Recipe Mama

Mini Savoury Muffins January 4, 2009

Filed under: Pies & Bakes - Savoury — obsidian @ 7:11 am
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2 cups SR flour
1/2 cup chopped ham
1/2 cup grated cheese
1/4 cup finely chopped mushrooms
1 small finely chopped red capsicum
1 tablespooon finely chopped fresh parsley
125g butter, melted
1 cup (250ml) milk
1 egg, lightly beaten

1). You will need 3 x 12 hole muffin tray, or use silicone cupcake/muffin pans (you can bake it in batches). Grease these. Preheat oven to 180C
2). In a large bowl, mix together all the ingredients. Do not beat too much.
3). Spoon into the muffin tray, and cook for 15 minutes or until browned and set. Turn onto a wire rack to cool.

From woman’s weekly babies and toddlers good food cookbook


Spinach & Mushroom Gravy

Filed under: Condiments & Dips — obsidian @ 2:28 am
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In a very lightly oiled frying pan (or you can use a little water instead) fry 2 large mushrooms (sliced), and 2 cloves chopped garlic, about 1tb dried basil, a cube of frozen (defrosted) spinach (or about 1/2 cup fresh)… then add about 1/2c water to about 1b gravy powder add that into the pan. Stir until thick and serve.

If making gravy to go with steaks, try this…. Fry the steak in a tiny bit of oil in a frypan, then once each side is browned, remove the steaks and put them on a plate to “rest” and add about 1/4 cup water and the mushrooms etc. to the pan, stirring to allow the baked on meat juices to form a gravy. Once that water has almost gone, add the gravy powder mix, and when that has thickened add the steaks back in (with any juices), and let them simmer in there for a minute or so, stirring the gravy around so it doesn’t burn, then flip them over for another minute or so to finish cooking the other side. (I find simmering the steaks in the gravy makes a really nice moist steak with delicious gravy)


Cheesy Mushroom gravy December 13, 2008

Filed under: Condiments & Dips — obsidian @ 11:51 am
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Gravy powder (Gravox)
Corn flour
2 cheese slices or 1/2 cup grated cheese
milk powder
spring onions

Chop mushrooms, garlic and onion. Fry these until softened (don’t let the garlic burn). Mix about a tablespoon gravy powder with about a tablespoon of milk powder and 1-2 cups water. Add herbs and spices and bring to the boil. If your gravy isn’t thick enough, add about 1-2 tablespoons corn flour to a dash of water and then add that in, that should thicken it up. Add the cheese, stir until mixed.

Serve over a nice piece of steak, or chicken, or a veal schnitzel or dip some wedges into it…. yum


Mushroom Chicken

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:59 am
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This recipe originally called for 2 cups sour cream and 3/4 cup dry white wine… but I’m going to try a version leaving those out.

1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1/2 onion, chopped
1 cup fresh sliced mushrooms
1 teaspoon crushed garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves (or equivalent other meat)

Add all ingredients into the slow cooker, and cook on high for 4-5 hours

(Check the instructions for your slow cooker to ensure the cooking time is correct for your brand of cooker)

Adapted from a recipe posted on


Beef Stroganoff

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:49 am
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1kg beef, cubed
2 cloves garlic
1 sachet continental mushroom soup powder mix
1 cup sliced fresh mushrooms
1 onion, diced
1 tin crushed tomatoes
1 tins worth of water (or beef stock)

Place all ingredients together in the slow cooker and cook on low for 6-8hrs low. You can add some cream about 15 min before serving.

If you want to thicken it up, mix 2tsp cornflour with 2tsp water and add this to the mixture.

Recipe from:


Creamy Chicken Stew

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:45 am
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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

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:


Creamy Chicken Casserole

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:43 am
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1 onion
4 rashers bacon, chopped
125g mushrooms, sliced
1 kg chicken, cubed
1 can cream of mushroom soup
100mls evaporated milk

1). Lightly fry the onion, chicken, bacon & mushrooms.
2). Add to the slow cooker with the milk.
3). Cook for about 6 hours.


Slightly changed from the recipe posted by Tigergirl1980