Recipes From Down Under

Whats for dinner?

Fall Is Here October 23, 2010

Filed under: Cake — Aussies Kitchen @ 7:41 PM
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Apple Spice Bars:

 

Ingredients:

  • 2 cups all purpose flour
  • 2 teaspoons Apple Pie Spice
  • 2 teaspoons baking power
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups light brown sugar
  • 1/2 cup butter, at room temperature
  • 2 teaspoons vanilla
  • 2 cups Granny Smith apples, peeled and diced small
  • 1/2 cup golden raisins, roughly chopped
  • 1/4 cup walnuts, roughly chopped
  • Powdered sugar for the top

Directions:

Pre-heat oven to 35o degrees.

In a bowl combine flour, baking powder, apple pie spice, cinnamon and salt. Set aside.

With an electric mixer blend butter and brown sugar until well combined. Add eggs and vanilla and blend until smooth. Add mixture to the flour bowl and blend only until incorporated. Stir in the apples, raisins and walnuts.

Coat a 9×13 pan with cooking spray and spread the apple mixture into the pan.

Bake for 20-25 minutes or until a toothpick inseted in the center comes out clean and the top is golden brown.

Sprinkle with powdered sugar.

 

Adapted from Noble Pig.

 

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Light and Fresh October 12, 2010

As I read through this recipe and read over the ingredients for the vinaigrette I sure screwed my face up at Anchovy Paste. I thought what the hell! That is going to taste horrible and give the pasta a fishy flavour. But, I figured I would give it a go anyways and see what it was like. I promise you that you can not taste a thing! If anything I think it just gives the vinaigrette a salty flavour. But, if you really can’t get past the whole Anchovy thing then just leave it out. The dish will taste just as amazing.

 

 

Antipasto Pasta Salad with Red Wine Vinaigrette:

Ingredients:

For the Vinaigrette:

  • 1 1/2 tablespoons capers
  • 2 teaspoons anchovy paste
  • 4 garlic cloves, crushed
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground oregano
  • 6 tablespoons extra virgin olive oil

For the Salad:

  • 8oz tri-colour rotini pasta noodles
  • 1 cucumber, sliced in quarters
  • 1 pint cherry tomatoes, halved
  • 1 cup smoked mozzarella, diced
  • 1 cup Italian salami, diced
  • 1 cup red onion, thinly sliced
  • 3/4 cup kalmata olives, pitted and chopped
  • 1/2 cup pepperoncini, chopped
  • 1/2 cup roasted red bell peppers, sliced
  • 1/2 cup marinated artichoke hearts, quartered
  • 2 tablespoons capers

Directions:

Cook pasta according to directions on back of box. Drain and set aside.

Puree capers, anchovy paste, garlic, vinegar and oregano. Slowly drizzle in oil and blend until emulsified. So I used 4 tablespoons of regular olive oil and 2 tablespoons of my favourite Basil Olive Oil from O&CO.

Mix together the cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted bell peppers, artichoke hearts and capers in a large bowl. Toss with the vinaigrette to coat.

Best to refrigerate overnight to allow the flavours to intensify.

 

Adapted from Noble Pig.

 

Halloween Time October 4, 2010

Flipping through one of my magazines I found this tasty treat. Thought it would make a great Halloween treat to take to work one day. The original recipe calls to use white chocolate over the top, but for some reason I couldn’t get my white chocolate to melt right and ended up wasting it all so I just used the left over chocolate chips that I had. Turned out yummy, but i’m sure that white chocolate would have tasted even better!

Halloween Candy Bark:

Ingredients:

  • 1 pound bittersweet chocolate chips
  • 3 2.1 ounce Butterfinger candy bars, cut into irregular pieces
  • 3 1.4 ounce Heath toffee candy bars, cut into irregular pieces
  • 8 0.55 ounce Reese’s Peanut Butter cups, cut into wedges
  • 1/4 cup honey-roasted peanuts
  • 3 ounces high quality white chocolate
  • About 1/2 cup Reese’s Pieces

Directions:

Line a baking sheet with foil.

