Ingredients:

prebaked shortcrust pie case (in the bakery section of the supermarket)
1 punnet strawberries (ripe ones)
1/2 cup sugar (more if you think the strawberries are not as ripe as they should be).
spoon cornflour dissolved in about 1/2 cup water.

Method:

cut half the strawberries into halves, wash and arrange in the pie case
cut the other half of the strawberries into small pieces, wash and place in a small saucepan with the sugar
heat over medium heat stirring until it resembles jam and the strawberries are soft and breakup if you squish them against the side of the saucepan with a spoon.
add in the cornflour dissolved in the water  and stir until it thickens

pour over strawberries in the pie case, bake in a 180C oven for about 20-30 mins – (put a tray underneath as it does bubble and may spill over the sides)

Let the pie cool on the bench, then put it in the fridge to set for a couple of hours

(also nice warm).

Cheats Pasties

Everything in life can be difficult if you make it but it doesn’t have to be. Shortcuts are wonderful, so use them to your advantage as much as you can.

I make these every winter in a big batch and freeze them for those nights where you just don’t feel like cooking – yummy.

Ingredients:
1 pk (5 sheets) ready made puff pastry sheets.
1kg beef mince
1 cup beef stock
2 medium onions
1kg bag plain brand mixed diced veggies (frozen).
small amount of milk in a cup
Pinch of mixed herbs

Method:
Brown mince in a pan, with diced onion. Add mixed herbs and salt/pepper to taste.

When really browned, drain any fat, and add the veggies and beef stock. Cook until moist but not wet (lean towards being dry rather than moist if not sure).

Switch off – this mix is now ready for the filling. Doesn’t matter if you add the filling to the pastry hot, warm or cold. If hot, you have to work quickly with the pastry as it tends to make it very soft.

To make pasties:

Take 1 thawed sheet of pastry and cut in half diagonally (so you have 2 large triangles).

Place 1 triangle on a baking tray (line with baking paper), place a few spoonfuls of filling onto one side of the triangle (as much as you can fit in without overfilling it), and then bring the other corner of the triangle over so that the longest corners meet. If you have overfilled it, just take some out at this stage.

Using a fork gently crimp the edges together. When sealed poke the top with the fork in about 3 places.

Using a basting brush, baste the milk over the top.

Bake for about 20 mins or until golden brown. If you plan on freezing them, bake only until they start getting brown so when you thaw them again and place in oven the pastry doesn’t overcook.

Enjoy

This recipe came from a guy I worked with who was into finding healthier alternatives to the junk food his kids were eating. I tried them and I loved them – as a bonus they are very easier to prepare as well.

Ingredients:

Pita Bread (doesn’t matter which one just as long as you can easily split the bread in half)
Garlic Butter (either purchase a premixed one, or make your own – see below)
Parmesan cheese (the crappy plastic dried variety not the lucious fresh variety)

Garlic Butter

Mix Butter, a liberal amount of minced garlic and a good pinch of dried parsley together – mix well.

Procedure:

Split the Pita Bread so you end up with two thinner pieces.
Either tear or cut the pita into sizeable pieces (I like to cut them as it is quicker).
Very lightly spread the garlic butter onto the pieces (almost in a spread on, then wipe off as much as you can manner).
Place on a baking tray (butter side up ) and sprinkle with the parmesan cheese.
Bake for just a few minutes. Take out of the oven when they brown nicely (but before they burn).
Allow to cool on the tray before putting them on a plate.

Store in an airtight container and they will last for ages.

Variations:

I have tried a few variations and they have all been great. Try a lightly spread pizza base with the cheese or even spray with cooking spray and sprinkle a small amount of pepper. Or come up with your own wonderful creations.

Enjoy!

Ingredients:
250g Dark Chocolate (to melt)
4 eggs
Creme de menthe, spirit or peppermint essense (to taste – optional)
~50g Marshmallows
300ml tub cream

Notes:   I find this recipe works best if made quickly so I get all my ingredients ready, including whipping the cream and egg whites, and then melt the chocolate and marshmallows so I am all ready.

Procedure:

Melt chocolate in microwave as per packet instructions (or in a saucepan if preferred)

Melt marshmallows in the microwave slightly (watch carefully as they melt very quickly – 10 seconds sometimes is enough).

Mix into melted chocolate until there are no marshmallow lumps left (if you melted the chocolate in a saucepan, leave on low heat when adding the marshmallows).

Remove from heat (if done in a saucepan).

Separate eggs, add yolks to chocolate mix and mix well.

Whip egg whites until stiff peaks.

Whip cream until starting to peak.

Fold in egg whites and cream.

Add spirit (or essense) to taste.

Chill for 2-3 hours.

