Mushroom Zucchini Risotto

 

1 tbsp vegetable oil 

1 small onion — , chopped 

2 medium zucchini halved and sliced into 1/2 inch pieces 

2 cups mushrooms — , cleaned and sliced 

1 cup Arborio rice — , rinsed 

2 cups water 

2 cups chicken or vegetable stock — 

Salt and black pepper to taste 

1/2 - 1 cup grated Parmesan cheese 

In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant. Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently. Add rice, stir to combine.  Adjust heat to medium-high. Add 1/4 cup chicken stock and stir. Cook until stock is absorbed, stirring frequently. Continue adding stock and water, alternating, about 1/4 cups each time and cooking until the liquid is absorbed. Make sure you stir the risotto frequently. Test if the rice is cooked to the desired doneness, if not, continue adding a little bit of water/stock, cooking and stirring so the rice gets fully cooked. Add Parmesan cheese and stir to combine. Season with salt and pepper to taste. 

Broccoli and Parmesan Cheese Quiche

 

9-inch deep dish frozen pie shell 

1 tablespoon extra virgin olive oil 

1 medium onion, diced

2 cups broccoli florets, sliced into small bite-sized pieces (make sure they are small pieces) 

5 large eggs 

3/4 cup milk 

3/4 cup grated parmesan cheese 

Salt and pepper to taste

Preheat oven to 400°F. Cook the pie shell for around 11-14 minutes until slightly golden (or follow instructions on the package for the specific brand of pie shell you have purchased). Take pie shell out of the oven and let cool to room temperature. Lower the temperature of the oven to 325°F. 

In a medium sized pan over medium heat, add olive oil and onion and cook until just starting to brown. Cook broccoli in salted water for about 4 minutes until tender.  Allow to cool to room temperature. 

In a large mixing bowl, whisk eggs and milk – and stir in grated parmesan cheese. Stir in onions and broccoli and season with salt and pepper. Pour into the deep dish pie crust. You may have a little extra filling left over which can be used to make a crustless quiche in separate foil tray.

Bake in the oven for 35-40 minutes (or more, if needed). Stick a toothpick in the middle of the quiche. If it comes out clean, the quiche is ready to eat. Otherwise continue to bake until fully cooked.

Caramel Apple Cake

 

Topping 

1/4 cup butter 

2/3 cup packed brown sugar 

1/2 teaspoon ground cinnamon 

2 medium apples, peeled, cut into 1/2-inch wedges 

Cake 

1 1/3 cups self raising flour 

1/2 teaspoon ground cinnamon 

1/4 teaspoon salt 

1 cup sugar 

1/2 cup butter, softened 

2 eggs 

1/2 teaspoon vanilla 

1/4 cup milk 

1 cup whipping cream 

Heat oven to 325°F. Line 8-9 inch cake tin with baking paper.

 

Melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. 

Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. 

In medium bowl, mix flour, 1/2 teaspoon cinnamon and the salt; set aside. 

In large bowl, beat 1 cup sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. 

Spread batter over apple wedges in brown sugar mixture. 

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. 

Cool on cooling rack 15 minutes. 

Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. 

Serve warm cake with whipped cream. Store cake loosely covered.

Pickled Cabbage and Carrots

 

1 cabbage (medium head) 

3 cloves garlic (crushed) 

2 carrots (grated) 

Marinade: 

2 cups water 

1/2 cup oil 

1/2 cup sugar 

 2/3 cup vinegar 

1 1/2 tbsp salt 

Instructions 

Finely shred the cabbage into a large bowl. Grate the carrots and add to the cabbage. Toss all together.

Meanwhile, bring the marinade ingredients to a boil. Pour over the cabbage mixture and stir to combine. Add 3 cloves of crushed garlic. 

Pack mixture into 4 quart-sized jars. Make sure the marinade covers the cabbage. 

Refrigerate for up to one month.

Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy

 

For the Steaks: 

1/3 cup breadcrumbs 

1 egg 

1 small brown onion grated 

1 teaspoon salt 

1/2 teaspoon black pepper 

500g ground beef  

1 tablespoon extra-virgin olive oil 

For the Mushroom Gravy: 

2 tablespoons olive oil

250gm sliced mushrooms 

2 tablespoons all-purpose flour 

2 cups beef stock

Salt and pepper

In a mixing bowl, place the ground beef and the onion. Then, add the egg, breadcrumbs, 1 tsp salt, and ½ tsp pepper, and knead with your hands until completely combined.

