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Recipe File: Savouries and Fingerfood
Bacon & Honey Mustard Grilled Cheese Fingers
Ingredients:
8 slices bacon, cooked until crispy
2 tbsp butter, softened
3 tbsp honey
3 tbsp yellow or Dijon mustard
1/4 cup Parmesan cheese
8 slices cheese
16 slices wholemeal bread
Method:
Cook the bacon in a skillet, then set aside and pat dry. Drain off the excess bacon fat.
While bacon is cooking, butter one side of the bread. Make the honey mustard by whisking together the honey and mustard in a small bowl.
Generously spread the honey mustard onto the unbuttered side of 8 slices of bread. Then add a slice cheese on top of the honey mustard, top with bacon and sprinkle Parmesan cheese on top of the bacon. Top with the remaining bread slices, buttered side out.
Cook in the same pan as the bacon, or in a sandwich press.
Cut each sandwich into fingers to serve.
Make these sandwiches a meal by keeping them whole and serving with a side salad.
8 slices bacon, cooked until crispy
2 tbsp butter, softened
3 tbsp honey
3 tbsp yellow or Dijon mustard
1/4 cup Parmesan cheese
8 slices cheese
16 slices wholemeal bread
Method:
Cook the bacon in a skillet, then set aside and pat dry. Drain off the excess bacon fat.
While bacon is cooking, butter one side of the bread. Make the honey mustard by whisking together the honey and mustard in a small bowl.
Generously spread the honey mustard onto the unbuttered side of 8 slices of bread. Then add a slice cheese on top of the honey mustard, top with bacon and sprinkle Parmesan cheese on top of the bacon. Top with the remaining bread slices, buttered side out.
Cook in the same pan as the bacon, or in a sandwich press.
Cut each sandwich into fingers to serve.
Make these sandwiches a meal by keeping them whole and serving with a side salad.
baked chicken spring rolls
Ingredients:
1 BBQ or Roast Chicken
2 Corn Cobs, husks removed
4 Green Onions, thinly sliced
1 tsp finely grated ginger
½ tsp sesame oil
1 tbs soy sauce
1pkt frozen spring roll wrappers
¼ cup peanut oil
Method:
Preheat oven to 200º Celsius. Remove meat from chicken in large pieces. Discard skin and bones then finely shred chicken and place in bowl. Cook corn in a saucepan of boiling water over medium heat for 5 minutes or until just tender. Drain and cool under running water. Cut kernels from cobs. Add to chicken with onions, ginger, sesame oil and soy sauce. Ster well to combine. Lay out a spring roll wrapper with a point facing towards you. Place 2 tablespoonfuls of corn mixture on pastry then fold pasty over filling once. Fold in side corner. Brush far corner with water then roll up tightly. Repeat with remaining filling pastry. Place spring rolls on oven tray then bake for 20-25 minutes or until crisp and golden.
Makes 18 Prep: 15 min Cooking 20-25 min
Contributed by Kirsty Harris, 4th April 2010
1 BBQ or Roast Chicken
2 Corn Cobs, husks removed
4 Green Onions, thinly sliced
1 tsp finely grated ginger
½ tsp sesame oil
1 tbs soy sauce
1pkt frozen spring roll wrappers
¼ cup peanut oil
Method:
Preheat oven to 200º Celsius. Remove meat from chicken in large pieces. Discard skin and bones then finely shred chicken and place in bowl. Cook corn in a saucepan of boiling water over medium heat for 5 minutes or until just tender. Drain and cool under running water. Cut kernels from cobs. Add to chicken with onions, ginger, sesame oil and soy sauce. Ster well to combine. Lay out a spring roll wrapper with a point facing towards you. Place 2 tablespoonfuls of corn mixture on pastry then fold pasty over filling once. Fold in side corner. Brush far corner with water then roll up tightly. Repeat with remaining filling pastry. Place spring rolls on oven tray then bake for 20-25 minutes or until crisp and golden.
Makes 18 Prep: 15 min Cooking 20-25 min
Contributed by Kirsty Harris, 4th April 2010
banana rolls
Ingredients:
1 medium, ripe banana
1 rasher bacon
Method:
Peel banana, wrap rasher of bacon around banana in a spiral. Secure with toothpicks. Grill, turning frequently until bacon is cooked and banana tender.
1 medium, ripe banana
1 rasher bacon
Method:
Peel banana, wrap rasher of bacon around banana in a spiral. Secure with toothpicks. Grill, turning frequently until bacon is cooked and banana tender.
bruschetta
Ingredients:
1 crusty Italian load (about 38cm long)
6 cloves garlic, halved
½ cup (125ml) extra virgin olive oil
Cut bread into 12 x 1.5cm slices, grill or toast until lightly browned. Rub half a clove of garlic over 1 side of each slice. Drizzle evenly with oil.
Tomato and Basil Topping:
1 tablespoon olive oil
3 medium (390g) ripe tomatoes, seeded, chopped
1 tablespoon shredded fresh basil
¼ teaspoon sugar
1 tablespoon chopped red Spanish onion
Heat oil in pan, add tomatoes, cook over high heat 1 minute. Transfer mixture to bowl, add basil, sugar and onion; mix well.
Olive and Oregano Topping:
1 tablespoon olive oil
½ cup (60g) seedless black olives, finely chopped
1/3 cup (40g) seedless green olives, finely chopped
2 teaspoons chopped fresh oregano
Combine all ingredients in bowl; mix well. Divide tomato and basil topping between 4 slices of bread. Divide olive and oregano topping between 4 slices. Leave remaining 4 slices plain. Serve bruschetta warm.
Toppings can be made a day ahead.
Storage: Covered, separately, in refrigerator
Microwave: Tomato and basil topping suitable.
1 crusty Italian load (about 38cm long)
6 cloves garlic, halved
½ cup (125ml) extra virgin olive oil
Cut bread into 12 x 1.5cm slices, grill or toast until lightly browned. Rub half a clove of garlic over 1 side of each slice. Drizzle evenly with oil.
Tomato and Basil Topping:
1 tablespoon olive oil
3 medium (390g) ripe tomatoes, seeded, chopped
1 tablespoon shredded fresh basil
¼ teaspoon sugar
1 tablespoon chopped red Spanish onion
Heat oil in pan, add tomatoes, cook over high heat 1 minute. Transfer mixture to bowl, add basil, sugar and onion; mix well.
Olive and Oregano Topping:
1 tablespoon olive oil
½ cup (60g) seedless black olives, finely chopped
1/3 cup (40g) seedless green olives, finely chopped
2 teaspoons chopped fresh oregano
Combine all ingredients in bowl; mix well. Divide tomato and basil topping between 4 slices of bread. Divide olive and oregano topping between 4 slices. Leave remaining 4 slices plain. Serve bruschetta warm.
Toppings can be made a day ahead.
Storage: Covered, separately, in refrigerator
Microwave: Tomato and basil topping suitable.
cheese & veggie rolls
Ingredients:
3 sheets of pastry
2 carrots, finely grated
1 large onion, finely chopped
2 large potatoes, finely diced
100g grated tasty cheese
1 egg, beaten
Method:
Mix the carrot, onion and potato together and microwave in a covered dish on high for 3 4 minutes. Stir through half the grated cheese. Cut each sheet of pastry in half. Divide the veggie and cheese mixture evenly between the six pieces of pastry. Roll each piece into a sausage roll shape and cut into two pieces. Add 1 tablespoon water to the beaten egg and brush the pastry. Place onto a greased baking tray. Sprinkle tops of pastry with remaining grated cheese. Bake in a hot oven for 15 20 minutes until golden brown and pastry is cooked.
Contributed by Cath Armstrong
3 sheets of pastry
2 carrots, finely grated
1 large onion, finely chopped
2 large potatoes, finely diced
100g grated tasty cheese
1 egg, beaten
Method:
Mix the carrot, onion and potato together and microwave in a covered dish on high for 3 4 minutes. Stir through half the grated cheese. Cut each sheet of pastry in half. Divide the veggie and cheese mixture evenly between the six pieces of pastry. Roll each piece into a sausage roll shape and cut into two pieces. Add 1 tablespoon water to the beaten egg and brush the pastry. Place onto a greased baking tray. Sprinkle tops of pastry with remaining grated cheese. Bake in a hot oven for 15 20 minutes until golden brown and pastry is cooked.
Contributed by Cath Armstrong
cheese & bacon savouries
Ingredients:
2 bacon rashers finely chopped
1 cup grated tasty cheese
2 tablespoons mayonnaise
2 olives, chopped
1 tablespoon chopped parsley
1 tablespoon drained canned diced
3 green shallots,
1 tablespoon chopped capsicum
¼ teaspoon curry powder
14 slices white bread
30g melted butter
Method:
Cook bacon in pan until crisp, drain on absorbent paper. Combine bacon,
cheese, olives, mayonnaise, capsicum, parsley, shallots and curry powder, mix well. Remove crusts from bread, flatten bread with rolling pin, spread a layer of cheese mixture over bread, roll up, secure with toothpick. Place on oven tray, brush with butter, bake in moderate oven until golden brown.
