Spanish Chicken with Rice
From Donna Lewis, Shepparton
Ingredients
3 chicken fillets
1 tblsp oil
1 onion, chopped
400g can chopped tomatoes
¼ tsp chilli powder
½ tsp turmeric
3 cups chicken stock
30 g butter
3 bacon rashers, chopped
1 clove garlic, crushed
1 cup frozen peas
½ tsp parprika
1 cup uncooked rice
Method
Heat combined butter and oil in pan, add chicken, cook until golden brown. Remove chicken from pan, drain away excess oil. Add bacon, onions and garlic to pan, cook until bacon is crisp. Return chicken to pan, add undrained tomatoes, peas, chilli, paprika, turmeric, rice and stock. Simmer gently, uncovered, until rice is cooked and chicken tender.
Chicken Bolognaise
From Donna Lewis, Shepparton
Ingredients
6 chicken breasts, pounded flat
Seasoned flour
3 tblsp olive oil
250g grated mozzarella cheese
1 egg, lightly beaten
Dried breadcrumbs
6 slices ham
Sauce
1 tblsp butter
1 onion, finely chopped
1 tbsp parsley, finely chopped
¼ tsp oregano
¼ cup dry white wine
1 tblsp flour
1 clove garlic, crushed
½ tsp basil
425g can chopped tomatoes
Method
Toss chicken in seasoned flour, dip in beaten egg and coat in breadcrumbs. Heat oil in pan and fry chicken until golden. Drain and place oven tray. Top each with a slice of ham and mozzarella cheese. Bake in oven 180 for 15-20 minutes. Serve with sauce poured over.
Sauce
Fry onion in butter and add flour, Add garlic, parsley, basil, oregano, tomatoes and bring to boil, simmer 15 mintues. Add wine and re-heat.
Serve with hassle back potatoes, carrots and broccoli.
Serves 6.
Parmesan-Crusted Blue-eye and Braised Potatoes with Peas
From Donna Lewis, Shepparton
Ingredients
1 cup fresh breadcrumbs
Sea salt
2 eggs, lightly beaten
4 blue-eye or flathead fillets
25g butter
½ cup parmesan cheese
Freshly ground black pepper
1 cup plain flour
1 tblsp olive oil
To serve
Braised potatoes with peas (below)
Fresh mint
Mix breadcrumbs, parmesan, salt and pepper in a bowl.
Dip fish fillet in seasoned flour, then into egg and, finally into the breadcrumb mixture. Continue until all fish in coated.
Heat the olive oil and butter in a large pan over medium to high heat. Ad the fish and cook gently for about 2 minutes on each side, turning once, until lightly golden. Do this in 2 batches if your pan is small.
Braised Potatoes with Peas
8 kipfler potatoes, peeled and steamed until tender
1 tblsp olive oil
1 cup green peas
15g butter
1 white onion, finely sliced into rings
1 cup chicken stock
Sea salt and freshly ground black pepper
Slice cooked potatoes into discs. Heat olive oil in a medium saucepan over a medium heat and fry onion until soft, but not brown. Add the peas and toss well. Add the chicken stock, bring to the boil and simmer 5 minutes. Add the potatoes and cook for another 2 minutes. Remove from the heat, add the butter, salt and pepper and stir to combine.
Gnocchi with Spinach, Tomato and Pine Nuts
From Donna Lewis, Shepparton
Ingredients
½ cup cream
1 clove garlic, crushed
½ cup drained chopped sun dried tomatoes
750g packaged potato gnocchi (refrigerated one is best)
500g spinach, coarsely chopped
½ cup pine nuts, toasted
425g can chopped tomatoes
½ cup seeded black olives, sliced
Combine cream, undrained can tomatoes and garlic in large fry pan. Bring to boil; simmer, uncovered, about 5 minutes or until sauce thickens slightly. Add sun-dried tomatoes and olives; simmer, uncovered for 2 minutes.
Meanwhile, cook gnocchi according to packet, drain. Gently toss gnocchi, spinach and pine nuts with sauce in pan until spinach wilts and mixture is heated through.
