Coca cola BBQ ribs

Char grill dry to serve with potatoes two ways and salad with sweet chili sauce. Made by Helen.
Coca cola BBQ ribs
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Helen’s Paella Valencia and marinated drumettes with bourbon sauce

Use drumettes, fennel and sweet white wine. Made by Helen
Use drummttes, fennel and sweet white wine. Made by Helen
Continue reading “Helen’s Paella Valencia and marinated drumettes with bourbon sauce”

Helen’s Paella Valencia and marinated drumettes with bourbon sauce

Use drumettes, fennel and sweet white wine. Made by Helen
Serving portion and the look of it.
Continue reading “Helen’s Paella Valencia and marinated drumettes with bourbon sauce”

Baked barramundi with cream

https://www.goodchefbadchef.com.au/recipe/baked-salted-cod-with-cream/

https://i2.wp.com/www.goodchefbadchef.com.au/wp-content/uploads/2014/12/EP_22_Baked_Salted_Cod_with_Cream_20.1.jpg?resize=700%2C404

Use barramundi and filo pastry instead of potatoes. Made by Helen.
Use barramundi and filo pastry instead of potatoes. Made by Helen.

Ingredients
400 g Barramundi frozen and package , cut into rough pieces
½ cup olive oil
4-5 cloves garlic
1 large red onion
Leek, finely chopped
2 cups kale, chopped
1 cup pouring cream
4 eggs
4 to 6 pieces filo pastry, bought
butter for greasing baking dish
¼ cup spring onions, chopped
¼ cup thyme, chopped
salt
pepper

Method

Pre-heated 200C. Thaw the barramundi.

Add olive oil to hot pan.Saute onions, garlic and leek.Season with a little salt. Add kale, spring onion and thyme to the pan and season with pepper. Cook kale until tender soft about 10 mins. Then add barramundi cook for a few minutes.

Lightly beat the eggs in a bowl, add the cream and whisk together.Add the mixture from the pan into the bowl and mix together. Transfer cooked ingredients into the grease baking dish and lined with filo pastry.

Place in oven 25-35 minutes until filo is lightly brown.

Herbs sauce

https://www.jamieoliver.com/recipes/vegetables-recipes/salsa-verde/

https://www.pigpigscorner.com/2011/03/jamie-olivers-dress-board-rib-eye-steak.html

Herb sauce made by Helen
Herb sauce made by Helen

Ingredients
1 fresh red and green chili – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 tsp capers
1 small gherkins pickled in sweet vinegar (opt)
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
sea salt
freshly ground black pepper

Method
Blend in food processor / blender finely garlic, capers, gherkins, anchovies, all the herbs and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. Sauce should have sweet / sour herby flavour.

This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as pasta sauce.

Apricot, craisins and olive oil cake

Recreated from www.sbs.com.au/food/recipes/apricot-and-olive-oil-cake-torta-all-olio-e-albicocche  Made by Helen
Recreated from http://www.sbs.com.au/food/recipes/apricot-and-olive-oil-cake-torta-all-olio-e-albicocche Made by Helen

Made by Helen
Made by Helen

Ingredients

170 g caster sugar
230 ml skim milk
finely grated zest of 1 orange
1tsp vanilla essence
100 ml extra virgin olive oil
3 tsp frangelico (optional; see Note)
2 eggs, lightly beaten
1⅓ cups (200 g) self-raising flour
1/2 tsp bicarbonate of soda
1/8 tsp cream of tartar
8 small apricots, cut in quarters
125g craisins dried
chocolate powder, for sprinkling

Method
Preheat your oven to 160°C fan-forced. Grease and flour a 23 cm round cake tin line it with baking paper.

Place the sugar, milk and orange zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla, olive oil and frangelico (if using), then let the mixture cool for 5–10 minutes.

Add the beaten egg, cream of tartar, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quartered and craisins on to batter the any way you like. Sprinkle with the chocolate powder and bake for 55minutes to 1 hour and 10 mins or until browned/dark brown and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a 10-20 mins, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.

Tip: Serve just as it is.
Note:
• For an alcohol-free version, replace the liqueur with milk.You can use full cream milk if you desire to.

• If using very small apricots like I did, layer quarters on top of each other so that they won’t completely sink into the batter as it cooks.

Craisins and olive oil cake

Instead of apricot I use Craisins . Made by Helen
Instead of apricots and almond flakes I use Craisins and poppy seed . Made by Helen

Recreated from SBS cooking program. Dontt have apricot and almond flakes, so I use Craisins (Dried/preserved) and poppy seeds.

