Plan Over Taco Soup - Fast and Cheap!

I regularly have too much taco meat from the night previous and turn what's left into this amazing soup.  I know there are tons of Taco Soup recipes out there and I have tried many over the years.  This recipe still remains my favourite version.  Why?  It has beans (love them), corn (love it) and pasta shells (love them too!)

Loaded with vegetables and beans, this soup warms and fills the tummy.  My kids LOVE this soup.  It might have something to do with the fact that I serve it with sour cream, cheese and whatever taco shells weren't eaten the night before, crushed and served on top.  Don't throw out those last few taco shells!  They go great with this soup as a garnish, they soak in the soup and wilt and become wonderful.  This is a recipe that wastes nothing!

This soup is fast (cooks in under 30 minutes) and helps you clean out your fridge of taco condiments (how come I have two jars of taco sauce open at the same time?  Who opened that salsa?) Use them all in this soup, or at least I do.  I also add a few veggies and a tin of beans. My kids love pasta, so I add that too.  Making this dish child friendly. I have made this with peas and green beans (I had a small quantity in my freezer that I wanted to use) they worked a treat.  Feel free to use this soup to clean out what you have in the crisper and freezer.

As mentioned before, this soup is fast!  Great for a night when you needed dinner on the table fast.   It makes roughly enough for 6-8 serves.  I don't bother serving this with bread as I have the taco shells to keep my four children happy.  What more can I say than "Yum!"

1 tablespoon oil
1 - 1 1/2 cups of prepared taco meat (you need a full cup for this to work properly)
1 onion, diced
2 garlic cloves, minced 
1 large carrot, diced
2 celery stalks, diced
1 tablespoon of taco seasoning (I use my own blend)
8 cups boiling water
1/2 cup red lentils (the little red ones)
1 cup taco sauce or salsa
1 cup small pasta shells
1x 425g tin of beans (kidney, black or pinto are my favourites), strained and rinsed
1/2 cup corn (I like frozen)
whatever chopped tomatoes you have from your taco night
to serve:
sour cream
grated cheese
salsa/taco sauce
guacamole
taco shells

In a large heavy based pot, heat the oil.
Fry the onions, carrots and celery for about 2 minutes. During those 2 minutes, fill your kettle and boil the water for later on.
Add the garlic, taco meat and taco seasoning.  Cook until the taco seasoning becomes fragrant.
Add the now boiling water and the red lentils.  Continue to boil in the pot for about 2-3 minutes.
Turn down to a simmer.  Cook for a further 5 minutes.
Add the pasta shells and cook until they are tender (about 12 - 14 minutes)
Add the  corn, beans and salsa/taco sauce and simmer for a further couple of minutes OR until heated thru and hot.
Ladle into bowls, top with your choice of toppings and enjoy!

Happy cooking!
Elizabeth x

Moist Double Chocolate Zucchini Muffins

This is an idea I have been playing with for a while.  I have tried a few recipes and none quite worked how I wanted (really chocolatey - but still moist).  Needless to say my family has eaten many a muffin while I perfected this recipe.

Zucchini's have been on sale here, they were under a dollar for a kilo (just over 2 pounds).  After trying various recipes, I decided to take what I liked from a few recipes and came up with this.  The Zucchini makes these muffins moist and not as heavy as a standard chocolate muffin and if you really want an extra incentive - it gives your family some (although minimal) veggies in their diet.

These muffins are super chocolatey, the addition of the yoghurt/sour cream and the zucchini makes these super moist.  Enjoy warm or room temp. Muffins are such a great treat: as an after school snack, perfect for lunch boxes or if you are in a bind, add a scoop and ice-cream (and heat your muffins a tad) and you have dessert.

This recipe makes quite a lot.  As I have 5 lunch boxes to bake for (the fifth being my husband's) I need recipes that make plenty.  These also freeze well.  These will only last about 3 days in my home (if I'm lucky)  I use regular sized muffins tins and cases (not the jumbo Texas sized ones).  You should get about 48 (4 dozen) muffins, this recipe can be halved if you don't need quite so many.  The recipe as written is perfect for parties and get togethers due to the amount - you get lots!  As an extra note -  I NEVER ice or frost a muffin.


