Sesame Chicken Cakes

A different version to the traditional Fish cake, great for lunches or make them smaller and use as a canape!

Makes
8-10 patties

Ingredients

• 350g Chicken mince
• 1tbsp chopped Coriander
• 50g Breadcrumbs
• 2tbsp Sweet Chili sauce
• 100-200g Sesame Seeds
• (Oil for frying) Sunflower Oil, Veg Oil or a light Olive Oil

Method

1. Combine chicken, coriander, chili sauce and breadcrumbs together.
2. Roll into balls then flatten out a little to form patty shape,
3. In a flat bowl or plate pour out sesame seeds and then gently roll the patties through to cover on all sides.
4. Shallow fry in your choice of Oil  until golden brown and cooked throughout (8-10 min's)
5. Serve with a dipping sauce or in a flat bread with salad.

Tuna & 3 Bean Salad

Serves 2

Ingredients

• 1 medium tin of Tuna
• 2 Broccoli florets
• Small handful Cherry Tomatoes
• 1/2 Red Onion
• 1 tin 3 Bean mix
• 1/2 Avocado (optional)
• 1/2 Cucumber
• 1/2 Red Capsicum
• 1 Spring Onion
• 2 Tablespoons Balsamic vinegar
• 1 Tablespoon Olive Oil

Method

1. Chop all the veges up into small bite size pieces, add to a large bowl
2. Add washed and drain beans to the bowl,
3. Drain and add the Tuna to the bowl,
4. In separate bowl whisk Balsamic and Olive Oil together (I like to add a pinch of Salt and Pepper) then pour over vege/bean/tuna mix and mix gently to coat (the avocado adds to the dressing to when mixing)
5. Serve and eat!

Hint: this lasts for up to 2 days in the fridge and just gets yummier!

Sausage Rolls

Sausage rolls are a fantastic "go to" dish for a quick afternoon tea, a great party favourite, an easy lunch served with salad or simply great on their own!

These particular Sausage Rolls are my kid friendly egg free ones (for the adults I omit the veg (or not), and to the onion mix add finely chopped Chorizo or Bacon and would probably brush with an egg wash at the end and sprinkle with poppy seeds).

The flavour combinations you can create are endless as long as you follow the basics of the recipe.

Makes 6 long rolls - 30 small rolls 

Ingredients

• 3 Sheets Puff Pastry (cut in half length ways)
• 500g Sausage meat
• 1 Onion
• 1 Garlic clove (crushed)
• 1 large Carrot
• 1 Celery stick
• 1/2 Zucchini
• 1/2 cup breadcrumbs
• 1/2 cup Sauce (Tomato/BBQ or mixture of both)
• 1 teaspoon salt
• 1 tablespoon Olive Oil
• 50mls milk (for brushing)

Method:

1. In a fry pan heat the Olive Oil,
2. Grate the Onion, Carrot, Celery, Zucchini and add to the pan on a low heat and gently saute along with the garlic until very soft and tender (whilst cooking add 1/2 teaspoon of salt for flavour and to release the liquid in the veg). When soft allow to cool.
3. In a large bowl combine Sausage meat, cooled veg mix, sauce, breadcrumbs and remaining salt and mix well, clean hands work best!
4. Lay out pastry sheets and in a log shape cover the bottom third with sausage mix and roll over to create your Sausage Roll, (the plastic sheet the pastry comes with is also great for wrapping them in whilst storing/waiting) 
5. Cut each log into 5 brush with milk and bake in a hot oven (220*c) for 20 - 25 mins or until golden brown.

hint: they can be wrapped in plastic and stored in the freezer for up to 3 months!!



Lots of fresh grated veges

after 25mins of slow cooking - soft and yummy



Mix all ingredients together

Add the meat mix to pastry

Roll up your Sausage Rolls

Sage Chicken Skewers

With an abundance of Sage in the garden right now and with the weather being perfect for BBQ's light easy to eat meals are what we need and these Sage & Chicken Skewers are fantastic, full of flavour and so easy to make.  Best thing is hubby does the cooking, heaven forbid I'd get to touch the BBQ!! Hehehe  Enjoy!!!



