Recipezaar: Australian,Comfort Food recipes

Turkey Meatloaf

Wed, 02 Jul 2008 02:36:52 -0400

Based on the filling of a sausage roll recipe that we enjoyed. I found that the zucchini released a lot of liquid. I drained it off a few times during cooking, so it didn't get too soggy. If you like gravy with your meatloaf, I would save that liquid to make it with. You could also try adding more bread crumbs or cereal to soak up the juices. -- posted by Gingernut

Sara's Shepherds Pie

Wed, 09 Jul 2008 20:08:56 -0400

I love making this. It's such a nice winter meal, and it's so easy and quick, and best of all..so economical!! Growing up, Mum made shepherds pie almost weekly. Over the years I have altered it, and this is the way my family enjoys it now. We don't serve this with anything, except maybe a nice bread roll. -- posted by Sara 76

Lentil & Sausage Lasagne

Tue, 15 Jul 2008 17:53:59 -0400

Adapted substantially from a recipe in a recent issue of the Australian magazine New Idea. Instructions have been included for freezing this dish in a 10-cup capacity ovenproof and freezer-proof dish. If you are choosing to freeze all or some of this dish, you may find it more convenient to use several smaller dishes. If you are doing this, remember to adjust the cooking times: obviously, smaller portions will cook more quickly. -- posted by bluemoon downunder

Beef & Guinness Stew

Wed, 16 Jul 2008 17:12:23 -0400

This is from SFI July 2006. A hearty winter stew that hubby vertially inhales when I make it, I usually add some diced potatoes & serve with crusty bread to mop up the juices, is also easily adapted to make in the crockpot. -- posted by **Mandy**

French Beef Casserole

Fri, 08 Aug 2008 01:34:50 -0400

A yummy rich tasting casserole from kikkoman, easily done in the crockpot too! -- posted by **Mandy**

Moroccan Sweet Potato, Carrot and Chickpea Soup

Tue, 19 Aug 2008 01:08:31 -0400

A Super Foods Idea magazine recipe. Serve with toasted Turkish Bread...Mmmm -- posted by Stardustannie

Traditional Egg and Bacon Pie - or What You Will!

Tue, 19 Aug 2008 15:15:32 -0400

Quick to prepare with ingredients that are readily available and most probably on hand, this recipe certainly qualifies as being traditional Aussie 'tucker'. Unlike most C21st Australian recipes which reflect the diversity of modern Australia's multi-cultural society, this recipe is clearly British in its ancestry. Adapted from a recipe from the Simply Great Recipes website. If you want to give this recipe a more C21st multi-cultural touch (I've already aimed to do this by adding garlic and capers), I'd suggest adding some feta. Probably far too radical a suggestion for those who love traditional Egg and Bacon Pie just like grandma used to make! Basically, do with this recipe What You Will! -- posted by bluemoon downunder

Corn and Egg Pots - or What You Will!

Wed, 20 Aug 2008 00:27:19 -0400

I've posted this recipe for all the children who would just love to prepare this dish to treat you to a weekend brunch. I've left this recipe - from the Simply Great Meals website - in all its simplicity: four ingredients and three steps. And for those of you who have no child willing or available to pamper you, play with the recipe to your heart's content! Substitute the cheese for one more to your liking or for one that's actually in the fridge! Double the bacon! Add finely minced garlic and finely minced onion, a squeeze of lemon and lemon zest, and sprinkle your cooked pot with fresh parsley or basil! And if you're not overly fond of corn, toss that out and substitute it with thin slices of potato, sour cream, chopped baby spinach leaves or sliced mushrooms or whatever! Most importantly, have fun with this recipe! -- posted by bluemoon downunder

Pea Soup With Crisp Prosciutto

Fri, 22 Aug 2008 13:27:17 -0400

A quick to prepare, low-fat and delicious soup adapted from a recipe in the July 2008 issue of the 'Australian Table' magazine. Not as green as its recipe sibling - Recipe #135165 - this is basically a pea-ified version (if I can be allowed to coin that word) of a classic potato and leek soup, which is what drew me to the recipe. Potato and leek soups have always been a favourite of mine, one of those really safe, classic, always delicious combinations, and always SO much better if a home-made stock is used. The original version of this recipe specified 5 minutes preparation time. Such times are clearly determined on the assumption that all the ingredients are magically ready to go. My guess is that it would take me 5 minutes just to wash and chop the leeks, so I've increased the preparation time to 10 minutes. That still makes this a quick to prepare recipe. For a vegetarian version use a vegetable stock, such as my Recipe #135453 which makes productive use of all your vegetable peelings, and omit the prosciutto. -- posted by bluemoon downunder

