GETTING BORED WITH YOUR USUAL POTATO BAKE?? THIS SAVOURY POTATO BAKE WILL TANTALISE YOUR TASTEBUDS!!

Do you love Potato Bake but are getting sick of the same old recipe? Or are you like my Dad who admitted that he isn't a big fan of Potato Bake usually, but on tasting this Savoury Potato Bake commented that "he really liked the taste of this one". This recipe is quick to make, full of flavour and extremely affordable. why not introduce this version at your house, you never know it could be become your new favourite Potato Bake recipe. 

                                                            SAVOURY POTATO BAKE
1kg Potatoes
3 rashers Bacon,diced
1 large Onion, thinly sliced
510g can ready-to-serve Pumpkin Soup
2/3 cup light Cream
1/4 cup freshly grated Parmesan Cheese
chopped fresh parsley for garnish.

1. Peel potatoes and slice very thinly.Add bacon and onion to a large frypan;
    stir over heat until onion is softened and bacon is lightly crisp. Combine
    soup and cream in a jug.

2. Layer half the potatoes and half the bacon and onion mixture in a lightly
    greased, large, shallow ovenproof dish(10 cup capacity), top with half the
    combined soup and cream. Repeat layers, sprinkle top with cheese.

 3.  Bake at 180 degrees celsius for about 1 1/4 hours or until potato is tender
      when tested with a skewer and top is lightly browned. Serve as an
      accompaniment to grilled or barbecued meats. Serve 6-8 as an
      accompaniment.

COOKING HINTS FROM VON:-

* Recipe can be prepared and baked several hours ahead. Cool slightly before
   covering with foil. Reheat in a moderate oven as required.

SICK OF FIGURING OUT WHAT'S FOR DINNER EVERY NIGHT??

                                     

You know what it's like, you get home from a busy day and either your partner, your kids or all of the above ask you that question that most women dread, "What's for dinner?"...Now, there are may ways to answer this question,you can:-
 (a) Scream "Go away I don't know and you'll be lucky to get anything!"
 (b) "Go ask your father", or if it's your other half, "Can you please cook?"
 (c) "We're having takeaway".

Now while all these are possible options and may solve the problem, they're a lot of stress and if you opt for takeaway it's going to cost you money and too many takeaways not only hurts your budget but is going to seriously hurt your health.
                                    
So what's the alternative??? Plain and simple the answer is PLANNING!!!
One day a week, sit down, work out what you're going to have for dinner for at least 4-5 times in the week which leaves you one night for takeaway if you want it and one or two for easy meals with whatever's in the fridge or freezer. I have been doing this regularly for a few months now and cooking 4 or 5 set meals gives you leftovers for other meals and a lot less stress in your life.
Now, when the kids ask me what's for dinner, I point them to my notepad where I have written, Monday night....Chicken Stroganoff, Tuesday...Spicy fish Pie etc.
                                      
I must admit, when I first heard that people actually plan what they're going to eat I thought why would you bother, but after actually getting in the habit of doing it I am not only saving a lot of money, but meal times are something I look forward to instead of dreading. I've got plenty of meal ideas on this blog so why not give it a go for a week or two and see just how easy it is to do.

                                 

HIGHLANDER BISCUITS

Before I learnt how to make my own condensed milk, I never bothered trying this recipe as it seemed so wasteful opening a whole tin of condensed milk only to use only a tablespoonful of it but I now I know how and I have it ready made in the fridge I can try all the recipes that don't require the whole tin. These Highlander biscuits were the result and sure tasted good. why not try them and see what you think!!

                                  HIGHLANDER BISCUITS


125g Butter
1/4 cup Sugar
1 T Condensed Milk
1 1/2 cups S.R Flour


1. Cream butter, sugar and condensed milk. Add flour and mix well.


2. Roll into balls, place on a greased baking tray and flatten with a fork.
   Bake for 20 minutes at 180 degrees celsius.

Who doesn't like chocolate??? These CHOCOLATE KISSES look great and taste even better!!

