Recipe - Accompaniment – Homemade tomato sauce (ketchup)

INGREDIENTS:

• 1 tbs olive oil
• 1 brown onion, thinly sliced
• 2 cloves garlic, crushed
• 2 tbs tomato paste
• 400ml passata
• 2 tbs red wine vinegar
• 1 tbs brown sugar

METHOD

• Heat oil in frying pan over medium heat. Cook onion and garlic until soft. Stir in tomato paste and cook for 1 minute. Stir in remaining ingredients. Season. Simmer on lowest heat, partially covered, stirring frequently, for about 30 minutes or until thickened, reduced and flavoursome. Cool.

Source: https://au.tv.yahoo.com/my-kitchen-rules/recipe/31206454/mamas-homemade-pies-with-peas-and-mash/#page1

Recipe - Chicken Pies with Peas and Mash

PIE

Ingredients

• 3 chicken thighs (375g), cut into 2cm pieces
• 2 tsp olive oil
• 1 small brown onion, finely chopped
• 1 leek, finely chopped
• 1 garlic clove, crushed
• 250ml dry white wine
• 2 tsp finely chopped thyme
• 2 tsp Dijon mustard
• 2 rashers bacon, chopped
• 4 tbs crème fraiche (I used ricotta)
• 1 tsp dijon mustard
• 2 sheets of puff pastry
• 1 Egg

Method

1. Preheat oven to 200C.
2. To make filling, toss the chicken with half the oil. Season.
3. Heat a frying pan over medium-high heat. Cook chicken in batches until lightly browned but not cooked through. Remove and set aside.
4. Reduce heat to low and add remaining oil. Add onion, leek, bacon and garlic. Cook, stirring occasionally, until soft but not coloured. Stir in wine and thyme. Simmer until reduced by half. Remove from heat. Stir in remaining ingredients.
5. Divide filling among bowls (see picture for type of bowls) and cover with a double layer of the defrosted puff pastry. Yes, you read right, you don't need to line the bowls with pastry. Cut a slit in the centre of the pastry and firmly seal around the edges. Brush with egg wash.
6. Bake for 30-40 minutes or until the pastry is golden brown.

PEAS

• Saute garlic and shallots in butter then add peas and chicken stock. When peas are cooked, remove and blend slightly.

MASH

• Potatoes, butter, cream

Recipe - Super easy pancakes

Ingredients

1. 1 3/4 cup milk
2. 2 eggs
3. 1 teaspoon vanilla essence
4. 2 cups self-raising flour
5. 1/4 cup caster sugar

Method

1. Whisk milk, eggs and vanilla together in a jug.
2. Sift flour into a large bowl. Stir in sugar.  Make a well in the centre.
3. Add milk mixture.
4. Whisk until just combined.
5. Heat a large non-stick frying pan over medium heat. Spray with baking spray.
6. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface.
7. Turn and cook for a further 1-2 minutes or until cooked through.
8. Transfer to a plate. Cover loosely with foil to keep warm.
9. Repeat with remaining mixture, spraying pan with cooking oil between batches.

Serves 2

Recipe – Red Wine and Quince sauce (Perfect for Steak)

Loved this sauce J It’s terrific for steak and chicken and I imagine switching the stock to chicken would make it equally as good for chicken and maybe even salmon? Not sure if a vegetable stock would do it any justice … really think fish stock isn’t an option. Anyway. That’s my thinking out loud!

Ingredients

• 100g quince paste
• 2 tablespoons red wine vinegar
• 1 tablespoons butter (this is a modification from original recipe)
• 1 teaspoon lemon juice
• 1/2 cup (125ml) red wine
• 1/2 cup (125ml) beef stock

Method

• Place half the paste in a microwave-safe bowl and microwave on medium for 15 seconds (alternatively, melt in a saucepan over low heat on stove).
• Stir in vinegar, butter and lemon juice. Season.
• Add wine, stock and remaining paste to pan, and simmer for 5 minutes until reduced and syrupy.

