Dry Pancake Mix - egg free!

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

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

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

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

Recipe:

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

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

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

Happy Cooking!
Elizabeth x

Thai Style Chicken Legs

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

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

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

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

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

Recipe:

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

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

Happy cooking!
Elizabeth x

Greek Inspired Orange Cookies

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

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

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

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

Recipe:

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

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

Happy Cooking!
Elizabeth
x

Almost Donut Holes

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

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


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


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

Happy cooking!
Elizabeth x

Easy Chicken Parma

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

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

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

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

Recipe

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

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

Happy cooking!
Elizabeth x

New York Baked Cheesecake (Elizabeth Style)

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

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

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

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

Recipe:

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

1/2 cup butter, melted

1 kilo Philadelphia creamed cheese at room temp.

1 3/4 cups sugar

5 eggs

2 egg yolks

1/2 cup cream

1 teaspoon orange zest

2 teaspoons vanilla extract

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

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

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

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

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

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

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

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

Serve in slices and enjoy!

Happy cooking!

Elizabeth x

Plan Over Roast Meat Pie

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

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

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

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

Recipe:

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

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

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

Happy cooking!
Elizabeth x