Ingredients

Quantity depends on how many you want to make - est. 100g of chicken per skewer

Chicken (breast or thigh for more flavour) cut to large chunks
Sage Leaves (one per piece if possible)
Olive Oil
Crushed garlic clove
Skewers (soaked in water at least an hr to prevent them burning during cooking)

Method:
Wrap each chunk of chicken with a sage leaf and thread onto the skewer,
Repeat till skewer full, 6-7 pieces is ideal
brush with a mixture of garlic and olive oil.
Cook on the BBQ grill plate or under a hot grill.

I like to serve with a Sage and Onion Gravy and a crisp Green Salad!!

Sage

Relishes

Green Tomato Relish

Ingredients

• 1 tablespoon olive oil
• 3 shallots, thinly sliced (white part of spring onion if no shallots)
• 1 teaspoon yellow mustard seeds
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon ground allspice
• 100g caster sugar
• 2 tablespoons aged white wine vinegar or cider vinegar
• 4 green tomatoes, quartered, cut into thin slices

Method

1. Heat oil in a frying pan over medium heat, add shallots, mustard seeds, chili, allspice and 1 teaspoon sea salt and cook for 8 minutes.
2. Add sugar, vinegar and tomatoes and cook for 10 minutes or until tomatoes are soft.
3. Store in a sterile jar or just use straight away...

Apricot Relish

Ingredients

• 250g Apricots (canned works well)
• 1 orange
• 1 tablespoon fresh grated Ginger
• 1 tablespoon coriander 
• 1 teaspoon cider vinegar 
• 1 tablespoon soy sauce
• 1/2 teaspoon brown sugar 
• 1/8 teaspoon dry mustard
• 1/8 teaspoon turmeric 

Method

1. Coarsely chop the apricots. Place in a bowl.
2. Grate orange rind to about 1/2 teaspoon.
3. Chop up orange flesh and add flesh and grated rind to apricots.
4. Add all remaining ingredients. Stir to mix.
5. Cover and refrigerate from 1 to 4 hours

Tomato Chilli Relish             

• 1 large can diced tomatoes (roma if possible)
• 1½ tablespoons oil
• 1 onion, finely diced
• 2 - 4 medium red chillies, finely diced
• 3 cloves garlic, crushed
• 2 tablespoons brown sugar
• 50ml brown vinegar (Balsamic gives a nice flavour too)
• Salt and pepper to taste

 

Heat the oil in a saucepan, add onion and chillies and cook until soft.

Add the garlic and cook for a further minute.
Add tomatoes, sugar, vinegar, salt and pepper.
Bring to the boil and simmer for about an hour stirring occasionally.
Pour into a hot sterilised jar and seal.

 

 

 

My mother -in-laws Tomato Relish recipe is on its way - it takes 24 hrs but well worth it :)

Cauliflower Crust Pizza

I found this recipe on the web and thought I have to give this a go, and I'm pleased I did it is so good!! and the best thing is the entire crust is only 434 calories! a single slice of pizza is around 400 calories alone. With this cauliflower version, one serving is just 109 calories and tastes as good as the dough pizzas mmmmmm

Serving Size:              
2- 4 people

Ingredients

• 1 cup cooked, riced cauliflower
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 tablespoon fresh chopped oregano (or 1 teaspoon dried oregano)
• ½ teaspoon crushed garlic
• ½ teaspoon garlic salt
• olive oil (optional)
• pizza sauce, shredded cheese and choice of your toppings*
  

Method:

1. Preheat oven to 230*C. Spray baking paper with cooking spray/oil.
2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the bake paper, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
3. Bake at 230 degrees C for 15 minutes.
4. Remove from oven.
5. To the crust, add sauce, *toppings and cheese. Place under a grill at high heat just until cheese is melted.