 3 3/4 cups flour
2 1/4 cups sugar
3/4 cup cocoa powder
3 teaspoons baking powder
1 1/2 teaspoons  baking soda
1 tablespoon cinnamon
1 1/2 cups sour cream or plain yoghurt
1 cup vegetable oil
2 eggs, beaten
1/2 cup milk (I use from milk powder)
1 1/2 cups chocolate chips (I used dark and white)
1 1/2 cups grated zucchini (from one largish zucchini)

Pre-heat your oven to 190oC or 400oF and line 4 x 12 hole muffin trays with muffin cases.
In a large bowl combine all the dry ingredients and use a whisk to mix well (this puts air into the mix)
In a separate bowl add your wet ingredients and use the same whisk to form a thick creamy mixture.
Pour the creamy mix into the dry mix and add the chocolate chips and the zucchini.
Use a spatula or a large wooden spoon to carefully mix all the bits together in the large bowl,  do so carefully and only mix until the wet and dry mixtures are incorporated.
Carefully spoon the mixture into the prepared muffin cases (only fill to half way)
Pop into the pre-heated oven and bake for 17-20 minutes or cooked.
Remove the trays from the oven and sit on a wire rack.  Let the muffins cool in the tin for a full 10 minutes before removing to cool individually on the wire rack.

Happy cooking!
Elizabeth x

Two Minute Stir Fry Sauce

I enjoy a good stir fry - particularly when they have noodles in them. I love noodles! Does this make me a big kid?  I know there are plenty of stir fry sauces available on the market, whether in jars or sachets, but they are $$ and usually full of sugar.  I looked at one brand last month,  it was over 39% sugar!  That's more than a slice of chocolate cake.

This recipe is my basic Stir Fry Sauce, it takes mere seconds to whizz up and I always have the ingredients handy.  There's no going to Asian or specialty stores as all the items listed are found in most grocery stores.  Stir fry sauce can be pre-made and popped into the fridge, just give it a good stir before you fry it (the corn flour and stock powder sink the the bottom).

Stir fry's can be on the table in less than 20 minutes.  That's great for nights when you're in a rush.  This quantity of sauce is perfect for 1/2 kilo of chicken, pork or beef stir fry pieces (I chop my own, it's cheaper) and 4 cups of your choice of vegetables (suggested veggies: cabbage, snow peas, carrots, celery, baby corn, onions, bean sprouts, zucchini, broccoli, cauliflower, green beans and assorted Asian greens).  This should feed about 5 adults.

To make dinner faster, pre chop the meat and the vegetables earlier in the day (I have been known to chop them the night before.  When you are in that "rush hour" of getting dinner on the table as fast as you can, it's faster.  Just make sure there is no water on your veggies.   After washing them, I like to chop them and wrap them in a clean tea towel and then in a large zip lock bag (still wrapped in the tea towel).

I should mention that I don't like my stir fry's with too much sauce on them.  If you do, please make
1 1/2  this recipe.  As most Asian sauces keep for a while, when buying these ingredients initially - you will be able to make this Stir fry many times over.

2 Tablespoons Oyster Sauce
2 Tablespoons Ketchup Manis
2 Tablespoons Sweet Chilli Sauce
1 Tablespoon water
1 teaspoon cornflour (corn starch)
1/2 teaspoon chicken stock powder

In a smal bowl, mix the water, stock powder and corn flour (starch) together.
Add the remaining ingredients and stir through.

To use the sauce:
Heat a large pan with oil (I like peanut or sesame - but use what you have)
Fry your choice of meat with garlic and ginger (I like 2 teaspoons of each)
Cook the meat until cooked.
Remove the meat from the pan, add the veggies to the now empty pan and fry for 3-5 minutes.
Add the stir fry sauce and add the cooked meat and stir well to combine.  The sauce is ready when it becomes thick and bubbly.
Serve with rice &/or noodles for a complete meal.

Happy cooking!
Elizabeth x

Butter Streusel Cake (with fruit) - German Style

As a child one of my favourite desserts was Danish, why?  I loved the streusel topping!  This cake is a bit of both worlds (the fruit and the streusel).  My DH loves this, as does his cousin who before getting married would come over and visit for dinner on a regular basis.  This is a dessert that's always a hit!  This can be served hot with ice-cream (Hubby's favourite), warm with cream or cold as an afternoon or morning tea.

