Chocolate Cherry Truffles

We are full swing into the Christmas baking here!  My children have "helped" me make these morsels to give to our beautiful school teachers this year.  I make a Quadruple batch, put about a dozen into a lovely mug, cover with clear cellophane and have each of my children write a note to their teacher, thanking them for teaching them this school year.  Here in Australia our school year is January - December, Christmas - being during our summer, is our summer holidays.  I have make enough to give to our teachers for next year and our school principle too.  Yep, it's always handy to have those in high places on your side - hahahaha!

This recipe is a bit sticky and fiddly and is one of the most expensive items I have posted.  I am usually very budget conscious and because of this, I have been buying the ingredients for these over the course of the past 3 weeks.  I waited for the ingredients to be on sale.  As I made such a large batch, it cost about $30.  I should mention that this will give me 8 teachers gifts, 1 principle gift and enough for a few close friends too. So, $30 for 12 gifts wonderful homemade gifts is very reasonable. As they make a gorgeous gift and present well I thought I'd share the recipe with you.

Cherry Ripes are a Cherry Coconut mix that is covered in dark chocolate.  My husband and third son loves them!!  The cookies/biscuits I have used contain NO cream filling.  They are just simple and plain and perfect for creating truffles with.  Using the plain chocolate cookie/biscuit adds a depth that using a vanilla cookie/biscuit didn't achieve.  If you are wanting to be a bit fancy, feel free to add a splash of cherry or coconut liquor to your dough, before you roll into truffles

I should mention that these are not only moorish, but rich.  Please don't attempt to eat more than a few at a time.  This recipe will yield about 20 truffles.  This recipe can be doubled with ease.  Keep a damp washer close by as your benches will get messy.  I recommend you wear that apron you have hiding somewhere.

3 full size Cherry Ripe bars
1 packets of Chocolate cookies (I used Chocolate Ripple)
4 vanilla cookies (I used scotch finger's)
1/2 can condensed milk
1/2 cup packet glace cherries
1 cup desiccated coconut

In your food processor, mince up the Cherry ripe bars.  Add the glace Cherries and mix again so they are minced and combined with the bars.
Remove the cherry mass from the processor and pop into a bowl.
Add the Cookies (both types) to the food processor and turn into fine crumbs.
Add the Cherry mix and the condensed milk and and blitz until it all comes together to make a firm ball of dough.
Place the coconut in the bowl that held the Cherry mix.
Now you want to grab teaspoon fulls of dough, roll into even sized balls (about the size of a  medium sized cherry) and roll in the coconut.
CAUTION: I recommend using wet hands to roll the truffles, wet hands repel the dough from sticking to your hands and fingers.  I make all the truffles first, wash and dry my hands well then roll the truffles in the coconut.

Grandma Perritt's Pavlova

Grandma Perritt is my Aunty's mum.  My Aunty Barb is married to my Dad's brother, Uncle Robert.  I spent much of my young years with my Aunty and Uncle in their home.  Grandma Perritt lived quite a bit further away, but this didn't prevent my parents from visiting her and my Nana Chadwick (my mum's mum).  I learnt to walk in Grandma Perritt's home.  Even though I was not her "actual" grand-daughter I was never made to feel less than by this amazing woman, it's because of this that I lovingly called her Grandma, just like my cousins who were lucky enough to be her biologial grandchildren.

Grandma Perritt and her husband had 6 children, whether being a mother of a large brood made her a fabulous cook out of necessity or she was lucky enough to be naturally talented in this area I will never know.  I was lucky enough to be given this recipe by my mother who was given this recipe by Grandma Perritt as a young mum. My mother married very young (18) and wasn't the best of cooks.  Her mum,  my Nana, wasn't much of a cook either (it was common knowledge in the family and her friends, bless her soul) so she was unable to pass on any cooking skills.  Grandma Perritt took my mother under her wing and taught and shared numerous recipes with her.  This one is by far the most popular and I have shared this more times than I can remember.  Grandma Perritt sadly has passed on, by lives on in memory every time I make or share this recipe.

Pavlova should only be "dressed" or topped with cream and fruit JUST before you serve it.    Suggested fruit to dress your Pav with are: sliced bananas, kiwi fruit, passionfruit pulp, strawberries, canned and well drained peach slices, grapes, and mangoes.  The top should look like a fruit salad.  Dressing it too early will cause the crunchy Pavlova crust to become soggy and limp.  This recipe will give you 6 generous serves but can be doubled and tripled with ease (great for when you're hosting Chirstmas or a party).

This Pavlova is nothing like to pre-packed eggy, crunch free ones you can buy in boxes in the bakery section of grocery stores, this is the real deal and worth every minute of preparation for the end result. A real Pavlova has a crunchy crust and a marshmallow centre.  A real Pavlova will sink in the middle.  Sadly, I'm severely allergic to eggs (it was my favourite until 6 years ago when my allergy started) so enjoy a slice for me!

Recipe:

4 egg whites
1 cup caster sugar (super fine sugar)
1 dessertspoon vinegar
1 teaspoons corn flour

Dressing of Pavlova:

600ml (a pint) cream whipped
2 cups of canned fruit salad - well drained
6 large strawberries, sliced
2-4 passionfruit pulp

Pre-heat your oven to as hot as it will go.  Line a pizza tray with parchment paper and set aside.
In a large clean, oil free glass or ceramic bowl add the egg whites and beat until "soft peak" stage, this means, when you lift the beaters out of the egg whites, the peaks lift up then fold on the top to create a "peak".  If they fold in half down low, keep beating and try again.
Add the sugar, a tablespoonful at a time.  Beat until totally dissolved (5-7 minutes)
Turn your beaters down to low and add the vinegar and cornflour.  Beat on low for a full minute.
Use a metal spoon (no plastics!) and heap the raw pavlova mix onto the pizza tray.  I aim for a 20cm (8 inch) diameter.  Heap it on top of each other and use the back of the spoon to create peaks (to look pretty).
Pop into the pre-heated oven, reduce the heat immediately to 120oC for 1 hour.
After one hour turn off the oven and leave the Pavlova in the oven for a further hour.
Open the oven door and leave the Pavlova inside until room temp. (a couple of hours).
Transfer the Pavlova to a serving plate (use 2 spatula's to do this).
Dress the Pavlova JUST before serving.
Whip the cream (I like to use vanilla and icing sugar) and pop on top of the now room temp. pav.
Place all the fruit in a bowl and mix well, gently pile on top of the cream.
Slice and serve!!


Happy Cooking!
Elizabeth  x

Nicola's Sticky Gingerbread

I LOVE ginger! It’s one of my favourite flavours. It’s right up there with vanilla and chocolate for me. As Christmas is only a matter of weeks away, I thought I would share this. My husband isn’t such a huge fan of Ginger (one less person to share with I guess) its a pity that my children enjoy it though, I have to share with them.....

