Chicken, Leek and Mushroom pie

Ingredients:

1Kg Chicken Thigh Chopped (or you can use marylands from the butcher these will be cheaper)

1 Leek Sliced

2 Onions Chopped

3 cloves of crushed garlic

300gm Mushrooms

1 Tbs of butter

1 Tbs Olive Oil

½ Cup of Chicken stock

2 Tbs of Plane Flour

5 Sprigs of Thyme

¼ Cup of White wine

Handful of Chopped Parsley

Two sheets of puff pastry

Method

In a pot Sauté Leek, onion and garlic with butter, Olive oil and salt and pepper till soft, add mushrooms, cook until mushrooms are cooked, you may need to add some more butter.

In a frying pan brown off the chicken in batches then add to the onions and mushrooms.

Deglaze the pan that cooked the chicken with the white wine and pour into the rest of the mix.

Add the Stock, Thyme and Flour (I use a tea strainer to sprinkle the flour so there are no lumps), let the mixture bubble for at least 20 minutes allowing the liquid to thicken and the starch to cook out of the flour add parsley at the end.

Pour mixture into an oven proof dish and place puff pastry on top and then put in the oven for 35 minutes till the pastry is golden brown.  

Serve with green beans.

Melting Moments / Yoyo’s

“when I was little I used to take these to Footy cause the cost of yoyo’s was stupidly expensive”

Biscuits

125g softened Butter (room Temperature)

40g or 1/4 Cup icing sugar

1 ts Vanilla Essence

3/4 Cup plain flour

50g or 1/3cup Custard Powder (i recommend white wings brand)

Icing

80g/ ½ Cup of Icing Sugar  
2 ts of hot water 

Lemon juice or Vanilla Essence to taste

1.       Cream the butter till it goes lighter in colour then add the Icing sugar and Vanilla.

2.       Add the flours and mix to combine.

3.       Roll into balls, press with a fork and put in a moderate oven (180 Degrees) for 15 Minutes.

4.       For the Icing, add the icing sugar and water together, you may need to add more icing sugar or water to get the icing to a thick consistency (and lemon or Vanilla.)

5.       Once the biscuits are completely cooled put some icing between two biscuits.

Notes: I prefer the water based icing opposed to the butter cream icing. I also use the white wings vanilla custard because for my first test batch I used the Foster and Clarks custard powder and there were little bright orange dots all the way through the mix. The photo below shows both versions - the one on the right has the bright dots and has butter cream icing.

Jelly Slice

“When I was growing up my dad and I loved jelly slice, we would get so excited when we would find it at fates and bakeries, so when I found this County Women’s association recipe I was so excited I could make it at home and realised how easy it was to make”

Base

1 packet of Marie biscuits finely crushed (I use a small food processor)

170g Butter melted

Filling

1x400g sweetened condensed milk

Juice of 2 lemons

3 teaspoons of gelatine

¼ Cup boiling water

Jelly topping

1x85g packet of raspberry or strawberry jelly

1.       Mix the biscuits and butter together and press firmly into the base of a square tin, (I use a 22 by 32cm tin) put in the fridge to harden.

2.       In a bowl combine Condensed milk, Lemon Juice and Gelatine (dissolved in the boiling water) then spread evenly onto the biscuit base then put in the fridge to set.

3.       Make up jelly as per the packet, cool then poor over the slice, (I pour the jelly over the slice while it is in the fridge otherwise it is difficult to take to the fridge without spilling)

4.       Chill until sett then cut into slices to serve. 

Grans Rice Custard

“My grandmother used to have this in the fridge all the time, I loved it as a kid. When I found the recipe in my grans vintage vitamiser cook book after she past away and it tasted the same I felt that I had been transported back to my childhood.”

 

Ingredients

375ml milk

50g Sugar

2 eggs

50g rice cooked

1ts Vanilla extract

Put all ingredients into a vitamiser/blender, pour into 6 ramekins and sprinkle with mutmeg, put the ramekins into a water bath (a large baking dish filled with water) and place into a 180 degree oven  for 40 minutes or until set.   

You can eat hot but I prefer to eat it cold.

Kofta Balls baked in tomato Sauce

“We have this amazing spice warehouse around the corner and they sold a Kofta mix which was delicious. This meal is so easy and great for when you have guests over for lunch.”

Ingredients

500g Lamb Mince

1 red /Spanish Onion finely chopped

½ cup Chopped parsley Leaves

3 Garlic cloves, crushed

1 tsp Coriander ground

1 tsp Cumin ground

2 Tbs tomato paste

½ tsp cinnamon ground

½ cup fresh breadcrumbs

1 egg whisked

Salt and pepper

2 cans of chopped tomatoes

Handful of Basil

1.       Mix everything except tomatoes, basil, breadcrumbs and egg, once mixed add breadcrumbs and egg and mix well and season with salt and pepper. Roll into 2cm balls on a place and lave in fridge for 15 Minutes.

