http://omnomicon.blogspot.com/2009/01/how-to-make-rainbow-cake.html
Capsicum stuffed with rice June 14, 2009
I thought I’d give this a go, to see how it worked. Not bad I thought.
I cooked the rice in a rice cooker, with garlic, onion, a teaspoon of vegetable stock, a teaspoon of lemon pepper and some mushrooms….
then when that was cooked I spooned it into hollowed out capsicums and put those in the oven for about 15-20 mins to cook the capsicum. I served them with chicken and vegetable kebabs, corn and broccoli 
Chicken, Leek & Spinach Risotto June 14, 2009
Ingredients:
2 chicken thigh fillets (skinless)
1 cup (uncooked) arborio rice
½ a leek, finely sliced
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or ½ cup chopped spinach
Handful of grated cheese (optional)
Method:
In a large frypan, cook the chicken until starting to brown, add the leek, garlic and rice. Allow that to heat for about 30 seconds to a minute (don’t let the rice or garlic burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup, spinach and cheese if you wish. Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.
Pastry Pizzas June 14, 2009
These are simple and make great party food. Just take sheets of frozen puff pastry, spread with tomato paste or pesto, add toppings and bake!
Simple toppings work best, because the pastry is thin you can’t have too much topping. Try:
- Ham, cheese & tomato paste (with olives or pineapple on top)
- Basil or olive pesto with cheese
- basil pesto with ham, cheese, mushrooms & olives
You can cut the pastry into shapes before adding toppings if you like.
Savoury Crackers (Biscuits) June 14, 2009
I made these crackers by adding multigrain mix (linseed, oats, rye, cornmeal etc.) that I bought from a store selling breadmaking supplies. This made a multigrain cracker, which I felt was more wholesome, but you can make it without this.
Ingredients:
1 cup wholemeal SR flour
Pinch Salt
3 tb butter
1/3 cup grated cheese
1 tb dried chives (or other herbs)
¼ cup water
Optional:
¼ cup multigrain mixture (or linseeds, bran flakes etc.)
dash of water extra
Method:
1). Put the flour and salt into a large bowl, and rub in the butter.
2). Mix in the cheese, chives and any additional grains.
3). Make a well in the centre, and add in the water. If you have added extra grains, you may need to add a little more water to make the mixture come together into a dough-like consistency (it should be fairly dry not sticky).
4). Knead until mixture has come together and is smooth.
5). Turn out onto a floured surface, and roll out as thin as you can, to about 2-3mm thick. Use cookie cutters (or cut squares with a knife) to cut shapes out and lay them on a greased or lined baking tray.
6). Brush the tops with milk, and bake in a preheated oven at 200ºC for 10 minutes, or until they are golden brown (mine in the image above were probably a touch overcooked).
Allow to cool completely before putting in an airtight container.
Fish fingers June 9, 2009
Pretty much the same as my chicken nuggets recipe Just take a piece of fish (I personally only buy Australian fish, as imported fish can not only take a while to be shipped here, but also swim in less clean water than ours)…. make sure it’s deboned and skin removed…. stick it in a food processor with some bread, any spices you like, and blend to a minced consistency…. Roll out into little logs, flatten them, roll in breadcrumbs, place on a greased tray and cook at 180ºC for about 15-20 mins, turning halfway through.
You can freeze them and reheat as needed…. then you have the convenience of fishfingers, but you know exactly what is in them.
Crumbing mixture June 9, 2009
Use this mixture to give a bit of an extra zing to crumbed things (schnitzels, chicken nuggets, patties etc.)
In a large bowl mix together wholegrain breadcrumbs, powdered parmesan cheese, sesame seeds, garlic powder, salt, pepper, some herbs (things like chives, basil and parsley are good) and spices (whatever you like, try cumin, cardamon, and a touch of mixed spice).
