Cannelloni September 6, 2009

Ingredients:
1 small onion, very finely chopped
1 tin crushed tomatoes
1 tb mixed herbs
1 clove garlic
1 jar pasta sauce
1 carrot, grated
1 small zuccini, grated
500g mince
cannelloni tubes
Grated cheese (optional)

Method:
Fry onion and mince until cooked. Add garlic and fry until it starts to brown.  Remove from heat and add the grated veg, herbs and enough of the pasta sauce to make the mixture moist

Fill the cannelloni shells with the mince mixture. Pour a layer of the tinned tomato into an oven proof dish, lay the cannelloni ontop of this, and top with remaining pasta sauce (adding some of the tinned tomato if needed.  Cover with aluminium foil and. Bake for about 25-30 mins, until the canelloni shells have softened.  Top with grated cheese, and return to oven without the foil, for an additional 5 mins until the cheese melts.

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.

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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

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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

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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.

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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/

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This mixture was enough to make 12 cupcake sized muffins plus some mini loaves.

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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

Carrot Cake January 4, 2009

Ingredients:
1 c Self Raising Flour
1 tsp Bicarb Soda
1 c Brown Sugar
1/2 c sultanas
1/2 c Walnuts
2 eggs, beaten
1/2 tsp cinnamon
1/2 tsp cloves (ground)
1 1/2 c grated carrot
1/2 c chopped glazed ginger
2/3 c vegetable oil

 
Method:
Sift the flour, baking soda and spices into a bowl. Stir in the sugar, carrot, sultanas, ginger and nuts. Stir in the combined oil and eggs. Beat with an electric mixer on medium speed for 5 minutes. Pour out into prepared cake pan and bake in a moderate-slow oven for 1 hour. Stand for 5 mins before turning out.

Vegetable and chickpea curry December 13, 2008

Ingredients:
1 lge brown onion
2 garlic cloves
2 tbl sp curry powder
3 tsp cumin
800g can diced tomatoes
1/2 lemon juiced
300g chickpeas drained
1lge sweet potato
1lge carrot
4 squash
250g broccoli
250g cauliflower

 
Jasmine rice and natural yoghurt to serve

 
Method:
1. You can fry the onion and garlic in a frying pan first, or just put it in the crockpot with all but the last 2 ingredients.
2. cook on high for 4 hours, or slow for 6 hours.
3. Serve with rice and yoghurt.

 
(From http://www.joyousbirth.info)

Slow Cooker Beef Curry December 13, 2008

Ingredients:
800g beef, diced
1 onion – diced/chopped
2 cloves garlic, crushed/finely chopped
1 ½ tbs madras curry powder ( or 3 tsp of madras 3 tsp normal curry)
1 tbsp plain flour
1 cup beef stock
400g can diced tomatoes
2 med carrots diced
1c chopped pumpkin
400g chat potatoes quartered

 
Method:
1). Brown the meat.
2). Place all ingredients in the slow cooker, cook on low for around 6 hrs. serve with rice

 
Slightly adapted from http://www.nappycino.com.au

Irish Stew December 13, 2008

Ingredients:
2 carrots, sliced
1 parsnip, sliced
1 onion, diced
450g Potatoes, thinly sliced
4 lamb chops, fat removed and diced (or equivalent amount)
500mls chicken stock (boiling)
Salt and Pepper to taste
2 Bay Leaves

 
Method:
Brown the meat, then put all the ingredients into the Slow Cooker.

 
Cook on high for 6-8 hours.

Creamy Chicken Stew December 13, 2008

Ingredients:
235ml Low Fat Evaporated Milk
1tb plain flour
4 Chicken thighs or breasts
2c sliced fresh Mushrooms
2 Potatoes, peeled and cubed
2 large Carrots, peeled and sliced
1c pumpkin, cubed
1c peas
235ml Chicken Stock
1ts mixed herbs
2 ts chopped fresh Parsley

 
Method:
1). In a small bowl/cup mix the flour and milk until smooth.
2). Place all the ingredients (including milk mixture), except parsley into the slow cooker
3). Cook on low for 6 hours. Add parsley just before serving. Serve with rice or pasta.

