Fish!

We hadn't eaten fish in a while and I was able to get some inexpensive Trevally from the market and found this recipe which everyone enjoyed.

BAKED TREVALLY PARMESAN
4 trevally fillets
Olive oil
Salt & fresh ground black pepper
4 tablespoons dry breadcrumbs
4 tablespoons Parmesan cheese
4 tablespoons chopped parsley
4 bacon rashers
Juice of 1 lemon

Rub trevally with oil, salt & pepper. Combine breadcrumbs, Parmesan & parsley, rub all over fish. Place fish on top of bacon arranged in baking dish, add lemon juice. Bake until tender. Serve hot with juice pored over. Serves 4

Christmas Drinks

Sangria

Combine equal parts of chilled sparkling shiraz, red grapefruit juice and lemonade in a jug. Add plenty of ice and mint. You can also add one sliced apple and one sliced orange, if desired.

Yummy and refreshing!

Another sparkling cocktail

Place 4 drops of Angostura Aromatic Bitters into the base of 8 champagne flutes. Add 1/4 cup tropical fruit juice (or other juice) to each flute. Top flutes with chilled sparkling wine and 1 tsp passionfruit pulp. Enjoy!

Christmas Ham

A lot of my Christmas recipes this year came from the Safeway Fresh Magazine.

1 (3.5 - 5kg) Cooked Leg Ham on the Bone
500ml Muscat liqueur
1/2 cup brown sugar
2 lemons, rind finely grated, juiced
1 tbs oil
1 kg small onions, peeled trimmed
1 cup demerara sugar 1/4 cup malt vinegar
1/4 cup seeded mustard

1. Preheat oven to 160C. Carefully remove the rind from the ham. Use a sharp knife to score the fat in a diamond pattern, at least 5mm deep.
2. Pour the muscat into a large oven proof baking dish Add the brown sugar, lemon rind and lemon juice and stir to combine.
3. Place the ham, scored side down, in the baking dish and cook in the preheated oven for 25 minutes, basting occasionally.
4. Meanwhile, heat the oil in a small saucepan over medium heat. Add the whole onions to the pan and cook for 3 minutes or until golden.
5. Add the demerara sugar, malt vinegar and mustard to the pan and simmer for 25 minutes or until the onion has caramelised.
6. Turn the ham and baste well. Continue cooking for another 20 minutes. Add any excess basting liquid to te onion mixture and simmer until liquid has reduced by half. Serve ham warm or cold with caramelised onions.


I used sherry instead of muscat, and Dijon mustard instead of seeded, as one guest does not like seeded mutsard. I did not have malt vinegar , so I used balsamic. Also I got a bit carried away with the reducing, so my onion mixute ended up a bit like toffee, but the flavour was amazing.

This BBQ Ham Salad was very yummy for using leftover ham.

Traditional Eggnog Recipe

Got this from this website, thanks to Google

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.

Made this for some friends. I divided the recipe in 3, so I used 4 eggs. There was enough for a glass and a bit for 4 of us. Delicious! I'll use this recipe for Christmas Eve.

Mini Raspberry Cheesecakes

Great finger food desserts!

Makes 16

16 sweet pastry cases

425g can raspberries, drained

250g block PHILADELPHIA Cream Cheese, softened

1 tablespoon lemon juice

Grated rind of 1 lemon

1 egg, lightly beaten

2 teaspoons vanilla essence

icing sugar, to dust

1. BAKE the pastry cases at 200°C for 5 minutes. Allow to cool.
2. SPOON the berries into each pastry case. Combine the remaining ingredients and mix well until smooth, then spoon evenly over the berries.
3. BAKE at 180°C for 20-25 minutes or until filling is set and pastry is golden. Allow to cool. Dust with icing sugar before serving.

Suitable to freeze.

Beef and Cabbage Stir Fry

Easy, yummy, healthy, and one pot. It's a winner!

Ingredients (serves 4)

• 2 tablespoons peanut oil
• 1 onion, finely chopped
• 3 sticks celery, finely diced
• 750g lean beef mince or pork mince
• 45g packet chicken noodle soup
• 1/2 cup long-grain rice, raw
• 2 tablespoons curry powder
• 2 cups chicken stock
• 1 cup water
• 1 mini cabbage, core removed and finely shredded (see variation)
• Chinese fried noodles (optional)

Method

1. Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes. Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.
2. Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.
3. Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately, topped with Chinese fried noodles.