*Note: Toppings ie bacon, onion etc need to be precooked since you are only grilling for a few minutes.

To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

School Lunchboxes (Summer)

In the warmer months it is important to think about what we are putting in the kids lunches there are a few basic tips to follow to ensure your kids lunch is fresh tasty and enjoyable rather than hot and soggy also kids eat less at lunchtime in summer (therefore I like to have a more substantial afternoon tea ready for after school)

Tips;

• Use insulated lunchboxes with a small freezer block
• Where possible freeze their drinks, water & juice boxes they will defrost in the lunchboxes naturally and be ready in time for lunch (keeping lunch and the kids cool).
• Avoid using meat/fish in their sandwiches on days over 35* stick to spreads and or salads.
• Deconstructed sandwiches are great in the heat if your child is old enough, simply provide all the prepared ingredients in small containers and they can make it up at lunchtime
• Vege sticks and a dip or a mini cream cheese tub.
• Frozen Grapes
• Frozen Orange wedges
• Cupcakes/Muffins individually wrapped and frozen – will defrost before recess.
• Crackers and a small container with a mixture of cream cheese and Vegemite or simply buy the pre-made 'Kraft' cheesybite.
• Flavoured rice cakes (plain rice cakes with a spread tend to be soggy by lunchtime so these are a great alternative - sun dried tomato and basil is a favourite).
• Hummus and Salad wraps (make sure all lettuce leaves are very dry to avoid going soggy)
• Muesli bars
• Yogurt tubs or squeeze packs (frozen)
• Trailmix - Dried fruits and or Nuts (if old enough) make your own mix and serve in small ziplock bags.
• Summermix – Popcorn, chopped dried apricots, nuts (if old enough), sultanas, serve in a mini noodle box or ziplock bags.
• Banana chips (available at health food store or aisle)
• Dried Apple Slices or Apricots (available at health food store or aisle)
• Popcorn in ziplock bags
• Lots and Lots of Water!!

  

  Homemade Muesli Bars

 

Mini Apple & Oat muffins with a fruit cup

Vegemite "feet" sandwiches and fruit

Summer

Why eat seasonally?

Produce that is in season locally is cheaper, tastes better and has more nutrients. Fruits and vegetables start to lose nutrients immediately after they are harvested, so the best produce is that which is the freshest. Produce that has been transported over long distances overseas or cross-country can not compete with locally grown produce for freshness, taste and nutritional value. 

Here is a list of local (Perth) produce available during summer - make the most of them at this time :)

Fruits	Season
Bananas	All Year
Paw paw	All Year
Nectarines	Summer
Strawberries	Summer
Passionfruit	Summer
Apples (Royal Gala)	Summer
Apricots	Summer
Cherries	Summer
Peaches	Summer
Plums	Summer
Grapes	Summer
Rockmelon	Summer
Watermelon	Summer
Mangoes	Summer
Avocadoes	Summer

Vegetables	Season
Broccoli	All Year
Cabbage	All Year
Carrots	All Year
Celery	All Year
Lettuce	All Year
Parsnips	All Year
Peas	All Year
Potato	All Year
Radish	All Year
Rhubarb	All Year
Silver Beets	All Year
Turnips	All Year
Beans	Summer
Capsicum	Summer
Chillies	Summer
Cucumber	Summer
Pumpkin	Summer
Sweet Corn	Summer
Tomatoes	Summer
Onions	Summer
Spring Onions	Summer
Squash	Summer
Zucchini	Summer
Beetroot	Summer

Chillies coming to life now summer is here

 Blooming right now in the garden.

Beautiful Perth summer day!!

Apple Slice

When I saw this recipe (on a 4ingredients site) using sour cream I was not too impressed although upon making it, wow it's great!! a lovely buttery base with a light apple topping great for entertaining or an afternoon tea on a budget, with a home brand cake mix and the apples on special, I made this slice into 9 servings for only $4.60! could easily be cut into 12 squares.

