Spaghetti with Tuna,Egg & Rocket

• 400g spaghetti
• 185g can of tuna in oil (preferably olive oil)
• 3 Tbsp caper
• zest of 1 lemon
• 1 red chilli, thinly sliced
• 2 spring onions, finely sliced
• 1 handful rocket leaves
• 4 eggs
• S+P
• extra virgin olive oil for "dribbling over" - if possible lemon infused
  

1. Add the eggs to a pot of cold water, bring to the boil & boil for 3 minutes. Place in cold water.
2. Cook spaghetti.
3. Whilst spaghetti & eggs cooking/cooling prepare, gather ingredients above.
4. Divide spaghetti evenly in 4 plates.
5. Top with rocket & other seasonings. Place a peeled roughly chopped egg on top & drizzle with extra virgin olive oil. If eggs are cooked just right they should be runny.

A great meal for after work!

Herbed Potato Salad

from NZ Herald Viva section - very scrummy & just what we need with summer & BBQ time

• 500g waxy potatoes - depending on size halved or quartered - cook lightly & cool
• 3 gherkins finely diced
• 1 Tbsp capers
• 1 small red onion finely sliced
• 2 Tbsp fresh herbs finely chopped (dill, chervil or Italian parsely)
  

Mix the following ingredients separately

• 2 Tbsp creme fraiche
• 2 tsp wholegrain mustard
• 1 Tbsp fresh lemon juice
  
• 1 tsp finely grated lemon zest
• salt & pepper

Combine all gently & refrigerate before serving

Fruit Loaf

• 1-1/2 cup water
• 1 cup sugar
• 25 g butter
• 3/4 tsp cinnamon
• 225g mixed fruit
• 3/4 tsp mixed spice
• 3/4 tsp ground cloves

Boil all of above for 10 minutes
When cold add:

• 2 cups flour
• 2 tsp baking powder

Bake in a loaf tin for 1 hour at 350oF

I love recipes like this - so easy!

Baked Chicken & Pumpkin

• 4 cloves garlic, finely chopped
• 1 Tbsp coarsely ground coriander seeds (or 2 Tbsp ground coriander)
• 3/4 cup sultanas
  
• zest of 1 lemon
• 16 skinned & boned chicken thighs
• 1 kg peeled, seeded, diced (3cm cubes) pumpkin
• 100ml white wine
• 500ml chicken stock
• 4 Tbsp olive oil
• salt & freshly ground black pepper

1. Preheat oven to 190oC
2. Sprinkle the garlic, coriander seeds, sultanas & zest evenly over the base of a large roasting pan
3. Place the chicken thighs, side by side on top
4. Place pumpkin pieces around them
5. Pour over wine, stock, olive oil, & season with S+P
6. Bake 1 hour until the pumpkin is tender, everything is brown & the liquid has reduced.

Serve on white rice & sprinkle with chopped parsley.

Serves 8

Smoked Chicken Phyllo Pie

This is sensational, easy & transports well. It came from www.foodinaminute.co.nz originally.

This is my take on their recipe:

• 1 large red onion diced
• 250 g button mushrooms, quartered
• 2 Tbsp sundried tomatoes, sliced
• 2 Tbsp chopped fresh marjoram (or another green herb)
• 1 smoked double chicken breast ~300 g, chopped into small bite sized pieces
• 250 g Creme Fraiche
  
• 12 sheets phyllo pastry
• 1-2 Tbsp oil, spray can of canola oil
• sesame seeds for top of pie

1. Cook the onions in oil, until soft ~3-5 mins
2. Add mushrooms & cook for another 5 mins
3. Add marjoram, sun dried tomatoes & cool
4. Add Creme Fraiche, chicken & combine well
5. In a large flan dish, spray lightly with canola oil
6. Add 2 sheets of phyllo & lightly spray
7. Add another 2 sheets but alternate the way lying & spray
8. Repeat 2 more times (total sheets used =8)
9. Add chicken, creme fraiche mixture
10. Pull overhanging phyllo sheets in
    
11. Roll remaining 4 sheets of phyllo into individual balls & arrange on top of flan dish
12. Spray lightly & sprinkle with sesame seeds
13. Bake at 190oC for 40 minutes
    

Melanzane alla parmiggiana

We made this in Italian Cooking last week & I assumed I wouldn't like it as it contained aubergines so I didn't take a picture of it - but it was sensational & I will be definitely making it again!