Notes & tips

• Variation: Replace the mini cabbage with one quarter of a large common green cabbage if preferred.

Topside Roast

Good old google! It found me this website with a great recipe. I had a piece of topside from the meat delivery people and wanted an easy and yummy way to cook it. This was delicious.

Ingredients

1 kg piece Quality Mark topside in the piece

1 onion, peeled and sliced

250 grams mushrooms, quartered

3-4 bacon rashers, diced

2-3 whole cloves garlic, peeled

1/3 bay leaves (optional)

1 cup red wine or beef stock

2 tblsp cornflour

1/4 cup extra stock or water

Method

1. Season the beef well with salt, pepper and oil. Brown on all sides in a hot frying pan. 2. Scatter the onion, mushrooms, bacon, garlic and bay leaves, if using, in the base of a casserole or lasagne dish and sit the beef on top. Pour in the wine or stock. 3. Cover and place in a 160°C oven for 30-35 minutes per 500 grams. Remove the beef and allow to stand for 10 minutes. This is for medium rare. For well done beef allow 40-45 minutes per 500 grams. 4. Transfer the mushrooms, onion, wine etc to a saucepan. Mix the cornflour to a paste with a little extra stock or water and stir into the onion and mushroom. Stir and cook until thickened. Season with salt and pepper.

Red Cabbage

My veggie delivery people gave me some red cabbage.

I made some coleslaw, with mayonnaise, red onion, and carrot and some braised cabbage. This comes from the ABC website, and it was delicious!

Quick red cabbage and apple

Serves 4 people

Degree of difficulty: Low

You need:

45g butter
4 cups sliced red cabbage
I red apple, finely chopped
1 or 2 star anise
2 tbsp caster sugar
1 tbsp white wine vinegar
1 tbsp Balsamic vinegar
Salt to serve

Method:

Melt 45g butter in a saucepan, add half a finely chopped red apple, 4 cups sliced red cabbage (about 1/4 of a cabbage) and 1 or 2 whole star anise (or ground star anise).

Cook for 2-3 minutes while stirring until cabbage softens.

Add 2 tablespoons of caster sugar, 1 tablespoon each of white wine vinegar and balsamic vinegar.

Stir, cover and cook very gently for ten minutes until the cabbage is still a little crisp.

Remove star anise.

Seasons to taste with salt and serve.

Brownies

Had some extra boys to feed this evening, so I chose the spaghetti bolognese, and then made brownies from the Taste website.

Preparation Time

10 - 15 minutes

Cooking Time

35 minutes

Makes

20 small or 10 large

Ingredients

• Melted butter or margarine, for greasing
• 125g butter, chopped
• 200g (1 cup, firmly packed) soft brown sugar
• 125g dark chocolate, chopped
• 3 eggs
• 50g (1/3 cup) plain flour
• 35g (1/3 cup) cocoa powder
• 1/4 tsp baking powder
• 150g (1 1/4 cup) walnuts

Method

1. Preheat oven to 180°C. Grease an 18 x 28cm cake tin with the melted butter or margarine and line the base of the pan with non-stick baking paper.
2. Place butter, brown sugar and chocolate in a large saucepan and stir over medium heat until well combined (see microwave tip).
3. Remove from heat and beat in the eggs using a wooden spoon.
4. Sift together the flour, cocoa and baking powder into the chocolate mixture and stir until well combined. Stir in the walnuts.
5. Pour into the prepared tin and bake in the preheated oven for 35-40 minutes or until firm and until a few crumbs cling to a skewer when it's inserted into the centre.

Notes & tips

• These reliable brownies are equally delicious served as a dessert, straight from the oven in larger portions with scoops of vanilla ice-cream.
• For those who are not big fans of nuts this brownie recipe is just as good without the walnuts.
• Microwave tip: Combine butter, sugar and chocolate in a large microwave-safe glass or ceramic bowl. Heat, uncovered, for 2-4 minutes on Medium High/650 J watts/70%, stirring every minute until well combined.

I didn't have any walnuts, so I used white choc chips. My oven had been hotter from cooking garlic bread to go with the pasta, but I did let it cool down a bit. I then cooked it for 29 minutes and it was just right, maybe starting to get a bit overdone at the edges.