Savories can be prepared and refrigerated, covered, 24 hours before baking and serving.
2 bacon rashers finely chopped
1 cup grated tasty cheese
2 tablespoons mayonnaise
2 olives, chopped
1 tablespoon chopped parsley
1 tablespoon drained canned diced
3 green shallots,
1 tablespoon chopped capsicum
¼ teaspoon curry powder
14 slices white bread
30g melted butter
Method:
Cook bacon in pan until crisp, drain on absorbent paper. Combine bacon,
cheese, olives, mayonnaise, capsicum, parsley, shallots and curry powder, mix well. Remove crusts from bread, flatten bread with rolling pin, spread a layer of cheese mixture over bread, roll up, secure with toothpick. Place on oven tray, brush with butter, bake in moderate oven until golden brown.
Savories can be prepared and refrigerated, covered, 24 hours before baking and serving.
cheese & bacon tarts
Ingredients:
2 sheets ready-rolled shortcrust pasty
2 rashers bacon, finely chopped
1 small onion, finely chopped
½ cup Cream
1 Egg
½ teaspoon mild mustard
½ cup grated cheddar cheese
Method:
Preheat oven to moderate 180°c. Brush two shallow 12-cup patty tins with melted butter or oil. Lay out pastry on a lightly floured surface. Cut out rounds with a 7cm fluted cutter. Ease pastry rounds into patty tins. Sprinkle chopped bacon and onion over pastry shells. Combine cream, egg and mustard in small bowl. Whisk until smooth. Spoon 1 teaspoon of mixture into each pastry case. Sprinkle with grated cheese. Bake 15 minutes or until golden and crisp. Serve warm. Makes about 15.
2 sheets ready-rolled shortcrust pasty
2 rashers bacon, finely chopped
1 small onion, finely chopped
½ cup Cream
1 Egg
½ teaspoon mild mustard
½ cup grated cheddar cheese
Method:
Preheat oven to moderate 180°c. Brush two shallow 12-cup patty tins with melted butter or oil. Lay out pastry on a lightly floured surface. Cut out rounds with a 7cm fluted cutter. Ease pastry rounds into patty tins. Sprinkle chopped bacon and onion over pastry shells. Combine cream, egg and mustard in small bowl. Whisk until smooth. Spoon 1 teaspoon of mixture into each pastry case. Sprinkle with grated cheese. Bake 15 minutes or until golden and crisp. Serve warm. Makes about 15.
cheese & vegemite scrolls
Ingredients:
2 cups SR flour
60g butter
3/4 cup grated tasty cheese
2/3 cup milk
1 Tbsp Vegemite
extra cheese (1/2 cup) to sprinkle
1 Tbsp milk
Method:
Preheat oven to 180 degrees C. Line a tray with baking paper. Place flour and butter in a large bowl and use fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in cheese. Make well in centre and mix in milk to form a dough. Turn dough onto lightly floured board and knead briefly. Roll out dough into a rectangle approx 20cm x 30cm x 1cm high. Spread with Vegemite, sprinkle with extra cheese. Roll up the dough to form a log, then cut
1cm thick slices to make the scrolls. Place on tray and brush tops with milk. Bake for 15mins or until golden and cooked through. Cool on wire rack.
These are great for lunchboxes or morning tea while still warm.
Contributed by Jane, Broken Hill
2 cups SR flour
60g butter
3/4 cup grated tasty cheese
2/3 cup milk
1 Tbsp Vegemite
extra cheese (1/2 cup) to sprinkle
1 Tbsp milk
Method:
Preheat oven to 180 degrees C. Line a tray with baking paper. Place flour and butter in a large bowl and use fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in cheese. Make well in centre and mix in milk to form a dough. Turn dough onto lightly floured board and knead briefly. Roll out dough into a rectangle approx 20cm x 30cm x 1cm high. Spread with Vegemite, sprinkle with extra cheese. Roll up the dough to form a log, then cut
1cm thick slices to make the scrolls. Place on tray and brush tops with milk. Bake for 15mins or until golden and cooked through. Cool on wire rack.
These are great for lunchboxes or morning tea while still warm.
Contributed by Jane, Broken Hill
cheese ball
Ingredients:
250g light cream cheese
100g grated cheddar cheese
2 spring onions, finely chopped
2 dessertspoons gherkin spread
100g grated cheddar cheese
2 slices of ham chopped finely
Method:
Combine all ingredients together in a bowl and mix well. Mould into a ball and wrap in Gladwrap. Refrigerate. Serve with crackers and/or fresh cut vegetables.
250g light cream cheese
100g grated cheddar cheese
2 spring onions, finely chopped
2 dessertspoons gherkin spread
100g grated cheddar cheese
2 slices of ham chopped finely
Method:
Combine all ingredients together in a bowl and mix well. Mould into a ball and wrap in Gladwrap. Refrigerate. Serve with crackers and/or fresh cut vegetables.
cheesy pizza
Ingredients:
27cm packaged pizza base (no sauce),
1/4 cup tomato paste or pizza sauce,
1/2 cup grated pizza cheese (available in the cold section of the supermarket) or grate 1/2 cup each of mozzarella, cheddar and parmesan cheese.
Method:
Place pizza base on a pizza tray or large oven tray, spread with tomato paste. Top with combined cheeses. Bake uncovered in a hot oven for about 8 minutes or until cheese has melted and browned slightly.You can add a little water to the tomato paste to thin it out a little and take away the sharp taste for younger children.
Contributed by Jane Thom, 20th September 2004
27cm packaged pizza base (no sauce),
1/4 cup tomato paste or pizza sauce,
1/2 cup grated pizza cheese (available in the cold section of the supermarket) or grate 1/2 cup each of mozzarella, cheddar and parmesan cheese.
Method:
Place pizza base on a pizza tray or large oven tray, spread with tomato paste. Top with combined cheeses. Bake uncovered in a hot oven for about 8 minutes or until cheese has melted and browned slightly.You can add a little water to the tomato paste to thin it out a little and take away the sharp taste for younger children.
Contributed by Jane Thom, 20th September 2004
cheesy sticks
Ingredients:
1pkt puff pastry sheets
1egg white
180g grated cheddar cheese
90g grated parmesan cheese
1tbsp paprika
Method:
Cut each strip of pastry into 2cm strips and brush with the egg white. Take two strips of pastry and criss-cross to form one stick of pastry. Lay the twisted sticks onto a greased pastry tray and cut in half. Combine the cheeses and sprinkle over the pastry sticks. Sieve the paprika over the top. Bake in a hot oven about 7 minutes, until cheeses melted and golden and pastry cooked. Makes about 70.
1pkt puff pastry sheets
1egg white
180g grated cheddar cheese
90g grated parmesan cheese
1tbsp paprika
Method:
Cut each strip of pastry into 2cm strips and brush with the egg white. Take two strips of pastry and criss-cross to form one stick of pastry. Lay the twisted sticks onto a greased pastry tray and cut in half. Combine the cheeses and sprinkle over the pastry sticks. Sieve the paprika over the top. Bake in a hot oven about 7 minutes, until cheeses melted and golden and pastry cooked. Makes about 70.
chicken & salsa tortilla bites
One of the things I like to do is take a recipe that uses mainly canned and packaged ingredients and adapt it to my "make it from scratch" cooking technique. I did exactly this with these roll-ups and boy are they good! They're also very economical, using the meat left from a chicken roast and make a great change to sandwiches or rolls for lunches.
Ingredients:
250g cream cheese, softened
1 tbsp MOO taco seasoning
1 cup cooked, shredded chicken (left-over from a roast is ideal)
1 large tomato, seeded and finely diced
1/2 onion, finely diced
4 Mountain Bread wraps - whatever style you like, corn is good for these wraps
Method:
In small bowl, stir together cream cheese, chicken, tomato and onion. Gently stir until well mixed. Spread chicken mixture evenly over each tortilla to within 1cm of edge. Tightly roll up tortillas. Wrap in plastic wrap; refrigerate until serving time. Cut wraps into 3 pieces to serve.
To make these more "adult" for parties, add 1 tablespoon diced jalapenos to the cream cheese mixture. Then cut each wrap into 2.5cm slices after chilling. Arrange on platter to serve as nibbles or finger food.
Tip of the Day, 12 February 2014
Ingredients:
250g cream cheese, softened
1 tbsp MOO taco seasoning
1 cup cooked, shredded chicken (left-over from a roast is ideal)
1 large tomato, seeded and finely diced
1/2 onion, finely diced
4 Mountain Bread wraps - whatever style you like, corn is good for these wraps
Method:
In small bowl, stir together cream cheese, chicken, tomato and onion. Gently stir until well mixed. Spread chicken mixture evenly over each tortilla to within 1cm of edge. Tightly roll up tortillas. Wrap in plastic wrap; refrigerate until serving time. Cut wraps into 3 pieces to serve.
To make these more "adult" for parties, add 1 tablespoon diced jalapenos to the cream cheese mixture. Then cut each wrap into 2.5cm slices after chilling. Arrange on platter to serve as nibbles or finger food.
