Chilli honey mince with green beans

Recipe found at http://www.iga.net.au/igafresh/index.cfm?page_id=2589&TempLeve11_PageID=0

Serves: 4
Preparation time: 5 mins
Cooking time: 15 mins
Nutritional Value: High Protein

Ingredients

Cooking oil spray
600g beef mince
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon chilli powder
2 carrots, sliced
100g green beans, chopped
2 tablespoons oyster sauce
1/4 cup honey
Hokkien noodles and lime wedges, to serve

Method

Spray heated wok with oil. Stir-fry mince in batches. Stir-fry onion, garlic, chilli, carrot and green beans in same heated, oiled wok until just tender. Return beef to wok. Stir-fry until hot. Stir in sauce and honey. Serve with noodles and lime wedges.
Tips

• Try substituting the beef mince for lamb or chicken mince.
• You could add chopped fresh ginger or a little sweet chilli sauce to this stir-fry for extra zing.

*** We used 1/2tsp chilli paste instead of powder, added the ginger and used 2 minute noodles instead of hokkien***

Two thumbs up!

Chicken and Corn Sausage Rolls

 

3 Sheets of frozen puff pastry
500-600g chicken mince
1 cup corn kernels
sea salt and freshly ground pepper to taste
2 tablespoons of oyster sauce

Turn oven to 200c
Defrost pastry sheets.
In a bowl mix ingredients
Cut each pastry sheet in half
Place a line of the mince mix about 3cm in from the edge of each pastry sheet half
Fold the pastry over the mix **I found the easiest way to do this is to leave the plastic backing sheet under the pastry, then roll the pastry over starting with the inner edge of the cut half. Then you can roll the sausage back on to the plastic sheet and it makes less mess and is easier to get the rounder shape**
Cut the rolled length in half then half again, to get the smaller sausage rolls.
Place onto a lined tray
Cook for 15-20 until the pastry is golden.

**Ingredient variations**
BBQ sauce and/or cheese
Thai variety using coriander, fish sauce, spring onion
Sausage meat instead of chicken mince

Blueberry Muffins

Blueberry Muffin, recipe modified from 'Muffin Magic' cookbook



Wet Mix

1/2 cup butter
1/2 cip sugar
2 eggs
1 cup milk
1 425g tin blueberries, drained apart from about 1/2 cup juice.


Dry Mix

2 1/2 cups Self-Raising flour


Preheat oven to 200c
Grease muffin pans, I make 2 trays worth, roughly 24 full size muffins.
Blend the butter and sugar, beat in the eggs and then the milk. Gently fold in the blueberries and remaining juice. Take care not to break the blueberries as they are delish when you find a whole one in your muffin ;) Fold the flour into the wet, remembering they are muffins so they don't need lots of stirring and if there are lumps that look floury THAT IS OK :) pour or spoon mix into the muffin tray, also remembering to only 3/4 fill each one as they will 'expand'. Bake for 20-25 minutes.

I added 1/4 packet of 'smashed' chocolate melts to this batch.

Pizza Base

Pizza Base, recipe from http://bellsinthecountrycooking.blogspot.com/



1 Cup Flour
1tsp baking powder
1tsp yeast
1/2 Cup water

Mix together,
Dump onto floured tray,
squish flat as much as you can,
put toppings on.
Bake until cheese has melted...

**Edited to add** I made double the recipe as single didn't seem big enough. Double worked fine, needed a little longer and need to put more dough in the middle.

Apple Tea Cake

Apple Tea Cake, recipe from Central Cookery Book

3/4 c Sugar
60g Butter
1 egg
1 1/2 c SR flour
3/4 c Milk
2 apples
Extra sugar and cinnamon for top

Prepare oven 190c.
Grease 2x16 1/2 cm tins or slab tin 27cm x 18cm (I use plain old cake tins).
Cream butter and sugar.
Add egg and beat well.
Fold in sifted flour and milk alternately, blending all carefully.
Pour into tins.Peel, core and thinly slice apples.
Arrange slices in overlapping circle at edge of cake.
Sprinkle with sugar and cinnamon.
Bake 25-30 minutes (cake should come away from tin).
Cool in tin a few minutes then turn onto cake cooler, making sure the top of the cake is up.

Recipe can also be used in muffin tins.
Freezes well, I bag up cooled slices for school lunches.

Would be a great way to start the day!

English Muffins, recipe from http://bellsinthecountrycooking.blogspot.com

4¼ cups plain flour
1 sachet (2 tsp) instant yeast
½ tsp sugar
1 tsp salt
2 cups warm milk
1 egg beaten
50g butter
Dust 2 oven trays with flour
In a large bowl combine the instant yeast, sugar, flour and salt.
In a small pan, melt the butter then add the milk and heat gently.
The liquid should be warm but not hot.
If you are not sure, hold your little finger in it and count to 10. If it’s uncomfortably hot by the time you get to 10 allow it to cool a little, if it doesn’t feel warm at all, heat it up.
Make a well in the center of the flour and pour in the egg and the butter and milk mixture.
Use a large metal spoon to mix to a soft dough.
Knead lightly for 2 minutes then place into a large greased bowl and allow to rise.
Either by setting aside in a warm place until doubled or by using the microwave method.
Pre heat the oven to 190°C
When the dough has doubled in size knead it lightly and roll on a floured bench to 1 cm thickness.
Cut into circles using a large cutter (I use my favourite “tuna tin” cutter to make 10cm circles).
Re roll the trimmings and you should end up with 15 muffins. Place on floured trays and rest for 10 minutes.
Bake them for 7 minutes then turn them over and bake a further 7 minutes, until lightly golden.
To serve split muffins in half and toast lightly, top with jam, honey, ham or whatever else you fancy.
Cook’s Tip: If you are planning on freezing the muffins, split them first, they’ll defrost quicker.

Would love to try this

Roasted Pepper & Bean Chilli, recipe from http://gigikennedy.typepad.com/

4 roasted red peppers (you can roast your own, i just use jarred :)
1 onion, chopped
1 zucchini, quartered & sliced
2 cloves garlic
2 Tablespoons chilli powder
1 teaspoon dried oregano (i used a sprig or 2 of fresh b/c i had it in the garden)
1/2 teaspoon cumin
1 28 oz. can crushed tomatoes
1 15 oz. can diced tomatoes (i use 2 cups fresh instead if i've got them on hand)
1 15 oz can garbanzo beans, drained
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained (i use cannelli or white beans b/c we prefer those :)
Combine everything in the slow cooker & cook on low for 8 hours or high for 4 hours...serve w/ fresh bread & enjoy :)