You know those moments when you are just staring at your computer, willing yourself to quickly come up with this week’s menu, but you just draw a blank?  Well, I am having one of those moments.  For now I am quite content with the cup of steaming hot coffee in my hand, I don’t even want breakfast let alone to plan food for a whole week.  But, if I want to keep my sanity, it has to be done.  So, here is my effort at planning Week 19.  Hopefully I will get in the groove as I go along.

Week 19

Monday 7th May – Sunday 13th May

Monday – Chicken Pasta Carbonara (recipe to come)

Tuesday – Corned Beef with mashed potatoes, carrots, broccoli and corn, with a cheesy white sauce

Wednesday – Bourbon Chicken with rice, carrots and snow peas

Thursday – Cottage Pie with broccoli and beans

Friday – Home-made Chicken Nuggets with Macaroni Cheese for the kids, and winging it for us.

Saturday – Roast Beef with Mustard and Thyme, roast vegetables, beans, carrots and garlic bread

Sunday – BBQ – Rump steak marinated in Easy Beef Marinade, green salad, potato salad, garlic bread

Happy Cooking!

Macaroni Cheese is sure to keep the Kids happy on a Friday night, and it’s also a great side-dish at a pot-luck or BBQ.  This recipe is so wonderful and creamy that it is hard to believe that there is no secret ingredient, in fact it is pretty much a pantry recipe, using staples most of us are likely to have on-hand.  And I love the name, “Fannie Farmer’s Classic Baked Macaroni and Cheese”, my kids get a real kick out of the words Fannie Farmer.  I don’t know who Fannie Farmer is, and I don’t know where I found this recipe, but she sure is onto a winner.

 

It’s a Birthday Week in our house, and for one day all dietary restrictions are relaxed and WE ALL EAT CAKE!

There’s actually at least one birthday each month from now until Christmas (that includes grandparents), February being the only month of the year our family doesn’t celebrate a birthday , and being the family cake maker, that means I make at least 12 cakes a year.  This was my first attempt at a teapot, I made it for my 5th baby’s 1st Birthday.  I made a better one last year for my daughter’s 8th Birthday Tea Party, but this photo was handy, and not too bad, even if I do say so myself.  This week my little girl turns 9, only one more year before she hits double digits, and I don’t mind telling you this makes me feel a little sad and strangely happy at the same time.  That’s what happens when you stop having babies and watch your children reach each milestone.  She still likes Barbie, but now she is in the school choir, plays the violin and runs cross-country, and is growing up much, much faster than her mother would like.  Anyway, I’m here to share my Week 18 Menu, then I must bake!

Week 18

Monday 30th April – Sunday 5th May 2012

Monday - Spaghetti Bolognese

Tuesday – Beef Stir-Fry (Making this one up as I go)

Wednesday – Chicken Enchiladas with Home-made Enchilada Sauce (Birthday Girl’s request)

Thursday – Beef Burgundy, mashed potatoes and green beans

Friday – Aussie Burgers on home-made bread rolls, with home-made potato wedges

Saturday – Chicken Scallopinni

Sunday – Home-made Pizza

Happy Cooking!

For more great menus, go to http://orgjunkie.com/blog

You know your little girl is growing up when she requests that you bake her a New York-style Cheesecake with strawberries on top for her 9th birthday (like the one you made her dad), instead of the beautiful birthday cake you had planned with pink marzipan ballet slippers on top of it.  Heartbreaking!  Of course, I will bake her that cheesecake, but I’m sure she won’t say no if I make the ballet cake as well.

I’m not a huge fan of baked cheesecakes, I prefer the refrigerated lemony kind, but the rest of the family love this recipe and I make it at least two or three times a year.  It’s also nice with a strawberry sauce drizzled over the top.  I found the original recipe to be way too big, so I have altered the ingredients a little.  The original called for 750g of cream cheese, but I only use 500g, and they used 4 eggs, but I use 3.  Other than that I have kept to the original recipe.  Some people are daunted by baked cheesecakes, but don’t be.  As long as you cream that cheese until it is ultra-smooth it will turn out beautifully.  Oh, and cool it in the oven with the door ajar to stop it from cracking badly.

Rich New York-Style Cheesecake

Preparation time:  40 minutes + 2 hours refrigeration

Serves 10-12

Ingredients:

Pastry:

1/2 cup Self-Raising Flour

1 Cup Plain Flour

1/4 Cup Caster Sugar

1 tsp Grated Lemon Rind

80g Butter (I use unsalted)

1 Egg

Filling:

500g Cream Cheese

1 Cup Caster Sugar

1/4 Cup Plain Flour

2 tsp Grated Orange Rind

2 tsp Grated Lemon Rind

3 Eggs

2/3 Cup Cream

Directions:

Place flours, sugar, rind and butter in a food processor.  Process for 30 seconds or until the mixture resembles find crumbs.  Don’t worry if you don’t have a food processor, mine is on the blink and I made the pastry by hand.

