Honey Chicken

Very nice indeed this recipe.  Pretty easy to whip up, even though I don't have a wok (I used my frying pan).  I used chicken breast instead of thigh fillets and I omitted the snowpeas because of a lack of having any!  

*Taken from Murdoch books 'Australian Family Favourites', page 56,published 2007*

Ingredients

500g boneless, skinless chicken thighs cut into cubes

1 egg white, lightly beaten

40g (1/3 cup) cornflour

3 tablespoons vegetable oil

2 onions, thinly sliced

1 green capsicum, cubed

2 carrots, cut into batons

100g snowpeas, sliced

90g (1/4 cup) honey

2 tablespoons toasted almonds

Method

Dip the chicken into the egg white, then lightly dust with the cornflour, shaking off any excess.

Heat a wok over high heat, add 1 1/2 tablespoons of the oil and swirl to coat the side of the wok.  Add the chicken in tow batches and stir-fry each batch for 4-5 minutes, or until the chicken is golden brown and just cooked.  Remove the chicken from the wok and drain on crumpled paper towels.

Reheat the wok over high heat, add 1 tablespoon of the oil and stir-fry the sliced onion for 3-4 minutes, or until slightly softened.  Add the green capsicum and carrot, cook. tossing constantly, for 3-4 minutes, or until tender.  Stir in the sliced snow peas and cook for 2 minutes.

Ensure the wok is still very hot, then pour in the honey and toss with the vegetables until well coasted.  Return the chicken to the wok and toss thoroughly until heated through and well coasted in the honey.  Remove the wok from the heat and season well.  Serve immediately, sprinkled with the toasted almonds.  Serve with steamed white rice.

Serves 4

Easy Sponge Cake with Strawberries and Cream

When I first made this I thought, nahh won't make that again, due to it sinking a little and part of it fell apart.  But after decorating it and then finally eating it, I can say that I would make it again.  It is delicious!!!

*Taken from Murdoch Books 'Australian Family Favourites', pg 366, published 2007*

Ingredients

30g butter, melted

60g plain (all-purpose) flour

60g cornflour (cornstarch)

2 teaspoons cream of tartar

1 teaspoon bicarbonate of soda (baking soda)

4 eggs

170g caster sugar

2 tablespoons hot milk

300ml whipping (pouring) cream

1 tablespoon icing sugar, plus extra for dusting

2 tablespoons strawberry jam

500g strawberries, hulled and sliced in half

Method

Preheat the oven to 180C.  Grease two 20cm round cake tins with the melted butter and line the bases with baking paper.  Dust the sides of the tins with a little flour, shaking out any excess.

Sift the flour, cornflour, cream of tartar and bicarbonate of soda into a bowl, then repeat the sifting twice more.

Whisk the eggs and sugar in a large bowl for 5 minutes, or until pale and think.  Using a large metal spoon, carefully fold in the sifted flour mixture and the hot milk until they are just incorporated; take care not to overmix.  Divide the mixture evenly between the two tins, then bake for 18-20 minutes, or until the cakes are golden and have shrunk slightly from the side of the tins.  Leave in the tins for 5 minutes, then turn out onto a wire rack to cool.

Combine the cream and icing sugar in a bowl, then whip until soft peaks form.  Place one sponge cake on a serving plate and spread with jam.  Top with half the cream and half of the sliced strawberries.  Cover with the second sponge cake.  Spread the remaining cream over the top and top with the remaining strawberries.  Dust with icing sugar and serve immediately.

Lebanese Chicken

Eaten fresh of the BBQ or eaten cold the next day, a nice and tasty way to eat chicken. I marinated mine the night before, cooked on the BBQ grill (not flat plate as stated in recipe) and served it up with a fresh green salad and home-made hash browns. Delicious.

*Taken from Murdoch Books, 'Australian Family Favourites', pg 166, published 2007*

Ingredients

250g (1 cup) Greek-style yoghurt

2 tsp soft brown sugar

4 garlic cloves, crushed

3 tsp ground cumin

1 1/2 tsp ground coriander

7g chopped flat-leaf (italian) parsley

3 tbs lemon juice

1 x 1.8 whole chicken, cut into 10 serving pieces

cooking oil spray

Method

Put the yoghurt, brown sugar, garlic, cumin, coriander, chopped parsley and lemon juice in a large non-metallic bowl and mix together.

