Anzac Slice

Anzac biscuits (cookies) are iconic in Australia and New Zealand. I love Anzacs as much as the next person - that crunchy biscuit is something I have been lucky enough to grow up with. My children now love them. What I don’t love is that you need to bake them and let them cool on the tray, a cold tray is required for the next lot to go in the oven - there is too much “dead time” for me.

This slice came about purely because I was time poor one day and needed to make something for my children’s lunch boxes - a regular story in my home. I love that these are filled with oats and compared to other lunch box fillers are not all that bad for them. Granted they are not a piece of fruit, but the kids love them and are guaranteed to be eaten.

Leave these to cool in the tin completely. Slice and leave them in an air tight container (such as my beloved Tupperware) and these will keep for over a week, if they last that long.

Recipe:

1 1/2 cups oats (not quick oats)
1 1/2 cups plain flour
3/4 cup brown sugar
3/4 cup raw sugar
1 1/4 cups desicated coconut
200 g butter
3 tablespoons CSR golden syrup
1 1/2 tablespoons boiling water
1 teaspoon Ward’s bicarb soda

In a large bowl mix all the dry ingredients together and set aside.
Melt the butter with the CSR golden syrup.
Mix the boiling water with the Ward’s bicarb soda and pour into the melted butter mix - do this quickly as you are going to have a science experiment on your hands!
Pour the butter mix into the dry ingredients and mix well.
Pour into a large greased and lined baking tray (mine is 20cm x 30cm) two smaller trays would also work.
Bake at 160oC (325oF) for 32-35 minutes.
Remove from the oven and let rest until completely cold.
Remove from the tray and slice into pieces suitable for a lunch box.

Happy cooking!
Elizabeth x

Lamb and Feta Meatballs with Tzatziki Dip

Meatballs are one of my children's favourite things to eat.  Lucky for me, there are so many variations of the meatball that I'm able to keep my husband and kids happy with one meal.

This recipe came about after attending a BBQ party that served a Greek inspired meatballs - I loved them.  I went home and started re-creating the meatballs that I loved so much and ate so many of!  It took me a number goes to get the amounts correct (my husband was my happy guinea pig).  I think my recipe is actually better than the original (no BBQ required for starters).  This BBQ happened over 10 years ago.  Over the years I have made this recipe hundreds of times.  My 4 children love these and gobble them up with out a single request from me to "eat your dinner".  

I serve this is homemade Tzatziki dip, Greek roast potatoes (potatoes sprinkled with fresh rosemary and roasted) and streamed veggies, though a simple salad would work too.  I will say that I never have left overs of this dish.  This recipe will give you 6 generous servings.

Meatball Recipe:

1 kilo lamb mince (just over 2 pounds)

400g (just under a pound) full fat feta cheese (NOT the creamy danish one - you want a Greek style feta cheese) chopped in small cubes (I use an Australian Full Fat Feta)

1/2 cup chopped olives (I used black as they were in my fridge) chopped smallish

Tzatziki Dip Recipe:

600g Farmer's Union Greek style yoghurt

1 lebanese cucumber chopped as fine as you can

1/2 teaspoon salt

1 fresh garlic clove, minced (not from a jar)

1 tablespoon fresh lemon juice

Make the Dip first, it needs to sit for a few hours for the flavours to develop.  I often make this the night before or the in the morning.

Place the chopped cucumber in a clean tea towel and sprinkle with salt.  Roll up the towel and squeeze out as much liquid as you can.  

Place the cucumber (which will be about half the volume it was before) into a bowl.  Add the Farmer's Union Greek style yoghurt and minced garlic.  

Stir everything together, cover and refrigerate for a minimum of 2 hours.

To make the meatballs:

Pre-heat your oven to 200oC (395oF)

Place the lamb mince, feta cheese and the olives in a large bowl.  

Use your hands to mix well.

Shape into 30 even sized meatballs.

Place meatballs on a lined baking tray

Place in the pre-heated oven and bake for 15 - 20 minutes.

Serve hot with the Tzatziki dip and your choice of sides.

Happy cooking!

Elizabeth  x

Chicken Cattitori

We love Italian dishes in our home - as do most people. I love this dish personally, due to all the vegetables. This is a fresh dish that comes together in less than 30 minutes, as a parent this is a big plus. This meal incorporates a simple flavour-some Italian tomato sauce, loaded with vegetables and chicken. I make this when eggplants and zucchini’s are on sale and in abundance. It’s due to this, that this meal becomes very inexpensive.

To make this meal you will need a large fry pan, I use the largest electric that is available to purchase in Australia. It’s about 30 cm x 45 cm and about 7 cm deep. This dish will easily feed 8 adults (or my family of 6 and gives my husband plan overs for lunch/breakfast for a couple of days). If you want to extend this and feed more, serve with garlic bread and salad.

Recipe:

2 tablespoons oil
2 small chicken breasts, diced (about 400g - just under a pound)
1 large onion, diced
1 large eggplant, diced smallish
1 large zucchini, sliced
1 cup sliced mushrooms, I use button mushrooms
2 medium garlic cloves, crushed
1 capsicum, diced (red or green - what ever is on sale)
1 x 425 g tin diced tomatoes
1 jar tomato passata
1/2 cup water
1 teaspoon Masterfoods dried basil
1 teaspoon Masterfoods dried oregano
1 teaspoon sugar
a pinch of salt
1/2 teaspoon freshly ground pepper
3 tablespoons Kraft dried parmesan cheese
500g dried pasta, cooked according to the directions

In a LARGE fry pan, heat the oil and fry off the onions and cook for about 2 minutes.
Add the chicken and all the vegetables and fry for another 7 - 8 minutes.
Add the tomatoes and passata, rinse out the tin and jar with the 1/2 cup of water and add this into the fry pan (don’t waste anything!)
Add the Masterfoods basil, Masterfoods oregano, sugar, salt and pepper. Reduce to a simmer.
Mean while, cook the pasta as according to the directions while the sauce continues to simmer.
Turn off the sauce and add in the Kraft dried parmesan cheese and stir through.
Either add the cooked and drained pasta to the sauce and serve OR serve the sauce over the pasta (my kids eat either).