For the fruit - use whatever your favourite canned fruit is.  I find the apples, peaches, pears and apricots go well.  Plums would be great, but take the stones out of the fruit first.  I have tried this with fresh fruit, I was unable to get the same end result as using canned fruit.  I always have cans of fruit in my pantry (ok, I have lots!) you never know when you might like to whip up something.  If the desire strikes, I like to be prepared!  Please make sure that you have well drained the fruit, I use a spaghetti strainer and leave the fruit in there to drain while I make the batter.

A word about assembling this dessert - I have found that if there is too much fruit placed in the middle of the cake it takes longer to cook and is uncooked upon my regular cooking time.  I find using my hands to distribute the fruit a little bit everywhere works best.  Paying close attention to corners as they cook faster.

This recipe will yield one large cake in a large leamington/brownie tray (18x28 cm or 9x11").  It should give about 20 slices.  If you like your streusel topping crunchy as I do, it's best served the day of preparation.  As the fruit is moist, any cake that isn't eaten the day of preparation should be refrigerated.

You will notice there is no word about removing the cake from the tin.  This isn't a type-oh this is correct.  I tried removing it once and the topping all but fell off on to my kitchen bench.  Slice and serve from the tin.  This cake is best served the day of baking as the next day, the topping is not as crunchy.

Cake Batter

3/4 cup butter
1/4 cup sugar
2 eggs
2 cups SR flour
1/2 ts Baking powder
1 1/4 cups milk (I use use milk powder mixed with water)
1 large tin of fruit, well drained (I use my collinder)

Streusel Topping

1 1/2 cups flour
1/2 cup sugar
1 1/2 cups butter - cold
2 ts cinnamon

Pre-heat your oven to 180oC or 350oF.  Well grease your tin but don't add baking paper.
In a bowl, cream the butter and sugar until it looks thick and creamy. Add the eggs and beat in well.
Fold (gently mix) in the half the flour and half the milk.
Fold in the remaining flour, Baking powder and the milk.
Pour the batter into the prepared pan and spread evenly (it will be a bit thicker than a normal cake mix, this is normal).
Gently arrange the fruit on top (to get a bit of fruit everywhere and not all dumped in the middle)
Top with the prepared streusel topping (use your hands to get a bit everywhere) and pop into the prepared oven.  Bake for 35-45 minutes.  Cool in the tin and serve from the tin.
STREUSEL: Mix the flour, cinnamon and sugar in a large bowl.  Use your hands to combine the butter, use your fingers to work the butter in so the the whole lot looks like large bread crumbs.

Happy cooking!
Elizabeth x

Easy Lamb Kofta

My children love these!  They are best made on the BBQ over coals, but an inside BBQ or under the grill (broil) will work well too.  When made on the BBQ they have a wonderful smokey flavour that is out of this world!  Kofta's are so versatile - serve them as it with a salad, on bread or inside a pit pocket.  They are also great for making kebabs at home.  Sauces that my family enjoy with kofta are: BBQ, Hommus and Tziki - but not all 3 together!

I roll them (with wet hand) into a sausage shape.  Each kofta is about 5 cm long (2 inches), though you can put them onto skewers if you feel the desire (just remember to soak the bamboo sticks for about 15-20 minutes before using them).

You will notice there are a few spices listed below, I have a well stocked spice and herb pantry, so these are what I use.  As I use my herbs and spices regularly, I make sure I have what I need.  If you prefer not to buy each of these to possibly not use again (what a waste of money), I recommend finding a good middle eastern store and buying 1 1/2 Tablespoons of a Kofta spice mix called Baharat.   It has very similar flavours and comes ready to go!  I have two Middles eastern stores near me and each sell spices, nuts and traditional treats in whatever quantity you need.

This recipe will give you roughly 10 -12 Kofta's.  I normally double this so my children can take the "plan overs" to school the next day for their lunches.  Kofta's can be made up to 24 hours ahead of schedule, mini Kofta's (or roll them into meatballs), they are fabulous for parties - serve with your choice of middle eastern dip and lavish bread - yum!