Slice eggplant in 1cm slices lengthwise. Cover with rock salt & allow to drain in a colander for a few hours. As the teacher had done this pre-class I'm assuming 2 would be sufficient.

Prepare tomato sauce:

Fry chopped garlic & onions in extra virgin olive oil, when soft add a decent dash of wine to stop them cooking further. Add 3 cans of good quality Italian tomatoes & reduce.

To prepare the dish:

1. Layer of tomato sauce
2. Layer of eggplant
3. Dot some broken up chunks of tasty cheese (mozzarella if one can afford it)
4. Repeat as above
5. Final layer of tomato sauce
6. Cover with breadcrumbs, more crumbled tasty cheese, handful of freshly grated parmesean, good handful or two of dried oregano. Then drizzle extra virgin olive oil on top.
7. Bake approx. 40 minutes in a moderate oven.
   

Pompino Lemon Chicken

This is my slant on a recipe I got from www.viewauckland.co.nz

• Slice schnitzels from skinned boned chicken breasts - I can get 3 pieces/breast
• Place in the middle of each schnitzel 1 sundried tomato stuffed with goat's feta
• Roll up & roll in flour
• Add to a hot pan with olive oil, making sure the seal is face down to seal
• Pan fry for 2-3 minutes each side until lightly brown

• Then add to the pan ~1 cup white wine (half covered chicken rolls), freshly chopped parsley (Italian preferably), clove of crushed garlic, juice of 1-1/2 lemons
• Cover & simmer for 5 minutes

Serve with natural (greek) yoghurt seasoned with 1/2 lemon & lemon pepper.

Scrumy - chicken is very succulent & the lemon flavour is not overstated.

Le lasagna - le bellismo!!

WOW Italian cooking started tonight with a stand in tutor The Merchant of Venice - Antonio Gasperini & wow he's great. This lasagna is not like any I've made before.

Il soffritto (vegetables): Dice 1 large carrot, 1 large onion & 1 large celery stick. Cook in about 4 Tbsp extra virgin olive oil. When the veges are softish add a decent dash of red wine. Continue cooking for about 20-30 minutes. Add a few ladles/small can tomato paste.

Whilst this is cooking prepare the il ragu (AKA la Bolognese). Bring to a simmer 1 cup full fat milk with 3-4 bay leaves. Simmer gently for about 5 mins then add ~500g prime mince & ~500g pork mince. This removes acidity from the meat. Continue simmering gently for about 20-30 mins then add to il soffrito/vegetables. Continue cooking for ~ another half hour, add extra water if needed.

La napolitana (tomato) sauce: crush 2-3 cloves garlic with rock salt, add to 4 Tbsp hot olive oil, add a decent dash of red wine to stop cooking. Add 3 cans of crushed Italian peeled tomatoes.

La besciamella (bechamel) sauce: melt ~50g butter on a VERY GENTLE HEAT! Add approx. 1 tsp ground nutmeg & 1 tsp ground black pepper, remove from heat. Add 1 Tbsp of flour & whisk, continue adding 1 Tbsp amounts of flour until resembles a paste. Add a small amount of full fat milk & whisk over a gentle heat, slowly increase heat to Medium & should take approx. 1-1/2 L of milk to make sauce.

Season all sauces with salt & pepper at the finish of cooking - approx. 1-2tsp of rock salt to meat & tomato sauces & 1 tsp to the bechamel sauce plus black pepper.

Constructing the lasgana start off with tomato sauce then fresh pasta sheets then il ragu then bechamel (can add a bit of grated tasty cheese over bechamel). Last layer smother pasta with tomato sauce & then parmesean cheese & tasty cheese, big handful of oregano & a sprig of rosemary (provides perfume whilst cooking).

bake moderate oven ~12-15 minutes.

