Recipe 69: Ham & Mushroom Calzones

Another Friday night dish I cooked up for my mate. I personally didn't like them, but three others did. The verdict is up to you.

Recipe 69: Ham & Mushroom Calzones

15g butter
150g chopped button mushrooms
80g ham, finely sliced
1/2 recipe of pizza dough (recipe 68)
80g mozzarella cheese, coarsely chopped
2 tbsp olive oil
2 tbsp tomato paste

METHOD

1. Preheat the oven to 200c. Heat the butter in a frying pan over a medium heat until melted. Add the mushrooms and fry, stirring occasionally, for 5-7 minutes until beginning to brown. 
2. Stir in the ham and remove pan from heat.
3. On a lightly floured surface, roll the pizza dough out into approximately 36cm square and cut out 16 circles using a pastry cutter.
4. Add the mozzarella  to the cooled muchroom mixture and mix well. On each dough circle put a bit of tomato paste slightly off centre and then put 2 tsp of the mozzarella/mushroom mixture and fold in half, pressing the edges together to seal. Put the calzones on a baking sheet.
5. Brush the calsones with the oil and bake for 12 minutes until golden. Leave to cool for 5 minutes then serve.

Recipe 64: Chicken Pot Pie

Working on making meals now that have very limited leftovers, due to the fact that 1) we do not have money for a whole heap of food and 2) we are starting to run out of freezer space with left overs!

As my husband constantly tells me, "I am not feeding an army". So to combat this, I have employed the use of the 'ramekin' and so far, so good. This recipe only used 250g of chickent breast, leaving me with another 250g to be used at a later date. Considering the 500g parcel cost me about $9.00, this pie, hypothetically cost me less than that for 2! All the ingredients I have already in the house and its nice to know that we can still eat nice food on a small wage.

Chicken Pot Pie

Makes three ramekin pies

250g chicken breast, shredded

1 cup chicken stock

1 carrot peeled and diced

1/2 cup frozen peas

1 small onion, diced finely
1 sheet of puff pastry

6 Tbsp unsalted butter

1/4 cup all-purpose flour

1  cup milk

1 teaspoon chopped fresh thyme leaves

2 tbsp dry sherry

1 Tbsp minced fresh parsley

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 egg (for egg wash on the pastry)

 

3 ramekins


METHOD

1. Preheat oven to 200c. In a largepan, melt butter on medium heat. Add the onions and carrots and cook until the onions are translucent (about 10 minutes). Add the flour and cook, stirring, one minute more. Whisk in the cup of chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. 
2. In another pan, lightly cook the chicken meat and then add the chicken meat, thyme, sherry, peas, parsley, salt and pepper into the largepan and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among the three ramekins.
3. Prepare the crust. cut the puff pastry sheet into quarters, place one quarter on each ramekin and roll the excess pastry around the top of the ramekin, pressing down with a fork to form a crust. (If you do not have enough pastry for a ramekin - this is where the extra quarter comes in handy).Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash (beat the egg with 1 tbsp of water and then brush on to the pie- this will give the pastry a nice brown colour when cooked) to each pie.  
4. Bake at 200c for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Recipe 63: Stuffed Capsicum

As a student I lived on nothing but the cheapest of foods, which was generally noodles. I now hate noodles and stir fry's because of my years living with no money. I should really take a photo of my fridge right now as it breaks my heart. We are out of money and until the husband gets paid I have to try my hardest to make interesting meals with next to nothing. Luckily we had two capsicum left and a bit of mince, so finding a recipe on Best Recipes that contained very little ingredients allowed me to adapt it and make it for dinner.

Stuffed Capsicum

Depending on how many capsicum you have, depends on the serves.