Source: http://www.delicious.com.au/recipes/steak-mash-quince-sauce-rocket-parmesan-salad/d719839b-2594-407a-a039-953c2930c8b7?current_section=recipes

Recipe - Healthy Banana Muffins using Coconut Flour

Ingredients

• 2 Eggs
• 2 bananas (ideally aged)
• ¼ cup coconut oil or butter (softened)
• ½ cup coconut flour
• ½ a cup oats (optional)
• 1 tsp baking soda
• 1 tsp vanilla
• Milk to thin (I find different types of coconut flour need different qty’s, so play it by ear. Guesstimate is ½ cup to ¾ of a cup)

Instructions

• Preheat oven to 180 C degrees
• Put all ingredients except the bananas, oats and in medium sized bowl
• Using electric whisk, mix until smooth and well incorporated.
• Slowly add in milk bit by bit, don't let it get runny at all. Batter will be somewhat thick.
• Roughly chop bananas and whisk them in
• Stir through oats
• Bake for at least 20 mins until lightly browned and set in middle.

Recipe - Carrot Dip

New party trick when making dips – have yogurt handy! Add as needed if the dip is too chunky. Did anyone else already know this? Maybe I was just slow on the uptake ….

Ingredients

• 1kg carrots, peeled, cut into 2cm pieces
• 2/3 cup (165ml) extra virgin olive oil
• 2 teaspoons harissa (see note)
• 1 teaspoon ground cumin
• Pinch ground ginger
• 2 garlic cloves, roughly chopped
• 2 tablespoons red wine vinegar

Method

• Preheat oven to 200°C. Line a baking tray with foil. In a pan, cover carrots with water and simmer over medium heat for 10 minutes until just tender. Transfer to the baking tray, drizzle with 2 tablespoons oil and roast for 20 minutes until browned. Cool, then whiz in a processor with harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth. Season and serve

Source: http://www.delicious.com.au/recipes/carrot-dip/b93ccb91-8372-4c94-850d-066f6e22155e?current_section=recipes

Recipe - Potato Rosti as a side dish for dinner

I made this a little differently so I didn’t have to deal with moulding the rostis into circles and dealing with egg circles etc. Turned out wonderfully J

Serves 4

Ingredients

• 5 medium sized potatoes peeled and grated in a food processor or manually with grater
• 1 egg
• 3 tbsp. chopped chives
• 2 tbsp. plain flour
• 1/2 tsp baking powder
• Olive oil

Method

• Peel the potatoes then coarsely grate them in a food processor or by hand with a grater.
• Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes.
• Squeeze handfuls of grated potato over a bowl to remove as much liquid as you can. Place the squeezed potato in a clean bowl.
• Add egg and chives, and sift over flour and baking powder. Mix until combined.
• Add good glug of olive oil.
• Season with pepper (no salt should be needed as add salted salt when first grating the potatoes).
• Place into bowl, cover with alfoil and and cook on 180 for first 30 minutes. Take off alfoil and cook through. When just done switch to grill function to brown the top, if it hasn’t browned already
• If, at any stage it looks a little dry, pop some globs of butter on top

Recipe - Mindlessly easy Hummus – from Jamie Oliver’s 15 minute meals

Care for a dip? I saw this hummus on Jamie Oliver’s 15 minute meals. Of course, being 15 minute meals means it’s about being quick and time saving options vs producing the best possible outcome (as, with any dish, time is needed). This wasn’t bad at all!!!

What i'll do differently next time:

• Chopping the herb separately and stirring it in as it was weird having a green dip. 
• Adding roasted garlic. 
• Then, I’d say it will be pretty darn good!

Ingredients

• Tin chick peas – drain liquid don’t rinse
• Tahini or peanut butter – heaped teaspoon (the peanut butter is Jamie’s idea not mine)
• Juice of one lemon
• Herbs – coriander mint or basil. About 2 tbsp. to start then adjust as needed
• Pinch cumin
• 2 or 3 heaped tbsp. of yogurt
• Season with salt and pepper to taste
• Chilli optional

Method

• Whiz all in food processor and make adjustments from there

Recipe - Gigantes with tomatoes and greens

Ingredients

• 500g dried gigantes beans or butter beans, soaked overnight
• 1 onion, chopped
• 2 garlic cloves, chopped
• 6 tbsp olive oil
• ½ tsp sweet paprika
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 tsp salt
• freshly ground black pepper, to taste
• 350g/12oz chard or spinach, washed
• small handful fresh parsley, chopped
• small handful fresh mint, chopped

Method

1. Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.
2. Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper.
3. Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.
4. Preheat the oven to 160C/140C
5. When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.
6. Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature.

