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

 

[Ezzy]

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

Caramel slice, Pannacotta, Pavlova & anything with chicken. Suzanne rose you must know what l like. Have to say these are amongst my favourites. Usually get Pav on Christmas Day when one of my Daughters makes it, chicken of some description regularly, but not like this, Pannacotta whenever & Caramel slice with a coffee @ The Dome. Thankyou for sharing these.

 

[Suzanne rose]

Caramel slice, Pannacotta, Pavlova & anything with chicken. Suzanne rose you must know what l like. Have to say these are amongst my favourites. Usually get Pav on Christmas Day when one of my Daughters makes it, chicken of some description regularly, but not like this, Pannacotta whenever & Caramel slice with a coffee @ The Dome. Thankyou for sharing these.

I'm sure you will love the panacotta, it's really is something special

 

[Suzanne rose]

Chocolate Caramel Pavlova​

This is a family favourite and a different twist on The Pavlova.
Even the Pavlova haters love this

Ingredients
6 eggwhites
½ tsp cream of tartar
1¼ cups caster sugar
¼ cup dark brown sugar
1 tbsp cornflour
2 tsp white vinegar
¼ cup cocoa powder
600 ml thickened cream
½ cup icing sugar, sifted
1 tsp vanilla-bean paste
¼ cup dark chocolate curls
Caramel sauce
¼ cup water
1 cup caster sugar
½ cup double cream
1 tbsp unsalted butter
1 tsp fine salt
1 tsp vanilla-bean paste
Chocolate sauce
200 ml thickened cream
150 g dark chocolate, finely chopped
2 tbsp honey

Method​

1. Preheat oven to 150°C. Using a pencil, trace a 22cm circle in the centre of 2 sheets of baking paper, then turn over to line 2 oven trays. Put eggwhites and cream of tartar in the bowl of an electric mixer and whisk on medium until foamy. With motor running, add caster sugar, 1 Tbsp at a time. Once sugar has been incorporated, beat on high until meringue is thick and glossy.
2. Add brown sugar and cornflour. Beat for 2 minutes.
3. Fold in vinegar, then sift in cocoa powder and stir through to form a chocolatey marbled effect.
4. Spoon mixture inside circles on prepared trays. Bake for 1½ hours, then reduce oven temperature to 75°C and bake with door ajar for a further 30 minutes. Remove from oven and set aside to cool completely.
5. Meanwhile, to make caramel sauce, heat water and caster sugar over a medium heat in a medium saucepan until a deep golden caramel forms. Remove from heat, then whisk in double cream, butter, salt and vanilla until combined. Set aside to cool to room temperature.
6. To make chocolate sauce, bring thickened cream to the boil in a small saucepan over a medium heat. Remove from heat and whisk in chocolate and honey until smooth. Set aside to cool to room temperature.
7. Put thickened cream in a large bowl with icing sugar and vanilla. Whisk until soft peaks form. Set aside.
8. Put 1 pavlova disc on a serving plate. Spoon ½ of the whipped cream on top, then put remaining disc on top. Spoon on remaining cream, then drizzle with caramel and chocolate sauces. Decorate with chocolate curls

 

[Suzanne rose]

Violet Crumble Ice-cream Cake​

My weakness is icecream and violet crumble chocolate.
This recipe is a combination of both. It's easy and only 5 ingredients.

See my notes at the bottom

Serves 12

Ingredients

• 1 cup pure cream
• 
  300g dark chocolate, chopped
• 
  3 litres vanilla ice-cream
• 
  5 x 50g Violet Crumble chocolate bars
• 
  1/2 x 250g packet butternut snap biscuits, roughly chopped

Method :

Step 1
Grease a 9cm-deep, 11.5cm x 20cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper 4cm above edges on all sides.

