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.

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 and 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 (I find balls easier to work with) 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)

Slowcooker Chickpea Curry January 16, 2009

Ingredients:
500g chicken
Potato
Sweet potato
Pumpkin
Cauliflower
Broccoli
1 tin chickpeas
1 tun coconut milk
1 green chilli
Cardamon, Cumin, Coriander and Garlic to taste (about 1/2 tsp each)

 
Method:
Cut chicken into bite sized pieces and brown this is a frypan, then place the chicken in slow cooker. In the frypan, heat the spices, then add those to the slow cooker. Cut the vegetables into bitesized pieces, then add to the show cooker with the chickpeas and coconut milk. Cook on low for several hours.

Potato Pancakes January 16, 2009

Ingredients:
2 large potatoes
3 eggs
1/2 cup wholemeal SR flour
salt, garlic and chives to taste

Method:
Peel, dice and then cook the potatoes to cook them a little (eg microwave for 2 mins). Blend everything together until smooth. Cook like you would a pancake.

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

Slow Cooker Vegie dhal December 13, 2008

Ingredients:
1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
About 1 litre of stock
2/3c coconut milk

 
Method:
Add everything to the slow cooker, and cook on high for 3 hours then add in some vegetables of your choice (capsicum, pumpkin, carrot, cauliflower, peas, beans etc.) serve with yoghurt and mango chutney.

 
(Recipe by Brazen: http://members.essentialbaby.com.au/index.php?showtopic=91279&st=120)

Creamy Potato Salad (with bacon & egg) December 13, 2008

Ingredients:
Baby Potatoes
Chives
cracked Pepper
Light sour cream
1 tsp wholegrain mustard
1 egg
lots of bacon
Bottled Potato salad dressing (Kraft)

Method:
1). Cook the potatoes like you would for potato salad (chopped into bite sized pieces, I like to leave the skin on)
2). Chop and fry the bacon. Boil and chop the egg
3). When potatoes are cool, add a mix of the other ingredients (just mixed to taste).  Use about half and half with the dressing and sour cream as the dressing.

Curried Beef Pie December 13, 2008

Ingredients:
Puff Pastry sheets
Beef mince
Gravy powder
Milk powder
Rice
Corn
Carrot
Potato
Dried herbs (or fresh if you have them)
2 teaspoons Curry Powder
Ground Cardamon
Ground Coriander seeds
1/2 cup grated low fat cheese

 

Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put a saucepan on the heat and add the mince (no oil). Fry this until brown. Drain off the excess oil if there is any. Add 2 teaspoons of curry powder and fry for a few moments.
3). Add your corn, potato (cut into really small pieces) and carrot (I cut my carrot into slices, then cut each slice into quarters, so it cooks quicker), and about a handful of rice (depending on how much mince you used). The rice helps to give it substance, soaks up the liquid (and stretches the mix further!).
4). Put about a tablespoon of gravy powder in a coffee mug, fill with water, mix and add this to the pot. Add more water if needed to just cover the ingredients. Add about 1/2 a teaspoon each of coriander and cardamon, and about 2 teaspoons of dried herbs.. If you like, you can add some milk powder dissolved in water to make a slightly creamier pie filling. I use about 3 tablespoons milk powder in 1/2 cup water. You could use actual milk, but powdered milk gives more milk and less liquid.
5). Simmer this until the rice is getting soft. Add cheese and mix well.
6). When the mince mix is cooked, allow it to cool (you can use it while still warm, but its best not to be hot because it melts the pastry).
7). Grease your chosen pie making dish (I find the best thing to use is actually a spring form pan. You know those cake tins with the base and sides separate, with a locking thingie to release to let the bottom out…. I find it makes getting the pie out in one piece really easy!). Place the pastry into your dish.
8). Spoon the filling mix into the dish, and put your lid on.
9). You can give the top of the pie a light glazing with milk and a pastry brush (you can add egg to the milk, but it isn’t necessary). Don’t forget to cut an air slit in the pastry lid to allow the steam to escape. Put the pie in the oven to cook.
10).. It should go in a hot oven (about 200C), cook until the pastry is browning. Probably about 20 mins?