Add the chicken pieces to the marinade and turn to coat. Cover and refridgerate for at least 2 hours, or overnight.

Lightly spray the barbecue plates with oil, then preheat the barbecue to medium heat. Remove the chicken pieces from the marinade and season. Cook the chicken pieces on the flat plate, turning them frequently, for 20-30 minutes, or until they are cooked through.

Serves 4-6

Risoni Salad

A lovely, light tasting side salad. Try it for something a little different.

*Taken from Murdoch Books, 'Australian Family Favourites', pg 152, published 2007*

Ingredients
200g (1 cup) risoni
2 tsp extra virgin olive oil
2 tsp balsamic vinegar
1/2 tsp lemon zest
2 tsp lemon juice
40g baby rocket leaves
1 1/2 tbs shredded basil leaves
1/2 small red onion, finely sliced

Method
Bring a saucepan of salted water to the boil. Add the risoni and cook for about 12 minutes, or until tender. Drain, rinse under cold water, then drain again. Put the risoni in a large bowl with the oil, vinegar, lemon zest, lemon juice, rocket, basil and onion. Mix well, season to taste and refridgerate until ready to serve.

Serves 4 as a Side Salad

Minestrone

Nothing better to warm the soul than with a hot cup of soup. Not so good in the tropics of Australia (made us sweat!), but it was cheap, tasty and easy to make. I didn't cook the macaroni first, I added raw macaroni towards the end and let it cook in the soup.

*Taken from Murdoch Books, 'Australian Family Favourites', pg 15, published 2007*

Ingredients
80g (1/2 cup) macaroni
1 tbs olive oil
1 leek, sliced
2 garlic cloves, crushed
1 carrot, sliced
1 boiling (waxy) potato, chopped
1 zucchini, sliced
2 celery stalks, sliced
100g green beans, cut into short lengths
425g can chopped tomatoes
2 litres (8 cups) vegetable or beef stock
2 tbs tomato paste
425g tinned cannellini beans, rinsed and drained
2 tbs chopped flat-leaf (italian) parsely
shaved parmesan cheese, to serve

Method
Bring a saucepan of water to the boil, add the macaroni and cook for 10-12 minutes, or until al dente. Drain.

Meanwhile, heat the oil in a large heavy-based saucepan. Add the leek and garlic and cook over medium heat for 3-4 minutes.

Add the carrot, potato, zucchini, celery, green beans, tomato, stock and tomato paste, Bring to the boil, then reduce the heat. Simmer for 10 minutes or until the vegetables are tender.

Stir in the cooked pasta and the cannellini beans. Spoon into bowls and garnish with the parsley and parmesan cheese.

Serves 4 - 6

Coleslaw

Coleslaw is a pretty basic salad to make and there is probably got a zillion recipes out there to make it, but this one tasty. I don't always add the red cabbage (a bit pricey at times) and when I took this photo I didn't have the parsley added, nor the red cabbage. I have to say, the Food Processor gets a good work out in this recipe...
*Taken from Murdoch Books, 'Australian Family Favourites', pg 143, published 2007*

Ingredients
1/2 green cabbage
1/4 red cabbage
3 carrots, coarsley grated
6 radishes, coarsley grated
1 red capsicum (pepepr), chopped
4 spring onions, sliced
15g chopped flat-leaf (italian) parsley
250g (1 cup) whole-egg mayonnaise

Method
Remove the hard core from the cabbages and shred the leaves with a sharp knife. Place in a large bowl and add the grated carrot, radishes, red capsicum, spring onion and parsley.

Add the mayonnaise just before serving, season to taste and toss ntil well combined.

Serves 8-10 as a Side Salad

Banana Cake

I'm always on the hunt for goood Banana Cake recipes, as I've *always* got excess bananas in my freezer department of my refridgerator. The toasted coconut on the top was a nice addition. The recipe states to bake for an hour, but that was far too long (in my oven at leaast). I baked mine for 40 minutes, so make sure you keep a close on the the time.

