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”

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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.

Surf and turf – West meet East

https://tenplay.com.au/channel-ten/masterchef/recipes/surf-and-turf

Use Gyoza Dumplings instead of scallops. Serve with chilli oil for Gyoza. Made by Helen.
Use Gyoza Dumplings instead of scallops. Serve with chilli oil for Gyoza. Made by Helen.

Note: you can use frozen Gyoza Dumplings or make your own. You can freeze the remaining to use it for something else.

Gyoza (pork dumplings)
Ingredients
2 teaspoons vegetable oil
2 teaspoons finely grated fresh ginger
2 garlic cloves, finely chopped
55g (3/4 cup) coarsely chopped green cabbage
2 tablespoons water
250g pork mince
2 shallots, trimmed, thinly sliced
1 tablespoon soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
24 gow gee wrappers
1 1/2 tablespoons vegetable oil, extra
160ml (2/3 cup) water, extra
Black vinegar or Chilli oil to serve

Method
Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.
Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with vinegar or chilli oil

Chicken roulade with currants, pinenuts and tomatoes chutney – recreated from master chef

https://tenplay.com.au/channel-ten/masterchef/recipes/chicken-roulade-with-currants-pinenuts-and-pumpkin-puree

Omited beetroot and pumpkin in my recreated chicken roulade.
Omitted beetroot, chicken skin and pumpkin in my recreated chicken roulade. Use tomatoes chutney instead of pumpkin puree

Ingredients

2 chicken breasts, skinless
100 ml olive oil
400 g chicken bones
1 cup chicken stock
2 tablespoons butter
½ onion, peeled and finely chopped
½ apple, peeled and cut into 1 cm dice
2 tablespoons currants
½ teaspoon cumin
2 tablespoons pine nuts, toasted
2 medium potatoes
salad mix of your choice or packet
salt and pepper, to taste
Tomatoes chutney from bottle or make your own.

Method

Bring water to boil in slow-cooker.Preheat oven 180 deg.

For the jus, place 1 tablespoon olive oil and chicken bones in baking dish and place in the oven until brown, about 30 minutes. Transfer onto a saucepan and place on to stove top over a medium high heat. Add stock and 1 cup water and simmer until reduced to about 100 ml, about 30-40 minutes. Strain into a small saucepan and whisk in 1 tablespoon butter. Season and set aside, keeping warm.

Heat 1 tablespoon oil in frying pan over medium heat. Add onion and cook until soft. Add apple, currants and cumin and cook until almost soft. Stir in pine nuts and set aside to cool.

Lay each chicken breast on a piece of plastic cling wrap. Gently flatten breast until 1 cm thick. Season each fillet with salt and pepper and divide pine nut mixture between fillets. Roll up chicken tightly to form a log. Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in slow cooker boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from slow-cooker and allow to rest before slicing.

Meanwhile, bring a saucepan of salted water to the boil over high heat. Add potatoes and cook until almost tender, about 20 minutes. Drain, pat dry with paper towel and place potatoes in hot oil frying pan and cook until crisp, about 3 minutes. Remove from oil and drain on paper towel.

To serve, slice rested chicken and place on plate with fresh salad at the side. Add potatoes,and jus a little bit on chicken and salad. Top with tomatoes chutney on chicken as well as on salad.

Bourbon Scotch fillets & salad with kick-ass chilli sauce

Using the marinade and sauce from Master Chef recipe made by Helen
Using the marinade and sauce from Master Chef recipe made by Helen

Ingredients
6 scotch fillets (medium size and health smart)
salads mix fresh or packet your choice
cherries tomatoes mix fresh or pre-pack

Marinade – Bourbon
½ lemon, juiced
1 garlic clove, crushed
2 long red chillies, chopped or 1 red and 1 green
125ml (½ cup) bourbon whiskey
60ml (¼ cup) honey
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp Hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon

Kick-Ass Chilli Sauce

4 bird’s-eyes chillies
4 long red chillies
2 garlic cloves
1 eschalot
125ml (½ cup) truffle infused olive oil or just olive
125ml (½ cup) apple cider vinegar
2 tbs white sugar
½ lemon, juiced
2 tsp chili flakes and powder

Note: This recipe is for those who can take extra hot. If you cant please use the original from Master Chef. I have recreated this recipe to my palette and liking. My fillet is med rare to rare. Cook it extra 1 or 2 mins for cook through; well done add extra 2 to 5 mins. If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.

Method

To make marinade, combine all ingredients in a medium bowl. Add fillets and toss to coat. Cover and refrigerate for 4 hours or overnight to marinate.

To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chillies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli flakes and powder and remaining oil and cook for 1 minute.

