When thinking of steak chips and salad it can be quite repetitive with the salad consisting of the normal lettuce, tomatoes and cucumber. My husband and i wanted something a little bit different to have with our juicy steak and a coleslaw came to mind, with added in the addition of crunchy apple. Simple Quick and super tasty!
2 Large Potatoes, Peeled and cut into chunky chips
Slaw - can serve up to 4 to 6 ppl
1/4 Red Cabbage
1/4 Red Onion, Finely sliced
1 Carrot, Grated
1 Green Apple, Cut into Matchsticks
1/2 Cup Mayo
1/4 Cup Lemon Juice
Cook Steak to your liking, and deep fry your chips until golden and crispy.
To make the slaw, combine Cabbage, Onion, Carrot and Apple together. Mix the mayo and lemon juice together; add to the dry ingredients and combine well so all the veggies are covered in the sauce. Serve steak and chips with a pile of slaw, yum!
A few weeks ago i went out for dinner with my bestie and i had these beans that were so full of flavor and so delicious. I fell in love with it and wanted to make my own when i got home. The saltiness of the chorizo, tanginess of the tomatoes and and creaminess of the feta that is slightly baked and starting to get soft. Such a great dish for breakfast lunch or dinner.
1 Chorizo Sausage or good salami (approx 200g block), cut into 1cm slices
1 Tin Cannellini Beans, washed
2 Tins Diced Tomatoes
1/2 Tablespoon Paprika
1/2 Tablespoon Onion Powder
80g Feta, crumbled
Crusty Bread to serve
Pre-heat oven to 180'c
In a cold frying pan place the sliced chorizo and fry on a med-high heat until golden and crispy.
Meanwhile in a saucepan add the beans, tomatoes, paprika and onion powder and cook on a med heat until hot.
Once the chorizo and cooked add them to the tomato mixture and stir to combine, then transfer to an oven safe dish. Spread crumbled feta over the top and place in oven for 15-20mins or until feta slightly melts. Serve hot with crusty bread.
Note: To add an extra bit of decadence add 2 poached eggs.
If there is ever a time when you have no money and need a quick meal that's oddly delicious, this is it! Vegemite and spaghetti sounds like it wont work, but my gosh it does! if it can turn my friend around who doesn't eat vegemite! The kids will love you for it!
1 Tablespoon Vegemite
Bring a large saucepan of water to the boil and cook pasta until al dente (which is usually what the packet tells you to cook it for minus 1 min). Drain but save a cup of pasta water.
Return the pot back to the heat and melt the butter, add the vegemite into the butter with a little of the reserved water and combine. Return the pasta back into the vegemite mixture and stir to coat the pasta.
Serve whilst hot.
Tip: served with cheese makes it extra special (well i think so)
A delicious three layered slice consisting of a firm sweet biscuit base, a luscious creamy middle, topped with jelly. Great for the kids!
1 packet Nice biscuits
175g Butter, melted
1 can Condensed Milk
1 Tablespoon & 1 teaspoon Gelatine
1 packet Jelly (any colour of flavor you like)
Butter a slice tin.
Dissolve jelly in 1 1/2 cups boiling water, place in fridge for 45mins.
Meanwhile crush biscuits in a food processor and transfer to melted butter, mix well. Press mixture in prepared tray and press down firmly. Put it in the fridge for 30mins.
Once biscuits are cool. Dissolve gelatine in 1/2 cup of hot water. Combine gelatin into condensed milk and mix well. Pour over biscuit base and place back in the fridge to cool for 30mins.
Pour cold jelly over the top of the slice and put back in the fridge until its set. Cut into squares using a butter knife.
Tip: Wipe your butter knife regularly to prevent jelly running into white.
Tim Tam bark is the new thing in at the moment. 2 ingredients is all you need to make this luxurious treat. Impress your friends with this little treat that can be served with all puddings!
180g White Chocolate
200g Pkt Tim Tams
Melt the white chocolate in a microwave safe container (mine took around 1min). Meanwhile place tim tams in a ziplock bag an crush to a fine crumb, leave a few chunky bits).
Once chocolate is melted place two thirds of the tim tams into the white chocolate and mix well. Tip mixture onto a lined tray with baking paper, spread it out with a spatula. Sprinkle the rest of the tim tams.
Put in the fridge until set. Break into jagged pieces and serve.
Mars bar slice, what isnt to love? Great for lunchboxes or an afternoon snack. Simply quick to make.
3 x King Size Mars Bar (or 230g)
3 Cups Rice Bubbles
250g Milk Chocolate
Prepare a slice tin by lining with baking paper and set aside.
In a large glass bowl, place butter and mars bars. Heat in the microwave for 1 1/2mins and remove to stir.
Pour rice bubbles (cup by cup) into the mars bar mixture. Press mixture into the lined slice tin. Set aside.
Melt the milk chocolate in the microwave until smooth and creamy (should take around 1-2mins). Pour melted chocolate over the rice bubbles mixture and spread evenly. Cool in the fridge until chocolate hardens. Serve.
