Puff Dogs

Both of my children love a frozen product called Puff Dogs. Now while they are easy to cook as they are ready to cook but I have to say I don't see the facination as they taste terrible. This of course has led me to do what I love doing the most.... trying to make them myself!!

With that in mind, I set myself the hard task of wrapping puff pastry around skinless cocktail frankfurts! Not hard at all..... in fact a task that is very basic and surprisingly they work out cheaper to make than purchase!

Alex helped out today and I should be totally honest she took the reigns and these are her Puff Dogs!!

Puff Dogs

Serves: 18
Points per serve: 2

2 sheets Pampas Reduced Fat Puff Pastry
18 skinless cocktail frankfurts
1 tablespoon skim milk

Preheat oven to 200 degrees Celsius.

Allow pastry to defrost. Cut each sheet into 9 even squares.

Roll pastry square around cocktail frankfurt.

Place on baking tray lined with baking paper.

Brush with milk and cook for 20 - 25 minutes or until pastry is golden.

(click here for a printable version of this recipe)

But what did the kids think????

Mushy Peas

Ok I am going to introduce you to a family favourite not only in our house but to all off our family - both sides! When I say both sides I mean Noel's side and my side. Both coming from British backgrounds - Noel English and me Welsh we have both grown up eating Mushy Peas.

Unfortunately like most foods everyone cooks recipes differently and that was the case when both families get together. One mother cooks them one way and the other a different way. I have had to come to a happy compromise and it cook them somewhat middle of the road when it comes to both individual cooking styles because as you can imagine they are both right!!

I will say however the Welsh have an ironic name for this staple side dish - "Fluffing Peas". To many they do have an adverse reaction the day after eating but even that doesn't put some of us die hard Mushy Pea lovers from eating them.

Mushy Peas

Serves: 12 as a side dish
Points per serve: 2

500 grams blue peas
2 teaspoons bicarbonate of soda
1 teaspoon salt
1 teapsoon sugar
ground white pepper to taste

Soak peas overnight in a large bowl of cold water and 1 teaspoon bicarbonate of soda.

Drain and rinse thoroughly.

Place peas in a large saucepan with remaining bicarbonate of soda, salt and sugar. Fill saucepan with water enough to cover the peas by approximately 2 cms.

Bring to the boil and then reduce heat to the lowest possible. Allow peas to cook slowly for 1 to 1 1/2 hours, skimming pea skins as they rise to the top.

Once cooked, drain over a large bowl. Once drained, return to saucepan. Add enough juices for the texture of the peas you desire. Season with white pepper to taste.

(click here for a printable version of this recipe)

Mince Pies

I have to apologize for neglect as I have just been caught up in the Festive Season and all it's happenings. I did start this post before the jolly man came to visit but honestly haven't had a chance to sit down at the computer until now. Needless to say I am hoping that your Christmas definitely was jolly and now I am going to play catch up with things that we have cooked.

I am not going to boast that this is one of my christmas delights although I wish I could! These lovely Christmas Mince Pies were made by my Mam. This recipe for the pastry especially is one that she has been making for years and these mince pies definitely get requested every year by family and friends. The fact that the filling is just shop bought mince mixture doesn't even get noticed.

Mince Pies
(recipe courtesy of my Mam)
makes 4 dozen
points per serve: 2 (made with regular butter)
points per serve: 1.5 (made with reduced fat butter)

2 1/4 cups plain flour
3/4 cup Self Raising flour.
pinch salt
185 grams butter or Ultra Light Spreadable (70% reduced fat)
1 cup icing sugar
2 egg yolks
a few drops of vanilla
approx. 1/4 cup water
large jar of Robertsons Fruit Mince
icing sugar, for dusting

In a large bowl mix flour, salt and butter until crumbly and resembling breadcrumbs. Add sifted icing sugar, mixing through. Add egg yolks, vanilla and enough water to mix to a smooth dough.

