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Recipe File: Easy Meals
500grams of mince = 4 meals for family of 5!!
A quick easy way to feed my family quickly, once a fortnight I make homemade sausage rolls for the family.
Approximate $ Savings: $34.00
Ingredients:
500 grams of mince
1 sweet potato
3 carrots
3 potatoes
1 large onion
1 parsnip
1 turnip
salt and pepper.
Method:
Grate all the vegies, add the mince, some salt and pepper and mix with your hands. I make my own pastry, using flour, butter, water and salt. Now the fun bit, roll your pastry out, wack in some of the mince mixture, and roll it up, now cut it into the desired size, this allows me to make small ones for the 2 year old, medium ones for the 7 year old, and extra big for the teenager and hubby, place into a medium oven for 40 minutes, and voila!! Tasty and cheap! Now let them cool, wrap them and freeze them. For an easy dinner, take them out and back into the oven to heat through. All up cost - 500g mince $4.00, vegies $5.00, flour 89c - Compare this to $2.20 per sausage roll at our local bakery. A saving of $34! I can make up to 20 for my family on this recipe, the trick is in using lots of vegies!!
Contributed by Jodie, Maryborough, 30th March 2009
Approximate $ Savings: $34.00
Ingredients:
500 grams of mince
1 sweet potato
3 carrots
3 potatoes
1 large onion
1 parsnip
1 turnip
salt and pepper.
Method:
Grate all the vegies, add the mince, some salt and pepper and mix with your hands. I make my own pastry, using flour, butter, water and salt. Now the fun bit, roll your pastry out, wack in some of the mince mixture, and roll it up, now cut it into the desired size, this allows me to make small ones for the 2 year old, medium ones for the 7 year old, and extra big for the teenager and hubby, place into a medium oven for 40 minutes, and voila!! Tasty and cheap! Now let them cool, wrap them and freeze them. For an easy dinner, take them out and back into the oven to heat through. All up cost - 500g mince $4.00, vegies $5.00, flour 89c - Compare this to $2.20 per sausage roll at our local bakery. A saving of $34! I can make up to 20 for my family on this recipe, the trick is in using lots of vegies!!
Contributed by Jodie, Maryborough, 30th March 2009
Apple and Custard Pies
Ingredients:
1 sheet shortcrust pastry
1 sheet puff pastry
1 cup stewed apple (can use tinned pie apple)
1/4 cup sultanas
1 cup very thick custard (homemade or bought)
1 tbsp sugar
Method:
Thaw pastry. Cut four bases from the shortcrust pastry and four tops from the puff pastry. You may need to jiggle the tops to fit onto the pastry sheet. Mix the apple and sultanas. Press bases into pie maker. Place a quarter cup of custard in the base of each pie. Top with a quarter cup of apple mixture. Place puff pastry tops onto pies. Sprinkle with sugar. Cook as per pie maker instructions.
1 sheet shortcrust pastry
1 sheet puff pastry
1 cup stewed apple (can use tinned pie apple)
1/4 cup sultanas
1 cup very thick custard (homemade or bought)
1 tbsp sugar
Method:
Thaw pastry. Cut four bases from the shortcrust pastry and four tops from the puff pastry. You may need to jiggle the tops to fit onto the pastry sheet. Mix the apple and sultanas. Press bases into pie maker. Place a quarter cup of custard in the base of each pie. Top with a quarter cup of apple mixture. Place puff pastry tops onto pies. Sprinkle with sugar. Cook as per pie maker instructions.
Asparagus & Cheese strata
Ingredients:
4 eggs, lightly beaten
1 3/4 cups (435ml) milk
2 tbsp finely chopped chives
8 thick asparagus spears, woody ends trimmed, halved lengthways
8 thin slices prosciutto
100g tasty cheese, coarsely grated
4 slices rye bread, crusts removed
Method:
Preheat oven to 180°C. Grease a large dish. In a bowl, whisk together eggs, milk and chives. Season with a little salt and pepper. Layer 4 halved asparagus spears, 4 prosciutto slices and half of the cheese. Top with 4 bread slices, then pour over half the egg mixture and press bread in to soak it up. Top with remaining asparagus, prosciutto and egg, then scatter with remaining cheese. Stand for 30 minutes (or make up to 1 day in advance and refrigerate). Bake the strata for 25-30 minutes or until puffed and golden.
From the October 2010 Journal
4 eggs, lightly beaten
1 3/4 cups (435ml) milk
2 tbsp finely chopped chives
8 thick asparagus spears, woody ends trimmed, halved lengthways
8 thin slices prosciutto
100g tasty cheese, coarsely grated
4 slices rye bread, crusts removed
Method:
Preheat oven to 180°C. Grease a large dish. In a bowl, whisk together eggs, milk and chives. Season with a little salt and pepper. Layer 4 halved asparagus spears, 4 prosciutto slices and half of the cheese. Top with 4 bread slices, then pour over half the egg mixture and press bread in to soak it up. Top with remaining asparagus, prosciutto and egg, then scatter with remaining cheese. Stand for 30 minutes (or make up to 1 day in advance and refrigerate). Bake the strata for 25-30 minutes or until puffed and golden.
From the October 2010 Journal
Baked BBQ Chicken Sandwiches
Ingredients:
2 cup shredded barbecue chicken
1/2 small red onion
1 cup BBQ sauce
1 cup shredded white cheddar cheese
2 tbsp butter
1 tsp crushed garlic
4 small Hawaiian rolls
Method:
Preheat the oven to 200 degrees Celsius. Place the bottoms of the Hawaiian rolls into a baking dish.
Finely dice the red onion.
In a small mixing bowl, toss together the chicken, diced red onion and BBQ sauce. Spoon onto the bottoms of the rolls in the baking dish, top with grated cheese, then add tops of the Hawaiian rolls.
Melt the butter and stir into the minced garlic. Brush on top of the rolls.
Bake in the preheated oven for 8 to 10 minutes, or until cheese has melted.
2 cup shredded barbecue chicken
1/2 small red onion
1 cup BBQ sauce
1 cup shredded white cheddar cheese
2 tbsp butter
1 tsp crushed garlic
4 small Hawaiian rolls
Method:
Preheat the oven to 200 degrees Celsius. Place the bottoms of the Hawaiian rolls into a baking dish.
Finely dice the red onion.
In a small mixing bowl, toss together the chicken, diced red onion and BBQ sauce. Spoon onto the bottoms of the rolls in the baking dish, top with grated cheese, then add tops of the Hawaiian rolls.
Melt the butter and stir into the minced garlic. Brush on top of the rolls.
Bake in the preheated oven for 8 to 10 minutes, or until cheese has melted.
BBQ Chicken French Bread Pizza
Ingredients:
1 tbsp olive oil
2 skinless chicken breast fillets diced
Salt and pepper, to taste
1 cup BBQ sauce
1 cup red onion, thinly sliced
1 large French bread stick
2 cups pizza sauce
2 cups grated mozzarella cheese
1 cup grated Gouda cheese
Method:
Preheat oven to 200 degrees Celsius. Lightly spray a baking sheet with cooking spray.
In a small frying pan, add the olive oil and sauté the diced chicken breasts with some
salt and pepper for 5 to 7 minutes, stirring often, until cooked through. Once
cooked through add the BBQ sauce and coat the chicken well. Stir in the
thinly sliced red onion and let simmer in the BBQ sauce for 3-4 minutes.
While the chicken is cooking, split open the bread stick and lay cut side up on the baking sheets. Spread the pizza sauce over the bread, then add the grated cheeses over both pieces of bread stick. Add the BBQ chicken mixture over the cheese. (If you want to add the BBQ chicken under the cheese, you can do that too!)
Bake in the preheated oven for 10 minutes.
Cut into slices to serve.
1 tbsp olive oil
2 skinless chicken breast fillets diced
Salt and pepper, to taste
1 cup BBQ sauce
1 cup red onion, thinly sliced
1 large French bread stick
2 cups pizza sauce
2 cups grated mozzarella cheese
1 cup grated Gouda cheese
Method:
Preheat oven to 200 degrees Celsius. Lightly spray a baking sheet with cooking spray.
In a small frying pan, add the olive oil and sauté the diced chicken breasts with some
salt and pepper for 5 to 7 minutes, stirring often, until cooked through. Once
cooked through add the BBQ sauce and coat the chicken well. Stir in the
thinly sliced red onion and let simmer in the BBQ sauce for 3-4 minutes.
While the chicken is cooking, split open the bread stick and lay cut side up on the baking sheets. Spread the pizza sauce over the bread, then add the grated cheeses over both pieces of bread stick. Add the BBQ chicken mixture over the cheese. (If you want to add the BBQ chicken under the cheese, you can do that too!)
Bake in the preheated oven for 10 minutes.
Cut into slices to serve.
Bacon and Rosemary Risotto
Ingredients:
750ml hot chicken stock
2tbsp oil
1 onion, chopped
2 cloves garlic, chopped
3 rashers streaky or middle bacon with rind removed
2 cups Arborio rice
3 small rosemary sprigs
1/4 cup cream (or evaporated milk)
Method:
Set the stock in a saucepan on the stove to stay hot. Heat the oil in a medium saucepan, sauté the onion til starting to soften, then add the garlic. Chop the bacon and add to the pan; continue cooking until bacon is lightly cooked. Add rice to the pan, reduce heat and stir continuously until rice is coated with pan oils and ceases sizzling. Toss in the rosemary sprigs and add a cup of stock. Stir frequently til stock is absorbed. Add more stock and continue in this manner until risotto is creamy and soft, using more or less stock as required. Stir in cream and season to taste. Serves 4.
(From "Destitute Gourmet: Everyday Smart Food For The Family")
Contributed by Kate, Maudsland, 12th March 2008
750ml hot chicken stock
2tbsp oil
1 onion, chopped
2 cloves garlic, chopped
3 rashers streaky or middle bacon with rind removed
2 cups Arborio rice
3 small rosemary sprigs
1/4 cup cream (or evaporated milk)
Method:
Set the stock in a saucepan on the stove to stay hot. Heat the oil in a medium saucepan, sauté the onion til starting to soften, then add the garlic. Chop the bacon and add to the pan; continue cooking until bacon is lightly cooked. Add rice to the pan, reduce heat and stir continuously until rice is coated with pan oils and ceases sizzling. Toss in the rosemary sprigs and add a cup of stock. Stir frequently til stock is absorbed. Add more stock and continue in this manner until risotto is creamy and soft, using more or less stock as required. Stir in cream and season to taste. Serves 4.
(From "Destitute Gourmet: Everyday Smart Food For The Family")
Contributed by Kate, Maudsland, 12th March 2008
Bacon and Zucchini Carbonara
Ingredients:
500g spaghetti
3 zucchini
250g bacon
1 onion
1 tsp butter
1 clove garlic, crushed
600ml thickened cream
1/4 cup shredded parmesan
Method:
Cook the spaghetti according to the directions on the packet. While the spaghetti is cooking, dice the zucchinis, bacon and onion. Melt butter in a large frypan and add garlic, vegetables and bacon. Cook 5 minutes, stirring occasionally, until the bacon and onion are browned and the zucchini has softened. Stir in the cream and cook a further five minutes. Drain the spaghetti and then toss in the pan with the bacon mixture. Top with shredded parmesan cheese.
Contributed by Cath Armstrong, 8th February 2013
500g spaghetti
3 zucchini
250g bacon
1 onion
1 tsp butter
1 clove garlic, crushed
600ml thickened cream
1/4 cup shredded parmesan
Method:
Cook the spaghetti according to the directions on the packet. While the spaghetti is cooking, dice the zucchinis, bacon and onion. Melt butter in a large frypan and add garlic, vegetables and bacon. Cook 5 minutes, stirring occasionally, until the bacon and onion are browned and the zucchini has softened. Stir in the cream and cook a further five minutes. Drain the spaghetti and then toss in the pan with the bacon mixture. Top with shredded parmesan cheese.
Contributed by Cath Armstrong, 8th February 2013
Beef & Black Bean Oven Nachos
Ingredients:
500g mince
1/2 small onion)
1 tbsp taco seasoning
1 can black beans
Salt and pepper
1 pkt corn chips*
1-1/2 cups grated cheese
200ml sour cream
200ml guacamole
Method:
Preheat oven to 200 degrees Celsius.
Brown the mince and drain. Return to frying pan and add the diced onion and taco seasoning. Cook for 3 - 4 minutes until onion is cooked. Mix in the black beans and toss for a minute or two over low heat, then remove from heat. Season mixture with salt and pepper to taste.
Add the corn chips to the base of a 7×11 or 9×9-inch baking dish. Add the beef-bean mixture over the top and then add the shredded cheese on top.
Bake in the preheated oven for 10-15 minutes, or until cheese has melted through. Top with dollops of sour cream and guacamole or other favourite nacho toppings.
*Use pita chips instead of corn chips. They're cheaper (MOOed of course) and healthier. Season them with garlic before baking for extra flavour.
500g mince
1/2 small onion)
1 tbsp taco seasoning
1 can black beans
Salt and pepper
1 pkt corn chips*
1-1/2 cups grated cheese
200ml sour cream
200ml guacamole
Method:
Preheat oven to 200 degrees Celsius.
Brown the mince and drain. Return to frying pan and add the diced onion and taco seasoning. Cook for 3 - 4 minutes until onion is cooked. Mix in the black beans and toss for a minute or two over low heat, then remove from heat. Season mixture with salt and pepper to taste.
Add the corn chips to the base of a 7×11 or 9×9-inch baking dish. Add the beef-bean mixture over the top and then add the shredded cheese on top.
Bake in the preheated oven for 10-15 minutes, or until cheese has melted through. Top with dollops of sour cream and guacamole or other favourite nacho toppings.
*Use pita chips instead of corn chips. They're cheaper (MOOed of course) and healthier. Season them with garlic before baking for extra flavour.
Chicken Mushroom Pizza Boat
Here’s a new twist on that beloved pizza. Remove the bread from the inside of the shell and let it dry. Crumble the dried bread and use as bread crumbs for any of your favourite recipes.
Ingredients:
1 Ciabatta loaf
1/2 cup pizza sauce
1 cup pizza cheese, shredded
180g Italian seasoned chicken breast, cooked and thinly sliced
1-1/2 cups mushrooms, sliced
Method:
Preheat oven to 200 degrees Celsius.
Cut a piece out of the top of the loaf. Remove the bread from the centre, leaving a 1cm layer around the shell.
Place the bread shell on a pizza tray and spread the pizza sauce over the inside of the shell.
Sprinkle half the cheese over the sauce.
Add the chicken strips and top with the mushrooms.
Sprinkle the remaining cheese evenly over the top.
Bake for 15 minutes or until heated through and the cheese is melted.
