Recipes I Like

This page is a bit of an experiment to see how it works so don't become too excited about it. You'll have to scroll through the recipes because of the layout design in Blogger but I've coloured the titles and important bits RED to make it easier and given credit when I know the origins.
I've also started by repeating 2 recipes originally posted on the home pages of the blog to make them easier to find. 
Don't be surprised if previous entries are changed or additions made....that's what a home cook book is about, isn't it, adapting foods to your taste/lifestyle?!




PLEASE NOTE: Measurements I use are Australian metric!
Spoon and cup measurements are level.
tsp = 5ml      tblsp = 20ml      cup = 250ml
Eggs average 50-60g though I don’t bother weighing my ‘home laid’ ones.





This recipe is my variation of the Chicken and Corn Pie from Symply Too Good To Be True 2 by Annette Sym. Therefore the nutritional values are different to the original as I’ve used mixed vegetables instead.

INGREDIENTS
Base
cooking spray
½ cup raw Basmati rice
I onion diced
1 tsp each ground cumin, turmeric, coriander
¼ tsp chilli powder (or to taste)
½ cup dried breadcrumbs
1 egg
1 tblsp skim milk

Filling
2 whole eggs
3 egg whites
½ cup skim milk
2 cups (200g) zucchini – grated   My variation - 2 cups mixed fresh or frozen vegetables of your choice
1 x 310g creamed corn
1 cup frozen corn kernels (omitted in my version otherwise there’s too much filling)
1 cup (140g)skinless cooked chicken breast – shredded
½ cup 25% reduced fat grated tasty cheese
1/3 cup fresh parsley – chopped
½ tspn tarragon
1 tspn salt-reduced chicken stock powder (Massel)
pepper to taste
¼ cup 25% reduced fat grated tasty cheese

DIRECTIONS
Cook Rice, drain well. Preheat oven 200degC (fan-forced). Note: I only have a regular oven but this temp works for me cooking for 50 mins.
To make base: Sauté onion for 2-3 minutes in a non-stick frypan that has been coated with cooking spray. Add cumin, turmeric, coriander and chilli powder to pan and cook a further 1 minute. Tip onion mix into a medium size mixing bowl, add in cooked rice and breadcrumbs, mix together well. Beat egg with milk then pour into rice mixture, combine ingredients together well. Coat a pie dish (23cm) with cooking spray then press rice mixture into dish evenly.
To make filling: In a large mixing bowl beat eggs, egg whites and milk together. Add remaining ingredients except ¼ cup(25g) grated cheese. Mix all ingredients together well. Pour mixture over rice base, sprinkle ¼ cup cheese over top and ake uncovered for 50-60 minutes or until set and brown on top. Let stand for 10-15 mins before serving.
Serves 6, hot or cold, and I find it tastes better the next day J. The chicken can also be replaced with 97% fat free ham or with 1 cup well drained tuna or salmon. Alter the vegetables to suit.


Now the REFRIGERATOR BISCUITS (sorry no photo) from Margaret Fulton’s Encyclopedia of Food and Cookery. Apologies as I’m not sure if you could find this book now , let alone where. Additional Info – First Published 1983 Octopus Books Pty Limited, Sydney, Australia. ISBN 0706419766. These are really handy biscuits to have ready to bake when unexpected guests arrive, like little school friends!
INGREDIENTS
185g(6oz) butter; 1 cup firmly packed brown sugar; 1 egg; 1 tsp vanilla; 2 ¼ cups flour; ½ tsp salt; ½ tsp baking powder
Method
Cream butter with brown sugar. Add egg and vanilla and beat well. Sift flour with salt and baking powder. Stir into creamed mixture. Shape into long rolls about 5cm (2 in) in diameter. Wrap in plastic wrap or foil and freeze until needed. Slice thinly, put on a baking tray and bake in a preheated moderate oven (180degC/350degF) for 7-10 minutes. If wished store in a refrigerator, wrapped in foil, for up to 2 weeks. Makes 6 dozen.
This recipe can be stored, wrapped, in the freezer for months. Variations to add as decorations – cherries or sliced almonds on top or brush with egg white and sprinkle with caster sugar before baking.



LEMONADE SCONES
As this recipe appears on just about every internet recipe site in varying forms I can’t give credit anywhere as I received it from a friend but it makes the best quick, easy, tasty scones and they will disappear before your eyes! Makes about 10.

1/2 cup cream
1/2 cup plain lemonade
1 1/2 cups S.R. Flour

Method: Put flour in bowl, add cream and lemonade and mix together lightly. Place on floured surface and sprinkle with a little more flour. Gently knead the dough till it's not so sticky as this is meant to be a soft dough. Pat dough flat with your hand to about 2.5cm (1”) and cut out with a sharp cutter or knife so you don't compress your scones. Cook in a hot oven (230degC) for 10 minutes. After about 7-8 minutes check and turn the tray around if scones are browning more
 on one side. Cook till the 10 minutes is up(the last 2-3 min's). Leave on the tray to cool a bit. Serve with lashings of jam and whipped cream.


Edit 27/11/11
You realise I did mean diet jam and low fat cream, didn't you? No good putting on all those kjs/cals we've spent all this time trying to lose :P!
Cheers,
Rob