Rock Lobster!!

So it's Christmas time again, and one popular dish 

here in Australia is seafood. I am not a fan of seafood, but  I decided to try a lobster. I was hoping that it was going to taste a little more like crab, but I found it tasted more like a prawn.   

I was shocked at the amount of meat you get out

of a lobster... Worth the money. Maybe if I actually

tried the lobster in a proper dish, not just tasting it

by itself, I might like it. 

I had absolutely no idea how to  crack the lobster,

so I checked on YouTube. I will post the video further down. It's a really easy helpful video. Once you know what to do, it's quite easy... you break the tail off and peel the shell off and break the legs off and get the meat out of them (see video below)

my $30 lobster

a close up of its face

They are sharp

Jamie Oliver

After letting my mum and dad know that I want to work through a cook book (like in the movie Julie and Julia), Santa Clause decided to come seven days early to me, leaving me two Jamie Oliver cookbooks. One is his 15 minute meals, and the other is a limited addition guide to make you a better cook. Flicking through the pages of both, instead of working from one cookbook, I decided to work through part of each. There's some things in both I just know neither myself, my mum or dad would eat. eg. chicken livers. Don't get me wrong, I would taste them, but I'm not sure if I could handle eating them, knowing what it is, and I wouldn't want the dish to go to waste.
Some of the foods I can't wait to try! Like his Greek chicken with herby vegetable cous cous and tzatziki. It was only a couple of nights ago I asked my dad if he ever tried tzatziki. It looks quite fresh if you ask me.
There's blackened chicken with San Fran quinoa salad, where to be honest, it was the word quinoa that got my attention. One day looking through the health aisle in Woolworths, I noticed the bags of quinoa and decided to try it out. I love it, and apparently it's really good for your stomach too.
Then there's spiced chicken with bacon, asparagus and spinach lentils. Two of my newest foods I like... asparagus and lentils. I used to only taste the canned asparagus, which I did not like one bit, but the fresh stuff, wow. It's good.
Grilled steak with ratatouille and saffron rice. Since the movie Ratatouille came out, I've always wondered what it was. Guess I'm going to find out.
For so many years, my mum has wanted to try fresh salmon. We have heard it tastes beautiful, and now I have recipes and instructions on how to cook it.
In case you haven't realized yet, I'm pretty excited to try some of his recipes. They look so yummy.

Chicken Tikka Masala

I remember making a chicken tikka when I was in school, but I can't remember there being a sauce. I thought I'd try this one, with a tomato, yoghurt and milk base. Was quite nice. I had to cut down on the chilli though, because my mum doesn't handle it much.

- 2 teaspoons oil

- 1 small red onion                                
- 1 tablespoon ginger
- 3 cloves garlic, crushed
- 1 1/2 cups crushed tomatoes
- 200g yoghurt
- 1/2 cup milk
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 1 teaspoon tumeric
- 1/2 teaspoon chilli
- salt to taste
- 1/2 kg chicken tenderloins

1. Heat the oil in a frypan. Cook the onion until golden. Cook the chicken.

2. Add the ginger, cumin, garam masala, tumeric, chilli, and salt for 2 minutes.

3. Add the tomatoes, yoghurt and milk. Simmer until the sauce thickens about 15 minutes.

Za'atar Bread

Since I was little, I remember I've always loved what the man in the shop told me was called oregano bread. I would buy it from the Turkish kebab place. A few years ago, I borrowed a cookbook on Middle Eastern cooking from my local library and found out the proper name was "Za'atar". I have just recently "refound" the recipe I wrote down to make it. I find it tastes just like the one I would buy from the shops.

- 1/4 cup sumac
- 1 tablespoon sesame seeds      
- 2 tablespoons thyme
- 2 tablespoons marjoram
- 2 tablespoons oregano
- 1 teaspoon coarse salt

the main ingredients

I use this bread as a quick way to a satisfying snack instead  of making my own bread

Combine all your ingredients together and spread a little bit of olive oil on your bread. Spread 1-2 teaspoons of the herb mixture evenly on the oiled bread and grill until the edges of the bread start browning.

