Chicken with a Mustard Cream Sauce

- 4 chicken breasts, sliced
- 2 tablespoons oil
- 1 clove garlic
- 3 tablespoons dry white wine          
- 2 tablespoons wholegrain mustard
- 2 teaspoons chopped fresh thyme
- 300 ml cream

1. Heat oil in a large frypan and brown the chicken. Remove and keep warm.

2. Add the garlic to the frypan, and cook for 1 minute, then stir in the wine, mustard and thyme. Increase the heat and pour in the cream. Simmer for about 5 minutes or until thickened and slightly reduced. Season to taste. Pour over the chicken and serve with vegetables. 

Oriental Chicken

- 1 1/2 tablespoons butter
- 2 tablespoons oil
- 1 1/2 kg chicken, cut into pieces            
- 1 can (450g) pineapple pieces
- 2 tablespoons vinegar
- 1 cup beans
- 1 cup sliced capsicum
- 1 cup water
- salt and pepper
- 2 teaspoons soy sauce
- 1 packet chicken noodle soup
- 3 tablespoons cornflour
- 2 sticks celery, chopped
- 1/3 cup sherry
- 1 cup sliced carrot
- 2 large onions

1. Melt butter and cook the chicken in it.

2. Mix in all other ingredients and cook until vegetables are soft. 

Creamed Chicken

- 1 1/2 kg chicken, chopped
- 1 carrot, sliced vertically in half              
- 2 bay leaves
- 60g butter
- 1 large onion
- 1 1/2 cups chopped celery
- 1 capsicum, finely chopped
- 250g mushrooms, sliced
- 1 tin (500g) cream of chicken soup
- 1 cup chicken stock
- 1 tablespoon cornflour
- salt and pepper
- 1/2 cup cream

1. Steam chicken by placing it in a saucepan of water with salt, bay leaves and carrot until cooked.

2. Heat butter in a frypan and add the vegetables. Cook over low heat until soft. Remove and set aside. Add to the pan the soup and stock mixed with the cornflour. Mix well.

3. Re-add the vegetables, sliced chicken, and cream. 

Pasta with Creamy Semi-Dried Tomato Sauce and Bacon

- 4 slices of bacon
- 625g veal agnolotti
- 1 tablespoon oil              
- 2 cloves garlic
- 2/3 cup semi dried tomatoes, sliced thin
- 1 tablespoon chopped thyme
- 1 1/2 cups cream
- 1 teaspoon grated lemon zest

1. Grill the bacon for 5 minutes or until crispy. Remove, drain well on paper towel and break into pieces.

2. Cook the pasta in a large pot of salted water. Drain well and keep warm.

3. Heat the oil in a frypan and cook the garlic for 1 minute or until just golden. Add the tomato and thyme and cook for 1 minute.

4. Add the cream, bring to the boil then reduce heat and simmer for 6-8 minutes, or until the cream has thickened and reduced. Season and add the lemon zest.

5. Add the pasta and stir gently to combine. Sprinkle with broken up bacon pieces. 

Yakiudon

With this recipe, it asks for ginger. Lately I feel like I've eaten lots of ginger so I left it out. Also, it calls for 2 tablespoons of rice wine vinegar. I think next time I make this, I'll use 1 tablespoon because it ended up getting really strong and seemed to be all I could taste.

- 5 mushrooms, chopped

- 1 clove garlic

- 2 teaspoons grated ginger                            

- 1/2 cup soy sauce

- 2 tablespoons rice wine vinegar

- 2 tablespoons sugar

- 1 tablespoon lemon juice

- 500g udon noodles

- 1 clove garlic (extra)

- 1 small red capsicum, sliced

- 2 cups shredded cabbage

- 4 spring onions, sliced

- 1 tablespoon sesame oil

1. Place the noodles in a bowl of boiling water and leave for 2 minutes. Drain. Combine the garlic, ginger, soy sauce, vinegar, sugar and lemon juice in a bowl. 

