Wonton Soup

1.5L (6 cups) chicken stock
1 tablespoon ginger
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil, plus some to serve
220g packet chicken or prawn wontons
1 bunch baby bok choy, leaves separated
Thinly sliced spring onion, chili and coriander leaves to serve

Place stock in a large pot and bring to a boil. Decrease heat to medium and stir in ginger, soy sauce and sesame oil.

Drop wontons into the stock and simmer for 5 minutes or until cooked through. Remove from the heat and add bok choy and stand until it wilts. Ladle into bowls and garnish with spring onion, chili and coriander. Drizzle extra sesame oil.

Chocolate freckle slice

185g butter, softened
220g Nuttela
1/3 brown sugar
1 3/4 cup all purpose flour
200g freckles

Preheat oven to 160 C. Grease 8x12 inch pan, line sides with baking paper.

Beat butter, Nuttela and sugar in bowl until combined. Stir in sifted flour in two batches. Press into pan, bake 25 minutes.

Remove pan from oven and press freckles firmly into slice about 1.5cm apart. Cool in pan before cutting.

Poached eggs and asparagus

4 eggs
2 bunches asparagus
Parmesan cheese

Coat asparagus in olive oil, salt and pepper. Bake at 180 C for 10 minutes.

Poach eggs in boiling water. Drain and place on top of asparagus. Top with cheese and serve immediately.

Vegemite cheese straws

2 sheets puff pastry
1 tablespoon vegemite
2/3 cup Parmesan cheese

Preheat oven to 220 C. Line oven tray with baking paper.

Spread one pastry sheet with half the vegemite then sprinkle with half the cheese. Top with remaining pastry sheet and spread vegemite and remaining cheese.

Cut pastry stack in half, place one stack on top of the other and press down firmly. Cut crossways into 24 strips. Twist each strip, pinching the ends to seal. Place on tray and bake 12 minutes.

Prawn and Miso Soup

soba noodles
6 sachets of instant miso soup
400g raw prawns
baby spinach leaves
1 red chili, sliced

Cook noodles, drain and set aside.

Combine soup sachets and 1.5 liters of water in a large saucepan; bring to a boi. Add prawns and cook until they change colour. Stir in spinach, chili and noodles.

Mushroom and Spinach Gnocchi

Potato gnocchi
Assorted fresh mushrooms
1 tablespoon minced garlic
1 cup pouring cream
baby spinach leaves
1/3 cup Parmesan cheese

Cook gnocchi according to packet instructions. Set aside.

Cook mushrooms and garlic in pan until softened; add cream and spinach. Bring to a boil then reduce heat and simmer uncovered until spinach wilts. Stir in half the cheese. Add gnocchi to pan and stir gently, top with remaining cheese.

Lemongrass and Lime Prawn

60g butter, softened
20g fresh lemongrass, finely chopped
2 teaspoons finely grated lime rind
2 tablespoons lime juice
2 tablespoons parsley
500 g uncooked prawns

Beat butter, lemongrass, rind and juice in a small bowl until combined. Stir in parsely. Melt half the butter mixture in a pan and remove from heat. Stir in the prawns.

Grill prawns until changed in colour and top with ramining butter mixture.

Chicken Noodle Tamari Salad

Rice vermicelli
Shredded cooked chicken
Can corn, drained
1/2 Lebanese cucumber, thinly sliced
Coriander paste


Dressing:
2 Tbsp lemon juice
2 Tbsp soy sauce (or Tamari)
1 Tbsp fish sauce
2 Tsp brown sugar
1 Birdseye chili, finely chopped

Cook noodles as per directions. Drain and separate into bowls.

Add chicken and vegetables, top with dressing and toss to combine.

Blueberry muffins

1½ cups self-raising flour, sifted 

1 cup brown sugar 

¾ cup blueberries 
1 egg, lightly beaten 
¾ cup milk 
4 Tbs butter, melted

1. Mix flour, sugar and blueberries in a bowl. In a separate bowl lightly whisk egg, milk and butter together.
2. Pour the liquid ingredients into the flour and stir with a spoon until ingredients are just combined, do not over mix or muffins may become tough.
3. Fill muffin liners with mixture, level with the top.
4. Bake at 200°C for 15 minutes, until muffins spring back when lightly touched.
5. Allow to cool for 5 minutes on a wire rack.

Beer Bread

3 cups all purpose flour
1 tbsp. granulated sugar
1 tbsp. baking powder
1 tsp salt
3 tbsp. honey
1 can beer (12 oz)
4 tbsp. melted butter

Preheat oven to 180 C and grease a loaf pan with cooking spray.

In a large bowl mix flour, sugar, baking powder and salt. Add in honey and beer and mix until just combined. Pour batter into pan and pour melted butter on top.

Bake for 50 min to an hour.