Shrimp Salsa

Why do people always think here in Australia, we say "throw another shrimp on the barbie". We hardly do... I'd rather say "throw another snag or steak on the barbie" One thing I absolutely can't stand the taste of is prawns/shrimps. I was going to learn to peel a prawn the night I made this, but freaked out when I picked it up. Thank goodness for my mummy. She had to peel my prawns for me. I will learn how to do it one day though. Cracking the tail and head off, shelling it, and pulling the pooh line out. I didn't taste this dish once I made it, but it was a hit with my mum and dad.

- 2 cups cooked, peeled shrimp/prawn, diced
- 2 tomatoes, seeds removed, diced
- 1/2 red onion, finely diced
- 2 tablespoons chopped parsley
- juice of 2 limes (this time I only paid $8/kg, unlike the last time I needed limes I paid $20/kg)



Combine all the ingredients together in a glass or porcelain bowl and let it to sit 5 minutes to allow the flavours to infuse.  

Julie and Julia

http://youtu.be/ozRK7VXQl-k  --> this link will take you to watch the trailer.


Ok, so tonight one of my good friends popped in to watch a new dvd he bought with me. He knows how I love cooking, so he thought I would enjoy it. Boy was he right. The movie is Julie and Julia.  The movie is about a woman who has an unpleasant job and To do something she enjoys, she decides to cook every recipe in Mastering the Art of French Cooking by Julia Child in one year and decides to write a blog to motivate herself and document her progress.

Watching this movie, it got me thinking. It got me thinking that I would like a challenge that required me to work through a cookbook. Only thing is I'm undecided weather to find an old second hand cookbook (which I really want to buy one day), or to buy a cookbook of a certain cook. As there's so many cooks and chefs out there, I would have to learn about a few. I have a couple in mind, and hopefully the one I decide to follow has a book out. 




 

Cajun Chicken Pasta

This was the first time I tasted the Cajun spice. I must admit I do really enjoy it. 

- some fettucine 
- 2 chicken breasts, sliced
- 2 teaspoons Cajun seasoning 

- garlic powder   

-  1 tablesoon olive oil

- 1 medium red capsicum, sliced
- 1 medium green capsicum, sliced
- 1 cup fresh mushrooms, sliced
- 1/2 red onion, sliced
- 3 cloves garlic, crushed
- 2 medium tomatoes, diced
- 1 cup chicken broth
- 1/3 cup milk
- 1 tablespoon flour
- 3 tablespoons cream cheese
- pepper
- 2 spring onions, chopped
- salt to taste

1. Prepare all your vegetables and in a small blender make a sauce by combining milk, flour and the cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

2. cook pasta according to the packet directions.

3. Heat oil in a large frypan and cook chicken until it is cooked through.

4. Add all the prepared vegetables except for the mushrooms and cook for 3-4 minutes.

5. Add the mushrooms and season with the salt and pepper to taste. 

6. Add the chicken broth and the cheese mixture and stir for 2 minutes.

7. Add the chicken and pasta and combine well. 

Chicken Enchilada Stuffed Zucchini Boats

I found this recipe to have a bit too much tomato sauce in it for my liking. I am not a lover of tomato sauce. I also think it could've been cooked a little longer as my zucchini were still a little bit too hard.

- 4 medium zucchini
- 1 teaspoon oil

- 1/2 cup chopped shallots                
- 3 cloves garlic, crushed
- 1/2 cup diced green capsicum
- 1/4 cup parsley
- 1 cup shredded chicken
- 1 teaspoon cumin
-1 teaspoon garlic
- 1/2 teaspoon oregano
- 1 cup water
- 3 tablespoons chicken broth
- 1 tablespoon tomato paste
- salt and pepper
- 3/4 cup grated cheddar cheese
- 1  1/2 cups tomato sauce


1. To make the sauce: In a medium saucepan, saute the garlic. Add the cumin, broth, tomato sauce, salt and pepper. Bring to the boil, then reduce to a simmer for 5-10 minutes. Set aside to use.