Add egg, process until mixture just comes together.

Knead gently on floured surface.

Wrap in plastic wrap and refrigerate for about 20 minutes, or until firm.

Now, there is an easy way to do this, which is naturally the way I do it, or there is the professional way of rolling out the pastry between two sheets of baking paper large enough to fit the base and sides of a greased 22cm round springform cake tin, and then easing it into the tin then trimming the edges.  If you choose the easy way, just take clumps of your pastry dough and mould it to the base and sides of your springform tin so that it covers the tin in an even layer.  Don’t forget to lightly grease your pan first!

Then, bake it in a moderately hot oven of 210C (190C gas) for 10 minutes or until the pastry is just cooked through.  Remember, it will be going back into the oven again with the filling.  Cool while you finish the filling.

To make the filling: Reduce your oven temperature to moderate 180C.

Using electric beaters, beat the cheese in a large bowl until it is smooth and creamy.

Add sugar, flour and rinds, beating until smooth.

Add the eggs, one at a time, beating after each addition.

Add the cream and beat until combined.

Pour the mixture into your prepared pastry case and bake for 1 hour, or until it is firm to touch.

Allow it to cool in your open oven, then refrigerate until it is firm.

Decorate with strawberries, strawberry sauce, or cream and your favourite berries.

This cheesecake always tastes better the day after you make it, so if you can, make it a day in advance.

For more great recipes ideas, visit these Recipe Swaps:

http://grocerycartchallenge.blogspot.com.au/

http://lifeasmom.com/

http://designsbygollum.blogspot.com.au/

Source of the Original Recipe:  Family Circle’s Cheesecakes, Pavlovas & Trifles

 

 

 

Today is Anzac Day, the day we pause to remember the Australian and New Zealand troops who fought and lost their lives in Gallipoli, and show our respect to those ex-servicemen and women who have and are currently serving their country.  Across the nation, thousands of Australians have attended Dawn Services and Marches to show their support and gratitude.  Last Sunday my son, an Army Cadet, was chosen to stand vigil at The Grave Of The Unknown Soldier as a service was conducted to unveil the plaques of those current and ex-servicemen and women who have sadly passed away in the past twelve months.  He felt very honoured, and we were so proud, not only of him, but of each member of his Unit who took part in the ceremony.

So, today I am going to share a couple of Anzac recipes with you, Anzac Biscuits and Anzac Slice.  The biscuits are my favourite, but the slice is great for those times when you don’t have time to stand around and wait for batches of biscuits to bake.  I have included a link for those of you who would like to read about the history of  Anzac Biscuits, but basically they were something the mothers/wives came up with to send to the troops during World War One that was not only nutritious, but travelled well (they contain no eggs or milk) and was cheap to make. I am sure they never imagined that we would still be baking them for our families today.  Apparently some troops preferred to grind up the hard biscuits to make porridge.  Some people like their biscuits hard and crunchy, others like theirs chewy, but I like mine crunchy on the outside and chewy in the middle, and the batch I made this morning turned out perfectly.  If you like yours hard, just leave them in the oven a little longer until they are a dark golden colour.

Anzac Biscuits

Ingredients:

1 Cup Rolled Oats

1 Cup Dessicated Coconut

1 Cup Self-Raising Flour

3/4 Cup Brown Sugar

125g Butter, unsalted

2 Tbl Golden Syrup

2 Tbl Water

1 tsp Bicarb. Soda

Directions:

Preheat oven to 160C.

In a large mixing bowl, combine the oats, coconut, flour and brown sugar and set aside.

In a microwave-safe container, place the butter, syrup and water and heat until the butter has melted completely.  You can also do this in a saucepan on the stove over a low heat.  Once the butter has melted, add the bicarb. soda and watch it froth up.  To be honest, I frequently forget the bicarb. soda, and I can’t really see the difference it makes.

Pour liquid mixture into dry ingredients and mix to combine.

Roll mixture into balls approximately the size of a rum ball and place on a tray lined with grease-proof paper.  Flatten slightly with the back of a fork.

Place in the oven for 10-15 minutes, depending on how you like your biscuits (chewy or crunchy), but be careful, once they start to turn gold, they will burn rather quickly.

For those of you with severe nut allergies, I have another recipe http://thelittlelunchbox.com/?page_id=1321.

 

Anzac Slice

Ingredients:

This week I am linking-up with The Recipe Swap at http://grocerycartchallenge.blogspot.com.au/

This week I am hoping life will return to resemble some sort of Normal in our household.  My husband has just returned from a 10 day trip to America, working (yeah, right!) and visiting friends (Hi Mark, Karen, Gemma and Josie), and the past two weeks have been crazy busy around here.  Fortunately my mum came to stay, and between us we juggled my six kids and my nephew who visited for a week, along with school runs, homework, music lessons, school cross-country days, doctor visits and my eldest son’s Cadet responsibilities leading up to Anzac Day.  Needless to say, we both feel like We now need a holiday ourselves.  But life goes on, and I still need a Menu Plan, so here’s Week 17.  Better late than never!

