Coconut Slice

This recipe is so easy, I just throw all ingredients in a bowl. I don't even sift the flour and it works perfectly every time.

Ingredients

• 1 cup self-raising flour
• 1 pinch salt
• 3/4 cup sugar
• 1 cup coconut
• 125 g butter melted
• 1/2 cup milk
• 2 egg
• 1 tsp vanilla extract

Icing

• 1 1/3 cup icing sugar
• 1 tbs butter
• 2 tbs boiling water
• 1 drop pink liquid food colouring
• 1/2 cup coconut *to decorate

• Method

  • STEP 1Put flour, salt, sugar, coconut and melted butter in a bowl. Mix well.
  • STEP 2Stir in beaten eggs, milk and vanilla.
  • STEP 3Spread mixture into a greased slice tray and bake at 180C for 25-30 minutes.
  • STEP 4Icing: Place icing sugar and butter in a bowl.
  • STEP 5Pour in enough boiling water to make a thick paste.
  • STEP 6Add a drop of food colouring and sprinkle with coconut.

  • Notes

    I make quite a thick icing so it sets hard and ice while still warm as it is easier to spread.

A quick and easy soup for when you need comfort food.

Cheat's Chicken and Corn Soup

A quick and easy soup for when you need comfort food.

Ingredients

• 1 onion small diced
• 1 garlic clove large finely chopped
• 2 tbs olive oil
• 3 corncob
• 3 potato small
• 1/2 tsp ginger minced
• 1/4 cup plain flour
• 1/2 cooked chicken shredded
• 1 vegetable stock cube
• 8 cup water
• 1 parsley fresh *to decorate

• Method

  • STEP 1Cook onion in oil over medium heat until clear.
  • STEP 2Add garlic and potatoes, cook 5 minutes.
  • STEP 3Add corn and stir for a few minutes over high heat.
  • STEP 4Add flour and continue stirring for 3-4 minutes until cooked.
  • STEP 5Add ginger, add stock mixed with water and chicken. Simmer until potatoes are tender.

  • Notes

    I used super sweet corn

Cheat's Apricot Chicken (Great for when you are in a hurry.)

Cheat's Apricot Chicken

Great for when you are in a hurry.

Ingredients

• 1 cooked chicken large
• 45 g chicken noodle instant soup
• 800 g apricot juice
• 440 g carrot
• 1 onion small optional

• Equipment

  • 1 casserole dish

  • Method

    • STEP 1Pull chicken apart and place skin, meat and stuffing into a microwave safe casserole dish.
    • STEP 2Add all other ingredients and cook uncovered on high in microwave for about 20 minutes.
    • STEP 3Serve with rice or mashed potatoes.

    • Notes

      If using onion slice finely and cook until soft before adding, or you can use a teaspoon of freeze dried onion.
      French onion soup is also nice, use this instead or as well as chicken noodle.
      This dish can also be cooked in the oven.

A creamy, zesty pasta with a Cajun twist.

Cajun Chicken Pasta

A creamy, zesty pasta with a Cajun twist.

Ingredients

• 250 g linguine pasta
• 300 mls thickened cream
• 500 g skin-off chicken breast fillet cubed
• 2 tbs cajun seasoning *to taste
• 2 tbs butter
• 1 red capsicum julienned
• 1 green capsicum julienned
• 1/2 cup mushrooms sliced
• 1 green onion diced
• 1/4 tsp dried basil leaves *to taste
• 1/4 tsp lemon pepper seasoning *to taste
• 1/4 tsp garlic salt *to taste
• 1 parmesan cheese *to serve optional

• Method

  • STEP 1Cook linguine and set aside.
  • STEP 2Place diced chicken and Cajun seasoning in a plastic bag and shake to coat well.
  • STEP 3In a large frying pan, sauté the chicken in butter until browned.
  • STEP 4Add the capsicum, mushroom and green onion and sauté until capsicum begins to soften.
  • STEP 5Add the cream, basil, lemon pepper, and garlic salt and heat through.
  • STEP 6Gradually add the cooked linguine until all of the sauce has coated the pasta. Toss and heat through.
  • STEP 7Serve with Parmesan cheese, if desired.