Butterscotch Self-Saucing Pudding

Tue, 02 Sep 2008 01:45:36 -0400

We made this today as a treat after Sunday lunch and everyone loved it. Served with homemade icecream and my personal favourite, cream! This recipe is posted in Australian measurements so 1 tablespoons equals 20ml (or 4 teaspoons). -- posted by Jewelies

Sara's Apple Crumble

Mon, 08 Sep 2008 17:23:50 -0400

I used to make this for the school cafeteria, and it was always a hit! -- posted by Sara 76

Sara's Pasties

Tue, 09 Sep 2008 00:27:00 -0400

These are another of my market top sellers. They are also my hubby's favourite! -- posted by Sara 76

Sara & Jo's Late Night Pizza

Mon, 22 Sep 2008 02:16:09 -0400

My niece slept over the other night, and while watching a movie, we decided to make a pizza. I was limited to ingredients I had in the fridge & freezer, and this is what we came up with..it was SO good! -- posted by Sara 76

Prince of Wales Pudding

Sat, 27 Sep 2008 16:00:32 -0400

This is an cheap and good old fashion pudding from my Nanna's collection. -- posted by Coasty

Diabetic Christmas Pudding

Sat, 27 Sep 2008 16:05:41 -0400

This is a good Christmas Pudding, I think it came from the Australian Diabetic Association. It's best made a couple of weeks before eating or even up to a couple of months before and stored in the fridge. Traditionally there is a number of options to finish the pudding before serving: Brandy butter, custard sauce, hard sauce (have posted these recipes separately) On the day reheat by boiling for a further 1 hour or you can slice into serving portions and zap in the microwave for 40 sec in a covered container. -- posted by Coasty

Huey's French Toast Ice Cream Sandwiches

Sun, 12 Oct 2008 02:29:45 -0400

A deliciously decadent dessert considerably adapted from one of Huey's recipes. Vary the nuts according to what you have on hand and your taste preferences. You may want to match it with your icecream or you may prefer the mix and match approach! if using the optional chocolate, again it's up to you if you use dark, milk or white chocolate. And if it's more convenient, you may want to use chocolate chips. The cooking time below does not include the 1-2 hours freezing time. I've included the option of using white bread and adding thin slices of strawberries, as you may want to highlight the other flavours and not have the fruit in the fruit loaf dominate. Have fun: choosing your options and eating these sandwiches as a dessert or a snack! -- posted by bluemoon downunder

Crock-Pot Chocolate Bread Pudding

Thu, 16 Oct 2008 00:14:41 -0400

This is from a Campbell's cookbook I purchased from the US, so easy to make & tasty too! I used Splenda in place of sugar & was still great. -- posted by **Mandy**

Lentil Bolognese

Sun, 19 Oct 2008 23:01:36 -0400

Served over pasta, rice or a baked potato this makes for a great vegetarian meal. -- posted by Stardustannie

Beef, Vegetable & Mushroom Pot Pie With Golden Mash

Tue, 21 Oct 2008 23:20:31 -0400

I found this on the back of a carton of vegetable stock. I haven't tried it yet. -- posted by Sara 76

Lamingtons

Sun, 26 Oct 2008 20:23:05 -0400

Nice easy recipe for making lamingtons, soft sponge cake coated in chocolate icing and rolled in coconut. -- posted by mortar&pestle

Jennifer's Shepherd's Pie

Wed, 29 Oct 2008 18:19:31 -0400

So delicious! This is my stepdaughter's pie, worked on to perfection. She made it more like a meatloaf, and it is fantastic. -- posted by Debbie R.

sannich in Soup

Sun, 02 Nov 2008 19:54:24 -0500

This recipe is from Food and Drink magazine, and it's really delicious! Comments from the magazine: Elegant French onion soup becomes hip with this gooey grilled-cheese sannich" Australian slang for sandwich;slid into the bowl. For onions, choose sweet varieties such as large Spanish or red, as they caramelize well. And if Swiss cheeses are not favourites, medium or old cheddar is a delicious stand-in. Be warned, most purchased broths are quite salty, so season only after the soup is finished. -- posted by ~Leslie~

Zucchini Beef Italiano

Sat, 08 Nov 2008 15:14:19 -0500

I'm currently trying to "Spring Clean" my ever growing cookbook collection so am posting quite a few recipes here for safekeeping, this is one from a Leggo's Cookbook that I loved the sound of. -- posted by **Mandy**

Winter Crumble

Fri, 14 Nov 2008 19:23:10 -0500

I love a fruit crumble & will quite often have them for brekky with yoghurt. I love the sound of this one as it's got Kiwi in it. -- posted by **Mandy**

Vegetarian Cannelloni

Thu, 27 Nov 2008 15:44:51 -0500

I think this is an Edgell recipe. Would be a great summer dish with a tossed salad, sounds fairly economical too! -- posted by **Mandy**