500g lamb mince (just over a pound)
2 garlic cloves, minced
1/2 an onion, chopped as fine as you can (or grated)
1 ts ground cumin
1 ts ground coriander powder (cilantro)
1 ts garam masala
1/2 ts ground cloves
1/2 ts cinnamon
A large handful of fresh parsley, chopped (optional)

Mix all the above ingredients in a large bowl.  Use wet hands to form Kofta's.  Either use immediately or pop on a plate and cover with cling film and pop into the fridge until you need them.
Pre-heat your BBQ and grease your griddle plate well.  Put the kofta's on and BBQ each side for about 5-7 minutes.  Turn until all sides have been cooked.
Serve hot with your choice of salads, breads and dips.

Happy cooking!
Elizabeth x

Chicken Florentine

This dish isn't gorgeous, look at it!  But it's delicious.  This is a meal in one, you probably could add steamed veggies or a salad on the side, but I never have.

This meal is one of my husbands top 5.  I make this on a semi-regular basis or when my hubby has had had a particularly long or stressful day at work.  It also helps that my four children love this. Anything covered with cheese or filled with bacon is pretty much guaranteed to be a winner.  This recipe has both!

If you haven't had a Chicken Florentine before I want you to imagine steaming hot rice covered in layers of chicken, bacon, mushrooms and fried onions, the whole thing is topped with a creamy style Italian sauce and cheese.  I have made this before with pasta, but I find the rice so much easier.  I either plan this meal for the night after a meal with rice and simply cook more and set aside OR I pop some rice into the rice cooker and leave it to do its thing.

This makes a large tray of Florentine, but it could be halved if you want/need less.  This recipe will serve 8-10 adults.  If you want to stretch it, add some garlic bread and a salad and you can feed up to 12 adults.

Recipe:

5 cups cooked rice
1 tablespoon oil
1 large onion, diced
3 chicken breasts, diced (about 750g or 1 1/2 pounds)
10-12 button mushrooms, quartered (or more if you really like them)
1 - 1 1/4  cup diced bacon (about 10 rashers)
250g (1/2 pound) box of frozen spinach, defrosted and excess water squeezed out
2 x 425 g tins of Campbell's Cream of Mushroom soup
2 garlic cloves, crushed
1/2 cup milk
1 teaspoon dried basil
1 tablespoon lemon juice
1 cup sour cream (I use light)
2 cups Mozzarella Cheese

Pre-heat your oven to 180oC (375oF)
In a large fry pan, heat the oil and fry the chicken until white.  Add the onions, mushrooms and bacon to the pan and continue to cook.
Meanwhile, place the rice into a large lasagne still tray.  Pat to all the corners and top with the spinach  (I use clean hands rather than a spoon).
Top with the contents of fry pan and use a wooden spoon to move it around, to get a bit of everything everywhere.
Add the soup, milk and the crushed garlic to the still hot fry pan.  Stir and cook until bubbly.
Add the basil and lemon juice, stir to combine.  Turn the heat off and add the sour cream.
Stir well and pour over the chicken and vegetable layer.  Making sure you get into the sides and a bit of the sauce gets everwhere.
Top with mozzarella cheese and bake in your pre-heated oven for 35-45 minutes OR until the top is golden and bubbly.
Remove from the oven and let rest for a few minutes (enough to set the table and get the plates out of the cupboard).
Enjoy hot. 

Happy cooking!
Elizabeth x

Sweet Pumpkin and Choc Chip "Bread"

I love Pumpkin!  It's one of my top 3 vegetables (is it strange that I rank my favourite veggies?)  Here in Australia pumpkin is used mostly for savoury dishes (unless you are making Lady Flo's famous pumpkin scones).  In North America it's used mostly for sweet cooking and baking, roast pumpkin and pumpkin soup are not that common or popular from what I have seen and heard.  I have many friends from the US who enjoy the idea of Pumpkin as savoury - I wonder if I can help us Aussies (pronounced Ozzies - like Ozzy Osbourne) to learn to love Pumpkin as a sweet as much as our northern friends do.

I heard about Pumpkin Bread many years ago and was intrigued by the idea and had to try it.  The first recipe I tried had a whopping 3 cups of sugar in it!  It was so sweet it was off putting.  This recipe is sweetened with sugar, but as pumpkin is naturally sweet, I feel it doesn't need any more.  This isn't served with any frosting or icing, hence the name "bread".

I make this when pumpkins are cheap (there is no Libby's canned Pumpkin here in Australia), that being said.  Pumpkins aren't really seasonal here and regularly on sale.  So I buy a whole pumpkin (I am most fond of Butternuts), peel and de-seed it then boil and mash the whole lot.  I measure out 2 cup quanitites and freeze them in ziplock bags.  This is perfect for this recipe, or adding flavour and colour to casseroles, risotto or soups.

