more than 1 hour
Noodle Bake
2 x 85 g packets Two Minute Noodles
1 carrot, grated
1 zucchini, grated
1 onion, finely chopped
200 g shredded ham
1 cup grated cheese
½ cup self-raising flour
½ cup vegetable oil
5 eggs, well beaten
1. Cook noodles according to packet directions, drain and place in a large bowl.
2. Add all other ingredients and mix well.
3. Place in a greased baking dish and bake in oven at 180 C for 40-60 minutes or until brown and firm on top
Serves 6-8
Sourced with permission from www.bestrecipes.com.au and written by Fee Fee.
Impossible Quiche
¾ cup plain flour
6 teaspoons butter
4 eggs
2 cups milk
½ cup cheese, grated
1 onion, sliced
3 slices of bacon, diced
2 mushrooms, sliced
2 tomatoes, diced
1 bunch of spring onion, finely chopped
½ cup corn kernels
½ teaspoon basil
1. Combine first 4 ingredients, then mix and add remaining ingredients.
2. Pour into a greased flan dish.
3. Bake for 1 hour in moderate oven.
Serves 5
Sourced with permission from www.bestrecipes.com.au and written by Missy.
Falafel and Cucumber Sauce
1 onion, chopped
30 g fresh parsley
2 cloves garlic, chopped
1 egg
4 g ground cumin
2 g ground coriander
6 g salt
1 dash pepper
0.2 g cayenne pepper
5 ml lemon juice
3 g baking powder
15 ml olive oil
110 g dry bread crumbs
oil for frying
168 g plain yogurt
0.5 cucumber - peeled, seeded, and finely chopped
1 g dried dill weed
salt and pepper to taste
15 ml mayonnaise
1. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Thai Sweet Sticky Rice With Mango
300 g uncooked short-grain white rice
475 ml water
355 ml coconut milk
200 g white sugar
3 g salt
120 ml coconut milk
10 g white sugar
2 g salt
8 g tapioca starch
3 mangos, peeled and sliced
9 g toasted sesame seeds
1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
Pork Dumplings
100 (3.5 inch square) wonton wrappers
795 g ground pork
4 cloves of minced garlic
10 g thinly sliced green onion
60 ml soy sauce
45 ml sesame oil
1 egg, beaten
380 g finely shredded Chinese cabbage
1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Source: Used with permission from http://allrecipes.com/Default.aspx