Everyone had seconds!

Chicken Caesar Salad

The best chicken caesar salad

Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: Low Carb
Course: Lunch
Favourite flavours: Chicken, Salad

INGREDIENTS

2 large chicken breasts
2 tablespoons olive oil
salt and pepper
2 thick slices crusty day old bread, cut into 2cm cubes
4 rashers bacon
2 eggs, boiled in their shell for 1 minute only (coddled)
sea salt and freshly ground black pepper
juice of ½ lemon
2 teaspoons Worcestershire sauce
1/3 cup garlic oil
½ cup finely grated parmesan cheese

2 small cos or romaine lettuces, or 1 large one
8 good-quality anchovy fillets, (Ortiz are our preferred brand)

METHOD

Place a small saucepan of water on to boil. Once the water is hot, add the eggs and time them for one minute from when the water comes to the boil. Remove from heat and crack into a large bowl, scraping in any of the set white.

Pre-heat oven to 180°C (160&degC fan-forced).
Combine chicken, oil and salt and pepper in a medium bowl and turn to coat the meat.

Pan-fry the chicken in a non-stick frying pan until golden brown on both sides. Add bread cubes to the bowl the chicken marinaded in and turn to coat in remaining marinade. Tip croutons into the frying pan with the chicken and lay the bacon rashers over the top. Transfer frying pan to the pre-heated oven and cook 10 minutes or until chicken is cooked through, bread is golden and bacon is cooked; cover with foil and leave to rest in a warm place.

To the eggs, whisk in the salt and pepper, lemon juice, and Worcestershire sauce. Gradually add the garlic oil in a thin stream, whisking continuously until the sauce thickens slightly and has the consistency of thickened cream. Stir in the parmesan.

Separate the lettuce leaves and wash to remove any dirt or bugs; spin in a salad spinner. Slice leaves thickly and arrange on a large serving platter with anchovies, bacon, sliced chicken and croutons. Drizzle with the dressing and serve immediately. Grate more parmesan over the top if desired.

Best Roast Pumpkin

Today is the birthday of one of my sons. I cooked something I know he would like, roast lamb with roast potato, sweet potato, pumpkin, and carrot, also corn and asparagus. This is my favourite roast pumpkin recipe, from the ABC website. I cook it in a baking dish, rather than on an oven tray.

Baked Pumpkin that Pumpkin Haters will Love

Degree of difficulty: Low

You need:
Pumpkin - cut into bake size pieces - skin on
Canola Oil - or oil of choice
Garlic
Black Pepper
Salt
Curry Powder
Butter

Method:
Heat oven to very hot and spray tray with oil.

Place pumpkin on tray and sprinkle with chopped up garlic, black pepper and
salt and curry powder.

Place a nob of butter on each piece of pumpkin.

Bake in oven and it's delicious!

Honey Joys!

A friend asked me to make Honey Joys for her son's birthday party, and I thought this recipe looked worth a try. I was a bit worried when they came out of the oven, as they looked really gooey. But, in front of a hoard of hungry boys they did not last long. I did not use fancy patty papers, just ordinary white ones, and they were a bit tricky to get off. I'm pretty sure some of the patty cases got eaten! The recipe comes from the Australian Woman's Weekly Website.

Choc Honey Joys- HUMPHREY B. BEAR

Serving size: Serves 10 or more
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Dessert, Snacks

INGREDIENTS

100g butter
¼ cup caster sugar
2 tablespoons honey
2 (50g) choc coated honeycomb bars, roughly chopped
4 cups cornflakes

METHOD

Preheat oven to 180°C. Line patty tins with brightly
coloured patty papers.

Place butter, sugar and honey in a saucepan. Stir until butter
melts and sugar dissolves.

Combine cornflakes and choc honeycomb bar in a large bowl. Stir
through butter mixture.

Spoon into prepared patty tins and bake for 10- 15 minutes. Allow
to cool before eating.

Microwave Risotto

I have been feeling a bit lazy and disinterested in cooking, but couldn't be bothered getting takeaway either. That was my husbands suggestion, often his idea of cooking. I had been thinking of risotto and this recipe which I have not made for ages. I used about half a red capsicum, frozen corn kernels and a fair bit of the silverbeet. Still have some left!