Happy cooking!
Elizabeth x

Sweet Zucchini Bread

This is more like a cake than a bread. Serve this sliced with or without butter or icing. Personally I like this plain with nothing. This is very moist, dense and in one word - yummy!

I love cooking with vegetables and fruit in cakes. They add a wonderful dimension to a cake that you wouldn’t get in a plain vanilla or chocolate cake. I’d love to say that this cake will add some much needed fiber into you diet, but sadly I think they amount is so minimal that it isn’t really worth mentioning.

Zucchinis are such an under-rated vegetable. They make a wonderful sweet bread and fritters. They add volume to many dishes and my Minnestrone would be incomplete without zucchini. They are regularly on sale and you can buy them for under $2 a kilo, if you are really lucky they can go even less.

I made this bread for my husband to take to work for morning tea, it was a huge hit and a few people asked for the recipe. It’s because of them that I have decided to add this recipe to my blog. This recipe will yield a single large bunt cake or 2 large loafs. You will get roughly 18 slices to share or enjoy yourself - hahaha

Recipe:

1 cup vegetable or canola oil
1 1/2 cups brown sugar, lightly packed
3 eggs
2 cups wholemeal flour
1 1/2 cups self raising flour
1/2 teaspoon Ward’s baking powder
1 teaspoon Masterfoods mixed spice
3 cups grated zucchini (2 large will do it)

Pre-heat your oven to 180oC (375oF) and grease a large 22cm deep bunt pan (grease VERY well) or grease 2 large loaf tins.
In a large bowl beat the oil, sugar and eggs. Beat until the colour changes to a light brown (about 60 - 90 seconds).
Add the flour, baking powder, mixed spice and zucchini. Fold thoroughly.
Pour into your prepared tin and bake for 55 - 65 minutes or until a toothpick comes out clean when inserted.
Place on an airer and let rest for 10 - 15 minutes before you turn out and let cool completely.
Slice and enjoy!

Happy cooking!
Elizabeth x

p.s. warm with lashings of fresh butter, makes this sweet bread your new best friend.

Publish

Sausage and Bean Hot-pot

My children love sausages, if it contains sausages they are guaranteed to eat it. It’s because of this that I have developed many recipes that use the beloved yet humble sausage. I buy the regular thin beef sausages (also known as BBQ sausages). My children don’t seem to care for the fancy style sausages, they love the beef ones that I can regularly get on sale.

When sausages are on sale I buy in bulk. I cook all of them up and freeze cooked sausages in lots of 12. When I am having a busy day I know that I have a parcel of cooked sausages in the freezer ready to be transformed into a meal in minutes.

This recipe only takes 15 minutes to make, great for when you are running late or the kids are hungry and need dinner now! Serve with mashed potatoes or rice.

Recipe:

2 tablespoons oil
10-12 cooked sausages, sliced into coins
1 onion, diced
1 large carrot, diced
100g chopped ham or bacon
2 garlic cloves, crushed (2 teaspoons)
425 g tin diced tomatoes
425g tin Campbell’s Tomato Soup
1 cup water
1 teaspoon Smokey Paprika
2 teaspoons Worcestershire sauce
425g tin bean mix (I like the 3 or 5 bean mixes available)
1 cup frozen corn
1 cup frozen peas
2 tablespoons of Gravox
1/2 cup water

In a large frypan heat the oil and fry the onions and carrots for 2 minutes.
Add the garlic and fry until fragrant.
Add the sausages and ham/bacon and fry for another 2-3 minutes.
Add the Campbell’s Tomato Soup and the tomatoes. Use the 1 cup of water to rise out the tow cans and add the water to the frypan (don’t waste anything!)
Turn the heat down to low, add the smokey paprika, worcestershire sauce, peas and corn. Simmer for 5 minutes.
Add the bean mix (I always rinse mine first through a collinder).
Mix the Gravox with the 1/2 cup of water and add to the frypan.
Stir well and simmer for a further 2 minutes.
Serve

Happy cooking!
Elizabeth x

Cinnamon Hot Chocolate Mix

I love hot chocolate but I refuse to pay upward of $4 for a cup of hot chocolate, particularly when I can buy a litre of milk for a dollar. I decided to create my own mix when I looked on the back of a commercial bought hot chocolate mix contained over 65% sugar.

I spent hours looking into recipes on line and found that a number of the recipes contained cinnamon. I made a single serve with cinnamon and was hooked! If you aren’t a fan of cinnamon feel free to leave it out. This mix contains milk powder, so all you need is hot water.

This recipe make a lot! You will get roughly 5 litres of dry hot chocolate mix, this is enough for you and a friend (pop it in a pretty jar) to give away. I made a jar of this for my eldest son’s teacher for her birthday present. If you don’t want to share (and who could blame you) place all the mix into a large canister.

I want to dedicate this recipe to a dear friend of mine who I have known for almost 20 years. Clare this is for you! Here’s hoping your cravings aren’t too bad with baby number two.