Creamy Potato Bake

Sun, 14 Dec 2008 00:22:43 -0500

From a soup can label. -- posted by Sara 76

Chicken, Mushroom & Asparagus Pie

Sun, 14 Dec 2008 00:27:34 -0500

This is from Nourish magazine. I haven't tried it yet. -- posted by Sara 76

Sara's Garlic Prawns

Sun, 14 Dec 2008 17:54:25 -0500

We love garlic prawns, and this is my family's favourite way of making them. It is quick and simple, and pure heaven! You can serve it on steamed rice, or tossed through fettucine (we use rice for a starter, but prefer it with fettucine if we have it as a main). It makes a great starter at a dinner party (serves 4 as an entree) or as a special main meal for 2. :) Don't be put off by the butter and garlic amounts, remember that ths is supposed to be a rich, creamy, garlicy indulgence...not a diet meal! Lol -- posted by Sara 76

Impossible Pie

Tue, 30 Dec 2008 00:28:01 -0500

This is so simple, and really fun for kids to make. It comes from one of my favourite cookbooks, Classic Country Cooking by Lady Flo Bjelke-Peterson. In cooking, the flour settles to form a crust, the coconut rises to form a topping, and the centre becomes an egg custard filling. It's just great! -- posted by Sara 76

The Ultimate Christmas Leftover Sandwich

Tue, 30 Dec 2008 00:29:27 -0500

Ok, so this has got to be really bad for you, but it's only once a year, and it just tastes SO good!!!! -- posted by Sara 76

Fruit Crumble

Tue, 30 Dec 2008 00:54:35 -0500

This is from the 2003 Chrisco calendar. It looks simple and yummy. -- posted by Sara 76

Chicken in Frypan

Tue, 30 Dec 2008 01:27:40 -0500

This is from the 2003 Chrisco Calender. I haven't tried it yet, but it looks good! -- posted by Sara 76

Frypan Beef & Pasta

Tue, 30 Dec 2008 01:59:15 -0500

This is from the 2003 Chrisco calender. -- posted by Sara 76

Sausage Loaf

Tue, 30 Dec 2008 21:22:54 -0500

This is from the 2003 Chrisco calender. Looks like an interesting varation on meatlaof. Just in case ingredients translate different for some, the sausage meat used is the meat inside link sausages. -- posted by Sara 76

Chicken Chowder

Mon, 05 Jan 2009 23:44:29 -0500

This recipe is from the "Main Meals In 30 Minutes Or Less" cookbook. Serve this hearty soup with warm garlic bread. -- posted by Sara 76

Sara's Hawaiian Pizza

Tue, 06 Jan 2009 00:21:38 -0500

We love pizza, and this is one of our favourites! -- posted by Sara 76

Banana Muffins

Tue, 06 Jan 2009 01:30:17 -0500

These muffins are so good, I gave one to someone who hated banana's... after that they loved bananas. I actually made up this recipe, but they are very tasty. -- posted by Chef of Awesomness

Chocolate Hazelnut Biscuits/ Cookies

Tue, 06 Jan 2009 01:53:26 -0500

If you're nuts about chocolate give these bikkies a go! Looking over some old magazines, I found this recipe in the April '05 edition of Super Food Ideas. To roast hazelnuts: Spread them on a baking tray, and roast in 180°C (356°F) oven for 12 - 15 mins or until skins are dry and split. Tip hot hazelnuts into a clean tea towel and rub them together to remove the dry, brown skins. -- posted by Rhiannon&Matt.gauci

Sara's Garlic Pizza

Tue, 06 Jan 2009 02:50:19 -0500

I make this for my son when the rest of us have "normal" pizza! -- posted by Sara 76

Banana, Apricot and Date Loaf

Sun, 11 Jan 2009 12:57:55 -0500

it was a recipe that i just built on and turned it into this delicious loaf -- posted by newy65

Spaghetti With Feta, Zucchini and Mint

Sun, 11 Jan 2009 17:45:16 -0500

You may miss the oil, you may miss the cheese, but this recipe is not only very simple to make but is very healthy and flavoursome, and costs only $A2.65 per serve. It has been adapted from a recipe in the January 2009 issue of the 'Australian Healthy Food' magazine. If you find this recipe just too frustratingly fat-free, add some parmesan just before serving! -- posted by bluemoon downunder

Char Siu Pork Tortillas

Sun, 11 Jan 2009 17:57:09 -0500

This easy-to-make recipe for Char Siu Pork Tortillas is from Australian magazine 'New Idea" chef Barbara Northwood. I found it online. The preparation and cooking times below do not include the time needed for marinading the pork for two hours or overnight. -- posted by bluemoon downunder

