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.
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