Recipe:

3 cups Nestle Coffee-Mate (Coffee Whitener)
2 cups dry milk powder (full cream or skim)
2 cups icing sugar
1 cup Cadbury cocoa powder
2 packages Cottees chocolate pudding mix
1 bag of mini marshmallows
1 tablespoon Masterfoods cinnamon

In an extra large bowl, combine all the ingredients and mix well with a whisk  (I found a spoon didn’t work as well as I had hoped).
Place into a large canister and use as follows:

Place two heaped tablespoons (not dessertspoons or teaspoons) of mixture into a mug.
Pour hot water over the top (about 1 cup) and let sit for 2 - 3 minutes.
Let the mini marshmallows melt and stir.
Enjoy!

Happy cooking!
Elizabeth x

Hello Lizzie Bars

This recipe has been tweaked from the original “Hello Dolly Bars”. I always thought the name was funny, so I re-named them. Only my husband and my 23 year old “baby” sister call my Lizzie, but that is beside the point. I can thank my Aunty Joslyn for giving me the original recipe about 10 years ago, I shudder to think of a life without Hello Lizzie Bars!

I love these bars! They contain no eggs, are rich and buttery, have a layer of caramel and loaded with chocolate. I can honestly say that this recipe is a lunch box winner. I often bake a plate of treats for my husband to take to work on fridays. I made these a few months ago and they got rave reviews. I was told “you can bring these in anytime!”

A word about the ingredients. You’ll notice this recipe contains a butter cake mix, I don’t usually use pre-made mixes, but this just works. I thoroughly recommend a butter cake mix, not vanilla. If you want to make this extra rich, try it with a chocolate butter cake mix. I will admit that I don’t have a preference to cake mixes, in fact, the brand I buy is the generic brand that your store sells for about 60 cents (shhhhh, don’t tell anyone!)

I double this a make a huge tray, even baking a large tray - they still only last 2 - 3 days, the joys of being apart of a family of 6!

Recipe:

1 butter cake mix
1/2 cup plus 1 tablespoon butter, melted
1 can Nestle sweetened condensed milk
1/2 cup desicated coconut
1 cup Cadbury chocolate chips (I use milk, but a mixture of half white and half dark work great too!)
1/2 cup sultanas (optional)

Pre-heat your oven to 180oC (375oF).
Grease and line a 15 x 25 cm slice tin.
In a bowl mix the cake mix with the melted butter. Press into your prepared tin and bake for 12 - 15 minutes.
Top in this order: Cadbury chocolate chips, coconut, sultanas (if adding) and finally drizzle the Nestle sweetened condensed milk all over.
Bake again for 15 - 20 minutes.
Remove from the oven and leave to cool in the tin.
Once cold remove from the tin and slice into squares.
Keep fresh by storing in a Tupperware container OR leave them out on a plate and watch them disappear.

Happy cooking!
Elizabeth x

Rhonda’s 10 minute Pizza Dough (no bread machine needed)

My 4 children love Pizza, but I think most children are fans. Pizza is available in just about every country, yet is so easy to make at home yourself. Toppings are as far reaching as are the countries they are sold in (look on google for a giggle - you’ll be surprised). You can make a pizza vegetarian or a carnivores feast with no extra effort.

I was given this recipe from a special friend of mine, who as the name indicates is Rhonda. She is a fabulous cook and also a proud mum of 4. She gave me this recipe many years ago (before I was even pregnant with my youngest, who is now 6). Rhonda swore by this recipe and passed it along. This is not a “scone base” as it contains yeast, but here is the best part: only needs 10 minutes of raising time! I use this time to chop the toppings and pre-heat my oven, so there is no “dead time” waiting hours for dough to rise.

I’d like to take a moment to talk about yeast. Yeast has become a staple ingredient in the western world. Without it there would be no crusty freshly baked bread, no cinnamon scrolls topped with sticky icing, no donuts, no hamburgers and no traditionally baked pizza! Yeast is actually “alive”, this is why the use by date must be adhered to. Yeast rises only with the addition of sugar and warmth. This is why all bread recipes will have sugar in the dough and probably uses warm water/milk and requires the dough to stand in a warm place to rise (this bubbly rising effect is the yeast growing). Yeast should be kept in the fridge (particularly if you live in warm humid climates).

This recipe makes 1 medium/large pizza (medium with a thicker crust or large with a thinner crust). This recipe can be doubled and tripled to make enough pizza to feed a small army! As mentioned above, if you prefer a thicker crust - use a smaller pizza tray OR make a larger amount of dough.

Please don’t use the commercial “pizza sauces” which are available. They are simply tomato paste with herbs I buy a commercially made pasta sauce. They have better flavour, spread easier and in most cases are cheaper. I love a tomato based pasta sauce filled with garlic and herbs, Bertolli - 5 Brothers makes a sauce perfect for the base of your pizza.

Recipe:

200g plain flour
2 teaspoons yeast
2 teaspoons white sugar
200 ml warm water (not boiling!)

In a bowl combine the ingredients and mix well. Put onto a slightly floured board and knead for about 30 seconds (yep, only 30 seconds).
Pop the dough into a large bowl that has been sprayed with oil and leave in a lovely warm area to rise for at least 10 minutes (it should almost double in size).
Once risen:
Lightly oil a pizza tray and press the dough out to cover the surface area.
Top in this manner: tomato based sauce, mozzarella cheese, toppings, more mozzarella cheese and finally 1/2 a teaspoon of dried oregano flakes.
Bake at 220oC (425oF) for 15 - 18 minutes
Slice and enjoy!
Beware of hot cheese meeting with the roof of your mouth.

Happy cooking!
Elizabeth x

p.s. did you know that a homemade pizza base can become a cheats “focaccia”?

