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chicken and vegetable soup ingredients 3 cloves garlic 1 onion 2 teaspoons olive oil 1/2 teaspoon white pepper 1 litre chicken stock 2 skinless chicken breasts 1 potato 1 kumara 1 carrot 1 cup broccoli chopped 1 cup chopped spinach 1/2 cup small pasta such as macaroni or orzo 1 tablespoon basil pesto instructions chop the onion and garlic and cut the carrot potato and kumara into 2cm dice 1.gently fry the onion and garlic for a few minutes until soft add the carrot potato and kumara and fry for 10 minutes or so add the stock and pepper and bring to the boil add the chicken breasts to the pot and simmer for 10-15 minutes until the chicken is cooked 2.remove the chicken from the pot and leave to cool for a few minutes add the broccoli pasta and spinach to the pot and bring back to the boil shred the chicken breasts and add the meat back into the pot cook until the pasta is done and the broccoli is tender but still has its green colour3.remove from the heat add the pesto and stir through season with salt and pepper serve with crusty bread.

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spaghetti bolognese time serves serves serves 4 ingredients 500 g lean beef mince 1 tbsp oil 1 onion peeled and chopped 1 tsp minced garlic 1 green pepper deseeded and chopped 2 rashers bacon chopped 420g can wattie s condensed tomato soup 400g can wattie s pesto style tomatoes 400 g dried spaghetti 2 tbsp chopped fresh basil or parsley or use 1 tbsp dried measurement conversions method 1 quickly brown the beef mince in a hot frying pan breaking up the mince with the back of a spoon as it browns this is best done in two batches set aside 2 add oil to the frying pan gently cook onion garlic green pepper and bacon until tender but not brown stir in wattie s condensed tomato soup and wattie s pesto style tomatoes with 1/2 cup water return the browned mince to the sauce mix well cover and simmer gently for 15 minutes 3 cook spaghetti in boiling salted water for about 10 minutes or until just tender drain well 4 season the bolognese sauce and stir through the basil serve with grated parmesan cheese if wished.

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roast beef recipe cook time 3 hours ingredients 3 to 3 1/2 lbs of boneless rump roast pick a end cut with a lot of fat marbling olive oil 8 slivers of garlic salt and pepper you will need a meat thermometer for the gravy red wine water and or beef stock corn starch method 1 start with the roast at room temperature remove from refrigerator 1 hour before cooking keep it wrapped preheat the oven to 375°f 2 with a sharp knife make 8 small incisions around the roast place a sliver of garlic into each incision take a tablespoon or so of olive oil and spread all around the roast sprinkle around the roast with salt and pepper place the roast directly on an oven rack fatty side up with a drip pan on a rack beneath the roasting rack this arrangement creates convection in the oven so that you do not need to turn the roast the roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices 3 brown the roast at 375°f for half an hour lower the heat to 225°f the roast should take somewhere from 2 to 3 hours additionally to cook when the roast just starts to drip its juices and it is brown on the outside check the temperature with a meat thermometer pull the roast from the oven when the inside temperature of the roast is 135° to 140°f let the roast rest for at least 15 minutes tented in aluminum foil to keep warm before carving to serve to make the gravy remove the dripping pan from the oven and place on the stove top at medium heat note that if you are pulling the roast out early for rare or a medium rare level of doneness you may not have a lot of drippings hopefully you will have some if not you may want to leave the roast in a little longer at even lower heat 175°f to ease some more drippings out of it add some water red wine or beef stock to the drippings to deglaze loosen the drippings from the pan dissolve a tablespoon of cornstarch in a little water and add to the drip pan stir quickly while the gravy thickens to avoid lumping you can add a little butter if there is not a lot of fat in the drippings add salt and pepper to taste mom adds some fresh thyme too if she has some see also how to make gravy

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chicken fried rice rhonda parkinson chicken fried rice is a great way to use leftovers like all fried rice dishes chicken fried rice tastes best when using leftover cooked rice makes 3 servings of chicken fried rice or 4 6 as part of a meal more chinese recipes prep time 10 minutes cook time 10 minutes total time 20 minutesingredients ·4 cups cold cooked rice ·8 ounces cooked chicken or substitute cooked turkey etc chopped ·2 eggs more if desired ·1/2 cup green peas ·1 medium onion diced ·1 green onion diced ·seasonings add according to taste ·light soy sauce ·salt ·pepper ·oil for stir-frying as needed preparation beat the eggs lightly with chopsticks add a dash of salt add a bit of oyster sauce if desired chop the chicken meat and dice the onion and green onion heat wok and add oil when oil is ready pour 1/2 of the egg mixture into the wok and cook over medium heat turning over once cook the other half the same way cut the egg into thin strips and save for later stir-fry the onion on high heat for a few moments remove and set aside do the same for the green peas add oil turn down the heat to medium and stir-fry the rice add the soy sauce salt pepper and oyster sauce add the chicken onion and green peas and combine thoroughly serve chicken fried rice with the strips of egg on top and the green onion as a garnish alternately you can mix the green onion and egg in with the other ingredients

