Slow Cooker Mexican Shredded Pork

On Sunday we had a beautiful Roast Pork and was now faced with some delicious looking leftovers that honestly, would have been a shame to throw out.

And although the pork was nice I didn't fancy another full roast dinner so I had to come up with something different. There isn't really a lot you can do with leftover roast pork. It's not like lamb or beef which you can easily turn into a stew or a curry. Which got me to thinking about recipes such as "pulled pork" which I have always fancied.

Anyway an idea was born and I went ahead to created a shredded style meat with a mexican influence which I must say was delicious especially wrapped in a tortilla with fresh salad and cheese which is what we had for dinner. I guess this could be put on a sandwich or a roll, served with rice, made into enchildas or taco's, possibly anything.

Best of all I put everything in the slow cooker overnight, allowed to cool, did the shredding and then reheated just prior to serving. PERFECT!

Slow Cooker Mexican Shredded Pork

Serves: 8

Points per serve: 4.5

600 grams leftover roast pork

1 brown onion, peeled and diced

2 carrots, sliced

1 25 gram packet of Taco Seasoning

2 x 400 grams tins diced tomatoes

freshly ground black pepper

Cut the pork in large pieces and place in slow cooker dish. Add carrots, onions, taco seasoning, tomatoes and season with black pepper.

Cook on low heat for 8 - 12 hours. Switch off and allow to cool.

Once cooled, remove pork pieces and shred using two forks. Place in a large bowl along with sauce from the slow cooker dish. Add a little water if necessary.

When ready, reheat in microwave and use as required.

(click here for a printable version of this recipe)

Microwave Mushroom and Onion Omelette

I have been trying to vary my breakfast and lunches so I don't end up with the same day in and day out. It was then that I realised I don't really write about meals other than dinners with the exception of the occassional dish here and there normally when I am entertaining.... so time to start a new leaf with the blog content.

I have to admit that I am neither a cereal or a plain toast lover for breakfast and tend to have the same breakfast most mornings. Either baked beans or spaghetti on toast with the odd toasted sandwich here or there. Thankfully where I work I can cook all my meals should I choose which means that I don't have to eat something very early before I leave the house.

This morning I was fancying something different and remembered how much I liked having an omelette (although I couldn't really remember the last time I had one!). So ensuring I took enough ingredient with me to work I decided I would cook myself an omelette in the microwave for breakfast. Of course, it would be basic and not as fancy as a nice fluffy stove top omelette but I was looking forward to it.

To cook an omelette in the microwave you do require a microwave omelette maker or a large shallow dish, either works well but I just happened to have an omelette maker at work.

I am glad I made the decision to have something different for breakfast as it was brilliant. I enjoyed every mouthful and it was very filling.

Microwave Mushroom and Onion Omelette

Serves: 1

Points per serve: 3.5

cooking spray

4 - 5 button mushrooms, sliced

1 spring onion, sliced

2 eggs

2 tablespoons skim milk

salt

pepper

Spray omelette maker or dish with cooking spray. Add mushrooms and onions. Cook for 2 - 3 minutes in the microwave on high or until mushrooms have softened.

Beat together the eggs and skim milk, season to taste with salt and pepper. Pour egg mixture evenly over the mushrooms (if using an omelette maker split between both sides). Cook on high for 3 - 4 minutes or until egg is set. Allow to stand for 1 minute.

Remove from omelette maker or dish and serve.

(click here for a printable version of this recipe)

Roast Pork

Sunday is traditionally a "roast" day at our house - no matter how hot it is during summer. There is something about sitting down at the dining table, especially with family, and enjoying a full roast dinner with the trimmings - roast potatoes and pumpkin always loved side dishes.

Jamie and the boys came for lunch today as Grandma is returning to Queensland tomorrow and it was the last chance that my mam would she all her grandchildren together. I know she had been eyeing off the pork roast sitting in the freezer and when I ask what she would like for her farewell luncheon I already knew she would say Pork!!

The piece of pork, all 3.4kgs of it, was boneless and the crackle covered the whole of it. MMMM!! That's another thing we fight over - the crackle.