This recipe is courtesy of a dear friend of mine from High School - Nicola. She was given this recipe from her Grandmother. This recipe is actually called “Parkin” and Ginger bread doesn’t get any more traditional than this recipe.

This cake is not to be made and eaten the day its prepared. This cake should be made at least 1 - 3 days before you want to serve it. The longer you leave it, the stickier it will become. You can serve it on its own or with lashings of fresh butter. Both are recommended!  It's due to the waiting time of letting the cake "develop in flavour" that makes this cake utterly wonderful to serve for events and gatherings.  You can make it a few days in advance, forget about it and serve.

I wish I had been aware of this recipe when pregnant with my babies. I suffered from severe morning sickness with all 4 pregnancies (when I say severe, I mean severe. I was recommended to go to hospital and have a drip it was so bad). Many have claimed that ginger has been known to help with this ailment - as I don’t plan on having another baby to test this cake on morning sickness, if you have a friend who is suffering from this condition, why not test it out on her and let me know how it went?

I add finely chopped Buderium ginger (crystalised) to my batter. I love the small jewels of ginger that give you a burst of flavour and texture. A word about the batter - it is very thin and liquid like. This is normal. Please don’t add any extra flour, this high liquid content is what gives this recipe the wonderful stickiness that I crave. To maintain the sticky moistness: keep each loaf wrapped in grease proof paper, then aluminum foil and in an air tight container.  Any air will cause the cake to go hard and will lose all that wonderful stickiness.

Recipe

225g butter
1 cup brown sugar
1 cup treacle
1 1/2 cup plain flour
2 teaspoons ground cinnamon
2 tablespoons powdered ground ginger
1 cup warm milk
2 teaspoons bicarb soda
2 eggs, lightly beaten
1/3 cup finely chopped ginger

Pre-heat your oven to 170oC (355oF).

Grease and line 3 loaf tins. If your loaf tins are slightly larger, than only grease and line 2.
In a sauce pan, melt the butter, brown sugar and treacle together and set aside to cool slightly.
In a bowl, combine the flour, cinnamon and ginger. Use a whisk to air-ate the flour mixture.
Warm the milk and add the bicarb to it.

Pour the milk mixture and eggs into the flour mixture and stir well to combine.
Add the finely chopped ginger and the slightly cooled buttery solution.
Stir well.

Pour the mixture evenly into the prepared tins and pop into your pre-heated oven.
Bake for 45-55 minutes, don’t just touch the top of the cake to see if it’s cooked, use a toothpick to check that it’s cooked.
Let sit on a wire rack for 15 minutes to cool slightly.

Remove from the tin, but keep the grease proof paper attatched to each loaf.
Cool completely then wrap in more grease proof paper (so that each loaf is completely covered), then fully wrap that in foil and pop into an air tight container (such as Tupperware) and leave for 1 - 3 days.
Slice and serve with or without butter OR with caramel sauce and ice-cream as an after dinner treat.

Happy cooking!
Elizabeth x

Chocolate Caramel Layered Brownies

This is an ode to Brownies!  Brownies are what I'm known for among my friends and the teachers at school.  My kids love them and I have never met anyone who doesn't like them.  This take on my standard Brownie recipe and is perfect for dessert (served hot with ice-cream and syrup) or as a special treat for a friend or teacher.  With Christmas not that far away (don't say I didn't warn you!) these make a wonderful gift: friends, teachers, neighbours and so on.  Who doesn't love a home made gift?  And yes, these look as good as they taste.

When Halloween is happening I buy bulk chocolates and store them away for baking.  I personally like Snickers bars and Mars Bars (Milky Ways in North America).  There are so many things you can make with them.  This recipe is just one.

Recipe:

1/2 cup butter, softened
2 cups sugar
4 eggs at room temp.
1 teaspoon vanilla
1/2 cup cocoa powder
2 1/4 cups flour (a bit extra than normal due to the caramel layer)
500g (just over a pound) of jersey caramels or soft camels
12  snack size Snickers or Mars bars, each sliced into 3 or 4
1/2 cup mini choc-chips

Pre-heat your oven to as hot as it will go. Prepare a 18x28 cm (9x12 inch) baking tray by greasing it and lining with baking paper.
Place the caramels in a microwave safe bowl and set aside.
Open and slice the Snickers bars and set aside.
In a large bowl, beat the butter, sugar and eggs until thick and creamy (about 3-5 minutes).
Add in the cocoa powder and the flour and beat again for a further couple of minutes.
While this is happening, melt your caramels in the microwave (cook in 30 second increments, stern well after each until melted)
Pour 2/3 of the mix into the bottom of the prepared tin.  Pour all the caramel over the brownie dough and work to get a little bit everywhere, don't go right to the edges as they will burn and be hard to get out of the pan.  One last thing - work fast!  I use a fork to do this.
Using a spoon, drop small mound-fulls of dough over the caramel layer.  Use your fork to connect the mounds of dough to make a thin layer.
Drop the Snickers over the top, then sprinkle with the mini choc-chips.
Place into the prepared oven and reduce the heat to 180oC (375oF) and bake for 32 minutes.
Leave in the pan to cool completely, once cold slice into squares or rectangles.
Store in an airtight container such as Tupperware or wrap to give away as a gifts.

Happy Cooking!
Elizabeth x

Pizza Pockets in 5 Minutes!

My children love Pizza - don't all kids though?  If I'm being honest, so does my husband. These pizza pockets are fast, delicious and has much less fat than a "real pizza" or pre-packaged commercially made pizza pockets you find in the freezer section of your grocery store.

With only a handful of basic ingredients that you probably already have on hand, these can be created in mere minutes.  Use extra or alternative fillings to what your family prefers or what you have on hand.  Such ingredients might include: mushrooms, capsicums (peppers), onions, salami, olives or any other pizza fillings that's your favourite.

I make my own basic pizza sauce (recipe is included) but if you have a bottle of opened pasta sauce (Napoli/Marinara) that would work a treat too.  This recipe makes 4 pizza pockets, I slice each into 3, yielding 12 slices.

Recipe:

2/3 cup tomato paste
1/4 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon onion powder
14 teaspoon garlic powder
8 slices of ham (I like the shaved ham as it heats through faster)
1 1/3 cup mozzarella cheese
4 flatbreads, lavish breads, pita bread or tortillas

In a medium sized bowl, combine the tomato paste and the herbs. Stir well to combine to make a super fast pizza sauce.
Lay the 4 breads out and divvy up the pizza sauce equally between them.  Spread the sauce only over the bottom  half of the flatbreads.
Lay the ham and cheese over the top.  Fold each in half awaiting cooking.
Heat your sandwich press (you could use a frypan, flipping the pizza pocket to cook each side) lay the pizza pocket on the press and pull down the top.
Cook until the button turns green or red (to indicate that the pizza pocket is cooked) OR you can hear the slight sizzle of cheese melting.
Use a spatula to remove from the sandwich press and add the next one and repeat the process.
Cut each hot pizza pocket into 3 and enjoy.
Caution - these babies are hot!  Melted cheese can burn mouths.

