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.