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.

Tasty meatball bake

Ingredients:
3 medium potatoes, cut in chunks
3 parsnips, cut in chunks
1/4 cup breadcrumbs
400 g lamb mince
1/3 c fresh mint, chopped
2 medium red onions, halved
1 egg
oil spray
1 cup cherry tomatoes

Method:

1. Preheat oven to 200 C. 
2. Place potatoes and parsnips in a pot of boiling water and cook for 8 minutes.
3. Meanwhile, to prepare meatballs, place breadcrumbs in a bowl with mince. Finely chop half a red onion and add to mince mixture with egg and half the mint. Mix together until well blended. Shape into 12 small meatballs.
4. Drain potatoes and parsnips. Spray a large ovenproof dish with some oil and add meatballs with potatoes, parsnips and the remaining red onion halves cut into wedges. 
5. Spray with oil. Cook for 25 minutes, turning once halfway through cooking.
6. Add tomatoes for the last 5 minutes of cooking time. 
7. Serve meatballs and vegetables sprinkled with the remaining mint.

Serves 4

Notes:

You can also use beef mince and leave out the mint. 

Try adding 1/4 c finely chopped mushrooms to the meatball mixture.

Try using other vegetables - carrots, kumara, pumpkin, peppers etc. 

Pork noodle stir-fry

Ingredients:
200g rice noodles
oil spray
400g lean pork mince
4 spring onions, sliced
4 carrots, cut into sticks
4 cups broccoli florets
4 T salt-reduced soy sauce
2 T sweet chilli sauce
2-3 T fresh coriander or fresh mint, roughly chopped
1 lime, juice (optional)

Method:

1. Place rice noodles in a bowl and pour over enough boiling water to cover. Leave to soak for 8-10 minutes.
2. Meanwhile, heat a large non-stick pan with some spray oil and add mince. Stir-fry for 5-6 minutes, breaking up with a spoon, until evenly browned.
3. Add spring onions, carrots and broccoli. Cook for 3-4 minutes, adding more oil spray if needed.
4. Mix sauces together. Drain noodles and add to the pan with sauces. Heat through.
5. Top with fresh herbs and serve with a squeeze of lime juice (if using).

Notes:

• I often use Hokkien, Singapore or Udon noodles. One or two packs depending how many people I'm serving. Instead of soaking in boiling water, add noodles at step 4 with the sauces (they take 2-3 minutes to cook).
• Try using other vegetables e.g. capsicum sliced, mushrooms sliced, frozen stir-fry mix, onion diced.

Gluten free chocolate brownies

Ingredients:

1/3 c  (45 g) cornflour
1/4 c (20 g) cocoa powder
1/2 t salt (4g)
340 g semi-sweet chocolate chips
90 g butter, diced into 1 Tbsp pieces, plus more for baking dish
3/4 c (185g) sugar
3 large eggs
1 t vanilla
1 c chopped pecans (approx. 110 g)

Method:

1. Preheat oven to 180 degrees celsius. 
2. In a bowl whisk together cornflour, cocoa powder and salt, set aside. 
3. Add chocolate chips to a microwave safe bowl, top with butter and heat mixture in microwave on HIGH power in 20 second intervals, stirring after each interval until melted and smooth. 
4. To chocolate mixture add sugar and stir in. Add vanilla and stir. Add eggs one at a time, mixing until combined after each addition. 
5. Add dry mixture and stir until well blended and smooth, then mix in pecans. 
6. Pour batter into a well buttered 20 by 20 cm baking dish (you can also line the baking dish with baking paper and grease with a little extra butter if desired) and spread into an even layer. 
7. Bake in preheated oven until toothpick inserted into centre comes out with a few moist crumbs attached, about 35 - 38 minutes. 
8. Allow to cool completely then cut into squares (I found mine cut cleaner after freezing for about 45 minutes - after cooling, if you can waiting any longer).

A very easy and very tasty brownie recipe. Made it for the first time with my husband and 2 year old. Husband declared he could make it himself. I'd like to try macadamia nuts instead of pecans.

Recipe Source: adapted from Martha Stewart