Low Cost Recipes
The Murilla Community Centre has sourced a variety of low cost and easy recipes for your enjoyment. Copies are available at the Centre.
If you have any to share, please do not hesitate to visit the Murilla Community Centre.
Christmas stuffing tray bake
Ingredients:
• 65g dried cranberries
• 1 lemon, rind finely grated, juiced
• 1 tbsp olive oil
• 1 brown onion, chopped
• 100g pancetta slices, coarsely chopped
• 2 garlic cloves, crushed
• 1 pane de cases or vienna loaf, unsliced
• 2 eggs, lightly whisked
• 1 tbsp fresh thyme leaves, plus extra sprigs, to serve
Method:
Step 1
Preheat oven to 180C/160C fan forced. Lightly grease a 3cm‐deep, 23 x 28cm baking dish.
Step 2
Combine the cranberries and lemon juice in a bowl and set aside to soak until needed.
Step 3
Heat the oil in a frying pan over medium heat then cook the onion, stirring occasionally, for about 3 minutes or until softened. Add the pancetta and cook for a further 3‐4 minutes or until golden brown. Stir in the garlic and cook for about 30 seconds. Transfer the mixture to a large bowl and set aside to cool.
Step 4
Cut the crust off the whole loaf of bread without taking too much of the bread with it. Cut or tear the bread into 2‐3cm pieces. Add to the pancetta mixture with the soaked cranberries, lemon rind, egg and thyme. Season then stir until combined.
Step 5
Transfer the stuffing mixture to the prepared dish and spray with oil. Bake for 25 minutes or until golden and crisp on top. Sprinkle the stuffing tray bake with extra thyme leaves and serve hot.
Recipes credit:
Easy Black Forest Wreath
• 680g jar Pitted Morello Cherries in Syrup
• 1 tbsp caster sugar
• 375ml thickened cream
• 185ml double cream
• 2x 250g pkt Mini Choc Sponge Rolls
• Shaved chocolate, to sprinkle
Method:
Step 1
Drain the cherries, reserving 125ml (½ cup) of the syrup. Place the reserved syrup in a small saucepan. Add the sugar and cook, stirring, over a low heat until the sugar dissolves. Increase the heat to high and bring to the boil. Simmer for 2 minutes or until reduced slightly. Remove from the heat and set aside to cool completely.
Step 2
Use electric beaters to beat the thickened cream and double cream in a bowl until firm peaks form. Spoon mixture into a large piping bag fitted with a 1.5cm fluted nozzle.
Step 3
Cut each mini roll into three even portions. Arrange the slices, cut-side up, in a wreath shape on a large round platter.
Step 4
Pipe a peak of cream onto each cake slice, then pipe peaks of the remaining cream onto any gaps between the cakes to completely cover. Top with the drained cherries and drizzle with the cherry syrup. Sprinkle with shaved chocolate, to serve.
Slow cooker Diane potatoes
Ingredients:
• 2 garlic cloves, crushed
• 2 tbsp Worcestershire sauce
• 1/4 cup tomato paste
• 2 tsp Dijon mustard
• 2 tbsp plain flour
• 1 tsp Massel Beef Stock Powder
• 125ml (1/2 cup) Bulla Cooking Cream
• 1kg desiree potatoes, thinly sliced
• 1 medium brown onion, halved, thinly sliced
• 200g swiss brown mushrooms, sliced
• 50g butter, cut into cubes
• Fresh flat-leaf parsley leaves, to serve
• Sour cream, to serve
Method:
Step 1
Combine garlic, Worcestershire sauce, tomato paste, mustard, flour, stock powder and cream in a jug. Grease the bowl of a slow cooker with a little oil.
Step 2
Layer 1/3 of the potato, onion and mushroom in the slow cooker, drizzling with 1/3 of the cream mixture. Repeat to make another 2 layers. Dot over butter cubes.
Step 3
Cover and cook on HIGH for 6 hours. Sprinkle with parsley leaves and top with sour cream, to serve.
Recipes credit:
Irish apple cake
• 375g (2 1/2 cups) plain flour
• 150g butter, chilled, chopped
• 155g (3/4 cup) caster sugar, plus 55g (1/4 cup), extra
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 4 (about 750g) Granny Smith apples, peeled, cored, coarsely chopped (about 2-3cm pieces)
• 2 eggs
• 60ml (1/4 cup) milk
• Vanilla custard or double cream, to serve
Method:
Step 1
Preheat oven to 180C/160C fan forced. Invert base of a 22cm (base size) round springform pan. Grease the base with melted butter then line with baking paper. Secure the base back in pan, allowing paper to overhang the edge. Grease side of pan.
Step 2
Place the flour and butter in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine crumbs.
Step 3
Add the sugar, baking powder and cinnamon. Stir until well combined. Add the apple and stir until well combined. Whisk together the eggs and milk in a jug. Pour the egg mixture into the flour mixture and stir until well combined.
Step 4
Spoon the cake mixture into prepared pan. Use the back of a spoon to firmly press and spread mixture over base. Sprinkle the top with the extra sugar.
Bake for 1 hour 10 minutes or until a skewer inserted into centre comes out clean. Set aside in the pan for 10 minutes to cool slightly. Transfer to serving plate and serve with custard or cream.
Mandarin Pork Stir-Fry
Ingredients:
• 2 cups uncooked instant rice
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 cup orange juice
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 pork tenderloin (1 pound), cut into 2-inch strips
• 2 tablespoons canola oil
• 1 package (14 ounces) frozen sugar snap peas
• 1 can (11 ounces) mandarin oranges, drained
Method:
Step 1
Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside.
