Cauliflower Bake

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1 cauliflower - broken into florets

1 can tomatoes

1/2 jar passata 

1 tablespoon chopped sundried tomatoes

2 garlic cloves, crushed

1 tablespoon parsley - finely chopped

100 mL cream

1 tablespoon lemon juice

1 brown onion - sliced

salt & pepper

Cheese grated

Do This -

To make sauce place tomatoes (canned and sundried), garlic, parsley, cream, onion, salt & pepper in a saucepan and simmer for 20 mins.

Place cauliflower and onion into a baking dish and pour sauce, passata and lemon juice over the top.

Sprinkle with grated cheese and bake at 180° for 20 - 25 mins.

Bacon, Cheese and Zucchini Fritters

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1 grated zucchini 

1 cup grated cheese 

4 rashers of shortcut bacon, diced finely 

1 onion diced finely 

2 eggs

1/2 C milk

1 cup SR flour

Salt and pepper

Optional - diced red capsicum, grated carrot or sweet potato.

Do This -

Combine in a bowl and add a little bit of oil to a non stick frying pan. 

Cook in batches. I do four at a time. Flip when you see bubbles forming on top. Cook for another 5 mins.

Butterscotch Brownies

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1/2 cup butter

1 cup of brown sugar

1 capful of vanilla essence

2 tablespoons of milk

1 egg

1 cup of plain flour

1 teaspoon of baking powder

Pinch of salt

Do This -

•Heat oven to 160c fan forced.

•Line a baking pan and spray with some oil.

•Melt marg in a saucepan over low heat; remove from heat.

•Stir in brown sugar, vanilla, milk and egg.

•Stir in remaining ingredients.

•Spread in pan.

•Bake for about 25 minutes or until golden brown.

•Dust with a little icing sugar, cool for 5 minutes and cut into squares.

Italian Chopped Salad

I found this recipe here

 

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2 large heads cos lettuce

1/2 medium red onion, peeled and then sliced into very thin rings

1/2 cup sliced baby capsicum rings

1/2 cup sliced black olives

250g provolone (or edam, mozzarella) sliced thinnly and then cut into ribbons

250g Italiam salami, sliced thinly and then cut into ribbons

1 punnet cherry or grape tomatoes, sliced in half

freshly ground black pepper

salt, if needed

Italian Vinaigrette

Do This -

1. Cut lettuce vertically two or three times, from the root end (don't cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into ribbons. Discard the root end.
2. To assemble in a large bowl gently fold together red onion, capsicum, black olives, cheese, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
3. Add lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add salt and/or more of the vinaigrette if desired. Sprinkle freshly ground black pepper over the top and serve immediately.

Italian Vinaigrette

2 teaspoons fresh lemon juice

1 tablespoon red wine-vinegar

2 teaspoons dried oregano, plus extra for sprinkling 

1 garlic clove peeled and finely chopped (about 1 teaspoon)

1/4 cup vegetable oil

1/4 cup extra-virgin olive oil

3/4 teaspoon salt

Freshly cracked black pepper, to taste 

To make the vinaigrette: Add all ingredients a jar, shake vigorously to combine, add salt and cracked black pepper to taste. 

To prepare in advance:

Up to a day or two ahead of time, prepare Italian Vinaigrette and store in the refrigerator.

Up to a few hours ahead of time, prep all Italian Chopped Salad ingredients. Store lettuce and sliced tomatoes in their own separate covered containers in the refrigerator. Store red onion, pepperoncini, black olives, provolone, and salami together in a covered container in the refrigerator.

When ready to serve, assemble salad as directed in the Instructions above.

Lemon-Lime-Herb Pasta

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pasta of your choice
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 tablespoon dried sage
or any dried/fresh herbs you have


Do This -

Bring a pot of salty water to a boil. Cook the pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.

Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, and herbs through the pasta until evenly mixed. Serve hot.

NAN'S YEAST FREE BREAD

Found on Facebook

3 cups of self raising flour (nan used wholemeal)

75g butter

Pinch of salt

2tsp baking powder

1 1/2 cups of milk (nan used soy)

(You can add grains or make savory bread from these base ingredients)

Combine flour, salt and baking powder without sifting
Add the milk and butter and combine well
(Dough should be moist but not sticky and dont over work it)
Transfer to a lined loaf pan or form a circle, oval or different shape on a lined tray (my nan often made a heart shape pull apart bread by rolling into circles and making the heart shape with the rolls
Cook in an oven at 200°c for about 40 mins
Enjoy!

