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  • It is soup time in Australia

    You all know how it goes, oil first, then chop your veges and add. Cook until soft then add liquids. Salt and Pepper and flavors last. Enjoy !

    Vegetable Soup

    • 2 tabs Olive Oil
    • 1 large Onion chopped
    • 1 Carrot chopped
    • 2 sticks Celery chopped
    • 1 turnip chopped
    • 1 Swede chopped
    • 1 Parsnip chopped
    • 2 teas dried Rosemary
    • 2 Bay leaves
    • 1 cup Barley (soaked overnight)
    • 6 cups Vegetable Stock
    • Salt and Pepper to taste
    • Parsley and Fresh Bread to serve

    Minestrone

    • 250gm Bacon cubed
    • 1 tab Olive Oil
    • 1 Onion chopped
    • 1 teas Garlic crushed
    • 1 Carrot chopped
    • 1 stick Celery chopped
    • 4 cups Chicken Stock
    • 400gm can tomatoes
    • 400gm can Cannellini Beans drained and rinsed
    • 1 cup Pasta elbows
    • 1 Bay Leaf
    • Salt & Pepper
    • Grated Parmesan and Fresh Bread to serve

    Red Chicken & Coconut Broth – I didn’t get a photo of this one, however, it is just sensational !

    • 1 tab Sunflower Oil
    • 250gm Chicken breast cubed
    • 4 tabs ready made Red Curry Paste
    • 1 teas Galangal paste (optional)
    • 3 dried Kaffir Lime leaves
    • 400ml full fat Coconut Milk
    • 2 teas Thai Fish Sauce
    • 1 teas light Muscovado Sugar
    • 600ml Chicken Stock
    • 4 Spring Onions and 2 extra for garnish
    • 100gm Bean Sprouts rinsed
    • Bunch Coriander Leaves

    Same as all soups, heat oil in saucepan. Add chicken and curry paste. Once starting to colour, stir in galangal paste, lime leaves, coconut milk, fish sauce and muscovado sugar. Then add stock. Boil 15 mins, stirring occasionally. Once chicken is cooked, add the onions and beans. Serve with coriander leaves on top.

  • Quick Chicken and Rice, quick and delicious

    • 2 cups Rice
    • 2 cans Cream of Chicken Soup
    • 1 can Chicken Broth (I used cubes and made up a can)
    • 1-2 Chicken Breast Scored
    • Salt & Pepper
    • Italian seasoning
    • Garlic or Garlic salt to taste
    • Fresh or frozen veges ( I used some frozen beans)
    • 1 pkt Onion Soup Mix
    • 1 1/2 cups Grated Cheese to top
    1. Grease a baking dish Preheat oven to 180 C
    2. Sprinkle uncooked rice over the bottom. (any type of rice)
    3. Empty 2 cans of Cream of Chicken Soup on top of the rice
    4. Add 1 can of Chicken Broth (I made up with 1 stock cube)
    5. Mix well
    6. Place the scored Chicken Breasts on top of the mixture
    7. Season with Salt Pepper Garlic and some Italian Seasoning
    8. Place some vegetables around the chicken and press into the mixture
    9. Top with some of the Onion Soup mix to taste
    10. Bake in oven for 1 hour
    11. Remove from oven
    12. Place 1 1/2 cups grated cheese on top and bake for a further 5 minutes

  • Ginger tea with a dash of Maple syrup

    • Fresh ginger
    • Maple Syrup

    So I bought a tea steeper and filled it with crushed fresh ginger. Placed this in a mug and added boiling water. Added some maple syrup to taste.

    Wow !! Just wow !

  • Australia Day Sausages and Mash

    • 1 tbs extra virgin olive oil
    • 500g beef sausages
    • 1 onion, halved, thinly sliced
    • 1 large carrot, halved lengthways, thinly sliced
    • 2 garlic cloves, crushed
    • 1 tbs Keen’s curry powder
    • 2 tbs plain flour
    • 2 cups (500ml) chicken stock
    • 1 tsp Vegemite
    • 2 tsp caster sugar
    • Potatoes
    • Butter
    • Milk
    • Salt
    • Ground Pepper
    1. In large frypan, heat Oil and cook Sausages until browned all over. Remove and cut into 1/3’s
    2. In same frypan, add Onion and fry for 2 mins
    3. Add Carrot and Garlic fry for 1 min
    4. Add CCC1 tbs extra virgin olive oil
    5. 500g beef sausages
    6. 1 onion, halved, thinly sliced
    7. 1 large carrot, halved lengthways, thinly sliced
    8. 2 garlic cloves, crushed
    9. 1 tbs Keen’s curry powder
    10. 2 tbs plain flour
    11. 2 cups (500ml) chicken stock
    12. 2 stems kale, stalks discarded, leaves roughly torn
    13. 1 tsp Vegemite
    14. 2 tsp caster sugar
    15. Frozen Peas (optional)
    1. Meanwhile, heat oil in a large frypan over medium heat. Cook sausages, turning occasionally, for 6 minutes or until browned all over. Remove sausages and cut into thirds or quarters.
    2. Gravy – add onion to the frypan and cook, stirring 2 minutes
    3. Add carrot and garlic and cook 1 minute.
    4. Add curry powder and cook, stirring, for 30 seconds
    5. Add flour and stir for 30 seconds to mix well.
    6. Add chicken stock and Vegemite and stir well.
    7. Return sausages to pan. Add sugar, season to taste and cook for a further 5 minutes.
    8. Add frozen peas for the final minute. (optional)
    9. Serve over some seasoned mashed potatoes, boil potatoes until soft, mash and add Butter, Milk, Salt and Ground Pepper.

