Slow cooked pork chops with peaches

Coat slow cooker with non-stick spray & turn onto HIGH to preheat.

• 6 large pork chops ~1.2kg total
• ½ tsp paprika
• ½ tsp white pepper
• 2 Tbsp flour

Mix all together & lightly brown the chops in ~1 Tbsp oil. Then add the chops to slow cooker. Overlap if necessary.

• Add 1 diced onion to hot pan & cook until softened. Sprinkle on top of the chops.

In a separate bowl mix:

• ½ cup brown sugar
• 2 Tbsp soy sauce
• 2 Tbsp tomato sauce
  
• 2 Tbsp white wine vinegar
  
• 1 tsp dried thyme
• ½ tsp salt
• 1 x 400g can sliced peaches in juice

Add all to the slow cooker, cover, turn the heat down to LOW & cook for 8 hours. Turn once. Thicken with cornflour before serving.

Banana & Chocolate Chip Muffins

• 1 cup white flour
• 1 cup wholemeal flour
• 2 tsp baking powder
• 1/2 cup dark chocolate chips/buds
• 1/2 cup caster sugar
• 1/2 tsp salt

Mix all together in a large bowl.

• 100g melted butter
• 1 cup milk
• 1 egg
• 1tsp vanilla essence
• 2 mashed bananas

Mix together & then add to dry ingredients. Fold until just dampened, don't over mix.

Spray 12 medium sized muffin pans. Add approx. 1/4 cup of mixture to each pan.

Bake at 220°C for 12-15 minutes.

Brown Rice Salad

My friend Cathy made this for a BBQ on Saturday night & it might possibly be the nicest rice salad I've ever tried!

1 cup uncooked brown rice
1-3/4 cup water
1/4 cup light soy sauce
1/2 medium onion - finely chopped
3 spring onions - finely chopped
1 red capsicum - chopped into tiny cubes
1/2 cup sultanas
1/2 cup roasted peanuts - coarsely chopped
1/2 cup each of roasted sunflower seeds, pumpkin seeds & sesame seeds

Dressing:
1/4 cup olive oil
2 Tbsp lemon juice
1 tsp lemon zest
1 clove crushed garlic
1 tsp grated fresh root ginger
1 tsp honey

• Combine and process until smooth (or shake in a jar).

Method:

• Place rice and unsalted water in a tightly covered pot.
• Simmer 20-25 minutes until rice is tender and water absorbed.
• Add soy sauce and finely chopped onion to hot cooked rice. Mix well.
• Leave at least 2 hours or overnight.
• Add remaining ingredients.
• Just before serving, toss through the dressing.

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