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TURBO-PAYPAL

TURBO-PAYPAL

Hi everyone,
Hope you all had a great Christmas and New Year. We had a lovely time with all the family and also my newest Grandchild Dusty. Born on Nov. 10th 2011. Another little red head for the family. That's 3 now. I will be posting another recipe or two in the next couple of days. Sorry I haven't posted any for a while but work and family has been keeping me very busy. I'm sure you all understand. Anyway, have a lovely day. See you soon.

Well hello there,
I have had my recipe blog going for a while now although I haven't posted a lot due to the business of life itself, but I would like to know if any of you have tried any of my recipes. I highly recommend that you do as they are scrummy. Especially my Apple Crumble. I also recommend you try the Tuna Casserole and the Chow Mein. In fact have a go at all of them. They really are yummy. My recent addition is the Chicken Vegetable Pie. You could also add a couple of tspns of curry to make it Curry Chicken Pie. Delicious. In the near future I will begin to introduce you to my family. I will be adding photos of not only my children but my grandchildren as well, who are still enjoying all the recipes that I am putting on my blog. Most of the recipes I got from my mother, who got them from her mother. I have also passed them onto my children and they are still to this day cooking them for their own children. I love the fact that these recipes are still going strong in my family. I hope one day when my grandchildren are grown and having children of their own that they too will be cooking these same recipes for their own children. Please try them out and let me know what you think. Cheers for now. Tina.

CHICKEN AND VEGETABLE PIE

Ingredients:

500g chicken breast fillets

1/4 red capsicum

1 med. onion

1 small carrot

100g peas

1 cup chicken stock

2 tbls. plain flour

Salt and pepper to taste

2 sheets puffed pastry

1 cup tasty cheese

Glaze: 1 egg, 2 tbls. milk

Method:

Cut chicken breast fillets into cubes. Brown in frying pan with 2 tbls. cooking oil. Transfer to bowl. Peel onion and dice finely. Saute onion until transparent, then transfer to bowl with chicken. Dice capsicum and carrot, then brown in frying pan with peas. Transfer to a seperate bowl. Return chicken and onion to frying pan and add flour. Cook until slightly golden brown, then add chicken stock, salt and pepper. Add vegetables to chicken mixture and stir until mixture thickens well.

Line a large greased pie dish with 1 sheet of puffed pastry, trim edges. Pour chicken mixture on top and spread evenly. Sprinkle cheese over top of chicken mixture. Cover with 2nd sheet of puffed pastry. Trim edges, then press down outside edges with a fork. Prick holes in top of pie.

Mix egg and milk together, then brush over top of pie. Place in moderate oven, 180 C for approximately 1 hour or until golden brown. Serves 8

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PUMPKIN SOUP

Ingredients:

750g pumpkin

2 med. potatoes

1 med. onion

2 chicken stock cubes

100ml Carnation evaporated milk

1lt. water

Method:

Place pumpkin, potatoe and onion in large pot. Bring to boil, then simmer until tender. Add chicken stock cubes and simmer a further 10 mins. Blend well then add evaporated milk.

There are lots of variations to pumkin soup, this is just a basic one. You can add whatever

else you wish to. I like to add about a heaped tsp. of curry to give it a tad spice and also

I like to caramelize the onions as well. Cream is also a good substitute for evaporated milk.

Spaghetti Bolognese

Ingredients:

500g minced steak

1X400g can diced tomatoes

1 tbls. tomatoe paste

2 beef stock cubes

1 cup water

1 tsp. crushed garlic

1 tbls  Italian herbs

1 lrg. Onion

Salt and pepper to taste

Pkt spaghetti (cook ¾  pkt. Sufficient

Enough for 4 people

Method:

Place spaghetti in a pot of boiling water and cook until tender.