Banana Cake

I’m not a fan of bananas - the texture puts me off. I’m sad to say 3 of my children also have my dislike for bananas. BUT, Banana cake they love (I think every one does). The smell of banana cake baking is fabulous and fills the house with a wonderful aroma that’s slightly spicy and fruity - I’m almost positve that if this were baking during an open home, you’d sell your home pretty fast..

When bananas are on sale I buy kilos of them (buying 3 kilos is normal for me) and let them ripen in the fruit bowl. When they are over-ripe (what is left of them) I freeze. Frozen over ripe bananas are the best for baking with. Thaw them out and use them without even needing to mash them. I pop them into my mix and beat them with my hand beater.

This recipe makes a large cake, as the mother of 4 children I am after recipes that will make enough to last 2-3 days. It doesn’t take too long to make or bake (another win for me and my children). Cut into slices and slather with butter - yum! Or top with either a chocolate frosting or a creamed cheese frosting spiked with lemon juice.

Recipe:

200g butter, softened (but not melted)
1 1/2 cups brown sugar
3 eggs
4 large bananas
2 teaspoons vanilla
2 cups self raising flour
1 teaspoon Ward’s baking powder
1/4 cup milk
2 tablespoons Masterfoods cinnamon
1/2 teaspoon Masterfoods allspice

In a large bowl beat the butter and sugar until pale.
Add the eggs, bananas and vanilla, beat again until well blended.
Add the flour, Ward’s baking powder, Masterfoods cinnamon and Masterfoods allspice. Fold gently while adding the milk.
Fold until well mixed and pour into a greased and lined 18x28 cm tray.
Bake at 180oC (375oF) for 30 - 35 minutes.
Leave to cool in the tin for 10 minutes
Turn out onto a wire rack and let cool completely OR enjoy a warm slice with real butter.

Happy cooking!
Elizabeth x

Creamy Chicken Noodle Stoup with Vegetables

What is a stoup? I know this is what you are thinking. This is a soup that is so thick it almost resembles a stew. Hence the name “Stoup”. This recipe is deceptively filling - it makes 6 adult portions. Kids love it due to the noodle factor and parents love it as it can be prepared so fast and nutritious.

I love soup! It’s one of my favourite foods. Whether it’s a cold night in Winter, a balmy Autumn evening or a chilly Winter midday there’s a perfect soup for that meal. In Winter I prepare a large pot of soup for lunches, it’s not uncommon to have soup for lunch and a separate soup for dinner. If soup is featuring as a main evening meal, I usually have a beautiful loaf of freshly baked bread to go with it (I won’t mention the lashings of butter that go on each slice).

I think soup is so under rated, it re- heats well and flavours develop overnight making it a wonderful the next day. A mug of soup is such a wonderful afternoon snack and my children often eat/sip this after school in winter while doing their homework.

This soup is so fast to make and can be on the table in roughly 20 minutes. As a busy mother of 4 children, I love this recipe! I will admit that I use half a pre-bought rotisserie chicken and a can of Campbell’s Cream of Chicken soup to get this recipe on the table so fast. I always have cooked shredded chicken in my freezer - you never know when your so carefully planned day will change direction and you need dinner on the table now!

A quick note about the vegetables, I use what is in my fridge and it changes from week to week and season to season. The ingredients listed just happen to be what I used today. Other vegetables that work well are: cauliflower, pumpkin (peeled and chopped small), zucchini and corn. So long as you have a total of 3 1/2 cups of vegetables any combination will work.

Recipe:

2 tablespoons butter (not margarine or oil)
1/2 a rotisserie chicken, shredded (about 1 1/2 cups)
1 onion, diced
2 carrots, diced
2 celery stalks, sliced and diced (the green leaves too)
1 large garlic clove minced (1 teaspoon)
1 head of broccoli, peel and dice the stalk and chop the “trees” into little bits
1 x 425 g tin Campbell’s Cream of Chicken Soup
3 tins of water (use the soup tin - fill to the top)
freshly ground pepper (to taste, I use about 1/2 a teaspoon)
a pinch of Masterfoods thyme leaves
3 bundles of thin Chinese noodles (crushed slightly) about 1 1/2 cups of crushed noodles - not 2 minute noodles
1/2 cup cream (due to a lactose intolerance I use Zymil cream)

In a large heavy based saucepan melt the butter. Add the onions and carrots, fry for 2-3 minutes.
Add the celery, broccoli and garlic. Fry for a further 2 - 3 minutes.
Add the chicken, Campbell’s Cream of Chicken Soup, water, pepper and Masterfoods thyme leaves. Bring to the boil and stir. Reduce the heat and simmer for 5 minutes.
Add the slightly crushed noodles and stir them in well (they need to immersed to cook) simmer for 7 - 10 minutes (until the noodles are soft)
Turn off the heat and leave for 1 -2 minutes (while you set the table)
Add the cream and stir it in.
Ladle into bowls and serve.

Happy cooking!
Elizabeth x

French Onion Dip (Shhhhh it’s low fat!)

I am not a huge dip fan, but my husband and 3 sons love it. I make this on a semi regular basis, it is great for lunch boxes (something different) or for afternoon tea. I cannot stress enough the need for this to sit and rest in the fridge for at least 12 hours. The flavours develop upon resting. I make a large tub of this dip to last about 3-4 days, but will last up to a week. What is great about this is, it’s low fat and you’d never know, this doesn’t give you permission to over indulge though! A note about the mayonnaise, I have made this with other brands and they don’t work - the end result isn’t the same. For this recipe to turn out Best Foods Mayonnaise MUST be used.

