Tomato and Feta Tarts

These are so yummy and easy to prepare. They are great for entertaining and reheat well too. The tarts pictured are smaller than those in the recipe, but you can alter the size to suit your needs.

2 x 240g pkts cherry truss tomatoes

3 sheets (25cm x 25cm) frozen puff pastry

150g marinated zucchini from deli.

250g fresh ricotta cheese

200g crumbled feta cheese

(Note: If you are unable to get marinated zucchini, fresh zucchini can be used. Cut zucchini in ribbons with a potato peeler and then for added flavour mix 1/4 cup extra v. olive oil and 2 Tbs white balsamic vinegar together and drizzle over tarts just prior to serving. This addition is not needed with the marinated zucchini as the flavour is already strong enogh.)

Pre-heat oven to 220C. Line 2 baking trays with non-stick paper. Use scissors to divide tomatoes into 6 portions (or less for smaller tarts), keeping stems attached. Place on one lined tray and bake for about 15mins or until tender.

Cut pastry sheets into quarters. Place 6 pastry squares onto tray and cut remaining pastry into 2cm wide strips. Place pastry strips around edges of pastry squares to create a border. Bake for approx. 10 mins or until puffed and golden. Remove from oven and use the back of a spoon to press down centres of the pastry to form cases.

Combine the cheeses and spoon into cases. Top with fresh zucchini ribbons or marinated zucchini and desired amount of tomatoes. Place in oven to gently heat just before serving. (Drizzle with oil/vinegar mixture if needed- see note).

Yoghurt Parmesan Baked Chicken

This is a family favourite taken from the Farmington Cookbook:

I have altered it slightly with Australian substitutes.

2 C crushed Ritz crackers

3 Tbsp parmesan cheese

3 tsp season-all

8 chicken breasts

250mls natural yoghurt

1/4 cup melted butter

Combine cracker crumbs, parmesan cheese and season-all. Coat each chicken breast with yoghurt, then coat each piece in crumb mixture. Arrange chicken in baking dich and drizzle with melted butter. (Note: A spritzer bottle with melted butter works well, as it ensures an even light coverage). Bake in 180C oven for 45 minutes or until tender. Serves 8.

Berry-misu

This dessert is a twist on Tiramisu, but uses cocoa instaed of coffee and berries for an extra treat.

1/3 cup drinking chocolate powder

2 eggs, separated

1/3 cup caster sugar

250g tub marscapone

1 tsp vanilla extract

300 mls thickened cream, whipped

2 x 250g pkt savoiardi sponge biscuits

250g fresh or frozen berries of choice

Method:

In a bowl, dissolve chocolate powder in 2 cups boiling water, then set aside to cool. Beat egg yolks and sugar together until pale and creamy. Add marscapone and vanilla and beat until just combined. Fold in whipped cream. In a clean bowl and with clean beaters, beat egg whites until soft peaks form. Gently fold through marscapone mixture.

Dip the sponge biscuits one at a time, into chocolate-water mixture and arrange in a single layer of a 20cm x 30cm pyrex dish. Spread half the cream mixture over base and then cover with berries. Repeat with another layer of dipped sponge biscuits, cream mixture and top with extra berries or gtated chocolate. Refrigerate for at least 4 hours.

Note: when dipping biscuits, work quickly or buscuits will fall apart.

Quiche Lorraine

Pastry to line quiche dish.

4 rashers bacon

4 eggs

300mls milk

150mls cream

1/2 cup white cheddar cheese

1/2 tsp mixed herbs

1/2 tsp nutmeg

Pre-heat oven to 210 C. Slice bacon into small pieces. Cook bacon until crisp. cover pastry base with bacon. Mix together all other ingredients. Pour slowly over bacon. Cook in 210C oven for 10 minutes, reduce oven temp to 180C for 30 mins or until quiche is set and lightly browned. Remove from oven and let sit for 15 mins before serving. Tasty warm or cold.

Note: this basic recipe can be used for any quiche, just add whatever you like instead of the bacon.

Teriyaki Vegetable Stir Fry with cashews

4 cups chopped vegetables of choice (broccoli, sugar snap peas, carrots, capsicum, bean sprouts, baby corn, bok choy, onion, mushroom, snow peas etc)

1 x large pkg (300-400g) thin Hokkien noodles (refrigerated).