2. Heat oil in a large frypan and cook chicken. Remove and keep warm. Add the extra garlic, mushrooms, capsicum and cabbage and fry for 2-3 minutes, or until soft. 

3. Add the noodles and stir fry for another minute. Return the chicken, and add the spring onion sesame oil and sauce mixture. Season. 

Mince Curry

I was eating this mince, and I thought this would be nice made into pies, so I will be doing that one day.

- 1 onion
- 1 tablespoon oil
- 1 kg mince                              
- 1 green apple
- 1/4 tablespoon salt
- 1/4 tablespoon curry powder
- 1/4 tablespoon mustard powder
- 2 tablespoons tomato sauce
- 1 cup chopped celery
- 1 carrot, chopped
- 2 tablespoons plain flour
- pepper to taste
- 1 tablespoon coconut
- 1 tablespoon brown sugar
- 1/4 tablespoon Worcestshire sauce
- 1/4 tablespoon gravy powder

1. Brown the onion in the heated oil. Add the mince and brown slightly.

2. Add the chopped vegetables and apple.

3. Blend all other ingredients together and add it to the meat.

4. Just cover with water and bring to the boil. Allow to simmer uncovered until cooked.

Chicken Curry Cream

- 2 tablespoons butter
- 2 onions, sliced                            

- 1/2 red capsicum, sliced
- 2 teaspoons curry powder
- 2 tablespoons plain flour
- salt to taste
- 2 1/2 tablespoons tablespoons powdered milk
- 600ml water
- 1 tablespoon caster sugar
- 1 tablespoon lemon juice
- 500g cooked chicken

1. Melt the butter in a large frypan and cook the onion and capsicum.

2. Add the curry powder and flour and mix for 2 minutes. Remove from the heat.

3. Gradually stir in the blended water and milk powder and return it to the heat. Stir until it is boiling and thickened.

4. Add the sugar and lemon juice and simmer for 15 minutes. Gently stir in the chicken and season.

Chiang Mai Noodles

I absolutely love this dish! It reminds me of a Laksa.

- 125g thin egg noodles          
- 1 tablespoon oil    
- 3 french shallots, finely chopped        
- 1 1/2 cloves garlic
- 1/2 red chilli, seeded and chopped
- 1/2 - 1 tablespoon red curry paste
- 187g chicken strips
- 1 tablespoon fish sauce
- 1/2 tablespoon palm sugar
- 1 1/2 cups coconut milk
- 1/2 tablespoon lime juice
- 1/2 cup chicken stock

1. Prepare the egg noodles according to the packet.

2. Heat the oil and cook the shallots, garlic and chilli for 1-2 minutes.

3. Add the curry paste and cook for 2 minutes or until fragrant. Add the chicken and cook.

4. Add the fish sauce, sugar, lime juice, coconut milk and chicken stock, simmer for 5 minutes without boiling.

5. Serve over prepared noodles. 

Porcupine Casserole

- 1 kg beef mince
- 1/2 cup uncooked long grain rice  

- 1 carrot, diced
- 1 onion, diced
- 1/4 cup evaporated milk
- salt and pepper to taste
- 1 can tomato soup
- 1 cup water (I added a little bit more during cooking as it got a bit thick)

1. Mix the mince, rice, carrot, onion, evaporated milk and salt and pepper, and shape into balls.

2. Heat the soup and water in a large saucepan. Drop the meat balls into the soup mixture and bring to the boil.

3. Simmer gently for 30 minutes. 

Asian Creamy Almond Chicken

- 2 tablespoons vegetable oil
- 4 cloves garlic
- 1 tablespoon grated ginger
- 1/4 cup almond butter (found in the health section)
- 1/4 cup coconut milk                          
- 1/4 teaspoon chilli powder (optional)
- juice of 1/2 lime
- 1 tablespoon soy sauce
- 600g chicken, chopped
- 500g stir fry vegetable mix
- 2 tablespoons water
- 2 tablespoons roasted almonds, chopped
- hokkein noodles to serve

1. Heat 2 teaspoons of the oil and cook the garlic, ginger and chilli until fragrant.

2. Add the almond butter for 1 minute, then the coconut milk, lime juice, and soy sauce. Simmer for 1 minute and transfer to a bowl.

