Potato top pie

Ingredients:
1 T oil
1 onion, chopped
500 g mince
2 T plain flour
1 T tomato sauce
1 T chutney or relish
3/4 c beef stock
4 medium-large potatoes, peeled and chopped
1 T butter
1/2 c grated cheese
salt
black pepper

Optional:
1-2 carrots, peeled and diced
1/2 - 1 pepper, diced
1/2 c frozen peas

Method:

Mince mixture:

1. Heat oil in a large frying pan. Add onion and cook until clear.
2. Add mince and cook until well browned, stirring constantly. Pour off excess fat.
3. Stir in flour and cook for 1 minute. 
4. Add tomato sauce, chutney, stock and optional extra vegetables.
5. Bring to the boil, reduce heat and simmer for 5 minutes.
6. Set aside.

Potato mash:

1. Cook potatoes in boiling, salted water until tender, approximately 15 minutes.
2. Drain and heat for a few minutes to dry off excess moisture. Shake the pan frequently during this time.
3. Mash potato. Add butter and half the cheese, mixing until smooth and creamy.
4. Season with salt and black pepper to taste.

To finish:

1. Put mince into pie dish. Top with potato mixture.
2. Sprinkle with remaining cheese.
3. Bake at 180 degrees celsius or until golden and heated through.

Serves 4

Notes:

• Try using 2 large kumara instead of potato for mash.
• Try combining 2 potatoes with 1 kumara to make mash.
• Try other optional extra vegetables e.g. corn kernels, sliced mushrooms, diced tomatoes.
• This is a great recipe for using up small quantities of vegetables you may have hiding in the fridge.

Microwave cheese sauce

Ingredients:
2 tablespoons butter
2 tablespoons flour
1 cup warm milk
1 cup grated cheddar cheese
1/2 teaspoon salt (optional)


Method:

1. In a micro-wave safe jug, warm milk for approximately 2 minutes.
2. In a large micro-wave safe glass bowl, heat butter for 30 seconds on high or until the butter is melted.
3. Whisk together the butter, flour and warmed milk.
4. Add 1 cup grated cheddar cheese.
5. Place bowl in microwave and cook on high for 1 1/2-2 minutes, whisking every 30 seconds or so, until sauce is thick and heated through.
6. Season with salt, if desired, and whisk until blended.

Makes: 2 cups

Pumpkin risotto

Ingredients:

• 1 onion, finely chopped
• 1 Tbsp garlic, chopped
• 3 cups Arborio rice
• 1 cup dry white wine
• 1 ½ litres Oxo vegetable stock, hot
• 400g buttercup pumpkin
• 100g Parmesan, grated
• 2 Tbsp parsley, chopped
• ½ cup olive oil
• 4 Tbsp butter, cut into small pieces

Method:

Preheat oven to 180°C.

Peel half the pumpkin and cut into pieces. Bake in the oven until soft, allow to cool for 30 minutes, then purée.

Meanwhile, peel the remaining pumpkin, cut into pieces and sauté in 1 Tbsp of olive oil and 2 Tbsp butter until tender.

In a medium-sized saucepan, heat the remaining olive oil over medium-high heat. Add onion and garlic and sauté until just soft (about 2-3 minutes). Stir continuously. 

Add rice and continue to stir for 2-3 minutes. Ensure rice is coated with oil. Add the white wine and continue cooking, stir often, until the rice has absorbed it.

Pour in enough stock to completely cover the rice (about 3 cups). Continue to cook, stirring often, until all the liquid is absorbed. Pour in one cup of stock and stir until it has been absorbed. Add remaining cup and cook, stirring, until rice is al dente (tender but still a little chewy) and most of the liquid has been absorbed. Reduce heat so the risotto doesn't simmer. 

Stir in diced and puréed pumpkin. Stir in Parmesan and 2 Tbsp butter to give the risotto a nice, creamy finish. 

Spoon immediately into heated shallow serving bowls and garnish with parsley.

Serves 4 (generous servings)

Caleb's pancakes

Ingredients:

2 cups self-raising flour

2 T sugar

2 eggs

400 ml milk

2 T melted butter

Method:

1. Combine all ingredients, mix until smooth (I like to use a whisk).
2. Pour mixture onto a hot greased griddle or non-stick frying pan.
3. Turn pancakes over when bubbles start to burst on the top surface.
4. Cook second side until golden.
5. Serve with lots of maple syrup (or other desired toppings).

This recipe came from my nephew. He was confidently cooking pancakes before he was 10. 

Pikelets

Ingredients:
1 cup standard flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup sugar
3/4 cup milk, approximately

Method:
Sift flour, baking powder and salt into a bowl.
In another bowl beat egg and sugar until thick.
Add egg and sugar mixture with milk to sifted ingredients.
Mix until just combined.
Drop tablespoons of mixture from the point of a spoon onto a hot greased griddle or non-stick frying pan.
Turn pikelets over when bubbles start to burst on the top surface.
Cook second side until golden.

Makes about 15

My two year old daughter requested pikelets for afternoon tea today. She enjoys helping measure the ingredients, add them, sift dry ingredients and stir the mixture.