1 bottle kikkomans teriyaki marinade

1/3 cup honey

2 Tbs prepared corriander (cilantro)

1/2 cup roasted cashews

Stir fry vegetables until crisp. Prepare noodles as per packet directions. Add to wok. Mix teriyaki sauce, honey and coriander together and add to stir fry. Toss through. Add cashews and serve immediately.

Vanilla Cheesecake Pie with strawberries

1 x baked pastry shell

250g Philladelphia cream cheese

1 can (395g) sweetened condensed milk

3/4 Cup cold water

1 pkg instant vanilla pudding (I used cottees brand)

1 Cup thickened cream, whipped.

Fruit of choice for decoration (I used strawberries with a strawberry glaze)

Method:

In a large mixing bowl, beat softened cream cheese until fluffy; gradually beat in condensed milk until smooth. On a low speed, beat in water and pudding mix until smooth. Fold in whipped cream. Spoon into pastry shell and refrigerate for 2 hours. Decorate the top with fruit of choice.

Strawberry glaze:

2 cups fresh strawberries, washed and pureed.

1 1/4 cups sugar

1/4 cup cornflour

Method: Combine sugar and cornflour, add to pureed strawberries. Stir over medium heat, stirring constantly until thickened. Cover and chill.

Best ever caramel slice

I have tried lots of recipes for caramel slice but this is the easiest and tastiest. I hate slicing it and having the chocolate crack in the wrong place. O.C.D. I know! This recipe works for me.

Base:

1 C plain flour

1/2 C dessicated coconut

1/2 Cbrown sugar1/2 block (125g) butter, melted

Caramel filling:

1/3 C golden syrup

125g melted butter

2 cans (395 or 400mls) sweetened condensed milk

Chocolate topping:

250g dark or milk chocolate (according to preference)

2 Tbs vegetable oil

Mix together the dry ingredients for the base and then add the melted butter. Press into a 20 x 30cm slice tin lined with baking paper and bake in 180C oven for 16-18 mins or until slightly brown around edges.

For the filling, place all the ingredients in a pan over low heat and stir constantly until caramel has thickened slightly (usually 7-8 mins). Pour over the cooked base and bake for 20 minutes. Remove from oven and cool.

To make topping, gently melt chocolate and oil together until smooth and glossy. When it is completely cooled, spread with chocolate mixture and leave to set. Slice. Makes 28

Liesa's chocolate cheesecake

Individual size chocolate cheesecake topped with strawberry.

I am not one for keeping recipes to myself, but if I was, then this is the one I would keep. It makes appearances only on special occassions like Christmas and birthdays. I have made mini sized cheesecakes in mini muffin tins for parties and individual servings for the family in regular sized muffin tins. At Christmas we always decorate it with Ferrerro Rocher chocolates just to make it a little bit more special.

Base:

1 packet Arnotts choc ripple biscuits (crushed to fine crumbs)

1/4 cup butter, melted

Cheesecake:

250g good quality dark chocolate

1 block (250g) Cream cheese

1/3 cup icing sugar

1/2 cup nutella (or a bit more cause it is so yummy)

1/4 cup boiling water

2 1/2 tsp powdered gelatine

600ml thickened cream

1/4 cup nutella (decoration)

Method:

Line base of a springform pan with baking paper cut out to fit base. Combine biscuit crumbs and melted butter and press into base of pan. Refrigerate until hardened.

Next, soften the cream cheese. I soften my cream cheese on med-low power and then beat it together with the icing sugar. Set aside. Melt chocolate in microwave on med power until smooth. While chocolate is melting whip half the cream (300ml) until soft peaks form. Set aside. Add melted chocolate to cream cheese mix along with the nutella. Disolve gelatine in water until it is clear. Add to mixture and beat until smooth and well combined. Now, with a metal spoon, gently fold the whipped cream through the cheesecake mixture until it is all combined.

Spoon into ther pan over the base and chill for 2 hours or until set.