Quickie sauce for ravioli

Shock horror turned up for the start of my Italian cooking class this week & NO TUTOR - tutor is still AWOL, I hope he hasn't been in an accident. The first night was supposed to be a demo & once you have your mind set on pasta seemed to hard to budge.

This is a quick & easy special sauce with a few deli ingredients.

Chop up some boneless chicken (to about the same size as the ravioli/tortellini). When the water is boiling for the ravioli cook the chicken in a frying pan, when cooked add a few Tbsp of pesto, sliced sundried tomatoes, chopped fresh Italian parsley & a dash of cream. Mix through cooked ravioli. Serve with parmesean.

Well tutor still MIA but a replacement has been found - so ciao for now.

Pork Satay and Peanut Sauce (Microwave)

NOTE: This is an old recipe based on a 650-700W oven.

• 500g pork rump steak - cut into cubes

Marinade:

• 2 cloves garlic
• 1 small onion, grated
• 2 tsp brown sugar
• 3 tsp lemon juice
• 2 Tbsp dark soy sauce

1. Combine all the marinade ingredients in a bowl. Add cubed pieces & marinade for at least 30 minutes.
2. Thread meat on bamboo skewers.
3. Microwave on 3/4 (Medium) power for 10 minutes.

Peanut Sauce:

• 1 Tbsp oil
• 1/2 onion, finely chopped
• 1 clove garlic, crushed
• 1 tsp chilli powder
• 4 Tbsp peanut butter (extra crunchy if possible)
• 1 Tbsp soy sauce
• 1 tsp brown sugar
  
• 1/2 tsp salt
• 1/2 cup water
• 1 tsp lemon juice

1. Place oil, onion & garlic in a microwave jug & microwave on FULL power for 3 minutes.
2. Add chilli powder, brown sugar, salt, peanut butter & water.
3. Microwave on FULL power for 3 minutes.
4. Add the lemon juice & serve with pork satay sticks.
   

Megan's Lemon Shortcake

This is my scrapbooking consultant's yummy recipe. I love it as it's quick & easy to whip up for dessert or in my case afternoon tea at my Spring Mini Launch AKA Tart & Tangy - so thought this was an appropriate offering.

In a food processor pop in:

• 1 cup flour
• 100g butter
• 1/4 cup icing sugar

Mix until crumbly; don't wait for it to combine.
Press into a loose based flan tin.
Fan bake 180oC 15 mins.

Mix in a separate bowl:

• 1 cup castor sugar
• 3 Tbsp flour

Add:

• Rind of 1-2 lemons; grated fine
  
• 1/3 cup lemon juice
• 3 beaten eggs

Pour over pre-cooked base in the oven (word of warning don't move the base or the lemon/egg mix will drip out) & fan bake at 180oC for another 15 mins.

Sprinkle with icing sugar to serve.

Fruity Chicken Curry

• 1Tbsp oil
• 1 onion chopped
• 1 tsp ground cumin
• 1 tsp curry powder
• 2 Tbsp honey
• 1 can tomatoes (I like the savoury kind with capsicum & celery in it too)
• 1/4 cup chutney
• 1 Tbsp white vinegar
  
• ~ 8 chicken drumsticks
  
• optional 2 chopped bananas

1. Heat oil & cook onions, cumin & curry powder. Cook until soft.
2. Add chicken & brown lightly.
   
3. Add remaining ingredients other than banana.
4. Heat until boiling.
5. Transfer to oven & bake ~1 hour in a moderate oven.
6. Add chopped bananas approximately 5 minutes before the end of cooking.
   

Donna's mum's swiss steak casserole

Dissolve 1 Tbsp brown sugar in 2 Tbsp Worcestershire sauce in a casserole dish, add 1 can tomatoes.

Coat topside steak pieces in ~ 1/4 cup flour seasoned with 1 Tbsp dry mustard & S+P.

Chop 1 onion finely, & brown in a frying pan. Add seasoned steak pieces & fry until browned. Add onions & steak to casserole dish.

Bake 150oC/300oF 1 1/2 hours.