Step 2
In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.
Recipes credit:
Banana Bread
• 3 Method Steps
• 1 cup (150g) plain flour
• 1/2 cup (75g) self-raising flour
• 1 cup brown sugar
• 1 tsp Coles Cinnamon Ground
• 125g butter, melted, cooled
• 2 eggs, whisked
• 3 ripe bananas, mashed
Method:
Step 1
Preheat oven to 180°C. Grease and line the base and side of an 11 x 21cm x 6cm deep (base) loaf pan.
Step 2
Combine flours, sugar and cinnamon in a large bowl. Whisk butter and eggs together. Stir in banana. Spoon into prepared pan. Smooth the surface.
Step 3
Bake for 45-50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins before turning out onto a wire rack. Serve warm spread with butter.
Best-ever slow cooker lamb stew
Ingredients:
• 2 tbsp vegetable oil
• 600g boneless lamb shoulder roast, cut into 3cm pieces
• 1 brown onion, coarsely chopped
• 1 tbsp plain flour
• 1 tbsp tomato paste
• 250ml (1 cup) Massel chicken style liquid stock
• 400g baby potatoes, halved or quartered if larger
• 2 carrots, peeled, coarsely chopped
• 1 fresh rosemary sprig
• 80g (1/2 cup) frozen peas, thawed
• Crusty bread, to serve
Method:
Step 1
Heat 1 tbsp oil in a large frying pan over medium-high heat. Add half the lamb and cook for 3 minutes, turning occasionally, or until browned. Transfer to slow cooker. Repeat with remaining lamb.
Step 2
Reduce heat to medium. Heat remaining oil in pan. Add the onion and cook, stirring occasionally, for 4 minutes or until lightly browned. Add flour and tomato paste and cook, stirring, for 1 minute or until coated.
Step 3
Gradually add stock, scraping to dislodge any bits that have cooked onto the base. Transfer mixture to slow cooker. Add the potato, carrot and rosemary to slow cooker. Cover and cook on Low for 8 hours or until meat and vegetables are tender.
Step 4
Add peas to slow cooker and stir until combined. Cover and cook on High for 5 minutes or until heated through. Serve with crusty bread.
Slow cooker peanut butter brownie
• 1 1/4 cups (185g) plain flour
• 1/4 cup (25g) cocoa powder
• 1 tsp baking powder
• 115g butter, chopped
• 200g dark chocolate, chopped
• 1 cup (220g) caster sugar
• 3 Coles Australian Free Range Eggs, lightly whisked
• 1/2 cup (140g) peanut butter
• 1/2 cup (70g) peanuts, chopped
Method:
Step 1
Lightly spray the bowl of a slow cooker with oil. Line the base and side of slow cooker with 2 layers of baking paper, then lightly spray the paper.
Step 2
Combine the flour, cocoa powder and baking powder in a bowl. Place the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, for 2-3 mins or until melted and smooth. Remove from heat. Stir in the sugar until combined. Add the egg and stir until combined. Add the flour mixture and stir until just combined. Fold in peanut butter and peanuts until lightly marbled. Spoon into prepared slow cooker and smooth the surface. Cook, covered, on low for 3 hours.
Step 3
Uncover and cook for 30 mins. Remove the bowl from the slow cooker. Loosen the edges of the brownie and set aside in the bowl to cool completely. Turn out and cut into slices to serve.
Cheesy potato crust quiche nests
Ingredients:
- 4 eggs
- 8 has browns, halved
- 115g coarsely grated cheddar cheese
- 100g sliced ham, finely chopped
- 3 green shallots, finely chopped
- 160ml (2/3 cup) pouring cream
Method:
Step 1
Preheat oven to 200C/180C fan forced. Lightly grease a 12-hole, 80ml (1/3 cup) muffin pan with oil and line the bases with baking paper.
Step 2
Lightly whisk 1 egg in a large bowl. Crumble over hash browns. Add 1/3 cup of the cheese. Season and mix well. Spoon the potato mixture evenly among prepared muffins holes and mould to create a ‘nest’ shape (see note). Bake for 20 to 25 minutes or until dark golden and crisp on the edges.
Step 3
Place ham, shallot and remaining cheese in a bowl. Mix well to combine. Divide the mixture evenly among the prepared hash brown cases.
Step 4
Whisk the cream and remaining eggs in a bowl. Season. Carefully pour egg mixture over ham filling. Bake for 15 minutes or until the filling is set. Serve.
Easy churros recipe
Ingredients:
- 80g butter, chopped
- 1 tbsp caster sugar
- 1 cup (150g) plain flour
- 1/2 cup (110g) caster sugar, extra
- 1 tsp ground cinnamon
- 2 eggs
- Vegetable oil, to deep-fry
Chocolate sauce:
- 100g dark chocolate, chopped
- 1/2 cup (125ml) pouring cream
- 1tbsp brown sugar
Method:
Step 1
Combine the butter, sugar and 1 cup (250ml) water in a saucepan. Bring to the boil over high heat. Remove from heat. Add flour and stir to combine. Place over high heat and cook, stirring constantly, for 1-2 mins or until dough is smooth and coming away from the side of the pan. Set aside for 10 mins to cool.
Step 2
To make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over medium-low heat. Cook, stirring, until chocolate melts and mixture is smooth.
Step 3
Combine the extra sugar and cinnamon on a large baking tray.