Heat the oil in a pan over medium-high heat on the stove. 

Form the meat into four even patties and place into the heated pan. Saute until browned on both sides and cooked through. Remove the patties from the skillet and place them on the side for later.

Reduce the heat to medium and add the oil and mushrooms and garlic to thepan. Saute until the mushrooms become tender. 

Stir in the flour and saute another minute.

Whisk in the beef broth and saute until the gravy thickens. 

Return the patties to the skillet, and toss to coat in the gravy. 

Serve over mashed potatoes.

Vegetable Laksa

 

185gm jar Laksa curry paste 

270ml coconut milk 

3/4 cup Massel chicken stock 

1/2 cup water 

1 teaspoon sugar 

salt

thinly sliced carrots 

baby bok choy, roughly sliced

broccoli pieces 

200g noodles 

bean sprouts 

Combine curry paste, coconut milk, chicken stock, salt, sugar and water in large saucepan over medium heat. Cover and bring to boil. 

Meanwhile cook the noodles according to packet instructions, adding carrots and broccoli for the last few minutes.  Drain and portion into serving bowls.

Pour laksa over noodles. Top with bean sprouts.

Creamy Tomato Pasta Sauce

 

225gm pasta

olive oil 

1 small onion, finely chopped 

2 cloves garlic, minced 

salt, pepper

400g can crushed tomatoes 

1/2 cup heavy cream 

Dried parsley

Grated Parmesan cheese 

Saute onion for a few minutes until soft and translucent.  Add the garlic and sauté 1 minute. Carefully pour in the crushed tomatoes. Add the salt and pepper and stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Reduce heat to low and stir in the cream and dried parsley. Taste and season with additional salt and pepper as needed. 

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta and add it to the sauce. Toss gently to combine. Top with grated parmesan.

Lemon Blueberry Yogurt Cake

1 cup fresh blueberries, washed and dried well

2 cups self raising flour

Pinch of salt

1 cup sugar 

170 g butter, softened

3 large eggs

1 tspn vanilla extract

1/2 cup Greek yoghurt 

1/2 cup lemon juice 

flaked almonds

Place all ingredients, except blueberries, into large mixing bowl and mix until well combined.

Add the blueberries to the batter and gently fold in until combined.  Cover top with flaked almonds

Approx cooking time 35 mins at 180C.

Lemon Chiffon Cake

 

1/4 cup water

1/4 cup lemon juice

6 large egg yolks 

1 tsp Vanilla extract 

3 tbsp Caster sugar 

3 tbsp  oil [1/3 cup]

150g SR flour (1 ½ cup) 

6 large egg whites 

1/3 cup Caster sugar 

Preheat the oven to 160C/320F and prepare an ungreased 8-inch aluminum chiffon cake tin with a removable base In a medium-sized bowl combine the water, lemon juice, egg yolks, vanilla extract,

3 tbsp caster sugar  and oil, whisk to combine.

Sift in the flour and whisk until just combined Add the egg whites to a large bowl, or the bowl of a stand mixer, and whisk until foamy. Add the 1/3 cup caster sugar and whisk on medium speed until stiff peaks. 

Add ⅓ of the meringue to the egg yolks and whisk until just combined.

Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined.

Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles Bake for 45 minutes, then reduce the oven temperature to 140C/285F and bake for 15 minutes or until an inserted skewer emerges clean

Hungarian Beef Goulash

 

500g beef goulash

Olive oil 

1 large onion - sliced

3 garlic cloves, chopped

1 tablespoon paprika 

2 teaspoons Massel chicken powder

300ml cold water 

200g tomato puree

2 tblspns tomato paste

250g sliced mushrooms

1/2 red capsicum, diced [optional]

1 tsp sugar

Salt and pepper

Heat the oil in a large stock pot.  Add the beef and fry over a high heat until nicely browned all over, turning regularly. 

Tip the onions into the pan and cook with the beef for 5 minutes until softened. 

