In this section you will find all my favourite tried and tested recipes.

Yes I have cooked every single recipe and made adjustments where needed
Feel free to ask questions and I'm happy for request.

I will be adding alot of recipes over the coming days
@Knell @Penny4 @Irene Anthony @Ezzy @Veggiepatch @mark godwin @Leenie @DLHM @Bullwinkle @Clancieblue

 

[Suzanne rose]

Spanakopita aka spinach pie


This is my family's recipe which I have been making for around 40 years

Ingredients

1 large bunch of spinach just your every day spinach
1/2 cup olive oil
2 teaspoon of salt
8 shallots sliced
Large onion grated
3 eggs
300g fetta ( I use Australian as it's the cheapest one)
2 tablespoon of parmesan

Pinch of black pepper and pinch of salt
125g unsalted butter melted
1 packet of filo pastry


Method

1. Wash spinach , cut of most of the stem, chop and place in a colander. Sprinkle with salt, mix with hands and let stand for 20 minutes ( this helps bring out the liquid)

2. Heatcoil in a large pan. Add onion and shallots and gently fry.

3. Squeeze spinach to drain excess liquid, add to pan with onion and shallots and mix through. Cook gently for 10 minutes.

4. Beat eggs, add cheeses, pepper and spinach mixture and mix well.

5. Brush the bottom of a baking dish 33cm x 23 cm with melted butter.Line bottom of baking dish with half the filo pastry brushing each sheet with melted butter

6. Add spinach mixture on top of filo then top with other half of filo brushing each sheet lightly with melted butter. Sprinkle top with a little water ( this prevents top layer of pastry curling

7. Bake in a preheated moderate oven 180°C or 160 fan forced for 45 minutes or until top is golden.

I will serve this as a main with a tossed salad

 

[Suzanne rose]

Quick Cheese Pie Recipe



Ingredients

200 g Australian fetta grated
375 g cottage cheese
25 g parmesan Cheese grated
3 eggs lightly beaten
1 1/2 teaspoon oregano
Black pepper around 1/4 teaspoon
2 sheets of ready rolled puff pastry
Sesame seeds optional

Method

1. Mix together fetta, Parmesan and cottage cheese

2. Add eggs, oregano and dash of pepper

3. Brush bottom of a pie die with melted butter , line bottom with one sheet of pastry and pour mixture on top

4. Top with 2nd pastry sheet, brush with melted butter, sprinkle with a little water and sesame seeds if using

5. Bake in a preheated oven 180° C 160 fan forced for 20 to 30 minutes until pastry is golden

Note
All ovens are different so cook for 20 minutes then check

Serve as a main with tossed salad

 

[Suzanne rose]

STUFFED VINE LEAVES N TOMATOES
Serves 4
Recipe can be halved, doubled ect

My photos and my recipe



Ingredients

1 jar of vines leaves I also use fresh from my vines ( see below)

1 kg beef mince or 1/2 beef and 1/2 lamb
3 tablespoons tomato paste
1 cup of uncooked white rice
1 large onion grated
pinch salt n pepper

 Method

1. In a bowl add all ingredients and with your hands mix together.


2. In a pot or slowcooker , line bottom with vineleaves.



3. seperate a few vineleavesat a time. Take one and add a tablespoonof mixtureat the end and roll up like a cigarette, folding in sides as you go. Place on top of vineleaves in the pot, continue until all leaves are used.



4. Add 2 tablespoons of butter to pot, cover with hot water until it just comes before the top .

5. cover with a plate and lid , cook on high until it comes to the boil then turn down low.



I made these today , I also added to the pot tomatoes and I had both pumpkin and zucchini flowers in my garden I also added those.


Note

When Im cooking this for a couple of days , I will cook the vineleaves on the stove top ir in a slow cooker and will do tomatoes , capsicum and zucchini in the oven .
Today I did a small ammount and I'm cooking it all it the slow cooker.