Ingredients

• 1 pkt Vanilla Cake Mix
• 1/2 cup Melted butter
• 400g drained tinned apples
• 200g  Sour Cream

(I use Sunflower margarine and light sour cream.


Method

1. Combine melted butter with cake mix until a soft dough forms,
2. Press into lined square tin
3. Bake for 20 mins
4. Combine apples and sour cream
5. add to base and bake for further 20mins
6. Let cool then refrigerate till cool.
7. Serve with sprinkled cinnamon

Banana & Orange Cakes

A delicious light banana sponge cupcake with a soft gooey orange surprise!


Ingredients

100g Unsalted Butter/Margarine
2 eggs
165g Sugar
200g S/R Flour
125mls Milk
1 tsp Vanilla
1 Banana
1/2 jar Marmalade


Method:

1. Cream butter and sugar with an electric mixer/beater,
2. Add one egg at a time then reduce speed and add the vanilla,
3. Mix in the (mashed) banana, the flour then the milk, when all combined
4. Spoon the mix into patty cases till they cover the bottom and no more than half way up,
5. Drop a tsp of marmalade to the centre of each case, then top with remaining mix.
6. Bake at 180* for 25-30 mins or until slightly golden.
7. Allow to cool then dust with icing sugar or serve plain.

Raspberry & Mango Pops

Ingredients

250g Raspberries
250g Mascarpone
2 Mangoes
1 tsp Vanilla essence
3 tsp Icing Sugar


Blend and sieve Raspberries, to this add 125g mascarpone,1 tsp icing sugar and 1/2 tsp vanilla mix well and add to the bottom of your pop holders.

Blend 2 mangoes (4 mango cheeks) to this add 125g mascarpone, 2 tsp icing sugar and 1/2 tsp vanilla mix well and add to the top off the raspberry mix.

Freeze overnight and serve

Makes 6-8

Quiche

Crust Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 1/4 cup olive oil or canola oil
• 1/4 cup iced water

(a pinch of cayenne pepper or a small amount of Parmesan cheese adds great flavour)

Method

1. Mix flour and salt with fork.
   
2. Beat oil and water with whisk to thicken.
   
3. Pour into flour and mix with fork.
   
4. Press into 22cm pie crust tin (I prefer to roll mine out and lay in into the tin, using a knife to remove the excess)
   

Filling Ingredients (suggested)

• 5 large eggs
• ¾ cup milk
• 2 cups of........ Chopped Bacon/Cheese/Deli Meats/Mushrooms/Zucchini/Antipasto Mix etc etc

Method

1. Gently whisk eggs and milk together,
2. Stir in desired topping, (a favourite of ours is a mixture of gently sauteed onion, bacon and mushroom, (allowed to cool) this makes up about 1 ¾ cup the remaining ½ cup we fill with grated cheese.
3. Add mixture to prepared crust and bake for 40 – 45 mins at 200 *C until golden and or a knife can be inserted and removed cleanly.
4. Serve with your favourite salad.

 

 

 

 

 

Cheese Straws

Cheese Straws

This is a huge party hit of mine and great to serve with drinks, a classic dish from my childhood and a favourite of my children...enjoy 

Ingredients

• 125g plain flour
  
• 140g shredded Cheddar cheese
  
• 85g margarine/butter
  
• ½ teaspoon baking powder
  
• ¼ teaspoon cayenne pepper or paprika
  
• ½ teaspoon salt
  
• 50ml water

Method

1. Preheat oven to 205 degrees C. Grease or line a baking sheet with baking paper.
   
2. Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a stiff dough.
   
3. On a lightly floured surface, roll out the dough to ½ cm – 1 cm thickness and then cut strips about 8 – 10cm in length no more than 1 cm wide. Arrange the strips on the baking sheet.
   
4. Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.
   

Makes about 24 to cater for more double all ingredients!