How To Be A Domestic Goddess by Nigella Lawson is my second favourite cook book for baking (the first being Belinda Jeffrey’s Mix and Bake), and it’s where I came across this lovely pancake recipe. I’ve been using it for more than ten years because the resulting pancakes are wonderful: light and fluffy, and lovely and thick, without being dense or rubbery. The mixture can be used immediately, though it can also be made ahead of time and allowed to stand in the fridge for whenever you need to use it. The batter I made for those in the picture here was left on the bench for only 10 minutes before cooking. The quantities below make 30 medium sized pancakes (just halve the quantities for a smaller crowd) and costs no more than $1.50 to make.
- 2 tablespoons baking powder or 1 teaspoon bi-carb soda
- 2 pinches of salt
- 2 teaspoons icing sugar
- 60 grams butter, melted
- 600ml milk
- 4 eggs
- 500g plain flour
- Butter for frying
- Place all the ingredients in either a food processor or stand mixer and mix together until all the lumps are gone.
- Transfer mixture to a 2L jug, or smaller if halving the recipe.
- Cook pancakes one at a time in a decent non-stick pan on medium heat. When you start to see bubbles blistering on the pancake it’s time to flip to the other side for no more than a minute.
- Enjoy topped with whatever you like: lemon and sugar, maple syrup and butter, bacon or berries or ice-cream.
This recipe comes directly from the kitchen of my dear friend Lisa, who found it in One Handed Cooks magazine. Lisa is such a wonderful old soul – she carefully loves the people around her, thinks hard about everything that’s important in life and wastes no time on what isn’t. She looks after her family simply but diligently, with a heart full of wonder at all God’s given her. She put me onto this tasty, simple, and affordable meal and in addition to all these things, it’s so very her: warm, generous, and hearty. Once cooked, this crowd-pleasing one pot dish can be pureed with a stick blender for babies and frozen for future baby meals – no need to make the little ones a separate meal. And if you need a gluten free meal, simply exchange pasta for the gluten free variety. This dairy free recipe costs around $7 to make and serves 6. Thanks Lis, when I grow up I wanna be just like you.
- 2 tablespoons olive oil
- 1 red onion thinly sliced
- 1 clove garlic crushed
- 340g dried linguini (any pasta is fine though)
- 1 x 400g can diced tomatoes
- 1 large chicken breast, diced very small
- 4.5 cups chicken stock (powdered is fine, but check for gluten if need be)
- ½ cup basil leaves (but dried is totally fine too)
- Heat oil in a large pot/frypan. Sauté onion and garlic together over low heat. Gently fry chicken pieces in this mixture.
- Add all the other ingredients and simmer for 20 minutes, or until pasta is cooked through and liquids have reduced to a risotto-like consistency. Enjoy with crusty bread and/or salad.
I’m not quite sure how I came across this easy, slow-cooked winning dinner. It’s been getting a bit of a workout at our place lately, mainly for two reasons: simplicity and affordability. Aside from a couple of steps at the end, to make this dinner, all you really need to do is stick 2kg of chicken drumsticks in the slow cooker turned onto ‘low’, covered with a full bottle of teriyaki marinade, and walk away. And in terms of price, even with steamed Asian veggies and rice, this tasty meal costs only $10 to make for 6 people. A great one for this time of year as life gets busy!
- 2 kg chicken drumsticks
- 1 x bottle Masterfoods chicken teriyaki marinade
- A couple of handfuls of sesame seeds
- Mixed Asian veggies to serve (I use pak choy, capsicum and broccoli)
- 2.5 cups jasmine rice
- Place chicken in the slow cooker, cover with teriyaki sauce and cook on low for 6-8 hours.
- Half and hour before serving, prepare vegetables for steaming and cook rice according to instructions on the packet. Heat oven to 200 degrees.
- Carefully remove drumsticks from the slow cooker and place on a baking tray lined with baking paper. Sprinkle each drumstick with sesame seeds and place tray in oven, turning chicken, and sprinkling more seeds after 5 minutes on each side.
- Strain the teriyaki liquid from the slow-cooker into a small saucepan and simmer on stove to reduce to a thick sauce. This takes about 20 minutes.
- Remove chicken from the oven, which should now have a shiny and sticky coating. Serve on rice with asian veggies and cover each portion with reduced sticky teriyaki sauce. Enjoy!
Friendship has got to be one of the most precious things in life – just one of God’s many graces, but one of his best. A writer I recently stumbled upon, Katherine Sonderegger, says that for her “…friends have turned each day and season into golden joy.” I can’t help but agree. Years ago, a friend texted to ask when we’d be home from our summer holiday. When we arrived home this Penne alla Matriciana was waiting in our fridge, along with a bottle of milk, and the air-con had been switched on for us so we would arrive home to a cool house. A month ago she did much the same thing for us (and countless times in-between), and tonight when I finally tried this recipe for myself, as they always do when my pantry lacks an ingredient, our champion neighbours provided me with what I needed – this time, a tin of tomatoes. So for me, this authentic Italian recipe from Diane Seeds The Top One Hundred Pasta Sauces, is all about friendship. And it tastes simply out of this world – so much better than any store bought pasta sauce in a jar, because the high cook temperature produces lovely bit of caramelised tomato that end up running throughout the sauce, giving the whole thing a rich and rustic flavour. And this kid-pleasing dish is so cheap and simple to prepare. Make it for friends new or old, using the quantities below and this classic recipe will feed 6 and cost around $6 to make.
