1/2 cup pesto 
2 cup cream 
1/2 cup dry white wine or chicken broth 
4 cloves garlic, minced 
1kg uncooked potato gnocchi 
1 cup freshly grated parmesan cheese 
Salt & pepper to taste

 Add the pesto, cream, wine, and garlic to a deep skillet over medium heat. Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5ims. Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch). Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with salt & pepper as needed and serve immediately. 

Add froz peas.

via 

Cabbage Mince Stirfry

3 Tbs soy sauce
2 Tbs oyster sauce
Tbs hoisin sauce
2 tsp Mirin
1 tsp sesame oil
1 tsp sugar 

1 Tbs oil
1 small onion sliced
4 cloves garlic, minced
1 tsp ginger
500g lean beef mince 
1/2-1 cabbage, shredded
1 large carrot peeled and shredded 
salt and pepper

Combine sauce ingredients in a bowl. Set sauce aside. Heat cooking oil a large skillet over medium-high heat. Sauté the onion until beginning to soften, about 3 minutes. Cook the garlic and ginger until fragrant, about 30 seconds. Add the beef, breaking it up with the end of a wooden spoon as it cooks, until browned, about 5 minutes. Once beef is browned, add half of the sauce to the beef, stir frying to evenly coat. Add the cabbage and carrots; continue cooking while stirring until the cabbage is wilted. Taste test and season with salt and pepper, if needed. Stir through the remaining sauce. Serve warm.

via 

Chicken Marinade

700g chicken breast, tenderloins or thighs 

2 Tbs honey OR brown sugar 

1 Tbs olive oil (or any oil) 

5 Tbs soy sauce 

2 Tbs lemon juice 

2 tsp Worcestershire sauce 

4 garlic cloves , minced 

1 tsp dried oregano (or rosemary, thyme, minced herbs) 

1/2 tsp black pepper

Cut large chicken pieces in half horizontally to form 2 cutlets. Mix marinade ingredients. Add chicken. Marinate 3 hrs to overnight, though even 30 minutes is effective. Grill or pan sear 2-4mins each side.

500g short pasta
3 broccoli heads (BIG!)
1.5 cup shredded cheese (or more!) 
3 tsp lemon zest 
3 Tbsp lemon juice (or more!)
7.5 Tbsp extra virgin olive oil
1/2 cup parmesan, finely grated
3 garlic cloves, minced
1.5 tsp mixed dried herbs (or fresh!)
1.5 tsp sugar
Salt and pepper
BBQ chicken, shredded

Boil a large pot of water with 2 tsp salt, add pasta. Chop broccoli into small florets. Add broccoli into water 1 – 2 mins before pasta is cooked. Place Sauce ingredients in a jar with lid. SCOOP OUT 1 cup pasta cooking water just before draining. Then drain and return pasta back into same pot on turned off stove. Add 1/2 cup pasta water to Pasta Sauce jar, shake well. Pour Sauce and add cheese and BBQ chicken into pot with pasta. Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan.

Via Recipe Tin Eats 

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

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

Curried Mince Chicken

 

500g chicken mince
2 Tbs olive oil
1 onion, diced
½ tsp minced garlic
1 tsp minced ginger
2 carrots, diced
½ capsicum, diced
½ cup green beans/snow peas, chopped
½ cup of zucchini, diced
1 cup broccoli
1 cup mushrooms, sliced
½ cup of frozen peas/corn
¼ cup of soy sauce
2 Tbs mild curry powder
2 cups of chicken stock 

Sub any fresh or frozen veges you have on hand.

In a frypan, add the oil, garlic, ginger and onions and cook until onion is soft. Add in hard vegetables (carrots, capsicum, beans, snow peas) and cook for 5 mins. Add in the chicken mince and curry powder and stir (using a wooden spoon break the chicken mince into small pieces) and cook until the chicken is no longer pink. Add in the soy sauce and chicken stock. Now add in the broccoli, zucchini and mushrooms and simmer until vegetables are to your liking. Add frozen peas and simmer until the stock has absorbed. Serve with rice and top with dried shallots (optional). 

