Cheese & Mushroom Quiche

Ingredients
shortcrust Pastry to line 20-25cm quiche dish
1 medium onion, finely chopped
125g mushrooms, sliced
pinch thyme
1 tbsp oil
1 ½ cups grated tasty cheese
½ cup sour cream
2 large eggs
¼ cup milk
1 tbsp flour
¼ tsp salt
1 tbsp wholegrain mustard
black ground pepper
paprika
 
Directions
1) Pre heat onion to 230°
2) Heat oil and saute the onion, thyme & mushrooms until soft
3) Line a 20-25cm quiche dish with the shortcrust pastry
4) Cover the bottom of the uncooked crust with the grated cheese
5) Cover this layer with the onion & mushroom mixture
6) Beat the remaining ingredients except the paprika and pour into the crust (if you have a deep dish you can double this portion of the recipe, however it will rise so don’t overfill)
7) Sprinkle with paprika
8) Bake for 30 minutes (35 if you have doubled the egg portion) or until the filling is set in the centre
9) Eat & Enjoy!

Tomato Pasta Bake

Ingredients
500g pasta
2 medium onions, finely chopped
2-3 cloves garlic, crushed
1 tbsp oil
2 cans chopped tomato
1 tsp sugar
½ tsp salt
1 tsp basil
½ tsp marjoram
¼ tsp thyme
2 tbsp chopped fresh parsley (or 1 tbsp dry)
black pepper
1 cup grated cheese
paprika
 
Directions
1) Preheat oven to 180°
2) Cook pasta as per instructions on packet
3) Heat oil in a pan and saute onion & garlic
4) When the onion is soft & turning clear, reduce the heat & add remaining ingredients except for the cheese & paprika
5) Simmer gently over low heat for a few minutes
6) Drain the cooked pasta the combine with the tomato mixture in a large shallow casserole dish
7) Sprinkle the cheese evenly over the top then dust lightly with paprika
8) Bake covered with foil for 25-30 minutes
9) Remove foil and continue baking for a further 15 minutes to brown top
10) Eat & Enjoy!

Creamed Mushrooms

Ingredients
Juice 1 small lemon
450g small button mushrooms (or white mushrooms quartered)
25g butter
1 small onion, finely chopped
100ml thickened cream
1 tbsp chopped fresh parsley
salt & pepper

Directions
1) Sprinkle a little of the lemon juice over the mushrooms
2) Heat the butter & oil in a frying pan, add the onion and cook for 1 minute
3) Add the mushrooms, shaking the pan so they do not stick
4) Season to taste with salt & pepper
5) Stir in the cream, chopped parsley & remaining lemon juice
6) Heat until hot, but do not allow to boil
7) Move to a serving plate & serve immediately
8) Eat & Enjoy!

Mushroom Strudel

Ingredients
2 medium onions (finely chopped)
250g mushrooms (sliced)
2 tbsp oil
500g cottage cheese
2 tbsp fresh (or 1tbsp dry) parsley
½ tsp dried tarragon
½ tsp thyme
½ tsp salt
Black pepper to taste
Juice of 1 lemon
2 sheets puff pastry
 
Directions
1) Pre heat oven to 225°
2) Heat the oil & sauté the onions over medium heat until tender
3) Add mushrooms and cook until they are heated through
4) In a large bowl mix the cottage cheese, seasonings and lemon juice.
5) Add the mushroom & onion mixture and stir to combine
6) Lay out 2 sheets of puff pastry
7) Spoon half the filling in a band across the first pastry sheet, about 5cms from one of the edges, then carefully roll up. Repeat with the other sheet of pastry and the remainder of the mixture
8) Using a sharp serrated knife make diagonal slashes through the top of the rolls, about 3cm apart
9) Bake for 20-25 minutes
10) Leave to stand for 5 minutes, then slice and serve.
11) Eat & Enjoy!

Baby Spinach & Chickpea Salad

Ingredients
3 ripe tomatoes (chopped)
50g baby spinach leaves
400g can chickpeas (drained and rinsed)
1/2 cup coriander leaves (torn)
1/2 cup flat-leaf parsley (torn)
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp caster sugar
 
Directions
1) Place tomatoes, baby spinach leaves, chickpeas (drained and rinsed), coriander leaves, and flat-leaf parsley in a large bowl.
2) For dressing, combine extra virgin olive oil, lemon juice, Dijon mustard, caster sugar, salt and pepper in a small bowl and whisk until smooth.
3) Pour dressing over salad and toss gently to combine.
4) Eat & Enjoy!