Anyway there isn't much to this recipe as it's just cooked in the Weber and then eaten but I had to show you the photo's of just how yummy it looked!! Cooking in the Weber is much quicker than in the oven and to be perfectly honest since purchasing our Weber 8 years ago I haven't cooked a roast in the oven!

Roast Pork

Serving size: 100 grams cooked meat

Points per serve: 3

Crackle:

Serving size: 20 grams

Points per serve: 2.5

1 piece of pork

olive oil

salt

freshly ground black pepper

Prepare Weber as per normal.

Score pork skin if required. Rub pork with olive oil and season with salt and pepper.

Place in Weber and cook basing the timing on 10 minutes for every centimetre in height (so if pork is 10 centimetre at the highest point cooking time would be 100 minutes or 1 hour and 4o minutes).

Noel checking the pork ~ the skewer test!! If the juices run clear it's cooked!!

(click here for a printable version of this recipe)

Lanttulaatikko (Swede/Rutabaga Casserole)

Lanttlaatikko is a dish that I grew up eating! Not daily but when ever we visited friends of my family who we emigrated to Australia with and our families kept in contact. My family emigrated from Wales and other families, who shared our ship journey and became our friends came from Finland, Sweden and England. There were three families and we still are in contact with them today 36 years later.

When we went to their house we were treated to all the traditional Finnish and Swedish dishes but of course when they came to ours they were introduced to many Welsh and British delights. I have to admit that when faced with roll-mops, herrings and other Scandanavian delicacies I always looked for the Lanttlaatikko or that funny dish that tastes nice!

Lanttlaatikko is traditionally made for the Finnish Christmas Feast and is one of those "must" serve dishes. In fact it is made for any celebration, normally served hot with meat of some sort such as ham, pork, turkey, etc., and I just love it!

Here in Australia the Rutabaga is known as Swede, a vegetable I feel is under rated and overlooked quite often. I have to be honest and say I only buy them to put in a stew or to sometimes make another childhood favourite, Swede and Mashed Potato.

Of course I have changed a few ingredients to reduce the fat content of the dish but it was very nice and got great reviews from everyone having lunch today. We had it with Roast Pork and the very first mouthful brought bake some really good memories of visiting our friends.

Lanttulaatikko (Swede/Rutabaga Casserole)
(recipe adapted from Food From Finland)

Serves: 12
Points per serve: 1.5

4 medium swedes/rutabaga (approx 8 cups)
1 teaspoon salt
1/4 cup dry bread crumbs
1/4 cup reduced fat cream
1 tablespoon golden syrup
1/4 teaspoon nutmeg
1 teaspoon salt
2 eggs, lightly beaten
2 teaspoons reduced fat butter
cooking spray

Preheat the oven to 200 degrees Celsius.

Peel and dice swede. In a large saucepan place swede. Fill with enough water to cover the swede, add 1 teaspoon of salt and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the swede is soft. Drain the swede and set aside to cool a little.

In another bowl, soak the bread crumbs in the cream for a few minutes. Stir in the golden syrup, nutmeg, salt and lightly beaten eggs and mix well.

In a food processor blend swede until smooth. Add the breadcrumb mixture and mix thoroughly.
Spray a casserole dish or baking dish with cooking spray and transfer the swede mixture to the casserole. Using a fork or spoon, pattern the casserole top as desired.

Spray top with cooking spray and bake uncovered for 1 hour, or until the top is lightly browned. Serve hot.

(click here for a printable version of this recipe)

Pomegranate and Lime Champagne Cocktail

I love a champagne cocktail and will use any excuse to make one so when I received a shipment of POM Wonderful Pomegranate Juice.

I love pomegranates just as a fruit and confess that while I haven't used this wonderful product in a recipe as yet (only because I have been drinking it) I knew I would be mixing it with Champagne at some stage!

This is a quick and easy twist of having champagne - making a champagne cocktail makes just when drinking something nice is required.

Pomegranate and Lime Champagne Cocktail

Serves: 8
Points per serve: 1

ice cubes
1 475ml (16oz) bottle POM Wonderful Pomegranate juice
1 fresh lime, cut into slices
juice of 1 fresh lime
1 bottle (750ml) sparkling white wine or champagne

In a large jug place ice. Pour in the bottle of pomegranate juice. Place lime slices and lime juice in jug. Slowly top with sparkling wine or champagne. Gently serve to mix.