  • Notes

    Adjust quantities to taste. I use Masterfoods seasonings. Fresh garlic and lemon may be used in this dish, if preferred.

Cajun Chicken

Very yummy lightly spicy chicken dish served with rice. This is very quick to prepare an extremely tasty recipe perfect for the busy person.

Ingredients

• 3 chicken breast fillet cubed
• 300 mls light cream
• 1 tsp cajun seasoning *to taste
• 1 tsp garlic salt *to taste
• 1/2 tsp chicken stock powder
• 1 head broccoli cut into pieces
• 1/4 cup shallots thinly sliced

• Equipment

  • 1 casserole dish

  • Method

    • STEP 1Place cubed chicken breast and broccoli into a medium size casserole dish and add chicken stock, stirring well to dissolve stock powder.
    • STEP 2Sprinkle Cajun seasoning and garlic salt on top. Add fresh cream and stir well.
    • STEP 3Bake at 180C with lid on for 45 minutes, stirring twice during cooking.
    • STEP 4Remove from oven and add shallots. Cook a further 10 minutes.
    • STEP 5Serve over fragrant rice with pappadums.

    • Notes

      It is best to use the new variety of lite cooking cream labelled for "oven cooking" - no curdles, no fat! Cajun spice can be adjusted to suit individual tastes.

Caesar Salad with Chicken

A tasty chicken salad.

Ingredients

• 300 g chicken breast fillet
• 3 egg
• 300 g bacon rashers cut into strips
• 8 slices French bread
• 1 baby cos lettuce washed dried roughly chopped
• 200 mls caesar salad dressing
• 1/2 tsp chicken salt
• 1/4 cup olive oil
• 40 g parmesan thinly sliced

• Method

  • STEP 1Place chicken in non stick pan over medium heat. Cook for 4 minutes on each side or until cooked. Place aside on a plate.
  • STEP 2Place eggs in cold water, bring to boil, cook for 6 minutes. Run under cold water, peel and then slice thinly.
  • STEP 3Place bacon in pan and cook until golden. Drain on paper towel.
  • STEP 4Mix oil and chicken salt in a cup. Brush a little oil mixture onto each side of the bread slices.
  • STEP 5Place under griller to brown on each side. Cut into small cubes.
  • STEP 6Slice chicken into thin strips.
  • STEP 7Arrange cos on plate, then add chicken slices, bacon, eggs and croutons.
  • STEP 8Toss dressing over. Add Parmesan on top.
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CAULIFLOWER AND LAMB 'NOT QUITE FELAFEL'

Whether served as a meal, or as a part of a serving platter, these 'not quite felafel' will go down a treat.

INGREDIENTS

• 4 garlic cloves
• 1 red onion, roughly chopped
• 1 bunch coriander, roots cleaned, leaves and stems roughly chopped
• 1/2 bunch parsley, leaves and stems roughly chopped
• 1 x 800g cauliflower, cut into florets
• 2 cups (200g) almond meal
• 350g lamb mince (we used leg mince)
• 2 tbs ras el hanout
• 1 cup (250ml) olive oil
• Garlic sauce or hummus, sliced baby cucumbers, tomato wedges, mint leaves, green olives and assorted pickled vegetables, to serve

• METHOD

  • 1
    Place garlic, onion, coriander, parsley and 500g cauliflower in a food processor and whiz until finely chopped. Transfer to a large bowl. Add almond meal, mince and 1 tbs ras el hanout. Season, and stir to combine. Roll into walnut-sized balls.
  • 2
    Heat the oil in a deep frypan over medium-high heat.
  • 3
    Add the remaining 300g cauliflower and fry, stirring occasionally, for 4-5 minutes or until tender. Remove with a slotted spoon and set aside to drain on paper towel.
  • 4
    Sprinkle with remaining 1 tbs ras el hanout and season with salt. Working in batches, add felafel to pan and cook, turning halfway, for 5-6 minutes or until golden. Set aside on paper towel to drain.
  • 5
    Serve with fried cauliflower, garlic sauce, cucumber, tomato, mint, olives and pickles.