Preheat a barbecue grill pan to high. Shake excess marinade off fillets, then add to grill and cook, brushing continuously with kicking ass chilli sauce, for 3-4 minutes on each side or until cooked to your liking.

Bourbon lamb cutlets with potato salad and kick-ass chilli sauce

https://au.tv.yahoo.com/my-kitchen-rules/recipe/22039412/bourbon-lamb-cutlets-with-potato-salad-and-kick-ass-chilli-sauce/#page1

Made  it with fresh salad, tomatoes cherries and boiled potatoes - Helen
Made it with fresh salad, tomatoes cherries and boiled potatoes – Helen
Using fig grill with fresh royal gala apple on a bed of salad - Helen
Using fig grill with fresh royal gala apple on a bed of salad – Helen

Corned beef and cabbage

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

Picture by Mccormick
Picture by Mccormick
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

Pork belly, pork scratchings and spiced pumpkin

https://tenplay.com.au/channel-ten/masterchef/recipes/pork-belly-pork-scratchings-and-spiced-pumpkin

Made by Helen. Instead of pumpkin I use figs and pears with salad.
Made by Helen. Instead of pumpkin I use figs and pears with salad.

Roast figs with cinnamon and honey and pears with honey and mustard.

Made by Helen
Made by Helen

Pork in orange sauce (Secreto Iberico a la Naranja)

Use Kale instead of parsley recreated by Helen

I have recreated this recipe from +June d’Arville. Original recipe attached below.

Ingredient for 2 persons

2 pork fillets
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) brandy
1 tbsp white wine vinegar
½ cup (120 ml) water
a handful fresh parsley, chopped
olive oil
pepper
salt

Method

Pour a little splash of olive oil in large non-stick pan and place it over high heat. As soon as the oil is hot, add the pork fillets to the pan.

Quickly sear them on both sides until browned and golden. This should only take a minute or 2. Then transfer the fillets to a clean plate and let them rest for now. Don’t discard the hot oil. Peel the red onion and the garlic clove and chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.

Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice.

Stir the sauce well and cover the pan then. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then add the freshly chopped parsley. Stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add the fried pork fillets back to the hot pan.

Cover again and leave the pork simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place the pork fillets onto warm plates and drizzle with the orange sauce. Serve immediately.

 

June D’Arville recipe: https://www.junedarville.com/orange-sauce-recipe.html

 

#helenscchinrecipes,#nomadkitchencounter,#clubfoody,#meat

Greek pasta salad

https://www.bbcgoodfood.com/recipes/2317/greek-pasta-salad

Recreated by Helen
Recreated by Helen

Ingredients

300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
225g bag prepared fresh baby spinach
250g punnet cherry tomatoes, halved
100g black olives (we bought kalamata from the deli counter)
200g feta cheese, broken into rough chunks
3 tbsp olive oil

Method

Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
Toss in the drained pasta and spinach, and let everyone help themselves.

Note: use grated cheese instead of feta.Only spiral pasta use.

Pasta e brodo

I have recreated this recipe from masterchef series, link at the bottom.

Recreated pasta e boda: use ricotta and spinach agnolotti with the masterchef sauce by Helen
Recreated pasta e boda: use ricotta and spinach agnolotti with the masterchef sauce by Helen

Ingredients

200 g flour
2 egg yolks
65 ml olive oil
1 carrot, roughly chopped
½ bunch coriander, roughly chopped plus more leaves for garnish
1 lobster, tail removed and peeled, head, legs, shells reserved
180 ml white port
6 tomato
salt and pepper, to taste

Method

Place flour, yolks, 1 teaspoon oil and salt in a food processor and pulse to combine. Slowly add enough water (about ¼ cup) to make it come together. Transfer to a floured bench and knead until a smooth dough. Wrap in plastic wrap and set aside to rest.
Place 1 tablespoon olive oil in a saucepan and set over high heat. Add carrot and coriander and fry for 1-2 minutes. Add lobster head and shells and fry until orange. Add port and cook for 1 minute to cook off alcohol. Add 4 tomatoes, roughly chopped, and fry for 1 minute. Add 1.5 litres water and bring to a boil. Allow to boil until reduced, about 45 minutes. Remove from heat, strain and set aside, keeping warm.
Finely dice lobster tail meat. Place 2 tablespoons olive oil in a frypan and set over medium heat. Add chopped lobster meat, remaining 2 tomatoes, finely chopped, season and cook until lobster is cooked through. Remove from heat and set aside to cool.
Roll pasta dough through a pasta machine to the thinnest setting. Lay one sheet of dough on a floured bench. Place tablespoons of lobster filling along dough, top with another layer of dough and gently press around filling to seal. Using a 6.5 cm pastry cutter, cut out ravioli. Repeat with remaining dough and filling until 20 ravioli have been made.
Bring a large saucepan of water to a boil over high heat. Add ravioli and cook until al dente, about 3 minutes. Remove from water.
To serve place ravioli in a bowl. Add lobster broth to the bowl. Garnish with coriander leaves and season.

