BAKED CHICKEN AND RANCH PENNE


500 grams penne pasta
2 teaspoons olive oil
1 kilo chicken breast fillets, diced
1 tablespoon canola oil
1 red onion, diced
1 green capsicum diced
2 teaspoons minced garlic
400 gram tin diced tomatoes with garlic and herbs
2 tablespoons tomato paste
100 grams bacon
2 cups spinach leaves
2 tins evaporated milk
1 cup ranch salad dressing
2 x 200 gram pkts kraft hot and spicy cheese**
2 cups grated tasty cheese
extra 1/2 cup hot and spicy cheese

preheat oven to 180 c.

cook pasta al dente. drain, return to pot and stir the olive oil through the
pasta. put aside.

while pasta is cooking...in a large pot/pan, cook chicken. drain and put aside.

in same pan, heat canola oil and saute the onion, bacon and capsicum till onion is transparent.

add in the garlic, tomatoes, chicken and spinach. cook stirring till spinach is wilted.

in a large baking dish, place the pasta and the chicken mixture, stir through till well combined.

in a medium sized pot, heat the evaporated milk with the 200 grams hot and spicy cheese and the ranch dressing stir till cheese is melted.

stir the milk mixture into the pasta.

top with the tasty cheese and extra hot and spice cheese.

cook till cheese is melted and golden.

**pepperjack cheese in America. pic below in Australia.

TWO INGREDIENT CHOCOLATE CAKE

4 eggs
240 grams dark cooking chocolate

preheat oven to 170 c
grease and line bottom and sides of 20cm round cake tin.

in a heat proof medium sized bowl, over a pot of boiling water, melt chocolate. stir till smooth. remove from heat and put aside to cool.

separate eggs.

beat egg whites until thick and fluffy, like meringue.

when the chocolate is cool. stir in the egg yolks till well combined. the mix will be thick.

using a wide spatula, quickly fold in 1/4  of the egg whites. then  fold in the rest in 3 batches.

pour into tin and cook for approx. 30 minutes.  should be cracked on top but not browning.

cool in tin until top is cool to touch then remove paper and finish cooling on wire rack.

dust with icing sugar and some chocolate ganache if desired.

GANACHE

80 grams dark cooking chocolate
40 grams thickened cream.*

melt the chocolate and cream in a heat proof bowl over a pot of boiling water. stir till smooth.

cool till thick enough to drizzle over cake.

*(weigh the cream in with the chocolate)

https://www.facebook.com/groups/1695021754058615/

https://www.facebook.com/shazzieau

APPLE FRITTER CAKE

3 cups plain flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
113 grams butter, melted
6 small granny smith apples

For the topping:
227 grams butter, softened
1 cup  brown sugar
2 tablespoons flour
1 tablespoon cinnamon

For the icing
2 cups icing sugar
1 teaspoon vanilla
milk

preheat oven to 180 c. grease and line a

9 x 13 baking dish.

peel, core and dice apples. put aside.

using an electric mixer,in a large bowl, beat the flour, sugar, baking powder,
salt,milk, vanilla and eggs together.

then on low speed beat in the melted butter.

pour into baking dish.

spread apples evenly across the cake mix.

in a separate bowl mix together all the topping ingredients.

drop heaped teaspoonfuls of topping evenly across the top of the apples.

get a knife and swirl the topping through the apples and cake mix.

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

Once cooked, let sit for 20 minutes and then drizzle the icing all over the
cake.

ICING

mix the icing sugar with the vanilla and
enough milk to make a slightly runny paste.

https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/

CHICKEN LOMBARDY

6 chicken breast fillets
1/2 cup corn flour
6 tablespoons butter
400 grams mushrooms
1/2 cup chicken stock
3/4 cup marsala (wine)
1 cup mozzarella cheese
1/2 cup parmesan cheese
4 spring onions, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper

preheat oven to 180 c. lightly grease a 9 x 13 baking dish.


