Results tagged “Recipes” from Kazza the Blank One

So this was the breakfast lasagna I was talking about the other day.  Here's all the ingredients.  Eggs, pork mince, ham, and cheeeeeese!

Breakfast lasagna

18 eggs!  Count them!  Just scrambled lightly.

Breakfast lasagna

500g pork mince cooked through, then add 500g cream cheese and a cup and a half of stock (next time: plain water)

Breakfast lasagna

Cook until the cheese has melted.

Breakfast lasagna

Everything ready to layer

Breakfast lasagna

Layering.  Pretty much just ham, eggs, "gravy", cheese .. times two

Breakfast lasagna

Breakfast lasagna

Ready to bake for about forty minutes or so

Breakfast lasagna

Done!

Breakfast lasagna

This morning I actually got to try some of it.  It was pretty awesome.  Although very salty :(  Too much ham and cheese I guess.

And in other news, I woke up at dentist time this morning and probably only got about another hours worth of sleep all night :(:(:(

This is a recipe I've done a few times in recent months.  I figured it must be relatively easy to do myself without using any packet mix.  And it is!

Super simple ingredients - chicken, mustard, honey and cream.

Honey mustard chicken

After I took the first photo, I decided to also use some American mustard I had in the pantry.  It really doesn't matter too much what sort of mustard you use - whatever you prefer really.

I'm using 500g chicken thighs, and maybe 200-300mL cream, a goodly swirl of honey and a few teaspoons of mustard.

Honey mustard chicken

Brown the chicken (500g will take a couple of batches)

Honey mustard chicken

Turn the heat down, add in the cream, mustard and honey

Honey mustard chicken

Serve with rice and frozen vegetables

Honey mustard chicken

Delicious!

Serves two to three, depending on the appetite of your sweetie :)

Coq au vin

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This is the second recipe from the Women's Weekly French Classics book.  It was a tossup between that and the cassoulet, but Stu didn't like the look of the cassoulet recipe as he said it needed duck fat and toulouse sausages.

So, the coq au vin.

First lay out the ingredients.  Chicken thigh fillets, bacon, mushrooms, spring onions (I don't think I had the right kind really, but didn't make too much difference), stock, wine, flour, tomato paste, garlic, thyme, rosemary and bay leaves.

Coq au vin

Here's everything prepped (except the chicken that needed flouring, and the herbs that needed de-stemming)

Coq au vin

Firstly browning the onions a little.  Next time I'll try to find the more bulbous ones that were in the picture in the book.

Coq au vin

Because I was using the frypan for browning but a big saucepan for cooking, I just started chucking things in the saucepan when they were browned.  This is just the wine, I left the stock out so I could use it for deglazing later.  Also has the little bits of spring onion, tomato paste, garlic, bay leaves and herbs.

Coq au vin

Next we're browning mushrooms.  These little buttom mushrooms brown up nicely.

Coq au vin

Into the pot they go!

Coq au vin

Bacon!  Two packs of bacon! (done in a couple of batches)

Coq au vin

Chuck the bacon into the pot

Coq au vin

It's important to stay hydrated during the cooking process.  And if there's a bit of a bottle of shiraz leftover from the cooking, well it may as well be drunk, right?

Coq au vin

The chicken thighs get coated with a little flour

Coq au vin

And they get browned nicely in bacon fat :)

Coq au vin

Into the pot!  I used some stock to deglaze the frypan and chucked all that in too

Coq au vin

Then simmer away for about forty minutes

Coq au vin

The finished product.  Served with a little rice to soak up juices.  Not very pretty to look at .. but it was soooo good!  Super super tasty.

Coq au vin

Coq au vin

Loved this dish, but again, I'd probably halve the recipe so all the browning didn't take so long to do.

I actually thought about creating a whole new blog for this.  Well not this specifically, but for all the recipes in the Women's Weekly French Classics book I bought the other week.  Much like in Julie and Julia, but a lot less complicated!  But for now it can all stay in here.

The first recipe I made from the book was Boeuf Bourguignon.  We'd planned to make it on the June long weekend Monday night, but then we remembered we were already going out that night, so decided to do in Sunday night.  But this was while we were out shopping on Sunday afternoon and there wasn't going to be much time to slow cook it.  We decided to go ahead anyway, and invite people over to share it. 

The recipe is *huge*.  It called for 2kg meat!  So much food it wasn't going to all fit in the slow cooker.  So I decided to split the food into two.  One lot to be done in a big saucepan on the stove, and the rest in the slow cooker for leftovers.

So here's the starting ingredients.

Bouef bourguignon

Beef, mushroom, shallots (recipe called for small brown onions, this sufficed), bacon, garlic, parsely, thyme, bay leaves, butter, oil, wine, stock and flour.

Here's everything prepped (except the parsely).

Bouef bourguignon

So next we're cooking off the butter, onions, garlic, bacon and mushrooms.  The recipe said to cook until the onions browned, but there was so much stuff in this pot this wasn't happening.

Bouef bourguignon

Meanwhile, brown off all the chunks of meat.

Boeuf bourguignon

Since the recipe wanted the onions browned, when all the meat was browned I fried up the onions a little as well.

Boeuf bourguignon

So then you add some flour til it thickens, then the wine and stock.

Boeuf bourguignon

At this point I split the meat and the onion/bacon/mushroom mix.  Half into the slow cooker and half into the saucepan.  The slow cooker half was looking a little empty of fluids, so I added the rest of the bottle of wine and a bit more stock.

Boeuf bourguignon

So I cooked the stove version on as slow as the stove would go, which was still a pretty decent boil.  It was there for probably four hours.

And oh my!  It was amazing!

