Smoked Salmon Sashimi Salad

A lovely easy Japanese style Salad

 

300g smoked salmon

1 package baby leaf salad

2 spring onions or chives, finely chopped

1 tablespoon grated ginger

1 tablespoon grated garlic

1 tablespoon sesame seeds

Juice of ½ a lemon

1 tablespoon soy sauce

½ cup sesame or olive oil

Salt and pepper to taste

Cut the salmon into slices about 3cm long.

Arrange the salad leaves on a large platter. Scatter the salmon slices over the salad. 

Sprinkle the salad with the sesame seeds, spring onions or chives, garlic and ginger.

Drizzle over the lemon juice and soy sauce and season with salt and pepper

Heat the oil in a small saucepan until smoking, then trickle over the salmon.

Grilled salmon with a sweet red capsicum sauce

This is a great sauce and can be used for grilled meat and poultry

4 salmon fillets
2 medium red capsicums
2 cloves garlic
2 teaspoons red wine vinegar
1 teaspoon olive oil
.
Preheat a grill and add capsicums tii charred all over,peel.let cool
(if you add the cooked capsicum to a paper bag they will continue to cook for easy skin removal)
Wrap garlic in foil and add under the grill till soft.
When capsicum is cooled and peeled remove seeds and stem saving any juice from the capsicum blend with garlic Vinegar and oil

Grill the salmon for 3 mins each side
Serve with capsicum sauce

Eggplant stacks

If you are a fan of eggplant like me you will love this dish as a perfect side dish

1 medium eggplant cut into thick slices.
Optional(you can lay slices on a tray and add salt to let bitterness sweat out. Wash extra salt off and pat dry)
2 small ripe tomatoes sliced
3 teaspoons olive oil
Basil leaves
S/p

Preheat oven to 200C
On a baking tray add slices of eggplant and bake till eggplant is tender
Once eggplant is tender remove from oven then add slice of tomato on top of eggplant drizzle the oil s/p and basil over the stacks and return to over for about 3 minutes

Mushroom and spinach deep fried tortilla

1 onion finely chopped
250 grams small mushrooms sliced thinly
1 mild chili deseeded and chopped finely
2 cloves garlic
s/p
250 gms spinach leaves
150 gms grated cheese
1/2 teaspoon Vegeta or 1 stock cube(optional)
6-8 tortillas

Fry onion in oil till soft, add mushrooms garlic and chili.
Add the spinach and cook till soft.
Add cheese and stock, s/p and stir till melted
let cool slightly add a spoonful of the mixture to the centre of the tortilla
fold in the ends and roll up ensure the tortillas are sealed.
Deep fry turning once till crisp and golden brown.

Dhall

If you want to try something that is healthy as well as yummy dhall is the go it can be eaten in Indian breads taste great as part of a banquet with other indian style foods it has the same consistancy as a porridge

Lentil Puree
250gms red lentils (yellow split peas can be used)
1 large onion
2 cloves garlic
1 teaspn grated ginger
½ teaspn tumeric
3 cups hot water
1 teaspn salt to taste
½ teaspn Garam masala
Wash Lentils, drain
Fry onion, garlic, ginger, until onion is brown,
Add tumeric and stir well add drained lentils and fry for 1 minute
Add hot water, cover and cook for 15-20 mins until lentils are half cooked and soft like porridge stir (If too much moisture take lid of don’t burn)
Add garam masala and salt stir
This dish can be done in the microwave at the stage where you add the water.
Serve with Indian bread

Pakoras

These vegatable fritter also are a favorite with the kids they are easy to make delicious
they can be made with half corn flour and half besan they are a milder flavour
Savoury Vegetable Fritters
1 ½ cups Besan Flour (chickpea)
1 teaspn garam masala
1 teaspn salt
½ teaspn tumeric
½ teaspn chilli powder
1 clove garlic
4 cups Mixed vegetables, combination of own choice
Water about ½ -1 cup
Oil for frying
Add besan flour , garam masala, chilli, salt & tumeric into bowl add ½ cup water slowly while mixing to a thick batter, add more water if needed ( don’t make it to runny) add garlic.
And Vegetables let sit 1 hr
Place spoonfuls to hot oiled frying pan cook till golden
Serve with a good chutney

Date bread and butter Pudding

Bread and butter puddings are an old style of  cooking that now can be revamped in many ways, The dates in this dish gives this pudding  an extra zing

8 slices white bread

30 gm butter

200 gm pitted dates, chopped

4 eggs

¼ cup caster sugar

3 cups milk

1 teaspoon vanilla essence

½ teaspoon ground nutmeg

Grease an ovenproof dish,remove the crusts from bread. Butter the bread, cut into thirds. Place the bread, buttered side up, in prepared dish, sprinkle with dates and layer . Whisk eggs, sugar, milk and essence in bowl. Pour mixture over bread.

Place dish in baking dish, pour in enough boiling water to come halfway up side of dish, bake, uncovered, at 180°C for about 1¼ hours or until custard is set.

Icecream Pudding

My Dear friend Anne Makes this every year its is so beautiful but is rather time consuming if you have an hour spare give it a go you wont regret it.

750 ml vanilla ice cream softened

1/3 cup glacé cherries halved

2 tbsp glacé apricots roughly chopped

1 tbsp Grand Marnier

750 g chocolate ice cream softened

100 g Toblerone chopped

1/3 cup slivered almonds toasted

Grated chocolate to serve

 Line a round bowl with baking paper. You will be adding the ice-cream in layers

In one bowl, combine around 500ml vanilla ice cream with ½ the cherries, apricots and liqueur.

Pour into bowl, smoothing the top with back of a spoon.. Cover and freeze until firm.

In another bowl combine approx 250ml chocolate ice cream

Spoon it evenly over the frozen vanilla ice cream layer, smoothing the top.

Cover and freeze until firm.

In a third bowl, combine remaining chocolate ice cream with almonds.

Spoon it evenly over Toblerone layer, smoothing top. Cover and freeze until firm.

In another bowl combine the last of the Vanilla ice cream with ½ the cherries, apricots and liqueur

Spoon it evenly over the frozen vanilla ice cream layer, smoothing the top with a back of a spoon.

Cover and freeze until firm.

Remove from freezer 5 mins before serving. Remove from pan. Cut into wedges to serve. Sprinkle with chocolate.