 

Note: Use freshly made and sold in supermarket pasta as I dont have pasta machine; prawns head and shells instead of lobster. Also use tawny port instead of white port with orange juice.

 
https://helenscchin.com/2014/11/26/pasta-e-brodo/

https://tenplay.com.au/channel-ten/masterchef/recipes/pasta-e-brodo

 

#helenscchinrecipes
#nomadkitchencounter
#pastalovers

 

Marvelous marble cake

We Tried Every Single Pringles Flavor, Here’s How They Ranked

Made by Helen
Made by Helen

Ingredients
4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
5 eggs
3 teaspoons McCormick® Pure Vanilla Extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
FROSTING:
3/4 cup butter, softened
6-3/4 cups confectioners’ sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips

Directions
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature.
Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, cream butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting. Yield: 16 servings.

Coconut and citrus christmas cake


sunbeamfoods.com.au/recipes/…/242-coconut-citrus-christmas-cake

Made by Helen
Made by Helen

Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes

What you need

150g unsalted butter
3/4 cup caster sugar
1 tsp vanilla extract
5 eggs
1 lemon, zest and juice
1 orange, zest and juice
3/4 cup Sunbeam Coconut Meal
500g Sunbeam MIxed Fruit
80g Sunbeam Pistachios

Method

Preheat oven to 150°C.

Double line a 20cm round tin with baking paper.
Cream butter and sugar until light and fluffy. Add vanilla extract and eggs one at a time beating well after each addition.
Stir in zests, juices, coconut meal, mixed fruit and pistachios.
Bake for 1 hour 20 minutes or until a skewer inserted comes out clean.

Easiest mud cake

Made by Helen

Made by Helen

https://www.bestrecipes.com.au/recipe/easiest-mud-cake-L2918.html
Easiest Mud Cake

Ingredients
1 1/2 cups hot water
250 gms butter
200 gms dark cooking chocolate
1/4 cups cocoa powder
2 cups caster sugar
2 egg lightly beaten
2 tsp vanilla essence
1 1/2 cups self-raising flour
Method
STEP 1 In a saucepan over low heat melt together, butter, cocoa, chocolate, sugar, vanilla and hot water.
STEP 2 When cooled add flour and eggs and mix well. The mixture will be very runny.
STEP 3 Pour into a lined 30 cm cake tin and bake at 150C for 1 hour and 15 minutes.
STEP 4 Allow to cool for 5 minutes before turning out.
STEP 5 When cool sprinkle with icing sugar.
STEP 6 May be served re-heated in the microwave or cool with cream or ice cream.

Savoury yogurt loaf

https://www.easiyo.com/easiyo-recipe-details/savoury-yogurt-loaf.html

Savoury yoghurt loaf
made by Helen


made by Maggie

Ingredients
1-1/2 cups standard flour
2 tsp baking powder
1 cup grated tasty cheese
1/2 cup (30g) fresh parseley, chopped
1 spring onion, finely chopped
3 rashers diced bacon, rind removed
3/4 cup milk (184g)
3/4 cup (188g) Natural EasiYo Yogurt (188
1/4 cup (65g) oil
1 egg, lightly beaten
Extra grated cheese for topping
Method
Sift flour and baking powder and stir in cheese, parsley, spring onion and bacon. Make a well in the centre and pour in the combined milk, yogurt, oil and egg. Stir to combine. Pour the mixture into a greased and lined loaf tin. Sprinkle over a little extra grated cheese and bake in preheated 190°Celcius oven for approx. 40-50 minutes until golden brown, and a skewer comes out clean. Leave to cool.

Bacon, herbs and olives loaf

Bacon herbs and olives loaf

Ingredients
1-1/2 cups Baker’s plain flour
2 tsp baking powder
1 cup grated 4 cheese cheese
1/2 cup (30g) fresh basil, coriander,oregano, parsley,rosemary,sage, spring onion, thyme chopped
12 pitted olives, finely chopped
300g diced bacon, chopped
3/4 cup skim milk (184g)
3/4 cup (188g) Natural low fat Yogurt
1/4 cup (65g) truffle infuse olive oil
1 egg, lightly beaten
Extra grated 4 cheese for topping
Method
Sift flour and baking powder and stir in cheese, herbs and bacon. Make a well in the centre and pour in the combined milk, yogurt, oil and egg. Stir to combine. Pour the mixture into a greased and lined loaf tin. Sprinkle over a little extra grated cheese and bake in preheated 190°C oven for approx. 40-50 minutes until golden brown, and a skewer comes out clean. Leave to cool.

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