Chocolate Shortbread

Ingredients

2 cups powdered sugar
1.5 cups butter, softened
3 cups flour
0.75 cups baking cocoa
2 teaspoons vanilla
125g milk cooking chocolate, melted & cooled
 
Directions
1) Heat oven to 160°
2) Beat powdered sugar & butter in a large bowl with electric mixer on medium speed until light & fluffy
3) Stir in flour, cocoa & vanilla
4) Roll half of dough at a time, 1cm thick on a lightly floured surface
5) Cut into shapes using cookie cutters
6) Place 5cms apart on an ungreased baking tray
7) Bake 11-14 mins or until firm (cookies should not be dark brown)
8) Remove from cookie sheet to wire rack, cool completely
9) Melt chocolate and allow to cool while preparing the frosting
10) Prepare creamy frosting (instructions below)
11) Spread each cookie with about 1 teaspoon of frosting
12) Immediately drizzle straight lines of chocolate across the frosting then pull a wooden toothpick back & forth across the lines
13) Let stand until chocolate is firm
14) Eat & Enjoy!

Creamy Frosting
3 cups powdered sugar
1/3 cup butter, softened
1.5 teaspoons vanilla
2 tablespoons milk

1) Mix powdered sugar & butter in a medium bowl.
2) Stir in vanilla & milk
3) Beat with spoon until smooth & spreadable

Almond Biscotti

Ingredients

1 cup caster sugar

2 eggs
Finely grated rind of 1 lemon
2 cups plain flour, sifted
1/2 tsp baking powder
150g whole almonds (skin on)

Directions
1) Preheat oven to 170°C.
2) Line a large baking tray with baking paper.
3) Place sugar, eggs and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick.
4) Fold in sifted flour, baking powder and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.
5) Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs.
6) Bake for 20-25 minutes until the dough is firm to the touch and slightly golden.
7) Remove from the oven and set aside to cool completely (about an hour).
8) Preheat the oven to 140°C.
9) Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.
10) Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out.
11) Remove from oven and allow to cool completely.
12) Store in an airtight container for 2-3 weeks.
13) Eat & Enjoy!

Mega Choc Chunk Cookie

Ingredients
1.5 cups butter, softened
1.25 cups white sugar
1.25 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
0.5 teaspoon salt
2 cups coarsely chopped mixed nuts
750g milk chocolate buttons
 
Directions
1) Heat oven to 190°
2) Beat butter, sugars, vanilla and eggs in a large mixing bowl with an electric mixer on medium speed.
3) Stir in flour, baking soda, and salt (dough will be stiff)
4) Stir in nuts and choc chips
5) Drop dough by ¼ cup fulls about 5cms apart onto an ungreased baking tray. (Ice cream scoop is perfect for this). Flatten slightly with a fork.
6) Bake for approx 15-18 minutes, or until light brown (centres will be soft)
7) Cool for a couple of minutes then move to wire rack to finish cooling.
8) Eat & Enjoy!

Butterscotch Shortbread

Ingredients

0.5 cup butter
0.5 cup margarine
0.5 cup brown sugar
0.25 cup white sugar
2.25 cups flour
1 teaspoon salt
 
Directions

1) Heat oven to 150°
2) Beat butter, margarine and sugars in a large bowl with electric mixer on medium speed
3) Stir in flour and salt (Dough will be dry & crumbly, use hands to mix completely
4) Roll out dough on a lightly floured surface
5) Cut into squares or use cookie cutters
6) Place about 3 cms apart on an ungreased baking tray
7) Bake for about 22-25 minutes, or until set. (These cookies brown very little and the shape does not change)
8) Cool on a wire rack.
9) Ice if desired
10) Eat & Enjoy!

Fudgy Macadamia Cookies

Ingredients

1 cup sugar
0.5 cups butter, softened
1 teaspoon vanilla
60g dark cooking chocolate, melted & cooled
1 egg
1 cup flour
0.5 teaspoon baking powder
0.5 teaspoon salt
1 cup chopped macadamias
 
Directions
1) Heat oven to 180°
2) Beat sugar, butter, vanilla, chocolate, and eggs in a large bowl with an electric mixer on medium speed
3) Stir in fours, baking powder & salt
4) Stir in nuts
5) Drop rounded tablespoons of dough about 5cms apart onto an ungreased baking tray
6) Bake 12-14 minutes, or until almost no indentation remains when touched in the centre (remember, the bigger you make the cookies the longer cooking time they will need)
7) Cool for 3-4 minutes then move to wire rack to finish cooling
8) Eat & Enjoy!

