Rebecca's Butter Chicken

Easy butter chicken

Ingredients:
•400g chicken meat, cubed
•100g tomato paste (approx 2/3 of a yoghurt pot)
•3/4 cup cream
•25g butter
•1 onion, finely diced
•3 cloves garlic, crushed (or 3 tsp of crushed garlic)

Spices (remember – a little Curry power can be used as spice as it already has a lot of ingredients in it. Not to much)

•1/2 tsp each of; ground ginger, cinnamon, salt, turmeric
•1/4 tsp garam masala
•Pinch chilli, depending on taste (1/2 tsp is hot)

Method:

1.Mix the spices together and add chicken meat and set aside.
2.Melt butter and saute onion and garlic for 2 minutes. Add chicken and saute for about 5 minutes. Add tomato paste and cream and simmer gently for 5 minutes.

Notes
* This recipe is very flexible - you can use more cream or less cream and top up with water. You can cut down on the tomato paste or boost it to your taste.
* And my best trick to extend it is to use less meat and cube pumpkin or potato very small, plus frozen peas and simmer until they are soft.

Nicola’s Choc Ripple Cake

Ingredients
1 Packet Choc Ripple Biscuits
300mL Whipped Cream
1 Flake Bar
Some Berries (Optional)

Method
1. Using a knife or spatula, spread each biscuit with a generous amount of cream.
2. Stand the biscuits on their side on a tray or plate to form a log.
3. Cover the whole log with cream and crumble to Flake Bar over the top. (Berries Optional)
4. When the biscuits are soft it is ready to serve.

Notes
• To add a bit of flavour to the cream, Baileys or Tia Maria make a good contribution

Lemon Butter Recipe

What you Need:
Zest of 2 small lemons
Juice of 3 Lemons
1 cup of sugar
1/2 cup of Butter
Pinch of salt
2 eggs
Jar – makes approximately 400-500g

Method:
Grate rind from 2 lemons, Place rind gratings in a saucepan with 1 cup of sugar and 1/2 cup of butter, pinch of salt and the juice from the lemons. Stir over low heat until the sugar dissolves then add in 2 beaten eggs and continue stirring over low heat until the mixture thickens.

This all comes together very quickly. I think the whole process took less than 15 minutes. Keep stirring as the mixture becomes thicker. (takes on a honey consistency) Continue to stir for another couple of minutes then let cool.

Pour into a cleaned (and sterilised) jar. It is preferable to sterilise the jar by placing in boiling water for a few minutes first. Store in the fridge and eat on fresh bread or toast. Will last 2 – 3 months in the fridge, but will probably be eaten before then! :)

Rosella Jam Recipe

Rosella jam is made from the fleshy red calyx and bracts that surround the green seedpod of the plant. Harvest the crop before it becomes tough and the seedpod discolours. You will need to half fill a 9-litre bucket with rosella fruit for the following recipe- or you can adjust the amounts accordingly. Rosella seedlings are available through local nurseries. Six home grown plants will provide plenty of fruit for several batches of jam. Individual plants grow around 1.5m high and 1m wide.

Ingredients:

½ a 9-litre bucket freshly picked rosellas

3-4 cups sugar

1 green apple, peeled and chopped

1 cup water

Juice of one lemon (not Meyer variety as it contains insufficient pectin)


Preparation method:
1. Soak the fruit for a few minutes in a sink full of cold water and then drain. Then separate the red calyx (the fleshy cover surrounding the seedpod) from the seedpod.) An easy way to do this is using an apple corer pushed hard against the base of the calyx; the calyx will then separate from the seedpod. Put the red calyx into a bowl and the seedpods into a saucepan. Cover the seedpods with water and simmer for 10-15 minutes, until soft and translucent in appearance. Strain the seedpods through a sieve and dispose of the seedpods, reserving the liquid. This process extracts pectin from the seedpods to help the jam set. Then pour the liquid back into a large saucepan, add the red calyx, apple & lemon and simmer gently until they are very soft.

2. Measure this fruit pulp and add cup for cup of sugar to fruit (or for larger amounts, 1 litre of fruit pulp = 1 kilo of sugar).

3. Stir over a gentle heat until the sugar is completely dissolved and then bring to the boil. The jam will froth high in the saucepan and so needs to be no more than half full before you start it boiling. Test for setting by putting a saucer in the freezer to chill, then put a teaspoonful of jam on the saucer, wait for it to cool slightly and then push the top of it with your finger. If it crinkles it is cooked. Another sign that it is setting to watch for is when the jam stops frothing and settles down to a hard boil.