Enjoy – Yummo

Ingredients:
Leg of Ham (pick one that has a nice shape to look good once glazed)
1.5 cups of brown sugar
2 teaspoons dry mustard
3/4 cup honey (can use any sort of jammarmalade you like)
1/2 cup orange juice
whole cloves

Procedure:
1. Preheat a moderate oven (180c)
2. Mix together the orange juice, honey, mustard and brown sugar in a saucepan. Heat over medium heat until the sugar is dissolved. Keep warm.
3. Remove skin from ham (leave a good layer of fat on).
4. Score fat into diamond shapes and place a whole clove into the centre of each diamond.
5. Place ham in a roasting dish, on a rack (if you don’t have a rack, scrunch up some alfoil and make a little mound for the ham to sit on).
6. Pour some water under the ham so it doesn’t dry out when baking.
7. Glaze ham with some of the glaze (ensure you coat the end as well).
8. Put in oven for at least an hour. I like it in longer (2 hours generally will do). Ensure there is always water under the ham.
9. Baste every 30 mins.
10. Serve warm.

* Recipe courtesy of A. Honnery
** Picture taken of my Christmas ham, baked Christmas 2004

Ingredients:
Chicken fillets
Good mild English mustard
Honey

Procedure:
Combine well equal amounts of mustard and honey.
Baste the chicken well and place under the griller.
Cook until golden, basting when you turn.

Serve with some lovely steamed vegetables.

I started cooking dinners for my dogs as a way to save money. I experimented with a few different ingredients until I found the ones that both my dogs, my purse and my Vet was happy with. Now my dogs will not eat anything else (which is kind of great and kind of annoying, if you know what I mean). I cook up enough for two weeks. You will have to experiment with quantities until you have enough to last you the desired amount of time.

* Please ensure you check with your Vet to ensure your dog is getting the correct nutrients by cooking your own dog food.

Ingredients:

Equal quantities of good quality Pet Mince (hunt around until you find a butcher who can provide premium quality pet mince for a cheap price), and frozen mixed vegetables. I do 5kgs of pet mince, and 5kgs of frozed mixed vegetables.
1 cup rice (more if you think it needs it)
1 cup Pasta (more if you think it needs it)
1 tablespoon Mixed herbs
1 tablespoon Dried parsley

Procedure:
In a very large pot cook the pet mince until thoroughly brown. Break up with a spoon as it cooks so there are no large clumps of meat.
Add the Herbs and the parsley.
Add the frozen vegetables, mixing into the mince mix as much as possible
Let the vegetables cook for a while, adding water if you think it needs it.
Add more water, and the rice and pasta.
When the rice and pasta have cooked well, and the mixure is not so wet, let cool and then spoon into containers for daily doggy dinners.
Keep refridgerated.

Alternatives:
You can also add in things like different flavoured stock cubes, gravy mixes etc to change the flavour around.
I also keep and freeze all my vegetable scraps from during the week – eg carrot peelings etc to add to the doggy dinners.

Cautions:

Ensure you always check with your Vet to ensure you are giving your loved pet the required nutrition. You may need to add calcium powders or vitamin powders – your Vet will advise.
My vet advised against adding garlic (despite people telling me it would control fleas). They said it had a negative affect on the dog’s blood cells.

Ingredients:
1 green apple per person – cored not peeled
Mars bars (1 per 2 people)
Muscat
Double Cream

Also require:
Foil to individually wrap each apple
a baking dish

Procedure:
Take one apple, place on a square of foil.

Slice the mars bar up into small slices and stuff as much as you can into the core space of the apple.

Pour a generous sprinkle of Muscat on top.

Wrap foil around the apple.

Put in the baking dish, and place in a 220C oven for about 20 minutes.

Serve with double cream.

Ingredients:
60mls undiluted orange cordial
80mls water
4 whole cloves
a pinch of ground cinnamon
2 small pears, carefully peeled but with stems attached.
1 tspn cornflour, dissolved in 20mls water

4 scoops icecream
a couple of sprigs of mint for decoration.

Procedure:

In a small saucepan, add the cordial and water, mix then add cloves and cinnamon.

Stir to combine.  Add pears and let simmer until tender (rotate pears so all parts of the pear is cooked and tender).

Using a slotted spoon, transfer pears into 2 dessert bowls, standing up nicely on their bases.  Remove cloves and discard.

Stir in the cornflour (already dissolved in the water), and stir constantly until thickened.

Top each pear with 1/2 the spiced liquid.

Serve immediately with 2 scoops ice-cream each and a sprig of mint for decoration.

Notes:
Try to pick pears that will stand up nicely.  Peel carefully.  Don’t select ones that are too ripe as you want them to hold their shape well.

Use diet cordial for a low calorie alternative.  You can also substitute pears for apples.

Ingredients:

1kg Pumpkin, diced
2 large Potatoes, peeled and diced
1 large Onion, peeled and diced
2 teaspoons chicken stock powder
Water
4 bay leaves
sour cream
powdered nutmeg

Method:

Placed diced pumpkin, potato and onion in a large saucepan, add the bay leaves, and the chicken stock powder. Add enough water to cover everything comfortably.

Simmer for an hour at least – more if you can, until everything is very soft and the water has reduced.

Fish out the bay leaves and discard.

Puree finely. Soup should be thick but not solid, so water down if you need to.

Reheat soup.

Serve in a bowl with a good dollop of sour cream, and a sprinkling of Nutmeg.