I made these cute little Chocolate Kisses for one of my closest friends I have known for more than twenty years. I changed the recipe a little by using Milk Chocolate instead of Dark Chocolate and decorated these by writing '40' in pink icing on them in honour of my friend's 40th birthday. These were super easy to make and they looked really professional.

                                                           CHOCOLATE KISSES




2 Egg Yolks
2/3 cup Icing Sugar
125g Butter, cubed
250g Dark Chocolate
2 teasp. Tia Maria or liqueur of choice(optional)


1. Beat yolks with the icing sugar in a small bowl until pale and thickened.


2. Cream butter in a separate bowl until light and fluffy. Add to egg mixture,
    beating until well combined.


3. Place chocolate in microwave-safe bowl. Cook on MEDIUM (50%) power
   for 2 minutes, stirring every 30 seconds, until melted. Allow to cool.


4. Whisk cooled chocolate into egg mixture with Tia Maria. Beat well until
    smooth and well combined.


5. Spoon mixture into piping bag fitted with a star nozzle. Pipe rosettes of
    mixture into small foil cases.Refrigerate until firm. Store in an airtight
    container in the refrigerator. Serves 36.   

                                   

PASSIONFRUIT YOGHURT CUPCAKES

There is nothing like cooking with fruit in season and I absolutely love using 
passionfruit in my cooking and these Passionfruit Yoghurt Cupcakes are no exception.These little cupcakes are such a delight to eat and for anybody who loves passionfruit, they're a mouthwatering delight.

                                                  PASSIONFRUIT YOGHURT CUPCAKES


3 Eggs
1 cup Butter, softened
1 cup Caster Sugar
1/2 cup Plain Yoghurt
1 1/2 cups S.R Flour, sifted
1 teasp. Vanilla Essence
Pulp 2 Passionfruit


TOPPING:


1 Cup Icing sugar
1/2 cup Greek-style Yoghurt
Pulp 1 Passionfruit


1. Preheat the oven to 160 degrees celsius. Line a 12 cupcake pan with
   cupcake papers. 


2. In a medium size bowl, lightly beat the eggs, add butter and sugar, then 
    mix until light and fluffy.


3. Add yoghurt, flour and vanilla and stir to combine. Beat with an electric 
   mixer for 2 minutes, until light and creamy.Fold passionfruit pulp through
   mixture.


4. Divide the mixture evenly between the cake papers. bake for 18-20
   minutes until risen and firm to touch. Allow to cool for a few minutes
   and then transfer to a wire rack. Allow to cool fully before icing.


5. TOPPING. Meanwhile combine icing sugar and yoghurt in a medium
    sized bowl and mix with a wooden spoon. Add passionfruit pulp, mix
    to combine and spread topping on cupcakes. 

DO YOU THINK YOU'RE NOT A GREAT COOK???

Do you think you're not a great cook because your attempts always come out looking nothing like what's shown in the recipe book??? Well have you ever considered that it might just be your oven and not you??? I have been cooking my whole life so whilst I by no means consider myself an expert I have been around the kitchen long enough that I have a fair idea of what I am doing.
                        


Yet, when I moved into the home I am now living, if I hadn't known any better I  would have thought I was the worst cook ever. I would make cakes and follow the recipe to the letter but if a recipe stated a 40 minute cooking time, I would be smelling the cake burning after 20 minutes yet only the top was cooked and the remainder of the cake still batter. I thought,what on earth is going on,at one point I thought I was going crazy. I double-checked, triple-checked the cooking times, I had even accounted for the fact that it is a fan-forced oven and had reduced the temperature to what was recommended, yet I was still having the same problem.


                            


I have now resigned myself to the fact that I have the world's worst oven and that I really can't leave it unattended for too long. Therefore my cooking experiences these days involved constantly monitoring my oven whilst it's cooking, and when the top starts browning, I then have to cover it with foil just to give the rest of the recipe time to catch up. Not an ideal way to cook but you know what?? It adds to the fun and it makes cooking even more worthwhile because I know how much love and effort has been put into cooking for the people I love.


So for those of you have written themselves off as good cooks, think again...it may just be your oven!!

