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Delicious Chocolate Chip Cookies!

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There is nothing better than freshly cooked cookies especially  ones loaded with chocolate. I love that this cookie recipe is great eaten warm and cooled.

 

Ingredients

1/2 cup White sugar

1cup packed brown sugar

1oo gram butter softened

1 teaspoon vanilla extract

2 1/2 cups self raising flour

1 Egg

1 teaspoon baking powder

1/2 teaspoon salt

2 1/2 cups chocolate chips

 

Method

Preheat oven to 180 degrees,

Mix all ingredients in a large bowl, yep its that easy!

Roll out about 2 inch balls and place on a lined baking tray, don't put them to close together as they expand as they cook and will go into each other.

Bake for 10 minutes until slightly golden, take them out and let them cool, they will firm up as they cool.

Enjoy!

 

 

 

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What's All The Hype With Marley Spoon?

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I had seen Marley Spoon advertised on the Net and also have had friends and work collegues rave about them, but to be honest I am not really one that likes food being delivered, I much prefer to pick my own produce and know that I am getting exactly what I want, I've tried ordering groceries on line before and it just doesn't work for me. So when we were asked to try out Marley Spoon I was a little sceptical, I knew it would be great to have food delivered to my door with full instructions on how to make the meal, the convenience side I was really looking forward to but I wasn't sure about not picking my own produce.

I decided we would try out 2 of their meals , the process was really easy I simply went on line and selected the 2 meals I wanted and for a family of 4.

The box arrived on the Monday Morning and the first thing that surprised me was the fact that both meals had their own separate labelled bag along with a beautiful printed out recipe card. Now this might not be big for some, but occasionally if I arrive home late from work my husband needs to cook and the fact that the herbs and veggies are separated into the right recipes makes a big difference. I asked my husband to buy a cauliflower once and he bought home a cabbage lol He has also bought home Thai basil when I asked for sage, so the fact that everything is in the one bag makes it easy for a beginner cook as well. The protein and cheese was packed in a separate bag with an ice block to keep it cool.

The first night we had this Chilli Basil Beef the flavours where amazing the balance of sweet, sour and heat were amazing, I only used one of the Chilli's as my kids don't like overly hot food. This meal was huge, there are 4 of us and we all ate it and then I also put left over's in 3 containers for hubbies lunches, my kids are 5 and 7 so there may not be left over's if you have teenagers. I was surprised at the size though. My husband messaged me today from work and said it even tastes good cold < winning! The kids ate it too!

The following night we had this Parmesan Chicken Schnitzel and OMG the chicken was so tender and a tip squeezing lemon over it once cooked takes it to a whole new level. Again there was more then enough We got 7 pieces of chicken out of the fillets and was left with 2 left over which the kids had for lunch the following day. The coleslaw was a perfect balance of crispiness and tang. I also think this would be perfect in a bread roll on a Friday night watching the footy or even pre cooked and taken to a picnic. This was so delicious and one that I will be trying again.

I see a lot of value in what Marley Spoon are doing, I love that you can keep the recipe cards and repeat the same recipe down track, I love that it encourages your other half to cook and they have healthy options. I also love that it doesn't take the enjoyment out of cooking, you still get to dice and mix and enjoy the whole process. I also think it's great for entertaining not just to save time, but easy to put together a quick meal that you cooked with very little effort. But most of I love that the ingredients were actually better quality then I am use to and that's a big tick for me.

I was sceptical to start with but I will most defiently be using Marley spoon in the future even if it's just for a couple of meals during the week. I guess you could say I see what all the hype is about now :)

Marley Spoon have been lovely enough to give our followers $35.00 off your first order simply click here and order. There are plenty of meals to choose from!

 

 

 

 

 

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How To Make The Perfect Cheese Toastie!

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Is there anything better the perfect Cheese toastie? Personally I never buy a toastie when I am out and about as they just don't compare to what I can do at home.