Topping:

Whip the remainder of the cream until just whipped, use a heaped spoonful and mix together with the nutella to soften it a bit. Once the nutella is a thinner consistency, gently add it to the remaining cream, swirling to give a marbled effect. Spoon or pipe on to set cheesecake, or decorate as desired.

Note: When making smaller ones in muffin tins, for easy removal you must line the base with small rounds of baking paper or they are too difficult to remove in one piece. Trust me!

Potato Scallopini

This is a Wilson family favourite and my Mother-in-law makes it regularly for big family dinners. No one can rival how good hers tastes, even with the same ingredients. It must be something about not having cooked it yourself.

The quantity is according to preference. The basic ingredients are cooked, sliced potatoes, cooked bacon pieces (diced ham in US) sliced spring onions (shallots) sour cream (I use light sour cream), grated cheese.

Method:

In a baking dish layer potato slices to cover bottom, spread with sour cream, sprinkle with bacon pieces and shallots then repeat with potato again and so on. When layers have finished top with grated cheese and a bit of bacon and bake in 180C oven until warmed through and cheese on top has browned slightly. Lovely with a fresh salad to balance out the richness of the dish.

Cinnamon Rolls

Tara gave me this great cinnamon roll recipe that can be made in a bread machine. I have made it several times and altered a few things according to our taste. Beware, they are so yummy, that all self control will fail you!

Dough:

1/4 cup warm water

1/4 cup melted butter (less 1 Tbsp)

1/4 cup instant vanilla pudding mix

1 cup (less 1 Tbsp) warm milk

1 egg (room temp.)

1 Tbsp white sugar

1/2 tsp salt

3 3/4 C white bread mix

1 1/4 (7g) tsp active dry yeast

Cinnamon Filling:

1/4 cup butter, softened

3/4 cup packed brown sugar

1/4 cup finely chopped pecans

4 tsp ground cinnamon

Glaze:

1/2 block (125g) cream cheese

1/4 C butter, softened

1 C icing sugar

1/2 tsp vanilla extract

1 1/2 tsp milk

Method:

In the pan of your bread machine combine all dough ingredients adding wet first and then dry. Set to dough cycle; press Start.

When dough cycle has finished, turn dough out on to a lightly floured surface and roll into a

40cm x 25cm rectangle. If dough is too sticky, use extra flour when rolling. Spread with softened butter right up to the edge. In a small bowl combine the brown sugar, cinnamon and ground pecans. Sprinkle this mixture over dough up to the edges.

Roll the dough up quite firmly, beginning with the long side. Slice into about 15 or 16 pieces of even size and place slightly apart in a buttered baking dish. Let rise in a warm place for about 45 mins or until doubled in size. Rolls will now be touching. Meanwhile pre-heat oven to 175C.

Bake in preheated oven for 20-25 minutes. While rolls bake combine all the ingredients to make glaze. Remove rolls from oven and top with cream cheese glaze. Happy eating.

Bolognese Sauce

I have usually just added ready made jars of pasta sauce, but thought I would experiment with our own version. It was a winner with the boys and I thought it had a lot more flavour too. I just used things that I already had in my pantry.

500g mince (omit for vegetarian)
3 x 410g diced tomatoes
1/3 C tomato paste
2 cloves garlic
1/2 tsp onion flakes (fresh onion if you prefer, but Andrew hates it)
1 Tbs worcesterchire sauce
1 tsp dried basil, fresh if you have it
1 tsp mixed herbs
1 tsp salt
3Tbs caster sugar

Brown mince, add all other ingredients and simmer for 15 mins. Would also be good in crock pot.

This made about 1 1/2 times what we needed for Spaghetti Bolognese for 6 of us, (4 adult size, 2 kids).

Melting Moments

1 1/2 C plain flour

1/2 C corn flour (corn starch)

1/2 C icing sugar

1/4 tsp salt

1 C butter, softened

1 tsp pure vanilla extract

Method:

Mix together softened butter and icing sugar until light and fluffy. Beat in vanilla. Add remaining combined ingredients 1/2 at a time, mixing until well combined. Refrigerate for an hour or until firm.

Form into 2.5cm or 1 inch balls and place on baking paper lined tray. Bake for about 12-14 mins in 180C (350F) oven. Remove from oven before cookies start to brown. Cool on wire rack. Makes about 30 single cookies (15 filled).