2. Preheat your oven to 200 degrees celcius. Cut the zucchini lengthways and scoop out the inside. Cut this into small pieces and cook in boiling water for 1 minute.

3. Heat the oil and saute the onion, garlic, and capsicum for 2-3 minutes. Add the boiled zucchini and parsley. Season with salt and pepper and cook for 4 minutes. Add the cumin, oregano, water and tomato paste and cook for a few more minutes. Add the shredded chicken and cook for 3 minutes.

4. Place 1/4 cup of the sauce that you set aside from step 1 on the bottom  of  a baking dish. Place the zucchini halves with the hollowed out sides face up. Stuff the hollows with the chicken mixture and press firmly. Top each with grated cheese and the remaining sauce.

5. Cover the baking dish with foil and bake for 35 minutes until the cheese melts. 

Taro Cake

Making this cake, I  got excited because at the end of last year I tasted a taro cake from Parramatta. I've been feeling like some for a few months, and finding a recipe for one I thought my craving would be cured. I was dissapointed with the end result. It was like something was missing, so maybe a little bit of vanilla should be added. 

Taro

*egg yolk mixture:

- 6 egg yolks

- 150g mashed taro

- 150g evaporated milk                             

- 1/4 teaspoon salt

- 60ml vegetable oil

- 1 teaspoon taro paste *see note #1*

- purple food colouring

- 50g caster sugar

- 180g cake flour *see note #2*

*Egg white mixture:

- 6 egg whites

- 1/2 teaspoon cream of tartar  

- 100g caster sugar

1. Mix all the egg yolk mixture ingredients together until smooth.

2. Whisk the egg whites with the cream of tartar and gradually add the sugar, until stiff peaks form. 

3. Fold the stiff egg white mixture into the egg yolk mixture.

4. Bake in a pre heated oven of 170 degrees celcius for 45 minutes. 

NOTES:

#1: To make taro paste, mash a little bit of taro up and add a tiny splash of olive oil and a pinch of    sugar and mix well.

#2: Cake flour is not available in Australia, so I looked it up on Google. It said that a lot of people use self raising flour in its place, but it isn't right. To make cake flour, you have to mix cornflour and plain flour together... 1 part cornflour to 3 parts plain flour. So for this recipe, 180g of cake flour would be 60g cornflour and 120g plain flour. 

Easy Chicken Stir-fry

This dish you do NOT have to add any extra salt. The soy sauce provides you with that. This recipe didn't have many vegetables in it, so I added some extra ones that I had left in the fridge.

- 1 tablespoon cornflour                                

- 2 teaspoons grated ginger  
- 2 cloves garlic, crushed
- red chilli chopped small (amount to your liking)
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 500g chicken breast, diced
- 1 tablespoon peanut oil
- 1 onion, sliced
- 115g baby corn
- 425g bok choy, sliced
- 2 tablespoons oyster sauce
- 3 tablespoons chicken stock

1. Combine 1/2 the cornflour with the ginger, garlic, chilli, sesame oil, and 2 tablespoons soy sauce in a large bowl. Add the diced chicken, coat well and leave to marinate for 10 minutes.

2. Heat the peanut oil over high heat in a frypan. Stir-fry the onion until soft and golden. Add the chicken until   cooked. Add the corn and bok choy and cook until wilted.

3. Mix the remaining  soy sauce and cornflour with the oyster sauce and chicken stock in a small bowl. Add to the stir-fry for 1-2 minutes or until the sauce has thickened. Serve on rice or noodles.

Vegetarian Noodles

I found there was a lot to do with this recipe, but in the end it's worth it.

- 15g mushrooms

- 400g flat egg noodles                        
- 3 tablespoons peanut oil
- 1 carrot, sliced
- 150g baby corn, cut in chunks
- 150g green beans, sliced
- 1/2 small red capsicum, diced
- 90g bean sprouts
- 40g chinese cabbage shredded
- 2cm piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil


1. Prepare the noodles according to the packet directions.

2. Heat the oil in a frypan over high heat. Stir fry carrot and corn, then add the beans and capsicum.

3. Add bean sprouts, cabbage, and mushrooms and stir fry until wilted. Add the ginger and the remaining vegetables. Add the drained noodles.

