...favourite recipes.
They are all fairly easy to make and scrumptious to eat.
If you have any questions about any of the recipes just
leave a "comment" on that recipe and
I will try to answer your questions.
Check back regularly for more additions of great recipes! And bon appetit!
This recipe is so yummy! I think it's the best sausage "casserole" I've ever tasted. Super easy to make and it serves 4 people!
Ingredients
8 beef sausages
1 tsp olive oil
1 brown onion, finelly chopped
1 tsp mild curry powder
3 tsp sundried tomato pesto
800g (just over 1 1/2lbs) can diced Italian tomatoes
kumara (orange sweet potato) mashed and steamed
green beans, to serve
Method 1. Preheat grill on medium heat. Prick each sausage with a fork 3 times. Place sausages onto grill tray. Grill, turning twice for 10 minutes or until cooked through. Using a serrated knife, slice sausages diagonally into 1.5 cm(1/2")-thick pieces.
2. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft.
3. Add curry powder and pesto to saucepan. Cook, stirring, for 1 minutes. Add tomatoes, sausages and salt and pepper. Reduce heat to medium-low. Cover. Simmer for 15 minutes or until sauce thickens slightly.
4 Serve sausages with kumara mash and steamed green beans.
Ingredients 1 cup plain flour
1/2 cup sugar
1 cup coconuat
1 tbsp cocoa
6 ozs butter (or margarine)
1/2 tspn vanilla
Method
Put all in a bowl and pour melted butter and vanilla over the top. Mix well. Place into a greased baking tray and cook for 20 mins in a moderate oven.
Icing Mix together 1 cup icing sugar, 2 tbsp cocoa, 1 oz butter, 1 1/2 tbsp hot water. Then spread over the cooled slice. Sprinkle extra coconut on top.
1 cup self-raising flour
2 tbsp cocoa powder (2 1/2 tbsp in US)
1/2 cup brown sugar
80g (3oz) butter, melted, cooled
1/2 cup milk
1 egg, lightly beaten
thickcream and berries, to serve
Sauce 3/4 cup brown sugar
2 tbsp cocoa powder, sifted (2 1/2 tbsp in US)
1 1/4 cups boiling water
Method
1. Preheat oven to 180C(350F). Grease an 8-cup capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in sugar.
2. Combine butter, milk and egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top.
3. Make sauce Sprinkle combined sugar and cocoa over pudding.
4. Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35-40 minutes or until pudding bounces back when pressed gently in centre. Serve hot with cream and berries.
Hint Pouring the boiling water over a spoon prevents the water from disturbing the sugar mixture too much.
Alternative For an adult twist on this pudding, try reducing milk to 1/3 cup and adding 2 tbsp of Kahlua to the pudding mixture in step 2.
Tip To reheat leftovers, spoon into a microwave-safe bowl. Cover loosely with plastic wrap. Heat for 2-4 minutes on MEDIUM (50%) power.
This is one of those easy to make rave-review recipes. Everyone I know who has made this turns it into a regular. Enjoy!
Serves 4-6 Ingredients 500g/1lb of ground beef/turkey/chicken
1 med onion, chopped
2 stems of a stalk of celery, chopped
1 small package (250g) egg noodles
1 can tomato soup
1 can cream of mushroom soup
1 cup (or more) of grated cheddar/mozzarella cheese
Your choice of seasonings
METHOD
Cook meat, celery and onion together until done, drain fat. Season. (I use Italian seasoning, garlic, oregano, basil & piri-piri.)
Meanwhile cook the egg noodles according to package directions and drain.
Add the soups and cheese to the meat mixture. Add the noddles and turn into a greased casserole dish.
This is SO easy and SO yummy! You'll need a slow-cooker or crockpot to make it. I loved this meal when I made it. It was worth the 10 seconds it took to prepare in the morning (esp. since the meat starts off frozen)!
Serves 6-8
Ingredients 4 frozen boneless, skinless chicken breasts
1 500g jar (16 oz) salsa
1 cup sour cream
6-8 flour tortillas
Optional servings extras: Lettuce and grated cheese
METHOD
Place chicken in greased slow cooker. Pour salsa over the top.
Cover and cook on high heat 6-8 hours or on low/auto heat 10-12 hours.
Shred chicken by pulling apart with two forks. During last hour of cooking stir in sour cream.
Fold chicken mix inside warm flour tortillas with lettuce and grated cheddar cheese, if desired.
This is a staple meal in our family. It costs very little, is quite yummy and healthy and we always have leftovers!! We had it for tea last night which is what made me think of it.
Serves 4
Ingredients: 1 onion (sliced)
2 tbsp Indian style curry paste
1/4 cup Crunchy Peanut Butter
3/4-1 cup vegetable stock
1 medium sized cauliflower, cut into florets
425g(14oz) can chickpeas (drained)
2 cups baby spinach leaves, washed
200ml-400ml (7-14oz) can light coconut cream
4 cups cooked rice (to serve)
METHOD:
1. Saute' onion and curry paste in a non-stick wok/large electric frypan until onions are translucent. Stir in Peanut Butter and stock until combined.
2. Add cauliflower and stir; cover and cook until it is just tender. Stir in the chickpeas, spinach leaves and coconut cream. Heat through and then serve over the cooked rice.