Huey's Beef & Worcestershire Pies

Tue, 13 Jan 2009 17:25:49 -0500

A recipe which Huey (Aussie chef Iain Hewitson) classifies as GOOD OLD AUSSIE TUCKER, which means the recipe's origins are Anglo-Saxon (i.e. pre-European culinary influences). In posting this recipe, I have "converted" Huey's "a generous slurp of Worcestershire sauce" to 2-3 tablespoons of worcestershire sauce. Be guided by your taste preferences here. -- posted by bluemoon downunder

Chicken and Mushroom Party Pies

Tue, 13 Jan 2009 23:28:14 -0500

Tasty party pies to enjoy on any occasion, from The Australian Women's Weekly's 'little pies & cakes'. How many this will serve will depend of course how many other such dishes you serve at the same time. An Australian brown onion is what Americans call a yellow onion. -- posted by bluemoon downunder

Tiella

Sun, 18 Jan 2009 02:54:16 -0500

This recipe is from The Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. The recipe is "from the Apulia region in the south-east of Italy, (where) a tiella is both a homely recipe made with eggplants and potatoes, and the name of the dish in which it is traditionally cooked. You can also use desiree or spunta potatoes for this recipe." I am aware that potato types may differ from country to country, so I've included in the notes below the Women's Weekly's descriptions of the three types of potatoes recommended for this dish. -- posted by bluemoon downunder

Mexican Sausage Tortillas

Wed, 28 Jan 2009 01:45:12 -0500

My adaptation of one of several budget-savvy "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. Cooking editor Barbara Northwood has costed this one at $A3.34 per serve. -- posted by bluemoon downunder

Lemon and Thyme Sausage Kebabs

Wed, 28 Jan 2009 01:46:08 -0500

One of several budget-savvy, "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. This one food editor Barbara Northwood has costed at $A2.26 per serve. Vary the vegetables to meet your taste preferences and add some heat if that's what you like! If making this, I'd be inclined to increase the number of mushrooms and use onion slices in place of the corn which I've never been particularly fond of. -- posted by bluemoon downunder

Char Siu Pork Stir-Fry

Mon, 02 Feb 2009 01:46:29 -0500

An easy-to-prepare, quick-to-make weeknight recipe from Woolworths February 2009 'Fresh' magazine. -- posted by bluemoon downunder

Pork Sausages With Zucchini Rosti

Mon, 16 Feb 2009 09:50:10 -0500

Deliciously flavoursome home-made pork sausages - so great to know that your sausages are free of preservatives - served with equally yummy zucchini rosti make for a great family meal. I have adapted this recipe from one I found today in the current issue of the Australian 'Woman's Day', and which we enjoyed this evening with Ravenseyes Recipe #306901. Mincing the vegetables in a processor ensures that the mixture holds together more readily. If your rosti do not look as if they are going to hold together, make them in egg rings, which I find can be removed when you are ready to turn the patties, latkes, burgers or rosti. If you are using a non-stick pan, use non-stick egg rings and - for easy removal - lightly oil them, When making these tonight, I used all of the listed optional ingredients for the zucchini rosti. My inclusion of rosemary and sage was from a grinder which includes this fabulous blend. :) All of these optional ingredients add heaps of flavour, but I'm well aware that not everyone likes lemony flavours. If any of these optional ingredients don't appeal to you, leave them out! I love the textural variation that nuts provide. Pine nuts would also work well here. -- posted by bluemoon downunder

Soy Chicken With Mushrooms & Spinach

Wed, 25 Feb 2009 10:23:57 -0500

This hearty weekday dinner is based on a recipe featured in the January 2009 issue of "recipes +" magazine. The original recipe called for pork instead of chicken. If you want to make his a little more budget friendly, you could omit the Swiss brown mushrooms, and use 400g button mushrooms instead. -- posted by Sara 76

Sumac-Spiced Potato Wedges

Mon, 02 Mar 2009 14:10:01 -0500

A recipe I have adapted quite substantially to suit my taste preferences from one I found in the Australian Women's Weekly's 'cafe food'. The original recipe had chilli powder - which I never include, having zero tolerance of anything hot and spicy - but I've included it below as an optional ingredient as I'm aware that many people just love it. I've also added cumin, garlic, lemon zest and the option of adding salt and freshly ground black pepper. Don't include lemon zest if you don't like lemons or any of the optional ingredients if you don't like them! The original recipe suggested serving these wedges with tomato relish. When I've made them, we've enjoyed them with either deli tzatziki, KITTENCAL's Recipe #157176 or Ravenseyes Recipe #306901. The original recipe specified cooking these wedges in a very hot oven for 40 minutes; I've found that these wedges were done in a hot (NOT a very hot) oven after 40 minutes. Cooking times will vary, of course, depending on the size you cut your wedges. -- posted by bluemoon downunder