Ricotta and Basil Pasta

This quick and easy pasta is great for when you are in a hurry, its so yummy

15 oz ricotta cheese

1/2 cup chopped basil

1/2 cup roasted red peppers, diced

1/4 cup parmesan cheese

1/4 cup chicken broth

2 tablspn olive oil

2 tablspn white wine

2 cloves garlic, minced

Combine all ingredients in a large bowl. Season to taste with salt and pepper.mix with hot pasta

Mascarated Berries and Mascapone

We made this in april and we served it to 60 guests and all raved how good it tasted, including me.

500 gms assorted fresh strawberries, raspberrys, loganberries and blueberries
1-2 tablespoons caster sugar
250 gms Mascapone cheese
1/2 cup cream

Place all berries in a bowl and sprinkle with sugar and toss lightly cover and refigerate for at least 4 hrs.
Blend mascapone and cream togther, serve on top of macarated berries

Ricotta Dessert

This yummy dessert is a bit like cheesecake without the crust Try it I bet you make it often serve with cream.
12 ounces ricotta cheese
4 egg yolks
1/2 cup sugar
2 teaspoons pure vanilla essence
Zest of one small lemon
1/2 cup raisins
2 tablespns ground blanched almonds
1 ounce minced candied orange peel

Preheat the oven to 350 degrees and grease your dish you wish to bake it in..
Beat the ricotta cheese and egg yolks together until very smooth.
Add the sugar, vanilla, and lemon zest and beat well until incorporated.
Add the raisins, almonds, and orange peel.
Mix well.
Pour into the prepared mold.
Bake for 30 minutes. Serve at warm, at room temperature, or chilled.

Crab Mousse

This simple crab mousse is so easy you can also add prawns with it if you like.
Buy the small tins of crab meat and give yourself plenty of time for it too set

1 can cream of mushroom soup
1 tbsp. (1 pkg) gelatin
1 pkt cream cheese
1 cup finely chopped celery
1 chopped spring onion
2 cans crab meat
1 cup mayonnaise
Heat mushroom soup.
Add gelatin.
Add cream cheese and mix until smooth.
Add celery, onion, crab and mayonnaise.
refrigerate to set good At least 4 hours

Lentil Salad

I have always been a fan of Lentils and in salad they are yummy we made this at the "Healthy Happening " my health food cafe.
1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/3 cup extra-virgin olive oil
3 cups cooked brown or green lentils
1 cup diced feta cheese,
1 medium red capsicum, seeded and diced
1 cup diced Lebanese cucumber
1/2 cup finely chopped red onion

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl
Gradually whisk in oil
Add lentils, feta, bell pepper, cucumber and onion and toss gently

Panna Cotta and Strawberry Sauce

The first time I had pannacotta I was shocked how easy and delicious it was, now I make it as a wow factor to a dinner party. You can use different berries if you like.

3 cups cream
1 vanilla bean
1/3 cup caster sugar

Strawberry Sauce
3 teaspoons gelatin
Punnet of Strawberries
1 cup Wine
Sugar

Place ¼ cup cream in a small bowl and sprinkle 3teaspoons of gelatin in an even layer over the cream till spongy
Put the remaining cream in a saucepan with vanilla and sugar and gently heat while stirring
Remove from heat when warm and whisk the gelatin into the cream million.
Pour into wine glasses and chill for two hours

Strawberry Sauce
Add strawberries to a pot with 1 cup of wine and ½ cup sugar cooked till a sauce, add more sugar and wine if needed.. Cool
Pour into pannacotta as you serve so it doesn’t bleed

Bocconcini Salad

We are lucky here to be able to buy a wide range of foods, this salad is certainly one I enjoy

6 tomatoes sliced Red
Mixed lettuce
4 Bocconcini, sliced
2 Green spring onions, finely chopped
2 Tablespoons freshly grated parmesan cheese
1/2 Cup olive oil
1/4 Cup red wine vinegar
1 Tablespoon finely chopped fresh basil leaves
1 Clove garlic, crushed
1 Teaspoon sugar
Combine olive oil, red wine vinegar, crushed garlic, chopped basil leaves and sugar in a jar and shake well. Put aside.
Put lettuce leaves on a plate Top with tomato slices.
Place sliced bocconcini on top of tomato.
Add spring onions and the grated parmesan.
Gently drizzle dressing over the salad.
Serve immediately.

Lamb on Skewers

I grew up with Lamb being Australian and love it.

500gms. lamb, cut into pieces
1 cup of Italian salad dressing
2 bay leaves
500gms mushrooms
2 green capsicum, cut into pieces
2 tomatoes, quartered
1/2 cup tomato sauce
1 teasp. Worchestershire
1/2 teasp. Chilli sauce

Marinate meat overnight in salad dressing.
Remove lamb and save marinade.
On skewers add lamb then mushrooms and capsicum. Repeat
Brush with marinade. Place tomatoes on ends of skewers. Brush all with mixture of tomato, worcestershire and chilli sauce

Couscous and Yogurt Sauce

Couscous has been around for quite some time but has only recently become mainstream.Give it a try you will be surprised.


3 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, chopped
200g mushrooms, chopped
½ cup fresh basil, finely chopped
1 cup instant couscous
2 eggs
salt and pepper
200ml vegetable oil, for frying

Yoghurt sauce
2 cloves garlic, crushed
200g Greek yoghurt

Heat 3 tbsp olive oil and cook onion in a large frying pan over medium heat until just beginning to brown.
Add garlic and mushrooms and cook mushrooms,stirring.
Remove from heat and stir in basil.
Cook couscous as per instructions on packet
Transfer couscous to a large bowl and add mushroom mixture with eggs and salt and pepper to taste.
Stir well and shape mixture into patties.
Heat oil in a large frying pan and cook patties, a few at a time, until golden on both sides. Remove and drain

Salsa

This salsa can be used with the previous dish or as a dip or with any mexican food

1 tin crushed tomatoes
1 onion diced finely
Chopped Jalapenos to taste (2-3)
½ capsicums diced finely
½ teaspn chilli
½ teaspn cumin
1 clove garlic
Add to a pot and Boil for 15-20 mins cool, adjust seasoning to taste

Mushroom and Spinach Fried Tortilla

Spinach can be used in so many ways this one is a beaut

1 onion finely chopped
250 grams small mushrooms sliced thinly
1 mild chili deseeded and chopped finely
2 cloves garlic
s/p
250 gms spinach leaves
150 gms grated cheese
1/2 teaspoon Vegeta or 1 stock cube(optional)
6-8 tortillas

Fry onion in oil till soft, add mushrooms garlic and chili.
Add the spinach and cook till soft.
Add cheese and stock, s/p and stir till melted
let cool slightly add a spoonful of the mixture to the centre of the tortilla
fold in the ends and roll up ensure the tortillas are sealed.
Deep fry turning once till crisp and golden brown.

