Milk Chocolate Nut Fudge

This is a VERY EASY way to make fudge! And it goes down well, too.

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Thanks to Margie for suggesting this recipe be added.

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Makes approx 30 pieces

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Milk Chocolate Nut Fudge

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Ingredients:

1 x 400g can sweetened condensed milk
2 x 250g Cadbury Milk Cooking Chocolate, broken into pieces
¼ cup unsalted peanut butter
1½ cups chopped nuts (hazelnuts, almonds, macadamias or pistachios)
Shredded coconut (if you wish for decoration)

Method:

1. Combine condensed milk and chocolate in a saucepan, stir over low heat or until chocolate melts.

2. Mix in peanut butter and nuts.

3. Pour into baking paper lined 28cm x 19cm slice pan. Sprinkle coconut on top (if desired).

4. Refrigerate until set. Cut into squares.

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Makes: approx 30 pieces

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Rating: 4.5

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Parsley, Currant and Brazil Nut Pesto

Just a variation on a popular theme.

All ingredients are estimates. You really need to test the mixture as you go to get your desired taste, as the flavour of the ingredients will change as per the season.

Serve with vegetables, over pasta, or as a dip.

Parsley, Currant and Brazil Nut Pesto

Ingredients:

a bunch of fresh parsley (I use curly-leaf, but flat-leaf is also fine)
1/2 cup of currants
1/2 cup of grated parmesan cheese
dash of olive oil
1-2 cloves of garlic
a good handful of Brazil nuts
rock salt (to taste)
juice of half a lemon

Method:

1. Combine all ingredients in a food processor. Check at regular intervals to make sure you have the desired taste and consistence. Stop when you're happy!

Rating: 4.5

Sweet Potato and Corn Fritters

Sanitarium brand put out a great range of meat replacements. My favourite is the "devon" style roll called "Vegie Delights Deli Luncheon Smoked". Tastes so good on a sandwich, eaten plain, or even used in cooking!

Sweet Potato and Corn Fritters

Ingredients:

400g Sweet Potato, grated
6 Spring onions/shallots, thinly sliced
3/4 cup corn kernels, drained
4 slices Sanitarium Vegie Delights Deli Luncheon Smoked, finely diced
1/3 cup plain flour
3 free-range eggs, lightly beaten
1 tablespoon olive oil
3/4 cup reduced fat ricotta cheese
2 tablespoons chives, snipped

Method:

1. Place sweet potato, spring onions, corn, diced Vegie Delights roll, flour and eggs in a large mixing bowl and stir until well combined.

2. Heat oil in a large non-stick frying pan. Add heaped tablespoons of mixture and cook for 2-3 minutes each side or until golden. Remove and place on paper towel to drain.

3. Mix together ricotta and chives. Serve fritters with chive ricotta.

Serving Suggestion:

Serve fritters with a side salad consisting of lettuce, tomato, celery, carrot, cucumber, capsicum, and any other fresh vegetables.

Source: adapted from the Sanitarium, Vegie Delights website" http://www.vegiedelights.com.au/recipes/quicksnacks/sweet-potato-and-corn-fritters.aspx

Makes: approximately 20

Rating: 4

Pesto, Goat's Cheese and Stuffed Field Mushrooms

My mum told me about this recipe and I thought I'd give it a go. It's very sweet, and full of goodness. You can use any pesto you like. I love a good basil pesto, but certainly a beetroot pesto, or even a sun dried tomato pesto would also be great. Definitely one I'm going back to cook again.

Pesto, Goat's Cheese and Stuffed Field Mushrooms

Ingredients:

Pesto (enough for a "dollop" in each mushrom)
4 large field mushrooms
1 medium sized zucchini
a couple of florets of broccolli, chopped
1-2 shallots
handful of baby spinach leaves
handful of fresh parsley
handful of pinenuts
tin of corn kernels
a good goat's cheese (also called chevre)
salt

Method:

1. Preheat the oven to 180*C. Line a baking tray with baking paper.

2. Cut the stalks off the mushrooms and set aside. Place mushrooms "cup side up" on the tray.

3. Chop the stalks, zucchini, broccolli, shallots, parsley and spinach leaves and place in a bowl. Mix well, then use this mixture to stuff the mushrooms.

4. Place stuffed mushrooms in the oven for 20-25 minutes.

5. Meanwhile, lightly toast the pinenuts in a little oil (be careful not to burn them) and set aside.

6. Heat the corn kernels through.

7. When mushrooms are cooked through, remove from oven and top with corn and pinenuts. Crumble the goat's cheese on top and season with salt to taste. Serve immediately.

Serves: 2

Rating: 5

Vegetable Triangles

Great for disguising vegetables from those who claim not to like them! This recipe should make approximately 20 triangles.