Use big pot.

via 

Chicken and Vegetable pie

 

1 small brown onion, chopped

2 cloves garlic, crushed 

1/4 bunch thyme, leaves picked

500g chicken breast, cut into 1.5cm pieces

2 tbs plain flour

2 cups light milk

4 cups fresh or frozen winter vegetables (eg. carrots, cauliflower, broccoli, peas, corn)

1/2 cup shredded light tasty cheese

pastry or mash potato 

 

Cook onion in oil for 5 minutes or until softened. Add garlic and thyme to pan. Cook, stirring, for 1min or until fragrant. Add chicken. Cook, stirring, for 5mins or until meat is browned. Add flour and stir to coat. Gradually add milk, stirring to combine. Add vegetables and cheese. Bring to the boil. Reduce heat to medium-low and simmer for 10mins or until chicken is cooked and sauce has slightly thickened. Serve with mash potato, bread/toast or place in pie dish, cover with pastry, brush with milk and cook in oven until golden.

Baked Eggplant Meatballs

 

1 medium eggplant, cut into 1cm cubes
500g Woolworths pork & beef mince
1/4 cup pitted Kalamata olives, chopped
1 cup breadcrumbs
25g parmesan, finely grated
1 free range egg, lightly beaten
2 tsp mixed herbs
500g tomato pasta sauce
100g Danish feta, crumbled
parsley, chopped
500g pasta

Heat oil in a large ovenproof frying pan over medium-high heat. Cook eggplant, stirring occasionally, for 5 minutes or until golden. Set aside to cool for 10 minutes. Preheat oven to 200°C. Add mince, olives, breadcrumbs, parmesan, egg and dried herbs and cooked eggplant to bowl. Stir until well combined. Using 1/4 cup mixture at a time, shape mixture into balls. Place balls in ovenproof frying pan. Spray with oil. Bake for 10mins or until golden. Add sauce to pan and top with feta. Bake for 15mins or until meatballs are cooked through and sauce is bubbling. Sprinkle with parsley. Serve with pasta.

Hunkar Begendi

2 Tbs olive oil
1kg lamb, cut into 2cm cubes
1 large onion, chopped
1 bay leaf
pinch of ground cloves
2 cloves garlic, crushed
2 Tbs tomato paste
400g can chopped tomatoes
1 cup flat-leaf parsley, chopped
3 cups beef stock
125g vine-ripened tomatoes, chopped

Eggplant cream
1kg eggplants
60g butter
2 1/2 Tbs plain flour
315ml cream
2/3 cup kasseri or Parmesan cheese, grated
pinch ground nutmeg

Pita bread

reheat oven to 200C. Heat olive oil in a large  deep saucepan over high heat and cook the lamb in batches for 4-5mins, or until well browned. Remove and set aside. Add onion to the pan, cook for 5mins, or until golden. Add bay leaf, cloves, garlic, tomato paste, tomato, parsley, stock and lamb. Stir well. Bring to the boil, then reduce the heat to low, cover and simmer, stirring occasionally for 1 1/2hrs, or until the lamb is very tender and the sauce is thick. Season. Meanwhile, pierce the eggplants a few times with a fork, roast them over an open flame (either a gas stove or BBQ) for about 5mins, turning occasionally, until blackened and blistered all over, This will give them a good smokey flavour. Place the eggplants in a baking tray and bake for about 30mins, or until the eggplants are shriveled and the flesh is very soft. Transfer to a colander and leave to cool. When cool, peel the eggplants, ensuring all the skin is removed and discarded. Chop the flesh and set aside. Melt the butter in a saucepan over medium hea tand add the flour. Stir for 2mins, or until it has a toasty aroma and darkens slightly. Gradually pour in the cream, whisking until smooth then add the eggplant and combine. Add the cheese and nutmeg and stir until the cheese has melted. Season. Spread eggplant cream on a serving plate then place the lamb braise in the centre and sprinkle with the chopped tomato and garnish with parsley. Serve immediately with pita bread.