Happy Cooking!
Elizabeth x

Dry Pancake Mix - egg free!

Pancakes are a favourite of just about everyone, myself included.  I adore them, hot and smothered in syrup.  Lashings of syrup!  A few years ago I was searching the internet for a dry pancake mix to take with us on our yearly camping trip.  I found a few that I liked and created my own.  This is what I came up with and have been using it ever since.

I am amazed by the commercial pancake mixes you can buy.  The ingredient list reads like a science experiment.  I don't have a degree in the sciences so they are a bit of a mystery to me. With no less than 12 ingredients in each, I vowed that I could create one with ingredients I have in my own cupboard, so I did!

It was my husband who suggested that I share this recipe.  I have been using this for so long that I don't really think about it.  To be honest, I didn't think anyone would be interested in a recipe so simple.

I always have this dry mix ready for use, this recipe will make enough for 3 batches of pancakes.  This recipe can be double, tripled and quadrupled (just make sure you have a container big enough to hold it all).  This will keep for 12 months in a Tupperware style container.  No Egg can be found in the health food section of Coles or your local health food store.  It's a really handy product that I always have on hand (even if there are no eggs left in the fridge, I can still cook something for lunch boxes).

Recipe:

4 cups Self Raising Flour
1 cup dry milk powder
1/2 cup white sugar
1/4 Organ No Egg
1/2 tablespoon Baking Powder

In a large bowl combine all the ingredients and mix with a whisk (yes you read right - using a whisk eliminates the lumps and stirs well without sifting)
Transfer to an air tight Tupperware style container and store away until you need it.

To use this mix: combine 1 1/2 cups of the dry mix with 1 1/4 cups of water and 2 tablespoons of canola/sunflower or blended vegetable oil.  Mix well to combine.  Heat a frypan with butter and add some of the batter to cook the pancakes.  You should get between 8 and 10 pancakes.

Happy Cooking!
Elizabeth x

Thai Style Chicken Legs

I adore Thai food.  Sweet Chili Sauce is one of my favourite condiments (try it with a Schnitzel - it's delicious!).  I was lucky enough to travel to Thailand in 1999 (a life time ago).  I ate my way from city to city and I gained 4 kilos enjoying Breakfast, Morning Tea, Lunch, Afternoon Tea, Dinner and Dessert every day for 16 days.  This recipe is my ode to Thailand.  It's not fancy, but you can have a meal that resembles Thai flavours without leaving your home.

Chicken pieces are such a versatile cut of meat.  This recipe uses Chicken legs, I love Chicken legs as they're cheap, kids love them, can be adapted to so many dishes and they were on sale the other day.  As a large family I need 2 kilos (just over 4 pounds) of chicken legs.  I personally remove the skin from the chicken legs as I don't like the fat that the skin has.  This only takes me 7-10 minutes, so I pop on some music and skin away!

To make this recipe I decided to use my oven and bake these chicken legs.  A large baking tray is needed, I line the base of it with baking paper.  Using the paper helps with the clean up afterwards.  Ooops, I got carried away!  By using your oven to bake these you do two things: 1. you can pop these in the oven and forget about them for a bit and do other things (make dessert, do laundry, clean the house or have a rest) and 2. you can save a ton of calories by not using fat and save those calories for dessert!  You can thank me for that tip later.

This recipe has a mild amount of chili and due to this I was concerned that my 8 year old (who doesn't like anything spicy unless there is a tub of sour cream on the table) ate these with gusto and had no issues with the heat factor and sour cream wasn't needed, if you are a fan of a little heat, feel free to add more Sweet Chili Sauce or even some chilli flakes.  Plan-overs of these are great for lunch boxes the next day (just remember to add an ice-brick into your lunch box to keep them chilled).

This marinade can be used on other chicken pieces.  Being that these chicken pieces are marinated, please allow at least 6 hours for the marinade to work its magic.  I personally like to prepare these the night before.  I recommend using a large zip-lock bag and placed on a plate (just in case there springs a leak!)  This recipe can be doubled or quadrupled.  This recipe serves 4.

Recipe:

1 kilo Chicken Legs (about 8)
1/4 cup Sweet Chilli Sauce
1/4 cup Honey
1/3 cup Soy Sauce
1 garlic clove crushed (or a teaspoon of minced garlic from a bottle)

In a sauce pan on the stove top or in a microwave safe bowl in the microwave, gently heat the Sweet Chilli Sauce, Honey, Soy Sauce and the garlic until it's warmed and the honey is thinned.
Place your chicken legs (or chicken pieces) into a large zip-lock bag (or a medium/large casserole dish).
Pour the marinade over the chicken, zip up the bag and use your hands to knead the marinade into the chicken.  Place the bag onto a plate and pop it all into the fridge for 6 - 24 hours.
After 6 - 24 hours remove the chicken pieces (in the bag) from the fridge and leave to come up to almost room temp. while the oven pre-heats.
Pre-heat oven to 180oC (375oF), line a LARGE deep sided baking tray with baking paper.
Place the chicken and all the marinade on to the tray and pop into the oven.
Bake for 50-60 minutes or until the chicken's juices run clear when pierced with a sharp knife (I turn my chicken legs once, from one side to another about half way thru the cooking process).

Happy cooking!
Elizabeth x

Greek Inspired Orange Cookies

I LOVE Greek food, well I love all food, but Greek is one of my top 10 faves.  This recipe came about after visiting a Bakery that had a number of Greek sweets.  For those of you who aren't aware, Victoria (Australia) has the highest concentration of Greeks outside of Greece anywhere in the world.  So it's natural to have Bakeries and Cafe's that have wonderful items from Greece or a that specialise in Greek cuisine. As I wasn't keen on paying the prices they charged (over a $1 per cookie!) I thought "surely I can make these at home", so I did!

This cookie has a dense shortbread-ish texture that is made for dunking into a hot drink.  Greek's are know for their love of coffee and most of their cookies have an almost rusk like texture.  When dunked into a hot drink it becomes like a sponge and soaks up all the wonderful flavours (without falling into the cup as fast as other cookies do due to their denseness).  I'm a not coffee drinker, but I love Hot Chocolate.  A rich Orange cookie in Hot Chocolate creates a Choc-Orange flavour sensation.

The dough can be rolled and cut into shapes using a cookie cutter, rolled into shapes (S's or pretzel looking shapes) or do as I did and create a log and slice.  If you have children, this dough is great for little ones to help with.