Vegetable Triangles

Ingredients:

1 Tbsp oil
1 cup cooked, mashed sweet potato
1/2 cup cooked, mashed pumpkin
1 potato, diced small, and boiled till tender
1/2 cup spinach, steamed with all liquid drained out
1 cup tomatoes, diced
1 cup ricotta cheese
1 free range egg
1 onion
6 sheets Filo pastry

Method:

1. Combine oil with the next five ingredients and simmer for 5 minutes until onion and tomatoes are tender.

2. Blend ricotta and egg together and slowly add to vegetable mix.

3. Simmer for 5 minutes, then take off heat. (You can now freeze the mixture if you are not ready to use straight away).

4. Arrange filo pastry into strips and place a tablespoon of mixture into the corner and fold the pastry onto itself to form triangles.

5. Bake in oven until the filo pastry browns.

Serves: 4

Rating: 4

Spinach and Mushroom in Creamy Tomato Sauce

An easy, homemade pasta sauce that's almost as easy as opening a jar!

Spinach and Mushroom in Creamy Tomato Sauce

Ingredients:

1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)

Method:

1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.

2. Add spinach and mushrooms and stir.

3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.

4. Serve over cooked pasta.

Serves: 4

Rating: 4

Tofu Steaks

Some don't care for tofu, but cooked well it tastes great. This dish is great for a breakfast you want to linger over, and not just for vegetarians!

Tofu Steaks

Ingredients:

500g block firm tofu
2 tbsp olive oil
3 tsp soy sauce
2 cloves garlic
1 tomato, diced
handful button mushrooms, thinly sliced

Method:

1. Slice the tofu into 5mm slices. Heat the oil in a heavy based frying pan and fry tofu steaks until golden on one side. Drizzle soy sauce over tofu. Fry until crispy and turn over.

2. Crush garlic over tofu and spread tomato and mushroom over pan. Cook for a few minutes.

3. Using spatula, turn contents of pan over so mixed through, and cook for another few minutes.

Serves: 2+

Rating: 4

"Potatoes Deluxe"

Just something else you can do with potatoes. You can serve it at a dinner party or BBQ and it will be a hit. It makes a great side dish.

"Potatoes Deluxe"

Ingredients:

500g potatoes, peeled and halved
400g sweet potatoes, peeled and cut same as potatoes
200g pumpkin, peeled and cut same as potatoes
1 tbsp oil
30g butter
1-2 large onions, sliced thinly
1-2 cloves garlic, crushed
2 Tbsp wholegrain mustard
1 Tbsp honey
2 tsp fresh rosemary, finely chopped
200g Australian fetta, cut into cubes
salt and pepper

Method:

1. Boil potatoes, sweet potatoes and pumpkin pieces until JUST soft.

2. Fry the onions in the oil and butter until just soft, add the garlic and fry another minute.

3. Add the cooked vegetables, mustard, honey and rosemary, tossing until heated through.

4. Add the fetta and stir fry another couple of minutes, then season to taste with salt and pepper.

Serves: 4+

Rating: 4

Lemon & Coconut Slice

...because you always need something nice to take when they say "bring a plate".

Lemon & Coconut Slice

Ingredients:

Base:

1/4 cup sugar
1 cup plain flour
100g butter, cold
3/4 cup coconut, toasted
pinch salt

Lemon Topping:

1/4 cup lemon juice
3/4 cup sugar
2 free range eggs
1/2 tsp baking powder
1 Tbsp plain flour
1 Tbsp lemon rind
pinch salt

Ingredients:

1. Mix all the base ingredients in a food processor/mix-master.

2. Put into a foil lined baking tray, pat down, bake in oven for 25 minutes on 180°C.

3. Mix all the lemon topping ingredients in a food processor/mix-master until smooth.

4. Pour over base and back in the oven for 30 minutes.

5. Let cool and enjoy!

Rating: 4

Sweet Potato Salad

Sweet Potato Salad

Ingredients:

2 large sweet potato (Kumara)
1/2 tsp curry powder
3 spring onions (shallots), chopped
salt
1/4 cup mayonnaise
1 tbsp chopped walnuts
1/4 sour cream

Method:

1. Cook sweet potato in boiling, salted water until just tender.

2. Drain and leave to cool. Cut into 2.5cm cubes.

3. Combine sweet potato and spring onions in a serving bowl.

4. In another bowl, combine mayonnaise, sour cream, curry powder, and salt to taste.

5. Pour this over sweet potato. Toss to coat.

6. Garnish with walnuts.

Rating: 4

Mum's Baked Custard Recipe

This is a real favourite in my house. We used to have to make two of these: one for my dad, and one for the rest of the family! I guarantee it tastes like home.