Ricotta and Spinach Cannelloni

This is wonderful canneloni and I make it often

12 cannelloni tubes
Cook cannelloni in plenty of boiling water.
When cooked and while still firm add 2 cups cold water to slow the cooking process.
Set aside till ready to fill.

Filling
3 cups Ricotta
2 eggs
¾ cup tasty cheese (grated)
S/p
Ground nutmeg (pinch)
2 tablespoons butter
1 vegetable stock cube
1 packet spinach

Mix all together and refrigerate till ready to fill cannelloni

Sauce.
1 small onion (chopped)
1 tin diced tomato
Basil 1 teaspoon
S/p
2 cloves garlic
1 cup water
Mix together in a pot and bring to the boil cook 15 minutes

Drain cannelloni and fill with Ricotta and spinach mix
Add to greased pan pour tomato sauce on top cover with cheese
Bake 20 mins

Honey and Ricotta Tart

If you love the taste of honey this is for you

2 tablespoons sugar
1 cup flour
2 tablespoons butter
2 tablespoons Cold water (add 1 at a time)
Blend all ingredients in food processor to make a pastry.
Knead pastry and roll out onto a greased pie dish.

Filling
Blend in food processor
1 ½ cups Ricotta
3 Tablespoons honey
3 eggs
1 teaspoon cinnamon
Pour filling into to pastry
Bake for 10-15 Minutes in moderate oven at 180 degrees C
Then reduce to 150 degrees for further 30-40. Mins
Serve cold

Calzones

I love to make calzones plenty of egg plant and capsicum in mine

1 pk yeast
1 c warm water
2 1/2 to 3 cup s/r flour
1 tablespoon sugar
3/4 teaspoon salt
1 tablespoon oil
Filling
½ pkt Salami sliced and cut into strips
1 onion, chopped
1 green capsicum, in strips
1 Red capsicum
I egg plant sliced and cut into strips
2 olives whole
1 clove garlic, crushed
Jar/bottled Italian sauce
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
shredded Mozzarella
Grated Parmesan cheese
500gms Tasty cheese
Add yeast to steel bowl with sugar and warm water stir with a whisk till bubbly let sit in a warm place
Add flour to a bowl with salt and oil.
Add warm water and dissolved yeast to the flour mix and mix thru
Pour out onto floured bread board and knead until smooth and elastic, about 5 minutes
Place in lightly greased bowl, cover, let rise in a warm place covered with a clean tea towel about 45 minutes it will grow huge
While this is happening
In a large skillet cook separately the onion sit aside next the green and red pepper with the garlic and last the eggplant let cool in fridge
Slice Salami
Punch down dough and divide it into 12 equal pieces, and form into flat balls roll each piece on a lightly floured board to a circle
On one side of circle, add 1 tablespoon of Italian sauce grated cheeses capsicums eggplant salami onion and season with oregano basil salt and pepper
Fold plain half over filling, pinching edges well to seal. Place on greased baking sheets and press edges together with a fork place in oven a cook at 200◦C

Pesto Spinach Lasagne

I always have plenty of basil and spinach in the garden this easy recipe will delight those that eat it.

spinach
3 cup ricotta cheese
1 cup tasty cheese
1 tablespoon pesto
Lasagna sheets
2 eggs, lightly beaten
1 bottle tomato base pasta sauce
¾ cup fresh white breadcrumbs
2 tablespoons grated parmesan cheese

Put the cheese and ricotta in a large bowl and mix together, and then take out half the mixture and set aside.

In half the mixture
Add the pesto to the cheese in the bowl and blend until smooth. Stir in the spinach and seasoning to taste.

Spread a layer of pasta then one-third of the spinach mixture over the base of a 25 × 18 × 8 cm ovenproof dish.
Scatter one-third of the tomatoe sauce in an even layer over the spinach mixture, then cover with a layer of pasta, trimming to fit the dish.

Add half of the remaining spinach mixture in a thin layer, top with half the remaining tomato sauce and cover with pasta as before. Cover with the last of the filling and arrange the remaining pasta sheets over the top.Add last of sauce.

Whisk the reserved cheese mixture with the eggs,and seasoning. Pour over the lasagna, then sprinkle with a mixture of the breadcrumbs and parmesan. Bake for 25 minutes until the topping is lightly set and browned. Serve while hot.

Chicken and Leek Pie

Chicken and Leek pie is great when its in season, I love this version, it was popular in my cafe.

4Chicken thighs
s/p
2 tablespns butter
1 onion
1 leek
½ cup Flour
s/p
1 cups of stock water,1 extra stock cube
1 cup cream
Pastry

Poach chicken reserve stock.
Chop cooked chicken in pieces
Melt butter in pot and add chopped leeks, onions and sauté till soft
Add flour and stir cooking for 2 minutes slowly stir in stock and cream.
Simmer and stir till sauce thickens.
Add chopped Chicken stir s/p
Cool Add to pastry and then add top, bake 50 mins till golden .

HoneyComb Toffee

For 10 years I lived in the bush isoloted , we were only 35 minutes from Bairnsdale but were often cut off, so making something sweet with whatever was left became essential.
This recipe was often used to combat the sweet cravings as we always had the ingredients around I would break it up and dip them in chocolate if i was feeling in the mood.

2 tablespoons golden Syrup
2 tablespoons sugar
1 teaspoon Bi carbonate of soda

Boil syrup and sugar for 10minutes remove from heat and stir in bicarb quickly.
While still bubbling pour into a greased baking dish

Lentil and Tomato soup

This soup is good for all the family and offers a good source of legumes in the diet fresh tomatoes are best.

4 large tomatoes
Boil a pot of water, add whole tomatoes and let boil till skin splits a bit, remove straight away and peel skin off.
Chop in half and remove pips, chop into small pieces. Set aside.

1 tablespoon oil
1 medium onion finely chopped
4 cloves garlic, crushed
1 cup lentils
1 teaspoon vegeta or stock cube (unless you are using fresh stock)
½ cup tomato paste
1 stick celery, chopped finely
7 cups water (or prepared stock)

Heat oil in a pan add onion, garlic cook for 2 minute add lentils cook for 1 minute.
Stir in prepared tomato, celery add water (or stock), tomato paste and crumbed stock cube
(if not using fresh stock).
Simmer covered for around 30 minutes till lentils are tender

Leek and Potato Soup

I recently cooked 4 different soups, this one was well received.