To serve, these can either be dusted with icing sugar or they can have butter cream icing spread between them and be sandwhiched together.

Tomato and Bacon Fettuccine

6 Rashers Bacon (or about 1 cup diced ham)
440g can diced roma tomatoes
1/2 cup sun-dried tomatoes, chopped
1 clove garlic
1/2 cup sliced mushrooms (optional)
1/3 cup light cream (I have used evap. milk as a substitute)
1/4 tsp salt
ground black pepper to taste
500g Fettuccine (cooked to al-dente)

Method:
Trim fat from bacon (diced ham can be sustituted), cook over med heat with garlic. Add sun-dried tomatoes, then canned tomatoes. Add mushrooms if desired and allow to simmer for 5 mins. Add pepper, remove from heat and stir cream through. Pour over cooked Fettuccine and toss well. Serve with grated parmesan cheese.

Tuna vol-au-vents

These are so quick and easy, and I always make more of the sauce than I need, to double up for another meal (eg, Tuna mornay, which freezes well). You can vary the filling to whatever you like, but Tuna has proven to be our family favourite.

Basic Mornay sauce
Can tuna in brine, drained (adds a little more flavour)
can corn kernells, drained
empty vol-au-vent cases

Make mornay sauce according to recipe. Stir in drained can of tuna, and corn. Mix well. Spoon into cases and warm through in 180C oven for 10-15 mins. Lovely on a winter night with steamed veges.

Alternative: Try adding some curry powder with shredded chicken, or a Tbs basil pesto and mixed veges.

Basic Mornay sauce

1/2 c butter
3/4 c pl. flour
4-5 cups warmed milk
1/4 teaspoon salt
1/4 teaspoon white pepper
pinch freshly grated nutmeg (optional)
1/2 c grated tasty cheese

In a medium saucepan melt the butter over medium heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow it to brown. Slowly whisk in 4 c milk and continue to whisk until the sauce thickens. Add the remaining milk, bit by bit until desired consistency. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
Stir in the cheese and whisk until melted. Once the cheese is added it is called a mornay sauce.

I use this as a sauce with Tuna and corn in Tuna Mornay, aswell as to fill vol-au-vent cases with either Tuna, chicken or vegetables. I add less milk for a thicker consistency when filling vol-au-vents. The sauce can be used in Lasagne too, layered between the meat sauce.

Cherry filled Matchsticks

This is a variation of the traditional strwberry (jam) filled matchsticks. I used a can of cherry pie filling (bought in the US), but any sweet filling can be used.

2 sheets puff pastry, thawed

1 can cherry pie filling or jar of good quality strawberry jam

1 c fresh cream

1/2 c icing sugar

Method:

Pre-heat oven to 200C.

Cut puff pastry into half, then quartes so you end up with eight pieces. Place on baking paper lined tray and bake until well puffed and lightly browned. Cool completely and cut in half lengthways. Whip cream together with 1/4 c icing sugar until thick. Spoon cherries (or jam) over base, then cream. Replace pastry lid and dust with remaining icing sugar.

Peanut blossoms

We have had this recipe for years, courtesy of my sister Tania, but we only tried them this year. They are so yummy. They call for Hershey's kisses on the top (which are not available in Aus.) but I have made them with a peanut M&M in the centre which work out fine.

1/2 cup butter

1/2 cup peanut butter

1 egg

2T milk

1 tsp vanilla

1/2 cup caster sugar

1/2 cup brown sugar

Mix above ingredients together, then add

1 3/4 cups pl. flour

1 tsp bi-carb soda

1/2 tsp salt

Shape dough into balls (about 1 inch), then roll in caster sugar. Place on an ungreased cookie sheet and squash slightly with palm of hand. Bake at 180 for 10-12 mins. Top each cookie immediately with a Hershey's kiss (or peanut M&M), pressing down gently but firmly. Cool on wire rack. Makes about 28 cookies.

Brown rice and Chicken bake

This is the least appealing looking meal I make, but once the boys overcame the look of it, they loved the taste. It is so good for you too!