Stir chocolate chips in a medium saucepan over low heat until melted. Pour chocolate onto foil and spread out to about 1/4 inch thickness. Sprinkle with Butterfinger, Heath bar, Reese’s peanut butter cups and honey roasted peanuts. Make sure all the pieces are touching the melted chocolate.

Put the white chocolate in a small saucepan and melt over low heat. Dip spoon into chocolate and wave from side to side over the bark, creating zigzag lines.

Scatter Reese’s Pieces over the top.

Chill until firm. About 30-45 minutes. Peel off the foil and cut the bark into pieces.

Adapted from bon appetit magazine.

 

Cashew Kung Pao Chicken

Filed under: Chicken,Main Dish — Aussies Kitchen @ 3:06 PM
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Asian stir fry’s are quick, easy and taste delicious. It is a easy weeknight meal to make. You can add all different kinds of vegetables and  have endless varieties.

Kung Pao Chicken:


Ingredients:

  • 1 package boneless, skinless chicken breasts, or tenderloins, cut into 1/2″ pieces
  • 6 tablespoons soy sauce
  • 2 tablespoons red wine
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons white-wine vinegar or rice vinegar
  • 1/3 cup water
  • 2 tablespoons peanut oil  plus 2 teaspoons
  • 2/4 cups cashews
  • 1/4 cup peanuts
  • 4 scallions, white bulbs and green tops cut separately into 1/2″ pieces
  • 4 cloves of garlic, crushed
  • 1/4 teaspoon dried red pepper flakes

Directions:

In a zip lock bag, toss the chicken with 2 tablespoon of the soy sauce, 1 tablespoon of the wine and 2 cloves of garlic. Allow to marinate in the fridge for a couple of hours. Remove from fridge and then toss chicken with 1 tablespoon of the cornstarch.

In a small bowl, combine the sugar, vinegar, peanut oil, water and the remaining 4 tablespoons of soy sauce, 1 tablespoon of red wine and 2 teaspoons of cornstarch and remaining garlic. Combine well.

Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.  Add the cashews and peanuts and stirring until light brown, about 30 seconds.  Remove from the pan.  Heat the remaining 1 tablespoon of oil.  Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.  Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.  Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.  Stir in the cashews and peanuts.  Serve over steamed rice.

Adapted from Noble Pig.

 

Homemade Tortillas

Filed under: Sides — Aussies Kitchen @ 2:46 PM
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Thought it might be fun to make my own tortillas for our fajitas one night. Lets just say they tasted wonderful and definitely better than the store bought ones but it is wayyyyyyyyyyyyyy easier and quicker to just buy them from the store! These guys do come out nice and fluffy and you have the ability to make them as thin or thick as you like, which I enjoyed. I think next time I’ll make a whole lot and then freeze the left overs.

Homemade Tortillas:

Ingredients:

  • 2 cups Tortilla Flour (I used a brand called La Paloma)
  • 1/2 cup warm water

Directions:

Preheat a griddle or electric skillet to 400-425 degrees.

Pour 2 cups flour into a large mixing bowl and then add 1/2 cup warm water. Mix well. Knead mixture for about 5 minutes until the dough is smooth and slightly elastic. If the dough is sticky then add a little more flour.

Cover in bowl with a damp cloth and let rest for about 15-20 minutes.

Depending how big you want your tortillas divide your dough into small little balls. This batch made about 8-10 tortillas. On a lightly floured surface roll out the dough balls using a rolling pin. Make them about 1/8 inch thickness. Don’t worry if the dough looks thin, it will fluff up once you start heating it.

Place tortillas on the hot skillet and cook for about 2 minutes on each side. Making sure they are golden brown on each side.

Adapted from my friend Dina 🙂