Butter Chicken

This recipe tastes just like a restaurant & was on an Indian real estate agents flyer. It's very easy too.

• 500g-1 kg boneless, skinless chicken
• 1 medium onion
• 1 can Indian-style tomatoes (if you do substitute with a normal can doesn't taste as nice ?increase spices below) * These are Watties canned tomatoes already containing Indian spices
  
• 2-3 Tbsp butter
• 2 Tbsp crushed garlic
• 1 Tbsp crushed ginger
• 1 tsp ground turmeric
  
• 1/2 tsp ground cinnamon
• 1 Tbsp ground coriander
  
• 2 tsp chilli powder (to taste)
• 1/2 cup ground almonds
• 1 cup unsweetened yoghurt
• 150ml fresh cream (I normally omit this)
• salt
• 1 tsp sugar
  
• fresh coriander (if available) to garnish

1. Trim & cut the chicken into small cubes.
2. Chop the onion up finely.
3. Heat the butter until frothy.
4. Lightly fry onions until soft, then add spices. Cook over a medium heat for a few minutes.
5. Add chicken, stirring continuously until chicken turns white.
6. Add can of tomatoes & almonds.
7. Cover & simmer for 20 minutes (start cooking rice now).
8. Add yoghurt, cream, sugar & salt to taste.
9. Garnish with fresh coriander (worth buying. Nigella recommends that fresh unused coriander be frozen whole in a paper bag for those times of the year when unavailable).
   

Greta Anna's Creme Brulee (as requested)

I've never made this but someone asked for the recipe.

Beat together until creamy & smooth 9 egg yolks with 6 Tbsp of caster sugar. Mix in 900mls of pure cream. Pour the mixture into a saucepan & beating with a rotary beater or a whisk over a medium heat, bring the custard just to boiling point when it will thicken (be careful it does not catch). Cool & add 2 tsp of vanilla.

Place in a large shallow oven-proof dish & when quite cold sprinkle evenly with brown sugar pushed through a strainer, use about 3-4 Tbsp.

Place under the griller to caramelise & crispen the sugar. Place in the refrigerator. Approx. 3/4 hour before serving place in the deep freeze and serve very cold. Naturally you must make sure the custard doesn't freeze. Serve with pureed berries.

Adrienne's very easy no egg CHOCOLATE CAKE

This cake is a cinch, dark & moist. My mum & niece Amber were feeling a bit poorly this week & I had the day off work so I whipped up this chocolate cake - they seemed to be fine to me as they scoffed nearly 3/4 cake between the two of them. Glad it cheered them up!

• 1-1/2 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 3 rounded Tbsp cocoa

Sift & mix dry ingredients. Then add the following:

• 1 cup water
• 1 tsp vanilla essence
• 3 oz oil (~1/3 cup)
• 1 Tbsp cider vinegar (I just use white vinegar)

Bake 180 oC ~40 minutes

ICING:

• 1 cup icing sugar
• 3 Tbsp cocoa
• 1 Tbsp butter/margarine
• ~2 Tbsp boiling water

ENJOY!!

Low-Cal Self Crusting Quiche

this is from the The Best of Alison Holst and is so easy & tasty (& low cal!) I have modified it slightly from the original (i.e. she uses non-fat milk & 3 firm tomatoes). My slightly modified recipe follows:

• 1 (450 g) can of whole-kernel corn drained
• 3 spring onions chopped
• 6 sun dried tomatoes sliced into thin strips
• 1/2 cup SR flour
• 3/4 cup milk
• 2 eggs
• 2 Tbsp parmesean cheese
• salt & pepper
• paprika

1. Lightly oil a 20-23 cm flan dish (I spray)
2. Arrange the corn, spring onions & sun dried tomatoes in flan dish
3. In another bowl mix remaining ingredients (apart from the paprika)
4. Pour over corn etc
   
5. Sprinkle lightly with paprika
6. Bake at 220 oC for 20-30 minutes

Greta Anna's Carrot Cake

This may possibly be the nicest carrot cake in the whole world - it's so moist! My friend Gillian just turned 50 recently & made us this cake for morning tea - now Gillian & Anne bought me The Greta Anna Recipes for my 30th - so she's been in our lives for awhile. The style of the recipe is unusual but easy to follow when baking.