*Taken from Murdoch Books, 'Australian Family Favourites', pg 401, published 2007*

Ingredients
125g butter
125g (1/2 cup) caster sugar
2 eggs, lightly beaten
1 tsp natural vanilla extract (I used 2tsp vanilla essence)
4 ripe bananas, mashed
1 tsp bicarbonate of soda (baking soda)
125ml (1/2 cup) milk
250g (2 cups) Self Raising Flour

Butter frosting Ingredients
125g butter
90g (3/4 cup) icing sugar
1 tbs lemon juice
15g (1/4 cup) flaked coconut, toasted (I used shredded coconut)

Method
Preheat oven to 180C. Brush a 20cm round cake tin with oil or melted butter and line the base with baking paper.

Using electric beaters, beat butter and sugar in a small bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition. Add the extract and mashed banana and beat until combined.

Transfer the mixture into a large bowl. Dissolved the soda in the milk. Using a metal spoon, fold in the sifted flour alternately with the milk. Stir until all the ingredients are just combined and the mixture is smooth. Spoon into the prepared tin and smooth the surface. Bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 10 minsutes before turing onto a wire rack to cool.

To make the frosting, using electric beaters, beat the butter, icing sugar and lemon juice until smooth and creamy. Spread onto the cooled cake, sprinkle with toasted cococnut flakes.

Fajitas

(Sorry, the photo doesn't look that appealing, but don't let this photo put you off. This is so work making!)

Oww...these were delicious. I set all the prepared ingredients in the center of the table and everyone helps themselves... I cooked the meat on the BBQ - which was quick, easy and smelt out the neighbourhood (mmm!). Instead of using beef you could easily use chicken and the result would be just as delicious. There was a lot of meat (for 4 adults) so you really didn't need quite so much)

*Taken from Murdoch Books 'Australian Family Favourites' published 2007*

Ingredients
185ml olive oil
2 tbs lime juice
4 garlic cloves, chopped
3 red chillies, chopped (I used 2)
2 tbs tequila (optional) (I omitted)
1 kg rump steak, thinly sliced into strips
1 red and yellow capsicum, thinly sliced
1 red onion, thinly sliced
8 flour tortillas
guacamole, shredded lettuce, diced tomato and sour cream, to serve

Method
Combine the oil, lime juice, garlic, chilli, tequila and some pepper. Add the meat, cover and marinate for several hours or overnight.

Drain the meat and toss with the capsicum and onion.

Just before serving, wrap the tortillas in foil and warm them in a 150C oven for about 5 minutes. (Alternatively, you could 'zap' them in the microwave) Cook the meat and vegetables in batches in a hot heavy-based frying pan until cooked. Put the tortillas on a serving plate and sit in the middle of the table with the meat, guacamole, lettuce, tomato and sour cream. Let everyone assemble their own fajita.

Serves 4

Green Chicken Curry

Always on the hunt for a good Green Chicken Curry recipe, this one came pretty close. Our only complaint was that it was a bit too spicy for our likings (and Lyndon loves spicy foods!) Next time I would minus one of the tablespoons of curry paste, but otherwise this was pretty tasty...

*Taken from Murdoch Books 'Australian Family Favourites'*

Ingredients
250ml (1 cup) coconut cream
4 tbs green curry paste
8 boneless, skinless chicken thighs or 4 chicken breasts, cut into pieces
250ml (1 cup) coconut milk
4 Thia eggplants (aubergines) or 1/2 purple eggplant, cut into chunks
2 tbs shaved palm sugar or brown sugar
2 tbs fish sauce
4 mukrut (kaffir) lime leaves, torn
1 handful Thai basil leaves
1-2 large red chilies, sliced
coconut milk or cream, for drizzling

Method
heat a wok over a low heat, add the coconut cream and bring to the boil. Stir until the oil separates out.

Add the green curry paste, stir for 1 minute then add the chicken. Cook the chicken until it turns opaque, then add the coconut milk and eggplant. Cook for 1-2 minutes, or until the eggplant is tender. Add the sugar, fish sauce, line leaves and half the basil, then mix together.

Garnish with the rest of the basil, the chilli and a drizzle of the coconut milk or cream. Serve with rice.

Serves 4

Baked Potatoes filled with Salad

These were delicious and made very 'light' eating. Felt rather healthy too believe it or not. I added just a little grated cheese to the baked potato after cutting it and instead of prosciutto I used bacon. I didn't make the dressing due to a lack of red wine vinegar in my cupboard (I forgot I had run out!) so instead I made a dressing of balsamic vinegar, mixed with a little olive oil.