From the June 2014 Journal
Ingredients:
1 Ciabatta loaf
1/2 cup pizza sauce
1 cup pizza cheese, shredded
180g Italian seasoned chicken breast, cooked and thinly sliced
1-1/2 cups mushrooms, sliced
Method:
Preheat oven to 200 degrees Celsius.
Cut a piece out of the top of the loaf. Remove the bread from the centre, leaving a 1cm layer around the shell.
Place the bread shell on a pizza tray and spread the pizza sauce over the inside of the shell.
Sprinkle half the cheese over the sauce.
Add the chicken strips and top with the mushrooms.
Sprinkle the remaining cheese evenly over the top.
Bake for 15 minutes or until heated through and the cheese is melted.
From the June 2014 Journal
Bacon Pudding
Ingredients:
2 cups milk (I have tried also skim milk but full cream seems to set a bit better)
2 slices fresh bread crumbed (I tend to cut mine up in cubes)
2 eggs
4 oz minced ham or cooked bacon
2 teaspoons butter (I have also made this leaving out butter and it has tasted fine) grated cheese (optional)
Method:
Heat the milk and pour over the bread, allow it to soak for 20-30 minutes, add the beaten eggs, bacon and the butter divided into small pieces. Pour into a greased pie dish, sprinkle with grated cheese if liked and bake in centre of moderate oven for about 45 minutes until golden brown and firm.
Contributed by Sandra Glusa, 19th February 2008
2 cups milk (I have tried also skim milk but full cream seems to set a bit better)
2 slices fresh bread crumbed (I tend to cut mine up in cubes)
2 eggs
4 oz minced ham or cooked bacon
2 teaspoons butter (I have also made this leaving out butter and it has tasted fine) grated cheese (optional)
Method:
Heat the milk and pour over the bread, allow it to soak for 20-30 minutes, add the beaten eggs, bacon and the butter divided into small pieces. Pour into a greased pie dish, sprinkle with grated cheese if liked and bake in centre of moderate oven for about 45 minutes until golden brown and firm.
Contributed by Sandra Glusa, 19th February 2008
Baked Beans Supreme
Ingredients:
50g of bacon, chopped
1 Onion, chopped
Large tin of baked beans
440gms tin of crushed pineapple
3 tablespoon of tomato sauce
2 tablespoon of sugar
Method:
Fry bacon and onions together. Combine rest of ingredients in saucepan simmer well and serve.
50g of bacon, chopped
1 Onion, chopped
Large tin of baked beans
440gms tin of crushed pineapple
3 tablespoon of tomato sauce
2 tablespoon of sugar
Method:
Fry bacon and onions together. Combine rest of ingredients in saucepan simmer well and serve.
BBQ Pies
What to do when you have the big summer BBQ, with lots of cooked meat leftover? Turn them into mini meat pies. Put all left over meat in the blender and mince. Add garlic and any salsa left over. Then out of puff pastry cut out big enough pieces to fit in mid size muffin tins that are non-stick. Put in pastry, fill & cover with a pastry lid. Brush with beaten egg or milk then sprinkle with poppy/sesame seeds and bake 20 mins at 180 degrees Celsius. Serve with leftover salad. Yum! Even my fussy kids loved it.
Contributed by Meryl, Torquay, March 2006
Contributed by Meryl, Torquay, March 2006
bbq sloppy joes
Ingredients:
500g mince
1 can diced tomatoes
1 cup tomato based pasta sauce
1/2 cup tomato sauce
1 tbsp brown sugar
4 hamburger buns
Method:
In a large frying pan, brown the mince and drain excess fat off the meat. Return to the frying pan.
Open and drain the diced tomatoes. Add the drained diced tomatoes, pasta sauce, tomato sauce, and brown sugar to the cooked ground beef.
Simmer for 10 minutes or until heated through.
Serve Kickin’ Sloppy Joes on toasted hamburger buns.
500g mince
1 can diced tomatoes
1 cup tomato based pasta sauce
1/2 cup tomato sauce
1 tbsp brown sugar
4 hamburger buns
Method:
In a large frying pan, brown the mince and drain excess fat off the meat. Return to the frying pan.
Open and drain the diced tomatoes. Add the drained diced tomatoes, pasta sauce, tomato sauce, and brown sugar to the cooked ground beef.
Simmer for 10 minutes or until heated through.
Serve Kickin’ Sloppy Joes on toasted hamburger buns.
Beefy Blue Cheese Cups
Ingredients:
24 spring roll wrappers
500g beef mince
1/2 small onion, finely diced
2 eggs, beaten
1 cup blue cheese, crumbled
1-1/2 tbsp Worcestershire sauce
Seasonings of choice: salt, pepper, etc.
Toppings:
1/2 cup blue cheese crumbles
Chang's onion rings, broken into small crumbles (or just fry some roughly chopped onion until it's crisp and golden)
Method:
1. Pre-heat oven to 180 degrees Celsius and spray muffin cups with cooking spray or olive oil spray.
2. Brown mince with onions and seasonings until meat is cooked thoroughly.
3. Remove from heat and let cool for a few minutes before adding the beaten eggs, blue cheese and Worcestershire sauce.
4. Offset and place two spring roll wrappers in each cup to form the lining. Push them down into the base gently, pushing into the corner and up the sides of the muffin cups. Evenly divide the meat mixture into the 12 cups. Top with blue cheese crumbles and crispy onion pieces.
5. Bake for 20 minutes or until the spring roll wrappers are golden brown.
Note: I used Aldi blue cheese as a special treat; it’s not something I would normally have on my shopping list. I have also made them with plain old tasty cheese and with mozzarella – if you don’t like blue cheese, use whatever cheese you prefer. They’ll still taste good.
From Newsletter 16:13
24 spring roll wrappers
500g beef mince
1/2 small onion, finely diced
2 eggs, beaten
1 cup blue cheese, crumbled
1-1/2 tbsp Worcestershire sauce
Seasonings of choice: salt, pepper, etc.
Toppings:
1/2 cup blue cheese crumbles
Chang's onion rings, broken into small crumbles (or just fry some roughly chopped onion until it's crisp and golden)
Method:
1. Pre-heat oven to 180 degrees Celsius and spray muffin cups with cooking spray or olive oil spray.
2. Brown mince with onions and seasonings until meat is cooked thoroughly.
3. Remove from heat and let cool for a few minutes before adding the beaten eggs, blue cheese and Worcestershire sauce.
4. Offset and place two spring roll wrappers in each cup to form the lining. Push them down into the base gently, pushing into the corner and up the sides of the muffin cups. Evenly divide the meat mixture into the 12 cups. Top with blue cheese crumbles and crispy onion pieces.
5. Bake for 20 minutes or until the spring roll wrappers are golden brown.
Note: I used Aldi blue cheese as a special treat; it’s not something I would normally have on my shopping list. I have also made them with plain old tasty cheese and with mozzarella – if you don’t like blue cheese, use whatever cheese you prefer. They’ll still taste good.
From Newsletter 16:13
Birds Nests
Leftovers can be just last nights dinner re-heated and dished up again or they can be a whole new dinner. Birds nests (that's what my Mum calls them) are a fun and tasty way to serve last night's leftovers for tea tonight.
Ingredients:
3 cups cold mashed potato
1 egg
2 tbsp chopped parsley
1 tbsp margarine, melted
2 cups cooked savoury mince
1/2 cup grated cheese
Method:
Pre-heat oven to 180 degrees Celsius. Combine the egg, parsley and mashed potato and mix well. Shape half a cup of the mixture into a ball. Place on a well greased or baking paper lined baking sheet and flatten slightly. Using your thumb make a shallow hollow in the centre of the ball to make a nest shape. Brush with melted butter. Bake for ten minutes, until the potato is golden. Heat the savoury mince and fill the centre of each nest. Sprinkle with grated cheese and return to oven for a further 5 - 7 minutes until the cheese melts and is golden.
Contributed by Cath Armstrong
Ingredients:
3 cups cold mashed potato
1 egg
2 tbsp chopped parsley
1 tbsp margarine, melted
2 cups cooked savoury mince
1/2 cup grated cheese
Method:
Pre-heat oven to 180 degrees Celsius. Combine the egg, parsley and mashed potato and mix well. Shape half a cup of the mixture into a ball. Place on a well greased or baking paper lined baking sheet and flatten slightly. Using your thumb make a shallow hollow in the centre of the ball to make a nest shape. Brush with melted butter. Bake for ten minutes, until the potato is golden. Heat the savoury mince and fill the centre of each nest. Sprinkle with grated cheese and return to oven for a further 5 - 7 minutes until the cheese melts and is golden.
Contributed by Cath Armstrong
Boston Baked Beans
In the last newsletter, Anne mentioned that she buys baked beans. Instead of buying them, I have a great recipe to make them yourself that you might like to try.
Boston Baked Beans (from Better Homes & Gardens Magazine)
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
150g speck, sliced into fine batons (or bacon)
2 brown onions, diced
2 garlic cloves, minced
2 Tablespoons tomato paste
2 Tablespoons brown sugar
1 teaspoon smoked paprika
1 cup chicken (or vegetable) stock
1 teaspoon hot English mustard (seeded works too)
2 Tablespoons molasses (or golden syrup)
2 Tablespoons apple cider vinegar
2 x 400g cans cannellini beans, drained & rinsed
¼ bunch parsley, chopped
Salt & pepper to season
Grilled sourdough, to serve
Method:
Set a large pan over medium heat and sauté speck/bacon for 5 minutes or until golden and crisp. Add onion and garlic, then cook for a further 2 minutes. Stir in tomato paste, sugar and paprika, then cook briefly until sugar begins to stick to base of pan. Pour in stock, add mustard, molasses/golden syrup and vinegar and simmer for 2 minutes. Add beans, then cook gently, covered with lid ajar, for 10 minutes. Fold in parsley, season with salt and pepper, then serve on grilled sourdough. This tastes better the day after it is cooked. It freezes well. Enjoy!
Contributed by Kate Stuart, 18th January 2013
Boston Baked Beans (from Better Homes & Gardens Magazine)
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
150g speck, sliced into fine batons (or bacon)
2 brown onions, diced
2 garlic cloves, minced
2 Tablespoons tomato paste
2 Tablespoons brown sugar
1 teaspoon smoked paprika
1 cup chicken (or vegetable) stock
1 teaspoon hot English mustard (seeded works too)
2 Tablespoons molasses (or golden syrup)
2 Tablespoons apple cider vinegar
2 x 400g cans cannellini beans, drained & rinsed
¼ bunch parsley, chopped
Salt & pepper to season
Grilled sourdough, to serve
Method:
Set a large pan over medium heat and sauté speck/bacon for 5 minutes or until golden and crisp. Add onion and garlic, then cook for a further 2 minutes. Stir in tomato paste, sugar and paprika, then cook briefly until sugar begins to stick to base of pan. Pour in stock, add mustard, molasses/golden syrup and vinegar and simmer for 2 minutes. Add beans, then cook gently, covered with lid ajar, for 10 minutes. Fold in parsley, season with salt and pepper, then serve on grilled sourdough. This tastes better the day after it is cooked. It freezes well. Enjoy!
Contributed by Kate Stuart, 18th January 2013
Bushman’s Pies
Ingredients:
2 sheets puff pastry
200g steak, cut into 1cm chunks
2 tbsp plain flour
1 tsp beef stock powder
1/4 tsp ground black pepper
2 tbsp oil
1 onion, finely diced
1 carrot, finely diced
100g mushrooms, diced
1 tbsp Worcestershire sauce
1/4 cup water
Method:
Thaw pastry. Cut four bases and four tops from the puff pastry . You will only get two tops from each sheet of pastry. Toss steak in combined flour, stock powder and pepper to coat. Heat oil in frypan, cook steak and onions until browned. Add remaining ingredients and simmer for seven minutes; cool. Make four pies as per instructions.
2 sheets puff pastry
200g steak, cut into 1cm chunks
2 tbsp plain flour
1 tsp beef stock powder
1/4 tsp ground black pepper
2 tbsp oil
1 onion, finely diced
1 carrot, finely diced
100g mushrooms, diced
1 tbsp Worcestershire sauce
1/4 cup water
Method:
Thaw pastry. Cut four bases and four tops from the puff pastry . You will only get two tops from each sheet of pastry. Toss steak in combined flour, stock powder and pepper to coat. Heat oil in frypan, cook steak and onions until browned. Add remaining ingredients and simmer for seven minutes; cool. Make four pies as per instructions.
Cheesy Filled and Grilled Quesadillas
This recipe makes one delicious quesadilla, just enough for a lunch. Add a big green salad and it becomes a hearty dinner. I use low fat cheese and leftover cooked chicken or beef to make it an economical and slightly more healthful Mexican treat. Quesadillas are the perfect meal in a hurry. Keep tortillas in the freezer and you can have a meal on the table in just a few minutes.
Ingredients:
2 small tortillas
1/4 cup sliced olives
1/4 cup chopped cooked chicken or beef, shredded
1/2 cup low fat cheese, grated
2 tbsp tomato salsa, drained
Method:
Heat a heavy griddle or fry pan over a medium heat. While the griddle is heating, put the olives, chicken or beef, cheese and salsa in a bowl and toss together. Spray one side of each tortilla with cooking spray. When griddle is hot, lay one tortilla on grill, sprayed side down. Spread filling mixture over the tortilla and cover with the other tortilla, sprayed side up. Cook 3 - 4 minutes, or until cheese has started to melt, and you get nice grill marks, then flip and cook other side for another 3 to 4 minutes. Remove from the pan. Cut into wedges and serve with taco sauce, guacamole or another favorite dipping sauce.
This makes 1 quesadilla – double, triple, or quadruple for more servings.
Contributed by Cath Armstrong
Ingredients:
2 small tortillas
1/4 cup sliced olives
1/4 cup chopped cooked chicken or beef, shredded
1/2 cup low fat cheese, grated
2 tbsp tomato salsa, drained
Method:
Heat a heavy griddle or fry pan over a medium heat. While the griddle is heating, put the olives, chicken or beef, cheese and salsa in a bowl and toss together. Spray one side of each tortilla with cooking spray. When griddle is hot, lay one tortilla on grill, sprayed side down. Spread filling mixture over the tortilla and cover with the other tortilla, sprayed side up. Cook 3 - 4 minutes, or until cheese has started to melt, and you get nice grill marks, then flip and cook other side for another 3 to 4 minutes. Remove from the pan. Cut into wedges and serve with taco sauce, guacamole or another favorite dipping sauce.
This makes 1 quesadilla – double, triple, or quadruple for more servings.