Recipe:

500g low fat sour cream (I use what ever is cheapest)
2 heaped tablespoons Best Foods Mayonnaise
1 sachet french onion soup mix

Place all ingredients into a bowl and mix well (the soup mix will sink to the bottom, so give is a really good stir).
Cover and place in the fridge for 12 hours (I make it the night before)

Happy cooking!
Elizabeth
x

Lazy lasagna

I love lasagna but hate how it normally takes 3 hours from start to finish (for my traditional style recipe), this isn’t a meal that I can make through the week. This recipe takes 1/3 the time! That’s right, have a lazy lasagna on the table in an hour. It isn’t a very pretty dish, but it’s delicious. It makes 8 serves - enough to feed the family and my DH to have plan overs for 2 days. I don’t call them left overs - they are not left or unused, they are planned! If you are feeding a small army add garlic bread and salad and you can feed 10.

I am all for being time conscious - this is how you get it on the table so fast. While you’re simmering your pasta sauce, cook the pasta. You will need 30 - 35 minutes of baking time OR you can cover it and pop the pasta bake into the fridge and bake as needed. This pasta bake will last up to 24 hours in the fridge. Just remember, if you are going straight from the fridge to the oven - the oven must be cold. Turn the oven on only once the pasta bake is in it. A hot oven and cold dish will result in the ceramic dish cracking and a lovely mess to clean up later.

I use tomato soup for this dish, it’s sooooo not traditional but really does taste like lasagna. When Campbell’s Tomato soup are on sale, I buy a whole slab of 12 and put them aside for when I need them. This is a wonderful mid week meal and the kids love it!

Recipe:

2 tablespoons vegetable oil
800g beef mince, lean
1 large onion, diced
2 carrots, diced
2 celery stalks (and leaves) diced and sliced
3 garlic cloves, minced (1 tablespoon)
425g tin crushed tomatoes
425g tin Campbell’s tomato soup
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup water (used to wash out of the two cans)
1/4 cup red lentils
300g tub creamed cottage cheese
1 cup sour cream
500g pasta (shells, penne or spirals)
2 cups mozzarella cheese

In a heavy based pan heat the oil.
Add the onions and cook for 2 minutes.
Add the carrots and celery and fry for another 2 minutes.
Add the mince and garlic. Fry and break apart so there are no large clumps.
Add the tomatoes, soup and the water (use the water to get all the bits out of your cans - don’t waste anything!)
Add the herbs and simmer for 10 minutes.
Meanwhile, boil the water and cook your pasta and turn on your oven to 180oC (375oF)
Turn off your pasta sauce after 10 minutes (your pasta will need another 2-3 minutes to cook)
Drain your pasta and pour into a large greased casserole dish or a lasagna tray.
Add the sour cream and cottage cheese to the pasta sauce and stir well.
Pour over the pasta and carefully stir to mix thoroughly.
Top with the cheese and bake in your prepared oven for 30-40 minutes.

Happy cooking!
Elizabeth x

Double Chocolate Brownies (with peanut butter cups)

I am known for my brownies, it’s my signature dish! I make them for lunch boxes, morning tea treat, dessert, for pot lucks, to give away and to simply eat and enjoy. They are surprisingly easy and take the same effort as a box BUT are homemade from scratch! This is the thing I miss eating the most due to my egg allergy. Brownies are best at room temp. not hot.

Brownies are great plain (just chocolate) or with adding a variety of mix ins to boost the flavour. These brownies I added peanut butter cups, we had friends over for dinner and I knew they were peanut butter fans. You are only limited by your imagination as to what you can add to the top of your unbaked Brownies. Two of my other favourites are: Cadbury’s Cherry Ripe and Nabisco’s Oreo style cookies.

Always grease and line your baking tray and let your cooked brownies cool (until completely cold) in the tray. Pre-heat your oven to as hot as it will go. I turn on the oven after I prepare my tray. This recipe should give you 20 Brownie slices to enjoy (or share). Brownies if kept in a Tupperware style container, should last up to 3 days.

Recipe:

1/2 cup butter - at room temprature - not cold!
2 cups white sugar
4 large eggs
1 tablespoon vanilla
1/2 cup cocoa powder
1 1/2 cups plain flour
1 cup chocolate chips - not compound chocolate.
1 1/2 cups your choice of extra mix ins (I used peanut butter cups)

Grease and line an 18 x 28 cm “Sheet style” cake tin. Pre-heat your oven to as hot as it will go.
In a large bowl beat the butter until fluffy.
Add the sugar and beat - it will be grainy, that’s right.
Add the eggs and vanilla. Beat until thoroughly incorporated (about 2 -3 minutes) it will not be smooth due to the sugar, that will still be grainy.
Add the flour and cocoa, beat again (yes beat it). You want the batter well mixed.
Do not add any mix ins to the batter (yes you read that right - no chocolate chips in the batter)
Pour the batter into your prepared tin, carefully smooth the batter to all the corners (be careful not to shift the baking paper)
Pop the tray in to your hot oven, and turn down to 180oC (375oF) for 31 - 34 minutes.
Brownies are one of the few items that when tested with a toothpick should have some moist pieces stuck on it (it continues to “cook” in the tin)
Place on an air rack and leave to go completely cold.
Use the paper to pull the brownie (one large brownie)
Slice as desired and enjoy!

Happy cooking
Elizabeth x

Chicken and cheese stuffed Cannelloni

We love Italian food! It’s a cuisine that always ensures empty plates and full tummies. Whether it is a thick Italian style soup or a light pasta dish we love it all. If you love lasagna, you will probably love this dish too. I will say up front that this dish is fiddly, stuffing the shells will take you about 15 - 20 minutes (do that while the sauced is simmering to save you time).