 
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Vegetarian Curry December 13, 2008

Ingredients:
1 Onion, finely chopped
1 Clove Garlic, crushed
1/2 tsp Chilli
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp Cummin
1c Lentils
1 litre vegetable Stock
1 tsp Lemon Juice
Salt and Pepper to taste
2 Carrots, diced
1c pumpkin, diced
1c potato, diced

 
Method:
Lightly fry the onion and garlic, then add the spices. Add the lemon juice, lentil and stock. Bring to the boil and boil for 5 minutes. Pour this into to the slow cooker and add the vegetables. (You may need to add more water/stock) Cook on high for 3-4 hours (or low 7-10 hours).

 
Slightly altered from the recipe posted by Debbie Lee:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Rice Salad December 13, 2008

Ingredients:
rice – about 1 and a half cups
mayonaise
peas
corn
milk
spring onions, finely chopped
red capsicum (pepper), finely chopped
green capsicum (pepper), finely chopped
Celery, finely chopped
Cracked pepper

 
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 with a bit of milk (if you find you need it to make it moist enough). Adjust the quantities to taste.

 
I guess you could also add grated carrot too

Colourful Coleslaw December 13, 2008

Ingredients:
1/4 Red/Purple Cabbage, finely shredded
1/4 Green Cabbage, finely shredded
4 large Carrots, grated
4 Spring Onions, finely sliced
Celery, finely sliced
Mayonnaise

 
Method:
Mix together (about equal parts cabbages and carrot) with as much mayo as you like.

 
The purple cabbage makes a really nice looking touch.

Chicken Sausage Rolls December 13, 2008

Ingredients:
1 cup (70g) fresh wholemeal breadcrumbs
500g chicken mince
2 eggs
1 zucchini, finely grated
1 carrot, finely grated
1/2 small onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1 tbs sesame seeds

 
Method:

 
1). Use a food processor to blend the chicken and 1 egg together.
2). Tip into a bowl and add the vegetables, seasonings and herbs.
3). Cut a pastry sheet in half, and spoon a line of mixture down the centre of each pastry half. Fold one edge over the filling, then fold the other side over to make a roll. Press to seal
4). Cut each long roll into smaller pieces, and cut a slice in the top pastry to let steam escape. Brush with remaining beaten egg and sprinkle with sesame seeds
5). Place on a lightly oiled or lined baking tray, and bake in a preheated oven at 200°C for 25-30 minutes until the pastry has lightly browned and cooked through.

 
From – http://www.taste.com.au

Carrot & Zucchini Sausage Rolls December 13, 2008

A way to hide a bit of extra veg in to trick the kiddies into eating it.  I got this idea from my Aunt, and it’s brilliant!  the sausage rolls are so much nicer with the carrot and zucchini in them (moist and extra flavour) and you don’t even notice it’s “veg” in there!

Ingredients:
1 large package sausage mince
pastry sheets
1 egg to glaze
1 small zucchini, grated
1 large carrot, grated
1 small onion grated (optional)

1). Mix the meat and vegetables together
2). Cut a pastry sheet into 3rds or halves, and lay a strip of mixture up the sheet close to one edge, then roll over to make a long sausage roll
3). cut into smaller sausage rolls, brush with egg and bake at about 200C for around 15 mins.

Vegetable Stew/Casserole December 13, 2008

Ingredients:
Basically whatever you have in the fridge…. some things I usually use are:

Pumpkin
Potato
Corn
Peas
Zucchini
Broccoli
Carrot
Onion
Garlic
Pasta /rice – about a 1/2 cup of rice or 1 cup small pasta
herbs and spices
Tomato paste (1/2 small tin)
Wholegrain mustard (about 1ts)
meat – chicken, beef, sausages.. whatever I have
Powdered milk
Gravy powder
cornflour

Method:
1). Chop the vegetables and meat into bite sized pieces.
2). In a large casserole dish put all the ingredients in – except the last 3 and mix well.
3). In a coffee mug, mix about 2 teaspoons of cornflour and about 1-2 tablespoons of gravy powder with about 1/2 cup of water. Mix well. Add about 2 tablespoons of milk powder, stir well and add to the casserole dish.
4). Top up with water to cover the ingredients. Put the lid on and place in an oven at about 150C for a good 2 hours. Keep stirring it every 15 mins or so, to make sure it doesn’t stick. You can cook it on the stove top in a saucepan if you wish

If you are in a hurry, fry the meat first, and cut the vegetables (like the pumpkin, carrot and potato) into smaller pieces, and it will cook quicker.