MICROWAVE RISOTTO

Janelle Bloom’s Microwave Cookbook

1 onion, peeled & diced

2 tablespoons olive oil

4 rashers bacon, chopped

1 cup arobrio rice

2 cups chicken stock

1 ½ cups assorted vegetables, chopped (carrot, zucchini, corn, red & green capsicum, mushrooms)

¼ cup toasted pine nuts

freshly grated parmesan cheese

Place onion & oil in a 2 litre casserole dish. Cook, uncovered, for 2-3 minutes on 850 watts/high/100%. Add bacon and cook for a further 2-3 minutes.

Stir in rice & mix well until rice is coated with oil. Add stock and vegetables. Cover and cook for 12-15 minutes on 850 watts/high/100%. Do not stir at this stage.

Allow to stand, covered, for 3-5 minutes.

Stir through pine nuts and serve topped with fresh parmesan cheese.

Serves 4

TIPS

At the end of the cooking time all the liquid should have been absorbed by the rice. All vegetables should be cut to the same size and do not cut them too small.

Silverbeet!

To use up some of the huge bunch of silverbeet, I made this recipe which came from the clever ladies at Tomatoes for Breakfast

~Silverbeet & Chickpeas with Chorizo~
2 chorizo sausages sliced (or 4 rashers bacon)
1/2 onion, thinly sliced
2 garlic cloves, crushed
1 tsp smoked paprika
1 tin tomatoes, crushed
1 tsp mixed dried herbs
1 tin chickpeas, drained
1/2 tsp sugar
about 6 stems of silverbeet, stalks removed and shredded (or 3 stems, leaves shredded and stems finely diced)

Heat a heavy based pan and fry off chorizo over low-med heat, until crispy. Remove and rest.

Add onion and cook till soft and golden, then add garlic and cook a bit longer. (At this point add silverbeet stalks if using, and cook a little longer.) Stir through paprika and allow to fry off until fragrant.

Add all ingredients except silverbeet leaves, and simmer until it thickens.

Add silverbeet and stir through until wilted, then add back in the chorizo or bacon. Serve with toasted pide or fresh crusty bread.


---------------------------------

It was delicious! The fussiest son, number 3, only really ate the chick peas which he picked out of the dish. The other 2 ate it all, but 1 thought the chorizo was a bit spicy. I did use the stems, but it did not really use enough of my big bunch of silverbeet. I think this recipe could have used a bit more. I think I will investigate a silverbeet soup next.

Feeding Boys

I am the mother of 3 sons, who eat fairly well now, and I know they are going to eat more as they get older.

I am always looking for healthy, economical ways to feed them, especially snacks, as it is too easy to give them unhealthy, pre-packaged, expensive stuff.

I have found this Choice article quite useful, also these links
http://www.healthykids.nsw.gov.au/infopages/2035.html

http://www.heartfoundation.org.au/document/NHF/esps_snacks_breakfast_drinks.pdf

http://www.chw.edu.au/parents/factsheets/fosnackj.htm

http://www.health.nsw.gov.au/pubs/2004/pdf/easylunch.pdf

Fruit and Veg

I have my fruit and vegetables and also milk bread and eggs delivered by this company http://www.aussiefarmers.com.au/
They deliver a selection of seasonal fruit and veggies, which varies every week depending on what is available. It requires creativity to use what is delivered, but I enjoy it and it is better than eating the same old thing all the time. This week I have an enormous bunch of silver beet to use.
Not sure about that one yet....

Easy Pineapple Cake

Some friends came over on the weekend and brought this cake. It was very yummy and sounds super simple.

2 cups self raising flour
1 cup sugar
440g can crushed pineapple

Mix all ingredients together. Pour into a cake tin and bake at 180C for about 40 minutes.

Some Favourites

These are some of my favourite recipes from Taste. I wanted to put them here because some good recipes have disappeared from that site.