You can use the cheeses you like, I find a soft or spreadable cheese a long with a tasty or mozzarella work well, if you like a stronger tasting cheese by all means use it.

I find that the secret is in the amount of butter you use, if you use to much you will have a soggy outside if you don't have enough you won't have that nice brown crunch on the outside.

 

Ingredients

Butter enough to spread to pieces of bread.

50 grams of Good quality Tasty cheese.

1 teaspoon of Bulla Crème Fraiche

2 good pinch's of pepper

1 pinch of salt

 

Method

Preheat a non stick frying pan on high.

Spread 2 pieces of white bread, you can use whatever bread you like. Make sure the butter is spread out evenly, not to thick and to the corners.

Turn bread over and spread the crème Fraiche on one piece.

Place one piece of buttered bread down on the hot pan then ad the slices of tasty cheese on it.

Add the salt and pepper.

Top with the other piece of bread making sure that the butter side is facing up.

Cook for 3- 4 minutes each side until you can see golden brown in colour and the cheese melting.

Take out and slice in half.

Enjoy!

Add a slice of ham or any other filling to change it up.

 

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How To Make The Perfect Hot Chocolate!

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With Winter well and truly here in Melbourne there is nothing better then cuddling up on the couch with a homemade hot chocolate. There are lots of different ways to make a great hot chocolate but this is the best way I have found.

 

Ingredients

500ml Full cream milk

80gm 70% cocoa chocolate, finely grated

40gm milk chocolate, finely grated

85ml cream

Pinch of salt

Pinch of cinnamon

Pinch of nutmeg

 

Method

Warm half the milk in a saucepan on medium heat and stir in the chocolate, stir until melted.

Whisk in the remaining milk and cream and stir well while it continues to heat.

Add the salt, nutmeg and cinnamon to the saucepan and whisk well, heat without it bringing to the boil.

Before pouring whisk quickly so that the milk froths up a little.

Pour into 2 mugs and enjoy!

 

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Gluten Free Chicken Curry Mini Rissole Bites!

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These Chicken bites are really easy to make and we have used them as a main meal, lunch box snacks and also in a pasta sauce as a substitute for meat balls. They are also great for party finger food.

 

Ingredients

250 grams chicken mince

1 cup drained and rinsed chick peas.

2/3 cup of rice crumbs < we use Casalare premium gluten free.

1/2 onion

1 carrot

Good pinch of salt and pepper

1 tablespoon curry powder

Oil for frying

 

Method

Add the onion and carrot to the a food processor and blitz well.

Add the chicken mince, chock peas, salt, pepper and curry powder and mix again.

Add rice crumbs and combine well.

Add chicken mince to a large bowl and add the onion mix to the bowl.

Add rice crumbs and combine well.

Roll into approx one inch balls,

Heat a large frying pan on high and add a little oil to cover pan.

Let cook until golden and crispy then turn over and cook on high for a further minute. Reduce heat to low and let them cook through.

Once cooked let rest on paper towel to remove any excess oil.

Enjoy!

Tip: You can add whatever spices you like to these!

 

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Apricot and Macadamia Balls!

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These are delicious as a treat and they freeze really well for lunch box snacks!

Ingredients

2 cups dried apricots

2 1/2 cups desiccated coconut

3/4 tin sweetened condensed milk

1 1/4 cups blitzed macadamia nuts

1 teaspoon melted coconut oil

Coconut to roll

Directions

  1. Blitz the macadamia nuts first on their own, then add to a bowl.
  2. then add the appricots and blitz well.
  3. Add condensed milk, coconut oil and coconut and mix through well.
  4. Chill for 30 minutes in the fridge (the mixture will be sticky).
  5. Roll into 1 inch balls and roll in coconut.
  6. Cover and refrigerate for 2 hours.
  7. Enjoy!

 

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Chocolate Mug Cake - ready in 3 minutes!

