Some recipes from this weeks menu at our house
Fried Camembert with Redcurrant Sauce
50g (1/3 cup) plain flour
2 eggs lightly beaten
1 cup dried breadcrumbs
1 pkt camembert cheese cut into 12 wedges
1 jar red currant jelly ( I used cranberry sauce)
vegetable oil to fry
Place flour eggs and breadcrumbs into 3 seperate bowls. Toss the camembert in the flour, dip in egg and then in breadcrumbs.
Add enough oil to saucepan to cover camembert. Heat oil, (to test drop in a cube of bread - it will turn golden in 15 secs when ready). Add 3 wedges at a time anf cook 2-3 minutes till golden. Repeat in batches until done. serve immediately with cranberry jelly.
Country Egg and Bacon Pie
(so easy kids can make it)
1 large sheet frozen shortcrust pastry (or 2 small)
1 small onion diced
3 rashers bacon, diced
1 tomato sliced
1/2 cup tasty cheese
Place pastry into a shallow pie dish - DO NOT TRIM. Layer onion, bacon and tomato. Sprinkle with cheese and parsley. Break eggs over surface of pie, Swish pie to spread eggs a little. Fold the pastry edges over to the filling. Bake for 30-40 mins unitl firm and golden. serve with salad and crusty bread. * I cooked my bacon and onion first.
Lamb and pineapple curry
2 tbs oil
1 onion, diced
300g jar tikka masala curry paste
1/2 cup water
400g can crushed pineapple
2 cups shreadded cabbage
1/4 cup fruit chutney
Heat oil in a large saucepan. Saute onion for 2 mins. Add lamb cook stirring until meat is browned. Blend in simmer sauce and water. Bring to boil. Reduce heat and simmer for 30 mins till lamb is tender. Add crushed pineapple, cabbage, basil and chutney heat until cabbage is wilted. Serve with rice.
4 egg whites, at room temp
pinch cream of tartar
1 cup caster sugar
2 tbs brown sugar
Preheat oven to 120 degrees celcius. Line two trays with non stick baking paper.
Use electric beaters to whisk the egg whites and cream of tarter in a clean, dry mixing bowl until soft peaks form.
Add caster sugar 1 spoonful at a time, whisking well between spoonfuls. Once all the sugar has been added whisk an additional 2 mins until mixture is thick and glossy.
Spoon tablespoons of mixture on tray. sprinkle with brown sugar. Place meringues in preheated oven, reduce temp to 90 degrees and cook for 1 and 1/2 hours. Turn oven off and allow the meringues to cool in the oven for 2-3 hours.
I used mine to decorate a cake, you can just eat them as a sweet snack.
Fish with Avocado Salsa
4 fish fillet of choice
100g mixed salad leaves
2 tomatoes sliced
1 avocado peeled and chopped
1/2 -1 mango peeled and chopped (not in season here, so I used Canned Mangoes)
1 small red onion
1 small chilli finely chopped (optional)
juice of lemon or lime
Spray chargrill with olive oil. Cook fish 2-3 minutes or to taste.
Combine all salsa ingredients. Set aside until required. Serve fish on a bed of lettuce and tomato topped with salsa.
I served ours with crusty bread - YUM
Home made lemonade
1 lemon, juiced
1 litre water
1/2 - 1 cup sugar
Add ingredients together - shake bottle to dissolve sugar. For extra bite add some fresh grated ginger. *This recipe thanks to my mother in law - she taught me and I make it all the time :)