Dish 18 - Asian Noodles with Ginger, Garlic and Avocado

Asian Noodles with Ginger, Garlic & Avocado

Prep Time: 10min; Cook Time: 5min; Serves: 4

Ingredients:

560g Asian noodles, pre-soaked per packet instructions
2 tsp sesame oil
2 Tbsp olive oil
2 Tbsp ginger, peeled and cut into thin strips
4 garlic cloves, sliced
2 chicken breast fillets, sliced
2 Tbsp soy sauce
2 Tbsp oyster sauce
2 spring onions, sliced
2 avocado
1/2 sprig coriander leaves

Method:

1. Heat oils in a large wok or fry pan.
2. Add ginger and garlic, fry gently.
   
3. Add chicken and cook through.
4. Add noodles and stir fry.
5. Cut avocados in half, remove seed and skin, cut flesh into chunks
6. Add onion, avocado, soy and oyster sauce and stirfry for a further minute or until all ingredients are combined and hot.
7. Serve, and garnish with coriander leaves.
   

Recipe Source: A promotional/complimentary avocado recipe book from the supermarket

Dish 17 - Vegetable Laksa

Vegetable Laksa

Serves: 2

Ingredients:

3 Tbsp red curry paste
400g can coconut milk
2 medium carrots
2 medium zucchini
2 squash
small head broccoli
1 cup sugar snap peas
1 pkt singapore noodles

Method:

1. Prepare noodles as per packet instructions.
2. Meanwhile, in a large fry pan, add paste and milk and bring to the boil while stirring.
3. Add all vegetables to the fry pan and coat with liquid. Allow to sautee until vegetables are just softened, stirring occasionally.
4. Serve over the noodles.

Note: You could really add whatever vegetables you felt like. The author of the recipe suggested mushrooms, but as Big Spring and I don't really like mushrooms, I omitted them. Although really, really tasty, Big Spring really missed meat in the dish, so next time I'll add some chicken. It should work really well in this recipe.

Recipe Source: A dear friend, Rachel's blog

Dish 16 - Chicken & Vegetable Soup

Chicken & Vegetable Soup

Prep Time: 15 Minutes; Cooking Time: 15 Minutes; Serves: 4

Ingredients:

2 tsp sunflower oil
250g sliced skinless chicken breast fillet
1 onion, thinly sliced
3 cups (750m.) hot water
1 Continental Chicken Stockpot
2 small carrots, peeled and julienne
1 stick celery, sliced
1 bunch broccolini, stems trimmed
1/2 cup frozen peas
2 Tbsp chopped parsley
1 cup sugar snap peas, trimmed

Method:

1. Heat oil in a large saucepan and lightly brown the chicken and onion.
2. Mix water with stockpot and add to the saucepan along with carrot, celery, broccolini, peas and sugar snap peas.
3. Bring to the boil stirring and simmer gently for 5 minutes.
4. Sprinkle with parsley and serve with crusty bread.
   

Recipe Source: Woolworths Supermarket Catologue

Dish 15 - Choc Chip Cookie Surprise

Choc Chip Cookie Surprise

Makes: Heaps (depending on the size of the cookie)

Ingredients:

500g unsalted butter
1 3/4 cups castor sugar
400g can condensed milk
5 cups self-raising flour, sifted
250g pk white chocolate bits
2 x 250g pkt dark chocolate bits
pkt mini/bite size Oreo Cookies

Method:

1. Preheat oven to 180oC. Grease and line 4 baking trays.
2. Using an electric mixer and very large bowl, beat butter, sugar and condensed milk until light and creamy in texture.
3. Add sifted flour and chocolate bits and mix until well combined.
4. Using 1 tablespoon mixture (or smaller spoon if you prefer), roll into balls. Place onto trays.
5. Add an Oreo cookie to the top of each ball. Place another ball of dough on top of first ball and using hands, seal in Oreo cookie. Leave room to spread on the tray.
6. Bake for 14-16 minutes, or until light golden. Allow to stand on the trays for 5 minutes until transferring to a wire rack to cool.

Note: to make the cookie without Oreo, follow steps 1-4, then flatten slightly with a fork. Bake according to step 6.

Recipe Source: The original choc chip cookie recipe - a friend; the "surprise" section - I saw a picture online one day and decided to try for myself!