6 potatoes
2 whole leeks
2 cups milk
2 cups water and 2 stock cubes(vegeta or chicken) or 2 cups chicken stock

freshly chopped chives (for garnish)
salt and pepper, to taste

Cube the potatoes and bring them to a boil in the stock.
When potatoes are almost finished, finely chop the leeks and saute them a small amount of olive oil until they have softened and are sweet add leeks to potatoes.
Cook for a few more minutes until potatoes are soft.
Puree mixture add s/p and serve garnished with chives
keep the soup nice and thick

Coriander and Crab Salad

I grow coriander in my garden every year, it is a herb that must be replaced annually.
I love fresh coriander in my salad dressing for any style of salad but I find it works well with a bit of crab and my favorite baby squid.
I don't eat it as much as I would like, as my partner Rod isn't a fan so its not for everyone.

250 gms of cooked crab meat (fresh or tinned)
250 gms cooked baby squid
4 spring onions
mixed lettuce
sliced cucumber
1 sliced tomato
1 gralic clove,crushed

Clean and chop up baby squid, shallow fry in oil add crushed garlic, remove from heat cool.
Prepare salad add cold baby squid.
If using tinned crab drain, add cooked crab to salad.

Dressing
Juice of 3 lemons
1/2 cup olive oil
1clove garlic, crushed
handful of fresh coriander, chopped
s/p

Mix all together drissle over salad

Ricotta and Ham Sauce, just add Pasta

This very simple pasta sauce is one that everyone will enjoy.

1 tablespn butter
2 washed and sliced leeks
1 clove garlic
125 grams chopped ham
250gms ricotta cheese
2/3 cup cream
1 chicken stock cube
s/p

Melt butter add sliced leeks and garlic cook till leeks are soft add stock cube and chopped ham.
In a separate bowl mix ricotta and cream till you have a creamy sauce add s/p.
Add to the pan with the leeks cook gently till heated thru serve with your favorite pasta

Rhubarb Crumble Pie

I always have Rhubarb growing in my vegetable garden its a great winter sweet.
This one is great served with cream and is comforting on a cold winter night.

Rhubarb
4 cups chopped rhubarb
2 cups sugar
3/4 cup water
Combine sugar and water in pot bring to the boil stirring till sugar has dissolved add chopped rhubarb simmer till rhubarb is cooked, cool

Crumble
125gms soft butter
1/2 cup sugar
1 1/2 cups flour
1 cup oats
1/2 cup chopped walnuts
1 teaspoons mixed spice
Mix all crumble ingredients together
Press 2/3 of crumble over base and side of greased dish.
Fill with Rhubarb sprinkle with remaining crumble.
Bake for 30-40 mins at 180 degrees C
Dust with icing sugar serve with cream

Tomato and Spinach Roulade

If you want something light and tasty to eat then this is the one for you.
I got into roulades during my days when my cafe"The Healthy Happening " was operational. This dish was very popular.
You Will find this roulade easy to make and a delight to eat.

Tomato and spinach roulade

1 handful of cook spinach cooled and liquid squeezed out
3 spring onions
6 eggs Separated
S/p
30 gms of Tasty cheese
2 cups of tomato pulp
1 clove garlic 1 vege stock cube
Fresh basil or 1 teaspoon dried basil
1 cup white Sauce
Parmesan cheese

White Sauce
2 tablespoons butter
2 tablespoons flour
1 -1/2 cups milk
s/p
Add 2 tablespoons butter 2 tablespoons flour and 1 -1/2 cups of milk into a microwave dish and mix together, cook for 3 minutes stirring every minute till thick place in large bowl, cool
When cool add egg yolks,spinach (drained of all liquid) chopped spring onion and seasoning .
Beat egg whites till stiff, fold gently into white sauce mix
Pour into lined greased Swiss roll tin and bake for 30mins
When cooked, turn roulade out onto clean cooking paper and cover with a teatowel .

Tomato Filling
You can add bacon or salami if you like just chop small and shallow fry
Add 1 tin of diced tomato to a pot season with basil ,garlic s/p, add stock powder, boil stirring till tomato thickens
Spread tomato cover top of roulade with filling top with grated cheese and roll up roulade.
Place on serving platter and sprinkle with Parmesan cheese
Return to the oven for 2 minutes to melt the cheese,Serve

Passionfruit Steamed Pudding

As we here in Australia get closer to winter, the days get colder and my menu changes.
This pudding is great if you have a passionfruit vine you can serve it with custard or make a passionfruit sauce.

Passion fruit pudding

90gms Butter
90gms Sugar
pulp of 6 passion fruits
1/2 teaspn grated Lemon rind
2 Eggs beaten
1 1/2 Cups self raising flour
1/2 cup milk (more if needed)

Cream the butter and sugar together until light.
Add lemon and beaten egg and passionfruit pulp
Fold in flour alternately with the milk
spoon in to well greased pudding basin seal with lid
Steam for 1 1/2 hrs.

Passionfruit sauce (1)

1 tablespoon cornflour
1/4 cup sugar
1 cup cold water
1 teaspn lemon juice
pulp 4 passionfriuts
1 tablespoon butter
Blend cornflour and sugar with water.
Cook stirring continuously until boils .
Add passionfruit pulp and simmer for 3 minutes add some butter and stir till melted.


Passionfruit sauce (2)

Cream
Passionfruit pulp
Add cream and passionfruit pulp to a pan stir with wooden spoon till thickens

Sumac spiced Wedges

Since first trying sumac at my Lebanese friend, Sues place.
I have found the spice works well with many foods I create, so I use it often.
I cook my wegde potatoes in the oven on lined paper.

1kg potatoes cut into wedges
1 teaspoon sumac
1/4 teaspoon chili
S/p
1 egg white, lightly beaten


Mix egg white sumac, chilli and s/p
Cut potato into wedges add to sumac mix stir through till covered
Bake 200 degrees C in oven for 30-40 mins

Stuffed Vegetables

I have been rather busy of late so its been awhile since I added a recipe.
I have been busy my students are undertaking their Cert II in Hospitality and we have been running a lunch time cafe at the college.
We are making many of these dishes and they are being received well by our customers.

