RECIPE PALETTE FUN

Chicken, potato and carrot patties

Ingredients (serves 6)

500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 Desiree potatoes, peeled, cut into 3cm pieces
1 carrot, peeled, thickly sliced
1 small brown onion, roughly chopped
1 1/4 cups fresh white breadcrumbs
2 tablespoons tomato sauce
1 tablespoon barbecue sauce
1 tablespoon oil
6 hamburger buns, split, toasted
6 green oak lettuce leaves
1 cup purchased tomato chutney

Method

Assemble mincer and turn it on. Use pusher to push chicken, potato, carrot and onion through feed tube, catching mince in a bowl.

Add breadcrumbs, tomato sauce, barbecue sauce and salt and pepper to mince. Mix until well combined. Using wet hands, roll mixture into six 2cm-thick patties. Place onto a tray. Cover and refrigerate for 15 minutes.

Preheat oven to 150°C. Heat oil in a non-stick frying pan over medium heat. Cook patties, in batches, for 4 to 5 minutes each side or until browned and cooked through. Transfer to a baking tray. Place in oven to keep warm while cooking remaining patties.

Top bun bases with lettuce, patties and chutney. Cover with bun tops and serve.

Panna cotta with pineapple and mint salsa

Ingredients (serves 4)

1 1/4 cups (310ml) thickened cream
3/4 cup (185ml) milk
1/3 cup (80g) caster sugar
1 tsp Queen vanilla extract
2 1/2 tsp gelatine powder
Pineapple & mint salsa
6 Twinings lemon and ginger tea bags
1/2 cup (115g) caster sugar
1/4 (about 340g) pineapple, peeled, cored, diced
1 1/2 tsp shredded fresh mint

Method

Grease four 1/2 cup (125ml) dariole moulds with oil. Bring the cream, milk, sugar and vanilla in a saucepan to a simmer.

Place 1 tbs boiling water in a small bowl. Sprinkle over the gelatine and whisk with a fork to dissolve. Stir into the cream mixture.

Pour into the moulds. Cover with plastic wrap and refrigerate until set.

To make the salsa, infuse the tea bags in 1 cup (250ml) boiling water for 5 minutes. Discard tea bags. Stir the tea and sugar in a saucepan until the sugar dissolves. Increase heat and simmer for 5 minutes or until thickens slightly. Cool completely. Stir in pineapple and mint.

To serve, dip each mould into hot water for a few seconds then invert onto serving plates. Spoon over the salsa to serve.

Artichoke, chilli and lemon spaghetti

Cooking Time 25 minutes

Ingredients (serves 4)

2 medium lemons
375g dried thin spaghetti pasta
50g butter
4 slices white bread, crusts removed, finely chopped
3 garlic cloves, crushed
1 medium brown onion, finely chopped
2 long red chillies, deseeded, thinly sliced
2 x 400g cans artichoke hearts, drained, quartered
1/4 cup finely chopped fresh flat-leaf parsley leaves

Method

Finely grate rind from 1 lemon. Juice lemons. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain, reserving 1/3 cup liquid. Return pasta to pan.

Meanwhile, melt half the butter in a frying pan over medium-high heat. Add bread and garlic. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a bowl.

Melt remaining butter in frying pan. Add onion and chilli. Cook, stirring, for 3 minutes or until softened. Add to pasta. Add lemon rind, lemon juice, reserved liquid, artichoke, parsley and half the bread mixture. Toss to combine. Top with remaining bread mixture. Serve.

Inside-out sushi

Ingredients (serves 6)

2 cups sushi rice, rinsed
1/3 cup sushi seasoning
1 tablespoon caster sugar
1/2 cup sesame seeds, toasted
1 small carrot, peeled, grated
1/2 small Lebanese cucumber, cut into thin matchsticks
3 sheets nori (roasted seaweed)
Kikkoman soy sauce, to serve

Method

Cook rice following packet directions. Allow to cool. Using a rice paddle or plastic spatula, fold sushi seasoning, sugar and 1/2 teaspoon salt through rice.

Cover sushi mat with plastic wrap. Sprinkle 2 tablespoons sesame seeds evenly over mat. Using a palette knife, press one-third of the rice over sesame seeds. Arrange one-third of the carrot and cucumber along edge closest to you. Top with 1 nori sheet, shiny side down.

