CURRIED SAUSAGES

INGREDIENTS:

500gr sausages
2 onions sliced
1 tbls curry powder
1 lge green apple sliced
1/2 cup sultanas
60gr butter
4 tbls flour
2 cups beef stock
salt & pepper

METHOD:

Microwave: Prick sausages and place between 2 sheets of paper.
Cook on High for 5 mins.
Slice thinly.
Melt butter and add onion and saute 2 mins on High.
Add flour, curry and mix well, gradually add stock and combine thoroughly.
Cook 6 - 8 mins on High stirring occasionally until sauce boils and thickens.
Add apple and sultanas, season to taste then add sausages.
Return to the microwave for 5 mins on 3/4 Power to reheat.
Serve with rice.
Can add grated carrots.

SATAY SAUCE

INGREDIENTS:

3 tbls Maggi Chilli sauce
3 tbls tomato sauce
3 tbls heaped peanut butter
Sesame seeds to taste.


METHOD:

Mix together and store in a good sealing jar and store in pantry.
(I put mine in the fridge tho.)

BEEF AND BLACK BEAN SAUCE

INGREDIENTS:

1/2 kg sliced beef
1 onion
1 small capsicum
pepper
1 clove garlic
1 cup water
3 layers of cabbage (leaves)
2 carrots
1 tbs red wine
1/2 - 1 tbls soy sauce
2 tbs black beans
1 tbls flour
1 cup water


METHOD:

Marinate meat in red wine, pepper and soy sauce for 2 hours.
Fry garlic in oil then add marinated meat and marinade.
When meat is half cooked, put in 2 tbls black beans.
Mix 1 tbls flour with 1 cup water and pour in.
When the sauce has thickened, it is now time to eat.
Serve with rice and chinese vegetables (or plain if desired).
This dish is already salty due to the black beans, so don't add any extra until later after tasting if you wish.

HONEY GLAZED CHICKEN (MICROWAVE)

INGREDIENTS:

2 whole chicken breasts
1 egg
2 tbls oil
2 tbls soy sauce
salt & pepper
1/4 cup honey
2 tbls lemon juice
1 teas paprika

METHOD:

Wash chicken breasts, remove skin and pat dry.
Open out flat by breaking bone at thickest part.
Mix all remaining ingredients together in shallow casserole.
Add breasts and cover with sauce.
Cook on High in microwave for 10-15mins basting chicken occasionally with the sauce.
Serve with egg noodles and veges.

QUICK APRICOT CHICKEN

INGREDIENTS:

1 chicken cut into serving pieces
1 pkt French Onion Soup mix
1 tin Apricot Nector
Vegetables of choice

METHOD:

Flour chicken pieces and put into casserole dish.
Add soup out of the packet, pour over apricot nector.
Add vegetables of choice, carrots, onions etc.
Cook for 1 1/2 - 2 hours.
Serve with fluffy rice.

CHICKEN AND SPAGHETTI

INGREDIENTS:

1 chicken
oil
1 green/red pepper
1 onion
440gr can tomato soup
spaghetti
garlic
grated cheese

METHOD:

Cook chicken, cool and then break into pieces for serving.
You may choose to cook the chicken in an electrical frypan on highest heat for a bit and then down lower for 1/2 - 3/4 hr.
Salt one side and then the other after turning.

To prepare the sauce - fry the sliced capsicum, garlic and onion.
Then add the tin tomato soup and 2/3 tin of water.
Heat through.
Now add chicken pieces and let sit for a few hours.

Cook spaghetti, drain and pour into heated dish. Pour chicken sauce over this.
Grate cheese over top.
Serves quite a few people.

QUICK CHICKEN SOUP

INGREDIENTS:

1 pkt Cream of Chicken Soup
750ml water
250ml cold milk
1/2 tin carnation evaporated milk
pasta shells

METHOD:

Mix soup with water and evaporated milk.
Bring to boil stirring constantly.
Simmer 5 mins.
Add cold milk and heat through but don't boil.
Add cooked pasta shells.
This is popular with the kids.

PUMPKIN SCONES

INGREDIENTS:

1 tbls butter
1 tbls sugar
1 egg
2 cups SR flour
1 cup cold mashed pumpkin
milk

METHOD:

Cream butter and sugar, add beaten egg and pumpkin.
Add sifted flour and milk to the right consistency.
Bake moderately hot oven 190C for 15 mins.