Tip of the Day, 12 February 2014
company ready devilled eggs
Ingredients:
12 large eggs, hard boiled
1 ripe avocado, peeled and diced
1 lime, zested and juiced
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp ground cumin
1 tsp ground cayenne
1 tbsp capers, finely chopped
1/2 tsp salt
finely chopped flat leaf parsley and paprika for garnish
Method:
Peel the eggs, then cut in half lengthwise. Remove the yolks to a bowl and set the whites on a nice platter or plate. Add diced avocado, lime zest and lime juice to the yolks and mash together with a fork or a pastry cutter. When mixture is pretty smooth (you really don't want this to be chunky) add the mayo, mustard, cumin, cayenne and capers and mix together until smooth again. Spoon or pipe this mixture into the egg white halves on the platter. Sprinkle the chopped parsley and paprika over each one for garnish and colour. Makes 24 appetizers.
Contributed by Cath Armstrong
12 large eggs, hard boiled
1 ripe avocado, peeled and diced
1 lime, zested and juiced
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp ground cumin
1 tsp ground cayenne
1 tbsp capers, finely chopped
1/2 tsp salt
finely chopped flat leaf parsley and paprika for garnish
Method:
Peel the eggs, then cut in half lengthwise. Remove the yolks to a bowl and set the whites on a nice platter or plate. Add diced avocado, lime zest and lime juice to the yolks and mash together with a fork or a pastry cutter. When mixture is pretty smooth (you really don't want this to be chunky) add the mayo, mustard, cumin, cayenne and capers and mix together until smooth again. Spoon or pipe this mixture into the egg white halves on the platter. Sprinkle the chopped parsley and paprika over each one for garnish and colour. Makes 24 appetizers.
Contributed by Cath Armstrong
curry puffs
Ingredients:
1 Packet of frozen puff pastry, defrosted
2 tablespoons oil
1kg mince (good quality)
5cm fresh ginger, finely chopped
3 onions, large brown and chopped finely
4 or 5 sprigs of fresh mint
3 potatoes, large and cut into small cubes
Chilli powder to taste (optional)
1 tablespoons curry powder
Salt to taste
1 tablespoons vinegar
Method:
In a frypan heat oil and fry onions until golden brown. Add mince and fry until cooked and browned. Add the curry powder, salt and ginger and mix well, cover and cook gently for ½ hour. Then add potatoes, vinegar and mint, cover and cook until mixture is dry. Allow to cool.
Cut the pastry into small rounds, place 1teaspoon of filling on one side, wet half the circle’s edge with water and roll pastry over to form a half moon. Pinch the edges together to seal, if possible flute the edges for a really secure seal.
Place on a greased tray and bake in a 200 deg C oven for 23-30 minutes. Glaze with milk before baking if you want a nice sheen.
Note: This recipe is so handy, as you can make the filling and freeze it, for use at a later date to make the curry puffs. Or you can roll the puffs out, but not bake and freeze for cooking at a later date. Or you can make them as above and then freeze them for reheating at a later date.
1 Packet of frozen puff pastry, defrosted
2 tablespoons oil
1kg mince (good quality)
5cm fresh ginger, finely chopped
3 onions, large brown and chopped finely
4 or 5 sprigs of fresh mint
3 potatoes, large and cut into small cubes
Chilli powder to taste (optional)
1 tablespoons curry powder
Salt to taste
1 tablespoons vinegar
Method:
In a frypan heat oil and fry onions until golden brown. Add mince and fry until cooked and browned. Add the curry powder, salt and ginger and mix well, cover and cook gently for ½ hour. Then add potatoes, vinegar and mint, cover and cook until mixture is dry. Allow to cool.
Cut the pastry into small rounds, place 1teaspoon of filling on one side, wet half the circle’s edge with water and roll pastry over to form a half moon. Pinch the edges together to seal, if possible flute the edges for a really secure seal.
Place on a greased tray and bake in a 200 deg C oven for 23-30 minutes. Glaze with milk before baking if you want a nice sheen.
Note: This recipe is so handy, as you can make the filling and freeze it, for use at a later date to make the curry puffs. Or you can roll the puffs out, but not bake and freeze for cooking at a later date. Or you can make them as above and then freeze them for reheating at a later date.
delicious homemade pita chips
One bag of pita bread will make a LOT of pita chips. When pita bread is on sale I will buy a half a dozen packets and pop them in the freezer just for making pita chips.
To make pita chips take a round of pita bread. White or wholemeal, it's your choice. Lavish that bread with olive oil. Be generous and coat both sides. This is important. The oil will not only crisp up the chips but give them a wonderful flavour.
Sprinkle on any seasonings you might like. Herbs, onion flakes, garlic, salt and pepper, paprika - whatever you fancy. Don't fancy anything? Don't worry, leave them plain, they'll still be absolutely delicious.
Cut the pita into chips. I use kitchen scissors to cut strips across each round. Then I cut each strip into chips. You might have another way of cutting the bread, it doesn't matter as long as you get it all cut up.
Spread the chips onto a baking paper lined baking sheet. A single layer is best so they dry evenly.
Bake them in a moderate oven (180 degrees Celsius) for 15 - 20 minutes or until they are golden and crisp.
Take them off the baking sheets immediately and let them cool on cake racks. Once they are completely cool store them in an airtight container to keep them fresh.
Contributed by Cath Armstrong
To make pita chips take a round of pita bread. White or wholemeal, it's your choice. Lavish that bread with olive oil. Be generous and coat both sides. This is important. The oil will not only crisp up the chips but give them a wonderful flavour.
Sprinkle on any seasonings you might like. Herbs, onion flakes, garlic, salt and pepper, paprika - whatever you fancy. Don't fancy anything? Don't worry, leave them plain, they'll still be absolutely delicious.
Cut the pita into chips. I use kitchen scissors to cut strips across each round. Then I cut each strip into chips. You might have another way of cutting the bread, it doesn't matter as long as you get it all cut up.
Spread the chips onto a baking paper lined baking sheet. A single layer is best so they dry evenly.
Bake them in a moderate oven (180 degrees Celsius) for 15 - 20 minutes or until they are golden and crisp.
Take them off the baking sheets immediately and let them cool on cake racks. Once they are completely cool store them in an airtight container to keep them fresh.
Contributed by Cath Armstrong
dumplings
Ingredients:
500g beef mince
500g pork mince
1 Tbsp grated fresh ginger
2 long red chillis, deseeded and chopped finely
1/2 cup cabbage, finely chopped
2 spring onions, finely chopped
3 dried mushrooms, rehydrated in boiling water for 30 mins, drained and diced
4 Tbsp oyster sauce
4 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sake, mirin, chinese cooking wine or sherry
1 egg
2 packets gow gee dumpling wrappers
Method:
Mix all ingredients together well with hands. Take a teaspoonful of mixture and place in the centre of a gow gee wrapper. Fold in half to make half moon shape. Crimp edges with fingers or fork. Either panfry, steam or deep fry and serve with dipping sauce.
Dipping sauce:
Ingredients:
1 tbsp soy sauce
1 tbsp chilli sauce
1 tsp balsamic vinegar
Method:
Mix all ingredients together well.
These freeze well. We usually make a double mixture and freeze for a quick meal later on. Good for a main meal with rice, or entree.
Contributed by Jess Smith, 20th November 2009
500g beef mince
500g pork mince
1 Tbsp grated fresh ginger
2 long red chillis, deseeded and chopped finely
1/2 cup cabbage, finely chopped
2 spring onions, finely chopped
3 dried mushrooms, rehydrated in boiling water for 30 mins, drained and diced
4 Tbsp oyster sauce
4 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sake, mirin, chinese cooking wine or sherry
1 egg
2 packets gow gee dumpling wrappers
Method:
Mix all ingredients together well with hands. Take a teaspoonful of mixture and place in the centre of a gow gee wrapper. Fold in half to make half moon shape. Crimp edges with fingers or fork. Either panfry, steam or deep fry and serve with dipping sauce.
Dipping sauce:
Ingredients:
1 tbsp soy sauce
1 tbsp chilli sauce
1 tsp balsamic vinegar
Method:
Mix all ingredients together well.
These freeze well. We usually make a double mixture and freeze for a quick meal later on. Good for a main meal with rice, or entree.
Contributed by Jess Smith, 20th November 2009
homemade sausage rolls 1
Ingredients:
1 pkt Pampas puff pastry
1 ½ kg. Sausage mince
1 onion, diced
parsley (optional)
1 egg yolk
1 tablespoon of water
Method:
Mix mince, onion and parsley together. Place small amount of sausage mince along one edge of pastry. Roll pastry to cover sausage mince. Cut through pastry and sausage mince at required length. (For children bite size or as savouries, makes approx 7 or 8 sausage rolls from every length). Place on oven trays (lined with Gladbake – optional). Brush sausage rolls with glaze made from mixing 1 egg yolk with 1 tablespoon of water. Bake in a hot oven - 230ºC for 10 minutes, then reduce oven temp. to 180ºC for 15 minutes.