Tomato, Zucchini and Capsicum Penne
From Donna Lewis, Shepparton
Ingredients
2 medium zucchini
400g penne pasta
1 345g jar summer capsicum pasta sauce (Bertolli brand)
1 250g punnet cherry tomatoes, halved
Salt and pepper
½ cup loosely packed fresh basil leaves
80g ricotta or feta cheese crumbled
Use vegetable peeler to slice the zucchini lengthways into long, thin ribbons. Place in a bowl and set aside.
Cook the pasta until el dente. Drain well. Return to the pan along with pasta sauce, zucchini and tomatoes. Cook over low heat for 3-4 minutes, until sauce is heated through. Taste and season with salt and pepper. Add half the basil and gently stir until combined. Top each serve with 1 tblsp ricotta/feta cheese and sprinkle with the remaining basil.
Serve immediately. Serves 4.
Thai Red Chicken Curry
From Donna Lewis, Shepparton
Ingredients
2 tsp olive oil
300g chicken fillets, sliced
1 tbsp prepared Thai red curry paste
2 cups mixed vegetables, cut into strips (zucchini, red capsicum, carrot)
1 tblsp cornflour
375mil can evaporated milk
2 tbsp coriander
Method
Heat oil in pan, add chicken, cook 2 minutes, stir in curry paste until combined.
Add vegetables and combined cornflour and evaporated milk.
Bring to boil stirring, simmer 1 minute.
Stir in coriander before serving
Serve rice.
Serves 4.
Speedy Vol a Vents
From Donna Lewis, Shepparton
Ingredients
1 pkt Savoury chicken supreme soup
2 cup milk
1 cup water
1 cup grated tasty cheese
2 chicken fillets, cooked and sliced
Mix milk, water and soup mix in microwave jug.
Cook 5 minutes, then add cheese and cook until cheese melts and mixture thickens.
Add sliced chicken, spoon into vol a vent cases, top with extra grated cheese.
Cook in hot oven 200 for 15-20 minutes.
Makes 6-8 vol a vents
French onion potatoes
From Donna Lewis, Shepparton
Ingredients
4 potatoes
½ pkt French onion soup
300ml cream
Method
Peel and slice potatoes and place in ovenproof dish.
Mix together cream and French onion soup and pour over potatoes.
Cook in oven 180 for approximately 1 hour.
Serves 4.
Mango salad
From Donna Lewis, Shepparton
Ingredients
Lettuce mix
2 avocado, sliced
2 mangoes, sliced
2 rashers bacon, diced and cooked
½ cup walnuts
Arrange on platter in listed order.
Dressing
¼ cup olive oil
1 tsp prepared mustard
2 tblsp lemon juice
1 tblsp cream
Method
Combine ingredients and mix well. Pour over salad just prior to serving.
Potato and Avocado Salad
From Donna Lewis, Shepparton
Ingredients
500g potatoes, cooked and sliced
1 avocado, sliced
2 tblsp fresh parsley
½ cup cashews
Dressing
½ pkt cream of chicken soup
½ cup mayonnaise
½ cup cream
¼ cup vinegar
Method
Gently combine potatoes, avocado, red pepper, parsley and cashews in a large salad bowl.
Dressing – blend together soup, mayonnaise, cream and vinegar.
Pour dressing over potato mix.
Warm Potato Salad
From Erika Jonsson, Shepparton
Ingredients
1 kg potatoes (kipfler are best but not essential)
1 Spanish onion, finely sliced
¼ cup of fresh basil
¼ cup of fresh continental parsley
1/3 cup wholegrain mustard (or ½ mustard, ½ mayo)
1/3 cup olive oil
Honey to taste
Cut potatoes into wedges and boil until soft. No peeling is necessary, but that is personal preference.
Combine mustard and olive and honey (a couple of tablespoons is about right, and I warm it in the microwave first so it mixes in well) in a jar and shake well.
Drain spuds, add loosely chopped herbs and Spanish onion then drizzle honey mustard mix over the top – you might not quite need all of it. Toss to combine and serve warm (still good cold though).