Contributed by Cath Armstrong
Cheesy Tomato and Vegemite Toasted Sandwich
Ingredients:
2 slices of bread
butter or margarine
2 or 3 slices of tasty cheese
Vegemite
Tomato sauce
Method:
Preheat sandwich maker. Butter both slices of bread. Now spread the Vegemite on both slices and add the cheese. Squeeze or pour on some tomato sauce (not too much but just enough) and spread the tomato sauce with a knife. Heat in the sandwich maker for about 2 or 3 minutes. Enjoy. -
Contributed by Jodie, Mornington, 7th October 2009
2 slices of bread
butter or margarine
2 or 3 slices of tasty cheese
Vegemite
Tomato sauce
Method:
Preheat sandwich maker. Butter both slices of bread. Now spread the Vegemite on both slices and add the cheese. Squeeze or pour on some tomato sauce (not too much but just enough) and spread the tomato sauce with a knife. Heat in the sandwich maker for about 2 or 3 minutes. Enjoy. -
Contributed by Jodie, Mornington, 7th October 2009
Chicken & Mushroom Pies
Ingredients:
Olive oil
2 cloves garlic, crushed
1 onion, finely chopped
800g chicken thigh fillets
250g mushrooms
430g can cream of mushroom soup
Frozen puff pastry sheets
Method:
Cut chicken fillets into bite-size pieces. Heat oil in frying pan and sauté chicken in batches until lightly golden and cooked through. Remove chicken from pan and keep warm. Add a little more oil to the pan if necessary and sauté onion, garlic and mushrooms until soft. Return chicken to the pan with soup and heat through. Spoon mixture into pastry shells and cook.
Contributed by Alison Warry, 20th August 2010
Olive oil
2 cloves garlic, crushed
1 onion, finely chopped
800g chicken thigh fillets
250g mushrooms
430g can cream of mushroom soup
Frozen puff pastry sheets
Method:
Cut chicken fillets into bite-size pieces. Heat oil in frying pan and sauté chicken in batches until lightly golden and cooked through. Remove chicken from pan and keep warm. Add a little more oil to the pan if necessary and sauté onion, garlic and mushrooms until soft. Return chicken to the pan with soup and heat through. Spoon mixture into pastry shells and cook.
Contributed by Alison Warry, 20th August 2010
Chicken Pot Pie Cups
Chicken Mixture
Ingredients:
1 tablespoon vegetable oil
500g cooked chicken cut into small pieces (I use a portion from a BBQ chicken)
1 medium onion, finely diced
½ cup chicken stock
1 cup frozen peas and carrots
½ tsp salt
¼ tsp ground black pepper
¼ tsp thyme
1 cup grated cheese
Baking Mixture
Ingredients:
½ cup MOO Bisquick (in the Mixes Recipe File)
½ cup milk
2 eggs
Method:
1. Pre-heat oven to 180 degrees Celsius. Spray 12 regular-size muffin cups with cooking spray or olive oil spray.
2. Place chicken, onion and chicken broth into a medium fry pan; heat to a simmer. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3. In medium bowl, combine the MOO Bisquick, milk and eggs with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
From Newsletter 16:13
Ingredients:
1 tablespoon vegetable oil
500g cooked chicken cut into small pieces (I use a portion from a BBQ chicken)
1 medium onion, finely diced
½ cup chicken stock
1 cup frozen peas and carrots
½ tsp salt
¼ tsp ground black pepper
¼ tsp thyme
1 cup grated cheese
Baking Mixture
Ingredients:
½ cup MOO Bisquick (in the Mixes Recipe File)
½ cup milk
2 eggs
Method:
1. Pre-heat oven to 180 degrees Celsius. Spray 12 regular-size muffin cups with cooking spray or olive oil spray.
2. Place chicken, onion and chicken broth into a medium fry pan; heat to a simmer. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3. In medium bowl, combine the MOO Bisquick, milk and eggs with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
From Newsletter 16:13
Corn & Polenta Pancakes
Ingredients:
¾ cup SR Wholemeal flour
¾ cup fine polenta
250ml milk
310g can corn kernels
Olive oil for frying
Method:
Mix all ingredients (except olive oil). Fry tablespoonfuls in hot oil until golden on both sides.
Contributed by Zara, 5th September 2009
¾ cup SR Wholemeal flour
¾ cup fine polenta
250ml milk
310g can corn kernels
Olive oil for frying
Method:
Mix all ingredients (except olive oil). Fry tablespoonfuls in hot oil until golden on both sides.
Contributed by Zara, 5th September 2009
Corn and Rice in a Hurry
Ingredients:
2 cups brown rice, cooked
1 large onion, diced
2 tbsp olive oil
1 dsp Marmite
300g tin creamed corn
Method:
Heat oil in a large saucepan and sauté onion until tender. Stir in rice and Marmite and mix well. Fold in creamed corn and heat through.
Note: Any leftover vegies can be added. Substitute a tin of brown lentils for creamed corn.
2 cups brown rice, cooked
1 large onion, diced
2 tbsp olive oil
1 dsp Marmite
300g tin creamed corn
Method:
Heat oil in a large saucepan and sauté onion until tender. Stir in rice and Marmite and mix well. Fold in creamed corn and heat through.
Note: Any leftover vegies can be added. Substitute a tin of brown lentils for creamed corn.
Corn Casserole
Ingredients:
1 310g can cream style corn
1 310g can corn kernels
2 eggs, beaten
1/2 cup milk
1/4 cup capsicum, diced
1 cup ham, diced
Salt and pepper to taste
Method:
Combine all ingredients together. Pour into well greased casserole dish and bake in a moderate oven 180 degrees for 25 – 30 minutes or until golden brown and firm to touch.
Contributed by Tanya, Box Hill South, 9th April 2008
1 310g can cream style corn
1 310g can corn kernels
2 eggs, beaten
1/2 cup milk
1/4 cup capsicum, diced
1 cup ham, diced
Salt and pepper to taste
Method:
Combine all ingredients together. Pour into well greased casserole dish and bake in a moderate oven 180 degrees for 25 – 30 minutes or until golden brown and firm to touch.
Contributed by Tanya, Box Hill South, 9th April 2008
Corn Chip Enchiladas
Ingredients:
500g mince
1 can kidney beans, rinsed and drained
1 jar enchilada sauce
250g cheddar cheese, grated and divided
1 1/2 cups corn chips, crushed
1 tbsp dried onion flakes
250ml sour cream
Method:
Brown the mince in a large fry pan. Drain. Mix all ingredients except sour cream and 1 cup of the cheese together into mince. Cook over a medium heat, stirring once. Top with rest of cheese and sour cream. Heat again until cheese is melted, about 1-2 minutes. Serve with extra corn chips.
500g mince
1 can kidney beans, rinsed and drained
1 jar enchilada sauce
250g cheddar cheese, grated and divided
1 1/2 cups corn chips, crushed
1 tbsp dried onion flakes
250ml sour cream
Method:
Brown the mince in a large fry pan. Drain. Mix all ingredients except sour cream and 1 cup of the cheese together into mince. Cook over a medium heat, stirring once. Top with rest of cheese and sour cream. Heat again until cheese is melted, about 1-2 minutes. Serve with extra corn chips.
Corn Fritters
Ingredients:
1 ½ cups self raising flour
1 cup milk
1 440g tin creamed corn
1 egg, beaten
pinch salt
1 tsp mixed herbs
Oil for frying
Method:
Mix all ingredients, except oil, together until well combined. Heat oil in heavy based fry pan. Drop tablespoonfuls of mixture into oil. Cook until brown on bottom, about 2 minutes. Turn and cook other side until golden and brown. Remove from pan and drain on paper towel before serving.
Contributed by Cath Armstrong
1 ½ cups self raising flour
1 cup milk
1 440g tin creamed corn
1 egg, beaten
pinch salt
1 tsp mixed herbs
Oil for frying
Method:
Mix all ingredients, except oil, together until well combined. Heat oil in heavy based fry pan. Drop tablespoonfuls of mixture into oil. Cook until brown on bottom, about 2 minutes. Turn and cook other side until golden and brown. Remove from pan and drain on paper towel before serving.
Contributed by Cath Armstrong
Corned Beef Pie
This was one of my favourite meals when I was growing up. Little did I know that it was made from leftovers.
Ingredients:
3 – 4 cups of cold corned beef, diced
½ cup sliced green beans
½ cup corn
½ cup pickles
4 cups mashed potato
2tsp butter, melted
Method:
Mix diced corned beef, beans, corn and pickles. Place in a greased pie dish. Mash the potatoes but don't add milk or butter. Spread over the top of the mixture in the pie dish. Brush the top with melted butter. Cook in a moderate oven (180 degrees) for 20 minutes until potato is golden and it is warmed through.
Contributed by Cath Armstrong
Ingredients:
3 – 4 cups of cold corned beef, diced
½ cup sliced green beans
½ cup corn
½ cup pickles
4 cups mashed potato
2tsp butter, melted
Method:
Mix diced corned beef, beans, corn and pickles. Place in a greased pie dish. Mash the potatoes but don't add milk or butter. Spread over the top of the mixture in the pie dish. Brush the top with melted butter. Cook in a moderate oven (180 degrees) for 20 minutes until potato is golden and it is warmed through.
Contributed by Cath Armstrong
Cornish Squares
A family sized version of a Cornish style pasty, this slice is quick, easy and very economical. It is delicious hot or cold, although keeping it long enough to actually get cold is a challenge in our house, there are never leftovers.
Ingredients:
500g lean mince
250g sausage mince
30g butter
1 large onion, diced
2 level tbsp plain flour
2 level tbsp curry powder
1 cup beef stock
2 tbsp tomato sauce
1 cup grated carrot
1 cup grated apple (Granny Smiths are perfect as they are tart)
100g grated tasty cheese
2 sheets shortcrust pastry
Method:
Pre-heat oven to 220 degrees Celsius. Melt butter and saute onion until clear. Add meat and brown. Drain. Blend flour and curry powder in stock, add tomato sauce and pour into meat mixture. Bring to boil and cook 30 minutes over a low heat. Add grated carrot and apple. Season with salt and pepper. Grease a lamington tin. Line tin with the pastry (depending on the size of the tin you may need to add a section from the second sheet). Add filling. Sprinkle grated cheese on top. Bake at 220 degrees for 40 minutes, reduce heat and cook at 175 degrees for 10 minutes. Let sit in tin 5 minutes before cutting into squares to serve.
Contributed by Cath Armstrong
Ingredients:
500g lean mince
250g sausage mince
30g butter
1 large onion, diced
2 level tbsp plain flour
2 level tbsp curry powder
1 cup beef stock
2 tbsp tomato sauce
1 cup grated carrot
1 cup grated apple (Granny Smiths are perfect as they are tart)
100g grated tasty cheese
2 sheets shortcrust pastry
Method:
Pre-heat oven to 220 degrees Celsius. Melt butter and saute onion until clear. Add meat and brown. Drain. Blend flour and curry powder in stock, add tomato sauce and pour into meat mixture. Bring to boil and cook 30 minutes over a low heat. Add grated carrot and apple. Season with salt and pepper. Grease a lamington tin. Line tin with the pastry (depending on the size of the tin you may need to add a section from the second sheet). Add filling. Sprinkle grated cheese on top. Bake at 220 degrees for 40 minutes, reduce heat and cook at 175 degrees for 10 minutes. Let sit in tin 5 minutes before cutting into squares to serve.
Contributed by Cath Armstrong
Curried Sausages
Ingredients:
8 thick sausages
1 large onion
1 tablespoon low fat margarine
1 tablespoon curry powder (more or less to taste)
1 can Carnation Light evaporated milk
1 teaspoon coconut essence
Method:
Place sausages in a large saucepan and cover with cold water. Bring to boil, turn heat down and simmer 5 minutes. Drain well and remove skin from sausages. Slice each sausage into 5 pieces. Set aside. Heat a large non stick fry pan and add margarine to melt. Add curry powder and cook 1 minute. Add sliced onion and cook, stirring constantly, until onion is clear. Add sliced sausages, stir to combine. Mix coconut essence into evaporated milk and pour over sausages. Turn heat down and cook until sausage is cooked through and sauce has slightly thickened. Be careful not to boil or sauce will curdle. Serve over steamed rice.
Contributed by Cath Armstrong
8 thick sausages
1 large onion
1 tablespoon low fat margarine
1 tablespoon curry powder (more or less to taste)
1 can Carnation Light evaporated milk
1 teaspoon coconut essence
Method:
Place sausages in a large saucepan and cover with cold water. Bring to boil, turn heat down and simmer 5 minutes. Drain well and remove skin from sausages. Slice each sausage into 5 pieces. Set aside. Heat a large non stick fry pan and add margarine to melt. Add curry powder and cook 1 minute. Add sliced onion and cook, stirring constantly, until onion is clear. Add sliced sausages, stir to combine. Mix coconut essence into evaporated milk and pour over sausages. Turn heat down and cook until sausage is cooked through and sauce has slightly thickened. Be careful not to boil or sauce will curdle. Serve over steamed rice.
Contributed by Cath Armstrong
Divine Burgers
Ingredients:
1 tin Sanitarium Rediburger
1 cup TVP
1 cup boiling water
1 grated onion
1 egg, beaten
6 hamburger buns
lettuce leaves
sliced tomato
6 slices cheese
1 large onion, thinly sliced
2 tbsp tomato sauce
2tbsp mayonnaise
Method:
To make the burgers: Pour the boiling water over the TVP and let it steam for 5 minutes. Mash the Rediburger, add the grated onion, TVP and beaten egg. Mix well. Shape into 6 large burgers. Refrigerate for 15 minutes. Heat a grill, bbq or frying pan until hot. Spray with cooking spray or lightly oil. Add the slice onion to the pan to cook. Fry burgers over a medium heat for about 2 minutes on each side, until they are browned and set.
While the burgers are cooking toast the hamburger buns. Mix the tomato sauce and mayonnaise and spread on one side of each bun. On the other side put a lettuce leaf, sliced tomato and slice of cheese. When the burgers and onion are cooked place a burger onto the cheese, add some onion and top with the other half of the hamburger bun.
Contributed by Cath Armstrong
1 tin Sanitarium Rediburger
1 cup TVP
1 cup boiling water
1 grated onion
1 egg, beaten
6 hamburger buns
lettuce leaves
sliced tomato
6 slices cheese
1 large onion, thinly sliced
2 tbsp tomato sauce
2tbsp mayonnaise
Method:
To make the burgers: Pour the boiling water over the TVP and let it steam for 5 minutes. Mash the Rediburger, add the grated onion, TVP and beaten egg. Mix well. Shape into 6 large burgers. Refrigerate for 15 minutes. Heat a grill, bbq or frying pan until hot. Spray with cooking spray or lightly oil. Add the slice onion to the pan to cook. Fry burgers over a medium heat for about 2 minutes on each side, until they are browned and set.