Add the crushed garlic and tomato paste and cook for a further minute, stirring regularly. 

Sprinkle paprika over the meat and crumble the stock cube on top. Add the water, tomato puree, sugar, capsicum and sliced mushrooms. Season with salt and pepper, stir well and bring to a simmer. 

Cover and simmer on a low heat for two hours, adding water if necessary.

Serve with rice or mashed potato.

May be kept in fridge for 3 days.  Suitable to freeze for a month.

Mushroom Stroganoff

 

1 tbsp butter/olive oil 

1 small onion finely chopped 

3 garlic cloves crushed 

450g (1lb) mushrooms sliced 

1/2 tbsp flour 

1 tsp paprika

3/4 cups stock/broth 

1/2 cup sour cream 

1/2 tsp Dijon mustard 

Finely chopped flat parsley

Salt and pepper to taste

Set a large sauté pan or large skillet over medium-high heat then add the butter/olive oil. Add the chopped onions and sliced mushrooms and cook for 10 minutes, then add the garlic and continue cooking until the mushrooms are golden brown and the onions are soft.  Season with salt and pepper, add paprika.

Stir in the flour and cook for a minute then pour in the stock and whisk until the flour has been mixed into the liquid. 

Reduce the heat then gently simmer for a few minutes until the sauce has thickened slightly then stir in the sour cream, parsley and mustard. 

Serve with pasta or rice.

Cinnamon Apple Honey Cake

3 medium apples 

2 tablespoons lemon juice 

1 teaspoon vanilla 

1 teaspoon cinnamon 

4 eggs, separated 

160g/5.6ozs. honey 

200g/7ozs. almond meal (ground almonds) 

Flaked almonds to sprinkle on top 

Preheat oven to 180C/350F and line the base and sides of a 20cm/8inch springform tin with parchment.

Peel and grate the apples and toss with the lemon zest, juice, vanilla and cinnamon and set aside.

Separate the eggs making sure that there is no yolk in the whites at all. Whisk the egg whites until you get stiff peaks. Set aside in a bowl. 

Then in another bowl beat the egg yolk and honey for a minute and then add the almond meal. 

Stir in the apple mixture and gently fold in the egg whites in four lots making sure that there are no streaks of white remaining. 

Scoop into the baking tin and sprinkle with the flaked almonds and bake for 30 minutes or until the centre springs back when touched. 

Hortosoupa: Greek Vegetable Soup

 

1 onion, sliced 

1/4 cup olive oil

4 – 5 large cloves of garlic, finely chopped 

4 carrots, peeled and sliced 

4 fresh tomatoes, cut into chunks (or equivalent canned diced tomatoes) 

4 sticks fresh celery, trimmed and sliced 

3 potatoes, peeled and cut into bite sized chunks 

1/4 green cabbage sliced into small pieces 

1 cup packed chopped fresh parsley 

6 – 8 cups water or broth 

Salt & pepper to taste 

1 can lima beans, drained

In a large stock pot, saute the onions in the olive oil on medium heat until they are translucent and just beginning to brown. Add the garlic and continue to cook for a minute more. Add the remaining ingredients to the pot, using the preferred amount of water. You want the vegetables to at least be submerged. Turn the heat to high and bring almost to a boil, then drop the heat to maintain a gentle simmer. Cover the pot. Cook the soup until the carrots and potatoes are tender and add salt and/or pepper to your desired taste. 

Corn and Broccoli Fritters

 

2 cups chopped steamed broccoli

1 cup corn kernels

3/4 cup almond meal or flour

2 eggs

1 teaspoons dijon mustard

2 cloves garlic

2 tablespoons olive oil

Start by cutting the florets off the steamed broccoli and cutting them into small pieces. Cut the stalks into small, thin slices. In a food processor combine the almond flour, eggs, dijon mustard and garlic. Mix until well combined.

Add in the broccoli and corn and stir through.

Heat the olive oil in a frying pan on medium heat. Once hot, use a ladle to spoon the batter into the pan to form small patties.. Allow the fritters to cook for 3 minutes until lightly golden and then flip and cook for 2-3 more minutes on the other side. Once cooked transfer to a paper towel and keep warm in the oven while you cook the remainder of the fritters.

