STEAK, KIDNEY AND MUSHROOM PIES
(filling cooked in crockpot)

1 kg chuck steak, well trimmed and diced
3 lamb kidneys, trimmed and diced
5 rashers shortcut bacon, diced
1 large onion, diced
200 grams mushrooms, sliced
1 cup beef stock (using reserved liquid)
1 beef stock cube
2 tablespoons tomato paste
1 cup of port (or red wine)
2 bay leaves
2 teaspoons minced garlic

salt and pepper to taste
cornflour and water paste to thicken

puff pastry


brown the steak and kidney. drain, reserving liquid.

place meat in crockpot.

using reserved liquid, make up to the 1 cup, adding water if needed.  stir in stock cube and pour over meat.

add everything else except the salt, pepper and cornflour paste.

cook on high for 2 hours then on low for 5 hours.

turn back to high, add salt and pepper and thicken with the cornflour paste.

allow to cool before making pies.

cut pastry to fit pie dishes or electric pie maker. fill and cook.

NOTE:  I use an electric pie maker which makes small to medium pies. I used 6 sheets.

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CHICKEN PIES

1 kilo chicken breasts, cubed
500 grams frozen mixed vegetables
1 1/2 cans cream of chicken soup
2 teaspoons minced garlic
2 oxo chicken stock cubes
1 cup grated tasty cheese

frozen puff pastry sheets, thawed

in a large pot or pan, saute chicken until cooked but not brown. drain. put aside.

add vegetables and garlic to pan and on a medium heat, cook until vegetables are cooked through.

add chicken soup, stock cubes and then chicken back into pan. stir until boiling.

add cheese and stir until cheese has melted.  add salt and pepper to taste.

remove from heat and cool.

cut pastry to fit pie dishes or pie maker, fill and cook.

NOTE: I use heinz golden mix vegies that have corn, peas, capsicum and onion.

also the amount of pastry you need will depend on what you are cooking the pies in. I have electric pie makers that make small to medium sized pies. I used 6 sheets

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LEMON CREAM CHEESE DESSERT BREAD

DOUGH

2 3/4  cups plain flour
1/4 cup sugar
2 tablespoons butter
1 egg, beaten
2 1/4 teaspoons dry yeast
1 teaspoon bread improver(if desired)
1/2 cup water
1/2 cup milk
1 teaspoon salt

in a large bowl, combine, the flour yeast and salt.

in a pot on the stove or in a microwave safe bowl in the microwave, combine the sugar, butter, water and milk.

heat until the mix is hot( not boiling) and the butter is almost melted.

gradually add the milk mix to the flour.

add the egg and mix to a soft dough.

on a floured board, knead by hand for 3 -4 minutes.

place the dough into a clean greased bowl, cover with plastic wrap and place in a warm spot for 45 minutes.

punch dough down and rest for 5 minutes.
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FILLING

500 grams cream cheese, softened
1/2 cup sugar
finely grated rind of 2 lemons

with an electric mixer, beat all together until smooth and put aside
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FOR THE TOP

6 tablespoons sugar
1 tablespoon cinnamon
2 tablespoons butter, melted
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TO PUT TOGETHER

preheat oven to 180 c

grease a lamington tray (30 x 25 cm approx)

cut dough in half and roll 1 piece out to fit bottom and sides of tray.

spread evenly, to the edges with cheese filling.

roll out other piece of dough and cover over the filling, making sure to meet the edges of bottom piece of dough.

FOR THE TOP...mix the cinnamon and sugar together.

brush the melted butter over the dough and sprinkle with the cinnamon sugar.

cook for approx 20 minutes until nicely brown  and a bit crunchy on top.

cut into slices and serve warm.

 store leftovers in fridge. microwave for 10 seconds or so  to reheat.
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I was playing around in my kitchen today and came up with this recipe.   It's great warm with a cup of tea or coffee. Nice and lemony. I made it for afternoon tea but would be great as dessert or supper. The hubby and I thought it was good as is but you could drizzle some lemon glaze over it if you like.



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APPLE PUDDING WITH BROWN SAUCE

1 pkt duncan hines french vanilla cake mix
3 eggs
1 440 gram can pie apples

preheat oven to 180 c
grease a 9 x 13 oven proof dish

mix all the ingredients together and pour into dish

cook for 35 minutes or until a skewer comes out clean.

dust with icing sugar and cinnamon if desired.

serve warm with sauce and whipped cream

SAUCE
60 grams butter
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup thickened cream
1 tablespoon vanilla

Combine all sauce ingredients except vanilla, in small pot.

Cook over medium heat, stirring occasionally until boiling. simmer for 1 minute then remove from heat.

stir in vanilla and allow to stand for another minute.

spoon over pudding.

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CHOCOLATE BANANA PUDDING

1 pkt duncan hines french vanilla cake mix
2 large bananas, sliced
1 cup dark chocolate chips

preheat oven to 180 c
grease a 2 quart oven proof dish

make cake mix according to directions. stir in bananas and chocolate chips.

pour into dish.

cook for 40 - 45 minutes  or until a skewer comes out clean.

serve warm with whipped cream or custard.

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CHICKEN LASAGNE ROLL UPS IN SUN DRIED TOMATO SAUCE

12 lasagne sheets, cooked and drained

4 cups cooked chicken, shredded
1/4 cup milk
250 grams cream cheese, softened
1/4 cup feta cheese, crumbled
1/4 cup grated parmesan cheese
1/2 red capsicum, small diced
1/2 teaspoon salt
1/2 teaspoon cracked black pepper


375 gm sun dried tomatoes, blitzed
1 medium onion, diced
3 teaspoons minced garlic
6 rashers short cut bacon, diced
900 ml thickened cream
salt and pepper to taste


preheat oven to 180 c.

SAUCE

in a fry pan saute tomatoes, onion, bacon and garlic till just cooked..not brown
add cream, bring to boil stirring.  simmer for 5 mins then turn off heat and just let sit to gather flavour, till chicken is ready.

FILLING

in medium bowl, combine chicken, cheeses, milk, capsicum and salt and pepper.

lay the 12 lasagne sheets out  flat and divide mix evenly across them.  spread with a knife to cover. roll up swiss roll style.

In a baking dish, spread 1/2 the sauce.

arrange lasagne rolls, seam-side down in sauce.

top with remaining  sauce and cover baking dish with foil.

bake  30 - 40  minutes or until hot.



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FRESH STRAWBERRY PUDDING CAKE

1 pkt duncan hines french vanilla cake
1 pkt of strawberry instant pudding (see note)
4 eggs, lightly beaten
1 cup water
1/4 cup canola oil
250 grams fresh strawberries, small diced

preheat oven to 180 c
grease and flour bundt tin or grease and line bottom of 20 cm cake tin.

stir the cake mix, and instant pudding together to remove large lumps.

stir in the eggs, water and oil then stir in the strawberries.

pour into tin.

cook for 40 -45 minutes until a skewer comes out clean.

cool in tin.

ice.

ICING

1 1/2 cups icing sugar
1 tablespoon soft butter
1 heaped tablespoon strawberry quik
3 tablespoons milk

mix all together until smooth, using just enough milk to make a spreadable paste. pour over cake.


NOTE: if you can't get strawberry instant pudding, use vanilla and 2 heaped tablespoons  Nestles strawberry quik.

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