While the burgers are cooking toast the hamburger buns. Mix the tomato sauce and mayonnaise and spread on one side of each bun. On the other side put a lettuce leaf, sliced tomato and slice of cheese. When the burgers and onion are cooked place a burger onto the cheese, add some onion and top with the other half of the hamburger bun.
Contributed by Cath Armstrong
Easy Egg & Cheese Tart
Ingredients:
3 eggs
2/3 cup milk
1 tsp mustard
1 ½ cups grated cheese
large pinch herbs
¾ cup pastry mix
Method:
Beat eggs, milk and mustard. Add all other ingredients except the pastry mix. Mix well. Add pastry mix. Bake in a moderate oven about 40 minutes in two 20cm tart tins. Serve hot or cold. Freezes well.
Contributed by Cath Armstrong
3 eggs
2/3 cup milk
1 tsp mustard
1 ½ cups grated cheese
large pinch herbs
¾ cup pastry mix
Method:
Beat eggs, milk and mustard. Add all other ingredients except the pastry mix. Mix well. Add pastry mix. Bake in a moderate oven about 40 minutes in two 20cm tart tins. Serve hot or cold. Freezes well.
Contributed by Cath Armstrong
Easy Romany Pie
Ingredients:
Cooked beef casserole/stir fry or any favourite leftover dish
1 can spaghetti in tomato sauce
Cheddar cheese - grated or thin sliced
Puff/ flaky pastry
Method:
Place, in the order listed, your required amounts of the above ingredients in casserole or pie dish. Bake in pre-heated oven as per pastry instructions. Alternatively, use Mountain Bread as the pastry. Works equally well with a vegetable stir-fry base.
Contributed by Karen, Burnie, 25th May 2010
Cooked beef casserole/stir fry or any favourite leftover dish
1 can spaghetti in tomato sauce
Cheddar cheese - grated or thin sliced
Puff/ flaky pastry
Method:
Place, in the order listed, your required amounts of the above ingredients in casserole or pie dish. Bake in pre-heated oven as per pastry instructions. Alternatively, use Mountain Bread as the pastry. Works equally well with a vegetable stir-fry base.
Contributed by Karen, Burnie, 25th May 2010
Easy Spaghetti Pizza
Ingredients:
Scone Dough Pizza Base:
2 cups SR flour
2 tbsp butter or cooking margarine
pinch salt
3/4 cup milk
Topping:
1 can spaghetti or your own homemade would be great!
1 chopped onion
1 cup grated cheese
Method:
Heat oven, grease pizza tray or scone slide. Make scone dough by mixing flour and salt then rubbing in the butter until the mixture resembles breadcrumbs. Add milk to mix to a soft dough. Press out to approx 1 cm thick and place on greased tray. Spread over spaghetti. Sprinkle over onion, then grated cheese. Bake at 220 degrees Celsius 12-15 minutes or until toppings are cooked and base is browned. This is basic, add anything else you like.
Contributed by Kathleen Burke, 14th September 2011
Scone Dough Pizza Base:
2 cups SR flour
2 tbsp butter or cooking margarine
pinch salt
3/4 cup milk
Topping:
1 can spaghetti or your own homemade would be great!
1 chopped onion
1 cup grated cheese
Method:
Heat oven, grease pizza tray or scone slide. Make scone dough by mixing flour and salt then rubbing in the butter until the mixture resembles breadcrumbs. Add milk to mix to a soft dough. Press out to approx 1 cm thick and place on greased tray. Spread over spaghetti. Sprinkle over onion, then grated cheese. Bake at 220 degrees Celsius 12-15 minutes or until toppings are cooked and base is browned. This is basic, add anything else you like.
Contributed by Kathleen Burke, 14th September 2011
Easy Stuffed Potato Cakes
Ingredients:
Mashed potato (no milk, butter, etc)
Cornflour
Filling of your choice, eg. leftovers, ham, cheese/cream cheese, cooked mince, canned tuna, etc.
Method:
Ensure the mashed potato is hot (microwave if necessary). Mix in enough cornflour to form a soft dough. Refrigerate two hours (or overnight). Take small handful of mixture and flatten into patty, top with chosen filling and then more potato dough to cover. Panfry in a little oil on medium-high heat until browned all over. Great for lunchboxes or a snack.
(Adapted from www.justbento.com)
Contributed by Jess Smith, 27th July 2010
Mashed potato (no milk, butter, etc)
Cornflour
Filling of your choice, eg. leftovers, ham, cheese/cream cheese, cooked mince, canned tuna, etc.
Method:
Ensure the mashed potato is hot (microwave if necessary). Mix in enough cornflour to form a soft dough. Refrigerate two hours (or overnight). Take small handful of mixture and flatten into patty, top with chosen filling and then more potato dough to cover. Panfry in a little oil on medium-high heat until browned all over. Great for lunchboxes or a snack.
(Adapted from www.justbento.com)
Contributed by Jess Smith, 27th July 2010
Egg Fritters
Ingredients:
hard boiled eggs, mashed
1 raw egg, beaten
1 bread roll (white, multi-grain, wholemeal)
a little milk
1 tbsp chopped parsley
1 tsp chopped chives
dry breadcrumbs
Method:
Mash the hard boiled eggs and add the beaten raw egg, add the parsley and chopped chives. Soak the bread roll in a little milk to moisten and then squeeze the excess milk out. Add to the egg mixture and mix well. Shape tablespoonfuls of the mixture into patties and roll in the breadcrumbs. Set in the fridge for 30 minutes. Shallow fry until golden OR bake in a moderate oven for 20 minutes, turning half way through, OR brown in a pan that has been sprayed with cooking spray.
These are delicious hot or cold.
Contributed by Cath Armstrong
hard boiled eggs, mashed
1 raw egg, beaten
1 bread roll (white, multi-grain, wholemeal)
a little milk
1 tbsp chopped parsley
1 tsp chopped chives
dry breadcrumbs
Method:
Mash the hard boiled eggs and add the beaten raw egg, add the parsley and chopped chives. Soak the bread roll in a little milk to moisten and then squeeze the excess milk out. Add to the egg mixture and mix well. Shape tablespoonfuls of the mixture into patties and roll in the breadcrumbs. Set in the fridge for 30 minutes. Shallow fry until golden OR bake in a moderate oven for 20 minutes, turning half way through, OR brown in a pan that has been sprayed with cooking spray.
These are delicious hot or cold.
Contributed by Cath Armstrong
Eggy Bread
Ingredients:
1/2 cup light milk
2 eggs
6 - 8 slices bread
Method:
Mix eggs and milk together. Quickly dip both sides of each slice of bread in the milk/egg mixture. Lightly fry in a greased frypan. Pour any leftover mixture on top of the bread while the first side is cooking so it creates a thicker egg coating when turned over. Serve with tomato sauce or any leftover cold meats in the fridge.
Contributed by Deb, Glenmore Park, 10th September 2009
1/2 cup light milk
2 eggs
6 - 8 slices bread
Method:
Mix eggs and milk together. Quickly dip both sides of each slice of bread in the milk/egg mixture. Lightly fry in a greased frypan. Pour any leftover mixture on top of the bread while the first side is cooking so it creates a thicker egg coating when turned over. Serve with tomato sauce or any leftover cold meats in the fridge.
Contributed by Deb, Glenmore Park, 10th September 2009
Fantastic Rice Rissoles
Ingredients:
3 cups cooked rice
2 beaten eggs
1 tsp mixed herbs
1 tbsp Marmite
3 tbsp peanut butter
Oil for frying
Method:
While the rice is hot mix all the ingredients together. Hot rice is easier to mix as it helps the Marmite and peanut butter to melt through. Shape into rissoles. Fry in shallow oil, turning often to brown evenly. Delicious hot or cold.
Contributed by Cath Armstrong
3 cups cooked rice
2 beaten eggs
1 tsp mixed herbs
1 tbsp Marmite
3 tbsp peanut butter
Oil for frying
Method:
While the rice is hot mix all the ingredients together. Hot rice is easier to mix as it helps the Marmite and peanut butter to melt through. Shape into rissoles. Fry in shallow oil, turning often to brown evenly. Delicious hot or cold.
Contributed by Cath Armstrong
Fish Cakes
Ingredients:
1 16oz tin of salmon or tuna
2 cups of cooked mashed potato
1 tablespoon of parsley
1 onion
1 egg Salt & pepper
2 teaspoons of curry if liked
2 Eggs
Flour
Breadcrumbs
Method:
Mix together fish, potatoes, parsley onion and 1 egg, add seasonings and form into small round cakes. Using flour on board and hands coat the balls with egg glazing and toss in breadcrumbs until well covered. Fry in fat or oil until golden brown. Drain on absorbent paper.
1 16oz tin of salmon or tuna
2 cups of cooked mashed potato
1 tablespoon of parsley
1 onion
1 egg Salt & pepper
2 teaspoons of curry if liked
2 Eggs
Flour
Breadcrumbs
Method:
Mix together fish, potatoes, parsley onion and 1 egg, add seasonings and form into small round cakes. Using flour on board and hands coat the balls with egg glazing and toss in breadcrumbs until well covered. Fry in fat or oil until golden brown. Drain on absorbent paper.
Frankfurters with Corn and Cheese
Ingredients:
500g of frankfurters
Large tin of corn kernels
2 cups of cooked sliced beans
1 tin of tomato soup, undiluted
1 small packet of grated cheese
Season to taste
Method:
Cook frankfurters and cut into 1cm. slices. Place corn, beans, soup and seasonings into a bowl and mix. Place frankfurters in saucepan, pour mixture over, add cheese and cook till cheese melts.
500g of frankfurters
Large tin of corn kernels
2 cups of cooked sliced beans
1 tin of tomato soup, undiluted
1 small packet of grated cheese
Season to taste
Method:
Cook frankfurters and cut into 1cm. slices. Place corn, beans, soup and seasonings into a bowl and mix. Place frankfurters in saucepan, pour mixture over, add cheese and cook till cheese melts.
Fried 2 Minute Noodles
Ingredients:
2 rashers of bacon
3 eggs, scrambled
onion & garlic, chopped
Suitable vegetables such as capsicum and zucchini etc
2 minute noodles
Method:
Make like fried rice and add soy sauce to taste.
2 rashers of bacon
3 eggs, scrambled
onion & garlic, chopped
Suitable vegetables such as capsicum and zucchini etc
2 minute noodles
Method:
Make like fried rice and add soy sauce to taste.
Fried Rice
Ingredients:
500g cold, cooked rice
1 tablespoon oil
155g (5oz) bacon or any other meat chopped
200g assorted vegetables sliced
2 tablespoons chopped spring onion
2 eggs
1 tablespoon soya sauce
Method:
Beat eggs and set aside. Heat oil in a large pan or wok. Add meat and fry quickly, then add rice. Add all other ingredients except eggs and soya sauce. Stir continually to ensure even cooking without burning. Make a whole in the center of the pan by scraping the rice to one side. Pour eggs into hole and cook. Stir eggs into mixture and keep stirring until eggs have been mixed in and are quite dry. Lastly add soya sauce. Be careful not to over cook. Vegetables should be still slightly crisp.
500g cold, cooked rice
1 tablespoon oil
155g (5oz) bacon or any other meat chopped
200g assorted vegetables sliced
2 tablespoons chopped spring onion
2 eggs
1 tablespoon soya sauce
Method:
Beat eggs and set aside. Heat oil in a large pan or wok. Add meat and fry quickly, then add rice. Add all other ingredients except eggs and soya sauce. Stir continually to ensure even cooking without burning. Make a whole in the center of the pan by scraping the rice to one side. Pour eggs into hole and cook. Stir eggs into mixture and keep stirring until eggs have been mixed in and are quite dry. Lastly add soya sauce. Be careful not to over cook. Vegetables should be still slightly crisp.
Frugal Fritters
Ingredients:
2 to 3 cups of bread crusts
1 small onion, finely chopped
1/2 cup parsley, chopped
2 eggs
1 tbsp milk
1/4 tsp dry mustard
oil for frying
Method:
Process bread crusts, onion and parsley in a food processor until finely ground. Add eggs, milk, mustard. Process until well blended and pliable. Heat a small amount of oil in a pan. Drop tablespoons of mixture into the hot oil. Cook until golden brown, turn and cook other side. Makes 24 small or 12 large fritters.
Contributed by Cath Armstrong
2 to 3 cups of bread crusts
1 small onion, finely chopped
1/2 cup parsley, chopped
2 eggs
1 tbsp milk
1/4 tsp dry mustard
oil for frying
Method:
Process bread crusts, onion and parsley in a food processor until finely ground. Add eggs, milk, mustard. Process until well blended and pliable. Heat a small amount of oil in a pan. Drop tablespoons of mixture into the hot oil. Cook until golden brown, turn and cook other side. Makes 24 small or 12 large fritters.
Contributed by Cath Armstrong
Ham and Cheese Crepes
Ingredients:
1 cup SR flour
1 cup milk
Diced ham
1 cup cheese sauce
Method:
Make a thin pancake batter with the flour and milk. Pour 1/4 cup of batter into a greased frypan and swirl around to make a large, thin pancake. Cook over a medium heat until just golden, turn and cook 1 minute. Remove from pan and keep warm. Combine the ham and cheese sauce. Spoon this mixture evenly between the four crepes. Roll up, place in an oiled baking dish, sprinkle with grated cheese and warm in a moderate oven until cheese has melted and is golden. Serve with a green salad. Makes 4 large crepes.
1 cup SR flour
1 cup milk
Diced ham
1 cup cheese sauce
Method:
Make a thin pancake batter with the flour and milk. Pour 1/4 cup of batter into a greased frypan and swirl around to make a large, thin pancake. Cook over a medium heat until just golden, turn and cook 1 minute. Remove from pan and keep warm. Combine the ham and cheese sauce. Spoon this mixture evenly between the four crepes. Roll up, place in an oiled baking dish, sprinkle with grated cheese and warm in a moderate oven until cheese has melted and is golden. Serve with a green salad. Makes 4 large crepes.
Honey Beef 'N Bean
Ingredients:
750 g round steak
1/4 cup oil
plain flour
30g butter
1 onion
1 teaspoon of beef stock powder
1 cup water
1 cup tomato sauce
1/2 cup white vinegar
1/3 cup honey
2 tablespoons soy sauce
1 can of baked beans
Method:
Cut steak into bite sized pieces, toss in flour. Heat oil and butter in saucepan, added chopped onion, cook until soft. Add steak, and cook until browned. Add all the other ingredients, bring to the boil and then simmer for 30 minutes. Just prior to serving, add baked beans. This is yummy served over rice.