This recipe is so easy adapted and can be swapped for lemon.  I have also made these almond flavour with great success, simply add 1 teaspoon of almond extract, swap the OJ for milk and leave out the zest.  Half a cup of toasted and chopped nuts (almonds would work well) is a nice addition.  This recipe will yield 30-40 cookies depending on how you cut them.

Recipe:

1 cup butter
3/4 cup sugar
2 egg yolks
1/4 cup orange juice
1 teaspoon orange zest
4 cups plain flour
1 teaspoon Ward's baking powder

Pre-heat your oven to 175oC (350oF) and prepare to large cookie sheets covered with parchment paper.
In a large bowl, beat the butter and sugar for a full 5 minutes (until creamy and pale) remembering to scrape down the sides once.
Add in the yolks and juice and beat for a further 2 - 3 minutes
Add in half the flour and Ward's baking powder, beat to incorporate.
Add the remaining flour and beat again to combine.
Use your hands to pull out half the dough and shape into a long sausage (about 6cm or 1.5 inches wide).
Use a sharp knife to make diagonal slices about 1 cm (just under 1/2 and inch) apart.
Place on one of the prepared trays, leaving a small distance between each cookie (they don't spread very much).
Repeat with the other half of the dough.
Place the trays in the pre-heated oven and bake for 18-22 minutes checking after 18 minutes.

Happy Cooking!
Elizabeth
x

Almost Donut Holes

I love donuts!  They are one food item that I have almost NO willpower over.  Whether they are Hot Jam Donuts, Iced Donuts or Hot Donuts dusted in cinnamon sugar, I love them all.  Yes, I am using the word love.  Sweet fried dough covered or filled with sugar - yum!  What's not to like.  I don't fry foods often, so this is one of my few indulgences (that and chocolate, shortbread, chocolate mousse ok, so I have a few indulgences....)

These aren't traditional Donuts, but I don't care as they are so delicious!  Donuts are used by using two methods:  yeast based donuts or egg based donuts.  These have neither. I'm not sure how I came to make these to be honest.  The dough can be prepared a little in advance and set aside until needed (don't refrigerate).  The amount you'll make will depend on how big you make each hole, but I get about 30.


2 1/2 cups S/R Flour
1 cup Kirk's Lemonade (7 up)
1 cup cream
1 litre of Canola Oil
1 cup white sugar
1 tablespoon MasterFoods ground cinnamon


In a large bowl mix to combine the first 3 ingredients and mix with a butter knife, making cutting motions until well combined.
Prepare the MasterFoods cinnamon and sugar in a medium sized bowl and set aside.
Heat the oil in a large heavy based pot.  Heat the oil over a medium heat until its ready - don't use a high heat!  This can be tested by popping a small piece of stale bread or half a teaspoon of the prepared dough into the oil, when it floats up to the top surrounded by bubbles and golden brown, its ready.
Cook the holes in small batches, each hole the size of an olive or a cherry (if they are too big the outside will be cooked and the inside will be raw).
Cook each batch (I do eight per batch) until they have floated to the top and and are a rich golden colour.  Use a slotted spoon or a Chinese spider to remove from the hot oil.
Place the cooked holes into the Cinnamon Sugar and use a spoon to "pour" sugar over them, or gently shake the bowl to cover them in the sugar mix.
Place on a serving plate and repeat the process until all the dough is used up.
These are best served warm or at a pinch within an hour.  These don't freeze well, so enjoy soon after cooking.  As they are fried, they are hot so if serving to children, allow 5-10 minutes cooling time.

Happy cooking!
Elizabeth x

Easy Chicken Parma

Chicken Parma is a meal that I use to gauge how good a restaurant is (or isn't).  As I don't go out very often, this is a dish that if a restaurant can't get right, won't see me back.  If it's good, I'll come back and try something else.  There is nothing worse than going out and paying for a meal that's below standard.  I'm one of those people that when asked "how was the meal?" I will tell you honestly.  Chicken Parma isn't that difficult to make, it's because of this that I  judge restaurants on this meal.

This dish has my children speechless, they are too busy eating to talk.  As a mother of 4 children, this is a rare.  Normally our dining table is a sea of conversation, stories and laughter.  As much as I adore my loud dining table, complete with sometimes obscure stories and tales of what happened today at school, it's nice to have an almost quiet meal.

I have been making this recipe since the time my wonderful husband and I got married in 1999.  This is a very simple recipe and can be on the table within 25 minutes.  It looks harder than it is.  It is a bit fiddely, but worth the effort.  The red sauce needs to be made ahead of time.  I usually make this the morning I need it.  It only takes a couple of minutes, but the flavours develop while in the fridge.  It can be made as far in advance as the night before and up to an hour before if you forgot earlier in the day.

I want to have a chat about to ham or not to ham in a Chicken Parma.  Personally I don't like it.  I find the ham works as a barrier and the rich tomato based sauce never reaches the chicken.  If you are the opposite of me and do like it, please add it.  This recipe will yield enough for 8 servings.

Recipe

2 x 425 g tin crushed tomatoes
10 black olives, diced small
1 garlic clove, minced
1 TB Lea & Perrins Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon MasterFoods Basil
1 teaspoon MasterFoods Oregano
1/4 cup dried parmesan cheese
8 Chicken shnitzels (homemade or store bought)
1/2 cup oil (for frying)
2 cups shredded Mozorella cheese

In a non metalic bowl combine  the first 9 ingredients, mix well, cover and refridgerate until needed.
Preheat your oven to 200oC (400oF).  Grease a large baking dish with a little oil and set aside.
Fry your prepared chicken shnitzels on both sides until rich and golden.
Place side by side in your baking dish (don't overlap)
Place equal spoonfuls of the prepared tomato sauce on top of each shnitzel.
Top each shnitzel with Motzorella cheese.
Bake in the prepared oven for 15 minutes.
Serve with baked potatoes or chips, salads or veggies.

Happy cooking!
Elizabeth x

New York Baked Cheesecake (Elizabeth Style)

I have made this countless times over the course of about 12 years.  I found a recipe on a website that I liked the sound of and over the years tweaked until this recipe evolved.  This will create a rich creamy baked cheesecake.  I have found that some have a dryness about them that I was never a fan of. 

My younger sister has 3 children, when pregnant with one of her babies she would call and request this cheesecake from time to time.  She had a craving that I was happy to oblige.  As far as I'm aware, her husband didn't get a look in, so her and "baby" happily ate cheesecake until it was all gone and another was requested.