  • Chicken Fillet in Spicy garlic Parmesan Sauce

    This is a great FAST evening meal.

    500gm Chicken Fillet

    • 500 gm Chicken Fillet
    • 4 Garlic Cloves chipped
    • Garlic Powder
    • 100gm Parmesan grated
    • 1 tsp Paparika
    • 1 tab Olive Oil
    • Paprika
    • Italian Seasoning
    • Lemon Juice
    • 30gm Butter
    • 200ml Cream
    • 1 tsp Oregano
    • Cayenne Pepper
    • Salt and Pepper
    • Fresh Parsley
    1. Season Chicken on both sides with a mixture of Garlic powder, paprika, Cayenne Pepper, Salt and Ground Black Pepper.
    2. Heat Oil and cook 4-5 mins on each side, then remove from heat
    3. In same frypan, melt Butter, add Garlic and cook 1-2 mins
    4. Stir in Paprika, Cream and gently simmer
    5. Add Parmesan, stirring constantly, season and add Lemon Juice (optional)
    6. Combine Chicken and Sauce. Done !

  • Cupcakes and Mock Cream

    • 4 oz Butter
    • 1 cup Sugar
    • 1/2 cup Warm Milk
    • Vanilla
    • 1 1/2 cups SR Flour
    • 2 Eggs

    METHOD

    1. Place Butter in bowl add Sugar
    2. Add warm Milk
    3. Prepare patty papers into tin
    4. Warm oven to 200C
    5. Add Vanilla, SR Flour and Eggs and beat to combine
    6. Place mixture into patty papers and cook in prepared oven

    MOCK CREAM

    • 5 oz Butter
    • 5 tabs Icing Sugar
    • Freezing Water
    • Vanilla

    METHOD

    1. Beat Butter and Sugar to cream
    2. Add a little FREEZING water until thickens
    3. Add Vanilla

    NOTE: This cupcake recipe never lets you down. These cakes rise up nicely to be iced.

  • Suzie’s Special Spinach Dip

    • 1 pkt frozen Spinach thawed and thoroughly squeezed to remove all water
    • 1 pkt Philly Cream Cheese softened
    • 300ml Sour Cream
    • 2 teas crushed Garlic
    • 1 pkt Dried Continental Thick Vegetable Soup

    METHOD

    Combine ALL ingredients and refrigerate several hours, preferably overnight

    NOTE: Best made the day before required.

  • Beetroot,Parmesan and Cashew Dip from Suzie

    • 450gm can Baby Beets
    • 150gm pkt Salted Roasted Cashews
    • 1 cup grated Parmesan
    • 1 clove Garlic crushed
    • 1 tab Lemon Juice

    METHOD

    1. Drain the beetroot, RESERVE 2 TAB OF JUICE, set aside
    2. Place Cashews in processor and roughly chop
    3. Add Beetroot and Cashews to processor and finely chop
    4. Transfer all to bowl
    5. Stir in Garlic, reserved Beet juice and Lemon juice
    6. Cover and refrigerate until using

    NOTE This recipe was sent to me by my sister, this dip is one of her faves.

  • Kaz’s Gluten Free Fish Batter

    • 4 oz skinless Cod dried with paper towel
    • 1 cup GF Plain Flour
    • 1 cup GF Cornstarch
    • 1 teas GF Baking Powder
    • 1 teas Sugar
    • 1 teas Cayenne Pepper
    • 1 teas Garlic Powder
    • 1 teas Onion Powder
    • 1 teas Salt
    • 1/4 teas Pepper
    • 12 oz GF Beer/Club Soda
    • 1 cup Oil (Peanut or Coconut for high heat frying)

    METHOD

    1. In large bowl, whisk Flour, Cornstarch, Baking Powder, Sugar, Cayenne Pepper, Garlic Powder, Onion Powder, Salt, and Pepper
    2. Add Beer/Club Soda and mix until smooth thickness for coating
    3. Place oil in frypan and heat to 190C
    4. Warm oven to 120C
    5. When oil is at temp, dip and fry fish in batches.
    6. Fry 3 mins until batter has set. Turn using spatula then cook 3 mins on other side
    7. Remove from pan, place into preheated oven at 120C to keep warm while cooking the remaining batches.

  • Meat/Fish/Chicken Batter from Suzie’s Kitchen

    • 4 oz Plain Flour
    • Pinch Salt
    • 1 Egg lightly beaten
    • 1/2 cup Milk and Water mixed together (whatever ratio you want, more milk is thicker for coating)
    • Oil for frying

    METHOD

    1. Mix all ingredients together and beat until bubbling.
    2. Heat oil in pan.
    3. Coat Meat/Fish and fry in preheated oil.

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