Bolognese

1 Tbs oil
1 onion, finely chopped
1 clove garlic, crushed
500g mince beef/pork
400g tin tomatoes
1/4 cup tomato paste
1/4 cup water
1 beef stock cube, crumbled
1/2 tsp sugar
1/2 tsp mixed herbs (basil/oregano)
carrot, grated
zucchini, grated
Mushrooms
Tin lentils 

Garlic bread

Heat oil in saucepan, add onion and garlic, stir constantly over medium heat for 5mins or until soft. Add mince, stir constantly until well browned. Add tomatoes, tomato paste, water, stock, sugar, herbs and veges. Bring to the boil, reduce heat, cover, simmer for 30mins or until mince is tender and mixture has thickened slightly. Serve over hot pasta.

Easy to double.

 

Via Womens Weekly Basic Cookbook

Cottage Pie

1 Tbs oil

1 onion, roughly chopped

1 Tbs curry powder 

1kg beef mince

3 cups fresh/frozen vegetables, diced

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 cups beef stock

2 Tbs corn flour

4 large potatoes, peeled and chopped

Butter

Milk

100g grated cheese (optional)

Heat oil in a large saucepan, add onion and curry powder and cook until onion softens. Add mince, stir until brown. Add vegetables, cook 10mins on medium heat. Add sauces and stock, cook for another 10mins. Mix corn flour with a little cold water, then stir the paste into the beef mix. Spoon mix into a baking tray. Meanwhile boil potatoes for 15mins, and mash. Add enough butter and milk to achieve a spoonable consistency. Spread evenly over the beef mix. Sprinkle cheese over top. Bake in oven 180C for 30mins, until the top is golden brown.

Via Kinglake Cookbook (edited)

Sausage Chutney Rougaille

via Best Recipes

3 tbs oil

1 tsp ground chilli powder

1 tsp turmeric powder

1 tsp cumin powder

1 brown onion, diced

2 clove garlic

1 tsp ginger

1 kg beef sausages, cut into 3cm pieces

2 tbs tomato paste

1 x 400g can diced tomatoes

1 fresh tomato, diced

1 tsp dried thyme

salt & pepper

2 tsp fresh parsley, garnish

Mashed potato

Heat oil in a frypan. Add chilli powder, cumin and turmeric and fry for two minutes until fragrant. Add onions, garlic and ginger and fry until translucent. Remove and set aside. In the same pan, fry sausage pieces until browned on each side. Add onion and spice mix back to the pan. Add tomato paste and fry for two minutes. Add canned tomato and chopped tomato to the pan. Simmer on low for 20 mins. Add thyme, salt and pepper. Sprinkle with parsley just before serving. Serve with MASHED POTATO or rice and naan bread.

Chicken Coconut Curry

2 tsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, finely grated
1/2 onion, finely chopped (brown or yellow)

Spices
1 Tbs garam masala 
1 Tbs curry powder
2 tsp cumin
1 tsp coriander powder
1 tsp paprika
1/2 tsp turmeric 

500g chicken
400ml can coconut milk
1 cup chicken stock
3/4 cup crushed tinned tomatoes
400g can chickpeas, drained
250g pumpkin, cut into 2cm cubes
2 cups (packed) baby spinach
1/2 cup cashews, unsalted
salt + pepper

Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 mins until onion is golden. Add spices and stir for 1min. Add chicken, coconut milk, tomato puree and stock. Stir to combine. Add chickpeas and pumpkin. Simmer for 10mins or until pumpkin is tender, and sauce has thickened. Stir through baby spinach until wilted, then cashew nuts. Add salt and pepper. Serve over rice, sprinkled with coriander and extra cashews.

Serves 5
Easy to double recipe
via RecipeTin Eats

Minestrone

2 Tbs olive oil
4 cloves garlic, finely chopped
2 medium onion, finely chopped
2 large carrot, finely chopped
4 sticks of celery, sliced
2 tsp mixed herbs
400g tinned tomatoes
4L vege stock
800g can red kidney beans, drained
2 zucchini, chopped 
500g dried macaroni 
Crusty bread, sliced

Heat oil in saucepan over medium heat, add the garlic, onion, carrot, celery and mixed herbs. Stir for a few minutes until the onion is soft. Add the tinned tomatoes and stock and bring to the boil. Reduce the heat and simmer for about 20mins. Add in the pasta, kidney beans and zucchini. Simmer for 15 mins, until the pasta is cooked. Serve with crusty bread. Cool leftovers quickly in sink of cold water to stop pasta cooking more.

Serves approx 12, quantity interchangeable.
Adapted from bettycrocker.com

Lasagne

Chilli Con Carne (Jamie Oliver)

2 medium onions 
2 cloves garlic 
2 medium carrots 
2 sticks celery 
2 red capsicum
olive oil 
1/2 tsp chilli powder 
1 tsp ground cumin 
1 tsp ground cinnamon 
salt and pepper 
400g tinned corn 
400 g tinned red kidney beans 
800 g tinned chopped tomatoes 
500 g quality minced beef 
1 small bunch fresh coriander 
2 tablespoons balsamic vinegar 

Peel and finely chop the onions, garlic, carrots and celery. Roughly chop the capsicum. Place a pan on a medium high heat. Add olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.