Want a Pudding so tasty you drool...PINEAPPLE PUDDING is THE pudding that can do that

Deciding to make this in wide oval bowls instead of ramekins may not have been my best decision in terms of photographing the final result but despite of how this pudding looks, I can say without any  hesitation that this is one of the most delicious desserts I have ever tasted....the light fluffy pudding is interspersed with mouthwatering bursts of the crushed pineapple and the sauce poured over it soaks in and results in a splendid taste sensation.One of my daughters and I joked that if we had to choose our last ever meal this would be included as it is that delicious.

                                                                          PINEAPPLE PUDDING


1 x 440g can Crushed Pineapple
100g Butter
2 teasp. Vanilla Essence
1/2 cup Brown Sugar, firmly packed
2 Eggs
3/4 cup stale Breadcrumbs
1 cup S.R Flour
1/2 teasp. Ground Ginger


CARAMEL COCONUT SAUCE:


1 Cup Coconut Cream
3/4 cup Brown Sugar
50g Butter, chopped


1. Lightly grease 4 ovenproof dishes (1 cup capacity).


2. Drain pineapple well. Beat butter, vanilla essence and sugar in small
    bowl with an electric mixer until light and fluffy. Add eggs, one at a time,
    beating until combined. Stir in breadcrumbs and pineapple, then sifted dry
    ingredients; mix well.


3. Divide mixture between prepared dishes.


4. Cook in a moderate oven, 180 degrees celsius, for about 30 minutes, or
    until cooked when tested.


5. CARAMEL COCONUT SAUCE Combine all ingredients in a small pan; stir 
    over low heat until sugar is dissolved. Simmer, uncovered, for about 2
    minutes, or until slightly thickened.


6. Turn puddings out onto plates. Serve with sauce.
     

CHOCOLATE SLICE

This Chocolate Slice brings back memories of an almost identical one my Mum used to make when  I was a child. It is such a simple recipe but sometimes the simple one's are the best ones. Anyone who loves chocolate will love this slice.

                                                           CHOCOLATE SLICE




1 cup S.R. Flour
125g Margarine
3/4 cup Coconut
1 dessertspoon Cocoa
1/2 cup Brown Sugar(or white)


1. Put dry ingredients in bowl. melt margarine and mix all ingredients well
   together. Press hard into a greased shallow slice tin and bake 10-15 
   minutes in a moderate oven. Ice as soon as taken out of oven.

ICING:-


1 Cup Icing Sugar
1 dessertspoon Cocoa
1 teasp. Vanilla.........................> Combine ingredients with enough hot 
Hot Water                                          water for a smooth consistency.


2. Cut slice into fingers when cold.

Need another idea for including fish in your diet...SPICY FISH PIE is a great way to do that!!

Making this Spicy Fish Pie was a combined effort with my 12 year old twin girls who had a lot of fun helping me make this, especially the piping of the potato on top of the dish. Don't let the 'spicy' in the recipe's name put you off either, because the spice comes from the taco mix so it's not too hot for the kids. My children loved this and as you can see from the photo you can be creative as you like with how you decorate it with the potato....this is how we did it, but feel free to come up with your own Mashed Potato Icing creation!!

                                                             SPICY FISH PIE


1 Kg firm White Fish Fillets
1/4 cup Water
50g Margarine
1 onion, chopped
2 cloves Garlic, crushed
1 large Red Capsicum, finely chopped
1/3 cup Plain Flour
2 cups reduced-fat Milk
2 T Lemon Juice
2 x 35g pkts Taco Seasoning Mix
2 T chopped fresh Parsley
1 cup grated low-fat Tasty Cheese
extra chopped fresh Parsley and Parsley Sprig to garnish


TOPPING:-


6 medium Potatoes (1.2kg)
1/3 cup Sour Cream


1. Place fish in a shallow, ovenproof dish(10-cup capacity), add water, 
   cover with foil.


2. Cook in a moderate oven, 180 degrees celsius for about 30 minutes, or
   until just tender, drain. Flake with a fork.


3. Heat margarine in a pan, add onion, garlic and capsicum; cook until
   onion is soft. Sprinkle in flour, stir over heat for 1 minute. Add milk,
   stir until mixture boils and thickens. Add juice, seasoning mix, parsley
   and cheese and fish. Pour into dish.


