A quick, simple and cheap meal for all the family. Just pick your favorite sausages pair with a tasty passata sauce and toss thru spaghetti! yummy!

Ingredients:

6 Sausages (i use chicken)
1 1/2 Cups Passata
Spaghetti

Method:

Cook the spaghetti according to package directions. Squeeze out the sausage meat from the sausages and roll into small cherry tomato-sized meatballs. Place into a frying pan and fry until cooked. Add passata to meatballs and warm through. Add cooked spaghetti, toss to coat and serve.

You can always tell if a pub is good buy its chicken parmy. Still a bit of crunch from the chicken, smothered in a tomato based sauce topped with gooey cheese. My family love our parmy's with chips and a garden salad. Flavor the breadcrumbs for a different texture or flavor.

Ingredients:

2 Chicken Breasts
Plain Flour for dredging
1 Cup Breadcrumbs
1 Eggs
1 cup vegetable oil, or as needed
Tomato Passata
200g Cheese, Grated

Method:

Slice on an angle to butterfly chicken, Season lightly with salt and pepper.
Spread flour on a plate and breadcrumbs on another plate.
Beat eggs in a wide, shallow bowl. Coat chicken in flour and tap off excess. Dip into beaten egg, letting excess egg drip back into the bowl, then coat in breadcrumbs, making sure each piece is well crumbed.
Heat oil in a frying pan over medium heat. Fry, turning once, until golden on both sides and cooked through, about 8 minutes.
Drain well on a baking tray lined with paper towels.
Top each piece of chicken a few tablespoons of passata and cover with cheese.
Preheat oven to 180'c. Bake chicken until cheese is lightly browned, about 10 minutes.
Best served with chips and salad.

Crisp flaky elephant ears (In french they are called palmiers) with a little bit of strawberry jam gooey-ness! This recipe will work with any type of jam, but my daughters fav is strawberry! 

Ingredients:

2 Sheets Puff Pastry
2 Tablespoons White Sugar
1 Teaspoon Ground Cinnamon 
3 Tablespoons Strawberry Jam

Method:

Preheat oven to 200'c. Line a baking tray with baking paper.
Mix together the sugar and cinnamon and sprinkle over the puff pastry sheets. Press sugar into pastry with your fingers. Flip sheet over onto a clean board. Spread other side of puff pastry with jam.
Starting on one side, roll half of the pastry towards the centre. Repeat, rolling from the opposite side to meet the first roll in the middle. Cut into 1cm slices. Place on prepared tray. Bake for 10 minutes. Turn and bake for another 6-8 minutes or until caramelised. Cool slightly on tray and serve warm.

A simple and super easy frittata. Using a frying pan to cook, you will need an ovenproof pan for this recipe. You can add other veggies to get more veg into your meal, great served with a side salad.

Ingredients:

1 Tablespoon Olive Oil
1 Medium Red Onion
1 Yellow Capsicum, diced
1 Chorizo sausage. sliced thickly
3 Potatoes, Sliced Thinly
1/2 Block Feta
2 teaspoons Smoked Paprika
8 Eggs, lightly beaten

Method:

Heat oil in a large frying pan; cook onion, capsicum and chorizo until golden. 
Cook potato in salted water for 10mins or until barely tender. Preheat oven to 150'c.
Add potatoes and paprika to the frying pan and mix well. Sprinkle over feta. Pour eggs over chorizo and vegetables in the frying pan. Cook over a low heat until the base has just set on the bottom. 
Bake frittata for 30-45mins until golden and set. Stand for 10mins before cutting into wedges.

A great filling for spinach and ricotta cannelloni. This filling can be frozen for later use and will keep well. 

Ingredients:

400g Ricotta
1/2 Bag Baby Spinach
Salt & Pepper

Method:

Place the ricotta in a large bowl. Use a fork to mash until smooth. Add the spinach and stir until well combined. Season with salt and pepper.

Use filling to fill cannelloni.

This filling is a little different to any normal cannelloni filling and that why i like it. I oven roast my potatoes first to get that sticky sweet flavor. I use feta cheese but you could easier change it for nay other cheese or simply just leave it out to have a vegan option.

Ingredients:

1 Large Sweet Potato
1 Tablespoon Olive Oil
Salt & Pepper
1/2 Block Feta Cheese

Method:
Preheat oven to 180. Peel your sweet potato and chop into smallish pieces so they cook quickly. Place into the oven for 20/30 mins or until cooked through.
Take out of the oven and mash it up, then start breaking your feta into a large bowl and add your sweet potato then mash them together. Season well with salt and pepper.

Use filling to fill cannelloni.

This recipe is great for using up olives. Kalamata olives work best for me as they're the ones i like best. Great for dips and topped over dinner to give that salty hit. 

Ingredients:

2/3 Cup Kalamata Olives
1 Clove Garlic
2 teaspoons Basil
1 1/2 tablespoon Olive Oil

Method:

Place all ingredients into a blender (I use my thermocook) and mix on speed 10 for 5 sec, scrape down and mix for a further 5 secs.

This salad i created for a Christmas party i attended. As its Christmas and turkey was available that's what i used, but you can substitute for any other protein if turkey isn't available in the supermarket. This salad is zingy from the mustard and vinegar dressing and creamy from the haloumi. I like my onions raw in this salad as it adds a bite, but if you prefer them cooked you can. 

250g Dried Pasta ( i used what i had in my pantry)
2 Tablespoon Olive Oil
1/2 Red Onion, thinly sliced
1 Garlic clove, crushed
200g Turkey, sliced finely (cooked)
4 Bacon Rashers, sliced (cooked)
8 Cherry Tomatoes, halved
Handful Baby Spinach, torn 
Dressing
3 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
2 teaspoons Honey
1 Tablespoon Wholegrain Mustard
Salt & Pepper

Method:

To make the dressing, place all the ingredients in a bowl and mix well with a whisk.

Bring a large saucepan of salted water to the boil. Add the pasta and cook to packet instructions until al dente.

Meanwhile cook the haloumi for 2 mins eitherside. Drain the pasta and transfer to a serving platter. Arrange all the ingredients together and pour over the dressing. Toss together to serve.