Incredible Quiche
From Donna Lewis, Shepparton
Ingredients
3 beaten eggs
Chopped spinach
½ cup SR flour
1 tblspn oil
Salt and pepper to taste
1 ½ cups milk
Diced bacon or ham
1 cup grated cheese
2 tblspns fresh parsley
Spring onion
OPTION: chopped tomatoes, mushrooms and corn
Method
Put all ingredients into a large plastic container with a tightly fitting lid and shake well for one minute. Grease quiche dish well and pour in the mixture. Cook in oven for approx 45 minutes at 170 or until quich is firm when gently wobbled.
Speedy Minestrone Soup
From Donna Lewis, Shepparton
Ingredients
30g butter
1 clove garlic, crushed
1 stick celery, chopped
425g can chopped tomatoes
3 cups water
1/3 cup pasta
1 onion, thinly sliced
2 bacon rashers, chopped
1 medium carrot, chopped
310g can red kidney beans, drained
1 tsp chicken stock
¼ cup grated parmesan cheese
Method
Heat butter in large saucepan, add onion, garlic and bacon; stir over medium heat for about 2 minutes (or microwave on high for 3 minutes) or until onion is soft. Add celery and carrot to pan, stir over heat further 2 minutes (or microwave on high for 2 minutes).
Stir in undrained tomatoes, beans, water stock and pasta.
Bring to boil, reduce heat, cover, simmer 30 minutes (or microwave on high for about 20 minutes). Serve topped with cheese.
Serves 6
*Minestrone can be made up to 2 days ahead; keep, covered, in refrigerator or freeze for up to 2 months.
Banana Cream Pie
From Donna Lewis, Shepparton
Pastry
¾ cup SR flour
150 g butter
¾ cup plain flour
4 tblsp water
Pinch salt
Sift flours and salt. Rub in butter. Add water. Mix to firm dough. Roll out. Place in pie dish. Prick and bake 375 for 10-15 minutes.
Place a layer of sliced bananas in bottom of pie. Spread over a can of top n’ fill caramel.
Spread with whipped cream. Decorate with banana slices.
Toblerone Mousse
From Donna Lewis, Shepparton
Ingredients
200 g Toblerone chocolate, chopped coarsely
2 eggs, separated
½ cup thickened cream
Method
Place 150 g of the chocolate in a medium heat proof jug, place over a small saucepan of simmering water, stir until chocolate melts.
Remove from heat, cool slightly, stir in egg yolks.
Meanwhile, beat cream in a small bowl until soft peaks form.
Fold whipped cream into chocolate mixture.
Beat egg whites in a clean small bowl with an electric mixer until soft peaks form.
Fold into chocolate mixture.
Spoon into glasses. Refrigerate mousse for three hours or overnight. Garnish with remaining chopped chocolate (or mixed berries) before serving.
(for six serves double this recipe)
Corn Fritters
From Donna Lewis, Shepparton
Ingredients
1 cup corn kernels
2 cups grated cheddar cheese
½ cup SR flour, sifted
2 eggs, separated
Salt and pepper
Method
Mix together sweet corn, cheese, flour, salt and pepper and egg yolks. Beat egg whites until stiff. Fold into corn mixture. Drop tablespoons of mixture into hot oil in frypan. Fry until golden brown, turning once.
Quick Tuna Casserole
From Donna Lewis, Shepparton
Ingredients
60 g butter
1 tsp dry mustard
½ cup cream
440g can tuna
2 tblspn plain flour
1 cup milk
½ cup grated tasty cheese
1 cup frozen peas, thawed.
Melt butter (1 minute in microwave on high). Stir flour and mustard into pan, cook (1 minute in microwave on high). Gradually add milk and cream to pan, stirring with whisk, microwave on high for about four minutes.
Add cheese, tuna and peas to sauce. Microwave on high for about 3 minutes or until heated through. Serve on a bed of rice.
(Donna recommends adding 1 tablespoon of soy sauce)
Vegetable Lasagne
From Donna Lewis, Shepparton
Ingredients
2 x 425g can crushed tomatoes
1 large jar any pasta sauce
1 onion, chopped
2 potatoes, sliced
200g button mushrooms
1 cup frozen corn
1 tub tomato paste
1 tsp garlic
3 carrots, diced
1 sweet potato, sliced
1 block frozen spinach
1 cup frozen peas
Method
Fry onions and garlic in 1 tbsp of oil until fragrant. Add crushed tomatoes, tomato paste, and pasta sauce. Combine. Add remaining vegetables and cook 35-40 minutes or until just tender.