2.       Place the balls in a roasting dish and put in a 200 degree oven for 30 minutes until brown.

3.       Once Brown add chopped Basil and pour over the cans of tomatoes and put back into the oven for another 30 minutes.

4.       Serve on-top of fresh rocket and add a dollop of Greek yogurt mixed with sliced Spanish onion and Cucumber.

Serves 2 but I always double the recipe as it easily fits into a roasting tray where the tomatoes easily cover the meatballs. If I have left overs I put them in a roll for by husband for lunch. 

Rhubarb Chutney

"I found this recipe in the scrap book of a farming family in Tasmania. I love the simplicity of this recipe, I took a photo of the recipe which reminds me of a time when recipes were handed down from generation to generation and friend to friend and food was valued and preserved."

Ingredients

1 kg rhubarbs chopped (I like to Chop into .5cm cubes)

4 medium Onions chopped finely (I use Spanish red onions)

4 Cups Sugar

2ts Salt

2ts Curry Powder

1.5 Cups White vinegar

Put everything in a large pot and simmer for ¾ to 1 ½ hours till thick.  

The Chicken Sandwiches

 “Every time I make these sandwiches someone asks me for the recipe, which came from humble origins as I was trying to copy the sandwiches from Friday night work drinks.”

Ingredients:

Filling:

1 Whole Roast Chicken – Chopped and stuffing set aside*

1 Small Spanish onion (or Half a large one) finely chopped

1 Cup of Basil chopped

200grams of slivered almonds roasted (you can use pine nuts but they are a bit expensive)

5 tablespoons of whole egg mayonnaise (you may need more to combine)

½ teaspoon salt

¼ teaspoon pepper

Assembly:

Mango chutney

1 Avocado

1 Loaf of sandwich size bread

Stuffing from the roast chicken

1.      Combine all ingredients for the filling.

2.       Lay out the bread and evenly divide the stuffing on half the slices of bread, spread the mango chutney on the other half of the bread.

3.       Finely slice the avocado and evenly divide on top of the mango chutney spread slices of bread.

4.       Evenly divide the filling on top of the stuffing spread slices of bread.

5.       Put the two pieces together and cut into 4 pieces, I usually cut into triangles.

  

 *I use the microwave chickens from Woolworths, make sure that you put all the juices in with the chopped chicken, and set aside the stuffing, I eat the crispy skin and give the rest to the dog.

Chicken with leak and Bacon

"I love this recipe, I don't know how I came up with it but it is really easy and can be prepared earlier for a dinner party and reheated."


Ingredients:
1Kg Chicken Thighs cut in half
3 Rashes of bacon chopped
1 leak, sliced
2 Spanish onions sliced
2 Tbs Olive oil
1 Tbs Butter
3 Cloves of garlic crushed
7 Sprigs of thyme
1 cup white wine
1.5 Cups of Chicken stock

1. In a non stick fry pan cook off the chicken with some pepper and salt, about 3 minutes each side till seared and golden, make sure not to cook too many bits at one time otherwise the pan will get too cool and the chicken will not fry and become golden. Set aside and fry off the bacon.
2. In a large cast iron pot (or just a pot) at a moderate heat add the butter, olive oil, leaks, onions and garlic and saute until soft. Once soft add the golden chicken, bacon and thyme.
3. Add the wine and cook off the alcohol for 2 minutes then add the stock. Put on the lid and cook on low heat for 20 minutes. Then take off the lid and reduce the sauce on high for a further 15 minutes.
4. I like to serve with pureed cauliflower (steam a whole head of cauliflower then add 1/4 teaspoon of nutmeg, 1 teaspoon of butter and a splash of milk, then puree) and some green beans.

ANZAC Biscuits

"I looked through several recipes to find one for a really yummy chewy ANZAC cookie, this recipe is really easy and I always have the ingredients on hand. I loved this recipe when I was pregnant cause I could eat the cookie dough (no eggs in it)" 

Ingredients:
3Tbs Golden Syrup
2Tbs Water
125gm Butter, Melted
1ts Bi-Carb Soda
1Cup Plain Flour
1Cup Rolled oats
1Cup desiccated Coconut
3/4 Cup brown sugar

In a small pot combine the Golden Syrup, water and Butter and heat on a low heat until combined take off the heat then add the Bi-carb soda.
In a large bowl mix together the rest of the ingredients, then add the contents of the pot.
Turn your oven onto a moderate heat, 180 degrees centigrade.
Make your mixture into balls about 1 tablespoon each, I usually scrunch it in my hand to compact it into a ball.
Put balls on a baking paper lined tray and put in the oven for 10 minutes or until lightly golden, don't leave them in for too long as you want them to be chewy.