4. As the jam reaches setting point it is also most likely to stick and burn so pay close attention and stir often. Remember that the setting of a jam is a chemical reaction between the fruit acid, the sugar and the pectin, not an evaporative process. Jams set as they cool, if over-cooked the setting point may be passed and instead a thick syrup rather than a gel is formed.



5. Bottle the jam into clean hot jars and seal immediately.

Chinese peppered snake beans

Bright, crisp and spicy snake beans with crushed green peppercorns, fresh red chilli and garlic. This recipe works well for any green beans.

Ingredients:

2 tablespoons green peppercorns

handful coarsely chopped fresh coriander

1 tablespoon olive oil

450g snake beans

4 cloves garlic, finely chopped

2 teaspoons dark brown soft sugar

1 small red chilli, seeded and finely chopped

2 tablespoons water

Preparation method:

1. Grind or crush the peppercorns coarsely. Stir in the coriander.

2. Heat oil in a large wok or frying pan over medium high heat. Stir in beans, garlic, brown sugar, chilli, peppercorns and coriander. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.

Chilli Cordial

Ingredients:
24 chillies (fresh or dried)
750ml water
juice and pared zest of 2 lemons
400g granulated sugar
2 tsp tartaric acid - optional

Chilli Cordial Preparation:

Method: Combine the chillies, lemon zest and water in a large pan. Bring to a simmer, cover and cook for about 20 minutes, or until well softened. Remove the chillies with a slotted spoon then stir the sugar into the water left in the pan.

Bring to a boil and continue boiling for 5 minutes, stirring occasionally. Now add the lemon juice and (tartaric acid optional). Return to a boil then take off the heat and bottle. Stopper securely then store in cool, dry, place for a few days before chilling and drinking (top-up with sparkling water before use).

Note, as this cordial contains no preservative it will only last a few weeks. Make certain that you use quickly once opened.

Chilli jam

You need:
Chillis. Choose them with care. You'll also need onions, salt, sugar, water and some lemon juice.

Ingredients:
200g (7oz approx) large red chillies
200g (7oz approx) chopped onions
250g (8 oz) sugar
125ml (¼ pint water
½ teaspoon salt
2 tablespoons lemon juice

Method:
Chop or slice the chillis, removing the seeds if desired. Place in a pot with all the other ingredients.

Bring to the boil and boil slowly for half an hour or until the desired consistency. Pour into sterilised bottles and seal.

Chilli Sambal

SAMBAL OELEK

Ingredients:
200 g red chillies
1 cup water
1 tsp salt
1 tsp sugar
1 tbsp vinegar
1 tbsp sunflower oil

Method:
Remove stalks from chillies, chop roughly. (Wearing gloves is advised). Combine in a pan with water and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes.
Pour the chillies into a food processor, add salt, sugar, vinegar and oil, blend until finely chopped.

Store in a small glass jar in the fridge for up to two weeks.



SAMBAL BELACHAN

Ingredients:
8 red chillies, chopped roughly (preferably Thai)
10 Asian shallots, chopped
1 tbsp shrimp paste (belachan)
2 tbsp lime juice
1 tsp sugar
1 tsp salt

Method:
Combine all ingredients in food processor. Put in sterilised jar/s. Keeps for ages in the fridge.

Sweet chilli sauce

Ingredients:
500g long fresh red chillies, stems trimmed
3 garlic cloves, peeled
750ml (3 cups) white vinegar
645g (3 cups) caster sugar

Method:
Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.

Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.

Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.

Notes:
For a milder tasting sweet chilli sauce, replace half the chillis with 250 red capsicum, halved and deseeded.

Chilli and Corn Relish

Ingredients:
•1 cups fresh corn kernels
•2 cups chopped Chilli's
•1 cups chopped onion
•2 cups chopped red ripe tomatoes
•1 cups finely chopped green beans
•1 1/2 cups vinegar
•1 1/2 cups sugar
•Pinch salt and some pepper
•Grated turmeric
•Mustard seed

Method:
Combine prepared vegetables in a large pot. Add vinegar, sugar, salt, turmeric, and mustard seed.
Heat to boiling, simmer 1 hour or until the vegetables are tender and fluid has reduced to a relish consistency.

To make it more like a sauce, blend with a wand for 30 seconds and then simmer for another 5 minutes.