Using your thumbs and index fingers, pick up edge of mat closest to you. Use other fingers to hold filling in place. Roll mat forward tightly to roll rice over filling. Peel back wrap from rice. Holding mat and wrap, continue to pull forward to roll up rice.

Wrap plastic wrap and mat around sushi roll and gently press to seal. Transfer to a board. Repeat with remaining sesame seeds, rice, carrot, cucumber and nori to make 2 more rolls.

Cut each sushi roll into 8. Arrange pieces on a plate. Serve with soy sauce.

Tri-Color Pasta Salad

Ingredients

12 oz. tri-color rotini
6 tablespoons full fat Italian Dressing
1/2 red bell pepper, diced
1/2 jar sundried tomatoes, julienned
1 can artichoke hearts, drained and roughly chopped
20 Kalamata olives, halved
1/2 teaspoon minced garlic
2 tablespoons grated parmesan cheese
Salt and pepper, to taste

Directions

Cook pasta according to package directions, drain and rinse.

Toss with the dressing, pepper, sundried tomatoes, artichoke hearts, olives, garlic, and parmesan in a large bowl. Season with salt and pepper to taste. Refrigerate overnight prior to serving for best flavor.

Recipe here:
http://abitchinkitchen.blogspot.com/2011/03/tri-color-pasta-salad.html

** The next 7 Fridays are "Meatless" for LENT if you observe this Christian tradition - this is one recipe you can use

Ash Wednesday, 22 FEB '12
Day 54

Shrimp & Asparagus Pasta
(Perfect for Lent)

Ingredients:
(Serves two)

>> 1 tablespoon of butter
>> 8 ounces of shrimp
>> 2 large asparagus stems per person
>> 2 large tablespoons heavy cream
>> splash of milk (optional)
>> 8 ounces penne pasta

Directions:

1. Add pasta to boiling, salted water and cook until al dente

2. In pan, melt the butter and cook the asparagus until desired texture

3. Add the shrimp and cook for a few minutes until done

4. Stir in the cream until heated and add milk, if needed to thin the sauce

Buon Appetito!

Recipe here:
http://my-bellavita.com/2009/06/01/shrimp-and-asparagus-pasta-recipe/

Thursday, February 23, 2012
Day 55

Apple shortcake with passionfruit icing

Ingredients (serves 18)

1 1/2 cups self-raising flour
1/2 cup plain flour
2/3 cup Foster Clark's custard powder
2 tablespoons icing sugar mixture
125g butter, chilled, chopped
1 egg, lightly beaten
1/3 cup milk
800g can sliced pie apple
Passionfruit icing
1 1/4 cups icing sugar mixture
25g butter, softened
2 passionfruit, halved

Method

Sift self-raising flour, plain flour, custard powder and sugar into a large bowl. Rub butter into flour mixture until mixture resembles fine breadcrumbs. Make a well in centre. Combine egg and 1/4 cup milk in a jug. Add egg mixture to flour mixture. Stir until a soft dough forms. Place on a floured surface. Knead for 30 seconds or until just smooth. Shape dough into a disc. Cover. Refrigerate for 30 minutes or until firm.

Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line with baking paper, allowing a 2cm overhang at long ends.

Roll two-thirds of pastry out between 2 sheets baking paper into a 24cm x 34cm rectangle. Line base and sides of prepared pan with pastry. Spoon apple into pastry case. Roll out remaining pastry between baking paper to a 20cm x 30cm rectangle. Place over apples. Press edges to seal. Brush top with remaining milk. Bake for 40 minutes or until golden. Cool for 15 minutes. Remove from pan.

Meanwhile, make icing Sift sugar into a bowl. Stir in butter and passionfruit pulp until smooth and thick. Spread over cake. Set aside for 20 minutes to set. Serve.

Notes

Variation: For apple pie shortcake, sprinkle pastry with 1 tablespoon raw sugar and 1 teaspoon ground cinnamon before baking, and omit icing.

Baby cupcakes

Makes 36

Ingredients (serves 8)

125g butter, softened
3/4 cup (125g) caster sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup (125g) sour cream
2 cups (300g) icing sugar mixture
1/4 cup (60ml) milk
2 tsp rosewater
1-2 drops pink liquid food colouring
Icing flowers, to decorate
Pink sugar, to decorate

Method

Preheat oven to 180°C. Line 36 30ml (1 1/2 tbs capacity) mini muffin pans with paper cases.

