Tasty Chicken Nuggets

Serves 2-3 people

You will need:
Chopping board
Knives
Glad bag
Bowls
Oven Tray
Foil

Ingredients:
2 Chicken Breasts (can use thigh if you prefer)
1 pkt of Red Rock Deli Plain Chips
1-2 Eggs
1/2 cup Plain flour

Method:

1. Preheat oven to 200 - you want it hot to cook and crisp quickly.
2. Crush the Chips into small pieces, works well in packet inside bowl with potato masher or end of glass. (you will need between 1/2-3/4 of the pkt)
3. Dice the chicken, place chicken and flour into glad bag and shake to coat.
4. Dip coated chicken into whisked egg and cover with egg mix, allow excess to fall off then place into bowl with crushed chips.
5. Cover with chips by rolling and pressing the chips firmly into the chicken
6. Place on foil covered tray and cook for 15-20 mins (less for small sized pieces).
7. ENJOY :)

Tips & Serving Suggestions:

• Make strips of chicken and serve with salad wraps
• Can substitute chips for breadcrumbs, try with different flavoured chips for an interesting twist!
• Use gluten free flour, and you have a gluten free chicken nugget! You can also use rice crumbs as a subsitute for gluten free option.
• Great with sweet chili sauce as finger food.
• If crumbs fall off (not for chips) place in fridge for 10mins before cooking
• Chip coated nuggets will not re-heat too well, try making the exact amount or use a flat Foreman style cooker - will maintain the crispyness! Also great for reheat pizza :)
• Suitable for Elimination diets, providing you can have egg (use red rock deli chips -> uses canola oil)

Recipe Adapted from
Friendly Food by the Royal Alfred Hospital Allergy Unit.

Home-Made Chicken Stock

You will need:

• Large saucepan
• Spoon
• Chopping board
• Sieve
• Jug

Ingredients:

Chicken carcass

Celery

Leek

Shallots

Garlic

Salt

Water

Method:

1. Place carcass in saucepan on high and cover with water, cover and let come to boil.
2. Roughly chop celery and leek and add to pot, peel & bruise garlic and add to pot, add shallots and salt.
3. Allow to come to the boil, and then reduce to low-med heat and cover, allow to simmer for 1hr.
4. Remove carcass, pour rest of stock mixture through sieve into a jug, allow to cool in fridge - lasts 1wk or freeze for up to 4wks.

Tips:

• The quantities and quality of vegies is not a key part to this recipe, as long as it still has a bit of flavour, you can still use it.
• Great way to use up bits of vegies eg. for the celery I use the centre pieces where the flavour isn't great for salads, but as you are not eating it and the flavour is added with others it is suitable for us in stock!
• Bruising Garlic means: you use the flat of a knive blade to push down on the garlic, it helps the flavours release into stock, with less mess and if you chopped it finely it would go through seive into stock.

Recipe Adapted from

Friendly Food by the Royal Alfred Hospital Allergy Unit.

Pan Roasted Chicken & Vegies

You will need:

• Large saucepan
• Chopping board
• Knives
• Boiling water
• Jug
• Spoons

Ingredients:
4 portions of chicken (I used 2 pieces of breast and two legs)
4 stalks of celery
1 leek
3 shallots
5 cloves of garlic - crushed
1-2 cups of chicken stock

1 tbs parsley
salt
butter
gluten free flour

Method:

1. Place a large saucepan on high, while heating, coat the chicken portions in gluten free flour. Melt the butter and quickly add the chicken portions, you want them to be busy crackling away, cooking fast to seal them, once browned (should only take 1min) flip and do the same for other side.
2. Once sealed (brown on both sides) turn heat to med-high and add crushed garlic, coat the chicken in the garlic as it cooks.
3. Pour in chicken stock and reduce heat to med. As that comes to boil, chop celery into thin slices and add, followed by chopped shallots and thinly sliced leeks, and sprinkle in parsley and salt, only start with a little salt as the stock will add some salty flavour as well.
4. Cover and leave for 15mins, turn chicken and ensure there is enough stock (should come up about half way on chicken portions) and cover and cook for further 10mins.

Serving tips & ideas:

• Serve on a bed of rice, potatoes or polenta
• Use home-made stock for those on elimination diet - follow this link for recipe
• Check flavour of sauce after last 10mins - add salt if needed, if you are not on elimination diet you could also add some freshly cracked black pepper.
• For creamier taste, a small amount of cream once taken of heat at end.

Recipe By:

http://cathsguidetocooking.blogspot.com/

Elimination Diet & Allergy friendly foods!

Over the next few posts I will be putting up recipes that I have used and enjoyed some I have made up and some will be referenced from other sources that we love too!

If you have an elimination diet or allergy friendly recipes please email them to
cathsguide@yahoo.com.au :)

Choc-Caramel Cups

You will need:

• Mini cup cake pan
• Microwave safe jug
• Saucepan
• Food processor or rolling pin
• Spoons
• Clingwrap

Ingredients:
3/4 pkt of Butternut snaps

395g Condensed milk (1 tin)

60g Butter

2 Tbs Golden Syrup

200g Chocolate

Cream/butter

Method:

1. Blend biscuits into fine crumbs in food processor or crush in plastic bag with rolling pin
2. Melt the butter, add slowly to biscuit mixture and when biscuits can be pressed to side of bowl and hold it is ready
3. Using a teaspoon- place a heaped teaspoon of biscuit mix in each mini cup cake, press into base with back of teaspoon and place in fridge.
4. While biscuit base is cooling turn oven on at 180 degrees, place condensed milk and golden syrup in small saucepan and mix over a medium heat, you will need to constantly to stop from sticking.
5. Let milk and syrup come to boil and while stirring boil for 5mins - mixture should become thicker and take on a caramel colour.
6. Pour mixture ontop of biscuit base, make sure you leave room for chocolate topping and place in oven only leave in for 5mins, remove and cool completely.
7. Once cooled melt chocolate in microwave for 1min bursts stirring in between, add 30g of cream or butter and mix into melted choc. Pour ontop of caramel cups.
8. Refridgerate until chocolate is set, to remove from tray use a warm knife and wiggle at edges.