Store this in an airtight container, and when you need to crumb something, pour a little out into a plate/flattish bowl, and crumb the item in that. You can then pour in more as needed. Don’t reuse crumbs, as there will be traces of the food you are crumbing left behind (and raw meat will spoil the crumbs)
Chicken Nuggets June 9, 2009
Ingredients:
6 chicken thigh fillets (skin removed)
2 slices wholegrain bread
1 garlic clove
1tb spices (I used lemon pepper & cumin)
Breadcrumb mixture (breadcrumbs, sesame seeds + spices)
Method:
Pop everything but the breadcrumbs into a food processor, and blend until it forms a paste-like consistency. Take spoonfuls and form into nugget-like shapes and toss in a breadcrumb mixture. Spray a baking tray with oil, and bake the nuggets at 180ºC for about 15-20 mins, turning over halfway through.
You can freeze these and reheat as needed. Makes about 25 nuggets
Slowcooker Lentil Soup June 7, 2009
Not so pretty to look at I admit, but tasty
Ingredients:
1 c dried green lentils
1 c chopped leek
1 bacon bone (one of the rib bits is best)
About 6 baby potatoes
1 tb ground cumin
1 c corn kernels
Method:
1). Wash and chop the potatoes into bitesize pieces. rinse the lentils.
2). Put everything except the corn into the slowcooker, with just enough water to cover the ingredients.
3). Cook on high until the potato is soft and breaking apart (about 5 hours)
4). Use tongs to remove the bacon bone, pull off any meat you can.
5). Use a potato masher to gently mash the soup. How much you wash depends on how smooth you want the soup to be. Mash just a little to make a chunky soup, or mash a lot (or even use a stick blender to puree it) if you like a smoother soup.
6). Stir in the bacon and corn into the slowcooker and turn it off. Allow to sit for about 5 minutes and then serve. Or allow to cool and spoon into containers for use later.
Pizza Dough June 7, 2009
(makes 2 large thin pizzas, or perhaps 1 thicker crust one)
Ingredients:
3 cups plain flour
1 tb dry yeast
1 tsp salt
1 tsp sugar
3 tb olive oil
1cup warm water
Method:
In a heatproof large bowl, mix all the ingredients together to combine. Knead in the bowl until mixture is all together.
Turn out onto a floured surface and knead for a few minutes until the dough is smooth. Form into a ball
Rub/spray the inside of the bowl with oil, and place the dough ball back into the bowl. Cover with a damp teatowel and leave it to rise for an hour somewhere warm. It should double in size
If you don’t have somewhere warm (I’m guessing about 30ºC would be good?), turn the oven on for a moment to get it to a nice warm temp, then turn the oven off and place the bowl in there. You could also put the bowl on the top/mantle of a fireplace, or even in a sink of hot water
Once doubled, take dough out and punch it to remove air. Break into 1-2 pieces and roll out to desired thickness. Place on your pizza tray.
Top with your fave pizza toppings, and bake 220ºC for 20 minutes or 250°C for 10 – 15 minutes.
Carrot Muffins May 24, 2009
These are yummy, and the crumble topping makes them look a bit fancier than your average muffin!
ok, yes, I know these aren’t really muffins in the pic, but I cleaned out the cupboards and rediscovered my mini loaf pans, and just had to make some.. there are proper muffins in the pic below.
.
Ingredients:
1½ c SR flour
1 c wholemeal SR flour
2 tsp mixed spice
¾ c raw sugar
¾ c sultanas (or ½ c sultanas and ¼c walnuts)
1½ c grated carrot
1 tb golden syrup
2 tb vegetable oil
1¼ c milk
1 egg, lightly beaten
.
Topping:(optional)
2 tb plain flour
¼ tsp mixed spice
1 tb butter
1 tb raw sugar
1 tb rolled oats
1 tb desiccated coconut
.
Method:
1). Mix the flours and spice in a large bowl. Add the sultanas, carrot and sugar, mixing well.
2). Mix the milk, golden syrup, oil and egg together, then mix this through the carrot mixture
3). fold this together gently, not mixing it too much (overmixing can make muffins tough)
4). Spoon the mixture into muffin tins.
5). If adding the topping, mix all the ingredients together, rubbing in the butter until you have a crumbly mixture. Sprinkle this over the tops of the muffins.