4. Stir in the soy sauce, vinegar, and oyster sauce. Stir for 1 minute. Upon serving, drizzle with sesame oil. 

Pasta Pronto

If you want a quick and tasty, satisfying meal, this is the way to go.

- 2 tablespoons olive oil                                
- 4 cloves garlic, crushed
- red chilli chopped small (amount to your liking)
- 10 oz canned diced tomatoes
- 1 teaspoon sugar
- 4 tablespoons dry white wine
- 3 tablespoons chopped fresh basil
- 400g vermicelli

1. Heat the oil in a large frypan and cook the garlic and chilli for 1 minute. Add the tomato, sugar, wine, herbs and 1 3/4 cups water. Bring to the boil.

2. Reduce the heat to medium and add the pasta. Cook for 10 minutes or until cooked, stirring often to prevent sticking. Season with salt and pepper.

Tagliatelle with Veal, Wine, and Cream

I always find it hard to cook beef without it going tough. I got so happy when my veal stayed nice and tender.

- 500g veal scaloppine, cut into thin strips
- plain flour, seasoned with salt and pepper
- 60g butter                                                
- 1 onion, sliced
- 1/2 cup dry white wine
- 3 tablespoons beef stock
- 2/3 cup pouring cream
- 600g tagliatelle

1. Coat veal strips with the seasoned flour. Melt the butter in a frypan and add the veal strips. Fry until browned. Remove and set aside. Put the tagliatelle in a large pot and cook in salted water.

2. Add the sliced onion to the pan until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream and season to taste. Reduce the sauce again,and add the veal towards the end.

3. Once the pasta is cooked, Drain well and add to the veal mixture. 

My Finished Gingerbread House

Okay, so my decorating might not be the best, but I'm pleased that it stayed upright.  

Stained Glass Cookies

I remember the first time I made these kind of cookies, the recipe I used asked for almond essence. I am not a lover of this essence. I didn't know what to expect when I tasted it because it was when I first started cooking. I was disappointed with the result I got with those cookies, but still decided to hand them around the family at Christmas time. They didn't last long. They were quite a hit, but I found this recipe today and it didn't ask for the essence, so I gave them a go. I will definitely make these again. Oh, and the recipe asks for boiled lollies... I couldn't find any of the normal ones, so I used lollypops instead. They are also easier to crush up.

- 300g boiled lollies        
- 200g butter
- 1/3 cup caster sugar
- 1/3 cup golden syrup
- 2 cups plain flour
- 1 teaspoon vanilla bean paste

1. Separate your lollies into their colour, and crush them as small as you can.

2. Beat the butter, sugar, vanilla, and golden syrup together until creamy.

3. Add the flour, stirring with a knife in a cutting motion. Knead your dough.

4. Divide the dough into 2 lots, wrap in glad wrap and refrigerate for 30 minutes.

5. Preheat your oven to 180 degrees celcius. Roll  the dough out to 4mm thick and cut desired shapes, discarding the centres. Put your shapes on a baking tray lined with baking paper.

5. Fill centres with the broken up lolly and bake for 10-12 minutes.

Gingerbread

I found a recipe for gingerbread as Christmas is fast approaching. Since I can remember I've always eaten gingerbread this time of year. About 6 years ago, I attempted to make a gingerbread house at school. I must say that was a huge fail. The day was hot, so my icing didn't really set, and my house collapsed. As well as little men, birds, and stars, I made the pieces I need to attempt another house. If my house is a success this time, I will post a picture of it. Fingers crossed it works this time.

This recipe has just a nice taste of ginger, it's not too strong.

- 200g butter                        
- 1 cup brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 cup plain flour
- 3 1/2 cups self  raising flour
- 2 eggs, lightly beaten
- 1/2 cup golden syrup

1. In a large bowl, beat the butter and sugar together until creamy.

2. Beat in the flours, cinnamon, and ginger.

3. In a jug, mix the eggs and golden syrup. While your electric mixer is still running, slowly pour this mixture into the butter mixture.

