Puffy Dogs

This is such a quick and easy snack to make. My boys (and the adults too) like to snack on these or have them for lunch. They are perfect for school lunches.

3 sheets of Puff Pastry, thawed (in freezer section of the supermarket)
24 cocktail franks (mini hot dogs)
margarine, melted

Turn oven on to 200C (400F).

Spray 2 baking trays with cooking spray so that the puffy dogs wont stick to the bottom.

Slice the puff pastry into half and then into 4 fingers. Making sure that it is wide enough for the cocktail franks to be covered by the pastry. Make 8 rectangular pieces from each sheet of puff pastry.

Spread some melted margarine on the ends of the pastry. Place a cocktail frank on the pastry and then roll pastry around the frank. Place on tray. Spreading them evenly so they don't stick together once the pastry starts to puff up.

Bake in oven for approximately 30 minutes or until golden brown.

Meatloaf

Adapted from a Meatloaf Recipe at Taste.com.au

500g beef mince
olive oil
1 brown onion, diced finely
3 cloves garlic, finely chopped
2 rashers of bacon, finely chopped
1 small or medium zucchini, grated
2 carrots, grated
1 tablespoon barbecue sauce
1 tablespoons tomato sauce
1 egg, beaten lightly
2 1/2 cups bread crumbs
salt & pepper
1 cup grated cheese, for topping

Pre-heat oven to 200C (390F)

Brown the onion, garlic and bacon in a saucepan with a little olive oil. Let cool.

With clean hands mix mince, carrot, zucchini, barbecue & tomato sauce, egg and 2 cups of breadcrumbs. Add the onion & bacon mix. Combine thoroughly.

Lightly grease a loaf tin 7 cm deep, 11cm x 21 cm with margarine, olive oil or cooking spray.
Place meat mixture into the tin. Pressing down firmly.
Mix half a cup of breadcrumbs and the grated cheese. Sprinkle this on top of the meat mixture.

Bake in the oven for approximately 50 minutes or until firm to touch. Let rest for 10 minutes before serving.

Serve with roast vegetables.

Slow Cooked Spaghetti Bolognaise

I'd never prepared spaghetti using the slow cooker before. I was really impressed with how it turned out. The meat & sauce was much smoother than it usually is if just cooked in a saucepan. You can also add any vegetables to your pot as you wish.


500g beef mince
2 medium onions, chopped finely
3 carrots, grated
1 zucchini, grated
1 swede, grated
1 tin creamed corn
1 400g jar of pasta sauce
chilli to taste
3 cloves of garlic, crushed or finely sliced
Dash of Worcestershire sauce

1 500g pkt of pasta

Place garlic, chilli & onion in saucepan. Cook for 2 - 3 minutes before adding mince. Cook until mince is brown.

Transfer meat mix to slow cooker.

Add carrots, zucchini, creamed corn & pasta sauce. Add Worcestershire sauce, salt & pepper.

Cook for approximately 6 hours on low heat.

Cook pasta as per directions on packet. Serve.

Banana Muffins

Angus was bored this morning and we decided we would bake some muffins to fill in the time. I used a basic muffin recipe and then added 3 mashed up bananas. I use this recipe pretty much for most muffin mixes I just add different fruit like apples and sultanas.

2 cups plain flour
1 tbsn baking powder
2 tspn ground cinnamon (or mixed spice)
3/4 cup brown sugar
2 - 3 bananas mashed
1/2 cup margarine or butter melted & cooled
2 eggs
3/4 cup milk

Preheat oven to 180C

Grease a muffin pan (this mix makes 12 muffins) or line the pan with paper muffin cases.

Sift flour, baking powder and cinnamon together into a large bowl. Stir in brown sugar and bananas. Mix until well combined.

In a bowl or jug whisk the eggs, milk and butter until well combined.

Add the milk mixture to the flour mixture. Stir until just combined. Don't over stir or the muffins will have a tough texture once cooked.

Spoon the mixture evenly into the muffin pan.

Bake for approximately 20 minutes or until the muffins are golden and cooked through.

Passion fruit Muffins

I was given some passion fruit by one of the sisters at Church and I thought I would have to make some muffins with them. They were delicious!

2 eggs
1/2 cup sugar
1 cup yoghurt, plain or flavoured
60g butter, melted
1/2 cup dessicated coconut
1 1/2 cup self-raising flour
1/2 cup passion fruit pulp

Preheat oven to 180C and grease a 12 hole muffin pan.

In a large bowl, whisk eggs and sugar together until frothy.

Add yoghurt and melted butter. Mix well. Add the passion fruit, coconut and flour. Mix gently.

Fill muffin pan with the mixture and bake for 15-20 minutes or until golden.

Thai Fish Balls with Chilli and Lime Mayonnaise

I got this recipe from the Kraft Website .. it sounds really yummy!

600g white fish fillets, roughly chopped

2 red chillies, finely chopped

2 cloves garlic, crushed

2 tablespoons Light Smooth Peanut Spread

2 tablespoons finely chopped coriander

1 tablespoon fish sauce

1 small red onion, finely chopped

1/2 cup Mayonnaise

1/4 cup coriander, roughly chopped

2 tablespoons sweet chilli sauce

1 tablespoon grated lime rind

1 teaspoon lime juice

plain flour, for rolling

oil for shallow frying

lime wedges, to serve

Place fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the onion. Cover and chill 5 minutes.

Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth. Chill.

Shape the fish mixture, using wet hands, into 30 × 2cm balls and roll lightly in flour. Heat the oil in a large frying pan over medium heat. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.

Serve with the Chilli and Lime Mayonnaise.

Smashed Potatoes

I can't remember exactly where I got this recipe from but it sure is delicious. My youngest just adores eating potatoes (it must be his Irish heritage) and he can't seem to get enough of these. These are the ones that I cooked last night.

***I now cheat when I make this. I cook the potatoes in the microwave for about 15-20 minutes depending on how many potatoes I am using***


12 small washed potatoes
Fresh Rosemary (or dried)
Olive oil
4-5 cloves of garlic, squashed

First of all you need to boil the potatoes for about 15-20 minutes, then drain.

Turn the oven on to about 200C. I found that a hot oven works best so that the potatoes turn a golden brown.

Get a baking tray and sprinkle the bottom of it with olive oil so that the potatoes don't stick.

Place the cooked potatoes on the tray. Get a potato masher and squash (smash) the potato.

Sprinkle some more olive oil over the potatoes now add the rosemary and garlic.

Bake in the oven for about an hour. Serves 4.