Grate young fresh carrots to give one full cup & strain the juice from 400g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp each of salt & cinnamon & 3/4 cup sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup chopped walnuts. Bake in a moderate oven 350 oF (175 oC) for 30 to 40 minutes and cool before covering with topping.

To make cream cheese topping, place in a bowl 3 Tbsp butter, 3 Tbsp cream cheese, 1/2 tsp vanilla, 250g icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.

Serves 8

Chicken & Spinach Pies

I went to a fundraiser for the Botany Downs Kindergarden the other night with Allyson Gofton presenting - so thought it was kinda appropriate to actually make the following recipe which was in her first cookbook Food in a Minute 13 years ago!!

This is an absolute gem of a recipe. The chicken is so succulent and moist. The cream cheese and spinach works really well too.

• 4 boneless chicken thighs, skin removed
• 250g frozen chopped spinach, thawed, excess moisture removed really well
• 3 Tbsp cream cheese
• 1/4 tsp ground nutmeg, salt and white pepper
• 2 sheets frozen pre-rolled pastry, defrosted
• milk to glaze

1. Mix spinach, cream cheese, nutmeg, S+P
2. Cut pastry sheets diagonally in 1/2
3. Place 1/4 of the spinach mixture on each pastry triangle and place chicken thigh on top
4. Bring the long ends down to cover the chicken and fold the thicker corner on top to completely encase the chicken. Pinch ends together.
5. Transfer to a greased (I prefer to use baking paper) oven tray and glaze with milk.
6. Bake 220 oC 30 minutes.
   

Slow Cooked Lamb Shanks

Serves 6 - From River Rock Cafe Cookbook

• 6 small shanks
• Plain flour
• S&P
• 6 red onions, peeled and finely sliced
• Handful chopped rosemary leaves
• 4 garlic cloves peeled and chopped
• 175 ml balsamic vinegar
• 300 ml red wine

Pre heat oven to 200oC (or you can cook on hob).

Dust shanks with seasoned flour

In heavy bottomed saucepan with lid heat oil and brown shanks on all sides then remove. Lower heat and add onions and cook for 10-15 mins until light brown. Add rosemary and garlic and cook for another couple of minutes. Raise heat and add vinegar and wine, reduce for a couple of minutes.

Return shanks to pan, reduce heat and cover with a piece of moistened greaseproof paper and lid. Cook in oven for 2 - 2 1/2 hrs or on top of stove.

Check shanks occasionally basting with juices add more wine if necessary. Serve with juices.

I tend to cook it a slightly lower temperature for longer. If juices too runny when lamb cooked, remove shanks and reduce. If possible I cool overnight and remove the set fat. If not possible soak up with kitchen towels.

Blueberry Chicken

from Monavale Blueberries Ltd Cookbook

This has great flavour & colour (any left over chicken is awesome cold in a salad the next day). Enjoy :-)

• 1/4 cup red wine vinegar
• 1 tsp sugar
• 1 cup blueberries
• 2 cloves garlic
• 2 tsp Dijon mustard
• 1 tsp cumin
• 1 tsp garam masala
• 8 chicken portions

1. Place wine vinegar, sugar & blueberries in a bowl. Mash with a potato masher. Crush garlic; add to blueberry mixture with mustard, cumin & garam masala.
2. Remove the skin from the chicken & cut 2 or 3 slashes in the flesh. Spread with blueberry mixture. Marinate in the fridge for 1 to 2 hours.
3. Bake at 180oC for 30 mins or until juices run clear when pierced with a skewer.
   

Deli Sauce for Chicken Breasts

Recipe by Rae McVinnie

• 1 small clove garlic, finely chopped
• 2 Tbsp extra virgin olive oil
• zest & juice of one lemon (can add more juice if you like a sharper taste)
  
• 2 large gherkins, finely diced
• 6 sundried tomatoes, finely sliced
• 1/4 cup coarsely chopped parsley (I like Italian flat leaved variety best)
• salt & freshly ground black pepper to taste

1. Mix all ingredients together.
2. Also delicious with lamb or steak, hot pasta or new potatoes as a warm salad with fish.
   