Chocolate and raspberry baked ricotta cake

Ingredients (serves 8)

• 3/4 cup (165g) reduced-fat ricotta cheese
• 2 cups self-raising flour
• 1/4 cup cocoa powder
• 1 cup caster sugar
• 100g butter, melted
• 1 cup hot water
• 1 cup frozen raspberries

• Raspberry sauce

• 1/4 cup caster sugar
• 1 cup frozen raspberries

Method

1. Place ricotta in a sieve over a bowl. Cover and refrigerate for 3 hours or overnight, if time permits (this allows excess moisture to drain from ricotta).
2. Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.
3. Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries. Pour mixture into pan. Bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto wire rack to cool.
4. Make raspberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add raspberries. Remove from heat and set aside for 15 minutes.
5. Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.

Source

Super Food Ideas - October 2006, Page 90

Recipe by Kirrily La Rosa

standardrose added this comment at 05:52pm Sun 29th June, 2008

5 out of 5

Made this last night for some friends, it was great. I had a bit less than 250g of ricotta that I wanted to use, so I added it all without any problems. The cake was a bit dense down the bottom, but it actually looked very similar to the photo, and was delicious. Also I did not drain the ricotta. Also it when checked after 1hr 20 mins cooking the skewer came out clean - perfect timing. I'll definitely make it again.

Orange self-saucing pudding

Ingredients (serves 4)

• 1 cup self-raising flour, sifted
• 1/3 cup caster sugar
• 1 orange, rind finely grated
• 60g butter, melted, at room temperature
• 1/2 cup freshly squeezed orange juice
• 1 egg
• ice-cream, to serve

• Sauce

• 2/3 cup caster sugar
• 1 1/4 cups freshly squeezed orange juice

Method

1. Lightly grease an 8cm deep, 6-cup capacity, heatproof, microwave-safe dish.
2. Combine flour, sugar and orange rind in a bowl. Whisk together butter, juice and egg. Stir into flour mixture until well combined. Spoon into prepared dish. Smooth surface.
3. Make sauce: Place sugar and orange juice into a heatproof, microwave-safe bowl or jug. Cook on MEDIUM (50%) power for 3 minutes, stirring every minute, or until sugar dissolves. Cook on HIGH (100%) power for 1 to 2 minutes or until sauce comes to the boil. Pour hot sauce over the back of a large metal spoon to evenly cover pudding.
4. Place pudding onto a microwave-safe rack or upturned dinner plate. Cook, uncovered, on MEDIUM (50%) power for 8 to 9 minutes or until a skewer inserted around edges comes out clean but centre is still a little sticky. Cover tightly with foil. Stand for 5 minutes or until centre is no longer sticky. Serve with ice-cream.

Source

Super Food Ideas - July 2004, Page 82

Recipe by Alison Roberts

standardrose added this comment at 08:53pm Sun 15th June, 2008

5 out of 5

Very yummy! It was quite sweet, but this would depend on the sweetness of the oranges. Easy to make. The part that took the longest was juicing the oranges. I doubled the mixture so I used 6 and a half oranges, but that was good as I have an orange glut! I cooked it for 17 minutes, but then found it needed another 5 minutes. My family raved about it!

Beef and cabbage stir-fry

Ingredients (serves 4)

• 2 tablespoons peanut oil
• 1 onion, finely chopped
• 3 sticks celery, finely diced
• 750g lean beef mince or pork mince
• 45g packet chicken noodle soup
• 1/2 cup long-grain rice, raw
• 2 tablespoons curry powder
• 2 cups chicken stock
• 1 cup water
• 1 mini cabbage, core removed and finely shredded (see variation)
• Chinese fried noodles (optional)

Method

1. Heat oil in a large frying pan or wok over medium-high heat. Add onion and celery and cook for 2 to 3 minutes. Add mince and cook, breaking up with a wooden spoon, for 4 to 5 minutes.
2. Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.
3. Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately, topped with Chinese fried noodles.

Notes & tips

• Variation: Replace the mini cabbage with one quarter of a large common green cabbage if preferred.

Source

Super Food Ideas - July 2003, Page 17

Recipe by Dixie Elliott

This is a weeknight favourite in our house. Sometimes, rather than cook it with the rice I will use some microwave brown rice.