My Napoli sauce can be used for other dishes too, but does need to simmer longer if you aren’t plan on using it for a dish that goes in the oven and gets baked. For a full bodied flavour it needs an hour simmering time.

This recipe came about simply because chicken mince was on sale. I am a huge advocate for buying and using what’s on sale and in season. It’s a great way to save you hundreds of dollars over the course of a year with no effort. A big plus in my family budget book! You will need about 30 Cannelloni shells for this dish (about 1 1/5 boxes).

A word about cannelloni shells, I don’t use shells that have ridges, they are too hard to stuff and always end up breaking while filling. I use Barilla brand, the without ridges and the pasta is slightly thicker than other brands (making them easier to fill).

Filling recipe:

2 cups grated cheese (mild cheese or similar)
1/4 cup parmesan cheese (grated or dried)
1 kilo chicken mince
1 garlic clove, minced
30 Barilla cannelloni shells
2 cups grated mozzarella cheese (to be baked on top top - not go in the shells)

Napoli recipe:

2 tablespoons oil
1 large onion, diced
3 garlic cloves, minced
1 x 800g tin crushed tomatoes
1 cup water (used to rinse out the tins and passata bottle)
1 x 700 ml bottle passata
1 teaspoon each of dried basil and dried oregano
1 bacon stock cube
1 teaspoon sugar

In a large heavy based sauce pan heat the oil (over a medium/high heat) and add the onions, fry until fragrant. Add the garlic and cook until onions are translucent (about 2-4 minutes).
Add the tinned tomatoes and passata. Use 1 cup of water to get all the bits from the bottom of the tins and the bottle. Add the water to the pan.
Add the herbs, stock cube and sugar. Bring to the boil and reduce to a simmer for 20 - 30 minutes (while you prepare the filling and stuff the shells).
In a large bowl place the minced chicken, cheeses and garlic. Mix well and fill each shell.
Place into a large greased, lasagna dish and top with grated mozzarella cheese.
When all the shells are filled, carefully pour the hot napoli sauce on top and bake at 180oC for 50 minutes.

Let rest 10 minutes before serving (use this time to set the table and wash the kids hands).

Happy cooking!
Elizabeth x

Coleslaw

I have a son who LOVES coleslaw. It’s his favourite salad “of all time”. Here in Australia we seem to have an abundance of cabbages at the moment. A quarter of a large cabbage is about 80 cents. Due to this, we seem to be enjoying this salad more than normal. It also helps that we are in summer and have had many hot days over 40oC (110oF). Sadly, our summer is almost over. So I thought I should share this before the cooler months arrive.

Coleslaw is fabulous for 2 days (if stored correctly and well covered in a cold fridge) Once again (yep, here she goes again), Tupperware containers are great to keep coleslaw fresh. Some salads need to be eaten straight after being made due to wilting. Although I am posting a recipe, if this recipe makes a lot! We are a family of 6 and it makes about 14 servings. I use my manolin for this recipe, it slices so thin (I recommend one for everyone’s kitchen - they are relatively cheap and keep for years! )

Recipe:

2 large carrots, grated (about 2 cups)
3 large celery stalks, sliced thin (about 3/4 cup)
3 spring onions (shallots) sliced thin (about 1/4 cup)
1/4 of a large cabbage, sliced thin (about 6 cups)
1 jar coleslaw dressing
2/3 cup Best Foods Mayonnaise
1 tablespoon milk (place in the coleslaw dressing bottle and shake well to get everything out)
1 teaspoon celery salt

Place all the ingredients in a LARGE bowl and stir well.
Place into a bowl and cover (or Tupperware container). Keep in the fridge until needed
Keeps well for 2 days.

Happy cooking!
Elizabeth x

Creamy Mexican Salad

Here in Melbourne we have been having many hot days this summer and we are in full fire alert with more hot days with temps. around 35 - 40oC (95 - 110oF). When its hot, I have no desire to heat up my kitchen at all! That is right, my first thought is to maintain a cool home (air con isn’t cheap to run) so turning on any heating appliances is a no-no.

This recipe I have been making for years, it came about purely due to what I had available in my kitchen. I normally add 1 cup of frozen corn (thawed) but had run out, so they are not listed, but please add them if you have them. Due to the stirring and mixing of the salad, I don’t add avocado as it breaks up and turns to mush (yes, that is a technical word hahaha).

I serve this as a complete meal, though it is great with grilled chicken, fish or steak. A quick word about serving this. This Creamy Mexican salad MUST be made and dressed as close to serving time as possible. The lettuce will wilt very fast due to the natural acids in the dressing. Other than that one issue, it is delicious and very moorish. Recipe serves 6.

Recipe:

1/2 a Ice berg or Cos (Romaine) lettuce, washed, dried and torn
2 tomatoes (I like Roma tomatoes due to their taste)
2 lebanese cucumbers
2 cups shredded cheese
800g tin of mixed beans, rinsed (such as kidney, lima, butter and pinto beans)
300g tub Old el Paso Tomato Salsa (I use mild due to children)
1 cup low fat sour cream
200g bag of plain corn chips, crushed

In a bowl, mix the Old el Paso salsa and the sour cream to make the dressing. Set aside.
In a large bowl add the remaining ingredients and top with the dressing.
Stir and serve.

Happy cooking!
Elizabeth x

Toblerone Chocolate Mousse

This week we see Valentines day. Here in my home we have re-named it “I love you day” I wanted to include my children in this international day. I always make something a bit special for I love you day and my children all get a small gift from my husband and I. Whether it’s a box of gel pens or a sheet of stickers it doesn’t matter. It’s the act of giving on I love you day that I am interested in.