You can see why it's called deli sauce, but most of these ingredients are in my fridge.

Lemon & Basil Risotto

From the absolutely wonderful Cuisine website. This is very tasty as is, great for your vegetarian friends too or served with chicken.

• 1 cup basil leaves
• pinch sea salt & black pepper
  
• 2 tsp extra virgin olive oil

1. Crush the above 3 items in a mortar with a pestle until a emerald green oil is formed, set aside until required
   

• 2 cloves garlic, sliced
• 1 onion, sliced
• 2 Tbsp olive oil
• 300g arborio rice
• 250ml white wine
• 750ml chicken stock, warmed
• zest & juice of 2 lemons

1. Gently cook the garlic, onion with some black pepper in the olive oil until onion is soft
2. Add the rice & saute a couple of minutes over a medium heat until the rice 'sings'
3. Add 1/3 of the wine & stir until absorbed, add next 1/3, repeat until all absorbed.
   
4. Add hot stock a ladle full at a time & stir well. Add next ladle when absorbed, keep adding until rice creamy. If insufficient stock add boiling water.
5. When rice creamy, add lemon juice & zest.
6. Add 1/2 basil oil & season the risotto with salt
   
7. Serve: drizzle over remaining basil oil, fresh basil leaves & grated parmesean.

Leftovers can be fried as little patties but I've never had any left overs to try this out :-)

Aunty Winnie's Apricot Slice

• Soak 1 cup dried apricots in boiling water until soft; drain well.
• Cream 8 oz butter and 1 cup sugar
• Beat in 2 eggs
• Sift & add 3 cups flour, 2 tsp baking powder & a pinch of salt
• Add drained apricots. Mix well
• Put in a flat tin & bake 325oF/160oC for 30 minutes.
  

ICING: Boil 3 Tbsp milk & 3 Tbsp butter & 1-2 Tbsp sugar for ~2 minutes. Cool slightly and add lots of vanilla essence, touch of lemon juice & enough icing sugar to make a spreadable consistency. Ice slice whilst fairly warm, cut into squares when nearly cold.

ENJOY!!

Donna's Chocolate brownie

• Microwave 200g butter & 1 cup of cocoa - until the butter has melted.
• Add 1 1/2 cup sugar, 4 eggs, 1 tsp vanilla, 3/4 cup flour, 1 heaped tsp baking powder.
• Mix well & add 250g bag of Cadbury chocolate balls, mix again.
• Pour into a lined greased roll tin.
• Bake 150oC for 30-40 minutes.
• Slice into small squares when cool, dust with icing sugar before serving if desired (& go on serve it with whipped cream - what's a few other calories between friends).

Upside Down Blueberry and Apricot Cake

This recipe comes from Annabelle White's fantastic book : Best Recipes. I have modified it slightly - it always looks sensational with the bright blue/purple & apricot coloured topping.

I made this for my friend Jackie & a bag-a-lope for her birthday xoxo

Topping:

• 30g butter
• 3/4 cup brown sugar
• handful of fresh blueberries
• handful of dried apricots

1. Melt butter on low heat
2. Sprinkle on brown sugar
3. Leave for a few minutes on low heat so sugar melts
4. Remove any excess butter
5. Pour into a cake tin (I use a spring loaded one)
6. Arrange fruits in the sugar/butter mix

Batter:

• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 125g soft butter (I use unsalted)
• 1 cup sugar
• 2 tsp vanilla essence
• 2 large eggs
• 1 cup butter milk

1. Cream butter & sugar
2. Add vanilla essence
3. Add 1 egg at a time
4. Add butter milk
5. Stir in sifted dry ingredients
6. Pour/spoon batter over fruit/brown sugar topping gently
7. Bake for 45-50 mins at 350 oF
   

I serve with thickened cream - creme fraiche would be nice too - ENJOY :-)