4. TOPPING:- Boil, steam or microwave potatoes until tender; drain. Mash
    well with sour cream.


5. Spoon Topping into a piping bag fitted with large fluted tube. Pipe over
    fish mixture in dish.


6. Cook in moderate oven, 180 degrees celsius, for about 30 minutes, or
    until lightly browned and hot.


7. Serve garnished with extra parsley.


COOKING HINTS FROM VON:-


* Make sure you check that your packets of taco mix are the 35g each 
   required...mine were actually 50g each so I didn't need to use it all.

TUNA AND PESTO PASTA BAKE

We have a lot of tuna meals in our home, not only because it makes extremely affordable meals but because it is so versatile and we love the taste. This is the first time I have ever made this Tuna and Pesto Pasta Bake and all I can say is that it is absolutely, positively de-licious.Feel free to substitute the pesto with whatever flavour you have on hand. I used sun-dried tomato pesto and it complemented it perfectly.

                                                                  TUNA AND PESTO BAKE




500g Dried Penne Pasta
2 teasp. Olive Oil
3 Shallots, finely chopped
2 Garlic cloves, crushed
2 sticks Celery, finely chopped
250g Cherry Tomatoes, quartered
120g Baby Spinach
1/4 cup Basil Pesto
1 cup Light Evaporated Milk
2 x 185g cans Tuna in Olive Oil, Chunk Style
1/2 cup grated light Mozzarella Cheese


Mixed salad leaves, to serve. 


1. Preheat oven to 180 degrees. Cook pasta in a large saucepan of boiling 
    salted water, following packet directions, until tender. Drain.


2. Heat oil in a large frying pan over medium heat. Add onions, garlic and
   celery. Cook, stirring for 2 minutes or until onion is soft. Add tomatoes.
   Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2
   minutes or until spinach has just wilted. Add pasta to pan with tuna
   (undrained). Season with salt and pepper. Toss gently to combine.


3. Spoon mixture into an 8-cup capacity ceramic baking dish. Top with 
   cheese. Bake for 20 minutes or until cheese is melted and golden. Stand
   for 5 minutes before serving.

CHOCOLATE JAFFA PUDDINGS

One thing I really enjoy about cooking is trying new recipes out on my family and friends. One of my friends and I have started a bit of a Saturday night tradition whereby we take turns at having dinner at each others' places with our children. We've named it "Our Potluck Dinners" and the fun part about it is that we don't tell each other what we're going to be making, we just turn up with it so it's always great not knowing, apart what we've made ourselves, exactly what we're going to be eating that night. We always joke that one of these days we're going to turn up with the same thing...I still think this wouldn't necessarily be a bad thing as even with the same dish, there is also great variations in recipes and tastes so it'd still be fun trying someone else's version of yours.

                                                                         CHOCOLATE JAFFA PUDDINGS




125g Dark Chocolate, chopped
75g Butter, chopped
1/3 cup Water
1/3 cup Caster Sugar
1 teasp. grated Orange Rind
2 Eggs, lightly beaten
3/4 cups S.R Flour
1/2 cup Plain Flour


JAFFA SAUCE:-

100g Dark Chocolate, chopped
3/4 cup Cream
2 T Orange Juice


1. Combine chocolate, butter, water, sugar and rind in a pan; stir over low
    heat until chocolate is melted and mixture is smooth. Remove from heat
    and cool slightly.


2. Add eggs to chocolate mixture; mix well.


3. Stir in sifted flours; mix until smooth.


4. Spoon the mixture into 6 greased pudding moulds (1/2 cup capacity).
   Place the moulds into a baking dish with enough hot water to come halfway 
   up the sides. Bake at 200 degrees celsius for about 25 minutes or until 
   firm. Stand puddings 5 minutes before turning onto serving plates.