Continue reading “Craisins and olive oil cake”

Blueberry pork chop

https://mealdiva.com/recipes/dinner/pork/blueberry-pork-chops-sundaysupper-choosedreams/

Omitted couscos. Use brocollini and cabbage
Omitted couscos. Use brocollini and cabbage
Made by Helen

Blueberry Pork Chops

Ingredients:

3 tbs. extra virgin olive oil, divided
½ red onion, roughly chopped
1 pint blueberries
3 tbs. sugar
1 lemon, zested and juiced
3 fresh thyme sprigs
1 tsp. cinnamon
Salt and pepper to taste
4 bone-in pork chops (1/2 inch thick)
2 -3 bunches brocollini, boiled
1/2 cabbage, stir fry with a bit oil and garlic
Directions:

Brush grill grates with 1 1/2 tbs. olive oil and preheat.
On the stovetop, heat 1 tbs. olive oil in a saucepan on medium-high heat.
Add the onion and sauté for 5 minutes until it’s fragrant and softened.
Add the blueberries, sugar, lemon juice, thyme and cinnamon.
Simmer for 7 minutes until the blueberries begin to release their juice and the sauce starts to thicken.
Meanwhile, boiled the brocollini and stir fry cabbage.

Turn the heat to low and remove the thyme sprigs. Keep the sauce warm while you grill the pork chops.
Rub the pork chops with remaining olive oil and sprinkle with salt and pepper.
Grill, turning once for 8-10 minutes and then remove to a platter to let stand for 5 minutes.
Spoon vegetables onto plates then top with pork chop and blueberry compote.

Strawberry cheesecake baked

https://www.philly.com.au/recipe/chocolate-chunky-cookie-dough-cheesecake/

https://www.philly.com.au/blob/media/344251/Cookie-Dough-Cheesecake.jpg?width=&height=

Made by Helen
Made by Helen

WHAT YOU NEED

1½ cups Arnott’s biscuit crumbs
100g butter, melted

Cookie Dough:

60g butter, softened
¼ cup brown sugar
¼ cup caster sugar
2 tablespoons water
½ cup plain flour
220g of strawberry and blueberries

Cheesecake:

750g PHILADELPHIA Block Cream Cheese, softened
400g can sweetened condensed milk
3 egg

HOW TO MAKE IT

COMBINE the biscuit crumbs and butter. Press into the base of a greased and paper lined 24cm springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
CREAM the butter and sugars with an electric mixer until light and fluffy. Stir in the water and flour, then add the strawberry & blueberries, mixing until well combined. Set aside.
BEAT the PHILLY until smooth. Add the condensed milk and eggs, mixing until just combined. Pour the filling over the prepared base then place teaspoonsful of cookie dough onto the PHILLY mixture. Bake in a moderately slow oven 160°C for 40–45 minutes or until just set. Cool in the oven with door ajar. Chill.

Easy no-bake strawberry cheesecake

https://www.kraftrecipes.com/recipes/philadelphia-strawberry-fields-no-bake-cheesecake-110610.aspx

Made by Helen
Made by Helen

Made by Helen
Made by Helen

what you need
180-200 g graham crackers, finely crushed (about 2 cups crumbs)
80-90 g. margarine, melted
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup blueberries
2 cups fresh strawberries, chopped
250 ml thicken cream, whipped a bit

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add blueberries; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and thicken cream. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store in refrigerator.

Chicken roulade with kale, spinach, ricotta served with potatoes and fig tomatoes chutney chili sauce

Omited beetroot and pumpkin in my recreated chicken roulade.
Continue reading “Chicken roulade with kale, spinach, ricotta served with potatoes and fig tomatoes chutney chili sauce”

Corned beef and cabbage pictures

https://www.mccormick.com/Recipes/Main-Dishes/Corned-Beef-and-Cabbage

Use pressure cooker instead of 6 quart saucepan. Its take 30 -45 mins have more sauce in it too.
Use pressure cooker instead of 6 quart saucepan. Its take 30 -45 mins have more sauce in it too.
Added asparagus and whipped cream with a dollop of  sweet chillie sauce and dry version like Mccormick style.
Added asparagus and whipped cream with a dollop of sweet chillie sauce and dry version like Mccormick style.
Added red lentil and asparagus to make it new meal with a twist.
Added red lentil and asparagus to make it new meal with a twist.
Use red cabbage and  have with Indian chickpeas mashed dip
Use red cabbage and have with Indian chickpeas mashed dip