This recipe is wonderful for parties and gatherings for two reasons: 1. It makes a large cheesecake and being that its so rich only a small slice is required and 2. It has to be made the day before, so you have one less thing to worry about the day of your function.  A baked cheesecake needs overnight to cool, set and allow flavours to develop.  This cheesecake will serve 14-16.  Use a dry, clean hot knife (from hot water) to make each slice, wash, dry and repeat until the whole cheesecake is sliced.  This will give you beautiful slices to serve.  Traditionally this is served alone, but feel free to add seasonal fruit or cream.

I want to have a chat about Spring-form cake tins (as you'll need one for this recipe).  It has been my experience over the years that they can be a bit unpredictable at times.   Whenever I bake using my spring-form tin, I always pop it on top of a pizza tray.  I clean my oven a number of times a year, but as it's not my favourite past time, the pizza tray prevents any possible drips that require immediate cleaning.  A pizza tray is much easier to clean than my oven base.  

Recipe:

1 x 200g pack of Arnotts plain biscuits (cookies)  I like scotch fingers, nice or butternuts, crushed to fine crumbs

1/2 cup butter, melted

1 kilo Philadelphia creamed cheese at room temp.

1 3/4 cups sugar

5 eggs

2 egg yolks

1/2 cup cream

1 teaspoon orange zest

2 teaspoons vanilla extract

Prepare your oven by heating it as hot as it will go.  Prepare your cake tin by greasing and lining a 23 cm (9 inch) spring-form cake tin and put in on top of a pizza tray and set aside.

In a bowl combine the biscuit (cookie) crumbs and the melted butter, stir to combine. Pour the mixture into the base of your prepared tin and use a soup spoon to press down and smooth out.  Pop into the fridge while you prepare the filling.

In a large bowl beat the Philadelphia creamed cheese until whipped and smooth. Scrape down the edges to prevent any lumps.

Add the remaining ingredients and beat for a full 5 minutes.  Stopping and scraping down the edges at least twice (to prevent lumps).

Carefully pour the filling mixture into the prepared base.  Put on top the pizza tray and pop into your preheated oven.

Turn the heat down straight away and reduce the heat to 125oC  (260oF).  Bake for 75 - 80 minutes.  Turn off the oven and leave the cheesecake in the oven to cool completely (about 3 -4 hours).

Remove from the oven, cover (leave in the tin) and refrigerate over night.

The next day, use a thin knife or cake decorating spatula to run around the inner rim of the tin to separate the cheescake from the tin.  Only then release the spring form tin, remove the cheesecake from the base and carefully place on a serving plate.

Serve in slices and enjoy!

Happy cooking!

Elizabeth x

Plan Over Roast Meat Pie

What to do with the roast meat you have (I prefer the term "Planned over" to left over) from the other night?  Don't turn it into sandwiches, but rather, make another meal.  And what about the veggies you roasted and are in the back of the fridge?  Don't throw them away, chop them up and add them to your pie.  I think any roast meat and vegetable medly would work well in this pie as its so simple.  For this recipe I have used roast Lamb, roasted potato, pumpkin and sweet potato.

I couldn't pass up a large Lamb leg that was on sale the other day.  I had plenty planned over and managed to get 3 meals out of the one roast.  The first night was a Roast Lamb (with all the trimmings), the second night we had Lamb Kebabs and I had enough meat to make a final meal, but what?  A pie of course.  So my 3.5 kilo (7 pound) Lamb leg that cost $23 turned into a very economical cut of meat.

This recipe uses butter (for the pastry) I believe that pastry is one item where margarine shouldn't be added, it compromises the end result.  I used a generic store brand "regular" salted butter.  Yes you read correctly, I make my own pastry.  I use my food processor, I can make my short-crust pastry from scratch in mere seconds.  If you don't have a food processor, you can use the rub in method.  But from my experience most people own one of these devices and don't use it nearly enough as they should or could.

This recipe isn't difficult, but is a bit fiddly (due to lots of steps) it isn't as daunting as it appears.  This will make one large 23 cm (9 linch) deep pie plate (the same one you would use to make an apple pie in).  You'll get 6 very generous servings.

Recipe:

Pastry
300g (10.5 ounces) plain flour
150g butter (5.25 ounces) cold butter
1 egg yolk
3 tablespoons cold water
2 tablespoons cold water - extra

Filling
3 cup chopped roast meat
1 cup chopped roasted vegetables
1 tablespoon oil/butter
1 onion, diced
2 cups chopped mushrooms (you can leave this out in if you have 2 cups of roasted vegetables)
2 tablespoons plain flour
1 teaspoon Massel vegetable stock powder
1 1/2 cups water

To make the pastry: place the flour and the butter in the bottom of your food processor (with the metal blade attachment) and pulse until breadcrumb consistancy.
Add the egg yolk and water, pulse until combined.
Add the extra water half a tablespoon at a time until a ball of pastry forms.
Flatten the pastry slightly and cover with cling wrap and pop in the fridge for 30 minutes to rest (use that time to prepare your filling).
To prepare the filling: Chop your roast meat and veggies into smallish pieces.
In a pan, heat the oil and and the onions and mushrooms, cook until the onion is translucent and the mushrooms are wilted.
Add in the roasted meat and vegetables and heat through.
In a measuring jug, combine the flour and Massel vegetable stock powder.  Add the water a little at a time, stirring constantly until all the water is added and no lumps are there.
Add the water mixture to the pan and stir constantly until a gravy has formed.  Remove from the heat and let cool slightly while you roll out the pastry.
Pre-heat the oven to 200oC (400oF) and grease a 23 cm (9 inch) pie plate and set aside.
Dust a clean part of your bench with flour, remove the pastry from the fridge and cut in half. Roll half the first half out to fit a bit beyond the pie plate.  Gently roll the pastry onto your rolling pin and unravel over the pie plate, use your hands to fit the pastry into all the base of the plate.
Carefully pour the filling into the base.
Repeat the rolling of the pastry with the remaining half and carefully put on top of the filling.  Use your fingers to pinch and roll the pie crusts together to form a seal.
Make two medium sized slashes across the top of the pie (this lets out the steam and prevents your top crust from being soggy).
Bake in the prepared oven for 40 minutes.  Cool for 10 minutes before slicing (enough time to steam some vegetables and set the table).
Serve and enjoy!

Happy cooking!
Elizabeth x

Too Easy Baked Risotto

I have been making baked risotto for years.  The original idea came from a cooking magazine about 10 years ago and what a great idea it was!  I've probably made this hundreds of times over the years and I can honestly say that it has never failed me. It's tried and true (like all my recipes I might add) from my personal kitchen.

Risotto is often seen as a fiddly meal that needs constant tending to:  stirring, adding more liquid only to be stirred again, watched for the next input of liquid and don't forget -  keep stirring.  As a busy mother of 4, I don't have the time.  I use BOILING water, it cuts the cooking time considerably.  Just set your kettle on while you are chopping the veggies (that's what I do).

