Almost Donut Holes

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

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


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


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

Happy cooking!
Elizabeth x

Easy Chicken Parma

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

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

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

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

Recipe

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

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

Happy cooking!
Elizabeth x

New York Baked Cheesecake (Elizabeth Style)

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

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

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

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

Recipe:

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

1/2 cup butter, melted

1 kilo Philadelphia creamed cheese at room temp.

1 3/4 cups sugar

5 eggs

2 egg yolks

1/2 cup cream

1 teaspoon orange zest

2 teaspoons vanilla extract

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

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

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

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

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

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

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

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

Serve in slices and enjoy!

Happy cooking!

Elizabeth x

Plan Over Roast Meat Pie

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

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

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

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

Recipe:

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

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

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

Happy cooking!
Elizabeth x

Too Easy Baked Risotto

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

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

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

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

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

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

Recipe:

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

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

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

Happy Cooking!
Elizabeth x

Apple Crumble (Apple Crisp)

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

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

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

Recipe:

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

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

Happy cooking!
Elizabeth x

Taco Seasoning (salt free, gluten free)

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

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

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

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

Taco Seasoning Recipe

4 Tablespoons Ground Cumin

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

4 Tablespoons Onion Powder

4 Tablespoons Dried onion flakes

4 Tablespoons Garlic powder

1 teaspoon dried Chili (I use the ground one)

1 teaspoon Cayenne pepper

1 teaspoon ground Coriander

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

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

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

Happy cooking!

Elizabeth