One Pot Creamy Mushroom Spinach Pasta

2 tablespoons olive oil 

1/2 yellow onion, diced 

salt, to taste - pepper, to taste 

[not too much salt!]

200g sliced mushrooms

2 lge cloves garlic, finely chopped 

2 cups chicken broth [use stock cube]

120ml 1/2 cup heavy cream

250g pasta

150g spinach

50g - 1/2 cup - Parmesan cheese, grated

Heat 2 tablespoons olive oil in a large pot on medium heat. Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes. Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper. Stir to evenly season. 

Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the pasta. Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.) When the pasta is al dente, add the spinach and stir until the spinach cooks down and incorporates. 

Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce. Top off with extra parmesan and serve. 

Curried Pasta Salad

250 g colored spirals pasta cooked, cooled
1 tsp curry powder
1 cup mayonnaise
salt and pepper

1/2 cup raisins
1 large can sliced peaches, chopped
1 green capsicum, chopped

mix peach juice with mayonnaise
to make dressing

Gingernut Log

250 g packet ginger nut biscuits

600 ml cream

Caramel sauce

Whip cream in a bowl until thick.

Spread cream mixture on both sides of ginger nut biscuits and stand on ends and sandwich them together to form a log.

Cover ginger nuts with rest of whipped cream to create a log effect.

Cover with cling wrap and refrigerate for at least two hours to allow the biscuits to soften under the cream.

                                                                                    Drizzle with caramel sauce.

Jamie Oliver Fish Pie

Ingredients 

for the mashed potato topping

1 kg potatoes peeled and chopped into large chunks

400 g frozen peas

2 tablespoons butter

zest of 1 lemon

salt and pepper to taste

for the fish pie filling

500 ml 2 cups milk

1 bay leaf

200 g frozen hake fillets

200 g frozen smoked haddock fillets

2 onions finely chopped

2 carrots finely chopped

2 garlic cloves finely chopped

3 tablespoons flour

1 heaped teaspoon English mustard

40 g 1/2 cup mature cheddar, grated

juice of 1 lemon

salt and pepper to taste

2 onions finely chopped

2 carrots finely chopped

Place the potatoes in a large pot of boiling water or in a steamer and cook until soft. Pour boiling water over the peas to de-frost them then blend in a food processor. Mash the potatoes then mix in peas, butter and lemon zest. Season to taste. 

Pre-heat the oven to 200°c. 

To make the fish pie, poach the fish in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk. 

In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds. Add the flour and stir then add the milk the fish was poached in to create a creamy sauce. Add the English mustard and fish and stir well then add the cheese and lemon juice and stir. Season to taste. 

Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven. Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy. Remove from the oven and allow to cool for 10 minutes then serve.

Almond and Raspberry Cake

2 1/2 cups frozen raspberries
6 eggs
1 cup caster sugar
2 cups almond meal


Using an electric mixer, beat eggs and sugar on high speed until thick and glossy.
Using a metal spoon, gently fold in raspberries and almond meal, until combined.
Bake for 40 minutes at 160C or until golden and firm.

Orange Coconut Cake

1/2 cup coconut
1/2 cup milk
1/2 cup fresh orange juice
125 g butter
1 cup caster sugar
1 tbs orange rind grated
2 egg
1 1/2 cup self-raising flour

ICING
1 1/2 cup icing sugar
1 tsp soft butter
2 tbs orange juice


Combine coconut and ½ cup milk in a bowl. Stand for 1 hour.
Cream butter, sugar and orange rind until light and fluffy.
Add eggs and beat well.
Stir in flour, coconut mixture and orange juice.
Pour into a greased and lined 23 cm x 12 cm loaf tin.
Bake at 180C for 45 minutes or until cooked when tested with a skewer.
Stand for 5 minutes, then turn onto a wire rack to cool.
Mix all icing ingredients together until smooth and spread over cake.