2 cups self-raising flour
1 Tbls caster sugar
60g butter, chopped
2/3 cup milk
1/2 cup tomato pizza sauce
1 tsp oregano
1 tsp Italian herbs
1 cup grated pizza cheese
100g ham sliced
225g can pineapple pieces, drained
Preheat oven to 180C. Grease an 18cm x 28cm slice pan. Place flour and sugar in a large bowl. Use your fingertips to rub in butter until it resembles fine crumbs. Add milk and use a table knife to mix in a cutting motion until dough comes together.
Knead the dough on a lightly floured surface until smooth. Roll out to a 30cm x 40cm rectangle. Spread with pizza sauce. Top with ham, pineapple and cheese.
Starting at 1 long edge, roll up firmly into a log, then cut into 12 even rounds. Place scrolls, cut-side up and side by side, in slice pan. Bake for 30 mins or until golden and cooked. Cool. Keep in an airtight container in the fridge for 2 days, or freeze for up to 3 months.
1 lemon, halved
220g lamb strips in Souvlaki marinade (store bought)
1 Lebanese cucumber, diced
200g cherry tomatoes, quartered
60g feta, crumbled
1/2 small red onion, thinly sliced
140g tub tzatziki
4 pita pockets
Preheat a chargrill pan on medium-high. Lightly spray the lamb with oil. Cook the lamb and onion for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a tray and squeeze over some lemon juice. Cover loosely with foil and set aside for 5 minutes to rest.
Meanwhile, place cucumber, tomato, feta in a large bowl. Add lamb, onion and tzatziki. Toss gently to combine. Cook pita pockets as per packet instructions and fill with lamb and salad.
5 rashers bacon, diced
1 onion, finely diced
1/2 sweet potato, grated
1 large zucchini, grated and drained
1 carrot, grated
1 cup self raising flour
1/2 cup grated parmesan cheese
2 cups grated cheese
1 cup cream
Pre heat oven to 180C. Line a square tin with baking paper.
Add all ingredients into a bowl and mix well. Season to taste.
Add to prepared tin and bake for 35-45 minutes or until a skewer inserted comes out clean. Serve hot or cold.
6 cherry tomatoes, halved
1/2 green capsicum, finely diced
1/2 onion, finely diced
1/2 cup fresh spinach, roughly chopped
4 mushrooms, roughly chopped
100g diced bacon
1 tablespoon milk
1 teaspoon butter
1/2 cup tasty cheese, grated
1 tablespoon parmesan, grated
1 tablespoon chives or parsley, finely chopped
Salt & Pepper
Heat fry pan over med-high heat. Add butter. Lightly beat the eggs with milk, salt and pepper together.
Pour in the egg mixture immediately and cook ensuring the egg is being cooked evenly on the pan. When the underside is just starting to become golden, lower the heat. Scatter the grated cheeses, bacon, herbs and diced vegetables over egg mixture.
Cook for a further 1-2 mins then slide the omelette from the pan onto a plate, ensuring the omelette folds over itself. Serve immediately.
2 tablespoons olive oil
1 leek, halved, thinly sliced
1 carrot, peeled, coarsely chopped
2 celery sticks, trimmed, thinly sliced
2 garlic cloves, crushed
1/4 cup red wine
1 cup beef stock
400g can crushed tomatoes
2 tablespoons tomato paste
400g can mixed beans, rinsed, drained
4 thyme sprigs
Heat half the oil in a large heavy based saucepan over medium heat. Add the mince, leek, carrot, celery and garlic to pan. Cook, stirring, for 5 min or until leek is soft and mince is brown.
Add wine, stock, tomato, tomato paste, beans and thyme. Bring to the boil. Reduce heat to low. Cook, covered, for 10 mins until sauce has reduced by half. Serve with crusty bread.
150g barbecued pork, sliced
1 cup rice, cooked and cooled
1 Tsp peanut oil
1 brown onion, diced
4 rasher bacon, diced
2 Tsp minced garlic
2 Tsp minced ginger
2 cups frozen vegetables (peas, carrot, corn for example)
1/4 cup soy sauce
4 Tbls oyster sauce
In a medium fry pan or wok, heat oil over medium heat. Add onion, bacon, ginger and garlic and cook until onion is soft. Add rice, pork and both sauces and mix to combine.
Add vegetables and continue cooking until vegetables are soft. Serve hot or cold.
1 brown onion, peeled and sliced
2-3 tsp curry powder
1 1/2 cups chicken stock
1 packet pork chipolatas sausages
1 cup frozen peas, carrots and corn
Heat a large frying pan over med-high heat. Add sausages and cook for 10 mins or until just cooked. Place sausages on a plate and put aside.
Reduce heat to medium and to the same pan add onion and cook until just becoming translucent. Add curry powder and gently cook until onions are coated in curry powder.
Add stock and frozen vegetables and return the sausages to the pan. Reduce heat to low and simmer for 10 mins. Serve with sour cream.
1 tbs olive oil
400g diced pork
1 cup rice, cooked
1 onion, diced
4 rashers bacon, diced
1 cup frozen vegetables (peas, carrots, corn)
2 tbs soy sauce
2 tbs oyster sauce
1 packet nasi goering paste
In a large fry pan, heat olive oil over med heat. Add pork and cook for 3-4 mins or until just cooked through. Transfer to a plate and leave it to rest.
To the same pan add the onion and bacon and cook for 3-4 mins until onion is translucent. Add rice, vegetables, soy sauce, oyster sauce and nasi goering paste and cook for 5 mins until all ingredients are combined and vegetables are cooked. (If rice becomes sticky add a small amount of water)
Reduce heat to low add pork back to pan. Meanwhile in another fry pan, fry eggs to your liking.
Serve Nasi Goering with fried egg on top
Ingredients (Serves 4)
1 small brown onion, finely diced
1/2 tsp grated fresh ginger
300g pork mince
2 tbs oyster sauce
2 tbs soy sauce
1/4 cup water chestnuts, finely chopped
8 large iceberg lettuce leaves, to serve
Fresh red chilli, finely sliced to garnish
Heat oil in medium frying pan over medium heat and add onion and ginger. Cook until just softened
Add mince, stirring and breaking up any lumps. Cook for 8-10 mins or until mince is cooked through
Add water chestnuts, oyster sauce and soy sauce and stir.
Simmer on low heat for 5 mins. Spoon mixture into lettuce leaves and top with chilli.