BC: made with | 100% | pure | LOVE
FC: Aunty Lesley's | Recipes
1: This Cookbook is especially for Olivia who likes to cook as much as i do!
2: Aunty Lesley | Low Fat Buttermilk Pancakes | 1 cup of Self Raising flour, 1 cup of Buttermilk 1/4 cup skim milk, 1 egg Sift flour into a bowl and gradually stir in milk to make a smooth batter. In a separate bowl, beat egg whites until soft peaks form. Fold lightly through the batter. Heat a non-stick frying pan and add a little butter. Pour in batter - about a 1/3 of a cup makes a good sized pancake and let cook for about 2 - 3 minutes until bubbles form. Turn over and cook on the other side until golden. | 10 mins | 4 | Breakfast
3: For a yummy breakfast, stack with berries and drizzle over some low fat yoghurt! | For a yummy desert, add a 1/2 cup of chocolate chips into the batter.
4: Cheesy Croutons | French Batard, 1/2 cup butter, 1/2 cup cheese (I use a mix of tasty and freshly grated Grana Perdana or Parmesan) Cut 4 slices from the bread, thickly on the diagonal. Mix the cheeses and chives through the butter until it's well combined. Spread the cheesy mix over each slice of bread. Grill until golden. | N/A | 5 mins | 4
5: Minestrone Soup | 2 | 2 carrots 2 medium potatoes 2 sticks of celery 2 medium onions 2 - 3 rashers of bacon 1 tblsp. oil 1 litre of beef stock 425g can of whole tomatoes 1/2 cup of pasta | Peel carrots, potatoes and onions and chop them into 1 1/2 cm cubes. Wash celery and remove the leafy ends. Also chop into cubes about the same size as the potatoes. Chop the bacon into 1cm pieces. Heat a deep saucepan and add the oil. Fry the onions and bacon for a few minutes then add the vegetables. Coat well with the oil and cook for about 5 minutes. Add the stock and tomatoes and bring to the boil. Reduce the heat and allow to simmer for about 30 minutes. Add the paster and cook for another 10 minutes or until the pasta is al dente. Serve with a crusty bread.
6: Chicken (or Veal) Parma | 2 small single chicken breasts (or 4 pieces veal) 1 cup plain flour salt, pepper, 2 eggs, 2 tblsp. milk 4 slices thick bread, 2 tblsp. fresh parsely 1/4 cup grated parmesan cheese 1 cup *Panko breadcrumbs 4 slices of ham, or 8 slices of salami (optional) 1 cup mozzarella cheese To make the tomato sauce: chop the onions and saute in a pan until translucent. Add the garlic and tomatoes and stir until well combined. Add the salt, basil and sugar. Bring to the boil and reduce the heat. Simmer for about 20 minutes until the sauce thickens. To make the crumb mixture: Tear up the bread and place it in a food processor with the parmesan and parsley. Mix on high speed until bread is reduced to the size of breadcrumbs and the cheese and parsley are combined. Tip out into a dish and add the Panko and mix well. In a seperate dish, crack the eggs and add the milk. Whisk lightly to combine. Take each chicken breast and carefully cut in half. Gently pound the thicker end to flatten slightly so it cooks evenly. Place in a plastic bag and add the flour, salt and pepper. Shake well to coat. Dip each piece in the egg and coat in crumb mix. Press it on firmly. Refrigerate for 15-20 minutes. Heat oil and butter in frying pan until the butter bubbles. Cook each piece for 5-6 minutes on each side until golden. Drain on absorbant paper. Line a baking tray with foil and lay each piece flat. Top each piece with a spoonful of tomato sauce. Top with ham or salami (if desired) and mozzarella cheese. Grill until cheese is melted. Serve with fresh steamed greens such as snow peas and beans, cauliflower and boiled potatoes. *Panko bread crumbs are a Japanese style bread crumb. The crumbs are larger and look more like flakes, but they stay light and crispy. | Tomato Sauce 1 tsp. Olive Oil 1/2 Onion 1 cloves of Garlic 1 x cans chopped Italian Tomatoes pinch of salt 2 tblsp. chopped Basil 1 tsp. sugar
