Aunty Carly made this for dinner this week and it was so delicious i had to get the recipe. I love to share good home cooking and this is a prime example. Great with a warm roast chook, a simple grilled piece of fish or simply by itself as a snack. 

Ingredients:

3 Cups Brown rice
1/2  Cup Sultanas
3/4 Cup Cashew Nuts
2 Spring Onions, thinly sliced
1 Can Chickpeas, rinsed well under water
1 Capsicum, diced
1/4 Cup Mayo
1/4 Cup Greek Yogurt
Chopped flat leaf parsley - To garnish

Method:

Boil rice in boiling salted water until cooked. Once cooked drain and spread out on a baking tray to cool.

Once cooled combine the cooled rice and all the above ingredients and mix well until everything is coated. Serve.

Note: Add more mayo or yogurt to your own taste.

An amazing white sauce that is perfect with lasagne. Add cheese to make a creamy cheese sauce.

Ingredients:

1 Cup Milk
1/2 Onion, Sliced
1 Bay Leaf
6 Peppercorns
30g Butter
1 Tablespoon Plain Flour

Method:

 Put milk, onion, bay leaf and peppercorns in a small saucepan and bring to the boil. Remove from heat and leave to infuse for 10mins. Strain milk discarding flavors. Melt butter in a pan and stir in flour, cook stirring for 1 minute until mixture is golden and bubbling. Remove from the heat and gradually add in milk, stirring until smooth. Return to the heat and stir until mixture boils, continue cooking until sauce gets thick, remove from heat and season. 

​Note: To make cheese sauce just ass 1 Cup Cheese.

Nothing is better than a gooey lasagna spilling with creamy bechamel sauce. This recipe uses beef and pork as it gives a much richer flavor. 

Ingredients:

1 Tablespoon Olive Oil
750g Mince (combination of Pork & Beef)
1 Onion
400g Tin of Tomatoes
2 Tablespoons Tomato Paste
1 Tablespoon mixed Herbs
1-2 Tablespoons Sugar
1 Lot Bechamel sauce (Click here for recipe)
375g Packet Lasagne Sheets or 1 lot of fresh pasta (click here for recipe)
Cheese to top

Method:

Preheat oven to 180'c. In a large frying pan heat 1/2 the oil and brown mince in batches (tip- drain of the liquid when frying and brown till mince is crispy, gives a great texture). Once mince is cooked place remove from frying pan and place aside. Add onions to frying pan with other half of the oil and cook until soft, add mince back in along with tomatoes, tomato paste, dried herbs and sugar. Bring to the boil then reduce the heat and simmer for 20mins. Meanwhile make the bechamel sauce.
To prepare the lasagne layer 1/3 meat mixture 1/3 sauce and 1 sheet of lasagne. Repeat until all the mixtures are used up. Top with cheese and place into the hot oven for 25mins or golden and bubbling.

​Ingredients:
55g Pine nuts, Toasted
1 1/2 Cups Basil
2 Teaspoons crushed garlic
80g Parmesan Cheese
5 Tablespoons Olive Oil
300g Spaghetti, cooked (To Serve 4 people)

Method:

Cook pasta to packet directions.
In a food processor place the pine nut, basil and garlic. Process until finely chopped. With the motor running gradually add the oil in a steady stream until mixture is well combined. Season well with salt and pepper.

Toss pesto with hot pasta to serve.

Note: Pesto may need more nuts or cheese to suit your taste. Keep Tasting and seasoning until you like it.

I first had prawn toast when i was on holiday in Bali. Im not a fan of seafood but i thought id give it ago. Oh My Gosh! i was in love! I knew i had to learn how to make them. Here is my go to recipe for them
​

Ingredients:

375g Prawns, uncooked peeled and deveined
1 Egg
1/2 teaspoon Lemon Pepper
1 Spring Onion, chopped roughly
40g Butter, softened
​8 Slices of bread

Method:

Preheat oven to 180'c. Line 2 baking trays with baking paper.
Place prawn, egg, lemon pepper and spring onion in a food processor, process for 30secs or until mixture is smooth.
Spread butter over one side of the bread. Spread prawn mixture over the other side. Cut off crusts and cut each slice of bread  into small triangles . Place triangles on baking tray and bake for 15mins or until golden and slightly puffed. Sprinkle with sesame seeds.

Note: If you do want to make chicken toasts swap prawns for 1 large Chicken breast

These are called posh fish fingers as i always used to have birds eye fish fingers when i was a kid (nothing wrong with that) but these are made with real fresh fish  and crumbed with panko crumbs (no hidden nasties), so to me they are posh. These would be great for the little kids and you can always add some hidden veg in there and they wouldn't know! 