Knead lightly & chill one hour before use.

Preheat oven to 180 degrees Celsius.

Once chilled roll out half of the pastry on a flour board and using a 2 1/2 inch pastry cutter, cut out 48 rounds for the pie bottom. Place into greased rounded patty pans and fill with fruit mince.
Roll out remainder of pastry and cut into 48 rounds using a 2 inch pastry cutter. Place on top of mince filled pastry bottoms. Glaze with water and cook for 20 - 25 minutes or until tops are golden.

Remove from oven and allow to cool. Dust with icing sugar.

(click here for a printable version of this recipe)

Picau Ar Y Maen - Welsh Cakes & A Dash of Flavour's 200th Post! (plus a Giveaway)

Oliver and his class have just completed a "World Tour" assignment for school, in his project he chose 5 countries to visit. One of the country's Oliver chose to visit was Wales, my homeland. As a celebration of the class's World Tour, each student needs to take a plate/dish of either a parent's national dish or a dish from a country visited. Needless to say he wanted to take something Welsh for his plate and asked if we could make Picau Ar Y Maen ~ Welsh Cakes.

I was actually born in Wales but emigrated with my parents to Australia as a young child - in fact I have spent most of my life living here. Thankfully my parents, aunties and uncles kept a lot of welsh traditions continuing allowing my generation and future generations to learn a little about the country we were born or where our ancestors came from whilst living in the "land down-under". One tradition that has been hugely focused on was Welsh cooking and the cooking of traditional recipes. Recipes such as swp caws (cheese soup), cawl (broth), tatys popty (roast potatoes especially cooked with lamb bits), taffi triagl (trecle toffee) and not to forget my all time favourite ~ ffagodau a phys (faggots and peas) ~ especially when served with a double serve of mushy peas and lots of onion gravy, freshly ground black pepper and vinegar! mmmmmm!!

Welsh cakes are very easy to make and a favourite snack amongst the young and old. I say snack as they are not really a cake, a biscuit or dessert. Somewhat similar to a scone in texture but resembling a piklet or grill scone in appearance. Usually served with a cup of tea, they are sprinkled with a little caster sugar and maybe served with some butter. My opinion, they are best eaten as soon as the caster sugar is sprinkled and the welsh cake still warm... straight from the pan!

(a typical "old" welsh kitchen)

My nana used to cooked them on a griddle on her hearth (fireplace) as she had the traditional welsh open fireplace in her kitchen. Growing up I remember my aunty Maggie making these in her electric frying pan every time I stayed over. I still recall eating them while warm with the hint of spice and the sweetness of the currants making every bite a taste sensation. Not only do I still love them but my kids love these also.

Also a bit shout out to Ellie, at Almost Bourdain, who made Welsh Cakes the other day and they looked delightful!

Needless to say I spent the evening making Welsh Cakes, the first batch out of the pan were quickly gobbled up by two little monsters...... thankfully Oliver has some to take to school.

Welsh Cakes

makes approximately 40

points each: 2

250 grams self-raising flour
1 teaspoon baking powder
1/2 teaspoon ground mixed spice
125 grams butter
90 grams caster sugar
90 grams currants
2 tablespoons milk
1 egg, beaten

additional flour

cooking spray

butter for greasing
additional caster sugar for dusting

Sift the flour, baking powder, spice and salt together. Rub int he butter until the mixture looks like breadcrumbs. Add the sugar and currants. Add the beaten egg and enough milk to make a firm paste.

Roll out on a floured board to the thickness of 5mm and cut into rounds using a 2 inch pastry cutter for smaller cakes or a large cutter if you wish.

Coat a thick frying pan with cooking spray and a little butter. Cook the cakes over a gentle heat for three minutes on each side or until golden brown. Cool and sprinkle with caster sugar.