I love the flavour you get from zattar mix before I found it at my local whole foods a couple of years ago I would use fresh thyme for this recipe but the zattar mix makes it heaps better
I have been using this recipe for at least 30 years.

1/2 cup chick peas/cooked/crushed
1/2 cup finely chopped parsley
1/2 cup chopped mint
1/2 cup chopped spring onions
2 medium tomatoes chopped
2 cups cooked rice
s/p
1/4 teaspoon cinnamon
1 teaspoon zattar mix
1 cup olive oil
4 tablespoons lemon juice

Crush the chickpeas and add all the rest of the ingredients and mix together scoop out raw vegetables and fill with stuffing bake in oven.

Date Slice

How easy is it to make a quick slice, this is how easy

1-1/2 cup dates,
½ cup brown sugar.
125 gram butter,
Juice of ½ an orange,
I egg,
Salt,
250 gram sweet biscuits,
Coco­nut
Place dates, sugar, salt, butter and orange juice in a pan.
Stir over heat until dates are soft and cool.
Add well beaten egg and fold in finely crushed biscuits and mix well.
Press into scone tray.
Top with coconut and refrigerate and cut into fingers to serve

Moussaka

I remember making this dish for my friend Alf from waterholes only to find he was a vegetarian so when I make this I always think of Alf
I love this dish its gorgeous served with a fresh green salad and olives

Moussaka
2 large eggplants sliced thinly
1 tablespoon coarse cooking salt
1/4 cup olive oil
1 large brown onion chopped finely
2 cloves garlic, crushed 1 kg lamb/beef mince
1 can crushed tomatoes
1/2 cup dry white wine
1/4 cup finely grated Parmesan
Basil

White sauce
80g butter
1/3 cup plain flour
2 cups milk

Place eggplant in colander, sprinkle all over with salt and stand 30 minutes.
Rinse under cold water and drain.
Pat dry.
Heat oil in large frying pan and cook eggplant in batches until browned,drain and rest.
Cook onion and garlic, stirring, until onion softens, add mince and cook stirring until mince changes colour.
Stir in undrained tomatoes, basil and wine bring to a boil.
Simmer, uncovered about 30 minutes or until all the liquid has evaporated.
Preheat oven to 180°C/160°C fan-forced.
Oil shallow rectangular baking dish,
Make white sauce.
Melt butter in medium saucepan.
Add flour, cook stirring until flour thickens and bubbles.
Gradually add milk, cook stirring until sauce boils and thickens rest.
Place a third of the eggplant, overlapping slices slightly in a dish and spread over half the meat sauce.
Repeat layering with another third of the eggplant, remaining meat sauce and remaining eggplant, Spread white sauce over top; sprinkle with cheese,
Cook, uncovered, in oven about 40 minutes or until browned lightly
Cover moussaka and stand 10 minutes before serving,

Risotto primavera

Years ago I visited some alternative dwellers out in the back lots of Bruthen and they served up a dish I have enjoyed ever since.

Risotto primavera
1.5 litres chicken or Vegetable stock
2 tablespoons olive oil
75 g butter
1 large onion, finely chopped
1 carrot, finely diced
2 cloves garlic, crushed
2 cups Arborio rice
200 g fresh, thin asparagus, cut into
2 cm pieces 2 small zucchini, thinly sliced
3/4 cup shelled fresh peas
½ cup chopped fresh flat-leaf parsley
½ cup finely grated Parmesan

Heat the stock in a saucepan, cover and keep at a low simmer.
Heat the oil and half the butter in a large saucepan over medium heat.
Add the onion and carrot and cook, stirring, till slightly tender.
Add the garlic and cook, stirring, for a couple of minutes.
Stir in the rice for 1 minute
Add ½ cup of the hot stock at a time.
Stir constantly over medium heat until nearly all the liquid is absorbed.
Continue adding the stock at about ½ cup at a time, stirring constantly.
After around 10 minutes, add the asparagus, zucchini and peas.
Continue adding the remaining stock. Cook for a further 10-15 minutes, or until the rice is tender and creamy.
Remove from the heat and stir in the parsley and Parmesan

Pears in Blackcurrant Syrup

When pears are in season I make this beautiful sweet its so light and can be served with Ice cream or cream or on its own with the syrup
This recipe will be enough for at least 4 people

1-1/2 cups water
1 cup black currant syrup (ribena)
Peeled pears
bring to the boil water and black currant syrup
Add pears to pan reduce heat and simmer for about 25 mins
Remove pears with a spoon
Bring to the boil the syrup add 1 tablespoon sugar and reduce till a nice sauce consistency pour over pears and serve

Simple Wrap Sandwich recipe ideas

Wraps are an easy lunch or dinner hot or cold they can be served many ways I buy Lebanese flat bread every week winter or summer I prefer it as my daily bread
When cooking chicken for wraps or any dish that needs juicy chicken poach the chicken fillet cover with water and a crumbed stock cube and bake in the oven till cooked
Its a good way to make tender juicy chicken
Middle eastern and indian flavors work beautiful with Flatbreads

Chicken Tomato Wraps
This is a sweet chicken wrap a meal in itself just thinking of it makes me hungry
Juicy chunks of warm or cold chicken sliced placed on a wrap add a honey and Dijon mustard dressing and surround with chunks of green pepper and tomato

I use this recipe when I cater its easy to make and goes down a treat
Tabbouleh ham and Hummus
Spread Hummus on wrap add Slicers of ham top with tabbouleh (recipes already on blog)

Beef and Sumac /Zattar mix wraps
This dish is delightful a lebanese friend always has the seasoned meat in her fridge for the kids to make as soon as they come in from work or school you only cook one side
Blend thoroughly enough Mince Beef with sumac or zattar mix or both add s/p
Cover the pitta bread with the meat thinly by spreading the meat thinly pressing and smoothing with fingers till all flat bread is covered
Place under a grill till meat is cooked takes less than a minute if thin enough (don't burn)
When cooked roll up and serve one side is soft the middle is crunchy

Dhall Flat Bread
This recipe came about when I lived in the bush
I use dhall (recipe already on blog ) and spread it on my heated flat bread and wrap served with a chutney or yogurt and banana or lettuce and coconut

Bean Burritto
I place flat bread in fry pan and spead top with bean dip(recipe already on blog) add a bit of grated cheese add salsa on top when cheese melts roll up and serve
with quacamole and more salsa

Lamingtons

Lamintons are still enjoyable and not hard to make an "old Aussie Favorite" when my son Jeremy was a child I made heaps of these and sometimes put Jam in the middle

3 Egg
1/4 cupCornflour
1/2cupCastor (granulated) sugar
1 tspButter
3/4 cupS.r. flour
3tbl Hot water
Chocolate Icing
500gmIcing sugar
1/2cupMilk
1/3cupCocoa
2tspButter
Coconut for coating

Beat eggs until light, gradually add sugar, continue beating until mixture is thick and sugar completely dissolved
Sift dry ingredients several times, melt butter in hot water
Sift the dry ingredients into egg mixture fold in then gently fold in hot water and butter mix well
Pour into well greased lamington tin.Bake in oven about 30 mins
Cook the cake the day before cutting and icing
Hold each piece of cake on a fork
Dip each piece in icing, then toss in coconut and allow to stand on a wire rack until icing sets.

