Wednesday, November 14, 2012

Caramel Treats

My kids were pretty happy with me when I made these on the weekend!
And they're loving them in their lunch boxes.



makes about 24

Get This -

1/4 cup butter
125g soft caramels
300g white marshmallows
6 cups rice bubbles

Do This -
  1. Melt the butter in a large saucepan over low heat.
  2. Add the caramels and marshmallows. Stir until completely melted. Remove form heat. Add rice bubbles and combine unl rice bubbles are well coated.
  3. Using a wet spatula or waxed paper, press the mixture evenly inot a 32 x 22 x 5cm pan coated with cooking oil spray. Cut into 5cm squares when cool.

Monday, November 12, 2012

Recipe of the Week

Is anyone else tired of thinking, 'What will I cook for dinner tonight?'?

I know I am.
So let's see if this helps.
I'm going to put up my Recipe of the Week every Monday.
If you'd like to link up your recipe of the week, we might all be able to plan our weekly meals without having to do any thinking of our own!

Will it work?
Time will tell....

The rules are easy. Your recipe must be...

a) easy
b) quick
c) healthy (well, relatively)

Here's my recipe for this week. It's what I'm cooking tonight and it's my 'go to' recipe when I really don't feel like cooking (okay, so that's pretty much every night, but we only have it once a week...promise!)

Spaghetti Bolognese - click on the link and it will take you there just like magic!

Mmmm, my mouth is watering already!
Now I can't wait for dinner.


Add your
to the linky below. 




Thursday, October 4, 2012

Potato Bake

Hubba wanted to cook a roast on his new Weber barbecue tonight so I thought a potato bake would be the perfect accompaniment. The only problem...I've never cooked a potato bake before! So I put the call out on Facebook and Twitter and six lovely ladies came to my rescue with six different recipes! I particularly liked this recipe from Sass. But I ended up putting the ideas together to make my own version. It had to be very plain because I was attempting to entice my 8yo Mr Fussy into trying something new. This is what I came up with...


The bad news is Mr Fussy wouldn't even try it.
The good news is Hubba loved it! And so did I!!

Serves 4

Get This -

6 potatoes
300mL cream
1/4 cup milk
1 tablespoon plain flour
salt
cheese

Do This -
  1. Preheat oven to 180degC.
  2. Peel and slice the potatoes.
  3. Place in the bottom of an oven proof dish and sprinkle generously with salt.
  4. Whisk together the cream, milk and flour.
  5. Pour over the potatoes.
  6. Cover with alfoil and bake for 40 minutes.
  7. Remove the alfoil, sprinkle with grated cheese and bake uncovered on 200degC for a further 20 minutes.

Saturday, September 15, 2012

Caramel Popcorn


Last week we went to a country show and my boy tried caramel popcorn for the first time. He LOVED it. When I told him I thought I could make it his eyes lit up like the fireworks we watched that night! So tonight, I found this recipe on Taste.com.au and made some. It is soooo good! We've packed some to take to the movies tomorrow.



Makes 14 cups

Get This -

  • 1/4 cup vegetable oil
  • 1/2 cup popping corn


  • Caramel

  • 125g butter, chopped
  • 3/4 cup white sugar
  • 2 tablespoons honey


  • Do This -

    1. Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
    2. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
    3. Make caramel: Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
    4. Remove from heat. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.




    Friday, September 14, 2012

    Pikelets

    Pikelets are great for a Sunday breakfast, or morning tea when someone drops in.
    Some people like them with sugar sprinkled on top. *gag*
    My kids like them with honey or syrup.
    I quite like them with jam & cream.
    But being a savoury person, my favourite topping is butter and grated Romano cheese!



    makes 25

    If you can remember "1", you will always remember this recipe!

    Get This -

  • 1 cup (150g) self-raising flour
  • 1 tbs caster sugar
  • 1 cup (250ml) milk
  • 1 egg
  • 1 pinch of salt
  • Melted butter, to brush, plus extra knobs to serve


  • Do This -
    1. Sift flour and sugar together into a bowl with a pinch of salt.
    2. Whisk milk and egg together, then add to dry ingredients, whisking until smooth.
    3. Heat a non-stick fry pan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
    4. Turn over and cook other side for 1 minute until golden.
    5. Allow to cool and serve with butter, and whatever else takes your fancy.



    Sunday, September 2, 2012

    Chilli Con Carne



    Serves 2 - 3


    Get This -

    250g mince
    1/2 medium onion
    1 can diced tomatoes
    1 can red Mexican Chilli beans
    salt, pepper & chilli flakes to season
    avocado or guacamole, sour cream and coriander or spring onions to serve


    Do This -
    1. Saute onion until soft.
    2. Add mince and stir until browned.
    3. Add tomatoes and can of beans.
    4. Season to taste with salt, pepper & chilli flakes.
    5. Mix well and simmer for 10 - 15 mins.
    6. Serve with rice, pasta, tacos or jacket potatoes.
    7. Add avocado or guacamole and  a dollop of sour cream on top.
    8. Finish off with some fresh coriander or sliced spring onions.