(click here for a printable version of this recipe)

~~o0O0o~~ ~~o0O0o~~ ~~o0O0o~~

Before I finish for this post.... although it is already long enough can you imagine my delight that this is in fact not only a lesson in me and my heritage but my 200th post? I was really excited about my 100th both but this goes without saying!! I never imagined my nerdy hobby that I kept a secret would become as big as it is not to mention be visited and followed by as many of you who have been kind to do so. I really appreciate you taking the time to pop in and I especially love the comments and the feedback that I receive. Thank you all so much......

To celebrate reaching the big 200, I have a cookbook to giveaway! It's the Australian Woman's Weekly Christmas, another Australian Woman's Weekly Publication - as I have mentioned before a Woman's Weekly is a household name here and well worth reading.


The Australian Women's Weekly (AWW) is an institution in itself here in Australia, a monthly magazine that covers all aspects of life - current topics, celebrities, beauty, fashion, health and of course cooking. The AWW have released countless cookbooks and seasonal magazine specials on specific cuisines etc. To be honest I own quite a few, okay a lot, of AWW publications.

All you have to do for your chance of receiving this cookbook is:

~stop by my blog

~ post a comment introducing yourself, your background

~ describe your favourite traditional family dish - one from your heritage/background - you know that one that you cook passed on by your mam or your grandmother or one that you have taken on as your own traditional country dish.

Your comment must be received by Monday 14th December 2009 by 12pm EST (don't forget that's my time here Down Under!!) so I can hopefully this to you by Christmas. Good luck!

~~o0O0o~~ ~~o0O0o~~ ~~o0O0o~~

Note: If you are not a registered blogger user you can still leave a comment anonymously but please email me (houseofmurray@bigblue.net.au) your contact details and copy of your comment just incase you are the lucky winner.

Lamb Skewers with Satay Sauce

Something extra tasty and always a winner in our house was on the menu tonight. Skewers! Doesn't matter what meat is on the bamboo skewer but the fact that it's on a stick and nine times out of ten serve with satay sauce they are always devoured normally ending in an argument as to who is having the last one.

Tonight we had lamb skewers, marinated in a combination of prepared satay sauce and dry sherry, then barbequed. They taste brilliant by themselves but are accompanied sensationally by homemade satay sauce.

Lamb Skewers with Satay Sauce

Serves: 8

Points per serve (2 skewers): 2

Points per serve with sauce: 3

16 bamboo skewers

500 grams lean lamb strips

1 tablespoon prepared satay sauce

1 tablespoon dry sherry

1 tablespoon oil

1 brown onion, finely diced

3 teaspoons curry powder

2 tablespoons prepared satay sauce

1 tablespoon dry sherry

1 teaspoon sugar

1 cup lite and creamy evaporated milk

1 tablespoon water

2 teaspoons cornflour

Soak bamboo skewers in water for at least 30 minutes (this will prevent them from burning).

In a glass bowl add lamb, satay sauce and dry sherry. Mix well to coat, cover and refrigerate for at least 30 minutes.

Meanwhile add oil to a small saucepan and over medium heat cook onions until transparent. Add curry powder and saute for 1 minute. Add satay sauce, soy sauce, sherry and sugar and cook for a further 2 minutes stirring constantly. Add the evaporated milk, bring to the boil, reduce heat and simmer uncovered for 2 minutes. Remove from heat until meat is cooked.

Heat the bbq flat plate or large frying pan. Spray with cooking spray and cook skewers for 2 - 3 minutes on each side or until cooked for your liking.

Reheat sauce and add combine cornflour and water. Stir constantly until thickened slightly. Serve with skewers.

(click here for a printable version of this recipe)

Ricotta and Herb Stuffed Mushrooms

I had been fancying stuffed mushrooms for a while now as I haven't cooked them for quite a long time. I love the fact that mushrooms can be filled with anything and can themselves be a main meal, a lunch or even a side dish.

These are incredibly easy to make as well and are a definite on the "quick" list also. Although these are a vegetarian recipe they are very filling and very satisfying even for a "meat" eater.

