Recipe Mama

Chorizo Stirfry March 22, 2013

Filed under: Meat Dishes,Quick meals,rice dishes — obsidian @ 4:02 am
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Chorizo Sausages
onion (I use leek or spring onion as I prefer them)
Broccoli Florets

Chop all the vegetables so they are ready to go.  Cut into bite size pieces and have them ready in separate bowls.  Put the rice on to cook (I like to use a rice cooker).  Cut the Chorizos in half lengthways, then slice to make bite size pieces.  Put these into a hot non-stick pan – don’t add oil as the oil from the sausages is enough.  Once they have started to brown a little, add the eggplant.  Once that has started to soften, add the carrot, celery and broccoli.  Once those have softened a bit, add the capsicum, onion and mushroom.  Once those have cooked, add the cooked rice, a dash of soy sauce and mix together.  Serve.


Breakfast Quiches January 19, 2013

Filed under: Breakfast,Nibblies and party Snacks,Pies & Bakes - Savoury — obsidian @ 2:03 pm


These can be whipped up pretty quickly for a nice breakfast treat.

grated cheese
bread or ham for the casing (optional)
Corn, peas and/or spinach
mixed herbs, salt & pepper (or other spices to taste)



Lightly grease a muffin tin.  If using bread as the casing, cut the crusts off and roll the bread flat, then use a cookie/scone cutter to make rounds, press these into the muffin tins.  You can also use pieces of ham for a low-carb version (ham with no splits works better otherwise the egg leaks through).  You can make them without anything in the pan, but they may stick a little more.


Mix all the ingredients together to your preferred taste.  You could add other ingredients in there – experiment to find something you like.  Bake in the oven for about 15 mins until the egg has set.


Almond Oat Cookies February 7, 2012

Filed under: biscuits — obsidian @ 12:15 am
Tags: , ,

This recipe started off as the cowgirl cookies recipe that I had to modify to get it to fit into smaller pasta sauce jars I had so I could give them as xmas gifts… then I decided to try replacing some flour with almond meal and tweaking it a bit more.


1/2 cup almond meal *
1/2 cup wholemeal SR flour
1/2 cup rolled oats
1/2 cup choc chips
1/2 cup shredded coconut (or use 1/4 cup desiccated)
1/2 cup butter (melted)
1/4 cup raw sugar
1 egg
1tsp vanilla essence
1/2 tsp cinnamon
About 2tb ground linseeds (which you can leave out)

Mix together, roll into balls, flatten out to about 1cm thick (they won’t really rise much) and bake at 180ºC for 15-20 mins.

* You can use 1 cup of SR flour instead of half flour and half almond meal, but you may need to add a little more melted butter, as the flour makes the mixture dryer than using almond meal.

You could leave out the choc chips or use sultanas instead. I sometimes also add about 1/4 cup of chopped walnuts too.


Roti June 24, 2011

Filed under: bread,Extras & Side Dishes — obsidian @ 9:53 am

This is a pan cooked flat bread that goes nicely with curry.  I got the basic guide from watching this YouTube video, which I suggest you watch!


This recipe makes 8 roti.


Mix together 1 cup plain white flour, half a cup of water, about 2 tsp oil, a pinch of salt and if you like a pinch of turmeric, a pinch of cumin and a pinch of corriander.  Mix this together and knead it until it’s smooth (I use a spatula, so I can sort of knead it in the bowl without getting my hands sticky).  Set aside for a few minutes, then turn out onto a floured surface and cut it into 8 sections.


Roll each section into a ball, coat well with flour and roll out until thin.  It should make a sort of side-plate size rough circle.  Put that into a dry frypan, and heat until you can see brown spots forming on the under side.  Flip the roti over and cook that side until brown spots form.  I then flip over and redo each side again for a minute or less, – sometimes they puff a bit, sometimes not.  Flip onto a plate and give a light brush with melted butter (I add some garlic to my melted butter).  Then cook the next roti and put it on the one you just made.  You can butter both sides or just one if you prefer.


It’ll probably take about 15 mins to make all 8 (If I start when I put my rice cooker on for the rice, I finish when the rice does – which is 15 mins), so the bottom one will have cooled by the time you’re done, but if you time it right, you can enjoy the top ones with your curry while they are still warm (or you could put them in the oven on a lot temp to keep warm while you serve)


Easy Slow Cooker Curry

I cheat with this and use a sachet of curry sauce.  Actually, I use two, and fill my slow cooker, which does us several meals (it freezes well).

I start off by putting 2 sachets worth of Passage to India Korma curry  in the slow cooker and turn it on to high to start warming.

Then I chop up half a butternut pumpkin into bite size pieces (maybe about 2-3 cups worth of chopped pumpkin),  and a sweet potato, and adding that and 500g diced beef to a frying pan, and cook that (no oil) until the meat has browned.  You could of course leave out the meat for a vegetarian meal.

Put the cooked stuff into the slow cooker, with a chopped zucchini, 2 chopped carrots, a tin of drained (and rinsed) chickpeas and a tin of drained (and rinsed) lentils.  You can add other veg if you like.  Don’t add any extra liquid, as the slow cooking will add moisture.

Leave that cooking for several hours until the pumpkin is soft.  I like to mix a can of coconut milk through once it’s cooked.  Serve on rice, with some roti


Purple Carrot Cakes

Filed under: Cakes,For Kids — obsidian @ 9:12 am

There are such things as purple carrots!  Not easy to find in supermarkets, but if you manage to find some, they release their colour wonderfully in foods.  These cupcakes were made from a normal buttercake recipe, with a grated purple carrot added – and they turned a lovely blue colour and don’t really taste any different to a normal cake (why blue, rather than purple, I’m not sure, probably because the cakemix is slightly alkali maybe?)  You can try adding some cinnamon to the mix too.


Shepherd’s Pie “Cupcakes”

Make these cute little savoury cupcakes!  Just line a muffin cup with pastry, fill with your pie filling stuff, and top it with very well mashed potato, piped on with a large piping tip.  Sprinkle some dried herbs, or poppy seeds on top as “sprinkles”

You can put a few drops of food colouring in the mashed potato to colour it if you like.  I’ve added some purple carrot to the potato to make purple ones