Add the drained corn, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill the empty bean tin with water and pour this into the pan. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

Serve with rice, bread over a jacket potato, with couscous or as a Burritos with:

wraps

guacamole

grated cheese

sour cream

lettuce

via

Cheddar Corn Chowder (Auntie Jeanette's Soup)

2 cups potatoes, diced

1/2 cup carrot, sliced

1/2 cup celery, chopped

1 small onion, chopped

2 1/2 tsp salt 

2 cups boiling water 

30g butter 

1/4 cup flour 

2 cups milk 

125g grated cheddar cheese

pinch cayenne pepper

500g can cream-style corn 

 

Combine vegetables, salt and boiling water. Cover and simmer till tender (about 20mins). Do not drain. Put aside. In another saucepan melt butter. Add flour and stir to a paste. Add milk gradually and stir till nearly boiling. Add cheese and cayenne pepper. Stir till cheese is melted. Add corn and undrained vegetables. Simmer till reheated. Do not boil or soup will curdle. Blend with stick mixer for creamy soup or leave chunky.

Easily doubled.

 

 

Apricot Chicken

 

onion

1 kg chicken thighs, diced

Carrots, chopped

1 pkt French onion soup

1L hot water

1 400g tin apricot nectar  

1 400g tin apricot halves

 

Optional:

Celery

Potatoes

Fry onion, add chicken to brown. Add veges, French onion soup, water and juice from tinned apricots and nectar. Simmer 20mins. Add chopped apricots and thicken with cornflour if needed. Serve with rice.

Curried Sausages

8 sausages
2 potatoes
celery
carrots
1 onion
1 Tbs sultanas
2 tsp curry powder
1 Tbs plain flour/ corn flour
1 cup stock or water

optional additions:
apple
capsicum
cauliflower (cook first)
beans
anything you want

Boil sausages gently, chop. Cut up onion and apple. Heat oil in pan, fry onion and apple with curry. Add veges. Add water with sultanas, simmer 15mins. Add sausages. Make paste with cornflour, add while simmering, stir 1min.

Lasagne

Lasagne

250g lasagne noodles 

1/2 cup grated parmesan cheese 

1/2 cup cream 

Drop noodles gradually into large saucepan of boiling salted water. Cook approx 30mins or until very tender. Drain. Cover with cold water until needed, drain. Place layer of noodles in shallow ovenproof dish. Spread half the meat sauce over the noodles and then half the cheese sauce. Top evenly with second layer of noodles. Repeat the layers of meat, cheese and finally 3rd layer of noodles to cover top. Sprinkle top with parmesan cheese. Mod oven 20-25mins. Remove from oven, pour cream over cheese. Bake further 10 to 15mins 

Meat Sauce 

1 Tbs oil 500g mince steak 

2 x 470g cans whole tomatoes, chopped 

1 small onion, finely chopped 

125g mushrooms, sliced 

1 clove crushed garlic 

1 tsp oregano 

1/4 tsp basil 

1/4 tsp rosemary 

1 tsp salt 

1/2 tsp sugar 

Heat oil in large shallow pan, add steak. Cook until browned. Add undrained tomatoes with other ingredients. Bring to boil, stirring. Reduce heat, simmer 60mins or until nearly all liquid evaporated 

 

Cheese Sauce 

60g butter 

4 Tbs flour 

2 cups milk 

salt, pepper 

pinch nutmeg 

25g grated cheese 

1 Tbs grated parmesan cheese 

Melt butter in saucepan, stir in flour, cook gently, stirring 1min. Gradually add milk, stir until sauce boils and thickens. Season with salt, pepper and nutmeg. Add cheese, stir until cheeses melt. 

 

Serves 4-6

Moussaka

1kg lamb mince
1 large eggplant
90g butter
1 large onion, finely chopped
1 clove crushed garlic
470g can whole tomatoes
1 cup dry white wine
salt, pepper
1/2 tsp nutmeg
oil
185g cheddar cheese
1/2 cup dry breadcrumbs
30g melted butter, extra
white sauce

Heat butter in pan. Add meat, onion and garlic. Cook until meat browns. Add undrained tomatoes, mash with fork to a puree. Add white wine, salt, pepper and nutmeg. Bring to boil, reduce heat. Simmer, until meat is tender and nearly all liquid evaporated (40-60mins).
Cut eggplant into 1cm slices, shallow fry until golden. Drain well. Arrange in base of greased proof dish. Combine grated cheese and breadcrumbs. Sprinkle 1/3 over eggplant. Sppon meat over, then spread white sauce evenly. Sprinkle remaining cheese mixture over. Drizzle extra butter over. Hot oven 20-25mins or until top is golden brown.

White sauce
90g butter
1/2 cup flour
1/2 tsp nutmed
salt, pepper
2 cups milk
1 lightly beated egg

Melt butter, remove from heat, stir in flour, nutmeg, salt and pepper. Stir over low heat 1min. Add milk, stir until sauce boils and thickens. Reduce heat, cook further 1min. Remove from heat, add egg, beat well.

Tuna Pasta Bake

1 cup small shell macaroni pasta
1 onion, chopped
1 clove garlic, crushed
2 medium tomatoes, peeled and chopped
1 x 425g can tuna
salt & pepper
1 Tbs parsley, chopped
2 eggs
1 cup evaporated milk
1 Tbs tomato paste
1/2 cup tasty cheese, grated
3 Tbs breadcrumbs
butter

Cook macaroni in boiling water, drain well. Gently fry onion and garlic in a little butter until softened, add tomatoes, stir 1min. Add drained and flaked tuna, salt, pepper, parsley and drained macaroni. Spoon into grease shallow ovenproof dish. Beat eggs lightly, stirring in evaporated milk and tomato paste, pour over tuna. Sprinkle top with combined cheese and breadcrumbs, dot with butter. Cook 160C about 30mins or until lightly browned.