4. Knead your dough and divide it into 4 pieces. Glad wrap each piece and refrigerate for 1 hour.

5. Preheat your oven to 180 degrees celcius. Roll dough out to be 5 mm thick and cut desired shapes. Bake for 15-20 minutes. 

Truffles

This recipe really surprised me, for something so simple with hardly anything in it, they are so Moorish! Being  the chocoholic I  am, these satisfy my cravings easily.

These truffles were coated in the cocoa

- 175ml double cream                                                  
- 225g dark chocolate (I used dark chocolate chips)
- 2 tablespoons cocoa
- 2 tablespoons sifted icing sugar

1. In a small saucepan, add the cream and bring it to the boil. Remove from the heat.

2. Add the choc chips and stir it until it's melted and smooth. Cool for  3 hours.

3. Once cooled and set, cover your hands in icing sugar and roll teaspoon sized balls out of the mixture. Then roll in the cocoa. You could also try rolling them in crushed up pistachio nuts or coconut.

These truffles were coated in the coconut

Arroz Con Pollo

- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 1 clove garlic
- 600g chicken breast                      
- 1 teaspoon sweet paprika
- 1/2 teaspoon saffron threads
- 250g Uncle Ben's rice
- 400g can diced tomatoes
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 200g fire roasted peppers
- 1/4 cup parsley

1. Heat the oil in a large fry pan. Saute the onion and garlic for a few minutes. Add the chicken and cook until it's browned. Add the cumin, paprika, and saffron and cook for 1 minute.

2. Add the rice, tomatoes and chicken stock and bring it to the boil. Reduce heat to low and cook, covered for 15 minutes.

3. Add the tomato paste, peppers and parsley, cook,stirring for 2-3 minutes. Serve hot. 

Meatballs in Red Sauce

I have found that by cooking meatballs in stock instead of oil, they seem to be a lot more lighter and tastier. In the sauce, I found there was too much ginger, so maybe add a little less.

Meatballs:

- 500g lamb mince                              
- 1onion
- 1 clove garlic
- 4 tablespoons breadcrumbs
- 1 egg
- 1/4 bunch parsley
- 1/2 teaspoon cumin
- 2-3 cups chicken stock
- salt and pepper to taste

Sauce: (remember, maybe add less ginger)

- 5 medium ripe tomatoes, cored
- 1 small white onion
- 4-5 small capsicums
- 1/4 cup olive oil
- 1/4 cup treacle
- juice of 1/2 a lemon
- 1 tablespoon ginger

1. Preheat your oven to 220 degrees celcius. Put your vegetables on in a baking dish in a single layer and drizzle olive oil over them. Roast for 40 minutes, until the tomatoes start to wrinkle.

2. Knead all the ingredients together for the meatballs (except the stock) and refrigerate for 30 minutes. When ready, cook them in a pot of the chicken stock, until brown.

3. For the sauce, Remove the vegetables from the oven. Remove the seeds from the capsicum. Transfer all the vegetables to a food processor and process until smooth.

4. Stir in the treacle, ginger and juice and adjust seasoning to taste. 

Taramosalata

The first time I tried Taramosalata was with one of my friends' bosses. He was Greek and loves the dip. I'm not a fan of seafood, but this dip I thought was to die for. To me, I think next time I try and make this, I should maybe add a little bit of garlic, because the one I tasted had garlic, and maybe a little more lemon juice.

- 100g pink caviar          
- 1/2 white onion
- 1/2 kg white bread
- 1/2 ml olive oil
- juice of 1 lemon

1. Cut up the bread and soak it in water for a few minutes. Drain well.

2. Put the caviar in a food processor and process for 5 minutes.

3. Add the bread to the food processor, along with the rest of the ingredients and continue processing for another 3 minutes.