Tips & Suggestions:

• Choose your favourite chocolate all go well - dark, milk or white
• Substitute the butternut snaps for any plan biscuits, you can also add cocoa to make it chocolate base.
• Watch the cups while in oven - you may need to turn cups to stop some from burning
• Place cups in freezer with clingwrap to speed cooling process - wait 5mins when first out of oven, if base is still hot place tea towel under before putting in freezer.

How to... convert tempreture & measurements

Volume:
1 tsp = 5ml

1Tsb = 15ml

2Tsb = 30ml

1/4 cup = 60ml

1/3 cup = 75ml

1/2 cup = 125ml

3/4 cup = 175ml

1 cup = 250ml

2 cups = 1pint

4 cups = 1 quart

Weights:

1/2 ounce = 15g

1 ounce = 30g

8 ounces = 225g

16 ounces = 1 pound = 450g

Oven Tempretures:

250F = 120C

300F = 150C

350F = 180C

400F = 200C

Winter Beef Casserole with Potato and Cheese Dumplings

You will need:

• Spoons
• Chopping board
• Masher
• Casserole Dish
• Frying pan
• Saucepan

Ingredients:
1/3 cup Olive oil
1kg rump beef (can use chuck or gravey beef)
1 Onion (Optional)
4 bacon rashers, rind and excess fat trimmed, coarsely chopped
2 Garlic cloves, crushed
300g Button mushrooms
1 1/2 cups Beef stock
1/3 cup Red wine

Splash of White Vinegar
Salt & freshly ground black pepper

Potato dumplings
2 large desiree potatoes, peeled
3/4 cup milk
60g butter
1 1/2 cups Self-raising flour (works well with White Wings Gluten free flour!)
1 cup grated Cheese

2 tbs chopped fresh continental parsley
Pinch of salt

Method:

1. Preheat oven to 180, heat half the oil in a fry pan, add the beef and cook, stirring, for 2 minutes or until brown. Transfer to a your casserole dish with all the juices
2. Heat remaining oil over medium heat. Add onion, bacon and garlic, and cook, stirring, for 5 minutes or until bacon is crisp.
3. Add mushrooms and cook for a min then add stock, wine and vinegar. Sprinkle the top with paket gravey and stir in. Season with salt and pepper and bring to the boil.
4. Cover and bake in oven for 40mins-1hr.
5. About half way through you can make the potato dumplings, microwave or boil potatoes, mash well and add the milk and butter.
6. Stir in flour, cheese, a pinch of salt and parsley.
7. Remove casserole from oven, remove lid and cover with foil, use a skewer to make several small holes in the foil so the sauce/juices come through.
8. Roll dumpling mixture into even sized balls and place ontop of foil closly packed. Cook uncovered, for a further 20-30mins. Remove from oven and set aside for 5 minutes to cool slightly before serving.

Tips & Suggestions:

• Server on a bed of rice
• Use a 1/4 cup measure to get size of dumplings equal
• Ensure foil is tight over the casserole dish -> the first time I made this the dumplings sank to the bottom, with foil you get great crispy dumplings :)

Recipe Adapted from:

Australian Good Taste
Recipe by Emma Braz

Choc-Fudge Brownies

You will need:

• Microwave safe jug
• Bowl
• Metal spoon
• Lined baking tray - slice size
• sieve

Ingredients:

200g Dark chocolate

200g Butter

1 1/2 cups Caster sugar

1/3 Cocoa powder

3 Eggs

1/2 Plain flour

1/4 Self-raising flour

180g of White choc chips

Method:

1. Preheat oven to 180.
2. Melt dark chocolate and butter in microwave safe jug - stir every min til melted.
3. Add cocoa and sugar to warm choc-butter mix and stir well
4. Sift flours into a separate bowl, add choc chips
5. Add eggs to choc, butter mix and stir quickly with metal spoon
6. Pour into bowl with flours and fold using a large metal spoon
7. When mixed together pour into baking tray and cook for 30-40mins, let cool for 10mins in pan. Slice while slightly warm.

Tips and Suggestions:

• Can add nuts: Almond slivers, Walnuts, Macadamias
• Try with 2 tsp of mint essence
• You may need to cover sides of Brownie to prevent burning
• Serve warm with ice-cream, cream or caramel sauce
• Keep in fridge for 2wks....if it lasts that long!

Recipe by:

Cath at http://cathsguidetocooking.blogspot.com/

Banana and Choc Chip Cake

You will Need:

• Spring form cake tin
• Spoons
• Fork/masher
• Measure equipment
• Bowls

Ingredients:

2 cups of Banana (approx. 4 medium bananas)

3 1/2 cups of Plain flour

4tsp of Baking powder

2/3 Vegtable Oil

1 1/3 Sugar

2 Eggs

2/3 cup Dark choc chunks (optional)

Method:

1. Heat oven to 200
2. Mash the banana and set aside, and place all dry ingredients in bowl and mix
3. Add Banana, oil and eggs and mix well til all ingredients are moist
4. Add choc chunks and pour into prepared cake tin (either lined or coated with butter then flour)
5. Cook in oven for 30-40mins or until skewer comes out clean
6. Serve with custard, ice-cream or caramel fudge sauce.

Tips/Suggestions:

• Can add walnuts instead as well as choc
• Use gluten-free flour, just add a little more oil or 1/2 cup milk
• The riper the bananas the more flavour will be enhanced.
• 70% cocoa Dark Choc works really well.