Step 4
Transfer the dough to a bowl. Use an electric mixer to beat until smooth. Add the eggs, 1 at a time, beating well after each addition, until mixture is smooth and glossy. Transfer to a piping bag fitted with a 2cm fluted nozzle.
Sweet Potato Nachos
Ingredients:
• 1 (about 400g) gold sweet potato, peeled, cut into batons
• 1 tsp Mexican seasoning
• 1/3 cup (40g) coarsely grated tasty cheddar
• 150g cherry tomatoes, quartered
• 1/2 avocado, stoned, peeled, chopped
• 2 tsp lime juice
• 2 tbsp Greek-style yoghurt
Method:
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper. Arrange the sweet potato on the lined tray and spray with olive oil spray. Sprinkle with Mexican seasoning . Bake, turning the sweet potato halfway through cooking, for 15 mins or until tender.
Step 2
Sprinkle cheddar over the sweet potato on the tray. Bake for 5 mins or until the cheddar melts.
Step 3
Meanwhile, combine the tomato , avocado and lime juice in a small bowl.
Step 4
Spoon the tomato mixture over the sweet potato and drizzle with yoghurt . Season with pepper to serve.
Easy Jam Roly Poly Pudding
Ingredients:
- 400g packet jam roll, sliced into 16 even pieces
- 500ml (2 cups) milk
- 300ml carton thickened cream
- 4 eggs, lightly whisked
- 2 tbsp caster sugar
- 100g packet white chocolate, chopped
- 185g (1 1/2 cups) frozen raspberries
Method:
Step 1
Lightly grease a 2 1/2L (10 cup) baking dish. Arrange half of the jam roll slices on the base of the prepared dish.
Step 2
Combine the milk , cream , egg and caster sugar in a large jug. Pour half the mixture over the jam rolls. Sprinkle with the chocolate and 1 cup of the raspberries . Top with the remaining slices of jam roll. Pour over remaining milk mixture and sprinkle with remaining raspberries. Set aside for 10 minutes to soak.
Step 3
Preheat oven to 180C/160C fan forced. Bake for 40-45 minutes or until top is golden and custard has set. Stand for 10 minutes before serving.
Mediterranean-Inspired Pasta Salad
Ingredients:
- 300g spiral pasta
- 1 large red capsicum, quartered, deseeded
- 1 tbs Woolworths extra virgin olive oil
- 1 tsp balsamic vinegar
- 60g baby rocket leaves
- 80g Greek-style feta
- 1 small red onion, roughly chopped
- 125g cherry tomatoes, quartered
- 1 tbs pepitas
Method:
Step 1
Preheat grill to high. Cook pasta according to packet instructions. Set aside to cool.
Step 2
Meanwhile, place capsicum, skin-side up, on a foil-lined tray and grill for 5 minutes or until skin has blistered and blackened. Transfer to a heatproof bowl. Cover and stand for 5 minutes. Peel skin and discard. Thinly slice.
Step 3
Whisk oil and vinegar in a small bowl. Season with pepper
Step 4
Divide dressing between 2 x 400ml jars. Layer pasta, capsicum and half of the rocket into jars. Roughly crumble in feta, then add onion, tomato, remaining rocket and pepitas. Seal with lids and refrigerate until ready to serve.
Cassava Cake with Coconut & Almond Flakes – glutenfree
LOCAL RECIPE
Ingredients:
- 1Kg grated / minced cassava (found in freezer section of Foodworks Miles)
- 200g melted unsalted butter
- ½ cup castor sugar (can add another ¼ cup if like your cake sweeter)
- ½ cup shredded coconut
- 400ml coconut cream
- 6 large eggs
- 1 cup of almond flakes
- ½ cup shredded coconut
Method:
Step 1
Preheat oven to 180°C. Grease round 28cm cake tin.
Step 2
Beat the eggs, melted butter and sugar in large mixing bowl.
Step 3
Add the rest of the cake ingredients and mix well. Can use stand mixer on medium speed.
Step 4
Pour mixture into cake tin.
Step 5
Sprinkle the almond flakes and rest of shredded coconut over top of cake.
Step 6
Bake for 1 hour & 15 minutes and until cake is firm and almond flakes are nicely toasted. Turn off oven. However, leave in oven to slowly cool down for another 20 minutes.
Step 7
Can serve by itself or with coconut ice-cream or vanilla ice-cream. Can freeze cake and defrost overnight in fridge a day before serving. Best eaten warm by heating in microwave for around 40-60 seconds.
Recipe handed in by Thuy Nguyen, passed onto by Sri Wright
Impossible Quiche
Ingredients:
- 125g ham, chopped
- 1 small onion, finely chopped
- 1 1/2 cups (180g) grated Tasty Cheese
- 1/3 cup (50g) self-raising flour
- Salt & freshly ground pepper, to season
- 4 eggs
- 1 1/2 cups (375ml) milk
Method:
Step 1
Preheat oven to 200°C. Grease a 5 cup capacity pie dish.
Step 2
Combine ham, onion, cheese, flour, salt and pepper in a medium bowl. Scatter over base of dish.
Step 3
Whisk eggs and milk together in a large jug and pour over ham mixture. Cook for about 40 minutes or until puffed and golden. Cool slightly. Serve warm or cold.