5. Serve puddings with Jaffa Sauce and/or ice cream.


6. Jaffa Sauce: Combine chocolate and cream in a small bowl; stand the 
   bowl in a pan of simmering water and stir until chocolate is melted and
   mixture is smooth. Remove from heat; gradually stir in orange juice.
   Best made close to serving...Serves 6.


COOKING HINTS FROM VON:-


* For a shortcut, the Jaffa Sauce can easily be made in the microwave.
   Combine chocolate and cream in a small bowl, microwave on HIGH for
   1 minute; mix until smooth. Gradually stir in orange juice.


* If you don't have any pudding moulds, try using small earthenware teacups.

DO YOU LOVE VANILLA SLICE??...Why not try this CONTINENTAL VANILLA SLICE

If you're a fan of vanilla slices this recipe will have you salivating...whether  because of the flaky pastry, or the custard,  cream and chocolate icing sandwiched between the layers of pastry. Any vanilla slice you have ever purchased from a bakery will fade in comparison to the taste delight of this Continental Vanilla Slice.

                          
                                                             CONTINENTAL VANILLA SLICE




2 Sheets Puff Pastry
4 cups Milk
1 cup Custard Powder
1/3 cup Sugar
300ml Thickened Cream, whipped


CHOCOLATE ICING:-


2 cups Icing Sugar
2 T Cocoa
15g Butter
2-3 T Hot Water


1. Place each pastry sheet on a baking paper-lined baking tray. Bake in a 
    200 degrees celsius for 10 minutes or until golden.


2. Cool pastry. Line a deep baking dish with 1 sheet pastry. Trim to fit.Set
    aside.


3. Blend milk into custard powder and sugar in a saucepan until smooth.
    Heat, stirring, until custard boils and thickens. reduce heat. Simmer for 3
    minutes.


4. When custard is cool but still spreadable, pour over pastry. Set aside
    until firm.


5. PREPARE ICING.....Sift icing sugar with cocoa into a bowl. Add butter.
    Gradually stir in water to make a spreadable consistency. Spread over
    second sheet of pastry.


6. Spread cream over custard. Top with second pastry layer. Cut into
    rectangles using a sharp knife. Store in the fridge.
   

Chicken Meatballs in Creamy Tomato Sauce

Chicken is such a  great part of our weekly meals and these meatballs are so easy to make and they taste great. What I tend to do is whenever I see Chicken Breasts or Chicken Tenderloins on special I grab a few kilograms then wrap them into individual 500g portions then keep them in the freezer. I actually do this with all kinds of meat and so is a great way to get the maximum value for your dollar. I then have a ready selection of meats in my freezer so when I need a particular quantity of meat, I have it there ready for me to start cooking.

                           CHICKEN MEATBALLS IN CREAMY TOMATO SAUCE

    

500g chicken mince

¼ cup chopped parsley...plus extra to serve

1 small onion, finely chopped

1/3 cup seasoned flour

400g can diced tomato with basil AND garlic (or pasta sauce)

½ cup cream

250g pasta of choice.

     1. Combine mince, parsley and onion, then season to taste.

     
            2. Form into walnut-size balls and toss in seasoned flour. Shake off excess.

     3.   Heat oil in a frying pan on high. Cook meatballs for 3-4 mins turning, until 
         well browned. Drain on paper towel.

     4.  Add tomatoes to the same pan and season to taste.


     5. Bring to the boil, then reduce heat to low. 


          6.  Return meatballs to pan with cream and simmer gently, stirring for 5-10 
        mins or until heated through.

      7.   Meanwhile, cook pasta in a large saucepan of boiling, salted water, 
         following packet instructions.   Drain well. Toss with sauce. Serve topped 
         with extra parsley.

*TIP: a pinch of sugar can be added to the sauce.

LEMON SELF-SAUCING PUDDING

This pudding is another Lehmann family tradition, a recipe passed down from my Mum, to me. Having lived at a few different houses that had lemon trees in the backyard, this recipe was a family regular when I was growing up. I usually make this recipe as it specifies in an oven dish but for something different and for special occasions I often like to make it in individual ramekins (adjusting the cooking times of course). Lemon Self-Saucing Pudding goes perfectly with a scoop of ice cream or a dollop of cream and has a lovely light fluffy texture, accompanied by the tangy lemon sauce which is a lemon-lovers delight. Although I haven't personally tried it, I have it on my list of things to do, to substitute the lemons for limes for a modern twist to this old favorite.