3. Wipe the frypan clean. Add the rest of the oil and cook the chicken. Remove.

4. Add the vegetables and water to the frypan. Cover and simmer for 5 minutes until cooked.

5. Re add the chicken, (step 2), and scatter with almonds. Serve with prepared noodles. 

Rice Noodles with Beef, Black Beans and Capsicum

Before reading the ingredients of this recipe, I was expecting to be using actual black beans and was quite excited to taste them. Instead though after reading the ingredients, it's only black bean sauce.

- 300g rump steak
- 1 garlic clove
- 3 tablespoons oyster sauce                
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 5 tablespoons black bean sauce
- 2 teaspoons cornflour
- 3/4 teaspoon sesame oil
- 600g dried flat rice noodles
- 1 1/2 tablespoons oil
- 2 red capsicums, sliced
- 1 green capsicum, sliced

1. Soak noodles in boiling water for 10 minutes or until soft. Drain well.

2. Cut the steak into chunks. In a bowl, combine the garlic, oyster sauce, sugar, soy sauce, black bean sauce, cornflour, and sesame oil. Add the steak and make sure all is coated well.

3. Heat the oil in a large frypan and saute the capsicum 1-2 minutes. Add the meat and the sauce and cook until browned.

4. Add the noodles and gently toss to combine. 

Lemongrass Beef

I found this dish to taste alright, but it's something I don't think I'd make for myself again. I'm not a huge lover of ginger, and I found it to be quite strong of it and quite lemony (yes I know there's lemongrass in it), so maybe I might add less of them two ingredients for myself.

                                                                                  

- 3 cloves garlic
- 1 tablespoon fresh ginger                                  
- 4 pieces of lemongrass (white part only)
- 2 1/2 tablespoons oil
- 600g beef strips
- 1 tablespoon lime juice
- 1-2 tablespoons fish sauce
- 2 tablespoons kecap manis
- 1 large red onion, sliced
- 200g green beans, cut diagonally


1. In a large non metallic bowl, combine the garlic, ginger, lemongrass, and 2 tablespoons of the oil. Add the beef strips and marinate for 10 minutes.


2. In another bowl, combine the lime, fish sauce, and kecap manis.


3. Heat one tablespoon of the oil. Add the beef and cook until browned and remove.


4. Heat the rest of the oil. Cook the onion for 2 minutes, then add the beans and cook for another 2 minutes. Re-add the beef, also adding the lime mixture and heat thoroughly.

Creamy Chicken and Peppercorn Pappardelle

I wasn't sure what to expect with the spiciness of this dish as i have never used green peppercorns, let alone from a tin, but wow they are yummy!

- 2 chicken breasts, chopped
- 30g butter                                                
- 1 onion, sliced
- 2 tablespoons drained green peppercorns
- 1/2 cup dry white wine
- 300ml cream
- 400g fresh pappardelle

1. Season chopped chicken with salt and pepper and cook pasta according to packet. Drain and keep warm

2. In a large frypan, melt the butter and cook the chicken in it. Remove and keep warm.

3. Add the onion and peppercorns and cook until the onions have softened slightly. Add the wine and cook for 1 minute or until reduced by 1/2. Stir in the cream and cook for 4-5 minutes or until thickened slightly. Season.

4. Mix together the pasta, chicken and any juices and cream.   

Mango Chicken

- 1 kg chicken breasts, chopped

- 1/2 cup mango nectar

- 1 teaspoon Dijon mustard

- 1 tablespoon mango chutney

1. Coat the chicken in the combined mango nectar, mustard and chutney in a greased oven pan. Cook at 180 degrees celcius for about 45-50 minutes, or until chicken is cooked.