2 medium sized capsicums, topped off and hollowed out
250g beef mince
4 tbsp rice
300ml water
1 onion
2 tsp crushed garlic
cup grated cheese
Basil and tomato sauce (recipe 7)

METHOD

1. Fry onion and mince once cooked, add rice and 300ml water
2. Add the crushed garlic and 1/2 cup of the basil and tomato sauce into the mix (boil down so its not watery and that the rice has taken most of the liquid and is not raw)
3. Stuff the capsicums with the rice and mince mix 
4. Place in oven proof dish like a casserole pot, add the remaining basil and tomato sauce around the capsicum.
5. Sprinkle the cup of grated cheese on top of the capsicums, bake at 180c for 50 minutes or until the capsicum have been cooked.

Recipe 56 & 57: Chicken in a Blanket and Cheese Sauce

Tonight's dinner- have never seen the husbands face so excited when he looked into the oven tonight! Easy to make and definitely a meal. Although you could make each parcel smaller by chopping the bacon and chicken into smaller bite sizes and could use it as a tapas dish.

Chicken in a Blanket

Serves 4

2 chicken breast
4 rashers of bacon (I used middle)
2 sheets puff pastry
200g ricotta cheese (or you could use cottage cheese)

METHOD

1. Slice the chicken breast in half length ways and in a hot pan seal on both sides, remove and allow to cool.
2. Cook the rashers of bacon, remove and allow to cool
3. Once the bacon and chicken are cool, cut the pastry sheets in half diagonally and place 1 slice of bacon, 1 halved chicken breast on top of the bacon and spoon 1 tbsp (50g) of ricotta over the chicken and bacon. Wrap/fold the puff pastry over the chicken and bacon mix.
4. Brush with egg wash  (beat a egg and using a basting brush, brush the pastry with the egg) and bake at 230c for 15 -20 minutes.

Cheese Sauce

50g butter
50g Flour
350ml-400ml milk
300g cheese (about 4 handfuls)

METHOD

1. In a pan, melt the butter and stir in flour - which will make a paste like structure.
2. Slowly pour the milk while stirring constantly until all combined (if you put all the milk in at once you will end up with a lumpy sauce, better to add the milk a little at a time).
3. Add the cheese, again stirring constantly. Add more milk (if needed) to receive the desired sauce consistency.

Recipe 54: Winter Vegetable Soup

Winter is fast approaching and today, being so extremely cold, called for a warm soup for dinner. Using my slow cooker, I could just pop everything in and after a few hours mashed everything to make this yum soup.

Recipe 54: Winter Vegetable Soup

2 potatoes, peeled and chopped
1 Swede, peeled and chopped
1/2 butternut pumpkin, peeled and chopped
1 parnsip, peeled and chopped
2 tsps ground ginger
2 tsps cracked chilli (adjust to your own taste)
1 tsp smoked paprika
Salt and pepper to taste

Method 

1. To your slow cooker (or a pot) add the chopped vegetables to approx 1 Litre of water
2. Cook until the vegetables are soft. (Slowcooker on high for 3 hours)
3. Using a stick blender, blend all vegetables until the soup becomes smooth
4. Add ginger, cracked chilli, smoked paprila and stir
5. Add salt and pepper to taste

You can also add nutmeg for a bit more bite, but as I have used so much chilli in mine, there was no need to. Also, you can add whatever vegetables you like. I use pumpkin as a base as its thick and creamy and goes with most other vegetables.

Recipe 53: Corn Fritters

These fritters definitely have a pikelet type of quality when they are finished cooking. Love them with a bit of vinegar and salt. The husband prefers them with sweet chilli sauce.

Recipe 53: Sweetcorn Fritters

3/4 cup flour
1 tsp baking powder
1/2 tsp salt
black pepper
1 egg
1 can of creamed corn (approximately 440g)
Oil (for frying)

Method 

1. Sift flour, baking powder, salt and papper to taste into a bowl.
2. Add egg, mixing to combine. 
3. Stir in sweetcorn.
4. Heat oil in a frying pan, drop tablespoonsful of corn mixture into pan. When bubbles start forming on the top (much like pikelets), the fritter is ready to turn over.
5. Place cooked fritters on paper towels to drain off excess oil.
6. Serve hot. This recipe generally makes between 10-15 fritters, depending on the size.