                                                    LEMON SELF-SAUCING PUDDING


50g Butter
1 cup Caster Sugar
1/2 cup S.R Flour
3 Eggs, separated
1 1/2 cups Milk
grated rind and juice of 2 Lemons


1. Cream butter and sugar, add egg yolks, lemon juice and rind, flour and 
    milk.


2. Fold in stiffly beaten egg whites.Pour into oven dish, place dish in water
   and cook for 1 hour in moderate to slow oven.


COOKING HINTS FROM VON:-


* If using individual ramekins instead of an oven dish, reduce cooking time
   to 30 minutes.

                                 

ORIENTAL FRIED NOODLE SALAD

I first tasted this Oriental Fried Noodle Salad years ago at a friend's place and after really enjoying the salad and requesting the recipe(as I always do when I truly enjoy a dish) I was told that it was to be found on the back of the packet of "Changs" Fried Noodles...and so they were, and still are today years later. So finally, after all these years I actually made them though I am embarrassed  to admit that it actually took me that long to get around to making it. I am also able to honestly say that the time taken between actually first tasting and admiring this salad and the actual making of it myself is no way indicative of how great this salad actually is...just perhaps a reflection of how busy my life is.

                    
                                                ORIENTAL FRIED NOODLE SALAD




1/2-1 Chinese Cabbage or Savoy Cabbage, shredded finely
6 Shallots, chopped into 5mm lengths
100g lightly roasted Slivered Almonds OR Pinenuts
1 Pkt Fried Noodles (100g)


DRESSING:


1/4 cup White Vinegar
1/4 cup Caster Sugar
1 T Soy Sauce
2 teasp. Sesame Oil (optional)
1/2 cup Olive Oil


1. Combine all the dressing ingredients in a saucepan. Stir well over low heat
   until sugar is dissolved. Cool.


2. Toss the cabbage, chopped shallots and almonds in a salad bowl. Add
    dressing and mix well.


3. Just prior to serving add the noodles and toss thoroughly. Serves 6-8.

COOKING HINTS FROM VON:-

* Any leftover salad goes well on school lunches. I used it in the girl's wraps 
   and they loved it. They also like taking this salad in a container for school
   and I often mix some chicken pieces through it too. 

CREAMY CHICKEN AND MUSHROOM TORTILLAS

The first time I made this recipe, I made it during the day and took it over to my parent's place because they were looking after the kids while I went to Uni at night. Whenever you make a recipe for the first time you usually have no clue as to whether it's going to taste okay, whether anyone will like it and especially if you're making it to reheat later, whether it's going to taste alright after reheating.....All I can say was that my worries were unfounded, everyone loved it and the thing that I liked most is that my mother, a seasoned cook thought the tortillas were pastry. What more could I ask than a recipe taste like the delicacy of pastry yet actually be made of a healthier option such as tortillas. Mum also reported that it tasted even yummier the next day heated up at work for lunch.I have the feeling I will be making Creamy Chicken and Mushroom Tortillas again!!

                       
                                               CREAMY CHICKEN AND MUSHROOM TORTILLAS


1/4 Cup Olive Oil
500g Chicken Breast Fillets, thinly sliced
2 medium Leeks, trimmed, halved and washed, thinly sliced
250g Button Mushrooms
40g Butter
2 T Plain Flour
1 cup Milk
1 cup Thickened Cream
1 T Dijon Mustard
100g Baby Spinach
8 Burrito Tortillas
1 cup grated Tasty Cheese
Salad leaves, to serve


1. Preheat oven to 200 degrees celsius. Grease a 22cm x 30cm baking dish.


2. Heat 2 T of oil in a large non-stick saucepan over medium-high heat. Cook
   chicken in batches for 3 minutes or until browned. Transfer to a bowl.