2. Remove chicken from the pan. Cover to keep warm. Simmer the pan juices until sauce has thickened. Return the chicken to the pan and toss with sauce.  

Creamy Shallot pasta

When I made this recipe, I didn't realize they meant the shallots that look like little tiny onions, so I used the long green kind of shallots instead by accident. Still tasted yum.

- 400g fettuccine

- 1 tablespoon olive oil

- 8 shallots, cut into wedges

- 20g butter

- 375g sliced mushrooms

- 2 cloves garlic

- 1 tablespoon wholegrain mustard

- 300ml thickened cream

1. Cook the fettuccine according to the packet, drain, and reserve 1 cup of the cooking water.

2. Heat oil in a large frypan and cook the shallots, stirring occasionally for 5 minutes or until golden. Add the butter and increase the heat to high. Add the mushrooms and garlic stirring often for 5 minutes.

3. Stir in the mustard and cream and simmer for 3-5 minutes until the sauce thickens slightly.

4. Add the fettuccine and enough of the reserved cooking water to form a sauce. Toss to combine.

Cauliflower, Leek and Corn Soup

Ok, so I did have a picture of this soup on here ready to go, but for some reason, it has disappeared. I will try to put the picture back up as soon as I can get onto another computer again, as my computer is still not letting me upload the pictures onto here.


- 3/4 large cauliflower, cut into large florets
- 1/4 cup parmesan cheese
- 1 rasher of bacon, chopped
- 1 tablespoon olive oil
- 1 leek, sliced
- 1 clove garlic
- 1 teaspoon thyme leaves
- 1 potato, cubed into 1 cm pieces
- 2 cups chicken stock
- 2 cups milk
- 1 cup can corn kernels


1. Heat oil in a large soup pot and sauté the leek, bacon, and garlic for 3-4 minutes. Add the thyme and cook for 1 minutes.


2. Add the cauliflower, potato, stock and milk. Bring to a simmer and cook for 15-20 minutes until vegetables are very soft.


3. Blend the soup until smooth and season with salt and pepper.

Spanakopita

- 1/2 cup olive oil

- 1/2 cup finely chopped fresh dill

- 6 shallots, finely chopped

- 2 small leeks, finely chopped

- 1/2 kg chopped spinach

- salt and pepper to taste

- 16 oz ricotta cheese

- 6 oz feta cheese

- 1/4 cup parmesan cheese

- 3 eggs

- 1 cup unsalted butter, melted

- filo pastry

1. Preheat your oven to 190 degrees celcius. Heat oil in a large frypan and add the spinach, cooking until it wilts a little. Add the dill, shallots, and leek and cook until soft, around 5 minutes. Season with salt and pepper and cool completely in the fridge.

2. Add the cheese to the spinach mixture.

3. Brush a 3 inch deep, 9 x 13 inch baking dish with melted butter. Trim the pastry to fit the pan, and place 1 sheet on the bottom. Brush with melted butter and place another sheet on top. Continue doing this until you have 10 sheets in the dish.

4. Pour the spinach mixture on top of the pastry, and top with another 10 layers like you did in step 3. Brush with egg.

5.  Bake until golden, about 45-60 minutes. Remove from oven and let cool 5-10 minutes before serving.

Honey Garlic Crunch Chicken Tenders

- 3 chicken breasts, sliced (I used tenderloins so I didn't have to slice them)

- 2 cups flour

- 1/2 cup panko bread crumbs

- 1/2 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon paprika

- 1/2 teaspoon salt

- 1/2 teaspoon black pepper

- 3 eggs

- 3 tablespoons water

- 1 1/2 tablespoons oil

- oil for frying

Sauce:

- 1/2 cup honey

- 4 tablespoons soy sauce

- 4 cloves garlic, crushed

- 1 tablespoon ginger

- 1/2 teaspoon chilli flakes

- 1/3 cup water

SAUCE:

1. Combine the sauce ingredients together in a small pan. Bring to the boil, reduce heat and simmer for about 15 minutes.