Hearty potato, bacon & chicken Soup December 13, 2008

This is a recipe for a thick creamy soup. If you are not a meat eater, you can leave out the meat. I like to make a big pot of soup and freeze some.

Ingredients:
4 large Potatoes
1/2 a Medium Onion
2 Cloves Garlic
600 ml Light (Reduced fat) Cream
4 finely chopped Chicken Breasts/Thighs)
1/4 Cup Fresh Chives
4 Rashers Bacon
2 Cobs Fresh Corn (or 1 cup Frozen/Tinned Corn)
Salt and pepper to taste

Method:
1). Take the skin off the Chicken (if it has skin on), and finely chop them and the Bacon. Toss these into a large soup pot with just a touch of oil, and begin to fry these meats.
2). Finely chop the Onion, and chop the potatoes into quarters (For a faster cooking soup, cut the potato as if you were making potato salad – bite sized pieces) and add those to the pot. Continue frying.
3). Cut the corn off the cobb (or use frozen/tinned kernels). Finely chop the Garlic and chives, and add those and the corn to the pot when the meats and onion have browned (Garlic cooks quicker than Onion and you don’t want to burn it).
4). After a few moments (Don’t let the corn or Garlic burn), add approx 4 cups of water (enough to cover the ingredients), and simmer this for around 2 hours.
5). Add the Cream, Salt and pepper and simmer for about 5 minutes. I like to leave the soup with some lumps in it, rather than a pureed slop. So I make sure I leave it chunky.

When done enjoy a bowl with some nice crusty bread, and then pour the extra soup into containers to freeze or leave in the fridge for the next day (it will last a couple of days – depending on how fresh your meats and cream was).

Creamy Pumpkin Soup December 13, 2008

This icontains chicken but if you are not a meat eater, you can leave out the meat.

Ingredients:
1/2 a butternut pumpkin (or you could use any type)
4 Potatoes
1/2 a Medium Onion
2 Cloves Garlic
600 ml Light (Reduced fat) Cream
4 finely chopped Chicken Breast/Thighs
1 teaspoon Curry powder
Fresh Basil and Parsley
Salt and pepper to taste

Method:
1). Take the skin off the Chicken (if it has skin on), and fry these in a large soup pot with just a touch of oil.
2). Finely chop the Onion, and chop the potatoes and pumpkin into cubes (as if you were making potato salad – bite sized pieces) and add those to the pot. Add the curry powder. Continue frying.
3). Finely chop the Garlic and herbs (use as many as you wish), and add to the pot when the meat and onion have browned (Garlic cooks quicker than Onion and you don’t want to burn it).
4). After a few moments (Don’t let the Garlic burn), add approx 4 cups of water (enough to cover the ingredients), and simmer this for around 2 hours.
5). Add the Cream, Salt and pepper and simmer for about 5 minutes.
6). Allow to cool slightly, then puree with a hand held blender or food processor.

When done enjoy a bowl with some nice crusty bread, and then pour excess the soup into containers to freeze or leave in the fridge for another day (Will last a few days – depending on how fresh your meat/cream is)

Roast Beef/Lamb December 13, 2008

Ingredients:
Leg of Lamb or Beef Roast
2 -3 cloves Garlic (good sized ones)
1 Onion
Fresh Basil
Fresh Rosemary
Fresh Parsley
4 Mushrooms
1 teaspoon wholegrain mustard
2 – 4 teaspoons gravy powder
Salt and pepper (I like cracked pepper)
Capsicum (optional – I don’t put it in, I hate it, but it would be nice for those who like it)

Potatoes
Pumpkin
Zucchini
Carrot
Corn
(any vegies you like)

