CHICKEN ALLA MATRICIANA

6 chicken breasts
1 large onion, diced
2 heaped teaspoons minced garlic
1 large can champignon pieces and stems, drained
2 small cans edgell diced capsicum, drained
2 x 400 gram cans diced tomatoes
2 tablespoons tomato sauce
1 teaspoon sugar
1/2 teaspoon hot chilli powder (or to taste)
salt and pepper to taste

80 grams kraft jalapeno cheese, grated
80 grams tasty cheese, grated

mashed potato and spinach leaves to serve is desired.

preheat oven to 180 c.

lightly sprinkle all the chicken breasts, both sides with salt. in a frypan sear all chicken breasts on sides and edges and place into a medium sized roasting dish. cook for 20 - 25 minutes,or until cooked through, turning once.

while the chicken is cooking....in a large frypan, over medium heat, saute onion and garlic
till onion is translucent.

add the champignons, capsicum and tomatoes.  bring to the boil, then
turn heat down to simmer.

add sugar, chilli powder, tomato sauce and salt and pepper. simmer for 5 minutes then
keep warm over low heat till chicken is ready.

when chicken is ready, drain off excess juice in pan.

mix the two cheeses together.

spoon some sauce over each breast then sprinkle each with the mixed cheese.

place pan back in oven and cook until cheese is melted, about 3 minutes. serve.


I placed some mashed potato on a plate, flattened it out to about the same size as the chicken
breast and placed some spinach leaves on top of the potato.
I then placed a spoonful of sauce over the spinach, then placed the chicken on top and served.


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LEMON AND SPINACH CHICKEN

4 chicken breasts
1/2 teaspoon seasoned salt
1 dessert spoon sweet paprika
1 tablespoon canola oil
2 teaspoons minced garlic
1/2 cup water
2 oxo chicken stock cubes
1 cup thickened cream
juice of 1 small lemon
3 cups baby spinach
salt and cracked black pepper to taste

cut each chicken breast in half lengthwise, then slice into large strips.  Sprinkle with paprika and seasoned salt.

heat oil in a large frypan over medium high heat. add chicken and saute until chicken is almost cooked. do not drain.

stir in garlic.

in a jug, mix the water, stock cubes and lemon juice together and add to chicken.

bring to a boil then reduce heat to medium/low and simmer until chicken is cooked through.

stir in spinach, then the cream and simmer until the spinach has wilted.

serve over boiled rice.

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HOT CHICKEN AND SWEET POTATO SALAD

1 kilo chicken breast fillets
500 grams sweet potato
150 grams mixed salad leaves
1 can (440 gm) corn kernels
2 chicken stock cubes
seasoned salt
olive oil

2 - 3 tablespoons chipotle aioli (or to taste)

preheat oven to 200c. line baking tray with baking paper.

peel and cut potatoes into chips. place in a bowl and drizzle with olive oil and sprinkle with seasoned salt.
mix till well coated.

place chips on the oven tray and cook for approx. 20 minutes or until soft.

meanwhile, slice chicken breasts in half lengthwise and cut each one into strips.

spray a frypan with cooking spray and saute chicken until colour changes. do not drain. sprinkle the chicken with some seasoned salt and crumbled stock cubes, then stir the stock cubes into the liquid in pan until dissolved.
saute on low heat until chicken is cooked through, stirring occasionally to coat with the stock (stock should be like gravy at this stage).

to put together...mix the leaves, corn and chips together with the aioli.

plate the salad and place chicken pieces on top. serve immediately. serves 4 -5

ICE CREAM APPLE PIE...with salted caramel topping

for the base:
250 grams butternut snap biscuits, blitzed
75 grams butter, melted
1 teaspoon cinnamon

for the ice cream:
1 1/2 cups canned pie apples, pureed
1 x 600 ml bottles "coles" thickened cream*
1 can  "coles" condensed milk*
3 tablespoons sugar
1 tablespoon ground cinnamon

for the topping:
300 mls golden syrup
100 grams light brown sugar
75 grams butter
pinch of sea salt
150 mls thickened cream

line the bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the biscuits, cinnamon and butter together until well combined.
press into bottom and halfway up the sides of the tin. refrigerate while making filling.

using an electric mixer and a large, deepish bowl,  beat the cream, condensed milk, cinnamon and sugar together
until thickened, about 5 minutes.

beat in apple until well combined.

spoon into biscuit base. cover top of tin with foil and place in freezer.
freeze for at least 4 hours.


put the syrup, sugar, salt  and butter into a large saucepan and let it melt over a low to medium heat,
before turning it up and boiling for 5 minutes, then turn off the heat.

add the cream and stir to mix into a sauce, then leave to cool.

once the sauce is cool, but not set, pour it over the ice cream , replace the foil
and return to the freezer. freeze until icecream is set.

when ready to serve, remove from the springform tin, and cut into wedges.

should you have any pie left over, return sides to springform tin,
cover with the foil and return to the freezer.