Brown minced steak in frying pan with 2 tbls. cooking oil. Transfer to large pot. Peel and chop onion finely. Saute onion in frying pan until transparent, then transfer to large pot with minced steak. Add diced tomatoes, tomatoe paste, beef stock cubes, crushed garlic, Italian herbs, salt and pepper and water. Bring to boil then simmer for 20 minutes. Serve on top of cooked spaghetti and top with parmesan or tasty cheese. Serves 4.

Tomatoe Vegetable and Pasta Soup

Ingredients:

2x400g tins diced tomatoes

2 tbls. Tomatoe paste

1 lrg. Onion

1 small apple

1 tsp. Italian herbs

1 tsp. paprika or curry

¾ cup shell, tube or spiral pasta

1 litre chicken stock

¾ cup bacon pieces

Method:

Dice onion and apple and saute in pan with bacon pieces.  Add to large pot with chicken stock, diced tomatoes and tomatoe paste. Add pasta, Italian herbs and paprika or curry. Bring to boil, then cook on simmer until pasta is

tender. Serve with a sprig of celery leaf. Serves 6

Tuna Casserole

1X450g can Tuna          

1x420g can corn

1lrge onion

¾ cup diced bacon

2-3 chicken stock cubes

¼ cup lemon juice (or more if desired)

6 tbls plain flour

2 cups milk

2 cups water

Salt and pepper to desired taste

2 tbls Olive oil

3 cups of Penne pasta

Preheat oven at 180c.

Bring to boil water in a large pot and add Penne pasta.

Peel and chopped onion. In a large pan add olive oil. Heat and add onion

And bacon. Saute until onion is transparent. Add flour and cook for a minute

Until golden. Add milk and stir constantly making sure no lumps are left and

Add water. Continue stirring until sauce is smooth and thickens.

Add stock cubes and lemon juice. Then add corn and tuna. Mix thoroughly.

When pasta is cooked, drain well. Add to sauce mix and mix thoroughly.

Transfer into 1 large or 2 smaller casserole dishes and top with grated tasty

Cheese. Place in oven and heat until cheese is golden brown on top.

Serves 6.

Lemon Meringue Pie

Pastry:
1 ½ cups plain flour
½ cup self-raising flour
¼ cup sugar
1 egg
½ cup milk
Pinch of salt

Method:
Combine dry ingredients, mix well. Mix egg and milk together and whisk lightly. Make a well in centre of dry ingredients and pour in egg mixture. Mix to form a dough. Roll out onto lightly floured board and roll pastry to approximately ¼ inch thickness. Line a 10 inch pie dish with pastry. Cut around edge with knife, then pinch edge with fingers to form a pattern. Cook pastry in moderate oven 180c for 15 minutes. Take out and set aside.

Lemon filling:
4 tbs. plain flour
4 tbs. cornflour
½ cup lemon juice
1 cup sugar
1 ¼ cups water
½ cup butter
4 egg yolks

Method:
Combine sifted flour, lemon juice and sugar in a saucepan. Add water, mix until smooth. Stir over heat until mixture comes to boil and thickens. Reduce heat and continue stirring for 2 minutes. Remove from heat then stir in butter and egg yolks. Continue stirring until butter is melted. Set aside.

Meringue:
3 egg whites
1 tbs. white vinegar
½ cup castor sugar
Pinch of salt

Method:
Beat egg whites until stiff. Gradually add castor sugar, keeping stiff after each addition. Add vinegar and mix well. Set aside

Spoon lemon filling onto pastry and spread evenly. Spoon meringue over top of lemon filling and smooth out. Bake in moderate oven 180c for approximately 20 minutes or until golden.

Tina's special -hamburgers

500g mince (beef, lamb, or whatever you like)
1 med onion
1/2 cup breadcrumbs
1/4 cup tomatoe sauce (ketchup)
1/4 cup barbeque sauce
1 rounded tsp. curry powder
2 tbl. soy sauce
1 egg
Salt and pepper to taste


Method:

Peel and dice onion (small)
Saute in pan with a light spray of olive oil spray.
Put aside to cool.
In a large bowl place mince, breadcrumbs, curry powder, sauces and egg.
Mix through thorougly first of all with wooden spoon then get hands in
and mix through. Add onion, mix thoroughly.
Take large tbls full, (or desired size) roll into balls then flatten to
the desired thickness.
Your hamburgers are ready to cook onto the barbi or into a pan.
Hope you enjoy them.