I will acknowledge that many puritans will say this isn't a true Risotto.  They are correct in that the method isn't true, but the end result is.  This recipe I have used plan-over sausages (what a great way to use cooked meat from another night or meal!)  I have also used what veggies I had on hand.  Tomorrow is grocery shopping, so the pickings were slim (yes I'm admitting that my fridge is scant, but I'm using what I had available).  I  had a few carrots, a green capsicum (pepper) and frozen corn.  In the past I have also used broccoli, cauliflower, peas, mushrooms and zucchini.  I didn't have success with cabbage, so I recommend you give that one a miss.  But use your choice of the above veggies - minus the cabbage.

I want to have a chat about rice and what rice to use.  To make a Risotto you can't just use any rice you happen to have in the back of your pantry.  Aborio rice is required.  This rice grain is almost completely circular and "soaks up" huge quantities of liquid, more liquid than lets say, standard long grain rice or jasmine rice.  The rice, while cooking becomes starchy and creates the wonderful texture that is: Risotto.  Don't pre-wash or rinse the rice.  Just use it straight out of the packaging.

For this recipe you will need a large heavy based pot with a lid that you can start on the stove and transfer to the oven.  I personally use my Le Creuset pot, it's so heavy I could probably use it as a weapon and the lid fits beautifully.  If you don't have a pot that can do this, that is fine!  Start your Risotto in a saucepan and transfer it to a large casserole dish with a lid, no lid?  Cover the top with aluminum foil.

This recipe makes 6 - 7 generous helpings.  My husband enjoys this the following day for lunch.  My 4 children love this - they love the rich cheesiness.  I will conceed - this isn't the most attractive dish, but it's delicious!

Recipe:

2 tablespoons oil
1 medium sized onion, diced
1 large garlic clove, crushed
3 cups of your chosen vegetables (read above for some ideas)
3 cups of pre-cooked meat (I used beef sausages, roast meat goes well as does chicken and turkey)
425 g tin diced tomatoes (and their liquid)
1 cup Aborio Rice
2 1/2 cups BOILING water
2 teaspoons Massel chicken stock powder
1/2 teaspoon pepper
1 cup grated cheese

Pre-heat your oven to 180oC (375oF)
In a large pot heat the oil.  Add the onions cook until translucent.
Add the garlic, vegetables and meat.  Cook for a full 2 minutes.
Add the rice.  Stir and cook for a further 2 minutes.
Add the BOILING water, tomatoes, Massel stock powder and pepper.
Cook for 2 minutes on the cook top, give it a big stir, cover and pop into the oven.
Bake for 30 - 35  minutes.  Check to make sure the rice is cooked properly
Add the grated cheese and stir through.
Let rest for a few minutes and serve.

Please note - Risotto shouldn't be served boiling hot, let it rest for a few minutes (enough time to wipe down and set the table) before it's plated up. Hot risotto may burn the roof of your mouth!

Happy Cooking!
Elizabeth x

Apple Crumble (Apple Crisp)

My eldest son loves the recipe - it is his all time favourite dessert. He loves it more than chocolate cake and ice-cream! I am going to admit that I often cheat with this recipe (tinned apples are fabulous for baking with and dessert is ready in minutes).  I buy cans upon cans of SPC Ardmona apples, they are so handy to have in your pantry.  When they are on sale I buy a whole slab of 6.

I personally love this apple crumble and my mouth is watering just typing this. It’s easy to double or triple and feed a crowd with little fuss. I cook for a large family every night and this recipe feeds all 6 of us and give us left overs, which my eldest son likes to eat the next day for breakfast. It contains apples and oats - a better breakfast option than some of those sugary cereals available.

Apples can be changed to apricots, peaches, plums or pears or a bit of everything. Berries are great too, but my children simply prefer apples. A quick note about the crumble topping - there are some days where I have made this with double topping, it’s my favourite part! Serve with ice-cream or custard (or both).  I can be a bit heavy handed with the Masterfoods cinnamon, I am a huge cinnamon fan and think that if a little is good, more must be great!

Recipe:

1 800g tin SPC Ardmona pie apples
1 cup plain flour
1 cup coconut
1 cup oats
1 cup brown sugar
1 cup butter, melted
1 tablespoon Masterfoods ground cinnamon

In a large Pyrex style baking dish, rub with butter and pour the SPC Ardmona apples into the dish.
Place all the remaining ingredients in a large bowl and stir well to combine.
Place into a 180oC (375oF) oven and bake for 30 minutes.

Happy cooking!
Elizabeth x

Taco Seasoning (salt free, gluten free)

I was chatting to a lady about Taco's and I happened to mention that I made my own Taco seasoning.  She was intrigued that someone could make their own and wasn't aware that you could do so.  My local green grocer has a large array of spices (they stock the brand Four Leaves) that they sell in good sized bags for a great price.  Masterfoods will also sell all these spices, but in smaller quantities (in glass jars).  Alternatively, there are many wonderful Markets who have spice stalls, they sell spices in various quantities for a fraction of the cost of those you can buy in a supermarket.  It's a great reason to pop into the car and immerse yourself in food stalls!

I have spent a bit of time looking into this (as my family loves Mexican) and I like to be aware of what we eat and put into our bodies.  Did you know that commercial Taco seasonings have upwards of 30% sugar?  How about the fact that they are high in salt, with over 20% salt?  Some also have fillers such as rice and/or corn flour (up to 20%) and others use msg (flavour enhancer).  So for the $1.50 you are probably paying for a sachet of Taco Seasoning, you are only getting 30% of Mexican spices.  

This recipe has no salt, sugar or flours.  It's 100% Mexican inspired spices (so you use less).  A commercial Taco seasoning sachet has roughly 2 tablespoons of mix.  Just a heaped tablespoon of this seasoning mix is needed (for each 500g or just over a pound of beef mince).  

This recipe will yield just under a cup of Taco seasoning.  Enough for 20 meals!  This seasoning costs me $16 to make, it sounds like a lot, but 20 sachets of commercial Taco seasoning will cost you about $30.  This recipe will keep for 1 year in a well sealed jar.

Taco Seasoning Recipe

4 Tablespoons Ground Cumin

4 Tablespoons Paprika (I like the Hungarian one for this recipe)

4 Tablespoons Onion Powder

4 Tablespoons Dried onion flakes

4 Tablespoons Garlic powder

1 teaspoon dried Chili (I use the ground one)

1 teaspoon Cayenne pepper

1 teaspoon ground Coriander

Mix all together in a medium sized bowl and spoon into a clean glass jar.  If this goes into a plastic container it will smell of Taco seasoning for years.  