Ricotta and Herb Stuffed Mushrooms

Serves: 8

ProPoints per serve: 2
 (Old Points per serve: 2)
8 large flat mushrooms
500 grams low fat ricotta cheese
1/2 red capsicum, finely diced
2 spring onions, finely sliced
1 teaspoon crushed garlic
2 teaspoons dried oregano flakes
1 teaspoons dried parsley flakes
1 teaspoon crushed chilli paste or chilli flakes (if using)
salt
freshly ground black pepper
40 grams parmesan, finely grated

Preheat oven to 180 degrees Celsius.

Remove the stalks from the mushrooms and finely dice.

In a large bowl mix together the mushroom stalks, ricotta, capsicum, spring onions, garlic, oregano, parsley, chilli (if using) and season to taste with salt and pepper. Fill mushroom tops evenly and sprinkle with the grated parmesan cheese.

Place mushrooms on a large baking dish sprays with cooking spray. Cook for 20 minutes or until mushrooms are tender and cheese golden.

(click here for a printable version of this recipe)

Garlic Prawns with Vegetables

We decided to have something quick and easy tonight as I had a late appointment with a dietician to discuss my Type II Diabetes and my lifestyle. The whole family went to the appointment as I thought it good that we all heard what she had to say.... needless to say some of the cooking we do has to change a little but otherwise she was quite happy with the food we eat.

Our quick and easy dinner tonight was Garlic Prawns with Vegetables served with steamed rice. Now I am a HUGE fan of garlic prawns made either with a creamy sauce or as we did tonight with an asian influence, so I was quite happy when Noel suggested garlic prawns and also offered to cook.

We used fresh garlic for the intensity (but crushed bottled variety would be fine) and the vegetables could be changed to suit your tastes. Although the ingredients are very minimal the taste is amazing and will tantilize your tastebuds.

Garlic Prawns with Vegetables

Serves: 2 as a main

4 as an entree

Points per main: 4

per entree: 2

500 grams raw prawns, peeled

cooking spray

4 cloves of garlic, chopped

200 grams broccoli, cut into small florets

200 grams snow peas

3 spring onions, chopped

1/2 cup dry white wine

1 cup water

1 tablespoon chicken stock powder

ground white pepper to taste

1 tablespoon cornflour

Clean prawns and devein. Soak in a bowl of cold water for 10 - 15 minutes, this will help reduce the saltiness of the prawns. Drain.

In a wok or large frypan spray with cooking spray and heat over high heat. Add the garlic and broccoli, cooking for 3 - 4 minutes or until the broccoli is starting to soften. Add the prawns and spring onions, stirfry for 2 minutes or until starting to turn pink. Add the snow peas.

Combine the wine, water, stock powder, pepper and cornflour. Add to pan and stir fry until sauce is boiling and has thickened slightly or to your liking. Serve immediately.

(click here for a printable version of this recipe)

Carrot, Pineapple and Zucchini Cake

Not only did the ingredients in this cake make me raise my eyebrows but so did the taste!! I love carrot cake but the use of zucchini along with pineapple adds just a new dimension to the taste, texture and moistness to this cake.

Topped with lemon flavoured cream cheese icing it's definitely a cake that wants you to eat seconds.

Carrot, Pineapple and Zucchini Cake

(recipe source: WW Secrets Of Success)

Serves: 16
ProPoints per serve: 4

Points per serve: 2

cooking spray

1/4 cup (50g) reduced fat butter or spread

1/2 cup caster sugar

1 egg, lightly beaten

1 eggwhite

1 x 200g can crushed pineapple in juice

1 medium carrot (120g) peeled and grated

1 medium zucchini (150g) trimmed and grated

1 3/4 cup self raising flour, sifted

1 teaspoon bicarbonate of soda

1 teaspoon groung cinnamon

1/4 teaspoon ground nutmeg

125 grams light cream cheese

1/4 cup icing sugar mixture, sifted

1 teaspoon lemon juice

Preheat oven to 180 deg C.

