I had a tub of cream cheese about to expire in the fridge, and a chicken breast defrosting on the bench. Cream cheese and chicken? here's a recipe I found on The Telegraph:
1 tbsp butter
1 chicken breast
110g/4oz cream cheese
1 small clove of garlic
A few sprigs of fresh herbs: parsley, coriander, chives, tarragon or a mixture
4 slices of ready cooked crispy bacon
Spinach leaves, radicchio or chicory
Heat a frying pan and add the butter. Slice the chicken very thinly crossways and toss into the pan. Grind over some black pepper, and cook, stirring occasionally, for 2-3 minutes until cooked through. Meanwhile, in a small pan, blend cream cheese with 3 tbsp water and crush in the garlic. Heat gently until hot and smooth. Chop the herbs and add them.
04 February, 2012
03 January, 2011
Basic Crepes
My parents gave us a crepe maker appliance for christmas this year, tried it out today with a basic recipe for crepes that I found on taste.com.au. There's a trick to spreading the batter evenly, I reckon I need practice!
Makes
12 crepes
Ingredients
1 cup plain flour
2 cups milk
3 eggs
olive oil cooking spray
Method
Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
Makes
12 crepes
Ingredients
1 cup plain flour
2 cups milk
3 eggs
olive oil cooking spray
Method
Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
21 June, 2009
Spicy CousCous with Pumpkin, Sweet Potato and Beans
From San Remo Cous Cous package. Serves 10.
1 kg CousCous
6 cups butternut pumpkin, peeled & cubed
5 cups sweet potato, peeled and cubed
4 cups sliced beans, trimmed
2 tbsp vegetable stock powder
2 tbsp ground cumin
1 tbsp ground cinnamon
1 tsp ground turmeric
Place pumpkin and sweet potato in a large saucepan and cover with water. Bring to boil on medium heat. Reduce heat and cook 3 - 5 mins or until tender. Add the beans, bring back to the boil and cook 1 minute or until just cooked.
In the meantime place 5 cups water in a large saucepan on medium heat. Stir in the stock powder, cumin, cinnamon and turmeric and bring to the boil.
Stir the couscous into the water and cook according to packet directions.
Drain the begetables and gently stir through the couscous.
1 kg CousCous
6 cups butternut pumpkin, peeled & cubed
5 cups sweet potato, peeled and cubed
4 cups sliced beans, trimmed
2 tbsp vegetable stock powder
2 tbsp ground cumin
1 tbsp ground cinnamon
1 tsp ground turmeric
Place pumpkin and sweet potato in a large saucepan and cover with water. Bring to boil on medium heat. Reduce heat and cook 3 - 5 mins or until tender. Add the beans, bring back to the boil and cook 1 minute or until just cooked.
In the meantime place 5 cups water in a large saucepan on medium heat. Stir in the stock powder, cumin, cinnamon and turmeric and bring to the boil.
Stir the couscous into the water and cook according to packet directions.
Drain the begetables and gently stir through the couscous.
10 May, 2009
Cauliflower au Gratin
I'm a big fan of veggies, love this recipe.
1 small cauliflower
45g (1 ½ oz) butter
3 tablespoons flour
375ml (1½ cups) milk
60g (2oz) cheddar cheese
salt
pepper
½ cup fresh breadcrumbs
30g (1oz) cheddar cheese, extra
15g (1/2 oz) butter, extra
METHOD
Step 1
Remove stalk from cauliflower, cut cauliflower into large flowerets. Cook in boiling salted water until tender, remove from heat, drain.
Step 2
Put butter in pan, stir over medium heat until melted. Add flour, stir until smooth, cook 1 minute. Add milk gradually, stir until smooth, stir until sauce boils and thickens. Remove from heat, add grated cheese, salt and pepper, stir until cheese melts.
Step 3
Spread half cheese sauce over base of ovenproof dish, arrange cauliflower on top of sauce, spread remaining sauce over cauliflower.
Step 4
Combine breadcrumbs, extra grated cheese and extra melted butter. Sprinkle crumb mixture on top of cauliflower. Bake at 180°C 15 to 20 minutes or until golden brown.
1 small cauliflower
45g (1 ½ oz) butter
3 tablespoons flour
375ml (1½ cups) milk
60g (2oz) cheddar cheese
salt
pepper
½ cup fresh breadcrumbs
30g (1oz) cheddar cheese, extra
15g (1/2 oz) butter, extra
METHOD
Step 1
Remove stalk from cauliflower, cut cauliflower into large flowerets. Cook in boiling salted water until tender, remove from heat, drain.
Step 2
Put butter in pan, stir over medium heat until melted. Add flour, stir until smooth, cook 1 minute. Add milk gradually, stir until smooth, stir until sauce boils and thickens. Remove from heat, add grated cheese, salt and pepper, stir until cheese melts.
