Curried Tuna Slice

Curried Tuna Slice

Ingredients:
1 sheet shortcrust pastry
425g tuna (drained and flaked)
1 tbsp butter
1 onion, finely diced
1 stalk celery, finely diced
2 tbsp butter, extra
2 tbsp plain flour
2 tsp curry powder
½ cup water
½ cup milk
2 eggs lightly beaten
2 tbsp grated cheddar cheese

Topping
Ingredients:
125g grated cheddar cheese
1-2 tsp curry powder
½ tsp paprika

Combine ingredients, and sprinkle over base before cooking.

Method:
Pre-heat oven 200 degrees Celsius. Line the base of a greased, foil lined lamington tray with the pastry. Spread drained and flaked tuna evenly over pastry.

In a small saucepan melt butter and sauté onion and celery for 1-2 minutes. Spread over tuna. Melt extra butter, add flour, and curry powder. Stir until combined. Gradually add water, milk and eggs, stirring constantly and bring to the boil. Remove from heat and fold in 2 tablespoons grated cheese. Pour sauce over vegetables. 

Sprinkle topping over slice.

Bake at 200 degrees for 10 minutes. Reduce to 180 degrees for 25-30 minutes or until cooked.

Filling will be set and top is golden brown. Serve hot or cold as a main meal or cut into 3cm squares to use as finger food.

(Sharing this recipe from the Cheapskates Club Newsletter.)

Homemade Barbeque Sauce :: Stay at Home Mum

Homemade Barbeque Sauce :: Stay at Home Mum

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.

Hodgetts Slice

I got this recipe from Jule from Whimisical Imaginings when Mum and I did a lampshade class up at Mt Mee...I wasn't leaving without the recipe as this slice is absolutely delicious!

Mix together
1 cup SR flour (140g)
1/2 cup sugar (110g)
1 cup coconut (70g)
2 heaped tablespoons cocoa

Melt together
4 oz (114g) butter
1 tsp vanilla essence
2 heaped tablespoons golden syrup

Add to dry ingredients and mix well. Press down into square tin, bake 15 - 20 mins in a moderate oven until cooked, don't overcook otherwise it will become more biscuity than slicey.  Ice while still warm with a slighlty runny vanilla icing, cool, then cut in to slices.

Yum, Yum, Yum !!!

Homemade Tomato Pasta Sauce

Ingredients
1 tbs olive oil
1 clove garlic, crushed
1 onion, sliced
1 tbs tomato paste
2 x 400g cans chopped peeled tomatoes
salt and ground black pepper
1 tsp sugar
1/2 cup chopped basil
1/3 cup chopped flat leaf parsley

Method
Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3-4 minutes until softened but not browned.  Add the tomato paste and cook, stirring constantly for 1 minute (this 'cooks off' the paste, giving it a richer more intense flavour).  Add the peeled tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.  Stir through the salt and pepper, sugar, basil and parsley, adjusting the seasoning as required.

Notes
Use this tomato sauce as a base for other flavoured sauces. Add red or white wine and some sprigs of rosemary to serve as a sauce with lamb shanks. Create a rich minestrone soup by adding beef stock and vegetables. Or simply add mince for spaghetti bolognaise.
Source:www.taste.com.au

Deb's Muesli Bars

I can't recall where I came across this recipe, but as it has my name in it, I thought I would try it. It holds together really well, and is great for the lunchboxes.

4 cups Muesli
1 cup dessicated coconut
1 cup dried apples or apricots
1/2 cup self raising flour
1 can condensed milk
2 eggs

Combine all dry ingredients. In a separate bowl, combine condensed milk and eggs, and stir dry ingredients into this mix and stir well. Spoon into a greased and lined slice pan, press down firmly. Bake 25 mins at 160 deg or until nicely golden. Cut while hot and leave in tin to cool.

Coconut Loaf

This recipe is from the Simple Savings website. I have made it a few times now, really easy, and yummy.
Coconut Loaf



1 cup dessicated coconut

1 cup SR flour

1/2 cup sugar

3/4 cup milk

Mix altogether and put in greased loaf tin, bake at 180 for around 45 mins.

Apricot Chicken Curry

One word for this - yum!!

500g chicken breast, sliced
1 large tin apricots
2 onions sliced
1 dessert spoon curry powder
1 pkt spring vegetable or french onion soup - either is very nice.

Put all ingredients in slow cooker, and cook on low for 6 hours or so.