Place each chicken fillet between 2 sheets baking paper and flatten to 1/4 inch thickness using a meat mallet or rolling pin.

coat chicken lightly in flour.

in a large fry pan, on a low heat, melt 2 tablespoons of butter and cook 3 pieces of chicken until just golden.

repeat with other 3 pieces of chicken and another 2 tablespoons butter. don't drain or wipe pan.

Place chicken in the baking dish.

going back to the fry pan, saute mushrooms in the remaining 2 tablespoons butter until just tender. drain mushrooms out with a slotted spoon leaving any liquid in pan.

Sprinkle mushrooms evenly over chicken.

Stir the marsala, stock and salt and pepper into liquid in pan and simmer 10 minutes stirring occasionally. if too thin, thicken with a bit of cornflour mixed with a little water.

Spoon sauce evenly over chicken.

sprinkle the cheeses and spring onions over the top.

Bake at 180 c for until cheese is melted and golden brown.

https://www.facebook.com/groups/1695021754058615/

https://www.facebook.com/shazzieau

CREAMY TOMATO AND SPINACH TORTELLINI

625 gram ham and cheese tortellini
2 tablespoons butter
2 teaspoons minced garlic
1 teaspoon onion powder
3 tablespoons cornflour
1 1/4 cups milk
1 cup thickened cream
400 gram tin diced tomatoes, garlic and  herbs
1 1/2 cups spinach, packed
8 tablespoons extra sharp parmesan cheese
salt and pepper to taste

cook tortellini according to packet. drain and put aside.

while tortellini is cooking....on medium heat, melt butter in a large deep fry pan or pot.

stir in garlic and onion powder till fragrant.

stir in the cornflour then the milk and cream. stir till thick and starting to boil.

add in the tomatoes and spinach. once the spinach has wilted down, stir in the cheese till melted then add  the salt and pepper to taste.

if the sauce is too thick for your liking add a bit more cream or milk.

stir the tortellini through the sauce and serve sprinkled with more parmesan cheese.

https://www.facebook.com/groups/1695021754058615/

https://www.facebook.com/shazzieau

DEATH BY CHOCOLATE PANCAKES

3 cups self raising flour
1/2 cup sugar
1/4 teaspoon salt
1 egg
2 tablespoons cocoa, sifted
3 1/2 - 4 cups milk

2  x pauls double thick chocolate custard
chocolate topping
chocolate icecream

using an electric mixer, beat the flour, sugar, salt, egg, cocoa and 3 1/2 cups milk together until well combined. put aside.

heat a small frypan on medium heat and wipe with some butter.

if the mix is too thick, add the rest of the milk.

pour some mix into the middle of the pan and swirl to reach edges.

cook till bubbly then flip. cook another minute and remove from pan.
repeat until you have finished mix.

using 2 per person, place some chocolate custard on edge of each pancake and roll up.

drizzle with chocolate topping and finish with a scoop of chocolate icecream.

serves 8 -10

https://www.facebook.com/groups/1695021754058615/

https://www.facebook.com/shazzieau

COOKIES AND CREAM ICE CREAM CAKE

2 X 600ml bottles thickened cream*

2 cans condensed milk

205 gm packet oreo cream biscuits

TO DECORATE

1 packet mini oreos

chocolate topping

300 mls whipped cream

2 punnets strawberries, sliced 

line a 24 cm springform tin with plastic wrap making sure it comes up and over the sides.

finely crush or blitz oreos.

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

stir in oreos until well combined.

spoon into spring form tin and level top.

freeze at least 12 hours or overnight.

to serve, remove sides of tin and peel plastic wrap down.

drizzle chocolate topping over top and down the sides of the cake.

pipe the whipped cream around the edges and place the mini oreos.  cover the rest of the top with

the strawberries.

cut into slices and serve.

* I use the coles supermarket brand thickened cream.

it seems to have more of a thickening agent than some brands

and beats up thick really quickly. 

https://www.facebook.com/shazzieau

https://www.facebook.com/groups/1695021754058615/