Recipes From Down Under

Whats for dinner?

Guacamole June 29, 2010

Filed under: Appetizers — Aussies Kitchen @ 6:20 PM
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I love love love guacamole. I seriously could sit there all day eating it. It’s fabulous and it’s really easy to make.



  • 5-6 ripe avocados
  • 4 roma tomatoes, diced
  • 1 small onion, diced
  • 1 jalapeño, diced
  • 4 cloves garlic, crushed
  • Handful of cilantro leaves, chopped
  • Juice from 2-3 limes
  • Salt and Pepper to taste


Combine all ingredients into a large bowl and mix well. You can also add a dash of garlic and onion powder if you wish to give some more flavour.

Depending on the size of your avocados (or how much you want to make) you may need more or less of the tomatoes, onions and jalapeños.

Enjoy with your favorite tortilla chip!


Brownies from Scratch

Filed under: Cake,Dessert — Aussies Kitchen @ 6:02 PM
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Raspberry Brownies:


  • 1 cup butter
  • 1 cup cocoa powder
  • 1 1/3 cup sugar
  • 12oz jar raspberry jam
  • 5 large eggs
  • 2 tablespoons vanilla
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1 8oz package cream cheese
  • 1 package fresh raspberries


Preheat oven to 325 degrees.

In a saucepan melt butter on medium-low heat. Whisk in cocoa powder and cook until mixture bubbles. Remove from heat and whisk in 1 cup of sugar and raspberry jam. Whisk in 4 eggs and 1 tablespoon vanilla. Slowly add flour and baking soda and mix just until blended. Pour brownie batter into a greased 13×9 baking pan.

In a small bowl combine cream cheese, 1/3 cup sugar, 1 egg and 1 tablespoon vanilla and mix on medium speed until blended. Fold in raspberries.

Spoon dollops of topping over brownie batter. With a knife, swirl topping into batter.

Bake for 30-35 minutes or until toothpick inserted in center comes out almost clean.

Adapted from recipezaar.


Time to Party June 27, 2010

Filed under: Appetizers — Aussies Kitchen @ 6:04 PM
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3 Cheese Crostini:


  • 1 1/2 cups quartered cherry tomatoes
  • 3 tablespoons thinly sliced shallots
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1/2 tablespoon balsamic vinegar
  • 3/4 cup ricotta cheese
  • 1/2 cup crumbled blue cheese, loosely measured
  • 3 garlic cloves, crushed
  • 1/4 cup prepared basil pesto
  • 3/4 teaspoon salt, divided
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon peel, loosely measured
  • 16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal
  • 2 to 3 grinds black peppercorns (using handheld grinder)
  • 3 tablespoons finely chopped fresh basil leaves
  • 1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured


Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.

In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes. Turn the mixture, using a spatula, and broil 3 minutes longer. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.

While the tomatoes are broiling, combine the ricotta, blue cheese, garlic, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.

Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.

To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

Adapted from foodnetwork.


Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 5:49 PM
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Chicken & Broccoli with Whole Wheat Pasta:


  • 4 chicken breasts cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 3/4 cup chicken broth
  • 2 teaspoons ground paprika
  • 1 1/2 cups broccoli florets
  • 8 ounces whole wheat linguine
  • 1 cup sour cream


Season the chicken breasts with salt and pepper.

Add chicken to a skillet over medium heat with olive oil or cooking spray. Cook for 7-8 minutes until the pieces begin to brown. Then set aside on a plate.

Add the garlic, onion and 3 tablespoons of the broth to the skillet and stir for 5 minutes. Stir in paprika and cook for one more minute and then stir in the remaining broth, broccoli and chicken. Bring the mixture to a boil and reduce the heat to simmer for 20 minutes. While simmering make the linguine.

Stir the sour cream into the chicken. Cook for 1-2 minutes more and then serve on top of the linguine.

Adapted from recipezaar.


Bite Sized Wonders

Filed under: Appetizers — Aussies Kitchen @ 10:02 AM
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Artichoke Bites:


  • 1 Onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 2 (6 1/2 oz) jars of marinated artichokes, drained and chopped
  • 6 eggs, beaten
  • 1 cup cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 2 teaspoons italian seasoning
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon pepper
  • 1/4 teaspoon worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1/4 cup italian seasoned breadcrumbs


Preheat oven to 325 degrees.

Saute onion and garlic in a skillet with the oil until tender. Set aside.

Combine artichokes, eggs, cheeses, seasonings and sauces in a large bowl. Mix well. Stir in onion and bread crumbs.

Grease a mini muffin pan and fill with the artichoke mixture.  Bake for about 15-20 minutes or until firm and lightly golden.

Adapted from recipezaar.


Summer Time

Filed under: Appetizers,Main Dish,Salad — Aussies Kitchen @ 9:46 AM
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This salad is fabulous. It is light, colourful, flavourful and easy to make. What more could you ask for?

Mozzarella Salad:


  • Bite sized mozzarella balls (about 16-20), halved
  • 1 pint multi coloured heirloom cherry tomatoes, halved
  • 4 scallions, whites and greens chopped
  • 1/2 cup coarsely chopped parsley leaves
  • 1/2 cup chopped basil
  • 2-3 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste


Combine mozzarella, tomatoes, scallions and herbs in a bowl. Dress salad with vinegar, olive oil and season with salt and pepper.

Adapted from foodnetwork.


Aussie Aussie Aussie Oi Oi Oi June 11, 2010

Filed under: Appetizers,Beef,Main Dish — Aussies Kitchen @ 7:30 PM
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So since I am Australian I decided to add this true Australian dish. Sausage rolls and meat pies in Australia are a staple. When I first moved over to the US I was very disappointed that you could not find these little fellows here. Then when I took Jared to Australia he fell in love with sausage rolls. So thats when I started to experiment with things and try to re create these little beauties. This is the closest I have been able to get the recipe to the real Australian sausage rolls. When I make these I really just eye ball all my spices and bread crumbs. So I have estimated the following ingredients to what I think they may be. In true Australian fashion enjoy with lots of ketchup! Also try hot sauce or the Asian sweet chili sauce. Hope you enjoy them.

Aussie Aussie Aussie Oi Oi Oi!!

Sausage Rolls:


  • 1 package puff pastry
  • 1/2lb ground beef
  • 1/2lb ground pork sausage (breakfast sausage)
  • 3 garlic cloves, crushed
  • 1 small white onion, diced finely
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 2 eggs, beaten
  • 1-2 cups Italian bread crumbs


Preheat oven to 350 degrees.

Thaw puff pastry sheets out on counter.

In a large bowl combine all ingredients until well mixed.  You want a slightly mushy consistency.

Cut each sheet of pasty into 6 rectangles. In each rectangle add spoonfuls of meat mixture in the middle. Fold pastry over meat and press seam closed.

Place pastries on a baking sheet. Score the top of each pastry with 3 slices. Make sure you don’t skip this step otherwise you will end up with the huge mess (Trust me!)

Bake for about 20-30 minutes or until pastries are golden brown.