3. Heat remaining oil in pan over medium heat. Add leek and mushrooms.
   Cook, stirring for 2 minutes or until mushrooms have softened. Transfer to
   a bowl.


4. Melt butter in pan over medium low heat. Add flour, cook, stirring for 30
   seconds or until bubbling. Remove from heat. Slowly add milk, cream and 
   mustard, stirring constantly to prevent lumps forming. Return pan to heat.
   Cook, stirring for 5 minutes or until mixture boils and thickens. Add
   chicken and mushroom mixture. Bring to the boil. Add spinach. Cook,
   stirring for 1 minute until spinach wilted. Season with salt and pepper.
   transfer to a bowl.


5. Place 1 tortilla on a flat surface. Spoon 1/2 cup chicken mixture over 
   tortilla. Roll up, place in prepared dish. Repeat with remaining tortilla  
   and chicken mixture. Sprinkle tortillas with cheese. Bake for 15-20
   minutes or until cheese has melted and is golden. Serve with salad leaves.

       
COOKING HINTS FROM VON:-


* Instead of leeks I used 2 brown onions.        

SWEET POTATO and FETTA TARTS

Making these Sweet Potato and Fetta Tarts, I was eager to start as I had never used Filo Pastry before but as you can see they turned out looking quite good. I was also a little apprehensive how the kids would like the chilli flakes in the recipe but I can safely report there were no complaints and as always with a dish they enjoy, they came back looking for more.

                                         
                                                          SWEET POTATO AND FETTA TARTS

4 Sheets Filo Pastry
300g Sweet Potato, diced
100g Greek-style Fetta, crumbled
2 Eggs
1/3 cup Cream
1 teasp. snipped Chives
1/4 teasp. Chilli Flakes.


1. Preheat oven to 180 degrees celsius (160 degrees fan-forced). Spray each
   sheet filo with cooking spray and stack on top of one another.


2. Cut 8 x 10cm rounds from pastry. Ease each round into a muffin pan. Bake
    for 10 minutes, until golden.


3. Meanwhile, place sweet potato in a microwave proof bowl. Cook on HIGH
   (100% power) for 3 minutes, until par-cooked.


4. Add a little sweet potato to each filo case. Top with fetta. Mix together
   eggs, cream, chives and chilli. Season well. Fill each tart case. Bake for
   15 minutes, until golden and filling is set. Serve immediately.
   

PINEAPPLE and ORANGE CAKE

Looking for a cake that's just a little bit different and contains fruit?? This Pineapple and Orange Cake could be what you're looking for. When pineapples are in season, I am always looking for new recipes to try with this versatile fruit and this cake was so beautifully moist and more-ish it disappeared from the container so very quickly which is always a compliment to the cook

                          
                                                           PINEAPPLE AND ORANGE CAKE
200g Butter
1 cup Caster sugar
2 Eggs
grated zest of an Orange
1 1/2 cups Plain Flour
1/2 teasp. Baking Powder
1 small Pineapple, peeled and cut into long strips


1. Preheat oven to 180 degrees celsius. Grease a 25cm springform cake tin.


2. In a bowl, cream butter and sugar. Beat in eggs one at a time. Add zest, 
   flour and baking powder.


3. Pour mixture into cake tin. Lay pineapple strips on top, pushing in slightly.
    Bake for 40 minutes (cover with foil if it browns too fast). 


4. Sprinkle with icing sugar and extra orange zest if desired. Serve with 
    yoghurt or cream.


COOKING HINTS FROM VON:


* Canned pineapple, apple or pears can also be used for this cake.

