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Week 45: Recipes

Chicken Noodle Stir Fry

Ingredients:
275g Hokkien noodles
1 tablespoon oil
250g chicken
1 onion, diced
2 cloves garlic, crushed
1 teaspoon ginger, grated
2 large carrots, sliced
1 broccoli head, chunks
4 spring onions, diced
1 tin bean sprouts
2 tablespoons Teriyaki sauce
 
Cook noodles in boiling water, then drain. Heat oil in pan, add onion, garlic, ginger and chicken. Fry until onions are lightly browned, add carrots and cook for 5 minutes. Add remaining ingredients and cook for a further 2-5 minutes. Add noodles, mix well and serve.
 
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Week 44: Recipes

Sausage Casserole

Ingredients:
500g sausages
1 onion, diced
2 carrots, sliced
3 potatoes, chucks
1 cup frozen pea & corn mix
2 cups beef stock
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon worcestershire sauce
1 tablespoon tomato sauce
 
Cook sausages on a fry pan, once cooked cut into smaller chunks. Fry onions in fry pan until browned. In slow cooker add stock, salt, sugar and sauces. Add chopped veggies and sausages into the slow cooker and cook for 3 hours or until potatoes are well cooked. Stir occasionally. You can alternately cook this in the oven at 180°C/350°F for 2-2.5 hours.
 

Week 43: Recipes

Pizza!!!

Ingredients:
1 cup warm water
2 ¼ teaspoons dry yeast
1 tablespoon honey
2 teaspoons salt
2 tablespoons olive oil
3 cups bread flour
 
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half of the flour and mix. Once that flour is mixed in, add the remaining flour bit by bit until you get the pizza dough to the consistency you want – slightly tacky, but when you touch it it doesn’t stick to your hands. Once you reach this stage, turn the mixer on high and knead for 6 minutes. Don’t stop earlier than 6 minutes. The bowl should be clean and the dough smooth. Cover bowl in plastic wrap and sit for 1-2 hours in a warm place to let the dough rise.
 
Dough makes two 12 inch pizzas. Add the toppings that you desire.
 

Week 41: Recipes

Fried Rice

Ingredients:
2 eggs, lightly beaten
2 tablespoons oil
1 onion, diced
250g ham or bacon, shredded
4 cups of cold, cooked rice (1 ½ cups when uncooked)
¼ cup frozen peas
¼ cup frozen corn
2 tablespooons soy sauce
2 spring onions, sliced
 
Season egg with salt and pepper. Heat 1 tablespoon of oil in a frypan and add eggs. Scramble eggs – remove from heat once cooked. Heat the remaining oil in the pan and add the onion. Once browned, add the ham/bacon until browned. Add rice, peas, corn and stir. Cook for 3 minutes then add the egg, soy sauce and spring onions. Heat through and serve.
 

Week 38: Recipes

Toad-in-a-hole

Ingredients:
1 ½ tablespoon butter
1 slices bread
1 eggs
Salt and pepper to taste
 
Melt butter in non-stick fry pan. Cut a 1½ – 2 inch hole from the centre of the bread slice and lay in the pan. When the side facing down is lightly toasted, crack the egg into the hole. Season to taste. Cook until the eggs is cooked half way through, then flip and cook to desired yoke flavour – runny or not!
 
Remove from pan and enjoy eating! 
 

Week 35: Recipes

Sausage Rolls

Ingredients:
500g mince (AU) / hamburger meat (CA)
1 packet of French onion soup mix or chicken noodle
2 carrots, grated
1 potato, grated
1onion, finely diced
3 tablespoons tomato sauce (AU) / ketchup (CA)
2 tablespoons  Worcestershire sauce
Herbs and spices to taste
Sheets of puff pastry
 
Place meat in a large bowl. Add soup mix, carrot, potato, onion and sauces. Mix well. Cut sheets of puff pastry into 10cm strips. Place the meat mixture across the pastry and roll the pastry around the meat mixture. To join the pastry ends together, brush with milk. Cut sausage roll into smaller pieces and prick the tops with a fork. Brush with milk and place in oven at 200°C/390°F for 25-30 minutes. 
 

Week 25: Recipes

Tuna and Broccoli Pasta

Ingredients:
2 small cans of tuna
1 head of broccoli
1 onion
2 cloves of garlic
2 tablespoons butter
2 teaspoons flour
1 cup milk
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon chopped parsley
Enough pasta
 
Drain and flake tuna. Trim broccoli and cute into florets. Blanch broccoli in boiling salted water for 5 minutes, then drain. Cook pasta in separate saucepan. Peel onion and chop finely. Crush, peel and mash garlic. Melt butter in saucepan, add onions and garlic and cook until onion become clear. Stir in flour and cook for 1 minute. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Stir in lemon rind, lemon juice, parsley, tuna and broccoli. Toss tuna mixture through cooked, hot pasta. 
 

Week 15: Recipes

Chicken Broccoli Curry Casserole

Ingredients: 
1 cooked chicken, pulled apart into pieces
500g broccoli, blanched
1 cup mayonnaise
1 can condensed cream of chicken soup (AU) / chicken and corn chowder (CA)
1 tablespoon curry powder
1 tablespoon lemon juice
½ cup breadcrumbs
½ cup cheese, grated
 
Cut broccoli into florets and blanch in boiling water (or microwave) until tender. If you haven’t already pulled your cooked chicken apart into small pieces, do this! Combine mayonnaise, soup, curry (add more if you are a curry lover) and lemon juice in a casserole dish and mix well. Add chicken and broccoli and mix until evenly spread. Top with breadcrumbs and cheese. Bake in oven at 180°C/350°F for between 30-45min until heated thoroughly. 
 
Please note – I couldn’t find any cream of chicken soup cans in Canada – so I took my best guess (for a non soup lover!) at what i thought might be close and the chicken and corn chowder was a pretty good guess. Tastes different, but still pretty close – think it needs more curry powder though!
 

Week 14: Recipes

Sweet and Sour Chicken 

Ingredients: 
400g chicken breasts 
1 onion, diced
125g sugar
1 cup water
½ cup vinegar
½ cup pineapple juice
1 cup pineapple chunks
1 tablespoon soy sauce
1 tablespoon cornflour (AU) / corn starch (CA)
1 tablespoon water
1 carrot, julienne
½ cup beans
1 cup pineapple chunks
 
Cut chicken into bite sized pieces. Brown chicken and onions. In a separate saucepan, add sugar and caramelize. Add water, vinegar, pineapple juice and soy sauce. Heat until well combined. Blend cornflour / corn starch with water and add to liquid mix to thicken. Add carrots, beans, pineapple chunks and the chicken/onion mix to sauce. Cook over heat until carrots and beans are cooked, between 25-30 mins. Serve on a bed of rice. 
 
(Please note – I didn’t have beans in my house when I made this – so this is a beanless photo!!)
 

Week 11: Recipes

Tuna Mornay

Ingredients:
½ packet of pasta – spiral or penne
Tin of Tuna
Milk, fill empty tuna tin
1 teaspoon cayenne pepper
Pinch Salt
2 tablespoons cornflour
1 tablespoon of milk
100g cheese, grated
 
Cook the pasta in boiling water, drain once cooked. In a large saucepan boil the tin of tuna and milk. Add cayenne pepper and salt. Mix the cornflour and remaining milk to make a paste then add to the boiling tuna mix. Once it has thickened, add the pasta and cheese. Stir until it is well combined the serve. Toast is a great compliment to this meal.
 
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