Mum's Baked Custard Recipe

Ingredients:

2 free range eggs
1 Tbsp sugar
dash of vanilla essence
2 cups of milk
handful of sultanas
nutmeg (to dust over)
water in a tray

Method:

1. Combine eggs, sugar and vanilla in an oven-proof dish and beat together.

2. Add in 2 cups of milk and combine.

3. Add the handful of sultanas (these will sink to the bottom and make a nice base).

4. Dust the top of the custard mixture with nutmeg (to taste).

5. Place the dish in a "water bath" (tray of water) to prevent the milk curdling

6. Bake in a 180*C (350*F) oven for 45-60mins. Serve hot!

NOTE: can be eaten the next day cold

Rating: 5!!

Easy Peppermint Slice

Warning: This recipe may find you suddenly becoming addicted! However, do not be tempted to add more of the peppermint essence as it will get stronger in taste overnight. Once the slice is made, be careful not to leave it out of the fridge too long or the copha will start to melt again.

Easy Peppermint Slice

Ingredients:

Base:

300g Oreo cookies (with the cream!)
100g melted butter

Filling:

45g copha
1/4 cup milk
1 Tbsp peppermint essence
2 1/2 cups icing sugar

Topping:

125g dark chocolate
10g copha

Method:

1. Crush the Oreos into crumbs.

2. Mix in the melted butter and press into a lined slice pan.

3. Chill for 10 mins.

4. Melt the copha, milk and peppermint essence together, then add the icing sugar, mixing until lump-free.

5. Smooth over the Oreo base.

6. Chill again.

7. Using a low heat, melt the copha and the chocolate together.

8. Pour over the slice.

9. Refrigerate until set.

Makes: 24 pieces.

Rating: 4.5

Pumpkin Scones

A good old Aussie creation!! I think it's time the Scone was brought back into fashion.

Pumpkin Scones

Ingredients:

25g butter
1 Tbsp sugar
1 tsp grated lemon rind
1 cup of cold mashed pumpkin
1 free range egg
1/3 cup of milk
2 cups of self-raising flour
1 tsp ground nutmeg

Method:

1. Cream butter and sugar.

2. Blend in lemon rind and pumpkin.

3. Add beaten egg and milk.

4. Lastly, sift flour with the nutmeg and stir into mixture.

5. Turn onto a lightly floured board and knead gently.

6. Roll out and cut into circles. Brush tops with beaten egg or milk.

7. Bake at 220*C for 12-15 minutes.

Rating: 4

Vegetarian Rissoles

I used to love the way my mum made her rissoles, and have missed them since I've become a vegetarian. Never fear! These do the trick. This recipe makes around 20 rissoles, so adjust according to your situation.

I serve with baked potato, pumpkin, peas, gravy and corn on the cob, or even broad beans, tomato, baby spinach leaves, etc. Tastes FANTASTIC with bearnaise sauce

Vegetarian Rissoles

Ingredients:

1 large onion (diced)
200g fresh mushroom (sliced)
1 capsicum (diced)
2 garlic cloves (sliced)
1 medium carrot (diced)
1 cup prepared lentils (see lentil package for instruction)
2/3 cup flour (plain or wholemeal)
1-1/2 cup breadcrumbs
1 free range egg
pinch of salt
dash of pepper
oil for cooking
2 Tbsp butter

Method:

1. Sautee onion in butter until it goes golden and opaque.

2. Add mushroom, cook for about 5 mins add the rest of your veges cook gently for 10-15 mins. Allow to cool.

3. In mixing bowl add prepared lentils, egg, salt and pepper, mix very well until combined.

4. Add sauteed vegetables mix well until combined.

5. Gradually add 1/2 a cup of plain flour and 1 cup of breadcrumbs until you can form firm round rissoles.

6. Form the rissoles by placing 2 tablespoons of mixture rolled in your hands, Keep adding until desired texture is reached.

7. on a dinner plate add 1/3 of a cup of plain flour and 1/2 cup of bread crumbs mix together (or 1 cup of flour). Roll your prepared rissoles in this mixture ensuring an even coat.There are a few ways these can be cooked.For the health conscious, bake on a greased tray in a 220 deg celsius oven for around 20 minutes per side or until golden.Otherwise, fry in a frying pan with sufficient oil to half cover the rissoles. The oil must be hot. Place the rissoles in the oil and cook for around 5-10 minutes until a deep gold, then turn the rissoles over.

NOTE: Try not to turn the rissoles more than once as they can break apart.


Serves: 4-6

Rating: 4

Spinach Pie

I've always wanted to know how to make this. Finally I found the recipe!

