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

1.5 tablespoons flour 

1 tablespoon onion soup mix - optional

Salt and pepper 

Grease 9" round baking pan or small foil tray.

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

In a large bowl, whisk eggs and mayonnaise, add dry ingredients and whisk again.

Then add mushroom-onion mixture. 

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.

Tomato Coconut Chicken with Rice

 

Ingredients

Boneless, skinless chicken breasts or thigh fillets

Cumin, Paprika, Oregano, and turmeric

Salt and Pepper 

Olive Oil 

Brown Onion

Fresh Garlic 

Fresh Tomatoes or 1 can diced tomatoes 

Coconut Milk

Frozen peas or beans

Parsley: Chop finely for a garnish.

Prepare the Chicken: Pat dry the chicken with paper towels and set aside. Combine spices, herbs, salt, and pepper in a small bowl. Rub seasoning mixture all over chicken.

Brown the Chicken: Heat olive oil in a large pan over medium heat. Add chicken and cook for 6 to 7 minutes on each side, or until browned. Remove chicken, cover, and set aside. 

Create the Sauce: Gently saute onions, garlic, and tomatoes in the remaining olive oil until soft. Stir in the coconut milk and bring to a simmer; simmer for 5 minutes, or until the sauce thickens. 

Finish Cooking the Chicken in the Sauce: Carefully add the chicken back into pan, with the peas/beans. Be careful not to splash the simmering sauce. Reduce the heat to low, and cook for 4 or 5 more minutes, until the chicken is tender but not dry and has an internal temperature of 165°F. Adjust the salt and pepper to taste, and garnish with parsley.

How to store: Store leftover chicken in the sauce to keep it from drying out. Place the chicken with its sauce in a food storage bag or container and refrigerate up to 4 days. 

Refrigerate the rice in a separate container for the same length of time. 

Salmon, Leek and Mushroom Pie

 

225g skinless salmon fillet, cut into 1-inch (2.5-cm) cubes

1 tablespoon lemon juice 

1/2 tablespoon chopped fresh dill

150g sliced mushrooms, sliced

1 leek sliced 

1.5 tablespoons butter or olive oil

1/8 cup flour

3/4 cup milk 

Salt and pepper 

1 sheet puff pastry

In a bowl, combine the salmon, lemon juice and dill. Season with salt and pepper. Let stand for 5 minutes. 

Meanwhile, in a pan over medium heat, sautethe leek and mushrooms in the butter/oil. Season with salt and pepper. Sprinkle the flour on the vegetables and stir to combine. Slowly stir in the milk. Bring to a boil, stirring constantly. Lower the heat and simmer for 1 minute.  

Add the salmon to the mushroom sauce. 

Pour into a 23-cm (9-inch) pie plate. Cover with the pastry dough.  Prick pastry with a fork in a few places to allow steam to escape. Bake until the crust is lightly browned and filling is hot, about 25 minutes.

Mushroom and Leek Alfredo Pasta

1 Tbsp olive oil 

1 large leeks, thinly sliced

200g sliced mushroooms

2 garlic cloves, finely chopped

1/4 cup  chicken broth 

3/4 cup sour cream

1 Tbsp chopped Dill or Parsley

Salt and Pepper

Parmesan to serve 

150g cooked pasta

Saute leek for 2 minutes, add mushrooms and garlic and cook uncovered until mushrooms are soft. Stir in chicken broth and sour cream. Add dill and seasoning, cook another minute uncovered to allow to thicken slightly.  Pour over pasta and top with grated parmesan.

Zucchini and Onion Crustless Quiche

This amount makes a small quiche for two or three people.

To make a larger one, use 3 cups zucchini, 2 cups cheese, 6 eggs and 3/4 cup milk.

3 tablespoons butter 

1 medium onion, chopped 

Salt and pepper to taste 

2 cups of grated zucchini

1 cups shredded cheese

3 large eggs

1/2 cup milk 

Preheat the oven to 180C

Melt the butter in a pan over medium low heat. Add the onion, and salt and pepper. Sauté for 4 to 5 minutes, until the onion is soft and translucent and slightly caramelised. Add the zucchini and cook for another 2  minutes, until the zucchini has softened. Set aside. 

In a small bowl whisk together the eggs and milk. Set aside. 

Spread the sautéed vegetables evenly over base of a small lightly greased oven dish.  Cover with the cheese and then pour the egg and milk mixture over the cheese. Bake the quiche for 30 to 45 minutes, until a thin knife inserted in the center comes out clean.