N.B I took a shortcut and used 3 x 400g cans of cannellini beans. All that mean was starting at step 2 and adding the beans 5 mins after you add the tomatoes.

Source: http://www.bbc.co.uk/food/recipes/gigantes_with_tomatoes_47546

Recipe - Foosteeyeah (sesame and peanut slice) by Nouha Taouk

 This recipe is from Nouha Taouk’s Whispers from a Lebanese Kitchen

Ingredients

• Vegetable oil, for brushing
• 1 kilogram raw peanuts with no skin (you can use any nuts. I used almonds this time as you can see)
• 500 gram Sesame seeds
• 500 gram Honey
• 2 table spoon icing sugar

Method

• Preheat the oven to 160 degrees C
• Place the peanuts on two standard sized baking trays and roast for 15 – 20 mins.
• Keep an eye on them and toss as they need to be roasted on all sides
• Meanwhile toast the sesame seeds in a non-stick frying pan. Constantly stir until golden brown
• Place sesame seeds and peanuts in a large bowl
• Put the honey and icing sugar in a saucepan over low heat, stirring until melted and combined
• Increase the heat and bring to the boil. Cook until the mixture reaches 116C on a candy thermometer (or, softball stage).
• Pour the honey mixture over the nuts and seeds.
• Working quickly stir to combine then pour into a prepared (greased and lined) tray
• With the back of a spoon, press the top of the mixture to spread it out evenly.
• Set aside to cool for 2-3 hours
• Cut into squares and serve

Recipe - Pan Fried Snapper with Sautéed Mushrooms and Chickpeas

This is a recipe I would make for a dinner party, with a selection of sides of course. Again, easy and quick - just a great flavour combination that really shows off the fish. Serves 2

Ingredients

• 5 shallots - diced
• 2 cloves garlic - chopped
• Chilli to taste - chopped
• 400g chickpeas
• 400g mushrooms - chopped
• Bunch english spinach - chopped
• Juice of half a lemon
• Salt and pepper
• Olive oil
• Parsley
• 2 pieces of fish - your choice and seasoned with lemon, salt and pepper

Method

1. Heat oil and butter in a large pan. Add the shallots & garlic and sauté until starting to brown
2. Add the chickpeas and mushrooms and cook for a few minutes until the mushrooms start to soften
3. Add the spinach and cook till it wilts
4. Add the lemon juice, salt and pepper and take off when all ingredients are cooked through
5. Score the skin of the fish. Season with salt and pepper. In a pan, cook the fish skin side down for 1½ minutes before flipping over to briefly seal.
6. Serve the fish with the sautéed mushrooms and chickpeas and garnish with freshly chopped parsley.

Inspired by: http://everydaygourmet.tv/recipe/pan-fried-snapper-with-sauteed-mushrooms-and-chickpeas/

Recipe - Chilli Chutney Recipe

I only made half the suggested qty. This chutney is best suited to chicken or salmon in my opinion. 

Chilli Chutney Ingredients:

• 10 chopped red chillies (Cayenne or similar)
• 2 large onions
• 300ml of cider vinegar
• 100ml of water
• 1/2 teaspoon of garam masala
• 4 table spoons of light brown castor sugar
• 2 cooking apples
• 1 courgette
• 1 carrot
• 1 clove of garlic
• 2 bay leaves
• 1 tablespoon of crushed coriander seeds

Method:

1. Chop all of the ingredients (not the bay leaves!) and add to a deep pan and bring to the boil.
2. Lower the heat and simmer for about 1 1/2 hours until all the ingredients are soft and the mixture is a thick texture
3. Remove the bay leaves.
4. Place the chutney in clean steralized jars.
5. The longer you leave it in the jar before opening the greater the flavors become. Once opened store it in a fridge and consume within 6-8 weeks.

Sterilizing the Jars

• Remove the lids and wash the jars & lids in hot soapy water. Rinse well.
• Place the jars on a baking tray in the oven at 150 degrees celcius for 10 minutes or until completely dry.
• Place the lids in a bowl. Boil the kettle and pour the boiling water over the lids in the bowl. This prevents damaging any rubber/plastic seals in the lids. Remove from the water and dry with a clean towel.

 Source:

• http://www.thechilliking.com/chilli-chutney-recipe/

Recipe - Cantabrian Cheesecake with Brandied fruit

This recipe is a hybrid of Jamie Oliver’s Cantabrian Cheesecake and ‘About Food’s’ Brandied fruit.