 

[Suzanne rose]

The Ultimate Slow Cooked Lamb



I Have been making this for ages I also use lamb shoulder

recipe I got from recipetineats

Ingredients

• 2.25 kg leg of lamb
• Salt and pepper
• 1.5 tbsp olive oil
• 1 whole garlic head , unpeeled, cut in half horizontally
• 1 onion , quartered (unpeeled is fine)
• 2 rosemary sprigs optional
• 3 cups beef stock ( Campbell's or homebrand)
• 2 cups water

GRAVY:​

• 4 tbsp flour (white)
• 1 cup water

• IInstructions​

  1. Preheat oven to 170°C / 150 fan-forced
  2. Place garlic, onion and rosemary in a metal roasting ppan.
• 3.Season lamb: Place lamb leg right side up in the pan. Sprinkle generously with salt and pepper and rub it in.
• Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in.
• 
  Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb – it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).Slow roast: Place in the oven and roast for 4.5 hours.
  Check meat: Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to oven.
  Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.
  Rest: Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).
  

  GRAVY:​

  Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.
  Add flour: Place pan on the stove on medium high. When the liquid bubbles, add flour. Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
  
  
• Add water: Once it looks like sludge whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt. Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into jug.
  SERVING:The meat is tender so you will only need tongs to tear the meat off. Serve with gravy!

 

[Suzanne rose]

Fish in Lemon and Garlic


Serves 4

Ingredients

4 pieces boneless fish fillets of choice
Juice of 2 lemons
2 garlic cloves, chopped finely
1/2 cup olive oil
Small bunch of parsley
Salt n pepper to taste

Method

1. Wash fillets and drain on paper towel, season with salt n pepper.

2. Place fish on a large plate, pour lemon juice over and leave to marinate for 1 hour. Drain , reserving juice.

3. Place fillets in a shallow frypan, together with garlic,olive oil and lemon juice in which the fish marinated. Cover and simmer gently until tender and cooked.
In the last few minutes of cooking at chopped parsley and oregano.

Serve immediately with steamed vegetables or a tossed salad of juice

 

[Suzanne rose]

Baked Fish Fillets


Serves 4

Ingredients

4 boneless fish fillets of choice
Salt and pepper to taste
Juice of 1 lemon
1/2 cup olive oil
3 onions sliced
1 red capsicum thinly sliced ( optional)
2 tablespoons chopped parsley
1 garlic clove finely chopped
500g ripe tomatoes even cooking tomatoes sliced
1/2 cup of white dry wine, or substitute with vegetable stock

Method

1. Wash fillets and dry using paper towel. Season with salt n pepper. Place on a large plate and pour over lemon juice. Leave to marinate for 1 hour.

2. Brush a medium oven pan with a little of the oil. Line the botton of the oven pan with the onion slices , capsicum and 1/2 the parsley. Place the fish fillets on top of the onions. Place the tomato slices on top of the fish.

3. Pour in the remaining oil, wine or stock
Sprinkle with salt n pepper

4. Bake in a preheated moderate oven 180°C 160 fan-forced for 30 to 40 minutes
In the last 5 minutes sprinkle the remaining parsley

Serve immediately with steamed vegetables or garden salad.

 

[Suzanne rose]

Stir fry Chinese Greens With Oyster Sauce
Cooking time 10 min
Prep time 10 minutes
Serves 8


Ingredients

440 g Baby Bok Choy quartered
600g Choy Sum, chopped coarsely
4 Shallots chopped
2 tablespoons light soya sauce
1/3 cup (80mls) Oyster sauce
1 teaspoon sesame oil
500g mushrooms, sliced thickly
4 garlic cloves, chopped finely
2 tablespoons oil

Method

1. Heat galf the oil in a wok or large frypan garlic and mushrooms until mushroomsare soften.
Remove from wok.

2. Heat remaining oil in the wok, stir fry bok choy and choy sum until just wilted.

3. Return mushroom mixture to wok with onion, combined sauces and sesame oil. Stir fry until heated through

serve

 

[Suzanne rose]

