Bread August 10, 2009

Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!).  Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the wholegrain mix and the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins. You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then put it into a breadtin and cover it again, leaving it in the warm place to rise for half an hour.  (I use the top of our heater, which is nice and warm, you could turn the oven onto as low as it will go and leave the door open a bit if you have nowhere else warm to put it).  Once risen, slash the top (this apparently lets it rise better), and you could sprinkle it with sesame or poppy seeds if you wish, or some wholegrains.  Bake at 180ºC for about 30 mins, until the bread is browned and sounds hollow.

You aren’t supposed to cut into warm bread because it can ruin the texture, but it’s so damned hard not to!!!  if you like warm fresh bread (and who doesn’t!), you can do what we sometimes do, and use a smaller loaf tin for the loaf of bread (since it goes stale fairly quickly anyway, if you don’t use bread that much it’s a waste making a whole loaf), and make a couple of extra small loaves using teeny loaf tins, so we can eat the small loaves when they come out of the oven – because you have to test your bread worked…. yes indeed….quality control or something……several sample tests… just to be sure!…….(with butter slathered on)….. nom nom!

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.

recipe from here – http://20yearchallenge.blogspot.com/2008/10/basic-bread-recipe.html

Wholegrain Cheese & Ham Rolls August 9, 2009

Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)
1 cup grated cheese
1/2 cup finely chopped ham
2 tb chives

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!). Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the chives and wholegrain mix. Add the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins.  You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then spread it out and sprinkle the cheese and ham over it, fold and knead it to mix this through. Form into golf-ball sized balls and place them on a baking tray about 1cm apart if you would like a “pull-apart” type loaf, where the buns are connected but you can pull them off… or about 3cm apart for separate ones. You can sprinkle some more ham over the top if you like. Bake at 180ºC for about 15-20 mins, until the bread is browned and sounds hollow.

Goes nicely with soup or for a picnic. If taking on a picnic, try to time it so they come out of the oven just before you leave, then wrap them in a clean teatowel and put them in an insulated container to keep warm.

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.

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

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.

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

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.

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)

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

Bread December 13, 2008

There is a bread tutorial with pictures here

http://www.aussieslivingsimply.com.au

And a tortilla one here
http://www.aussieslivingsimply.com.au

Mustard Carrots December 13, 2008

I don’t like cooked carrots. But I LOVE these! This was a recipe we did in Grade 7 Cooking class. Can’t remember the quantities, so I just add whatever I feel like.

 
Ingredients:
1 tablespoon Raw sugar
1/2 – 1 teaspoon Mustard (can use powder, but wholegrain mustard is nice)
1-2 Carrots
1/4 cup (approx) Butter

 
Method:
1). Slice your carrot. Make them fairly thin, since it is going to take a while to cook them otherwise.
2). In a saucepan, heat up the butter. Add the carrots, sugar and mustard. Add the carrots, and saute (kinda like frying but not as severe… simmering in butter basically) until the carrots are just soft. (These aren’t cooked as much as you would a normal boiled carrot slice, so they have a bit of firmness).

Garlic & Rosemary Roast Potatoes December 13, 2008

Ingredients:
2 large Potatoes
Salt and pepper
Spray oil
Fresh Garlic
Fresh Rosemary

 
Method:
1). Cut potatoes how you like them – Slice Potato into approx 1cm slices (as if making Scalloped Potato) or cut into quarters or wedges etc. Microwave or steam this until just starting to soften.
2). Spray oil onto a baking tray and place the potato in one layer on the tray. Spray a little oil over the top.

 
3). Slice garlic cloves into quarters, and place on and around the potatoes. Sprinkle with Salt (coarse Rock/Sea or cooking salt if possible) and fresh Rosemary leaves. Place in a fairly hot oven until browned.

 
4). When one side is browned, flip the potatoes over, adding more salt to that side and bake until both sides are browned.

 
The Garlic should go lovely and mild with the baking and is lovely just smooshed onto the potatoes. If you like garlic add as much garlic as you like…

Rosemary buttery Potatoes December 13, 2008

Ingredients:
Potatoes
Butter
Rosemary (fresh is best)
Chives or spring onions (optional)
garlic (optional) (I must admit, I use powder for this)
Salt & pepper
Cardamon (ground) (optional)

 
Method:
1). Chop potatoes (unpeeled) into 1/4 and boil until the skins are just starting to lift (when they are soft)
2). Drain and put back into the pot, add a good knob of butter and some fresh rosemary leaves, a sprinkle of salt and a dash of cracked pepper. You could add the optionals.
3). Carefully mix it all around so you don’t break the potato up too much, and serve.

Spicy Potato Wedges December 13, 2008

Ingredients:
4 Big Potatoes
Half a Teaspoon each of: Chilli, Coriander, Cumin, Paprika, Turmeric.
Pinch of Salt
Pinch of Black Pepper

 
Method:
Wash the unpeeled potatoes, cut into wedges, then boil for about 5-10 mins. Mix the spices and coat the potatoes, then lay on an oiled baking tray and cook for about 15 mins at 425F 220C (or until golden brown)

 
(From: http://www.selfsufficientish.com/salsa.htm)

Scalloped Potatoes December 13, 2008

Ingredients:
4 potatoes (washed with skin on)
1/4c low fat cream
1 tin cream of mushroom soup
1 bacon stock cube (or use vegetable)
1/4c finely chopped spring onion, onion or leek
1/4c-1/2c cheese
Boiling water

 
Method:
1). Slice the potatoes into slices, leaving the skin on. Don’t discard the end bits, they work fine.
2). In a baking dish lay down a light layer of the mushroom soup (straight fromt the can).
3). layer one layer of the potato slices on top
4). sprinkle half the onion/leek and half the cheese onto this
5). pour half the cream and half the mushroom soup onto this, and use a spoon to mix it around to cover the potato as much as possible.
6). add another layer of potato slices
7). pour the remaining cream and soup over the top and spread it out evenly.
8). pour some boiling water into a cup, add the bacon stock and stir until dissolved. Pour enough of this over the potato mix until all potato is covered in liquid.
9). Sprinkle remaining onion and cheese ontop.
10). cover with foil and bake on a high (200C) oven for about 45mins, then remove the foil and let bake for another 15 mins or so (until the top goes a bit crispy and the potatoes are soft.