Use an electric mixer to beat the butter and caster sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour and sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown and cooked though.

Combine the icing sugar and milk in a bowl until a smooth paste forms. Add the rosewater and stir to combine. Divide into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, and sprinkle with sugar, if desired. Serve with coffee.

Grape & Gorgonzola Bruschetta


Ingredients:

- Homemade Italian bread (sliced)
- Red Onion (finely chopped)
- Olive Oil
- Cream cheese
- Gorgonzola
- Red Grapes (cut into fourths)

Directions:

1. Slice your bread and place it on a grill, turn if necessary.

2. Saute onions while bread is grilling.

3. Spread a thin layer of cream cheese over bread as soon as you remove it from the grill.

4. Cover with a spoon of sauteed onions.

5. Sprinkle chunks of Gorgonzola over the onions.

6. Top with small pieces of red grapes.

recipe here:
http://my-bellavita.com/2009/08/31/first-of-the-month-recipe-gorgonzola-and-grape-bruschetta/

** Skipping MEAT this (and the next six) Fridays? Try this on for size! (Lent)

Friday (first Friday of Lent)
February 24 2012
Day 56 & Meatless

Warm Tuscan chicken salad

Ingredients (serves 4)

1 small chicken (about 1.2kg)
1 onion
2 bay leaves
400g fettuccine
2 cups wild rocket
1/2 cup torn basil leaves
1/4 cup roughly chopped flat-leaf parsley
1 red onion, thinly sliced
100g black olives, pitted, chopped
Shaved parmesan, to serve

Dressing
1 tbs chopped fresh rosemary leaves
1 tbs salted capers, rinsed, drained (see note)
2 garlic cloves, chopped
Juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil

Method

Place the chicken in a large saucepan with the onion, bay leaves and 1 teaspoon salt. Cover with cold water, then bring to the boil. Reduce heat to medium and simmer for 30 minutes or until chicken is cooked through and juices run clear when a skewer is inserted in the thigh joint.

Meanwhile, mix all the dressing ingredients together in a large bowl, then season well with sea salt and freshly ground black pepper.

Remove the chicken from the stock, then return water to the boil, discarding the onion and bay leaves. Cook the fettuccine in the reserved water according to packet instructions.

When the chicken has cooled slightly, shred the meat, discarding the skin and bones. Add the chicken meat to the dressing with the drained pasta, rocket, herbs, red onion and olives, then toss well to combine. Divide the salad among plates and serve scattered with shaved parmesan.

Notes
Salted capers are available from delis and gourmet food shops.

Crockpot Cobbler
"Apple Crisp"

Ingredients:

•2 cups peeled, sliced tart apples
•2 cups granola cereal
•1 tsp. cinnamon
•1/4 cup honey
•2 Tbsp. melted butter

Preparation:

Spray inside of 3-4 quart crockpot with nonstick cooking spray. Combine apples, cereal and cinnamon in crockpot and mix well.

Stir together honey and butter and drizzle over apple mixture. Mix gently.

Cover crockpot and cook on LOW 5-7 hours OR until apples are tender.

Serve this crockpot cobbler with fruit yogurt, if desired. 4 servings

NOTE: If you have a crockpot that cooks hot (to test, see Crockpot 102) you need to reduce the cooking time in this recipe. Crockpots made in the last 5 years cook much hotter than the appliance used to develop this recipe and it may be done in 3-4 hours. Every recipe can't be developed with every crockpot in mind so keep an eye on your food while it is cooking.

Recipe here:
http://busycooks.about.com/od/dessertrecipe1/r/crockcobbler.htm

Saturday, 25 FEB 2012
Day 57

Chicken, leek and potato pie

Ingredients (serves 4)

2 tablespoons olive oil
2 leeks, trimmed, halved, washed, sliced
400g coliban potatoes, peeled, diced into 1cm cubes
1/4 cup plain flour
1 1/2 cups chicken stock
1 small barbecued chicken, skin and bones removed, meat shredded (see note)
1 cup grated tasty cheese
1 sheet frozen ready-rolled puff pastry, partially thawed

Method

Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured.

Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper.

Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.

Notes
You will need 2 cups of shredded chicken for this recipe.