1 pkt Pampas puff pastry
1 ½ kg. Sausage mince
1 onion, diced
parsley (optional)
1 egg yolk
1 tablespoon of water
Method:
Mix mince, onion and parsley together. Place small amount of sausage mince along one edge of pastry. Roll pastry to cover sausage mince. Cut through pastry and sausage mince at required length. (For children bite size or as savouries, makes approx 7 or 8 sausage rolls from every length). Place on oven trays (lined with Gladbake – optional). Brush sausage rolls with glaze made from mixing 1 egg yolk with 1 tablespoon of water. Bake in a hot oven - 230ºC for 10 minutes, then reduce oven temp. to 180ºC for 15 minutes.
homemade sausage rolls 2
These are so easy, just mix and bake. This recipe easily makes 72 average size sausage rolls, 96 party size or 36 large man size. Depends on how you cut them! Cost: from 18 cents each!
Ingredients:
1 packet puff pastry sheets
1 tin Sanitarium Nutmeat
2 large potatoes, peeled, chopped and steamed in the microwave.
Method:
Mash the Nutmeat and then add the steamed and mashed potato. Cut each pastry sheet in half. Spread a 'sausage' of the mixture down the middle of each pastry half. Roll the ends in. Place edge side down on a lightly greased oven tray. Now is when you decide how many you are going to make. Score your sausage rolls by pressing almost all the way through with a knife. Using a fork, prick the top of each roll. Brush with a beaten egg. Bake in a hot oven until golden brown and the pastry is cooked.
Contributed by Cath Armstrong
Ingredients:
1 packet puff pastry sheets
1 tin Sanitarium Nutmeat
2 large potatoes, peeled, chopped and steamed in the microwave.
Method:
Mash the Nutmeat and then add the steamed and mashed potato. Cut each pastry sheet in half. Spread a 'sausage' of the mixture down the middle of each pastry half. Roll the ends in. Place edge side down on a lightly greased oven tray. Now is when you decide how many you are going to make. Score your sausage rolls by pressing almost all the way through with a knife. Using a fork, prick the top of each roll. Brush with a beaten egg. Bake in a hot oven until golden brown and the pastry is cooked.
Contributed by Cath Armstrong
homemade sundried tomatoes
With Christmas fast approaching and food prices being what they are, I thought you might want to try this recipe for homemade sundried tomatoes. When you consider that they cost $25.00 a kilo at the deli at Safeway it's really worth making them yourself. You can buy Roma tomatoes for about $4.63 a kilo or if you are lucky like me and have tomatoes growing in your garden that's even better.
Two kilos of tomatoes fills a 500gm glass coffee jar by the time they shrink. Line a shallow pan with aluminium foil and halve your tomatoes, length wise is better. Scoop out the seeds but leave the tomato pulp, the more pulp the better, otherwise when they dry out they can be leathery and tough. Spread the tomatoes on your dish and sprinkle evenly with the seasoning mixture which is as follows: 2 teaspoon salt, 2 teaspoon sugar,2 teaspoon of Italian mixed herbs and then put in a pre heated oven.
The oven temperature should be 100 degrees over 4 hours if you are in a hurry to use them, preferably cook for 5 hours, turning them over half way through cooking. Let them cool ( and be careful when lifting them from foil so they don't get stuck)and place them in a 500gm glass jar ( don't forget to sterilise the jar), drown in olive oil and you are ready to go. You can even freeze them in ziplock bags (I haven't tried that though). If you want a step by step guide visit this link www.fadaboutfood.com/2009/.../homemade-sundried-tomatoes.html
Happy cooking and Merry Christmas
Website: www.fadaboutfood.com/2009/.../homemade-sundried-tomatoes.html
Contributed by Marianthi Stefanou, 8th December 2009
Two kilos of tomatoes fills a 500gm glass coffee jar by the time they shrink. Line a shallow pan with aluminium foil and halve your tomatoes, length wise is better. Scoop out the seeds but leave the tomato pulp, the more pulp the better, otherwise when they dry out they can be leathery and tough. Spread the tomatoes on your dish and sprinkle evenly with the seasoning mixture which is as follows: 2 teaspoon salt, 2 teaspoon sugar,2 teaspoon of Italian mixed herbs and then put in a pre heated oven.
The oven temperature should be 100 degrees over 4 hours if you are in a hurry to use them, preferably cook for 5 hours, turning them over half way through cooking. Let them cool ( and be careful when lifting them from foil so they don't get stuck)and place them in a 500gm glass jar ( don't forget to sterilise the jar), drown in olive oil and you are ready to go. You can even freeze them in ziplock bags (I haven't tried that though). If you want a step by step guide visit this link www.fadaboutfood.com/2009/.../homemade-sundried-tomatoes.html
Happy cooking and Merry Christmas
Website: www.fadaboutfood.com/2009/.../homemade-sundried-tomatoes.html
Contributed by Marianthi Stefanou, 8th December 2009
hoovers doovers
Hoovers Doovers are a great weekend meal.
Ingredients:
Butter bread (start with 10 slices) and place on oven trays
In a bowl place:
1 large tomato finely diced
3 eggs, diced ham or bacon
grated cheese
onion flakes or 1 small onion finely diced
chives or parsley
salt or garlic salt
pepper to taste
Method:
Mix ingredients well. Mixture should be wet and thick. Add another egg if needed. Spoon onto bread and spread to edges. Cook in oven for 20 - 25 minutes at 180 degrees Celsius. Can be frozen.
Contributed by Wendy Gower, 11th August 2014
Ingredients:
Butter bread (start with 10 slices) and place on oven trays
In a bowl place:
1 large tomato finely diced
3 eggs, diced ham or bacon
grated cheese
onion flakes or 1 small onion finely diced
chives or parsley
salt or garlic salt
pepper to taste
Method:
Mix ingredients well. Mixture should be wet and thick. Add another egg if needed. Spoon onto bread and spread to edges. Cook in oven for 20 - 25 minutes at 180 degrees Celsius. Can be frozen.
Contributed by Wendy Gower, 11th August 2014
individual taco pizzas
Ingredients:
500g mince
1 onion, diced
1 can red kidney beans, drained
1 can corn, drained
1 can diced tomatoes, drained
3 tsp MOO taco seasoning (or 1 packet bought taco seasoning)
Salt and pepper, to taste
10 soft taco size corn tortillas
1/2 cup grated cheese
Method:
Preheat oven to 180 degrees Celsius.
Brown the mince with diced onions, drain and return to the frying pan. Add the drained beans, corn and diced tomatoes along with the taco seasoning. Season with salt and pepper to taste.
Place the tortillas flat onto a lightly greased baking sheet. Top with the taco meat and then the grated cheese.
Bake for 10-15 minutes, or until cheese melts and edges of corn tortillas begin to crisp.
500g mince
1 onion, diced
1 can red kidney beans, drained
1 can corn, drained
1 can diced tomatoes, drained
3 tsp MOO taco seasoning (or 1 packet bought taco seasoning)
Salt and pepper, to taste
10 soft taco size corn tortillas
1/2 cup grated cheese
Method:
Preheat oven to 180 degrees Celsius.
Brown the mince with diced onions, drain and return to the frying pan. Add the drained beans, corn and diced tomatoes along with the taco seasoning. Season with salt and pepper to taste.
Place the tortillas flat onto a lightly greased baking sheet. Top with the taco meat and then the grated cheese.
Bake for 10-15 minutes, or until cheese melts and edges of corn tortillas begin to crisp.
lamb & Mint meatballs
Ingredients:
2 cloves of garlic
2 teaspoons mint sauce
salt and pepper
1 egg beaten
oil for shallow frying
flour for coating meat
Piquant Dip:
1/3 cup brown sugar
2 teaspoons cornflour
3 tablespoons water
4 tablespoons redcurrant jelly
2 tablespoons Worcestershire sauce
Method:
Put the lamb in bowl, add garlic and mint sauce. Season with salt and pepper, bind the mixture with egg. With floured hands, roll into walnut size balls. Heat oil in frying pan, add meatballs in batches and fry for about 10 minutes until golden brown. Drain on kitchen paper and keep warm.
To make dip, put sugar, cornflour and water in a small pan and blend in the redcurrant jelly and Worcestershire sauce. Bring slowly to the boil and cook, stirring until smooth. Spear meatballs onto cocktail sticks. Garnish with parsley and serve warm, with the dip.
2 cloves of garlic
2 teaspoons mint sauce
salt and pepper
1 egg beaten
oil for shallow frying
flour for coating meat
Piquant Dip:
1/3 cup brown sugar
2 teaspoons cornflour
3 tablespoons water
4 tablespoons redcurrant jelly
2 tablespoons Worcestershire sauce
Method:
Put the lamb in bowl, add garlic and mint sauce. Season with salt and pepper, bind the mixture with egg. With floured hands, roll into walnut size balls. Heat oil in frying pan, add meatballs in batches and fry for about 10 minutes until golden brown. Drain on kitchen paper and keep warm.