Asian Inspired grilled Salmon

“I am always surprised at how easy it is to prepare and cook this meal, you can’t ruin this salmon it works everytime.”

Serves 2

Ingredients:

500 Grams Salmon Fillets skin on and scaled

1 Tbs Oyster Sauce

1 Tbs Soy Sauce

1 Tbs Sweet Chilli Sauce

2 Cloves Garlic Crushed

1.5cm Grated Ginger

Check the salmon for bones and remove with tweezers or scissors.

Cut the salmon into 2x2cm cubes leaving the skin on.    

Put Salmon in a bowl including all other ingredients mix and leave to marinate for at least 20 minutes in the fridge.

Put the Salmon skin up under a hot grill for 6 minutes, the skin will go crispy and scrumptious.

I like to serve with quinoa, which is very high in protein, mix one part quinoa to 3 parts boiling water and simmer for 15 minutes.

Also serve with some greens, I used asparagus and bok choy.

Meringue / Pavlova - with chocolate variation.

"This is such a handy recipe as it has very few ingredients and if you follow the recipe it will work every-time. I came up with the chocolate variation at my dads house when I wanted to try something a little different"


Ingredients:
5 Egg whites 
200 Grams Caster Sugar 
Pinch of salt


Turn your oven to 180 Degrees Centigrade.
In a clean dry bowl whisk the egg whites and pinch of salt with an electric mixer until stiff peaks form (the salt helps peaks to form).
Add the caster Sugar very slowly, once all the sugar has been added keep your mixing machine on high for 7 minutes and make sure that once done the mixture is not grainy by rubbing it between your fingers.
Spread on a baking paper lined tray and put in oven for 50 Minutes.


I like to serve it with either frozen or fresh berries, cream and ice cream. But you can use many things you have around the kitchen like fruits (canned or fresh,) melted chocolate and nuts.


Chocolate variation:
Finely grate 100grams of 85% Coco Chocolate and fold though mix before putting on baking tray. 
Still bake at 180 Degrees for 50 minutes. 

Spaghetti Bolognaise:

"I grew up on Paul Newman Bolognaise sauce but I wanted to learn how to make a really good bolognise from scratch so I went through all my cook books and came up with this version, sorry mum but it is better than the Paul Newman sauce."


Ingredients:
4 Rashes a bacon diced. 
2 Onions Diced 
1 Carrot grated 
3 stalks of celery diced
4 Cloves or 4 pinches of Ground Cloves
3 cloves of Garlic Pressed
500g Lean Beef Mince 
1/3 cup White Wine
3 Tbs tomato paste (or one Tub)
2 cans chopped Tomatoes 
1/2 cup of full cream milk or Cream. 
80g Parmesan Cheese Grated 
Salt and pepper
  
Cook Bacon on a high heat with a splash of olive oil for 4 mins till cooked, 
Turn to Medium heat add Onion till cooked, transparent (4 mins), 
add Carrots and Celery cook till soft (2 Mins)
add Garlic 
add Mince, cook till browned (4 Mins)
add White wine,  
add Tomato paste
add can of tomatoes
add Cloves 
add salt and pepper
Cook for 25Mins Stirring as required, 
Finally, add milk and stir through for 4 mins, stir through Parmesan cheese prior to serving. 

Suzie's Special Vanilla Cookies

" These cookies are a winner. We were invited to a friend's farm in Tassie and they made these for us. I have varied the recipe slightly but these cookies have never failed to impress. 

I have made these cookies so many times, purely because they are easy, reliable and delicious :) "

Cookies:

Ingredients:

125g Butter (Softened - room temperature)

¾ cup of Caster Sugar

2 teaspoons Vanilla essence

1 Egg

2 cups of Self Raising Flour

1/2 cup of Dessicated Coconut

1/2 Cup of Currents (or Chopped Pecan nuts)  

Mix together Butter, Caster Sugar, Vanilla essence and Egg until Creamy/Fluffy.

Add the rest of the ingredients and mix till combined.

Roll a desert spoon full  into little balls and place on a baking paper lined tray.

Bake in a moderate Oven (180 Degrees) for 10-15 mins, keep watching make sure they are only lightly browned; you want them to be chewy.  

Special Icing:   

Ingredients:

1 ½ cups of Icing sugar

1 Tablespoon of softened butter

1 Tablespoon of Vanilla Essence

1 Tablespoon of Milk (you may need to add more if the mixture is too thick)

Spoon all Ingredients together over a hot water bath. (Get a bowl of hot water and then put your mixing bowl in it (preferably metal), this will warm up the mixing bowl and melt the ingredients together)

Dip the cooled cookies into the icing mixture.