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.

Massaman Curry

I was going to make the 4 Ingredients Calendar version but it was completely tasteless.  I added a few more ingredients and it was so yummy I ate way too much!

Serves 4

Get This -

500g beef cubed
1 tablespoon massaman curry paste
3 potatoes peeled and cubed
400ml coconut milk
(that was their bit...here's my added extras...)
1 brown onion, cut into fine wedges
1 tablespoon brown sugar
1/2 tablespoon fish sauce
juice from 1 lime
salt

Do This -

1. Heat 1/4 cup water on high heat in large saucepan.
2. Add beef and onions and cook until beef is browned.
3. Mix coconut milk, curry paste, sugar, fish sauce and lime juice together and add to saucepan with beef and onions along with potatoes.
4. Simmer for at least 2 hours. (The original recipe said 20 mins but I find meat is always chewy unless it has been cooked slowly for a couple of hours at least.)
5. Stir occasionally and season with salt to taste.
6. Serve with rice.

Extra extras...

You could add peanuts or cashews.
You could garnish with your favourite herbs.
You could serve with green vegetables and carrots.
Or you could eat as it but try not to eat too much!!

Polenta

This recipe comes courtesy of Taryn over at Taryn Rucci.  Thanks Taryn!!

Ingredients -

1 cup of instant or fine polenta
4 cups chicken stock
Good seasoning of salt
Few teaspoons dried mixed herbs (you can use fresh, or whatever you have)
1 cup cheese (any type). I use cheddar

Put the polenta, stock and salt in a saucepan. Mix well. Put on the stovetop. Bring to the boil. Let it simmer for 10 minutes or so. If you use "normal" polenta it will take longer - normally about 30 minutes or so. Just read the packed instructions. Let it simmer until it thickens nicely. Take it off the heat and stir through cheese.

You can serve it like that OR

Pour mixture into a rectangle baking dish and wait till it has set. You can then cut it into slices and serve. OR

Pour mixture into rectangle baking dish and put in the fridge to set for a few hours. You can then cut into slices and either fry these or grill these. For extra crispiness coat them in flour and fry with a little oil.

You can try putting mushrooms, spring onions, tomatoes, spinach, feta, capsicum, sliced olives, garlic, zucchini or just about anything in with the polenta. Include this in the first step when all ingredients are combined before putting on the heat.

You can use polenta as a substitute to pasta in a lasagne. Its yummy topped with a tomato based sauce.

Chicken and Mushroom Pasta Bake

And another chicken pasta bake......



Serves 4

Get This -

350g short pasta
1 teaspoon oil
2 teaspoons butter
1 barbecued chicken (including stuffing)
1 medium brown onion, chopped
2 spring onions, finely sliced
200g button mushrooms, sliced
300mL cream
1 tablespoon Dijon mustard
salt and pepper
1 cup grated tasty cheese

Do This -

1. Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain and place in an 8cup ovenproof dish.
2. Heat oil and butter in large frying pan. Saute onion and mushroom until soft. 
3. Add white parts of spring onions (save green parts for garnish) and chopped stuffing and cook for another couple of minutes.  
   
4. Shred the chicken breasts from the barbecued chicken (remove the skin) and add to the pan.  Mix and season well with salt and pepper.
   
5. Mix cream and mustard in a separate bowl or jug.
   
6. Add everything to the baking dish and stir through. Sprinkle with cheese. Bake in moderate oven for about 20 minutes or until heated through and golden brown.
7. Serve with green spring onions sprinkled on top.
   

Bean Salad

I love cold salads in Summer.  This one is particularly yummy!

Serves 4

Get this -

430g can three-bean mix, rinsed, drained
1/2 small red onion, sliced very thinly
1 punnet cherry or grape tomatoes, halved
1/2 cup chopped fresh coriander
1 large lemon, juiced
Salt & freshly ground black pepper

Do this -

Place the beans, onion, tomatoes and coriander in a medium bowl. Add the lemon juice, season with salt and pepper, and toss to combine.