To make dip, put sugar, cornflour and water in a small pan and blend in the redcurrant jelly and Worcestershire sauce. Bring slowly to the boil and cook, stirring until smooth. Spear meatballs onto cocktail sticks. Garnish with parsley and serve warm, with the dip.
lamb pastries
Ingredients:
2 sheets puff pastry
2 tablespoons chutney
250g cooked sliced lamb
125g Camembert or Brie cheese, sliced
Method:
Cut pastry to fit sandwich maker. Lightly grease sandwich maker. Lay one sheet of pastry on sandwich maker and top with chutney, lamb and cheese. Lay second sheet of pastry over top. Close sandwich maker and cook until golden.
2 sheets puff pastry
2 tablespoons chutney
250g cooked sliced lamb
125g Camembert or Brie cheese, sliced
Method:
Cut pastry to fit sandwich maker. Lightly grease sandwich maker. Lay one sheet of pastry on sandwich maker and top with chutney, lamb and cheese. Lay second sheet of pastry over top. Close sandwich maker and cook until golden.
lasagna roll-ups
Ingredients:
8 fresh, uncooked lasagna noodles
1 egg
350g container of low fat cottage cheese
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
1/2 tsp dried basil leaves
2 cups pasta sauce
Method:
Break the egg into a mixing bowl and beat lightly with a fork. Stir in the cottage cheese, mozzarella cheese, Parmesan cheese and basil well. Lay the lasagna noodles out flat. Spread the pasta sauce evenly over each of the noodles. Spread the cottage cheese mixture evenly over the pasta sauce leaving a little of the short ends uncovered. Roll the lasagna from the short end tightly up over the filling.
Place the rolls seam side down into a microwavable dish and cover with wax paper. Microwave the rolls for 2 minutes or until the cheese begins to melt. Remove the wax paper and top with the remaining pasta sauce. Return uncovered to the microwave and heat for 1 minute or until the sauce is heated through.
8 fresh, uncooked lasagna noodles
1 egg
350g container of low fat cottage cheese
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
1/2 tsp dried basil leaves
2 cups pasta sauce
Method:
Break the egg into a mixing bowl and beat lightly with a fork. Stir in the cottage cheese, mozzarella cheese, Parmesan cheese and basil well. Lay the lasagna noodles out flat. Spread the pasta sauce evenly over each of the noodles. Spread the cottage cheese mixture evenly over the pasta sauce leaving a little of the short ends uncovered. Roll the lasagna from the short end tightly up over the filling.
Place the rolls seam side down into a microwavable dish and cover with wax paper. Microwave the rolls for 2 minutes or until the cheese begins to melt. Remove the wax paper and top with the remaining pasta sauce. Return uncovered to the microwave and heat for 1 minute or until the sauce is heated through.
mexican meatballs
Ingredients:
500g mince
1 pkt taco seasoning
1 egg
2tsp cornflour
2 tbsp tomato sauce
1 cup water
1 beef stock cube
Method:
Mix the egg into the mince with ½ pkt taco seasoning. I usually cheat and beat the taco seasoning into the egg before I add it to the mince – I think it distributes the seasoning more evenly through the meat mixture. Take a heaped teaspoonful of the mince and shape into balls. Place them in a single layer on the bottom of the crockpot.
Mix the water, stock cube, tomato sauce, cornflour and remaining taco seasoning together. Pour over meatballs. Cover and cook on low 4 – 6 hours (depends on your crockpot). Check after 4 hours to see if meat is cooked and sauce has thickened.
To Serve:
We often have these meatballs with rice but if we want something ‘take away’ I will wrap them in a tortilla, or mountain bread or a pita. I usually put some shredded lettuce on the tortilla, line up 3 or 5 meatballs, add a dollop of sour cream and then roll it all up. Delicious! And if you like desserts, rice pudding is the best when it’s done in the crockpot – deliciously creamy, without any spills to clean up or burnt pots to scrub. Another family favourite.
Contributed by Cath Armstrong
500g mince
1 pkt taco seasoning
1 egg
2tsp cornflour
2 tbsp tomato sauce
1 cup water
1 beef stock cube
Method:
Mix the egg into the mince with ½ pkt taco seasoning. I usually cheat and beat the taco seasoning into the egg before I add it to the mince – I think it distributes the seasoning more evenly through the meat mixture. Take a heaped teaspoonful of the mince and shape into balls. Place them in a single layer on the bottom of the crockpot.
Mix the water, stock cube, tomato sauce, cornflour and remaining taco seasoning together. Pour over meatballs. Cover and cook on low 4 – 6 hours (depends on your crockpot). Check after 4 hours to see if meat is cooked and sauce has thickened.
To Serve:
We often have these meatballs with rice but if we want something ‘take away’ I will wrap them in a tortilla, or mountain bread or a pita. I usually put some shredded lettuce on the tortilla, line up 3 or 5 meatballs, add a dollop of sour cream and then roll it all up. Delicious! And if you like desserts, rice pudding is the best when it’s done in the crockpot – deliciously creamy, without any spills to clean up or burnt pots to scrub. Another family favourite.
Contributed by Cath Armstrong
mini ham & cheese quiches
Cooking for a crowd? I always get rave reviews on these quiches and people often want the recipe. They take a little time but are well worth the results!
Ingredients:
1 heaped tsp dried mustard powder
375g grated cheese
9 tbsp thickened cream
good shake parsley flakes
salt & pepper to taste
375g ham
3 eggs
8 sheets puff pastry
Method:
Pre-heat oven to 200C. Place all ingredients except the pastry in a large bowl and mix together. Grease two 12 cup muffin trays well. Using a fluted cutter cut 70+ 8cm circles from the pastry (I only defrost two to three sheets at a time otherwise they are inclined to go soggy) and place them into greased muffin tins. Place mixture on top of pastry, filling to half to 2/3, allowing for expansion of both pastry and mixture and cook for 20-25 minutes until cooked and golden. Sometimes they may need a little more time to cook underneath. Cool on wire racks. Makes about 70+.
Notes: These can be made very successfully using generic brands of everything e.g. cheese, cream, Devon or luncheon meat, pastry, etc. Or you can “posh” them up by using Gruyère or Edam cheese, bacon, etc. Also you can add other ingredients e.g. mushrooms, capsicum, etc. I use a fluted cutter but a round one will work just as successfully. Also, these quiches don't have to be mini, you can make them as big or as small as you like, just make sure they are properly cooked. Enjoy!
Contributed by Keren, Mooroolbark, 6th December 2008
Ingredients:
1 heaped tsp dried mustard powder
375g grated cheese
9 tbsp thickened cream
good shake parsley flakes
salt & pepper to taste
375g ham
3 eggs
8 sheets puff pastry
Method:
Pre-heat oven to 200C. Place all ingredients except the pastry in a large bowl and mix together. Grease two 12 cup muffin trays well. Using a fluted cutter cut 70+ 8cm circles from the pastry (I only defrost two to three sheets at a time otherwise they are inclined to go soggy) and place them into greased muffin tins. Place mixture on top of pastry, filling to half to 2/3, allowing for expansion of both pastry and mixture and cook for 20-25 minutes until cooked and golden. Sometimes they may need a little more time to cook underneath. Cool on wire racks. Makes about 70+.
Notes: These can be made very successfully using generic brands of everything e.g. cheese, cream, Devon or luncheon meat, pastry, etc. Or you can “posh” them up by using Gruyère or Edam cheese, bacon, etc. Also you can add other ingredients e.g. mushrooms, capsicum, etc. I use a fluted cutter but a round one will work just as successfully. Also, these quiches don't have to be mini, you can make them as big or as small as you like, just make sure they are properly cooked. Enjoy!
Contributed by Keren, Mooroolbark, 6th December 2008
mini meatballs
Ingredients:
500g lean mince,
1 small onion chopped very finely,
1 egg,
2 tbspns tomato sauce,
cooking oil spray.
Method:
Combine all ingredients in a mixing bowl. Form into walnut sized balls. Arrange on a foil lined baking tray. Spray with cooking oil.Bake in moderate oven (180c) for 20 - 25 minutes or until golden brown and cooked through. Allow to coll and serve with tomato sauce to dip.
Makes approx. 16
Contributed by Jane Thom, 20th September 2004
500g lean mince,
1 small onion chopped very finely,
1 egg,
2 tbspns tomato sauce,
cooking oil spray.
Method:
Combine all ingredients in a mixing bowl. Form into walnut sized balls. Arrange on a foil lined baking tray. Spray with cooking oil.Bake in moderate oven (180c) for 20 - 25 minutes or until golden brown and cooked through. Allow to coll and serve with tomato sauce to dip.
Makes approx. 16
Contributed by Jane Thom, 20th September 2004
mini pizza
Ingredients:
English muffins halved
Tomato based pasta sauce
Crushed pineapple well drained.
Grated tasty cheese.
Method:
Spread each muffin half quite generously with the pasta sauce, cover with crushed pineapple and then sprinkle with grated cheese. Bake until the cheese is melted and golden brown.
Contributed by Cath Armstrong
English muffins halved
Tomato based pasta sauce
Crushed pineapple well drained.
Grated tasty cheese.
Method:
Spread each muffin half quite generously with the pasta sauce, cover with crushed pineapple and then sprinkle with grated cheese. Bake until the cheese is melted and golden brown.
Contributed by Cath Armstrong
mini quiche
These are so quick and easy to make and freeze really well. This recipe makes four dozen and costs approximately $6.00, just 13 cents each!