- 500g penne pasta (or whatever you prefer)
- 30ml olive oil
- 1 medium onion, diced finely
- 2 cloves of garlic, crushed
- 2 x 400g cans crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- 250g middle bacon, thinly sliced
- 60g parmesan cheese, grated
- Heat the oil and gently fry the chopped onion and garlic until softened, cover the frypan to avoid browning. Add the tomatoes with their juice, sugar, salt and pepper to taste and cook on a high flame, uncovered for about 20 minutes, stirring occasionally.
- When the sauce is reduced and thick, check the seasoning and puree roughly with a stick blender. In the same frypan, fry off the bacon and set aside.
- Cook the pasta following the directions on the packet. Drain the pasta and stir the sauce and bacon through with the pasta in its cooking pot. Serve with toppings of grated parmesan and with a salad or garlic bread as desired.
Recently while grocery shopping, I was sucked in by the cover of Donna Hay magazine, which was adorned with the most gorgeous looking muffins. And despite needing to keep one good eye on reality (the deal-breaker for me was the feature in the middle of the mag which promised to help me pull off a wintery family picnic by the sea at which even the kids would eat freshly caught crab and indulge in home-made lemon jelly desserts – each with a fresh sprig of thyme), I have enjoyed reading the issue. Just for fun, yesterday I thought I’d have a go at making some of Donna’s made-over front cover muffins, but unsurprisingly, there were no chia seeds or ricotta cheese in my stores, so I gave Donna’s muffins a middle of the road make-over of my own, swapping chia, ricotta and lemons for oranges, poppy seeds and sour cream. These freezer friendly muffins were simple and affordable to make and the result was lovely fat and tasty, moist, fluffy and delicate muffins, which took about 10 mins to get in the oven and cost around $4.
- 2 ½ cups self raising flour
- 1 cup caster sugar
- 2 tablespoons orange zest
- ¼ cup poppy seeds
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup greek yoghurt
- ½ cup vegetable oil (I use rice bran)
Orange Drizzle Icing
- 1 cup icing sugar
- 2 tablespoons orange juice
- Preheat oven to 180 degrees and distribute muffin cases among a 12 hole muffin tray (I like to use baking paper for this – just cut into squares, turn a small glass upside down and mould each paper square with 2 hands around the glass to get the needed shape).
- Mix the first four (dry) ingredients in a large bowl and set aside. Mix the wet ingredients in a smaller bowl and then combine with the dry, mixing until combined, but only just.
- Divide batter among lined muffin holes and bake for 20-25 minutes.
- While muffins are baking, mix sugar and juice together to make the drizzling icing. When muffins are brown and spring back slightly when touched, remove from oven and drizzle icing all over, glazing each. If you prefer the icing thicker and more like a topping, wait for muffins to cool before drizzling.
Whether you need a cheap meal for a crowd, or a slack dinner at home or an easy way to satisfy a Zambrero’s-type craving, these yummy Mexican style jacket potatoes are a great choice. They’re wonderful for satisfying other catering needs too: they can easily be served as vegetarian and are wonderfully gluten free too. Cheap to make, easy to whack together and super yummy, 8 of these fat babies with the ingredients pictured cost less than $10 to make and serves 6 people.
- 8 large and clean roasting potatoes
- 300g streaky bacon, chopped finely
- 4 shallots, chopped finely
- 1 lebanese cucumber chopped finely
- 2 roma tomatoes, chopped finely
- 1 can corn kernels, drained
- small tub sour cream
- 200g grated cheese
- 1 red or green capsicum, chopped finely
- Preheat oven to 200 degrees. Prick potatoes all over and par-boil in a large pot of water until soft, (the time this takes will depend on the size of potatoes), drain water.
- Place each potato inside a large roasting dish, and using a potato masher, press down gently but firmly on each one until it squashes/smashes nicely. Cover in spray oil and what in the oven until golden, about 20 minutes.
- Organise whatever toppings you’ve decided on – chop and fry bacon and quickly chop up vegetables of choice.
- Take all ingredients to the table and allow friends and family to assemble their potatoes as desired.
Often my dislike of baking biscuits sees me attempting to turn a biscuit recipe into one for a slice, and yesterday my friend Charmaine’s Facebook photo of her Peanut Butter Biscuits had me once again starting down this path. And yay – I think it worked! What follows is a slight variation (I added choc-chips) on the original recipe by Paula Deen, which results in a mouth-watering and chewy slice. It took me all of 5 minutes to mix up and whack this gluten free dessert option into a tin and then into the oven – just in time for a friend popping in for afternoon tea. Using the quantities below, this slice makes 24 pieces and costs under $6 to make, less if you prefer to leave out the chocolate. Thanks for the recipe, Charmaine.
- 500g good quality peanut butter
- 400g caster sugar
- 2 eggs
- 150g choc chips (homebrand are fine)
- dash of vanilla extract
- 2 tablespoons raw sugar
- Preheat oven to 180 degrees
- Combine all ingredients except raw sugar in a bowl and box well. Press into a lined 20 x 30cm slice tin using clean, wet hands. Sprinkle raw sugar evenly across the top of slice.
- Bake for 35-40 minutes (slice should be brown on top, firm around the edges and fudgey in the middle. If slice browns quickly, cover in foil for remainder of cook time. and allow to cool before cutting. Boil the kettle for tea and enjoy.