Fluffy Matza Balls

 

[Makes 6 very large matza balls or 12 smaller ones]

1 cup matzo meal 

1 teaspoon baking powder 

1/2 teaspoon salt 

Pepper to taste

1/2 teaspoon garlic powder 

4 large eggs 

1/4 cup oil or melted schmaltz 

In a large mixing bowl whisk eggs together, then add the oil, matzo meal, baking powder, salt,  and garlic powder. Mix to combine, adding some warm water if the mixture is too dry.

Shape into balls and put into fridge to chill before cooking [about an hour]

Gently drop balls into the soup or boiling water.  Reduce the heat to a simmer. Cook 30 mins.  Note that if you cook them in the soup, they do absorb a lot of the soup, they taste great but a lot of the soup disappears into them.

Creamy Spinach Mushroom Pasta

 

2 tablespoons extra-virgin olive oil

3 garlic cloves minced

220g mushrooms sliced 

1 cup cream 

200g pasta 

120g spinach 

1/2 cup freshly grated Parmesan cheese 

1 tablespoon flat-leaf parsley chopped 

salt & pepper to taste

In a large pot start a pot of salted water to cook the pasta. 

In a large, deep skillet, heat two tablespoons of olive oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the mushrooms, season with salt and pepper, and cook, stirring once or twice, until the mushrooms are golden and tender, about 8 minutes. 

Add the cream and bring to a simmer until slightly reduced, about 4 minutes. 

Meanwhile, cook the pasta until just under al dente. The pasta will finish cooking in the sauce. Reserve a half cup of the cooking water and drain the pasta. 

Add the spinach to the sauce and allow it to wilt into the sauce. Add the pasta to the pan and the parsley and grated cheese and toss well. Add more pasta water if necessary to loosen. Taste for seasoning and season the pasta with salt and pepper as needed. Serve right away.

Matboucha: Spicy Tomato Dip

1 green bell pepper

2 jalapeno

3 cloves garlic

1 x 400g can crushed tomatoes

1 tablespoon sugar

half teaspoon paprika

olive oil

salt and pepper

Finely chop bell pepper, jalapeno [remove seeds] and garlic.  Add some olive oil to pan and saute vegetables for a few minutes, then add canned tomatoes, sugar, paprika, a tablespoon of olive oil and salt and pepper.  Bring to boil and simmer until reduced nicely [about 50 mins]

Almond Cake

4 eggs 

1 cup (190g) caster sugar 

250g almond meal

30 g (2 tbs) flaked almonds 

Preheat oven to 180 degrees celsius (fan-forced). 

Grease and line a 20cm round spring form cake tin with baking paper and set aside. 

Beat eggs and sugar until thick and creamy.

Fold in almond meal and a pinch of salt.

Pour the mixture into the prepared cake tin. 

Sprinkle the flaked almonds over the top and bake for 30-40 minutes or until cake springs back when pressed. 

Allow to cool in the pan. 

Smoked Salmon, Spinach, Mushroom, Potato Frittata

 

100g smoked salmon

100g mushrooms, sliced

150g baby spinach 

350g potatoes, peeled and chopped into small cubes

Salt and pepper 

20ml double cream

3 eggs, beaten 

Boil the potatoes in salted water, until they are just cooked, about 10 minutes. Place potatoes in oven proof dish. 

Tear up the salmon and spread over the potatoes with the spinach and mushrooms.

Mix gently so as not to break up the potatoes. 

Season with salt and pepper to taste. 

Add the double cream to the eggs and stir well.

Pour over the potato mixture. 

Give it a little shake to ensure it coats everything. 

Bake in the oven for 30 minutes or until a knife comes out clean. 

Salmon Loaf

 

400g canned salmon, drained 

1/2 cup mayonnaise

1 onion, finely diced

1 egg 

3 potatoes

Dried parsley

Finely chop onion and put into large bowl.  Boil and mash potatoes, and place hot potatoes directly on top of onion.  Mash potatoes with the onion.

Remove skin and bones from salmon. Add to potatoes and onions, then 2tir in mayonnaise and egg until combined. Add some dried parsley.   Spread mixture evenly into baking tray.   Bake about 35 minutes or until golden brown.