4. Serve on slices of French bread.

Dr. Pepper Cupcakes

I was looking in our cupboards one afternoon looking for a snack and I found an old Dr. Pepper can. Knowing how sweet it would be if I drank it and how addictive I find it, I decided to look for a recipe with it in it. Surprisingly I found so many. I decided to make cupcakes with it, and they were so rich and moist.

- 2 cups flour                                        
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup cocoa
- 1 1/2 teaspoons baking soda
- 1 cup Dr. Pepper
- 1/2 cup choc chips
- 2 eggs
- 1 cup buttermilk
- 2 cups canola oil
- 1 1/2 teaspoons vanilla


1. Preheat your oven to 180 degrees celcius.

2. Combine the flour, sugars, cocoa and baking soda and set aside.

3. Heat the Dr. Pepper in a small pan over a low heat. Add the choc chips and stir until they have melted. Remove from the heat.

4. Using an electric mixer, beat the eggs, buttermilk, oil and vanilla together for 2 minutes using the lowest speed. Add the Dr. Pepper mixture and continue beating for 1 minute.

5. Gradually add the dry ingredients, and beat on medium speed for 2 minutes.

6. Bake for 35 minutes or until a skewer comes out clean. Cool in the pan for 15 minutes. 

Mujadara

The first time I tasted lentils was in this dish. I must admit I'm quite a fan of them.

-  2 cups Uncle Ben's brown rice
- 1 cup green/brown lentils (I use the canned ones)

- a handful of chickpeas (I use the canned ones)        
- 1 large onion, sliced thin                                
- salt to taste
- a good dash of olive oil
- Middle Eastern spice


1. Drain and rinse the lentils and chickpeas.

2. Prepare the rice according to the packet directions. Fluff with a fork.

3. Add the salt, oil, and spice. Add the chickpeas and lentils.

4. Saute  the onion until caramelized. Serve over the rice mixture. 

Pistachio Mamoul

When I was younger, my old next door neighbour used to give me these biscuits stuffed with this most delicious pistachio filling. I never did find out what they were called until I borrowed a cook book from the library a few years ago on Middle Eastern cooking. There they were... Mamoul. It was only a few weeks ago I remembered them as my new next door neighbours brought some in from celebrating Eid.

Biscuit:                                            
- 3/4 cup sugar

- 1/4 cup milk
- 3/4 cup butter
- 3 1/2 cups plain flour
- 1/4 teaspoon baking soda
- 1 cup of ground nuts -> you can use pistachios, walnuts, or pecans

Filling:
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 egg white, beaten into stiff peaks
- 1 whole egg, beaten
- icing sugar for dusting

1. Preheat your oven to 180 degrees celcius. Line 2 oven trays.


2. Add sugar, milk, and butter to a medium saucepan and heat over medium - low heat. Stir until the sugar has dissolved and the butter is melted. Remove from the heat and cool for 10 minutes.


3. Sift the flour and baking soda into a medium bowl and set aside. Prepare the nut filling by combining the ground nuts in a small bowl with the sugar, cinnamon and egg white. Set aside.


4. Once the butter mixture is cool, transfer to a large bowl. Beat in the whole egg until fully blended. Gradually blend in the flour mixture until a soft dough is formed. If the mixture is sticky, add a little more flour, a tablespoon at a time.


5. Pinch off small amounts of dough and roll them into a 1 inch ball. Make a well in the middle (a big one) and fill it with the nut mixture. Bring the edges together and seal. Gently flatten the biscuits and put them on the prepared trays.


6. Bake for 20-15 minutes until they just begin to brown lightly on the edges. Allow to cool for 5 minutes, then dust with icing sugar generously. Cool completely. 

Meat Pies

It's been 5 years since I made these meat pies last and I could not remember how to make the gravy. I had a rough idea, but didn't really know the measurements, so I had to just throw it together and hope for the best. I'm glad they worked out.