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french fish loaf ingredients 5 mediumtomatoes 2 clovesgarlic minced 3 tblspoonsextra virgin olive oil 1 handfulbasil leaves fresh chopped 5 eacheggs salt and pepper to taste calories per serving 472 preheat oven to 375f 2 chop the fish filets then grind them in a blender or food processor 3 blanch tomatoes in boiling water then drain and shock them in ice water when cool enough to handle peel off skins quarter them scrape out their seeds chop then fry them with the garlic in olive oil until they have lost almost all of their moisture 4 combine the mashed fish tomatoes and chopped basil 5 beat the eggs and combine them with the fish and tomato mixture 6 add salt and pepper to taste put the mixture in a well-greased nonstick loaf pan place the pan in a bainmarie a shallow dish filled with water and bake in the oven for about 45 minutes to test for doneness stick a knife in the loaf when the knife comes out clean it is ready serve fish loaf cold with a green salad decorated with cherry tomatoes feta cheese fresh basil leaves and a lemony mayonnaise if you wish!

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macaroni and cheese cook time 25 minutes total time 40 minutesyield serves 6 ingredients ·8 ounces elbow macaroni ·4 tablespoons butter ·4 tablespoons flour ·1/2 teaspoon salt ·1/8 pepper or to taste ·1 cup milk ·1 cup light cream or half-and-half or more milk ·2 cups shredded sharp cheddar cheese preparation cook macaroni following package directions drain in a colander and rinse with hot water set aside butter a 2-quart baking dish heat oven to 350° in a saucepan melt 4 tablespoons of butter over medium-low heat stir flour into the butter until smooth and bubbly stir in the salt and pepper gradually add milk and cream stirring constantly continue to cook stirring constantly until thickened add cheese and continue to cook and stir until melted combine the macaroni and the sauce and turn into the prepared baking dish sprinkle with buttered bread crumbs and bake for about 25 minutes or until hot and bubbly and topping is lightly browned.

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butter chicken recipe 2 to 3 tablespoons of butter 1 onion ¼ teaspoon of cinnamon 2 teaspoons of crushed garlic 2 teaspoons of crushed ginger ½ teaspoon of ground turmeric 1 to 2 teaspoons of chilli powder 1 tablespoon of coriander 400 grams 14 oz of skinless boneless chicken thighs or breasts ¼ to ½ cup ground almonds 225 gram 8 oz can of whole peeled tomatoes with juice 1 tablespoon of tomato paste ½ cup of unsweetened yoghurt with chicken there is always a risk of food poisoning so it is important to clean your hands board and knives before and after working with the raw meat trim and cut the chicken into small cubes cover and put aside with a clean knife and board slice the onions into thin wedges lyonnaise heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy add the onions and the cinnamon to the pan and fry lightly when the onions are soft stir in the crushed garlic and ginger then add the turmeric chilli and coriander and sauté over a medium heat the spices are fried first to release their maximum flavour and this really enhances the dish add the cubed chicken and sauté stirring constantly until the chicken has turned white pour in the ground almonds tomatoes and tomato paste mix thoroughly cover and simmer for 20 to 30 minutes add the yoghurt and heat through serve on rice with a salad and indian bread if desired.

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hot chocolate ingredients 2 tablespoons and 2 teaspoons unsweetened cocoa powder 1/4 cup and 2 tablespoons white sugar 1/2 pinch salt 2 tablespoons and 2 teaspoons boiling water 1-3/4 cups milk 1/4 teaspoon vanilla extract 1/4 cup half-and-half cream 1.combine the cocoa sugar and pinch of salt in a saucepan blend in the boiling water bring this mixture to an easy boil while you stir simmer and stir for about 2 minutes watch that it doesn t scorch stir in milk and heat until very hot but do not boil remove from heat and add vanilla divide between 2 mugs add the cream to the mugs of cocoa to cool it to drinking temperature.

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self saucing pudding 1cup self-raising flour 2 tablespoons cocoa powder 1/2 cup brown sugar 80g butter melted cooled 1/2 cup milk 1 egg lightly beaten thick cream and berries to serve sauce 3/4 cup brown sugar 2 tablespoons cocoa powder sifted 1 1/4 cups boiling water preheat oven to 180°c grease an 8-cup capacity ovenproof baking dish sift flour and cocoa into a large bowl stir in sugar combine butter milk and egg in a jug slowly add to flour mixture whisking until well combined and smooth spoon into baking dish smooth top make sauce sprinkle combined sugar and cocoa over pudding slowly pour boiling water over the back of a large metal spoon to cover pudding place dish onto a baking tray bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre serve hot with cream and berries.