Enjoy!!

(click here for a printable version of this recipe)

Beef in Black Bean Sauce

A favourite Chinese meal of Noel's is Beef in Black Bean Sauce so when I mentioned we had some beef strips that needed using and that we could have Black Bean Sauce his eyes lit up!

To be honest I think you either like Black Bean or you don't. It's a strongish, salty flavouring and not overly sweet. Luckily, even Alexandria our 8 year old loves the flavourings also.

Black Bean, or Douchi as it's known, is made from fermenting and salting soyabeans. This process turns the beans black, soft and mostly dry. We however used a premade version in a jar, called Black Bean Paste (made by Lee Kum Kee) which is just as nice as soaking the beans yourself.

Beef in Black Bean Sauce

Serves; 4

Points per serve: 4

cooking spray

500 grams lean beef strips

1 teaspoon crushed garlic

1 onion, sliced

1 carrot, peeled and thinly sliced

1 head of broccoli, cut into small florets

1/2 red capsicum, sliced

1/2 green capsicum sliced

300 grams button mushrooms, sliced

3 tablespoons black bean paste or sauce

1 teaspoon sugar

1 cup water

2 teaspoons cornflour

300 grams snow peas, trimmed and sliced on diagonal

Spray wok or large frying pan with cooking spray and cook half of the beef until just sealed. Remove to a plate, repeat with remaining beef strips.

Respray wok with cooking spray and add garlic, onion, carrot and broccoli. Stirfry for 3 - 5 minutes or until carrot is tender. Add capsicums and mushrooms. Stirfry for a further 2 - 3 minutes.

Return beef strips to pan along with black bean paste and sugar. Toss through sauce. Add combined cornflour and water, bring to the boil stirring until mixed through and slightly thickened. Add snowpeas and stir through.

Serve immediately.

(click here for a printable version of this recipe)

Triple Cheese and Mushroom Lasagne

I could not believe the flavour of this lasagne and it's meat free... it was delicious!! Not to mention light and healthy something I needed after the Christmas Food Festival that's for sure. I am sure that you all understand what I mean.

The serving sizes looked small but to everyone's surprise it was very filling. An easy lasagne to prepare especially as there was no Bechamel Sauce to make. Full of mushrooms and a nice not overpowering tomato sauce I could eat a lot of this.

Triple Cheese and Mushroom Lasagne

(recipe source: WW Secret of Success Cookbook)

Serves: 6

Points per serve: 6.5

cooking spray

1 onion, finely chopped

2 cloves garlic, crushed

1 finely chopped red capsicum

300 grams button mushrooms, sliced

400 gram can diced tomatoes

140 gram tub tomato paste

1 cup water

1 vegetable stock cube or 1 teaspoon vegetable stock powder

250 grams low fat cream cheese

250 grams low fat cottage cheese

250 grams packet dried instant lasagne sheets

100 grams low fat grated tasty cheese

Preheat oven to 180 degrees Celsius.

Spray a 25 cm x 18 cm (base measurement) baking dish lightly with cooking spray. Spray a large non-stick frying pan with cooking spray and heat over a medium heat. Add onion, garlic and capsicum and cook for 5 minutes or until softened. Stir in mushrooms, tomatoes, tomato paste, water and stock cube. Bring to the boil, reduce heat and simmer for 10 minutes or until thickened slightly.

Beat cream cheese and cottage cheese until well combined. Heat in the microwave for about 30 seconds to make the mixture easier to spread.

Spread 1/3 tomato mixture over the base of the dish. Top with a single layer of lasagne sheets and half the cheese mixture. Add another layer of lasagne sheets, half the remaining sauce mixture, and remaining cheese mixture. Make a final layer of lasagne then the remaining sauce.

Sprinkle with grated cheese and bake for 50 minutes of until pasta is tender and top is golden brown. Cover with foil if top is browning too much.

(click here for a printable version of this recipe)

Jamaican BBQ Chicken

I love experimenting with marinades and we also are the proud owners of a new coal barbecue with we are loving to experiment with also. Needless to say tonight's dish was brought to you buy "experiments!"