Seal in hot, sterilized canning jars.

Note: The more chilli seeds you leave in, the hotter the result. I usually like a mild heat so i keep half of the chilli seeds in.

Spicy tomato relish

Ingredients:
1.5kg ripe tomatoes, chopped
2 large brown onions, chopped
440g (2 cups) caster sugar
2 cups malt vinegar
2 tbsp plain flour
1 tbsp curry powder
1 tbsp dry mustard
1 tbsp salt
1 tsp ground ginger
1/2 tsp mild chilli powder (or to taste)

Method:
Method
Combine tomatoes and onion in a large saucepan and add sugar and vinegar. Bring to the boil and simmer, stirring frequently for about 40 minutes or until mixture is reduced and thickens slightly.

Combine flour, curry powder, mustard, salt, ginger and chilli powder in a small bowl and stir in 3 tablespoons of water to make a thick paste.

Stir flour mixture into tomato mixture and simmer, stirring for 2-3 minutes until mixture thickens.

Cool slightly, pour into warm sterilised jars and seal when cool.

Makes about 5 cups.

Baked Bean, Bacon & Egg Rolls

INGREDIENTS

4 ciabatta rolls
2 teaspoons olive oil
2 rashers rindless bacon, quartered
220g can baked beans
8 cherry tomatoes, halved
4 small eggs
½ cup grated parmesan
1 tablespoon chopped parsley, to serve

METHOD

Preheat grill to high. Line an oven tray with baking paper.
Slice tops from rolls, one-quarter of the way down, and reserve. Scoop out centre and set aside (see tip).
Heat oil in a small frying pan on high. Cook bacon for 1 minute each side, until crisp.

Meanwhile, place beans and tomatoes in a medium microwave safe jug. Cook on high (100% power) for 1 minute, until bubbling, stirring once.
Line each roll with 2 pieces bacon. Pour hot bean mixture evenly into rolls. Crack 1 egg into each. Cook, one at a time, in the microwave oven on high (100% power) for 45 seconds.

Arrange on tray. Grill for 2 minutes. Sprinkle cheese over cut side of roll tops. Place on tray with rolls and grill for a further 2 minutes, until egg is set and cheese is melted. Serve rolls sprinkled with parsley. Use the cheesy lids for dipping.

TOP TIP

Place the soft centre of the rolls in a food processor and process to form crumbs. Freeze.

Save on cooking time by replacing the bacon with sliced ham

Simple Chocolate Cake

Ingredients:
3 TBS Butter
1 Cup Sugar
2 Eggs
1/4 Cup Milk
2 1/4 level TBS Coco
1/2 tsp Vanilla
1 Cup Flour S/R

Method:

Add to Mixer. Cream Butter and sugar then add Eggs, Vanilla and Milk. Add Coco and Flour and mix until its all come together. Place in oven on 180 for around 15-20 minutes. Once cooked, let cool; Ice cake and decorate.

Tip
Prick the center of the cake with a wood skewer and touch the bottom of the cake tip. Rwemove the skewer and if its clean, your cake is cooked.

Simple Chocolate Icing

Ingredients

225g unsalted butter, softened
50g cocoa powder
½ teaspoon vanilla essence
225g icing sugar
1 tablespoon milk (if needed)

Preparation method
1. In a large bowl, beat the butter with an electric mixer until creamy.

2. Add the rest of the ingredients, except the milk, and beat on high speed until smooth and fluffy. Add the milk only if the icing is too stiff

Ambrosia Salad

Ingredients:

1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream

Method:

Gently mix together all ingredients. The sour cream version can be immediately put into serving bowls as it will be firm enough when made. The yogurt version might be a little runny so you may want to refrigerate it for a couple of hours first.

Frances's Version from NZ


Ingredients:

300ml full cream
2 punnets strawberry yogurt
4 tbs castor sugar
little red food colouring - few drops
1 punnet strawberries
1/2 pkt pink/white marshmallows
bunch of red grapes

Method:
Whip cream with sugar and red food colouring - only enough to turn cream pink.
Fold in yoghurt, chopped strawberries, marshmallows and grapes.
Chill for at least an hour in fridge
This serves 4-6 people - can be doubled

Instant Jello Version


Ingredients:

-1 cup dairy style dressing-sour cream, yogurt etc.
-1 pkg. orange jello mix
-1 can mandarin oranges(drained) or 1 cup fresh orange chunks(drain excess juice)
-1 cup flaked coconut
-1 cup mini marshmallows
-Add any other fruit you like

Method:

Make jello according to directions and cool until partially set. Add dressing and mix with a hand blender or whisk.

