March 23rd 2008
Mejane’s Spinach Lasagne

Posted under Vegetables & Whats for Dinner

1 packet lasagna noodles
500g spinach, canned or frozen
500g tub cottage cheese
250g crumbled feta cheese
500g grated mozzarella
large jar pasta sauce (you won’t use it all)
sweet basil, oregano, garlic powder, onion powder

Cook about 14 lasagna noodles until al dente. Drain and rinse with cold water so they don’t stick together.

Cook spinach according to package directions and drain thoroughly in a colander, squeezing out excess liquid.

Mix spinach with cottage cheese and feta cheese. It should look about half and half spinach and cheese. Add herbs to taste.

Spread some of the pasta sauce on the bottom of a 9×12 lasagna pan and lay three noodles over the sauce. Spread on some more sauce, then top it with one third of the spinach mixture. Top with grated mozzarella. Add two more layers of noodles, sauce, spinach mixture and cheese. The last layer is four noodles slightly overlapping, sauce and mozzarella.

Bake at 175C for 45 minutes to an hour.

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March 17th 2008
Very Easy, No Fail Cake

Posted under Baking & Cakes and Muffins

This recipe is from The Good Sams Cookbook: 150 Years of Perfecting Recipes from the convents of the Good Samaritan Sisters. Copies are available via the St Pauls Publications website. It’s a fantastic basic cake recipe, you can experiment with different variations. My favourite is a small quantity of finely chopped pie-apple over the top, sprinkled with cinnamon.

2 eggs
3/4 cup sugar
1 cup cream
1 cup self-raising flour

Heat oven to 185 degrees Celsius.
Grease and line bar cake tin with paper.
Beat eggs, sugar, add cream and flour, beat for 3 minutes.
Bake at 185 degrees Celsius for about 45 minutes.

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November 19th 2007
Tomato, Cheese & Avocado Omelette

Posted under Entrees and Nibbles & Salads and Sides & Lunch with the Girls

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 1)

  • 2 eggs, separated
  • 1/4 cup Dairy Whip Whipped Cream
  • 10g butter
  • 1 small tomato, diced
  • 25g (1/4 cup) grated cheddar
  • 1/2 small avocado, sliced
  • Fresh coriander, finely chopped

Method

  1. Use an electric beater to beat egg whites until firm peaks form.
  2. Whisk egg yolks and Dairy Whip Whipped Cream in a medium bowl. Gently fold the egg white into the egg yolk mixture until well combined.
  3. Preheat a grill on high. Melt butter in a 17cm (base measurement) omelette pan or small non-stick frying pan over medium heat. Pour the egg mixture into pan and cook for 2-3 minutes or until the underside is golden. Place the pan under grill and cook for 2 minutes or until omelette is golden and the centre is slightly soft.
  4. Spoon tomato, cheddar, avocado and coriander over half of omelette and fold over remaining half to enclose filling. Season with salt and pepper to serve.

Notes & tips

  • Tip: Hold can completely vertical when dispensing cream.

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Source
Australian Good Taste - September 2006, Page 66

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November 19th 2007
Basil Pesto Chicken

Posted under Salads and Sides & Whats for Dinner

Throw this tasty dish together for dinner tonight and you’ll have the entire family asking for more!

Ingredients (serves 2)

  • 200g dried fettuccine
  • 2 tablespoons olive oil
  • 2 single chicken breast fillets, thinly sliced
  • 2 tablespoons basil pesto
  • 1 cup cream
  • shaved parmesan, to serve
  • basil leaves, to serve

Method

  1. Cook fettuccine according to the packet directions.
  2. Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.
  3. Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.
  4. Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.

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Source
Super Food Ideas - September 2003, Page 11

 

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May 15th 2007
Parmesan Chicken Drumsticks

Posted under Chicken (Poultry)

4 drumsticks
3/4 cup fresh Parmesan cheese
1 egg
1/4 cup breadcrumbs

In a shallow bowl, mix together cheese and breadcrumbs. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 200 degrees c for 45-60 minutes.

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April 12th 2007
Jules’ Toblerone Cheesecake

Posted under Desserts & Cakes and Muffins

1-cup plain chocolate biscuit crumbs
1/3 cup (8ozs) butter, melted
¼ cup ground almonds
250 block Regular Philadelphia Cream Cheese
½ cup castor sugar
200g Toblerone Milk or Dark Chocolate, melted
½ cup thickened cream

To serve/ Garnish
35g Toblerone, for shaving

Method:

Combine biscuit crumbs, butter & almonds, press into the base of a lightly greased 22cm springform pan. Chill.

Beat Philly Cream Cheese with an electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone and cream, continue beating until well combined.

Pour onto prepared crumb base & refrigerate 2 – 3 hours until set or overnight.

Top with shaved Toblerone.

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March 25th 2007
Hot Cross Buns

Posted under Baking & Bread

Ingredients:
1/2 cup milk
1/2 cup water
30g compressed yeast (fresh) or 14g (2 sachets) instant yeast
4 cups (500g) Bread flour or white flour (if using white flour, add 1/2 tbsp flour improver)
1 level teaspoon mixed spice (or more to taste)
1/2 teaspoon salt
60g butter
1/2 cup caster sugar or brown sugar (best flavour)
1 cup sultanas
2 1/2 level teaspoons chopped mixed peel
1 egg
extra flour for kneading

Method:
1. Have 2 large mixing bowls ready, clean and dry. Grease 1 bowl and set aside. Grease a baking tray.