This recipe is rather special for Mark (my DH) and myself. Our second date had Mark come over to my parents house where I cooked for him. I made a peppered steak, jacket potatoes and steamed veggies followed by Toblerone Chocolate Mousse. After eating and us having a second date that went well, Mark was a perminant fixture at my side. He knew he was on to a good thing - a girl who could cook! We were engaged and married less than 6 months later. So you see, this recipe is special.

This recipe will work with other chocolates BUT this recipe is exceptional with Toblerone chocolate. I have to say this about chocolate, I only cook with chocolate I am prepared to eat as is. I don’t buy compound chocolate, it contains too much fat (oils) and not enough cocoa butter, making it waxy. Lindt chocolate is another chocolate that works well in this recipe. Remember this is for I love you day, so spend a bit extra and show those you love that they’re special to you.

Recipe:

500g toblerone chocolate, melted
500 ml thickened cream, whipped to soft peaks

In the bowl that you have whipped the cream, fold (gently fold - do not beat) half the melted chocolate into the cream.
Fold the remaining half into the cream.
Pour/spoon 1/6 of the mixture into 6 pretty glasses or 6 glass serving dishes.
Chill for at least 2 hours and up to over night.
Top with extra whipped cream and some shaved chocolate to make it look pretty
(or some fresh berries).

Happy cooking!
Elizabeth x

Oh so easy - Chocolate Butter Cream Frosting

I love frosting! There I have said it. It’s like finding my inner child - licking the spoon of frosting to me is sheer bliss. It’s that buttery sweetness that I love - that’s right, I used the L word..

This recipe tops almost ALL my cakes - because it is easy, fast and works every time. I always have the ingredients in my cupboard, ready to use. No need for beaters, whisks, cook tops or refrigeration time. It’s ready to go the moment it becomes glossy and resembles chocolate whipped cream. Never buy bought frosting again!

Recipe:

2 cups icing sugar
1 heaped tablespoon Nestle cocoa powder
3 tablespoons soft butter (needs to be extra soft - not melted!)
1-3 tablespoons boiling water (this will depend on the age of your sugar and the humidity)


In a medium sized bowl add the icing sugar, cocoa and butter. Use the bake of a breakfast spoon to incorporate the butter through the cocoa and sugar.
Add the boiling water 1-2 teaspoons at a time, mixing well after each addition.
Once you have your desired consistency - use your spoon (I like a breakfast spoon - the edges are sharper than a wooden spoon and cut through the frosting) and beat it with until light and fluffy (this will give your arm a 2 minute work out)
Pour Chocolate Butter Cream onto your desired cake and frost as per usual.

Please note - if you are in a summer heat wave, this recipe needs to be refrigerated due to the high butter content.

Happy Cooking!
Elizabeth x

Slow Cooker Beef Casserole

I adore my Slow Cooker - it winter it helps me create warming dishes that keeps 6 tummies full. In summer I use it to create meals without turning on the oven (and in so doing heating up the house more). What they don’t tell you on the instruction manuel is that the ceramic dish needs to be greased before you use it, every time. It makes cleaning easier and prevents harsh rubbing (which comes with the possibility of scratching the ceramic surface).

I swap between serving this as is with a nice loaf of crusty bread (with butter) or over rice. Either way, my family happily eats this. Feel free to swap the vegetables listed for what you happen to have in the fridge/freezer.

Recipe:

500g beef, chopped (I like Gravy Beef, it’s a cheap cut made for slow cooking)
1 onion, sliced
2 carrots, chopped into 1/2 cm rings
3 potatoes - (about the size of a bar of soap) peeled and chopped into medium sized chunks.
1 x 425g tin Campbell’s Cream of Mushroom soup
1 x sachet Maggi French Onion Soup
1 cup frozen peas

Happy cooking!
Elizabeth x

Place all the ingredients - except for the peas, into your greased slow cooker.
Turn the dial for HIGH for 3 hours or LOW for 6 hours
Add the peas and cook for a further 15 minutes.

Toasted Maple Muesli with Cinnamon - High Protein

I love muesli, but the one I like cost almost $6 for about 400g and is more than 85% oats. I am sorry, but I am not paying $6 for roughly half a kilo of oats! I make a large batch of muesli every month and put it in a Tupperware container to keep it fresh. I eat muesli for breakfast (with my Weet-bix and Almond milk), plus I eat it for afternoon tea with a large scoop of yoghurt and what ever fresh fruit is in the fruit bowl (pears, apples, berries, grapes to name a few). Three of my children regularly eat this regularly for breakfast while my father in law ate it dry out of a bowl as he enjoyed the flavour and the crunch.

As most bought muesli is mostly oats, it’s cheap for them to make. This Muesli is packed with seeds and nuts with a touch of Cinnamon. Feel free to add any dried fruit to this AFTER it is been cooked, adding it before may cause them to burn to due to the high fructose (sugar) content.

Recipe:

5 cups whole oats
2 1/2 cups roughly chopped nuts (pecans/almonds/walnuts - I like a bit of all 3)
1 cup coconut
1 cup sunflower seeds
1 cup pepitas (green pumpkin seeds)
1/2 cup sesame seeds
1/2 cup flax seeds
1-2 tablespoons ground cinnamon
2/3 cup sunflower oil
2/3 cup maple syrup

Place all the ingredients in a very large bowl and use your hands (I like gloves) to mix until thoroughly combined - my 5 year old daughter helps with this stage.
Line 2 large (and deep) baking trays (with Glad Bake)
Pour the muesli evenly into each tray and spread out.
Bake at 180oC (375oF) for 13 - 15 minutes, stir and return to the oven. Repeat twice.
Once cooked, place trays on an airer and leave to fully cool (about 2 hours) and store in a Tupperware style container.