Yorkshire Pudding makings

Method:
1). Take your hunk of meat and place it in a roasting dish. Large enough for your roast, plus extra room. Using a sharp knife, stab about 2 cm into the meat in a few places, and place into each of these holes a halved (or quartered if they are large) peeled Garlic clove. You could poke herbs and things into this hole too if you like. It lets the flavours infuse into the meat.
2). Smear the top of the roast with the mustard, sprinkle chopped fresh herbs over the top (you can use dried if you have nothing else).
3). Slice the onion (I leave them in rings) and the mushroom, and scatter those over the meat and into the pan. Add water to the pan to fill up to about 2cm.
4). Put the lid on (or cover with foil if your pan has no lid), and put this into a low-medium oven (say about… 150C maybe?), for as long as you can. I like to go about 3-4 hours at about 100C….
5). Take care of your roast. Don’t just leave it alone, every 20 mins or so, baste the meat, by getting a large spoon and spooning the liquid in the pan back over the meat. This stops it drying out.
6). About an hour before you are ready to eat it, Peel (if you wish, I often don’t bother), and chop into halves or quarters (depending on the size) your potatoes. Cut the pumpkin about the same size.
7). Remove the roast from the oven, and carefully pour off (and keep) the water. You might like to keep the mushrooms and stuff with the water, otherwise they will burn in the next phase.
8). If you can, spoon off the top layer of the water you saved from the roasting pan. This should have lovely juices and some oil. Put this in the bottom of the baking dish.
9). Toss into the dish the Potatoes and pumpkin. Make sure they are coated in the oil/water mix. If for some reason your roast didn’t give you any oil, you might need to give the vegies a bit of a spray with oil so stop them sticking to the bottom.
10). Put this back into the oven, but this time without the lid, and turn the oven up to about 180C. You’ll need to turn the vegies over half way through, and you might like to do the same for the roast – or one side will go very dry. You can continue to baste it (not too much liquid), with the stuff you poured off, or is remaining in the pan.
11). About 20 mins before you want to eat, Put some Zucchini into the roasting pan. I cut mine in half, then cut those halves into 4 lengthways. Also put on your Yorkshire Puddings.
12). Then start to get your other vegies happening (I use a steamer on the stove top for things like the broccoli, corn etc.)
13). Use the water you poured off the roast as your gravy base (add a bit of water mixed with gravy powder). Leave the onion bits and everything in there. You can add some more fresh herbs to this, as the ones you added before will have browned and wilted.
14). When everything is ready, serve.

I like to leave the garlic in the roast, and just slice the meat. The roasted garlic has a more nutty flavour than the usual garlic one, so is quite mellow enough that it is nice when you bite into your meat piece and find the garlic. If your guests hate garlic, or you think they might, when cutting the meat, just flick out the garlic cloves (they will be mushy) and discard (or eat them yourself)…

Roast Chicken December 13, 2008

Ingredients:
Whole chicken
2 cloves Garlic (good sized ones)
1 Onion
Fresh Basil
Fresh Rosemary
Fresh Parsley
4 Mushrooms
2 – 4 teaspoons gravy powder
Salt and pepper

Stuffing:
1 egg
2 slices stale bread
1-2 teaspoons dried herbs (or use fresh if you have them)
1 teaspoon pamesan cheese
1 teaspoon wholegrain mustard
Salt and pepper
1 mushroom (chopped finely) if you wish
Garlic and onion (fried until cooked) if you wish

Vegies:
Potatoes
Pumpkin
Zucchini
Carrot
Corn
(any vegies you like)

Method:
1). Take your chicken out of the plastic and see if it contains stuffing. If it does, then you can leave it in (or make your own)… if not (and you’re a stuffing fan), then make the stuffing…. Break the bread into tiny chunks, then mix the stuffing ingredients together. You can blend this in a food processor, but I like the slightly chunky effect.

2). Take your chicken and place it in a roasting dish. Large enough for your roast, plus extra room. Sprinkle chopped fresh herbs over the top (you can use dried if you have nothing else). If you are so inclined, you could make a garlic and herb butter and slather this between the skin and the chicken.