When poppy Pete brought over these dumplings both myself and my husband were instantly in love, again! The soft fluffy dumplings smothered in a creamy caramelly sauce, I've never quite has anything like this before and was really eager to learn how to make them! I got on my phone and got poppy Pete to msg through the recipe... Enjoy!
3/4 Cup Self Raising Flour
1/2 Cup Almond Meal
1/2 teaspoon Baking Powder
30g Butter, cubed
1/3 Cup Buttermilk
1/4 Cup Maple syrup
1/2 Cup Brown Sugar
1/4 Cup Maple Syrup
1 1/2 Cups Water
Place the flour, almond meal, and baking powder into a mixing bowl (i'm using my Kitchenaid , but you can use your hands) and rub in the butter through to resemble breadcrumbs.
Add the milk and syrup mixing together gently, until combined.
Make your sauce by adding all the ingredients in a saucepan over a medium heat, stirring until all the sugar is dissolved and butter is melted.
Roll you dumpling mixture into balls (I made large ones as you can see as i love a big portion of them) drop them into the sauce, simmering for 25mins or until dumplings are puffy and golden. Serve with ice cream or cream! Delicious!
I'm always trying to get inventive with chicken as i have a very fussy 3yr old. I love to make homemade chicken nuggets for her but i wanted to jazz them up so they were adult looking too (made me feel better about having nuggets for dinner) Instead of using packet breadcrumbs (which is totally fine!!) i thought id use some bacon and a bread roll. I bought a parmesan and black pepper roll from the bakery round the road and can i say, what a difference in flavor and texture.. With this recipe the options are endless, be creative.
2 Chicken Breasts, cut into nugget cubes
3 Streaky bacon slices
1 Large Bread Roll
a little oil for frying
Pre-heat oven to 200'c. Line 2 baking trays with baking paper.
Bake bread roll in the oven until crispy. Remove, tear up into chunks and place in a food processor. Fry bacon in a little oil until very crispy, add to bread roll in processor. Blitz until mixture resembles breadcrumbs. Add crumbs to a large bowl, pat the chicken cubes in breadcrumbs and coat generously. Place nuggets on a baking tray. Bake for 20-25mins or until cooked thru (as it will depend on how small or large you cut your chicken). Serve hot or cold.
Tip - For chunkier crumbs blitz less, for finer crumbs blitz longer
A zingy lemon tart is so easy to make, yet to buy it at a cafe you will pay an arm and a leg! Using fresh lemons makes the difference in this recipe and it gives you that massive hit of citrus! So delicious!
1 Quantity Shortcrust pastry or 1 store bought tart shell
5 Lemons, zested and juiced
300g Double Cream
390g Caster Sugar
1 Egg yolk
Pre heat the oven to 180’c.
Make shortcrust pasty as per recipe (If making own) and mould it into a 26cm tart tin. Pre cook for 15-20 mins or until cooked. Remove from oven and allow it to cool. Turn oven temperature down to 120’c.
Place all the filling ingredients into a heatproof bowl and mix together. Set the bowl over a saucepan of simmering water and allow to it warm up until the temperature reaches around 60’C. Strain the Lemon mixture through a fine sieve into a pouring jug (this makes it easier to pour into your tart shell). With a spoon, remove the bubbles from the surface of the liquid (this gives you a flat surface on your tart).
Pour the mixture into the warm pastry case inside the oven (put your tart case on a baking tray so any spillage doesn’t fall to the bottom of your oven). Fill the case to the top and bake the tart for approximately 25 minutes. Allow tart to cool before serving.
A beautiful bread roll that has the saltiness and texture of a pretzel.
1 cup warm water
1 packet active dry yeast
2 3/4 cups bread flour, plus more for dusting the work surface
1 tablespoon Sugar
1 teaspoon Salt, plus more for sprinkling
6 cups water
1/4 cup baking soda
Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 minutes. Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.
Place the flour, sugar, and salt in a large bowl and whisk briefly to combine. Once the yeast is ready, attach a dough hook, and put in the flour mixture. Mix on the lowest speed until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8-9mins.
Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil. Cover with a clean, damp tea towel and let rest in a warm place until the dough doubles in size, about 30 to 45 minutes. Line a baking sheet with baking paper.
Once the dough has risen, punch it down and knead it on a floured surface just until it becomes smooth and springs back when poked. Divide the dough into 8 pieces and form into rolls. Place the rolls on the baking sheet. Cover with a damp tea towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 220’c and bring the 6 cups of water to a boil in a large saucepan over high heat.
Once the rolls have risen, stir the baking soda into the boiling water. Boil two or three rolls for 1 minute each side. Remove the rolls, drain, and place on the baking sheet, cut the top of the roll with scissors to make a slash. Sprinkle well with salt and repeat with the remaining rolls.
Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.
Note: You can top with any flavors to enhance your roll before you bake it. Try a honey bacon or garlic butter topped with parmesan cheese yum!
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.