Recipes, Savoury

Rigatoni Pie

rigatoni pie logo.jpgWe absolutely love pasta in our household. We try not to eat it often but sometimes we go all out, like with this marvellous creation. The pie holds together so well when it’s rested and cooled slightly, so it’s easy to portion out the same amount to each person. Or you could just sit there and eat the whole thing on your own…

Ingredients:

  • 1 batch of Hidden Veg Bolognese
  • 500g  rigatoni pasta
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups grated mozzarella

 

Method:

  1. Preheat your oven to 200ºc. While the oven is preheating, bring a pot of water to the boil and salt the water. Add the rigatoni and cook for about 5-6 minutes, so it’s pliable but not cooked through, then drain.
  2. While the pasta is hot, toss about 2 tablespoons of parmesan into the pasta so that it melts. This will act like a glue and also gives the pasta a great flavour.
  3. Once pasta is cool enough to touch, grab a cake pan (a 22cm spring form cake pan is ideal), place a little hidden veg bolognese sauce on the bottom and start assembling your pie. Start by standing the pasta up  around the outside of the cake pan and work your way in. You’ll need every bit of pasta, so squeeze them all in wherever you can.
  4. Start ladling on the hidden veg bolognese sauce, and tapping the pan on the bench so that the sauce goes down the holes. Keep pouring the sauce on bit by bit until you can no longer see any air bubbles popping up. Cover the pan with foil and bake in the oven for approximately 30 minutes. Remove the foil and add on the mozzarella and the rest of the parmesan cheese and bake for a further 30-35 minutes, or until golden.
  5. Let the pie rest for about 15-20 minutes so that it has time to settle. Unclip the pan, slice and serve.
Recipes, Savoury, Sweets

Maple Bacon French Toast

maple bacon french toast logo.jpg

Through out my childhood my mum would  love making french toast for our family breakfast on the weekends to use up some of our free range eggs collected right from our backyard. We always just ate our french toast simple, just a sprinkling of sugar. It wasn’t until I was in my mid teens that I started experimenting with food a bit more adventurously and discovered bacon and french toast are a match made in heaven!

 

Ingredients:

  • Bacon and cheese loaf, sliced (pull apart loaf or white bread will work just as well)
  • 4 free range eggs
  • 1/3 cup cream
  • 1 tablespoon maple syrup + extra for drizzling
  • 8 rashers of maple bacon (plain smoked streaky bacon will also work)
  • Approximately 10g butter

 

Method:

  1. In a cold pan, add the bacon and then turn to a medium heat and cook until crispy. Set aside on some paper towel.
  2. Whisk together the eggs, cream and maple syrup and soak the bread for long enough to only make the bread wet and not fall apart about 5-7 seconds. Heat a pan to a medium heat and melt the butter in the pan and cook the french toast for about 5 minutes on each side or until golden.
  3. Arrange the bacon and french toast how ever you like and drizzle with more maple syrup if you wish.
    Serve with hash browns and/or fried or poached egg.
Recipes, Savoury

Hawaiian Chicken

hawaiian chicken logo.jpg

Serves: 2

Hey, Mark here, tonight’s recipe is a quickie. My father-in-law introduced me to this recipe that he found. Since then I’ve made a couple of changes that I think work for the better. If you want the original recipe, click here. With all that out the way, lets get started!

Ingredients:

  • 1-2 large chicken breasts, diced
  • Salt and Pepper to taste
  • 1 cup of corn flour + 1tbp for thickening
  • 1/2 cup of canola oil
  • 2 eggs, beaten
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup Soy sauce
  • 2-3 cloves of garlic, crushed
  • 1 large Jalapeno, finely diced (leave seeds in, if you dare)
  • 1 tin Pineapple chunks

Method:

  1. Preheat oven to 160 degrees C
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  3. Heat canola oil in a large frying pan over medium-high heat and cook chicken until browned. Place the chicken in a greased baking dish.
  4. In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, crushed garlic, and cornstarch. Add the Jalapeno and pineapple chunks. Pour over chicken and bake for 1 hour.
  5. Serve with steamed rice.
Recipes, Savoury

Creamy Mushroom Sauce

Mushroom sauce logo.jpgMakes approx 1 1/2 cups

This sauce goes great with any  meat! especially with my Juicy Chicken Schnitzel.
It’s super creamy and has a nice hit of garlic too.

 

Ingredients:

  • 250g swiss brown mushrooms
  • 2 tsp butter
  • 2 tsp oil
  • 1 clove garlic
  • 1/2 cup white wine
  • 300ml thickened cream

 

Method:

  1. In a medium saucepan over a medium heat, add the oil and butter and then add the garlic, cook for about a minute or until fragrant and then add the mushrooms and season with a little bit of salt. Continue to cook the mushrooms till softened and they start to release their juices.
  2. Turn the heat up to a medium high heat and add the wine. Let the wine reduce to about half, turn the heat down to low an add the cream. Let the sauce simmer for about 15-20 minutes, stirring occasionally and making sure it doesn’t boil. The sauce will reduce and thicken slightly. Serve with chicken, beef or pork!
Recipes, Savoury

French Onion Oyster Blade

French onion oyster blade logo.jpgServes: 2-4

My mother has been making this for as long as I can remember and it’s so simple to make! You just need a couple ingredients and you have your meat and sauce all in one! I might also add that this is a budget friendly recipe too so you can feed your family of 4 for less than $20 (AUS)

Ingredients:

  • 4-6 Oyster blade steaks
  • 1 packet of dry french onion soup mix
  • 2-3 tsp water

And that’s it!

