HERE IS A THREAD FOR ALL OF THOSE THAT HAVE WONDERFUL RECIPES TO SHARE....WHETHER THEY BE FOR A SINGLE PERSON OR MUM OR DAD WITH KIDS....SO LET'S GET COOKING!!!

Here's one of my favs that's delish, gets the kids eating vegies and very tummy warming especially with the colder months coming up in Victoria or wherever you live.


MINESTRONE SOUP

Ingredients:
1 small tin 4 bean mix
30g butter
2 onions
60g bacon pieces
2 cloves garlic
6 small beef cubes
3 carrots
2 sticks celery
2 potatoes
125g green beans
3 zucchini
1 tin chopped tomatoes
2 1/2 litres water
1/3 cup macaroni
2 tablespoons chopped parsley
salt, pepper
grated parmesan cheese

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Melt butter in large pot, add chopped bacon pieces, chopped onions and garlic. Saute gently until onoins are transparent. Add water,crumbled stock cubes and drained bean mix. Add diced carrots, sliced celery, diced potatoes, sliced green beans, sliced zucchini, and tin tomatoes.
Bring to boil, reduce heat, simmer covered for about an hour. Remove lid add macaroni, simmer stirring occasionally until pasta is cooked..10-15 mins. Stir in parsely; season with salt and pepper.Serve with grated parmesan cheese to sprinkle on top.

mmmmmmmmmmm.........cookies!!!!!

crunchy spuds

Parboil or microwave potatoes in their skins (if microwaving make sure you pierce the skins in a few different places) until they are just cooked and hot through out

Grab a roasting pan, I line mine with baking paper, and partially squash the potoatoes into the pan just breaking the skins so they fluff a little.
Drizzle with olive oil and salt, preferably ground salt not powder (you can also use a little stock powder for extra flavour)

place the pan in a hot oven until the tops of the potoatoes are broning and chrunchy.

you can sprinkle a litte cheese if you like too...

very easy to make and make sure you do plenty as it is very hard to stop eating them!

Oh yum jemmy, definitely be trying some of those

Cheesy Chicken with White wine and oregano sauce.
INGREDIENTS:
Chicken breast fillets (1 per person)
Cheese slices
Seasoned Flour
butter or margarine for cooking.

Sauce: 1 cup of chicken stock
1 cup white wine (chardonnay is fine)
1 and 1/2 teaspoons oragano.
Salt and pepper to taste.
Combine all ingredients for sauce in a jug and set aside.

Coat chicken breast fillets in seasoned flour, fry in butter till golden brown and remove from pan. Add sauce to pan and heat through (add a little cornflour to thinken if desired)
Return chicken to pan and heat until chicken is cooked.

Serve with plain boiled rice and a cheese slice laid over the chicken.

SOUP RECIPE

1 tablespoon cumin
2 tablespoons turmeric
½ teaspoon chilli powder
1 packet French onion soup
2 large tins crushed tomatoes
1-bunch spring onions
1 whole bunch celery…tops and all
½ kilo fresh green beans(or frozen)
I green capsicum’
½ kilo carrots
2 chicken cubes
1 oxe cube


Chop all vegies into small pieces. Combine all ingredients and mix well. Boil rapidly for 10 mins then simmer till vegies are cooked. You can add a litre or 2 of water to make it a thinner soup.

summers showing signs of being here or on its way here in wales
any intreasting salads out there

i like fruit and nuts in my salad
my favorate is
mixed lettice leaves half a bowl full
red onion finely sliced
gratted carrot
sliced apple
orange sliced and chopped
fresh vine tomatoes
hand full of nuts
tin of four bean salad
and favorate cheese grated
eggs hard boiled peeled and diced
can use ant dressing or serve undressed
salt and paper to taste
even a sprinkle of chilly or galic
or mayonise




another is
potatoes boiled diced add
spring onion
pinch of dryed pasley
and mayo to it mix well
grind black peper
and sea salt to taste serve when potatoes are hot mmmmmmmm

sweetness try a little mint in the potato salad, or another version is parsley and boiled eggs.

it is autumn here with winter starting to show her chilly tenticles.

my version of easy pumpkin soup.

Grab one whole pumpkin, which ever type you prefer.
the pot I am making tonight is with butternut pumpkin (a type of squash, but similar hardness and taste to pumpkin)

wash the skin of the pumpkin well and dry off
place pumpkin on a piece of baking paper in a roasting pan, whole!
pierce the skin in a few places to make sure the pumpkin doesnt explode as you are roasting it and then place in a moderate oven and roast until cooked and the skin is bubbling up and off the flesh of the pumpkin. Cool, I usually leave overnight in the fridge.
Peel the skin off the pumpkin and remove the seeds.
Fry up soome diced onions til tender, then add some crushed garlic and cook lightly. You can if you want add herbs now, basil works well but any combo of herbs you favour. Add stock to stop the onion mix burning then add your pumpkin cubed or mashed to the stock. Stir well and if it is too thich add more stock til you get a consistency you like.
Season to taste and simmer for 10-20minutes.
You can serve this soup chunky if you like or use a blender to smooth it out.
Serve hot with a dollop of sour cream in the centre and crusty bread to accompany

ENJOY!

I dont provide amounts as it varies to the size of your pumpkin, 1kg pumpkin should be enuff for 4 decent serves with some left over.
other flavours can be a little curry (or alot if that is your fancy!) or just a sprinkle of nutmeg on top of just a plain pumpkin soup, a little ginger and chilli, the list is only limited by your imagination and tast buds

Dear Aussiejem..

Ahhh, I LOVE that Pumpking soup , I was in heaven eating this on Sunday...

I am going to have multiple orgasams eating all that yummy food you ladies so kindly left me.. Slurp, Slish ahhhh..