Slow Cooker Pea and Ham Soup

Delicious soup very easy to make, and a quick easy filling meal from the freezer for lunch or for dinner on a cold night.

Ingredients

• 800 g ham hock
• 1 brown onion diced
• 2 carrot chopped
• 2 celery stick chopped
• 2 cup yellow split peas rinsed
• 1 bay leaf
• 10 cup water

• Equipment

  • 1 slow cooker

  • Method

    • STEP 1Place split peas on bottom of slow cooker.
    • STEP 2Add carrots, celery, onion, bay leaf, and ham hock.
    • STEP 3Cover with water.
    • STEP 4Cook on low for 6-8 hours or high for 4-6 hours, or until meat will fall off the bone easily.
    • STEP 5Remove bone, discard fat and skin. Chop meat and return to soup.

    Notes

    This soup freezes well. I freeze in 1 meal portions and microwave on high in a microwave casserole dish until piping hot. Serve with bake at home crusty bread rolls. This recipe is for an 800g hock, if the hock is smaller use less water in recipe.

THAI FISH AND PUMPKIN SOUP

Look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk

INGREDIENTS

• 1 tablespoon sunflower oil
• 3 tablespoons Thai red curry paste
• 200ml light coconut milk
• 3 cups (750ml) salt-reduced chicken or fish stock
• 4 Asian (red) eschalots, thinly sliced
• 1 long red chilli, thinly sliced
• 2 kaffir lime leaves, finely shredded (optional)
• 250g pumpkin, peeled, cut into 2cm pieces
• 1 green capsicum, cut into strips
• 2 tablespoons tamarind puree
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
• 100g baby spinach leaves

• METHOD

  • 1
    Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
  • 2
    Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
  • 3
    Add fish and simmer for 5 minutes or until the fish is opaque.
  • 4
    Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.
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  • Note
  • Asian eschalots, fresh kaffir lime leaves and tamarind puree are all available from Asian food shops.

Butterscotch Pudding

I have been making this pudding for years and we never get sick of it. Team it with some good vanilla ice-cream and a dollop of cream and you have wonderful heartwarming food!

Ingredients

• 1 cup self-raising flour
• 3/4 cup sugar
• 1 pinch salt
• 60 g butter
• 1/2 cup milk

Sauce

• 2 tbs golden syrup
• 1 1/2 cup hot water
• 30 g butter

• Method

  • STEP 1Sift sugar, salt and flour into a bowl.
  • STEP 2Melt butter and add to flour mixture along with milk. Stir.
  • STEP 3Place into well greased ovenproof dish.
  • STEP 4In the meantime, combine the sauce ingredients and stir until melted.
  • STEP 5Pour the sauce mixture over the top of the pudding mixture using the back of a spoon for even distribution.
  • STEP 6Bake at 180C for approximately 30-40 minutes.

  Notes

  Fantastic for those cold winter nights. When making the sauce you may need to pop it into the microwave for a short bursts or you could place into a saucepan and stir over low heat until butter is melted.

CHILLI CON CARNE LASAGNE

Mexican and Italian sensibilities collide in this mouth-watering cuisine clash.

INGREDIENTS

• 1 tablespoon olive oil
• 2 celery stalks, thinly sliced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, chopped
• 650g lean beef mince
• 1 1/2 teaspoons dried chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 2 x 400g cans Ardmona Rich & Thick Classic Tomatoes
• 400g can kidney beans, rinsed, drained
• 2 tablespoons chopped coriander, plus extra to serve
• 375g packet fresh lasagne sheets
• 150g cheddar, grated
• 200g sour cream

• METHOD

  • 1
    Preheat oven to 200°C.
  • 2
    Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes or until thickened. Stir in coriander and season.
  • 3
    Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
  • 4
    Bake the lasagne for 20-25 minutes until golden and bubbling. Scatter with extra coriander leaves and serve.

10-MINUTE SPAGHETTI WITH SPICY TUNA RAGOUT

This store-cupboard supper is the perfect midweek pick-me-up that's ready in less than two-steps.

INGREDIENTS

• ¼ cup (60ml) extra virgin olive oil
• 2 garlic cloves, sliced
• 1 dried chilli, roughly chopped
• 1 x 75g jar baby capers in salt, well rinsed
• 2 tablespoons parsley stalks, finely chopped
• 2 x 250g punnets cherry tomatoes, halved
• ²⁄³ cup (160ml) white wine
• 4 x 125g tuna tins, drained
• 400g spaghetti
• parsley leaves, to serve
• freshly cracked white pepper, to serve

• METHOD

  • 1
    Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Add the garlic, chilli, capers and parsley stalks, and cook for 1 minute or until fragrant. Add cherry tomatoes and cook for 1 minute or until softened slightly. Pour in the wine and cook for 1–2 minutes or until reduced by half, add the tuna and break it up with a fork, then remove from the heat. Season to taste.
  • 2
    Meanwhile, cook the spaghetti to packet instructions. Drain, reserving 1/3 cup of cooking water. Add the pasta and cooking water to the sauce and toss to combine. Serve hot with parsley leaves and cracked white pepper.

Green Goddess Shake for Toddlers

A great way to get your toddler to eat from a number of food groups including apples, avocado, oats and yogurt.

Ingredients

• 1 avocado peeled pitted
• 1 granny smith apple large cored
• 1 cup Jalna natural Greek yoghurt
• 1/2 cup oats
• 1 lemon juiced zested
• 1 cup water

• Equipment

  • blender

  • Method

    • STEP 1Blend yoghurt, avocado, apple, oats, lemon juice and a little bit of the zest for one minute in a high powered blender, scrape down the sides, add water and blend for another 20 seconds. Serve immediately.

Crunchy Topped Orange Slice

Easy, one bowl, moist yummy slice

Ingredients

• 250 g butter softened
• 1 tbs orange zested grated
• 1 cup caster sugar
• 4 egg
• 275 g self-raising flour
• 1 tsp baking powder
• 100 mls buttermilk
• 1 orange juiced

• Topping

  • 125 g sugar
  • 1 orange juiced

  • Method

    • STEP 1Preheat oven to 180C and lightly grease a shallow 20 X 30 cm pan, lining base with baking paper.
    • STEP 2Place all the cake ingredients into a large bowl and mix with mixer for 2 minutes, until combined.
    • STEP 3Spoon mixture into the pan, smoothing the top.
    • STEP 4Bake for 30 minutes or until risen and golden and pulling away from sides.
    • STEP 5Sit cake for 5 minutes, then combine sugar and orange juice and spoon onto top of cake. Sugar should not be dissolved.
    • STEP 6Leave to cool and serve.

    • Notes

      If you don't have butter milk you can add 1 teaspoon of vinegar to the 100ml of milk and let it stand for 5 minutes before using. Can also make with lemons instead