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If you are anything like me, once the kids are in bed and I am settling in for some me time in front of the TV, I start to crave something sweet and this chocolate Mug Cake does the trick. I love this dessert as I don't have to make a whole cake and eat a whole cake and its ready in 3 minutes < genius!

 You will need:

 Cake

  • 3 tablespoons self raising flour
  • 2 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons oil

Icing

  • 4 Squares of Cooking milk chocolate
  • Dash of coconut oil < optional

Method

  1. Add dry ingredients to a large mug, and mix well.
  2. Add the egg and mix thoroughly.
  3. Pour in the milk and oil and mix well.
  4. Put your mug in the microwave and cook for 2 minutes on high, check your cake you may need another minute depending on your microwave, be careful not to overcook it or you will have a dry cake.
  5. The cake will rise over the top of the mug, this is normal.
  6. While the cake is cooking, work on your icing, add the chocolate into a microwavable bowl with a dash of oil, microwave on high for 20 - 35 seconds.
  7. Once cake is cooked pour chocolate over the top.
  8. You can flip the cake out into a bowl and eat with ice cream or cream or eat straight out of the mug.

Tip: Add a drop of peppermint oil or orange essence to change up the flavour :)

You can also use bottled caramel sauce for a quick alterntative!

 

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Spicy Chow Mein in Lettuce Cups!

Spicy Chow Mein in Lettuce Cups!

I think of this is as an alternative to tacos (which we love) but a little less carb heavy, and you can really pack the veg in this dish without the kids getting fussy.

I like quite spicy food, so if you don’t like too much heat then I would just add one teaspoon of chilli flakes to start and keep tasting as you cook, as no-one knows your families taste buds more then you.  I grew up on very hot food, so I had quite a few people test this dish for heat and so far, its had the thumbs up.

This dish is so very cheap and easy to do, you can freeze it (I would leave the noodles out, and boil those up just before serving).  This recipe serves 4-6 people, so if you are a family of four, well you will have some leftover for lunch the next day (Yum!).  This is also great when you unexpectedly have extras at your house for dinner, just plonk the mixture into the middle of the table and lay out the lettuce cups and let everyone serve themselves.  

 

Ingredients

500g of beef mince

1 bunch of finely sliced shallots

2 teaspoons of garlic

1 small packet of vermicelli noodles (or any noodles is fine)

1 teaspoon of ground chilli powder

2 teaspoons of chilli flakes

4 – 5 tablespoons of soy sauce

1 teaspoon of brown sugar

1 level teaspoon of sesame oil

1 & 1/2  level teaspoons of 5 Chinese five spice

1/2 iceberg lettuce

1/4 of finely sliced red cabbage

1 diced (small cubes) zucchini

1 diced (small cubes) carrot

Handful of fresh coriander (to serve)

1/2 red capsicum finely sliced (optional)

 

Method

Brown the mince in the sesame oil, add your spices, garlic and sauces and let simmer for 5 minutes, in the meantime boil up your noodles (they only take a minute or two) and drain.  Add your diced veg, let it cook for another 10 minutes.  Don’t overcook the veg, because you really do want that lovely crunchy texture through the dish.

Place into lettuce cups and serve. Don’t overfill the lettuce cups, because you want to bend it over the mixture almost like a roll when you bite into it.  

I added a few slices of fresh red capsicum on top for that extra crunch.

It’s that easy.

Enjoy!

 

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Easy Roasted Pumpkin & Pine Nut Risotto!

Easy Roasted Pumpkin & Pine Nut Risotto!

Who doesn't love a good Risotto? This is our no fail recipe that is bound to please even the fussiest eater, give it a go as an easy mid week meal!

 

Ingredients:

 1/2 a butternut pumpkin

2 cups of rice,

1 cup of peas

750g of pine nuts,

1 1/2 cups of water & Parmesan to taste.