Anzac Cookies

Mon, 02 Mar 2009 17:53:06 -0500

These iconic cookies were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. ANZAC Day-25 April-is probably Australia's most important national occasion. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. ANZAC stands for Australian and New Zealand Army Corps. -- posted by English_Rose

Cheesy Garlic Meatloaf Roll

Wed, 04 Mar 2009 01:22:21 -0500

I came up with this recipe today, and it has turned out great! I wanted to make something simple and inexpensive, that the kids would like. It's always a battle getting my eldest son to eat meat, so this was one of my great triumphs! Lol -- posted by Sara 76

Pavlova With Whipped Cream and Fresh Fruit

Sun, 08 Mar 2009 01:33:56 -0500

Pavlova is a traditional to Australians and New Zealanders that was apparently created in honour of the ballerina Anna Pavlova, when she toured in those parts. It is basically a delicate mountain of whipped meringue. After being baked under low heat, the outside shell gets crunchy, the top gets browned, but the inside stays chewy and soft - like creamy fresh marshmallow. It then gets piled high with softly whipped cream and fresh fruit. The result is dreamy, with the consistency of a cream-smothered cloud. -- posted by Chef #1008075

Mexican Lasagne

Sun, 08 Mar 2009 01:41:02 -0500

This is from an old issue of recipes + mag. I love the fact that this has a high vegie content and can't wait to test this out on little miss DD. -- posted by **Mandy**

Zucchini & Ricotta Fettuccine

Sun, 08 Mar 2009 17:19:13 -0400

I came up with this delicious, simple pasta dish for my kids for dinner tonight. I was so pleased with the result, and the kids just gobbled it up! -- posted by Sara 76

Garlic Potatoes

Sat, 14 Mar 2009 23:50:07 -0400

I came up with this incredibly simple potato recipe today, when my 7 year old son asked me to cook him "some potaoes in the oven, with some garlic on them" for lunch. The 2 kids devoured them, and gave them 5 stars! -- posted by Sara 76

Cornflake Chocky Rocks (Chocolate Chip Cookies

Mon, 16 Mar 2009 15:43:46 -0400

My mum always cooked these delicious cookies when I was a child. I believe the recipe was originally published by Kellog's on the back of the cornflake cereal box (in Australia). My favourite way to eat these is raw. If I eat them cooked I like them so they are still gooey in the middle. I dont like them cooked for too long as they go crunchy and loose all of the gooey goodness. -- posted by Missy_Belle

Zhajiang Mian - Minced Pork Tossed Noodles

Sun, 22 Mar 2009 02:57:04 -0400

I found this recipe in the '2008 Australian Gourmet Traveller Annual Cookbook'. This is a one-dish meal which uses brown bean sauce made from fermented soy beans and wheat flour. Pun Chun is the recommended brand. Basically the dish is cooked noodles tossed in a meat sauce, topped with crunchy shredded cucumber. Some conversions for those who need them: 80ml = 21/2 fluid ounces; 300g = approximately 91/2 ounces; 500gm = 16 ounces; 375g = 12 ounces.. -- posted by bluemoon downunder

BBQ Sweet Potato & Feta Salad

Tue, 24 Mar 2009 17:54:25 -0400

Makes a nice change to normal potato salad to serve with BBQ'd meats etc.. -- posted by English_Rose

Egg & Bacon Muffin

Sat, 28 Mar 2009 02:30:34 -0400

This is one our favourite brunch recipes! -- posted by Sara 76

Sara's Best Ever Omelette!

Sat, 28 Mar 2009 02:34:05 -0400

I make these omellette's for breakfast sometimes, but more often as an easy dinner. You can add any toppings you like, but this is my favourite way of having them. You will need to use a frying pan with a lid. -- posted by Sara 76

Brekky Beans (21 Day Wonder Diet: Day 18)

Sat, 28 Mar 2009 16:59:16 -0400

This is Day 18: Breakfast, on the 21 Day Wonder Diet. These beans are so rich and filled with flavour that it is hard to believe they are such a low-kilojoulle, healthy meal! This is one of my favourite breakfasts! You can use any canned white bean you like (my favourites to use are butter beans or cannelini beans). This breakfast is to be followed by a mid-morning snack of 2 kiwifruit. -- posted by Sara 76

Golden Syrup Dumplings

Sun, 29 Mar 2009 20:06:46 -0400

We grew up on this fabulous, economical comfort dessert! This particular recipe is from Lady Flo Bjelke-Petersen's Classic Country Cooking cookbook, and is the recipe i have used since moving out of home 13 years ago. These are best served pipng hot, with vanilla ice-cream. -- posted by Sara 76