PIKELETS

INGREDIENTS:

1 cup SR flour
pinch salt
1/4 teas bicarb soda
2 tbls sugar
1 egg
1/2 cup milk with 1 teas vinegar added
2 teas melted butter
extra butter for frying

METHOD:

Sift flour, salt and soda into a medium bowl.
Make a well, add sugar, egg, milk and butter.
Stir to make a smooth batter.
Put tablespoons of mixture onto slightly greased hot frypan.
Add more milk if mixture becomes too thick.
Fry both sides.

(This is very filling for a main meal if I triple the mixture and make large pancakes.)

EASY SLICE

INGREDIENTS:

250gr Marie biscuits crushed
1/2 cup coconut
125gr butter
1/2 cup condensed milk

METHOD:

Combine crushed biscuit Marie biscuits and coconut.
Melt butter, add condensed milk.
Mix all ingredients together and press into greased slab tray.
Ice with lemon icing and cool in refrigerator.

Slice before serving.

VANILLA SLICE

INGREDIENTS:

2 pkts Lattice biscuits
600ml milk
3 tbls cornflour
2 tbls sugar
yoke of 1 egg
30 gr butter
1 teas vanilla

METHOD:

Cover tray with 1 packet of Lattice biscuits.
Mix 3 tbls sugar with egg yolk and a little of the milk.
Heat rest of milk and add cornflour mix and blend.
When boiling and thickened, take off stove and add butter and vanilla.
When cool, spread over biscuits and then top with another layer of biscuits.
Ice with vanilla icing and store in the fridge.
Slice before serving.

QUICK WHIP DESSERT

INGREDIENTS:

1 tin evaporated milk chilled
3 full teas gelatine
3/4 cup sugar
Juice of 1 large lemon

METHOD:

Dissolve gelatine in 1/2 cup boiling water.
Add lemon juice.
Beat milk then add sugar, then gelatine mixture.
Pour into serving bowl and refrigerate.

GERMAN APPLE CAKE WITH CREAM

INGREDIENTS:

4 green apples
1 cup brown sugar
1 cup water
125gr butter
125gr castor sugar
2 eggs
2 cups SR flour
1/2 cup milk
1 teas cinnamon

METHOD:

Peel and core apples, and cut into 1/2 inch slices.
Cook the apples with the water and brown sugar.
Simmer till tender, remove apples, allow to cool.
Simmer syrup till reduced by half.
Cream butter and castor sugar.
Add beaten eggs, then sifted flour and cinnamon alternatively with milk.
Place 1/2 cake mixture in greased cake tin.
Place 1/2 the apple pieces in a circle on top of cake mix.
Cover with remaining cake mix and top with the remaining apples.
Bake in mod oven 180C 45-50 mins.
While still hot, brush over with the hot syrup.
Serve with cream.

QUICK CHILLI CONCARNE

INGREDIENTS:

1 dess oil
500gr mince
1 onion chopped
2 cloves garlic
300gr can kidney beans)
480gr can tomato soup ) or Baked beans in sauce instead of kidney beans and tomato soup
1 teas chilli powder
salt

METHOD:

Fry onion, garlic and minced steak in oil until lightly browned.
Add tomato soup, undiluted, chilli powder and salt.
simmer gently 10 - 15 mins or until meat is tender.
Add undrained beans and heat through.
Serve with French Bread and tossed green salad.

EASY SHORTBREAD

INGREDIENTS:

250gr butter
2 cups plain flour
1 cup ground rice (or rice flour or cornflour)
1 cup icing sugar

METHOD:

Mix all together.
Roll into a sausage, and cut into 1/4 inch thick slices
Cook till golden in a moderate oven 180C.

(or alternatively roll into a square and cut into shapes/squares)

YO YO'S (Double Mixture)

INGREDIENTS:

360gr (12 oz) butter
360gr (12 oz) Sr flour
120gr (4 oz ) icing sugar
120gr (4 oz ) custard powder

METHOD:

Cream butter, icing sugar and custard powder.
Add flour.
Mix and roll into balls and press with fork on greased tray.
Bake at 160C in a slow over for 15 - 20 mins.
Join two biscuits together with vanilla or strawberry icing.

