The Best Cheesy Muffins

Makes 12

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2 1/2 cups self-raising flour
1 medium carrot, grated
1 small onion, finely diced and lightly fried to take the rawness away
1 cup grated tasty cheese
30g of your favourite Kenilworth flavoured cheese, crumbled
1 tablespoon fresh parsley, chopped
1 cup milk
125g butter, melted and cooled
2 eggs


Do This -

1. Preheat oven to 200°C or 180°C fan-forced. Line 12 large muffin cups with patty papers.
2. Sift flour into a large bowl and add carrot, onion, parsley and cheeses. Stir to combine and make a well in the centre.
3. Whisk eggs and milk a jug. Add egg mixture and melted butter to the bowl and fold together until just combined, do not overbeat.
4. Spoon mixture into prepared tins. Bake for 20 mins until risen and golden brown. Leave in the tin for 5 mins then lift out onto a wire rack to cool.

Indian-style Kedgeree

From Taste.com.au

Serves 4

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1 1/2 cups long-grain white rice

30g butter

1 medium brown onion, finely chopped

1 garlic clove, crushed

1 tablespoon medium curry powder

200g smoked trout fillets, flaked

2 tablespoons finely chopped fresh coriander leaves

2 tablespoons finely chopped fresh flat-leaf parsley leaves

4 hard-boiled eggs, quartered

Do This -

1. Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.
2. Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.
3. Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.

Options for next time - use prawns instead of smoked trout, add 1 large red chilli, serve with lemon wedges as well as boiled eggs.


Recipe from Taste.com.au

Couscous Salad

I think this is my favourite salad ever.

So quick.

So easy.

So YUM!!

Serves 2 - 4

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• 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.
   
   

Curly Fettuccini & Meatballs

Serves 4

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500g mince

1 onion, diced

2 cloves of garlic, crushed

1 egg

1 cup of breadcrumbs

3/4 cup grated parmesan cheese

5-6 basil leaves, roughly chopped

1/2 bunch Italian parsley, chopped
2 bay leaves

2 tablespoons tomato paste

2 tins diced tomatoes
1 teaspoon brown sugar

olive oil, for cooking

curly fettuccini (or regular fettuccini or spaghetti)

grated parmesan to sprinkle

Do This -

1. In a large bowl add 1/2 of the chopped parsley, 1 garlic clove, mince, breadcrumbs, egg, parmesan cheese and a generous pinch of black pepper & salt. Mix with hands until well combined.
2. Heat some olive oil in a large pot to a medium heat and add onion & and remaining garlic clove. Fry till translucent and fragrant.
3. Roll the meatballs then brown them in the pot with the onions & garlic.
4. Add the tomato paste, canned tomatoes, the remaining chopped parsley, basil & bay leaves, sugar, salt & pepper.
5. Turn to low and simmer for 20 minutes. Or longer for more flavour. If the sauce seems a little dry add 1/2 cup of water.
6. Serve with curly fettucinni and sprinkle with parmesan and basil.