I have always yearned to visit Jamaica and the flavours of any food from the Carribbean has always intrigued me... normally the tastes are a balanced blend between spicy and sweet but it's always a taste that leaves your mouth happy, sometimes wanting much more and more importantly leave you with a pleasant memory of that dish.

This dish did exactly that.... excited the mouth and the tastebuds, had a great aftertaste and I know I will talk about this one in the future so therefore leaving me a great memory.

It's not a traditional Jamaican recipe, I can claim this as my own but I did stick in line with many of the ingredients used in Jerk Chicken, although I just added a few of my own desired bits and pieces.

Jamaican BBQ Chicken

Serves: 8

Points per serve: 7

4 small chickens

1 onion, peeled

4 garlic cloves, peeled

2 teaspoons grated ginger

1 tablespoon dried thyme

1/2 teaspoon cayenne pepper

pinch nutmeg

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 teaspoons crushed chilli

1/2 cup fresh coriander

1 cup orange juice

1/2 cup rum

1/4 cup olive oil

juice of 2 limes

Cut chickens in half using chicken scissors, clean and towel dry.

In a food processor add remaining ingredients and blend until smooth and combined.

Place chickens in a snap lock bag or large casserole dish and pour over marinade. Place in the refrigerator and leave for 4 hours or overnight if time permits.

Heat a bbq grill and brush with oil. Cook chickens 5 - 8 minutes each side or until no longer pink and cooked to your liking, basting with remaining marinade several times.

(click here for a printable version of this recipe)

Pea and Ham Soup

Pea and Ham Soup would have to be my favourite after product from Christmas... made with the ham bone and what remaining ham is on it, it is definitely one of my favourite soups and I must say would top my "comfort" food list.

I remember as a child my mother making this soup every year after Christmas and it was always something that I looked forward to. In fact anytime my mam made this I looked forward to it. This year she has made this batch for me and I have to say I follow mam's recipe everytime I make it.

Not only is this a soup full of flavour and taste it is quite easy to make even though it does take a fair amount of time. Time that is well worth spending on making this soup.

Pea and Ham Soup

(Recipe courtesy of my Mam)

Serves: 12

Points per serve: 4.5

1 ham bone

1 brown onion, diced

2 litres water

salt

pepper

2 brown onions

2 carrots

2 sticks of celery

1 kilogram green split peas

additional water, if required

Cut the majority of the ham off the bone and set aside.

In a large saucepan place ham bone, onion and water. Season with salt and pepper. Bring to the boil and then reduce heat, simmering for 1 hour. Allow to cool.

Once cool drain bone from stock - keep all the stock in a large saucepan. Remove any meat from the bone that comes off easily. Add ham pieces.

In a food processor, chop onions, carrots and celery until finely chopped. Add to stock along with split peas. Bring to the boil and simmer for several hours until peas are softened and soup is thick.

If soup is too thick add small amounts of water until desired consistancy is reached.

(click here for a printable version of this recipe)

Kung Pao Chicken (Low Fat)

I know this is a repeat post but it is a favourite dish with us, which I must say took me a while to master to an acceptable standard as I have previously mentioned. BUT I have actually revamped my original recipe to become a healthier version so I can still enjoy this while trying to lose weight.

The original or traditional way of cooking this calls for a huge 1 cup of oil to cook with, I have removed this and replace it with cooking spray. To make the sauce a little thicker I also added some hoisin sauce - which is a western addition to this dish that I have read during my research for this dish.

The changes I think made for a nicer dish especially without the layer of oil and knowing that it was healthier for us all!!

Kung Pao Chicken

Serves: 4
Points per serve: 5

500 grams boneless chicken breasts, skin and fat removed
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
2 1/2 tablespoons soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 teaspoon salt

1 tablespoon hoi sin sauce
a few drops sesame oil
1 teaspoon cornflour
cooking spray
6 to 8 small dried red chillies, or as desired, seeds removed for less heat
2 garlic cloves, finely sliced
2 spring onions, sliced on diagonal
1/2 cup skinless, unsalted peanuts

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornflour. Marinate the chicken for 30 minutes.