6). Bake in a 180°C preheated oven for 20 mins, until muffins are browning and a skewer comes out clean.
.
Muffin recipe from here:
http://www.ausport.gov.au/ais/nutrition/recipes/survival_I/treats2/carrot_muffins
topping recipe from here – http://au.lifestyle.yahoo.com/b/new-idea/747/apple-and-carrot-muffins/
.
This mixture was enough to make 12 cupcake sized muffins plus some mini loaves.
.
Other carrot muffin recipes that look nice:
http://au.lifestyle.yahoo.com/b/new-idea/747/apple-and-carrot-muffins/
http://www.freshforkids.com.au/recipes/pdf/FFKcarrotzuccmuffins.pdf
Tim Tam Cupcakes May 19, 2009
Ingredients:
250g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter, room temperature
200g sugar
2 eggs
1 tsp vanilla extract
180ml cream
1 packet Tim Tams
Ingredients for frosting:
180g white chocolate, broken into pieces
180g cream cheese, cut into pieces
185g unsalted butter, room temperature, cut into pieces
Method;
1). Combine the flour, baking powder and salt.
2). Cream the butter and sugar, until it is light and fluffy.
3). Mix the eggs into the creamed butter & sugar, one at a time and add the vanilla.
4). Add the flour mixture and the cream in alternating lots while mixing well. Beat until the mixture is smooth.
5). Crush the timtams, and sprinkle half this into the mixture (Keeping the other half aside).
6). Spoon the mixture into muffin/cupcake trays (will make about 12-18 depending on the size).
7). Bake in a preheated 180°C oven for 20-25 mins, until a skewer inserted into the centre comes out clean. Turn cupcakes out onto a cake rack to cool.
Frosting:
1). Place a heatproof bowl over a saucepan with a little simmering water, and add the chocolate to the bowl to melt it. Allow it to get warm but not too hot.
2). Beat the cream cheese together with the butter until it forms a light, fluffy mixture.
3). Mix in the melted chocolate and continue to mix well to combine.
4). Pipe or spread the frosting on straight away (before it sets) and sprinkle the remaining crushed timtams on top.
(From – http://thatsnoice.com/tim-tam-cupcakes)
Toddler/Preschool Bentos May 16, 2009
Bento is a great way to encourage your child to eat lots of vegetables and healthy things, and it can look fun!
It doesn’t even have to take a long time, and you can make them up the night before.
Herb & Corn Yorkshire Puddings May 16, 2009
Ingredients:
1 cup Self Raising Flour
1 egg 1 cup milk
pinch salt
Pinch mixed herbs (or use spring onions, basil etc.)
1/2 cup corn
Method:
1). Mix the ingredients together and beat well to remove any lumps.
2). Spray/grease the insides of a muffin tray.
3). Place the muffin tray in the oven for about a minute, then bring it out and pour the pudding batter into the muffin spaces (makes 12).
4). Bake at 180ºC for about 15 mins, until the tops are golden.
Personally I think these are best served hot with gravy and mint sauce (either as part of a roast meal, or on their own) But they can be eaten cold if you’re packing them as a lunchbox filling.
Less Fuss, 2 meal Roast May 6, 2009
Normally I like to go all out with my roasts… I bake them slowly, basting often, separate the pumpkin so I can make it burn a bit (Mmmmm burned pumpkin!)… sometimes even popping it under the grill if it’s not burned when everything else is ready…… but more simple can be good too… and this “recipe” of sorts shows how you can make a roast span over 2 days with minimal effort for the second night.
When you buy the roast meat, buy a portion bigger than you would normally need. It doesn’t have to be twice as big if you’re happy to bulk it up with vegetables and yorkshire pudding.
In a large (twice as big as your meat is) baking dish (I use the black enamelled kind with a lid), place the roast in the centre, and then in one end put (single layer if you can) whole, washed, skin on baby potatoes, and in the other end larger pieces of pumpkin (I prefer skin off, but thats up to you). Add about 3cm (3/4″) water to the dish and put the lid on. Pop that in the oven at about 180ºC for 1.5 hours. Go read or do something to pass the time.