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sticky pudding 1 teaspoon bicarbonate of soda 1 1/2 cups boiling water 125g butter softened 1 cup brown sugar 1 teaspoon vanilla extract 2 eggs 1 3/4 cups white wings self-raising flour sifted caramel sauce 1 cup brown sugar 300ml thickened cream 1/2 teaspoon vanilla extract 60g butter preheat oven to 180°c grease and line the base of a 7cm deep 22cm base cake pan place bicarbonate of soda into a bowl pour over boiling water allow to stand for 10 minutes using an electric mixer beat butter sugar and vanilla until pale and creamy add eggs 1 at a time beating well after each addition using a large metal spoon fold through date mixture and flour until well combined spoon mixture into prepared cake pan bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean turn onto a plate make sauce combine all ingredients in a saucepan over medium heat cook stirring often until sauce comes to the boil reduce heat to medium-low simmer for 2 minutes pierce pudding all over with a skewer pour 1/2 cup of warm sauce over warm pudding stand for 10 minutes cut into wedges serve with remaining sauce.

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herbed potato wedges these tasty potato wedges are coated with melted butter and crushed stuffing crumbs rosemary is added to the crumbs along with other seasonings but thyme could easily be substituted feel free to toss the wedges with olive oil in place of the melted butter i used a rolling pin to crush the crumbs but they could also be processed in the food processor prep time 10 minutes cook time 30 minutes total time 40 minutesyield serves 4 ingredients ·3 medium potatoes ·3/4 cup herb-seasoned stuffing mix finely crushed ·1/2 teaspoon dried crumbled rosemary or thyme ·1/2 teaspoon salt ·1/8 teaspoon pepper ·1/4 cup butter melted preparation cut each potato lengthwise into 8 wedges combine stuffing crumbs with rosemary salt and pepper dip potato wedges into the melted butter then dredge in crumb mixture then place on lightly greased jelly roll pan 15x10x1inch bake at 425° for 30 minutes or until potatoes are fork tender roasted potato recipe serves 4 and is easily doubled serve with melted cheese and sour cre

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p. 13

chocolate brownies serves 15 ingredients 200g 8 rows cadbury® dark cooking chocolate chopped 125g butter 1 cup brown sugar 2 teaspoons vanilla essence 2 eggs lightly beaten 1 cup self-raising flour method 1.preheat the oven to 160°c melt the chocolate and butter in a bowl over simmering water or in the microwave oven on medium 50 power power for 2-3 minutes 2.stir in the sugar vanilla essence and the eggs mix well add the flour and stir well 3.pour the mixture into a lined 28 x 18 cm slab pan bake for 40-45 minutes 4.leave in the pan to cool dust liberally with icing sugar before serving 5.note if serving as a dessert allow to cool in the pan for 20 minutes before cutting into pieces sandwich pieces together with some ice cream and serve with chocolate sauce

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ingredients ·3 large eggs lightly beaten ·3/4 cups of milk ·1 tsp vanilla extract ·1 tbsp of icing sugar ·1/4 tsp cinnamon ·4 thick slices of challah or brioche ·2 tbsp butter ·2 ripe bananas ·mixed berries such as strawberries blueberries or raspberries for 4 ·maple syrup for drizzling preparation 1.combine eggs milk vanilla icing sugar and cinnamon in a large bowl whisk mixture for about 1 minute until combined pour mixture into a shallow dish 2.preheat oven to 200f 100c dip 2 challah or brioche slices in the milk mixture for about 30 seconds on each side or until soaked hold slices over the dish to drain 3.heat 1 tablespoon butter in a large frying pan over medium-high heat until it starts to froth and bubble add soaked bread slices to pan 4.cook for 1 to 2 minutes each side or until golden transfer to a baking tray and keep warm in oven repeat with remaining butter and challah or brioche slices 5.place french toast on plates top with banana and berries then drizzle with a little maple syrup sprinkle on a little icing sugar and serve.

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p. 15

chocolate chunk muffins serves 15 ingredients 3 cups plain flour 3 tablespoons cadbury bournville cocoa 1 tablespoon baking powder 1½ cups brown sugar 200g 8 rows cadbury® dark cooking chocolate chopped 1½ cups milk 120g butter melted 2 eggs lightly beaten method 1.preheat the oven to 180°c sift the flour cocoa and baking powder into a large bowl add the brown sugar and chocolate stir to combine add the milk butter and eggs mix until just combined but do not over-beat 2.spoon the mixture into medium 5 cm greased muffin pans bake for 20-25 minutes 3.leave in the pan for 5 minutes before removing serve warm.

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