A nice Surprise

It's quite simple really, all you want as a new parent is to be able to sleep into 8am. Prior to our son, my husband and I enjoyed beautiful breakfasts at lovely cafe's, late night suppers in the city and tapas, whenever we could get the chance.



This recipe is not mine, but nor is it really a recipe. But I tell you, when my husband made this for me on Sunday not only did it look amazing, but it tasted great too! So, cudos to him and it's in my recipe list.

Recipe 52: Easy Breakfast

Serves 4
200g smoked salmon
1 Avocado 
500g gourmet yoghurt
4 eggs
4 pieces of toast

Method 

1. Poach the egg
2. Whilst the egg is poaching, pop the toast into the toaster
3. Cut open the avocado, scoop out the flesh and chop into segments  (Approx 12 slices)
4. Place avocado segments on each serving plate, beside 50g smoked salmon
5. In a small bowl, add yoghurt. Then place on the serving plate for effect.
6. Get poached egg from pan, allowing the water to drip away then place on serving plate beside the salmon
7. Butter toast and place on serving plates. Voila! Flash breakfast is done!

So simple, but glamourous and it made me feel like a queen!

Sucker for a taste of Spain

There are so many places in the world where I would settle down to live but if it was just based on food- the top 4 places: France, Italy, Mexico and of course, Spain.

Two days ago I happened to stumble upon the General Trader in sale mode (well, that's what I tell my husband anyway!) and found a $20 paella pan. No excuse now, Paella for dinner!

The interesting thing about a Paella pan is that you have to "break it in", by doing this you basically have to get a steelo, scrub the bejebus out of it and then heat it up on the stove, letting the pan go black. Cool it down a bit and then using a paper towel with some oil on it you then rub it into the pan. Heat it up again, with a new paper towel wipe it and repeat the oiling and wiping until there is no more black residue showing on your paper towels. Your paella pan is now ready!
(NB: once you have completed your cooking, wash up the pan, then to dry, heat the paella pan, oil and wipe again. If you just dry it with a tea towel, the paella pan will rust)

Recipe 51: Chicken Paella

Serves 4 – 6
Variety of colourful fresh vegetables of your choice; broccoli, cauliflower, carrot, red capsicum, mushrooms, sweet potato, corn
¼ cup olive oil
500g chicken thighs (or breast meat), cut into strips
50g mild Salami, cut into strips *optional*
1 large onion, chopped
1 capsicum, cut into strips
3 cloves garlic, crushed
1 can tomatoes, diced
2 teaspoons smoked paprika 
1½ cups short grain rice
3 – 4 cups vegetable stock
1 tsp saffron threads, (soak for 10 minutes in 1 tbs hot water)
1 teaspoon salt
2 teaspoons pepper
2 tablespoons parsley, chopped
1 tablespoon tomato paste
2 – 3 chillies 

Method 

1. Heat oil and fry chicken until cooked, put cooked chicken in a bowl and set aside. 
2. Add slightly more oil to the paella pan and aauté onion, capsicum & garlic until tender
3. Add tomatoes & paprika, cook until tomato is pulpy.
4. Add rice; stir until well combined with tomato mixture.
5. Add stock a little at a time and allow to absorb
6. Stir in saffron, pepper, tomato paste, chillies, chicken and salami strips (if using), if needed add more stock so its nice and moist
7. Arrange vegetables decoratively on top
8. Heat at 180c until rice is light and fluffy & vegetables are cooked through. (around 20 mins)
9. Serve with green or tossed salad.

The great thing about this was just as I was taking it out of the oven, two of our friends popped around for a couple of beers. The paella went down a treat and my husband enjoyed the leftovers the next day with a bit of toasted bread and a smattering of cheese.