Happy Cooking!
Elizabeth x

Chocolate “Lunch box” Cake

This is the cake I make the most for my children’s lunch boxes. It makes a large moist (yet crumbly) sheet cake, stores well and only uses 2 eggs. You make a “Chocolate Syrup” first and add this to the other ingredients - this is what makes it so moist. The “chocolate syrup” can be made earlier in the day and set aside until you need it. I have a large square cake tin that I use, but a standard 28 x 18 cm Lamington tin works a treat, just don’t forget to grease and line it first. Top your cooked cake (once cooled) with chocolate/vanilla butter cream icing or whipped cream.

Recipe:

"Chocolate Syrup"
1 cup butter
1/2 cup vegetable oil or canola oil
5 tablespoons Nestle cocoa powder
1/2 cup water

2 1/2 cups Self Raising Flour
1 1/2 cups white sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla essence
1/2 cup sour cream or plain yoghurt

In a heavy based saucepan, melt the butter with the cocoa and oil. Add the water once off the heat to cool the syrup down a tad.
Prepare your oven and baking tin. Pre-heat your oven to 180oC (375oF)
Grease and line a 28 x 18 cm tin and set aside until needed.
In a large bowl, place all the other ingredients and pour the slightly cooled syrup mixture over the top.
Use an electric beater to mix this until well incorporated and glossy.
Pour into your prepared tin (it will not be as runny as most cake batters) and smooth out the top - making sure that the edges are slightly higher than the middle (the middle takes longer to cook).
Bake in your prepared oven for 22-28 minutes OR until cooked when a toothpick is inserted and comes out clean.

15 Minute Beefy Noodles

I have have two grocery shopping days, Monday and Thursday, Monday is my BIG shop and Thursday is where I re-stock on bread, milk, fruit and vegetables. I hate shopping after those two days. You never just go in and buy that one or two thing(s) you went in for: before you know it you’ve spent $40 and have a bunch of items you never intended to buy.

This dish came about because it was the night before the big grocery shop and I was running late to fix dinner. Even if it isn’t the night before grocery shop - this recipe is perfect for those nights when you have hungry kids, time is slipping away and you need dinner on the table now!

As the recipe states, this takes 15 minutes, uses items in your freezer and pantry. This makes 6 portions and is very tasty. You will need a large pot with boiling water (for the noodles) and a wok or fry pan for the beef mixture. Cooking the noodles while the beef mixture is frying - this saves time.

Recipe:
1 tablespoon sesame oil
1 onion, sliced thin
600g beef mince (lean)
2 garlic cloves, crushed (1/2 a tablespoon)
1 teaspoon minced ginger
4 packets instant noodles (like the maggi 2 minute noodles -I like beef flavour though any will do)
1 cup frozen peas
1 cup frozen corn
2 tablespoons oyster sauce
1/3 cup water (from the noodles)

In your wok heat the oil and fry your onions, garlic and ginger (cook for about 2 minutes) add the beef and use a wooden spoon to break up the clumps. This will take about 5 minutes or so.
Meanwhile, add the noodles to a large pot of boiling water. After 60 seconds add the frozen veggies.
Keep the beef mixture moving, add the oyster sauce and the flavouring from the noodles.
Once the noodles are cooked, pour out almost all the water.
Add the noodles and veggies into the beef mixture with about 1/3 cup of the water.
Give the mix a big a stir and serve.

Happy cooking!
Elizabeth x

An Introduction - about me

I love cooking, I love cook books and I love recipes! I started “cooking” at the age of 2 when I helped my mum in the kitchen. I sat in the counter and stirred while she baked away. I was a troublesome child who frequently got into mischief. My mum started cooking with me so she knew where I was (the promise of getting to lick the spoon was reward enough for sitting still). I was almost 4 years old when I prepared my first meal - breakfast for myself. What did I make? I got myself a bowl of Praise Mayonnaise and ate the whole lot, since then I have been hooked, on cooking - not mayonnaise (funny about that).

I have adult onset allergies (a severe egg allergy and am lactose intolerant), if these items are listed in a dish, it means I am unable to eat it and depend soley on my family and friends to critique it for me. It appears the stress of mulitiple babies in a short period of time may or may not be the cause of my body responding to eggs and dairy as they do now. Very sad, but a fact I have to deal with on a daily basis. If you have an allergy - please honour it.

I have a very happy, well fed husband (Mark) who after 14 years of marriage still enjoys my cooking, together we live near Melbourne (Australia), the city is about 20 minutes away. We have 4 children (3 sons and a daughter) ages are 10, 9, 7.5 and almost 6. As you can imagine, I am in the kitchen a great deal - making meals, lunch box fillers and trying new recipes. My love of cooking has been a blessing in disguise - cooking your own is much cheaper than buying from the store and in most instances healthier too. I am no health nut nor a health professional, but I understand the need to be aware of what we put in our mouths.

I am mostly known for my brownies, the willingness to share my recipes and the fact that I own over 350 cook books. If someone has a recipe/cooking question, I am the go to girl. I am not interested in fancy cuisine, expensive ingredients and bizarre dishes. Home cooking is what you will find here! We live on a budget, as most families do, my aim to help other parents and families in the kitchen. Sharing ideas and recipes that kids and adults alike will (hopefully) eat and enjoy.

You will get to see first hand what I create in my kitchen for my family (with a recipe). Feel free to comment and ask questions - I am interested in what others have to say about my dishes, particularly if you have taken the time to prepare them yourself.

Happy cooking!
Elizabeth xxx