In a small bowl mix together the soy sauce, vinegar, chicken stock, sugar, salt, sesame oil and hoisin sauce, whisking in the cornflour last.

Spray a wok with cooking spray and over a high heat add half of the chicken cooking for about 1 minute, until the cubes separate and turn white. Remove and repeat with remainder of the chicken.

Respray the wok and add the chillies and stir-fry until the skins starts to darken and blister. Add the garlic and spring onion. Stir-fry until aromatic (about 30 seconds). Add the chicken back into the pan and toss until chicken is heated through, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Stir fry for a further 1 to 2 minutes or until everything is coated and hot.

Serve immediately.

(click here for a printable version of this recipe)

Prawn and Vegetable Spaghetti Fritters

I am not quite sure where the idea for these fritters came from - maybe from the fact that I am so over Festive Food at the moment and I really wanted something different or the fact that I had some left over cooked spaghetti sitting on the bench staring at me. Where ever it came from though I am glad as they went down a treat.

Very easy to prepare and cook, these were full of prawns and vegetables and overall very tasty. In fact several of the household had seconds so that must be a good sign. Nice by themselves or serve with a sauce of your choice such as kecap manis or tomato.

Prawn and Vegetable Spaghetti Fritters

Serves: 8
Points per serve: 3

2 eggs, lightly beaten
3 tablespoons freshly grated Parmesan Cheese
200 grams cooked small prawns/shrimps
2 spring onions, finely chopped
1/2 red capsicum, finely diced
1 carrot, peeled and grated
1/4 cup plain flour
1 tablespoon dried parsley flakes
freshly ground black pepper
salt
3 cups cooked spaghetti
2 tablespoons oil

In a large bowl mix together eggs, parmesan, prawns, spring onions, capsicum, carrot, flour and parsley until combined. Season with salt and pepper. Mix through cooked spaghetti.

Form into 8 patties, cover and refrigerate for 30 minutes.

Heat half of the oil in a large frying pan and cook the fritters, in batches of 4, over a medium to high heat until golden brown. Continue with remaining oil and fritters. Serve immediately.

(click here for a printable version of this recipe)

Pesto Pasta

If you want a really quick pasta to make, this really fits the bill. Not to mention after all the rich Christmas Food something "plain Jane" is something someone wants.. I know I really needed this last night.

Really it's only a matter of boiling the pasta, making the pesto, mixing through the pesto and voila it's done. Pesto itself is rather easy to make and done in a matter of minutes. There was quite a few of us last night eating this comfort dish but you could quite easily half the recipe.

Traditionally linguine is used with pesto but you can serve it with any pasta. Pesto sauce can be made up to a week in advance and refrigerated in an airtight container. Ensure the pesto is tightly packed and seal the surface with some plastic wrap or pour some extra oil over the top to prevent the pesto from going black.

Pesto Pasta
(Recipe sourced from The Essential Pasta Cookbook)

Serves: 8
Points per serve: 7

500 grams pasta of your choice
3 tablespoons pine nuts
2 cups fresh basil leaves
2 cloves garlic, peeled
1/2 teaspoon salt
3 tablespoons freshly grated Parmesan
2 tablespoons freshly grated Pecorino Cheese, optional
1/2 cup olive oil

freshly ground black pepper

Bring a large saucepan of salted water to the boil and cook pasta as per the direction on the packet until al dente. Drain, return to the pan and keep warm.

About 5 minutes before the pasta is cooked, add the pine nuts to a heavy-based pan and stir over low heat for 2-3 minutes, or until golden. Allow to cool. Process the pine nuts, basil leaves, garlic, salt and cheeses in a food processor for 20 seconds or until finely chopped. Scrape down the sides of the bowl.

with the motor running, gradually add the oil in a tin steady stream until a past is formed. Add freshly ground black pepper to taste. Toss the sauce with the warm pasta until the pasta is well coated.

(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)

Chicken and Mushroom Scallopine

My mam arrived in Melbourne today from Queensland to spend the Festive Season with us. It was great to see her again as we haven't seen her since early May. Unfortunately her arrival was late afternoon which meant I really needed something quick and easy for dinner and something that had her favourite vegetable included - mushrooms! I wanted to cook with mushrooms as a special "welcome" back dinner!!