To use this Seasoning mix - Brown 500g (just over a pound) of lean beef mince (hamburger), add in 1 heaped tablespoon of Seasoning mix and fry until fragrant.  Add in 1/2 cup of water and bring down to a simmer.  It's ready when the water has all but evaporated (about 10-15 minutes).  If you want to add a can of beans (kidney, black or pinto) to your meat, now is the time (remember to rinse them before adding).  Let the beans heat through (about 3 minutes) and serve.

This is such an easy recipe that my children love - well they love Tacos!  I hope your family loves this as much as mine.

Happy cooking!

Elizabeth 

Orange Bunt Cake

With 4 children to prepare lunch boxes for, I am in constant need of things to fill them with. I regularly seem to have fruit in the fruit bowl that is near its expiry date that no-one wants to eat OR they are no longer interested in. This is a great way to use up 2 - 3 oranges that no-one is interested in.

This recipe is great with a plain frosting, an orange frosting or a chocolate glaze. Chocolate orange is such a great combination! This makes a large bunt cake and will give you 12 slices (enough for a couple of days of lunch box fillers). Just make sure the cake is completely cold when you frost/glaze it.

If you can’t get hold or orange essence, add half a teaspoon of finely grated orange rind (remember to wash the outside of the orange first, they are regularly waxed to make them appealing to purchasing).
A quick word about oranges.  I love them and when they are in season I have been known to eat up to 3 a day.  I just can’t get enough of them.  I do have a preference, Valencia Oranges are my absolute favourite!  They are super sweet, juicy and delicious and the added bonus is, the skins come away from the flesh easily.  Please don’t let their skin put you off though, sometimes they have a green tinge and are not as bright in colour as other oranges available.



Recipe:

1 cup butter - at room temp.
1 1/2 cup sugar
4 eggs
1/2 teaspoon orange essence
3 cups self raising flour
1 teaspoon Ward’s baking powder
1 cup fresh orange juice

Pre-heat your oven to 180oC (375oF) and grease a 20 cm bunt tin and set aside until needed.
In a large bowl beat the butter until creamy. Add the sugar, eggs and orange essence - beat until thick and creamy.
Add half the flour and half the orange juice and fold through to combine (don’t beat or stir, gently fold the mixture)
Add the rest of the flour, Ward’s baking powder and orange juice and fold until combined.
Carefully fill the bunt tin with the batter (it will be thick - this is normal)
Place the tin into the pre-heated oven.
Bake for 50 - 55 minutes or until a toothpick comes out clean when tested.
Leave to cool for 10 minutes before you turn it out and let cool completely.

Happy cooking!
Elizabeth x

Italian Chicken Soup with Raviolli

I love soup, there is something about it that warms my heart with its simplicity. Add a loaf of crusty bread and I am in heaven! Of course butter is a must with the bread (butter and myself are great friends).

As you are probably aware of by now, I use what is in season and on sale. The day I bought the ingredients for this soup chicken Marylands (legs attatched to thighs) were on sale as was Agnolotti Pasta (rather than Raviolli). The vegetables are what was in season. Other vegetables that work well are: green beans. leeks, cauliflower, capsicum and spinach.

To make this recipe you are going to want to remove the skin and fat from your chicken (this saves time in the long run, no skimming fat off the top of the soup before serving time). Ensure you have a large heavy based pot. A pot with a thin base will “catch” this means that anything that touches the bottom will probably burn as the heating element is so close to the food. I cook this uncovered and stir every now and then.

This recipe makes roughly 12 servings. It reheats wonderfully and is great the next day, though it might need an extra cup of water or stock to thin it out a bit.

A quick word about stock, I am a fan ofpre-made stocks and stock powders.  They are bursting with flavour and save you hours of cooking.  If you have a genuine love for cooking stocks, plese feel free to make your own.  I prefer the brand Massel, they have no nasty numbers and taste great.  I only ever buy the large tubs or cans of their stock powders as I use them so often. I hope your family loves this as much as mine.

Recipe:
1.5 kilos chicken pieces (or a whole chicken if that is what you’ve got)
2 tablespoons oil
2 potatoes, peeled and diced
3 carrots, diced
1 large onion, diced
4 garlic cloves, minced (about a tablespoon)
1 small sweet potato, peeled and diced
1 cup diced pumpkin
3 celery stalks, sliced and diced
1 head of broccoli, chopped (include the steams too)
1 zucchini, diced
425g tin diced tomatoes
12 cups boiling water
1 teaspoon Massel chicken boullion powder
1 teaspoon Massel beef boullion powder
1 teaspoon Masterfoods dried basil
1/2 teaspoon Masterfoods dried thyme leaves
500g frozen raviolli/agnolotti (I use cheese)
Parmesan cheese to serve.

In a large soup pot (with a heavy base) heat the oil.
Add the “hard vegetables” and fry for about 3-5 minutes, stirring often.
Add the soft vegetables and fry for an additional 2 minutes, stirring often.
Add the tomatoes, boiling water chicken pieces, Massel stock powders andMasterfoods herbs.
Bring to the boil and reduce to a simmer for 1 1/2 hours.
Remove the chicken to shred.
Add the raviolli (or agnoliti).
Shred the chicken, discard the bones and and grissely bits and return to the pot.
Cook for a further 15 -20 minutes until the pasta is well cooked - not al dente but well cooked (firm pasta in a soup doesn’t taste/feel right).
Remove from the heat and let it rest for a few minutes.
Ladle a portion into each bowl and top with a small amount of fresh parmesan cheese.

Happy Cooking!

Elizabeth X

Post

Chemical free oven cleaning "recipe"

I put this post on my personal Facebook page earlier this week and was surprised by the interest it created.  It was my DH who suggested that I share it here with you.

I'm aware that chemicals are out there are they might be great for cleaning floors, but I'm not a huge fan of them when it comes to food - I don't want chemicals near!  As a mother I am aware of what I feed my babies.  I don't like that commercial oven cleaners require gloves, make my eyes sting for close to an hour, take days to finally stop smelling and if you're really unlucky - your freshly baked shortbread will have a faint taste of oven cleaner (yes, this really happened to me!)  Needless to say, they got thrown out. 2008 was the last time I bought and used oven cleaner.

So here's my post:

I was chatting to a number of mums at school last week about cleaning our ovens. I clean mine every 4-6 weeks (because I use it 5-9 times a week - very regularly!)  They were surprised to hear that I use no chemicals and wanted to know what I do. It's due this that I thought I'd share what I told them (in case you were interested in a chemical free option).

Mix equal parts of vinegar and bicarb soda, you'll need a big-ish bowl as it foams (I use about 1/2 a cup of each). Rub on to the insides of a warm oven (NOT HOT - this loosens the grease) and leave for 10-60 minutes. Using a damp clean cloth wipe clean and good bye grease, grime and chemicals. This mixture also works in your shower. It costs almost nothing but works. The only downfall is a faint vinegar smell for a few hours.

