Recipes From Down Under

Whats for dinner?

I’m Back! March 7, 2011

Filed under: Cake,Dessert — Aussies Kitchen @ 2:52 PM
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So I have kind of disappeared the last few months with my cooking. Not sure why, I just couldn’t be bothered with making anything wonderful. But, today I caught the cooking bug back. It was great to be back in my kitchen and making yummy things. So I hope you all enjoy!

I made a few substitutions with this cake. First of all mine was only two layers and not three. Didn’t really see the point in making a 3 layer cake and plus I only have 2 round pans, so there you go.  Secondly we all know Ms. Paula Deen and her 100 pound  butter fetish. So in my icing I only used about 1/4-1/3 of a stick of butter and cut the confectioners sugar down by half. The icing came out great and it’s not to sweet or over powering. And last but not least I don’t like using chopped pecans so I always use pecan chips. I like the smaller pieces and I think they work out better.

Banana Cream Cake:

Ingredients:

Cake:

  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 4 large ripe bananas, mashed
  • 1 cup chopped pecans
  • 1 tablespoon vanilla extract

Frosting:

  • 1 (8oz) package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 pound confectioners sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

Grease and prepare 3 (9 inch) round cake pans. Set aside.

In a large mixing bowl combine, flour, sugar, baking soda, salt and cinnamon. Add the eggs and oil and stir until incorporated. Stir in the bananas, pecans and vanilla. Divide the batter among the pans. Bake in preheated oven for 23-28 minutes, or until wooden pick inserted in the center comes out clean.

Cool the cakes in the pans for about 10 minutes and then turn out onto a rack and cool before frosting.

For the frosting blend together the cream cheese and butter. Gradually add the confectioners sugar and beat until light and fluffy. Beat in the vanilla. Either stir the pecans in or sprinkle them over the cake. Fill and frost the cake when cool.

Adapted from Paula Deen.

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Pumpkin Season Is Here November 11, 2010

Filed under: Dessert — Aussies Kitchen @ 3:53 PM
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Looking through Noble Pig’s blog I stumbled across a recipe for Pumpkin Cheesecake. What really caught my taste buds was that it was made with a Gingersnap cookie crust. That just sounded wonderful right there! I gave this cheesecake recipe a try and it is absolutely sumptuous. The thing I really liked about it was that the cheesecake wasn’t too heavy tasting like most cheesecakes are. It was more light and fluffy and kind of like a mousse to me. This will be a great dessert to make for Thanksgiving and will for sure impress the guests.

 

 

Pumpkin Cheesecake:

 

Ingredients:

Crust:

  • 2 cups gingersnap cookie crumbs
  • 1/2  cup chopped pecans (I used pecan chips)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 2 teaspoons Pumpkin Spice

Cheesecake Filling:

  • 3 8ounce packages cream cheese, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1 tablespoon vanilla
  • 1 1/2 tablespoons all purpose flour
  • 1 tablespoon pumpkin pie spice

Directions:

Pre heat oven to 350 degrees.

Grease an 8 inch springform pan. Cover the outside of the pan with two layers of tin foil.  In a large bowl combine all the crust ingredients and mix well. Press the mixture into pan and a little up the sides. Place in the heated oven and bake for 10 minutes. Let cool.

In a large bowl add the cream cheese and both the sugars and beat with an electric mixer on medium, until light and fluffy. Add the eggs one at time and beat a little more. Add the yolks one at a time and continue to beat the mixture. Beat in the pumpkin, sour cream and vanilla. Reduce speed to low and add the flour and pumpkin pie spice. Pour mixture into cooled crust.

Put the pan in a large roasting pan that will allow you to add hot water to surround the pie tin. Add enough water so that it reaches about half way up your pie tin.

Bake until the edges of your cheesecake start to separate from the tin pan and the cheesecake is still jiggly when you shake it. This will be about 50-55 minutes.

Once cheesecake is done, turn the oven off and leave it in there with the door closed for a few hours. This will help prevent your cheesecake from cracking on top when taken out of the oven. I left mine for about 4 hours.

Allow cheesecake to cool on the counter and then place it in the refrigerator. Enjoy!