The good news is the cheesecake (not the fruit) freezes really well! Found this out by accident (a significant accident at that – note to self to learn the difference between a freezer and fridge). If, for whatever reason, you decide to make it ahead and freeze it, allow at least 3 hours to defrost. The difference between one hour vs 3 is huge.

Cheesecake Ingredients

• 100g unsalted butter, softened
• 1 1/2 cups (330g) raw caster sugar
• 3 large eggs
• 1 vanilla bean, split, seeds scraped
• 300g ricotta cheese
• 2 cups (500ml) milk
• 1 1/4 cups (185g) plain flour
• Finely grated zest of 1 lemon (I only used half this qty)

Cheesecake Method

1. Preheat the oven to 180°C. Grease a 20cm springform cake pan and line the base with baking paper. Place pan on a baking tray.
2. Using electric beaters, beat the butter for 2 minutes or until pale. 
3. Add the sugar and beat until thick and pale. 
4. Beat in the eggs, 1 at a time, beating well after each addition. 
5. Stir through the vanilla seeds, ricotta, milk and a pinch of salt. 
6. Fold in flour and lemon zest. 
7. Pour into pan and bake on tray for 60 minutes or until golden and set but with a slight wobbly in the centre. Chill in the pan for 2 hours.

Brandied Fruit Ingredients (can make this ahead – we’re talking months!)

• 3 cups diced fruit of choice (cherries, blueberries, plums and peeled nectarines and peaches)
• 1.5 cups granulated sugar
• 1.5  cups firmly packed light brown sugar
• 1 cup (or more as necessary) good-quality brandy

Brandied Fruit Method

1. In a large bowl, combine fruit and sugars, tossing well. Cover and let macerate for 1 hour, tossing every 15 minutes.
2. Pour in brandy, making sure fruit is submerged. Cover and store in a cool place for at least one month ideally. Since the brandied fruit will only improve with age, let the flavors develop for more than one month. In saying this, I did this the day before making the cheesecake and it was great.

Sources:

• http://www.delicious.com.au/recipes/cantabrian-cheesecake/e731a2fc-b34f-4555-bc66-96cf67f2f7dc?current_section=recipes
• http://easteuropeanfood.about.com/od/crossculturaldesserts/r/brandiedfruit.htm

Recipe - Middle Eastern sticky lamb shank stew

I first found this recipe on http://www.cuisine.com.au/recipe/middle_eastern_sticky_lamb_shank_stew and in true me style, made some tweaks to it. I was a crowd pleaser indeed :)

Ingredients

• 1 brown onion
•  2 cloves garlic, finely chopped
•  2 celery stick
• 1 leek
•  2 carrots
•  400g jap pumpkin
• 1 parsnips
•  2 large potatoes
•  olive oil
•  4 medium lamb shanks
• 1 tbsp Garam Marsala
• 1 litres chicken stock
• 1/2 cup fresh coriander leaves

Note: If you don’t have Garmam Marsala, can use Baharat or this combination: or 1 tsp ground fennel, 1 tsp ground cumin, 1 stick cinnamon, 1 tbsp harissa (optional), pinch saffron

Method

•  Preheat slow cooker (or over to 180 if you don’t have one)
•  Chop onion, celery, carrot and leek into mediumsized dice.
• Heat 2 tablespoons olive oil in a heavybased casserole dish and brown lamb shanks on all sides.
• Remove and set aside.
• Add diced vegetables to the pan and cook over low heat for 5 minutes.
• Add the garlic and Garam Marsala and cook for a further minute.
• Return shanks to pan
• add stock and bring to the boil.
• Transfer the contents from the pan , and the remaining vegetables, into the slow cooker and cook for 5 hours until lamb meat is tender and falling off the bones.
• When cooked, remove the lamb from the slow cooker. When cool enough to handle, gently pull away the lamb meat from the shanks and break into large pieces. Discard the bones.
• To make thicken the sauce, strain the vegetables out and add the liquid to a large saucepan with some cornflour and bubble till the sauce thickens.
• Combine the lamb and vegetables, pour the sauce over, scatter over coriander and serve.
• Serve with Cous Cous, Rice or even thick pasta

Notes: this recipe can also be used with chicken drumsticks

Recipe - Date Chutney

Ingredients:

• 2 teaspoons vegetable oil
• 2 small shallots, minced
• 1/2 teaspoon brown mustard seeds
• 1 cup chopped pitted dates (4 ounces)
• 1/2 cup golden raisins
• 2 tablespoons light-brown sugar
• 1/4 cup cider vinegar
• Pinch of cayenne pepper
• 1 teaspoon coarse salt

Method:

1. In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. 
2. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. 
3. Add remaining ingredients and 1/2 cup water; bring to a boil. 
4. Reduce to a simmer and cook until thickened, about 6 minutes. 
5. Let cool to room temperature before serving.

