Easy cheese sauce

A quick microwave recipe with no added butter.

FROM:  my sister, Paula Pengelly

SERVES:  Makes enough for our family of 4, and we are not shy with the cheese sauce servings!

INGREDIENTS:

1 cup milk
1 desert spoon flour
2 handfuls grated cheese


METHOD:

1.  Whisk the flour into the milk.
2.  Microwave for 4-5 minutes, stirring after each minute or so, until thick.
3.  Stir in the cheese.


TIPS:
Sooo good with any steamed veggies, on schnitzels, over mashed potatoes, with corned beef....

Bircher Muesli

I make up this muesli each night, ready for a delicious start to the day.  It's really worth the few minutes effort.

FROM:  I tinkered with a few on-line recipes until I found the way I like it.

SERVES:  2

INGREDIENTS:

1 cup rolled oats or wholegrain oats (not the fine porridge ones)
1/2 cup apple juice
1/2 cup yogurt
cinnamon
1 apple, grated
1 banana, sliced
Handful of nuts (walnuts/sliced almonds/sunflower seed/pumpkin seeds


METHOD:

1.  Combine juice, yogurt, oats and a dash of cinnamon.  Refrigerate over night.
2.  In the morning grate the apple and stir through the oats with the nuts.
3.  Slice over half a banana per serving.

Corn Fritters

A favourite with the kids.

FROM:  had this recipe forever.

INGREDIENTS:

1 can creamed corn

1 egg

1 cup self raising flour (or 1 cup flour with 2 tsp

   baking powder)

METHOD:

1. Combine.
2. Shallow fry.
3. EAT!

Tomato & Bacon Soup

Quick and easy using ingredients from the cupboard.


INGREDIENTS:

30g butter
1 medium onion, chopped
2 or 3 tins tomatoes (or 6 fresh tomatoes)
3 rashers bacon, chopped
3cups hot water
3 tsp chicken stock powder
2 tbsp tomato paste
1/2 tsp lemon pepper
1/2 tsp chilli powder (optional)


METHOD:

1. Cook onions and bacon in butter.  
2. Stir in rest of the ingredients.
3. Simmer covered for 20 mins.

TIPS:

Doubles easily.

Freezes very well, thought the heat of the chilli tends to develop!

Carrot & Pineapple Muffins

Just so yummy, this is my other go to all the time muffin recipe.


FROM:  Not sure, some magazine probably.


INGREDIENTS:

1 cup flour
1 cup wholemeal flour
1 tsp baking powder
3/4 tsp baking soda (bicarb)
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
3/4 cup vegetable oil
1/3 cup sugar
2 eggs
1 1/4 cups grated carrot (approx. 1 large carrot)
1 can crushed pineapple, drained
2/3 cup raisins


METHOD:

1. Preheat oven to 180 degrees.
2. Sift together the dry ingredients.
3. In a separate bowl beat the oil, sugar and eggs.
4. Add carrot, pineapple and raisins.
5. Add wet to dry ingredients and mix until just combined.
6. Spoon into lined muffin trays.
7. Bake for 25 mins.

TIPS:

Makes 12 medium sized muffins and 12 mini muffins.

These freeze well.
These seem to be very forgiving muffins.  I once found myself beating the final mixture with the electric beaters, and they still came out fine.

Lazy Lasagne

A very simple lasagne where everything gets layered up raw and baked in the oven.

FROM:  Adapted from an Alison Holst recipe.

INGREDIENTS:

500g minced beef
2 tsp minced garlic
2 tsp mixed herbs
425g tomato pasta sauce
1 packet tomato/oxtail soup
2 tsp instant beef stock powder
1 cup hot water
Instant lasagne sheets
2 cups grated cheese
2 tsp cornflour
1 egg
1/2 cup milk
Paprika


METHOD:


Preheat oven to 180 degrees.
Mix everything up to and including the hot water together.
Spray a 23 cm ovenware dish and pour in 1/3 of the meat mixture.
Cover with lasagne sheets.
Sprinkle over 1/2 cup grated cheese.
Layer another 1/3 of the meat, pasta and another 1/2 cup of cheese.
Cover with remaining meat.
Bake immediately uncovered for 50 minutes.
Mix remaining cheese, egg, cornflour and milk together.
Pour over cooked lasagne, sprinkle with paprika.
Bake for a further 15
mins until topping sets, grilling if necessary.
Leave to stand for 15 mins before cutting if possible.


NOTES:

Freezes well either whole or in single portions.
Can easily be doubled.  Switch your oven onto fan bake and cook them both at the same time.
If you don't have lasagne sheets just use what you have got.  I've used spaghetti and penne in the past.
I guess you could add layers of spinich, or veges etc but I don't tend to do this.

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Baked Pumpkin Risotto

Delicious comfort food.  No need to stand over the risotto pot, stirring, stirring, stirring...


FROM:  Nicola Smith

INGREDIENTS:

1 cup aborio rice
2 1/2 cups HOT chicken/vegetable stock
60g butter
350g peeled and diced pumpkin
2 rashers bacon, chopped
1/2 cups greated parmesan cheese
optional:  peas, left over chicken/sausages, chopped parsley, salt, pepper


METHOD:

Preheat the oven to 190 degrees.
Place rice, hot stock, butter, pumpkin and bacon in an oven proof dish, stir and cover.
Bake for 40-50 mins or until the rice and pumpkin are soft.
Stir through Parmesan, parsley, peas etc.
Serve.


TIPS:

Ensure the oven and stock are hot or cooking time will be a lot longer.
You can add any left over veges or cooked meat etc.