2000 PAGE VIEWS...Thank you to everyone who is reading my blog

WOW...that's all I can think of to say at the moment. Reaching 2000 page views inspires  me to keep going and reinforces why I started blogging in the first place. I want to share with others some of the fantastic recipes I have and that I enjoy sharing and making with and for my loved ones. I hope others have the same enjoyment with their cooking as I do and if you don't...well I hope I can inspire you to start. Cooking is all about having fun, whether the recipe turns out the way you want it to or not. It's trying new things and adding variety into your own diet and that of your family's. I want others to see that no matter how tight your budget is, you can still afford to eat delicious meals and treats and being on a budget doesn't mean you have to sacrifice your taste buds.So I just want to thank every one who has taken time to read my blog whether it's your first time or you're a regular reader, to everyone I share this milestone with you :)


                             

BAKED PASTA With FETTA and PUMPKIN

Baked Pasta with Fetta and Pumpkin is a great pasta dish which is not only easy to make, but full of flavour.This dish also fits all the necessary criteria of not just being affordable, easy to make, but absolutely delicious as well. Baked Pasta with Fetta and Pumpkin also not only feeds the whole family but there's enough to have it for another meal or lunches the next day.

                      
                                                          BAKED PASTA with FETTA and PUMPKIN


500g Pumpkin, peeled and chopped
3 Bacon Rashers, rind removed, chopped
6 Garlic Cloves, unpeeled
2 T Oil
400g Rigatoni Pasta
100g Fetta, crumbled
1/4 cup chopped Parsley, plus extra to serve
1/2 cup grated Mozzarella


1. Preheat oven to 190 degrees celsius. Place pumpkin, bacon, garlic and half 
    of oil in a baking pan and toss to coat. Cook for 30-40 minutes, until 
    pumpkin is tender. Squeeze cooked garlic cloves from skins.

2. Meanwhile, cook rigatoni in a large saucepan of boiling, salted water
   according to packet directions. Drain, reserving 1 cup of cooking liquid.


3. Combine rigatoni with pumpkin, bacon, garlic, remaining oil, fetta and 
   chopped  parsley in a 10 cup oven proof dish. Pour over reserved liquid and    
   top with mozzarella. Bake for 25 minutes, until golden. Scatter with extra 
   parsley and serve.
   

SWEET POTATO, BACON and POACHED EGG SALAD

When I made this Sweet Potato, Bacon and Poached Egg Salad for the first time, my only regret was that I didn't double it and make more because everyone came back for seconds and there was absolutely none left.As I have said before, if the kids come back for seconds, it is a sure sign that the recipe is a good one and it will be on the requested list for "Mum please make that again". 

                        
                               SWEET POTATO, BACON and POACHED EGG SALAD


850g Sweet Potatoes, chopped
2 T Olive Oil
6 rashers Bacon, rind removed
1 1/2 T White Balsamic Vinegar
4 Eggs
200g Green Beans, trimmed and blanched**


1. Preheat oven to 200 degrees celsius. Place the sweet potato and oil on a
   baking tray and toss to coat. Roast for 15 minutes, add the bacon and roast
   for a further 15 minutes or until golden.


2. Heat a deep frying pan of water over low heat until just simmering. Add 2
    teasp. of the vinegar and use a wooden spoon to create a gentle
   whirlpool.


3. Crack each egg into a small bowl and gently slip into the water, one at a
    time. Cook for 3-4 minutes and remove with slotted spoon.


4. Place the sweet potato, bacon, beans and remaining vinegar in a bowl and 
    toss to combine. divide between the plates and top with the poached eggs
    to serve. Serves 4.


COOKING HINTS FROM VON:-


* To Blanch Beans place in a bowl and cover with boiling water. Stand for
   1-2 minutes or until bright green.


* If you don't have any white balsamic vinegar use white wine vinegar instead 
   combined with a pinch of sugar.

COOKIE MONSTER BISCUITS

I found this  Cookie Monster Biscuit recipe in a very old recipe book printed in the late 1970's at a school I attended when I was about 7 or 8 years old. As most people can attest, some recipes just don't date and this recipe is no exception. On making these biscuits for my children I realised that this recipe really has stood the test of time and can be added to my recipe collection to definitely make again...and just like Cookie Monster you'll be saying "Me want cookies..." when you try these.

                             
                             COOKIE MONSTER BISCUITS
1/2 cup Butter
1/2 cup Sugar
2 T Condensed Milk
1 teasp. Vanilla Essence
1 cup S.R Flour
1/2 cup chopped Chocolate


1. Mix all ingredients together, roll into balls and bake at 180 degrees celsius 
   for 10-15 minutes.