Notes:

• To store, refrigerate, up to 3 weeks
• Source: http://www.marthastewart.com/344289/date-chutney

Recipe - Pizza with Potato and Rosemary

INGREDIENTS

• Wholemeal pita bread
• Baking spray
• 6 tablespoons pizza sauce (option to make your own – see http://peckishbyzoerenee.blogspot.com.au/2015/10/recipe-healthy-pizza-with-tuna-spinach.html  and just do the steps that combine passata, garlic and onion)
• 1 large potato very thinly sliced
• 4 sprigs rosemary
• 3 garlic cloves, crushed
• 4 tbsp. olive oil
• Handful rocket
• ½ a lemon
• Salt and cracked black pepper
• Tasty cheese and parmesan to taste

METHOD

1. Preheat oven to 200 degrees
2. Spread pizza sauce over the pita base
3. Lay pieces of potato over the top
4. Combine the rosemary, garlic cloves and olive oil (option is use mini blender) then brush over the potato
5. Season to taste
6. Spray the edges with the cooking spray so they don’t burn
7. Place in oven. When nearly cooked, take out and sprinkle over Tasty cheese and parmesan to taste. Return and cook until cheese is browned
8. Remove, slice, place rocket on top, squeeze over lemon and eat.

Recipe - Italian Meatballs in Tomato Sauce - A Masterchef Recipe

Ingredients

Meatballs

• 750g turkey mince
• 4 cloves garlic, crushed
• 2 tbsfresh breadcrumbs
• 1 egg, beaten
• ½ cup fresh full fat ricotta
• ¼ cup freshly grated Parmigianino
• Salt and pepper, to taste
• ½ cupfinely chopped parsley, basil
• Tomato Sauce
• 2 tablespoonsextra virgin olive oil
• 1onion, puréed
• 1bay leaf
• 1anchovy
• 1 x 750ml bottle tomato passata
• 1 x 420gcan chopped tomatoes
• 1 tsp sugar
• Salt and pepper to taste

Method

1. For the meatballs, combine all ingredients in a large bowl. Using clean hands, mix until well combined. Divide mixture into 12 and shape into meatballs. Place onto a plate; cover with cling film and refrigerate for 10 minutes.
2. For the tomato sauce, heat oil in a large pan over medium heat. Add onion, bay leaf and anchovy and cook 5 minutes or until onion has softened. Stir in passata, tomatoes and sugar. Simmer on low heat for 10 minutes. Season to taste with salt and pepper. Remove meatballs from refrigerator and add to hot sauce; simmer gently for a further 30 minutes, stirring occasionally.
3. To serve, place two meatballs onto each plate. Spoon over tomato sauce and serve with salad or pasta

Recipe Taken from

http://www.masterchef.com.au/recipes/italian-meatballs-in-tomato-sauce-with-polenta-batons-.htm

Recipe - Chicken and Corn Soup

Ingredients

• 2 litres good quality chicken stock, preferably homemade (see below for video instructions)
• 1 knob of ginger, finely minced 
• 2 tbsp soy sauce
• 2 tbsp mirin 
• 2 chicken breasts, skin removed 
• 3 tbsp cornflour mixed with 3 tbsp water 
• 2 x 420g cans of corn kernels, drained (one kept whole, one pureed)
• 2 eggs, beaten (I skipped this as I'm not a fan and it still turned out great)
• 6 spring onions, white and light green parts thinly sliced 
• Sesame oil, to season

 Method

1. In a large pot, add the stock, ginger, soy and mirin and bring to the boil. Reserve one ladle full of the stock. Turn the heat down to a gentle simmer and add the chicken breasts. Gently poach for 15 minutes. 
2. In the meantime put one of the drained can of corn kernels into a food processor along with the reserved stock and blitz until a rough puree forms. 
3. Remove the chicken once cooked and shred. 
4. Now add the pureed corn and remaining corn kernels into the stock and stir well before adding the cornflour paste. Stir consistently until the soup thickens. Put the shredded chicken back into the soup to heat up. 
5. Cook for another 10 minutes then turn off. Add the egg mixture in a slow steady stream and stir until thin cooked egg strands form. 
6. Serve with a drizzle of sesame oil and spring onion.

