Category: Recipe

Penne Boscaiola

Serves 4

Ingredients

  • 6 rashers bacon, chopped
  • 200g button mushrooms, sliced
  • 2/3 cup white wine
  • 1 1/4 cups thickened cream
  • Chicken stock
  • 500g penne pasta, cooked
  • Salt and freshly ground black pepper to taste
  • Grated parmesan cheese to serve

Method

  1. Heat frypan to setting 12. Cook bacon and mushrooms for 4-5 minutes or until golden
  2. Add wine and cook until reduced by half.
  3. Add cream and stock. Allow to simmer.
  4. Add pasta to the pan. Season to taste with salt and pepper.
  5. Serve with parmesan cheese.

Buttermilk pancakes

Makes 8

Ingredients

  • 1 cup self-raising flour
  • 2 tablespoons caster sugar
  • 1/2 teaspoon bicarbonate of soda
  • 1 egg lightly beaten
  • 2 tablespoons vegetable oil
  • 1 cup buttermilk
  • 60g butter

Method

  1. In a large bowl combine flour, sugar, and bicarbonate of soda
  2. In a separate bowl combine all wet ingredients and stir to combine
  3. Pour wet ingredients into dry and whisk until smooth
  4. Heat frypan on setting 9. Melt butter in the pan. Add 1/4 cup cupfuls of mixture into the pan. Cook for 2-3 minutes on each side or until golden brown and cooked. Serve.

Mustard Seed Potatoes in electric frypan

Serves 8

Ingredients

  • 1.5kg baby new potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons black mustard seeds
  • sald and freshly ground black pepper

Method

  1. Heat frypan on setting 15. Add potatoes and cover with water. Cover with the lid. Simmer until potatoes are tender. Drain.
  2. Heat frypan on setting 12. Add potatoes, oil, and mustard seeds. Season to taste with salt and pepper. Cook for 15 minutes or until potatoes are golden. Serve.

Roast Chicken in Electric Frypan

Serves: 4

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 3 cups fresh breadcrumbs
  • 30g butter, melted
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon lemon zest
  • 1.2kg whole chicken, washed, dried

Method

  1. Heat oil in the frypan on setting 12. Add onion and cook for 2-3 minutes or until tender. Set aside.
  2. In a large bowl combine onion, breadcrumbs, butter, thyme, parsley, lemon. Season with salt and pepper. Place mixture inside the cavity of the chicken. Tie wings together with kitchen twine.
  3. Preheat frypan to setting 10. Place chicken in the pan. Cook for 1-2 minutes on each side or until golden. Cover with the lide. Reduce heat to setting 8. Cook for 1-1.5 hours or until cooked. Season to taste with salt and pepper.

Vegetarian Pasta Sauce

Vegetarian sauce with rainbow pasta

Ingredients

  • 1 tbsp crushed garlic
  • Olive oil
  • 6 ripe tomatoes diced
  • 1 tin of crushed tomatoes
  • 1/2 cup of sun-dried tomatoes cut into small pieces
  • 1/3 cup of tomato pesto
  • 1 tbsp brown sugar
  • black pepper
  • 1 tsp chilli flakes
  • 3 carrots cut into large chunks
  • 1 onion finely chopped
  • 2 tsp dried oregano
  • 1/4 cup fresh parsley, rough-cut
  • 1 broccolli cut into flourettes
  • 1 bunch fresh basil finely cut
  • 100g baby spinach leaves
  • 1/2 red capsicum, diced
  • 1 zucchini, diced
  • 200g feta cheese cut into small cubes
  • Parmesan cheese to sprinkle over

Method

  1. Saute crushed garlic in pan with oil
  2. Add diced tomatoes, and tinned tomatoes. Saute for 4 minutes with lid on the pan. Low heat.
  3. Add sun-dried tomatoes, carrots, onion, pesto, brown sugar, black pepper, and chilli.
  4. Add oregano and parsley
  5. Add broccolli
  6. Steam for 5 minutes with lid on.
  7. Add capsicum, zucchini, and spinach. Don’t mix, as this will break the leaves.
  8. Add feta cheese. Cook for 10 minutes.
  9. Serve with colourful pasta, sprinkled with parmesan cheese

Banana Bread

Ingredients

  • 2 to 3 medium (20 cm), very ripe bananas peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 75g butter, unsalted or salted, melted
  • 1/2 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (200g) all-purpose flour

Method

  1. Preheat the oven and prepare the pan:Preheat the oven to 175°C, and butter an 20cm x 10cm loaf pan.
  2. Mash the bananas and add the butter:In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  1. Mix in the remaining ingredients:Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  1. Bake the bread:Pour the batter into your prepared loaf pan.
  1. Bake for 55 to 65 minutes at 175°C, or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
  2. Cool and serve:Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Chewy ANZAC Biscuits

Source: https://www.kidspot.com.au/kitchen/recipes/anzac-biscuit-recipe/

ANZAC Biscuits

Crunchy and delicious, Anzac biscuits made with oats are cheap to make and are a lower GI alternative to many packet biscuits. Containing coconut, golden syrup and butter, these biscuits do not use egg as a binding agent.

Ingredients

  • 2 cups rolled oats
  • 2 cups plain flour
  • 2 cups coconut
  • 1 1/2 cups sugar
  • 250 g butter
  • 4 tbs golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbs boiling water

Method

  1. Turn oven to 160°C. Lightly grease oven trays.
  2. Place oats, flour, coconut, sugar in big mixing bowl.
  3. Melt butter and golden syrup in saucepan. Take off heat.
  4. Mix baking soda and boiling water in a cup. Add to melted butter mixture in the pan. Quickly add to big mixing bowl. Mix well.
  5. Roll tablespoonfuls of the mixture into balls. Place on trays 5cm apart. Press lightly with fork.
  6. Bake for 20 minutes.

Banoffee Pie

Ingredients

  • 200g Butter, melted
  • 400g Light digestive biscuits, crushed
  • 150g Butter
  • 150g Dark brown soft sugar
  • 800g Condensed Milk
  • 3 Bananas
  • 300ml double cream for whipping
  • Chocolate shavings or cocoa powder, to dust

Equipment

  • 29cm loose-bottomed cake tin

Method

Make the base

Classic Banoffee Pie Step 1
Base made of 225g of digestives and 100g melted butter
  1. Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin.
  2. Chill for 10 minutes.
    • Has your base turned out too crumbly? Be sure to make sure it’s well chilled before you go to the next step – you can chill in the freezer if you’re short on time! 

Make the caramel

Classic Banoffee Pie
Caramel centre made from 75g of butter and 400g of condensed milk
  1. Place 75g butter and 75g sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved.
  2. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.
  3. Spread the caramel over the base, cool and then chill for 1 hour.
    • If your caramel is too runny, you probably didn’t get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more or it may catch and go grainy. To avoid it catching or going grainy, you should always use a heavy based, non-stick pan, keep stirring so it doesn’t catch and make sure you use a timer!

Assemble

Classic Banoffee Pie
Assemble the pieces
  1. Carefully remove the pie from the tin and place on a serving plate.
  2. Slice the bananas and place on top of the caramel, top with the softly whipped cream.
  3. For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the banoffee pie.
  4. Chill until ready to serve.