NAAN BREAD....yeast free

6 tablespoons greek yoghurt
2 egg whites
1 cup milk
2 tablespoons canola oil
1 heaped teaspoon minced garlic

4 cups plain flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon bicarb soda

olive oil

in a jug, mix the yoghurt, egg whites, milk, oil and garlic.

in a large bowl, mix the flour, sugar, salt, baking powder and bicarb soda.

pour the liquid into the dry ingredients and stir to a dough.

knead lightly in bowl (if too sticky add a little more flour).

cover bowl with a tea towel and let rest for at least 30 minutes.

heat a frypan on medium heat till hot.

turn dough onto a floured board and cut into 12 even pieces.

roll each piece out to about 3 x 6 inches.

when you are ready to cook each piece (my pan only holds 1 at a time) lightly brush the piece with olive oil
and place oil side down on the fry pan.  brush top with oil.

cover fry pan with a lid and cook until top starts to show bubbles, about 1 minute.
flip over and cook other side.  doesn't take as long, should just have patches
of golden brown. turn heat down if too dark.

wrap naan in a tea towel to keep warm and soft while others
are cooking and until ready to serve.

serve with curry.


https://www.facebook.com/shazzieau/

UPSIDE DOWN BANANA CHOCOLATE CAKE

1/2 cup brown sugar, packed
3 large bananas, sliced

185 grams margarine
1 3⁄4 cups white sugar
2 eggs
2 medium sized bananas, mashed
1 teaspoon vanilla
2 cups self raising flour
3⁄4 cup cocoa, sifted
1 teaspoon bicarb soda
3⁄4 cup sour milk (put 1 tbsp. of vinegar in 3/4 measuring cup, fill with milk)

preheat oven to 180 c. line bottom and grease and flour sides of 2 x 20 cm (8 inch)
round cake tins.

sprinkle 1/4 cup brown sugar on bottom of each tin.
cover sugar with sliced banana (1 1/2 bananas in each).
put aside.


cream margarine with sugar and eggs.

beat in mashed banana and vanilla.

mix flour, cocoa and bicarb soda together in a small bowl.

add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
begin and end with flour.

cook for approx 40 minutes or until a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack till cold.

serve on it's own or with whipped cream.

store in airtight container.

https://www.facebook.com/shazzieau/

BUTTER CHICKEN.....with yellow rice

marinade..
1 kilo skinless chicken breast fillets
250 mls plain/greek yoghurt
4 tablespoons curry powder
8 teaspoons paprika
2 teaspoons salt

in the pot..
180 grams butter
4 teaspoons minced garlic
1 teaspoon minced ginger
4 tablespoons curry powder
2 x 800 gram can diced tomatoes
2 bay leaves
360 mls thickened cream

salt to taste
thickened cream to decorate if desired

dice chicken into bite ­sized pieces.

in a large bowl, mix chicken, yoghurt, 4 tablespoons curry powder, paprika and 2 teaspoons salt.
cover and refrigerate for at least one hour.

melt butter in a fry pan and saute the minced garlic and ginger until fragrant.

add in the other 4 tablespoons curry powder. Give it a quick mix, then add the tomatoes. turn heat to high and bring to boil.

add the bay leaves and turn the heat down to low. simmer for 5 minutes.

add in the marinated chicken and cook for another 10 minutes or until chicken is fully cooked.

add cream, and salt to taste. simmer for 2 minutes. Serve with some cream if desired and yellow rice.

YELLOW RICE

12 cups water
6 teaspoons chicken stock powder
1 teaspoon minced garlic
2 teaspoons salt
1 teaspoon immitation saffron
2 cups rice

in a large pot, bring the water to the boil. add the stock powder, garlic, salt and imitation saffron.

add rice.

cook rice for about 15 - 20 minutes or to desired taste.

drain into colander and rinse with cold water. serve.

https://www.facebook.com/shazzieau/

ROTI (flat bread)

2 cups plain flour
1/2 teaspoon salt
2 teaspoons caster sugar
200 mls water
1 tablespoon canola oil

mix all the ingredients together to form a dough.

tip onto a well floured board and knead until smooth.

divide dough into 12 balls.

roll each ball out to about 15 cm circles.

heat a frypan on medium heat until hot. no oil

cook dough for about 1 minute then flip over and cook
other side.

should have light and dark spots.

serve warm with a good curry.