Source: http://everydaygourmet.tv/recipe/chicken-and-corn-soup-2/

Recipe - Sweet Potato, Chicken And Quinoa Soup In The Slow Cooker

Sweet Potato, Chicken And Quinoa Soup In The Slow Cooker

INGREDIENTS

• 680 g boneless skinless chicken breasts
• 1 cup quinoa
• 2 large sweet potatoes (3 1/2 cups once chopped)
• 430 g black beans
• 400 g petite diced tomatoes
• 1 tsp minced garlic
• 35 g chilli seasoning mix
• 5 cups chicken broth
• Fresh parsley (optional)

METHOD

1. Spray the slow cooker with non-stick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
2. Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
3. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chilli seasoning mix and chicken broth.
4. Place on high for 3-5 hours depending on the power and size of your slow cooker.
5. Using two forks, shred the chicken and stir all the ingredients together.
6. Add salt and pepper and if desired fresh parsley.
7. Serve immediately.

Notes:

• I replaced the black beans with red beans
• This is a thick soup – you don’t like it thick, simply add at least another cup of stock
• Source: http://www.agfg.com.au/guide/recipes/recipe/sweet-potato-chicken-and-quinoa-soup-in-the-slow-cooker

Recipe - Pasta with Braised Chicken, Tomato And Rosemary Sauce

Recently when we had our delicious meal at La Rosa at The Strand, I fell in love with the Capellini della Mamma  -  Mum’s Angel Hair Pasta with Braised Free Range Chicken &  Rosemary. So, I went looking for a similar recipe. Found it :) I would cook this for a dinner party, it was great!

Ingredients:

• 80 ml (1/3 cup) extra-virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 400 gm skinless chicken thigh fillets (about 6)
• 400 ml tomato passata
• 150 ml chicken stock
• 1 rosemary sprig
• 1 fresh bay leaf
• 600 gm dried spaghettini
• To serve: finely grated Parmigiano-Reggiano

Method:

1. Heat half the olive oil in a large saucepan over low heat, add onion and garlic and stir occasionally until translucent (5-7 minutes). Heat remaining oil in a large frying pan over medium-high heat, add chicken, season to taste and cook, turning once, until browned (4-5 minutes). Add to onion mixture, then add tomato passata, 100ml stock, rosemary and bay leaf. Reduce heat to low-medium and simmer until tender (1-1½ hours), adding more stock if sauce gets too thick. Set aside to cool slightly, then coarsely shred chicken and return to sauce, season to taste and keep warm.
2. Cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes), drain well, return to saucepan, add sauce, season to taste, toss to combine and serve hot scattered with grated parmesan.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Original recipe: http://m.gourmettraveller.com.au/recipes/recipe-search/fare-exchange/2013/2/mums-spaghettini-with-braised-chicken-tomato-and-rosemary-sauce/

Recipe - Sticky Date Pudding

Ingredients for pudding:

• 250g pitted dates
• 1.5 cups water
• 1 tsp bicarbonate of soda
• 1 cup firmly packed brown sugar
• 60g butter, softened chopped
• 2 eggs
• 1 ¾ cup self-raising flour

Ingredients for Butterscotch sauce:

• 50g butter
• 1 cup (220g) brown sugar
• 1 cup (250ml) cream (thicken cream or pure cream)
• 1 tsp vanilla extract

Method

1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3. Using an electric mixer, beat butter and sugar
4. Add eggs, 1 at a time, beating well after each addition.
5. Using a large metal spoon, fold through date mixture and flour until well combined.
6. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
7. Make sauce: Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
8. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

Recipe - Pasta with Salmon and Zucchini

Nice and simple, just salmon, 5 cloves garlic, 2 grated zucchinis and parsley.

