Recipies

¼ cup finely chopped onion
1 Tbsp canola oil
2 Tbsp all purpose flour
500ml vege juice
1 ½ cups uncooked macaroni elbows
1 cup grated tasty cheese
½ cup butternut squash/cauliflower puree

Microwave onion in oil in microwave safe bowl on full power for 2 mins. Sprinkle with flour. Stir. Slowly add juice. Stir in macaroni. Cover. Microwave on half power for 15 mins. Stir in cheese. Cover and let stand for 5 mins. Stir in vege puree.

Variation: add 6 bacon slices, cooked crisp and crumbled, 1/16 tsp each dried sweet basil and oregano and a sprinkle of garlic powder.

• 2 tsp minced ginger

• 1 tsp salt ½ tsp ground black pepper

• 1 tsp cumin

• 1tsp paprika

• 2 tsp ground coriander

• 2 Tbsp flat-leaf parsley/coriander leaves, chopped

• 2 Tbsp lemon juice

• 3 Tbsp oil/yoghurt

• 4 chicken thigh fillets

Combine all ingredients except chicken to make a paste.

Marinate chicken in paste.  Grill chicken for 5 mins each side. Or bake in 180C oven for 45 mins

½ tsp allspice
¼ tsp thyme
½ tsp salt
Big pinch cinnamon
2 crushed garlic cloves
1 Tbsp soy sauce
1 Tbsp water
¼ tsp minced ginger
Minced chilli to taste

Rind of 1 lemon
¼ cup lemon juice
1 Tbsp Masterfoods Moroccan seasoning
2 tsp parsley flakes

• 1 – 1½ kg of chicken legs (or thighs or breasts), skin and fat removed

• 200g sliced mushrooms

• 1 and 1/2 cups chopped onions

• 2 cloves garlic, minced

• 1/2 cup red wine

• 1 cup tomato sauce

• 2 x 410g cans diced tomatoes

• 400g cubed butternut squash or pumpkin

• 1 teaspoon dried thyme

• 1 bay leaf

• salt and pepper to taste

Place all ingredients in your crock pot or slow cooker.
Stir well to mix. Cover and cook on Low for eight to ten hours.
Find and discard the bay leaf before serving

• 450g drained tinned peaches

• 100g plain flour

• 90g wholemeal flour

• 2 tsp baking powder

• Pinch of salt

• 70g brown sugar

• 1 lightly beaten egg

• 4 Tbsp canola oil

• 115ml whole milk

Preheat oven to 175C. Grease a large 6 cup muffin tin.
Puree peaches. Whisk together wet ingredients except peaches. Add peaches last. Combine dry ingredients. Add dry ingredients to wet and mix until just combined.

Spoon into tin. Bake 20 mins. Cool in tin for 5 mins, then cool on rack. Eat within 3 days, or freeze for up to 3 months.

Or preheat ridged cast iron grill pan over high heat. Grill for 3 mins per side for rare, 4 mins per side for medium rare, 6 mins per side for well done.

Steak with Garlic Butter and Red Pepper Relish

Serves 2

Garlic Butter

• 2 cloves crushed garlic

• 1 anchovy fillet

• 3 Tbsp softened butter

Red Pepper Relish

• 1 Tbsp olive oil
• 1 red capsicum, seeded and thinly sliced
• ½ tsp balsamic vinegar
• 2 beef steaks, 240-400g

Combine garlic butter ingredients in blender, process and refrigerate until ready to serve. Heat oil in frying pan over medium-low heat. Add pepper and cook, partially covered for 10 mins. Add vinegar and cook for 10 more mins, uncovered.

Grill steak until cooked as desired. Serve with garlic butter and relish.

Alternative savory butter recipes involve 125gms butter creamed with any of the following:

• 1-2 Tbsp hot English mustard
• 1-2 Tbsp Horseradish relish
• 1-2 Tbsp chili sauce
• 2-3 tsp grated lemon rind
• 2 peeled and finely chopped garlic cloves
• 2-3 Tbsp chopped fresh mint, basil, sage, rosemary, dill, chives, tarragon or a combo
• 1-2 tsp dried mint, basil, sage, rosemary, dill, chives, tarragon or a combo
• ½ handful fresh coriander, chopped, ½ fresh red chilli, seeded and chopped, ½ Tbsp lime juice, 1 tsp salt, ½ tsp black pepper
• ½ handful fresh parsley, ½ Tbsp lemon juice, 2 cloves crushed garlic, 1 tsp salt, ½ tsp black pepper
• 50g stoned black olives, 1 ½ Tbsp thyme leaves, ½ tsp salt, ½ tsp black pepper

Wrap in foil, roll into a neat cylinder about 5cms thick and store in fridge/freezer. Open one end and slice off 1cm thick round whenever needed. Keeps for 6 weeks in fridge, 9 months in freezer.

• 1 cup self-raising flour

• ¾ cup firmly packed brown sugar

• 20g melted butter

• ½ cup milk

• 4 fresh dates, seeded and finely chopped

Sauce

• ¾ cup firmly packed brown sugar

• 2 cups boiling water

• 60g butter, chopped

Preheat oven to moderate. Grease shallow 2 litre ovenproof dish. Combine all pudding ingredients and pour into prepared dish.

Combine all sauce ingredients and stir till sugar is dissolved and butter melted. Pour sauce slowly over back of spoon over batter in dish. Bake in moderate oven until firm in the centre, about 40 mins.