Ingredients:

500g White fish
4 Dill Sprigs
100g Panko Breadcrumbs
4 Tablespoons Flour
2 Eggs, beaten

Slice fish into chunky fish finger shapes, season lightly with salt then cover and place into the fridge for 20-30mins.
Finely chop dill and mix with breadcrumbs in a shallow bowl. Put flour into a separate bowl and season with salt and pepper. Put beaten eggs into another bowl. 
Using kitchen paper rub off any excess salt from the fish. Dust with flour and shake off any excess. Dip in the beaten egg making sure its coated well. Cover generously with breadcrumbs.
Place a large frying pan n a medium heat and add enough sunflower oil to lightly coat the bottom on the fish fingers. When hot Shallow fry the fingers on either side for 3-4mins each. Add some butter towards the end to golden up the finger if wanted. Drain on kitchen paper and serve hot.

Fish cakes are a awesome way to get kids to eat seafood. I generally use a white fish like snapper, but this would be great with tuna or salmon.

Ingredients:

500g Potatoes
1 Fillet Fish
1 Small Onion
1 teaspoon Dill
1 teaspoon Lemon Rind
20ml Lemon Juice
2 Eggs
40ml Milk
1/2 Cup Flour
2 Cups Breadcrumbs
Oil to fry

Method:

Cut potatoes into rough chunks, boil in salted water until tender, mash till smooth (I used a potato ricer for this) cool in a large bowl. Cook fish and flake, add to potatoes with onion dill, lemon rind and juice and season with salt and pepper. Mix well and form into 8 patties. Put in the fridge for 30mins (their easier to work with when their cool). Beat together eggs and milk in a bowl and place flour and breadcrumbs in separate bowls (for crumbing). Dip each patty into the flour, then egg, then breadcrumbs. Repeat for each patty.
Heat oil in a saucepan over a medium heat, add patties and fry both sides until golden brown. Serve with a dollop of mayo.

When i was a little girl my mum would always make this for me. I used to rush home at lunch time to have a plate of this waiting for me. Haddock has a very distinctive fish smell and for me not being a fishy person it smelt divine! 

Ingredients:

350-450g Smoked Haddock
2 Tablespoons Creme Fraiche
1 Tablespoon Chopped Chives
10g Butter, diced
150ml Milk
Black Pepper

Method:

Place fish in a fryingpan with a little black pepper over it (do not add salt) and pour over the milk. Bring it up to a simmer and simmer for 8-10mins (you will be able to tell if the fish is cooked as it will become pale and opaque). Carefully remove the fish from the frying pan and turn up the heat. Add creme fraiche and continue to cook until the sauce starts to reduce and slightly thicken then whisk in the butter. Return the fish to the sauce breifly. Scatter with chives, let it bubble for 30 secs then serve.

My husband Tyson doesn't cook unless it's something he wants, so as i don't eat much seafood and he loves prawns he came up with this recipe. Great for bbq's or dinner parties and its very quick and super simple.

Ingredients:

20 Uncooked Prawns, deveined with tail on
1 Orange Scotch Bonnet Chilli, deseeded & finely diced
1/2 Red Chilli, deseeded and finely chopped
2 Tablespoons Fish Sauce
2 teaspoons Garlic, crushed
2 teaspoons Olive Oil

Method:

Mix everything but prawn together. Skewer 5 Prawns all facing the same way. Smother marinade over prawns and chill for an hour (you don't have to but it helps develop the flavor) Cook prawns on the bbq for 5-10mins or until cooked thru.

Note: You can mix everything together in a bowl and marinade overnight and skewer before cooking.
Soak skewers before using to stop them burning.

A chowder is a bit different to a normal soup, a chowder is a typically quite thick and cream based. I love this corn chowder as its super simple and really filling. You can add all bits to it at the end to flavor it whether it be some crumbled feta or some super crunch homemade pangrattato its a winner. 

Ingredients:

6 Potatoes, peeled and diced
1 Can Corn
4 Cups Milk
1 Large Onion, diced
4 Bacon Strips, cooked and crumbled
1 teaspoon Salt
1/4 teaspoon Pepper
​1/4 teasppon Thyme Leaves

Method:
Place potatoes in a pot of boiling water and cook for 10-15mins or until they have softened. Drain, add remaining ingredients and bring to the boil. Reduce heat and simmer for 15 mins or until onions are soft. 

Note: I like this chowder chunky but you can process it to make it smooth