Creamy chicken & mushrooms

Serves 4

Get This -

1 1/2 tbs olive oil
500g chicken thigh fillets
Salt & freshly ground pepper
400g flat mushrooms, sliced
2 garlic cloves, crushed
1 cup (250ml) chicken stock
1 cup (250ml) pouring cream
1 tbs dijon mustard
1 cup frozen peas
rice to serve

Do This -

Heat oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add to pan with mushrooms and garlic.  Stir until chicken is lightly browned.


Stir in stock, cream and mustard. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.

Meanwhile, cook rice following packet directions.

Add frozen peas to the chicken.  Simmer until peas are heated through.

Serve over rice.

Beef & Vegetable Stew

This beef and vegetable stew is easy to make and great for a cold winter night.

(serves 4)

Get This -

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
800g beef chuck steak, trimmed, cubed
2 large carrots, peeled, roughly chopped
2 celery stalks, roughly chopped
1 large potato, peeled and cubed
1/4 cup flat leaf parsley, chopped
1/3 cup red wine
2 tablespoons plain flour
2 tablespoons tomato paste
1 tablespoon dijon mustard
2 x 410g cans diced tomatoes
2 cups beef stock

Do This -

Place beef, flour, salt & pepper in a zip lock bag.  Shake until well coated.

Heat oil in large pot. Add onion. Cook, stirring, for 4 minutes or until onion has softened. Add garlic. Cook for 1 minute. Add beef. Cook for 5 minutes or until browned.

Add carrot, celery , parsley and potato. Cook, stirring, for 3 minutes. Add wine. Bring to the boil. Add tomato paste, tomato and beef stock. Bring to the boil. Cover with lid. Reduce heat to low. Cook for 3 hours.

Serve with crusty bread or dumplings.

Linda's Chocolate Cake

I put out the call on Twitter for an easy recipe for morning tea.
Linda came to the rescue with this delicious and EASY recipe.
Thanks Linda!!

Get This -

1 2/3 cups plain flour
1 1/4 cups sugar
2/3 cup cocoa
1 1/2 teaspoons bicarb soda
1 1/2 cups buttermilk
125g softened butter
2 eggs
1 1/2 teaspoons vanilla essence


Do This -

1. Preheat oven to 180 degC.
2. Stir flour, sugar, cocoa and bicarb together in a bowl.
3. Add buttermilk, softened butter, eggs and vanilla.
4. Beat with electric mixer or by hand for 30 seconds then more vigorously until dry ingredients are moist.
5. Pour into greased and floured 23cm cake tin.
6. Bake for 45 mins or until skewer comes out clean.
7. Use melted chocolate or butter icing.

Indian Spiced Red Lentil Soup

I made this tonight.  I don't make vegetarian dishes very often because my husband misses meat.  His verdict on dinner tonight..."It's nice.  Would be better with meat."  Told you!  But I loved it and will be making it again, a lot.  Because it's as easy as it is healthy as it is yummy!

(serves 4)


Get This -

1 tablespoon vegetable oil
1 brown onion, finely chopped
1/4 cup korma curry paste
1 litre vegetable stock
400g can diced tomatoes
2/3 cup red lentils, rinsed
1/4 cup pearl barley, washed
1/2 cup chopped fresh coriander leaves
Crusty bread, to serve


Do This -

1. Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine.
2. Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.

Banana Muffins

I had four bananas going off getting way too ripe and I have friends coming for morning tea tomorrow.  So I decided to make some banana muffins.  I searched my favourite recipe website taste.com.au and found these.

I really wasn't in the mood to bake anything.  So I was super happy that these were extremely easy and they taste great!

Makes 12


Get This -

2 1/2 cups self-raising flour, sifted
1 cup brown sugar
80g butter, melted and cooled
2 eggs
2/3 cup milk
4 ripe bananas, mashed


Do This -

1. Preheat oven to 200°C. Grease 12 hole muffin pan. Combine flour and sugar in a mixing bowl. Make a well in the centre.
2. Using a fork, whisk butter, egg, milk, and bananas together in a jug. Add to flour mixture and fold together until just combined.
3. Spoon into prepared pans and bake for 25 minutes or until a skewer inserted into the middle of a muffin comes out clean. Cool in the pans for 5 minutes.

Tomato & lamb casserole with pesto dumplings

 Serves 6

Get This -

• 40g (1/4 cup) plain flour
• 1.5kg mini lamb round roasts, cut into 3cm pieces
• 3 tbs olive oil
• 8 slices prosciutto, coarsely chopped
• 1 large brown onion, halved, thinly sliced
• 1 x 800g can diced tomatoes
• 250ml (1 cup) chicken stock
• 4 dried bay leaves
• 1 x 500g pkt Woolworths Select Frozen Broad Beans, thawed, peeled
  
  

  Pesto dumplings

• 190g (1 1/4 cups) self-raising flour
• 70g chilled butter, chopped
• 60ml (1/4 cup) milk
• 1 tbs bought basil pesto

Do This -

1. Preheat oven to 180°C. Place flour on a plate. Season with salt and pepper. Add lamb and toss to coat. Shake off excess.
2. Heat 1 tablespoon oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the lamb and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with 1 tablespoon of oil and remaining lamb, reheating dish between batches.
3. Heat the remaining oil in dish. Add the prosciutto and onion and cook, stirring, for 2-3 minutes or until onion is soft.
4. Return the lamb to the dish. Add the tomato, stock and bay leaves. Cover and bake in oven for 1 1/2 hours or until the lamb is tender.
5. Meanwhile, to make pesto dumplings, place flour in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Pour in milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Add pesto and mix to create a swirled effect. Divide dough into 12 equal portions. Roll each portion into a ball.
6. Increase oven temperature to 220°C. Add the broad beans to the lamb mixture and combine. Top with the dumplings. Bake, uncovered, for 10-15 minutes or until the dumplings are golden. Serve.
   