Add remaining ingredients and gently mix. Cool in refrigerator until ready to serve.

This very large salad should be eaten within 2 days of being made as the jello will break down over time and pockets of water will form in the bottom of the bowl.

I made this one using regular plain yogurt for dressing, 1 can mandarine oranges and 2 bananas.

Watermelon Drink

Make a cool and refreshing summertime treat. Entertain friends or host a birthday party on the patio. Everyone loves watermelon and they all will love the taste of the watermelon drink. Put a scoop of chocolate or vanilla ice cream into the glas, add a cherry and a straw and enjoy the cool taste of a watermelon drink.

Instructions

Things You'll Need:
• 2 cups seedless watermelon chunks.
• 2 kiwis
• 2 cups vanilla yogurt
• 1 cup ice
• Sprigs of fresh mint for garnish
• Ice cream scooper

1. Buy a small seedless watermelon Cut it in half if you need less than a while melon. This is a perfect drink for a teenager birthday party. Pour the drink into a cocktail glass, and add a slice of fruit on the edge of the glass.
2. Scoop out the inside of the melon using an ice cream scooper and cut them into small chunks. Make a watermelon drink and then throw out the outer skin of the watermelon.

Measure out 2 cups and set aside.
3. Cut the kiwis in half. Use a potato peeler and peel away the kiwis'skin. Add the skin to the blender and a few other fruits like a banana, orange, apple or even a peach and cherries(without the pits).
4. Divide the ice cream or yogurt into each glass. Make sure you include a long straw, and a long handled spoon.
5. Add all of the ingredients into a blender and puree until completely smooth. Pour the watermelon drink into 2 stemmed glasses and garnish with a sprig of fresh mint or a cocktail umbrella. Enjoy this cool and refreshing drink.

Tips & Warnings

• Great for a teen party, when served in cocktail glasses with a red cherry added.
• Make a larger quantity, and pour into a punchbowl. Add a fresh cherries, small slices of melon to the punch to enhance the look. Place on the centre of the table, surrounded with punch glasses, and allow each guest to serve themselves.
• A sprig of mint would compliment the drink
• Use any flavour yogurt if vanilla is not to your taste.

Kel's Corn & Herb Fritters

Ingredients:
1 ½ cups SR flour – sifted
1 teaspoon salt
4 eggs, separated
¾ cup milk
1 cup ricotta
1 cup canned corn kernels, drained
Bunch of Herbs (Coriander, Chives or other herb chopped)
Freshly ground black pepper and salt to taste
50g butter

Method:
Combine flour & salt in a large bowl. Make a well in the centre & add the yolks & milk. Whisk until mixture is smooth. Loosely fold in the ricotta, corn & Herbs. Season with salt & pepper. Whisk the eggwhites in a separate bowl until soft peaks form, then gently fold into the hotcake batter. Melt a teaspoon of butter in a frying pan over medium heat. Drop in teaspoons of batter to form 6-8cm round hotcakes, making sure mixture is evenly distributed. Cook for 3-4mins or until lightly golden. Turn over & continue to cook for another 2-3mins. Cook hotcakes in batches. Keep warm under foil or in oven.

Serve:
Alongside avocado & bacon with chilli or tomato salsa & fried eggs.

Mars Bar slice

INGREDIENTS

4 x 60g Mars Bars, chopped
100g unsalted butter, chopped
3 cups Rice Bubbles
200g milk or dark chocolate, chopped
2 teaspoons vegetable oil

METHOD

Lightly grease an 18 x 28cm slice pan. Line base and 2 long sides with baking paper, extending paper 2cm above pan edge.

In a medium saucepan, stir Mars Bars and butter together over a low heat for 4-5 minutes until melted (see tip).

Place Rice Bubbles in large bowl. Blend in chocolate mixture until combined. Press firmly into prepared pan. Chill until firm.

Melt chocolate with oil in a heatproof bowl over a saucepan of simmering water. Spread evenly over slice. Chill until set. Using a hot knife, cut into small squares. Store in an airtight container in the fridge.

Top tip
Mixture may look separated when melting the Mars Bars and butter, but will come back together after stirring for about 5 minutes.

