Wednesday, April 13, 2011

Cheesy broccoli crepes

One of my favourite recipes websites is 'Exclusively food', their recipes are fail safe and delicious. This recipe is thanks to those talented ladies...I changed it up just a little

Steam or microwave a large head of broccoli then mash with a fork

Add 120g cream cheese, 2 tabs mayonaise, a tab lemon juice, a small amount of crushed garlic, 1 cup of grated parmesan cheese and salt & pepper.

Spoon the mixture on to crepes or thin wraps and roll up, place in baking dish with seam down.

Drizzle about 2 tabs cream over crepes and sprinkle with 1 cup grated tasty cheese.

Bake in mod oven 30 mins until cheese is golden.

Thursday, December 30, 2010

BBQ chilli chicken

I quickly put this recipe on the blog before we went away in the caravan so I could remember the flavour combination, it is ideal camping food and when at home it is easy to do in the oven.

1kg chicken thigh fillets, halved
1/2 cup chutney
1 lime juice & finely grated rind
1 tbsp sweet chilli sauce

Place thigh fillets in a shallow dish. Combine remaining ingredients & pour over chicken, turn to coat. Cover & allow to marinate for 2-4 hours.
Cook chicken on preheated BBQ on medium heat for 2-3 mins each side, close lid & cook for another 5 mins, until cooked through.
Serve with coleslaw.

Chilli chicken & almond stir fry

Ingredients (serves 4)
3 chicken breast fillets (about 700g)
1/4 cup peanut oil
1 tbs soy sauce
1 tbs sambal oelek
2 garlic cloves, crushed
1 tbs finely grated fresh ginger
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
100g green beans, topped, cut into 3cm lengths
1/2 cup chicken stock
2 tbs oyster sauce
1/2 cup firmly packed coarsely chopped fresh coriander
1/2 cup toasted slivered almonds
Steamed jasmine rice, to serve

Thinly slice chicken & combine chicken, 1 tbs of the oil, soy sauce, sambal oelek, garlic and ginger in a glass or ceramic bowl. Set aside for 5 minutes to develop the flavours.

Heat 1 tbs of remaining oil in a frying pan or wok over medium-high heat until just smoking. Add one-third of chicken mixture and stir-fry for 1-2 minutes. Transfer to a bowl. Repeat, in 2 more batches, with remaining chicken mixture, reheating pan between batches.

Add remaining oil to pan and heat until just smoking. Add asparagus and beans and stir-fry for 2 minutes or until bright green. Add chicken, stock and oyster sauce and stir-fry for 2 minutes or until chicken is cooked. Remove from heat.

Sprinkle with almonds and coriander, and serve with the rice.

Recipe from, easy & delicious even Erin requests this dish

Sunday, May 16, 2010

Orange cake

This is a very quick delicious orange cake that uses the whole orange blended with the batter. Pouring over an orange syrup is optional, you could use orange icing instead.

200g Navel orange
175g unsalted butter at room temp
3 eggs
1 cup caster sugar
2 cups SR flour

Grease a baba tin.
Cut unpeeled orange into segments & process in food processor until fine. Add butter, sugar, eggs & flour. Process until combined. Pour into tin & bake in moderate oven (180 degrees) for 45 mins.

Stand cake for 5 minutes before turning onto rack to cool.

To make syrup: heat about 100mls orange juice with 1/4 cup caster sugar until reduced slightly, then cool for 5 mins. Pour syrup over warm cake.

If using icing: Combine 1 cup icing sugar with 2 tablespoons of orange juice & pour over cooled cake.

Sunday, May 3, 2009

Chocolate cherry torte

680g jar morello cherries

200g unsalted butter, softened

1 cup caster sugar

4 eggs

1 cup SR flour

1 teaspoon ground cinnamon

100g dark eating chocolate, grated (or chocolate flakes)

120g flaked almonds

1-2 tablespoons rum

Rich chocolate icing

150g dark chocolate, chopped

1/3 cup cream

Drain the cherries in sieve or colander. To remove excess liquid from cherries, line a tray with absorbent paper, add well drained cherries in a single layer, stand while preparing the cake.

Beat the butter & sugar with an electric mixer until light & fluffy. Add eggs one at a time until just combined.

Fold in combined sifted flour & cinnamon, then chocolate, almonds & rum.

Fold in the cherries.

Spread mixture into well greased 22-24cm springform pan (lined with paper)

Bake in a moderated oven for about an hour. Stand cake for 10 mins before transferring to a wire rack to cool.

Combine chocolate & cream in heatproof bowl, stand over a pan of simmering water, stirring until combined. Spread the icing over the top of cooled cake.

This is quite a special cake, dense & moist. Beautiful served with a dollop of cream. I originally found this recipe in the Womens Weekly (as do most of my favourites) Reader 's contributions.

Friday, April 10, 2009

Pea soup

My pea soup is very loosely based on my mothers' recipe. We often had a steaming bowl of pea soup for a weekend lunch.

I soak one full bag of green split peas overnight.

The next day I dry fry one medium diced onion with a packet of diced bacon (cheating I know but I can't stand to deal with a ham hock & I get a lovely flavour)
Then I add the soaked peas

After stirring I add an equal amount of water & simmer until the peas are beginning to get mushy. Add to the mushy mix 1 diced potato & 1 diced carrot. Continue to simmer until the vegetables are soft.

Add black pepper & salt to taste.

Enjoy with some crusty bread.
When Erin was little she said we were having 'poo seep' for dinner, much to our amusement & the label has stuck! Peas are a good source of fibre!

Friday, March 6, 2009


You've heard of Brownies now you can make this delicious Blondie

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/4 cup walnuts, chopped
60g butter, melted
1 cup packed brown sugar
1 egg beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Sift together dry ingredients & add nuts.
Add brown sugar to melted butter & mix well, then add egg & vanilla.
Add flour mixture a little at a time to wet ingredients until mixed well.
Stir in choc chips.
Spread dough into an 8 or 9" slice pan.
Bake 20-25 minutes at 180 degrees.