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

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* 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.

Nasi kuning (yellow rice)

8 Servings

From Taste.com.au

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2 teaspoons peanut oil
1 brown onion, finely chopped
440g (2 cups) medium-grain rice, rinsed
1/2 teaspoon turmeric
400ml can coconut milk
500ml (2 cups) water or chicken or vegetable stock
1 teaspoon Garam Masala
1 lemon grass stem, broken & bruised or 1 teaspoon crushed lemon grass


Do This -

1. Heat oil in a saucepan over medium-high heat. Cook onion, stirring, for 3 minutes or until golden. Stir in rice and turmeric.
2. Stir in coconut milk, stock, cinnamon, cardamom, cloves, bay leaves and lemon grass. Bring to the boil. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender. Set aside, covered, for 5 minutes to steam.