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Crispy Lemon Fish

You will need:

• Frypan
• Bowl
• Chopping board
• Knives

Ingredients: (per person)

1 fillet of fish - basa works well

flour

parsley

1/2 lemon

butter/oil

Method:

1. Chop fresh parsley and add to flour, cover fillet with flour and pat into fish
2. Melt butter in fry pan at just over half heat
3. Cook fish for 1min then squeeze lemon juice over fish, place the half of the lemon you just squeezed face down in pan next to the fish - cook a further 4mins or until half cooked
4. Turn fish over - if you like your fish to have lots of lemon flavour add the other half, cook for another 4mins or until cooked through.
5. Enjoy :)

Tips:

• Fish is ready when all flesh is white and it falls apart easily
• Can be done in BBQ - Simply make a foil pouch for fish and cut lemon in wedges, pack lemon around fish (Not on top) and cook
  

Recipe by:
Cath at http://cathsguidetocooking.blogspot.com/

Delicious Gluten Free Choc-Chip Cookies

You will need:

• Microwave safe bowl
• Spoons
• Large bowl
• 2 x Tray lined with baking paper

Ingredients:

185g of Butter

1 cup Brown sugar

1/3 cup Caster sugar

1 1/2 cups of Self raising gluten free flour mix

1 cup plain gluten free flour mix

2 Tbs of cocoa powder

2 Eggs

200g Dark Choc bits

1 Tbs Vanilla Essence

Method

1. Melt butter in microwave safe container - set aside. Preheat oven to 180.
2. Combine sugars, cocoa and flours in a large bowl
3. Add eggs and vanilla essence to butter mix
4. Pour butter mix into combined flour and sugar, stir til all ingredients are moist and well combined.
5. Add choc bits and stir, using spoon or hands place small round pieces of cookie dough evenly spread on oven trays (lined with baking paper)
6. Place in oven for 15-18mins, do second batch.
7. Enjoy :)

Tips and Suggestions:

• I use White Wings Gluten free flour mixes - close in consitency to most other flours
• Try using white choc chips, nuts, smarties or break up your favourite choc bar and add!
• Can add mint instead of vanilla essence
• You dont really need to sift gluten free flour as it doesnt have same consitency/properities as most flours traditionally do
• Change choc bits to fruit chuncks for variety (just remember to remove cocoa too!)
• Cookies run or are very thin?? Try adding 1/4-1/2 cup of Rice Flour this will help them keep their shape.
  

Recipe by:
Cath at http://cathsguidetocooking.blogspot.com/

Baked Lemon Cheesecake

You will need:

• Foil
• Springform pan
• Beaters
• 2x Bowls

Ingredients:
1 pkt plain biscuits
80g Butter
500g cream cheese, at room temperature
1/2 caster sugar
1 1/2 tbs cornflour
1 tsp finely grated lemon rind
3 eggs
1/2 cup fresh lemon juice
3/4 thickened cream

Method

1. Line base of springform pan with foil
2. Use food processor to crush pkt of biscuits into crumbs
3. Melt butter and combine with biscuits, press into base evenly
4. Put in fridge for 30mins
5. Preheat oven to 160°C
6. Line the base of springform pan with foil
7. Beat cream cheese, sugar, cornflour and lemon rind until smooth
8. Add eggs, 1 at a time, beating well
9. Add lemon juice and beat to combine
10. In another bowl beat cream and then fold into the cream cheese mixture
11. Pour over base and cook for 1 hour and 10 minutes, let cheesecake cool in oven with door ajar until completely cooled.
12. Refridgerate and share with friends :)

Tips:

• Can be done and left in oven overnight (providing you dont live somewhere too hot :)
• Great with cream or ice-cream
• Replace lemon with orange and drizzle with hot chocolate

Adapted from:

http://www.taste.com.au/recipes/17172/baked+lemon+cheesecake

Cherry Ripe Cheesecake

As requested:)
You will need:

• Saucepan
• Electric mixer/beaters
• Spoon
• Springform pan

Ingredients:

260g Cherry Ripe chocolate bars, chopped

1/2 cup Caster sugar

1/2 Thickened cream

2 x 250g Cream cheese

pink food dye (optional)

Method:

1. Melt cherry ripe bars until smooth, add the sugar, cream and colouring until well combine and set aside to cool.
2. While the choc mix is cooling beat the cream cheese until smooth and slowly pour in the choc mix and beat well.
3. Pour into prepared springform pan (for base recipe click here) and refridgerate for 3 hrs or until firm. Top with chopped bars or shaved choc.

Tips:

• Try with any chocolate bar... great with crunchies, Aero bars etc.
• Make as a slice! Just ensure you line tray with overhanging baking paper so you can get it out, cut into squares, for a great look top with a small dollop of cream and a touch of grated choc.
• If your cheese is too hard to beat, zap in microwave on low heat for 30sec bursts - always check before zapping again.
• You can use either the base recipe above or use 1pkt of fav biscuits (buttersnaps, choc-ripples etc) with 80g of melted butter (add more if needed) - refridgerate for 30mins before pouring in cheesecake mix.

Recipe Adapted from:

Australia Womens Weekly

Quick Crumble

You will need:

• Oven dish
• gloves
• spoon
• can opener

Ingredients:

2 cups museli

1 lrg tin Fruit (your choice)

Honey (optional)

Method:

1. Preheat oven at 180, Empty tin fruit into baking tray, top with museli and drizzle with honey (to taste) cook in oven til top is crispy (about 15mins)

This is so quick and easy and it tastes great!!

Tips:

• Serve with custard, ice-cream or cream
• Try apple with a sprinkle of nutmeg and cinnamon for fruit
• Mix it up with peach + pear
• Try Pear + blueberries (one of our fav's)

Recipe by:

Cath at http://cathsguidetocooking.blogspot.com/

Choc-Mint Mousse

You will need:

• Electric beaters


• 2 x Bowls


• Microwave safe container


• Metal Spoons

Ingredients:

400g Dark Chocolate

4 eggs (separated)

1 Cup Thickened Cream

1/3 Cup Caster Sugar

2 tsp Peppermint Essence

1 pkt Choc-mint biscuits (crushed)

Method:

1. Melt Chocolate in Microwave (at half power) in 1min bursts (stir with metal spoon) or over double pan ->base with water top for chocolate - make sure no water gets into your chocolate
2. Beat the thickened cream and set aside, seperate eggs and after cleaning beaters, whip the egg whites til soft peaks form.
3. Stir the yolks through the melted chocolate - it will become firmer. Add caster sugar to whisked white egg slowly until dissolved. Mixture should be thick and glossy.
4. Fold the egg white mix, essence and crushed choc-mint biscuits into the chocolate using a metal spoon, then scoop into dessert bowls/cups.
5. Refridgerate for 3hrs or until set.