 

Mac n Cheese Please September 14, 2010

Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 6:45 PM
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Found this recipe on Noble Pig’s website the other day and thought it sounded quite interesting and yummy. Figured I would give it a whirl. There are a couple of things I would change for next time though. One being, I would use mild cheddar instead of the sharp cheddar. I feel that sharp cheddar is too over powering and I just don’t like the flavour of it. Second change would be using less cheese. I did use less macaroni  than the recipe called for so maybe that was my problem. Overall I think this would be a good dish to take for a family or work pot luck.

Buffalo Chicken Mac and Cheese:

Ingredients:

  • 7 tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 pound chicken breast, chopped in bite size pieces
  • 5 cloves garlic, crushed
  • 3/4 cup Frank’s Buffalo Wing Sauce, divided
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2-1/2 cups half-and-half
  • 1 pound extra sharp cheddar cheese, shredded
  • 8 ounces pepper jack cheese, shredded
  • 2/3 cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons chopped fresh parsley

Directions:

Preheat oven to 350 degrees and butter a 9 x 13 baking dish.

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.  Drain.

Melt 3 Tablespoons butter in a large skillet over medium heat.  Add the chopped chicken breast and brown. Add the onion, celery and garlic and cook until soft, about 5 minutes. Add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute.

Melt 2 tablespoons butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until nice and smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and then the remaining macaroni.  Pour the cheese sauce evenly on top.  Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted.  Stir in the panko, blue cheese and parsley.  Sprinkle over the macaroni.  Bake until bubbly all over, about 30 to 40 minutes.  Let rest 10 minutes before serving.

Add more wing sauce, parsley and blue cheese on top if you desire.

Adapted from Noble Pig.

 

Italian Enchiladas August 24, 2010

Filed under: Beef,Main Dish,Pasta — Aussies Kitchen @ 7:53 PM
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Beef and Cheese Manicotti:

Ingredients:

  • 3 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 14 (8-ounce package) manicotti
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 tablespoons chopped fresh Basil
  • 4 garlic cloves, minced
  • Juice from 1 small lemon
  • 3 cups of your favourite tomato sauce (I use roasted garlic and onion)
  • 2 tablespoons butter, cut into pieces

Directions:

Heat a skillet over medium heat. Add onion, 2 cloves of garlic and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup pecorino romano cheese, basil and parsley. Add rest of garlic, lemon juice, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the tomato sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture (I used a piping bag to do this). Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of pecorino romano cheese over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Adapted from foodnetwork.

 

Time to Party June 27, 2010

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


Ingredients:

  • 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

Directions:

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.

 

Bite Sized Wonders

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


Ingredients:

  • 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

Directions:

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.


 

I Did Say I Loved Cheese :) May 21, 2010

Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 4:48 PM
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So a friend of mine from work gave me this recipe. When she first said she was bringing Chicken Spaghetti for our pot luck I was a little skeptical about “chicken spaghetti”, however it was delicious. I must warn you though that this dish is very cheesy. Basically it ends up being like queso with some spaghetti in it. HAHA. Anyways add more noodles and it’ll be a lot better then the one I have pictured.

Cheesy Chicken Spaghetti:


Ingredients:

  • Pack of chicken breasts (about 4 breasts), diced
  • Block of velveeta cheese
  • Can of cream of mushroom soup
  • Can of cream of chicken soup
  • 2 cans of rotel
  • 1/3 cup of onions, diced
  • 6 cloves of garlic, crushed
  • Handful of cilantro, roughly chopped
  • 4-5 Tablespoons of jalapeno juice
  • Package of spaghetti noodles

Directions:

Preheat oven to 350 degrees.

Brown chicken in saucepan along with 2 cloves of garlic.

Cook spaghetti noodles according to package directions.

Meanwhile, in a large baking dish combine cream of chicken soup, cream of mushroom soup, rotel, cilantro, 4 crushed garlic cloves, onions and jalapeño juice. Stir well. Dice block of velveeta cheese to allow for easier melting. Add velveeta cheese to baking dish.

Add sphaghetti noodles and cooked chicken to baking dish and combine with other ingredients.

Bake for about 20 minutes, or until cheese is fully melted.