• Step 2
  Place cream and chocolate in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Set aside to cool for 5 minutes. Spread chocolate mixture over base of prepared pan. Freeze for 20 minutes or until firm.
• 
  Step 3
  Meanwhile, place ice-cream in a large bowl. Stand for 10 minutes or until softened (ice-cream should not be melted).
• 
  Step 4
  Meanwhile, roughly chop 3 chocolate bars. Fold chopped bars through ice-cream. Spoon ice-cream mixture into prepared pan. Smooth surface with a spatula.
• 
  Step 5
  Arrange chopped biscuits on top of ice-cream, pressing down gently to form a crust that will become the base. Cover. Freeze overnight.
• 
  Step 6
  Cut remaining chocolate bars into long shards. Remove ice-cream cake from freezer. Stand for 5 minutes. Carefully turn onto a serving plate. Arrange chocolate bar shards on top. Serve immediately.

Notes :

1. Buy chocolates in advance when on sale or use homebrand chocolate.

2. You need to use Pure cream you can't substitute it

3. I use homebrand icecream which is half the price yet just as nice.

 

[Suzanne rose]

Nutella Cheesecake​

This one is for lovers of Nutella.

I first made this one maybe a year ago. Everyone who likes Nutella loved this.

Prep time: 30 mins

Chilling time: 5hours hrs

Servings12 – 16

Recipe by Recipetineats one if my favourite home cooks

Ingredients​

BASE:​

• 200g Oreo cookies (1.5 standard packs,
• 60g / 4 tbsp unsalted butter , melted

NUTELLA MOUSSE FILLING:​

• 3 tsp gelatine powder
• 1/4 cup water
• 500g cream cheese , softened (block one)
• 1/2 cup soft icing sugar
• 1 cup Nutella
• 1 cup thickened cream

NUTELLA GANACHE TOPPING:​

• 1/2 cup thickened cream
• 1/2 cup Nutella
• 1/4 cup chocolate chips

TOPPINGS:​

• 1/4 cup hazelnuts , lightly toasted then chopped (optional)
• 1/2 cup thickened cream (for whipping)
• 3 tbsp Nutella , warmed

Instructions​

• Prepare pan: Flip the base of a 20cm / 8" springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Butter pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.

OREO BISCUIT BASE:​

• Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.
• Press into pan: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

NUTELLA MOUSSE FILLING:​

• Bloom gelatine: Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn thick; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 5 minutes to cool.
• Cream cheese and Nutella mixture: Beat cream cheese, Nutella and icing sugar until smooth. Add the cooled gelatine liquid and beat another 30 seconds.
• Whip cream: In a separate bowl, whip the cream until stiff peaks form.
• Fold in cream: Add one third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third of the cream the same way. Then fold in the remaining cream.
• Transfer to cake pan: Pour the mixture into the prepared tin and place back in the fridge for at least 1 hour to set.

DECORATING​

• Nutella ganache: Place cream, Nutella and chocolate chips into a heatproof bowl. Microwave in two 30-second bursts, stirring in between, until smooth.
• Pour ganache onto cheesecake: Allow ganache to cool for 5 minutes, then pour over the set cheesecake base. Tilt pan to spread it over the surface evenly.
• Refrigerate cheesecake at least 3 hours before sprinkling with hazelnuts (otherwise they sink into the cake!)
• Decorate: Sprinkle over hazelnuts. Pipe dollops of whipped cream around the edge, then drizzle with warm Nutella. Slice greedy-sized wedges and devour!

NUTRITION INFORMATION:​

Calories:635cal (32%)Carbohydrates:41g (14%)Protein:8g (16%)Fat:50g (77%)Saturated Fat:33g (206%)Trans Fat:1gCholesterol:111mg (37%)Sodium:205mg (9%)Potassium:316mg (9%)Fiber:3g (13%)Sugar:33g (37%)Vitamin A:1271IU (25%)Vitamin C:1mg (1%)Calcium:130mg (13%)Iron:3mg (17%)

 

[Suzanne rose]

Easy Chicken Noodle Stir fry​

[IMG alt="Suzanne rose"]https://seniorsdiscountclub.com.au/data/avatars/s/33/33177.jpg?1700342660[/IMG]
By Suzanne rose
Aug 26, 2022
I want to add some recipes for dishes that are so easy to do, inexpensive and leftovers frozen .
I made this one two days ago and made enough to freeze a few but unfortunately my family loved it so much they had seconds.

