Thursday, 15 December 2016

French Onion Dip

1 cup Sour Cream
1 Tablespoon Dried Chopped Onion
1 teaspoon Onion Powder
1 pinch Garlic Powder
1/4 teaspoon Salt
1 Tablespoon Finely Chopped Fresh Parsley, Or 1 Teaspoon Dried Parsley

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Zuppa Toscana

 ½ lb. Italian Sausage (hot or mild)
1 yellow onion
2 cloves garlic
1 (15 oz.) can Great Northern beans
½ tsp smoked paprika
3 cups chicken broth
1 cup water
2 cups half and half
3 medium red potatoes (1.5-1.75 lbs.)
1 bunch (8 oz.) kale, chopped
pinch red pepper flakes (optional)
freshly cracked black pepper (optional)

Go here for the rest.

Have made this, used more vegetables and ham instead of sausage. Roughly mashed the beans to help thicken the soup. Really yummy although it might be best not to add the cream until serving.

Vegetable Pot Pie Skillet with Cheddar Biscuit Topping


3 Tbsp butter
1 onion
3 Tbsp all-purpose flour
1 cup whole milk
½ tsp salt
¼ tsp dried thyme
¼ tsp dried sage
Freshly cracked pepper
1 cup vegetable broth
1 lb. frozen mixed vegetables


2 cups all-purpose flour
3 tsp baking powder
6 Tbsp cold butter
½ tsp salt
1 cup shredded cheddar
2 Tbsp chopped chives (optional)
1 cup milk

Go here for the rest.

Monday, 26 September 2016

Spiced couscous and chickpea patties with carrot salad

2 tablespoons currants
2 teaspoons red wine vinegar
1 tablespoon boiling water
1/2 cup couscous
1/2 cup boiling water, extra
1 large red onion, halved
2 x 400g cans chickpeas, drained, rinsed
1/2 cup fresh flat-leaf parsley leaves
1 teaspoon ground cumin
2 teaspoons ground coriander
1 egg, lightly beaten
Vegetable oil, for shallow-frying
2 large carrots, peeled, halved lengthways, very thinly sliced
1 tablespoon extra virgin olive oil
Plain Greek-style yoghurt, to serve

    Go here for the rest

    Tuesday, 13 September 2016

    Easy Zucchini & Rice Slice

    5 eggs
    250g pkt microwave long grain white rice
    3/4 cup cheddar cheese, grated
    2 zucchini, trimmed, grated
    1/2 cup frozen peas
    3 spring onions, chopped

    Go here for the rest.

    Monday, 12 September 2016

    Chicken Mac and Cheese

     300g dried rigatoni pasta
    400g broccoli, cut into small florets
    2 teaspoons olive oil
    1 small brown onion, finely chopped
    1 garlic clove, crushed
    2 teaspoons wholegrain mustard
    4 cooked chicken thighs, cut into 2cm pieces
    3/4 cup frozen peas
    1 cup grated pizza cheese

    Bechamel sauce

    50g butter
    1/4 cup plain flour
    2 1/2 cups milk

    Go here for the rest.


    Saturday, 10 September 2016

    No Churn Ice Cream

    No-Churn Mint Chocolate Chip Ice Cream


    14oz. can sweetened condensed milk
    1½ tsp mint extract
    ½ tsp vanilla extract
    1 pint heavy whipping cream
    ¼ cup mini chocolate chips
    ¼ cup chocolate syrup

    For the rest, go here

    Friday, 9 September 2016

    Beef and Broccoli

    Beef and broccoli looks so yum... Hope it turns out like the photo. 500 g gravy beef cut into strips. Chuck in slow cooker with 1 cup stock, 1/2 cup soy, 2 teaspoons minced garlic and tablespoon sesame oil. Cook 6-8 hours on low. Thicken with cornflour and add as much broc as you like, cook on high another 1/2 hour

    From Facebook

    Savory Cabbage Pancakes (Okonomiyaki)

    Savory Cabbage Pancakes (Okonomiyaki)

    • 2 extra large egg
    • ½ cup water
    • 1.5 Tbsp soy sauce
    • 1 Tbsp toasted sesame oil
    • ¾ to 1 cup all-purpose flour
    • 4-5 cups shredded green cabbage
    • 1 carrot
    • 3 green onions
    • 2 Tbsp oil for frying
    • ¼ cup mayonnaise
    • 2 Tbsp sriracha
    • ½ Tbsp sesame seeds
    • 2 green onions

    For the rest, go here.

    Saturday, 6 August 2016

    Butterscotch banana puddings

    100g butter, softened
    1/2 cup firmly packed brown sugar
    2 eggs
    1 1/4 cups self-raising flour
    1 teaspoon ground cinnamon
    3/4 cup mashed banana (see tip)
    2/3 cup plain Farmers Union Greek Style Yogurt

    Butterscotch sauce

    1/3 cup firmly packed brown sugar
    1/2 cup thickened cream
    25g butter, chopped

    Go here for the rest.

    Monday, 4 January 2016

    Banana Split Lasagna

    2 cups graham cracker crumbs
    1/2 cup butter, melted
    8 ounces cream cheese, at room temperature
    1/2 teaspoon vanilla
    1/4 cup granulated sugar
    2 Tablespoons + 3 1/2 cups cold milk, divided
    16 ounces Cool Whip topping, divided
    1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
    1 (20-ounce) can crushed pineapple, drained well
    2 (3.4 ounce) boxes of banana cream pudding instant pudding
    Chocolate syrup
    Maraschino cherries (optional, but encouraged!)
    Nuts (optional)

    Grease a 9×13-inch baking dish; set aside.
    In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
    In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
    Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
    Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
    Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.

    You may end up having more of the cream cheese mixture than you need, depending on the exact size of your dish. If you do have extra, it makes for a delicious fruit dip.
    I didn’t try it, but if you’d like to add more chocolate into your lasagna, consider mixing in a bit of cocoa powder in with the graham cracker crust or sprinkling the dessert with mini chocolate chips.
    To make sure the pineapple and strawberries are drained well, try running water over them while they’re in a colander or strainer. It’s an easy way of removing the juices they’re packaged in.