Pavlova

Ingredients:
6 egg whites
1 cup sugar
2 tbls. Vinegar

Topping:
1x 300ml. container cream
1 punnet strawberries
2 kiwi fruit
1 small tin passionfruit pulp

Method:
Whip egg whites until stiff and mixture forms peaks.
Gradually mix in sugar, beating well after each addition, ensuring mixture is still stiff. Add vinegar and mix well.
Spoon mixture into foil lined 10” spring form pan. Cook in slow oven, 120c until pavlova develops crust and is very slightly golden. Remove from oven and very carefully remove foil and place on plate for decorating.
Peel kiwi fruit and slice strawberries. Whip cream until stiff. Spread cream over top of pavlova and decorate as desired with kiwi fruit and strawberries. Spoon passionfruit pulp over fruit. Place in fridge and chill. Serves 8

Bacon And Chick Pea Soup

Ingredients:
1 X 400g tin diced tomatoes
1tbl. tomatoe paste
1lt. beef stock
2 rashers bacon
2 med. onions
100g chick peas
1tsp. parsley flakes
Salt and pepper to taste
Pkt Italian Herb and Tomatoe casserole mix

Method:
Soak chick peas in 2lt. water overnight so that they soften. Grill bacon, then cut into 2c.m. squares. Chop onions and saute in pan. In large pot place diced tomatoes, tomatoe paste and beef stock. Add sauted onions, bacon, and softened chick peas. Add pkt Italian herb and tomatoe
Casserole mix to ½ cup of water. Mix thoroughly then add to soup mix. Add parsley flakes then add salt and pepper to taste. Bring to boil, then simmer for 15 mins. Serves 6

Braised Steak And Onions

Ingredients:
1kg Stewing steak
2 lrg. onions
2 med. sized carrots
125g peas
125g beans
1lt. beef stock
2 tbls. Gravox

Method:
Brown steak in lrg. frying pan, then place in lrg. pot. Peel onions and cut into rings. Saute in same pan that steak was browned in then add to lrg. pot with steak. Peel and slice carrots, then brown in same frying pan. Add peas and beans and brown with carrots. Transfer all vegetables to pot with steak and onions. Add beef stock and bring to boil. Simmer for 30 mins. Add Gravox to thicken stew. Cooking time can be extended depending on how tender you wish the steak to be.
Serve with mashed potatoes. Serves 6

Chow Mein

Ingredients:
500g minced steak
1/2 lrg. cabbage
2 lrg. onions
125g peas
125g beans
1/2 cup white rice
1pkt. chicken noodle soup
2 tbls. Keens curry powder
Salt and pepper to taste
2 cups water

Method:
Brown minced stead in lrg. pot with a little cooking oil. Peel and slice onions into rings, then add to minced steak. Shred cabbage and add to mince with water. Add peas, beans and rice and cook until cabbage has shrunk slightly. Add chicken noodle soup, curry powder and salt and pepper to taste. Cook until cabbage is well done stirring occasionally. Serve with Soy Sauce.
Serves 6

Apple Crumble

Base:
10 Granny Smith apples
½ cup sugar

Topping:
½ cup self raising flour
2 tbls. Butter or margarine
½ cup raw sugar
1 cup coconut

Method:
Peel and slice apples. Add to pot of water with sugar. Bring to boil, then simmer until apples are transparent. Drain and let sit for 5 minutes.


Topping:
In a bowl, combine self-raising flour and sugar, mix well. Add butter or margarine and blend through until mixture resembles fine breadcrumbs. Add coconut and mix well.

Method:
In a pie dish, spread apple mixture over base. Spread topping over top of apple mixture.
Bake in moderate oven, 180c until golden brown. Serves 6