Tips:

• Change the choc-mint biscuits to tim-tams, caramel biscuits or your favourite flavour - just change the essence to match or leave out.
• For parties top with sprinkles or curls of chocolate
• Set cups with half jelly and top with mousse
• Use half milk/dark chocolate for two-tone (follow link to original recipe)
• The metal spoon ensures that no moisture gets into the chocolate and also keeps mixture aerated.

Recipe Adapted from:
Good Taste Magazine

Wheat/Gluten free

I am looking out for some good (as in tastes nice) recipes for gluten/wheat free, I am experimenting with some at the moment -such as the pancakes. Anyone with Recipes, ideas or links to sites that have them would be appreciated!
Comment here to share or send to cathsguide@yahoo.com.au

Wheat / Gluten Free Pancakes

You will need:

• Whisk
• Bowl
• Frying pan
• Egg Flip

Ingredients: (makes about 12 small pancakes)

1 cup of Special White Flour- will say gluten/wheat free. (found in your gluten free/wheat free section of supermarket)

1 cup Milk

1 Egg

1 tsp Baking powder

Method:

1. Place flour in a bowl, use a fork to break any large clumps (you can sift-takes a while) with tsp of baking powder
2. Add milk and egg and whisk well
3. Place in fridge for 20mins
4. Heat large fry pan and add a little butter, med-high temp.
5. Pour in mixture to desired size (about a 1/4 for small ones)
6. Cook until bubbles form over top of pancake or after 2mins, cook another minute on other side.

For serving suggestions see

http://cathsguidetocooking.blogspot.com/2008/06/favourite-recipes.html

Recipe by

Cath at http://cathsguidetocooking.blogspot.com/

Fried Rice

You will need:

• Wok or large saucepan
• Spoon
• Chopping board/knife
• Small fry pan

Ingredients: (For one person - just times it by the number of people you have)

1 cup of pre-made rice

1/2 Brown Onion

1 clove garlic

1/4 Cup Green Onions

A handful of chopped ham

A handful of Frozen Peas

1 Egg

Milk

Soy Sauce

Method:

1. Start by making your egg into an omlete, add a little milk to egg and whisk - place in small pan and cook for 2-3mins or until all egg is cooked (white/yellow in colour and no runny bits)
2. Chop Onion and place in wok on med heat, cook for 1min, add Ham & Crushed garlic - cook for 2mins. Stir regularly and adjust heat if cooking very quickly.
3. Add Pre-cooked rice and peas, cook for approx. 4mins stirring frequently, while that is cooking chop your omlete into pieces and your Green Onions.
4. Add omlete, green onion and soy sauce (to taste) and stir for 1 min.
5. Serve and Enjoy :)

Tips:

• If you want a veggie twist leave out ham and add capsicum, carrot or corn
• Pre-cooked rice is really important as it holds it shape better then freshly cooked or hot rice. If you havnt got any precooked rice simply put it on as soon as you are home and place in fridge or freezer to get cold before using in fried rice.
• Serve with Sweet 'n' Sour Chicken or Beef & Black bean ... yum!
• To make Fried rice look awesome for quests, pack the rice into a small dessert size bowl place your dinner plate over the top then flip, carefully lift bowl and Ta Da!! A beautifully served portion of rice, you can top with herbs or fruit rind to make it look even better.

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Gerri's Pizza Dough

You will need:

• Large bowl
• Spoon
• Floured surface
• Tray

Ingredients:
4 cups Wholemeal Plain Flour

1 tsp Milk Powder (leave out for dairy free)

pinch of salt

1 sachet of yeast (1 Tbs yeast)

375ml Warm water

1 Tsp Olive Oil

Method:

1. Mix all dry ingredients in bowl, make a well in the centre
2. Combine oil & water in jug
3. Slowly add the water mix to dry ingredients until you reach the right consistency - should be a silk style consistency
4. Knead until smooth, stretch and spread over tray. Add toppings.
5. Cook in a hot oven 200. for 20mins.

Tips:

• Cook for 10mins first if base is not as crispy you like
• Add herbs to base to make it taste great!

Recipe by: Gerri (A friend in Newie!)

Smoothies & Shakes!

You will need:

• Blender or milkshake maker
• Knife
• Chopping board

Ingredients:

3/4 cup milk per person

Choose from following flavours:

Chop fruit into small chunks before adding in, to ensure it doesnt splash add your flavour items first then milk:

1. Put in half a banana and 1 Tbs honey per person
2. 1/4 cup of mixed berries (add a scoop of frozen berry yoghurt for more flavour)
3. 1 scoop of passionfruit frozen yoghurt with 1/2 banana
4. 1 scoop Vanilla ice-cream, 1/2 cup of Fruit Salad (my Brother-in-laws recipe!)
5. 1/2 banana, Tbs honey and 1/4 dates - must blend very very well

Dairy Free:

1. 1/2 cup Fruit salad, 1/2 cup fruit juice
2. 1/2 cup crushed pineapple, water from young coconut and some of coconut flesh
3. Young coconut water, some of flesh and 1/2 cup fruit salad

Tips:

• To find out more about Young Coconuts or how to cut them follow this link to Living and Raw Foods
• To send in your fav shake and have it added to our list simply add a comment or email to cathsguide@yahoo.com.au with who to credit for recipe.
• Young coconut water gives your shakes the creamy taste of milk without having dairy in it.
• If you find your shake is not cold enough try freezing the fruit (not banana: becomes to hard for blenders to deal with) or adding a few ice-cubes
• Try freezing some juice in your ice-cube tray to add to shakes
• For dairy free if you want a bit more kick try adding lemonade - goes great with crushed pineapple!