Dish - 14 - Greek Lamb Cutlets with Cucumber Salad

Greek Lamb Cutlets with Cucumber Salad

Prep Time: 10min; Cooking Time: 30min; Serves: 2

Ingredients:

6 lamb cutlets
4 Tbsp tzatziki
4 Tbsp olive oil
1 large continental cucumber
2 sprigs fresh mint
2 sprigs fresh oregano
2 tsp fennel seeds
Salt & pepper to taste

Method:

1. Toast fennel seeds in a dry frying pan and set aside.
2. Finely dice the cucumber with a sharp knife.
3. Chop mint finely and add cucumber, add salt, pepper and olive oil and combine.
4. Combine 2 Tbsp of olive oil with finely chopped oregano and fennel seeds. Allow to marinate on lamb cutlets for up to an hour.
5. BBQ cutlets for 2 minutes on each side and allow to rest for 2-3 minutes.
6. To serve, place a generous dollop of the tzatziki on the plate, place the cutlet on the top fanned neatly, allowing the tzatziki to marinate with lamb juices, place the cucumber salad atop and serve immediately.
   

Recipe Source: Woolworths Supermarket catalogue

Dish 13 - Little Spring's 2nd Birthday Cake/Cupcakes

Little Spring's 2nd Birthday Cake/Cupcakes

Ingredients - Cake/Cupcakes - make 2 lots (1 for cake, 1 for cupcakes - makes 24 cupcakes (more than needed)):

Cake
125gm butter, softened
2 tsp vanilla essence
3/4 cup castor sugar
2 x 60g eggs
1 1/2 cups self-raising flour, sifted
2/3 cup milk
Icing
90gm butter, softened
1 tsp vanilla essence
1 1/2 cups icing sugar mixture, sifted
2 Tbsp milk, approximately

Method - Cakes/Cupcakes:
Cake:

1. Combine butter, vanilla, sugar, eggs, flour and milk together in a large bowl. Beat on low speed until ingredients are just combined, then increase speed to medium and beat for a further 2 minutes until mixture is pale and creamy.
2. Grease a 9-in square pan (I couldn't find one, so I used a 25cm) for the cake (1 batch of cake mix). Bake at 180oC for about 10-15 minutes or until cake is just firm in centre and light golden brown. Allow to cool for 10 minutes, then turn onto wire rack. For cupcakes, line 2 x 12 hole patty pans with paper patty cases. Bake at 180oC for about 15 minutes or until cakes are just firm in centre and light golden brown. Stand cakes in pan for 5 minutes then transfer to a wire rack to complete cooling.

Icing:

1. Beat butter and vanilla in bowl with electric mixer until creamy. Beat in half the icing sugar and half the milk, then beat in the remaining icing sugar and enough milk for a light, fluffy consistency.

Decorations:
Follow the directions from the Betty Crocker Website with the following substitutions for Australians without access to all products listed:

1. Graham Cracker Squares (used in barn decorating) - ice cream wafers cut to size (found in ice cream cone/topping section of supermarket).
2. Orange gumdrops (used in chick decorating) - I used orange snakes.
3. Red miniature candy-coated chocolate baking bits (used in sheep & pig decorating) - red mini M&Ms (bonus - the rest of the M&Ms you can eat as they aren't needed!)
4. White gumdrops (used in sheep decorating - ears) - found in the Allen's mixed bag of lollies, "coke bottles". By cutting the bottoms off (where the reddish colouring is), you end up with perfect shaped ears!
5. Betty Crocker Fruit Roll-Ups (used in pig decorating) - any brand roll up is fine - just don't buy the ones with prints!
   

Notes: Really, really easy to make and the website even comes with a handy instructional video, showing you techniques/hints etc. I didn't end up using this cow design that I also found, but you would have plenty of cupcakes left over to add a few cows to the mix. Obviously you'll need to find your own substitutes for decoration products.

Recipe Source: Betty Crocker for the decoration and an old issue of Woman's Weekly for the Vanilla Cupcake recipe

Dish 12 - Mediterranean-Style Chicken & Pasta

Mediterranean-Style Chicken & Pasta

Prep Time: 25min; Total: 25min; Serves: 6

Ingredients:

2 cups uncooked penne pasta
2 tsp olive or canola oil
1 small onion, chopped
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/43-inch pieces cooked chicken breast
1 can (14.5oz)diced tomatoes, undrained
1 can (8oz) tomato juice
1/2 tsp dried oregano leaves
1 tsp dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled feta cheese

Method:

1. Cook and drain pasta as directed on package.
2. Meanwhile, in fry pan, heat oil over medium heat. Add onion; cook 3-4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5-7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in loves.
3. Pour chicken mixture over pasta. Top with feta cheese; toss to coat.
   

Recipe Source: Betty Crocker