Chocolate Icing
Sift icing sugar and cocoa into top of double saucepan add softened butter and milk mix thoroughly stir constantly over hot water until icing is of good coating consistency
Keep icing hot over hot water while dipping lamingtons. If icing becomes too thick, add a little extra warm milk or water.

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Baked Rice Custard

As a child I remember enjoying rice custard its making a comeback in my life I love it served with poached exotic or common fruits

2½ cups milk
3 eggs
1/3 cup caster sugar
1 teaspoon vanilla extract
½ cup cooked rice
½ cup sultanas’
¼ teaspoon ground cinnamon

Preheat oven to moderate, 180°C.
In a medium bowl, whisk milk, eggs, sugar and vanilla until well combined. Stir in rice and sultanas.
Pour mixture evenly into prepared dish Place ovenproof dish in a large baking pan.
Add enough boiling water to baking pan to come halfway up the sides of dishes. Bake 25-30 minutes.
Sprinkle custard with cinnamon. Bake a further 25-30 minutes until custard is set. Serve warm or cold with cream or ice-cream, if desired.

Potato and Bacon Hot salad

Potato & bacon served as a hot salad can be served all year round this recipe is delightful

6 potatoes
1 cup chopped onions
3 tablespoons fresh parsley chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vinegar
1/3 cup water
1 1/2 teaspoons sugar
1 egg
1/3cup olive oil
bacon cooked to crisp

Scrub the potatoes and cook with skin on in enough water to cover
Cover pan and cook until tender, about 25-30 minutes
Drain potatoes and shake pan over some low heat to dry out the potatoes a bit
Peel and cut into about 1/4-inch pieces
Place in a large bowl and toss with chopped onions, chopped parsley, salt and pepper
Combine vinegar ,water and sugar in a small pan heat to boiling
Place the egg into a small bowl and beat slightly with a whisk
Continue beating while slowly pouring in the vinegar mixture
Slowly pour in the olive oil whisking as you do it and pour this mixture over the warm potatoes and stir to coat evenly.
Place the potatoes into a large pan place in an oven with low heat until heated throughout
Cook the bacon until crisp drain sprinkle over potatoes
Serve immediately.

Lou,s Easy Chocolate Cake

Chocolate and I like each other my dear friend Lou created this recipe it was so easy we made it often add a simple panache icing of cream and chocolate and fill with cream to create something speacial

4 tablespoons butter
1cup sugar
1egg
1tsp vanilla essence
1cup water
1 1/2cup self-raising flour
2 1/2tablespoons cocoa
Cream butter and sugar until thick and pale
Add beaten egg and vanilla, then water flour and Cocoa
beat with electric beater till well blended add to cake tin and cook till firm in center

Make a Panache icing by cooking cream and chocolate together on simmer stirring so as not to burn till thickens enough to cover cooled cake

Meat and Potatoe Croquettes

Croquettes are perfect for when you have some left over roast meats or vegetable leftovers they are easy to make a bit time consuming but well worth it the kids love them
You can use any cooked meats you like add a bit of riccotta or rice instead of potatoe use pumkin or sweet potatoes add spinich and mushroom instead of meat the ideas are endless experiment

Filling
600gms cooked meat or meat leftovers
300gms mashed potatoe
1 onion
1 chicken stock cube
parsley
2 eggs
s/p
Coating
1/2 cup plain flour
2eggs and 2 tablespoons water blended together
1 cup breadcrumbs
Oil for frying

Chop the onion and parsley finely into a bowl add finely chopped or minced cooked meat
Add mashed potatoe and mix in egg and seasoning add 1 crumbed chicken stock cube mix
Roll into cylinder shapes roll in flour dip in egg and water mixture and then roll in breadcrumbs
Fry in oil till golden serve.

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Potatoe Gnocchi

When I get the passion for something a bit different I will make up gnocchi I like it served with a light tomatoe style Italian sauce with fresh basil and garlic but any sauce will do

4 Potatoes cooked drained and dried well
1 tablespoon butter
4 tablespoons flour
s/p
1 egg beaten

Boil potatoe drain and dry when cooked or microwave dry till cooked
Crush them with a potaoto masher they can also be put through a sieve.
Cool potatoe a bit then work in the butter flour and seasoning and add enough egg to just make it bind do not over do it and let it go sticky
When well mixed and and smooth roll into small sausage shapes then cut off into small pieces
Roll each piece under the flat of a fork
When ready to serve add them to simmering water and poach for about 10 minutes
Serve with your favorite pasta sauce

Processor Pastry

Im always in a hurry these days so I find this pastry great for all sorts of recipes you can add sugar and make lovely little tart cases and I fill them with heaps of filling lemon meringue cheese cake
1 Cup flour
1/4 teas Salt
1/4 Cup Butter
1/4 Cup Cold water

Add butter and salt to flour mixture in the food Processor
Pulsing 5 or 6 times or until mixture resembles coarse
Breadcrumbs With processor running, slowly add water (1tablespoon at a time) until the dough begins to form a ball and leaves sides of bowl.
Cover and refrigerate 30 minutes roll dough on a lightly floured surface.
If you want to make it a bit more flaky (not sweet pastry)add a bit of butter in blobs after you roll it out and fold it over a couple of times adding tiny blobs dont over do it place in fridge another 10 minutes Roll and use for what ever you want.