 

Method:

  • Roast diced pumpkin for 30 minutes at 180.
  • In the meantime boil 2 cups of rice and peas.
  • Roast pine nuts in a seperate tray for 10 minutes before the pumpkin is done.
  • Once pumpkin has cooled, combine the pumpkin and water into a blender.
  • Drain rice and peas. A
  • Add together to form the risotto.
  • Sprinkle pine nuts and Parmesan on top to taste.
  • Enjoy!

 

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Zucchini and bacon slice

Zucchini and bacon slice

This Slice is super easy to make and great for school lunches,  It can be frozen to use at a later date. You can add whatever veggies you have in the fridge too!

Ingredients:

4 rashes of bacon,

2 grated zucchini

2 grated carrots

6 eggs

1/2 cup of milk

1 cup of cheese

1 teaspoon of mustard

1/2 cup of shallots

 

Method:

  • Fry shallots, and bacon in one pan.
  • Combine the zucchini, carrot, cheese, eggs, milk and mustard together in one bowl.
  • Once bacon & shallots has cooled mix through the rest of the ingredients.
  • Place in a oven proof dish and cook on 180 for 35 minutes
  • Slice and serve with a salad!

Serves 8 - 12

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100 Cookies From 4 ingredients!

100 Cookies From 4 ingredients!

We made these cookies to leave out for Santa this Christmas, they were super easy for the kids to make and you can freeze the dough that you don't use for another time. Add what you like as toppings, choc chips, m&ms etc yum!

Ingredients

500g butter

1 can condensed milk 

1/3 cup white sugar

5 cups Self Raising flour

 

Instructions

1. Preheat oven at 180C

2. Line 2 large trays with baking paper.

3. Cream sugar and butter.

4. Add condensed milk and continue to cream.

5. Slowly add the flour to the mixture until fully combined.

6. Divide mixture into4 – 6 different portions depending on how many different flavour biscuits you want to make.

7. Add the different ingredients to each portion eg, nuts, chocolate chips, jam etc.

8. Roll into approx 3/4 inch balls and place on trays, flatten slightly. Place a couple cm apart as they will expand when cooking.

9. Bake for 12 minutes until biscuits are golden in colour. Biscuits may be soft to touch when you take them out of the oven but don’t worry they firm up as they cool. 10. Let cool and enjoy!

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Easy Banana Slice!

Easy Banana Slice!

This Banana slice is pretty easy to make, the texture is a little denser then normal banana cake but it tastes great!

Cake

  • 1 cup self-raising flour
  • 1/2 cups sugar
  • 1 egg
  • 1/4 cups milk
  • 1 banana mashed
  • 80 gms butter
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cinnamon

 

Icing

  • 125 gms of cream cheese
  • 1 cup of icing sugar
  • grated chocolate

Method:

  • Preheat oven to 180 degrees
  • This is so easy, pop all ingredients except the icing ingredients into a Thermomix or blender and blend on high for 1 minute.
  • Pour mix into a lined baking tray and pop in the oven for 35 minutes.
  • In the mean time, place cream cheese and icing sugar and mix with a mix master.
  • Once slice is cooled spread across the top evenly.
  • Decorate with grated chocolate
  • Slice and enjoy!

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Honey Ginger Bread Slice!

Honey Ginger Bread Slice!

This Honey Gingerbread slice is perfect for afternoon tea. Eat it warm or cooled it is delicious!

Ingredients

Plain flour 1 cup

self raising flour 1/2 cup

Bicarb soda 1/2 teaspoon

ground ginger 3 teaspoons

ground nutmeg 1 teaspoons

brown sugar 1/2 cup

Honey 1/2 cup

Water 1/2 cup

Butter 125 grams

 

Method

Line a 19cm x 29 cm tray with baking paper

Add butter water and honey to a microwave bowl on high for one minute, stir well.

Add the rest of the ingredients to the butter mix and stir well.

Pour mixture into lined tray.

Pop in the oven at 180 degrees for 35minutes.

Once cooked dust with icing sugar.

Slice and enjoy!

 

 

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No Rice Fried Rice!

No Rice Fried Rice!