3). Slice the onion (I leave them in rings) and the mushroom, and scatter those over the meat and into the pan. Add water to the pan to fill up to about 2cm. You can tie the legs of the chicken together if you wish. I find that I cook the chicken so long it falls apart anyway.

4). Put the lid on (or cover with foil if your pan has no lid), and put this into a low-medium oven (say about… 150C maybe?), for as long as you can. I like to go about 3 hours….

5). Take care of your roast. Don’t just leave it alone, every 20 mins or so, baste the meat, by getting a large spoon and spooning the liquid in the pan back over the meat. This stops it drying out.

6). About an hour before you are ready to eat it, Peel (if you wish, I often don’t bother), and chop into halves or quarters (depending on the size) your potatoes. Cut the pumpkin about the same size.

7). Remove the roast from the oven, and carefully pour off (and keep) the water. You might like to keep the mushrooms and stuff with the water, otherwise they will burn in the next phase.

8). If you can, spoon off the top layer of the water you saved from the roasting pan. This should have lovely juices and some oil. Put this in the bottom of the baking dish.

9). Toss into the dish the Potatoes and pumpkin. Make sure they are coated in the oil/water mix. If for some reason your roast didn’t give you any oil, you might need to give the vegies a bit of a spray with oil so stop them sticking to the bottom.

10). Put this back into the oven, but this time without the lid, and turn the oven up to about 180C. You’ll need to turn the vegies over half way through. You can continue to baste it (not too much liquid), with the stuff you poured off, or is remaining in the pan.

11). About 20 mins before you want to eat, Put some Zucchini into the roasting pan. I cut mine in half, then cut those halves into 4 lengthways.

12). Then start to get your other vegies happening (I use a steamer on the stove top for things like the broccoli, corn etc.)

13). Use the water you poured off the roast as your gravy base (add a bit of water mixed with gravy powder). Leave the onion bits and everything in there. You can add some more fresh herbs to this, as the ones you added before will have browned and wilted.

14). When everything is ready, serve.

Variation:
I’ve also put the potatoes on the bottom of the baking dish and put the chicken ontop of those, so the chicken juices flow down into the potatoes.

Chargrilled Steak and Vegies December 13, 2008

Ingredients:
Small amount of oil
herbs/spices
Steak
Potato
Pumpkin
Zucchini
Broccoli
Sweet Corn

 
Optional mushroom gravy:
Mushrooms
Spring Onions
Capsicum

 
Method:
1). Wash or peel the potato. Cut the potato into slices (fairly thin – about 1/2 a cm thick). Cut pumpkin into similar sized slices. Put these in a saucepan of boiling water/steamer until soft. Chop the Zucchini into slices twice as thick as the potato, and simmer those until they start to soften. Drain these vegies well and put them to the side.
2). Mix the oil and the herbs/spices together. You could add some garlic if you like.

 
Depending on how well done you like your steak, or how thick it is…. you might need to put the vegies on the grill first, or the meat. I like well cooked vegies and a medium rare steak… so this is how I do it:

 
3). Lightly brush the pumpkin with the oil mix. Put the pumpkin on the grill. Do the same for the potato. You need to do this carefully, as the soft potato and pumpkin will break up easily. Lastly, add the zucchini.
4). Add the meat to the grill. (no need to brush with oil). Put the broccoli and corn on to boil/steam.
4b). If making the mushroom sauce… chop ingredients (the “optional” ones). and fry them lightly. Add gravy powder and water, and let this simmer. Add herbs/spices to season. Put some peas, corn etc. into a steamer or pan of water to cook.
5). When you think that side is done, brush with oil and flip them over. I don’t know how long that will take… it depends on how well you like them cooked. Just remember if you lift it up and put it back down… you’ll ruin that cool stripy effect Wink
6). When both sides are done, drain the vegies, add everything to the plate (in a decorative fashion of course) and top with your optional gravy….. yum!