Note: For an added flavour kick use ½ cup of macadamias and ½ cup of hazelnuts

Giant Honey & Oat Cookies

Ingredients

1.5 cups sugar

0.75 cups butter, softened

2/3 cup honey

3 egg whites

4 cups oats

2 cups flour

1 teaspoon baking soda
0.5 teaspoon salt

 

Directions

1) Heat oven to 180°

2) Grease baking tray

3) Beat sugar, butter, honey & eggwhites in a large bowl with an electric mixer on medium speed.

4) Stir in remaining ingredients

5) Drop dough by ¼ cupfuls onto baking tray, about 7cms apart
6) Bake 18-20 minutes, or until edges are light brown (centres will be soft)
7) Cool for 5-6 minutes, then move to wire rack to finish cooling

8) Eat & Enjoy!

Note: Add a cup or 2 of almond slivers if you want a little something extra

Hazelnut Chocolate Tart

Ingredients
12 frozen sweet shortcrust tartlet cases
250g dark chocolate, chopped
1/2 cup thickened cream
1/4 cup chocolate hazelnut spread
chopped roasted hazelnuts, to decorate

Method
1) Preheat oven to 180°C/160°C fan-forced.
2) Place tartlets in foil cases on a baking tray. Bake for 10 to 15 minutes or until golden.
3) Set aside to cool.
4) Meanwhile, place chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth.
5) Stand for 10 minutes.
6) Place 1 teaspoon spread in each pastry case.
7) Divide chocolate between cases.
8) Decorate with hazelnuts.
9) Stand for 5 minutes or until set.
10) Eat & Enjoy!

Nachos

Ingredients

1 tablespoon oil

1 medium onion chopped

1 small green capsicum chopped

1 small red capsicum chopped

2 teaspoons crushed garlic

1 teaspoon crushed chilli

440g can sliced tomatoes with herbs

440g can corn kernels drained

1/2 cup dried red kidney beans, soaked overnight (or substitute with 440g can red kidney beans drained)

small tub tomato paste

1 taco seasoning mix

plain corn chips

grated tasty cheese

sour cream

Directions

1) Heat oil in a large frying pan. Stir fry the onion, capsicum, chilli and garlic till soft

2) Add the tomatoes, kidney beans, corn, tomato paste and taco seasoning

3) Bring to a gentle boil Cook for as long as you require (till it looks ready!)

4) Serve on corn chips with grated cheese and Sour cream

5) Eat!

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Note: Can also serve with natural yogurt or guacamole

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Spinach & Mushroom Lasagna

Ingredients

1 tablespoon olive oil
1 white onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon crushed chilli
2 x 400g cans crushed tomato
300g flat mushrooms
2 tablespoons tomato paste
1 cup red wine
1/2 bunch basil
salt & pepper
1/2 bunch silverbeet (or spinach) washed well, blanched, and chopped
Packet of lasagna sheets
2 cups grated cheese

Directions
1) Heat a medium sized saucepan over medium heat, and add oil. When hot add onion, garlic and chilli and stir until translucent.
2) Add tomatos, mushrooms, tomato paste, red wine, basil, salt & pepper. Bring to the boil, then reduce heat and simmer for about 1 hour, or until it has thickened.
3) Pre-heat oven to 180 degrees.
4) Assembly time. In a lasagna dish or baking tray put down a layer of lasagna sheets. Spread the tomato and mushroom mixture over the top. Spread a layer of the spinach/silverbeet. repeat. Finish with the tomato & mushroom mixture.
5) Top with grated cheese.
6) Bake in oven for 30 minutes, or until the cheese is browned and a knife slides easily through the lasagna sheets.
7) Eat!

Note: The original recipe also had a white sauce that went on the top, before the cheese. I skipped it as I hate white sauce, however feel free to add it when you make it. Enjoy!