2. Place milk in a small saucepan and heat to simmering. Pour into a measuring cup. Add cold water to make 1 cup of liquid.

3. Crumble yeast into a small bowl. Add lukewarm milk mixture and stir well. Cover with plastic.

4. Sift flour, spice and salt into the ungreased large mixing bowl. Rub in butter with fingertips. Add sugar, sultanas and peel. Make a well in the centre. Pour in yeast, milk mixture and unbeaten egg. Mix into a soft dough. Empty out onto a well floured surface.

5. Knead the dough lightly and well, using extra flour if necessary. Place the dough in the greased mixing bowl, rounded side of dough up. Cover with plastic wrap or clean dry tea towel. Stand in a warm place, free of draughts, (on top of stove is best) until dough is doubled in bulk. This can take between 3/4 hour to 1 1/2 hours, depending on the temperature. Punch down and knead the dough well.

6. Preheat oven to 200 degrees C (hot). Remove dough mixture from bowl. Divide into 15 even sized portions. Knead each one into a round bun. Arrange on a greased baking tray. Cover with a clean dry tea towel and leave to rise again in a warm place until double in size, approximately 20 to 30 minutes. Mark crosses with the back of a knife or pipe with special cross mixture.

7. Bake in a hot oven for about 25 minutes or until brown on top. Remove from oven, and brush glaze mixture on immediately. Serve buns warm with butter. Also good with honey or marmalade.

Glaze
While buns are cooking, heat I tablespoon sugar, and 1 tablespoon water with a good pinch of gelatine in a small saucepan.
Add a strip of lemon skin and stir to dissolve the sugar.

Special Cross Mixture
Mix 2 level tablespoons of self raising flour with about 2 tablespoons cold water to a smooth paste. Pipe mixture onto buns before baking.

Notes
The recipe originally called for the hot cross buns to be baked at 220 degrees C. I only baked them at 200 degrees C in my oven for 25 mins and they turned out fine, so the recipe above has been modified.

If you’re planning to line the baking tray, I found greaseproof paper worked better than foil (the base of the bread did not burn with greaseproof paper).

Hot Cross Buns

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March 9th 2007
Ang’s Banana Tarte

Posted under Desserts

50g Butter

1/3 cup (75g) firmly packed brown sugar

1/4 cup (60ml) thickened cream

1/4 teaspoon ground cinnamon

3 small bananas (390g), sliced thinly

1 sheet ready-rolled puff pastry, thawed

1 small egg, lightly beaten

Method:

1. Preheat oven to hot.

2. Stir butter, sugar, cream and cinnamon in small saucepan, over low heat, until sugar dissolves; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.

3. Pour caramel sauce into 23cm pie dish; top with banana.

4. Trim corners from pastry sheet to fom about 24cm circle. Place pastry sheet over banana, ease pastry into side of dish. Brush pastry with egg; bake, uncovered, in hot oven about 15 minutes or until pastry is browned.

5. Carefully turn tart onto serving plate; serve immediately.

TIP - Serve with cream or ice-cream. (Hubby loves his custard with this dessert!)

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March 6th 2007
Warm Chicken & Potato Salad

Posted under Salads and Sides

1 kg tiny new potatoes, halved
1 clove garlic, crushed
cooking oil spray
4 bacon rashers, chopped coarsley
2 1/2 cups cooked roast chicken meat, coarsely chopped
1/2 cup (120g) light sour cream
1/4 cup mayo (I use whole egg mayo)
1/4 cup buttermilk
2 tab. seeded mustard
1/4 cup finely chopped chives

Preheat oven to VERY HOT.

Combine potato & garlic in baking tray, coat with cooking oil. Bake, uncovered in very hot oven about 30mins or until brown & crisp.

Cook bacon in med. heated fry pan until crisp. Drain on paper.

Gently toss potatoes, bacon, chicken in large bowl. Add sour cream, mayo, buttermilk, mustard & chives.

Serve warm.

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March 6th 2007
BBQ Pork Spare Ribs

Posted under Meat Dishes & Pork

1kg American Style Pork Spare Ribs
2 cups tomato sauce
1/2 cup dry sherry
2 tab. soy sauce
2 tab. honey
3 cloves garlic, crushed
1 tab. grated fresh ginger

cut racks into pieces (3-4 ribs per piece). Combine tomato sauce, sherry, soy sauce, garlic, honey & ginger in a large saucepan over heat, mix well.

Add ribs to mixture. Bring to boil. Reduce heat & simmer, covered for 15mins. Move ribs occassionally to ensure even cooking.

Transfer Ribs & sauce to large shallow pyrex or glass sih. Refrigerate covered with plastic wrap overnight ot absorb flavour.

Prepare or heat BBQ. Place ribs on HOT lighly oiled BBQ grill. Cook over hotest part of the fire for 15mins, turning and brushing with sauce occassionally.

Serve with BBQ’d Corn on the Cob & Potato Salad

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