This can be served warm with lashings of butter or cold with butter or without.  My children love this and regularly have it in their lunch boxes.  Choc chips can be omitted or swapped for sultanas/raisins if you so wish.  This will keep in a Tupperware type container for up to 3 days and will give you roughly 16 slices. 


1 cup sugar
1 cup oil
4 eggs
2 cups mashed pumpkin - no butter or milk  (or a 16 oz can of pumpkin puree)
3 cups SR flour
1/2 teaspoon bicarb soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup choc chips (or up to a cup)

Pre-heat your oven to 180oC or 350oF
In a large bowl beat the sugar, oil and eggs together.
Add the pumpkin and beat again, until well combined.
Add the flours, bicarb, spices and choc chips.
Fold thru and pour into a well greased large flute ring tin.
Bake in the prepared oven for 55-65 minutes OR until a toothpick comes out clean when tested.
Leave to cool for a full 10 minutes before you turn out on a wire rack to cool.

Happy Cooking!
Elizabeth x

Sausage Rolls

I made this for dinner last night - what a hit! I loved these as a child and I still do!  My children are lucky enough to have these made for them on a semi regular basis.  They are best served hot with loads of tomato sauce - yum!

You will notice that I add grated veggies to my sausage rolls.  I have two reasons for this, one is to help my kids eat their daily dose of vegetables, the other reason: I often find sausage rolls heavy in my tummy.  Vegetables lighten them and you can eat more!

These are a must at any child's party in Australia.  These aren't available in America and Canada so my North American friends may be unfamiliar with them.  This recipe will give you a chance to enjoy something Aussie (I must admit they are are also popular in New Zealand and the UK).

This recipe will give you about 36 "mini" sausage rolls.  I always make them smaller as they cook faster!

6 sheets of frozen puff pastry - thawed
500g (just over a pound) sausage meat (for my North American friends, use breakfast sausage meat, not Italian sausage meat).
200g good quality minced beef (just under a pound)
1 small potato, peeled, grated and any juice squeezed out
1 small carrot, grated
1 small onion, grated
1/2 small zucchini, grated
1/2 cup breadcrumbs
2 teaspoon dried sage powder
1 teaspoon onion powder
1/2 teaspoon garlic powder

Pre-heat your oven to 210oC (410oF) and line 2 or 3 baking trays (cookie trays) with baking paper.
In a bowl combine all the ingredients except the pastry.  Mix well to combine (I use my hands).
Lay each piece of pastry down on your kitchen bench (keep the plastic that it lies on under it - this will be used to help you roll the sausage rolls a bit later).
Place equal portions of the meat mixture on each pastry slice.  Use your hands to form a "sausage" that runs from one end of pastry to the other.
The "sausage" should be right up against one edge of the pastry.
Roll the pastry up (like a jelly roll), using the pastries plastic to help you roll.  Pull the pastry off the plastic as you go.
Slice each roll into 4 or 6 equal pieces (use a serrated edged knife, so the filling doesn't come out upon cutting).
Place each slice onto your prepared trays, seam side down.  Spray all the sausage rolls with baking oil spray.
Place into the prepared oven and bake for 35-45 minutes OR until golden brown and they smell amazing.
Leave to cool on the trays for 5 - 10 minutes before serving.
Serve hot with plenty of tomato sauce.

Happy cooking!
Elizabeth x

"Souper" Fast Creamy Chicken Pasta Sauce

This is a recipe that I truly think is a MUST in every home.  I'm not saying this because it is my recipe and developed it myself, but it's so fast that every home needs a few recipes that can be on the table in under 20 minutes.

This meal can be made even faster by using "planned over" chicken from either another meal or a baked chicken from the store which you shred (you'll need about 2 1/2 cups).  Almost any vegetable can be used instead of mushrooms and broccoli.  As I have mentioned before - use what you have in your fridge.  Zucchini, cauliflower, carrots, leeks, peas and beans work a treat!  I tried this with sweet potato, not a good.  Frozen veggie mixes can be used when vegetables are either $$ or not looking so fabulous in the bottom of the fridge (freeze and save those for a soup).