Honey Soy Chicken

SERVES 4
PREP time 5 Min
COOK 20 Min
MARINATE 3 Hours

recipe from my old women's weekly

Ingredients

(90g) honey
1/4 cup (60ml) soy sauce
1/2 teaspoon chinese five-spice powder
1 tablespoon dry sherry
1 clove garlic, crushed
1 teaspoon finely grated fresh ginger
700 gram chicken breast fillets, sliced thinly
1 tablespoon peanut oil
1 large brown onion (200g), sliced thinly
1 tablespoon sesame seeds
500 gram baby pak choy, quartered
500 gram choy sum, chopped coarsely
2 tablespoon dry roasted peanuts, chopped coarsely
1 fresh long red chilli, sliced thinly

Method​

1.Combine honey, sauce, five-spice, sherry, garlic and ginger in a small screw-top jar; shake well. Place chicken in a medium bowl, combine with half the honey mixture; cover, refrigerate for 3 hours or overnight. Reserve the remaining honey mixture, covered, in the fridge.

2.Drain chicken, discard marinade. Heat half the oil in a wok; stir-fry chicken and onion, in batches, until chicken is browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry seeds until browned lightly. Return chicken to wok with pak choy, choy sum and reserved honey mixture; stir-fry until vegetables are just wilted. Sprinkle with peanuts and chilli to serve.

 

[Suzanne rose]

Chinese Prawn Omelette

Exactly like in a Chinese restaurant except without the huge price

Serves 4
20 minutes Prep + cooking time


recipe is women's weekly

Ingredients​

8 eggs
salt and pepper, to taste
oil
4 shallots, finely chopped
1 stick celery, finely chopped
250 gram prawns, shelled, chopped
250 gram can bean sprouts, well-drained
Sauce
1 cup water
1 tablespoon cornflour
2 chicken stock cubes
1 teaspoon sugar
2 teaspoon soy sauce

Method​

1.Put eggs in bowl. Season with salt and pepper. Whiskwith a fork or hand Whisk, only until eggs are slightly frothy.

2. Add to beaten eggs, shallots, celery, prawns and bean sprouts. Mix well.

3.Heat oil in a medium-sized frypan. When oil is hot, pour omelet mixture into pan using cup to make four small omelets. ( see notes)

4.When mixture is firm on one side, separate omelets with spatula or egg-slice. Turn, cook other side.

5.Stack on warm plate while cooking remainder of omelets; keep warm.

6. To make sauce, blend water and cornflour until smooth, add crumbled stock cubes, sugar, soy sauce and salt. Stir until sauce boils and thickens.
7.To serve, stack two omelets one on top of the other. Spoon sauce over

Notes:

1. You can add 100g sliced cooked mushrooms to the eggs when adding other ingredients

2. I will also use an electric frypan so I can cook more at a time

3. Dont leave the sauce as it thickens very quickly

4. I will serve this either by it self or with fried rice . I will add the recipe

 

[Suzanne rose]

Stuffed Mushrooms

Ingredients
375g Mushrooms
2 bacon rashers, chopped
1/4 cup grated tasty cheese
1/4 teaspoon French mustard
1 cup breadcrumbs
1 egg lightly beaten
1/4 cup milk
1 tablespoon chopped parsley
2 slices tasty cheese
1 tomato

Method

1. Remove stems from Mushrooms.
cook bacon in frypan until crisp.

2. Remove from heat and stir in grated cheese, mustard and breadcrumbs.

3. Stir in egg ,milk and parsley. Spoon mixture into Mushrooms. Cut cheese slices into 1cm squares, slice tomato, then cut each slice into 8 small segments. Place a square of cheese on top of each Mushroom ; top with a segment of tomato.

4. place stuffed Mushrooms on an oven tray. Bake in a preheated oven 210°C 190°C fan-forced for about 8 minutes or until cheese is melted

NOTES

1. Choose small even sized Mushrooms about 2cm in diameter

2. Mushrooms can be prepared the day before requiring and kept in fridge but bake on the day just before serving.

3. This recipe is not suitable to freeze or microwave

 

[Suzanne rose]

Baked Eggs with Green Vegetables
Serves 4
Prep time 10 min
Cook time 16 min

Ingredients

2 leeks , thinly sliced
3 zucchinis, halved lengthwise and sliced thinly
2 bunches of asparagus, cut into 2cm lengths
2 bunches English spinach, chopped
125mls of cream
Sea salt n black pepper
8 large eggs
1 tablespoon butter
1 tablespoon olive oil
Chilli oil to drizzle ( optional)

Sour dough bread toasted and buttered to serve

Method

1. Preheat oven 190°C or 170°C fan-forced

2. Place a large oven proof pan over medium heat. Add the butter and oil. Once rhe butter has melted add the leak, zucchini and asparagus. Cook for two minutes until soften, Add the spinach and toss until wilted.

