CREAMY CHICKEN NOODLE SOUP......with cheese and bacon

4 chicken breast, cooked and chopped

2 tablespoons canola oil
2 small onions, diced
4 carrots, diced
4 stalks celery, diced
2 potatoes, diced
12 rashers short cut bacon, cooked and crumbled
2 litres water
4 oxo chicken stock cubes
1 can cream chicken soup
3 teaspoons garlic powder
3 teaspoons onion powder
salt and pepper to taste

2 packets 2 minute noodles, broken up, no flavouring

1 cup milk
1 cup cream
2 cups tasty cheese, shredded

heat oil in a large pot, over medium heat and saute vegetables until softened.

add water, stock cubes, garlic and onion powders and soup. bring to the boil then simmer until vegetables are tender.

add the chicken and bacon and bring back to the boil.

add the 2 minute noodles , milk, cream and cheese.

cook until noodles are soft.

serve.

FRENCH TOAST BAKE...with cinnamon and cream cheese

18 slices toasting bread, crusts removed
250 grams cream cheese, soft (8 oz)
1/2 cup brown sugar, packed
1 1/2 tablespoons ground cinnamon

5 eggs
1 cup thickened cream
1 tablespoon honey

icing sugar to dust.

lightly grease 9 x 13 baking dish.

spread the cream cheese evenly across the 18 slices of bread.

mix the sugar and cinnamon together and sprinkle 2
tablespoons across the bottom of the baking dish.

whisk the cream, eggs and honey together until well combined.
pour a 1/4 of the egg mix into the bottom of the dish.

place 6 slices of bread across the bottom of the baking dish
and sprinkle with 1/3 of the cinnamon sugar.

place another 6 slices and sprinkle with another 1/3 of the
sugar.

repeat with the last of the bread and sugar.

pour the rest of the egg mix evenly over the bread and
press each slice down a little to push cream mix down into
other layers.

cover dish with foil and refrigerate for at least 5 hours.

remove from refrigerator 1/2 hour prior to baking.

heat oven to 180 c. (350 f.)

cook for  30 minutes with the foil on. remove foil and cook
for another 20 - 30 minutes approx. until golden and set in
the middle.

cool slightly then dust with icing sugar to serve.

serve with cream or ice cream.

CHICKEN STROGANOFF


1 kilo chicken breast fillets, sliced (2 lb)
1 medium onion, sliced
500 grams mushrooms, sliced (1 lb)
500 gram tub sour cream  (17 fluid oz)
3 oxo chicken stock cubes
4 teaspoons nutmeg, or to taste
salt and coarsely ground black pepper to taste


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 and serve.

CHOCOLATE DUNKIN' COOKIES

250 grams butter, soft (8 oz)
2/3 cup sugar
1 egg
2 1/2 cups plain flour
3 tablespoons cocoa, sifted
1 tablespoon milk

extra sugar for rolling

preheat oven to 180 c. (350 f.)  line baking trays with
baking paper.

using an electric mixer, cream butter and sugar until pale.
beat in egg.

stir in flour, cocoa and milk. bring together by hand if
needed.

place some sugar in a bowl.  roll the dough into walnut sized
balls and roll in sugar to coat.  place balls on a baking
tray and flatten lightly with the bottom of a glass.

cook for 15 minutes.

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

store in an air tight container.

dunk in a glass of cold milk.

CAPPUCCINO COOKIES

250 grams butter, soft
2/3 cup caster sugar
1 egg
2 tablespoons espresso coffee granules*
1 teaspoon hot water
2 1/2 cups plain flour
1/2 teaspoon salt


in a large bowl, using an electric mixer, cream butter and
sugar until pale.

add the egg and beat until well combined.

mix the coffee and hot water together until coffee is
dissolved then beat into the butter mixture.

beat in flour and salt until well combined.

cover with plastic wrap and refrigerate for 1/2 hour.

heat oven to 180 c. (350 f.) line baking trays with baking
paper.

roll dough into walnut sized balls and place on trays.

lightly flatten each with the bottom of a glass dipped in
flour.

cook for 12 - 15 minutes. cool on tray for 5 minutes then
move to wire rack to cool completely.

ice.