Puffed Cheese Omelet

Mon, 30 Mar 2009 17:56:05 -0400

Adapted from a recipe I found in this morning's Herald Sun's Sunday magazine, too late for today's breakfast but I plan to try it soon. It is from Donna Hay's 'Tastes of Autumn' magazine but to me this sounds like an anytime of year breakfast idea! My only additions were garlic, rosemary and sage, simply because I enjoy all of these in many savoury dishes, but I've listed them as optional. Feel free to add your favourite herbs. So that the omelet retains its lightness, I'd be disinclined to add anything else to it, but I'll certainly be making this with some mushrooms. YUM! OOPS! Chocolatl observed - quite rightly - that I'd omitted the butter from the Ingredients list. Add 1 tablespoon butter, preferably unsalted to the pan in step four. -- posted by bluemoon downunder

Bolognese Pizza Pie

Thu, 02 Apr 2009 01:46:04 -0400

This is from Pampas, I'd never thought of sandwiching pizza bases so aim to give this a go soon -- posted by **Mandy**

Cheese, Onion, Leek & Potato Pie

Fri, 10 Apr 2009 14:08:48 -0400

My adaptation of Huey's Cheese, Onion & Potato Pie. Huey (Iain Hewitson) is a larger than life Melbourne chef who has written several cookbooks and who features regularly on a number of extremely popular TV show. I have posted several of his recipes on Zaar. Some conversions: 100g = approximately 31/2 ounces; 150g = just under 5 ounces; 250g = 8 ounces; 1kg = 32 ounces or 2 pounds. -- posted by bluemoon downunder

Spaghetti With Lentil Bolognaise

Wed, 15 Apr 2009 02:10:48 -0400

A versatile vegetarian bolognaise and a great way to get some nutritious lentils into your diet! Adapted from a recipe I found online. I love the vegetables that were in the original recipe but you could vary them depending on what's in season, what's reasonably priced and, of course, to meet your taste preferences. I just had to add a leek as I love the subtle blend of flavours from onion, garlic and leek cooked together. And when I made this I used probably double the 15 mushrooms included in the original recipe! :) Vary the herbs to meet the whim of the moment! -- posted by bluemoon downunder

Lone Star Chicken Stew

Wed, 15 Apr 2009 02:25:30 -0400

Huey's recipe for Lone Star Chicken Stew, from a NicheDigitalMedia dvd, Sambal oelek is Indonesian in origin and is a salty paste made from ground chillies and vinegar. Way too hot for my tastes. If you don't like your food hot and spicy, omit it and use instead some of your favourite herbs. And if you are using it, be careful not to add too much salt! -- posted by bluemoon downunder

Broccoli and Garlic Breadcrumb Spaghetti

Thu, 16 Apr 2009 02:17:10 -0400

This fast-to-make pasta dish is a good way to use up leftover stale bread and, at the same time, to include a healthy green vegetable in your diet! Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. Adjust the garlic to your liking and don't include the lemon juice if you don't care for citrus flavours! You could, of course, use another vegetable in place of the broccoli and you could add onion. If you're not keen on cumin, omit it and add a favourite herb. I've also posted my adaptations of some other recipes from 'Cooking on a Shoestring': Recipe #365835 and Recipe #366217. -- posted by bluemoon downunder

Budget Eggplant (Aubergine) Parmigiana

Thu, 16 Apr 2009 12:53:01 -0400

I've called this recipe Budget Eggplant (Aubergine) Parmigiana not because it skimps on ingredients but first because I already have another eggplant parmigiana recipe posted - Recipe #135928; and secondly, when I compare the two, this one would certainly be less expensive to make. If you wanted to stretch this recipe further, you also could add a fourth layer of lasagne sheets. If I were to add lasagne sheets, I'd also be inclined to add a thin layer of ricotta immediately on top of each layer of the lasagna sheets or, even better, some ricotta mixed with cooked (well-drained) spinach. I'd recommend still having the final layer as the mixed cheeses and oregano. That means including this fourth layer only twice - and not on top! The Zaar Kitchen Dictionary has some excellent advice on choosing eggplants: "Look for smooth, shiny skin with a firm but slightly springy texture" and suggests using the eggplant within a day or two of purchasing it. This is important for this recipe as some of the skin is left on the eggplant. And don't discard the skin peelings from your eggplants: save them in a freezer bag with all your vegetable peelings and stalks for use in my Recipe #135453, the ultimate budget recipe! This is the fourth recipe I've adapted and posted here from a recipe I found in 'The Australian Women's Weekly's Cooking on a Shoestring' which has been published this year and contains lots of super recipes that certainly reflect needs of the times! The others are Recipe #365835, Recipe #366203 and Recipe #366217. -- posted by bluemoon downunder

Sausage Frittata

Sat, 18 Apr 2009 16:58:12 -0400

This yummy frittata is a hit with the kids, and it's simple to make! It's also a great budget meal, at just $2.10 a serve. Chipolatasare small sausges. If you can't get them, use regular sized thing sausages, and cut them in half after you cook them. From "recipes +" magazine, January 2009. -- posted by Sara 76

