Italian Chicken Soup with Raviolli

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

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

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

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

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

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

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

Happy Cooking!

Elizabeth X

Post

Chemical free oven cleaning "recipe"

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

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

So here's my post:

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

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

Happy Cleaning!
Elizabeth x

Fish Cakes

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

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

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

Recipe

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

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

Happy cooking!
Elizabeth x

Post

Double Vanilla Chocolate Chip Cookies

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

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

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

Recipe:

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

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

Happy cooking!
Elizabeth x

Greek Feta Chicken with Spinach

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

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

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

Recipe:

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

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

Happy cooking!
Elizabeth x

Kentucky Butter Cake

This is a recipe that I think could actually sell. Yes, it really is that good! I have shared this recipe so many times that I have actually lost count. I am unsure how this cake came to have this name, if you are thinking there is Bourbon in this cake you would be incorrect.

I came across this recipe about 5 years ago on the website www.food.com I have altered the original recipe to suit my family’s tastes. I get more requests from this cake than any other. It never lasts more than a day or two, travels well and slices beautifully (use a serrated edge knife to slice with). It needs no extra icing, ice cream, custard or whipped cream. It is doused in warm butter caramel sauce once cooked and left to cool in the tin. Don’t be tempted to take it out too early, you’ll end up with a big mess on your kitchen counter. Yes, I am speaking from experience!

I use a large bunt tin (23cm) but a large slab sheet tin works well too. Due to the glaze do not line your tin with parchment paper but please do grease your tin VERY well. With this recipe, the more greasing the better. You will need to poke holes all over your freshly baked cake, I use a chop stick (with a pointy end). I have never counted, but I am guessing 50 holes should do it. If you are trying to lose weight or are on a calorie controlled diet - this recipe is not for you! If you are happy to do away with calories, are happy to eat butter and forget about those jeans that are wee bit tight, then this recipe is for you.



Recipe

1 cup butter - softened but not melted
2 cup white sugar
4 eggs
1 tablespoon vanilla extract (no imitation essence for this recipe)
3 cups Self Raising flour
1 teaspoon Ward’s baking powder
1 cup sour milk (add a tablespoon of vinegar to milk to make a cup in total and leave for 5 minutes to curdle)

Glaze:

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons water
1 tablespoon vanilla (not imitation)

Pre-heat your oven to 160oC (325oF) and grease your pan well - very well and set aside.
In a large bowl beat the butter, add the sugar, eggs and vanilla. Beat for a full 3 minutes (use your egg timer).
Add the curdled milk and beat to combine.
Add the flour and Ward’s baking powder (you can sift it, but I never have)
Beat the flour until thick and glossy - about 2 minutes.
Pour into your prepared pan and bake for 50 -60 minutes, a skewer should come out clean when tested.
Meanwhile prepare your glaze in the last 5 minutes of baking time. Pop all the ingredients in a saucepan and bring to the simmer for about 5 minutes, stir constantly and do not let it boil!  This will cause it to crystalise and your buttery caramel sauce will have sugary lumps.
Place cake (still in its tin, remember don’t take it out until it is at room temp.) on to a wire rack, pierce with holes (evenly all over) and slowly pour your prepared glaze all over the cake (pay close attention to the holes).
Let the cake rest and cool then remove from the pan and pop on a plate to serve.

Happy cooking!
Elizabeth x

Chicken, Bean and Corn Enchilada's

Mexican is such a wonderfully diverse cuisine. It can be creamy, baked, fresh, hot, cool, crunchy or soft and gooey. This recipe may not be the most traditional dish, but I can personally guarantee that my 4 children happily gobble this up (with the addition of sour cream and corn chips) and that is more important to me than a “traditional” recipe.

These Enchilada’s are covered in a creamy salsa sauce and covered in cheese. I have found a number of ways to make a recipe that is known to be greasy and fatty to a lighter dish that still tastes great. I promise that you’ll never know that these contain about 30% less fat than it’s traditional counter part.

I make this recipe mild due to feeding children, but it’s so easy to up the heat in this recipe by adding more jalapeno’s and a hotter salsa. If you are the opposite and want this more mild, remove the jalapeno’s and add more sour cream.

A quick word about rolling enchiladas, you need to pre-heat the tortillas (I use the microwave). Cold tortillas will not roll, they will split and you’ll end up with a mess, covered in melted cheese. If you are pre-planning your meal and are ultra organised (well done, I’m a bit jealous!) don’t put the cheese on top and cover with cling wrap and pop in the fridge. Bake for just over an hour (after you cover with cheese).

Recipe:

10 large flour tortillas
2 cups pre-cooked shredded chicken
1 cup frozen corn
1 x 425 g tin kidney beans
1 tablespoon oil
1 large onion, diced
1 large garlic clove minced, about 1/2 teaspoon
3-4 jalapeno slices, minced VERY fine
1 x 425 Campbell’s Cream of Mushroom Soup
1 cup milk
1 cup salsa
1/2 cup low fat or fat free sour cream
2-3 cups grated cheese

Pre-heat your oven to 180oC (375oF)
In a saucepan heat the oil and fry the onion for 2-3 minutes. Add the garlic and fry until fragrant.
Add the minced jalapeno’s (don’t put your face over this - your eyes will water) and fry for 30 seconds.
Add the Campbell’s soup, salsa and milk - almost bring to the boil and reduce to a very low simmer and let simmer for about 2 minutes.
Turn off the heat and let it cool slightly. Add the sour cream and stir through.
Meanwhile, in a large bowl combine the chicken, corn and beans. Add 3/4 cup of the sauce to the chicken mix and stir to combine.
Heat the tortillas.
Lightly grease a large lasagna tray.
Add a tablespoon of the chicken mixture to a tortilla and roll, squeezing gently as you go.
Repeat with the remaining mixture and all the tortillas.
Cover the enchiladas with the creamy sauce and top with the cheese.
Baked in your prepared oven for 45 minutes.
Serve with sour cream and corn chips or a side salad or all three!

Happy cooking!
Elizabeth x