    This one is almost too easy, that's why I love it! :)

    Wednesday, August 8, 2012

    4 Ingredients - Too Easy Chicken Nuggets

    Too easy is right!! These are so easy, and so yummy.
    Miss 4 gobbled them up and asked for more.

    As the title suggests, I found these on the 4 Ingredients website.



    serves 2 - 4

    Get This -

    2 chicken breasts, cut into bight size pieces
    1 cup(120g) breadcrumbs
    1cup (125g) organic mayonnaise
    1 tbsp. butter, melted


    Do This -

    1. Preheat oven to 180C.
    2. Coat chicken with mayonnaise and roll in breadcrumbs.
    3. Lay on a baking paper lined baking tray.
    4. Drizzle with a little butter and bake for 20 minutes.

    I didn't even use the butter, so it was only 3 ingredients and a winner!

    Monday, July 30, 2012

    Julie Goodwin's Cheesy Tuna Pies

    Just for a change - photo by ME!


    Serves 4

    Prep time - 10 minutes
    Cooking time - 25 minutes

    Get This -

    1 x 375g packet macaroni
    50g butter
    1 medium carrot, diced small
    1 brown onion, diced
    1 cup frozen baby peas
    1 tin corn kernels
    1/4 cup plain flour
    1 1/2 cups milk
    2 tablespoons Dijon mustard
    1 cup grated tasty cheese
    425g tin tuna in brine, drained
    1/4 teaspoon salt
    1/4 teaspoon ground white pepper
    1 cup fresh bread crumbs
    Olive oil spray

    Do This -

    1. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
    2. In a large pot of rapidly boiling, salted water, cook the pasta to packet directions. Drain.
    3. In a large pot over medium heat, melt the butter and add the carrot and onion. Saute gently until the carrots are soft. Add the peas and corn.
    4. Sprinkle in the flour and stir to coat all the vegetables well.
    5. Pour in 1/2 cup milk and stir until it is all incorporated and starting to form a thick, doughy sauce. Add another half a cup and repeat. Add the last of the milk and cook for a minute more, stirring.
    6. Toss in the mustard and cheese and stir until the cheese has melted. Add the tuna; break up any huge lumps but don't stir too much after this or the tuna will disintegrate and become mushy. Taste and season with salt and pepper.
    7. Stir the pasta gently through and divide between 4 ramekins or small pie dishes. Sprinkle breadcrumbs over the top and give a little spray of olive oil.
    8. Bake for 15 minutes or until the top is golden brown and crunchy.

    Tuesday, July 10, 2012

    Hokkien Noodles with Prawns


    Image and (tweaked) recipe from Taste.com.au

    Serves 4

    Get This -

    450g thin hokkien noodles
    1 1/2 tsp vegetable oil
    300g green prawn cutlets
    1 garlic clove, crushed
    400g fresh stir-fry vegetables
    2 tbs kecap manis
    2 tbs fresh lemon or lime juice
    1/2 cup fresh basil leaves

    Do This -
    1. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until tender. Drain.
    2. Heat a large wok over high heat. Add 2 teaspoons of the oil and heat until smoking. Stir-fry the prawns and garlic for 2 minutes or until they change colour. Transfer to a plate.
    3. Heat the remaining oil in the wok. Add the vegetables and stir-fry for 4-5 minutes or until tender crisp.
    4. Add the noodles, kecap manis and lemon juice to the wok. Return the prawn mixture to the wok and add the basil. Toss until combined and heated through.

    Sunday, June 10, 2012

    Beef & Vegetable Korma

    This curry is a perfect winter warmer, and so simple! All you need is time to let it simmer.


    Serves 4

    Get This -


  • 1 tablespoon olive oil
  • 600g diced beef
  • 1/2 jar korma paste (I used Patak's)
  • 1 onion, diced
  • 2 carrots, peeled, chopped
  • 2 zucchinis, chopped
  • 150g cauliflower, cut into small florets
  • 3/4 cup (200g) Greek-style natural yogurt
  • 1/2 cup roughly chopped fresh coriander
  • Steamed rice, to serve
  • Cooked pappadums or naan bread, to serve


  • Do This -

    1. Heat half the oil in a large saucepan over high heat. Add half the beef and cook stirring 1-2 minutes or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
    2. Add onions to the pan and saute until lightly browned.
    3. Return the beef to the pan and add the korma paste, vegetables and 1/2 cup (90g) of the yogurt. Bring to a simmer. Reduce heat to low and simmer, covered for 2 or more hours.
    4. Reserve 1 tablespoon of the chopped coriander and stir the remaining coriander through the curry. Spoon the curry onto the rice and sprinkle with the remaining coriander. Serve with the remaining yogurt and pappadums or naan.

    Note - you can add any vegetables you have or like to this curry.