Showing posts from September, 2018

Chicken and Potato Chip Bake

This recipe is very simple, quick to prepare, and also tastes very good.

It is a handy "stand-by" in case you have unexpected visitors, and is a great family meal, and always impresses visitors!

It is one of those recipes that just keeps improving each time you reheat it, so make double  the quantity, and freeze it, or eat it for several days.

You could also add bacon or chorizo, for even more taste, and this would need to be browned first before adding to the rest of the meal.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 4-6 servings

6 x skinless chicken thighs
½ cup chutney (any)
¼ cup mayonnaise (a good one)
¼ cup tomato sauce
Tsp curry
Potatoes (optional)

Clean the thighs, and cut them again in half as they are usually large - take off some of the fat, and place the thighs in an ovenproof dish.

Add the other ingredients plus a bit of salt and pepper if desired.

Mix this until it is smooth, and all mixed together.

Preheat your oven to medium.

Pour th…

Chocolate Sponge Fingers with Fruit

This is an unusual recipe, looks great, and tastes absolutely delicious.

It is basically chocolate covered sponge fingers, with a cream cheese mixture in the middle, stuck together with the melted chocolate!

You could put any fruit on the top and I have eaten it one day with pineapple and nectarine, and the next with just kiwi fruit.  Most fruit, and particularly berries, would go very well with this combination.

I generally use Lindt 70% chocolate, or a chocolate called Freys (available in Australia at Woolworths and cheaper than Lindt - just as good!) in cooking, as the finished product is as good as the quality of the chocolate in cooking.  I never use a cheaper type of chocolate, as it is like cooking with wine - the better the product, the better the outcome.

Preparation Time: 20 minutes
Cooking Time: 5 minutes
Makes: 4 servings

6 sponge fingers
100 g dark chocolate 
220 g Philadelphia spreadable Light cream cheese
¼ cup icing sugar, sifted (or a bit less)
1 tsp vanilla
Fresh frui…

Potato and Prawn Curry

This is quite a hot (spicy) dish, so if you do not like hot and spicy, just use less curry paste and/or less fresh chili.

Potatoes and prawns go very well together, so my lovelies, this is quite an easy recipe even for the beginner.  Remember however, never over cook prawns as they then become tough.

I have added broccoli which I partly microwaved first, to make it a one pot meal, and therefore less washing up.  You could serve this with any vegetables, or even a salad if you prefer.  

You could also substitute chicken or any meat if you do not like or eat prawns.  

I often now use coconut powder in recipes, as this is handy to keep.  This is especially so if you need small quantities, this is a great way to go as you do not waste half a tin, which I used to always do.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Makes: 3 servings

½ tbsp oil
½ onion, thinly sliced
1 clove garlic, chopped
½ red chilli, seeds removed, finely chopped
1 tbsp Thai red curry paste
6 small Chat potat…

Baked Hawaiian Chicken

This is a baked Hawaiian chicken with mustard, honey and pepper strips.  I originally made it without bacon, however the addition of bacon has given it more flavour. 

I have served it with broccoli and Falafel balls which I made from a packet mix.  Falafel balls CAN be made from scratch, however on this particular occasion, I did not have spare time to make them, so used the packet.  Of course home made is always far nicer!

I have also added sliced part cooked potato slices to the top, and this is also optional.  It is baked as against fried, making it a healthier option.

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Makes: 3 servings

3 rashers shortcut bacon (optional)
½ chicken cut to serving size
1 tblsp butter
½ small green pepper
125 g can crushed pineapple, drained
3 tsp mustard
3 tsp honey
3 tsp rum or sherry
Sliced potato (optional)

Cut the bacon and fry it for a few minutes -I like bacon crispy so I cooked it for about 7 minutes.  Drain any fat off, an…

Fish Pie with Filo Pastry

This fish pie is unusual in that it has a crunchy Filo pastry baked on the top.

I have served it with broccoli and a salad of carrots and fresh green peas, and I soaked the broccoli in the gravy from the fish pie!

I try to eat fish once a week, as it is healthy however fish is not quite as versatile as chicken!  This is an easy pie to make and is just that little bit different.

Serve it with a salad or even baked or boiled vegetables.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Makes: 3 servings

Bit of oil
½ leek, sliced
1 clove garlic
3 tbsp flour
¾ cup fish or chicken stock
70 g Philadelphia cream cheese (could use small tubs)
400 g white fish, cut into thick strips
Grated rind of lemon
Salt and pepper
3 sheets Filo pastry
Olive oil spray

Heat a bit of oil in a fry pan or small wok, and add the leek and garlic.  Saute this for about 2 minutes until it has softened.

Add the flour and cook 1-2 minutes more. Then add the stock and stir.

Add the cream cheese.

Stir until it i…

Pad Thai with Fresh Salmon

Red salmon is one of the healthiest fish available partly due to the amount of Omega 3 fatty acids it has in it.  This recipe combines this salmon with spices and a base of rice noodles.

It is not "hot" as in spicy but the flavour of the spices goes through the whole dish including the rice noodles.  It is not a difficult recipe to make, and is great for people who are not keen on eating fish by itself, as the flavours of the spices hides a bit of the fish taste!

Buy the salmon fresh, and buying it skinless, although slightly more expensive, it is easier and no wastage.

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Makes: 3-4 servings

2 pieces red salmon, skinless
100 - 120 g flat rice sticks or noodles
½ carrot, julienned
Bok choy, washed and diced
½ red capsicum
4-5 spring onions
55 g bean sprouts
½ cup sweet chilli sauce
1½ tsp fish sauce
Less than ¼ cup kecap manis
1½ tblsp lime juice
Chopped peanuts for garnish - optional

Soak the rice noodl…

Tuna and Caper Cheesy Burgers

This burger is almost too big to get your mouth around!  However, once you master this, you will find this a delicious recipe.

Tuna mixed with capers and cheese are a very good combination, and even children will like this unusual burger.

I made it as a main meal and therefore made the patty larger than normal. 

I added salads to make it healthier, and served it with raw green peas, and extra lettuce.

Preparation Time: 20 minutes (plus 15 minutes in the fridge, optional)
Cooking Time: 10 minutes
Makes: 1 serving

1 95 g tin Tuna
1 spring onion
1 tbsp Capers
1 tbsp parsley, chopped
½ cup breadcrumbs
1 very small egg, lightly beaten
½ cup grated tasty cheese
1 tbsp olive oil

2 slices tasty cheese, or grated
1 roll, halved
A little mayonnaise
Bit of tomato sauce (optional)
¾ cup mixed lettuce leaves
½ tomato, sliced

Combine the tuna, egg, breadcrumbs, spring onions, grated cheese, parsley and capers.

Mix all the ingredients, and add salt and pepper to taste.