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!!