*Taken from the Murdoch Book 'Australian Family Favourites' and 'Tossed'*

Ingredients
4 large baking potatoes
4 prosciutto slices
310g tinned corn kernels, drained
2 celery stalks, sliced
100g baby English spinach leaves

-for dressing-
2 1/2 tbs tomato juice
1 1/2 tbs red wine vinegar
2 tbs olive oil

Method
Preheat the oven to 200C. Thoroughly scrub the skins of the potatoes and prick them several times. Transfer to a roasting tin and bake, uncovered, for at least an hour, or until tender when pierced with a sharp knife.

Meanwhile, whisk all the dressing ingredients together in a small bowl. Season and set aside.

Put a frying pan over high heat. Add the prosciutto and dry-fry for a few minutes on both sides, or until crispy. Break the prosciutto into small pieces and set aside.

Sit the potatoes on a chopping board and make two deep incisions crossways over the top so they open out into quarters - be careful not to cut all the way through.

Put the corn, celery and spinach in a large bowl, pour over two-thirds of the dressing and toss well. Sit the potatoes on four serving plates and spoon a little dressing into each potato. Spoon the salad mixture into each potato, letting it spill over a little. Top with prosciutto and serve at once.

Serves 4

Steak Baguette with Rocket and Mustardy Mayo

These were very nice and pretty filling. We cooked the steak on the BBQ (because we can) and I actually cheated and didn't make the mustardy mayo, as I had dijonnaise in the fridge and used that instead. The shame, I know...

*Taken from Murdoch Books 'Australian Family Favourites', published 2007*

Ingredients
3 tbs olive oil, plus extra for frying
1 red onion, sliced
1 tsp brown sugar
2 tsp balsamic vinegar
1 tsp thyme
1 tbs Dijon mustard
3 tbs mayonnaise
100g rocket
500g beef fillet, cut into 4 thin slices
2 thick baguettes, cut in half, or 8 thick slices of bread
2 tomatoes, sliced

Method
Heat 2 tablespoons of oil in a small saucepan. Add the onion and cook very slowly, with the lid on, stirring occasionally, until the onion is soft but not brown. Remove the lid, add the sugar and vinegar and cook for a further 10 minutes, or until the onion is soft and just browned. Remove the pan off the stove and stir in the thyme.

Meanwhile, make the mustardy mayo by mixing together well the mustard and the mayonnaise in a small bowl.

Drizzle the rocket leaves with the remaining olive oil and season.

Heat 1 tablespoon of the extra oil in a frying pan over high heat and cook the steaks for 2 minutes on each side, adding more oil if necessary. Season to taste.

To serve, put out the bread, along with separate bowls containing the onion, mustardy mayo, rocket leaves, steak and sliced tomatoes. Let everyone make their own baguette.

Serves 4

Lasagna

If you are anything like me you always say that your own mother's or Grandmother's lasagna recipe is the best. But I have found and made a recipe that did beat my mother's lasagna. It is so delicious, full of flavour, not too cheesy, not unlike something you would order at an Italian Restaurant. True. Try it...

I actually added a teaspoon of beef stock to the simmering meat sauce. I also added the tomato paste to the browning mince to intensify the flavour...

*Taken from Murdoch Books 'Australian Family Favourites', published 2007*

Ingredients
-for meat sauce-
1 tbs olive oil
750g minced meat
1 onion, finely chopped
2 celery stalks, finely chopped
400g tinned chopped tomatoes
2 tbs tomato paste
1 tsp dried mixed herbs
1-2 tsp sugar

-for the bechamel sauce-
60g butter
3 tbs plain flour
750ml (3 cups) milk

375g fresh lasagna sheets
125g (1 cup) grated cheddar cheese

Method
Preheat the oven to 180C. Heat half the oil in a large frying pan and brown the meat in batches. Remove from the pan. Add the remaining oil and cook the onion and celery until soft. Return the meat to the pan and add all other ingredients. Bring to the boil, then reduce the heat and simmer, covered, for 20 minutes.

Melt the butter in a saucepan over low heat. Stir in the flour and Cook for 1 minutes. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes.

Lightly brush a 2.5 litre (10 cup) ovenproof dish with oil. Spoon one-third of the meat sauce into the dish. Top with a single layer of the lasagna sheets, then spoon on one-third of the bechamel sauce. Repeat layering twice more, and top with the cheddar cheese.

Bake in the oven for 25 minutes, or until golden and heated through.

