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

Get This -

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.

Tomato & Avocado Salad

Get This -

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!

Easy Lo Mein

Image found here

Serves 4 - 6

Get This -

250g chicken breast, thinly sliced (optional)
500g fresh lo mein egg noodles
1 tablespoon oil
1 clove garlic, minced
1 - 2 cups mushrooms, sliced
3 - 4 cups cabbage, shredded
1 red capsicum, sliced thinly
1 carrot, sliced thinly
2 spring onions, finely sliced
2 cups bean sprouts
1 - 2 red chillies, finely sliced (optional)

For the sauce:
2 tablespoons soy sauce, or more, to taste
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon chilli flakes, or more, to taste


Do This -

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and chilli flakes; set aside.
• Cook egg noodles according to package instructions; drain well.
• Heat oil in a wok add oil and stir fry chicken until opaque, remove from pan.
• Add garlic, mushrooms, cabbage, capsicum and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spring onions and sprouts.
• Return chicken, stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

Teriyaki Chicken & Hokkien Noodles

Serves 2

Get This -

1 chicken breast cut into strips
1 large clove of garlic, crushed
2 chillies, finely chopped
shallots, finely sliced
Teriyaki Sauce (click to go to the link to make your own)
broccolini
capsicum
pak choy or Asian green
hokkien noodles
lime juice
olive oil

Do This -

• Make the Teriyaki sauce and let cool.
• Add chicken, chillies, garlic, shallots to a bowl and cover with Teriyaki sauce. Refrigerate for a few hours.
• Cover noodles with boiling water and let sit for 1 - 3 minutes. Drain and cover.
• Add olive oil to a hot pan cook the chicken (reserve the liquid) for a few minutes or until it turns opaque.
• Remove chicken and place in a bowl.
• Stir fry vegetables for a few minutes.
• Add the marinating liquid, chicken and noodles. Squeeze in half a lime.
• Combine and simmer until chicken is well cooked.

Optional - add cashews on top.

Easy Fried Rice

Image from Taste.com.au

Serves 2


Get This -

1 cup cooked and cooled white long grain rice
2 eggs
2 teaspoons olive oil
2 bacon rashers, chopped
1 carrot, peeled and grated
1 shallot, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve
1 teaspoon fish sauce


Do This -

1. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
2. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg, soy sauce and fish sauce. Stir until heated through. Serve immediately.

(This recipe was found at Taste.com.au)

Cheesy Carrot & Apple Muffins

This recipe is adapted from "Cheesy Vegie Muffins" on on Taste.com.au

Get This -

1 1/2 cups self-raising flour
1 cup coarsely grated carrot
1 cup coarsely grated apple
1 cup coarsely grated cheddar
1/2 teaspoon cinnamon
1 teaspoon dried oregano
2 eggs, lightly whisked
125ml (1/2 cup) milk
80ml (1/3 cup) olive oil

Do This -

1. Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Sift the flour into a large bowl. Add the carrot, apple and half the cheddar. Season with salt and pepper, and mix until well combined.
3. Whisk the egg, milk, cinnamon, oregano and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
4. Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 20 - 25 minutes or until golden.

Roasted Red Potatoes

Quarter the potatoes long-wise.
Toss in olive oil, salt, pepper, and rosemary.
Arrange potatoes in muffin tin as shown.
Add garlic clove in the middle of the potato quarters.
Add half a teaspoon of olive oil on top of each garlic clove.
Bake 375Fahrenheit or 190Celsius for 25 minutes!

4 Ingredients - Olive Chicken Koftas with Olive Tapenade

Jamie Oliver Inspired Potato Salad

Serves 6

Get This -

1kg baby potatoes, halved or quartered
sea salt
freshly ground black pepper
olive oil
zest and juice of 1 lemon (or white wine vinegar)
extra virgin olive oil
1 tablespoon wholegrain mustard
1 teaspoon horseradish cream
1 tablespoon sour cream
1 tablespoon of capers, finely chopped
1/2 red onion, finely diced

Do This -

1. Cook the potatoes in a pan of salted boiling water for 12 to 15 minutes, or until cooked through.

2. In a large bowl, mix the lemon zest and juice with twice as much extra virgin olive oil. Add the mustard, horseradish, sour cream, capers, red onion and a pinch of salt and pepper. Mix well.

3. Drain the potatoes, leave to steam dry for a couple of minutes, then tip into the bowl of dressing and toss to coat. Leave for 5 minutes.

Tzatziki - Cucumber Yogurt Dip

Get This -

1 tbsp olive oil
3 tsps lemon juice
1 clove garlic, minced finely
1/2 tsp salt
1/4 tsp white pepper
3/4 cup greek yogurt
1/4 cup sour cream
1 cucumber, peeled, seeded and diced
1 tsp chopped fresh dill

Do This - 

1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
2. Using a whisk, blend the yogurt with the sour cream. 
3. Add the olive oil mixture to the yogurt mixture and mix well.
4. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
5. Garnish with a sprig of fresh dill just before serving.

Spinach & Ricotta Lasagne

Not my image because I couldn't get a good one!
I'll try again next time I make it.