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Home-Made Garlic Bread

You will Need:

• Garlic Press
• Bowl
• Foil lined tray

Ingredients:

1 hot dog roll per person

1/2 large clove of garlic per person

enough butter to cover each roll

oregano

Method:

1. Preheat oven to 180
2. Place butter in bowl, cut all rolls in half
3. Peel and crush the garlic and add to bowl with oregano to taste
4. Mix well and spread evenly over roll, make sure there are no large chuncks of garlic
5. Place on tray and into oven for 10mins (or until golden brown)

Tips:

• Try with different herbs -oregano, basil and thyme will make great herb bread.
• Try Seeded mustard and cheese (sprinkle cheese over top put mustard into butter)
• If you dont want to use butter simply cook bread then cut a piece of garlic and rub over bread before serving.
• Try on different breads or rolls: foccacia, damper, multigrain

Recipe By:

Cath at http://cathsguidetocooking.blogspot.com/

Crispy Potato cubes

You will need:

• Microwave safe bowl
• Frying pan
• Tongs
• Chopping board
• Knife

Ingredients:
1 potato per person

Salt

Oil

Method:

1. Cube all potatoes and place in microwave safe bowl with a little water, microwave till almost cooked (similiar to potato salad) -still slightly firm
2. Drain excess water and set aside to drain, place enough oil to coat base of pan and on med-high on stove. When hot place potatoes in.
3. Sprinkle salt over potatoes and toss as they cook, til all edges are crispy brown. Add a little oil if needed.

Tips:

• Use a little chicken salt or oregano for a new flavour
• Try with tomatoes, garlic and onion

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Chicken Pasta

You will need:

• Fry pan
• Saucepan x 2
• Chopping board
• Knives

Ingredients:

300g Chicken

2 slices Bacon

Pasta for 2

2 cloves garlic

Pepper

1 small brown onion

Mushrooms (to taste)

Pepper

Parsley

Cheese Sauce:

30g butter

1/4 cup flour

1 cups milk

1 cup grated cheese

Method:

1. Place pasta in saucepan and begin to boil, meanwhile melt butter and chop chicken into pieces.
2. When butter is melted add flour and mix well, allow to bubble then slowly add the milk a little at a time whisking the mix til smooth after each addition.
3. Add crushed garlic, bacon and chopped onion to chicken and cook for 1 min, add mushrooms, peper and parsley and cook for another 2mins.
4. When all milk is added and mixture has thicken slightly add gratted cheese, stir well and pour into pan with chicken, reduce heat and let simmer til pasta is ready. either add pasta or serve ontop of the pasta.
5. Top with grated cheese and a little fresh cracked pepper.

Tips:

• For a vegie version try with pumpkin and zuccini.
• Try with different cheeses for a different taste
• Add green onions instead of brown onions
• Serve without chicken for a light lunch

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Choc-Mint bites

You will need:

• Mixing bowl


• Spatula


• Foil covered lrg tray


• Processor

Ingredients:

1 can Condensed milk

1 pkt chocolate biscuits

1 cup coconut

1tsp peppermint essence

Method

1. Process biscuits into a fine crumb


2. Place condensed milk, biscuit crumbs, coconut and essence into a bowl and mix well


3. Roll into round balls and place on foil tray


4. Place in fridge for 2hrs or until set

Tips:

• To test if mix is a good consistency roll into a ball - if it collapses back into mixture add more biscuits or coconut


• For a fancy look drizzle melted chocolate over the top once cooled - return to fridge to set chocolate


• Variations:

Apricot: Condensed milk, butternut or arrowroot biscuits, chopped apricots (3/4), silvered almonds (1/2 cup) or replace nuts with coconut and roll balls in coconut

Caramel: Top 'n' fill caramel, butternut biscuits, chopped caramel fudge/ Jersey caramels (really really yummy)

Rum: swap peppermint essence with rum, can add sultanas as well

Coffee: swap essence with coffee granules (only ever use good quality)

• Another great idea is to hide a piece of your fav choc bar in the middle - just cut into small pieces and use basic choc recipe (without essence-unless your have mint choc in centre) place piece in centre and roll mix around.

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Perfect non crumbly cheesecake base

Ever had the best cheesecake only the base crumbled on you???

Yesturday I made a Cherry Ripe Cheesecake.... the thing that made this cheesecake truly unique was the base.

Ingredients:
1 pkt of biscuits
1 cup coconut
100g butter
1 tin condensed milk

However I need to add more biscuits as the condensed milk makes it really really sticky, so my suggestion is if the recipe you love has a crumbly base try adding 1/3 of condensed milk.... it adds an interesting and YUMMY twist.
If you have any tips you want to share send them to
cathsguide@yahoo.com

Lamb Roast

You will need:

• Oven tray with foil
• Chopping board
• Knife

Ingredients:

Lamb Roast

Garlic Bulbs

1 Lg Onion

Rosemary

Pepper & Salt

Olive Oil

Method:

1. Slide a knife under the fat of the roast/between the meat and fat, use your fingers (or spoon) to push into this slot to make a pocket.
2. Peel and bruise Garlic, chop onion into chunks, pull rosemary of stalks(dried is fine too), push all of these into the pocket you have made.
3. Cover roast with some pepper and salt, drizzle a little oil over roast and rub in.
4. Place in foil tray with fat facing up, a roasting rack will help it cook evenly and stop it sitting in juices.
5. Cook in preheated oven for approx 30mins per 500g this depends on how you like your meat, so if you are not sure check before serving. Always rest for 15mins before carving and serving.