3. Add the cream, then season with salt n pepper and gently mix.

4. Make 8 indents in the mixture and crack an egg in each one. Continue to cook over medium heat for 4 minutes. Then cover with either a lid or foil and transfer to oven. Bake for 6 minutes or until eggs are cooked to your liking .

5. Drizzle with Chilli oil if using and serve with buttered toast made with sour dough bread
@Veggiepatch @Penny4 @Knell @Ezzy @Irene Anthony @Luckyus @DLHM

 

[Ezzy]

Thankyou yet once again @ Suzanne rose. I am trying to decide where l would start here. Reading the ingredients in each recipe l was literally drooling.

 

[Dudds]

View attachment 37016

In this section you will find all my favourite tried and tested recipes.

Feel free to ask questions and I'm happy for request.

I will be adding alot of recipes over the coming days
@Knell @Penny4 @Irene Anthony @Ezzy @Veggiepatch @mark godwin @Leenie @DLHM @Bullwinkle @Clancieblue

 

[Dudds]

I would like to be able to save your recipes and keep them to use, thanks Deborah Bullman

 

[Suzanne rose]

Easy Caramel Slice

I made this today after 2 weeks of my 19 year old son nagging me..

I would make this alot when the kids were in school and the above son and his older brother would take extra for their friends , he said the boys at school were willing to buy it if I made more.

Ingredients:

BASE​

• 1 cup flour, plain/all purpose
• 1/2 cup brown sugar , loosely packed
• 1/2 cup desiccated coconut
• 125g unsalted butter , melted

CARAMEL FILLING​

• 125g unsalted butter , roughly chopped
• 1/2 cup brown sugar , loosely packed
• 1 tsp vanilla extract (or essence)
• 395g sweetened condensed milk

CHOCOLATE TOPPING​

• 200g dark or milk chocolate I use Cadbury milk chocolate
• 1 tbsp vegetable oil

Method :

BASE​

• Preheat oven to 180°C or (fan 160°C)
• Grease and line a 28x 18cm (lamington pan) rectangle pan with baking paper Have overhang for ease of removal.
• Mix together Base ingredients and press into a pan I use either back of a fork or spoon.
• Bake for 15 minutes until the surface is golden. Cool in fridge if you have time

CARAMEL​

• Lower oven to oven to 160°C/320°F (fan 140°C)
• Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
• When bubbles appear, add condensed milk. Whisk constantly for 5 minutes , until you start getting some big slow bubbles on the base.
• Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
• Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
• Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch.

CHOCOLATE​

• Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 2 x 30 sec).
• Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
• Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!

Enjoy !!!!

 

[Suzanne rose]

I would like to be able to save your recipes and keep them to use, thanks Deborah Bullman

Can you copy n paste the recipes you want.
Or print straight from here.

I'm happy to email you any recipe you want just let me know

 

[Suzanne rose]

PAVLOVA

• 5 egg whites fridge cold
• 1 cup caster sugar
• 1 tbsp cornflour , sifted
• 1 tsp white vinegar

CREAM​

• 1 1/2 cups thickened cream
• 1 tsp vanilla extract or essence

TOPPING​

• Fruit of choice. I used: raspberries, blueberries, strawberries and cherries.

Instructions​

• 1 . Separate the whites and yolks while eggs are cold.
• Set whites aside to come to room temperature.
• Preheat oven to 170°C 150°C fan-forced
• Place whites in a bowl. Use a stand mixer or handheld beater (high) and beat until soft peaks form
• Add sugar 1 tbsp at a time, beating as you go.
• After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit – that means it is ready.
• Add cornflour and vinegar, beat on low for 5 – 7 seconds (or fold through with spatula) until just mixed through.