Recipe 46 and 47 - Meat loaf with an Onion and Mushroom gravy

Recipe 46: Meatloaf

1 kg mince
1 large brown onion
2 cloves of garlic
1/4 teaspoon each of: smoked paprika, ginger
2 carrots
2 sticks of celery
1/2cup fresh basil and parsley
2 eggs
Good splash of Worcestershire sauce
Salt and pepper

Method

1. Chop carrots, celery, onion and garlic.
2. Thoroughly mix all ingredients together in large bowl, be sure to "massage" everything together.
3. Place in terrine mold and bake at 220c for around 50 minutes.

Recipe 47: Onion and Mushroom Gravy

2 brown onion finely sliced
4 mushrooms diced
2 cloves of chopped garlic
splash of sherry
juice from the meatloaf pan
2 tbsp corn flour

Method

1. Fry onion, mushrooms and garlic together till they start to colour. 
2. Add sherry and boil furiously till almost dry, then add the pan juices (water and/or stock can also be used,) 
3. Bring to boil and stir in corn flour (mixed with cold water,) till required consistency is achieved. 

Recipe 45: Roasts - a winter treat

So it isn't winter yet, in fact its barely autumn. But I just cannot help myself when it comes to making roasts. Generally because A) it's easy and B) they taste nice.
This recipe is addition to Recipe 44- Baby Beets, basically what was served with the beets and other roasted veges.

NB: With roasting any piece of meat the general rule is 1kg = 1 hour of cooking. After the allotted time for your meat, then check to see if it is cooked and if not, just pop it in the oven for a few more minutes (e.g. 30 mins or so).

Recipe 45- Roast leg of Lamb

1kg leg of lamb
bunch of fresh rosemary
Olive oil
Seas salt and black pepper
3 tsp crushed garlic or a bulb of garlic broken into cloves.

Method

1. Preheat oven to as hot as it will go.*
2. Slash the fat side of the lamb all over with a sharp knife. Lay sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray (if using crushed garlic just use the sprigs of rosemary on the bottom).
3. Rub the olive oil  all over the lamb and season with salt and pepper. If using crushed garlic also rub it in as well.
4. Place the lamb on top of the rosemary on the tray and then put the rest of the sprigs of rosemary and garlic on top of the lamb. 
5. Tightly cover the tray with tinfoil and place in the oven, changing the temperature of the oven to 170c. Then cook for an hour**

* The reason behind having the oven as hot as possible then decreasing the heat when the lamb is in, is to seal the meat first and then cook it slowly. This is so you have nice moist meat.

**The lamb is done if you can pull the meat apart easily with two forks.

Memories from my childhood

My Childhood Summers - at Endeavour Inlet, Marlborough Sounds, New Zealand

Every now and then I get slightly nostalgic about my past. I was blessed as a child to grow up in the country, to feel sun on my face, wind in my hair and generally the odd prickle in the foot. I have a feeling that the next few posts will be based on childhood recipes that I have grown up with - as having a child yourself makes you realise how important just those simple moments in your life are.
Many summers our family would spend either at lake Taupo (central North Island of NZ), playing tennis, swimming and generally getting into mischief, or if not at the lake we would go to the family holiday home in the Marlborough sounds (top of the south island)- which was always my favourite, as we all would climb aboard the dingy and head out fishing for the day. When my brother and I got big enough, we would kayak around the sounds chasing waves from the water taxi (only way to get in or out, unless you have a helicopter) and at night, when no one was looking, would go and raid the local mussel farms- bringing home a bucket of mussels to be enjoyed by all.
Most of my favourite recipes are from kaimoana (food from the sea)- nothing tastes as good as a freshly caught fish or freshly picked mussels.

Recipe 39 is what we used to do with the mussels as soon as we got them, subtle flavours really as you do not want to ruin the taste and recipe 40 is for the day after, when they weren't so fresh.