Tips:

• Use juices and fat to make your gravey
• With Beef use garlic, onion, thyme and oregano
• You can make pockets with most roasts including Chicken.
• Serve with Roast vegies, gravey and yorkshire puddings

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Beef Stroganoff

You will need:

• Fry pan
• Casserole dish
• Chopping board
• Knife
• Garlic press

Ingredients:

600g Diced Beef

Mushrooms

1 Large Onion

3 Garlic Bulbs

1/3 cup Flour

1-2 cups Beef Stock

1 dessert spoon of Tomato paste

1 cup Sour Cream

Pepper

Parsley

Method:

1. Fry beef in pan til browned, remove from pan and place in casserole dish
2. Add a little oil or butter to pan, cook onion for 2mins, add mushrooms and garlic cook for another 2mins, on med-high. Add flour to pan and coat onions/mushroom mix.
3. Reduce heat, add beef stock, pepper, parsley and stir well scrapping bottom of the pan to release all onions. Stir in tomato paste, remove from heat.
4. Add sour cream, stir well and pour over meat, mix through and cook in oven at 150 for 30mins or until meat is tender.

Tips:

• To make into pies, follow all steps. Half cooking time, remove from oven and either put meat into small individual Ramekins or cover casserole dish with puff pastry, return to oven and cook for 15mins or until pastry is golden brown.
• If u like a creamier taste add more sour cream
• For people allergic to tomato, the paste can be left out.

Serving Suggestions:

• For stroganoff serve on a bed of rice, pasta or mash! Goes great with your fave!
• Beef can be changed to chicken,
• For vegetarian use veggie stock, leave out beef, and use as a gravy over mash or your favourite veggies.
• Pies go well with mash, veggies or salad. Great with Wedges to dip into sauce.

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Two Step Tomato Beef Casserole

You will need:

• Slow cooker or large casserole dish
• Chopping board
• Knife
• Garlic press

Ingredients:

500g Rump or Round Beef Steak (diced)

3 Garlic Bulbs (crushed)

1 Large Onion (chopped)

Oregano

Basil

Tinned Tomatoes

Method:

1. Chop beef, onion and garlic, place all ingredients in casserole dish or slow cooker,
2. Cook on 180 for 1.5hrs or until meat is tender.

Tips:

• For Slow cooker: cook on high for 30mins then turn to low and let simmer til needed (check tenderness approx 30mins before needed - if not tender turn up for the next 30mins).
• To thicken sauce add tomato paste or add some cornflour (mixed with water)

Serving Suggestions:

• Serve on a bed of rice, pasta or crusty turkish garlic bread.
• Great with mash for kids puree vegies into sauce if kids are fussy :)

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Perfect Omelets

You will need:

• Fry pan (non-stick)
• Whisk
• Jug
• Egg lifter

Ingredients:

2 Eggs (per person)

1/4 cup Milk (per person)

Pinch of Oregano, pepper and salt

Cheese

(See tips for flavour options)

Method:

1. Whisk eggs and milk together in a jug til well combined
2. Pour into a fry pan on med heat on stove
3. Sprinkle oregano, pepper, salt and cheese over top of egg mix
4. Cook for 4-5mins or until edges start to become firm
5. Place under grill on med heat for 3mins or until top of omelet is cooked,
6. Place a plate over top and flip over - like a cake onto cooling rack
7. ENJOY :)

Tips:

• Omelets can have whatever flavour you like try: Tomato, onion and ham. Mushroom and leek. Pepperoni and capsicum. Just chop into small pieces and sprinkle into egg mix when added to pan.
• Add a bit of cream to mix to make creamier taste
• Use light milk for healthier Omelet
• If Omelet sticks place over med on stove and place small dollop of butter under edge, it will melt/slide down and help to unstick egg.

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Cappacino Cheesecake

You will need:

• Springform pan
• Foil
• Beaters
• Saucepan/microwave safe jug

Ingredients:

1 pkt Buttersnap Biscuits

80g Butter

100g Dark/Milk Choc

250g Cream Cheese

1/3 cup Brown Sugar

2 Egg Yolks

1 tsp Coffee Powder

2 tsp Boiling water

1/4 cup Cream

Method:

1. Preheat oven to 150. Prepare tray by coating base of springform pan with foil, crush biscuits and combine with melted butter, press into pan and refridgerate for 30mins
2. Melt chocolate and allow to cool, Meanwhile beat cream cheese and sugar til smooth
3. Add the chocolate and beat well, stir in the egg yolks, dissolve the coffee in water and add to mixture. Mix well. Add cream and mix well.
4. Spoon over biscuit base and bake for 20-25mins or until set, leave in oven for an hr then place in fridge to cool.
5. Top with whipped cream and serve.

Tips:

• Make into cup cakes following tips on lining muffin pan for individual cheesecakes
• Cut into squares and place a small dollop of cream in centre to serve as slice
• Cover cream top with sprinkle choc flakes or cocoa.
• Swap coffee for 2tsp of mint flavour to make Choc-Mint Cheesecakes -top with crushed peppermint boiled lollies

Recipe adapted from:
Super Food Ideas

Choc-Barvarian Cheesecake

You will need:

• Springform pan - base lined with foil


• Beaters


• Saucepan, double pan


• Microwave jug


• Spoon


• Spatula

Ingredients:

1 pkt Butternut Snaps

80g Butter

2 Tbs Cocoa

100g White Marshmallows

200g Dark Chocolate

1/4 cup Milk

1 tsp of Gelatine

500ml Thickened Cream

Shaved chocolate to top

Method:

1. Line base of springform pan with foil
2. Use food processor to crush pkt of biscuits into crumbs
3. Melt butter and combine with biscuits and cocoa
4. Press biscuit mix into base of pan and refridgerate for 30mins
5. Combine milk, marshmallows and choc in heatproof bowl/saucepan and place over saucepan of simmering water - stir until smmoth and set aside
6. Combine gelatine and 1 Tbs water in mug/glass, stand in the saucepan of simmering water and stir until gelatine is dissolved, then stir into chocolate mixture, cool for 20mins.
7. Whip 300mls of the cream and fold through cooled chocolate mixture then pour over base, refridgerate for 4hrs or until set.
8. Whip extra cream (200ml) and then pour over top of set cheesecake, top with shaved choc pieces.

Tips:

• Serve with strawberrys and whipped cream
• Make the day before or approx 5hrs before needed
• Make into slice by using rectangle/square pan with removable base or in muffin trays using the tips from lining cake pans. http://cathsguidetocooking.blogspot.com/2008/06/how-to-make-perfect-lining-for.html

Recipe Adapted from:

Super Food Ideas 2007.