Contributed by Rhonda Hubert, 1st September 2008
750 g round steak
1/4 cup oil
plain flour
30g butter
1 onion
1 teaspoon of beef stock powder
1 cup water
1 cup tomato sauce
1/2 cup white vinegar
1/3 cup honey
2 tablespoons soy sauce
1 can of baked beans
Method:
Cut steak into bite sized pieces, toss in flour. Heat oil and butter in saucepan, added chopped onion, cook until soft. Add steak, and cook until browned. Add all the other ingredients, bring to the boil and then simmer for 30 minutes. Just prior to serving, add baked beans. This is yummy served over rice.
Contributed by Rhonda Hubert, 1st September 2008
Impossible Lasagne Pie
Ingredients:
1/2 cup plain flour
1/2 cup pasta sauce
1 cup grated mozzarella cheese (can use grated tasty cheese if preferred)
500g mince
3 tbsp grated parmesan cheese
1/2 cup cottage cheese (can use ricotta if preferred)
2 eggs
1/3 cup butter, melted
1 cup milk
Method:
Pre-heat the oven to 190 degrees Celsius. Grease a 22cm pie dish. Sprinkle the Parmesan cheese into the greased pie plate. Brown the mince in a frying pan. Drain and return to the frying pan. Add 1/2 cup mozzarella and the cottage cheese. Spread over the Parmesan in the pie dish. Beat eggs, butter, milk and flour until combined and then pour into the pie plate. Bake for 30 - 35 minutes until the pie is set. Check by inserting a knife into the centre of the pie. If the knife comes out clean the pie is cooked. Sprinkle with remaining mozzarella and return to the oven for 3 -5 minutes until cheese melts. Serves 8.
1/2 cup plain flour
1/2 cup pasta sauce
1 cup grated mozzarella cheese (can use grated tasty cheese if preferred)
500g mince
3 tbsp grated parmesan cheese
1/2 cup cottage cheese (can use ricotta if preferred)
2 eggs
1/3 cup butter, melted
1 cup milk
Method:
Pre-heat the oven to 190 degrees Celsius. Grease a 22cm pie dish. Sprinkle the Parmesan cheese into the greased pie plate. Brown the mince in a frying pan. Drain and return to the frying pan. Add 1/2 cup mozzarella and the cottage cheese. Spread over the Parmesan in the pie dish. Beat eggs, butter, milk and flour until combined and then pour into the pie plate. Bake for 30 - 35 minutes until the pie is set. Check by inserting a knife into the centre of the pie. If the knife comes out clean the pie is cooked. Sprinkle with remaining mozzarella and return to the oven for 3 -5 minutes until cheese melts. Serves 8.
Impossible Quiche
I'm not a pastry cook so this Impossible Quiche recipe is ideal for me. It creates its very own pastry base as it cooks. I also love the fact that it's a one bowl, no mess recipe too. Thanks to my Aunty Jean for giving me this recipe when I was getting married.
Ingredients:
3 eggs
1/3c margarine, melted
½ cup plain flour
2 cups milk
Pinch nutmeg
Method:
Blend all mixture and pour into a buttered 25cm pie or quiche plate. Add 250g tin salmon broken up, a finely chopped onion and salt and pepper to taste. Sprinkle with grated cheese. Bake in a moderate oven for 35 - 40 minutes.
This recipe can also be made in muffin tins for quick and easy lunchbox fillers or in patty cake tins for finger food for parties, picnics etc. It freezes well too.
Alternative fillings:
Crisped, crumbled bacon, fried onion, sweet corn and bacon, tuna and onion, crabmeat, shallots and cheese, chicken, or tomato and onion.
Contributed by Cath Armstrong
Ingredients:
3 eggs
1/3c margarine, melted
½ cup plain flour
2 cups milk
Pinch nutmeg
Method:
Blend all mixture and pour into a buttered 25cm pie or quiche plate. Add 250g tin salmon broken up, a finely chopped onion and salt and pepper to taste. Sprinkle with grated cheese. Bake in a moderate oven for 35 - 40 minutes.
This recipe can also be made in muffin tins for quick and easy lunchbox fillers or in patty cake tins for finger food for parties, picnics etc. It freezes well too.
Alternative fillings:
Crisped, crumbled bacon, fried onion, sweet corn and bacon, tuna and onion, crabmeat, shallots and cheese, chicken, or tomato and onion.
Contributed by Cath Armstrong
Leftover Roast Pies
Ingredients:
Leftover roast meat - any sort works
Leftover vegies from the meal
Leftover gravy, or make up another cup of Gravox gravy if not enough
Puff pastry
Method:
Chop up all left over roast meat and vegetables into small pieces after the meal, if any gravy left over mix it in then refrigerate until needed. To make the pies, reheat the meat, veg and gravy mix in a frypan on stove. Once sufficiently heated through and of desired consistency just go ahead and make pies as normal. We usually have this for lunch the day after the roast and it's a great way to use up all leftovers and the kids don't complain about the vegies inside the pies.
Contributed by Emma Deans, 20th August 2010
Leftover roast meat - any sort works
Leftover vegies from the meal
Leftover gravy, or make up another cup of Gravox gravy if not enough
Puff pastry
Method:
Chop up all left over roast meat and vegetables into small pieces after the meal, if any gravy left over mix it in then refrigerate until needed. To make the pies, reheat the meat, veg and gravy mix in a frypan on stove. Once sufficiently heated through and of desired consistency just go ahead and make pies as normal. We usually have this for lunch the day after the roast and it's a great way to use up all leftovers and the kids don't complain about the vegies inside the pies.
Contributed by Emma Deans, 20th August 2010
Lentil Rice
Ingredients:
1 large onion, chopped
½ cup chopped celery
½ cup grated celery
2 eggs, beaten
3 cups cooked rice
1 tin brown lentils
Method:
Heat a small amount of oil in a large frying pan and sauté onion till tender. Add celery and eggs, scrambling through onion until cooked. Add other ingredients, cover and steam till heated through – about 5 minutes.
1 large onion, chopped
½ cup chopped celery
½ cup grated celery
2 eggs, beaten
3 cups cooked rice
1 tin brown lentils
Method:
Heat a small amount of oil in a large frying pan and sauté onion till tender. Add celery and eggs, scrambling through onion until cooked. Add other ingredients, cover and steam till heated through – about 5 minutes.
Meat Pie
Ingredients:
2 tbsp oil
2 onions, finely chopped
900g lean beef mince
¼ cup Worcestershire sauce
2 tbsp tomato sauce
2 beef stock cubes
2 cups water
½ teaspoon ground allspice
2 tbsp water
2 tbsp cornflour (can substitute gravy mix)
1 packet puff pastry sheets
1 egg, beaten
Method:
Heat oil in a large saucepan, brown onions and mince. Add sauces, stock, water and allspice, stir well. Bring to boil, then simmer, uncovered for 20 minutes. Blend cornflour (or gravy mix) with water, add a little hot sauces from meat. Stir well then slowly stir into meat mixture until thickened.
Contributed by Alison Warry, 20th August 2010
2 tbsp oil
2 onions, finely chopped
900g lean beef mince
¼ cup Worcestershire sauce
2 tbsp tomato sauce
2 beef stock cubes
2 cups water
½ teaspoon ground allspice
2 tbsp water
2 tbsp cornflour (can substitute gravy mix)
1 packet puff pastry sheets
1 egg, beaten
Method:
Heat oil in a large saucepan, brown onions and mince. Add sauces, stock, water and allspice, stir well. Bring to boil, then simmer, uncovered for 20 minutes. Blend cornflour (or gravy mix) with water, add a little hot sauces from meat. Stir well then slowly stir into meat mixture until thickened.
Contributed by Alison Warry, 20th August 2010
Meatball Subs
Ingredients:
500g mince
1 cup bread crumbs
1 egg
1 tsp seasoned salt or herb seasoning mix
1 cup pasta sauce
8 Cheese slices, cut in half diagonally
4 Hot dog buns
Method:
Mix together mince, bread crumbs, egg and seasoning. Shape into 3cm balls. Brown in non-stick fry pan over medium heat. Add pasta sauce and heat thoroughly. Spoon meatballs and sauce onto split rolls, sprinkle with cheese and serve.
500g mince
1 cup bread crumbs
1 egg
1 tsp seasoned salt or herb seasoning mix
1 cup pasta sauce
8 Cheese slices, cut in half diagonally
4 Hot dog buns
Method:
Mix together mince, bread crumbs, egg and seasoning. Shape into 3cm balls. Brown in non-stick fry pan over medium heat. Add pasta sauce and heat thoroughly. Spoon meatballs and sauce onto split rolls, sprinkle with cheese and serve.
Mexibake
Ingredients:
1 tbsp oil
1 onion, finely chopped
1 red capsicum, seeded and diced
440g can corn kernels
430g can 3 bean mix
180g jar mushroom pieces
500g minced steak
500g jar pasta sauce
35g packet taco seasoning mix
500g rice, cooked and drained
2 x 300ml tub sour cream
2 cups grated tasty cheese
Method:
Pre-heat oven to 180 degrees Celsius. Heat oil in a large frying pan. Sauté onion and capsicum for 3 minutes. Drain remaining vegetables, and then stir through capsicum mixture. Sauté for 2 minutes. Remove from pan. Brown mince in same pan, breaking up with a spoon as it cooks. Stir in vegetables. Add sauce and seasoning mix. Simmer for 20 minutes. Spoon rice into a greased baking dish. Top with mince, sour cream and cheese. Bake for 15-20 minutes. Serves 6.
1 tbsp oil
1 onion, finely chopped
1 red capsicum, seeded and diced
440g can corn kernels
430g can 3 bean mix
180g jar mushroom pieces
500g minced steak
500g jar pasta sauce
35g packet taco seasoning mix
500g rice, cooked and drained
2 x 300ml tub sour cream
2 cups grated tasty cheese
Method:
Pre-heat oven to 180 degrees Celsius. Heat oil in a large frying pan. Sauté onion and capsicum for 3 minutes. Drain remaining vegetables, and then stir through capsicum mixture. Sauté for 2 minutes. Remove from pan. Brown mince in same pan, breaking up with a spoon as it cooks. Stir in vegetables. Add sauce and seasoning mix. Simmer for 20 minutes. Spoon rice into a greased baking dish. Top with mince, sour cream and cheese. Bake for 15-20 minutes. Serves 6.
Mexican Corn Bread
Ingredients:
750g mince
1 1/2 cups self raising corn meal
400g can cream style corn
2 eggs
2 tablespoons green capsicum, finely diced
2 tablespoons onion, finely diced
1 tsp chilli powder (more or less to taste)
1 cup sour cream
2/3 cup cooking oil
1 1/2 cups cheddar cheese, grated
Method:
Preheat oven to 175 degrees Celsius. Brown mince and drain. Combine all other ingredients. Add mince and mix well. Place into a large, well oiled loaf tin. Bake for one hour or until golden brown.
750g mince
1 1/2 cups self raising corn meal
400g can cream style corn
2 eggs
2 tablespoons green capsicum, finely diced
2 tablespoons onion, finely diced
1 tsp chilli powder (more or less to taste)
1 cup sour cream
2/3 cup cooking oil
1 1/2 cups cheddar cheese, grated
Method:
Preheat oven to 175 degrees Celsius. Brown mince and drain. Combine all other ingredients. Add mince and mix well. Place into a large, well oiled loaf tin. Bake for one hour or until golden brown.
Mexican Rice
Ingredients:
3 tbsp vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken stock
Method:
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken stock; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Contributed by Cath Armstrong, 29th October 2013
3 tbsp vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken stock
Method:
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken stock; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Contributed by Cath Armstrong, 29th October 2013
Mexican Taco Pie
Ingredients:
500g mince
300g jar salsa
2 tins red kidney beans, drained
1 pkt taco seasoning
3 cups crushed corn chips
300ml sour cream
60g sliced black olives, drained (optional)
1/2 cup chopped spring onion
1/2 cup chopped fresh tomato
2 cups shredded cheddar cheese
Method:
Preheat oven to 180 degrees. In a large frying pan over medium-high heat, cook mince until no longer pink. Stir in salsa and taco seasoning, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. Spray a baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion and tomato over the sour cream. Top with cheddar cheese. Bake for 30 minutes, or until hot and bubbly.
500g mince
300g jar salsa
2 tins red kidney beans, drained
1 pkt taco seasoning
3 cups crushed corn chips
300ml sour cream
60g sliced black olives, drained (optional)
1/2 cup chopped spring onion
1/2 cup chopped fresh tomato
2 cups shredded cheddar cheese
Method:
Preheat oven to 180 degrees. In a large frying pan over medium-high heat, cook mince until no longer pink. Stir in salsa and taco seasoning, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. Spray a baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion and tomato over the sour cream. Top with cheddar cheese. Bake for 30 minutes, or until hot and bubbly.
Monday’s Bubble & Squeak
Ingredients:
2 cups cold, leftover roast beef or lamb, diced
2 cups cold, leftover roast veggies – potato, carrot, pumpkin, parsnip, onion etc
1 tsp gravy powder
½ cup water
1 tbsp oil
Method:
Heat oil in a deep sided frying pan over medium heat. Combine meat and chopped vegetables, mixing well to combine. It doesn’t matter if the veggies “mash” a little. Mix gravy powder and water and stir through meat and vegetable mixture. Tip into the frying pan and press down with a spatula to flatten. Cook 2 – 3 minutes until browned and golden on the bottom. Turn and cook the other side until golden brown and pancake is heated through. Cut in wedges and serve immediately.
Contributed by Kaye, Braeside, 18th April 2009
2 cups cold, leftover roast beef or lamb, diced
2 cups cold, leftover roast veggies – potato, carrot, pumpkin, parsnip, onion etc
1 tsp gravy powder
½ cup water
1 tbsp oil
Method:
Heat oil in a deep sided frying pan over medium heat. Combine meat and chopped vegetables, mixing well to combine. It doesn’t matter if the veggies “mash” a little. Mix gravy powder and water and stir through meat and vegetable mixture. Tip into the frying pan and press down with a spatula to flatten. Cook 2 – 3 minutes until browned and golden on the bottom. Turn and cook the other side until golden brown and pancake is heated through. Cut in wedges and serve immediately.
Contributed by Kaye, Braeside, 18th April 2009
Muffin Surprise
(my kids say the surprise part is that it is always different)
Toast one or two English muffins per person. Top with any combination of the following, depending on what you have in the pantry, fridge and freezer.
Sliced cheese, sliced tomato, mushrooms, baked beans, tinned spaghetti, left over spag bol, egg (boiled, poached, fried or scrambled), ham, bacon, sliced deli meats - whatever takes your fancy.
Contributed by Cath Armstrong
Toast one or two English muffins per person. Top with any combination of the following, depending on what you have in the pantry, fridge and freezer.
Sliced cheese, sliced tomato, mushrooms, baked beans, tinned spaghetti, left over spag bol, egg (boiled, poached, fried or scrambled), ham, bacon, sliced deli meats - whatever takes your fancy.
