These hot cheese and ham scrolls are the perfect snack or party dish. Smothered in a brown butter sauce seasoned with mustard, worcestershire and poppy seed makes this the ultimate bite.
1 Ready Made Pizza dough
8-10 Slices Ham
8-10 Slices Swiss Cheese
½ cup Butter
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon wholegrain mustard
1 Tablespoon poppy seeds
2 Tablespoons Parmesan Cheese, grated
Preheat oven to 180'c. Lightly spray a medium roasting tin (I used a brownie tin).
Roll out your pizza dough until you have a large rectangle (roughly 25cm-40cm). Top with ham and cheese slices. Roll up from the longer side of the rectangle and wrap tightly to create a roll. Slice into 12 slices and arrange flat side down in your baking tin.
Combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a saucepan. Stir until the butter is melted and the glaze is combined. Spoon evenly over the rolls. Bake in the oven for 25-30mins or until scrolls are golden brown. Sprinkle over parmesan cheese before serving.
These chicken enchiladas are so yummy! Super simple and i had most of the ingredients in my pantry so it's good on your budget. Tortillas (flour ones, cause that's all i had on hand) filled with soft kidney beans, seasoned chicken (using whatever seasoning you have in your pantry), cheese and topped with a warming sauce, Delish!
1 Chicken Breast, cut into slices about 0.5cm thick
Seasoning of your choice i used louisiana wing seasoning rub
1 Onion, finely chopped
1 Tin Kidney Beans
1 Cup Cheese, grated
1 Tin Chopped Tomatoes
1 Cup Passata
1 teaspoon Onion Powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon parsley
Sour cream and spring onion to serve
Mix all sauce ingredients together, set aside. Heat oven to 180'c.
Mix seasoning into chicken making sure each side of chicken is coated.
Heat a non-stick pan on a medium heat, add onions and a little oil. Cook for 3-4mins or until onions soften. Add chicken and cook for 5mins or until chicken is golden and just cooked.
Spread half the sauce onto the bottom of a baking tray ( I used a brownie tin as it fit the tortillas lengthways perfectly).
Spread some sauce over one side of the tortilla, sprinkle with kidney beans, chicken mixture and cheese. Roll it up and place crease side down in the tray with the sauce. Continue until all tortillas are filled and fit snug into your baking tin. Spread remaining sauce over the top of the enchiladas making sure it's spread evenly, sprinkle with cheese and bake in the oven for 20-25mins or until cheese is melted and tops of tortillas are slightly golden and crispy. Serve with sour cream and spring onions.
With the smell of christmas cheer in the air my sister in law requested i add this to the blog. Who doesn't love gingerbread and trifle? Carly's friend gem came up with this ooey gooey delicious trifle recipe filled with ginger, cloves and cinnamon, making your house really smell of christmas, what's not to love? Get baking!
460g Cream cheese
3/4 cup Sugar
1 teaspoon ginger,
1 teaspoon cinnamon
pinch of ground cloves
2 teaspoons golden syrup
3 Tablespoon milk
600ml whipped cream
400g gingerbread cookies (See recipe below)
1 cup caramel sauce (see below)
Beat cream cheese and sugar until smooth.add spices, milk and mix. Stir in 230g whipped cream.
In a trifle bowl crumble 200g cookies (recipe below). Top with 1/2 cream cheese mix, 1/2 the caramel sauce (recipe below), then 1/2 (of the remainder) whipped cream, repeat and refrigerate for 4 hours.
1c brown sugar
Pinch of salt
Mix together everything except vanilla in a pot and heat over medium-low heat for 5-7 mins until thickens. Add vanilla, thicken over heat for another minute, cool.
1 cup Brown Sugar
1 cup Golden Syrup
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Ground Cloves
2 teaspoons Ground Ginger
5 Cups Plain Flour
Beat together butter and sugar. Mix in eggs until combined, add golden syrup and all dry ingredients, mix until mixture is well combined. Refrigerate for 2hrs. Rolls out dough and cut out shapes (in this case gingerbread men) and bake for 8-12mins.
A super quick and easy sauce to make which will go great oven poultry, meat or veggies. This recipe combines 4 cheap(ish) ingredients that most of us have in our pantry and fridge already. Cream of chicken soup and mushroom soup, white wine and chicken stock. A tip to cooking with wine, is always cook with a wine you would drink, so you can drink whist cooking (unless your under the age of 18)!
1 Tin Cream of chicken Soup
1 Tin Cream of Mushroom Soup
1/2 Cup White Wine
1/4 Cup Chicken Stock
Mix all ingredients together in a small saucepan and cook for 10mins or until sauce thickens and is hot. Serve hot.
Note: You can mix the sauce and spread over chicken, place in the oven for 35mins until chicken is cooked.
A tasty unusual salad combining cannellini beans, tomato and fried haloumi dressed in a tangy lime vinaigrette. Great with a simple grilled chicken breast or fish.
1 packet Haloumi, cut into 1/2 thick slices
Olive oil spray
200g Grape Tomatoes, quartered
1 Can Cannellini Beans, drained and washed
2 teaspoons Olive Oil
2 teaspoons Lime Juice
2 teaspoons White balsamic Vinegar
1/2 teaspoon Sugar
1 Tablespoon Basil Pesto
Salt and Pepper
Dry haloumi with paper towel to remove excess liquid. Heat a Nonstick frying pan and lightly spray with olive oil Add the haloumi and cook on a medium heat for 1-2mins on each side until golden. In a small saucepan add tomatoes and beans and cook until heated thru.