*I use the coles supermarket brand thickened cream because it beats up quicker.  the condensed mil can is also a bit bigger.

MOSCATO PUNCH

750 ml bottle pink moscato, chilled
1 1/2 litres lemonade, chilled
1/4 cup raspberry vodka, chilled
strawberry slices
lemon slices

mix all the liquid together.

add the fruit.  let sit for 5 minutes.

serve in tall glasses.

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CHOCOLATE HAZELNUT CHEESECAKE
(like ferrero roche)

3/4 packet chocolate ripple biscuits, blitzed
70 grams butter, melted
500 grams cream cheese, room temp.
1 cup icing sugar
500 grams dark cooking chocolate, broken up
2/3 cup thickened cream
600 mls thickened cream, whipped

hazelnut wafers (from Aldi) or chocolate wafers if not available

5 heaped tablespoons nutella
200 grams cadbury hazelnut chocolate, crushed / blitzed
extra whipped cream if desired.


line bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the chocolate ripple biscuits and butter together and press into bottom of tin.
refrigerate while making filling.

using a heat proof bowl over a pot of boiling water, melt chocolate and  2/3 cup cream together, stirring till smooth. put aside

using  an electric mixer, beat cream cheese and icing sugar together until smooth.
add chocolate and beat until well combined.

on low speed, beat in whipped cream until well combined.

arrange wafers, on end, around the sides of the tin.**

spoon mix into tin.

level out top and refrigerate  for at least 4 hours before serving.

to serve.....spread the top of the cheese cake with the nutella
and sprinkle the crushed chocolate over the top.

serve with whipped cream  and strawberries if desired.

**if you have trouble keeping the wafers standing, put a few in at a time and hold them up
with a bit of the chocolate mix, then spoon in the rest.

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COLESLAW  with tangy homemade dressing

200 grams cabbage, shredded
2 carrots, shredded/grated
3 spring onions, sliced
1 stick celery, diced
1/2 cup corn kernels

mix all together with the dressing.

DRESSING

2 cans condensed milk
250mls white vinegar
1/2 teaspoon salt (or to taste)
1 large teaspoon mild american mustard sauce

in a medium sized bowl, mix all together.

mix desired amount with coleslaw.

place the rest in a clean container and refrigerate.

NOTE.

this is a basic recipe for the coleslaw. add as much or as little of the ingredients
as you like.

if sauce thickens too much in the jar, thin out with a little more vinegar.

OREO CHEESECAKES....no bake

21 oreos, whole *
250 grams cream cheese, room temperature
1/2 cup caster sugar
300 ml thickened cream
2 teaspoons gelatin powder
2 tablespoons boiling water
7 oreos, broken up

whipped cream
crushed oreos and strawberries to decorate

line 2 muffin trays with 21 paper patty pans.

place the 21 whole oreos into the bottom of each patty pan.

in a cup, mix the gelatin with the water, stirring till gelatin is dissolved. cool slightly.

in a medium sized bowl, using an elecric mixer, beat the cream cheese and sugar together till smooth.

beat in cream and gelatin then lightly beat in the broken oreos.

fill each patty pan with the cheese mix.

refrigerate for at least 4 hours or overnight.

when ready to serve, spoon or pipe whipped cream on top of the cheese cakes.

decorate with the crushed oreos and strawberries.

refrigerate leftovers.

* I used original and strawberry flavoured oreos.

CHOCOLATE ORANGE BROWNIE CAKE 
...with orange cream cheese filling...

1 packet brownie mix (or your own recipe)

orange cake.....

1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
finely grated zest 1 large orange

orange filling.....

250 grams cream cheese, softened
4 tablespoons butter
2 cups icing sugar
finely grated zest 1 orange
2 teaspoons orange juice

preheat oven to 180 c. grease and line base and sides of 2 swiss roll trays with baking paper.

BROWNIES...make brownie mix according to packet. pour into swiss roll tin and cook 15 - 20 or until a few crumbs stick to a skewer when inserted in centre of cake. cool in tray completely.

ORANGE CAKE....place all ingredients into a medium sized bowl and using an electric mixer, beat until well combined.
pour into swiss roll tray and cook 18 - 20 minutes or until a skewer comes out clean. cool in tray completely.

ORANGE FILLING....place cream cheese, butter zest and juice into a medium sized bowl. beat until smooth and well combined. beat in icing sugar until well combined.

TO PUT TOGETHER....spread the cream cheese filling over the top of the brownies.
Place the orange cake on top of the cream cheese.
ice.