Ingredients:
1 dozen eggs, beaten
600ml bottle cream
1 packet of puff pastry sheets
1 large onion, thinly sliced
2 large tomatoes, diced
1 cup grated tasty cheese
Method:
Cook the onion in the microwave for 1 minute until soft. Beat the eggs and the cream together. Using an egg ring, cut circles of pastry from the puff pastry sheets. I get nine from each sheet. Press the pastry circles into a lightly greased patty cake tin. Put some onion and tomato into each pastry case. Fill with the egg mixture. Sprinkle with grated cheese. Bake in a hot oven 15 20 minutes until puffed and golden brown. Check that the pastry has cooked underneath, cook a few more minutes if necessary.
Note: You can add a pinch of nutmeg to the egg mixture for a richer flavour if you like.
Contributed by Cath Armstrong
Ingredients:
1 dozen eggs, beaten
600ml bottle cream
1 packet of puff pastry sheets
1 large onion, thinly sliced
2 large tomatoes, diced
1 cup grated tasty cheese
Method:
Cook the onion in the microwave for 1 minute until soft. Beat the eggs and the cream together. Using an egg ring, cut circles of pastry from the puff pastry sheets. I get nine from each sheet. Press the pastry circles into a lightly greased patty cake tin. Put some onion and tomato into each pastry case. Fill with the egg mixture. Sprinkle with grated cheese. Bake in a hot oven 15 20 minutes until puffed and golden brown. Check that the pastry has cooked underneath, cook a few more minutes if necessary.
Note: You can add a pinch of nutmeg to the egg mixture for a richer flavour if you like.
Contributed by Cath Armstrong
mini sausage rolls
Ingredients:
6 sheets puff pastry generic from either Bilo or Safeway is good
2 pkts Sanitarium Sausage Roll Mix
2 grated carrots
1 large onion grated
½ cup peas
½ cup corn
1 large potato, peeled, steamed or microwaved until soft and mashed
Method:
Make up the sausage roll mix according to the directions on the packet and then carefully mix in the other ingredients, except the pastry.
Cut each pastry sheet in half. Carefully spoon the mixture down the center of each piece of pastry. Gently roll from one side, to seal the mixture. Lightly grease a cookie sheet and carefully place the long sausage rolls onto it. Prick with a fork and score almost all the way through with a sharp knife. I generally get 6 mini sausage rolls from each large roll. Bake in a hot oven for 20 minutes until golden brown. These are delicious hot or cold and freeze well.
Contributed by Cath Armstrong
6 sheets puff pastry generic from either Bilo or Safeway is good
2 pkts Sanitarium Sausage Roll Mix
2 grated carrots
1 large onion grated
½ cup peas
½ cup corn
1 large potato, peeled, steamed or microwaved until soft and mashed
Method:
Make up the sausage roll mix according to the directions on the packet and then carefully mix in the other ingredients, except the pastry.
Cut each pastry sheet in half. Carefully spoon the mixture down the center of each piece of pastry. Gently roll from one side, to seal the mixture. Lightly grease a cookie sheet and carefully place the long sausage rolls onto it. Prick with a fork and score almost all the way through with a sharp knife. I generally get 6 mini sausage rolls from each large roll. Bake in a hot oven for 20 minutes until golden brown. These are delicious hot or cold and freeze well.
Contributed by Cath Armstrong
mini vegetable quiche
Ingredients:
1 tablespoon olive oil
3 rashers rindless bacon, finely chopped
1 onion, finely chopped
1 large carrot, peeled, coarsely grated
1 large zucchini, coarsely grated
3 eggs
1 cup grated tasty cheese
¼ cup cream
½ cup self-raising flour, sifted
Method:
Preheat oven to moderate, 180°C. Grease 3 x 12-hole mini muffin pans. Heat oil in a large frying pan on high. Sauté bacon and onion for 4-5 minutes, until onion is tender. Add carrot. Cook for 2-3 minutes. Stir in zucchini. Transfer to a large bowl. Cool for 10 minutes. In a jug, whisk together eggs, cheese and cream. Season to taste. Stir egg mixture into cooled zucchini mixture. Stir flour through until well combined. Spoon mixture into prepared pans. Bake for 15-20 minutes, until golden and cooked when tested Serve warm or cold.
Contributed by Tanya, Sydenham, 13th February 2008
1 tablespoon olive oil
3 rashers rindless bacon, finely chopped
1 onion, finely chopped
1 large carrot, peeled, coarsely grated
1 large zucchini, coarsely grated
3 eggs
1 cup grated tasty cheese
¼ cup cream
½ cup self-raising flour, sifted
Method:
Preheat oven to moderate, 180°C. Grease 3 x 12-hole mini muffin pans. Heat oil in a large frying pan on high. Sauté bacon and onion for 4-5 minutes, until onion is tender. Add carrot. Cook for 2-3 minutes. Stir in zucchini. Transfer to a large bowl. Cool for 10 minutes. In a jug, whisk together eggs, cheese and cream. Season to taste. Stir egg mixture into cooled zucchini mixture. Stir flour through until well combined. Spoon mixture into prepared pans. Bake for 15-20 minutes, until golden and cooked when tested Serve warm or cold.
Contributed by Tanya, Sydenham, 13th February 2008
mock chicken sandwich filling
My kids love this on their lunches and it’s really nice in Club sandwiches too. Serve it in vol-au-vent cases for finger food for parties – it’s a real hit!
Ingredients:
1 tbsp butter
1 tomato, sliced and diced
1 egg, well beaten
½ teaspoon mixed herbs
1 tbsp grated cheese
salt & pepper
1 onion, grated
1 dessertspoon plain flour
Method:
Place the butter, cheese, tomato and seasonings in a saucepan and bring to boil. Add beaten egg, onion, herbs and flour. Stirring continuously, bring to the boil and cook 2 or 3 minutes or until thick. Store in a closed container in the fridge.
Contributed by Cath Armstrong
Ingredients:
1 tbsp butter
1 tomato, sliced and diced
1 egg, well beaten
½ teaspoon mixed herbs
1 tbsp grated cheese
salt & pepper
1 onion, grated
1 dessertspoon plain flour
Method:
Place the butter, cheese, tomato and seasonings in a saucepan and bring to boil. Add beaten egg, onion, herbs and flour. Stirring continuously, bring to the boil and cook 2 or 3 minutes or until thick. Store in a closed container in the fridge.
Contributed by Cath Armstrong
nuts'n'bolts
Ingredients:
500g Nutrigrain (generic equivalent works just as well)
375g salted peanuts
375g pretzels (broken into small pieces)
100g pumpkin seeds
1 packet Cream of Chicken soup mix
1 packet French Onion soup mix (generic works just as well)
3 tsp curry powder
Pinch chilli powder
1/2 cup currants (or sultanas)
3/4 cup olive oil, heated
Method:
Combine all ingredients except oil in a large bowl. Mix well to make sure everything is coated with the seasonings. Warm the oil and stir through the dry ingredients, making sure they are all coated completely. Store in a large, air tight bowl. If you are going to jar it up for gifts, wait two days. Stir the mix completely each day then on the third day pour into jars and label. This mix looks great in nut dishes on the Christmas table too.
Contributed by Cath Armstrong
500g Nutrigrain (generic equivalent works just as well)
375g salted peanuts
375g pretzels (broken into small pieces)
100g pumpkin seeds
1 packet Cream of Chicken soup mix
1 packet French Onion soup mix (generic works just as well)
3 tsp curry powder
Pinch chilli powder
1/2 cup currants (or sultanas)
3/4 cup olive oil, heated
Method:
Combine all ingredients except oil in a large bowl. Mix well to make sure everything is coated with the seasonings. Warm the oil and stir through the dry ingredients, making sure they are all coated completely. Store in a large, air tight bowl. If you are going to jar it up for gifts, wait two days. Stir the mix completely each day then on the third day pour into jars and label. This mix looks great in nut dishes on the Christmas table too.
Contributed by Cath Armstrong
pinwheels
Ingredients:
1 sheet puff pastry defrosted.
Spread with tomato sauce, Vegemite, cheese, chilli sauce or another family favourite spread.
Method:
Roll pastry up like a Swiss roll. Using a serrated knife, cut roll into 1 cm slices. Place slices on oven tray, bake in mod. oven 20 minutes or until golden brown.
1 sheet puff pastry defrosted.
Spread with tomato sauce, Vegemite, cheese, chilli sauce or another family favourite spread.
Method:
Roll pastry up like a Swiss roll. Using a serrated knife, cut roll into 1 cm slices. Place slices on oven tray, bake in mod. oven 20 minutes or until golden brown.
pizza quesadillas
Ingredients:
8 flour tortillas
1 cup of pizza sauce
1 cup of cheddar cheese, shredded
Method:
Lay 4 tortillas into a 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.
8 flour tortillas
1 cup of pizza sauce
1 cup of cheddar cheese, shredded
Method:
Lay 4 tortillas into a 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.
pizza slices
Ingredients:
350g tasty cheese grated
½ cup chopped ham or bacon
½ red pepper chopped
2 gherkins chopped
1 medium onion chopped
1 egg
Method:
Mix all ingredients and season with salt and pepper. Butter slices bread and top with mixture. Cut each slice into 4 and place on oven tray. Cook for 20 minutes at 230ºC (400ºF) and serve hot.