Week 17

Monday 23rd April – Sunday 29th April 2012

Monday – Creamy Chicken Enchiladas, rice, corn and snow peas.  Rich New York Baked Cheesecake (my husband’s choice of birthday cake)

Tuesday – Rump Steak with Peppercream Sauce, baked potato, corn, broccoli and carrots

Wednesday – Crumbed Chicken (my recipe), macaroni cheese, broccoli and carrots.  Anzac Biscuits (recipe to come)

Thursday – Tacos

Friday – Butter Chicken with Basmati Rice, Naan Bread and Pappadums

Saturday – Marinated Lamb Backstrap Wraps with home-made Taboulei, sour cream and sweet chilli sauce (my husband’s specialty)

Sunday – Slow- Cooked Catalan Beef Stew (new recipe) with mashed potatoes and Crusty Bread

Happy Cooking!

For more great Menu Inspiration, go to http://orgjunkie.com/blog

 

Keeping with the Mexican theme, I recently tried The Pioneer Woman’s recipe for Pollo Asado. It sounds fancy, but  it was one of the simplest meals to make.  I tossed all of the marinade ingredients into a snap-lock bag with the chicken before heading out for the day, and when I got home it was ready to go.  It was a great no-fuss Friday night meal, quick, easy and everyone could make their own wrap just the way they wanted it before heading out for their Friday night activities.

Pollo Asado

Ingredients:

1/2 cup Olive Oil

1/2 cup Orange Juice (freshly Squeezed If Possible; Save Juiced Orange Halves)

2 whole Lemons, Juiced

2 whole Limes, Juiced

4 whole Garlic, Cloves Peeled And Smashed

2 whole Onions, Peeled And Quartered

1 teaspoon Salt

1 teaspoon Black Pepper

16 whole Chicken Legs (I used Chicken Breasts)

Flour or Corn Tortillas, Warmed

Toppings of Choice such as Pico De Gallo, Guacamole and Refried Beans

Directions:

 

We eat a lot of Mexican, so we use heaps of salsa.  Unfortunately bought salsa is not only very expensive, it seems to be very gluggy and thick of late, so I searched around all of my favourite sites to see what they use in their home-made salsa recipes, and I had a crack at making my own.  It’s super-easy, super-quick, super-tasty and super-cheap!  Here’s what I came up with:

Ingredients:

1 large can Crushed Tomatoes

1 large Jalapeno Chili, finely diced (you decide how hot your salsa is)

1/2 Spanish Onion, finely diced

1/4 tsp Sugar

1/2 tsp Salt

1/2 tsp Cumin

1 handful of flat leaf parsley, roughly chopped

Juice of 1/2 a Lemon

Directions:

Combine all ingredients in a blender and blitz until well combined, but still a little lumpy.  You are not making soup!

If you like it chunky, try adding some diced red and green capsicum after blending.

That’s it, you’re done!  Now you can have salsa the way you want it, any time you want it.

This week I am taking part the The Recipe Swap at http://grocerycartchallenge.blogspot.com.au/

It looks a little bland, so you are going to have to dress it up a little by adding some colourful vegetables on the side, and the ingredients seem so simple you will wonder if it is worth your time making it, but trust me, this Sesame Chicken dish will turn out to be one of those dishes you turn to time and time again.  I know I am always harping on about quick and easy week-night meals, but this truly is another one.  It will be on your table in less than half an hour, and  the flavours are kid-friendly, but still appeal to the adults in the family.

Lighter Sesame Chicken

Ingredients:

Serves 4

3/4 cup brown rice

3 tablespoons honey

2 tablespoons sesame seeds

2 tablespoons soy sauce

1 garlic clove, finely chopped or crushed with a garlic press

2 large egg whites

1/4 cup cornstarch

1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks

Coarse salt and ground pepper

2 tablespoons vegetable oil, such as safflower

4 scallions, thinly sliced

1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions:

1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
4. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

From Everyday Food, December 2007

This curry is a little too hot for my younger kids, but my teenager loves it.  I keep recipes like this for nights when the kids are having something quick and easy that we don’t feel like eating.  It’s one of those dishes that you are supposed to let simmer for an hour or so until the meat is done, and it is beautiful and tender this way, IF you have the time to wait, which I usually don’t.  So, as with most week-night dinners, I serve it up as soon as the meat is done, and it’s still great.  I doubt many curries come with chunks of carrot added, but that’s just one of the little quirky things we do around here.  Curries come with chunks of carrot mixed through them and broccoli and rice on the side.  It’s up to you, but it gets those veggies in there.

 

Beef Madras

Ingredients:

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chilli powder (optional)
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• 2 1/2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1kg chuck steak, cut into 2.5cm cubes
• 2 tablespoons tomato paste
• 1 cup beef stock
• steamed basmati rice, raita and mint leaves, to serve

Directions:

Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.

Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint leaves.