Cheddar Cheese Souffle


Melted butter for greasing dish

Dry breadcrumbs

30 Grams butter

2 Tablespoons plain flour

1 1/4 Cups milk

1 Cup grated tasty cheese

1/4 cup chopped fresh chives

4 Eggs



First preheat the oven to 200 celsius (390F),brush a 6 cup soufflé dish with melted butter then coat the base and sides with dry breadcrumbs , put the soufflé dish in the fridge for a few minutes while you start the preparation.

Now take a large saucepan and melt 30 grams of butter then add 2 tablespoons of plain flour and cook on a medium heat till the mixture starts to come away from the edges of the pan,remove from the heat and add half the milk ,using a balloon whisk whisk it constantly till the mix is smooth. Gradually add the remaining milk, whisking until smooth and combined. Place saucepan over medium heat and bring to the boil, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce thickens. Remove from heat.

Separate 4 eggs, set the whites aside and add the yolks ,cheddar cheese and chives to the mixture and stir till combined and the cheese melts , remove from heat.

In a metal bowl whisk the egg whites to firm peaks Add one-quarter of the egg white to the cheddar mixture and use a large metal spoon to fold until just combined. Add the remaining egg white and fold until just combined.

Pour the souffle mixture into the prepared dish. Run your finger around the inside rim of the dish in the souffle mixture. (This will give the cooked souffle a “top hat” appearance.) Place souffle on preheated baking tray in oven and bake for 15-20 minutes or until golden brown and puffed Remove from oven and serve immediately.



Garlic Cream Sauce For Pasta.


2 Tablespoons butter

2 cloves garlic, crushed
salt, pepper to taste
½ cup dry white wine
300ml thickened cream
squeeze of lemon juice
chopped parsley
1 tbsp cornflour
¼ cup water



  • Heat butter in large frying pan Add garlic, cook for 1 minute stirring constantly.
  • Mix in wine and cream, bring to gentle boil whilst stirring.
  • Cook for 3 minutes, mix cornflour with water and add to cream mixture. Stir constantly until mixture boils and thickens.
  • Add lemon juice, salt, pepper and seafood. Gently cook for 2 to 3 minutes, add parsley.
  • Serve with your favorite pasta ,good with seafood.






Homemade Rissoles


500 Grams Premium Quality Ground Beef

1 Medium Onion, Peeled and finely chopped

2 Cloves Garlic,crushed.

1 Cup soft fresh breadcrumbs

2 Tablespoons tomato paste

1 teaspoon dried oregano

1 egg,beaten

Salt and pepper to taste.


Place all ingredients in a bowl and mix well,with wet hands form into rounds and place on a plate then put in the fridge and chill till you want to cook them.

Heat a little oil in a heavy based non stick frying pan and cook till brown on both sides and cooked through.

Serve with rice,pasta or noodles or stir fried vegetables.




8 ounces green beans, rinsed and ends snapped off
1 1/2 pounds new potatoes, peeled and sliced 1/4 inch thick
2 tablespoons finely chopped onion
2 tablespoons white wine vinegar
1/4 cup olive oil
2 tablespoons summer savory leaves, chopped
Salt and fresh-ground pepper
4 Lamb Fillets
4 garlic cloves, crushed
3 teaspoons chopped fresh rosemary
3 teaspoons chopped fresh thyme
1 1/2 tablespoons extra virgin olive oil
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the , garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Season with pepper.
Place 1 lamb fillet on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (don’t cut all the way through). Open the lamb to sit flat. Spread with one-third of the mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with remaining lamb and herb mixture.

Heat 2 tablespoons of the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 1 and a half minutes each side. Transfer to the prepared tray. Bake for 10 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest.
Meanwhile In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again.

In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl.
in a 1-cup glass measure, combine chopped onions and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly.

. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve with the lamb fillets..

Chocolate Crackles.


4 Cups Rice Bubbles

1 Cup Coconut

1/2 Cup Cocoa Powder

1 Cup Soft Brown Sugar

1 Cup Sultanas

250 grams Copha


Put the copha in a saucepan and heat gently till melted,meanwhile combine all the dry ingredients in a large bowl,add the melted copha and mix till well combined.

Spoon mixture into 30 paper patty cases and refrigerate till set.