Serves 6

Spaghetti Bolognese

I have only ever made up my own bolognese sauce, I have never followed a 'proper' recipe. Traditional sauce for spaghetti is actually meant to take a while to 'brew' away, which I didn't realise. This recipe simmers away for 1 and a half hours. Nice. And the result was delicious. This recipe calls for red wine, which I didn't add. Instead I increased the amount of beef stock.

*Taken from Murdoch Books 'Australian Family Favourites' published 2007*

Ingredients
2 tbs olive oil
2 garlic cloves, crushed
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
500g lean minced beef
500ml (2 cups) beef stock
375ml (1 1/2 cups) red wine
850g tinned chopped tomatoes
1 tsp sugar
3 tbs finely chopped flat-leaf (Italian) parsley
500g spaghetti
grated Parmesan cheese, to serve

Method
Heat the oil in a large, deep frying pan. Add the garlic, onion, carrot and celery and stir over low heat for 5 minutes, or until the vegetables are tender.

Increase the heat, then add the beef. Stir with a wooden spoon to break up any lumps. Add the stock, wine, tomatoes, sugar and parsley. Bring to the boil, then reduce the heat and simmer for 1 1/2 hours, stirring occasionally. Season.

Just before serving, cook the spaghetti in a large saucepan of boiling, salted water until al dente. Drain and serve with the meat sauce and the Parmesan cheese.

Serves 4-6

Warm Mediterranean Lamb Salad

Oh my. Now, this salad was delicious! Very restaurant quality indeed. Nice, fresh ingredients and the use of the BBQ helped make this dish into Lyndon's Top 10 Melody-cooked dishes. Loads of flavour, very lovely. Mmmm...

*Taken from Murdoch Books publication 'Australian Family Favourites'*

Ingredients

500g lamb backstraps or loin fillets

125ml olive oil

2 garlic cloves, crushed

2 tsp thyme leaves

1 tsp ground black pepper

2 small red capsicums

5 slender eggplants, thickly sliced on the diagonal

2 tbs olive tapanade

100g semi-dried (sun-blushed) tomatoes, sliced

1 Lebanese cucumber, seeded and chopped

150g green beans, trimmed and blanched

150g Nicoise or Ligurian olives

100g baby rocket leaves

dressing ingredients

2 cloves garlic, crushed

2 tbs extra virgin olive oil

1 tbs lemon juice

Method

Put the lamb in a non-metallic bowl. Combine half the oil with the garlic, thyme and pepper, then pour over the lamb and toss to coat. Set aside

Heat the grill to high. Cut the capsicums into large flat pieces, discarding the seeds and membrane. Arrange skin side up on the grill tray and grill until the skin blackens and blisters. Leave to cool in a plastic bag, then peel away the skin and cut the flesh into thirds/

Meanwhile, preheat a barbecue chargrill to high. Toss the eggplant in the remaining oil to coat, then grill for 2-3 minutes on each side, or until golden.

Cook the lamb on the hot chargrill plate for about 4 minutes on each side for medium-rare, or until done to your liking. Remove from the heat, cover with foil and leave for 5 minutes.

Thinly slice the lamb across the grain and toss in a bowl with the capsicum, eggplant, tapanade, tomato, cucumber, beans and olives. Add the rocket. Put the dressing ingredients in a screw-top jar and shake well. Pour over the lamb salad, season and toss to combine.

Serves 4

Coconut Ice

I had forgotten all about Coconut Ice, until I came across this simple recipe....yummy.... And the littlest member of this household loved it. Of course.

*Taken from Murdoch Books publication 'Australian Family Favourites'*

Ingredients

250g (2 cups) icing (confectioners') sugar

1/4 tsp cream of tartar

400g tinned condensed milk

315g (3 1/2 cups) desiccated coconut

2-3 drops pink food colouring

Method

Grease a 20cm square cake tin and lane the base with baking paper.

Sift the icing sugar and cream of tartar into a bowl. Make a well and add the condensed milk. Using a wooden spoon, stir in half the coconut, then the remaining coconut. Mix well with your hands. Divide in half and tint one half pink. Using your hand, knead the colour through evenly.

Press the pink mixture over the base of the tin, cover with the white mixture and press down firmly. Refrigerate for 1-2 hours or until firm. Remove from the tin, remove the paper and cut into pieces.

Makes aprrox. 30 pieces