Asian Style Egg Pancakes

These Pancakes are very thin I use them sliced in fried rice and all my stirfrys.
The first time I tried this recipe I was amazed how easy and delicate it was
I often keep them whole and stuff them with cooked chinese style veges with a good asian style gravy it could be basic or sweet and sour
This is my version its easy and tastes great it makes about 3 pancakes and takes about 5 minutes to prepare Ive been known to add a pinch of chicken stock cube

1 Egg
1 Tablespoon Water
S/P
1/2 Teaspoon sesame oil
Combine all ingredients using a whisk
Brush or spray a Pan with oil heat and add enough egg mixture to cover completly the bottom of the pan dont make them thick
When the egg is set about 30seconds turn it over and cook the second side
Transfer the pancake to a plate
Use as you wish

Anzac Biscuits

I think every Australian loves an Anzac biscuit they are a great tasting biscuit and you cant make a mistake just dont over cook them great with a cuppa

2 cups rolled oats
1/2 Cup sugar
3/4 cup flour
1 Tablespoon golden syrup
1 Teaspoon bicarbonate of soda
2 Tablespoons boiling water
1/2 Cup melted butter

Heat oven at 160degrees C
Mix Oats sugar and flour
Mix golden syrup soda and boiling water while frothing add melted butterand pour into dry ingredients and mix thoughly
Drop spoonfulls on to a tray allowing room to expand
Bake at 160degrees cool on cake cooler

Lemon Filled Pavlova

I started making these out bush when I had chooks and eggs were plentiful the lemon filling is great but you can fill it with fruit and cream the traditional Aussie way if you prefer.
I use all the egg yolks in the Lemon sauce just because they are there, you want this filling to be the consistancy of a good thick custard

pavlova
4 Egg Whites
1 Cup castor sugar
1 dessertspoon of corn flour
1 tablespoon Vinegar
Whipped cream

Have the egg whites at room temperature Beat in a metal bowl untill stiff add sugar by the tablespoon full at a time, beating inbetween with electric beater continute till all blended lightly fold in cornflour gently with a knife or metal spoon then fold through vinegar
Place a piece of cooking paper on a tray and spoon the pavlova on the tray build up at the sites so that you can fill the Pavlova
Bake in a slow oven for 1 and 1/2 hrs fill when cool.

Lemon filling
2 tablespoons butter
1/2 Cup corn flour
1 cup lemon juice
1 cup water
4 Beaten egg yolks
3 tablespoons Sugar

Add water lemon juice and cornflour to a pan mix thru place on stove add sugar and bring to the boil while stirring thicken more if needed add more corn flour dissolved in a small amount of water
When thick enough beat in 4 beaten egg yolks and 2 tablespoons butter mix and when cool fill up pavlova serve with whipped cream

Mushroom and Tofu Salad

I called this Mushroom and tofu so that you would stop and look so many people say they dont like Tofu but I think I could change your mind with this recipe
Tofu soaks up flavour

1/2doz Button mushrooms sliced thinly
Block of firm Tofu
1/2 cup LemonJuice
1/4 cup Olive oil
2 tablespoons Chopped Parsley
2 spring onions
S/P

Place sliced mushrooms into bowl
Chop tofu into bitesize squares place in the bowl also
Sprinkle parsley and spring onions over tofu
Mix the Lemon juice and garlic and oil pour over the tofu mix let sit one hr stir through gently dont smash the Tofu

Spinach and Sumac Pastries

Sumac and I have only recently met thanks to my friend Liz I had always been a fan of Zattar mix I tried this dish at Susies a lebanese friend and fell in love with it I hope I do it justice I love the flavours

Pastry
1 Teaspoon dry yeast
1/2 Teaspoon sugar
2 Tablespoons water
2 1/2 Cups plain flour
1/2 Teaspoon salt
1Teaspoon baking soda
1/4 Cup olive oil
3/4 Cup plain low fat yogurt beat until slightly

The Filling
1pkt spinach
S/P
1/4 Cup parsley chopped
1 Cup onion finely chopped
1/2 teaspoon allspice
1 1/2 teaspoons sumac
Juice of 1 lemon about 3 tablespoon
1/2 cup pistatios finely chopped

The Dough
In a bowl of a food processor, combine the yeast, sugar and water pulse with food processor
Add to 2 cups of flour mixed with the salt and the baking soda over the yeast and place the lid on top
Let stand 15 minutes.
Turn on the processor and slowly add the oil and then the yogurt.
Process until smooth, about 20 seconds. Turn the dough onto a lightly floured surface and knead until smooth and springy in texture, about 5 minutes
Cover with a teatowel and put in a warm place until dough rises about 1 hour.

The Filling
Wash and stem the spinach.
Sweat the spinach and squeeze the spinach to remove excess moisture until dry
Add the chopped parsley the finelly chopped onion, allspice sumac, lemon juice, olive oil, nuts and s/p to taste adjust flavour to your taste


Divide the dough into nine equal parts on a lightly floured board roll each part into a smooth round and allow to rest for 10 minutes
Roll each part into a round
Place an equal amount of filling in the shape of a long triangle in the center of each round. Fold two sides in toward the center, and the remaining short side down to form a triangle.
Seal the ends with your fingertips
Place on an oil sprayed tin or use baking paper bake in a moderate oven

Chocolate Topping Panache

I use this recipe for so many foods It is the easiest chocolate sauce and cake icing panache I have tried if you want to add more flavour add a drop of your favorite essence this is a dish you will have to stand over till its ready
1 Cup Cooking chocolate
1 Cup Cream
More cream if needed

Warm up chocolate in pot over hot water so that the chocolate doesn’t burn and mix till chocolate melts completely add cream stir, place pot directly on heat and stir till boils lightly
Turn down and let simmer stirring as mixture thickens be careful not too burn
stir till the consistency you want for chocolate sauce the more you cook the thicker it gets when thick enough decorate cakes

Easy version Baklava

Baklava is so yummy and can be made for a special occasion
Served in a bowl with cream or ice-cream is the way I enjoy them we are so lucky to be able to experience such lovely flavours that are part of our world buy some rosewater you can also use it in Turkish delight

2 1/2 cups walnuts or pistachio nuts chopped
4 cups sugar plus 1/2 cup
500 gms butter,
1 package filo dough, thawed if frozen
2 cups water
1/2 teaspoon lemon juice
2 teaspoons rosewater
Cinnamon if using walnuts

Prepare Syrup First
Combine 4 cups sugar, lemon juice, water in a medium saucepan.
Bring to the boil; allow boiling for 10 minutes.
Add rosewater
Remove from heat immediately.
Allow to cool.