Crispy Corn Fritters

1/4 cup flour
1/4 cup cornflour / cornstarch
1/4 tsp baking soda
1 egg
2 Tbs milk
2 cups fresh corn kernels, raw (2 cobs)
1/2 cup parmesan , finely grated
3/4 cup green onions, sliced
1/2 cup coriander, roughly chopped (sub more green onion)

Place flour, cornflour and baking soda in a bowl, mix to combine. Add egg and milk, mix until incorporated (batter will be lumpy and thick). Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter. Add enough oil into a pan so it just covers the base. Heat over medium high heat. Spray the underside of a spatula with oil (so batter won’t stick when you flatten). Place 1/4 cup batter into pan, then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the pan. Cook 3 mins until deep golden and crisp, then flip and cook the other side for 2-3mins. Serve with avocado, sour cream, relish or even poached eggs.

via Recipe Tin Eats

Lemon and Herb Risotto with Fried Mushrooms

1.5L chicken or vegetable stock, hot
2 Tbs olive oil
2 leeks (white part only), thinly sliced
2 garlic cloves, crushed
2 cups risotto rice
2-3 tsp lemon zest, finely grated
2-3 Tbs lemon juice
2 Tbs parsley, chopped
2 Tbs chives, snipped
2 Tbs oregano, chopped
3/4 cup parmesan cheese, grated
100g mascarpone cheese
30g butter
1 Tbs olive oil
200g mushrooms
1 Tbs balsamic vinegar

Heat oil over medium heat. Add the leek, cook 5mins, add garlic and cook further 5mins or until golden. Add the rice and stir until well coated. Add half the lemon zest and juice, then 1/2 cup hot stock. Stir constantly over medium heat until the liquid is all has been absorbed. Continue adding more liquid, 1/2 cup at a time until all the liquid id absorbed and the rice is tender and creamy (25-30mins). Remove the pan from the heat and stir in herbs, parmesan, mascapone and remaining lemon zest and juice, then cover and keep warm.

To cook the mushrooms, melt the butter and oil in a frying pan, add the mushrooms and vinegar and cook, stirring over high heat for 5-7mins, or until the mushrooms are tender and all the liquid has been absorbed. Serve risotto topped with mushrooms, garnish with fresh herbs.

Chicken, leek and mushroom pie

 50g butter
1 leek, cut in half and chopped
500g chicken thighs, chopped
2 cups mushrooms, sliced
1/4 cup flour
2 cups chicken stock
1 cup (125g) corn kernels
salt and pepper
2 sheets puff pastry
 

Melt butter in a fry pan, add leek and cook until it starts to soften. Add chicken pieces, and stir constantly until chicken is brown all over. Stir in flour. Add mushrooms and corn, stir. Pour in stock and salt and pepper, simmer for 10mins. Spoon mixture into baking tray. Cover with pastry and brush with milk. Bake in oven 180C 20mins.

Alternatively, instead of pastry, cover the mix with 2 medium potatoes, sliced thinly. Sprinkle with paprika and 100g grated cheese.

Via Kinglake Cookbook

Chicken and Chorizo Paella

 

1/4 cup olive oil
600g chicken thighs, cut into 3cm cubes
200g chorizo, cut into 2cm slices
1 large red capsicum, cut into 5mm strips
200g mushrooms, thinly sliced
3 garlic cloves, crushed
1 Tbs lemon zest, grated
800g tin crushed tomatoes
200g green beans, cut into 3cm lengths
1 Tbs rosemary, chopped
2 Tbs parsley, chopped
1/4 tsp saffron threads soaked in 1/4 cup hot water
2 cups paella rice (short grain- Calasparra, Bomba or Velencia- Aborio as second choice)
3 cups hot chicken stock
6 lemon wedges, to serve

Heat olive oil in a large, deep heavy-based frying pan over medium heat. 
Add chicken and chorizo and cook for 5mins. 
Add capsicum, mushrooms, garlic and lemon zest to the pan, cook for 5mins. 
Stir in tomato, and cook for 5mins. 
Add the beans, rosemary, parsley, saffron mixture and rice. Stir briefly and add the stock. Reduce the heat and simmer for 30mins. 
Season with salt and pepper, serve with lemon.

