3 tablespoons + 3 teaspoons Midori
Fill with milk
Thursday, 22 October 2015
Purple Raven
1 1/2 shots cranberry juice
1/2 shot blue curaçao
1/2 shot sweet and sour mix
Lemonade
Sex with the bartender
- 1 shot Malibu
- 1 shot baileys
- 1/2 shot triple sec
- lemonade
- 1/4 shot grenadine
- 1/4 shot lime juice
Combine all ingredients over ice except for the baileys.
Pour the baileys down the centre of the glass and admire the show
Mexicali hash brown taco casserole
- 1 cup diced capsicums
- 1/2 cup corn
- 1 pkt (100g) taco seasoning
- 1 can tomato soup
- 3oz cream cheese
- 1 teaspoon salt
- 2 cups Mexican style grated cheese
- 1/2 teaspoon pepper
- 15oz frozen hash browns, thawed
1. Preheat the oven to 175 degrees Celsius. Grease a casserole dish.
2. Brown the mince, 1/2 the capsicum, and onion. Reduce heat.
3. Add the soup, corn and cream cheese. Stir well so there's no chunks of cream cheese visable. Stir in the seasoning and 1 cup of the grated cheese. Turn into the casserole dish and spread on the bottom.
4. In a separate bowl, combine the hash browns, rest of the capsicum, salt, pepper, and grated cheese. Press this mixture on top of the mince.
5. Bake for 30-35 minutes until the top is crispy and brown.
One pot lasagne casserole
When I made this, I was surprised by the taste! Even my dad ate it and he doesn't like much pasta.
- 1/2 kg lamb mince
- 1/2 onion, chopped
- 2 cups water
- 28oz can diced tomatoes
- 6oz tomato paste
- 2 cups macaroni pasta (uncooked)
- 1 zucchini, quartered
- 12oz mushrooms, sliced
- 1/2 teaspoon garlic powder
- 3 cloves garlic
- 1/4 dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon onion powder
- pinch dried thyme
- 1/2 teaspoon salt
1. Lightly brown the mince and onion.
2. Add the zucchini, mushrooms, and garlic. Cook until soft.
3. Add the herbs and spices, salt, water, tomato and tomato paste. Bring to the boil.
4. Add the uncooked pasta, reduce heat, cover and simmer for 10-15 minutes, stirring occasionally until the pasta is cooked.
Chicken and mushroom casserole
- salt and pepper
- 1/2 cup flour to coat the chicken
- 3 tablespoons olive oil, divided
- 250g mushrooms, sliced
- 1 small onion, chopped
- 1 clove garlic
Sauce:
- 1 1/2 unsalted butter
- 1 1/2 tablespoons flour
- 3/4 cup chicken broth
- 1/2 tablespoon lemon juice
- 1/2 cup half and half (or 1/4 cup milk and 1/4 cup cream mixed together)
1. Season chicken with the salt and pepper and dredge both sides in flour. Heat 1/2 the oil and cook chicken until golden. (Doesn't have to be fully cooked, as it goes in the oven). Drain and transfer chicken to the bottom of a casserole dish.
2. Add the rest of the oil to the pan and cook the onion and mushrooms until soft. Add the garlic and cook for another minute. Spread over the chicken.
3. To make the sauce, Melt the butters and whisk in the flour until light gold.
4. Add the Broth, lemon juice, a pinch of pepper, and whisk until smooth. Add the half and half and bring to a simmer. Season with salt and pepper.
5. Pour the sauce over the chicken and mushrooms in the casserole dish, cover with foil, and bake at 175 degrees Celsius for 45 minutes.
Thursday, 8 October 2015
Steak meatballs
The original name of this recipe was Salisbury steak meatballs, but my mum never heard of Salisbury steak before, so I got thinking, maybe the person who created the recipe's last name was Salisbury. I think if you make this recipe, double the gravy ingredients so you get a bit more sauce.
- 750g beef mince
- 1/4 cup breadcrumbs
- 1/2 egg
- 1/8 cup ketchup
- 1/8 cup grain mustard
- 1/2 tablespoon hot sauce
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1 tablespoon oil for frying
Mix all the ingredients together in a bowl (except the oil) and roll into balls. Fry in oil until brown, drain and remove.
Gravy:
- 1 tablespoon butter
- 1/2 opinion
- 1/2 tablespoon hot sauce
- 1/2 cup beef stock
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 tablespoon ketchup
1. In the same pan as meatballs, melt the butter. Add the onion and cook until it is transparent.
2. In a bowl, add the cornstarch and stock and whisk together.
3. Add that mixture and the rest of the ingredients. Cook until it thickens and season with salt and pepper. Pour over meatballs.
Easy chicken curry with coconut milk
I wasn't sure how this was going to turn out because it has no curry powder in it. My dad always complains when I make the Asian curries saying there's no curry powder in it. So this is an easy curry made from scratch that didn't ask for cardamom (I don't like cardamom).
- 250g cubed chicken
- 1 cup onion
- 2 tablespoons coconut oil
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 2 teaspoons coriander powder
- 1/4 teaspoon chilli powder
- 1 inch piece of ginger, grated
- few cubes of tomato
- 2 cups coconut milk mixed with 2 cups water
- 1 cup coconut milk (as is)
- coconut cream to thicken
1. Fry the onion so it's golden brown
2. Add the ginger and garlic.
3. Add the chilli, coriander, cumin and turmeric. Fry for 20 seconds. Add the tomato.
4. Add the chicken and the coconut milks. Also add 1 cup of water. Season with salt and bring to the boil.
5. Add coconut cream to thicken the sauce and cook until the chicken is cooked.
Udon noodles
This recipe asks for 1/4 cup of soy sauce. If you're anything like me, you'd be thinking wow that's going to be salty or that's going to be strong. I've had problems with recipes before with lots of soy sauce being too salty, so this time I used light soy sauce instead of normal one.
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon cornstarch
- 1/2 teaspoon garlic
- 1 tablespoon oil
- 1/2 onion
- 1 carrot
- 1/2 cup snap peas
- 1/2 can (1/2 of 8oz can) water chestnuts (I drained and rinsed them)
- 1 pkt (14oz) udon noodles
1. Prepare noodles according to packet.
2. Combine the soy sauce, vinegar, cornstarch and garlic in a small bowl and set aside.
3. Heat the oil and cook the onion for 3-5 minutes.
5. Add the carrot and peas and cook for 2-3 minutes.
6. Add the chestnuts and stir.
7. Add the noodles and pour in the sauce. Allow to thicken.
Bacon, chicken, and mushroom pasta
I wasn't too keen on this recipe, but all I could taste was the Italian herbs. Maybe I put too much in, maybe it was just my taste on the day. But it wasn't awful.
- 1/2 box pasta
- 2 rashers bacon
- 1/4 onion
- 1 1/2 tablespoons garlic
- 1/2 chicken stock cube
- 1/2 cup milk
- 1/2 cup ricotta cheese
- 2 cups mushrooms
- 1 cup left over chicken
- 1/4 cup grated Parmesan cheese
Salt, pepper, Italian herbs
1. Prepare the pasta according to the packet.
2. Fry the bacon, drain and remove. Add the onion and garlic to the bacon fat.
3. Add the mushrooms and season with salt and pepper.
4. Add the ricotta, milk and stock cube and stir until combined.
5. Add the cooked pasta, chicken, bacon, Parmesan cheese and herbs.
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