Recipe - Donna Hay Classic Chocolate Cake With Chocolate Buttercream

Classic Chocolate Cake With Chocolate Buttercream

• 170g butter, softened
• 1½ cup (265g) brown sugar
• 2 eggs
• 1½ teaspoon bicarbonate of (baking) soda
• 1½ cup (375ml) milk
• 2¼ cups (335g) plain (all-purpose) flour, sifted
• 3 teaspoons baking powder, sifted
• ½ cup (50g) cocoa, sifted

Chocolate Butter Cream

• 250g butter, softened
• 2 cups (320g) icing sugar mixture, sifted
• ½ cup (50g) cocoa, sifted
• ¼ cup (60ml) milk

Method

1. Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy. 
2. Gradually add the eggs and beat well.
3. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined.
4. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack.
5. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8.

Source

Recipe - Half Hour Pudding

In a large loaf pan make the pudding mix:

-          mix 1 cup of  self-raising flour

-          1/3 cup raw sugar

-          1/4 tsp. salt

-          1 tsp baking powder

-          1/2 cup milk (or so).

-          In a measuring cup make the sauce

In a measuring cup make the sauce

-          Add 1 cup brown sugar

-          Add 1 tsp. vanilla

-          Add 2 cups boiling water

-          Add 2 tbsp. butter

Options

-          If you like banana – stir one mashed banana through the pudding mix

-          If you like sultanas – sprinkle some on the pudding mix

Instructions

1.       Spread pudding mix over bottom of dish

2.       Pour over sauce

3.       Bake at 190 degrees for 20-30 mins

4.       Finished!

N.B this is the same recipe as http://peckishbyzoerenee.blogspot.com.au/2011/09/wednesday-night-quick-sultana-pudding.html

Recipe - Freakishly easy Chicken and Bean Stew in Baharat Spices

Ingredients:

·       olive oil

·       16 x skinless drumsticks

·       2 x 400g can of butter beans thoroughly rinsed

·       1 x 400g can of cannellini beans thoroughly rinsed

·       2  x onions, chopped

·       3 x garlic cloves, finely chopped

·       2 x tbsp.  baharat

·       1/2 cup tomato paste

·       Handful of parsley - diced

·       salt and black pepper to taste

Preparation:

1.       In a heavy pot combine drumsticks, baharat and almost cover with water. Bring to a boil. Cover and simmer for 30 mins

2.       Add the beans and cook, uncovered, for about 15 mins until beans are fork- tender.

3.       Meanwhile, sauté the onions, garlic, salt and pepper, until onions are golden - about 10 minutes.

4.       Add the tomato paste and parsley and heat for another 2 minutes. Combine the onion mixture into the stew and simmer 10 minutes.

Recipe - Sponge Cake with Raspberry Coulis and White Chocolate filling

Ingredients

·       170g butter

·       170g/1 cup castor sugar

·       1 tsp vanilla extract

·       1 tsp grated lemon rind

·       4 eggs

·       170g/1 generous cup self-raising flour

·       two 7 inch (18 cm) cake tins

·       Icing sugar

·       Raspberry coulis – recipe below

·       White chocolate icing – recipe below

Method

·       Preheat the oven to 180ºC.

·       Grease the tins with a little melted butter and put a round of greaseproof paper on the bottom of the tins.

·       Cream the butter, add sugar, lemon rind and vanilla extract. Beat until light and fluffy.

·       Beat in the eggs one at a time, each time with a tablespoon of flour.

·       Beat very well, and then fold in the remaining flour.

·       Divide the mixture between the tins and bake for 20-25 minutes or until the cakes are well risen, golden and feel spongy to the finger tips.

·       Allow the cakes to cool for a few minutes in the tins and then turn out on to a wire rack to cool completely.

Raspberry Coulis

·       Ingredients

o   300g fresh raspberries/or frozen, thawed

o   1/3 cup icing sugar, sieved

o   1 tsp lemon juice

·       Method

o   Place raspberries, icing sugar and lemon juice in a food processor and puree until smooth.

White chocolate icing

·       See my blog for the Sally’s Baking Addiction recipe 

To Assemble:

·       Spread a couple of tablespoons of the coulis over each sponge base.

·       Cover the bottom sponge with white chocolate icing spreading to within 1 inch of the edge.

·       Serve with a dusting of icing sugar on top

Credit

·       Sponge cake inspiration

·       Coulis recipe

·       Icing recipe