, reheat in a slow oven for 10 minutes before serving. These are really yummy!!! The kids loved them.
A variation for creamy herb tartlets. Make pastry cases as above. Mix together 2 beaten eggs, 2 T milk, ½ cup cream, 2 t chopped fresh chives and 1 t each of chopped fresh dill, thyme and parsley. Pour into pastry cases and sprinkle with grated Parmesan, using only about 2 T all up. Cook as above.
1½ T olive oil
2 lge red onions, finely chopped
2 t chopped fresh thyme
3 sheets ready-rolled shortcrust pastry (I made a really yummy gluten free pastry for this)
70g feta, crumbled
2 eggs lightly beaten
½ cup cream
1. Preheat oven to 180C. Heat the oil in a frying pan (do not use non-stick or onion won’t caramelise). Add the onion and cook, stirring occasionally, over medium-low heat for 30 minutes, or until dark gold. Add the thyme, stir well and transfer to a bowl to cool.
2. Grease 24 shallow patty tin holes. Using an 8cm cutter, cut out 24 pastry rounds and line the tins with the rounds.
3. Divide the onion among the patty cases, then spoon the feta over the onion. Combine the eggs with the cream, season and pour into the pastry cases. Bake for 10-15 minutes, or until puffed and golden. Leave in the tins for 5 minutes before transferring to a wire rack to cool.
It says these can be made a day ahead, but I’m planning to freeze them for a party I’m having in a month or so, when defrosted, reheat in a slow oven for 10 minutes before serving. These are really yummy!!! The kids loved them.
A variation for creamy herb tartlets. Make pastry cases as above. Mix together 2 beaten eggs, 2 T milk, ½ cup cream, 2 t chopped fresh chives and 1 t each of chopped fresh dill, thyme and parsley. Pour into pastry cases and sprinkle with grated Parmesan, using only about 2 T all up. Cook as above.
Apricot Chicken - Debbie K
Apricot chicken....quick version....
A tin of apricot nectar, a packet of French onion soup, boil together for a few minutes.
Pour over chicken pieces and bake.
When it's nearly cooked, add a little honey to help it brown.
Add a tin of apricots as well if you want.
Delicious!!!
Debbie
A tin of apricot nectar, a packet of French onion soup, boil together for a few minutes.
Pour over chicken pieces and bake.
When it's nearly cooked, add a little honey to help it brown.
Add a tin of apricots as well if you want.
Delicious!!!
Debbie
Roast Vegie Pasta Bake - Krischne
(Please note, I adapt and change this more than I change my undies :P lol - any veggie will do... leave some out... I also put grated cheese and herbs on top too. Have also put bacon in, or diced chicken breast... its so adaptable!)
Potato
Pumpkin
Sweet potato
Shallots (whole and peeled carefully)
Garlic (broken into cloves, and left with the skin on)
Zucchini
Mushrooms
Capsicum (red yellow and green)
Chop into small pieces and roast them all till cooked, with a little olive oil drizzled over and salt and pepper.
Make a white cheesy sauce (equal parts GF flour and butter stirred for a few mins, then milk, stirring constantly over a medium heat till it thickens, then add cheese to taste, and cayenne pepper to taste)
Cook some pasta.
Squeeze the garlic out of the skin and mush it up, and toss all the vegies together with pasta in a baking dish, add half the cheese mixture and stir through, then pour the rest over the top and bake for around 15 to 20 mins.
Also nice with bacon!
Potato
Pumpkin
Sweet potato
Shallots (whole and peeled carefully)
Garlic (broken into cloves, and left with the skin on)
Zucchini
Mushrooms
Capsicum (red yellow and green)
Chop into small pieces and roast them all till cooked, with a little olive oil drizzled over and salt and pepper.
Make a white cheesy sauce (equal parts GF flour and butter stirred for a few mins, then milk, stirring constantly over a medium heat till it thickens, then add cheese to taste, and cayenne pepper to taste)
Cook some pasta.
Squeeze the garlic out of the skin and mush it up, and toss all the vegies together with pasta in a baking dish, add half the cheese mixture and stir through, then pour the rest over the top and bake for around 15 to 20 mins.
Also nice with bacon!
Cannelloni Tips
Kate G
My favourite is ricotta and silverbeet filling in fresh pasta, with a creamy pumpkin sauce over it all. Mmmmmm.
Pumpkin and chicken stock and some cream or sour cream and whatever I feel like cooking up with it. Once cooked bamix it nice and smooth. Then put it on cannelloni and then cheese it up then bake and eat. Then sit there for a while after since it is so yummy and I am a piglet and ate too much...
Debbie k
I use left over bolognaise sauce or sometimes spinach, ricotta, a little feta and some corn kernels. Cover with some bottled Napolitano sauce and bake for half an hour or so. It needs to be quite liquidy, so I keep checking and add water as needed.
When I cook cannelloni, I use fresh lasagne sheets and roll the filling up. It may be cheating, but it works!
My favourite is ricotta and silverbeet filling in fresh pasta, with a creamy pumpkin sauce over it all. Mmmmmm.
Pumpkin and chicken stock and some cream or sour cream and whatever I feel like cooking up with it. Once cooked bamix it nice and smooth. Then put it on cannelloni and then cheese it up then bake and eat. Then sit there for a while after since it is so yummy and I am a piglet and ate too much...
Debbie k
I use left over bolognaise sauce or sometimes spinach, ricotta, a little feta and some corn kernels. Cover with some bottled Napolitano sauce and bake for half an hour or so. It needs to be quite liquidy, so I keep checking and add water as needed.