Then bring the roasting pan out and carefully drain off all the water/juices into a saucepan (keeping it). Return the roasting pan to the oven, uncovered.
Make the yorkshire pudding mixture (1 egg, 1 cup milk, 1 pinch salt and 1 cup flour [you can use either, SR flour makes a lighter 'pud', plain makes a dense one]) Put a little olive oil in the wells of a muffin tray, and put it (empty) in the oven for about 30 seconds, bring it out and pour the ‘pud’ mixture in (about half fill them), being careful because the oil may sizzle a bit, then put it in the oven for about 15 mins until golden brown. You can bring the roast out and leave it somewhere with the lid on if you think it’s cooked enough.
Get your other vegies ready if you’re having them (we do steamed peas, corn and broccoli usually), and make the gravy. You can spoon off the oil from the top of the roasting pan juices (or leave it in)… and add some gravy powder if you like, and some extra water. Make about twice as much gravy as you normally would.
Serve your roast, serve up only half of the meat, putting the remainder in the saucepan of gravy. After the meal, when the gravy has cooled, put a lid/covering on and put the pan in the fridge.
Roast day 2 – simply take out the pan of gravy/meat and heat this on the stovetop while you get some vegies happening (I forgo the effort of roasting more and just toss some spuds, pumpkin and other veg in the steamer), and make another batch of yorkshire puds. You can get 2 nights out of the meat, and all you have to do the next day is reheat it. The gravy keeps it lovely and moist, so you don’t have dried out leftovers. If you wanted to, you could probably cook a double batch of spuds, pumpkin and puds the first night, and stick them in a baking dish and reheat it in that while your gravy/meat is heating… but it probably won’t be as nice as making new veg.
Potato & Lentil Patties May 2, 2009
(large “Ball” patties)
Ingredients:
For the patties:
1 tin lentils
4 cups (approx) boiled/steamed potato
1/2 cup corn
1 tsp curry powder
1 tsp mixed herbs
1 tsp salt
6 rashers rindless/shortcut bacon (optional)
For breadcrumbs:
1 1/2 cups breadcrumbs (approx)
2 tb parmesan cheese
2 tb mixed herbs
1 tsp salt
1 tsp lemon pepper
Method:
Mash the potato with milk until very smooth and creamy. Chop and fry the bacon, then add all the patties ingredients together and mix well. Mix the breadcrumb mix together in a dish. Form the potato mixture into patties or balls and coat with the crumbs. Spray a baking tray with olive oil, lay out the patties and spray the tops. Bake at 180ºC for about 20 mins.
(smaller flat patties)
Spiced Sultana Scrolls April 20, 2009
Ingredients:
1 cup wholemeal SR flour
1 cup white SR flour
2tb sugar
1/2 cup Butter (Softened)
1/2 to 1 cup sultanas
3/4 cup milk
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground cardamon
.
Method:
Mix together the ingredients in a bowl. Turn out onto floured board and knead. break dough into 4 pieces. Take each piece and press it into a rectangle (about 1cm thick). Roll the dough from one end. Cut the scroll in half, and place with cut side down onto a baking tray. Leave about 2cm between each if you want them to just touch, closer if you want them to form one large “pull apart”, or about 3cm apart if you want them to be separate. Brush lightly with milk and bake at about 180 until going golden on top and sound hollow to tap. Cover with a teatowel to keep them soft (I line a large serving bowl with a teatowel, slide the hot scrolls into this straight from the oven and put a teatowel on top) Best eaten while still warm (can be microwaved to heat them up)
.
Rolling instructions (with pictures) below: (more…)
Pork & Turkey Meatballs March 24, 2009
Ingredients:
500g Pork Mince
200g Turkey Mince
50mls brandy
3 eggs
5 slices wholegrain bread
2 tsp nutmeg
1 tsp pepper
1/2 tsp allspice
2 tsp salt
1 sprig fresh thyme
1 small onion, finely diced
2 cloves garlic, crushed
Method:
Mix all ingredients together. Form into golf-ball sized balls. Cook for 50 mins at 190ºC
(Recipe from a friend)
Strawberry Yoghurt & Banana Muffins March 23, 2009
Ingredients:
1 cup wholemeal SR flour
1 1/2 cups white SR flour
2 tb Fructose
1 1/4 to 1 1/2 cup strawberry yoghurt
1/4 cup rolled oats
1 egg
2 ripe bananas
Method:
Mash bananas, mix all the ingredients together, and pour into muffin pans (This makes about 24 muffins). Bake at 180 for about 20 mins.