After Christmas we are back on the low carb wagon way of eating. Hubby and I did quite well on it in 2016 losing about 15kgs each, this no rice fried rice is one of the dishes we almost live off when eating low carb, its delicious!

 

INGREDIENTS

1 full cauliflower with the florets broken off ready.

150 grams of ham

1/2 a zucchini

1 onion

2 eggs

1/2  a  red capsicum

1 cup of mixed peas and corn

1 tablespoon of fish sauce

2 tables spoons of soy sauce

1 tablespoon of coconut oil, you can use sesame or olive oil to.

 

METHOD:

Place cauliflower into a blender or Thermomix, blitz in pulses until is rice texture.

Chop up all other ingredients finely.

Add onion and ham to wok or frying pan on medium heat, brown  for 2 mins and then scoop out and put to the side.

Place zucchini, capsicum and corn and peas into wok and cook for 1-2 mins.

Add the blitzed cauliflower to the wok stirring through.

Add the fish and soy sauce and stir through.

Add the onion and ham back to the wok.

While the mixture is cooking, place 2 eggs in a microwave bowl, whisk well then cook on high for 1 min 20 sec, once cooked remove and cut up then add to the mixture. Stir through gently.

Then that’s it, simply serve up and enjoy!

Serves 4

 

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3 Ingredient Fruit Cake!

3 Ingredient Fruit Cake!

I made this 3 ingredient fruit cake over Christmas and it was a real hit with family and friends. This cake would be perfect at any time of the year!

 

Ingredients

1 kilo dried fruit

700 mills Orange juice or fruit juice of your choice.

2 1/2 cups self raising flour.

 

Method

Preheat oven to 170 degrees

Place the dried fruit and juice in a bowl over night and let sit, make sure you cover it.

The following morning the fruit should look plump and some of the juice evaporated.

Add the flour and mix through well.

Line a 20cm tin with baking paper and pour the mixture in.

Cook for approx. 1 1/2 hours checking every half hour. cake is cooked when the middle bounces pack from touch.

Serves 12

 

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$10.00 Cheesy egg and bacon pie (with a twist)

$10.00 Cheesy egg and bacon pie (with a twist)

Look, this really is like a quiche lorraine, but my old man calls it an ‘Egg and Bacon Pie” possibly because he thinks it sounds more manly, then you know… quiche.

I make this about once a month, we eat about half for dinner and then we have it for lunches the next day.  I always make two and freeze one, yes these freeze really well, and its a great ‘quick we have visitors for lunch’ dish, served with salad (to if your husband is like mine and wouldn’t touch a salad with a ten foot pole, then some good old crinkle cut chips and a garnish, you know – just to make the plate look pretty.

 

Ingredients

6 eggs

1/2 cup of cream

250g of bacon (chopped roughly)

1 teaspoon of mustard (thats the twist)

1 small onion finely diced

1 teaspoon of garlic

1 teaspoon of 

1 sheet of frozen shortcrust pastry

1 cup of grated tasty cheddar cheese

 

Method

Brown the onion, garlic and bacon in a frypan, this is important, don’t put raw onion in the dish, just trust me on that one.  When the onion is clear mix through the mustard.  Sit aside to cool.  In a large bowl whisk your eggs and cream, add the cooled bacon and onion mixture and stir until blended.  In a baking dish, either line with baking paper or coat in a good dose of olive oil or butter, press the defrosted short crust pastry sheet into the dish.  Don’t stress if the pastry is not hanging over the sides, the egg will cook and create a crust as well.  Pour the mixture into the dish and then add your cheese evenly. Season with salt and pepper.

Bake in an oven at 180 for about 30 minutes, to check the egg is fully cooked, put a knife in the centre and if it comes out clean, its cooked!

Enjoy!