In a small bowl mix the olive oil, lime juice, vinegar,sugar and pesto to make a dressing, season to your liking. Mix dressing into beans and tomatoes and serve with haloumi on top.
A quick red wine sauce that's great on steaks, as a dressing on a salad or with a roast lamb. 4 ingredients that most of you will have in your pantry as well. This will work well with any red wine. I used chicken stock because i had some fresh stock in my fridge but a good beef stock will work just as well.
250ml Beef or Chicken stock
125ml Red Wine
2 Tablespoons Brown Sugar
3 Tablespoons Balsamic Vinegar
Pour wine into a small saucepan and reduce by half. Add red wine, sugar and vinegar and leave to cook for 10mins (or longer if you want a stickier sauce). Season and serve.
When i order chinese i will always order a honey chicken, it's my favorite.
I can not always afford to buy takeaway all the time so i decided i had to learn how to make it. With a bit of practice and some good luck i created the most amazing recipe. Its crunchy, sweet, and the sauce is amazing. Enjoy!
2 Chicken Breasts, chopped into bite size bits
Oil for deep frying
1 Cup Plain Flour
1/2 Cup Cornflour
salt and pepper (i used flavored salt)
Drop of soy sauce
1 Clove Garlic, crushed
1 Cup Warm Water
Poppy Seeds (you can use sesame seeds if you like)
White cooked rice (to serve)
Spring Onion, slices (to serve)
Add plain flour, cornflour, salt, pepper and mix. Add egg and enough warm water to make a very thick batter. The batter should just be able to run off a spoon. Add a drop off soy sauce and add chicken pieces (make sure chicken is generously coated.
Deep fry chicken for 3-4mins or until golden and crispy (i cut one open just to check they were cooked). Drain on kitchen paper.
To make the sauce fry the garlic in a little oil for 1min then add water. Now add the golden syrup and honey. Add as much of each as you like and keep tasting it until you like it (i like my sauce thick so i added a fair amount and let it reduce down). Boil until thick, this could take up to 10mins on high (just keep an eye it doesn't boil over). Once you are happy with the sauce coat the chicken to serve sprinkle with poppy seeds and spring onions and serve with rice.
Poutine is traditionally made of french fries, cheese curd and gravy. I as a mum of two little ones don't really have time to go around Perth on the search of cheese curd (any babysitting offers?) so i created my own version (and its so tasty!!). I swap the cheese curd for cubed cheese (and if i'm super mumming it for the day i use my daughter cheese sticks cut up, winning!)
I also use what ever type of chips i have in my freezer, as you can see below potato gems and french fries where on hand.
4 Cups Frozen Chips (any types, i use what i have in my freezer)
1 packet Gravy
1/4 Teaspoon Pepper
1/2 Cup Cheese, Cubed
Prepare chips and gravy according to the packet. Stir pepper into gravy. Place cooked chips on a serving platter, layer with cubed cheese, smother in gravy. Serve hot.
These rolls are perfect for hot dogs. They do take a few hours but i promise that they are worth it, Crusty on the outside, soft and fluffy on the inside. They are also great with meat and gravy the next day mmm
1 Tablespoon Sugar
1 Packet Yeast
1/4 Cup Warm Water
1 Cup Milk, Warm
1 Tablespoon Oil
1 teaspoon Salt
3 Cups Plain Flour
1 Egg, beaten
To the bowl of a Mixer (i use my Kitchenaid) fitted with the dough hook, add the sugar, yeast, water, milk, oil, salt, and flour. mix until a rough dough comes together. Knead until the dough is tacky, but not sticky. (You might need some more flour if your dough is slightly sticky) Knead the dough until it is smooth and elastic (this could take up to 5-8mins). Cover and let rise until doubled in size, about 1 hour. Line a baking tray with baking paper. Turn the dough out onto your work surface and divide it into 8 equal pieces shape it into a ball and then roll the ball into a hotdog shape. Transfer to the prepared baking paper and flatten slightly. Repeat with the remaining dough pieces, spreading them 3cm apart on the tray. Once they’re all shaped, cover the buns with a teatowel and let rise until almost doubled in size, about 45 minutes. Meanwhile, preheat oven to 180'c. Brush the buns with the beaten egg and then bake for about 18 minutes, or until the tops are golden brown. Remove the buns from the oven and transfer to a wire rack for a few mins before serving.
Note: I put slits in the top of my rolls to get that cracked effect, but you don't have to do that. Also you can mix some garlic and melted butter and brush the rolls instead of egg.
Believe it or not i never used to like polenta! That was until i had it cooked the right way. This soft, cheesy polenta is delicious and i usually have it with a piece of grilled lightly seasoned chicken, but its amazing simply by itself.
4 Cups Water
1 Chicken Stock Cube
1 teaspoon Salt
1 1/2 Cups Polenta
3/4 Cup Parmesan Cheese, Grated
3 Tablespoons Butter
Baby Basil Leaves (Optional)
Bring the water and stock cube to a boil in a large saucepan. Add the salt and gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the polenta is soft (make sure you keep stirring) for 15 to 20 minutes. Remove the saucepan from the heat and add the cheese and butter. Stir until the butter and cheese have melted. Season well with salt and pepper. Serve with torn baby basil leaves (if wanted).
Note: Great with a swirl of balsamic glaze through it.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.