ICING

2 cups icing sugar
1 teaspoon espresso granules, crushed
approx. 5 tablespoons thickened cream

drinking chocolate to dust

mix the icing sugar and coffee together with enough cream
to make a spreadable paste.

spread over biscuits and dust with drinking chocolate. I used vittoria dark chocochino.

*I used nescafe espresso granules.

EASY MEXICAN CHICKEN


1 kilo chicken breast fillets, diced (2 lb)
1 packet taco seasoning
295 mls enchilada sauce (10 oz)
1 1/2 - 2 cups grated tasty cheese

sour cream
avocado

1 pkt uncle ben's mexican rice, optional
mini tacos, optional


preheat oven to 180 c. (350 f.) lightly grease 9 x 13 baking
dish.

place chicken into a bowl and sprinkle with the taco
seasoning. stir to coat.

heat 1 tablespoon of oil in a non stick pan and saute chicken
until cooked through.

stir through the enchilada sauce.

place chicken mix into the baking dish and sprinkle with the
cheese.

cook for approx. 20 minutes until bubbly and cheese has
browned.

serve with sliced avocado and sour cream.

I also used a packet of mexican rice and warmed some mini
tortillas.

CHOC OAT SLICE

226 grams butter, soft (1 cup)
2 cups brown sugar, packed
2 eggs
2 teaspoons vanilla
3 cups quick oats
2 1/2 cups plain flour
1 teaspoon bicarb soda
1 teaspoon salt

FILLING

1 can condensed milk
250 grams dark choc chips ( 1 1/2 cups)
2 tablespoons butter
1/2 teaspoon salt


preheat oven to 180 c. (350 f.)  line 9 x 13 baking dish with
baking paper.

using an electric mixer, cream butter and sugar.  add eggs
and vanilla and beat until combined.

stir in the oats, flour, bicarb and salt. use hands to bring
together properly if needed.  put aside.

in a medium sized pot over low heat, melt the condensed milk,
chocolate chips, butter and salt together. stir till combined.

press 2/3 of the dough into the bottom of the baking dish.

spread evenly with the chocolate filling. dot the rest of the
dough all over the chocolate .

cook for 30 - 35 minutes until brown on top.

cool in dish.  refrigerate to set. cut into squares to serve. dust lightly with icing sugar if desired.

CREAMY PARMESAN, GARLIC AND MUSHROOM CHICKEN

4 skinless chicken breasts, sliced in half lengthways
250 grams mushrooms, sliced (8 oz)
2 tablespoons canola oil

57 grams butter (1/4 cup)
2 teaspoons minced garlic
1 tablespoon cornflour
1/2 cup chicken stock
1 cup thickened cream
3/4 cup extra sharp parmesan cheese, grated
1 teaspoon garlic powder
1 cup fresh baby spinach
salt and pepper to taste

in a large deep frypan heat the oil on medium heat.  cook the chicken, turning, until just brown and cooked through. remove from pan and put aside.

add mushrooms to the frypan and cook until just changing colour. remove from pan and put aside.

melt the butter in the frypan and add the garlic. cook till fragrant.

stir in the flour then the stock and cook till thickening.

stir in the cream, parmesan and garlic powder. add the chicken and mushrooms. simmer until chicken is warmed through.

add the spinach and salt and pepper and cook until spinach is wilted.

if needed, thicken with a little more cornflour mixed with cream.

serve with rice or pasta.

CARROT CAKE MIX COOKIES with lemon filling

1 packet "greens" carrot cake mix*
2 eggs
50 mls oil** (3 tablespoons + 1 teaspoon)

preheat oven to 180 c. (350 f.)  line 2 baking trays with baking paper.

place all ingredients into a bowl and stir until well combined. (not the icing mix).

roll dough into walnut sized balls and place on trays. lightly flatten each with a glass dipped in sugar.
cook for 12 -15 minutes or until just brown.

let cool on trays for 5 mins then remove to wire rack to cool completely.

sandwich together with filling.

FILLING

2 cups icing sugar
finely grated rind 1 small lemon
2 tablespoons soft butter
3 tablespoons milk approx

mix the icing sugar, butter, and rind together with enough of the milk to make a spreadable paste.  pipe or spoon onto the flat side of half the cookies. top with the rest of the cookies rounded side up.

if you dont like lemon, use 1 - 2 teaspoons of vanilla instead.