Happy Cleaning!
Elizabeth x

Fish Cakes

This is such a cheap and child friendly meal that I have to share it. I have served this to adults - they also enjoy this simple dish.

I make this in the morning and let them sit in the fridge. If you prepare and make them at once, you run the risk of them falling apart while frying. When I come home and need to finish dinner, all I have to do is shallow fry these and make a simple salad or steam some vegetables. As there are mashed potatoes in the Fish Cakes I don’t serve any chips or extra potato/starchy sides with the them.

I love this recipe with tinned Ally Salmon, though you can use Tuna just as successfully, it is simply a matter of personal preference. The addition ofMasterfoods lemon pepper was shared to me a number of years ago by a professional chef, don’t leave it out! This makes 14 patties.

Recipe

4 large potatoes, peeled and diced smallish
2 large cans of Ally salmon, liquid and bones removed
2 spring (green) onions sliced small (the white and green parts)
1/2 cup dried bread crumbs
1 teaspoon Masterfoods lemon pepper
1 egg
Extra bread crumbs for rolling (about 2/3 cup)
1/2 cup Oil( for shallow frying)
Lemon wedges to serve

In a large saucepan boil the potatoes in plenty of water. Once cooked (not over cooked and mushy) run under cold water to stop the cooking process.
Strain well and remove all the water, mash well and transfer to a large bowl.
Add the Ally salmon, onions, bread crumbs, Masterfoods lemon pepper and egg.
Use you hands (I like to use kitchen gloves so my hands don’t smell like fish all day).
Roll into 14 patties , pat into a pattie shape and carefully roll in the extra bread crumbs.
Place on a large plate sprinkled with bread crumbs. 
If you have more than one layer of patties, sprinkle more bread crumbs over the first layer so they don’t stick.
Cover and pop into the fridge for a minimum of 2 hours.
Heat half the oil and fry the first batch of patties in a large fry pan, fry one side then the other (each side will take about 3 minutes to get a gorgeous crispy coating). Place on a plate topped with paper towel.
Add the rest of the oil and let it heat, cook the remaining patties as you did the first batch. Add to the plate.
Serve hot with lemon wedges.

Happy cooking!
Elizabeth x

Post

Double Vanilla Chocolate Chip Cookies

This recipe came about due to having tried 3 different cookie recipes and liking all three but not loving any. I set about to find the perfect cookie for my families taste and this is what I created. If you enjoy Mrs Field’s soft chewy cookies, then you will love these. I spent a week baking every day and finally developed this recipe! Each batch makes 5 - 6 dozen cookies, so you an imagine - there were cookies everywhere. I gave lots away and made many new “best” friends in the process.

You will need a really big bowl for this recipe and a number of baking trays. I use 3 large baking trays and use each one twice. Before you start on the next tray of cookies make sure the tray isn’t hot from the previous batch. I have two airers that I use. One for the trays that are full of cookies and are cooling down, and one for the cookies that are cooled.

A word about the ingredients, I don’t usually use margarine, but in this recipe it’s a must. I only use Meadowlea magarine (it has to be butter flavoured). Using a vanilla flavoured pudding mix gives you a rich vanilla taste. Oats will give you a chewier cookie than flour alone (blend them to a fine dust so you don’t have any large oats - that will take away from the chocolate chips). The chocolate chips cannot be compound chocolate, Cadbury chocolate chips are great, but I prefer the small chocolate gems. Use them if you can find them!

Recipe:

1/2 cup butter, at room temp.
1/2 cup Meadowlea margarine, buttery flavour
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tablespoon vanilla
1 pkt vanilla instant pudding
3 cup oats
1 1/2 cups plain flour
1 teaspoon Ward’s baking powder
2 cups Cadbury chocolate chips (I like chocolate gems as they are smaller than choc chips)

Pre-heat your oven to as hot as you can and line baking trays with baking powder.
In a blender chop the oats to a dust type consistancy and set aside.
In a large bowl beat the butter, Meadow Lea margarine with the sugars.
Add the eggs, vanilla and vanilla pudding and beat.
Add the oats and beat again.
Add the flour, Ward’s baking powder and Cadbury chocolate chips. Stir until well combined.
Drop teaspoonfuls (yes teaspoonfuls) on to your prepared tray and slightly flatten. Allow room for slight spreading.
Pop into your pre-heated oven. Turn the oven down to 180oC (375oF) and cook for 10-12 minutes, remove the trays from the oven and pop on an airer to cool on the trays.
The cookies will be partially cooked and will continue to cook on the tray, don’t over cook them in the oven, they will be crunchy not chewy.
Repeat until all the dough has been used and you have an airer full of cookies.
Place your cold cookies into a Tupperware container and enjoy for up to two weeks (if they last that long)

Happy cooking!
Elizabeth x

Greek Feta Chicken with Spinach

This dish is delicious and fast! Need dinner on the table in 20 minutes? This recipe could be for you and your family.

Chicken is such a versatile meat - I’m pretty sure than chicken is eaten in just about every culture. My four children love Greek food. Whether its a Greek dip, Greek baked potatoes or this dish. They gobble it all up. My youngest son who is not quite 8 ate 2 large servings of this the other night.
I serve this with hot buttered rice or Greek baked potatoes. I was running late (the story of my life), so I started the rice in my rice cooker before I started the chicken. By the time the Greek Chicken was cooked, the rice was ready too (just had to add a dollop of butter and give it a stir). Our complete meal was ready in less than 30 minutes.

I make this dish when feta cheese is on sale, it makes it much cheaper. I use two large chicken breast fillets to make this (about 700 - 800g). I have been known to use fresh Spinach, but I find the sandy grit so hard to get off, so I often use frozen spinach (and its cheaper) instead. This recipe will give you 6 - 7 servings.

Recipe:

2 tablespoons olive oil
2 large chicken breast fillets cut in half longways and sliced (not too thin)
1 large onion, sliced thin-ish
2 garlic cloves, minced (about 1 teaspoon)
2 x 250 g package frozen spinach (thawed and water squeezed out)
1/2 cup Carnation evaporated milk (or pouring cream)
1/2 kilo block of feta cheese, diced smallish
1/2 teaspoon Masterfoods oregano

In a large skillet, heat the oil and add the onion and cook until translucent (about 3 minutes)
Add the chicken and garlic. Cook until the chicken, remembering to stir so both sides are well cooked (about 8 minutes in total).
Add the spinach and heat through (about 2 minutes)
Add the feta cheese, evaporated milk and oregano - cook for a further 2 minutes.
Turn off the heat and let the dish rest for a couple of minutes (while you set the table)
Serve with buttered rice or Greek baked potatoes.

Happy cooking!
Elizabeth x