Cherry Jam Recipe

I bought a large tub of cherries at the markets yesterday, so I have decided I will make some jam with them.  I wish I had thought of it while I was at the markets, as they were selling out whole boxes for $5!! Ah welll, doesn't matter, I certainly am not short of jam in my pantry! This is the recipe I am using, which originally comes from the taste.com.au website.

Cherry jam

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Cherry jam

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Makes

4 cups

Ingredients

• 1kg fresh cherries, pitted, halved
• 1/2 cup (125ml) lemon juice
• 1kg CSR jam sugar

Method

1. Thoroughly wash preserving jars and lids in hot, soapy water and rinse. Alternatively, sterilise by running through the dishwasher. Drain on a drying rack.
2. Place the cherries in a large saucepan. Use a potato masher or the back of a wooden spoon to crush cherries to release their juices. Add the lemon juice and place over low heat. Cook, stirring occasionally, for 5 minutes or until the cherries are tender. Add the sugar and cook, stirring, for 10-15 minutes or until sugar dissolves.
3. Increase heat to high and bring to a rolling boil. Cook for 4 minutes or until mixture is at setting point. (To test when jam is at setting point, place a small saucer in the freezer to chill. Spoon a little jam onto the saucer and return to the freezer for 2 minutes or until jam is cold. Touch with your finger to see if it is set and gel-like.) Remove from heat and set aside for 5 minutes.
4. Ladle hot jam into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place.

Waffles

Ingredients:
1 3/4 cups plain flour
1 1/2 tspn baking powder
1/4 tspn salt
1 1/2 cups milk
1/2 cup sugar
1/2 cup vegetable oil
3 eggs, separated

Method:
Sift flour, and baking powder together, add salt and sugar and stir together.
In a separate bowl, whisk milk, oil and egg yolks, then add flour mix and whisk until smooth.

In another separate bowl, beat eggwhites until peaks form, and then fold gently through flour and milk mix.  Cook in waffler maker as instructed.

Creamy Thai Curry

I made up a new recipe tonight.  I was at a loss to what to make for dinner, I had some home grown potatoes, beans, carrots and cabbage, and not much meat in the freezer, so I just started with the chicken and made it up as I went along.  It was really yummy, and I will definitely make it again.

Creamy Thai Curry

Indgredients:

2 chicken breast fillets sliced
1 onion chopped
2 tspns crushed garlic
3 tbpns thai curry paste
1 cups beans chopped
1/2 cup cream

Method:

Fry chicken until slightly seared, add onion and garlic, and fry for a few minutes. Add thai curry paste and beans and fry for a further 5 minuites or so.  Add cream (you can add more cream for more sauce, I only had 1/2 cup left tonight)  and stir, reheat but don't boil. Serve with boiled potatoes, cabbage, carrots and peas, with a dob of butter on vegies, and season to taste with salt and pepper.

Serves 4

Onion Jam

This recipe is from the Better Homes and Gardens show, and looks very yummy.  I will have to make some for Xmas pressies.

Onion Jam.

Ingredients


1.5 kg brown onions, very finely sliced.
2 tablespoon veg oil
salt and pepper to season
2 cloves garlic finely sliced
1/2 teaspoons dried chilli flakes
1/2 reaspoon ground nutmeg
2 tablespoon balsamic vinegar
1 tablespoon worcestorshire sauce
1 cup red wine
1/2 cup dark brown sugar

Method

Heat a large pan over a medium heat, Add onion and veg oil & season generously with salt and pepper. then cook for 25 minutes, stirring often until onion is very soft and well browned.


Add garlic, chilli & nutmeg and cook for 1 minute. Pour in vinegar and worcesteshire sauce, simmer until absorbed, then add the wine, a little at a time allowing it to evaporate before next addition.


Add sugar and bring to boil. Once mixture thickens, remove from heat and spoon into sterilised jars.

Home made Woolwash

I have made this wool wash, rather than buying it, and it works brilliantly. It leaves the woollens really soft and smelling lovely, and I also use it when I am wanting to freshen up sheets and doonas etc, and for sterilising these items while they wash. It's also great for towels. I have had this 1st batch for at least 6 months, and I freshened it up a week or so ago by adding some hot water to it, as it hard hardened up and was becoming hard to scoop out. It is now really good again, and should last many more uses before I need to make any more. This is the recipe:


Home Made Wool Wash

200ml methylated spirits
300g lux pure soap flakes or grated laundry soap
100ml eucalyptus oil

Mix all ingredients and store in a wide necked jar.

Use 1- 2 tablespoons per wash.  Mix with hot water and then add to warm wash.