I am loathe to make scones different to how my grandmothers did however I thought I would try something different and its a winner. You will need:
- 1 can of lemonade
- 1 300ml carton of cream
- 4 cups of self raising flour
Make a well in the flour in a large bowl and pour in cream and lemonade and then cut through with butter knife until combined and then kneed it lightly until it comes together on your floured bench top. Once it has come together shape it into a rectangle for cutting. Then use a scone cutter or small glass to make 12 scones. Bake these in a 200 degree (fan forced) oven for approximately 15 minutes on a oiled and floured baking tray. They are ready when they have risen and are golden tan in colour. Enjoy.
- 1 sheet of puff pastry
- 1 large tin of tuna in brine or springwater
- 1 tablespoon of plain flour
- 1 diced carrot
- 1 large new potato
- 1 onion finely diced
- 1 clove of garlic finely diced
- a few handfuls of kale finely chopped
- 1 cup of grated tasty cheese
- 1 tbs olive oil
- 1 tbs butter
- approximately 1.2 cups of milk
Dice new potato and steam until tender (I use the microwave for 3 minutes). Brown off onion on medium heat in a non stick saucepan (that is oven proof) in olive oil, add garlic, cook for 1 minute, reduce to low heat – add butter and once melted add flour and stir with wooden spoon to coat onion, then slowly add milk until you get a thick sauce (you may need to add less or more milk – just see how it goes). Add in cheese, drained tuna, carrot, kale and cooked potato, mix to combine. Seal the mix by popping over your saucepan the 1 sheet of puff pastry and prick with a knife in the middle for steam to escape. Cook in oven for 25 minutes at 200 degrees or until pastry is puffed and golden. Enjoy.
- 800gr chicken thighs cut into large chunks
- olive oil
- 1 or 2 chorizo (sliced)
- 1/2 punnet cherry tomatoes
- rosesmary sprigs
- 1 can of butter beans
- crumbled feta to serve
In a large pan brown chicken thighs in olive oil – then transfer to oven tray and cover with chorizo, tomatoes and top with rosemary and drizzle with more olive oil, cook in pre-heated 180 degree oven for 1/2 hour and then throw over the beans and shake the pan a bit to move everything around. Return to oven for 10 minutes to heat beans through. When ready to serve throw some feta on top and serve with green leaves and crusty bread.
1/3 cup of soy sauce
1 inch piece of ginger finely grated
4 tablespoons of apple cider vinegar
1 tablespoon of olive oil
½ cup of sugar
800g chicken thigh fillets diced
1 tablespoons of toasted sesame seeds (optional)
Mix together all marinade ingredients and mix through chicken and refrigerate overnight. Cook in a lightly oiled pan, medium/high heat until cooked through and slightly sticky. Serve with boiled rice and sprinkle with toasted sesame seeds.
½ packet of milk arrowroot biscuits
125 of melted butter
250g packet of cream cheese (at room temp)
1 tin of condensed milk
1/3 cup of lemon juice
Finely grated lemon rind from a whole lemon
1 teaspoon of vanilla essence or extract
1 tablespoon of gelatine dissolved in 1 tablespoon of hot water
1 to 2 ripe bananas
Wizz together your milk arrowroot biscuits until fine crumbs, combine with melted butter, press into a spring form pan (20cm is the one I use) pushing up the sides ½ way as you go. Refrigerate.
Using food processor beat together the cream cheese and condensed milk until smooth, add vanilla, lemon juice and rind, mix again until smooth and then make up your gelatine and add that, mix again until no lumps. Cut up bananas and throw in bowl with some lemon juice to prevent browning. Lay the banana slices in the bottom of your prepared pan. Cover with cream cheese mixture and refrigerate for minimum 4 hours, overnight is best – enjoy!
500g lean beef mince
1 tin of condensed tomato soup
250g of penne
A handful of Arborio rice
1 to 2 cups of whatever left over veg you have in fridge
Brown off mince, add soup, veg, pasta and rice and add enough water to cover everything (usually about 2 tin’s of water (use the tomato soup tin) and let simmer on low for ½ hour.
Note: I use whatever veg I have left over in the fridge but cabbage and carrot works wonderfully – just use anything – they can’t see it and they love it.
Great for the fussy eaters!
1 diced onion
½ kilo chicken breast fillets diced
3 cups of penne or spiral pasta
1 tin of condensed chicken soup
1 cup of frozen peas/corn or whatever you have around
½ cup of water
¼ cup of white wine
1 cup of tasty cheese, grated
Handful of grated parmesan
Cook pasta in salted boiling water until al dente. Brown off your onion in a little olive oil, add chicken, once cooked through add your soup, water, wine and vegetables, simmer for a little while and once pasta is cooked add to this chicken mix and put in oven proof casserole dish and top with cheeses, bake for 10 to 15 minutes in 180 degree oven until cheese is melted. (photo supplied)
750g pumpkin, peeled and cubed
750g sweet potato, peeled and cubed
¾ cup of water
1.5 kilos of sugar
Juice and rind of 2 lemons
1 tablespoon made up of ground cinnamon and cardamom
Place in heavy based pan pumpkin, sweet potato & water, put lid on and steam until it can be mashed, at this point add sugar and stir with wooden spoon over gentle heat until dissolved. All lemon zest, juice, spices and boil for 20 minutes until glossy and thick. While still hot, place in hot sterilized jars, sealing while hot. I use this as an alternative to marmalade.
1 shoulder of pork around 1.5 to 2 kilos
2 cups of coke (no diet – sorry)
1 cup of water
1 large sliced onion
2 tsp Smokey paprika
1 tsp chilli flakes
1 tsp of fennel seeds
1 tablespoon of olive oil
Night before removed as much fat as you can from pork. Mix spices with olive oil and rub into meat, cover in a bowl overnight.
Next day slice onion and layer on bottom of slow cooker, place pork on top and pour over coke and water.
Leave to cook on slow for 8 hours (if you are home during this time, at half way turn pork over so top doesn’t dry out, if you are out all day turn when you get home and leave for further 30 min). Remove and shred with forks, reserve onions and a little of the cooking juices and mix together.
Serve on fresh bread rolls with Lots of bbq sauce and coleslaw. I make my coleslaw with Asian cabbage/grated carrot and make dressing with 1 cup of whole egg mayo, 1 tsp mustard powder, 4 tablespoons of apple cider vinegar and salt and pepper to taste! Enjoy. [Photo supplied]
500g beef or pork mince
1 large carrot grated
1 large diced onion
1 glove of garlic finely grated
1 tin of Italian style diced tomatoes
1 700g jar of pasata
1 packet of dry lasagne pasta
1 cup grated tasty cheese
I do this part the night before: Brown off in a pan with a little olive oil the onion, then add beef and garlic, once mince cooked through add tomatoes, pasata and carrot, decrease heat to a simmer – cook for 10 min. Refrigerate.
Next day: start with mince and layer sauce and lasagne sheets – you may need to break them to fit – last layer should be sauce topped with your cheese. Using the slow setting on your slow cooker – 7 hours or so, I top with a little more cheese 1/2 hour before serving. This is a rustic dish so don’t expect it to look neat on serving! Delish!