I took my son strawberry picking yesterday and after dinner whipped up these lovely strawberry shortcakes!
Ingredients
- Fresh strawberries, sliced, room temperature
- 4 cups flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 2 cups milk
- 1 tsp salt
- 3/4 cup cold butter
Preheat oven to 400 degrees. Mix everything except the strawberries in a bowl until combined, do not over mix. Drop 3-4 tablespoons worth (the dough will be a bit loose) onto a cookie sheet and bake for 20-25 minutes until golden. Let cool 15 minutes and slice. Top with yummy berries!
This was not too orange flavored thankfully and just over all very tasty!
Ingredients
- 2 cups cooked somen noodles
- 1 1/2 pounds cooked sliced steak or beef roast
- 1 1/2 bell peppers, sliced
- 2 small onions, sliced
- 1 cup snow peas
- 1 cup sliced scallions (green onion)
Sauce
- 2/3 cup orange juice
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon arrowroot or cornstarch
- 4 cloves of garlic
- 3 tablespoons fresh grated ginger
Toss all of the sauce ingredients into a bowl until well blended. In a pot pan cook the bell peppers, onions, and snow peas until slightly tender, add the beef and sauce mixture. Cook until sauce is thickened, toss in the noodles until well coated, serve with another sprinkle of scallions. Makes six 1 cup servings or 3 large servings.
I made this recipe up as I went along. I found the cannelloni shells in the pantry and knew we had some chilli con carne (mince, red kidney beans and tomatoes) left over from the night before. So I decided I’d make a cheap meal.
I first put the cannelloni shells in hot tap water to soften them a bit, easier to fill and means less time in the oven.
While they were soaking I mixed up the left over chilli con carne with a bit of grated cheddar cheese for a hit of flavour.
After 15 minutes of soaking I filled the cannelloni with the mince filling.
Spray a baking dish with cooking spray and tip in 1/2 a can of chopped and seasoned tomatoes.
Place the filled cannelloni on top of the tomato mix in a line. Pour the rest of the tomatoes over the top. Add 1/2 a can of water to the sides of the dish (so it doesn’t dry out and it cooks the cannelloni).
Roughly chop up fresh basil and spread on the top. Sprinkle with parmesan cheese and season with fresh black pepper.
Bake in the over for about 20 minutes. Serve with salad.
Rob asked me to teach him how to make cottage pie a few weeks ago as it is one of his favourites. But with moving house etc.. we forgot. So lucky for him we cooked it tonight. I’ve never been a major fan of it, but tonight’s was so yum!
INGREDIENTS:
500g beef mince
5 potatoes, peeled, boiled & mashed
1 onion
parsley
1/2 c grated cheese
1/2 c peas
1/2 c sweetcorn
1 x beef stock in 1 c water
2 squirts of tomato sauce (lol.. sorry I don’t know the exact measurement I used. Just do it to taste)
salt & pepper to taste
1 T Worcestershire sauce
Brown mince in a pan. Add onion. Add peas & sweetcorn.
In a bowl mix in stock, sauce, salt, pepper and Worcestershire sauce.
Pour mixture into mince and vegie mix.
Pour all mixture into an oven safe dish, top with mashed potato and sprinkle over grated cheese and parsley.
Steam some brocolli with it and you’re done!
This is another really simple dish.
Ingredients:
- 2 cups cooked chicken breast
- 2 cups broccoli
- 1 cup chopped carrot
- 5 cloves garlic
- 2 cups cooked brown rice
- 1/3 cup crumbled feta
- 1/2 cup Kraft Greek Vinaigrette
- 1 cup chopped sun dried tomatoes
Toss everything but the rice and feta cheese into a pot and cook until the veggies are barely tender, you want them crisp, then put the rice and feta in. It’s a really fast, easy, tasty dish.