350g tasty cheese grated
½ cup chopped ham or bacon
½ red pepper chopped
2 gherkins chopped
1 medium onion chopped
1 egg
Method:
Mix all ingredients and season with salt and pepper. Butter slices bread and top with mixture. Cut each slice into 4 and place on oven tray. Cook for 20 minutes at 230ºC (400ºF) and serve hot.
pork & apple rolls
Ingredients:
2 tsp olive oil
1 small red onion, finely chopped
1 garlic clove, crushed
300g Italian sausages
200g pork mince
1 tsp caraway seeds
2 granny smith apples, peeled and grated
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Method:
Preheat oven to 200 degrees Celsius. Heat oil in a pan over medium hear. Add onion and garlic. Cook stirring, for 2 minutes or until tender. Set aside to cool. Cut 1 end from each sausage casing. Squeeze meat into a bowl (discard casing). Add mince, caraway seeds and onion mixture. Using hands, squeeze excess moisture from apple. Add apple to mince mixture. Season with salt and pepper. Mix well. Cut each sheet of pastry sheet in half horizontally. Spoon on quarter of the mince mixture along 1 long edge of each piece of pastry. Brush pastry edges with beaned egg and roll tightly to enclose filling. Cut each roll in half. Brush tops with egg. Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg. Bake sausage roll for 20 minutes or until golden and puffed.
Contributed by Pat Fergusson, 23rd September 2013
2 tsp olive oil
1 small red onion, finely chopped
1 garlic clove, crushed
300g Italian sausages
200g pork mince
1 tsp caraway seeds
2 granny smith apples, peeled and grated
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Method:
Preheat oven to 200 degrees Celsius. Heat oil in a pan over medium hear. Add onion and garlic. Cook stirring, for 2 minutes or until tender. Set aside to cool. Cut 1 end from each sausage casing. Squeeze meat into a bowl (discard casing). Add mince, caraway seeds and onion mixture. Using hands, squeeze excess moisture from apple. Add apple to mince mixture. Season with salt and pepper. Mix well. Cut each sheet of pastry sheet in half horizontally. Spoon on quarter of the mince mixture along 1 long edge of each piece of pastry. Brush pastry edges with beaned egg and roll tightly to enclose filling. Cut each roll in half. Brush tops with egg. Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg. Bake sausage roll for 20 minutes or until golden and puffed.
Contributed by Pat Fergusson, 23rd September 2013
quick mini pizza
Spread a slice of thick toasting bread with tomato sauce. Sprinkle with mixed herbs and garlic salt. Cover with grated cheese. Grill until the cheese bubbles.
You can add extras such as meat, tuna, olives, tomato slices, pineapple etc if you like.
These are really quick and easy to make and can be wrapped in foil and taken to work or school for lunch.
Contributed by Debbie, Croydon, 11th January 2005
You can add extras such as meat, tuna, olives, tomato slices, pineapple etc if you like.
These are really quick and easy to make and can be wrapped in foil and taken to work or school for lunch.
Contributed by Debbie, Croydon, 11th January 2005
roasted capsicum tarts
Ingredients:
1 sheet butter puff pastry, thawed
200g tub roasted capsicum dip
5 slices of char-grilled marinated capsicum, (from the deli), chopped coarsely
¼ cup fresh basil leaves
Method:
Preheat oven to 200 degrees Celsius. Cut 10 rounds from the pastry. Grease patty pan tray. Press the pastry circles into the pan. Divide dip equally into rounds, top with chopped capsicum and bake for 15 minutes. Remove, allow to cool slightly and top with fresh basil leaves. Serve warm.
1 sheet butter puff pastry, thawed
200g tub roasted capsicum dip
5 slices of char-grilled marinated capsicum, (from the deli), chopped coarsely
¼ cup fresh basil leaves
Method:
Preheat oven to 200 degrees Celsius. Cut 10 rounds from the pastry. Grease patty pan tray. Press the pastry circles into the pan. Divide dip equally into rounds, top with chopped capsicum and bake for 15 minutes. Remove, allow to cool slightly and top with fresh basil leaves. Serve warm.
salmon & cream cheese roll-ups
Ingredients:
1 tablespoon cream cheese
3 slices smoked salmon
1 piece lavash bread
freshly chopped chives lemon juice
Method:
Spread the lavash bread with the cream cheese. Place the smoked salmon and chopped chives on the top of the cheese. Sprinkle with lemon juice and roll tightly. Cut into easy to hold portions.
1 tablespoon cream cheese
3 slices smoked salmon
1 piece lavash bread
freshly chopped chives lemon juice
Method:
Spread the lavash bread with the cream cheese. Place the smoked salmon and chopped chives on the top of the cheese. Sprinkle with lemon juice and roll tightly. Cut into easy to hold portions.
salmon logs
Ingredients:
2 x 220g cabs red salmon, drained
250g cream cheese
1 tablespoon lemon juice
1 tablespoon horseradish sauce
1 medium onion, grated
1/3 cup chopped parsley
½ teaspoon Worcestershire sauce
¼ cup finely chopped pecan nuts
Method:
Combine salmon, cream cheese, lemon juice, horseradish sauce, onion and Worcestershire sauce in bowl. Mash together with a fork. Press up sides of bowl, freeze 10 minutes. Divide mixture between 2 pieces of aluminium foil. Shape each piece into a log, roll up with the foil and twist ends to seal, freeze until firm. Roll logs in combined parsley and pecans and store in refrigerator wrapped in foil. Makes 2 logs.
2 x 220g cabs red salmon, drained
250g cream cheese
1 tablespoon lemon juice
1 tablespoon horseradish sauce
1 medium onion, grated
1/3 cup chopped parsley
½ teaspoon Worcestershire sauce
¼ cup finely chopped pecan nuts
Method:
Combine salmon, cream cheese, lemon juice, horseradish sauce, onion and Worcestershire sauce in bowl. Mash together with a fork. Press up sides of bowl, freeze 10 minutes. Divide mixture between 2 pieces of aluminium foil. Shape each piece into a log, roll up with the foil and twist ends to seal, freeze until firm. Roll logs in combined parsley and pecans and store in refrigerator wrapped in foil. Makes 2 logs.
salmon pate
Ingredients:
200g can red salmon
½ cup mayonnaise
125g butter melted
125g pkt cream cheese
2 tablespoons lemon juice
Method:
Combine salmon, cream cheese, mayonnaise and lemon juice in blender or food processor. Add melted butter and blend until smooth. Spoon mixture into serving dish and refrigerate. Serve with toast triangles, savoury biscuits or sliced, raw vegetables.
200g can red salmon
½ cup mayonnaise
125g butter melted
125g pkt cream cheese
2 tablespoons lemon juice
Method:
Combine salmon, cream cheese, mayonnaise and lemon juice in blender or food processor. Add melted butter and blend until smooth. Spoon mixture into serving dish and refrigerate. Serve with toast triangles, savoury biscuits or sliced, raw vegetables.
savoury scones
Ingredients:
1 cup SR flour
1 cup with 1 egg then topped up with milk
1 cup of savoury mix- grated carrot, grated Zucchini, finely chopped spring onions, grated cheese.
Method:
Mix flour and milk mixture together, add savoury mix. Put into greased shallow muffin tin. Cook for 15 minutes at 200 deg. C. Take out of oven and wrap immediately in a tea towel then serve.
1 cup SR flour
1 cup with 1 egg then topped up with milk
1 cup of savoury mix- grated carrot, grated Zucchini, finely chopped spring onions, grated cheese.
Method:
Mix flour and milk mixture together, add savoury mix. Put into greased shallow muffin tin. Cook for 15 minutes at 200 deg. C. Take out of oven and wrap immediately in a tea towel then serve.
sesame chicken sticks
Ingredients:
2 chicken breast fillets,
1/2 cup soy sauce,
2 tbspns honey,
1 cup sesame seeds.
Method:
Slice chicken breasts. Mix soy sauce and honey together. Toss chicken in mixture and allow to marinate for 15 minutes. Drain chicken and toss in sesame seeds. Arrange on a foil lined baking tray. Bake in a moderate oven (180c) for 15 - 20 minutes until golden brown and cooked through. Turn once. Serve hot or cold. Makes approx. 24
Contributed by Jane Thom, 20 September 2004
2 chicken breast fillets,
1/2 cup soy sauce,
2 tbspns honey,
1 cup sesame seeds.