Sauce
1 litre milk
80g flour
2 handfuls of grated parmesan
80g butter
500g grated tasty cheese
1 tsp garlic
Melt butter. Stir in flour. Gradually add milk, stirring until sauce starts to thicken (do this in the microwave) add 2 handfuls of the tasty cheese and the parmesan cheese. Add garlic. Stir over heat until cheese melts and sauce thickens.
Layer vegetables, cheese sauce and lasagna noodles, finishing with the cheese sauce.
Top with remaining grated tasty cheese.
Bake moderate oven 40 minutes.
Makes a huge lasagna. Halve the recipe or split it into 2 containers. (Make half in a foil lasagna dish and freeze).
Curried Sausages
From Jenna McCartney, Mooroopna
Ingredients
Sausages
Frozen peas corn and carrots
1 pkt chicken noodle soup
2-3 tsp of curry powder
Method
Boil sausages, once boiled remove skin and cup into small pieces place back in pot
Add frozen vegies to pot with packet of chicken noodle soup and curry powder add a little water
Cook until thickens
Serve with boiled rice or pasta
Tomato Chicken Risotto
From Jenna McCartney, Mooroopna
Ingredients
1 can on tomato soup
onion
diced bacon
1 large thing of vegi stock
diced chicken
aborio rice
Method
Fry onion, chicken and bacon add rice tomato sauce and vegi stock to pot and simmer until rice is soft. Note: may need to add more water as it cooks. Parmesan cheese to taste.
OYSTER BLADE PARCELS
From Mrs Jones, Mooroopna
Ingredients
Oyster blade pieces (depending on size - 1 per person) fillings - pineapple, bacon, onion Powdered gravy mix Butter or margarine Silver foil
Method
Flatten out the oyster blade pieces, coat in the powdered gravy mix and place the fine chopped fillings of your choice on the meat. Wrap each meat slice in a large sheet of buttered silver foil and fold up securely, in a double sheet if necessary place them in a baking pan Cook for at least an hour in a moderate oven.
When removing parcels from oven unwrap in a bowl (careful - it will be quite hot) so that the meat juice /gravy mix can be spooned over the meat when served. That's it - you could also bake some potatoes etc. at the same time and in the same dish.
Very tasty the next day cold with a salad
Ian Thorpe Pasta
From Jenna McCartney, Mooroopna
Ingredients
Bow Pasta
Diced Bacon
Diced Onion
Grated Cheese
Tin on Tomato Soup
Method
Boil pasta add to lasagna dish. Fry Bacon and onion together add to pasta in dish pour tomato soup over pasta mix well add grated cheese to top and cook in oven until brown.
Curried Sausages
From Jenna McCartney, Mooroopna
Chicken Thighs with Honey Mustard Sauce
(makes 4 servings)
500 g boneless skinless chicken thighs
Salt and pepper
1 tablespoon (15ml) vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 cup (250ml) sliced mushrooms (85 grams)
½ cup (125ml) chicken stock
2 tablespoons (30ml) balsamic vinegar
Pinch brown sugar
¼ teaspoon (1ml) dried basil leaves
1 teaspoon (5ml) honey mustard
Pound chicken thighs until ¼ inch thick. Cut each thigh in half crosswise. Lightly sprinkle with salt and pepper.
In large heavy frypan, heat oil over medium-high heat. Add chicken and sauté for 5 to 7 minutes or until cooked, turning once. Transfer chicken to plate and keep warm.
Add onion, garlic and mushrooms to frypan; sauté for 2 to 3 minutes or until lightly browned. Add stock, vinegar, brown sugar and basil; boil for 2 minutes or until slightly thickened, stirring and scraping browned bits from bottom of pan. Stir in mustard. Add salt and pepper to taste. Transfer chicken to serving platter. Pour sauce over chicken.
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