Macaroni & Cheese December 12, 2008

Ingredients:
175g macaroni
60g butter
60g plain flour
600ml milk
pinch of salt and pepper
175g cheddar cheese, grated

Method:
1). Boil the macaroni until cooked. Drain and return to the pan.
2). In a saucepan, melt the butter, then stir in the flour, and cook for 1 minute.
3). Remove from heat and stir in the milk, a little at a time.
4). Return the pan to the heat and bring to the boil, stirring continuously. Simmer for 1 minute then remove from heat and stir in the cheese. Then add the cooked pasta and mix well to combine.

Tuna & Olive Bread November 18, 2008

Ingredients:
½ cup skim milk
1/4 cup black olives, chopped
1/3 cup olive oil
3 eggs
1 X 425g can tuna
1 cup grated low fat cheese
2 tb chopped chives
1/3 cup SR flour

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Method:
Mix ingredients together in a bowl. Spoon into lightly oiled loaf tin Cook at 180°C for 40 mins or until bread is brown

Broccoli & Ricotta Logs November 18, 2008

Ingredients:
500g Broccoli
2 small potatoes
3 eggs
1 ½ c ricotta cheese
1c wholemeal breadcrumbs

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Method:
Steam the broccoli until tender then chop finely. Steam the potato until soft then mash well. Combine all ingredients and mix well. Shape into 4cm logs and place on a lightly greased baking tray. Bake at 160°C for 15 mins, then turn and cook another 5-10 mins. For added flavour, roll in breadcrumbs with parmesan cheese before cooking.

Quick Garlic Bread November 16, 2008

Finely chop garlic and herbs, place in a microwave safe container with some butter and olive oil. Microwave until butter is liquid. Stir well and brush onto slices of bread stick. Heat a frypan and place the bread (butter side down) in the pan to lightly fry. You can brush the other side and flip them to fry both sides.

Parmesan Toast November 16, 2008

Lightly spread bread with butter or margarine, then sprinkle grated parmesan cheese on top and grill (so only one side is toasted) Works best on thicker toast style bread.

Yorkshire Pudding November 16, 2008

This is a savoury cake/pudding thing that is FANTASTIC with roast dinners (Ok.. slightly biased due to mum being English and it being considered just as important as meat in a roast to us… but still….). When I make them, I make them in muffin tins, and each person gets 2 or so little muffin type “Puds” with their meal. You can also bake it in a big dish and cut it into squares to serve. Lovely with Hot Gravy and mint sauce on top… Its really easy to remember, because its one of everything! (Even I can remember it – and that’s saying something)

 
Ingredients:
1 Cup Plain Flour (you can use self raising for a lighter version)
1 Cup Milk
1 Egg
Pinch Salt
Oil

 
Method:
1). Beat Flour, Milk, Egg and Salt together until smooth. They suggest leaving this in the fridge for 30 mins before using it, but if you can’t then it still works ok.
2). Use spray oil, or a little drop of oil in each Muffin tin, or in the try you are going to cook the Pudding in. (The traditional way is to pour some oil in the pan, put it in the oven to heat it, and then pour the batter into the hot oil so it coats the outside of the pudding, but that uses more oil)
3). Pour the Pudding batter into the tray. Remember it will rise, so leave space for it to do so (It will rise about half).
4). Bake this until golden brown (about 15-20 mins). Serve hot with your roast or whatever you are having.

Special mashed potato November 16, 2008

Ingredients:
Potatoes
Bacon
Milk (or cream)
Salt and pepper
Corn
Cheese
Spray oil or butter

 
Method:
1). Boil potatoes to make mashed potato. Cut bacon into small pieces and fry. Steam the corn if you wish. When potatoes are cooked mash with some milk really well. No lumps! Just a really smooth mashed potato. If you’re not concerned with your weight, use cream instead of milk…..it makes a huge difference *drool*
 
2). Mix in well drained sweet corn (I like sweet juicy frozen as it is usually nicer), a decent amount of salt and cracked pepper, the bacon and cheese (grated).
 
3). When all mixed, spread out on a plate/tray and lightly spray oil, or brush melted butter over the top. Place under the grill, until top is golden brown.
 
You can eat this as a meal, or cut it into portions and serve with a meal. You could also form into small individual “mountains”/balls and bake them in the oven instead, and serve a “mountain” to each person.

Chilli Cheese Fries November 16, 2008

This recipe (of sorts) comes from a friend, and this is what she calls it.

 
Its more of an idea than a recipe…. you take a can of Stag Chilli (I’m told to only use the lean beef one, as apparently the full fat one is horrible), and pour that over some (cooked) oven fries (or bought chips if you’re lazy/in a hurry), then top with grated cheese…..

 
Either eat as is (I like a dolop of sour cream) or put into the oven (microwave) and heat until the cheese melts.

 
So you’ll need a fork as the resulting dish is a kind of beany-cheesy-chippy mess, but its nice!