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Black sticky rice pudding

  • 500g black sticky rice
  • 1 panadus leaf tied in a knot
  • 1 cup crushed dark palm sugar
  • 1 large mango
  • 2 cups coconut milk
  • 1/2 cup coconut cream

Serves 4

  1. Rinse rice under cold water
  2. Heat the rice with 1 litre water and the panadus leaf until boiling then simmer gently for 10 minutes until the water is absorbed
  3. Remove from heat and cover.
  4. Set aside for about 30 minutes
  5. Dissolve the palm sugar in 1.5 cups of water stirring over low heat
  6. Bring to the boil then remove from the heat
  7. With a low heat, start heating the rice again
  8. Stir in the coconut milk and most of the sugar syrup
  9. Stir until heated through
  10. To serve, divide the rice into bowls
  11. Place mango slices on the top
  12. Drizzle with coconut cream and sugar syrup
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Lemon Cheesecake

  • 250g pack Arnotts Nice Biscuits finely crushed
  • 125g butter

Biscuit base: Mix together the crushed biscuits and butter
Press the biscuit base into two lined pie dishes

  • Lemon jelly crystals
  • 1/3 cup lemon juice
  • 2/3 cup boiling water
  • 125g packet creamcheese
  • 375mL tin evaporated milk (chilled in the freezer)
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  1. Filling: Melt jelly crystals in the boiling water, add lemon juice (keep warm)
  2. Beat cream cheese, sugar & vanilla
  3. Add the warm jelly mix
  4. Beat the near frozen evaporated milk
  5. Fold evaporated milk into the cream cheese mix
  6. Pour over the biscuit bases
  7. Chill in the fridge for many hours/a day
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Chocolate Weetbix Slice

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  • 1 cup crushed weetbix (or cornflakes)
  • 1 cup self raising flour
  • 1 cup brown sugar
  • 1 cup desiccated coconut
  • 2 tablespoons cocoa
  • 150g melted butter
  1. Preheat the oven to 180’C
  2. Put the weetbix, self raising flour, brown sugar and coconut in a mixing bowl
  3. Add the melted butter and stir until combined
  4. Press the mix into a greased rectangular lamington tray
  5. Bake for approximately 15 minutes
  6. Leave to cool

    ICING
    2 tablespoons cocoa
    1 tablespoon butter
    1 1/2 cups icing sugar
    – Mix the above icing ingredients with a small amount of boiling water
    – When the slice is cool, ice it and cut it into squares

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Spaghetti Bolognaise

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  • 1 onion
  • 1 tablespoon oil
  • 1 teaspoon garlic
  • 300g minced beef
  • 2 mushrooms
  • 1/3 of a broccoli
  • 1 carrot
  • 1 tin of tomatoes
  • 1 teaspoon tomato paste
  • 1/2 teaspoon mixed herbs
  • 1/2 teaspoon beef stock powder
  • 1/2 packet of dried spaghetti
  • Parmesan cheese for serving
  • Parsley (optional)
  1. Dice onion
  2. Brown the onion in a frypan
  3. To make the bolognese sauce, add the mince to the frypan with the onion and brown it.
  4. Boil water for the spaghetti
  5. Dice the mushroom, broccoli and carrot
  6. Add the diced mushroom, broccoli and carrot to the frypan
  7. Add the tin of tomatoes, the tomato paste, garlic, mixed herbs and beef stock powder.
  8. Leave the bolognese sauce to simmer as the pasta cooks
  9. Add the spaghetti to the boiling water, it should take about 15 minutes to cook.
  10. To serve, drain the spaghetti, serve one a plate with the bolognese sauce on the spaghetti and top with a sprinkle of parmesan cheese and garnish with parsley.
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Katsudon

IMG_0829This dish has several components I will write how to make each one in sections.

  • 1 onion
  • 5 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 1 litre chicken stock
    To make the SOUP STOCK BROTH
    Brown the onion and set aside
    Boil together the soy sauce, vinegar and chicken stock
  • 2 pork fillets
  • 1/4 cup flour
  • 1/2 cup bread crumbs
  • 1 egg
  • Oil
    To make the PORK SCHNITZELS
    Cut the pork into thin slabs.
    Roll the pork in flour, dip it in egg, coat it in bread crumbs
    Heat oil
    Fry pork schnitzels until golden
    Cut the schnitzels into strips
  • 1 cup medium grain rice
    Cook RICE
  • 4 eggs
  • 1 zucchini grated
  • 1 carrot grated
  • Butter/oil
    To make OMELETTE/EGG
    Cook zucchini and carrot
    Beat the eggs with a fork
    Pour the eggs over the vegetables and leave to cook at a low heat.

TO SERVE
Once everything is made serve in a bowl,
Put rice into the bowl
Balance the pork schnitzel slices and omelette on the rice
Ladle the broth over the other components.
This is my take on this Japanese dish so eat it with chopsticks and a spoon.

 

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Meatballs

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  • 600g beef mince
  • 1 onion or 1/2 cup dried onion

  • 1 dessert spoon tomato sauce

  • 1 dessert spoon barbeque sauce
  • 3/4 cup rolled oats
  • 1 egg
  1. Cook the onion or use dried onion
  2. combine all the ingredients in a bowl
  3. mix well
  4. Grease and line a baking tray or dish with baking paper
  5. use a dessert spoon to scoop up some mix and roll it into a ball
  6. place the meat ball in the dish
  7. space the meatballs about a finger’s width apart
  8. cook in a 180’C (moderate oven) for about 20 minutes
  9. check that the meatballs are browning, you don’t need to turn them

Serve with either a creamy sauce or a tomato pasta sauce. Preheat the sauce and carefully place the meatballs into the sauce.

This recipe can also be used to make rissoles which are a heaped tablespoon and flattened and dropped into a bowl of flour to coat them.

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Beef Stroganoff

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  • 600g beef topside or rump (150g per person) (rump is more tender)
  • 1 onion
  • 300g button mushrooms
  • 60g butter
  • 2 cloves of garlic
  • 300ml cream
  • 1 tablespoon tomato paste
  • a good handful of fresh parsley
  • 1/2 teaspoon vegemite
  • salt and pepper
  • 1/4 cup flour
  • 400g pasta spirals (100g dried pasta per person)
  1. Slice the onion
  2. Brown the onion
  3. Cut the meat into fine strips
  4. Quickly brown the meat in batches and set aside
  5. Quickly brown the mushrooms with garlic
  6. Combine tomato paste, vegemite, onions and meat with the mushrooms
  7. Add the cream
  8. Finely chop the parsley, put aside some for the garnish
  9. Gradually add the flour until the sauce thickens
  10. Stir the parsley through the mix
  11. This can be eaten fairly quickly after cooking or further cooked to allow the flavours to improve at 150’C in a casserole dish.
  12. Boil water and cook the pasta 15 minutes before you want to serve
    Serve with beans and carrot

This recipe makes 4 serves.