Recipe 39: Garlic Mussels

  Fresh Mussels - this recipe is based on about 10
2 tbsp butter
2 garlic cloves, crushed
1 tbsp lemon juice
salt and pepper to taste (but if straight from the sea generally no need!)

METHOD

1. Clean and de-beard mussels using a sharp knife (de-bearding- means removing any trace of hair on the shell). Chuck out any mussels which are slightly open (as that means they are no good- especially if just picked). 
2. Melt butter in saucepan, add garlic and mussels 
3. When mussels are cooked, the shells will open. Once all open, sprinkle in lemon juice and stir in the pot so all are covered with garlic and lemon juice. (Discard any that do not open)
4. Eat as is and depending, generally 10 will serve 2 people

Recipe 40: Mussel Soup

  250g white fish fillets
4 cups water
400g can tomatoes
2 tbsp butter
1 tsp curry powder
2 tbsp plain flour
1/4 dry white wine
2 tsp chicken stock powder
2 tbsp tomato paste
1/4 tsp basil
16-20 fresh cleaned mussels in shell
Salt and Pepper to taste

METHOD

1. Put fish and water into a large saucepan. Bring to the boil then simmer for 15 minutes.
2. Remove fish from the pan and flake (break down into pieces).
3. Reserve all the liquid. Drain and chop tomatoes reserving juice.
4. In another saucepan melt the butter, add curry powder and cook for 30 seconds. Stir in flour and cook until frothy.
5. Gradually add reserved liquid, wine, left over tomato juice and chicken stock powder. 
6. Bring to the boil, stirring constantly until mixture thickens slightly.
7. Add tomato paste, basil and chopped tomatoes. Bring to the boil.
8. Add mussels, simmer for 10 minutes or until mussels open. (Discard any which do not open)
9. Stir in the flaked fish and use salt and peper to taste. Serves 4 -6

Recipe 37 & 38: Simple Cheesy Pasta, Complex Macaroni Cheese

"Cheat!" I hear you say - Well, not really. When you think about it all recipes are loosely based off one another. So in this blog entry I am going to provide the simple, 10 minute Macaroni Cheese and the more complex one, which I also have tried but on more rare occasions as it takes a bit longer and to be honest if I am grasping at straws for a meal - I generally want the quick version!
I haven't included mushrooms in either recipe as I am not a huge fan on fungi, but obviously this can be added aswell.

Recipe 37: Simple Cheesy Pasta

2 tbsp butter
2 tbsp plain flour
2 cups milk
1 tsp chilli powder 
2 cups grated tasty cheese
1 cup shredded ham
2 cups of cooked pasta (e.g. spirals, macaroni, penne)
salt and pepper to taste

METHOD

1. Melt butter in a saucepan. Stir in flour and cook until frothy.
2. Gradually add milk, stirring constantly until sauce boils and thickens.
3. Reduce heat, add chilli and grated cheese. When cheese has melted, add ham and cooked pasta, stir to combine.
4. Season with salt and pepper to taste serves 4

Recipe 38: Complex Macaroni Cheese

2 tbsp butter2 tbsp plain flour
1 small onion, finely diced
2 cups milk
1/2 tsp dry mustard
2 cups grated tasty cheese
1 cup shredded ham

2 cups of cooked pasta (e.g. spirals, macaroni, penne)
1 cup breadcrumbs

salt and pepper to taste

METHOD

1. Melt butter in a saucepan. Add onion and cook until clear.Stir in flour and cook until frothy.
2. Add mustard powder, gradually add milk, stirring constantly until sauce boils and thickens.
3. Remove from heat, add 1 cup grated cheese.  When cheese has melted, add ham and cooked pasta, stir to combine. Season with salt and pepper to taste.
4. pour mixture into an oven proof dish. Sprinkle the cup of breadcrumbs over the the top of the mixture and add the remaining cheese to the top aswell.
5. Cook at 190c for 20 minutes or until golden and heated through. serves 4

 

Recipe 33: Quick Stew - Joss Style

I used to love steak. Growing up on a farm allowed me to appreciate meat- knowing where it came from, how the animal was raised and ultimately how it was culled. However, ever since my pregnancy I cannot stomach the thought of steak. I can handle meat in stews etc, but not by itself.