Contributed by Cath Armstrong
Mum's Meat Pie
Ingredients:
2 sheets of puff pastry
500gm mince
1 onion, grated
1/2 cup peas
1 large carrot, grated
2 large potatoes, grated
100g pumpkin, grated
1 large zucchini, grated
1tbsp Worstershire sauce
2tbsp tomato sauce
Method:
Brown mince and onion, drain. Add vegies and sauces and cook a further 5 minutes, mixing well. Line the base of a pie dish with one sheet of the pastry. Add filling. Top with remaining pastry sheet. Crimp edges together. Cut two or three slashes in the top of the pastry. Bake in a hot oven 25 - 30 minutes until pastry is golden brown and top is puffed up.
Contributed by Margaret, Killara, 4th June 2008
2 sheets of puff pastry
500gm mince
1 onion, grated
1/2 cup peas
1 large carrot, grated
2 large potatoes, grated
100g pumpkin, grated
1 large zucchini, grated
1tbsp Worstershire sauce
2tbsp tomato sauce
Method:
Brown mince and onion, drain. Add vegies and sauces and cook a further 5 minutes, mixing well. Line the base of a pie dish with one sheet of the pastry. Add filling. Top with remaining pastry sheet. Crimp edges together. Cut two or three slashes in the top of the pastry. Bake in a hot oven 25 - 30 minutes until pastry is golden brown and top is puffed up.
Contributed by Margaret, Killara, 4th June 2008
My Mum's Easy Chow Mein Recipe
Ingredients:
500gm beef mince(on special $2-$3)
1/4 cabbage (approx $1.25)
1 cup cooked rice (approx 60c)
1 Homebrand chicken noodle soup pkt (35c)
Method:
Fry mince until cooked through. Add shredded cabbage until just wilted. Add packet of soup mix and 1-1 1/2 cups of hot water and mix through. Add cooked rice. Stir until all combined and water has evaporated. That's it! Stretch out the meal (if you have big eaters) with extra cabbage and/or rice. You can also put other veggies if desired - perhaps a couple of julienned carrots. The plain version tastes just as good and is a very easy, cheap recipe that my family has enjoyed for years.
Approximate cost: $5 total
Contributed by Rebecca McEvoy, 4th January 2010
500gm beef mince(on special $2-$3)
1/4 cabbage (approx $1.25)
1 cup cooked rice (approx 60c)
1 Homebrand chicken noodle soup pkt (35c)
Method:
Fry mince until cooked through. Add shredded cabbage until just wilted. Add packet of soup mix and 1-1 1/2 cups of hot water and mix through. Add cooked rice. Stir until all combined and water has evaporated. That's it! Stretch out the meal (if you have big eaters) with extra cabbage and/or rice. You can also put other veggies if desired - perhaps a couple of julienned carrots. The plain version tastes just as good and is a very easy, cheap recipe that my family has enjoyed for years.
Approximate cost: $5 total
Contributed by Rebecca McEvoy, 4th January 2010
Mystery Patties
Blend together in a food processor or blender any leftovers that go together flavour wise. Add a little water to make a smooth consistency. Place in a bowl and add a pinch of salt, 1 onion, finely chopped and finely chopped celery. Add soft breadcrumbs and 1 – 2 tbsp gluten flour to thicken. Let the mixture stand for 5 minutes. Heat 2 tsp oil in a heavy based frying pan. Spoon mixture, which should be like a thick batter, into the hot oil. Brown on both sides. Turn off heat after turning, cover and allow patties to steam for 5 minutes. Drain and serve.
Nana's Mince and Rice Bake
Ingredients:
500g Mince
2 rashers bacon, chopped
1 onion, diced
1 carrot, grated
1/2 cup uncooked rice
1 pkt chicken noodle Soup Mix
1 and a 1/2 cups water
Method:
Mix all ingredients together in a casserole dish. Place on lid and bake for 45 minutes at 180 degrees Celsius. Take out, remove lid and then bake for a further 15 minutess to brown on top. Serve with mashed potato and veggies. Serves 4-6
Contributed by Emma Kendall, 12th November 2010
500g Mince
2 rashers bacon, chopped
1 onion, diced
1 carrot, grated
1/2 cup uncooked rice
1 pkt chicken noodle Soup Mix
1 and a 1/2 cups water
Method:
Mix all ingredients together in a casserole dish. Place on lid and bake for 45 minutes at 180 degrees Celsius. Take out, remove lid and then bake for a further 15 minutess to brown on top. Serve with mashed potato and veggies. Serves 4-6
Contributed by Emma Kendall, 12th November 2010
One Pan Taco Rice
Ingredients:
500g mince
1 diced onion
1 can diced tomatoes
1 cup raw rice
1 pkt taco seasoning
1 cup water
1 can tomato soup
1 can baked beans
Shredded lettuce
Chopped tomato
Grated cheese
Sour cream
Corn chips
Method:
Brown mince in a large fry pan. Drain. Brown onion in fry pan, add mince, rice, taco seasoning, water, soup and beans. Cook together until rice is tender, about 15 minutes. Serve topped with shredded lettuce, chopped fresh tomato, sour cream and grated cheese and corn chips on the side.
500g mince
1 diced onion
1 can diced tomatoes
1 cup raw rice
1 pkt taco seasoning
1 cup water
1 can tomato soup
1 can baked beans
Shredded lettuce
Chopped tomato
Grated cheese
Sour cream
Corn chips
Method:
Brown mince in a large fry pan. Drain. Brown onion in fry pan, add mince, rice, taco seasoning, water, soup and beans. Cook together until rice is tender, about 15 minutes. Serve topped with shredded lettuce, chopped fresh tomato, sour cream and grated cheese and corn chips on the side.
Paprika Sausages with Mushrooms
Ingredients:
1 Tbs oil
1 onion, finely sliced
2 - 3 tsp paprika
125g button mushrooms, sliced
425g can chopped peeled tomatoes
salt & pepper to taste
500g pork or beef sausages
Method:
Heat oil in a large pan and cook onions for 1 minute or until soft. Stir in paprika. Add mushrooms, tomatoes with juice and season to taste. Cook uncovered over a gentle heat for 10 minutes, stir occasionally. While sauce is cooking, cook sausages under grill until cooked through and browned. Remove sausages from heat and cut into chunks. Mix through sauce and heat. Top each serving with a spoonful of sour cream and sprinkle with paprika. Serve with cooked rice to stretch further, great heated up the next day.
- Contributed by Penny, Morisset, 20th December 2008
1 Tbs oil
1 onion, finely sliced
2 - 3 tsp paprika
125g button mushrooms, sliced
425g can chopped peeled tomatoes
salt & pepper to taste
500g pork or beef sausages
Method:
Heat oil in a large pan and cook onions for 1 minute or until soft. Stir in paprika. Add mushrooms, tomatoes with juice and season to taste. Cook uncovered over a gentle heat for 10 minutes, stir occasionally. While sauce is cooking, cook sausages under grill until cooked through and browned. Remove sausages from heat and cut into chunks. Mix through sauce and heat. Top each serving with a spoonful of sour cream and sprinkle with paprika. Serve with cooked rice to stretch further, great heated up the next day.
- Contributed by Penny, Morisset, 20th December 2008
Pie Maker Fillers
Ingredients:
Leftover corned beef (silverside) & cheese OR
Leftover roast lamb & mint sauce OR
Bolognaise sauce & cheese OR
Method:
Cut up all ingredients in small pieces - where applicable. Mix and add to pie base. Put top on and bake as per your pie maker instruction book. You can use any leftovers you like. I have been using my pie maker for over 20 years now.
Contributed by Michelle Ferey, 23rd August 2010
Leftover corned beef (silverside) & cheese OR
Leftover roast lamb & mint sauce OR
Bolognaise sauce & cheese OR
Method:
Cut up all ingredients in small pieces - where applicable. Mix and add to pie base. Put top on and bake as per your pie maker instruction book. You can use any leftovers you like. I have been using my pie maker for over 20 years now.
Contributed by Michelle Ferey, 23rd August 2010
Pizza Quesadillas
Ingredients:
8 flour tortillas
1 cup of pizza sauce (bought or homemade)
1 cup of cheese, grated
Method:
Lay 4 tortillas into a large, non-stick fry pan and place over low heat. Spread 1/4 C of sauce evenly over each tortilla. Sprinkle each tortilla with cheese. Place a second tortilla over the top. Cook 5 minutes or until the bottom is lightly browned. Carefully flip the tortilla and cook an additional 3 minutes or until nicely browned. Remove and cut into triangles.
Note: If your frypan isn't big enough to hold four tortillas do two at a time.
8 flour tortillas
1 cup of pizza sauce (bought or homemade)
1 cup of cheese, grated
Method:
Lay 4 tortillas into a large, non-stick fry pan and place over low heat. Spread 1/4 C of sauce evenly over each tortilla. Sprinkle each tortilla with cheese. Place a second tortilla over the top. Cook 5 minutes or until the bottom is lightly browned. Carefully flip the tortilla and cook an additional 3 minutes or until nicely browned. Remove and cut into triangles.
Note: If your frypan isn't big enough to hold four tortillas do two at a time.
Polenta Porridge with Yoghurt
Ingredients:
1/4 cup polenta
1/2 cup milk
sugar to taste
your favourite yoghurt
Method 1:
Heat milk in a small saucepan. Sprinkle polenta over the top and gently stir continuously. Add sugar at this stage if using. Once polenta has just thickened to the point where you can drag the spoon along the bottom and the polenta slowly comes back together, remove from heat and pour into a bowl. This only takes a couple of minutes maximum. It will thicken a little more on standing. Top with your favourite yoghurt.
Method 2:
Combine milk, polenta and sugar in a microwave safe cereal bowl. Heat on HIGH for 30 seconds and stir, heat on HIGH again for 30 seconds and stir and another 30 seconds and you're done. Top with your favourite yoghurt.
I make this for breakfast but can't see why you couldn't have it as a winter dessert. My 13 month old son LOVES this. Serves 1
Contributed by Jacinta, Hampton Park
1/4 cup polenta
1/2 cup milk
sugar to taste
your favourite yoghurt
Method 1:
Heat milk in a small saucepan. Sprinkle polenta over the top and gently stir continuously. Add sugar at this stage if using. Once polenta has just thickened to the point where you can drag the spoon along the bottom and the polenta slowly comes back together, remove from heat and pour into a bowl. This only takes a couple of minutes maximum. It will thicken a little more on standing. Top with your favourite yoghurt.
Method 2:
Combine milk, polenta and sugar in a microwave safe cereal bowl. Heat on HIGH for 30 seconds and stir, heat on HIGH again for 30 seconds and stir and another 30 seconds and you're done. Top with your favourite yoghurt.
I make this for breakfast but can't see why you couldn't have it as a winter dessert. My 13 month old son LOVES this. Serves 1
Contributed by Jacinta, Hampton Park
Popeye Pie
Ingredients:
Melted butter for greasing
1 bunch silverbeet
500g cottage cheese
1 cup grated tasty cheese
1 medium onion, sliced
3 eggs
1 tsp salt
freshly ground black pepper
1/2 tsp freshly ground nutmeg
10 sheets filo pastry
2 tbsp butter (melted)
Method:
Preheat oven to 180 degrees Celsius. Lightly grease a lasagne dish with melted butter. Finely chop silverbeet leaves with their stalks and place into a saucepan. Add 1/2 cup water, cover, and cook over a medium heat. Cook for five minutes until silverbeet has wilted. Drain into a sieve, then press down on silverbeet to remove all liquid. Cool. Place cottage cheese, grated cheese, onion, eggs and seasonings in a bowl. Add silverbeet and gently fold mixture together. Lay out filo pastry sheets onto a board or cool dry bench. Brush half of each sheet of pastry lightly with the 2 tablespoons melted butter and then fold the sheet in half. Continue until all pastry is brushed and folded. Arrange five folded sheets into the base of the greased lasagne dish. Spread filling over base then top with remaining folded filo sheets. Brush top with melted butter. Place in oven and bake for 35-40 minutes till lightly golden brown. Serve immediately. Keeps for up to two days in the fridge, can be eaten cold.
Note: The cost of this pie can be reduced by using homemade cottage cheese and home-grown silverbeet. Reduced fat tasty cheese can also be used if you are watching your fat intake.
Contributed by Cath Armstrong
Melted butter for greasing
1 bunch silverbeet
500g cottage cheese
1 cup grated tasty cheese
1 medium onion, sliced
3 eggs
1 tsp salt
freshly ground black pepper
1/2 tsp freshly ground nutmeg
10 sheets filo pastry
2 tbsp butter (melted)
Method:
Preheat oven to 180 degrees Celsius. Lightly grease a lasagne dish with melted butter. Finely chop silverbeet leaves with their stalks and place into a saucepan. Add 1/2 cup water, cover, and cook over a medium heat. Cook for five minutes until silverbeet has wilted. Drain into a sieve, then press down on silverbeet to remove all liquid. Cool. Place cottage cheese, grated cheese, onion, eggs and seasonings in a bowl. Add silverbeet and gently fold mixture together. Lay out filo pastry sheets onto a board or cool dry bench. Brush half of each sheet of pastry lightly with the 2 tablespoons melted butter and then fold the sheet in half. Continue until all pastry is brushed and folded. Arrange five folded sheets into the base of the greased lasagne dish. Spread filling over base then top with remaining folded filo sheets. Brush top with melted butter. Place in oven and bake for 35-40 minutes till lightly golden brown. Serve immediately. Keeps for up to two days in the fridge, can be eaten cold.
Note: The cost of this pie can be reduced by using homemade cottage cheese and home-grown silverbeet. Reduced fat tasty cheese can also be used if you are watching your fat intake.
Contributed by Cath Armstrong
Potato Gem Bake
Ingredients:
1kg mince
1 can Cream of Mushroom soup
1 cup grated tasty cheese
750g packet frozen potato gems
Method:
Brown mince, spread over base of a lasagne dish/baking dish. Pour can of Cream of Mushroom soup over meat, spread over meat with back of spoon. Sprinkle a cup of grated tasty cheese over meat/soup in dish. Top with a layer of frozen potato gems. Cover dish with foil and bake at 180 degrees Celsius for 45 minutes, then uncovered for 15 minutes. Should feed 8 - 10 or more.
Contributed by Kirsten, Bendigo, March 2006
1kg mince
1 can Cream of Mushroom soup
1 cup grated tasty cheese
750g packet frozen potato gems
Method:
Brown mince, spread over base of a lasagne dish/baking dish. Pour can of Cream of Mushroom soup over meat, spread over meat with back of spoon. Sprinkle a cup of grated tasty cheese over meat/soup in dish. Top with a layer of frozen potato gems. Cover dish with foil and bake at 180 degrees Celsius for 45 minutes, then uncovered for 15 minutes. Should feed 8 - 10 or more.