(Adapted from the recipe here – Banana Muffins recipe – Best Recipes)
Brown Rice Salad March 22, 2009
Ingredients:
Brown rice – about 1 and a half cups
mayonaise
peas
corn
About 1 cup grated carrot
spring onions, finely chopped optional)
Celery, finely chopped
Method:
1). Put the rice on to boil. Add the peas and corn to this to cook them.
2). When cooked, drain and rinse with cold tap water. Put this in a mixing bowl.
3). Add about 3 tablespoons of mayonaise, with all the ingredients. Mix this all together.
Risotto Cups March 22, 2009
Good for a party or entertaining. Simply take flatbread (”Mountain bread” type very thin bread works best), cut it into squares and put them into rammekins, muffin tins or some sort of bowl shaped heatproof dish (depending on the size you want), put a piece of baking paper inside then fill with beans or rice, to “Blind Bake” until the bread starts to go golden brown and crispy. This makes an edible “bowl” you can serve the risotto in!
Then fill with the risotto. If making muffin sized ones, you may need to give the guests a fork to eat with as the rice could be too messy to eat as a pie.
Rolled Oat Bars March 9, 2009
Ingredients:
1 c Wholemeal SR flour
2 c rolled oats
150g butter
1/2 c sugar
1 tbs golden syrup
Method:
Mix together the oats, flour and sugar. Melt the butter and add the golden syrup, then mix this into the dry ingredients. When combined, press into a slice tray, and bake at 160 for 15-20 mins, or until golden brown. Cut it into bars while still warm, but allow to cool in the tray before removing.
(From “The Failsafe Cookbook” by Sue Dengate)
Savoury zucchini muffins February 22, 2009
Ingredients:
150g bacon or ham (chopped)
1 small onion (chopped)
1 cup of self-raising flour
1/2 cup oil
4 eggs
1 teaspoon mustard (optional)
1/2 teaspoon paprika (optional)
2 cups grated zucchini
1 cup grated cheese
Method:
1). Lightly fry the bacon and onion.
2). In a large bowl, combine the flour, oil, eggs, mustard and paprika. Mix well.
3). Add the cheese, zuccini and (cooled) fried mixture. Stirring well to combine.
4). Pour mixture into muffin tins, and place in a preheated 200C oven until golden brown and cooked through. 15 mins for mini muffins or 20-25 mins for larger muffins.
From http://alteredcutlery.blogspot.com/2007/11/muffins.html
Savoury Zucchini Mini Muffins February 22, 2009
Ingredients:
2 cups self-raising flour
1 tsp mustard powder
2 tb chopped chives
1 cup grated cheese
¼ cup grated parmesan cheese
1 medium zucchini, grated
1 cup Stock
2 eggs, lightly beaten
2 tb olive oil
Method:
1). Mix flour, mustard, chives, cheese and zucchini together.
2). In a separate bowl, add the stock, eggs and oil, mix well.
3). Pour the wet mixture over the dry mixture, and stir gently to combine
4). pour into greased muffin trays and bake in a preheated 200°C oven for 20 mins, or until they are golden brown.
From http://www.girl.com.au/savoury-zucchini-mini-muffins.htm
Bacon & Spinach Risotto January 18, 2009
Ingredients:
5 rashers short cut bacon
1 cup (uncooked) arborio rice
1 spring onion
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or 1/2 cup chopped spinach
Handful of grated cheese (optional)
Method:
In a dry frypan, fry the bacon until any fat as turned translucent, add the onion, garlic and rice. Allow that to heat for about 30seconds to a minute (don’t let the rice burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup. Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.