This can be made ahead of time and baked in the oven with mozzarella cheese sprinkled on top.  I make this dish about once a month in winter and the colder times of the year.  The kids love it, its cheap, fast and delicious.  A real winner for any family who are time poor and on a budget.  This recipe feeds 7-8


3 tablespoons butter - not margarine or oil
1/2 kilo (1 pound)  chicken breast fillets, chopped into bite sized chunks
1 large onion, diced fine
2 garlic cloves, minced
10-12 button mushrooms, sliced
1 large head of broccoli, each floweret cut in half
3 tablespoons water
1 tin Cream of mushroom soup (any "cream of soup" will work, but this is my fave)
1/4 cup parmesan cheese
500g (1 pound) pasta, what ever shape you prefer.

Heat a large pot of water to cook your pasta in.  Meanwhile, dice and cut the vegetables as mentioned above.
Pop the broccoli into a a microwave safe bowl, add the water and steam in the microwave for 4 minutes.  Don't throw the water out!
In a heavy based fry pan, melt the butter.  Add the chicken, garlic and onions and fry until the chicken is sealed (white all over and no pink showing)
Add the mushrooms and continue to cook for a minute or two.
By now the water should be boiling.  Add the pasta and cook until al dente and continue to make your sauce.
Add the broccoli and the water it was cooked in and add that to the fry pan (with the chicken).
Add the mushroom soup and reduce the heat to a simmer and stir occasionally.
Continue to cook the pasta sauce while the pasta boils away.
When the pasta is cooked, strain.
Turn off the heat to your pasta sauce and add in the parmesan cheese.  Stir through well.
Serve the pasta and sauce together with or without garlic bread and/or salad.

Happy cooking!
Elizabeth
x

Beef and Lentil Massman Curry Soup (Gluten Free)

Indian is a genre of food that I don't cook very often as I don't feel terribly confident at making it.  There are so many spices required and I don't have half of them in my cupboard  Regardless of this, I still make curries, by using Curry mixes I buy at the Preston Market.  I have been making curries since I was first married, over 15 years ago.


This soup came about purely by chance.  I was craving a soup and Curry at the same time.  I took that opportunity to clean out my fridge and this is what I came up with.   It was delicious!  Feel free to use the vegetables and meats that you have in your fridge/freezer.  I didn't want to be bothered going to the shops with Four children, so I didn't add potatoes or broccoli (which would work a treat).

I want to have  bit of a chat about Curry Pastes (that you can buy in the grocery store).  I think these are fantastic items, and I always have them on hand.  There are many brands out there, but  I personally use the Ayam products.  They don't have as much oils in them, have an intense flavour and last for ages in the fridge (once opened).  To buy each of the ingredients separately could be very costly, in addition, they don't keep as long.  If I had better access to the fresh ingredients (and they were cheaper) I would make my own.  But for this recipe, please know that store bought will work.

Enough about that.  This is a soup that's surprisingly light while being fragrant. It takes less than 20 minutes to make and feeds up to 8 adults.  One of my sons found it a bit "spicy" but happily ate it with a glass of milk.  I on the other hand thought it was fabulous and therefore had to share!


Recipe:

1 tablespoon oil (I like coconut oil, but canola or peanut would work well too)
500g (just over a pound) of Ground Beef (lean is best)
1 onion, diced small
2 garlic cloves, minced
1 teaspoon minced ginger
3 tablespoons Massman Curry Paste
2 carrots, diced smallish
1/2 cup red lentils
10 cups of boiling water (no stock needed here!)
1/2 a cauliflower, each floweret cut into thirds
1/2 a bunch of silver beet, stems removed and chopped (or a few handfuls of fresh spinach)
1 x 425 g tin coconut milk

In a large heavy based pot heat the oil.  Fry the meat and use a wooden spoon to break up any large clumps of meat.  Add the onions, garlic and ginger.  Fry for 2 minutes.  Add the Curry paste and fry until you can smell it and it becomes fragrant (about 90 seconds).
Add the boiling water, lentils and carrots.  Bring to the boil and reduce to a simmer.  Add the cauliflower and stir every 5 minutes for 15 minutes (the lentils will settle to the bottom of the pan and will stick if not moved and stirred).
Add the coconut milk and the silver beet.  Stir through and simmer for a further couple of minutes.
Serve in large bowls and enjoy!

Happy cooking!
Elizabeth x

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