* the greens cake mix is on the small side (470 g / 16 1/2 oz). use any cake mix you like but increase the amount of oil by 10 mls (2 teaspoons) for a larger packet.  this packet also comes with an icing mix which is 1 cup. I used this and just added another cup of icing sugar.

** 60 mls (4 tablespoons) oil for larger packet mix.

ALFAJORES...south american sandwich cookies


200 grams plain flour (1 1/4 cups)
300 grams corn flour (2 cups)
2 teaspoons baking powder
250 grams butter (8 oz)
150 grams caster sugar (3/4 cup)
finely grated zest 1 lemon
3 egg yolks
1 teaspoon vanilla

1 can nestles top and fill

desicated coconut to roll

using an electric mixer, cream the butter and sugar until
pale.

add yolks, zest, and vanilla beatin until well combined.

beat in the flours and baking powder until a smooth dough. I
used my hands to bring together properly.

wrap dough in plastic wrap and refrigerate for 45 minutes.
heat oven to 180 c. (350 f.) line baking trays with baking
paper.

roll dough out to approx. 3 mm thick and use a scone cutter
to cut out circles.

place rounds on trays and cook for 8 - 10 minutes until just
firm. DO NOT BROWN.

cool biscuits completely.

spread the flat side of half the biscuits with about a
teaspoonful of caramel top and fill. sandwich together with
the rest of the biscuits. push to squeeze a little of the
caramel out and using your finger, smear the caramel around
the edges of the sandwiched biscuits. roll the edges in the
coconut.

refrigerate to set.

keep refrigerated.

CAJUN CHICKEN MEATBALLS

1 kilo chicken mince ( 2 lb)
3 teaspoons minced garlic
1 cup panko breadcrumbs
2 tablespoons cajun seasoning
1/3 cup grated parmesan cheese
2 tablespoons parsley, chopped
1 egg, lightly beaten

canola oil

SAUCE

2 tablespoons butter
1 small onion, finely diced
3/4 small red capsicum, finely diced
2 tablespoons cornflour
1 tablespoon cajun seasoning, or to taste
1 1/2 cups chicken stock
1/2 cup thickened cream
2 tablespoons parsley, chopped

in a bowl, mix the mince, garlic, breadcrumbs, seasoning,
cheese and parsley until well combined.

roll into  25 mm. (1 inch) balls.

heat 2 - 3 tablespoons canola oil in a frypan, on medium
heat.

brown the meatballs on all sides, using more oil if needed.

depending on the size of the pan, you may have to do a couple
of batches. remove balls to a plate and put aside.

FOR THE SAUCE..in a deep frypan, melt the butter over medium
heat.

add the onion and capsicum and cook until the onion is
translucent.

add the cornflour and cook, stirring for 1 minute.  add the
stock and stir until thickened and boiling. stir in the
seasoning.

reduce heat and add the meatballs.  simmer for approx. 10
minutes or until the meat balls are cooked through. turn
once.

stir in the cream. remove from heat and stir in the parsley.
serve.

CHINESE STYLE SPRING ONION PANCAKES


2 1/2 cups plain flour
1 teaspoon salt
1 cup water

1 bunch spring onions, sliced
canola oil cooking spray
extra salt

4 tablespoons canola oil

sweet chilli sauce for dipping


place flour and salt into a bowl. stirring with a spoon, add
the water in 3 batches.

on a lightly floured board, knead dough until smooth about 1
minute.  cover with cling wrap and let rest for 10 minutes.

divide dough in half. between 2 sheets baking paper, roll
each half into approx. 50 x 20 cm rectangle (1.5 ft x 8 in).

lightly spray each rectangle with the canola spray. roll up
each piece from the longest side. roll each into a coil and
flatten each with your hand.

roll each piece into a rectangle again, spray with more
canola spray then evenly sprinkle each rectangle with the
spring onions and a pinch of salt.

roll up as before then cut each roll in half.

coil each roll. you will have 4 coils.

flatten each with your hand then roll out into circles about
8 mm (1/3 inch )thick.

heat 1 tablespoon oil in a frypan and fry 1 pancake at a time
till a dark golden brown on each side. add another tablespoon
of oil for each pancake.

cut each pancake into quarters and serve straight away with
the sweet chilli sauce.