Chicken Noodle Soup

Ingredients (serves 6)

• 1 (about 1.4kg) organic chicken
• 1 onion, peeled
• 1 garlic clove
• 2 carrots, peeled, chopped
• 2 celery stalks, leaves removed
• 1 bay leaf
• 2 sprigs thyme
• 200g vermicelli pasta, cooked, drained
• 2 tbs freshly chopped flat-leaf parsley

Method

1. Place the chicken in a large saucepan with the onion, garlic, carrots, celery, herbs and 2 liters of water. Bring to the boil, skimming any scum that may appear on the surface. Reduce heat to very low and simmer for 2 hours (don't boil). Strain the soup, returning the liquid to the pan. Set aside the chicken to cool, discard vegetables.
2. When the chicken is cool enough to handle, remove the meat from the bones and set aside to use in other dishes. Return the bones to the stock and cook for a further hour at a low simmer. Strain, allow to cool, then refrigerate overnight.
3. Remove any fat that has appeared on the surface and discard. Reheat soup. Season well with salt and pepper.
4. Divide pasta between serving bowls, and ladle the soup over the top. Sprinkle with parsley and serve.

Chocolate Cream Fudge Makes

 

Makes

16 squares

Ingredients

• 400g dark chocolate, chopped
• 400g can sweetened condensed milk
• 75g butter, chopped
• 1/4 cup Irish cream liqueur

Method

1. Line a 5cm-deep, 8cm x 26cm (base) bar pan with baking paper, allowing a 2cm overhang at long ends.
2. Combine chocolate, condensed milk and butter in a saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat. Stir in liqueur.
3. Spread mixture into prepared pan. Refrigerate for 3 hours or until set. Cut into squares. Serve.
   Enjoy!

Tips

• Store uncut fudge, covered, in refrigerator for up to 1 week.
• Variation: For extra crunch, sprinkle 1/4 cup flaked toasted almonds over fudge before cutting into squares.

Berry Smoothie

Ingredients (serves 2)

• 150g strawberries, hulled, roughly chopped
• 1/2 cup fresh or frozen raspberries (thawed)
• 2/3 cup thick vanilla yoghurt
• 1/3 cup milk
• 1 tablespoon maple syrup
• 4 ice cubes

1. Place strawberries, raspberries, yogurt, milk, syrup and ice in a blender. Blend until smooth and frothy. Pour into glasses and serve.

Christmas Cookies

Christmas cookies my favourite cookies over the happy christmas holidays!  They sure will make Santa Happy!

Makes

24

Ingredients

• 125g butter, at room temperature
• 1/2 cup (115g) caster sugar
• 1/4 cup (60ml) milk
• 1 tsp vanilla extract
• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (70g) custard powder
• Silver and gold sparkling cachous, to decorate

1. Preheat oven to 180°C. Line two baking trays with non-stick baking paper. 

2. Use an electric beater to beat the butter and sugar until pale and creamy. Beat in milk and vanilla extract. Fold in the flour and custard powder.

3. Press the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes to rest.

4. Divide the dough into manageable portions. Roll out one portion on a sheet of non-stick baking paper to about 1cm thick. Use Christmas cookie cutters to cut shapes and place on the trays. Decorate with cachous.

5. Bake for 10 minutes or until light golden. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely. Repeat with remaining dough. Enjoy! Childrean should be watched by an adult.

Roast Lamb cutlets with horseradish

Ingredients (serves 4)

• 800g potatoes (such as king edward, pontiac or desiree)
• 3 tbs bottled grated horseradish
• 2 egg yolks
• 2 tbs chopped fresh thyme leaves
• 8 Frenched lamb cutlets
• 60ml (1/4 cup) olive oil
• Sea salt
• Horseradish and peppercorn cream (see related recipe) and crisp green salad, to serve.

Method

1. Preheat oven to 160°C.

2. Peel the potatoes, then grate on the coarse side of the grater. Place potatoes in a clean tea towel and wring well to remove as much moisture as possible. Transfer to a bowl with the horseradish, egg yolks and thyme. Season with salt and pepper and mix to combine. Use 2 tablespoons of the potato mixture to cover the meat of each cutlet, leaving the bone exposed. 

3. Heat the oil in a non-stick frying pan over medium heat and fry the cutlets, in batches, for 2-3 minutes each side until crisp and golden. Transfer to a baking tray and bake for about 5 minutes until cooked through. Sprinkle with sea salt and serve with horseradish cream and a crisp green salad.

Steamed Apple Pudding

Makes

6

Ingredients

• 800g canned pie apples
• 400g pkt Green's English tea cake mix
• 3 eggs
• 80g soft butter or margarine, plus extra to serve
• 2/3 cup (150ml) milk
• Double cream, to serve

 Method

1. Grease 6 x 1-cup (250ml), deep ramekins or ovenproof dishes. Divide the apples among the ramekins. Place a 30cm bamboo steamer (or large metal one) over a wok or saucepan of simmering water. 

 

 

2. Meanwhile, place the cake mix, eggs, butter and milk in a large bowl. Use an electric beater to beat on a low speed until well combined, then beat on a medium speed for 2 minutes.

3. Pour the mixture evenly among the ramekins. Carefully remove the steamer lid. Place the ramekins in the steamer. Cover and steam for 30 minutes. Brush the puddings with the extra butter and sprinkle with the contents of the packet cinnamon sachet. Serve with the cream. And Enjoy! 

 

 

 

 

Kitchen Hygienic

Your kitchen may be messy some times after cooking so a good idea is to clean it once a while or straight after cooking (or eating)


Some most kitchens have a garbage disposal (or food waste disposal) in their kitchen sink. The best way to clean it is put ice and some lemon peels or orange into the disposal and turn on the running water and run the disposal. Never use cleaning products as they will affect the aquatic life.

A good way to clean your sink is use baby oil and rub it with a cloth or tissue, then use some vinegar and slightly damp the cloth or tissue and wipe it. If you hate the smell then rinse it.

A good way to clean benches is a damp cloth.

To clean stoves if you can remove the metal then that great if you cant then that's okay. Slightly damp the cloth and wipe it carefully, then wait a few minutes for it to try. This might sound crazy or weird but if you want to use a vacuum cleaner and vacuum the dirt grease or whatever.

safety tips

• Never put your hands in a running disposer.
• Never leave cooking unattended.
• Never try to put your hand in a stove when running.
• Its a good idea to have a fire blanket or a extinguish in your home.

Remember to stay safe and Happy Cookings :)

Whats Cooking?

Hello!!!!!!! This is my first blog to some recipes i found i hope you will enjoy it. I hope food loving people will enjoy this blog as much as i do. Some of these recipes may be on the internet well i just put it on my blog just to show people that i recommend that to them! Hope you enjoy these recipes and Happy Cookings :)