Salmon and Mushroom Pie

 

220gm skinless salmon fillet, cut into 1-inch cubes 

1 tablespoon lemon juice 

1/2 tablespoon chopped fresh dill 

1 small onion, thinly sliced 

120gm white mushrooms, sliced 

1 1/2 tablespoons butter 

1/8 cup flour 

3/4 cup milk 

Salt and pepper 

Puff Pastry

Salmon and mushroom filling 

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

Meanwhile, brown the onion and mushrooms in the butter. 

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. Adjust the seasoning. 

Add the salmon to the mushroom sauce. 

Pour into a mini sized foil tray - [double this mixture makes for a 9" pie]. 

Cover with the pastry dough and crimp or press the dough to the edge of the plate. 

Make a hole in the centre to allow steam to escape. 

Bake until the crust is lightly browned and filling is hot, about 20 minutes.

Cinnamon Coffee Cake

160gm  butter 

1½ cups granulated sugar 

3 large eggs 

1½ tsp vanilla extract 

1¼ cups Greek yogurt 

2½ cups SR flour 

½ tsp salt 

CINNAMON STREUSEL 

1/3 cup light brown sugar, packed 

2/3 cup all-purpose flour 

1 1/2 tsp ground cinnamon 

1/4 tsp salt 

50gm cold butter, cubed

In a large bowl, mix together room temperature butter and sugar. It should be light and fluffy; do not over whip. 

Stop and scrape down the sides and bottom of bowl. 

Now add in 1 egg at a time, mixing in between each addition. Stop and scrape down the sides and bottom of bowl. 

Combine the vanilla extract and Greek yogurt. 

In a separate bowl, combine the flour, baking powder, baking soda and salt. 

Add ⅓ of the flour mixture to the egg mixture, followed by ⅓ of the yogurt mixture. Repeat 2 more times until all the ingredients are incorporated. 

Combine all cinnamon streusel ingredients with a fork until they reach a crumbly consistency, do not over mix into paste. 

Fill ⅓ of a greased muffin tin or mini loaf pan with batter, sprinkle thin layer of cinnamon streusel mixture on top of batter, then repeat process one more time so that muffin tin or loaf pan is ⅔ filled with streusel on top. 

Bake for 12–15 minutes, let cool, then serve

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.

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 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 [optional]

3/4 cups parve beef stock/broth 

1/2 cup sour cream 

1/2 tsp Dijon mustard [optional]

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.