Best-ever Chocolate Cake
Ingredients:
- 1 cup (250ml) sour cream
- 1/3 cup (80ml) water
- 2 tsp Queen Organic Vanilla Essence
- 1 ½ cups (225g) plain flour
- ¾ cup (80g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¾ tsp bicarbonate of soda
- Pinch of salt
- 230g unsalted butter, softened
- 1 1/3 cups (295g) firmly packed brown sugar
- 3 large eggs
- 250g unsalted butter, softened
- 3 cups (450g) icing sugar
- ½ cup (60g) cocoa powder
- 2-3 tbsp full cream milk
- 2 tsp Vanilla Essence
Method:
Step 1
Preheat oven to 170°C (fan-forced). Grease and line two 20cm round cake tins with baking paper.
Step 2
Combine sour cream, water and vanilla extract in a jug, mix well. Combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar for 5 minutes until pale and creamy. Beat in eggs one at a time, mixing well in between.
Step 4
Add half of flour mixture to butter mixture, mix well then add half of sour cream mixture, mixing in between. Repeat with remaining mixture and mix until well combined.
Step 5
Transfer batter to prepared tins and bake for 35-40 minutes until an inserted skewer comes out clean. Once cooked, allow to cool in tins for 10 minutes before inverting onto a wire rack to cool completely.
Step 6
To make the chocolate buttercream, in the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes.
Step 7
Add icing sugar and cocoa, mixing on low until just incorporated. Beat on high for 5 minutes until light and fluffy. Add vanilla extract and mix to incorporate. Add milk 1 tbsp at a time to thin mixture if required.
Step 8
Spread half the buttercream over the first layer of cake, then top with the second layer. Spread remaining buttercream on top of cake.
Recipes credit: www.taste.com.au
Mac & Cheese Traybake
Ingredients:
- 350g macaroni
- 1L lite milk
- 50g olive oil spread
- 1/2 tsp onion powder
- 3 slices wholemeal bread
- 2 garlic cloves
- 50g parmesan
- 1/4 cup continental parsley leaves
- 2 cups light shredded tasty cheese
- 1 cup shredded mozarella
- 1 cup light cooking cream
Method:
Step 1
Preheat oven to 220°C fan-forced. Place maccaroni, milk, spread and onion powder in a 25x31cm (3cm deep) baking tray. Stir to combine. Cover with foil and bake for 25 minutes or until pasta is almost tender.
Step 2
Meanwhile, place bread, garlic and parmesan in a food processor. Process until coarse breadcrumbs form, add parsley and process until chopped.
Step 3
Remove tray from oven and stir pasta mixture. Add tasty cheese, mozzarella and cream, then stir to combine. Season with pepper. Top with breadcrumb mixture. Bake, uncovered, for a further 10 minutes or until golden. Serve immediately.
https://www.woolworths.com.au/shop/recipes/mac-and-cheese-traybake?icmpid=sm-links-article-world-recipes
Chocolate Coconut Fudge
Ingredients:
- 2 eggs, lightly forked
- 170g butter, melted
- 2 cup SR flour
- 4 tbs cocoa powder
- 1 cup sugar
- 1 1/2 cup desiccated coconut
- 40g sultanas (optional)
Method:
Step 1
Preheat fan force oven to 170°C. Gather ingredients and sift flour and cocoa into a bowl.
Step 2
Add all other dry ingredients and mix together.
Step 3
Add the eggs and butter and fold together until all ingredients are well combined.
Step 4
Press into a slab tin and bake for 30 mins.Remove from oven and ice while hot. Chocolate Icing: 2 tbs cocoa powder, 1 1/2 cups soft icing mixture, 1 dspn melted butter, 1/4 cup hot water. Mix altogether and spread onto fudge and sprinkle with coconut.
Step 5
Leave in the tin until cold and then slice into pieces.
https://www.woolworths.com.au/shop/recipes/chocolate-coconut-fudge
Slow-Cooked Indian Madras Beef Curry
Ingredients:
- 1/4 cup plain flour
- 1kg gravy beef cut into pieces
- 2 tbs oil
- 1 brown onion finely chopped
- 2 garlic cloves crushed
- 4cm ginger grated peeled
- 1 long red chilli finely chopped
- 3/4 cup Patak’s Madras Indian curry paste *to taste
- 400ml light coconut milk
- 1 tsp Vegeta vegetable stock powder
- 1 cinnamon stick
- 1 bay leaf
Method:
Step 1
Place flour and beef in zip lock bag and season with salt and pepper.
Step 2
Seal and shake so the flour coats beef. Heat oil in a pan over medium heat.
Step 3
Cook the beef in small batches for approximately 3 minutes. Place in slow cooker. Add onion, garlic and ginger to the same pan and cook for approximately 4 minutes.
Step 4
Add the chilli and curry paste. Cook for 1 minute or until fragrant.
Step 5
Add coconut milk, stock powder and ¾ cup cold water. Bring to the boil and then transfer to the slow cooker.
Step 6
Add cinnamon stick and bay leaf and stir to combine.
Step 7
Cover and cook on low heat for about 7 hours.
Step 8
Remove cinnamon stick and bay leaf and serve.
NOTES: Perfect served with naan bread and rice.
Apple and Blackberry Cornflake Crumble
ALLERGENS, Contains gluten , peanuts , tree nuts , milk and soy.
Ingredients:
- 6 large Royal Gala apples, cored, chopped
- 1/3 cup caster sugar
- 300g frozen blackberries
- 395g can condensed milk
- 2 cups cornflakes
- 1/2 cup shredded coconut
- Vanilla ice-cream, to serve
Method:
Step 1
Preheat oven to 180C/160C fan forced. Place apple, 60ml (1⁄4 cup) water and 70g (1⁄3 cup) of the sugar in a saucepan over medium heat. Cook, partially covered, shaking the pan occasionally, for 10 minutes or until apple softens. Add the blackberries. Cook for 3 minutes or until defrosted. Transfer to a 1.5L (6 cup) baking dish.