8: Peach Balls | 60g butter, 1/3 cup caster sugar, 1 egg, 1 cup self raising flour, 1tsp vanilla extract, 1/4 cup milk, 1 packet of raspberry jelly crystals, 2 cups coconut, washed mock cream (recipe next page) To make the cakes - beat butter and sugar until creamy, add egg and continue to mix for a little before adding vanilla. Add sifted flour and milk alternatively until combined and spoon into lightly greased gem irons. Bake for 10-12 mins in a moderate oven. When cooled, run a bread knife over the top of the irons to remove any excess cake. Allow to cool. | to assemble: Make sure cakes are totally cold before continuing. Make the jelly as per packet directions but using only half of the water suggested. Place in fridge to cool but don't allow to set. Make mock cream as per recipe. Join two pieces of cake together with a little cream to make a ball and set aside. Dip each ball into the jelly and coat with the coconut. Enjoy! | cakes
9: Red Velvet Cupcakes | 250g plain flour 2 x 15ml tbsp cocoa powder, sifted 2 tsp baking powder 1/2 tsp bicarbonate of soda 100g soft unsalted butter 200g caster sugar 1 x heaped tbsp Christmas-red paste food colouring 2 tsp vanilla extract 2 eggs 175ml buttermilk 1 tsp cider vinegar or other vinegar | Combine the flour, cocoa, baking powder and bicarb in a bowl. In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring and the vanilla. While beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients. | Finally, beat in the buttermilk and vinegar and divide them between the patty pans. You should get about 24 cakes from the batter. | Bake on the middle shelf of your oven for about 20 minutes. Ice with washed mock cream, ganache. | Ganache | Washed Mock Cream | 250g butter 1 cup sugar 2 tsp. vanilla extract Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy. Remove bowl from mixer, cover butter mixture with cold water, swirl around bowl for 1 minute, pour off water. Repeat washing and beating until mixture is white in colour and sugar dissolved. You will need to do this about 6 times. | 3/4 cup pouring cream 315g dark chocolate buttons | Bring cream to the boil in a small saucepan and remove from the heat. When the bubbles subside add chocolate and stir until melted and smooth. Cover and refrigerate for 30 minutes. Beat with a mixer until light and fluffy.
10: Crunchy Bread and Bacon Salad with Coddled Eggs | 1/2 cup of bread, torn from a whole loaf, 2 rashers bacon, 1 tblsp. olive oil , 1 serving of your favourite salad leaves (cos lettuce, rocket, baby spinach etc.), 4 cherry tomatoes, a few slices of cucumber, a few slices of red onion, 1 tblsp. grated parmesan cheese and a good drizzle of your favourite dressing (caesar, balsamic vinegar etc.) - or my yummy dressing below, 1 egg and a small piece of creamy feta. Place the torn bread in a bowl and drizzle over the olive oil. Heat a non-stick frypan and cook the bacon for a few minutes until it's sizzling. Add the bread and allow them to soak up the bacon juices. Toss until golden. To coddle the egg, bring a small saucepan of water to the boil and slowly slide in the egg. Turn down the heat and allow to simmer for about 2 minutes. Turn of the stove then allow to sit for another 2 or 3 minutes. Make a salad with the remaining ingredients and top with the bread mixture. Drizzle with your dressing and toss everything through. Remove the egg from the water and peel gently, rinsing under cold water. Sit your egg on top and cut it in half allowing the yolk to run through. Alternatively, you can cook your egg longer if you so desire. | Yummy Salad Dressing 100g whole-egg mayonnaise 2 tblsp. buttermilk 1 tblsp. maple syrup 1 tsp. cider vinegar Salt and pepper to taste Combine everything together well and use over salads, coleslaw or in a warm potato salad.
11: to make a yummy coleslaw slice some cabbage as thinly as you possibly can (about 1 cup) and add about a 1/4 cup of grated carrot. Add a sliced spring onion and 1/2 stick finely chopped celery. Drizzle over the creamy dressing as desired. For an added touch, add some pieces of thinly sliced red apple and a handful of chopped pecans or walnuts!