- beef chunks                              
- 1 teaspoon garlic
- 1 onion sliced
- 2-3 teaspoons beef stock powder
- 2 cups water
- 1 tablespoon flour
- 2 tablespoons worcestershire sauce
- salt and pepper
- puff pastry

1. Cook the beef chunks with the onion and garlic and until browned.

2. Sprinkle the beef stock powder, salt and pepper all over the meat.

3. Add the flour worcestershire sauce and water over the stock powder. Stir until combined.

4.  Leave to cool.

5.Once cool, use the mixture to make the inside of pies. 

A Trio of Bruschetta

I find bruschetta to be quite a simple starter, but it also makes a great snack as well. In the warmer seasons, it is nice and refreshing. When I make bruschetta, I like to take the seeds out because I don't like the seeds of the tomatoes. 

*my measurements aren't accurate in bruschetta as I go by taste.*

*all the bruschetta has the same method... just throw it altogether and toss. Serve on grilled bread*

1.

Bruschetta Greca:

- 3 tomatoes

- 1 tsp garlic

- a few olives (to your liking) , sliced thin

- a little bit of feta cheese (to your liking) cubed small

- a few leaves of oregano, chopped fine

- a squeeze of lemon juice

- a spash of olive oil

- some salt and pepper

2. 

Bruschetta al Pomodoro:

- 3 tomatoes

- some red onion

- 1 tsp garlic

- a few leaves of basil, chopped fine

- some salt and pepper

- a splash of olive oil

3.

Bruschetta Messicana:

- 3 tomatoes

- some red onion

- some jalapeno chilli finely chopped

- a squeeze of lime juice

- a splash of olive oil

- some salt

Greek Politiko Briam

For something with such little ingredients in it, I am surprised how tasty it is. Also this was my first time making Bechamel sauce. It's a lot easier than I thought it was.

- 1 kg zucchini, sliced                  
- 1 kg potatoes, sliced
- 1 large onion, sliced
- 4 cloves garlic, sliced
- 150ml olive oil
- 200ml water
- salt and pepper to taste

Bechamel sauce:
- 1 litre fresh milk
- 250g butter
- 1 cup flour
- 200g grated parmesan cheese (2/3 for the the sauce, 1/3 for the top)

1. Place all ingredients (except bechamel sauce ingredients) in an oven dish and season with salt and pepper.

2. Bake this in a preheated oven, 200 degrees celcius, for 1 hour, until all the water is absorbed and the vegetables are golden.

To make the sauce:

1. In a heavy bottomed pan, gently heat the butter until it melts.

2. Add the flour and stir constantly.

3. Add half of the milk and continuously stir with a whisk.

4. When the sauce starts to thicken, add the rest of the milk while stirring.

5. When the sauce thickens more, turn the temperature down to the minimum and add 2/3 of the cheese.

6. Spread sauce over the baked food, sprinkle the rest of the parmesan cheese on top, and bake in the oven at 160 degrees celcius for 30 minutes. 

chocolate banoffee pie

These pies are really sweet. Instead of making 1 big pie, I decided to make 4 individual smaller ones. I'm not a fan of bananas either, so I made myself one without the banana as well.

- 250g Arnotts Marie biscuits, smashed up  
- 250g butter, melted
- 300ml thickened cream
- 30g Cadbury flake, crumbled
- 46g Cadbury picnic, chopped
- 53g snickers, chopped
- 380g can Nestle caramel top 'n' fill
- 3 bananas, sliced

1. Mix the melted butter and the smashed biscuits together. Press the mixture evenly over the bases and sides of tart tins. Refrigerate for 1 hour.

2. Transfer the bases to plates. Use an electric mixer to beat the cream until soft peaks form. Combine chocolates in a separate bowl.

3. Spread caramel over the biscuit base. Arrange banana in a single layer over the caramel. Top with cream and mixed chocolate. 

Basic Sponge Cake

As the title suggests, this sponge cake is so easy to make. I made this cake when I came home from work wanting something yummy for after dinner. I had to end up finishing the cake in my lounge room, because our cat decided to have her kittens in the laundry which is near my kitchen.
Also, the original recipe said to cook it for 20 minutes. I'm not sure if it's my oven, but I found I had to cook it for 30 minutes.