Method:
Slice chicken breasts. Mix soy sauce and honey together. Toss chicken in mixture and allow to marinate for 15 minutes. Drain chicken and toss in sesame seeds. Arrange on a foil lined baking tray. Bake in a moderate oven (180c) for 15 - 20 minutes until golden brown and cooked through. Turn once. Serve hot or cold. Makes approx. 24
Contributed by Jane Thom, 20 September 2004
spicy cocktail meatballs (microwave)
Ingredients:
500g topside mince
1 pkt taco seasoning mix
1 green capsicum, chopped until smooth
1 tablespoon butter
1 ½ cups grated cheddar cheese
1 egg
2 tablespoons plain flour
½ cup milk
2 tablespoons coarsely chopped tomato
1 onion chopped
Method:
Mix together mince, taco seasoning mix and egg. Shape into 2 ½ cm balls; place in single layer in 25cm square casserole. Microwave at HIGH until meatballs are firm and lose their pink colour, 7 – 10 minutes, stirring once or twice during cooking. Drain, cover, set aside. Combine green capsicum, ½ cup grated tasty cheese, onion and butter in 2 lt. Casserole. Microwave at HIGH until onions are tender, 2 – 3 minutes. Blend in flour, stir in milk Microwave at HIGH until thickened, 3 – 4 minutes, stirring once or twice during cooking. Stir in cheese. Microwave at MED/HIGH until cheese is melted and smooth, 1-2 minutes, stirring once or twice with a wire whisk.
Add meatballs to cheese sauce. Place in serving dish and serve hot.
500g topside mince
1 pkt taco seasoning mix
1 green capsicum, chopped until smooth
1 tablespoon butter
1 ½ cups grated cheddar cheese
1 egg
2 tablespoons plain flour
½ cup milk
2 tablespoons coarsely chopped tomato
1 onion chopped
Method:
Mix together mince, taco seasoning mix and egg. Shape into 2 ½ cm balls; place in single layer in 25cm square casserole. Microwave at HIGH until meatballs are firm and lose their pink colour, 7 – 10 minutes, stirring once or twice during cooking. Drain, cover, set aside. Combine green capsicum, ½ cup grated tasty cheese, onion and butter in 2 lt. Casserole. Microwave at HIGH until onions are tender, 2 – 3 minutes. Blend in flour, stir in milk Microwave at HIGH until thickened, 3 – 4 minutes, stirring once or twice during cooking. Stir in cheese. Microwave at MED/HIGH until cheese is melted and smooth, 1-2 minutes, stirring once or twice with a wire whisk.
Add meatballs to cheese sauce. Place in serving dish and serve hot.
spring rolls
Ingredients:
250g mince
1 cup TVP, re-hydrated in 1 cup boiling water
1/2 cabbage, finely grated
1 tbsp grated ginger
2 finely grated carrots
4 cloves garlic, crushed
2 ribs celery, finely sliced
2 eggs to bind
2 tbsp soy sauce
2 pkts Spring Roll wrappers OR 20 small crepes (see note)
Method:
Mix all the ingredients together except for the spring roll wrappers or crepes. Place 2 tablespoons filling in the centre of each wrapper, fold in top and bottom and starting at one side roll-up to seal. Deep fry in hot oil, a few at a time. Allow the oil to re-heat between batches.
These spring rolls freeze really well un-cooked.
Note: Spring roll wrappers can be bought in the freezer section of larger supermarkets or at Asian grocers or they can be bought in packets of dried sheets. To use the dry sheets, pass each sheet through a bowl of lukewarm water before adding the filling. If you wish you can use crepes (these give a more traditional Chikko Roll type thick pastry) instead of the spring roll wrappers.
250g mince
1 cup TVP, re-hydrated in 1 cup boiling water
1/2 cabbage, finely grated
1 tbsp grated ginger
2 finely grated carrots
4 cloves garlic, crushed
2 ribs celery, finely sliced
2 eggs to bind
2 tbsp soy sauce
2 pkts Spring Roll wrappers OR 20 small crepes (see note)
Method:
Mix all the ingredients together except for the spring roll wrappers or crepes. Place 2 tablespoons filling in the centre of each wrapper, fold in top and bottom and starting at one side roll-up to seal. Deep fry in hot oil, a few at a time. Allow the oil to re-heat between batches.
These spring rolls freeze really well un-cooked.
Note: Spring roll wrappers can be bought in the freezer section of larger supermarkets or at Asian grocers or they can be bought in packets of dried sheets. To use the dry sheets, pass each sheet through a bowl of lukewarm water before adding the filling. If you wish you can use crepes (these give a more traditional Chikko Roll type thick pastry) instead of the spring roll wrappers.
targets
Ingredients:
250g puff pastry
500g mashed potato
60g grated cheese
1 small onion, grated
1 egg
Salt & pepper to season
Method:
Roll pastry into a 30cm square approximately 5mm thick. Mix potato, cheese, onion and egg. Season with salt and pepper and beat until creamy. Spread this mixture over the pastry. Roll the filling inside the pastry and refrigerate until firm, about 30 minutes. When firm slice into 1cm slices and bake on a greased tray for 10 – 15 minutes (or until browned and well risen) at 200 degrees.
Contributed by Cath Armstrong
250g puff pastry
500g mashed potato
60g grated cheese
1 small onion, grated
1 egg
Salt & pepper to season
Method:
Roll pastry into a 30cm square approximately 5mm thick. Mix potato, cheese, onion and egg. Season with salt and pepper and beat until creamy. Spread this mixture over the pastry. Roll the filling inside the pastry and refrigerate until firm, about 30 minutes. When firm slice into 1cm slices and bake on a greased tray for 10 – 15 minutes (or until browned and well risen) at 200 degrees.
Contributed by Cath Armstrong
tasty mince pinwheels
Ingredients:
500g sausage mince
½ teaspoon curry powder
1 green apple peeled & grated
375g pkt frozen puff pastry, thawed
2 teaspoons mango chutney
1 onion finely chopped
1 egg white
Method:
Combine mince, chutney, curry powder, apple and onion in bowl. Roll out half the pastry on lightly floured surface to a 30cm square. Spread half the mince mixture over pastry, leaving a 2 ½ cm border around edge, roll up like a Swiss roll. Brush with egg white. Using a serrated knife, cut roll into 1 cm slices. Repeat with remaining pastry and mince mixture. Place slices on oven tray, bake in mod. oven 20 minutes or until golden brown.
To freeze: Freeze uncooked in single layer, covered, for up to 4 weeks. Bake while frozen in mod. oven 35 minutes or until golden brown
500g sausage mince
½ teaspoon curry powder
1 green apple peeled & grated
375g pkt frozen puff pastry, thawed
2 teaspoons mango chutney
1 onion finely chopped
1 egg white
Method:
Combine mince, chutney, curry powder, apple and onion in bowl. Roll out half the pastry on lightly floured surface to a 30cm square. Spread half the mince mixture over pastry, leaving a 2 ½ cm border around edge, roll up like a Swiss roll. Brush with egg white. Using a serrated knife, cut roll into 1 cm slices. Repeat with remaining pastry and mince mixture. Place slices on oven tray, bake in mod. oven 20 minutes or until golden brown.
To freeze: Freeze uncooked in single layer, covered, for up to 4 weeks. Bake while frozen in mod. oven 35 minutes or until golden brown
toasty chicken triangles
Ingredients:
1 large chicken breast fillet, chopped,
1 egg,
1/2 tspn lemon pepper,
2 spring onions chopped,
40g softened butter,
8 slices white bread.
Method:
Preheat oven to 180c. Line two oven trays with foil. Place chicken, egg, lemon pepper and spring onion in a food processor. process for 30 seconds or until smooth.Spread butter over bread. Spread chicken mixture over the other side. Cut off crusts and cut into triangles. Bake on trays for 15 minutes or until golden.
Makes 32
Contributed by Jane Thom, 20th September 2004
1 large chicken breast fillet, chopped,
1 egg,
1/2 tspn lemon pepper,
2 spring onions chopped,
40g softened butter,
8 slices white bread.
Method:
Preheat oven to 180c. Line two oven trays with foil. Place chicken, egg, lemon pepper and spring onion in a food processor. process for 30 seconds or until smooth.Spread butter over bread. Spread chicken mixture over the other side. Cut off crusts and cut into triangles. Bake on trays for 15 minutes or until golden.
Makes 32
Contributed by Jane Thom, 20th September 2004
zucchini slice
Ingredients:
2 zucchini
1 onion
3 rashers of bacon or 1 cup grated carrot
1 cup self raising flour
1 cup oil
5 eggs
salt & pepper to taste
Method:
Grate the zucchini coarsely. Finely chop bacon, onion and mix well with the Zucchini. Grate the cheese. Mix the sifted flour, oil and lightly beaten eggs. Season with salt and pepper. Add to Zucchini mix and stir well. Pour into well greased lamington tin or large flan dish. Sprinkle with grated cheese. Bake in a moderate oven, 180c for 30-40 minutes or until set. Serve hot or cold.
2 zucchini
1 onion
3 rashers of bacon or 1 cup grated carrot
1 cup self raising flour
1 cup oil
5 eggs
salt & pepper to taste
Method:
Grate the zucchini coarsely. Finely chop bacon, onion and mix well with the Zucchini. Grate the cheese. Mix the sifted flour, oil and lightly beaten eggs. Season with salt and pepper. Add to Zucchini mix and stir well. Pour into well greased lamington tin or large flan dish. Sprinkle with grated cheese. Bake in a moderate oven, 180c for 30-40 minutes or until set. Serve hot or cold.