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Chicken, Chorizo & Butterbean Bake

Chicken, Chorizo & Butterbean Bake

I tend to cook a lot of the same dishes because they are tried (or tired) and tested and I know the males in the house like them.  This has all the ticks for men.  Lots of meat.  Male approved vegetables. Robust flavour.  Look, it’s not ‘low fat’ or ‘low salt’ (sorry) but there isn’t any chemicals or nasty preservatives in it either (which in my book is healthy).

This recipe makes enough for 6 people.

Ingredients

6 Chicken thighs (filleted or with bones, either is fine, you can even use Maryland chicken thighs which is always a great price)

2 Chorizo sliced thickly

2 sliced brown onions

1 can of diced tomatoes (if you don’t like the texture of tomatoes, then use passata or sugo instead)

1 drained can of butter beans

3 carrots sliced down the middle and then halved

3 large potatoes (diced)

1 tablespoon of brown sugar

2 cups of beef stock

1 tablespoon of tomato paste

Thyme (lots and lots, like a few tablespoons)

1 handful of black olives

Bay leaves

Salt and Pepper

Method

So its all in the prep.  Heat your oven to 180, pat some thyme onto your chicken so its got a good dusting, then in a huge frypan brown your chicken thighs, your onion, then your chorizo .  Put aside on a plate (be careful not to overcook chorizo, just a touch to get a bit of brown and get the juices released into the pan).  Then add your carrots and potatoes.  You want that lovely slightly charred look before you take them out.  Put aside.  Ok now for the sauce.  DO NOT EMPTY THE JUCIES FROM THE PAN YOU JUST USED.  This is what makes the sauce.  Into the same pan, add the garlic, the brown sugar, the diced tomatoes, the butter beans, tomato paste, stock and a good tablespoon of dried thyme with some salt and pepper to taste.  Let it simmer for about 10 minutes.

So in your baking tray (like mine) OR you can use a proper casserole dish with a lid, layer your onion at the bottom, then your meat, and then your veg.  Pour the sauce over it all, add a few bay leaves here and there and then bang it in the oven for an hour on 180.

This Recipe was created by Jess Steel from Jess Steel Diaries.

 

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$10.00 Chorizo & Sweet Potato Pasta!

$10.00 Chorizo & Sweet Potato Pasta!

This is SOOOOO easy.

This is a great dish you can prepare in advance and just toss the spinach through before serving.

I would say this serves about 4-5 people, and as this can be served hot OR cold its a great dish to take to a barbecue thats just something a little different from your average salad or coleslaw.

Ingredients

3 cups of penne pasta (or any pasta is fine)

2 chorizo sliced and browned gently in a fry pan

1 medium cubed sweet potato (roasted)

70g of butter

1/2 teaspoon of dried sage

2 cups of spinach

Once your pasta is cooked al dente, drain and set aside.  To stop it sticking, add a small teaspoon of butter and stir through.  In the frying pan you used to brown your chorizo, add the 70g of butter and 1/2 teaspoon of dried sage and cook on high until bubbling.  Add the cooked pasta, the roasted sweet potato, chorizo to the butter sauce.  Stir until all the ingredients are covered.

Just before serving, toss the spinach leaves through so you have that lovely fresh bite.  season with a little pepper.

This Recipe was created by Jess Steel from Jess Steel Diaries.

Enjoy!

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Italian Minestrone With Cotechino!

Italian Minestrone With Cotechino!

I made this a few years ago, I bought Cotechino from an Italian deli in far north Queensland (having no idea how to cook it) and I asked my husbands Nonno how to cook it, and he showed me how to make the stock, which he recommended goes especially well for a base for a minestrone soup.

Oh, how right he was.

So what is Cotechino?

It is a large fresh sausage made from pork fatback, and pork rind. Cotechino dates back to around 1511 to Gavello, where, whilst besieged the people had to find a way to preserve meat and use the less tender cuts.  

It breaks down to an almost a bacony-pork-mince which blends into the soup.  The flavour of the stock is the best I have ever tasted, I plan to create some more recipes using this stock.