Spray a 22cm square cake pan with cooking spray. Line base and sides with non-stick baking paper.

Using an electric mixer, beat spread and caster sugar until light and creamy. Gradually add the combined egg and eggwhite, beating until combined. Stir in the pineapple, carrot and zucchini. Stir if the sifted flour, bicarbonate of soda and spices.

Spoon cake mixture into pan, smooth surface. Bake for 35 - 40 minutes or until golden and cooked when tested with a skewer. Cool in pan.

Meanwhile, make cream cheese frosting. Using an electric mixer, beat cream cheese and icing sugar until smooth. Beat in juice.

Remove cooled cake from pan and spread frosting evenly over top of cooled cake.

Crunchy Hasselback Potatoes

These potatoes are a decorative touch to any dinner... and are especially good when topped with a crunchy cheese mixture.

I must admit though there is quite an art to cutting the potatoes prior to cooking as you need to cut thin slices through the majority of the potato whilst ensuring you do not cut all the way through the potato. I find the easiest way to do this is to place the potato on the chopping board cut side down, place a chopstick either side of the potato and cut. The chopstick will stop your knife from going all the way through and also allows your slices to be the same depth in the entire potato.

We had these potatoes with the Lamb Steak with Sweet Chilli Glaze and they were the perfect accompaniment.

Crunchy Hasselback Potatoes

Serves: 4

Points per serve: 2

4 medium potatoes

cooking spray

2 tablespoons finely grated parmesan cheese

1 tablespoons fine breadcrumbs (packaged)

Preheat oven to 180 deg C.

Line a baking tray with foil and spray with cooking spray.

Peel and cut potatoes in half. Place cut side down on chopping board and cut thin slices in the top of the potatoes ensuring you do not cut all the way through (as I mentioned put a chopstick on either side to use as a guide).

Place on the tray and spray with cooking spray. Roast potatoes for 45 minutes.

Combine parmesan cheese and breadcrumbs in a small bowl. Remove potatoes from oven and sprinkle with the parmesan cheese mixture. Roast for a further 15 minutes or until golden and tender.

Homemade Wedges

Homemade Wedges

Serves: 6

Points per serve: 2

1 kg potatoes, cleaned but not peeled

cooking spray

2 tbs oregano

1 tbs sweet paprika

Preheat oven to 200 deg C, 400 deg F.

Cut potatoes into wedges (normally 8 wedges per potato).

Parboil in a saucepan of water for 10 minutes or microwave for approx 5 minutes in a small amount of water. The potatoes should be soft but not cooked through. Drain well.

Line a baking tray with foil and generously coat with cooking spray. Place potatoes on baking tray, coat with cooking spray and sprinkle with the oregano and the paprika, tossing to coat and then lay in a single layer on the tray.

Cook for 20 - 30 minutes or until golden. Turn once during cooking.

Hint - you can actually use any herbs and spices that you wish depending on the flavour... taco seasoning is also a good sprinkle.

Crispy Potatoes

Crispy Potatoes

Serves: 6

Points per serve: 2pts

.

1kg washed potatoes

(ensure they are clean if leaving unpeeled)

cooking spray

salt crystals

Preheat oven to 220 deg celcius.

(It is your choice whether to peel or not peel the potatoes - I prefer them unpeeled but it's up to the individual)

Dice potatoes into medium size pieces. If using chats/small potatoes cutting in half is great. Par boil or microwave for 5 - 6 minutes. Drain well.

Generously coat a baking tray with cooking spray, spread out the potatoes and spray with cooking spray. Sprinkle salt crystals over pototoes.

Bake in the oven for 30 - 40 minutes or until potatoes are crispy and golden, turning once.

Tip: For a different flavour you could sprinkle with dried herbs prior to cooking. For example - rosemary, oregano, mixed herbs etc.