Scrumptous Choc-Chip Cookies

You will need:

• Baking trays
• Baking Paper
• Large Bowl
• Saucepan
• Spoons
• Sieve

Ingredients:

185g Butter

1 cup Brown Sugar

1/2 cup Caster Sugar

1 1/2 cups Self-Raising Flour

1/2 cup Plain Flour

2 eggs

Vanilla essence

200g Dark Choc-chips (I use up to 300g- depends how chocolaty you like it!)

Method:

1. Preheat oven to 180
2. Chop butter and place in saucepan, melt and set aside
3. Combine sugars and sifted flours in bowl
4. Add eggs and vanilla essence to butter, beat til combined
5. Add butter mix to flour mix and stir well
6. Place golf size balls of mix on trays covered in baking paper
7. Bake for 10-15mins.
8. ENJOY :)

Tips:

• Cook for shorter time if you want chewy cookies, longer for crunchy
• Beware... cookies expand, don't place too close to each other on tray
• Allow to cool on tray before moving to racks to cool
• Try with macadamias or white choc chips
• Use quality Chocolate it makes all the difference!!

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Pinneapple Meringue Pie

You will need:

• Saucepan


• Spoon


• Springform pan


• Blender/processor


• Microwave safe dish


• Beaters

Ingredients:

Base

1 pkt Arrowroot biscuits

60g Butter

1/2 cup Coconut

Filing

Large tin of Crushed Pineapple

2 Egg yolks (save whites)

2 Tablespoons cornflour

1/4 cup Water

1 Tablespoon butter

Meringue

2 Egg Whites

1/2 cup Sugar (Caster sugar best)

Method:

Start by making base, crush arrowroots in blender/processor and melt butter in microwave, place coconut, biscuits and melted butter into a bowl and mix til all ingredients are moist. Grease springform pan by running some butter over pan, tip in biscuit mix and press in to base and up the sides of pan. Place in fridge while preparing filing (for approx 30mins).

Place pineapple in saucepan on low-med heat and bring to boil, blend cornflour and water and add to pineapple to thicken. Beat in the yolks and butter. Spoon into base, set aside while making meringue.

Beat egg whites until white and foamy, add sugar slowly as you continue to beat, continue til smooth and silky or til all sugar is absorbed. Spoon onto filing, use a spoon to flatten or create peaks across pie.

Bake in oven at 180 for 10-15mins or until meringue browns.

Tips:

• Serve warm with ice-cream
• To test if sugar is absorbed into meringue topping rub a little between your fingers, if it is gritty keep beating!

Recipe adapted from:

Golden Circle Tropical Recipe Book.

Picture by: Mary

Best Boiled Egg

By special request :)

You will need:

• Saucepan
• Sewing Needle

Hold the needle beneth egg and tap it gently on solid surface to create small hole in one end of egg, do this for each egg you want. Place eggs in a saucepan and fill with tap water. Put on high heat to bring to the boil, once boiling turn to medium heat and let boil for 5mins, run cold water over eggs in pan then place eggs in bowl.

Tips:

• To chill quickly place in freezer for couple of minutes
• If the yolk has a grey ring around it, the egg is overcooked, try boiling for shorter time or on slightly lower tempreture
• If you like the yolk to be running boil for 3-4mins

Pastry puffs

You will Need:

• Oven tray


• Baking paper


• Large Knife


• Chopping Board

Ingredients:

2 Puff Pastry sheets

200g diced Bacon/Ham

1 cup grated Cheese

Oregano

Method:

1. Divide ham and cheese between two sheets of pastry


2. Place ham along middle of pastry sheet leave a space at the top and bottom


3. Sprinkle with oregano and top with the cheese


4. Make two large strips at the top and bottom and then thiner ones along each side of the meat/cheese.


5. Fold all the large strips in then use a cris-cross pattern to cover over the meat.


6. Brush with milk and bake for 15-20mins in a hot oven. (180-200)

Tips:

• Try with Ham, Pineapple and cheese


• Add tomato paste to make it a pizza puff


• Use fresh tomato, basil, ham and cheese


• For vegie version use Capsicum, tomato and cheese, try spinach and ricotta, leek & mushroom

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Crunchy Choc-Banana Pastry Bites

You will Need:

• Oven tray


• Baking paper


• Chopping board


• Knife


• Saucepan/micro-wave proof jug

Ingredients:

1/2 Puff pastry sheet for each person

1/2 large banana for each person -chopped into small slices

Topping: (serves 4)

100g Dark chocolate

1/2 cup Nutella

Method:

Preheat oven to 180, place pastry on baking paper covered tray and cook til puffy and crispy about 10mins. Place chocolate in saucepan/microwave and melt, stir in nuttella while pastry is cooking. Chop pastry roughly into squares, place a piece or two of banana on each square and using a spoon drizzle chocolate mixture over the top.

Serving Suggestions:

• Serve with wiped cream or icecream
• Try with different fruits - strawberrys, pears, raspberrys
• Sift icing sugar over the top of pastry before placing banana on

Tips:

• Chop pastry after it is cooked for rustic look or cut into neat squares before cooking for precise portions
• Use good quality chocolate, it makes all the difference!!
• Give each person an extra small pot of the chocolate or let them can drizzle thier own

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

How to .... ensure your crumbs stay on!

1. The best way to crumb any meat for snitchels, nuggests, fish is to:
   Start with 1/3 cup of flour in a large freezer bag, put in salt and pepper to taste.


2. Have 1-2 eggs in a shallow bowl and beat lightly, place 1 cup of breadcrumbs in another shallow bowl.


3. Ensure you have plate or tray ready.


4. Place first piece of meat in bag of flour or several pieces of chicken/veg pieces for nuggets.


5. Toss around to coat fully with flour, as you pull meat out shake of excess flour


6. Coat in the egg using a fork to turn, let excess egg slide off, coat in bread crumbs ensuring you pat meat to help crumbs stick.