Tuna & Macadamia Patties

Sat, 18 Apr 2009 17:03:23 -0400

An easy and relatively inexpensive lunch or evening meal I've adapted from one I found in the Coles online Autumn recipes. Ideal for using up leftover mashed potatoes. This could also be made with salmon. Macadamia nuts are going to make these so much tastier than most tuna or salmon patties I've eaten. You could, of course, also use other nuts. If you want to serve this with tzatziki, I'd recommend either Recipe #306901 or Recipe #157176. Both are excellent! -- posted by bluemoon downunder

Mini Strawberry Muffins With Chocolate Fondue

Sat, 18 Apr 2009 17:06:13 -0400

I haven't tried these yet, but they look divine! You can use up the leftover chocolate sauce by drizzling it over bananas, pancakes, or muffins. From the January 2009 issue of "recipes +" magazine. -- posted by Sara 76

Sautéed Mushrooms (Australian)

Wed, 06 May 2009 01:17:59 -0400

POSTED FOR ZAAR WORLD TOUR 5. The perfect topping for toast, or serve with a vegetarian fry-up (stir-fry). Also great as a side to steak. 5 stars on http://allrecipes.com.au -- posted by UmmBinat

Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious)

Wed, 06 May 2009 12:04:32 -0400

These scones are quite easy to make but just a hint from someone who made this mistake... Make sure you put them on the TOP shelf of the oven to prevent burnt bottoms :) -- posted by KristinV

Stir-Fry Noodles With Chicken and Macadamias (Australian)

Wed, 06 May 2009 18:00:42 -0400

POSTED FOR ZAAR WORLD TOUR 5. From http://www.macadamias.org -- posted by UmmBinat

Macadamia & Apple Muffins (Australian)

Wed, 06 May 2009 18:01:40 -0400

POSTED FOR ZAAR WORLD TOUR 5. Recipe from the Australian Macadamia Society. http://www.macnuts.com.au. -- posted by UmmBinat

Aussie Breakfast Egg Mess

Fri, 08 May 2009 01:29:50 -0400

A recipe found on the Australian version of All Recipes and added with ZWT 5 in mind. It sounds like an easy and tasty breakfast to start the day. -- posted by Sarah_Jayne

Creamy Pumpkin Soup (From Australia)

Fri, 08 May 2009 02:06:53 -0400

This recipe is from "Cooking the Australian Way," which says that nearly every family has a version of it. This one sounds good. Haven't made it yet. If you're not looking to hold down fat content or calories, you can double the butter; substitute half-and-half for the evaporated skim milk; and use full-fat sour cream. -- posted by Debbie R.

Australian Bread and Butter Custard

Fri, 08 May 2009 02:07:26 -0400

From "Cooking the Australian Way". Time does not include 30-minute standing time. -- posted by Debbie R.

Macadamia Nut Waffles

Fri, 08 May 2009 12:49:03 -0400

Recipe courtesy Driscoll's for Guests a Historical Inn in the US. I'm posting under Australia for ZWT5 since macadamia nuts originated in Australia. -- posted by cookiedog

Seared Swordfish With Artichoke and Olive (Tetsuya)

Fri, 08 May 2009 17:23:44 -0400

Tetsuya Wakuda's restaurant, Tetsuya's, is a highly regarded restaurant in Sydney, Australia with a definite Japanese flair but making extensive use of Australia's ingredients in innovative ways (http://en.wikipedia.org/wiki/Tetsuya's). Tetsuya's is considered Australia's best restaurant and has routinely been ranked in the top 20 in the world (http://www.theworlds50best.com/module/acms_winners?group_id=1&item_id=55). Australia has an abundance of fresh fish and seafood, so a saltwater fish, prepared with a minimum of fuss, is a very traditional Australian preparation. Substitutions and variations: You can substitute marlin, tuna or bonito for the swordfish. You can substitute a relatively neutral oil with a high smoke point for the grapeseed oil -- I have used canola oil successfully. I use low sodium chicken stock. You can augment (or substitute for) the tomato with tomato paste. Wakame is available in dried form in most oriental grocery stores or via the Internet. To prepare dried wakame, wipe very lightly with a damp paper towel, then soak in room temperature water for no more than 60 seconds. "Rocket" is the UK (and Australian) term for arugula. This recipe is adapted from "Tetsuya" by Tesuya Wakuda. Uploaded for Zaar World Tour 5 (2009). -- posted by Gandalf The White

Honey and Fig Biscuits (Native Australian)

Sun, 10 May 2009 19:37:47 -0400

from an AUS website. Serving and yield's a guess depending on the size of biscuits. -- posted by Pneuma