Step 2
Combine the condensed milk, cornflakes and coconut in a bowl. Sprinkle over the apple mixture.
https://www.taste.com.au/recipes/apple-blackberry-cornflake-crumble/35bf07b4-517a-4b95-b633Micro827b022fa5fe?r=quickeasy/1J7SmicrowaD6qo/1J7SD6qow.taste.com.au/recipes/apple-blackberry-cornfla
Coconut chicken with cucumber salad
Ingredients:
- 1 egg white, lightly beaten
- 2 skinless chicken breasts
- 3 tbsp desiccated coconut
- 1 tsp sunflower oil
- ½ cucumber, thinly sliced diagonally
- 1 small red onion, thinly sliced
- 2 tsp caster sugar
- 2 tbsp white wine vinegar or rice vinegar
Method:
Step 1
Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
2. Step
Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.
TIP
Mixing the red onion slices with the vinegar and setting aside for a minute softens the onion’s flavour and texture.
MAKE IT WITH FISH – COCONUT-CRUSTED SALMON – Replace the chicken with salmon fillets or any firm white fish. Brush the surface of 2 salmon fillets with the seasoned egg white, then scatter over the coconut. Grill for 8 mins until the salmon is cooked through and the coconut is golden.
https://www.bbcgoodfood.com/recipes/coconut-chicken-cucumber-salad
Rhubarb Crumble
Ingredients:
- 500g rhubarb, chopped into chunks
- 100g golden caster sugar
- 3 tbsp port (optional)
For the crumble topping
- 140g self-raising flour
- 85g butter, chilled
- 50g light brown muscovado sugar
- 50g chopped walnuts (optional)
Method:
Step 1
Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
Step 2
Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish and heat oven to 200C/180C fan.
Step 3
To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
Step 4
Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
Step 5
Serve piping hot with a big jug of thick vanilla custard.
Slow-Roasted Corned Silverside
Ingredients:
- 2 tbs wholegrain mustard
- 3 tbs marmalade
- 1/2 lemon juiced
- 1 garlic clove crushed
- 1/4 tsp pepper ground
- 2 tbs olive oil
- 1 1/4 kg silverside corned beef
Method:
Step 1
Preheat oven to 220C.
Step 2
Combine mustard, lemon juice, marmalade, garlic, pepper and olive oil.
Step 3
Rinse corned silverside and place on baking tray damp. Do not pat dry.
Step 4
Baste with mustard mix and cook at 220C for 10 minutes then reduce the heat to 140C.
Step 5
Roast for 3 hours. Baste with mustard mixture approximately every hour.
Step 6
When finished cooking remove from oven, cover with foil and allow to rest for 30 minutes before carving.
From Australia’s Best Recipes written by UltraB.
Rice Pudding
Ingredients:
- 100g pudding rice
- butter, for the dish
- 50g sugar
- 700ml semi-skimmed milk
- pinch of grated nutmeg or strip lemon zest
- 1 bay leaf, or strip lemon zest
Method:
Step 1
Heat the oven to 150C/130C fan/gas
Step 2
Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
Step 3
Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.
Easy Sausage Rolls
Ingredients:
- 1 tablespoon olive oil
- 2 red onions, halved, thinly sliced
- 1 1/2 tablespoons brown sugar
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 1 egg, lightly beaten
- 8 thick beef sausages
- Tomato chutney, to serve
- Salad greens, to serve
Method:
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Add onions and cook, stirring often, for 10 minutes or until tender. Add sugar. Cook, stirring, for 5 minutes or until caramelised. Set aside for 5 minutes to cool slightly.
Step 2
Cut each pastry sheet into 4 squares. Place 1 square on workbench. Brush 1 edge with egg. Spread 1 tablespoon onion mixture over pastry. Top with 1 sausage. Roll up pastry to enclose sausage, with egg-brushed edge on top. Press to secure. Place, seam side down, on tray. Repeat with remaining pastry, egg, onion mixture and sausages. Brush tops with egg. Score with a knife. Sprinkle with pepper.
Step 3
Bake for 20 to 25 minutes or until sausages are cooked through and pastry is golden. Serve with chutney and salad.
Marshmallow Bubble Bars
Ingredients:
- 5 cups Rice Bubbles
- 2 cups (200g) vanilla marshmallows
- 100g butter, chopped
- 50g white chocolate, melted
- 2 tablespoons rainbow choc chips
Method:
Step 1
Grease a 16cm x 26cm (base) slice pan. Line with baking paper, extending paper 2cm above edges on all sides.
Step 2
Place Rice Bubbles in a large bowl. Place marshmallows and butter in a large microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring every 30 seconds or until mixture is smooth. Add to Rice Bubbles. Stir to coat well.
Step 3
Press mixture firmly and evenly into prepared pan. Drizzle with white chocolate. Sprinkle with rainbow choc chips. Refrigerate for 2 hours or until set.
Step 4
Cut into 20 bars. Wrap each bar in plastic wrap. Refrigerate until required.