CHICKEN STROGANOFF..with fettucine

500 gram packet fettucine
1 kilo chicken breast fillets, diced
1 medium onion, sliced
300 grams mushrooms, sliced
500 grams sour cream
2 oxo chicken stock cubes
2 1/2 teaspoons nutmeg
salt and coarsely ground black pepper to taste

cook fettucine according to packet.

in a large fry pan, saute chicken until colour changes.
drain and put aside.

in same fry pan, saute mushrooms and onions until onion is
translucent.

stir in sour cream, nutmeg and crumble in stockcubes.
add chicken and bring to boil, stirring, then reduce heat and simmer for 5 minutes
or until chicken is cooked through.

add salt and pepper.

serve over the fettucine.


https://www.facebook.com/shazzieau/

BANANA CHURROS

1⁄4 cup water
57 grams butter
3⁄4 cup milk
2 cups plain flour
1 teaspoon baking powder
2 eggs
1 very ripe banana, mashed

oil

3 tablespoons sugar
1 teaspoon ground cinnamon

in a medium sized saucepan, bring the water, butter and milk to a boil.

mix the flour and baking powder together and add to the milk mix, stirring rapidly until a
soft ball is formed and dough pulls away from the sides of the pan.

using an electric mixer, beat in the eggs one at a time and then add the banana.

allow to cool for a few minutes then place in a pastry bag filled with a star tip.

heat oil (about 2 inches deep) in a medium sized fry pan.

when oil is ready ( a bit of bread dropped in will bubble when ready)
pipe lengths of batter straight into fry pan, cutting at desired length with a pair
of scissors.  cook till golden

Combine the cinnamon and sugar on a plate and drop churros into it straight from the fry pan
(shake off excess oil as you remove them).  roll in the sugar and serve while hot.

https://www.facebook.com/shazzieau/

CHOCOLATE BANANA PARCELS

4 sheets frozen shortcrust pastry, thawed
375 gram block milk cooking chocolate*
2-3 bananas

milk to brush edges
icing sugar to dust

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

slice bananas.

break chocolate into 6 squares (see pic)

cut a sheet of pastry into quarters.

place about 6 pieces of banana on to 2 of the quarters
and place 6 squares of chocolate on the banana (see pic).

brush edges with milk and top each with the other pieces of pastry.

press edges with a fork to seal.  place on tray.

continue with the rest of the pastry, banana and chocolate.

brush tops with milk and cook until golden brown.

dust with icing sugar and serve with whipped cream or ice cream.

* I use the homebrand cooking chocolate from woolworths.

https://www.facebook.com/shazzieau/

CHOCOLATE CRAZY CAKE
(no eggs, milk or butter)

1 1/2 cups plain flour
3 tablespoons cocoa
1 cup sugar
1 teaspoon bicarb soda
1/2 teaspoon salt
1 teaspoon white vinegar
1 teaspoon vanilla
5 tablespoons canola oil
1 cup water


Preheat oven to 180 c.  line bottom of 8 inch square cake tin
with baking paper. grease sides.

mix first 5 dry ingredients together in a large bowl.

make 3 wells in dry ingredients - two small, one quite large.

pour vinegar in one small well, vanilla in the other small well
and the oil in the larger well.

pour the water over the top of everything.

mix until well combined.

cook on middle rack of oven for 35 minutes, or until a skewer comes out clean.

cool in tin for 20 minutes then remove to wire rack until cold.

ice.

ICING.

2 cups icing sugar
2 tablespoons cocoa
1 dessertspoon soft butter
milk.

mix all ingredients together with enough milk to make a

spreadable paste.

spread over cake.

https://www.facebook.com/shazzieau/

CHOCOLATE CAKE COOKIES...with smarties

1 packet duncan hines devils food cake mix
1⁄2 cup canola oil
2 eggs
3/4 cup smarties

preheat oven to 180 c
line 2 baking trays with baking paper

combine cake mix, oil and eggs in a bowl and mix until well combined.
stir in smarties.

drop teaspoonfuls of mix onto tray - 12 to a tray.

cook 10 - 12 minutes.

cool on tray for 5 minutes then remove to wire rack. cool completely.

store in airtight container.

https://www.facebook.com/shazzieau/

MEXICAN PIES

500 grams mince steak
1 cup water
3/4 packet french onion soup
1 tablespoon tomato paste
190 grams fire roasted peppers, drained and diced *
3/4 teaspoon hot chilli powder
2 tablespoon spicy red tomato sauce
1/2 teaspoon cholura hot sauce
small pinch salt

shredded tasty cheese
sour cream

1 packet frozen puff  pastry, thaw desired amount

brown and drain the mince steak.

return to pot and add the water, soup and tomato paste.
stir till boiling.

reduce heat and add the diced peppers, sauces and chilli powder.
simmer for 5 minutes and remove from heat.  cool.

heat pie maker or heat oven to 190 c.

place pastry in pie maker/pie tins. place a spoonful of mix into pastry.
top with 1 tablespoon shredded tasty cheese, another spoon of meat, then a teaspoon of sour cream.
top with pastry and cook till golden.