   
   
   
   
   (This recipe is from Taste.com)

Liz's Gluten Free Lemon Tart

This recipe was given to me by Liz.  It is so quick and so easy that I think it might become a favourite recipe!  I love lemony desserts and this one is delicious.  AND it's wheat free.

Get This - 

Packet of Arnott's Rice Cookies
100g butter
2 eggs
tin of condensed milk
juice of 1 lemon

Do This - 

1. Use a food processor to crush the biscuits and combine butter.
2. Press into a pie dish & bake for about 10 minutes.
3. Beat 2 eggs & mix with a tin of condensed milk and lemon juice.
4. Pour into the flan & bake for about 10-15 minutes. Eat warm or cold.

Angela's Chicken Soup

This recipe was kindly given to my by @AngelaPj when I had a very sore throat.

INGREDIENTS:

Chicken to fill half your pot.
Maryland is best and cheap but can have small bones so not for littlies.
You need cuts with bones to get the flavour.
I use wings, drumsticks and breast fillets (for a bit more meat).
Dried tarragon (optional)
Noodles
Rice
Chicken stock powder
Salt & pepper
Worcestershire sauce

Lots of vegies. Fill to top of pot. I like to use at least 10 different types.
Must have:
One bunch Shallots (definitely not onions)
Carrots
Potato
Pumpkin (not too much or will be too sweet)
Silverbeet or spinach or asian green like bok chuy or choy sum (use lots as it shrinks)

Optional:
Swede or turnip
Beans
Parsnip
Broccoli
Cauliflower
Zuccini
Celery
Squash
Brussel sprouts
Etc.

1. Boil Chicken for about ½ hour (as long as it takes to chop vegies) scrape off scum from top of water.
2. Add vegies and a few tablespoons of stock powder. Add tarragon and Worcestershire sauce and a little salt and pepper. Fill pot up with water.
3. Simmer for about 1 ½ hours.
4. Take out chicken and add noodles and a handful of rice.
5. Cook for another ½ hour or so.
6. Strip chicken from bones and put back in pot. Top up with water.
7. Add more stock powder, salt and pepper to taste.

Note: If using wings take them out before they fall apart otherwise the little bones escape from the skin.
Add a little more chicken stock than you need then you add water when you eat. That way you get more out of a pot cos there’s not much room for water in the pot with all those vegies.

Quick Goulash

This is really easy and really yum!

Serves 4

Get This -

• 1 1/2 tablespoons olive oil
• 500g stir-fry beef
• 1 brown onion, thinly sliced
• 200g button mushrooms, thickly sliced
• 1 tablespoon ground paprika
• 400g can condensed tomato soup
• 400g can diced tomatoes
• steamed rice, chopped flat-leaf parsley leaves and light sour cream, to serve

Do This -

1. Heat 2 teaspoons oil in a large frying pan over high heat. Add half the beef. Cook, stirring often, for 3 minutes or until browned. Transfer to a plate. Repeat with oil and remaining beef.
2. Add remaining 2 teaspoons oil, onion and mushroom to pan. Cook for 3 minutes or until tender. Add paprika. Cook, stirring, for 1 minute. Add soup and tomatoes. Stir until well combined. Bring to the boil.
3. Reduce heat to low. Return beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.
4. Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a dollop of sour cream and serve.

Thai Beef Stir-Fry

This recipe is divine.  Especially for a hot summer night, so fresh, crisp and healthy!

Serves 4

Get This -

• 1 1/2 tbs peanut oil
• 500g beef stir-fry strips
• 2 carrots, cut into short thin sticks
• 1 red capsicum, cut into thin strips
• 1 stalk lemongrass, white part only, finely chopped
• 4cm piece fresh ginger, thin sticks
• 3 garlic cloves, crushed
• 1 1/2 tbs soy sauce
• 1 1/2 tbs sweet chilli sauce
• 1 tbs lime juice
• 2 cups bean sprouts
• 1 cup fresh coriander leaves
• 1 cup fresh mint leaves
• Steamed jasmine rice, to serve

Do This -

1. Add 1 tablespoon of oil to a wok on high heat. Add half the beef and stir-fry for 1-2 mins. Repeat with remaining beef.
2. Heat remaining oil over medium-high heat. Add carrots, capsicum, lemongrass, ginger and garlic. Stir-fry for 2 mins. Add soy sauce, sweet chilli sauce and lime juice. Toss well.
3. Return beef and bean sprouts and toss through. Remove from heat and toss in half the coriander and mint. Serve with remaining coriander, mint and rice.

This recipe is from http://www.taste.com.au/ , my favourite recipe website.