Recipe Mama

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)


I made these crackers by adding multigrain mix (linseed, oats, rye, cornmeal etc.) that I bought from a store selling breadmaking supplies… to a cracker recipe I found in a magazine (torn out and stuck in my recipe book, so I don’t know where it was from).   This made a tasty multigrain cracker, which I felt was more wholesome, but you can make it without this.

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

¼ cup multigrain mixture (or linseeds, bran flakes etc.)
dash of water extra

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.

The dough can be a bit hard to work with, so thin and it’s a bit delicate……so click the “more” for my guide to working with it.



Sushi December 12, 2008

Filed under: Lunch,rice dishes,Snacks — obsidian @ 12:41 pm
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Roasted Seaweed Sheets (called “Nori” and found in Asian grocery stores)
1 cup Rice (plain white is fine, but you could use Sticky rice, jasmine rice or basmati)
1/2 – 1 teaspoon Salt
1 tablespoon Sugar
1/8 cup white vinegar

Bamboo rolling mat – looks like a bunch of bamboo skewers tied together – you NEED this. Found in Asian grocery stores and some supermarkets.

Your choice, some options include:
Tinned tuna
Teriaki Chicken
Crab meat
Sesame seeds
Smoked salmon
Pickled ginger

1). Rinse the rice to remove the excess starch. Put the rice into a saucepan, and fill the pan with water up to about 2 cm above the level of the rice. (They say to put your index finger on top of the rice and fill to the first joint). Bring this to the boil, then cover and simmer gently for 15 mins without stirring it much. Take off the heat and leave for a further 15 minutes with the lid on. In another saucepan mix the sugar, vinegar and salt together and bring to the boil. Pour this over the rice and mix through to coat it all. (this gives the interesting taste to the rice). Allow the rice to cool before using. They say you should fan it to cool it, which apparently makes the rice shiny…I can never be bothered… Or you can cook the rice in a rice cooker.

2). When rice is ready, and cooled, you can assemble the Sushi. Take the bamboo mat and lay it on a board/bench. You can cover this with cling wrap to stop rice falling into the grooves if you wish (I don’t bother).

3). Take your sheet of Seaweed and lay it on the mat, shiny side down. Since it’s not usually square, make the long end face you.

4). Lay a bed of rice along the entire sheet of Seaweed, leaving about 2 cm uncovered at the edge closest to you. You want the rice to be about 1 cm thick. It’s hard to do when the rice is really sticky so I use my hands, and I always end up with gooey fingers.

5). About 1/4 of the way up the sheet, lay a strip of your chosen fillings (see below). Remember that you only need a small strip of filling, because the roll isn’t large.

6). Starting at the top, roll the bamboo mat towards you, so that the seaweed sheet (plus toppings) rolls over and touches the rice. I usually find I have to poke my fingers into the filling when I roll the first bit. You will then need to lift the mat slightly to be able to continue rolling (without rolling the mat up into the roll). Press quite firmly on the mat to make it stick together nicely. That is probably clear as mud, but once you have it all infront of you, it should make sense.

7). You will probably find that the pushing has moved the rice to cover that strip I said not to cover, that’s fine (that’s why I don’t cover it), when you reach the end, press the roll firmly (you can mould it into a rectangle shape or leave it round). Use a bit of water on the overlapping nori to make the roll stick together.

You could put anything in them really… some ideas are as follows…

Toasted sesame seeds:
Makes a yummy sprinkle to put in the filling…. take a frying pan (no oil) and dry-fry the sesame seeds until they go golden brown. Gives a nutty flavour

Cooked tuna:
Tinned tuna (this is already cooked), mixed with a little mayonaise (I actually find Kraft’s Salad Cream gives a nice taste), Avocado, a sprinkle of Sesame seeds.
You could add lettuce, carrot, celery or cucumber too if you wish.

Teriaki Chicken:
Marinated cooked chicken pieces. (Just cut some very small pieces of chicen (a bit bigger than you want as they shrink when cooked, and either soak them in a teriaki marinade for a few hours, or fry them in a little of the marinade/sauce)
You could add sesame seeds and vegetables if you wish

“California rolls”:
Crab meat (“Seafood cocktail”), mayonaise, Avocado.
You could add carrot and cucumber if you wish.

Avocado, a sprinkle of Sesame seeds, Celery, Cucumber, Carrot.
You could add some Tofu if you like.

It’s nice to remove the skin from the cucumber, and slice the celery or carrot very finely so that it is not hard to eat.

You can add a thin bead of wasabi for a nice hot burst (or as my friend puts it a “wasabigasm”)

Avocado gives a lovely cheesy/creamy taste and is a great alternative to mayonaise.


Mini Quiche November 18, 2008

Filed under: Lunch,Pies & Bakes - Savoury,Quick meals,Snacks — obsidian @ 1:39 pm
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Make Mini quiches in muffin tins.

Mix eggs, grated carrot and zucchini, corn, some chicken or bacon, grated cheese, seasonings and a splash of milk. Cut pastry sheets into small squares and line each hole in a muffin tin with a square leave the ends poking out), pour in some quiche mix and cook at around 180C for 15 mins or until egg has set.

Alternative crust – Flatten wholegrain bread with a rolling pin, press into the muffin tins and spray lightly with oil.


Homemade Sausage Rolls

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


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)

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.)

obsilentilsausagerolls1It 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.


Tuna & Olive Bread

Filed under: Extras & Side Dishes,Lunch,Snacks — obsidian @ 12:57 pm
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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

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

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

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.