Chili Lime Cauliflower

1 head cauliflower, cut into small florets
Minced garlic
1 Tbsp chili powder
1 tsp cumin
Olive oil
Squeeze coriander paste
1/2 lime, juiced
salt and pepper

Coat the cauliflower with olive oil and lime juice.

In a separate bowl, mix together spices. Mix spices through the cauliflower and bake on a foil lined tray at 180 C for 25- 30 min.

Chicken Rigatoni

1 chicken breast, cut into strips
Olive oil
Salt, pepper, garlic, oregano to suit taste
Rigatoni noodles
1/2 cup marinated red peppers, sliced
1/2 cup pepperoncini, sliced
1/2 cup kalamata olives, pitted and sliced
1 cup spaghetti sauce
1 cup grated Parm cheese
1 cup thickened cream

Place chicken strips in boiling water and cook for approximately 10 minutes.

Cook rigatoni as per packet instructions.

In olive oil, sauté garlic with salt, pepper and oregano. Add chicken and cook for 10 minutes, careful not to brown the chicken.

Add peppers, pepperoncini and olives, simmer 5 minutes.

Add thickened cream, spaghetti sauce and parm cheese to skillet. Simmer until cheese is melted. Pour over noodles, stir well and serve.

Jalapeno Cheese Bread

4 cups all purpose flour
2 cups cheddar cheese, shredded
1/4 cup minced jalapenos
1 tbsp. white sugar
1 tsp. salt
1 cup warm water
1 package dry yeast
2 tbsp. olive oil

In large bowl, combine flour, cheese, jalapenos and salt; mix well.

In separate bowl, combine water, yeast and sugar. Let sit 10 minutes then stir until the yeast is dissolved.

Add the oil to the liquid mixture, stirring. Add half the liquid mixture to the flour mixture and mix with your hands. Add remaining liquid and mix well.

Turn onto a floured surface and knead by hand until elastic and smooth. (about 15 min)

Place in a large oiled bowl, cover with a towel and let stand in a warm place for 1 hour.

Punch dough down and divide into three equal portions. Place into 8.5" x 4.5" loaf pans and allow to rise another 45 minutes.

Bake at 145 C for 45 minutes. Remove from pan 5-10 minutes after taking out of the oven and let cool 1 hour before slicing.

Mexican Stuffed Shells

1 box large shells (if I can ever find them in Australia)
1/4 teaspoon Mexican chili powder
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 1/2 cups Mexican cheese blend
1 1/2 cups Marinara sauce   1. Preheat oven to 375 degrees.
2. Combine ricotta, Parmesan, 3/4 cup Mexican cheese, egg, and chili powder. Set aside.

3. Cook noodles until just pliable.

4. Pour about 1/2 cup of sauce in the bottom of 9" x 13" baking dish; spread evenly.

5. Fill each shell with Ricotta mixture.

6. Top evenly with remaining sauce,

7. Sprinkle 3/4 cup Mexican cheese on top of sauce.


Original recipe from here

Chilled Avocado Soup

1 medium poblano chile*
1 small white onion, sliced
2-1/2 cups chicken broth
2 medium firm-ripe avocados pitted, peeled, and cut into large chunks
1/2 cup chopped fresh cilantro
2 Tbs. chopped fresh flat-leaf parsley
1/4 cup fresh lime juice (from 2 medium limes)
1 tsp. ground cumin
1/2 tsp. ground coriander
Kosher salt
1/2 cup plain whole-milk yogurt or sour cream
1 tsp. extra-virgin olive oil
1/8 tsp. cayenne pepper

* I won't be able to find the poblano chili in Australia so I will substitute with either a banana pepper or whole jalapenos as I like a bit of heat.

Turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed.
Cook onion until soft and browned in places, about 5 minutes.

In a blender, purée until smooth all the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.

Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and a few pinches of chile powder.

Original recipe from finecooking.com. and can be found here.

Chilled Zucchini Soup

1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
1 1/2 lb zucchini (3 to 4 medium), peeled chopped
2 (2- by 1 1/2-inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth (14 fl oz)
1 3/4 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt


1. Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.

2. Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.

3. Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.

4. Stir in buttermilk and season with salt.


Recipe from epicurious, found here

Beef Pot Roast

1 can condensed cream of mushroom soup
1  package dry onion soup mix (I use Korrs)
1 1/4 cups beef stock
900g - 1KG beef blade roast
3 carrots, peeled and cut into sticks
2 onions, halved
6 mushrooms, halved

5 potatoes

Salt and pepper the beef and brown on all sides.

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and stock. Place pot roast in slow cooker and add veggies around the edges, making sure to dunk them in the soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
20 minutes before serving, peel and cook the potatoes for mashed potatoes.
 
The meat should fall apart and you will have a hard time not drinking the gravy!
 
Recipe adapted from here and tweaked to suit our taste.

Chef John's Macaroni and Cheese

1 (12 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/8 teaspoon white pepper
3 cups milk
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted

 
Preheat oven to 200 degrees C.