 

Method:

  1. Preheat the oven to 170ºc. In a small bowl mix your french onion soup mix with enough water to create a loose paste, say about the consistency of a thick gravy. Place each oyster blade steak onto a square of foil (you will be wrapping them individually) and then spread about 1-2 tsp of the french onion paste onto the steak, then wrap them up and place onto a baking tray.
  2. Bake for approximately 40-45 minutes. Let them rest for about 5-10 minutes. Serve with some steamed greens.

 

Recipes, Sweets

White Chocolate Cookie Dough Fudge

Cookie dough 1 logo.jpg

Makes approximately 16 bars

A couple of years ago I was apart of a slow cooking group on facebook and the admin was creating a recipe book to publish and was asking people to submit their own original creations. I had created this recipe but then changed it to suit a slow cooker, and I submitted the recipe. A few months later I got an email from ABC publishing telling me my recipe was going to be published. I was so over the moon! It makes me happy knowing there’s thousands of people that have that recipe book at home with my recipe in it.

Ingredients:

  • 395g tin sweetened condensed milk
  • 220g block white chocolate, broken into pieces
  • 180g block Milky Bar Cookies and Cream, broken into pieces
  • 2 tsp vanilla essence
  • 65g butter, softened, plus 2 teaspoons extra
  • 3/4 cup light brown sugar
  • 1/4 cup milk
  • 1 1/4 cups plain flour
  • 1/2 cup chocolate chips

 

Method:

  1. Place the softened butter and brown sugar in a medium bowl and cream together until smooth. Add the milk and 1 tsp of the vanilla and mix until combined. It may appear lumpy but this is OK. Add the flour and the chocolate chips and mix. Spread the cookie dough onto a baking sheet and refrigerate for 1-2 hours or until slightly set.
  2. Place the condensed milk, chocolate, 1 tsp vanilla and the 2 tsp of butter into a large saucepan over a very low heat so it doesn’t burn. Stir continuously until fully melted and smooth. Set aside to cool slightly.
  3. Take little pieces of cookie dough (reserve about 1/2 cup of dough for the end) and fold through the fudge. Line a brownie tin or square cake tin with baking paper and pour the fudge into the tin. Decorate with remaining cookie dough pieces.
  4. Refrigerate for at least 2 hours to set. Slice into squares and store in an air tight container in the fridge.
Recipes, Sweets

Cinnamon Scrolls

Cinnamon scrolls 1 logo.jpg

Makes:  9

I love fresh bread and it’s so easy to make your own baked bread at home not to mention healthier too.
Some day I really fancied a cinnamon scroll and there just weren’t any recipes that stood out to me. So I came up with my own recipe using a basic sweet dough recipe. The bread improver just helps it rise more and gives it a softer texture too but you don’t have to use it.

Ingredients:

  • 290ml warm water
  • 1 egg lightly beaten
  • 2 tablespoons of melted butter
  • 1 tsp salt
  • 2 tablespoons sugar
  • 3 1/2 cups bread flour
  • 3 tablespoons milk powder
  • 1 tsp bread improver (optional)
  • 2 1/4 tsp yeast (sachet of yeast)
  • 100g softened butter
  • 2 tablespoons cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 tsp vanilla extract

 

Method:

  1. In a jug, pour in the warm water and dissolve the sugar and yeast in it and set it aside to activate. In a bowl of a stand mixer with a dough hook attachment put it the bread flour, egg, melted butter and milk powder and put it onto a medium low speed. While it mixes pour in the water and yeast mixture. Let the dough come together and then add the salt to the dough and let it knead for 5-10 minutes. Set it aside with a tea towel to rise for 1 hour.
  2. Roll out  the dough into a rectangle shape about 1cm thick. Spread the butter all over the dough and then sprinkle over the brown sugar and cinnamon, you can add extra cinnamon if you like it like I do! don’t be scared to use more if you feel it needs it.
  3. Line and grease a rectangular baking dish (roasting dish) with baking paper. Roll the dough up into a log and divide into 9 portions and place into the baking dish about 2-3 cm apart and cover again with a tea towel to rise for 35-50 minutes.
  4. Preheat oven to 170ºc and bake the cinnamon scrolls for 25-30 minutes. Let the scrolls cool a bit before icing. Once cooled for about 1 hour, mix together the powdered sugar, vanilla and milk, you want it to be a bit thick but still be able to drizzle, add more powdered sugar if it’s too runny. Drizzle the icing over the cinnamon scrolls.