Monthly Archives: May 2014

Winter Pea Soup

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My friend Julie sent in this tasty soup recipe and having tried it out last weekend, I’m super keen to share it with you. Here are four reasons to love this bright green broth: there’s very little preparation at all – just a few quick steps with readily kept ingredients thrown in, followed by simmering; the recipe requires only one pot, which means very little washing up; it’s cheap, cheap, cheap to make (only approximately $3); and perfect for warming comfort during these lovely cooler months. Serves 6-8 people. Thanks for sharing this, Julie. 

  • 2 large onions
  • 2 cloves garlic
  • 3 large potatoes
  • 1 kg frozen peas
  • 1.5 litres vegetable stock (I used powdered and chicken stock as substitute)
  • 150ml cream
  1. In a large, 3L+ pot, gently fry onion and garlic in a little oil. 
  2. Add peeled potatoes, chopped into chunks, peas and stock. Bring to boil and cook until potatoes are soft. 
  3. Blitz with hand blender until smooth then add cream. Season well with salt and pepper and serve with bread.

Donna Hay’s Chicken Enchiladas

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Chicken mince is one of my favourite cooking ingredients. It’s tasty, it’s cheap, it’s lean and so versatile. And Mexican food, how I love Mexican food! Looking down the list of ingredients from my friend Anna’s Enchilada recipe makes me want to party: tomatoes, chicken stock, coriander, beans, tortillas and cheese – but even more so the ease of making them. Originally from Donna Hay Magazine, these crowd-pleasing enchiladas feed lots of people in one hit and are fast to make, especially as the chicken filling can be made and frozen ahead of time. And I especially like the way the tortillas soften into something more like lasagne than a wrap when baked in the oven. The quantities below serve 10 people and cost around $23 to make. Thanks for sending in this recipe, Anna.

  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 1kg chicken mince
  • 4 cloves garlic, crushed
  • 1/4 cup oregano leaves (I use dried)
  • 3 cups (750ml) chicken stock (I use powdered)
  • 2 x 400g can chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 x 400g tin of red kidney beans, drained and rinsed
  • 1/4 cup fresh coriander, chopped
  • 2 x packets of mini tortillas (total 20)
  • 120ml tomato puree
  • 200g grated mozzarella or pizza cheese
  1. Heat the oil in a large deep sided frying pan, such as an electric one. Add the onion and cook for a few minutes until softened. Add the mince, garlic and oregano and cook for 10 minutes, breaking up any lumps with a wooden spoon.
  2. Add stock, tomatoes and tomato paste and bring to the boil. Reduce the heat to medium and cook, stirring occasionally for 30-40 minutes or until thickened. Set aside and allow to cool. Stir in beans and coriander.
  3. Place a couple of tablespoons of chicken mixture in the middle of each tortilla and roll up, placing each one side by side in a large baking dish. 
  4. Top with tomato puree and grated cheese. Bake at 200 degrees for 15-20 minutes.