(if making a large pie, 1/2 fill pastry with meat then a sprinkle of cheese then more meat and then about 1 tablespoon of sour cream stirred
through the last bit of meat.)

I serve mine with extra cheese and sour cream.

*I bought the peppers in a can.  normal red capsicum is just as good. fire roasted peppers are
probably available in the deli section as well.


https://www.facebook.com/shazzieau/

MEAT AND CHEESE PIES

1 kilo mince steak
1 1/2 packets french onion soup
2 tablespoons tomato paste
2 cups water

shredded tasty cheese

1 packet frozen puff pastry

brown and drain the mince steak.

return to pot and add the water, soup and tomato paste.
stir till boiling.

simmer for 5 minutes. remove from heat and cool.

heat pie maker or heat oven to 190 c.

cut pastry to size and place in pie maker/pie tins.

3/4 fill with meat and top with cheese. cover with pastry
and cook until golden.

these freeze well.

MILLE FEUILLE

1/2 cup custard powder
1/2 cup caster sugar
2 cups milk
2 teaspoons vanilla

300 mls thickened cream

3 sheets frozen puff pastry, thawed

mix the custard powder with 1/2 cup of the milk until well blended.

place the custard powder mix, the rest of the milk and sugar into a medium sized saucepan.

on a medium heat, bring to the boil. stirring till thick.

remove from heat, stir in vanilla and pour into a medium size bowl.

cover the surface of the custard with plastic wrap and refrigerate till cold.

while the custard is cooling cook the pastry.

heat oven to 200 c.

cover the bottom of a baking tray with baking paper.

place 1 sheet of pastry on the tray, cover the pastry with more baking paper,
(cut the paper down so it just covers the pastry) and place another baking tray on top of the pastry.

cook until golden on top. turn pastry over so the bottom is brown as well (placing tray back on top)

cool on wire rack till cold.

repeat with other 2 sheets of pastry.

once the custard is cold, whip the cream to soft peaks.

beat the cream into the custard. cover and place back into refrigerator until pastry is ready.

when the pastry is cold, cut each sheet into 8 rectangular pieces (in half, in quarters, in eighths).

on a medium tray, lay out 8 pieces of pastry.

place custard into a piping bag and pipe some custard over each piece of pastry.

top each with another piece of pastry.

pipe more custard to cover the pastry.

top each with the last pieces of pastry.

refrigerate for at least an hour.

dust heavily with icing sugar to serve.

https://www.facebook.com/shazzieau/

FRY BREAD

4 cups plain flour
2 teaspoons salt
1 1/2 tablespoons baking powder
1 tablespoon melted butter
1 3/4 cups warm milk

canola oil to fry.

icing sugar


place flour, salt and baking powder into a large bowl.

add milk and butter and stir into a dough.

tip out dough onto a floured board and knead till smooth,
incorporating more flour if needed.

roll into a ball, cover and let rest for 20 minutes.

once rested pull off golf ball (approx) size balls of dough
and roll or press to palm size circles.

in a large frypan over a medium heat, heat enough oil to deep fry the bread, about 2 inches deep.

test heat by dropping in a little dough. if it bubbles, it's ready

cook about 4 pieces at a time, turning when brown, should only take a minute or so. if browning too
fast, turn heat down.

drain on paper towel.

place on a plate and sprinkle with icing sugar.

serve warm with jam and cream. we also serve with nutella and lemon curd.



https://www.facebook.com/shazzieau/

BANANA TIMTAM CHOCOLATE TART

2 packets banana timtams*
70 grams butter, melted

250 grams dark cooking chocolate
250 mls thickened cream

2-3 bananas sliced

whipped cream.

line bottom of 24 cm springform tin with baking paper.

in a food processor, blitz the timtams to crumbs.
add the butter and pulse to mix.
(or finely crush and stir in butter)

press into bottom of springform tin.

refrigerate.

in a heatproof bowl over a pot of boiling water, melt the chocolate and cream together, stirring until smooth.

remove from heat and place bowl in refrigerator and cool till almost set.

spoon into biscuit base and smooth top. refrigerate until completely set.

when ready to serve, decorate with sliced banana.

serve with whipped cream.