• MAKING THE PAV​

• Get the base of a springform cake pan (24cm/9.5″ or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper on top.​

  2. Gently place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8″ in diameter .
  3. Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm / 2 ” high – not much higher. It will rise/eexpand.
  4. Transfer to baking tray. CAREFULLY place in the oven, GENTLY close the door and turn oven DOWN to 115°C/ 95°C fan forced
  Bake for 1 1/2 hours – no peeking, no thundering through kitchen!
  Turn oven off, leave the door closed and leave Pav in the oven overnight to cool (I’ve done 18 hours).
  Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.
  Just before serving, top with cream and fruit of choice.
  Serve and be a rock star!
  

  TOPPING​

  • Place cream and vanilla in a bowl. Beat cream until it is thickened and just holds its shape – don’t overbeat, it should be silky smooth, not speckled with bubbles and stiff.
    Add fruit of choice
    Fruits that work well is all berries, kiwi fruit and passionfruit

 

[Suzanne rose]

White Chocolate Pannacotta with berries​

This is a yummy dessert, sweet meets sour.
All recipes I post are my family and friends favourite

Ingredients:

275g of white chocolate broken into pieces. I use Cadbury or nestle ( buy when 1/2 price)
600mls Pure Cream ( no substitute)
1/3 cup caster sugar
1 teaspoon vanilla essence
2 tablespoons boiling water
2 teaspoon gelatine
250g Greek yoghurt
Berry Compote
450g frozen berries
1/3 cup caster sugar
1/4 cup boiling water

Method
1. Combine chocolate, cream,sugar and vanilla essence in a saucepan over low heat. Cook stirring around 5 minutes or until chocolate melts and mixture is smooth. Take of heat and set aside for 5 minutes.

2. Pour boiling water in bowl and sprinkle in gelatine and whisk with a fork until dissolved. Set aside to slightly cool, add cream mixture and cool 15 minutes.

3. Add yoghurt to cream mixture whisk to combine.

4. Pour into 8 x 200ml cups or around 15 of those small disposable dessert cups ( see picture) cover loosely with plastic wrap

5. Refrigerate 6 hours or over night

Berry Compote

1. Place berries in a bowl , sprinkle caster sugar on top and stir to coat then add the boiling water stir 1 to 2 minutes until dissolved .

2. Cover and Refrigerate

Just before serving top the pancacotta with berries

This dessert is a little expensive which is why I buy the chocolate when on sale , I hide it so I don't eat it .
If you want another colour instead of white just add a touch of food colouring when adding yoghurt, I also do pink n blue for baby gender reveals.
Green for St Patricks day ect

 

[Suzanne rose]

One Pan Crusted Chicken With Broccoli​

Everyone knows I love one pot dishes and this my friends is one of those easy and delicious meals.

Prep 10 minutes
Cooking time 45 minutes

Serves 4

Image & Recipe Source: FreshChoice

Ingredients

4 x skinless chicken breast fillets roughly 200g each

2 garlic cloves crushed

700 ml bottle of Passata sauce

1 brown onion finely chopped

1 cup of risoni

1 broccoli head

1/3 cup of panko breadcrumbs

1/3 cup of parmesan cheese

2 tablespoons chopped parsley

1 lemon juiced and grated finely

1/4 cup olive oil

Pinch of salt n pepper

Method

1. Heat 2 tablespoons of oil in a baking dish or dutchoven over medium-high heat. Season chicken fillets with salt n pepper . Add to pan and cook for 3 minutes on each side or until browned. Transfer to a plate

2. Add onion and garlic and cook for 3 minutes or until soft. Add passata, 1 1/2 cups of water, lemon juice and rind. Stir to combine. Bring to the boil. Add risoni and stir to combine.

3. Return chicken to the pan and simmer for 10 minutes. Add broccoli and cook for 10 minutes or until broccoli is tender and chicken is cooked through.

4. In a frypan turn heat on high . Add remaining oil, breadcrumbs, parmesan and parsley. Season with pepper. Pour mixture over chicken. Place in preheat oven 180°c / 160°c fan-forced for 20 minutes or until topping is golden .

Serve hot