CHICKEN:

1. In a bowl, combine flour, bread crumbs and seasonings. Set aside. In a separate bowl, whisk together the eggs, 3 tablespoons water and 1 1/2 tablespoons oil.

2. Working with 1/2 the flour mixture at a time, dip each piece of chicken in the egg mixture and then the flour. Dip it in the egg a 2nd time, and then the flour again to coat it twice.

3. Fry chicken in batches until crispy and cooked through, drain.

4. Place chicken in a large bowl, and pour warm sauce over and toss well.  

Chicken in Creamy Sauce

- 3 chicken breasts, chopped

- oil

- 2 teaspoons Italian spices

- 2 teaspoons garlic powder

- 2 cups cream

- 1 can diced tomatoes

- 1/3 cup fresh basil, diced

- 1/2 cup parmesan cheese

1. Sprinkle the Italian herbs over the chopped chicken and cook in the oil until browned. Remove and set aside.

2. Add the cream to the pan, stirring to loosen and mix any left over juices.

3. Bring to a simmer and add the tomatoes.

4. Add the basil and cheese to the mixture, stir until combined and bring back to a simmer.

5. Add the chicken back in and simmer for 5-10 minutes, stirring until the sauce has coated the meat.

Stromboli

PIZZA DOUGH:

- 1 cup warm water

- 2 1/4 teaspoons yeast

- 1 tablespoon honey

- 2 teaspoons salt

- 2 tablespoons oil

- 3 cups flour

1. In a large bowl mix the yeast and honey into warm water. Stir for 5-10 minutes. Add the oil, salt and 1/2 the flour and mix.

2. Add the rest of the flour, bit by bit, until it is slightly tacky but doesn't stick to your hands.

3. Knead the dough for 6 minutes. NO LESS

4. Lightly grease a bowl and place the dough in it. Cover with glad wrap and lt rise for 1-2 hours.

FILLING:

- 1/2 cup pizza sauce

- 1 1/2 cup grated mozzarella cheese

- 6 thin slices salami

- 4 thin slices honey ham

- 1 egg, lightly beaten

1. Preheat your oven to 240 degrees celcius and line a baking tray.

2. Roll the dough approximately 10 x 6 cm and spread the pizza sauce over 2 thirds of the length, leaving a 3 x 16 cm border along the edge. Top the sauce with half of the cheese, salami, and ham. Top with remaining cheese.

3. Brush the plain strip of dough with egg. Fold the other sides in and brush with egg and roll up lengthways, starting where all the fillings are and ending with the plain strip on the bottom.

4. Brush the entire roll with egg and gently cut slats in the top every 1-2 inches.

5. Bake for 8-10 minutes, cool, and slice.



Cold Pasta Primavera Salad

- 1/2 cup shallots

- 1/2 cup radishes, diced

- 16 oz corkscrew pasta

- 1 cup cherry tomatoes, halved

- 1 cup steamed broccoli

- 1 cup ranch sauce

- 1 red capsicum, diced

- 2 medium zucchini, sliced

- 2 tablespoons capers, drained (optional)

