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Dinner Ramblings and Recipes

Bacon & Egg Wrap

May 10th, 2012 admin

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Perfect for Mothers Day Breakfast…

This recipe is a Coles Meat and Deli Demonstrator recipe and is not necessarily endorsed by the owner of this website. It has been listed for the convenience of Coles/BiLo Demonstrators and their customers.

To try this recipe (or the current recipe of the week) visit your local Coles or BiLo store on Thursday between 3pm and 7pm or Saturday between 10am and 2pm

 

Serves 4

Ingredients:

4 rasher of KR Castlemaine Bacon Shortcuts
6 eggs
4 Mountain Bread White Fibre flat bread
Rosella Fruit chutney

Method:

  • Preheat a frypan
  • Add 2 tsp olive oil
  • Cook bacon for 2 minutes and turn
  • Whisk eggs in a mixing bowl and place into pan
  • Move eggs around until just cooked through
  • Turn pan off
  • Cut bacon into 1 cm strips
  • Place 1 rash of bacon on the long side of a flat bread
  • Place scrambled egg mixture on top of the bacon
  • Season with pepper
  • Tightly roll the flat bread into a cigar shape

Serving Method:

  • Cut the flat bread into 30mm strips using a serrated knife
  • Top with a little chutney

Pork & Beef Mince Spaghetti Bolognaise

April 26th, 2012 admin

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This recipe is a Coles Meat and Deli Demonstrator recipe and is not necessarily endorsed by the owner of this website. It has been listed for the convenience of Coles/BiLo Demonstrators and their customers.

To try this recipe (or the current recipe of the week) visit your local Coles or BiLo store on Thursday between 3pm and 7pm or Saturday between 10am and 2pm

Serves 4

Ingredients:

500gm Coles pork and beef mince
180gm Coles Fettuccine
400gm Coles Pasta Sauce Bolognese
Coles Shredded Parmesan

Method:

  1. Preheat the pan on setting 5
  2. Add 1 tablespoon of olive oil & cook the mince by crumbling the meat over the base of the pan.
  3. This will stop the mince stewing.
  4. Sear one side of the mince, breaking clumps with a tongs. Keep moving the mince around so it
  5. cooks evenly and does not dry out.
  6. Cut the pasta into 20mm lengths and add to mince with the pasta sauce
  7. Simmer for 5 minutes

Middle Eastern Style Meatballs

April 19th, 2012 admin

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This recipe is a Coles Meat and Deli Demonstrator recipe and is not necessarily endorsed by the owner of this website. It has been listed for the convenience of Coles/BiLo Demonstrators and their customers.

To try this recipe (or the current recipe of the week) visit your local Coles or BiLo store on Thursday between 3pm and 7pm or Saturday between 10am and 2pm

Ingredients:

500gm Coles lamb mince
1 tsp Hoyts Cumin Ground
1 tsp Hoyts Coriander Ground
½ tsp Hoyts Cinnamon Dutch
I tbs Coles Italian Tomato Paste
Salt & Pepper to taste
Coles Dip Tzatziki Light

Method:

  • Combine the lamb, cumin, coriander, cinnamon and tomato paste in a large bowl. Season with salt and pepper.
  • Divide mixture into small portions and shape each portion into a 1.5cm ball.
  • Heat the oil in a frying pan over medium heat. Add half the mince as meatballs and cook, turning occasionally, for 8-10 minutes or until cooked through.
  • Keep warm and drain on paper towels and finish cooking
  • Serve with a dollop of Tzatziki on top

Note: You can also use any mince for this recipe such as pork, veal, beef. You can also make them into patties.

Swedish Meatballs

April 12th, 2012 admin

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We are all familiar with Ikea and many people have eaten what they deem to be their famous Swedish Meatballs. Sadly though they produce their product on mass and the sauce comes straight out of a packet that contains more addititves and bad things that your body needs or deserves.

Consequently I have never eaten Swedish Meatballs until now. I use fresh breadcrumbs from my home made bread only because I am so pedantic and I know there are no additives. Of course you don’t need to. You can use purchased dried breadcrumbs if you prefer.