So when hubby cooked up rump steak last night, I could barely stomach the thought of eating it. I didn't want to waste it, so what was left (which wasn't much after the man had a go at it) was quickly and easily made into a stew for lunch. 

Quick Stew

Left over meat - chopped
Frozen mixed vegetables
Boiled Potatoes (again left over from the night before)
1 tsp Gravy mix (or cornflour to thicken up)
1 cup Water
Pepper and Salt (for taste)
1 tsp Chilli powder



METHOD

1. Add Chopped meat with water bring to boil
2. Reduce heat and add frozen mixed vegetables, also add chopped potatoes. Cook for 6 minutes at a simmer until the veges are cooked.
3. Add 1 tsp chilli powder and 1 tsp Gravy mix (I use gravox) to make a thick sauce (add more water if you want it more runny). Taste and add salt and pepper for taste.

Leftover magic

Yesterday we were lucky enough to catch up with family who we haven't see in 5 months. Roast chicken buns for lunch and so much leftover, that again hubby had chicken sandwiches for dinner and lunch today!

Already due to this challenge I have discovered with a few key ingredients in the house a yummy meal is not far away. This particular meal goes to show that a creamy pasta does not need to go to your ass and you don't need to add chicken either for this pasta to be nice. It is also a 10 minute meal - which is brilliant.

Lefties Creamy Carbonara

300g fettuccine
4 rashers of bacon, chopped
1 onion, finely diced
2 cups sliced mushrooms
1 cup carnation light and creamy evaporated milk
1 tbsp cornflour
2 tbsp parmesan
Leftover chicken

METHOD

1. Cook pasta according to directions on the packet.
2. Heat fry pan, add bacon ad oio, cook 3 minutes, then add mushrooms and left over chicken, cook for a further minute.
3. Add combined carnation light and creamy evaporated milk and cornflour (using the above trick of the trade), bring to boil, stirring, add pasta, remove from heat.
4. Sprinkle with cheese and serve immediately. Serves 4

Recipe 30: Angel hair pasta with Garlic and Olive oil

Only six recipes behind.... May have to get creating this week with some more recipes- can't have my husband beating me on this resolution!
Recipe 30 is a 10 minute easy meal. Apart from Jamie Oliver, one of my other favourite chef's is Ed Halmagyi or "Fast Ed" and this is one of his.
I love quick and easy meals especially when its a quarter to 6 on a weekday and the husband is due to walk in at 6pm!

Angel hair pasta with Garlic and Olive Oil

6 cloves Garlic
6 anchovy fillets
2 lemons
1 bunch flat-leaf parsley, chopped finely
800g dried angel hair pasta
1/4 cup extra virgin olive oil
1 cup breadcrumbs
1 red chilli, finely diced
1/2 cup grated parmesan cheese
salt and pepper


METHOD

1. Bring a large pot of salted water to the boil. Peel and chop the garlic very finely, Chop the anchovies very finely as well.
2. Set a frying pan over a medium heat, whilst this is heating, grate the lemon zest finely, then halve the lemons.
3. Drop the angel hair pasta in the boiling water and stir well - this will take only 4 minutes to cook.
4. Pour the olive oil into the pan and add the garlic, anchovies and lemon zest. Stir well then add the breadcrumbs  to the mix and stir.
5. Drain the pasta (after the 4 minutes) thoroughly and toss into the pan.
6. Stir in the chilli, parmesan and parsley. Squeeze the lemon juice in and season with salt and pepper. - serves 4

Recipe 28: Fish cooked in Yoghurt (doi maach)

My goodness, I am so far behind already! I should be up to recipe number 36 by now if I am to make my goal of 208 by the end of the year.
Luckily enough this week has been great for creations, including a fish curry that didn't turn out so fabulous. I followed it to a T, it tasted pretty good, but was just not to our tastes. I love the recipe book though, so no doubt I will try a few more from the collection - "50 great curries of India by Camellia Pajabi"

This fish curry is from Bengal and is usually made with carp. Apparently only in Bengal is where you will find fish ad yoghurt cooked together.