Texan Taco Burritos

Ingredients

415g can Sanitarium Casserole Mince
1 tablespoon oil
1 medium onion, chopped
Packet taco seasoning mix
300g can red kidney beans, drained (and chopped if preferred)
425g can chopped tomatos
taco shells or tortilla wraps
tomato, avocado, lettuce, cheese, taco sauce to serve

Directions
1) Heat oil in frying pan. Add onion & saute until soft.
2) Add seasoning mix, Casserole Mince, beans and tomatos, and simmer for 15 minutes or until thickened.
3) Spoon mixture into taco shells or onto tortilla wraps, top with tomato, avocado, lettuce, cheese and taco sauce.
4) Eat!

Rustic Greek Pie

Ingredients
450g packet frozen spinach, thawed (or equivalent fresh spinach, blanched)
1 large sheet ready rolled short-crust pastry, thawed (for lower calorie alternative use filo pastry and line a quiche dish instead of self edging as described below)
3 garlic cloves, finely chopped or crushed
15g haloumi cheese, grated
120g feta cheese, crumbled
1 tablespoon oregano sprigs
2 eggs
60 ml (1/4 cup) cream
lemon wedges to serve

Directions
1) Pre-heat the oven to 210 degrees Celsius.
2) Squeeze excess liquid from the spinach
3) Place the pastry on a baking tray (or in the quiche dish) and spread the spinach in the middle leaving a 3cm border around the edge (border not necessary if using quiche dish)
4) Sprinkle the garlic over the spinach and pile the haloumi & the feta on top. Sprinkle with oregano & season well.
5) Cut a short slit into each corner of the pastry, then tuck each side of the pastry over to form a border around the filling.
6) Lightly beat the eggs with the cream and pour the egg mixture over the spinach filling.
7) Bake for 30-40 minutes, or until the pastry is golden and the filling is set.
8) Serve with lemon wedges.
9) Eat!

Note: Depending on the haloumi you use, you may not need to add salt, as some haloumis can be extremely salty. Taste first then decide if you need extra salt.

Mushroom Risotto

Ingredients

1.5 litres (6 cups) vegetable stock

500ml (2 cups) red wine

2 tablespoons olive oil

60g butter

1 leek, thinly sliced

500g flat mushrooms, sliced

500g Arborio rice

75g grated Parmesan Cheese

3 tablespoons chopped parsley

shaved Parmesan & parsley to garnish

Directions

1) Place stock & wine in a large saucepan. Bring to the boil, then reduce heat to low, cover & keep at a low simmer.

2) Heat the oil and butter in a large saucepan or deep frying pan. Add the leek & cook over a medium heat for 5 minutes or until soft & golden.

3) Add the mushrooms & cook for 5 minutes, or until tender.

4) Stir in arborio rice until it is translucent.

5) Add 1/2 cup stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock, 1/2 cup at a time, stirring constantly for 20-25 minutes or until all the stock is absorbed and the rice is tender & creamy.

6) Stir in the Parmesan & chopped parsley until all the cheese is melted.

7) Garnish with Parmesan & parsley.

8) Eat!

Arrabiata Sauce

Ingredients
2 tablespoons Olive Oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped or crushed
3 small red chillies, halved, deseeded, finely chopped
1 tablespoon tomato paste
2 x 400g can whole peeled tomatos
40g baby rocket leaves

Directions

1) Heat oil in a large frying pan over medium heat. Add onion & garlic. Stir for 3 mins.

2) Add chillies and tomato paste. Stir for 1 minute.

3) Add tomatos. Simmer, stirring often, for 15 minutes or until the sauce thickens.

4) Season with salt & pepper. Toss with pasta, and serve with rocket.

5) Eat!

Cajun Mushrooms

Ingredients

1 tablespoon olive oil
500g cup mushrooms, quartered
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
2 teaspoons dried oregano
pinch ground turmeric

Directions

1) Heat oil in a large frying pan over high heat.

2) Add mushroom.

3) Cook, stirring, for 5 minutes or until golden and tender.

4) Add chilli, garlic, oregano and turmeric.

5) Cook, stirring, for 1 minute or until fragrant.

6) Season with salt and pepper.

7) Eat!

(serves 4)

Corn & Avocado Salad

Ingredients
2 large ripe avocados (need to be quite ripe)
1 x 410g can corn kernels, drained
3 spring onions
1/4 cup chopped fresh coriander
2 tbs fresh lemon juice

Directions
1) Finely cut the avocado.

2) Finely slice the spring onion.

3) Combine the avocado, corn, spring onion, coriander and lemon juice in a medium bowl.

4) Eat!

(serves 6)