12: 100g packet vermicelli noodles 1 tablespoon peanut oil; 3 green onions, sliced 2 garlic cloves, crushed 1 large carrot, peeled, coarsely grated 1 1/2 cups shredded Chinese cabbage 1 tablespoon soy sauce; 1/4 teaspoon white pepper 2 teaspoons cornflour 20 frozen spring roll wrappers (21.5cm square), thawed vegetable oil, for frying sweet chilli sauce, to serve Preheat oven to 150C. Place noodles in a large, heatproof bowl and cover with boiling water. Stand for 5 minutes or until soft. Drain. Using scissors, cut noodles into 3cm lengths. Heat a wok over high heat until hot. Add peanut oil. Swirl to coat. Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3 minutes or until soft. Add noodles, water chestnuts, soy and pepper. Transfer to a bowl. Set aside to cool. Wipe wok clean. Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel). Spoon 1 tablespoon of mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling. Repeat with remaining wrappers, cornflour mixture and filling. Pour vegetable oil into wok until one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Remove to a wire rack over a baking tray. Keep warm in oven while cooking remaining spring rolls. Allow oil to reheat after cooking each batch. Serve hot with sweet chilli sauce. | Vegetarian Spring Rolls | Appetizers
13: Bruschetta | 1/2 baguette or french stick 60g goats cheese* 60g Philadelphia cream cheese 1 tomato 1/2 red onion 2 tblsp. chopped fresh basil 1/4 cup extra virgin olive oil *make sure you use the ash-free cheese. | Preheat your grill and line a baking tray with foil. Slice your baguette into 1 cm slices and arrange on the tray. Brush each piece with a little olive oil and place under the grill for a few minutes until golden. Make sure to keep an eye on them. Remove and allow to cool and harden slightly. Cut tomato into wedges and remove core and seeds with a spoon. Chop onion into small pieces, approx 1/2 cm square. Cut tomato the same size and place in a bowl with the onion and the basil. Drizzle with some olive oil and add some salt and pepper. To assemble: spread the toasted bread with the cheese mixture. Top with the tomato and onion mix and serve.
15: Really Easy Roast Chicken | 12 chicken drumsticks (or approximately 1.25kg) 500ml buttermilk 60ml vegetable oil, plus 2 tbsp extra for drizzling 2 garlic cloves, peeled and lightly crushed 1 tbsp cracked peppercorns 1 tbsp sea salt 2 tsp ground cumin 2 tbsp maple syrup | Place all ingredients in a freezer bag, except for the oil set aside for drizzling. Seal the bag and massage it around so it coats the chicken evenly. Leave it marinated for at least 2 hours, but overnight in the fridge is better. Preheat the oven to 220 degrees. Remove the chicken from the bag and lightly shake off the excess. Arrange in a single layer on an oven tray and roast for approx. 30 - 40 minutes until cooked through and golden. Serve with a side of coleslaw ad potato salad.
16: Vegetables | Potato Mash Pumpkin Carrot Cabbage Zucchin
18: Lamb with Cheesy Polenta | Combine the garlic, rosemary, thyme, cayenne pepper, salt and olive oil to make a paste. Rub into the lamb, not leaving any behind and place on a covered tray. Allow to marinate in the fridge for at least an hour. Take out of the fridge for at least 30 minutes prior to grilling. To make the polenta, place the the stock and milk over a high heat and bring to the boil. Add the polenta and stir for a few minutes until creamy. Add the cheese and mix well. Spoon the polenta into a small greased dish and smooth it out. Refrigerate until set. When set cut into thick 'chip style' shapes. Heat a non-stick grill pan over a high heat and add the lamb. There is no need to add oil to the pan as there is plenty in the marinade. In a separate pan, add a drizzle of oil and light fry the polenta 'chips' turning them often so they become golden on all sides. Remove the lamb after 3 - 4 minutes of grilling on each side. Serve the polenta on a plate, topped with a handful of rocket, and the lamb resting lightly on top. Grate some lemon rind over the top for a final burst of flavour. Serve with a dollop of tzatziki if you so desire. | 3 large garlic cloves, crushed 2 tablespoon fresh rosemary leaves 2 teaspoon fresh thyme leaves Pinch cayenne pepper Coarse sea salt or salt flakes 3 tablespoons extra-virgin olive oil 8 lamb chops 100g rocket leaves 2 cups chicken stock 1 cup milk 3/4 cup instant polenta 80g fresh parmesan 1 lemon
21: Best Beef Pie | 1 onion, chopped 1 carrot, diced 1 stick of celery, chopped into 2 pieces 1 tblsp. oil 1 kg gravy beef 1/2 cup plain flour 3 cups beef stock 1/2 cup red wine 3 tblsp. worcestershire sauce 2 sprigs of thyme 1 teasp. nutmeg 1/2 cup flat-leaf parsley 1 sheet ready-rolled puff pastry lightly beaten egg Heat oil in a heavy based saucepan and lightly fry the onions, carrot and celery. Stir until they start to change colour, then remove from the pan. Brown the meat in batches until lightly caramelized. Add the veges back to the pan and stir through the flour. Cook for a few minutes until the beef is well coated. Add the stock, wine and worcestershire sauce and bring to the boil. Reduce the heat and simmer for approx. 1 and a half hours until the meat is tender. Remove the celery stalks and the branches of the thyme, now that the leaves have fallen off. hey shouldn't b too hard to locate - then transfer to a pie dish and cover with the pastry. Cut a few slits in the pastry to let steam escape during baking. Brush with beaten egg and allow it to brown for approx. 20 minutes.