You can make this in a slow cooker, or a thermie, to even a big pot on the stove.  All you need to do is place the Cotechino in icy cold water in your pot/ slow cooker/ thermomix, then let the water in the heat up, let it simmer for 2 hours or so. Make sure the water JUST covers the Cotechino when you cook it.  Once cooked, I then take it out, peel the skin off and slice it down the middle to get a hurry on with all that bacon goodness into the stock.  

My husband loves soup.  He pretends he doesn’t as he think’s its not terribly manly, but when he had this he just about licked the bowl clean, its a GREAT way to get those veggies into your kids and partner and it freezes well (leave out the pasta though, just add it in with some stock when you heat on the stove).

If you don’t have Cotechino, use bacon.  I would say at least half a kilo.  

Ingredients

Veggies, I’m not going to to say what veggies to buy – because the italian way is to just use what is in season (and generally what was grown in the back garden) but this is what I used –

2 large diced zucchinis

1 diced red capsicum

1 carrot diced

2 brown onions (already diced browned in some good olive oil, very important to brown the onion beforehand)

3 sticks of celery diced

 1 & 1/2 cups of mushrooms

The sauce –

Into the stock add, 1 large 370g jar of passata (of you don’t make your own, I highly recommend the Leggos brand – it’s a little bit more expensive but definetly the best for this dish)

2 tins of 400g crushed tomatoes 

2 tablespoons of garlic

3 tablespoons of dried italian herbs

1 teaspoon of salt (just remember this makes enough for about 8-10 meals)

1 teaspoon of sugar

3 tablespoons of worchestershire sauce

2 tablespoons of tomato paste

1/2 cup of roughly chopped fresh basil

1/2 cup of red wine

1 teaspoon of pepper

1 cup of pasta (try to use pasta shells, risoni… small pasta)

 

Method

Add your passata, tinned tomatoes, veggies, tomato paste, garlic, sugar, red wine, salt, pepper, worchestershire and herbs.  

Cook for as many hours as you desire.  For me, I slow cook for about 4-6 hours.  Just be careful to not cook the veggies so much that they become mushy.  If the cotechino doesn’t break down enough, take it out and slice it up and put back in the soup.  

Add your pasta into the dish 30 minutes before serving.

I serve with fresh sour dough or crunchy olive bread.

Enjoy!!

This Recipe was created by Jess Steel from Jess Steel Diaries.

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No Bake Mini Milo Cheesecakes

No Bake Mini Milo Cheesecakes

Milo and Cheesecake?

Yes!

Its unreal!  When I made this, I took it around to my in-laws to test, and my SIL doesn’t like milo (ooppss)… then she ate half the cheesecake.  It’s THAT good.

And none of this ‘you can just taste the milo’ business, oh no, you can taste it – like a little bomb of delicious creamy milo goodness going off in your mouth with each bite.

Plus you don’t have to bake it – WIN. 

This recipe made 14 mini cheesecakes.

 

Ingredients

80g of milo

500g of cream cheese (I buy the Coles cooking brand, its really good for cheesecakes and at $2.80 a pop its cheap too)

1 teaspoon of gelatin melted in 40g of hot water

2 teaspoons of vanilla essence

2 teaspoons of icing sugar

250g of chocolate biscuits

70g of melted butter

 

Method

Crush your chocolate biscuits to the desired texture (I like mine quite crunchy so I just put them in a snap lock bag and give it a few good whacks with the rolling pin).  Melt the butter and combine. 

Spray the muffin pan with olive oil spray and then add 1-2 tablespoons of the butter and biscuit mixture in the bottom of each muffin hole.  Set aside.

In a large bowl mix the rest of the ingredients well.

Spoon the mixture over the biscuit bases and put in the fridge for 2-3 hours.

Pop them out of the muffin tray (I use a large spoon and a butter knife to remove them gently) and then add a good dollop of whipped cream on top!

You can dust with a little milo and stick a blueberry on top! 

Enjoy!

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