Little Salmon Quiches

These little Salmon Quiches from 4 Ingredients on Facebook

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6 eggs
210g can pink salmon
1/2 cup grated cheddar cheese
3 sheets puff pastry, quartered

Do This -

• Preheat oven to 180°C
• Lightly grease 12 patty-cake trays with cooking spray or melted butter.
• In a bowl, whisk the eggs, then add salmon and cheese, and season with sea salt and cracked pepper and mix to combine.
• Using an egg ring, cut circles out of the defrosted puff pastry and place into the greased patty cake trays.
• Evenly spoon the mixture across the pastry cases.
• Bake for 20 minutes or until golden brown.

Easy Potato Bake

Serves 4

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4 potatoes, peeled and sliced
125g diced bacon
1 onion, diced
300ml cream
1 cup grated cheese

Do This - 

1. Preheat oven to 180C.
2. Spread half of the potatoes in a layer in the base of a greased ovenproof dish. Add half the onion, bacon, cream and cheese. Repeat with a layer of potatoes, then the remaining onion, bacon, cream and cheese. Finish the last top layer with cheese.
3. Bake in the oven until potatoes are tender and top is browned. (about 30-40 minutes)

Zucchini Slice

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6 eggs

2 large zucchinis, grated

1 cup self-raising flour

1 onion, finely chopped

200g bacon, diced
1 cup grated cheddar cheese
1 tablespoon milk
1 tablespoon vegetable oil
salt & pepper to taste

Do This -

1. Preheat oven to 170°C. Line a 20 x 30cm baking tray with baking paper.
2. In a large bowl, whisk the eggs, add the flour and combine well.
3. Add all other ingredients and mix.
4. Pour the contents into the prepared tray and bake for 30 minutes or until brown.
5. Allow to cool slightly, then slice.

Easy Homemade Stir-Fry Sauce

Makes 2 cups

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1/2 cup soy sauce
1 cup chicken stock
1 tablespoon freshly grated ginger
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon sugar
1 tablespoon oyster sauce
2 tablespoons cornflour mixed with 2 tablespoons water


Do This -

1. Adding all the ingredients (except the cornstarch mixture) into a saucepan.
2. Whisk together and bring to a boil.
3. Pour in the cornstarch mixture slowly, whisking to combine and then let simmer over medium heat for 3-4 minutes.

Chicken Fajita Lasagne

https://www.facebook.com/goodhousekeepinguk/videos/2019330744783183/

Mini Shepherd's Pies

https://www.facebook.com/goodhousekeepinguk/videos/10157793833767437/

Easy Butter Chicken

This recipe is from Taste.com.au

Serves 4

From Taste.com.au

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1/2 cup Greek yogurt

2 garlic cloves, crushed

3cm piece ginger, peeled, finely grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1/4 teaspoon chilli powder

600g chicken thigh fillets, trimmed, cut into 3cm pieces

1 tablespoon vegetable oil

20g butter

1 brown onion, halved, thickly sliced

410g can tomato puree

1/2 cup Massel chicken style liquid stock

1/2 cup thickened cream

Basmati rice, to serve

Coriander leaves, to serve

Do This -

1. Place yogurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

"4 Ingredients" LITTLE LEMON CHEESECAKES

I found this recipe on Facebook on the 4 Ingredients page

Makes 8

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250g cream cheese, softened
280g jar lemon butter (lemon curd)
8 round crunchy cookie (In OZ, I used Butternut Snaps)

ANY CRUNCHY SWEET BISCUIT WILL BE SUITABLE

Do This -

• Line 8 holes of a muffin tray with paper muffin shells and place a Buttersnap cookie flat side up in each.
• Using an electric mixer, beat cheese until creamy, then add all the lemon butter, mixing until nice and creamy.
• Spoon mixture onto biscuits and freeze for 2 to 3 hours or until firm. 5 minutes before serving, remove paper and sit. Serve garnished with fresh seasonal fruit.