Preparing Baklava
Combine 1/2 cup sugar and nuts in a bowl. If using walnuts add cinnamon.
Preheat oven to 300.
Butter the bottom of 9x12 baking dish. Unroll dough and cut to fit baking dish
Place two sheets of dough in the baking dish. Brush dough with butter and repeat until
Half the filo is used
Spread about 1 cup of nut mixture over the last layer of filo. Place two sheets of filo
Brush with butter
Repeat until nut and sugar mixture is used. On the final layer of filo make sure you brush with butter
Cut into 3 inch squares. Then, cut each square in half diagonally to make triangles.
Bake for 1 hour and 15 minutes or until golden brown.

Remove from oven and pour syrup over top of baklava and allow to seep and saturate it well. Let cool

Simple Honey Chicken One for the kids

Some foods are always a hit with the kids especially honey chicken
Its very easy to make and the family will really enjoy it I serve it with my easy homemade fried rice its basic but enjoyable
I often add ingredients like fresh or dry chili garlic and lemon juice
So have some fun experiment with the flavours you will find it so simple

500ms Skinless chicken breasts
3/4 Cups honey
1Cup corn flour
1/2 Teaspoon baking powder
2 Egg whites beaten
Cold water
Oil for frying
Extra corn flour
2 tablespoons sweet chili sauce
Sesame seeds

In a pot add honey and sweet chili sauce stir bring gently to the boil turn off

Cut chicken in about bite size pieces don't make then to big
I put a couple of large tablespoons of corn flour into a plastic bag and coat the chicken pieces gently shaking the bag
Add to one cup of corn flour enough liquid try a tablespoon of water and 2 beaten egg whites and about 3-4 tablespoons water you want a nice thick batter
Stir let sit a minute and then stir again
Dip all the pieces into batter
Deep fry in oil till golden and crisp being careful not to burn so stay close
Place in a dish
Heat honey sauce again and Pour over chicken pieces and sprinkle with sesame seeds

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Sausage Rolls Junitas Version

These sausage rolls are wonderful the apple makes them lovely and sweet I also sometimes add dried chopped apricot as well
These sausage rolls are a hit with adults and children alike

I pkt Sausage mince
¼ kg mince
2 med Apples grated
1 Onion
S/P
Puff pastry sheets
1 Carrot grated (optional)
Small amount parsley (optional)
Grate apple and carrot
Chopped onion very fine
Chopped parsley
Mix all together with mince and sausage mince
S/P Blend together till all mixed
Place on pastry sheet Roll and cut
Cut into serving sizes
Bake till cooked and golden brown.

Frittata

This dish is one of those that can be made when there is an abundance of Vegetables in the house its easy economical makes a great meal and you can add what you want

Cook up some potatoes, sweet potatoes
Add layers of thick sliced potatoes cheese bacon pieces
and Salami sliced
Mix together 6 eggs and about 1 cup cream Add milk about 1 and 1/2-2 cups
Add salt and pepper and 2 stock cube Beat and add to
Bacon and potatoe mix
Add some grated cheese on top and bake till cooked.
You can put anything into a frittata baked veges, spinach chunks of fetta cheese, ricotta, use your imagination.

Sammosa

Something speacial for the whole family I make these a lot they are very popular
Small meat & Vegetable Pastrys

Pastry (you can also use filo any pastry works well with this dish)
250 grms mince
1 onion
2 cups vegetables of you choice
1 clove garlic finely chopped
2 teaspns curry powder
½ teaspn salt
½ teaspn garam masala
1/2 teaspoon Coriander
Fry onions add spices add meat till changes colour add vegetables keep moist till vegetables and meat become combined, and vegetables are just cooked cool.
fill into pastry circles join together,
Samoosas can be deep fried or baked in the oven if you are health concious
Filo pastry can be used and they then can be baked should be baked till golden

Food Safety Tip........

When handling food always ensure you dont cross contaminate always use a clean knife for each Job

Savoury Potatoes

This recipe is so tasty and easy to make the flavours infuse to make a magic taste

500gmsPotatoes (peeled diced and cooked)
2 medium onions
Oil
¼ teaspn black mustard seeds
½ teaspn tumeric
½ teaspn chilli powder
1 teaspn salt
Chop onions finely
Heat oil in pan add Mustard Seeds fry until they pop
Add onions continue frying until they are soft and golden brown (don’t burn)
Add tumeric and chilli powder and stir then add potatoes sprinkle salt over and gently mix together can be served hot or cold
These can be filled into pastry and cooked the same as samousa or wrapped in Indian bread.

Food Safety Tip.......

Always ensure hot holding equipment is NOT used as an oven
Cook food first in oven then place in hot holding equipment that is above 60 degrees celcius

Something simple for lunch - Spinach and Ricotta Pancakes

Im a fan of pancakes and there are many dishes that can be made using them.

This is a yummy recipe I love and I have been making it since the 70,s I serve them with a clean fresh salad

These days you can pick up a pancake mix for less than a dollar so sometimes I cheat.
and you can by inexpensive pasta sauces

Pancakes
1/2 cup Plain flour
2 eggs beaten
3/4 cup milk
1 tablespoons oil

Sift flour make well in center add combined eggs, oil and milk, mix to a smooth batter
Stand covered for 1/2 hour
When rested stir and place 3 tablespoons full into a gresed fry pan and cook till lightly brown
Turn and cook other side.

Filling
Bunch spinach
2 spring onions chopped
250gms Ricotta Cheese
1/2 cup grated Cheese
clove garlic crushed
1/2 teaspoon Zaatar Mix (optional) or mixed spice
S/P

Add cleaned spinach to pan cook with only a spray of oil add spring onions, garlic, zaatar mix or mixed spice, S/P cook till liquid evaporatesCool
Add ricotta and gently mix through spinach

Place the spinach mix onto pancakes a fold or roll place in Carrerole dish add grated Cheese on top add lid and bake 15 mins in a moderate oven when ready serve and add homemade tomatoe sauce


Tomatoe sauce
1 tin of crushed tomatoes
1/4 cup of dried basil
1 clove garlic crushed
S/P

Add all together and cook till reduces a bit and thickens

Quick Potatoe Salad

This Potatoe Salad is one that is so easy and almost everyone that trys it come back for more, When deciding on how much too make think about the amount of people you will be serving.

Potatoes
Mayonaise
Cream
S/P
Fresh Mint

Peel and Chop Potatoes into small squares place in a pot with water just covering bring to the boil for about 2 minutes turn pot off and let potatoes sit a few minutes but dont let them get too soft
Drain potatoes and place in a large bowl add mayonaise cream and blend through while still warm
Add chopped mint S/P