DATE LOAF

INGREDIENTS:

1 cup dates
1/4 teas salt
2 tbls butter
1 cup boiling water
1 cup brown sugar
1/2 teas bicarb soda
1 egg beaten
2 cups SR flour
METHOD:

Boil together : dates, butter, brown sugar, salt and water for 5 mins.
Cool slightly.
Add egg, flour, bicarb soda and mix well.
Place into greased tins and bake in moderate oven 180C for 45 - 60 mins.

SWISS CARROT CAKE

INGREDIENTS:

2 cups SR flour
4 eggs
3 cups grated carrot
1/2 cup milk
1 cup melted butter
1 cup ground hazelnuts
2 cups icing sugar

METHOD:

Put all ingredients together and mix well.
Put into well greased large cake tin.
Bake at 180C for 1 1/2 hours.

ALMOND BISCUITS

INGREDIENTS:

5 egg whites
7 tbls SR flour
500gr castor sugar
500gr finely chopped almonds

METHOD:

Beat egg whites and add castor sugar slowly until fluffy.
Add SR flour then fold in finely chopped almonds.
Spoon onto greased baking trays and cook in mod oven 180C for 10-15 mins.
Let cool before lifting biscuits from tray.

ZUCCHINI BREAD

INGREDIENTS:

3 eggs
2 cups sugar
1 cup oil
1/4 teas baking powder
1 teas salt
3 teas vanilla
1 teas bicarb soda
2 cups grated zucchini
3 teas cinnamon
3 cups Plain flour
1 cup chopped walnuts

METHOD:

Beat together eggs and salt.
Add sugar, vanilla, oil and continue to beat well.
Add zucchini, flour, baking powder, soda, cinnamon and walnuts.
Bake in 2 loaf pans in a mod oven 180C for 1 hour.

ZUCCHINI BAKE

INGREDIENTS:

1 onion grated
1 cup SR flour
1/2 cup olive oil
5 eggs
3 bacon rashers
2 carrots or potatoes
1 cup grated cheese
375gr zucchini grated

METHOD:

Mix all ingredients together.
Bake in greased baking dish in a mod oven 180C for 40 mins.

CREAMY PINEAPPLE

INGREDIENTS:

1 cup cream
1 cup pineapple pieces
1 cup pineapple juice
1 pkt vanilla instant pudding

METHOD:

Put the cream into a mixing bowl and stir in the pineapple juice.
Sprinkle in the pudding mix and beat until it is thick.
Gently fold in the pineapple pieces.
Chill in fridge until set.

QUICK ROASTED CHICKEN (MICROWAVE)

INGREDIENTS:

whole chicken
1 pkt of Cream of Chicken Soup
1 onion

METHOD:

Into an oven bag, pour Cream of Chicken Soup mix.
Shake around to coat bag.
Place chicken stuffed with whole onion inside the oven bag with a couple dobs of butter.
Tie up the oven bag with a plastic tie (eg from bread bag).
Shake bag well and prick with a fork near the plastic tie.
Cook in microwave on high for 10mins longer than the size of the chicken.
For example: if the chicken size is 17 then cook it for 27 mins.

EVERY DAY RECIPES: NASI GORENG

EVERY DAY RECIPES: NASI GORENG

CABBAGE ROLLS

INGREDIENTS:

500gr minced steak
250gr minced pork or 4 rashers chopped bacon
1 teas powdered stock
1/2 teas salt
1/4 teas pepper
1 diced onion
1 cup cooked rice
440gr tin tomato soup
12 cabbage leaves
2 tbls oil
2 tbls brown sugar
1/4 cup lemon juice or vinegar
1/2 cup evaporated milk

METHOD:

Combine meats, powdered stock, salt, pepper, onion and rive with evaporated milk. (You may need a little more milk.)
Remove thick stems from cabbage leaves and blanch in salted boiling water for 1 min until just softened.
Drain well then divide meat mixture evenly between leaves.
Fold in sides and roll up.
Fasten with toothpicks and skews.
Heat oil in saucepan and brown rolls lightly on each side.
Mix soup, sugar and lemon juice together and pour over rolls.
Cover and simmer for 1 1/2 hrs.
Maybe cooked in casserole in slow oven.

Serves 4.

TUNA CRUNCH

INGREDIENTS:

1 cup rice - cook and drain.