Add berries, nutella, whatever flavour you like. 

Because this recipe doesn't have any nasty gelatin you must freeze not refrigerate and take out 5 mins before serving. In this weather possibly just one minute before serving.

Note:

You can freeze these in an airtight container for up to 3 weeks.

Sun dried tomato and mushroom pasta in a garlic and basil sauce

I found this recipe here but copied it into metric because it was too hard to follow in American measurements. 

Serves 4

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2 tablespoons olive oil
200g mushrooms, sliced
3 garlic cloves, minced
100g sun-dried tomatoes, diced
2 chicken stock cubes (use vegetable for vegetarian version)
2 cups boiling water
1/2 cup half and half (may need to add another 1/2 cup)
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil (or up to 2 tablespoons chopped fresh basil)
fettuccine for 4

NOTE:
WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).


Do This -

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic and cook for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 chicken stock cubes in 2 cups of boiling water. Add the broth to the pan and cook on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.

Note: Do not add salt to the creamy sauce because it should already be salty enough from the chicken cubes. Check at the end when the sauce is done to see if some salt is needed.

Mince Lettuce Cups

Serves 3-4

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500g beef mince
1 teaspoon curry powder (or less to taste)
1 teaspoon white pepper
1 teaspoon garam masala
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1/4 cup fresh coriander, chopped (including stalks)
1 tablespoon vegetable or peanut oil
1 tablespoon lime juice
1/2 red onion, diced
1 carrot, diced
1/2 red capsicum, diced
cos or iceberg lettuce leaves, washed
snow peas or bean sprouts for garnish


Do This -

1. Mix mince, spices, herbs, sauces and ginger in a bowl with hands and set aside for 15 minutes.
2. Fry onion, carrot and capsicum in oil until softened.
3. Add mince and stir until cooked through.
4. Add lime juice & finley sliced snow peas or bean sprouts.
5. Serve in lettuce cups

Tomato & Avocado Salad

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1 large tomato, diced
1 avocado, diced
1/2 onion, diced
feta
fresh herbs (parsley/dill/coriander/basil/chives)
1 tablespoon lemon juice
1 tablespoon olive oil
salt & pepper to taste

Do This -

Mix together and enjoy!

Asian Beef Mince & Noodles

(From Taste.com.au)

Serves 4

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500g beef mince
2 tablespoons vegetable oil
1/2 cup hoisin sauce
soy sauce to taste
teaspoons fish sauce to taste
ground chilli to taste
1 onion sliced into thin wedges
3 cloves garlic minced
260g Asian style coleslaw mix
Noodles of choice, prepared following packet instructions 
4 eggs
1 long red chilli, thinly sliced
Spring onions, thinly sliced, to serve
Steamed Asian greens, to serve

Do This -

1. Heat 1 tablespoon oil in a frying pan or wok over medium high heat. Add onion & garlic and fry until soft and fragrant. Add mince and cook for 5 minutes, breaking it up with the back of a wooden spoon, until browned.
2. Add coleslaw mix and 1 tablespoon of water and toss until well combined. Cook for 1 minute or until vegetables are just tender. Add sauces and noodles. Stir until well combined. 
3. Meanwhile, heat remaining oil in a large frying pan. Fry eggs for 2-3 minutes or until whites are cooked. Place an egg over mince, sprinkle with chilli and green onions. Serve with steamed Asian greens.

Thea's Favourite Summer Salad

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potato salad
ham
cherry tomatoes
fetta
mango
boiled egg
fresh herbs (parsley/dill/coriander/basil/chives)

Do This -

Mix together and enjoy!

4 Ingredients Beef & Coconut Satay

Serves 4

Get This -

* 500g (1 pound) diced beef (also great with pork, chicken or prawns)

* 1–2 teaspoons curry powder

* 2 tablespoons (50g) crunchy peanut butter

* 1 cup (250ml) coconut milk

Do This -

Heat a large nonstick frying pan until hot. Add 2 tablespoons of water and cook the beef for 3 minutes, stirring occasionally, until brown.

Reduce heat, add the curry powder, mix well and cook for 1 minute. Add the peanut butter and coconut milk and stir well until combined. Reduce the heat and simmer for 5 minutes.