Chicken Tetrazzini

Another favourite at our house. Anna will be happy that I'm finally giving this recipe away.

Ingredients
2 - 4 chicken breasts, skin off, cut into cubes
2 tablespoons olive oil
1/4 cup butter
2 large shallots, finely chopped
2 cups mushrooms (I use button mushrooms), sliced
1/4 cup plain flour
4 teaspoons chicken powder or chicken bouillon
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups water
1/2 cup thickened cream
4-6 cups cooked seashell pasta
1/4 cup slivered almonds
1 cup shredded tasty cheese

Method
Place cooked pasta in a large oven-proof dish and sprinkle the almonds over the top.
Preheat a medium oven.
Heat olive oil in a large fry pan and cook chicken until browned and cooked through. Remove chicken with a slotted spoon and place on top of the cooked pasta and almonds, leaving juices in the fry pan.
Add 1/4 cup of butter to the fry pan and sautee shallots and mushrooms over a medium heat, for about five minutes.
Mix flour, chicken powder, salt and pepper together and sprinkle over the shallots and mushrooms. Slowly add water, stirring. Allow to boil for about 5 minutes. Remove from heat and stir in cream. Pour over the top of the pasta, chicken and almonds. Top with cheese and place in oven until cheese has melted and browned slightly.

Penne with Char-Grilled Capsicum and Pine Nuts

This dish is great for a light dinner and is a personal favourite in my house. It's even great cold the next day. I got the recipe from a Woman's Weeky cookbook.

Ingredients
2 large red capsicums
375g penne pasta
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 cup toasted pine nuts
2 small red thai chillies, chopped finely
1/4 cup lemon juice
100g baby rocket leaves
100g fetta cheese, crumbled

Method
Quarter capsicums and discard seeds and membranes. Roast, skin side up, under a grill or very hot oven until skin blackens and blisters. Remove from oven and cover pieces in plastic wrap or paper for 5 minutes, then peel away skin and slice thinly. Cook pasta until just tender. Drain and set aside.
Heat oil in a large fry pan and cook garlic, nuts and chilli, stirring, until fragrant. Add capsicum and lemon juice and stir until hot.
Place pasta and capsicum mixture into a large bowl with rocket and fetta, and toss gently to combine.

Yummy Shepherd's Pie

Perfect for a cold winters night. Great comfort food!

Ingredients
1 tablespoon olive oil
1 medium brown onion, chopped
1 medium carrot, chopped finely
1 stalk celery (optional, I threw in some mushrooms instead), chopped finely
1kg lamb mince (beef mince also works)
1/4 cup plain flour
1 1/2 cups beef stock
1/2 cup barbecue sauce
1/2 cup tomato sauce
1/2 cup frozen peas
Mashed potato to cover top, whisked until smooth
1 cup grated cheese (I use tasty cheese)

Method
Heat oil in a large saucepan. Cook onion, carrot and celery, stirring, until softened and browned lightly. Add the lamb and cook, breaking apart with a wooden spoon, until well browned. Add flour and cook, stirring for about 2 minutes.
Gradually stir in stock, then sauces and peas. Simmer, uncovered until sauce thickens (about 10 minutes).
Preheat grill.
Spoon lamb mixture into a 2.5 liter ovenproof dish and spread the smooth mashed potato over the top. Sprinkle with cheese and place in grill until the top is lightly browned.

Creamy Garlic and Herb Chicken with Gnocchi

I found this yummy little dish in one of those little cookbooks attached to a magazine. It is very easy to make and great for a quick dinner.

Ingredients
1 tablespoon olive oil
4 chicken breasts, skin off
500g fresh gnocchi
2 cloves garlic, crushed
300ml cream
1 tablespoon lemon juice
2 tablespoons freshly chopped oregano (or you can cheat and use the "fresh" stuff in the tube)

Method
Cook gnocchi in a large saucepan of boiling water until just tender. Drain and set aside.
Heat half the oil in a large fry pan and cook the chicken, uncovered, until browned and cooked through. Remove from fry pan and slice into thick pieces.
Heat remaining oil in the same fry pan as the chicken was cooked in and cook garlic, stirring for about one minute. Add cream and lemon juice and bring to the boil. Reduce heat and simmer, uncovered, until mixture thickens slightly (about 5 minutes). Remove from heat and stir in oregano.
Divide gnocchi among serving plates, top with the sliced chicken and drizzle with sauce.
Yum!

Cinnamon Pikelets

These make a great lazy weekend breakfast!

Ingredients
1 cup self-raising flour
1/2 cup caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
3/4 cup milk
1 egg, lightly whisked
20 butter, melted
1 teaspoon hot water
2 teaspoons butter, extra


Method
Sift flour, cinnamon, sugar and baking powder into a bowl. Make a well in the center and add egg, melted butter, milk and water. Using a wire balloon whisk, whisk until mixture forms a smooth batter.
Melt half the extra butter in a large non-stick fry pan over a medium heat, until foaming. Pour batter in 1/4 cup quantities around the edge of the pan and cook until bubbles appear on the surface (around 30 seconds). Turn and cook the other side for around 1 minute. Transfer cooked pikelets onto a plate. Repeat with remaining butter and batter.
Serve topped with whatever tickles your fancy. Personally, I love serving these with fresh strawberries and whipped cream (as pictured), but banana and maple syrup are also good.

Hello.

So, I've decided to follow so many before me and make myself a blog. Not just any old blog, but a recipe blog. Original? No. But it shall be awesome. Plus it saves me having to write out recipes every time someone asks me how I made something. Mwahahaha.
Anyway, I hope you enjoy my page and find yourself something yummy to make!