22: 400g Butternut pumpkin, peeled, coarsely chopped 2 tsp olive oil 4 rindless bacon rashers, coarsely chopped 1 small brown onion, finely chopped 100g feta, crumbled 1/2 cup shredded chicken 6 eggs, lightly whisked 2 tbs thickened cream 1/4 cup grated mozzarella, 1/4 cup grated parmesan 2 tsp. chopped fresh dill Chop the pumpkin into 1 - 2 cm cubes and place in a baking dish or on a roasting tray and drizzle with oil. Bake in a modertely hot oven for about 30 minutes. Remove and cool slightly. Heat the oil in a 20cm (base measurement) non-stick frying pan over medium-high heat. Cook the bacon and onion, stirring, for 5 minutes or until onion is soft. Combine the egg, cream, dill and cheeses in a jug. Preheat grill on high. Add the pumpkin to the frying pan. Stir to coat. Add shredded chicken to the pan and pour over the egg mixture. Drop pieces of feta randomly around the pan and reduce heat to low. Cook for 6 minutes or until the mixture is set around the edges but runny in the centre. Place the frying pan under grill and cook for 3 minutes or until the frittata is golden brown and just set. | Roast Pumpkin , Chicken & Fetta Frittata
23: Another Recipe Here
24: Fig. 1 | Fig. 2 | Fig. 3
25: Raspberry Bread and Butter Pudding | danish butter, softened for spreading 8 slices of bread, crusts removed 200g frozen raspberries 2 eggs, lightly beaten 1 cup milk 1 cup cream 2/3 cup icing sugar 1 tsp. vanilla extract 4 tblsp. chopped pistachios 100g frozen raspberries 1 tablespoon caster sugar double cream to serve Preheat the oven to 160 degrees. Butter the bread on both side and cut in half diagonally. Divide them between 4 x 12 ounce ramekins, layering 50 g (per ramekin) of the raspberries in between the slices. Allow some of the corners to poke up - there is no need to be neat. In a separate bowl, combine the eggs, milk, cream, sugar and vanilla. Whisk for about 1 minute. Pour over bread, equally and allow to stand for 5 minutes. Place the ramekins in a baking | dish and fill with enough hot water to come half way up the sides. (Fig. 1) Bake for 30 minutes or until golden on the top and set. In a small saucepan, heat the remaining raspberries with the sugar. (Fig. 2) Bring to the boil, then carefully pass through a strainer (Fig. 3) to make a thick syrup leaving the seeds behind. | Serve with a dollop of cream, chopped pistachios and a drizzle of raspberry syrup.
27: Name | Chicken and Bacon Burger | 2 chicken breast fillets a little olive oil + 1 tblsp. butter salt and pepper 4 rashers thin and crispy bacon 4 x damper buns, soft rolls or Turkish Bread rocket and spinach, or other lettuce mix 4 slices of lite swiss or jarlsberg cheese mashed avocado 4 tblsp. mayonnaise or aioli Cut each chicken bread in half, carefully and pound the thicker end lightly to flatten a little. Place a frypan over medium heat and cook the bacon until crispy. Remove and drain on paper. In the same pan, melt the butter and add a drizzle of oil to stop the butter burning. Season the chicken and add to the pan. Cook for 5 - 6 minutes on each side until golden. Cut each bun in half and leave fresh, or toast lightly under a grill. Place a little mayonnaise or aioli on both sides of the bun. Place a handful of lettuce mix or rocket, along with the cheese. Top with the chicken bread, bacon and mashed avocado.
28: My Recipes
29: food is life ... | ... life is good