Chicken and Mushroom Scallopine was the perfect choice. Tender chicken fillets in a creamy mushroom sauce.... mmmmm who could want for more? Everyone enjoyed and it's definitely the perfect dish for a work night or would even be perfect for a dinner party where you prefer to spend more time with your guests than with your kitchen.

Chicken and Mushroom Scallopine

Serves: 4

Points per serve: 4.5

4 chicken breast fillets, skin removed

2 tablespoons plain flour

salt

freshly ground black pepper

2 tablespoons olive oil

1 leek, trimmed, thinly sliced

400 g cup mushrooms, sliced

1/3 cup dry white wine

1/2 cup chicken stock

1/4 cup light thickened cream

1 tablespoon lemon juice

1 pinch salt

ground black pepper

1/4 cup flat-leaf parsley, chopped

Flatten chicken breasts until 1/2cm thick. Combine flour and salt and pepper on a large plate. Lightly coat chicken in flour.

Heat 1 tablespoon oil in a large heavy-based frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes on each side or until golden. Transfer to a plate.

Add remaining 1 tablespoon oil and leek to pan. Cook, stirring for 3 minutes. Add mushrooms. Cook, stirring often, for 4 minutes or until golden.

Add wine to pan. Bring to the boil. Gently boil for 2 minutes or until slightly reduced. Stir in stock, cream and lemon juice. Season with salt and pepper. Simmer over medium-low heat for 3 minutes.

Return chicken to pan. Cover, cook for 4 minutes or until chicken is cooked through. Sprinkle with parsley.

(click here for a printable version of this recipe)

Potato, Carrot and Onion Bake

This is similar to a bake that my mam used to make when I was little. I love it for the fact that it is low in fat and has an incredible taste even if it is not a creamy based dish that everyone adores. I actually think I like this one better.

Very easy to make although slices the vegetables is a little time consuming but the outcome is well worth the effort. It's a great side dish for any meal especially when you want to have potatoes a different way.

Potato, Carrot and Onion Bake

Serves: 8

Points per serve: 1

cooking spray

8 medium potatoes, peeled and thinly sliced

6 carrots, peeled and thinly sliced

1 onion, peeled and thinly sliced

1/2 cup hot water

2 teaspoons chicken stock powder

1 teaspoon ground black pepper

1 tablespoon dried parsley flakes

Preheat oven to 180 degrees Celsius.

Spray a quiche dish or shallow casserole dish with cooking spray. Using half the potatoes place a layer of potatoes in the dish, covering the base entirely. Next place a layer of carrots, followed by a layer of onion. Top with remaining potato slices.

Mix together the hot water, chicken stock, pepper and parsley flakes. Pour over potatoes slices.

Cover with foil and cook for 45 minutes. After 45 minutes, remove foil spray top with cooking spray and cook for a further 15 - 20 minutes or until top is crisp and golden.

Alternatively once stock has been added, cover with cling wrap and microwave on high for 10 minutes or until vegetables are soft. Place in oven with out foil and cook for 15 - 20 minutes or until top is crisp and golden.

Serve immediately.

Tip: You could easily make this a vegetarian dish by using vegetable stock powder instead of chicken.

(click here for a printable version of this recipe)

Veal Campagnola

I cannot believe how busy this time of the year becomes not matter how organised I seem to be. My menu planning is hit and miss - not cooking what's planned and at times starting to stress a little.

However I vowed that tonight's meal would be a healthy happy one - a sit down at the table dish and I fancied something different. I have been on a bit of an avocado rush this last week also... can't seem to get enough of them.

This recipe I found in a Weight Watchers Cookbook and it grabbed my attention the minute I saw it. It had an amazing flavour, even the kids loved it. I served this with a Potato, Carrot and Onion Bake. We will definately be cooking this again.

Veal Campagnola
(recipe adapted from Weight Watchers Secret of Success 2009)

Serves: 4
Points per serve: 4.5

cooking spray
4 x veal leg steaks (120g each) fat trimmed
1/3 cup tomato salsa
1/2 large avocado, peeled and thinly sliced
4 slices prosciutto (60g)
50 grams reduced fat vintage cheddar cheese, thinly sliced

Spray frying pan with cooking spray and heat over medium to high heat. Add the veal and cook for 2 minutes each side or until lightly browned. Place veal on a foil lined oven tray.