Spinach Pie

Ingredients:

14 sheets of filo pastry
1kg silverbeet (or English spinach)
4 Tbsp of olive oil
10 finely chopped spring onions
1 large brown onion diced
1 tsp of dill
5 Tbsp of parsley
1/2 tsp of ground nutmeg
4½ Tbsp of grated parmesan
170g crumbed feta cheese
5 Tbsp of cottage cheese (or ricotta cheese)
4 large free range eggs (beaten lightly)
40g melted butter
Pinch of salt and pepper

Method:

1. Pre-heat oven to 180*C.

2. Remove the coarse white stems from the silverbeet and discard. Wash and dry the leaves thoroughly.

3. Partially chop the leaves and place in a large covered saucepan. Gently heat until the leaves are soft and tender (approx 5-8 minutes). Ensure the leaves do not stick to the pan. Drain in colander and squeeze out the excess water.

4. Place 3 Tbsp of oil into a frying pan, and cook the diced onion until gold and tender (around 10 minutes), add spring onions and cook for a further 5 minutes.

5. Remove the pan from the heat and add parsley, dill, nutmeg, all the cheeses, the eggs and a pinch of salt and pepper.

6. With a pastry brush, brush your baking tray with the butter and the remaining Tbsp of olive oil. Lay 6 sheets of filo pastry into the baking tray, brushing each with the butter oil mix, making sure that there is no tray exposed.

7. Spoon your mixture onto the pastry. Finish the pie by placing your remaining filo pastry over the top, and glaze each sheet - including the top one - as you go with the oil butter mix. Slice shallow squares over the top.

8. Bake for 35-45 minutes until golden brown.

Serves: 4

Rating: I haven't tried this recipe yet, but I've had others like it. Tastes great!

Spinach Dip with Cob Loaf

A traditional old favourite.

Spinach Dip with Cob Loaf

Ingredients:

1 small tub of sour cream
1 packet of frozen spinach
1 packet of spring vegetable soup mix
Mayonnaise
1 large bread loaf (preferably a cob or Vienna)

Method:

1. Defrost the spinach and drain.

2. Mix with the sour cream and soup mix, adding small amounts of mayonnaise until you like the flavour.

3. Cut out the centre of the bread loaf leaving just enough at the bottom to support the dip.

4. Tear the remaining bread into small pieces and surround the bread loaf. Place on a tray and put in the oven at 180*C for a few minutes to make the bread crispy.

5. Pour the dip mixture into the bread loaf and serve.

Serves: 4+

Rating: 4

The Best Potato Salad Recipe Ever

The exact quantities for this recipe are a bit difficult to say as it depends on your tastes. You can always add more or less.

BUT, what is not difficult to say is that you'll love this recipe!

The Best Potato Salad Recipe Ever

Ingredients:

1.5kg Waxy Potatoes (Kipfler & Dutch Cream are great) roughly chopped
4-5 free range eggs
4 Tbsp mayonnaise
4 Tbsp light sour cream
Small bunch of shallots (spring onions), chopped
Sea salt flakes
Fresh dill (optional), roughly chopped
pinenuts (lightly toasted)

Method:

1. Cover the potatoes with cold water, adding 1/2 teaspoon of the salt to the water. Bring to the boil and cook just until tender. Drain and allow to cool. Place in a large bowl.

2. Boil eggs until hard (about 3 mins), remove shell and cut in quarters.

3. Lightly toast the pinenuts in a little oil (be careful not to burn them), drain and set aside to cool.

4. In a small bowl, combine the mayonnaise, sour cream, cooled pinenuts and fresh dill. Mix well, and pour over cooled potatoes. DO NOT POUR OVER HOT POTATOES. Toss gently, then add egg and shallots and ensure mixed through lightly.

5. Chill for several hours or overnight before serving.

NOTE: this recipe tastes even better the day after!

Variation: You can add a little whole-seed mustard to the sauce, if you'd like to vary the taste. Also, this salad tastes amazing if you add a little sweet potato in place of some of the potato.

Serves: 4+

Rating: 5!!

Coconut Ice

A delicious and easy sweet to make! For a truly vegetarian recipe, please see note in bold below...

Coconut Ice

Ingredients:

750g icing sugar
300g desiccated coconut
400ml condensed milk
Vanilla essence
Blue or green food colouring ****** (see note below)

Method:

1. Lightly grease and line a small square cake tin.

2. Using a large bowl, sift in the icing sugar and add the desiccated coconut. Mix well.

3. Add the condensed milk and a splash of vanilla essence mix until well combined. If dry add small amounts of water until just moist.

4. Halve mixture. Using one half, flatten it out evenly into the tin. It may help to use a glass to flatten.

5. Colour the other half of the mixture with about 10 drops of food colouring.

6. Flatten the coloured mixture on top of the white.

7. Set in fridge for about 1 hour or until hard.

8. Cut into small pieces and serve or store in an airtight container.


******NOTE: If you want to make a vegetarian coconut ice recipe, you CAN NOT use red or pink food colouring as this is made from crushing the bodies of the Cochineal Beetle to release their red colour.

Rating: 5!