3 cups cooked brown rice
2 cups cubed chicken breast, cooked
1 cup frozen peas
1/2 cup slivered almonds, toasted
1/2 cup light mayo.
2 tsp soy sauce
1 tsp taragon
1/2 tsp garlic powder
ground black pepper to taste

Mix together first four ingredients. Mix together remaining ingredients and stir through rice mixture. Spray a casserole dish with canola spray and spoon the rice mix into dish. Cover and bake at 180 for 15 mins. Serve with salad.

Gourmet pizzas in a hurry

The boys love pizza, of course! We hate to buy the fatty ones from the shops, so courtesy of our bread machine we make our own dough and then top them with whatever we feel like. We use a pkt of bread mix, 1/2 tsp salt, 325ml water and 1 1/2 Tbs olive oil. Choose the 'dough' setting on the bread machine. It takes 1hr 25mins to mix the dough, so I do it well before I need to use them. When the dough is finished I flour my kitchen bench and roll two pizza bases out. This feeds our family of 6 and we usually have a piece or two left over. They are way more filling than a bought pizza -we usually only need 2 pieces each.

If this seems too hard, buy precooked bases and top them yourself.

Our favourite topping is:

Danish feta, semi-dried tomatos and lots of fresh basil. We spread the base with pasta sause, sprinkle with mozzarella cheese, then top with the rest of the toppings. Cheese on the bottom is the trick! Then bake at 180 for about 20- 25 mins. Use your imagination for other variations.

Pear and Walnut Salad

1/2 bag (about 3 cups) baby spinach leaves
1/2 bag rocket leaves
4 firm pears, cut into small cubes
1 cup walnuts
shaved parmesan cheese to taste
bottled balsamic dressing

I tried this at a restaurant with friends and loved it. I couldn't get their recipe, but I experimented at home and it taste just as good. Full of anti-oxidants, iron and good oils. Just mix all together and dress to taste. (Note: this is not pleasant with over ripe pears, they must be firm).

Pumkin Soup

I could live on this. It is hearty enough for a meal on its own too, which was important to me as my husband previously considered soup as a drink, not a meal!

One very large or two small butternut pumpkin
3 cups chicken stock (can be subst. for veg stock for veg recipes)
1 potato
1 large carrot
1 granny smith apple, grated
1 Tbs tomato paste
1/2 cup cream
salt and pepper to taste

Method:
Peel and cook vegetables until very tender. Add grated apple, puree. (It may need to be done in batches.)add tomato paste and add stock bit, by bit stiring over low heat. When all stock is added, remove from heat and stir in the cream. Add salt and pepper. Can be served with a dollop of sour cream (light) and a sprinkle of rosemary or even a dash of cinnamon for a sweeter flavour. I have made this soup without the cream, substituting it for milk instead and it was still very tasty.

Lamb and Vegetable Kebabs

Diced lamb
zucchini
cherry tomatoes
red and green capsicum
pineapple (optional)
mint sauce

The quantities in this recipes are based on the preferences of the person eating. I just thread alternating pieces of the ingredients on skewers. I start by marinating the lamb cubes in mint sauce. I then brown the lamb before threading it on the skewers, leaving it a little bit pink in the centre. I do this because I have found that if I thread the lamb on raw, by the time it is cooked through, the cherry tomatoes have disintegrated and are falling off. (Yes learned from experience!) My kids loved these and they look pretty too. It is a bit time consuming dicing all the ingredients and then threading them on, so I save this recipe for a night we have plenty of time!

Chicken and broccoli casserole

3 c cooked chicken (or all meat from a bbq chicken)
1kg partially cooked (steamed) broccoli
1 c low fat mayo.
2 cans cream of chicken soup
2 tsp. lemon juice
1/2 tsp curry powder
1 c grated cheese
Bread crumbs for top

Method:
Lay par-cooked broccoli on base of baking dish. Mix together all remaining ingredients other than bread crumbs. Pour over broccoli. Sprinkle bread crumbs on top. Bake at 170 for 45 mins. Serve with rice or on its own with vegetables or salad.

Chicken Penne with Pine nuts

This is one of the boys favourites. It is one of the quickest meals to make so I normally use it on a night when our schedule is crazy. I use a bag of pre-cooked cubed chicken (prepared earlier)from the freezer to speed things up. We have also used BBQ chicken for this recipe and it is good too.