7. Place on plate or tray and put in fridge for 20-30mins (this is the bit that helps them stick!)


8. Cook as you normally would and enjoy :)
   

Tips:

• Put a little paprika in your crumbs for chicken nuggets


• Try adding parsley for fish or orgegano for beef snitchels, mix and match your herbs in the crumbs to suit what you and your family like and what you are having with dinner


• Spray a little olive oil onto foil and meat to make crumbs crispy


• Use foil to line tray to make cleaning easy


• Add flour, egg and crumbs to bowl or bag as you go to limit waste, always throw away excess

How to.... Make the perfect lining for a cheesecake

When making cheesecakes there are a couple of ways to line the tin depending on what type you are making they are:

• For a full base with sides - I like to use either foil or coat sides in butter using a piece of baking paper.


• For a base only - Line base with baking paper, grease sides and then cover with baking paper.

The best tins for cheesecakes are non-stick Springform. This enables you to easily get the cheesecake out, you can just release the clip and as you slide the cheesecake off the tin peal the paper of base and balance cheesecake with your hand while sliding onto serving platter. This may sound tricky but works well for solid based cheesecakes.

Tips:

• Use a muffin tray for individual cheesecakes - use two strips of baking paper to make cross pattern on base of each muffin hole. This forms a handle for when u want to get them out all you need to do is run a warm knife around the edge first if they are sticking.

Crispy Potato Wedges

You will need:

• Saucepan
• Colinder
• Chopping Board
• Sharp Knife
• Spray Oil
• Foil covered baking tray

Ingredients:

1 1/2 Large Potatoes per adult, 1 Medium per child (or more if they love potatoes)

Paprika

Salt

Method:

Cut all large potatoes into 8 pieces and medium potatoes into 6 pieces. Cook potatoes in a large saucepan until just soft. Allow to drain. When almost dry toss potatoes in Paprika and salt, spray with oil, lay out on oven tray covered with foil. Place in a hot oven (200-220) for 10mins or until crispy.

Serving Suggestions:

• Tomato Sauce!! (just for the kids of course)
• Place on tray cover with tomato paste with herbs, top with cheese and grill until cheese melts
• With Steak and Salad
• Sour-Cream with Sweet Chilli Sauce

Tips:

• Toss potatoes by placing salt and paprika in a large ice-cream container placing a few in at a time and putting lid on.
• If potatoes are too soft they will fall apart during tossing-instead of tossing place on oven try and sprinkle salt/paprika over.

Recipe by:

http://cathsguidetocooking.blogspot.com/

Tasty Lasagna

You will need:
Flat lasagna sheets
Large rectangular/square baking tray
Two saucepans
Chopping board
Measure cups

Ingredients:
Beef Layer (see tips for Veg alternative)
600g Beef Mince (more if you want to bulk up the layers)
Large tin of crushed Tomatoes
1 Large Onion
2-3cloves Garlic, minced (fresh or brought)
Tomato Paste
Oregano, Parsley, Basil
Salt + Pepper

Cheese Sauce
60g Butter
1/3 cup Plain flour
2 cups Milk
1 cup grated Cheese

Method:
Place the beef mince into a large saucepan on med-high heat and brown. Finely chop onion and add to mince, cook for 1min and add onion, salt and pepper and herbs. Allow to cook for another minute, add tin of tomatoes and tomato paste, stir and turn to low heat to simmer.

Start by placing the butter in a small saucepan on a low heat to melt. Once melted add plain flour and mix, when this begins to bubble add ¼ cup of milk and stir with fork or whisk til smooth. When milk mixture is warm add next ¼ cup of milk and whisk, continue til all milk is added and mixture begins to bubble. Take of heat and add cheese, leave for a minute before stirring.

Lay Lasagna sheets on bottom of tray ensuring that tray is covered. Place ½ beef mixture on top of lasagna sheets and spread evenly. Place a third of the cheese mixture on top of meat and spread thinly. Add another layer of Lasagna sheets and place remaining 1/2 of beef mixture and spread evenly, add remaining cheese sauce and spread evenly. Finally cover top with grated cheese... as much or as little as you like.

Bake in a moderate (180) oven for 20-30mins or until lasagna sheets are cooked.

Serving suggestions:

• Great with a simple Garden salad
• Try with chips or wedges
• Kids will love it with mash potato (if you want to add veggies simply puree them and add to sauce!)

Tips:

• If cheesey top is golden brown before lasagna sheets are cooked, cover with foil for remaining cooking time.

If you want more layers just remember to divide meat/cheese into however many you want eg: if you want 3 do 1/3 of meat mixture each time.

My friend Karen suggests for a Veggie alternative replace meat layers with mashed pumpkin and potato, add some fresh sweet basil or your fav. herbs.

Recipe By:
Cath at http://cathsguidetocooking.blogspot.com/

Quick 'n' Easy Fluffy Pancakes

I thought I would start off with a few of my favourite recipes to share with you... this one is a Sunday morning tradition :)

Ingredients:
2 cups Plain Flour
3 cups Milk
2 Eggs
2 Tsp of Baking Powder

Method:
Sift Flour and Baking Powder into bowl or jug, add milk and eggs and whisk well. Place in fridge for 10-20mins (this is a key part). Cook in fry pan at med-high heat with a little butter in a non-stick pan until top bubbles, flip over and cook for approx 45secs. Place on plate and cover with foil til all batter mixture is used. Great for either large or piklet size.

Toppings Suggestions:

• Lemon & Sugar
• Nutella (the kids will love it!!)
• Fruit with warm golden syrup (place small amount in a jug and microwave for 20secs)
• Ice-cream & Crushed Biscuits
• Fresh Honeycomb

Tips:
If you want thinner pancakes add more milk, for thicker add a little more flour.

Recipe by:
http://cathsguidetocooking.blogspot.com/

Welcome

Hey everyone, and welcome to my blog! Watch this space as it will soon have everything you need to know about cooking. I have started this site to help people enjoy cooking as much as I do!!