Smoky Beef and Pumpkin Stew
Ingredients:
- 280g jar Coles Chargrilled Vegetables, drained reserving oil
- 500g Coles Australian No Added Hormones Diced Beef
- 1 tablespoon smoked paprika
- 500g pkt Coles Australian Diced Butternut Pumpkin
- 1 /12 cups (180g) frozen peas
Method:
Step 1
Heat 1/4 cup (60ml) of the reserved oil from the chargrilled vegetables in a saucepan over medium heat. Cook the beef, in batches, turning occasionally, for 5 mins or until brown all over. Add the paprika. Cook, stirring, for 1 min or until aromatic.
Step 2
Add 1 1/2 cups (375ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 1 1/2 hours or until beef is tender.
Step 3
Add the pumpkin and chargrilled vegetables. Cook for 30 mins or until the pumpkin is tender. Add the peas and stir until heated through. Season.
Easy Mars Bar Brownies
Ingredients:
- 6 x 53g Mars bars, chopped
- 100g butter, chopped
- 3 eggs, lightly whisked
- 75g (1/2 cup) self-raising flour
- 50g (1/2 cup) cocoa powder
Method:
Step 1
Preheat the oven to 160C/140C fan forced. Grease a square 18cm cake pan and line the base with baking paper, extending up 2 sides.
Step 2
Combine the chopped Mars and butter in a heatproof bowl and stand the bowl over a pan of simmering water (don’t let the bowl touch the water). Heat, stirring occasionally, until the butter and chocolate have melted but lumps of nougat remain. Remove from the heat and set aside to cool slightly.
Step 3
Add the egg to the chocolate mixture and stir to combine. Sift in the flour and cocoa powder. Fold to combine. Transfer the mixture to the prepared pan, smoothing the top. Bake for 30 minutes or until a skewer inserted into the middle of the brownie comes out with crumbs clinging slightly. Allow to cool in the pan for 10 minutes. Use the paper to lift the brownie from the pan and cut into squares. Serve warm or at room temperature.
Fusilli with Peas, Bacon and Ricotta
Ingredients:
- 1 cup frozen peas
- 500g fusilli pasta
- 5 rashers bacon, rind removed, cut into 4cm strips
- 200g fresh ricotta cheese, crumbled
Method:
Step 1
Cook peas in a large saucepan of boiling salted water for 1 minute or until bright green. Remove to a sieve with a slotted spoon. Return water to the boil.
Step 2
Cook pasta, following packet directions, until just tender. Drain. Return pasta to saucepan.
Step 3
Meanwhile, cook bacon in a non-stick frying pan over medium-high heat for 4 to 5 minutes or until crisp.
Step 4
Add bacon, peas, ricotta, and salt and pepper to pasta. Toss over low heat until well combined. Spoon into serving bowls. Serve.
Cornflake and Honey Cookies
Ingredients:
- 150g butter, chopped
- 1/2 cup honey
- 1 2/3 cups self-raising flour, sifted
- 2 cups cornflakes
Method:
Step 1
Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
Step 2
Combine butter and honey in a small saucepan over low heat. Cook for 2 to 3 minutes or until melted.
Step 3
Combine flour and cornflakes in a bowl. Add butter mixture. Stir to combine. Roll level tablespoons of mixture into balls. Place balls, 4cm apart, on prepared trays. Flatten slightly. Bake for 10 minutes, swapping trays halfway through cooking, or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Store between layers of baking paper in an airtight container.
Naan Bread or Pizza Base
Ingredients:
- 200g Greek-style yoghurt
- 1 3/4 cups (260g) self raising flour
Method:
Step 1
Combine 200g Greek-style yoghurt and 1 3/4 cups (260g) self-raising flour in a bowl until a soft dough forms.
Step 2
Knead on a floured surface until smooth.
Step 3
Cut into 6 even pieces.
Step 4
Using a floured surface, roll into 5mm thick ovals.
Step 5
Heat a greased chargrill pan on high.
Step 6
Cook for two minutes each side or until charred and cooked through.
White Chocolate Fruit and Nut Clusters
Ingredients:
- 6 oz. White Chocolate
- Any fruits (cranberries, goji berries etc.)
- Any nuts (almonds, pistachios etc.)
Method:
Step 1
Microwave chocolate in medium microwaveable bowl on medium for 3 minutes or until almost melted; stir until completely melted. Stir in remaining ingredients.
Step 2
Spoon 1 tsp.of the chocolate mixture into each of 48 paper-lined miniature muffin cups; cover.
Step 3
Refrigerate 20 minutes or until chocolate is set.
‘What’s in the Fridge’ Fried Rice
Ingredients:
- 2 1/2 cups rice
- 1 tablespoon peanut oil
- 1 onion, cut into thin wedges
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, finely grated
- 4 cups diced vegetables
- 2 cups leftover chicken, cooked and sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Fresh coriander leaves, to serve
Method:
Step 1
Cook rice following packet directions. Drain. Rinse under cold water. Drain well. Spread rice onto a tray. Refrigerate until cold, if time permits.
Step 2
Heat a wok over medium-high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 to 4 minutes or until starting to brown. Add garlic and ginger. Stir-fry for 1 minute. Add vegetables. Stir-fry for 4 minutes or until tender. Add chicken and rice. Stir-fry for 3 to 4 minutes or until heated through. Add combined soy and sugar. Stir-fry for 1 minute. Serve sprinkled with coriander.
Easy Strawberry and Coconut Ice-Blocks
Ingredients:
- 375g strawberries, hulled, sliced
- 2 cups coconut water
Method:
Step 1
Divide strawberries among 12 x 1/4-cup capacity ice-block moulds, pressing some of the slices against sides of each mould.