Doi Maach

Doi Maach

600g  pieces of fish
1 1/2 tsp of salt
2 tbsp lemon juice

1/2 tsp tumeric powder
2 tsp mustard powder
1 1/2 tsp coriander powder
3/4 tsp cumin powder
1 tsp red chilli powder
2 tsp chopped ginger
2 tsp chopped garlic
5 tbsp oil
1/2 tsp fennel seeds
1 green chilli, finely diced
1 cinnamon stick
5 green cardamoms
3 cloves
2 medium onions, finely diced
200ml whipped full fat yoghurt
3/4 tsp sugar
2 tomatoes diced
3 tbsp sultanas (soaked in water) 

METHOD

1. Skin and wash the fish well. Mix 1/2 tsp salt with the lemon juice and smear over the fish. Leave for 30 minutes, then rinse.
2. Mix all the 5 spice powders and the ginger and garlic with 100ml of water to make a spice mixture.
3. In a large saucepan, heat the oil and add the fennel seeds, chopped green chilli, cinnamon and cardamoms. After 30 seconds, add the cloves. After 10 seconds add the onions and fry till light brown (this will take about 10 minutes). Add the spice mixture and cook on a low heat until most of the moisture has dried up. Then saute the spices for 2 more minutes, stirring continuously. 
4. Add 2 tbsp water and cook for 1 minute, then pour in 200ml of water and simmer for 10 minutes, so that the onions soften and the spices cook properly.
5. Turn the heat down very low, add the whipped yoghurt and stir continuously for 3 minutes. Add the sugar, tomatoes and up to 200ml of water, depending on the gravy required and 1 tsp salt and stir well. Put the fish in gently and cook for 3 minutes, before turning the pieces over. Add the sultanas after 3 minutes and cook, uncovered, until the fish is perfectly done.

Recipe 27: Sweet Runner Bean Stew

This stew goes fabulous with grilled fish or by itself. I use it as a lunch as a main and for dinners as a side dish with grilled fish resting on top. If you don't have fresh rosemary, just use a couple of teaspoons of dried rosemary instead.

Sweet Runner Bean Stew

600g runner beans, trimmed
olive oil
1x 100g jar of anchovy fillets, in oil
5 cloves of garlic, peeled
1 dried red chilli, crumbled
2 x 400g tins of crushed tomatoes
2 sprigs of fresh rosemary
sea salt and freshly ground pepper
1 lemon


METHOD

1. Heat a large saucepa, big enough to hold all the ingredients, and add 2 tbsp of olive oil plus the oil from the jar of anchovies.
2. Chop four of the garlic cloves and fry them gently with the anchovies and dried chilli until it all goes soft and the anchovies break down into a mush. 
3. Pour  in the crushed tomatoes and add the beans and rosemary.
4. Season with salt and pepper and bring to the boil. 
5. Place a lid on the pan and simmer gently for 12 to 15 minutes or until the beans are nicely cooked. (If the sauce gets a little dry, add a splash of water and give the beans a stir)

Recipe 26: Country Style Meat Patties

Growing up in literally the middle of nowhere meant no takeaway food.
However, since moving to Melbourne I can't seem to stop myself wanting to eat out Western, Eastern, Indian, you name it- I want to absorb the flavours. Perhaps it is because I never had it as a child and now, I want to make up for lost time.... or more than likely, am just so god damn lazy.
But, this blog isn't about how great restaurant food is. This is a place where I can solely focus on recipes that 'warm the heart', 'feed the stomach' and 'make you feel contented' without breaking the bank.