Angela's Date and Lemon Scones

Ingredients
150ml-175ml milk
150ml cream
1 egg
3 cups self-raising flour
2 tbs caster sugar
1 cup chopped, dried dates
Finely grated rind 1 lemon
Cream & jam, to serve

Method
Makes 12

1. Preheat oven 200°C fan forced. Line large flat oven tray with baking paper.


2. Whisk 150ml milk, cream and egg together until well combined. Combine flour, sugar, dates and lemon rind in a large bowl. Add milk mixture and stir gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together.


3. Press dough out to 2cm-thick. Cut scones from dough and place onto tray flat-side up. Press dough together gently and repeat using the remaining dough. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.

Basic Scones

Ingredients
plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1 to 1 1/4 cups milk
jam and whipped cream, to serve

Method
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.

Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).

Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream

Shirley's Pikelets

Ingredients
1 cup (150g) self-raising flour
1 tbs caster sugar
3/4 cup (185ml) milk
1 egg
Melted butter, to brush, plus extra knobs to serve

Method
Sift flour and sugar together into a bowl with a pinch of salt.

Whisk milk and egg together, then add to dry ingredients, whisking until smooth.

Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.

Turn over and cook other side for 1 minute until golden.

Allow to cool and serve with butter, cream and jam.

Notes
Makes about 25 (small).

Australian Damper

Matilda @ North Ipswich bread and milk $15
7-11 @ Brassall bread and milk again for $15
Lucky 7 Convienience @ Leichhardt bread $10
Un-named Butcher @ Chinchilla bacon 3kg $45
SERIOUSLY....WTF ARE PEOPLE THINKING

Lets get back to our roots. This bread made by bush settlers may be baked on the open fire or in a regular oven. As is typical of hand-me-down recipes, there are as many versions as there are bush babies. One recipe says to use beer instead of milk, then wrap the dough around a stick and cook over an open fire.

ingredients:
2 cups self-rising flour
1/2 teaspoon salt
2 tespoons sugar
3 tablespoons butter
1 cup milk

Method:Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk, and bake at 375 degrees F. for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.

Salmon sushi rolls

Makes: 16 small rolls

Ingredients (serves 4)
1 cup sushi rice, rinsed
1 tablespoon seasoned rice vinegar
4 nori sheets (dried, roasted seaweed)
1/2 avocado, sliced lengthways
Small (100g) can red salmon, drained, flaked
1/2 cucumber, cut into thin strips
1 small carrot, grated
soy sauce, to serve

Method
Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat. Stand for 5 minutes.

Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy.

Place 1 nori sheet, shiny-side down, on a sushi mat. Using moist hands, spread one-quarter of the rice mixture over the nori sheet, leaving a 3cm-wide border around the edges. Place one-quarter of the avocado along the edge facing you. Top with onequarter each of the salmon, cucumber and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, salmon and vegetables.

Slice each roll into 4 pieces. Wrap in plastic wrap.

Notes
You'll need a sushi mat for this recipe. You can find bamboo sushi mats in the Asian section of the supermarket or at Asian grocery stores.

Chicken Parmy Casserole

Ingredients:
1 Packet of ALDI’s Marinated Chicken Nibbles
2 cups of Grated cheese
1 cup of Cherry tomatoes (or small packet/tub)
1 – 2 cups of chopped mushrooms (add as little or as much as you like)
1 - 2 cups of chopped Cabbage
1/2 cup of Chives or shallots
3/4 cup of White Wine
Small tub of cream
Salt and Pepper

Method:
Place chicken nibbles into casserole dish. Cover with a cup of grated cheese. Cover with half the tomatoes. Cover with mushrooms, and also use the rest of the tomatoes. Top with Cabbage and the rest of the cheese. Pour over the top the cream and the white wine. Pepper and salt on the top and finally top with chives or shallots. Pop on the lid and into the oven (180 for about 2 hours). After 1 hour, take out of the oven and stir it around turning the chicken. At this stage you will be able to tell home much longer it will need. Try to get the chicken to nearly fall off the bone. Serve with rice.

(Save some chives or shallots to sprinkle a few on top before serving. If you don't have a Casserole dish, you can always use a deep baking tray and cover in Alfoil.)

Satay Sauce (Using the left over sauce from the Casserole Dish)


NB: The left over sauce from the chicken can be saved and easily turned into the best Satay sauce by re-heating and adding a dessert spoon of peanut butter. You may need to thinken it up alittle bit using a small amount of flour.