Preheat the grill to medium-high. Top the veal with the salsa, avocado, prosciutto and cheese. Place under grill and cook for 4 minutes or until the cheese is melted and golden.

(click here for a printable version of this recipe)

200th Post Giveaway Winner!!!

(sorry about the horrid photo!!)

The winner of the Australian Woman's Weekly Cookbook - Christmas is: Country Mum.

Can you please email me your postal address so I can send you your prize.

My email is houseofmurray@bigblue.net.au

Thanks to everyone for entering...... and happy cooking!

Garlic Prawn Pizza

I had to fend for myself last night which is very rare! With two sick men in the house, both in bed with buckets and my princess had her school Christmas concert. As the concert started at 6.30pm I treated her to chicken and chips takeaway beforehand ... plus I needed to sort the "sick" others out prior to leaving.

Needless to say at 8.30pm last night, when we returned home, I wanted something easy, somewhat and full of flavour. I had actually been craving pizza but didn't want a shop brought one as to have it delivered I would have had to order a large (8 slices)! And I didn't need the temptation.

So searching for pizza toppings I came up with one of the tastiest pizza's I have ever made and I enjoyed it thoroughly!

Garlic Prawn Pizza

Serves: 1

Points per serve: 7

4 raw prawn cutlets, rinsed

2 garlic cloves, crushed

1 x Mission 96% Fat Free Tortilla

1 tablespoon tomato paste

30 grams reduced fat grated mozarella cheese

5 button mushrooms, sliced

1/4 red capsicum, diced

1/4 green capsicum, diced

1/2 tomato, diced

1/4 brown onion, thinly sliced

40 grams Extra Light Philadelphia Cream Cheese

1 teaspoon dried parsley flakes

coriander leaves, to garnish

Preheat oven to 200 degrees Celsius.

Cut prawn cutlets in half (cuting down the back of the cutlet). In a small bowl mix prawn cutlets and garlic. Set aside.

Spray a pizza tray with cooking spray. Place tortilla on tray and coat with tomato paste. Sprinkle half the mozarella over the tomato paste. Top with mushrooms, capsicum, tomato and onion. Place prawns on top. Dollop small spoonfuls of cream cheese over the pizza and sprinkle with parsley. Sprinkle with remaining mozarella.

Cook for 15 - 20 minutes or until cooked through and cheese golden. Garnish with coriander leaves, if using.

(click here for a printable version of this recipe)

~o0O0o~ ~o0O0o~ ~o0O0o~

Don't forget to enter our 200th post giveaway, click here. Entry closes Monday 14th December 2009 at 12pm (EST).

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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)

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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!

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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)

Spiced Orange Roast Chicken

I must say that I am enjoying experimenting with marinades at the moment especially using fruit and fruit juices. So with orange in mind this time I must say that this dish had a nice sweet citrus flavour with the element of a hint of indian spices.

The other great thing about this dish is that it is quick and easy not only to prepare but to cook. I would recommend marinating overnight but even if you only have an hour to spare you will still enjoy the flavour.

Spiced Orange Roast Chicken

Serves: 4

Points per serve: 5.5

4 x chicken breast fillets, skin and visible fat removed

1/3 cup fresh orange juice
1/3 cup honey
2 teaspoons olive oil
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric

1/2 teapsoon salt

freshly ground black pepper

cooking spray
1 orange, thinly sliced
1 shallot, thinly sliced

In a jug mix together the orange juice, honey, oil, garlic, coriander, cumin, turmeric, salt and pepper. Place chicken fillets in a snap lock bag or casserole dish. Pour marinade over, seal bag and toss to ensure chicken is fully coated. Refrigerate for 1 hour or overnight if time permits.

Preheat oven to 180 degrees Celsius.

Coat a shallow casserole dish with cooking spray and place chicken in a single layer. Place the orange over the top of the chicken. Cover with marinade. Roast in the oven, basting with pan juices, for 30 minutes or until golden and cooked through.

Place on a serving platter and top with spring onions to serve.


(click here for a printable version of this recipe)