Step 3
Spread half cheese sauce over base of ovenproof dish, arrange cauliflower on top of sauce, spread remaining sauce over cauliflower.
Step 4
Combine breadcrumbs, extra grated cheese and extra melted butter. Sprinkle crumb mixture on top of cauliflower. Bake at 180°C 15 to 20 minutes or until golden brown.
19 January, 2009
Tuna and Avocado Salad
Some folks don't liked canned tuna. I like canned tuna. I also like beans and avocado and this recipe combines all three. Courtesy of the Queensland Govt Find Your 30 healthy living campaign.
TUNA & AVOCADO SALAD
Ingredients
10 minutes preparation
+ 5 serves of vegies in this recipe
5 serves of vegies in this recipe
315g can tuna in spring water, drained
300g can cannellini or butter beans, drained
1 tomato, chopped
1 avocado, skin and pip removed and chopped
Dressing
Juice of ½ lemon
1 teaspoon grated lemon rind
1 tablespoon chopped basil
2 tablespoons low fat natural yoghurt
Freshly ground or cracked black pepper, to taste
In a bowl lightly fold tuna, beans, tomato and avocado. In a small bowl mix all dressing ingredients together and pour over tuna mixture. Serves 4.
TUNA & AVOCADO SALAD
Ingredients
10 minutes preparation
+ 5 serves of vegies in this recipe
5 serves of vegies in this recipe
315g can tuna in spring water, drained
300g can cannellini or butter beans, drained
1 tomato, chopped
1 avocado, skin and pip removed and chopped
Dressing
Juice of ½ lemon
1 teaspoon grated lemon rind
1 tablespoon chopped basil
2 tablespoons low fat natural yoghurt
Freshly ground or cracked black pepper, to taste
In a bowl lightly fold tuna, beans, tomato and avocado. In a small bowl mix all dressing ingredients together and pour over tuna mixture. Serves 4.
22 July, 2008
AJ's Apple Slice
1 cup self raising flour
1 cup rolled oats
1/2 cup sugar
125gms melted butter
1tblsp honey.
Mix all ingredients, and add as much or as little stewed apple as desired, place in a lined baking dish at 180* and cook for 25mins, or until golden on top and firm.
This recipe shared by awesomeAJ at AYW
1 cup rolled oats
1/2 cup sugar
125gms melted butter
1tblsp honey.
Mix all ingredients, and add as much or as little stewed apple as desired, place in a lined baking dish at 180* and cook for 25mins, or until golden on top and firm.
This recipe shared by awesomeAJ at AYW
19 July, 2008
Pikelets
1 cup self-raising flour
1/2 teaspoon bicarbonate of soda
2 tablespoons caster sugar
2/3 cup milk
1 large egg
1 tablespoon butter, melted
Extra butter to grease pan
Sift flour, bicarbonate of soda and sugar together into a large bowl. Make a well in the centre of the dry ingredients.
Using a whisk or fork, beat milk and egg in a small bowl until combined.
Pour milk and egg mixture into the well. Gradually incorporate the flour into the milk mixture, stirring until a smooth batter forms. Mix in melted butter.
Heat a non-stick frying pan over medium heat. Lightly grease pan with butter.
Drop tablespoons of the mixture into the frypan. Dropping the mixture from the tip of the tablespoon will give a round shape to the pikelets. Don't overfill the frypan as this will make turning the pikelets difficult. Cook until several bubbles appear on the surface (this should take about one minute).
Turn pikelets over using an egg slice and cook until golden brown.
Remove cooked pikelets from pan and repeat with remaining batter, lightly greasing pan between each batch.
Serve hot or at room temperature.
1/2 teaspoon bicarbonate of soda
2 tablespoons caster sugar
2/3 cup milk
1 large egg
1 tablespoon butter, melted
Extra butter to grease pan
Sift flour, bicarbonate of soda and sugar together into a large bowl. Make a well in the centre of the dry ingredients.
Using a whisk or fork, beat milk and egg in a small bowl until combined.
Pour milk and egg mixture into the well. Gradually incorporate the flour into the milk mixture, stirring until a smooth batter forms. Mix in melted butter.
Heat a non-stick frying pan over medium heat. Lightly grease pan with butter.
Drop tablespoons of the mixture into the frypan. Dropping the mixture from the tip of the tablespoon will give a round shape to the pikelets. Don't overfill the frypan as this will make turning the pikelets difficult. Cook until several bubbles appear on the surface (this should take about one minute).
Turn pikelets over using an egg slice and cook until golden brown.
Remove cooked pikelets from pan and repeat with remaining batter, lightly greasing pan between each batch.
Serve hot or at room temperature.
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