Serves 2 - 4

Get This -

curly or flat lasagne (use according to instructions on the pack)
1 cup passata
1 tablespoon olive oil
2 cloves garlic, crushed
6 cups baby spinach, loosely packed and chopped well
250g ricotta
1 1/2 cups grated mozzarella
200g feta, crumbled
1 egg
1 teaspoon dried oregano
1 pinch nutmeg
salt & pepper to taste
1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 220°C.
2. In a large fry pan add oil and heat to medium-low heat.
3. Sauté garlic until fragrant, about 1 minute.
4. Add chopped spinach and sauté until wilted, about 3 minutes.
5. In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, feta, egg, oregano, nutmeg, salt and pepper.
6. Place one layer of cooked lasagne sheets in the base of a casserole dish.
7. Layer with passata, spinach & ricotta mix and lasagne sheets.
8. Finish with a layer of pasta and sprinkle with the remaining mozzarella and parmesan.
9. Cover with foil and bake 20 minutes, or until cheese is hot and bubbly.

Lasange

Lasagne is something I love to eat, but never make because it seems too fussy.

Well, tonight I gave it a go.

I combined three recipes from online searches and came up with this...

I reckon it's pretty good!

Serves 4

Get This -

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 400g can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon cinnamon
• 250g packet dried lasagne pasta sheets
• small carton of cream
• 1 cup grated cheddar cheese
• 1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 180°C/160°C fan-forced.
2. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up mince, until browned. Add tomatoes, tomato paste, dried herbs and cinnamon.  Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat.
3. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, soaking improves the texture.) Drain well. 
4. Drizzle a little olive oil over base of a 7cm-deep, 25cm (base) square baking dish. Arrange pieces of lasagne over base of dish. Pour enough cream to just cover lasagne sheets. Spoon one-third of the mince mixture over pasta. Spread with one-quarter of the cheeses. Repeat layers twice. Top with lasagne sheets, cream and cheeses. Cover loosely with foil.
5. Bake for 45 minutes. Remove foil. Bake for 15 minutes or until pasta is tender and cheese golden. Stand for 10 minutes before serving.

Option 1 - Replace cream with cream cheese.
Option 2 - Replace cream with ricotta cheese. 
Option 3 - Use a mix of all three

Greek Salad with Watermelon

This delicious salad is perfect for our hot summers!

Serves 4

Get This -

• 1/4 small seedless watermelon
• 1/2 red onion, thinly sliced
• 1/2 cup pitted kalamata olives, sliced
• 2 tbs chopped flat-leaf parsley*
• 6 tbs (120ml) olive oil
• 2 tbs lemon juice
• 400g crumbled feta cheese

Do This -

1. Cut the watermelon flesh into cubes and place in a bowl with the red onion, olives, feta and parsley. 
2. Place the olive oil and lemon juice in a separate bowl, season with salt and pepper, then whisk lightly to combine.
3. Drizzle with dressing just before serving.

* I used basil because I didn't have parsley

Modified recipe from Taste.com.au

Couscous Salad

I think this is my favourite salad ever.

So quick.

So easy.

So YUM!!

Serves 2 - 4

Get This -

• 1 cup couscous
• 1 cup chicken stock
• 2 tablespoons olive oil
• 1/2 Lebanese cucumber, seeds removed, diced
• 1/4 red onion, finely sliced
• 2 tablespoons semi sun dried tomatoes
• 2 tablespoons sliced black olives
• 1 tablespoon capers
• 4 anchovies chopped finely
• 2 tbs lemon juice
• fresh parsley

Do This -

1. Place the couscous in a large bowl. Place the stock in a saucepan, bring to just boiling point, then pour over the couscous. Cover and set aside for 10 minutes.
2. Fluff couscous with a fork and season with salt and pepper. When couscous is cold, stir in the cucumber, onion, tomatoes, olives, capers and anchovies.
3. In a separate small bowl, combine the olive oil and lemon juice, add to the couscous and stir until well combined. Top with chopped parsley.
   
   

Beef Stroganoff

I am a big fan of stroganoff.  I've posted a chicken one, now here's a beef one.  Too delicious!

Serves 4

Get This - 

• 1/2 cup plain flour
• 500g beef fillet steaks, cut into 2cm-thick strips
• 2 tablespoons olive oil
• 2 large brown onions, halved, sliced
• 4 garlic cloves, crushed
• 3 cups beef stock
• 2 tablespoons tomato paste
• 2 teaspoons paprika
• 2 teaspoons Dijon mustard
• 200g button mushrooms, halved
• 1/4 cup sour cream
• chopped spring onions to garnish

Do This -

1. Place flour in a snap-lock bag. Season with salt and pepper. Add beef strips. Seal bag and shake to coat. Remove beef. Place in a bowl.
2. Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Cook mushrooms, onion and garlic for 4 to 5 minutes or until soft. Transfer to a plate.
3. Add remaining oil and beef to pan. Cook for 5 minutes or until browned. Return mushrooms, onion and garlic to pan. Add stock. Bring to the boil. Add tomato paste, paprika and mustard. Reduce heat to medium. Simmer, uncovered, stirring, for 10 minutes. Stir in sour cream. Cook for 1 minute or until heated through.
4. Serve with mashed potato, rice, pasta or (my favourite) rice noodles. And top with spring onions.