Chicken tagine with couscous

Cooking Time

25 minutes

Ingredients (serves 4)

• 2 tablespoons olive oil
• 4 (180g each) chicken thigh fillets, trimmed, halved
• 1 brown onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan spice mix
• 400g can diced tomatoes
• 400g can chickpeas, drained, rinsed
• 1 zucchini, halved, cut into
• 1cm pieces
• 1 1/2 cups couscous
• coriander leaves, to serve

Method

1. Heat 1 tablespoon of oil in a large, heavy-based frying pan over high heat. Add chicken. Cook for 2 minutes each side or until light golden. Remove to a plate.
2. Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add spice mix. Cook for 30 seconds or until aromatic.
3. Return chicken to pan. Add tomatoes, chickpeas and zucchini. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through. Season with salt and pepper.
4. Meanwhile, place 11/2 cups cold water in a medium saucepan. Bring to the boil over high heat. Remove saucepan from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed. Stir couscous with a fork to separate grains.
5. Spoon couscous onto plates. Spoon over chicken tagine. Sprinkle with coriander. Serve.

Source

Super Food Ideas - September 2007, Page 74

Recipe by Annette Forrest and Jenny Fanshaw

standardrose added this comment at 09:29pm Sun 20th April, 2008

4 out of 5

Easy and yummy!

Spaghetti bolognaise

Preparation Time

10 minutes

Cooking Time

100 minutes

Ingredients (serves 8)

• 1tbs olive oil
• 2 large chopped onions
• 3 large garlic cloves, crushed
• 100g chopped pancetta
• 2 cups beef stock
• 1 cup red wine
• 3 x 400g cans diced tomatoes
• 1/4 cup tomato paste
• 500g spaghetti

Method

1. Heat 1 tbs olive oil in a saucepan over a medium heat and cook 2 large chopped onions, 3 large garlic cloves, crushed, and 100g chopped pancetta for 4-5 mins. Increase heat to high, gradually add 1kg beef mince and cook until well browned.
2. Add 2 cups beef stock, 1 cup red wine, 3 x 400g cans diced tomatoes and 1/4 cup tomato paste. Bring to the boil, then reduce the heat to low and simmer partially covered for 1 1/2 hours, stirring occasionally. Season with salt and pepper.
3. Cook 500g spaghetti in boiling, salted water until al dente. Drain. Serve half the bolognaise with the pasta and freeze the remaining sauce for later. Serve with grated parmesan, if desired.

Source

Fresh Living - June 2005, Page 35

Recipe by Rebecca Truda

standardrose added this comment at 12:11am Sun 13th July, 2008

5 out of 5

Very yummy! Kept my husband and I and 6 kids content. One of the boys who is quite particular had 5 serves! Good to get going and let it bubble away on a winters afternoon.

Bacon & cauliflower soup with parmesan crisps

Preparation Time

10 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 1 onion, roughly chopped
• 500g bacon bones, cut into pieces
• 1 (700g) cauliflower, trimmed
• into florettes
• 1 litre water
• 2 bay leaves
• 1/2 cup freshly grated parmesan
• 1/4 cup lite cream, optional
• 1/2 tsp horseradish cream
• Salt & white pepper
• 1 tbs snipped chives

Method

1. Heat the olive oil in a large heavy-based saucepan. Saute the onion and bacon bones over the heat for 5 mins. Add the cauliflower, water and bay leaves and bring to the boil.
2. Reduce the heat to moderately low and simmer the soup for 15 mins. Remove the saucepan from the heat, set aside to cool slightly. Remove and discard the bacon bones and bay leaves and process the soup in a food processor in two batches until smooth.
3. Preheat oven to 200°C. Place tablespoons of parmesan cheese onto baking trays, spread out to form 6cm rounds, bake in batches for 5-7 minutes mins or until crisp and golden. Working quickly lift the parmesan crisps from the tray and set aside on a cooling rack.
4. Return the soup to a saucepan and warm gently, add cream and horseradish and season. Sprinkle with the chives and serve with the parmesan crisps.

Source

Fresh Living - June 2005, Page 39

Recipe by Michelle Noerianto

standardrose added this comment at 11:03pm Tue 5th August, 2008

5 out of 5

Very easy to make. I didn't add cream and just a little horseradish. Still very creamy and delicious!

The Start!

I thought it might be useful to blog recipes and ideas for winning dinners. We'll see how it goes. Maybe it will help with the chore that meal planning can be in a busy life. Tonight, Sunday night, we had lovely leftovers. Nothing like some leftovers that are easy to prepare. We also had a good amount and enough variety to keep everyone happy!