Or you could do this in a slow cooker instead of the oven

Lamb Rogan Josh December 13, 2008

This originally called for lamb shanks and using a slow cooker, but this variation is using diced lamb in a casserole dish in the oven.

 
Ingredients:
2/3 cup sour cream
1 tb plain flour
1/2 ts chilli powder
1 ts ground coriander
1/2 ts ground ginger
2 chicken stock cubes
1 ts ground cardamom pods
1 can diced tomatoes
1 cup water
ground nutmeg to taste
salt and ground black pepper to taste
2 tb cornflour
1/4 cup water
1 large onion, diced
Diced lamb
2 carrots, peeled and diced
1 cup potatoes, peeled and diced
1 cup pumpkin, peeled and diced
handful button mushrooms, sliced (optional)

 
Method:
1. Mix the sour cream and flour together until smooth.
2. In a coffee mug, mix the cornflour and water, until it forms a paste.
3. Mix the spices, stock, tomatoes and water in a saucepan and being to the boil, then slowly add the cornflour mixture and simmer for 2 mins
4. Remove from the heat and stir in the sour cream mixture.
5. Add all ingredients to a casserole dish, and bake in the oven for 2 1/2 hours at 180C

 
(From http://allrecipes.com/Recipe/Rogan-Josh-Lamb-Shanks/Detail.aspx)

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).

Made from Scratch Sausage Rolls November 18, 2008

A healthier alternative to the standard sausage roll.  Made from mince, rather than prepackaged sausage mince.  You’ll need a food processor.

Ingredients:
Puff pastry sheets
1 medium carrot, peeled, roughly chopped
500g premium mince
1 clove garlic (optional)
½ small Onion (optional)
1 medium zucchini, roughly chopped
1/3 cup (dried) breadcrumbs (optional) *
2 slices wholemeal bread
1/2 can or about 1 cup cooked lentils  (optional) *
Seasoning as desired (I use approx 1/2 tsp curry powder, 1/2 tsp ground cumin, 1 tb mixed herbs and salt and pepper)

Method:
In a food processor, blend the carrot, onion, garlic, zucchini, breadcrumbs  and seasoning until very finely chopped (almost pureed), then remove from processor and add lentils and mince. Process to sausage mince consistency. Add the veg mix and the meat mix (if it will all fit in your food processor) and  mix until combined.  (If it doesn’t all fit, divide the mixtures into 2 parts and mix it in 2 lots.)

It should resemble this

 

* If you want to leave out the lentils, then leave out the dried breadcrumbs – the lentils add a lot of moisture, so you need the extra dryness of the breadcrumbs if you use the lentils.  If not, the fresh bread should be enough to balance it out.

 

Lay out the pastry sheets and cut them in half. Spoon or pipe the mince mixture down one side of each half and roll up in the pastry to form one long sausage roll. Using a piping bag makes things easier and gives a nice neat sausage roll.

Cut into smaller sections, brush with egg, and sprinkle with sesame or poppy seeds if you like, and bake at 200°C until golden brown (about 15-20 mins).

This mixture always makes twice as much as we need, but rather than halving it, what I do is make it all up into sausage rolls and then only bake what I need to, and wrap the rest for another day.  I just lay the long roll of glazed and sprinkled rolls, one on each end of the sheet of plastic the pastry comes with, and roll each end into the centre.  Then I bundle a few of these together, put them in an airtight container and pop them in the freezer or fridge.  That way I get freshly baked sausage rolls another day too…. reheated sausage rolls are never as tasty as freshly baked.

Vegetable Pikelets November 16, 2008

Ingredients:
1 small zucchini, grated
1 carrot, grated (or pumpkin)
1tb Orange Juice
1/2 cup Self Raising Flour
1/2 Cup Wholemeal SR Flour
1/2 tsp butter/margarine/oil
1 Egg
3/4 cup milk

 
Method:
Cook the zucchini and carrot in the orange juice until tender. Mix the flours, egg and milk together in a bowl. Add the zucchini/carrot mix and combine well. Heat a saucepan and grease with the butter/marg/oil. Drop spoonfuls of the mixture onto the pan, and flip when bubbles form.