So takeaway night, is generally now 'home pizza night'. Although one recipe I have perhaps failed to write up earlier is my homemade burgers. So simple , so cheap and always a winner- I am only going to give the meat patty recipe, as obviously just after cooking a meat patty, you grill some buns (or toast some bread), add some lettuce, tomato, pineapple, (Bacon and an Egg if you want the "works"), mayo, tomato sauce and cheese, and you have got yourself a 'healthy' burger.

Country style Meat Patties

Makes about 8 patties

1 onion finally diced
Handful of dry mixed herbs - Thyme, Rosemary, Marjoram, Basil, Oregano ad Sage (or herbs of your choice)
500g Beef mince
1 egg
2 cups of breadcrumbs

METHOD

1. Combine the mince, onion and herbs together with hands until all mixed in. Season with salt and Pepper.
2. Add egg and mix in with hands
3. Add breadcrumbs slowly, (depending on the quality of the mince and the size of the egg, you may need less or more of the breadcrumbs.) you want to keep on adding until you can put the mince into balls without a) them falling apart (too much breadcrumbs) or b) mince slipping through your hands (too little breadcrumbs). IF you get to the stage where they are falling apart as you have added too much breadcrumbs, just add another egg.
4. Once at the right consistency to your liking, flatten out into patty shapes and either cook straight away - or I recommend popping them in the fridge for a few minutes to let them set. Then cook just like you would with a brought one- hot pan, flipping over when golden brown.

Recipe 18: Maple-glazed chicken

I am so gutted I gave the Donna Hay recipe book to my mates husband for Christmas, there were so many awesome recipes to try out! I am starting to feel bad as when I am over there I end up just sitting in the kitchen going through their recipe books! This serves two as well, so there is no waste- something that is now become so important as finances are getting tighter.

Maple-Glazed Chicken

1/4 cup Maple syrup
1/4 cup water
1/2 tsp dried chilli flakes
1/2 tsp seasalt flakes
1/2 tsp cracked black pepper
2 x 200g skinless chicken breast fillets
roasted parsnips and steamed sugar-snap peas, to serve.

METHOD

1. Place the maple syrup, water, chilli, salt and pepper in a non-stick frying pan over medium heat.
2. Bring to a simmer and add the chicken.
3. Cook for 4-5 minutes each side or until chicken is cooked through. 
4. Serve the chicken with the pan sauce, roasted parsnips and sugar snap peas.

Recipe 17: Rustic Summer Crumb Pasta

I love this recipe, all the ingredients are general stock standard items in our cupboards and after creating my vegetable patch, I have tonnes of herbs available. The only thing we don't have is buffalo mozzarella, so I generally replace this with either, grated mozzarella or parmesan. Even better, (as we tend not to eat leftovers very often) the recipe serves 2.

Rustic Summer Crumb Pasta

200g Spaghetti
100g sourdough or crusty bread
8 sun-dried tomato halves
2 tsps of crushed garlic
salt and pepper
11/2 tblsp Olive Oil
1/3 cup small basil leaves
1 small buffalo mozzarella, halved
2 tblsp balsamic vinegar
extra olive oil and grated parmesan to serve.

METHOD

1. Cook the pasta in a large saucepan of boiling salted water for 8-10 minutes
2. Drain and return to pan to keep warm. While the pasta is cooking, place the bread, tomato, garlic, salt and pepper and oil in a bowl of a food processer (I used the stick blender again) and process in short bursts until the mixture resembles small crumbs.
3. Heat a frying pan over medium-high heat. Add the crumb mixture and cook, stirring for 4-5 minutes or until the crumbs are golden. Toss the crumbs and basil with the pasta.
4. Divide between serving bowls and top with the mozzarella. Drizzle with balsamic vinegar and extra olive oil.