Quick n Easy Food

Was feeling rather lazy on the long weekend but felt like a pie so i grabbed 2 containers of those Beef and Burgundy chunky microwave soups and 2 sheets of puff pastry. Put one sheet in a pie dish and poke the bottom a couple of times with a fork.

With the soups because they were very saucy i poured some of the soupy part out and poured the two of them into a bowl and put about 2 table spoons of gravy in them and mixed that around a bit, then pour over the puff pastry base then place a puff pastry sheet on top, place in oven at 200C for 25 - 30 mins or until all puffy and golden.

In a baking dish:

2 tins of organic lentils
2 grated carrots
1/2 onion, chopped
1 cup of peas and corn
1/2 capsicum, chopped
2 frozen spinach portions

On the stove:
Boil potatoes in water alone the mash when soft

spread mashed potato over veges in baking dish, bake for 30 minutes, allow to cook then serve.

That recipe makes 8 servings, so 4 servings each for the 2 of us in this house :)

Vegan, mostly fresh, full of goodness, and mostly allergy friendly!

 

This is a great way to get kids to eat broccoli, and it's healthy, quick and easy.

Ingredients

1 lamb cutlet (or loin chop - sausage works well too)

1/4 cup couscous

1 tomato

Some broccoli

Method

Heat a grill pan over medium heat, lightly coat the cutlet in olive oil, and cook (usually about 3-4 mins each side)

Meanwhile, boil the kettle for the couscous, and add an equal amount of boiling water to the couscous in a small bowl.  Cover and leave to stand for 5 minutes, or as per packet instructions.

Cook the broccoli in reasonably small florets.

Cut the tomato in half, then grate each half into a bowl, excluding the skin.

When the cutlet is cooked, rest it for a few minutes, then cut into bite sized pieces.

Combine all the ingredients in a bowl, breaking up the broccoli a little with a fork.

Delicious!

Are you looking for something new for dinner?  How do these sound? --- Bleu Cheese Flank Steak, Pizza Pasta Toss, BBQ Chicken Nachos, Chicken Taco Soup, Zucchini Crisps, or Simple Slow Cooked Pork Roast.  You  can find these recipes on the Sample Menu of the Faithful Dinners website, www.faithfuldinners.com.  All are super easy to prepare and very kid friendly!  While you are there, sign up to receive the free weekly newsletter which highlights the new menu each week and gives you handy tips for feeding your family.

 

I got this from the better homes and gardens website and made them this afternoon and are really yummy!

Ingredients

• 2 cups self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 tsp nutmeg
• 3/4 cup brown sugar
• 3/4 cup light olive oil
• 1/4 cup honey
• 2 eggs, lightly beaten
• 1 large banana, peeled, mashed
• 1 small carrot, peeled, grated
• Sifted pure icing sugar, for dusting

Here's how: 

1 Preheat oven to 200°C. Line a 12-hole standard muffin tin with muffin cases. Sift flour, bicarb and nutmeg into a bowl. Add sugar, stir to combine.

2 Put the olive oil, honey and eggs in a medium jug and whisk with a fork to combine. Make a well in the centre of the dry ingredients. Add the banana and carrot, pour in the olive oil mixture and stir with a fork until the mixture is just combined. Spoon batter into each muffin case, no more than two-thirds full. Bake for 15-20 minutes or until well risen, golden and firm to touch. Put on a wire rack to cool. Dust with icing sugar before serving.

Cook’s tips:

You can use one cup cold stewed apple or pear in place of the banana, if you prefer.

Muffin tins come in different sizes; any size can be used for this recipe. Fill the tins to only two-thirds and check the baking time

These yummy muffins are delicious with banana, but you can use stewed apples or pears instead. However you make them, they're a real treat!

 

Chef:

Lady Flo Bjelke-Petersen

This world-famous recipe is from Lady Bjelke Petersen's Classic Country Cooking book. Julie Derrett read it on air so they posted it on the net.

You need:

- 1 tbs butter
- 1/2 cup sugar
- 1/4 tsp salt
- 1 egg
- 1 cup mashed pumpkin
- 2 cups self raising flour (and a little extra, just in case)  

* Beat together butter, sugar and salt with an electric mixer.

 

* Add egg, then pumpkin.

 

* Finally, stir in the sifted flour by hand.

 

* Turn onto a floured board and cut.

 

* Place on a heated floured tray and cook on the top shelf of a very hot oven (225C - 250C) for 15 to 20 minutes.

HINTS
It needs more than 2 cups of flour, just add the 2 and add bit by bit till you are happy. I like to keep it kinda sticky and have a really floured surface to roll it out on so that it doesnt get to tough.

Method:

Or I think you could use beef too.

500g chicken
500g potato chopped
400ml - a can - coconut cream
Tablespoon and a bit of peanut butter
3 teaspoons curry powder
rind of one lemon and juice of half of one.
2 cloves of garlic
1 onion

In a heavy bottomed crockpot -Brown the onion and the garlic and add the curry powder
Add the chicken and brown
Add the rest of the ingredients saving a little amount of the coconut cream for later.
Put in a low oven, about 110, for a few hours, untill the potato is tender.
I left mine in the oven for about 3 hours and added the last of the cream with about 1/2 hour to go just to boost it up a little.
 

Serve with rice and steamed veg if you wish.

 

Ingredients:

1 cobloaf

250g spreadable cream cheese;

2 cups grated tasty cheese

1 cup cream

100g chopped bacon.

 

 

Method:

Cut hole in top of cobloaf and pull out the soft middle leaving the crust whole;

Arrange on a baking tray the soft bread broken into bite sized pieces and cobloaf;

Combine remaining ingredients in a bowl;

Pour into the cobloaf;

Put in a moderate oven until dip is heated through (approximately 20-30mins);

ENJOY

This is just so yummy! But it makes quite a big one - so remember this is rally for parties etc.
Some variations I like is to add a little bit of chopped onion or spring onions, chives or parsley to add some extra dimension to the dish.

So good, I try not to make it very often now as Daniel and I just eat and eat it!

 

Ingredients 8 whole eggs 250g caster sugar 50g cocoa powder 1 tspn baking powder   Method
Preheat oven to 180oC
In an electric mixer beat eggs and sugar until light and fluffy.
Sift together flour, cocoa powder and baking powder. Gently fold with a spatula, the flour mix into the egg mixture.
Pour mixture into mould, and place into a preheated oven for approximately 35-40 minutes.

When it's really hot & you don't want to cook, quick easy, served with crusty bread & a green salad  (also great when camping, better than cold baked bean on a total fire ban day).

 Tuna Salad

Large tin of tuna in spring water or brine (drained)

1 red onion or 5 spring onions finely diced

1 red or green capsicum diced

1 cob fresh corn removed from cob or tin of corn

1-2 carrots grated

Lots of good quality mayonnaise  (whole egg or honey/soy are great)

Combine all ingredients in large bowl & serve.

With this salad you can add any other things you like eg. tomato,zucchini also things like brown rice, pasta or egg if you want to cook them..

emma