Contributed by Kirsten, Bendigo, March 2006
potato quiche
Base Ingredients:
Thin sliced potato
oil
garlic powder
parmesan cheese
Filling Ingredients:
1/2 cup grated zucchini
1/2 cup grated sweet potato
1 onion, finely diced
1 cup corn kernels
1 rasher bacon
6 eggs
1/2 cup milk
1 cup grated cheese
Base Method:
Layer around greased pie plate, line with baking paper and baking beans, bake 180 degrees Celsius for 15 minutes.
Filling method:
Grate zucchini and sweet potato, squeeze liquid out, add finely chopped onion, corn, bacon, eggs, milk and grated cheese. Mix well and spoon into potato pie shell. Bake 180 degrees Celsius for 5 minutes or until set. Take out of oven, let sit 10 minutes. Cut, serve and enjoy.
Contributed by Kerry McKenzie via Facebook
Thin sliced potato
oil
garlic powder
parmesan cheese
Filling Ingredients:
1/2 cup grated zucchini
1/2 cup grated sweet potato
1 onion, finely diced
1 cup corn kernels
1 rasher bacon
6 eggs
1/2 cup milk
1 cup grated cheese
Base Method:
Layer around greased pie plate, line with baking paper and baking beans, bake 180 degrees Celsius for 15 minutes.
Filling method:
Grate zucchini and sweet potato, squeeze liquid out, add finely chopped onion, corn, bacon, eggs, milk and grated cheese. Mix well and spoon into potato pie shell. Bake 180 degrees Celsius for 5 minutes or until set. Take out of oven, let sit 10 minutes. Cut, serve and enjoy.
Contributed by Kerry McKenzie via Facebook
Pumpkin and Chilli Beans
Ingredients:
4 cups diced pumpkin (about 1 butternut pumpkin)
1 chopped onion
1 tsp
2 tins chopped tomatoes
2 tins red kidney beans
1 tbsp chilli sauce (or to taste)
grated cheese to serve
Method:
Boil or steam pumpkin. Cook onion in a saucepan in oil. Add tomatoes, beans and sauce. Cook gently, stirring often for 15 mins. Use a potato masher to mash the beans a bit to make a smoother consistency. To serve, place the pumpkin on each plate (as you would rice or pasta), spoon the bean sauce over it and top with grated cheese.
Contributed by Melanie Broomehill, 27th August 2010
4 cups diced pumpkin (about 1 butternut pumpkin)
1 chopped onion
1 tsp
2 tins chopped tomatoes
2 tins red kidney beans
1 tbsp chilli sauce (or to taste)
grated cheese to serve
Method:
Boil or steam pumpkin. Cook onion in a saucepan in oil. Add tomatoes, beans and sauce. Cook gently, stirring often for 15 mins. Use a potato masher to mash the beans a bit to make a smoother consistency. To serve, place the pumpkin on each plate (as you would rice or pasta), spoon the bean sauce over it and top with grated cheese.
Contributed by Melanie Broomehill, 27th August 2010
Quesadillas
Ingredients:
Left over cooked chicken, or a BBQ chicken
Grated cheese
Burrito wraps
Oil
Mexican salsa, pitted olives, capsicum, tomato, sour cream, or plain yogurt, if desired
Method:
Put shredded chicken and grated cheese in a burrito wrap with anything else you fancy and fold over. Cook in a frypan brushed with oil or on the BBQ plate until cheese melts and burrito wrap is brown and crispy. Serve with a dollop of sour cream or yogurt, if desired. This recipe is great for on the BBQ, because you can cook several at the same time, it only takes a minute.
Left over cooked chicken, or a BBQ chicken
Grated cheese
Burrito wraps
Oil
Mexican salsa, pitted olives, capsicum, tomato, sour cream, or plain yogurt, if desired
Method:
Put shredded chicken and grated cheese in a burrito wrap with anything else you fancy and fold over. Cook in a frypan brushed with oil or on the BBQ plate until cheese melts and burrito wrap is brown and crispy. Serve with a dollop of sour cream or yogurt, if desired. This recipe is great for on the BBQ, because you can cook several at the same time, it only takes a minute.
quick & easy Budget meal
I always have a packet of Continental Dutch Curry and Rice in the pantry. If I'm stuck for a meal I make it with less water. Make up the soup, add left over chicken or meat or sausages or prawns. Voila Curried Chicken, Curried Sausages, Curried Prawns. Stir through some cooked veggies if desired (peas and or carrot, sautéed onion). Serve on a bed of boiled rice.
Variation: make up soup, stir through browned cooked mince and onion and cooked cabbage. Simmer a few minutes. This is not a hot or spicy curry, so no problems with it being too hot for children.
Dutch Curry and Rice packet costs around $1.35
Tip: when making up the soup, keep stirring until cooked otherwise the rice can stick to the bottom of the pot.
Contributed by Coral Draper, 2nd January 2017
Variation: make up soup, stir through browned cooked mince and onion and cooked cabbage. Simmer a few minutes. This is not a hot or spicy curry, so no problems with it being too hot for children.
Dutch Curry and Rice packet costs around $1.35
Tip: when making up the soup, keep stirring until cooked otherwise the rice can stick to the bottom of the pot.
Contributed by Coral Draper, 2nd January 2017
Real Ham Steaks and Pineapple
Ingredients:
1cm thick slices of ham
Sliced pineapple
Butter
Method:
Heat a frypan over a medium-high heat. Melt the butter and cook the ham slices until browned on both sides. Remove from frypan and keep warm. Drain the pineapple slices and add to the frypan, cooking until golden on both sides. Place a ham steak on each plate and top with a pineapple ring (or two). Serve with hot toast for breakfast or lunch or with a tossed salad for dinner.
1cm thick slices of ham
Sliced pineapple
Butter
Method:
Heat a frypan over a medium-high heat. Melt the butter and cook the ham slices until browned on both sides. Remove from frypan and keep warm. Drain the pineapple slices and add to the frypan, cooking until golden on both sides. Place a ham steak on each plate and top with a pineapple ring (or two). Serve with hot toast for breakfast or lunch or with a tossed salad for dinner.
Sausage Neapolitana
Ingredients:
500g beef sausages
1 jar Napolitana pasta sauce
1/2 tsp McCormicks Bush Spice
1 cup frozen mixed veggies
Olive oil
1 clove garlic, crushed
Method:
Heat oil in a large fry pan. Add garlic and bush spice and cook 1 minute. Add sausages and cook, turning frequently until the sausages are browned and cooked through. Remove from pan. Cut sausages into bite size pieces and return to pan. Add Napolitana sauce and mixed veggies and cook a further 5 minutes over medium heat until warmed through. Serve with mashed potato, rice or cous cous.
Contributed by Cath Armstrong, 8th February 2013
500g beef sausages
1 jar Napolitana pasta sauce
1/2 tsp McCormicks Bush Spice
1 cup frozen mixed veggies
Olive oil
1 clove garlic, crushed
Method:
Heat oil in a large fry pan. Add garlic and bush spice and cook 1 minute. Add sausages and cook, turning frequently until the sausages are browned and cooked through. Remove from pan. Cut sausages into bite size pieces and return to pan. Add Napolitana sauce and mixed veggies and cook a further 5 minutes over medium heat until warmed through. Serve with mashed potato, rice or cous cous.
Contributed by Cath Armstrong, 8th February 2013
Savoury Bread & Butter Slice
Ingredients:
8 slices white bread
Butter or margarine
1 onion, finely chopped
2 X 400g tins chopped tomatoes
1 ½ cups grated cheese
3 eggs
1 cup milk
¼ teaspoon dried basil
2 slices or bacon or ham, chopped (optional)
Method:
Lightly butter bread on both sides. Cook the chopped onion in the microwave until soft. In a square casserole dish or small lasagne dish, layer half the bread slices, onion, chopped tomatoes and cheese, then repeat layers. Beat eggs, milk and basil together. Gently pour into dish. Top with chopped bacon or ham if desired. Bake in moderate oven for 20-30 minutes. Serve hot with salad.
Contributed by Sharee, Woodville Park, 28th January 2008
8 slices white bread
Butter or margarine
1 onion, finely chopped
2 X 400g tins chopped tomatoes
1 ½ cups grated cheese
3 eggs
1 cup milk
¼ teaspoon dried basil
2 slices or bacon or ham, chopped (optional)
Method:
Lightly butter bread on both sides. Cook the chopped onion in the microwave until soft. In a square casserole dish or small lasagne dish, layer half the bread slices, onion, chopped tomatoes and cheese, then repeat layers. Beat eggs, milk and basil together. Gently pour into dish. Top with chopped bacon or ham if desired. Bake in moderate oven for 20-30 minutes. Serve hot with salad.
Contributed by Sharee, Woodville Park, 28th January 2008
savoury pumpkin flan
Ingredients:
4 sheets filo pastry
2 Tbsp oil
2 rashers of bacon, chopped
1 onion, chopped,
250g pumpkin, peeled, cooked and mashed
1 1/2 cups grated tasty cheese
2 eggs, separated
2 Tbsp sour cream or unflavoured yoghurt
black pepper
pinch chilli powder
1 Tbsp chopped fresh parsley
Method:
Brush each layer of pastry with oil and fold in half. Layer pastry, one folded piece on top of the other, to give 8 layers. Place an 18cm flan dish upside down on layered pastry and cut around dish making a circle 3cm larger. Lift all layers of pastry into dish and roll down edges.
Place bacon and onion in a frypan, and cook until crisp. Combine with pumpkin, cheese, egg yolks and sour cream. Season with pepper and chilli.
Beat egg whites until stiff peaks form. Fold into pumpkin mixture and spoon into pastry case, sprinkle with parsley. Bake at 200 degrees Celsius for 30 minutes or until golden.
Yummy recipe, have cooked many times, thanks to 'No Time To Cook' book.
Contributed by Liz Stevenson, 1st November 2017
4 sheets filo pastry
2 Tbsp oil
2 rashers of bacon, chopped
1 onion, chopped,
250g pumpkin, peeled, cooked and mashed
1 1/2 cups grated tasty cheese
2 eggs, separated
2 Tbsp sour cream or unflavoured yoghurt
black pepper
pinch chilli powder
1 Tbsp chopped fresh parsley
Method:
Brush each layer of pastry with oil and fold in half. Layer pastry, one folded piece on top of the other, to give 8 layers. Place an 18cm flan dish upside down on layered pastry and cut around dish making a circle 3cm larger. Lift all layers of pastry into dish and roll down edges.
Place bacon and onion in a frypan, and cook until crisp. Combine with pumpkin, cheese, egg yolks and sour cream. Season with pepper and chilli.
Beat egg whites until stiff peaks form. Fold into pumpkin mixture and spoon into pastry case, sprinkle with parsley. Bake at 200 degrees Celsius for 30 minutes or until golden.
Yummy recipe, have cooked many times, thanks to 'No Time To Cook' book.
Contributed by Liz Stevenson, 1st November 2017
Savoury Rice
When I'm trying to stretch the budget out for another night or two, I make this savoury rice. You can either have it on its own, or as a side dish.
Ingredients:
1 cup rice
2-3 tablespoons of tomato paste
2 chicken stock cubes
1/2-1 cup frozen mix veg
Method:
Boil rice on the stove as usual (or microwave). As the rice is cooking add the stock cubes and the tomato paste. When the rice is almost cooked, add the frozen vegetables. I never feel bad about serving this up to the family as we get three types of veg. If there are any leftovers, I usually give them to my daughter for lunch the next day.
Contributed by Jane, Belmore, 27th October 2009
Ingredients:
1 cup rice
2-3 tablespoons of tomato paste
2 chicken stock cubes
1/2-1 cup frozen mix veg
Method:
Boil rice on the stove as usual (or microwave). As the rice is cooking add the stock cubes and the tomato paste. When the rice is almost cooked, add the frozen vegetables. I never feel bad about serving this up to the family as we get three types of veg. If there are any leftovers, I usually give them to my daughter for lunch the next day.
Contributed by Jane, Belmore, 27th October 2009
Savoury Scramble
Ingredients:
2 tablespoons butter
6 large eggs
1/4 cup finely chopped capsicum
1/3 cup finely chopped onion
3/4 cup milk
3/4 cup chopped ham
3/4 teaspoon salt
dash pepper
Method:
In a large non-stick fry pan melt butter. Beat eggs and whisk in remaining ingredients. Pour mixture into hot fry pan. Cook, stirring to cook evenly.
2 tablespoons butter
6 large eggs
1/4 cup finely chopped capsicum
1/3 cup finely chopped onion
3/4 cup milk
3/4 cup chopped ham
3/4 teaspoon salt
dash pepper
Method:
In a large non-stick fry pan melt butter. Beat eggs and whisk in remaining ingredients. Pour mixture into hot fry pan. Cook, stirring to cook evenly.
Seasoned Rice
Ingredients:
1 cup long-grain rice
Flavouring
2 tablespoons butter
2 1/2 cups hot water
Method:
Melt the butter in a heavy saucepan over medium heat. Sauté the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the flavouring of your choice. Bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat, cover and let stand for ten minutes before uncovering and serving.
Flavourings:
Chicken:
3 chicken stock cubes, crushed
1/4 teaspoon parsley flakes
3 dashes ground black pepper
Beef:
3 beef stock cubes, crushed
3 dashes ground black pepper
Onion:
3 onion or beef stock cubes, crushed
2 teaspoons finely diced onion
3 dashes ground black pepper
Mushroom:
3 chicken or beef stock cubes, crushed
1 cup button mushrooms, sliced
3 dashes ground black pepper
Celery:
3 chicken stock cubes, crushed
3 tablespoons dried celery flakes
3 dashes ground black pepper
Curry:
3 chicken stock cubes, crushed
1 teaspoon curry powder
Saffron:
3 chicken stock cubes, crushed
1 pinch saffron
1 pinch turmeric
Oriental:
3 chicken stock cubes, crushed
1 small onion, finely diced
2 teaspoons dried celery flakes
1 cup button mushrooms, sliced
1/2 tsp ginger powder
1 tbsp soy sauce
Spanish:
3 chicken stock cubes, crushed
1/2 green capsicum, diced
1 small onion, finely diced
dash of chilli powder
2 tbsp tomato paste
Contributed by Cath Armstrong
1 cup long-grain rice
Flavouring
2 tablespoons butter
2 1/2 cups hot water
Method:
Melt the butter in a heavy saucepan over medium heat. Sauté the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the flavouring of your choice. Bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat, cover and let stand for ten minutes before uncovering and serving.