Paprika chicken with quinoa tabbouleh

Ingredients (serves 4)

1 cup (200g) quinoa (see Notes)
1 bunch flat-leaf parsley, leaves picked, finely chopped
2 tbs finely chopped mint or coriander
8 cherry tomatoes, quartered
3 spring onions, thinly sliced
1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
1 1/2 tsp paprika, plus extra to sprinkle
1 tsp ground cumin
Pinch of cayenne
1 tsp caster sugar
100g low-fat thick Greek yoghurt
1 tbs olive oil
4 x 180g chicken breast fillets

Method

Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.

Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 tsp paprika, cumin, cayenne and sugar, then season.

Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika. Toss salad in remaining dressing.

Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

Notes
Quinoa is from the health food aisle in supermarkets.

Santa Fe Chili

Ingredients

1 pound ground beef
1 medium onion, chopped
1 (15.5-ounce) can pinto beans, rinsed and drained
1 (15.5-ounce) can kidney beans, rinsed and drained
1 (15.5-ounce) can black beans, rinsed and drained
1 (15.5-ounce) can corn, drained
1 (14.5-ounce) can diced tomatoes with peppers
1 (14.5-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
1 (1.25-ounce) envelope taco seasoning mix
1 (1-ounce) envelope dry ranch dressing mix
2 cups water

Directions:

In a large stockpot, brown and crumble ground beef. Drain. Add onion, pinto, kidney and black beans, corn, diced and stewed tomatoes, tomato sauce, taco seasoning and ranch dressing and water and stir to combine.
Cover and bring to a boil. Turn down to simmer and cook for about 2 hours, stirring occasionally.

-- Adapted from www.startcooking.com

Recipe here:
http://projects.eveningedge.com/recipes/santa-fe-chili/

Sunday, February 26, 2012
Day 58

Orzo Spinach Soup

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
2 carrots, peeled and chopped
2 garlic cloves, peeled and thinly sliced
1/8 teaspoon chili flakes
1 (28 ounce) can diced tomatoes
1 (28 ounce) can white beans, rinsed and drained
1/2 cup whole wheat orzo
4 cups fresh spinach
2 cups low sodium vegetable stock
salt and pepper, to taste
parmigiano reggiano for grating

Directions:

Place the olive oil in a large pot over medium heat. Add the onion and carrots and saute for about 5 minutes, or until the veggies are beginning to soften. Add the garlic and chili flakes and saute one minute more.

Add the tomatoes, stock, and white beans. Bring to a boil and reduce heat to a simmer. Cover and cook for about twenty minutes.

Add the orzo and simmer in the soup for about ten more minutes, or until the orzo becomes tender. Add the spinach and cook for 2-3 minutes more, or until the spinach is tender.

Season to taste with salt and pepper.

To serve, ladle a generous portion of soup into a bowl. Top with freshly grated parmigiano reggiano and fresh cracked pepper and enjoy!

Recipe here:
http://www.meatlessmonday.com/orzo-spinach-soup/

Meatless Monday
February 27, 2012
Day 59

Moroccan apricot chicken

Cooking Time
30 minutes

Ingredients (serves 4)

2 tbs Moroccan spice mix
800g chicken breast fillets
2 tbs extra light olive oil
1 leek, pale section only, thinly sliced
2 tsp finely grated ginger
2 garlic cloves, crushed
1 tsp ground cumin
1 x 405g can apricot nectar
260g (1 1/2 cups) couscous
375ml (1 1/2 cups) boiling water
Fresh coriander leaves, to serve

Method

Rub the spice mix evenly over the chicken. Heat half the oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.

Meanwhile, heat the remaining oil in a frying pan over low heat. Add the leek, ginger and garlic, and cook, stirring occasionally, for 3 minutes or until the leek softens. Add the cumin and cook for 30 seconds or until aromatic. Stir in the apricot nectar. Simmer for 10 minutes or until the sauce thickens slightly. Place the couscous in a heatproof bowl. Pour over the boiling water. Cover and set aside for 5 minutes. Use a fork to separate the grains.

Thickly slice the chicken diagonally across the grain. Divide the couscous among serving plates. Top with the chicken. Spoon over the apricot sauce. Sprinkle with coriander to serve.

Notes

Variations:

Tomato & chicken curry with basmati rice: Replace the Moroccan spice mix with curry powder. Replace the apricot nectar with tomato juice. Serve with steamed basmati rice instead of couscous.

Apricot lamb with spinach & mash: Replace the chicken with lamb eye of loin (backstraps). Add 100g baby spinach leaves with the lamb in step 3. Serve with mashed potato instead of couscous.