The onions had their bottoms kept on so they'd stay whole while cooking.  But that didn't quite work out.  The onions completely disintegrated, as did much of the meat.

The finished product, served with the parsely, and a some rice to soak up all the lovely gravy.  Doesn't look like much, but our dinner guests were pretty impressed :)

Boeuf bourguignon

We left the slow cooker version on low overnight, but probably should have turned it off earlier.  It still tasted great, but the meat was a little dry.  I'd topped up the liquids too before leaving it overnight, but they didn't really boil away, so it was a lot more watery than the stove version.

Boeuf bourguignon

I'd definitely make this again, but I'd halve the recipe and just do it in the slow cooker all one afternoon.

Melting Moments

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My dessert challenge this weekend was "Melting Moments".  They turned out pretty well, although the shortbread is pretty dry/floury, I've never been a huge fan of shortbread.  Still, they were liked so that's the main thing.

Melting Moments

Melting Moments

Ingredients

Method

Biscuits:

250g butter, cubed, at room temperature

1/3 cup icing sugar, sifted

1 tsp vanilla essence

1 3/4 cups plain flour

1/3 cup cornflour

 

Filling:

60g butter, at room temperature

1 tsp vanilla essence

1 orange, rind finely grated

2/3 cup icing sugar, sifted

 

 

 

 

 

 

Preheat oven to 160°C. Line a baking tray with non-stick baking paper.

 

Beat butter, icing sugar and vanilla essence in a medium bowl with electric beaters until pale and creamy.

Sift together the flour and cornflour, add to the butter mixture and mix with the beaters on low speed until just combined and a soft dough forms.

Lightly flour hands then roll the mixture into small balls. Place on the prepared baking tray about 5cm apart. Use a fork that has been dipped in flour to flatten each ball to about 3cm in diameter and 1 cm thick.

Bake in preheated oven for 15 minutes.  Repeat with the remaining mixture.

 

Beat the butter, vanilla essence and orange rind in a small bowl with electric beaters until pale and creamy.

Add the icing sugar and beat until combined.

 

To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit. Repeat with remaining biscuits and filling.

 

 

Options and Notes

From http://www.taste.com.au/recipes/10246/melting+moments

Makes twenty completed biscuits

 

 

 

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Ingredients in stock

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Orange

 

 

 

 

Icing sugar

Vanilla essence

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Corn flour

 


I happened across this recipe for Violet Crumble Cheesecake Slice during the week and was inspired to make it this weekend.

Violet Crumble cheesecake slice
I decided to make a traditional cheesecake base rather than using the waffles.  And I probably added a bit too much "Violet Crumble" on top (I couldn't actually find any real Violet Crumble - I haven't seen the bags of it in forever.  I ended up using a brand I'd never heard of, as Crunchie just isn't the same.  It was ok, better than Crunchie, but not as good as "real" Violet Crumble).

It turned out well enough, could maybe have been a little firmer.  But I did hack the original recipe a bit - I used 500g cream cheese because that was the sized tubs it comes in.  Maybe should have used a bit more gelatine?

Unfortunately I won't be able to take this one to work for morning teas.  Will just have to work our way through it at home during the week :)



Violet Crumble Cheesecake Slice

 

Ingredients

Method

Biscuit base:

250g pack Arnotts Nice biscuits, crushed

125g butter, melted

 

 

Crush a whole pack of Arnotts Nice biscuits to breadcrumb size

Melt 125g butter

Mix butter into biscuit crumbs

Spread mix onto a lined large baking tray

Refrigerate to set

 

Filling:

2x 250g packs cream cheese, room temperature

1 tsp vanilla essence

½ cup caster sugar

300mL thickened cream

3tsp gelatine powder

300g Violet Crumble, roughly crushed

 

Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.

Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth.

Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.

Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.

 

 

 

Options and Notes

Adapted from http://www.taste.com.au/recipes/13453/violet%20crumble%20cheesecake%20slice

and http://www.taste.com.au/recipes/23428/kims+cheesecake

 

 

 

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2x 250g tubs cream cheese

300mL thickened cream

 

 

250g Nice Biscuits

Violet crumble

Caster sugar

Vanilla essence

Gelatine powder

 


Anzac Biscuits

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I should have made these on Anzac Day, but didn't actually think of it.  Then Lisa posted a pic of hers from last year. So last weekend I had a go at making some.

Anzac biscuits
They were awesome!!  Most of them didn't last the weekend.  I did hide a few, which I took to work to eat as morning teas all week.

Yum, delicious!

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Tonight I had a craving.  Well you see I'd had a big salad for dinner, so I felt like something warm and sweet.  Maybe like a danish or pie or pop tart or something like that.  But we had nothing of the sort in the house.  Whatever to do?

Which is when I remembered Murray Fraser's coconut cake!

The Frasers were a minister family at our church a very long time ago, and he had a specialty - coconut cake.  One day he wrote it down for us.  At the end he'd written "Yum, delicious!"  Well ever since, this recipe has been known as the Yum, Delicious recipe.

It's about a simple a recipe as you can get:

Coconut Cake

1 cup coconut
1 cup self-raising flour
¾ cup sugar
¾ cup milk

Mix all, put into greased loaf tin, bake 40-45 minutes, 375°F

Yum, delicious!

My brother used to do it in the microwave (6:30-7min in a 700W oven).  But then he also used to triple the sugar quantity heh :)

So anyway, craving satisfied... :)

Coconut cake


Kazza's "Boring Life Of a Geek" aka BLOG

IT geek, originally from Sydney, moved to Canberra in 2007. Married to "the sweetie", aka Stu. Prolific photographer, Lego junkie and tropical fish keeper.

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