300g (2 cups) self-raising flour
50g chilled butter, finely chopped
185ml (3/4 cup) milk
2 tbs tomato paste
50g ham, finely chopped
1 mushroom, finely chopped
1/2 tomato, finely chopped
1/2 green capsicum, finely chopped
40g (1/2 cup) coarsely grated cheddar
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Place the flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture esembles fine breadcrumbs. Add the milk. Stir with a wooden spoon until a soft dough forms. Turn onto a lightly floured surface and knead gently until smooth.
Use a lightly floured rolling pin to roll out the dough on a lightly floured surface to a 30cm square. Spread with the tomato paste, leaving a 2cm-wide border. Top with the ham, mushroom, tomato and capsicum. Starting from the side closest to you, roll up firmly to form a log. Cut crossways into 12 even portions. Place, cut-side up, on the lined tray.
Sprinkle the snails evenly with the cheddar. Bake in oven for 15-20 minutes or until golden. Serve.
4 cups cooked mashed pumpkin
1 cup flour
pinch of salt
1 teaspoon baking powder
30 ml (2 tablespoons) heaped of sugar
Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramel sauce.
Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes as much as desires and keep rest in bottle for later use. (Tastes fine over sweet potato too)
Preheat the oven to 180C.
250 ml sugar
500 ml water
500 ml milk
30 ml margarine
20 ml cornstarch mixed to a paste with water
Cook together and add one teaspoon caramel essence before serving over pumpkin fritters.
SALMON WITH MINTY VEGGIES
750g baby potatoes, thickly sliced
750g frozen peas and beans
3 tbsp olive oil
zest and juice of 1 lemon
small pack mint, leaves only
4 salmon fillets about 140g each
Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.
If you don't have any mint to hand, you can use basil or dill instead.
UPSIDE-DOWN PIZZA IN A PAN
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 pounds ground turkey
2 cans Italian-style tomato sauce
2 teaspoons dried basil
1 cup chopped pepperoni
1 teaspoon pepper
3 cups shredded mozzarella cheese
1 package prepared pizza dough
Heat the oven to 200°C. In a large skillet, heat the oil over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
Stir in the tomato sauce, basil, and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9- by 13-inch casserole dish.
Scatter the cheese on top and layer on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.
PARMASAN ROASTED POTATOES
1.8kg floury potatoes, cut in half, or quarters if large
5 tbsp olive oil
2 tsp plain flour
100g Parmesan finely grated
Handful parsley, finely chopped
4 rosemary sprigs, leaves finely chopped
pinch grated nutmeg
Heat oven to 220C. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
Stir the flour, Parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.
PESTO AND OLIVE CRUSTED FISH
2 tbsp green pesto
finely grated zest of 1 lemon
10 green olives, pitted and roughly chopped
85g fresh breadcrumbs
4 white fish fillets, such as cod or haddock
Heat oven to 200C. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.
Want to add some colour: whizz 2 tbsp red pesto with 3 sundried tomatoes in a food processor, then add 1 tbsp pine nuts. Combine with 85g breadcrumbs, then follow the rest of the recipe as above from step two.
1½ kg floury potatoes
500g lamb mince
2 leeks , thinly sliced
4 spring onions, sliced
2 carrots, diced
1 stick celery, diced
1 zucchini, diced
200ml sour cream
1 lemon, zest
1 bunch parsley, leaves only, chopped
1 bunch chive, chopped
Heat the oven to 190C. Boil the potatoes until tender (about 15 minutes), then drain thoroughly.
Meanwhile, heat a large frying pan and cook the mince, breaking it up with a wooden spoon, until browned - unless the mince is very lean, you shouldn't need to add any oil. Add the leek, spring onion, carrot and celery and cook, stirring, for 3 minutes, until beginning to soften. Stir in the succhini, sour cream and the lemon zest. Taste and season.
Heat the milk and 3/4 of the butter in a pan, add the potatoes and mash until smooth. Stir in the herbs and season with a little salt. Put the lamb mixture into an ovenproof dish and pile the potato on top, spreading it out to cover the meat completely. Dot with the rest of the butter and bake for 20 minutes until golden on top.
1 cup flour
3/4 cup grated cheese
1/2 tsp salt
1 egg beaten into 3/4 cup milk
1 tbsp melted butter
4 tsp baking powder
Pinch of Cayenne Pepper
Mix all ingredients together.
Place spoonfuls into greased pattie tins.
Bake at 240°C for approx 10 minutes.
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