I chose to serve the

m this time around with spaghetti and steamed vegetables

Ingredients

1/2 cup (45g)  breadcrumbs
1/4 cup (60ml) cream 500g  Beef Mince or Veal Mince (both work well)
1 small onion, grated
1 garlic clove, crushed
1/8 tsp ground allspice
1 egg
1/2 tsp salt
Freshly ground pepper
1/4 cup (60ml) olive oil
3/4 cup (185ml) good quality beef stock (try not to use a stock cube)
1 tsp cornflour
1/2 cup (125ml) cream, extra

Method

  1. Soak breadcrumbs in the cream. Add the mince, onion, garlic, allspice, egg and salt. Season with pepper. With wetted hands, shape mixture into small balls.
  2. Heat the oil in a frying pan over a medium-high heat. In batches, cook meatballs until brown. Drain excess oil.
  3. Return all meatballs to the pan and add the stock. Simmer, covered, for 20 minutes. Remove the meatballs and cover with foil to keep warm.
  4. Combine the cornflour with a little water and stir into the stock mixture. Heat through until boiling. Reduce heat to low. Add extra cream and cook, stirring, for 1 minute. Pour sauce over meatballs and serve with salad leaves or steamed vegetables and crusty bread (preferably home made).

 

 

Cheese Biscuits

March 17th, 2012 admin

Clickbank Products

I love cheese and I love cheese biscuits. Supermarket purchased cheese biscuits are salty and full of horrible additives, furthermore I suspect they don’t actually put cheese in the mix but just sprinkle their “cheese” on the top of the biscuit.

These biscuits are really super easy to make. I have taken it from my very old version of the Womens Weekly Book of Beautiful Biscuits. The only thing I have changed is I have omitted the salt as cheese usually has enough salt in it as does the butter.

Use a full flavoured cheddar cheese.

Ingredients:

1 cup plain flour
2 tbs SR flour
1/4 tsp cayenne
125g cold butter cubed
2 tbs grated parmesan cheese
125g grated cheddar cheese
1 tbsp lemon juice

Method:

1. Put all ingredients in a bowl except the lemon juice
2. Rub the butter in until the mix resembles bread crumbs
3. Add lemon juice and mix to for a stiff dough
4. Roll into a fat sausage shape and refridgerate for at least 3 hours
5. Slice biscuits from roll and place on baking sheet at 160°C for 15 minutes


 

Back to the 70′s: Curried Prawns and Rice

March 9th, 2012 admin

Clickbank Products

 

Here in Australia Curried Prawns and Rice was a staple of club buffet’s in the 70′s. Fo no know reason recently I got a penchant to make this. So here is my twist on this once favoured club meal. I purchase Australian frozen uncooked prawns. They are a great staple to have in the freezer for a meal such as this.

Serves 2 – multiply ingredients to serve more people

Ingredients:

20g butter
1 tbsp olive oil
300g prawn meat (deveined)
1 small onion diced
1 stick celery finely diced
1 medium carrot finely diced
1 clove garlic crushed
2 tbsp curry powder
2 tbsp plain flour
1 cup chicken stock (home made if possible)
1/2 cup milk
1/4 cup cream
1/2 green capsicum seeded and diced
1/4 – 1/2 cup green vegetable such as stem of broccoli, beans or peas
2 x Roma Tomatoes diced

Steamed rice to serve

Method:

1. Melt butter and oil in a medium size pot
2. Add onion, carrot, celery and garlic. Saute’ until onion is opaque and soft
3.  Mix in curry powder and cook for 1 minute
4. Mix in flour and cook for a further minute
5. Take off heat and gradually add half of chicken stock ensuring you mix well as you do so. Put back on a medium heat and stir until thick and bubbling
6. Gradually add milk and mix well. Then add cream
7. Cook until mixture is thick. Use the remaining chicken stock to thin out sauce to desired consistency
8.  On a medium-low heat add your chosen green vegetable, tomato and capsicum. Simmer for 15 minutes on a low heat adding chicken stock if sauce gets to thick. Ensure you stir often to ensure it does not stick. Add salt and pepper to taste.
9. Add prawns and simmer for a further 5-7 minutes
10. Serve on steamed rice

Note:
You can use cooked leftover chicken instead of prawns or this.  Or, if you want more seafood add a firm fish to the mixture.

Add as many vegetables as you desire. If you are a vegetarian you can omit using chicken stock and use vegetable stock or a quality low salt chicken style stock cube.

 

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