Bouillabaisse

cook 4 leeks 1 large fennel bulb, 1 garlic clove in oil till soft add 8 cups of stock bottle of passata simmer for 20 minutes. season add 2 kilos mussels 1/2 kilo fish fillets for 10 minutes

Mum's tea cake

This is a recipe my mum shared with me, it is handy as it only uses 4 ingredients i always have on hand.

Ingredients
2 teabags
1 cup sultanas
1 cup sugar
3 cups SR flour


Method
Make up two cups of black tea. Pour into a bowl and add the sultanas. Soak overnight.
add sugar and flour and mix well.
Pour into a greased cake tin and bake at 180 for 45 minutes

rice cream

1 litre milk
3/4 cup rice
1/2 cup sugar
cinamon and nutmeg on top
1 1/2 hours at 180 degrees

sweet and sour sauce

3tbsp tomato sauce
3tbsp vinegar
1tbsp sugar
2tbsp corn flour
1 cup water
boil in saucepan till thick

steak and kidney pudding

2 1/2 cups plain flour
1/3 packet suet mix
pinch salt
mix with water then roll out
cut meat add 1tbspn gravox and 1 plain flour 1/2 tspn thyme 1 onion pinch pepper
place on dough with 1/4 cup of water roll up and boil for 2 hours

Boiled roly poly

2 cups flour
3/4 cup suet mix
pinch salt and sugar
mix with cold water
roll out fill boil for 1 hour

Cheese tarts

Ingredients
1/2 cup sugar
2 eggs
3/4 cup milk
1/2 tsp lemon essence
1tbspn plain flour
2 sheets of puff pastry
nutmeg

Method
Mix the eggs, milk, sugar and lemon essence together.
Using an egg ring cut 9 pastry rounds from each sheet of pastry.
Place the pasrty into well greased cupcake tins.
Pour mixture almost to the top of the pastry cases.
Sprinkle nutmeg on top and bake at 200degrees for 15 minutes

allow to cool on a wire rack.

Cheese and bacon scones

Ingredients
3 cups self raising flour
80 gms butter
1/2 onion
1/4 cup milk
1/2 cup of diced bacon
1 cup grated cheese

Method

Heat the oven to 200 degrees Celsius
Saute onions and bacon.
Rub butter into flour.
Make a well in the center and add milk
Add in cooked ingredients and cheese
Season and knead together
Roll the mixture out onto a flour surface
Cut into desired shapes and brush tops with milk
Place on a floured tray and cook for 25 minutes

Cinnamon pancakes

1 1/2 cups of self raising flour
1 1/4 cups of milk
1/4 cup sugar
1 Tbsp cinnamon

Instructions
Mix all ingedients well and leave to rest for 5 minutes
Heat some oil in a frypan.
Pour the batter into the pan until your desired size is reached.
Once all the bubbles have risen and popped turn over and cook for a further minute.

Peppered kangaroo fillet with sauted potatoes and cherry tomato jus

Kangaroo is a cheap alternative to beef and can be used in many dishes. It should not be overcooked to avoid toughness.

Ingredients

• Kangaroo fillets
• olive oil,
• black pepper and salt
• potatoes
• cherry tomatoes
• onion
• garlic
• butter
• red wine
• sugar

Instructions
Rub the fillets all over with olive oil and season well with salt and pepper.
Leave the fillets to rest, put the potatoes on to boil.
Cook the potatoes until they are just cooked.
Carefully peel the skins off the potatoes.
Once they are peeled slice them into little round pieces for sautéing.
Season a pan with olive oil on high heat and very quickly fry some garlic for flavour, then throw in the potato slices and a good stick of butter. Sauté the potatoes on a high heat until they are nice and crispy and golden on the outside.
Place the fillets into a hot pan with olive oil and sear quickly all over for a few minutes (depending on how thick the piece is).
When the fillet is almost cooked through, take it out and put it into the oven to finish cooking. It should only be in a moderate oven for a 10 minutes
Sit the fillets aside to rest.
Next in the same pan add the onions, cherry tomatoes and red wine to deglaze the pan, add a tspn sugar
Reduce it down until the onions and tomatoes are falling apart and the sauce is thick

Cauliflower and brocolli Soup

1/2 head of brocolli
1/2 head of cauliflower
1 tsp powdered vegetable stock
1/2 cup cream

Berry Yummy Muffins

Berry yummy muffins

Ingredients
1 1/4 cup self-raising flour
1/2 tsp cinnamon
1/2 cup castor sugar
6  Weetbix
2/3 cup frozenberries
2 medium apples grated
1 egg, lightly beaten
1 cup milk
3 Tbsps margarine, melted

Instructions
Sift flours and cinnamon into a mixing bowl
Stir through sugar, crushed weetbix, apple and berries.
In a separate bowl combine egg, milk and margarine.
Add liquid ingredients to dry ingredients, stirring gently until just combined.
Spoon mixture into lightly greased muffin tins.
Bake in a moderate for 30 minutes.

