European Cuisine

This is a great slice that my friend and colleague makes for morning teas at our work and her children’s lunch boxes. I love it!!

Ingredients

375gm (1 large) Zucchini
150gm (1 cup) self raising flour, sifted
1 large white onion
200gm rindless bacon
150gm (1cup) of cheddar cheese
60ml (1/4 cup vegetable oil)
salt and pepper to taste.

Method

Step One

Preheat oven to 170 degrees Centigrade. (340 degrees Fahrenheit)

Step Two

Beat the eggs in a large bowl until combined, add the flour and beat until smooth.

Step Three

Add zucchini, onion, bacon, cheese and oil, stir to combine.

Step Four

Grease and line a 30 x 20cm lamington pan. Pour mixture into the prepared pan and bake in oven for 30 minutes or until cooked through.

You can add any vegetable of your choice. You can substitute bacon with ham or Corn for a Vegetarian option.

Serves 4 – 45 mins

This recipe can be used to make meatballs and/or burgers – I have doubled the amounts as find that I can make half into meatballs and the other half into burger patties which can then be frozen whilst raw and defrosted as and when required.

Make it easy and take them out on a defrost on a day where you know we are running around and will not have the time to make a meal when you get back home.

Ingredients

500gms beef mince
500gms pork/veal mince
1 large onion or 2 small very finely chopped or blended in food processor/blender(I blend the onions and parsley at the same time to save myself time)
handful of breadcrumbs(panko crumbs from supermarket are fine)
handful of grated Parmesan cheese
half a handful of chopped fresh parsley leaves
1 egg
salt and pepper
Olive Oil

Method

Step One

Place mince in large bowl.Add onion, egg, parsley and Parmesan cheese. Season with salt and pepper. Mix to combine. If mixture is too wet add more breadcrumbs, if too dry add a bit more of egg beaten.

Step Two

Roll mixture into balls around the size of a walnut using damp hands if making meatballs or shape into burger patties if making burgers . Place on a plate.

Step Three

Put Plate into fridge and allow to sit for as long as you can, even 30 minutes will help them to hold when frying, or if you want and are very organised overnight if covered in clingfilm.

Step Four

Once you are ready to fry your meatballs or burgers put Olive Oil into a large shallow frying pan and heat. Once oil is hot add meat mixture and shallow fry until brown on each side – do not crowd the pan or they will not brown and ensure to turn meatballs frequently to stop burning.

Step Five

If making burgers you are done. Add to roll and serve with your accompaniments. If you are making meatballs I would advise that you use the Tomato Sauce recipe(see website) and once browned pop the meatballs in the sauce for about 30 minutes and serve with pasta of your choice(mine is egg tagliatelle) topped with Basil and Parmesan Cheese.

90 mins

This sauce is made once a fortnight in our house, I make a big batch and use when needed. My kids will eat it just with Pasta and Parmesan(or cheddar if I have none, they don’t care) which is a great mid week meal for when you are in a rush but still want to feed your family an easy,decent meal.

NOTE – this recipe makes a around 3 meals worth, to be split up and used when required.

Ingredients

Step One

Heat up heavy bottom pot add olive oil and fry onion, garlic and chilli until soft and translucent.

Step Two

Add tinned tomatoes and thyme and bring to simmer stirring to ensure tomatoes do not stick to bottom of pan

Step Three

Leave to barely simmer on low heat stirring occasionally for 30 mins to 2 hours dependent on time and intensity of flavour

Step Four

Check for seasoning, if the tomatoes are bitter they may need a small amount of sugar to sweeten the sauce.

Optional – Blend if you do not like chunky bits of tomato(like my daughter)

Tips

This sauce can be kept in the fridge for up to 7 days and frozen once cooled to be used for many other dishes – I use this with meatballs.(my recipe on the European page)

The recipe can be used as Pizza sauce and is also really good with some fried Chirozo sausage,bacon or salami and peas with your choice of pasta.

Serves 4 – 45 mins

Ingredients

1.4 kg green peppers/capsicum
600 gm fresh tomatoes
150gms of onions
6tbs of shortening/oil
2 slices smoked bacon
1-2 tsp of Hungarian paprika
salt and pepper to taste

Method

Step One

Cut the green pepper/capsicum lengthwise into slices, if hot remove the veins, if still hot then scald them.

Step Two

Poach the tomatoes for a few minutes in boiling water, peel them and cut into quarters.

Step Three

Cut the onion into rings and cut the rings in halves.

Step Four

Use a large saucepan so the vegetables will not be crowded, dice the bacon and fry it out, then add the onion rings. Brown lightly.

Step Five

Add the paprika, stir in the green peppers, tomatoes and salt.

Step Six

Cook firstly over a high heat, hen when most of the water has evaporated, cover and cook over a medium heat until tender. The amount made will equal approximately 1kg of Lesco.

Tips

Lesco can be used as either a flavouring agent or a separate dish. If used as a meal, cook smoked sausages in to the Lesco in one piece or rings, rice can also be cooked into the Lesco.

Serves 4 – 30mins

The promise of Chicken Schnitzel can work as a bargaining tool with my kids(more often than not chips are also included). They are pretty easy to make and can be made in advance and left in the fridge until ready to fry, and are brilliant in sandwiches the next day.

Ingredients

2 large or 3 small chicken breasts
2 eggs beaten with splash of milk added
150-200gms of breadcrumbs(about 2 cups – I prefer to use Panko Breadcrumbs as they make the schnitzel very crispy)
2 tbsp of Italian seasoning or mixed herbs
1/2 tsp of Garlic salt
1 tsp smoked Paprika
1 cup of grated Parmesan Cheese( I buy the ready grated bag from supermarket)
Salt and Pepper for seasoning
3 tbln Oil for frying

Method

Step One

Put the chicken breast between 2 pieces of clingfilm and using a meat mallet or rolling pin pound the chicken breast until flat(be careful not to pound too much). Cut the schnitzel into portions

Step Two

Put the egg into a large shallow bowl( I use Ikea pasta bowls) and loosely beat – add a splash of milk just to loosen further

Step Three

Into another large shallow bowl add the all the other dry ingredients and mix

Step Four

Take the flattened chicken breast and dip into the egg mixture, allow excess to run off before placing in breadcrumb mixture and pat down to ensure that all parts of chicken is covered with mixture. Remove from mixture and place on plate to be put in the fridge until you are ready to fry the chicken.

Step Five

Heat about 2 tbsp of oil in large frying pan and add chicken – do not overcrowd the pan as this will mean that the chicken will not go crispy – you may need to keep topping up the oil as you go. Once the chicken is cooked remove from pan onto paper towel to drain excess oil and then keep warm until serving ( I usually put the oven on about 160 degrees to keep the chicken warm as I cook).

Tips

When I have time I serve with made chips but if not out salad is always a good family option to serve with this dish.