Spinach Matza Spanakopita

 

1/2 medium onion, finely chopped 

olive oil 

250g frozen chopped spinach, thawed 

1/3 cup chopped dill

200g cottage cheese 

1 cup whole milk 

2 eggs 

85g feta, crumbled - 3/4 cup

3-4 matzos 

Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes. 

Meanwhile, put spinach in a sieve and press out as much liquid as possible. 

Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in dill, salt and pepper.

Purée cottage cheese in a blender with milk, eggs, and salt and pepper until smooth. Reserve 1 cup in a bowl and stir remainder into spinach with 1/2  cup feta. 

Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. Place 1 soaked matzos in a generously oiled shallow baking dish. 

Pour in half of spinach filling. Cover with 1 more matzo, then pour in remaining filling. Put remaining  matzo on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining feta. Bake, uncovered, until golden and set, 20-25 minutes. 

Crustless Spinach and Mushroom Quiche

 

1 cup chopped onion 

1 cup sliced fresh mushrooms 

1 tablespoon olive  oil 

250g frozen chopped spinach, thawed and well drained 

5 large eggs 

3 cups shredded cheese 

Salt and Pepper

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach ; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; mix well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Chocolate Coconut Oat Slice

 

1 cup self-raising flour 

1 cup rolled oats 

⅔ cup dessicated coconut

⅔ cup brown sugar 

1 cup chocolate chips 

150 grams butter, melted cooled slightly 

1 egg

Preheat oven to 170°c and line a baking tray with baking paper 

In a bowl, mix all dry ingredients together except the chocolate chips (they will melt if added with the butter). 

Add the melted butter and egg. 

Mix with a wooden spoon until the mixture is combined. 

Add the chocolate chips and mix. 

Pour mixture into the baking tray and push down firmly with a spatula. 

Bake for 25-35 minutes or until firm to touch and golden on top. 

Allow to cool (it will slightly harden when cooled). Slice into desired sizes.

Gado Gado

Vegetables of choice including:   Red capsicum, sliced, Green beans lightly cooked, shaved carrot, lettuce wedges, bean sprouts, cucumber batons, tomato wedges, Radish, cabbage, hard boiled egg.

1/4 cup peanut butter 

1 Tbsp soy sauce

1-2 Tbsp fresh lime juice 

1-2 Tbsp maple syrup 

2-3 tsp mashed garlic 

1-4 Tbsp hot water

Prepare the peanut sauce by adding all ingredients except water to a small mixing bowl and whisking. Add hot water 1 tablespoon  at a time until desired consistency is reached — it should be pourable. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, or lime juice for acidity.

Mushroom Kugel

 

1 large red onion, sliced 

2 tablespoons oil 

2 cloves of garlic, chopped

450gms mushrooms, peeled and sliced 

2 eggs

1 tablespoon mayonnaise

1 tablespoon flour 

1 tablespoon onion soup mix 

Salt and pepper 

Grease baking pan.

Heat oil in a skillet and sauté onions till soft,  add mushrooms and sauté until mushrooms cooked.

In a large bowl, combine mushroom-onion mixture with remaining ingredients. 

Stir well to combine.

Pour mixture into prepared pan. 

Bake for 30-40 minutes at 180C, until top is lightly browned.

Chocolate Eclair Dessert

 

1 ½ x 250g packets Milk Coffee biscuits 

2/3 cup milk 

CUSTARD 

2 x 100g vanilla instant pudding 

2 ½ cups milk 

600ml tub thickened cream

CHOCOLATE ICING 

300g dark chocolate, finely chopped 

1 cup thickened cream 

1 tablespoon honey 

To make custard, combine all ingredients and beat until thick peaks form. Do not overbeat.

One at a time, dip one-third of the biscuits into milk, turning to coat. Arrange over base of a 23cm x 32cm x 6cm deep, rectangular serving dish (14-cup capacity), trimming to fit. 

Spoon half the custard over biscuits. Spread evenly. Repeat layering with remaining biscuits and custard, finishing with a biscuit layer. Refrigerate for 15 minutes. 

To make icing, combine all ingredients in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Pour over biscuits in dish. Spread evenly. Refrigerate, covered, for at least 6 hours, or overnight. Spoon into serving bowls.