ICING

2 cups icing sugar
2 tablespoons cocoa, sifted
1 tablespoon butter, softened
enough milk to make a spreadable paste

mix all together and spread on cake.

NUTELLA BANANA PIZZA with marshmallows and meringue

biscuit base

preheat oven to 180c. line a pizza tray with baking paper.

250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour

with an electric mixer, cream butter and sugar.
add condensed milk and beat till well combined.
fold in flour till well combined.

take out 500 grams of dough for the pizza base.
(either freeze the rest for another day or add anything you like to it to make biscuits.)

press the dough evenly across the bottom of the pizza tray.
cook for approx. 15 minutes or until golden brown. put aside. (leave oven on)

filling

4 heaped tablespoons nutella
50 grams mini marshmallows
3 large bananas, sliced

meringue

3 egg whites
3/4 cup sugar

beat egg whites till peaks start to form.
add sugar 1/4 cup at a time, beating well after each addition. put aside.

to put together

spread the nutella over the base, leaving a bit of an edge.
sprinkle with the marshmallows then the sliced banana.
cover the filling with the meringue.

place in oven and cook for about 5 minutes or until meringue has just browned.

cut into wedges and serve.

VANILLA AND CHOCOLATE PUDDING CAKE

preheat oven to 180 c. grease and flour large bundt tin.

vanilla cake

1 packet duncan hines french vanilla cake
1 packet vanilla instant pudding
4 eggs
1/4 cup canola oil
1 cup water

place all ingredients into a bowl, pudding mix last and using an electric mixer, beat until well combined. put aside.

chocolate cake

1 packet duncan hines devils food cake
1 packet chocolate instant pudding
4 eggs
1/4 cup canola oil
1 cup water

place all ingredients into a bowl, pudding mix last and using an
electric mixer, beat until well combined. put aside.

pour half the vanilla cake into the bundt tin. pour in three quarters or all of the chocolate cake. (DEPENDING ON SIZE OF TIN).
cover with the rest of the vanilla cake.

cook for 45 minutes or until a skewer comes out clean. cool in tin. then remove to wire rack.

ice.

I only used 3/4 of the chocolate mix and made cupcakes with the rest.

APPLE CRUMBLE PIZZA



BISCUIT BASE

preheat oven to 180 c. line a pizza tray with baking paper.

250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour

with an electric mixer, cream butter and sugar.

add condensed milk and beat till well combined.

fold in flour till well combined.

take out 500 grams of dough for the pizza base.
(either freeze the rest for another day or add anything you like to it to make biscuits.)

press the dough evenly across the bottom of the pizza tray.

cook for approx. 15 minutes or until golden brown. put aside

CRUMBLE TOPPING

1 cup plain flour
1 cup rolled oats
1/2 cup brown sugar
2/3 cup dessicated coconut
4 teaspoon cinnamon.
180 grams butter, softened

place baking paper onto a small tray.

place everything into a bowl and rub in butter till well combined.

spread over tray and cook in oven at 180 c (can place in oven at the same time with base) till nicely brown, stirring frequently. put aside.

APPLE

1 large tin pie apples
2 tablespoons sugar

in a medium sized saucepan, heat apples and sugar until sugar is dissolved and apple is warm.

TO PUT TOGETHER

place apple on base, spreading to cover. leave a bit of an edge.

sprinkle with the crumble. cut into wedges.

serve with whipped cream.

FROZEN YOGHURT DROPS.....for the little kids

yoghurt, any flavour
sprinkles

cover the bottom of a small tray with baking paper. make sure the tray fits in the freezer.

using a piping bag or a ziplock bag with the corner cut out . drop small blobs of yoghurt on to tray until tray is full. Or cheat like I did and buy the squeezable bags of flavoured yoghurt.

cover with sprinkles.

freeze for at least an hour.

cover with plastic wrap and store in freezer until needed.

these are great for the little ones that can't finish a big ice cream.

TORTELLINI WITH TOMATO AND SPINACH

6 rashers shortcut bacon, diced
1 onion, diced
440 gram tin diced tomatoes
1/2 teaspoon sugar
1 jar dolmio "extra garlic" spaghetti sauce
100 grams spinach leaves
200 mls sour cream
salt and pepper to taste

1 packet (625 grams) ham and cheese tortellini

grated parmesan cheese to serve.

cook the tortellini according to instructions.

in a large frypan, saute the onion and bacon till onion is transparent.

add the tomatoes, sugar and garlic sauce and bring to boil.

lower heat and add the spinach. when the spinach is wilted, add the sour cream and salt and pepper.

heat through and serve over the tortellini. 

top with grated parmesan cheese.