AMATRICIANA SAUCE

1 onion, diced
1/2 green capsicum, diced
10 rashers short cut bacon, diced
3 heaped teaspoons minced garlic
1240 grams canned diced tomatoes
2 tablespoons tomato paste
1 teaspoon hot chilli powder
2 teaspoons heinz fiery chilli tomato sauce
1 teaspoon sugar
1 teaspoon of salt or to taste

1 tablespoon olive oil

in a medium sized sauce pan, saute the onion and capsicum until onion in translucent.

add the bacon and garlic and saute for another 2 minutes.

add the rest of the ingredients, bring to the boil then reduce to simmer for 10 minutes.

serve with pasta of choice.


I cooked mine into a pasta bake.

I used a packet of frozen ricotta filled large shells (from costco) poured the sauce over the top and sprinkled grated tasty cheese over the top off the sauce. cooked for approx. 1 hour.

NANNA'S CUSTARD PIE

2 eggs
200 grams butter, cold
450 grams cake flour
finely grated rind 1 lemon
160 grams sugar

700 grams milk
220 grams sugar
peeled rind 1 lemon
3 eggs
1 egg yolk
30 grams plain flour, sifted
35 grams cornflour

preheat oven to 180 c.

using a processor, blitz the flour and butter until a sandy texture. add the eggs, sugar and lemon rind and pulse till a dough comes together.
remove the dough from the blender and knead together.

wrap in plastic wrap and refrigerate for 30 minutes.

in a bowl, mix the eggs, yolk, sugar, and flours until smooth.

in a medium saucepan, place the milk and the lemon rind. bring almost to the boil and remove from heat. remove the lemon rind.

add the egg mix and return to heat, stirring, until thickened.  remove from heat, place in a bowl, cover the top of the custard with plastic wrap and cool to room temperature.

using 2/3 of the pastry, roll out to cover a 24 cm pie dish.
remove excess.

prick the bottom with a fork then pour in the custard.

decorate the edge of the cake with the extra pastry, using a cookie cutter to cut shapes.

cook for approx. 35 minutes or until golden. if pastry is browning to fast, cover with foil .

cool completely.

dust with icing sugar to serve.

COCA COLA MEATBALLS

for the meatballs:

500 grams lean mince steak
1/2 cup dried breadcrumbs
1 egg
1/2 medium onion, finely chopped
1/4 small green capsicum, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper

for the sauce:

2 teaspoons minced garlic
1/2 small onion finely chopped
1/4 small green capsicum, finely chopped
1 cup (250 mls) tomato soup
1 cup  (250 mls) coca cola
2 tablespoons worcestershire sauce


preheat oven to 180 c. spray a baking dish with cooking spray.

in a large bowl, mix all the meatball ingredients together then roll into golf ball sized balls.

place  balls in a single layer into the baking dish.

in a small bowl, mix together all the sauce ingredients then pour over the meatballs.

cook for 50 - 60 minutes until sauce is bubbly and meatballs are cooked.  turn the balls once during cooking.

when the meatballs are almost ready to serve,  remove from oven and mix 2 tablespoons of cornflour with enough water to make a thin paste and stir through the meatballs to thicken the sauce. return to oven for 5 minutes then serve.

serve with mashed potato and vegetables of choice.

SAVOURY POTATO CAKE


(served as a side with main meal)

1 kilo potatoes
50 grams butter, chopped
pinch nutmeg
3 eggs
160 grams sliced salami, diced
3 tablespoons milk
80 grams parmesan cheese, grated
salt and pepper to taste

250 grams mozzarella cheese, grated
150 grams shredded ham

breadcrumbs
extra parmesan
extra butter

preheat oven to 180 c.  grease a 24 cm springform tin.

peel then boil the potatoes in salted water. drain and mash well with a potato masher. move to a large bowl.

add a pinch of nutmeg and the butter, stirring until butter has melted.

add eggs one at a time stirring well after each addition.

add the salami, parmesan, milk and salt and pepper to taste.

place half the mix into the tin and sprinkle with the mozzarella cheese and ham.

top with the rest of the potato mix.

sprinkle liberally with breadcrumbs and parmesan cheese. dot with some
cook for 45 - 50 minutes or until nicely brown on top.

serve with a main meal.

great with meat and gravy.

BANANA, APPLE AND OAT BREAD

3 large bananas
1 apple*
3 eggs
1/2 cup  milk
1/2 cup canola oil
2 cups brown sugar
2 cups self raising flour
1 cup of instant oats
1 teaspoon baking powder
cinnamon powder to taste

preheat oven to 180 c.
line the bottom of a large loaf tin with baking paper.

mash 1 banana.

using an electric mixer, lightly beat the mashed banana, eggs, milk and oil.

beat in the sugar.

add the flour, oats and baking powder and beat till well combined.

slice the 2 remaining bananas.
peel, core and chop the apple.

place half of the batter into the bottom of the cake tin. top with the sliced bananas and apple. sprinkle with cinnamon . cover with the rest of the batter.

cook for 50 - 60 minutes until brown and a skewer comes out clean.

if browning too quickly, cover top with some foil.

cool in tin for 30 minutes then remove to wire rack to cool completely.

great toasted and dripping with butter.

*can also use canned apple, 8 large pieces chopped.

CREAMY CHILLI CHICKEN PENNE

1 kilo chicken breast fillets, diced
1 onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
1 teaspoon minced garlic
2 teaspoons hot chilli powder, or to taste
3 teaspoons cumin powder
750 mls thickened cream
1 pkt  "mainland"cheddar chilli cheese, grated

salt and pepper to taste

300 grams penne pasta.


cook the pasta according to directions on packet. drain and put aside.

in a large deep frypan, in a little oil, saute chicken till cooked through but not brown.  drain and put aside.

using the same pan, saute the onion, capsicum, onion and garlic until capsicum is tender.

add the chicken back to the pan along with the chilli and cumin. stir to coat chicken.

add the cream and the cheese. stir until cheese is melted.

add in the pasta and stir till combined.

simmer until pasta is heated through.

serve.

EASY SWEET AND SOUR CHICKEN

1 kilo chicken breast fillets
2 carrots, julienned
1 onion sliced
1 red capsicum, sliced
1 cup apricot jam
1/2 cup trident tomato and chilli sauce
439 gram tin of "Dole" pineapple chunks, drained

in a large frypan, saute chicken in a little oil till cooked but not brown. drain from pan and put aside.

in same pan, saute the onion, capsicum and carrot in a little oil until onion is translucent.

add the chicken back to the pan along with the jam, sauce and pineapple.

bring to the boil stirring till jam is melted and well combined.

turn heat down and simmer till vegies are tender.

serve with rice.