Devilled Macaroni Cheese

Wed, 13 May 2009 00:55:32 -0400

I'm not sure where I found this recipe but it's a lovely little spin on mac n' cheese. I remember my Dad always having devilled ham spread on his toast when I was younger which was the inspiration for posting this find. The recipe doesn't specify to saute the vegies first but I think it might be a good idea especially if you don't like getting those "hard" bits in your casserole. -- posted by **Mandy**

Chicken Moutarde

Fri, 15 May 2009 10:58:51 -0400

This one caught my eye in a cooking with wine cookbook, posting here for safekeeping. -- posted by **Mandy**

Creamy Philly Porridge

Mon, 18 May 2009 14:50:23 -0400

This is a really simple way to do a lovely creamy porridge, found on a Kraft website, we love ours with golden syrup but you can use honey to top if you prefer. -- posted by **Mandy**

Coconut Chicken Curry

Thu, 18 Jun 2009 14:12:36 -0400

If you want fast & easy that tastes like take out, try this! It's my version of curry, fool-proof, never-fail, always delicious. Serve with rice and naan or pappadums. -- posted by Carol in Oz

Seared Swordfish With Artichoke and Olive

Fri, 26 Jun 2009 12:27:18 -0400

Creamy Potato and Bacon Soup.

Wed, 29 Jul 2009 15:55:16 -0400

Quite simple, not alot of work involved. Produces a wonderful soup full of flavour! I made this recipe a few weeks ago on a very cold day. As for preperation of the bacon, you can choose to cook it in the stock pot, leaving behind as much fat as possible for flavour, and add back after cooking of the rest of the soup, or do as I've suggested with the microwave. I suggested the microwave because making the bacon cripsy is much easier this way. -- posted by Ambien.

Pasties

Thu, 30 Jul 2009 03:11:28 -0400

My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping! -- posted by JustJanS

To Die for Coconut Pie! (New Zealand)

Sun, 02 Aug 2009 10:37:26 -0400

There doesn't seem to be anything similar on Zaar yet, so this had to be posted!! This is a wonderful, versatile 'pie'. I serve it cold with thick yoghurt and passionfruit pulp, however others like it warm with ice-cream. It's totally up to you. If you like a very moist cake with a tang, then you'll love this - it's to die for!! Note: My mum uses milk and coconut extract instead of coconut milk, so that could be an option. -- posted by Mellowpuff

Haloumi, Sausage and Pesto Skewers

Thu, 20 Aug 2009 11:12:53 -0400

A simple budget-conscious and yummy everyday recipe with no pretensions to sophistication, which I've adapted from an online recipe from the Australian magazine 'New Idea'. The recipe uses beef sausages, but obviously you could use your favourite sausages. You could also vary the capsicums (or peppers) and use more than one coloured pepper; and you could add a slice of onion onto the skewer. My personal preference is red peppers, but just go with your preference! Love the pesto and haloumi in this recipe! :) -- posted by bluemoon downunder

Rigatoni/Spicy Italian Salami/Roasted Tomatoes/Olives/Capers

Wed, 26 Aug 2009 18:09:20 -0400

Curtis Stone's Dinner for Four Under $10.00 - the Aussie host of TLC'S "The Take Home Chef" serves up a hearty Italian dish. It is a tasty family favorite from his complete seven-day meal. "Cooking should be chilled out" says Stone (at home in Malibu)." There shouldn't be too many rules. I found this in People Magazine, 08/10/2009 & featuured on Oprah.com. -- posted by Manami

Garlic Zucchini Damper Bread

Fri, 04 Sep 2009 09:47:40 -0400

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time. -- posted by Sarah_Jayne

Red Hot Night Cap

Sun, 06 Sep 2009 09:18:53 -0400

I made this one up the other day as I still had some cinnamon candies left from a swap I did a while back, makes a great warming treat on a cold day or before bed. -- posted by **Mandy**

Sunday Supper Pot Pies

Mon, 21 Sep 2009 01:04:28 -0400

I love pastry and it is excellent when you have vegetables you need to use up. -- posted by Missy Wombat

Chrise's Yummy Dip!

Thu, 24 Sep 2009 14:26:57 -0400

i went to a restaurant in Adelaide, and had a dip platter. so i tried to reproduce all of the things i could taste. it turned out delicious! -- posted by newy65

White Chocolate and Macadamia Cookies

Tue, 10 Nov 2009 16:07:41 -0500

This recipe is off the packet of Sunbeam brand dry roasted macadamia's. -- posted by Coasty

Marinated Kangaroo Fillets

Wed, 18 Nov 2009 01:19:56 -0500

We've been trying kangaroo meat lately for it's nutritional benefits. This is one of the recipes I came up with for my family. :) -- posted by ByNDii