Lamb Shanks With Lentils

    1 tbsp olive oil     4 lamb shanks     1 brown onion, diced     2 cloves garlic, crushed     2 carrots, diced     400g tin brown lentils     1 bay leaf     700g bottle tomato paste     3 cups (750ml) beef stock

    Heat oil in a large casserole or heavy-based saucepan. Season lamb shanks well then brown on all sides. Remove and set aside.
    Lower heat and add onions, garlic and carrots, and cook, stirring occasionally, for 4 minutes.
    Drain and rinse lentils then add them to the saucepan with the bay leaf. Return lamb shanks then pour over passata and stock.
    Bring to the boil, then reduce heat, cover with a lid and simmer for 2 hours, topping up with stock or water as required.
    Serve with mashed potatoes and steamed green vegetables.

Pasta Marinara With Greek Yoghurt


1/2 medium onion
 3 cloves of garlic, you can use more or less.
2 medium carrots chopped
1 green capsicum chopped
1 24oz crushed tomatoes
1 24oz pureed tomatoes
1 15oz diced tomatoes
1 cup 2% Greek yogurt
1 cup white wine.
Salt,Pepper,Mixed Herbs of your choice.but I use Basil ,Oregano and Rosemary.
Put about 2 Tbsp olive oil in large saucepan or frypan, and set to med heat, and heat pot up.  Then saute’ carrots in pot first, because they will take longer to cook.  They add onion, capsicum and garlic, continue sauteing until vegetables slightly soft.  Then add tomatoes, stir and let sit for about 10 minutes.  Add herbs, salt and pepper, taste to see if you want to add more of anything, let sit for another 10 minutes.  Add 1 cup Greek yogurt and stir continuously until completely incorporated, and looks creamy.,add the wine.
This recipe can be served with your favorite pasta but Spaghetti or Linguine are preferred.

Chicken Chasseur


  • 1 kg (2 lb 4 oz) boneless, skinless chicken thighs
  • 1 tablespoon oil
  • 1 garlic clove, crushed
  • 1 large onion, sliced
  • 100 g (3 1/2 oz) button mushrooms, sliced
  • 1 teaspoon thyme leaves
  • 400 g (14 oz) tin chopped tomatoes
  • 3 tablespoons chicken stock
  • 3 tablespoons dry white wine
  • 1 tablespoon tomato paste (concentrated purée)


Preheat the oven to 180°C (350°F/Gas 4). Trim the chicken of any fat and sinew. Heat the oil in a heavy-based frying pan. Add the chicken in batches, and cook for 4 minutes on each side, or until browned. Remove and transfer to a casserole dish.

2. Add the garlic, onion and mushrooms to the pan and cook over medium heat for 5 minutes, or until soft. Add to the chicken with the thyme and tomato.

3. Combine the stock, wine and tomato paste and pour over the chicken. Cover and bake for 1 1/4 hours, or until the chicken is tender and cooked through.



6 egg whites, at room temperature
315g (1 1/2 cups) caster sugar
3 teaspoons cornflour
2 teaspoons white vinegar
1 teaspoon vanilla essence
375ml (1 1/2 cups)  cream
2 mangoes, cheeks removed, peeled, cut into thin wedges
1 banana, peeled, thinly sliced
4 passionfruit, halved

  1. Preheat oven to 150°C. Line a large baking tray with non-stick baking paper. Draw a 20cm disc on the paper and turn the paper ink-side down.

    Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence

  2. Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.
    Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
    Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passionfruit pulp.

Roasted Pumpkin Soup


2kg pumpkin, deseeded, peeled, coarsely chopped
2 tablespoons finely chopped fresh rosemary
80ml (1/3 cup) extra virgin olive oil
Salt & freshly ground black pepper
2 large brown onions, halved, coarsely chopped
4 garlic cloves, crushed
2 tablespoons ground coriander
2 large fresh red chillies, deseeded, finely chopped
2L (8 cups) Water
2 Chicken Stock Cubes
Sour cream or plain yoghurt to serve.


Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and pepper. Bake in preheated oven for 30 minutes or until tender.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic, coriander and chilli, and cook, stirring, for 10 minutes or until onion softens. Add the pumpkin mixture ,crumble the stock cubes into the water and add to the pan and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
Place half the pumpkin mixture in the jug of a blender and blend until smooth. Pour into a clean saucepan. Repeat with the remaining pumpkin mixture. Taste and season with salt and pepper.
Ladle soup among serving bowls and drizzle with sour cream or plain yoghurt to serve.

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