440gr can of Creamy Celery Soup
1 onion finely chopped
1 cup grated cheese
425gr tuna
1 teas salt
1/4 teas black pepper
75gr salted potato crisps

METHOD:

Mix together celery soup, onion, cheese, tuna, salt and pepper in a bowl.
Stir in the rice or just put the rice in the base of a greased casserole dish.
Once mixture is in the casserole dish, top with potato crisps.

Bake in moderate oven 180C (350F) for 30mins.
Serves 6.

BLACK FOREST CHEESECAKE

INGREDIENTS:

125gr butter
3/4 cup castor sugar
1/2 cup water
3 teas gelatine
300ml thickened cream
25gr pkt cream cheese
1 tbs lemon juice
425gr can pitted black cherries
250gr plain crushed chocolate biscuits

METHOD:

Combine crumbs and butter in a bowl.
Mix together and press over base and sides of a 20cm greased springform tin.
Refrigerate for 30mins.
Sprinkle gelatine over water in cup and stand in small pan of simmering water.
Stir until dissolved and then let it cool.
Beat cream cheese, sugar and juice in a small bowl with electric beaters until smmoth and creamy.
Transfer to large bowl.
Whip cream until soft peaks form and then fold into cheese mixture.
Fold in gelatine mixture.
Drain cherries and reserve 3/4 cup of syrup for topping.
Spoon one third of cheese mixture into crumb crust, top with half the cherries then continue layering, ending with cheese mixture.
Refrigerate several hours or until firm.

TOPPING:

1 tbls cornflour
1 tbls castor sugar
1 tbls dark rum (if desired)

Blend cornflour and sugar with reserved syrup in pan.
Stir over heat until mixture boils and thickens.
Stir in rum and cool for 10 mins before using.
Refrigerate until set.
Decorate with extra whipped cream and extra cherries or grated chocolate if desired.

NO PASTRY QUICHE

INGREDIENTS:

4 eggs
1 1/2 cups SR flour
2 rashers bacon chopped
4 oz Tasty cheese grated
1 cup milk
1 teas Chicken Stock Powder
Sat & Pepper to taste
1 onion chopped
Parsley

METHOD:

Beat eggs, milk, stock powder, salt, pepper and flour together.
Add bacon, cheese, onion and parsley.
Pour into greased quiche dish.
Bake at 180C for 30-35mins or until golden brown.

THAI CHICKEN CURRY

INGREDIENTS:

4 chicken fillets or 1 whole chicken cooked and shredded
2 tbs fish sauce
2 tbs sugar
1 teas green curry paste
1 tin coconut milk or cream
1 teas basil
1 tin bamboo shoots

METHOD:

Put curry paste, sugar, fish sauce and coconut milk into saucepan or a wok.
Bring to boil, stirring occasionally.
Add cooked chicken and beans and simmer for 2 mins.

Basmarti aromatic rice goes great with this.

MARS BAR SLICE

INGREDIENTS:

3 Mars Bars
120gr / 30z butter
3 cups Rice Bubbles

METHOD:

Chop up Mars bars, put into a saucepan with butter and melt.
Mix in Rice Bubbles.
Press into slice tin and refrigerate.
Cut into small squares.

HONEY CRUNCH

INGREDIENTS:

4 cups Rice Bubbles
120gr / 4 oz sugar
120gr / 4 0z butter
120gr / 4 0z honey

METHOD:

Boil the butter, sugar and honey for about 7 mins till the toffee is hard when tested on a spoon in cold water.
Be careful not to overcook or burn.
Next mix in the Rice Bubbles thoroughly.
Pour mix into a lamington tray and press mixture in hard.
When almost cold and hard, cut into squares with a knife.
Store in an airtight container.

CHEESY SCALLOPED POTATOES

INGREDIENTS:

1 tbs butter
125gr bacon chopped
185gr Kraft cheese grated
4-6 potatoes peeled
2 sliced onions,
salt & pepper to taste
1 3/4 cups cream

METHOD:

Melt butter and lightly saute onions.
Layer potatoes and onion in a buttered casserole dish.
Combine seasoning and cream, then pour over potatoes.
Bake in moderate oven for 45 mins.
Top with cheese and bacon.
Bake another 15mins or until potatoes are cooked.