Panfried Whiting

This is a quick and easy way to serve fish. Perfect for a hot night due to the fast cooking time.


Panfried Whiting


Ingredients
6 whiting fillets
1 cup plain flour
1 tsp massel vegetable stock powder
1/4 tsp oregano
salt
pepper
oil


Instructions
Mix flour stock oregano pepper and salt in a dish
Dip the fish into the flour mix
Heat 1 cm of oil in a frypan
Fry the fish until brown and crispy

I served this with a potato salad and a green tossed salad.

Jeera Pulao

Jeera Pulao is an Indian rice dish. It goes well with this Chicken Korma recipe I posted earlier. It also makes a lovely cold rice salad.

Jeera Pulao

Ingredients

2 cups rice

1 1/2 tsp cumin seeds

1 Tbs butter

1/2 cup oil

1 1/2 Tbs sultanas

2 1/2 cups water

1 1/2 Tbs cashews

1 onion finely sliced

Instructions

Heat butter and 1 Tbs of oil gently in a large pot

Add cumin seeds and fry until they begin to change colour

Pour in rice and stir until all grains are coated and look glossy

Add the water and a pinch of salt and bring to the boil

Turn the heat to low and cover the pot with a lid

Cook for 20 minutes or until the rice  is cooked, stiring occasionally

Mean while lightly toast the cashews in a frypan a place aside.

Add 2 tbs oil to the pan and fry sultanas until they begin to swell the place aside.

Shallow fry the onion slices in the remaining oil until crispy.

Serve the rice and garnish with the cashews, sultanas, onion and coriander.

Cheesey Tuna Lasagna

Cheesey Tuna Lasagna

Ingredients
1 packet of lasagna sheets
1 440gm tin of tuna in springwater
1 large carrot diced finely
1 small onion diced finely
3/4 cup frozen peas and corn
700mls milk
1 cup of water
1 cup cornflour
1 tsp curry powder
1 1/2 cups cheese
2 Tbs breadcrumbs
salt and pepper


Instructions
In a large frypan fry the carrot and onion until they are cooked through.
Add  peas and corn with 1/4 cup of water, simmer for 3 minutes or until most of the water has evaporated.
In a seperate saucepan bring the milk and water to a simmer.
Mix the cornflour with a little water to form a paste.
Slowly add the paste to the simmering milk stirring well (I use a stick blender).
When the mixture has thickened season with salt and pepper and mix through 1/4 cup of grated cheese.
If the mixture is not thick enough add a little more cornflour paste until you get the desired consistency.
Pour 3/4 of the sauce over the vegetables and mix in 1 cup of grated cheese.
Mix the drained tuna threw the remaining sauce and add the curry powder.
In a lasange dish pour a small amount of vegetable sauce over the base and top with lasange sheets.
Pour 1/2 the tuna mix over and add a layer of lasagna sheets.
Top with 1/2 the remaining vegetable sauce and repeat.
Sprinkle breadcrumbs and remaining cheese over the top.

Bake for 30 minutes in a moderate oven.

Chicken Korma

My family and I enjoy Indian meals, so i thought I would start my blog by sharing one of our favorite recipes.
This is a traditional recipe that I was taught by an Indian lady. It is a mild dish, if you are concerned about the heat you can always adjust the spices to your liking. I like to serve it with a traditional rice dish, which I will share later, yogurt and naan bread. I hope your family enjoys this dish as much as we do.

Chicken Korma

Ingredients

1 kilo of chicken thighs

100mls oil

2 tsp minced garlic

250 mls thickened cream

2 tsp coriander powder

1/2 tsp chilli powder or paste

1/2 tsp garam masala powder

4 large onions

2 tsp minced or grated ginger

1/4 cup almond meal

1 1/2 tsp cumin powder

1/2 tsp tumeric powder

salt

Instructions

Puree onions into a paste then drain excess juice out using a fine seive.

Heat the oil in a frypan and fry until a dark brown colour, be careful not to burn it, you may need to add water if it drys out. Dont be scared of over cooking the onion it takes a good 15 minutes.

Add in the ginger and garlic and fry for 2 minutes.

Next add all the dry spices and fry for a further 2 minutes or until it becomes fragrant.

Pour in 1/2 cup of water and fry for 5 more minutes.

Next add in the cream and almond meal, stir well

Add another 1/2 cup of water, a pinch of salt and the diced chicken

turn the stove down to low and cook for 15 minutes or until chicken is cooked through.

If you find it too runny add some more almond meal to thicken the dish.

Garam masala powder can usually be found in the spice section of the supermarket or the Indian meal section.