Essential Rice Cookbook, pg. 49

Beetroot & Feta Quiche With Sweet Potato Crust

400g sweet potato, peeled, cut into 2mm-thick rounds 

olive oil cooking spray 

120g baby rocket leaves 

7 eggs 

1 1/4 cups lite milk 

125g whole cooked beetroot, drained, cut into thick wedges 

1 red onion, cut into thin wedges 

80g Greek-style feta, crumbled

Preheat oven to 180°C. Grease round pie dish. Layer potato, slightly overlapping, over base and side of dish. Lightly spray potato with oil. Bake for 10 mins or until potato has softened. Scatter half the rocket over base. Whisk eggs and milk together in a medium bowl. Season with pepper. Pour egg mixture over rocket. Arrange beetroot and onion over top. Bake for 35 mins or until egg mixture has set. Cool for 20 mins. Top with feta and remaining rocket, season with pepper and serve.

Via Woolies

Impossible Quiche

1 small red onion, thinly sliced 

1 bunch chives, finely chopped

1/2 bunch continental parsley, chopped

1 cup shredded tasty cheese

100g ham, chopped

1/3 cup SR flour 

4 eggs, lightly beaten 

3/4 cup milk 

3/4 cup thickened cream

Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (3.5cm deep) round pie tin. Combine onion, herbs, cheese, ham and flour in a large bowl. Add egg, milk and cream. Season with pepper. Stir until well combined. Pour into pie tin. Bake for 40mins or until golden and set. Cool for 30mins. Serve with rocket salad.

Via Woolies

 

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)

Baked Feta Pasta

600g cherry or grape tomatoes

1 onion, quartered 

3 cloves garlic, smashed

Chilli

1/2 cup olive oil

250g Greek feta 

3 sprigs thyme 

250g pasta 

lemon juice

60g baby spinach

Preheat oven to 200°C. Place feta in the centre of a large ovenproof pan or medium baking dish. Surround feta with tomatoes, onion and garlic. Season with salt, pepper and chilli and drizzle with olive oil. Scatter thyme over tomatoes. Bake for 40-45 mins, until tomatoes are bursting and feta is golden on top. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining. To pan with tomatoes and feta, add cooked pasta, reserved pasta water, lemon juice and baby spinach. Stir until completely combined. 

Serves 4

Don't overdo feta. Can add roasted zucchini and/or mushrooms.

Try cut up pumpkin instead of tomatoes and mash together.

via

Jenny's Japanese Salmon

3 Tbs mirin
3 Tbs soy sauce
1 Tsp Chilli flakes
270g Udon noodles
400g Atlantic Salmon (2 pieces)
2 eggs
Sesame seeds
Garlic
Ginger
Snow peas
Broccoli
Sesame oil

Marinate salmon with mirin, soy sauce, sugar and chilli for 2hrs. Whisk egg with sesame seeds and fry in oil to make an omelette. Roll up, slice and set aside. Stir fry ginger and garlic in oil, add salmon with half the marinate until cooked. Add snow peas and broccoli. Add prepared noodles. Garnish with egg.

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.

Damo's Chicken Pies

1kg Chicken
2Tbs butter
1 cup onion
1 cup carrot
1 cup celery
6 Tbs flour
2 cloves garlic
2 Tbs parsley
1 Tbs Thyme
3 cups chicken stock
1 cup peas
salt/pepper
1/2 cup cream
Shortcrust pastry