Apple Crumble

Apple crumble is great. I boil up the granny smith apples with a little water and lemon juice or lemon barley water. If it's too tart, I add a little brown sugar.

For the crumble, I use wholemeal flour and a few oats as well. The proportions I use are 3:2:1 with 3 being the flour, 2, the butter and 1 the sugar. I then add some cinnamon. Nowadays I don't measure the proportions, but recognise the feel of the butter and flour. I like to use as much butter as will just bring the flour together.....if that makes sense.

Yum!!

Debbie

Every summer I bust out my old Vacola kit and bottle plums and apricots and apples and tomatoes and whatever else is around, all in water, no sugar. easy peasy and have nice fruit in my cupboard all year round for crumble, apricot chicken, plum pie, tomato all kinds of things. Its awesome.

KateG

That's why I have tins of pie apple (no added sugar) in the cupboard, Dot!

Pie apricots are yummy too, and much less sugar & empty calories than tinned apricots in syrup or juice!

Anne

I can never remember the proportions.... thanks Debbie

Dot (who's been known not to cook the Granny Smith's first, dessert usually being a last minute decision because people are still hungry or are demanding a late supper!)

I do half crushed pineapple/half apple..hmmmmmmm..

Linda (0:

Shakshuka

Here's a recipe for the brave....

It's a traditional Israeli breakfast called shakshuka.

All the ingredients are approximate.....

Fry up an onion with some capsicum and add some fresh, ripe tomatoes or use a can, and boil slowly. Add some chilli and cumin.

When I used to make it at home, I didn't add any spices, but cumin is traditional.

When the tomatoes are all soft and mushy and it's just about ready, drop in a couple of eggs to poach and close the lid.

Cook for 3 - 5 minutes depending on how hard you like the egg yolks.

It can also be made in a small paella pan and finished off in the oven.

Serve with crusty bread....dip and eat.

Ham Hock & Barley Soup - Linda

A whole hock into a pot of cold water, boil to get out any impurities.
Prepare veges…
3 brown onions diced
3 carrots diced
6 cloves garlic chopped
3 stalks celery chopped

Check if water is boiling, if so remove hock and THROW water out.
Add oil to pot, then add veges for about 10 mins until golden brown
Chop 3 ripe tomatoes, handful thyme, half cup of barley, 2 and ½ cups green split peas (no need to soak), and ham hock, add to pot as well as 2.5 to 3 litres of water and put on low heat.
Leave lid half on, cook for 2.5 hours until meat is coming off the bone. Check every half an hour and add water if too thick.
Serve with black pepper to taste.

Debbie's variation I quite like lamb shank and barley soup. Similar recipe.
I add traditional soup veges to the shanks......onion, parsley,carrot, celery, parsnip, turnip

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

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!

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.

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 :-)

Debbie K's fabulous satay sauce

I made a fabulous satay sauce tonight.

A little water, crunchy peanut butter (about the same amounts), boil up together till it thickens.
Add a little soy, lemon juice, a few drops of sesame oil and a little chopped chilli. Some sesame seeds at the end is yummy too for extra crunch.

You just need to taste it as you go to get the proportions right.