1 500g bag penne pasta
1 jar of Leggos stir through sauce (sundried tomato, basil and parmesan flavour)
500g diced chicken breast
50g+ pine nuts (toasted)
grated parmesan cheese to taste

Method:
Boil pasta. At the same time toast pine nuts. Also defrost frozen cubed chicken in microwave. I ad the defrosted chicken to the pan of boiling pasta for the last few minutes to make sure it is heated through well enough and then drain it all together. Mix through stir-through sauce and pine nuts, serve and sprinkle with parmesan cheese according to taste.

Beef/Turkey Lasagne

The same meat sauce can be used for Spaghetti Bolognese sauce, so it can be helpful to cook up a double quantity and freeze it. For time saving I use sauce from a jar, which does the job fine. Turkey is lower in fat and can be bought fresh from the deli, but having boys they want 'real meat' and call turkey lasagne 'bird lasagne.' Honestly, it is hard to tell the difference, so sometimes I just sneak it in.

500g minced beef or turkey

600g low fat ricotta cheese

2 1/2 cups grated mozzarella cheese

2 jars (500-600g) pasta sauce

1 cup water

1 pkt instant lasagne sheets

Method:

Brown meat, add sauce and water. Set aside. Mix together ricotta and 1 1/2 cups grated mozzarella. It with be thick and lumpy. In baking dish spoon enough meat sauce over base until it is covered by a thin layer. Place lasagne sheets over sauce. Cover sheets with another layer of sauce followed by dollops of cheese mixtre, lasagne sheets, meat sauce, cheese mixture until layered to the top. Finish with meat sauce mixture and then sprinkle remaining mozzarella cheese on top. Bake in moderate 180 or fan forced 160 oven for 45 mins. Best eaten after left to sit for 1/2 an hour. Meat can be omitted from the sauce all together for a vegetarian version.

Apple Crumble

It has always been one of our favourite desserts. It's quick and easy and the boys can even make it without me.

Apple Crumble


Ingredients (serves 6)
800g can apple pie fruit
3/4 cup plain flour
1/2 cup brown sugar
150g butter, chilled, cubed
1/2 cup rolled oats
1 tsp cinnamon
1/3 cup desiccated coconut

Method
Preheat oven to 200°C. Spoon apple into a 6-cup capacity ovenproof dish.
Place flour, sugar, cinnamon and butter into a food processor. Process until mixture resembles breadcrumbs. Transfer to a bowl. Stir in oats and coconut. Spoon mixture over apple. Bake for 25 to 30 minutes, or until golden. Serve hot.

Chicken Enchilladas

Last night I tried a recipe and the boys loved it. It only took 15 mins to prepare (minus the pre-cooked chicken breast) and 15 mins in the oven. We served with lots of green salad.

10 Flour tortillas
3 cups cooked chicken (I used breast which was boiled and chopped)
1/2 cup corn kernells
1 carton (300ml) light sour cream
taco seasoning (1/2 packet)
1 cup light tasty cheese
1 cup mozzarella cheese
mushrooms (optional)
Jar of pasta sauce


I mixed the cooked chicken with the sour cream, corn, taco seasoning mix and 1/2 cup tasty cheese. Spoon mixture into tortilla (adding mushrooms if desired) and wrap, placing in a glass dish. Repeat until mixture has been divided between all 10 tortillas. Cover wrapped tortillas with pasta sauce and sprinkle with remaining cheeses. Bake in a moderate oven until cheese has melted and the tortillas have warmed through.

What is there to eat?

Every mother has heard the words, "What's to eat?" and felt frustration in trying to keep hungry tummies fed.
In my experience kids eat for several reasons; the obvious being they really are hungry; the second being they are in the right place at the right time and something looks tasty; finally they eat because they are bored and need something to do.

When hunger is the real issue, we mothers must produce tasty morsels to feed our hungry offspring. My husband is easy. His motto is, "I don't care what it is, as long as there is plenty of it!"
However, I for one, and the kids for two, three, four and five get sick of the same food over and over. So...I will start posting some of the recipes that have been winners in our home and hope they are useful to some of you.