Step 2
Pour coconut water into each mould, leaving a 5mm gap at the top. Freeze for 1 hour or until just starting to set. Insert a wooden stick into the centre of each mould. Freeze for 4 hours or overnight.
Step 3
Remove ice-blocks from moulds. Serve immediately.
Bacon and Corn Fritters
Ingredients:
- 2 tablespoons olive oil
- 125g bacon rashers, rind removed, coarsely chopped
- 4 shallots, ends trimmed, thinly sliced
- 1 small red capsicum, halved, deseeded, finely chopped
- 1 x 420g can corn kernels, rinsed, drained
- 115g (3/4 cup) plain flour
- 3 eggs, lightly whisked
- 1 tablespoon milk
- 2 tablespoons chopped fresh coriander
Method:
Step 1
Heat 1 teaspoon of oil in a non-stick frying pan over medium heat. Cook the bacon, stirring occasionally, for 2 minutes or until lightly browned. Add shallot and capsicum. Cook, stirring, for 1 minute or until capsicum is soft. Transfer to a bowl. Stir in the corn, flour, egg, milk and coriander. Season with salt and pepper.
Step 2
Heat remaining oil in a large non-stick frying pan over medium-high heat. Spoon three 1/4-cupful portions of the corn mixture into the pan. Flatten slightly. Cook for 2 minutes each side or until golden and cooked through. Repeat, in 3 more batches, with the remaining corn mixture, reheating the pan between batches.
Can be served with a tomato and avocado salsa.
Stickjaw Toffees
Ingredients:
- 450g (2 cups) white sugar
- 160ml (2/3 cup) water
- 1 tablespoon white vinegar
- 1/2 teaspoon cream of tartar
- Hundreds and thousands, to decorate
Method:
Step 1
Line 18 mini muffin pans with paper cases. Combine the sugar, water, vinegar and cream of tartar in a small saucepan. Stir over medium heat until the sugar dissolves completely.
Step 2
Bring to the boil. Boil, without stirring, occasionally brushing down the side of the pan with a wet pastry brush, for 18-20 minutes or until light golden. Set aside for 1-2 minutes or until the bubbles subside.
Step 3
Transfer the toffee to a metal jug. Pour the toffee evenly among the cases. Sprinkle toffees with hundreds and thousands and set aside for 15-20 minutes to set. Store in an airtight container.
Hash Browns
Ingredients:
- 2 medium russet potatoes, shredded
- 1/2 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1 egg
- 1 cup oil for frying, or as needed
- salt and pepper to taste
Method:
Step 1
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
Step 2
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Step 3
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Loaded S’mores Dessert Nachos
Ingredients:
- 180g block Picnic chocolate
- 200g packet malt biscuits, halved crossways
- 1 1/2 cups vanilla marshmallows (see notes)
- 1/4 cup mini vanilla marshmallows
- 2 tablespoons dark choc chips
- 2 tablespoons peanut butter chips
- 2 tablespoons nutella
Method:
Step 1
Preheat a barbecue hotplate (with hood) on medium heat, with hood closed. Grease an 18.5cm base (23cm top) metal pie tin.
Step 2
Roughly cut chocolate block into pieces. Layer biscuits, marshmallows and chocolate pieces in prepared tin. Sprinkle with mini marshmallows, choc chips and peanut butter chips.
Step 3
Place pie dish on barbecue grill. Close hood. Cook, using indirect heat for 20 minutes or until chocolate and marshmallows melt. Stand for 5 minutes. Serve drizzled with fudge sauce.
Lemon Chicken Thighs
Ingredients:
- Chicken thighs
- Red onion – cut into wedges
- 3 potatoes – cut into wedges
- 1 lemon – cut into wedges
- 1 head of garlic – pulled into cloves
- For Marinade/Sauce:
- ½ cup chicken stock
- 2 table spoons olive oil
- 3 table spoons freshly squeezed lemon juice
- 1 teaspoon garlic granules
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
Method:
Step 1
In a medium bowl, combine chicken stock, olive oil, lemon juice, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
Step 2
In a large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours to overnight, turning the chicken occasionally. Drain the chicken from the marinade.
Step 3
Preheat oven to 180°. Pull each of the chicken thighs from the bowl and add to an oven dish. Add the onion, potatoes, lemon and garlic to the dish. Tip the marinade into the dish. Cook for 30 mins. Turn the chicken over and bake for another 10 minutes, or until cooked through.
Mini Pancake Muffins
Ingredients:
- 150g (1 cup) plain flour
- 2 tablespoons caster sugar
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1 egg, lightly whisked
- 160ml (2/3 cup) milk
- 30g unsalted butter, melted
- 1/2 punnet fresh blueberries
- Golden syrup or maple syrup, to drizzle
Method:
Step 1
Preheat oven to 180C/160C fan forced. Spray 24 non-stick mini muffin pans with olive oil.
Step 2
Place the flour, sugar, baking powder and bicarbonate of soda in a large bowl. Whisk well to combine. Make a well in the centre. Add the egg. Gradually add the milk, whisking constantly, until the mixture is smooth. Whisk butter in until smooth. Divide the mixture among the prepared pans. Push 2-3 blueberries into the top of each. Bake for 12-15 minutes or until golden. Set aside to cool slightly before removing the muffins from the pans. Transfer to a wire rack.
Step 3
Place the muffins on a serving platter. Drizzle with golden syrup or maple syrup.
