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Recipes
Pesto Lasagna with Spinach and Mushrooms
By JoBellette
Jesse Cool, Cooking Light SEPTEMBER 2003
- 4 cups spinach (or two frozen spinach boxes)
- 2 cups sliced mushrooms
- 1/2 cup pesto
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded provolone cheese
- 2 cups fat-free ricotta cheese
- 1 large egg, lightly beaten
- 3/4 cup grated Parmesan cheese
- 1 bottle tomato-basil pasta sauce
- 1 tin of crushed tomatoes
- 1 tub of tomato paste
- Cooking spray
- 1 packet of precooked lasagna sheets
Texas "TNT" Dip
By JoBellette
What To Do: In a soup pot over medium heat, cook ground beef about 8 minutes, or until browned; drain liquid
- 650 grams ground beef
- 1 can cream of mushroom soup
- 1 tin of kidney beans
- 1/4 cup (125g stick) butter
- 500 g pasteurized processed cheese, cut into cubes (like Craft)
- 1 cup salsa
- 2 tablespoons chili powder
Passionfruit Curd
By JoBellette
Place eggs, egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe jug or bowl
- 4 eggs
- 2 egg yolks
- 3/4 cup caster sugar
- 3/4 cup passionfruit pulp (see note)
- 125 g butter, chilled, chopped
Chicken Green Curry
By JoBellette
From Pum's cookbook of traditional and modern Thai cooking
- 2 cups chicken breast, sliced
- 400 ml coconut milk
- 100 ml water
- 2 Tbs vegetable oil
- 1 Tbs Green curry paste (or 1/2 Tbs of maestra green curry paste)
- 2 Tbs fish sauce
- 1 Tbs sugar
- 1 cup green beans
- 2 kaffir lime leaves
Coconut and Passionfruit Pudding
By JoBellette
Preheat oven to 180°C. Grease a 6-cup capacity, 5
- 1 cup self-raising flour
- 1/2 cup caster sugar
- 1/2 cup desiccated coconut
- 2/3 cup light coconut milk
- 1 egg
- 80 g butter, melted, cooled
- pure icing sugar, to serve
- Sauce
- 1/2 cup caster sugar
- 3 teaspoons cornflour
- 1/2 cup milk
- 2 small lemons, juiced
- 3 passionfruit, halved
Spinach Tortellini Tomato Soup
By JoBellette
Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 cans (14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
- 4 cups tomato/spaghetti sauce
- 4 cups vegetable broth
- 1 package (12-ounces) frozen tortellini
- 1 bag (10-ounces) fresh baby spinach
- salt and fresh ground pepper, to taste
Pum's Chicken with Cashew Nuts
By JoBellette
Gai Phad Med Mamuang
- Please note this is one serve - just multiply for additional serves...
- 1 cup sliced chicken
- 1 tsp garlic chopped
- 1 Chinese spoon vegetable oil
- 1 tsp chilli paste (add more or less according to taste)
- 3 drops chilli oil
- 1 Chinese spoon oyster sauce
- 1 chinese spoon light soy sauce
- 1 Chinese spoon sugar
- 2 Chinese spoons cashew nuts
- 1/2 onion cut into small pieces
- 1 spring onion stalk
Bircher Muesli
By JoBellette
Frank Camorra's Bircher Muesli
- 350 g rolled oats (not quick oats)
- 170 g toasted muesli
- 70 g honey
- 300 g natural yoghurt
- 600 ml orange juice
- 1 tsp ground cinnamon
- 120 g sultanas
- 3 crisp apples
- 200 g whole almonds, roasted and chopped
Chow Mein
By JoBellette
Mum's version
- 1 Tbs sunflower oil
- 500 g beef mince
- 1 onion, finely chopped
- 1 Tbs curry powder
- 5 cups chopped veges (carrots, celery, chinese cabbage, capsicum, beans, etc)
- 1 tin water chestnuts
- 1 cup (250ml) salt-reduced chicken stock
- 1/3 cup (80ml) oyster sauce
- 2 tablespoons salt-reduced soy sauce
- 350g packet fresh thin egg noodles
- Optional: crushed nuts to top
Rancher's Chicken Dip
By JoBellette
In a large skillet over medium heat, combine barbecue sauce, ranch dressing, cream cheese, and Cheddar cheese; cook...
- 2 cups barbecue sauce
- 1/2 cup ranch dressing
- 500 g cream cheese
- 1 cup shredded Cheddar cheese
- 1 tablespoon light brown sugar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 2 1/2 cups cooked shredded BBQ chicken