- 3 tablespoons olive oil

1. In a small bowl, whisk the ranch sauce with oil.

2. In a large bowl, add the cooked pasta  and remaining ingredients.

3. Add the dressing and toss well.

4. Chill in the fridge for 1 hour.

Grilled Chicken Caprese Pasta with Garlic, Romano, Mozzarella and Fresh Basil

- 2 medium chicken halves, grilled and diced

- 4 oz pasta

- 1 cup fire roasted tomato pasta sauce

- 1/4 cup cream

- 2 tablespoons and 2 teaspoons grated romano cheese

- 1/2 clove garlic

- chilli flakes to taste

- salt and pepper to taste

- 1 cup grape tomatoes, cut in half

- 6 oz grated mozzarella cheese

- 8 basil leaves sliced

1. Preheat the oven to 180 degrees celcius. Cook pasta according to packet until aldente.

2. In a saucepan, heat the sauce, cream, romano cheese, garlic, chilli, salt and pepper until the cheese has melted.

3. Drain the pasta and return it to the pan. Add the chicken, tomatoes, 1/2 the mozzarella and 1/2 the basil. Pour in the warm sauce.

4. Pour into a greased baking pan. Top with the rest of the mozzarella and cook uncovered for 20-25 minutes until golden. Sprinkle with basil.



Italian Meatloaf Parmigiana

- 2 tablespoons oil

- 1 red capsicum, diced

- 1 onion, diced

- 2 teaspoons garlic

- 1/2 kg beef mince

- 2 eggs

- 3/4 cup bread crumbs

- 1 cup parmesan cheese

- 1 tablespoon Worcestshire sauce

- 1 tablespoon balsamic vinegar

- 2 tablespoons basil leaves

- 1 tablespoon parsley

- 1 teaspoon salt

- 1/2 teaspoon pepper

- 2 cups marinara sauce

- 1 cup mozzarella

1. Preheat the oven to 180n degrees celcius. in a large frypan, sauté the capsicum, onion, and garlic until soft. Remove and cool.

2. Once cool, combine the rest of the ingredients except for the marinara and mozzarella.

3. Form large patties from this meat mixture and place in a lined baking dish.

4. Top with 1 cup of the marinara sauce, making sure to evenly top.

5. Bake for approximately 30-35 minutes until the patties are cooked through.

6. Remove from the oven, add the rest of the sauce and top with mozzarella. Bake for 5 minutes to allow the cheese to melt. Remove and let rest for 5 minutes before serving. 

Baked Penne with Roasted Vegetables

- 1 red capsicum, julienned

- 1 zucchini, diced

- 1 squash, cubed

- 1/2 an onion, sliced thin

- 1 1/2 cloves of garlic, crushed

- 1 tablespoon oil

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 1/2 tablespoon Italian herbs

- 400g penne pasta

- 1 1/2 cups marinara sauce

- 1/2 cup fontina cheese

- 1/4 cup grated mozzarella

- 1/4 cup parmesan cheese for the top

1. Preheat the oven to 180 degrees celcius.

2. Line a baking sheet with baking paper and toss the capsicum, zucchini, squash, and onions with the oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and Italian herbs. Roast until tender, about 20-30 minutes.

3. Meanwhile, cook the pasta for about 6 minutes. It should still be hard. Drain.

4. In a bowl, toss the pasta, roasted vegetables, sauce, fontina, mozzarella, 1/4 cup parmesan, salt and pepper together.

5. Tip into an oiled baking pan and top with parmesan , Bake until golden.

Tiramisu

- 3 egg yolks, whites reserved
- 1/2 cup sugar
- 125g mascarpone cheese
- 1/2 cup cream
- 1 packet savoiardi biscuits
- 3/4 cup very strong expresso
- 1/2cup dark chocolate shavings


1. In a double boiler, combine the egg yolks and sugar and mix for 10 minutes on a low heat. Remove from the heat and whisk until thick.


2. Add the mascarpone and beat until combined.


3. In a clean bowl, whisk the egg whites until soft peaks form. (I added this to the mascarpone, egg yolks and sugar mix, though I'm not sure if that was right, still tasted yum)


4. Fold whipped cream and mascarpone mixture together and set aside.


5. Pour the coffee into a shallow dish, and dip the biscuits into it one at a time, only for a few seconds.


6. Layer the biscuits, then scoop the cream filling, then chocolate shavings. Repeat 2-3 times.