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add cayenne pepper, red pepper flakes and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in Worcestershire sauce and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
 
**Optional - you could add some beer or alternative cheeses as long as it's still 3 cups.
 
Recipe adapted from here.

Chicken Lazone

1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
2 tsp cayenne pepper
4 whole boneless skinless chicken breasts
1 Tbsp butter
1/2 cup heavy cream


Combine the seasonings in a small dish then sprinkle over chicken in a large ziplock baggie. Mix well.
In large saute pan cook chicken in olive oil over medium heat for about 7 to 8 minutes, turning once.

Pour the cream into the skillet and lower the heat. Simmer for several minutes (it's ok to let it bubble), stirring until the sauce thickens then add the butter.

When butter is melted place chicken breasts on a bed of white rice and top with sauce.

This recipe doesn't sound like much but it is delicious, trust me, go make it!!

Moroccan Spiced Salmon

Marinade/rub for the fish: 1 teaspoon paprika
: 1/2 teaspoon ground tumeric
: 2 teaspoons ground cumin
: 2 garlic cloves
: 1 tablespoon lemon juice
: 1/4 cup fresh coriander
: 1/4 olive oil

Lemon dressing
: 1/2 cup whole egg mayo
: 2 tablespoons sour cream
: chopped coriander
: Juice of lemon & zest

Blitz the marinade ingredients in the food processor until finely chopped.

Rub onto the salmon and set aside covered in the fridge for 30 mins. (or overnight)

In a separate bowl combine the dressing ingredients. (I used Paul Newman's aioli and added a bit of lemon juice and fresh chopped corriander) Mix and set aside.

After 30 mins cook the salmon in a pan with a little bit of oil. Depending on the thickness of the fish, cook about 4 minutes each side.


Recipe from BabyMac here

Cauliflower soup

1 tbs oil
1 leek white part only
1 clove garlic chopped
400 g cauliflower
1 potato chopped
250ml (1 cup) chicken stock
250ml (1 cup) milk
1 1/4 cup pouring cream
1 tbs lemon juice
1 tbs horseradish cream
1 tbs chives

Heat oil in large pot and add leek and garlic. Cook 6-8 min. Increase heat to high add cauliflower, potato, stock and milk and bring just to the boil.

Reduce heat and simmer covered for 20 min. Blend until smooth. Add cream, lemon and horseradish. Top with chives and serve with croutons.

Serves 4.

Recipe from Australian Family Favourites.

Breakfast Burrito Ingredients

sliced green capsicum
onion
mushrooms
cumin
salt
garlic
eggs
tortillas
salsa
cheese
chopped tomato
sliced green onion
sour cream
coriander
jalapenos
Nandos peri peri sauce

Quinoa Salad

2 cups quinoa
6 cups water
Handful baby spinach
Handful baby rocket
Mint, shredded (to taste)
1 Lemon, zested and juiced
1 jar of char-grilled vegetables (or grill your own), diced
4 cubes of marinated goat’s cheese
Drizzle of olive oil from goat’s cheese jar

Prepare quinoa via absorption method. I use my Thermomix, you could use a rice cooker or saucepan (bring water to boil, reduce heat, cover and simmer for 15 minutes).
In large salad bowl toss baby spinach, rocket, mint, lemon zest, char-grilled vegetables or antipasto vegetables.

Add warm or cool quinoa (I like warm as I like how it melts the goat’s cheese). Crumble in the goat’s cheese, pour on lemon juice and drizzle oil to taste and desired consistency.


Toss in bowl and serve.


Serves 8 as a side dish; 6 as a meal.

Photo and recipe from here

Warm cauliflower and quinoa salad

1/2 lg cauliflower
1/2 cup quinoa
1 Tbsp tomato paste
1/2 bunch chives, finely chopped
lg handful bocconcini, in bite size pieces

1. Preheat oven to 200 C. Cut cauliflower into bite size pieces, place on baking tray, drizzle with olive oil and season. Bake until golden.

2. Rinse quinoa well. Place in saucepan with 1 cup water and tomato paste. Simmer 10-15 min until water has been absorbed.

3. Divide cauliflower over two plates, top with quinoa, cheese and chives.

Recipe and photo from here

Mexican Quinoa Salad

1 1/2 cups cooked quinoa
1 cup corn, thawed
1 tomato, seeded and diced
1/2 red onion, slivered
2 tablespoons pickled jalapeño, diced
1/4 cup lime juice
1/2 – 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil
1 teaspoon honey or agave nectar
1 teaspoon ground cumin
1 teaspoon sea salt
1 avocado, diced

1.Preheat oven to 350 degrees.

2.In a large bowl, combine cooked quinoa, corn, tomato, red onion and pickled jalapeño.

3. In a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt. Process until mixture is smooth. Toss with quinoa mixture.

5.Plate quinoa and top with avocado and tortilla strips.

Recipe from here