*if you can't get banana timtams, chocolate ones are good or a 205 gram packet of original oreos will work as well.

https://www.facebook.com/shazzieau/

SPICY CHICKEN AND POTATOES


1 kilo chicken breast, cubed
1200 grams potatoes, peeled and roughly diced
1/4 cup olive oil
2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 tablespoon sweet paprika
2 tablespoons garlic powder
3 tablespoons cholula (hot) sauce *
2 tablespoons fountain spicy red sauce

Topping
2 cups tasty cheese, shredded
250 grams short cut bacon, diced
1/2 cup spring onions, chopped

sour cream
2 large tomatoes, diced


preheat oven to 190 c. lightly spray a 9 x 13 baking dish with cooking spray.

in a large bowl, combine the olive oil, salt, pepper, paprika, garlic powder,
hot sauce and spicy red sauce.

add the potatoes and chicken and stir to coat evenly.

place in baking dish and cook for 45 – 55 minutes, until cooked through and browned and crispy on the outside.

when  done, remove from the oven and top with the cheese, bacon and green onion.
Return to the oven for another 10 minutes to melt the cheese.

remove from oven, sprinkle with the tomatoes and serve with the sour cream.

*cholura sauce is in the sauces aisle at COLES supermarkets.

https://www.facebook.com/shazzieau/

STRAWBERRY TIRAMISU..with raspberry coulis
(child friendly)

500 grams mascarpone
600ml thickened cream
1/3 cup icing sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups golden circle sunshine punch
300g savoiardi sponge finger biscuits
2 punnets strawberries, sliced

strawberries to decorate, if desired
6 squares chocolate, grated. to decorate

line the bottom of a 22 cm springform tin with baking paper.

using an electric mixer, beat the mascarpone, thickened cream, icing sugar, egg yolks and vanilla until thick.

place the juice in a shallow, wide bowl.

dip enough of the sponge fingers into the juice to cover the bottom of the springform tin.

Spread one-third of the mascarpone mixture over the biscuits, and top with 1 punnet strawberry slices.

Repeat again with the biscuits, mascarpone mixture and the strawberries.

do one more layer but only the biscuits and the mascarpone mixture.

Cover the cake with plastic wrap and chill for 2 hours or until firm.

to serve, carefully remove the sides of the springform tin.
Decorate with grated chocolate and strawberries if desired.

slice and serve with the raspberry coulis.

RASPBERRY COULIS
2 tablespoons boiling water
1/3 cup sugar
300 grams frozen raspberries
2 tablespoons lemon juice

place the raspberries in a sieve and run quickly under cold water
to remove any ice. put aside

place the sugar and water in a medium sized pot over medium heat, stir till sugar is dissolved. remove from heat.

break the berries up and add them and the lemon juice
to the pot of sugar water.

stir through till the berries are almost thawed (doesn't take long because the pot is hot).

pour raspberry mix into a food processor and blitz until smooth.

stir mix through a sieve, (to remove pips) into a jug or deep bowl.

chill until ready to serve. (you can store the sauce, covered, in the fridge for 3-4 days.)

https://www.facebook.com/shazzieau/

GARLIC AND BLACK PEPPER STIR FRY VEGETABLES with rump steak

1 kilo rump steak, whole pieces

1 tablespoon canola oil
1 1/2 kilo whole green beans
375 grams mushrooms, sliced
3 tablespoon minced garlic
1 medium red capsicum, thin sliced
2 oxo beef stock cubes
2 teaspoons black pepper, coarsely ground
200 mls water
1 dessertspoon cornflour

in a medium sized pot of salted water, boil the beans until almost cooked.
drain and put aside.

in a large frypan, heat the oil. add the garlic and cook till fragrant.
add the mushrooms and capsicum. cook till mushrooms are just soft.

mix the stock cubes, water and cornflour together.

add the beans, pepper and the stock mix to the frypan, stirring till sauce has thickened.
cook on low until beans are cooked through.

while the vegies are cooking, using a separate frypan, heat the pan on high until hot.

spray one side of the steak with cooking spray and sprinkle with salt.

place in hot pan and cook on high for 3 minutes (4-5 minutes if you like it well done)

spray the top of the steak with spray, sprinkle with salt and flip over in pan.
cook for another 3 minutes. remove from pan, place on a tray and cover with foil.
let rest for 5 minutes.

slice the steak into strips and serve on top of the vegies.

https://www.facebook.com/shazzieau/