- 1/3 cup cornflour                  
- 1/3 cup plain flour
- 1/3 cup cornflour
- 2/3 cup caster sugar
- 1/4 teaspoon salt
- 4 eggs

1. Preheat your oven to 180 degrees celcius. Sift the flours together with the salt.

2. Beat the eggs and sugar for around 6 minutes, until thick and pale, and tripled in volume.

3. Gradually fold in the flour mixture. Bake for 20-30 minutes or until cooked.

4. Slice cake in half, spread thickened cream over the base and top with sliced strawberries. Place the top half the cake back on and serve.

Pastel Azteca

The first time I tried a dish like this was in 2010 at Mollymook Golf Club. It was the most delicious dish I had tasted in a while. I finally decided to look for a recipe to make it, and came across this one. I cheated a little bit though, as it being a spur of the moment decision to make it for dinner, I bought tortillas already made in a box instead of making my own.

72 Golf Avenue  Mollymook NSW 2539
(02)4455 1911

- 3 zucchini, cut into small chunks

- some muchrooms, sliced

- 1 onion, sliced

- 3 ears of corn, kernels cut off the cob

- 1 capsicum, diced small                                       

- olive oil

- 2 teaspoons cumin

- salt and pepper

- dolmio tomato, onion and roast garlic pasta sauce

- tortillas

- sour cream

- grated mozzarella

1. Saute the zucchini, mushrooms, onion, corn,and capsicum in hot oil for 5 minutes, or until vegetables start to soften. Season with cumin, salt and pepper. Cook for another 1 minute.

2. In a baking dish, spoon pasta sauce to cover the bottom of the dish. layer with tortillas, and top with a thin layer of sour cream and cheese. Spoon 1/2 the zucchini mixture over cheese. Top with sauce, and repeat layers with remaining ingredients.

3. Bake at 200 degrees celcius for around 30 minutes. Serve immediately. 

Indian Cashew Nut Biryani

I don't like coriander, so I leave it out. If the recipe requires me to use it, 99% of the time I will leave it out. This recipe required a handful of coriander leaves, but it was only for the garnishing.

- a pinch of saffron strands
- 1 1/2 cups boiling chicken stock                  
- 1 tablespoon butter
- 1 tablespoon canola oil

- 1 onion, diced
- 1 carrot, diced
- 1 cup green beans, trimmed and cut into 1 inch pieces
- 2 cloves garlic, finely chopped
- 2 teaspoons grated ginger
- 1 1/2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 1/2 teaspoon chili powder
- 1 cup basmati rice
- 1/2 cup plain yoghurt
- 1 teaspoon salt
- 3/4 cup cashew nuts

1. Soak the saffron threads in the boiling stock.

2. Heat the butter and oil in a large fry pan over medium heat and cook the onion and carrot for 5 minutes, stirring occasionally.

3. Add the beans and cook for 3 minutes.

4.  Add the garlic, ginger, garam masala, tumeric, cumin and chili powder and cook, stirring for a minute.

5. Add the rice and cook for a minute, stirring to coat the grains.

6. Add the stock, yoghurt and salt, stir to combine, then bring to the boil and cover with a lid.

7. Reduce the heat to low and simmer gently for  20 minutes without lifting the lid.

8. Add the cashew nuts and fluff up the rice gently with a fork. 

A Loaf of Cake

One of friends sent me a picture to make a rainbow cake. To try something different, I did it in a loaf tin. It worked the same.

- 1 1/2 cups self raising flour
- 125g butter

- 150g sugar                                    
- pinch of salt
- 3 eggs
- 6 tablespoons milk
- 1 teaspoon orange essence
- your favourite colours in food colouring

1. Preheat the oven to 160 degrees celcius.

2. Beat butter and sugar until light and fluffy. Add the essence and eggs, one at a time, beating well after each addition.

3. Fold in the dry ingredients, alternating with milk.

4. Separate the mixture into 5 different bowls, ad add a few drops of food colouring to each. Layer each colour into the greased pan.

5. Bake for approx. 1 hour.