Saturday, 13 October 2012

Italian Style Lamb Shanks


Italian Style Lamb Shanks

Italian Style Lamb Shanks in the Slow Cooker with whole baby potatoes and carrot, sweet potato and mushrooms, enough Study and Work for one day. This delicious marinade is a pressie from my Local Butcher. Time for some Melon Madness and Lemonade. 

Golden Pecan Banana Bread

I've adapted this Recipe from a Recipe of 4 Ingredients.  Here is the link to the original recipe.
http://www.4ingredients.com.au/recipe/banana-bread



Golden Pecan Banana Bread

Ingredients:

2 Large Ripe Banana's
1/2 Cup Equal 
1 Cup Low Fat Mayonnaise
2 Cups Self Raising Flour
100 G Chopped Pecans
2 Tbs Golden Syrup

What to do:

Preheat the oven to 180 Degrees. Line a loaf tin with Baking Paper. Add the Banana's to a bowl and mash. Stir in  the Sugar and then the Mayo and Golden Syrup. Add the SR Flour and the Pecans. Mix  until combined and pour into your lined tin. Bake until golden and a skewer comes out of the center clean. App 50 Minutes. Let it sit for a few minutes and then transfer from the tin to a cooling rack. 

I'm amazed at how this turned out. Delicious!

Wholemeal Banana & Choc Chip Muffins

Making a few healthy but still tasty Recipe modifications lately. Here is my latest.



Wholemeal Banana & Choc Chip Muffins

Ingredients:

2 1/2 Cups of Wholemeal Plain Flour
1/2 Cup Equal 
1 Cup Skim Milk Lactose Free Milk
1/3 Cup Vegetable Oil
2 Free Range Eggs
1 Large overripe Banana Mashed
3/4 Cup Choc Chips

What to do:

Preheat the oven to 180 Degrees. Sift the flour in  a large bowl and add the sugar. Combine with a wooden spoon. In a jug, pour the milk and the oil, then add the eggs. Whisk to combine. Add the milk mix and the banana to the dry ingredients. Mix until combined and add the choc chips. Gently mix though the choc chips. Spoon into muffin pan lined with baking paper cases. Fill each one 3/4 full and  and bake for 15 - 20 Minutes or until a skewer comes out clean. Place on a rack to cool.

Tuesday, 2 October 2012

Lj's Chicken Pappardelle Carbonara

Whilst out shopping today I found some delicious Rosemary Pancetta and decided to make a Chicken Pappardelle Carbonara for my lovely Sissy tonight. I have used as much local product as I can... substitute the ingredients to suit yourself...

Ingredients:

2 Tbs Cobram Estate Olive Oil
2 Tbs Nuttalex (You can substitute with butter)
100g Rosemary Pancetta
500g Free Range Chicken Breast finely diced
8 Button Mushrooms finely sliced
2 Cloves of fresh Garlic finely chopped
1/4 Cup Sauv Blanc
1/2 Teas freshly Ground Black Pepper
2 Free Range Eggs
1/2 Cup Parmigiano Reggiano
1/2 Teas Murray River Salt Flakes
2 Tablespoons of chopped Flat Leaf Parsley
500g Fresh Pappardelle pasta or any fresh pasta of choice

What to do:

Heat a large saucepan of water and bring to the boil, add salt flakes. Heat a pan and add the olive oil and nuttalex. Add the garlic to infuse the flavour through the oil and butter. Add the pancetta and the mushrooms and saute until the mushrooms are soft.



Add the chicken and wine and stir through. Cook for a few minutes until the ckicken is just cooked and tender and the wine has reduced by half.  Set aside and keep warm.  Add the fresh pasta to the boiling water and cook until aldente.. approx 12 minutes. In the meantime whisk the eggs and the Parmigiano. Drain the pasta and add the eggs and Parmigiano. Mix well really quickly so that the eggs don't scramble. Add the Chicken etc and chopped parsley. Serve immediately and top with grated Parmigiano on top.



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