Flavourings:
Chicken:
3 chicken stock cubes, crushed
1/4 teaspoon parsley flakes
3 dashes ground black pepper
Beef:
3 beef stock cubes, crushed
3 dashes ground black pepper
Onion:
3 onion or beef stock cubes, crushed
2 teaspoons finely diced onion
3 dashes ground black pepper
Mushroom:
3 chicken or beef stock cubes, crushed
1 cup button mushrooms, sliced
3 dashes ground black pepper
Celery:
3 chicken stock cubes, crushed
3 tablespoons dried celery flakes
3 dashes ground black pepper
Curry:
3 chicken stock cubes, crushed
1 teaspoon curry powder
Saffron:
3 chicken stock cubes, crushed
1 pinch saffron
1 pinch turmeric
Oriental:
3 chicken stock cubes, crushed
1 small onion, finely diced
2 teaspoons dried celery flakes
1 cup button mushrooms, sliced
1/2 tsp ginger powder
1 tbsp soy sauce
Spanish:
3 chicken stock cubes, crushed
1/2 green capsicum, diced
1 small onion, finely diced
dash of chilli powder
2 tbsp tomato paste
Contributed by Cath Armstrong
Shapeless Hamburgers
This is a recipe my mother uses to feed a crowd. Double, triple it as needed. The resulting mixture is soft and is spooned onto a hot plate rather than pre shaped, saving lots of time. The addition of flour extends the mixture and makes it more economical.
Ingredients:
500g mince
1 cup SR Flour
1 cup milk
1 cup water
1 packet chicken noodle soup*
1 grated onion
1 grated carrot
2 eggs
Method:
Mix together and stand at least two hours.
These are great for catering and they taste good cold the next day too.
* I don't use this as I personally think it's full of unhealthy stuff, I'd use either or a combination of ,powdered mushrooms, some homemade stock paste concentrate, some homemade pesto, some tomato paste, I'd probably only add half of the water since there wouldn't be any noodles.
Happy cooking!
Contributed by Susan, 15th September 2013
Simple MOO Baked Beans
Sick of Vegemite, peanut butter and jam on toast for breakfast, I've started making my own baked beans. It is much healthier and less expensive than buying them ready made from the supermarket.
All you need is one 800g tin of crushed tomatoes, and one 400g tin of any beans you like. You can play with these quantities (and ingredients) depending how 'beany' you like them. Just bring the tomatoes to the boil for 20 minutes, add the beans, simmer for 10 minutes then bring to the boil again for 5 minutes.
You can then add basil or parsley (or your favourite herb) to flavour. As I said, you can play around with the ingredients - I have made them with cannellini beans, and today I made them with butter beans and chick peas. Yum!
Contributed by Laura Cvetkovski
All you need is one 800g tin of crushed tomatoes, and one 400g tin of any beans you like. You can play with these quantities (and ingredients) depending how 'beany' you like them. Just bring the tomatoes to the boil for 20 minutes, add the beans, simmer for 10 minutes then bring to the boil again for 5 minutes.
You can then add basil or parsley (or your favourite herb) to flavour. As I said, you can play around with the ingredients - I have made them with cannellini beans, and today I made them with butter beans and chick peas. Yum!
Contributed by Laura Cvetkovski
Sloppy Hamburgers
Ingredients:
500g mince
1 cup plain flour
2 finely chopped onions
1 pkt chicken noodle soup
1 cup milk
1 cup water or orange juice
1 egg
Method:
Mix all ingredients together and keep in fridge up to 24 hours, stirring occasionally. Add more milk if the mixture thickens too much. These burgers are best cooked on the barbecue. The mixture should spread out and become reasonably flat. Cook all of the mixture. If any, leftovers must be frozen. Yum. Great in a hamburger bun with anything.
Contributed by Pauline Nielson, 18th April 2014
500g mince
1 cup plain flour
2 finely chopped onions
1 pkt chicken noodle soup
1 cup milk
1 cup water or orange juice
1 egg
Method:
Mix all ingredients together and keep in fridge up to 24 hours, stirring occasionally. Add more milk if the mixture thickens too much. These burgers are best cooked on the barbecue. The mixture should spread out and become reasonably flat. Cook all of the mixture. If any, leftovers must be frozen. Yum. Great in a hamburger bun with anything.
Contributed by Pauline Nielson, 18th April 2014
Sloppy Joes
Ingredients:
500g mince
1/4 cup chopped onion
1/4 cup chopped capsicum
1/2 teaspoon garlic powder
1 teaspoon prepared mustard
3/4 cup tomato sauce
3 teaspoons brown sugar
ground black pepper to taste
6 hamburger buns, split and toasted
Method:
In a medium frying pan over medium heat, brown the mince, onion and capsicum; drain off liquids. Stir in the garlic powder, mustard, tomato sauce and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper. Spoon over toasted hamburger buns and serve.
500g mince
1/4 cup chopped onion
1/4 cup chopped capsicum
1/2 teaspoon garlic powder
1 teaspoon prepared mustard
3/4 cup tomato sauce
3 teaspoons brown sugar
ground black pepper to taste
6 hamburger buns, split and toasted
Method:
In a medium frying pan over medium heat, brown the mince, onion and capsicum; drain off liquids. Stir in the garlic powder, mustard, tomato sauce and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper. Spoon over toasted hamburger buns and serve.
Souvlaki
Ingredients:
Steak or lamb cut into chunks or small strips
Marinade (either commercial or make own with ingredients such as wine, tomato sauce, soy sauce, garlic, chili etc)
Lettuce (shredded)
Cucumber
Tomato (sliced)
Grated Cheese
Dip (Tzadziki or hommus)
Tomato sauce (optional - for the kids)
Large Lebanese bread
Oil or Butter
Method:
Marinate the meat overnight or for a few hours in the fridge. Lightly fry the meat in oil or butter until cooked Prepare salad vegetables and heat bread in microwave. Place some meat, salad dip and cheese on bread and roll up. Each person can make his or her own roll.
Steak or lamb cut into chunks or small strips
Marinade (either commercial or make own with ingredients such as wine, tomato sauce, soy sauce, garlic, chili etc)
Lettuce (shredded)
Cucumber
Tomato (sliced)
Grated Cheese
Dip (Tzadziki or hommus)
Tomato sauce (optional - for the kids)
Large Lebanese bread
Oil or Butter
Method:
Marinate the meat overnight or for a few hours in the fridge. Lightly fry the meat in oil or butter until cooked Prepare salad vegetables and heat bread in microwave. Place some meat, salad dip and cheese on bread and roll up. Each person can make his or her own roll.
Super Easy Pizza Base (MOO)
If you're in a hurry, and don't have any Penny Pinching Pizza bases in the freezer, this version of the social media sensation quick pizza dough makes great pizza bases. https://www.cheapskatesclub.net/penny-pinching-pizza-menu-planning-101.html
Ingredients:
4 cups SR flour
600ml thickened cream
1 tbsp polenta
Method:
Pre-heat oven to 180 degrees Celsius.
Pre-heat pizza stones if you use them, or put baking paper on a baking tray and sprinkle with a little polenta (if you have it - not really necessary, but it gives the pizza bases a lovely crispness).
Pour the cream into the flour and mix to combine. Knead on a floured board (or benchtop) until smooth. Divide into two for large pizza bases, three for medium pizza bases. Roll out. Spread with your favourite toppings and bake for 18 - 20 minutes until cooked.
It's super simple, but I like this recipe over the Greek yoghurt recipe because it's cheaper. Greek yoghurt costs between $3.30 - $8.46 for 600mls, depending on the brand, where you buy it and whether or not it's on sale. A 600ml bottle of thickened cream costs $3 - $4.30, again depending on the brand, where you shop and if it's on sale.
Ingredients:
4 cups SR flour
600ml thickened cream
1 tbsp polenta
Method:
Pre-heat oven to 180 degrees Celsius.
Pre-heat pizza stones if you use them, or put baking paper on a baking tray and sprinkle with a little polenta (if you have it - not really necessary, but it gives the pizza bases a lovely crispness).
Pour the cream into the flour and mix to combine. Knead on a floured board (or benchtop) until smooth. Divide into two for large pizza bases, three for medium pizza bases. Roll out. Spread with your favourite toppings and bake for 18 - 20 minutes until cooked.
It's super simple, but I like this recipe over the Greek yoghurt recipe because it's cheaper. Greek yoghurt costs between $3.30 - $8.46 for 600mls, depending on the brand, where you buy it and whether or not it's on sale. A 600ml bottle of thickened cream costs $3 - $4.30, again depending on the brand, where you shop and if it's on sale.
Tomato Basil Garden Tart
Ingredients:
1 sheet shortcrust pastry, thawed
1/2 cup finely grated tasty cheese
1/2 cup cottage cheese (or ricotta)
10 to 15 fresh basil leaves
1 tsp black pepper
1/4 tsp salt
4 large ripe tomatoes, halved, seeds removed, and sliced thinly
Method:
Preheat oven to 180 degrees Celsius. Place pastry in a flan tin, pulling extra crust up the sides of the tart pan; trim off any extra. In a small bowl, put half the grated cheese and all the cottage cheese, the black pepper and salt, and stir to blend. Finely chop the basil leaves and add to the cheese mixture, stir to combine. Spread half of the cheese-basil mixture over the bottom of the pie crust in tart pan, top with half the tomato slices, arranging evenly. Spread remaining cheese-basil mixture on top of tomatoes, and top with remaining tomatoes, again arranged evenly. Bake in preheated oven for 20 to 25 minutes. Remove the tart from the oven and sprinkle the remaining cheese evenly over the top, then return to oven and bake an another 5 to 10 minutes or until cheese is melted and golden brown all over and crust is baked thoroughly. Remove and let cool slightly before serving.
1 sheet shortcrust pastry, thawed
1/2 cup finely grated tasty cheese
1/2 cup cottage cheese (or ricotta)
10 to 15 fresh basil leaves
1 tsp black pepper
1/4 tsp salt
4 large ripe tomatoes, halved, seeds removed, and sliced thinly
Method:
Preheat oven to 180 degrees Celsius. Place pastry in a flan tin, pulling extra crust up the sides of the tart pan; trim off any extra. In a small bowl, put half the grated cheese and all the cottage cheese, the black pepper and salt, and stir to blend. Finely chop the basil leaves and add to the cheese mixture, stir to combine. Spread half of the cheese-basil mixture over the bottom of the pie crust in tart pan, top with half the tomato slices, arranging evenly. Spread remaining cheese-basil mixture on top of tomatoes, and top with remaining tomatoes, again arranged evenly. Bake in preheated oven for 20 to 25 minutes. Remove the tart from the oven and sprinkle the remaining cheese evenly over the top, then return to oven and bake an another 5 to 10 minutes or until cheese is melted and golden brown all over and crust is baked thoroughly. Remove and let cool slightly before serving.
Tuna Pie
Ingredients:
Base
2 1/2 cups cooked rice
1 small onion, chopped
1 egg
30g melted butter
Combine and press into pie plate or quiche dish
Filling:
1 large tin of tuna in brine (reserve liquid)
Flake tuna over rice base
Topping:
Tuna juice
2 eggs
130g grated cheese
3/4 cup milk
1/2 tspn dry mustard
1 small onion chopped
parsley / salt / pepper
Combine these ingredients and pour on top of tuna. Cook for 1 1/4 - 1 1/2 hours at 180c
Contributed by Belinda, Blacktown, 8th January 2008
Base
2 1/2 cups cooked rice
1 small onion, chopped
1 egg
30g melted butter
Combine and press into pie plate or quiche dish
Filling:
1 large tin of tuna in brine (reserve liquid)
Flake tuna over rice base
Topping:
Tuna juice
2 eggs
130g grated cheese
3/4 cup milk
1/2 tspn dry mustard
1 small onion chopped
parsley / salt / pepper
Combine these ingredients and pour on top of tuna. Cook for 1 1/4 - 1 1/2 hours at 180c
Contributed by Belinda, Blacktown, 8th January 2008
Tuna Pie
Ingredients:
1 large tin tuna, well drained and flaked
3 eggs, beaten
1 cup milk
1 large onion, finely diced
1 cup grated cheese
1/2 packet Ritz crackers, roughly crushed
Method:
Mix all ingredients together. Pour into greased pie dish and bake in a moderate oven 25 - 30 minutes or until set and golden brown on top. Serve hot or cold.
Contributed by Dorothy, Glen Waverley, 24th June 2008
1 large tin tuna, well drained and flaked
3 eggs, beaten
1 cup milk
1 large onion, finely diced
1 cup grated cheese
1/2 packet Ritz crackers, roughly crushed
Method:
Mix all ingredients together. Pour into greased pie dish and bake in a moderate oven 25 - 30 minutes or until set and golden brown on top. Serve hot or cold.
Contributed by Dorothy, Glen Waverley, 24th June 2008
Turkey Toastie Tasties
Ingredients:
Slices of bread
Slices of cooked turkey (or chicken)
Cranberry sauce
Cream cheese spread
Butter
Method:
Butter the bread slices on one side as you do for toasted sandwiches. Spread cream cheese on one side of the sandwich, then spread the cranberry sauce and top with the sliced turkey. Cook in a sandwich press or hot fry pan until toasted and golden.
Slices of bread
Slices of cooked turkey (or chicken)
Cranberry sauce
Cream cheese spread
Butter
Method:
Butter the bread slices on one side as you do for toasted sandwiches. Spread cream cheese on one side of the sandwich, then spread the cranberry sauce and top with the sliced turkey. Cook in a sandwich press or hot fry pan until toasted and golden.
zucchini slice
Ingredients:
2 zucchini, coarsely grated
1 onion, finely chopped
100gm thinly sliced leg ham, chopped
1 cup self-raising flour
6 eggs, beaten
salt and pepper
1 cup grated cheddar cheese
Method:
Preheat oven to 180 degree. Grease a 2 litre square or rectangle ovenproof dish. Place the zucchini, onion, ham, flour and eggs in a mixing bowl. Mix until combined. Season with salt and pepper.
Pour mixture in to the dish. Sprinkle the cheese over the top. Bake for 35 - 40 minutes until slice is light golden brown and set. Cut into slices and serve hot or cold with salad.
Contributed by Elizabeth Stevenson, 13th November 2017
2 zucchini, coarsely grated
1 onion, finely chopped
100gm thinly sliced leg ham, chopped
1 cup self-raising flour
6 eggs, beaten
salt and pepper
1 cup grated cheddar cheese
Method:
Preheat oven to 180 degree. Grease a 2 litre square or rectangle ovenproof dish. Place the zucchini, onion, ham, flour and eggs in a mixing bowl. Mix until combined. Season with salt and pepper.
Pour mixture in to the dish. Sprinkle the cheese over the top. Bake for 35 - 40 minutes until slice is light golden brown and set. Cut into slices and serve hot or cold with salad.
Contributed by Elizabeth Stevenson, 13th November 2017