 
If your grill isn’t big enough for putting everything on, you might like to have the oven on at about 60C and do the vegies first, put them on a plate/tray in the oven with foil on top and keep them warm. Or you can do the meat first and put that on a plate with alfoil on and let it sit while you do the vegies.

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

Savoury Mince December 13, 2008

Ingredients:
Beef mince
1/2 a small onion – finely chopped
1 small clove of Garlic – finely chopped
peas
corn
gravy powder
carrot – grated
herbs and spices to taste
Mashed potato to serve with

Method:
1). In a saucepan fry the mince (without any oil, just a dry pan) until it has browned. Add the onion and fry until it is soft, then add the garlic and fry until it starts to brown.
2). Add about 2 cups of water, carrot, peas and corn. Plus any spices you want to add. Bring this to the boil
3). In a coffee mug, add about 2 tablespoons of gravy powder and enough water to mix into a paste. Add this to the pot.
4). Simmer this for as long as you like. At least until the carrot is soft. Serve by slopping it on a plate (it will be very liquidy – so if you have those flatter soup bowls, they are perfect) with mashed potato. I like to pour some mint sauce over mine.

If you want to thinken it, add some corn flour. Mix about 2 teaspoons of cornflour with about 2 tablespoons of water and blend well. Add this to the mince mix and bring to the boil. This should thicken.

You can use this as a pie filling, or put it in a baking dish and top with mashed potato and bake until the potato browns.

Chicken & Mushroom Layer Bake December 13, 2008

Ingredients:
Chicken (breasts or thighs)
Bacon
Onion
Potato
Garlic
Mushrooms
Can of cream of chicken or cream of mushroom soup
Cheese (optional)
Herbs & Spices to taste

Method:
1). Lightly fry the leek, bacon and garlic.
2). In a baking dish pour enough of the soup to cover the bottom of the dish.
3). Slice the chicken breasts in half along them to make 2 thinner pieces and lay them out on the soup in one layer.  Thighs probably won’t need this as they won’t be as thick
4). Slice the potato (peeled or unpeeled) and lay the slices ontop of the chicken layer in a single layer.
5). Sprinkle a good covering of the fried stuff on top of the potato layer. If you want to have cheese, sprinkle a layer of cheese ontop of this.
6). Slice mushrooms and lay those out in a single layer on the cheese/bacon layer.
7). Then add a thin layer of the soup mix, then lay another layer of sliced potato, followed by another layer of fried stuff, then top more soup to completely cover the top, sprinkle more cheese ontop if you wish.

Cover with foil (or a lid) and bake at about 150C for about 30 mins, then remove the foil/lid and let it cook for another 10-15 mins to crisp the top a little.

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)

Potato and Leek Soup December 13, 2008

This is a recipe for a soup that doesn’t use a cream base. The potato thickens this soup nicely. The Cumin gives this soup a nice flavour, but you can leave it out if you prefer.

Ingredients:
4 large Potatoes
1 large Leek
2 Cloves Garlic
2 teaspoon ground cumin Seeds
1 cup frozen/fresh/tinned Corn kernels
2 teaspoons of cracked black pepper
Salt to taste

Method:
1). Finely chop the Garlic, Thinly slice the Leek and chop the potatoes into quarters. Add these to a soup pot with a little bit of oil. Fry a little, but don’t let the garlic burn.
2). Add approx 4 cups of water (enough to cover the ingredients), the cumin, pepper, salt and Corn and simmer this for around 2 hours.
3). Allow to cool slightly, then mash this with a potato masher to remove any large lumps. You could puree with a hand held blender or food processor – but I like a little bit of substance to the soup, and I like the corn to be whole.

When done pour the soup into containers to freeze or leave in the fridge.

This makes a great soup to have on a cold day. The cumin and pepper adds some warmth. A nice soup to put in a thermos and have on a picnic in colder weather.

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)