When I cook cannelloni, I use fresh lasagne sheets and roll the filling up. It may be cheating, but it works!
Mixed Berry Yoghurt Cake - Sophie
125 g butter, softened
2 teaspoons vanilla essence
2/3 cup (150 g) caster sugar
3 eggs
¾ cup (110g) self-raising flour
1/3cup (50g) plain flour
1/3 cup (40g) almond meal (ground almonds)
200g plain yogurt
1/3 cup (50g) frozen blueberries
1/3 cup (40g) frozen raspberries
Oven 180 C
20cm ring tin –line base
1. Beat butter, vanilla and sugar with electric mixer until light and fluffy.
2. Add eggs, one at a time, beating until combined between additions.
3. Stir in combined sifted flours, almond meal and yogurt.
4. Spread the cake mixture into tin and sprinkle with berries.
5. Gently press berries into top of cake mixture.
6. Bake approx. 45 minutes.
7. Stand the cake for 5 mins before turning out, cool and dust with icing sugar.
Chicken Soup - Various Buddies
Chicken and Corn Soup - Jeany
1 1/2 litres Chicken stock
Meat from one whole cooked chook
3 tins Creamed Corn
1 tin Kernel Corn
Combine all ingredients and heat through.
For a thicker soup, add a handful of small pasta, and simmer until the pasta is cooked.
Chicken and Corn Soup - Maxine
Soften a chopped onion in a pan with a bit of oil, then add however much garlic you want, add a litre of bought chicken stock, plus some more water, meat from a bbq chook, chopped carrot and some pasta (the tiny soup ones are yummy) or noodles or rice or barley. If you have celery chuck some in too (actually you could soften any vegies with the onion) but if you want quick and simple then just do the chicken stock and some meat and whatever you can throw in. If you have some parsley in the garden chop and chuck in when serving
Chicken and Corn Soup - Dot
I make that basic chicken & corn soup too... served with cheese puffs.
If I'm planning ahead, I use chicken carcasses to make the stock. I also use creamed rather than kernel corn & add chopped carrots and celery and thin egg noodles. It's also nice with rice instead of noodles (especially if you're feeling a it poorly). If I want to make a meal of it I stir a couple of beaten eggs into the hot soup
Chicken Soup - Kerrilee
I use the frame and leftovers from a roast, add carrot and onion and if I have it celery and parsley and boil it up while we eat, I then strain it and once cool put it in the freezer for when it’s needed.
Chicken Soup -Debbie K
I use chicken frames for the stock of my soup.
I boil the shit out of it for a few hours, then add onion, parsley, turnip, carrot, celery, parsnip and boil for another couple of hours.I boil up about 10 chicken frames for 4 hours.Then add a small turnip, a parsnip, 2 sticks of celery, 2 onions, about 1/3 bunch parsley and 2 carrots.
Chicken Soup - Louisa
Throw in chicken in a big pot of water (I throw it in our stock pot, & then joint the darn thing after it's cooked). Add whatever vegies & spices you like. You could also add chicken stock cube or instant soups too, if you like. Cook, simmer, strip chicken, serve...
1 1/2 litres Chicken stock
Meat from one whole cooked chook
3 tins Creamed Corn
1 tin Kernel Corn
Combine all ingredients and heat through.
For a thicker soup, add a handful of small pasta, and simmer until the pasta is cooked.
Chicken and Corn Soup - Maxine
Soften a chopped onion in a pan with a bit of oil, then add however much garlic you want, add a litre of bought chicken stock, plus some more water, meat from a bbq chook, chopped carrot and some pasta (the tiny soup ones are yummy) or noodles or rice or barley. If you have celery chuck some in too (actually you could soften any vegies with the onion) but if you want quick and simple then just do the chicken stock and some meat and whatever you can throw in. If you have some parsley in the garden chop and chuck in when serving
Chicken and Corn Soup - Dot
I make that basic chicken & corn soup too... served with cheese puffs.
If I'm planning ahead, I use chicken carcasses to make the stock. I also use creamed rather than kernel corn & add chopped carrots and celery and thin egg noodles. It's also nice with rice instead of noodles (especially if you're feeling a it poorly). If I want to make a meal of it I stir a couple of beaten eggs into the hot soup
Chicken Soup - Kerrilee
I use the frame and leftovers from a roast, add carrot and onion and if I have it celery and parsley and boil it up while we eat, I then strain it and once cool put it in the freezer for when it’s needed.
Chicken Soup -Debbie K
I use chicken frames for the stock of my soup.
I boil the shit out of it for a few hours, then add onion, parsley, turnip, carrot, celery, parsnip and boil for another couple of hours.
Then boil another couple of hours.
I serve it with some sort of noodle.
The key is not to add too much water. If it's too strong, you can always add more.
If I have left over soup, I make chicken and corn by adding a splash of sesame oil, soy sauce, a tin of creamed corn, some spring onion and a scrambled egg. I often add left over roast chicken too if I have any.
Chicken Soup - Louisa
Throw in chicken in a big pot of water (I throw it in our stock pot, & then joint the darn thing after it's cooked). Add whatever vegies & spices you like. You could also add chicken stock cube or instant soups too, if you like. Cook, simmer, strip chicken, serve...
From Merrin....
I use a good amount of celery, a leek (and/or onions), herbs, miso, chicken stock and I can't be bothered with bones and stuff so usually just pop a few whole chicken breasts in. Later on I add diced carrots, corn kernels and then break up all the chicken. I find it I cube it first it dries out a lot, I prefer it shredded. I usually have it in the slow cooker for 8 hours or so, but obviously can be cooked quicker. Yum yum :-)
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