Baked Bean Vegie Nuggets
Ingredients:
- 300g can baked beans in tomato sauce
- 2 cups mashed potato
- 80g (2/3 cup) pre-grated pizza cheese
- 75g (1 1/2 cup) panko breadcrumbs
- 1 egg, whisked
- Light olive oil, to deep-fry
- Tomato relish, to serve
- Baby spinach, to serve (optional)
Method:
Step 1
Place the baked beans in a bowl and use a stick blender to blend coarsely. Line a baking tray with baking paper.
Step 2
Add the potato, cheese and 20g (1/2 cup) breadcrumbs to the bowl. Season well with salt. Use a metal spoon to combine well. Roll 2 tablespoonsful of the mixture into a ball and transfer to the prepared tray. Repeat to make 12 balls in total.
Step 3
Place the egg in a shallow bowl. Place the remaining breadcrumbs on a plate. Dip a potato ball into the egg, allowing the excess to run off. Roll in breadcrumbs, pressing well to coat, then return to tray. Repeat with the remaining potato balls.
Step 4
Pour oil into a deep frying pan or large saucepan to a depth of 7cm. Place over high heat. Add half the balls. Cook for 3-4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining balls.
Step 5
Arrange baked bean balls on a serving platter. Place the tomato relish in a small serving dish. Scatter over baby spinach, if using.
Crunchy Choc-Chip Microwave Cookies
Ingredients:
- 125g butter, chopped
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1 1/2 cups plain flour
- 1/3 cup firmly packed brown sugar
- 1/4 cup caster sugar
- 1/4 teaspoon bicarbonate of soda
- Pinch of sea salt flakes
- 3/4 cup dark chocolate melts, halved
- 1/2 cup dark chocolate chips
Method:
Step 1
Place butter in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Set aside for 2 to 3 minutes to cool.
Step 2
Stir in vanilla and egg until combined. Stir in our, sugar, bicarbonate of soda and salt until combined. Add chocolate. Stir to combine.
Step 3
Using 2 level tablespoons at a time, roll mixture into balls. Between the palms of your hands, flatten balls slightly. Line a microwave-safe plate with baking paper. Place about 4 cookies on prepared plate, allowing room for spreading. Microwave on HIGH (100%) for 2 minutes to 2 minutes 30 seconds or until cooked, but soft to touch. Stand for 1 minute. Transfer to a wire rack to cool.
Step 4
Repeat process with remaining cookies in 4 batches. Serve.
Cheese and Basil Pesto Twists
Ingredients:
- 2 sheets puff pastry
- 1/2 cup fetta grated
- 1/4 cup parmesan grated
- 1 egg
- 1 tbs pine nuts
- 1 tbs basil pesto
Method:
Step 1
Combine feta, Parmesan, egg, pinenuts and basil pesto. Mix well to combine.
Step 2
Spread evenly onto one of the pastry sheets. Top with the other pastry sheet and press together firmly.
Step 3
Using a sharp knife cut in half, then cut each half into 8 strips.
Step 4
Twist each strip a couple of times and place onto baking tray.
Step 5
Bake at 220C until golden and crisp.
Never Fail Cake
Ingredients:
- 250 g unsalted butter chopped
- 2 cup sugar
- 4 egg
- 1/2 tsp vanilla essence
- 3 cup self-raising flour
- 1 1/2 cup milk
- 1 pinch salt
Method:
Step 1
Using electric beaters, beat the butter and sugar for 20 minutes until light and creamy.
Step 2
Add the eggs one at a time, beating well between each addition, then beat in the vanilla essence.
Step 3
Stir in 1 cup of flour, then ½ cup of the milk.
Step 4
Repeat until all the flour and milk is used, making sure there are no lumps in the batter.
Step 5
Transfer to the prepared dish.
Step 6
Bake at 160C for about 45 minutes, until the cake springs back when gently touched in the middle and comes away from the edges of the pan.
Step 7
Cool in the tin for 5 minutes, then release the sides and cool completely on a wire rack before icing.
One-Pan Garlic Butter Chicken with Mushrooms
Ingredients:
- 6 Free Range Chicken Thigh, halved
- 2 tsp smoked paprika
- 2 tbs extra virgin olive oil
- 200g button mushrooms small
- 100g butter chopped
- 5 garlic cloves thinly sliced
- 2 tbs fresh tarragon chopped
- 1 bunch English spinach trimmed
- Toasted crusty bread *to serve
- Mixed salad leaves *to serve
- 1 lemon cut into wedges *to serve
- 1 pinch salt and pepper *to taste
Method:
Step 1
Sprinkle chicken with paprika.
Heat 1 tablespoon oil in a large frying pan over high heat. Add chicken. Cook for 4 minutes each side or until browned. Transfer to a plate.
Step 2
Cut half the mushrooms in half. Melt 40g butter and remaining oil in pan over medium-high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a plate.
Step 3
Add remaining butter to pan. Cook, stirring, for 1 minute or until butter is golden brown. Add garlic and tarragon. Cook for 1 minute or until fragrant. Return mushroom and chicken to pan. Cook, turning occasionally, for 5 minutes or until chicken is cooked through
Step 4
Remove from heat. Add spinach to pan. Cover. Stand for 2 minutes or until wilted. Season with salt and pepper.
Step 5
Serve chicken with bread, salad and lemon wedges.
This recipe was created by Cathie Lonnie for Super Food Ideas.
Mango Onion Salad
Ingredients:
- 2 mangos
- 1 red onion
- French dressing
Method:
Step 1
Cut mangos in slices and red onion in small pieces.
Step 2
Combine it in a large bowl and add French dressing.
Step 3
Toss well and mix properly. Serve.