Ingredients:

2 x large carrots
3 x sticks of celery
2 x shallots
500g chicken thigh fillets
300g egg noodles I used Singapore noodles but any are OK
2 teaspoons of mild curry
1/4 cup vegetable oil
3 tablespoons of soya sauce
1 tablespoon of honey

Method :

1. Bring a large saucepan of water to the boil
When boiling drop noodles in and cook for 3 minutes. Drain and rinse under hot water. Thus prevents it sticking together.

2. While water is coming to the boil , prep the vegies and chicken.
Cut carrots in half lengthways, then slice thinly on a slight angle.
Slice the celery thinly abd spring onions.
Cut the chicken into small pieces roughly 5cm

3. Combine curry powder, 1 tablespoon of the soya sauce and 1/2 the vegetable oil. Add chicken and coat. Season with salt n pepper. Heat a large deep frypan or wok over high heat . Add chicken and stir-fry for around 5 minutes, then remove from heat. Put chicken on a plate

4. In same frypan add remaining oil then add carrots and celery.

Stir-fry for 2 to 3 minutes

Add the chicken back into the pan,

Add the remaining soya sauce , honey and shallots
Stir through and cook for 2 to 3 minutes

5. To serve either put the noodles on a plate and top with stir-fry, or gently mix the noodles through the stir-fry.

Note 1: thigh fillets is best for stirfry recipes, breast fillets become to dry

Note 2: you can add other vegies corn spears , zucchini, capsicum but the combination I cooked was perfect

If you like more spice just add a little chili flakes.

Place left overs in containers I use the disposable Chinese containers.

This dish is great for meal prep. Can be frozen for up to 3 months.
Best to stick a label on container with what's inside and date

 

[Ezzy]

Easy Chicken Noodle Stir fry​

[IMG alt="Suzanne rose"]https://seniorsdiscountclub.com.au/data/avatars/s/33/33177.jpg?1700342660[/IMG]
By Suzanne rose
Aug 26, 2022
I want to add some recipes for dishes that are so easy to do, inexpensive and leftovers frozen .
I made this one two days ago and made enough to freeze a few but unfortunately my family loved it so much they had seconds.

Ingredients:

2 x large carrots
3 x sticks of celery
2 x shallots
500g chicken thigh fillets
300g egg noodles I used Singapore noodles but any are OK
2 teaspoons of mild curry
1/4 cup vegetable oil
3 tablespoons of soya sauce
1 tablespoon of honey

Method :

1. Bring a large saucepan of water to the boil
When boiling drop noodles in and cook for 3 minutes. Drain and rinse under hot water. Thus prevents it sticking together.

2. While water is coming to the boil , prep the vegies and chicken.
Cut carrots in half lengthways, then slice thinly on a slight angle.
Slice the celery thinly abd spring onions.
Cut the chicken into small pieces roughly 5cm

3. Combine curry powder, 1 tablespoon of the soya sauce and 1/2 the vegetable oil. Add chicken and coat. Season with salt n pepper. Heat a large deep frypan or wok over high heat . Add chicken and stir-fry for around 5 minutes, then remove from heat. Put chicken on a plate

4. In same frypan add remaining oil then add carrots and celery.

Stir-fry for 2 to 3 minutes

Add the chicken back into the pan,

Add the remaining soya sauce , honey and shallots
Stir through and cook for 2 to 3 minutes

5. To serve either put the noodles on a plate and top with stir-fry, or gently mix the noodles through the stir-fry.

Note 1: thigh fillets is best for stirfry recipes, breast fillets become to dry

Note 2: you can add other vegies corn spears , zucchini, capsicum but the combination I cooked was perfect

If you like more spice just add a little chili flakes.

Place left overs in containers I use the disposable Chinese containers.

This dish is great for meal prep. Can be frozen for up to 3 months.
Best to stick a label on container with what's inside and date

All look scrumptious Suzanne rose. Not sure how l'll find the time to make all these. Thankyou.