Chorizo, Bacon and Mushroom creamy fettucine.

Chorizo, Bacon and Mushroom creamy fettucine.



1/2 chorizo sausage chopped in to cubes
3 pieces shortcut bacon, diced
1 cup diced mushrooms
1 onion, diced
1 clove garlic, chopped
400 mls cream
Some cornflour to thicken if desired
400g fresh pasta
1-2 tablespoons butter
Parmesan cheese grated to serve

Melt butter and fry the onion, garlic, chorizo and bacon until slightly caramelised. Add mushrooms and fry until soft. Add cream and simmer gently. Thicken with cornflour mixed in a little water to thicken. Cook pasta in boiling water until consistency you like. Serve with some parmesan sprinkled over the top with ground black pepper.

Cheesy Spinach Quiche

CHEESY SPINACH QUICHE

 

This recipe is from Julie over at Haybales and Sunflowers. It has become a favourite here. I do put more cheese in it though, and mix the cheeses up with a little danish feta as well...yum

 

2 cups plain flour
175gm soft butter
1 egg, lightly beaten
1 tblspn cold water
extra 20gm butter
1 clove garlic, crushed
1 bunch English spinach, trimmed, chopped
Filling:

1 1/4 cups grated cheese

5 eggs, lightly beaten

300ml thickened cream

1/2 cup milk

Grease a deep, 25cm flan tin.

Process flour and butter until combined. Add egg and enough water to make ingredients cling together. Knead dough on a lightly floured surface until smooth. cover; refrigerate for 30 minutes.

Roll pastry out between two sheets of baking paper until large enough to line prepared tin; trim edge. Prick lightly with a fork. Cover with paper, fill with dried beans or rice; place on an oven tray.

Cook in a moderately hot oven, 190C, for 20 minutes, or until lightly browned; cool.

FILLING: Combine all ingredients in a large jug; mix well.

Heat extra butter in a large pan. Add garlic and spinach; cook, covered, until spinach is wilted. Drain well. Arrange spinach mixture over pastry base; pour over Filling.

Cook in a moderate oven, 180C, for about 1 hour, or until cooked, when tested.

Creamy Mushroom Chicken

This is a quick and easy dinner meal, that is delicious. The combination of the chicken, mushrooms, bacon and cream makes this a creamy, hearty dish. Yum.

Ingredients
1/2 kilo chicken - diced or sliced
3 rashers short cut bacon, diced
1 onion
250g mushrooms sliced
1 clove garlic
1 tbspn wholegrain mustard
3 tablespoons Worcestershire sauce
300ml cream
Butter and olive oil for frying
Cornflour and water to thicken

Put chicken and bacon in a hot pan with a tablespoon butter and olive oil, and fry until golden. Add onion and garlic and mustard and fry for 2 minutes, add worcestershire sauce and fry for a further 2 minutes. Add mushrooms and  2/3 cream, and stir over a medium heat for 2 minutes, add a teaspoon cornflour in 1/4 cup water to thicken, turn down heat and simmer gently for 15-20 minutes. Add remaining cream, and serve.

Pikelets

1 large egg
1/4 cup sugar
1/2 cup milk, add extra if needed
1 cup self raising flour

Whisk ingredients together until smooth. Pour spoonfuls in to a hot lightly greased frypan and cook in batches.

Chocolate Yogo

20-40 g cocoa (depending on how rich the cocoa is)
40g cornflour
120g sugar
800ml milk
Sift dry ingredients and mix with 300mls of the milk. Heat remaining 500mls milk in saucepan until about to boil. Pour chocolate milk mix in to hot milk and whish briskly until quite thick. Pour in to container, cover with cling film resting on chocolate custard all over so no skin forms on top, and put in fridge overnight to set. Alternatively, put all ingredients in thermomix, cook 90 deg on speed 4 for 9 minutes, then put in container and refrigerate as above.

Crispy Corn Fritters

Ingredients

90g Ground Rice Flour or Plain Flour
60g Plain Flour
¼ Teaspoon Baking Powder
½ Teaspoon Salt
1 Teaspoon Ground Coriander
½ Teaspoon Ground Cumin
1 Egg, Lightly Beaten
1 Teaspoon Lemon Juice
350g Corn Kernels (cut from 3 large corn cobs)
4 Spring Onions (finely sliced)
3 Tablespoons Fresh Coriander Chopped
60ml Vegetable Oil

Procedure

Sift the ground rice, flour, baking powder, salt, coriander and cumin into a bowl. Add the egg, lemon juice, and 125ml water and beat to a smooth batter. Add the corn, spring onion and chopped coriander and stir to combine. Heat the oil in a large non-stick frying pan over a medium to high heat. When the oil is hot, add 2 tablespoons of mixture for each fritter. Flatten with the back of a spoon. Cook for about 2-3 minutes, or until golden brown, then turn and cook the other side. Best served with a tomato relished and dressed rocket salad. For gluten free option replace the 60g of plain flour with rice flour.

Thermomix - Low Fat Moist Fruit Cake

Adapted from Annette Sym's moist fruit cake recipe from Book 1
500g mixed dried fruit
1 teaspoon mixed spice
230g water
1 teaspoon bicarb soda
250g raw pumkin, cooked and mashed
3 egg white
2 cups self raising flour

Cook fruit, mixed spice and water for 8 mins, soft speed reverse for 8 mins. Pour in to separate bowl, add bicarb and let cool while the pumpkin cooks.
Add 230g water to thermomix and add pumpkin, and cook at 100 degrees for 15 mins on soft speed. Strain water and mix speed 4 for 10 secs.
Scoop pumpkin mix into dried fruit mix, add egg whites and stir well. Gently fold in flour, and cook in a cake tin on 180 deg for approx 1 hour.

Thermomix - Scrambled Eggs

4 eggs
1/4 cup cream
salt and pepper and herbs to taste if required.

Break eggs into thermomix, and mix speed 4 for 10 seconds.
Then cook reverse speed 2, for 15 mins at 90 degrees.