Archive for September, 2008

Fettucine Alfredo

I’d never made an alfredo sauce before – I think the only recipes I’d ever seen had raw eggs in them (or maybe that was the carbonara sauce). But this was so quick and easy and yummy !


Fettuccine Alfredo

 ¾ lb./ 350g fettuccine                                   

3 TB butter

1 cup cream

Pinch grated nutmeg

1/8 tsp fresh-ground blackpepper                                   

½ cup grated Parmesan cheese, plus more for serving

6 slices bacon


In large pot of boiling, salted  water, cook fettuccine until just done, about 12 minutes..


Meanwhile, fry the bacon in one pan and heat the butter and cream in another.  Add the nutmeg and pepper.


Drain the fettuccine. Toss with the cream sauce, bacon and Parmesan.  Serve immediately with extra Parmesan cheese.

Serves 4



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Orange Chicken and Rice

I like the simplicity of this all-in-one dish


Orange Chicken and Rice.

2 Tbs Oil
4 Boneless skinless Chicken breasts
1 Cup Chopped Onion
1 Cup Uncooked Rice
14.5oz/400ml of Chicken Broth
1/2 Cup orange Juice
1/4 Cup fresh chopped parsley

Heat oil in large skillet.  Brown Chicken on both sides.  Remove chicken and set aside.  Add onion and rice to skillet and saute for 5 minutes.  Add broth and orange juice and bring to boil.  Reduce heat and return chicken to skillet.  Add Parsley. 

Cover and simmer 20-25 minutes or until rice is tender and chicken is no longer pink.

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Lemon Poppyseed Loaf

One of Jared’s favourite things to east at Starbucks is the lemon poppyseed cake. So we decided to make one at home as well …


Lemon Poppy Seed Loaf


250 grams butter, cut into cubes, softened

250 grams caster sugar

4 eggs, lightly beaten

250 grams self-raising flour, sifted

1 lemon, zest and juice

30 grams poppy seeds


Lemon icing

icing sugar

1 lemon, juiced



Place the butter and sugar into the bowl of a stand mixer and mix until creamy and light.


Drizzle in the eggs, a little at a time, only adding more when the last amount has been absorbed into the mixture.


Sprinkle over with the flour and gently stir in until absorbed, follow it with the lemon juice and zest before finally folding through the poppy seeds.


Pour the batter out into a 9x27cm or 8-cup capacity loaf tin – smooth out the top and then bake in a preheated 180°C/350°F oven for about an hour or until golden and cooked through. If you feel it’s cooking too quickly, cover with foil and lower the temperature.


Let the cake sit in the pan for 15 minutes before turning out onto a wire rack to cool completely.


Make the icing:

Sift icing sugar into a small bowl and then add enough lemon juice to form a spreadable paste – how much icing sugar or lemon juice you need depends on how thick you like your icing. I prefer mine more lemony consequently it has a thinner density.


Drizzle the icing over the cooled cake – make sure you place a tray underneath to catch the drips.


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Baked Chicken Pasta

Baked Chicken Pasta 


500g/ 1 pound  pasta 

1 1/2 cups of chicken stock

1 cup cream

1 tablespoon olive oil

1 tablespoon flour

2 garlic cloves minced

1/2 cup cheddar cheese, grated

1/2 cup parmesan cheese

2 chicken breasts, cubed

1 cup broccoli florets

1/2 cup bread crumbs

Cook pasta according to directions for aldente. In a large saucepan, heat olive oil and add garlic and chicken. Saute until light brown. Add flour and cook for one minute. Slowly add chicken stock and cream and cook until it comes to slow boil. Add cheeses and stir until well incorporated and take off heat. Combine with pasta and add the broccoli. Pour into a baking dish. Sprinkle bread crumbs and some parmesan cheese on top. Bake at 350 degrees for 30 minutes until top is browned.

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Fettucine Alfredo

This is a new recipe but something I have been craving for a while. I was very easy and quick to make and the boys ate it too !


Fettuccine Alfredo

 ¾ lb. fettuccine                                   

 3 TB butter

1 cup heavy cream

 Pinch grated nutmeg

 1/8 tsp fresh-ground blackpepper                                   

 ½ cup grated Parmesan cheese, plus more for serving


In large pot of boiling, salted  water, cook fettuccine until just done, about 12 minutes..


Meanwhile, heat the butter and cream in a small saucepan.  Add the nutmeg, salt and pepper.


Drain the fettuccine. Toss with the cream sauce and Parmesan.  Serve immediately with extra Parmesan cheese.

                                                                                          Serves 4


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Summer Chicken and Vegie Casserole

15g/ 1/2 oz butter

1 chopped onion

1 chopped carrot

1 chopped stick celery

1 1/2 cups cooked rice

canned salmon, tuna or cooked chicken

130g / 4oz canned corn

1/2 cup grated cheddar cheese


Combine butter and vegies in a pan. Fry quickly 5 mins (or microwave 5 mins on High). Add remaining ingredients and sprinkle with cheese. Heat in oven 10-15 mins (or microwave on high 8 mins).

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Brown Sugar Cookies

These are pretty plain but very easy to make !


1 cup (250g/8oz) butter

1 cup brown sugar

1 teaspoon vanilla

2 cups plain flour

1/2 cup cornflour/cornstarch

Preheat oven to 180C/350F

Line baking sheets with parchment paper

Beat butter, brown sugar and vanilla until light and fluffy

Add flour and cornflour and mix until it makes a dough

Roll into 2cm (3/4″) balls

Place on baking sheets and flatten slightly

Bake for 10 mins

Cool on wire rack – if desired, poke holes in cookies with a skewer or toothpick while still warm to make patterns

If desired, dust with icing sugar

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