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24.01.2022 MUSSELS IN TOMATO & CHILLI SAUCE It’s become really easy now to make a dish using mussels as you can buy them already scrubbed, cleaned and de-bearded. They are sealed in a package with sea water keeping them live and stress free making them soft, sweet and delicious. There’s approximately 40-50 pieces per kilo in a bag. They are fantastic flavour carriers and work well with onion, garlic, chill and tomatoes just to name a few. We like cooking Mussels in a delicious tomato a...nd chilli sauce. Here’s a simple and quick recipe that you can do any night of the week. INGREDIENTS 2 tbsp. butter 1 brown onion, finely diced Fresh birdseye chilli, deseeded and finely chopped 2 x 400g tins of diced tomatoes cup dry white wine 2 tablespoons chopped parsley (plus some for garnish) Sea salt & ground black pepper 2kg mussels (live in a sealed bag) METHOD In a pot over a medium-low heat, melt butter. Add onion and cook for a few minutes and then the garlic and chilli and cook for a further minute. Add the white wine and cook for a few minutes to cook out the alcohol. Then add the tomatoes and parsley. Simmer for around 5 minutes. Add the mussels and continue to simmer until they are all opened. Be sure not to overcook them for more than 2-4 minutes as they will lose their soft texture. Season with salt and pepper. Garnish with more parsley and serve with garlic bread or pasta! www.createacookbook.com.au #mussels #cook #cookbook #tomatoandchillisauce

24.01.2022 Roasted tomatoes; enough said! www.createacookbook.com.au #roastedtomatoes #bake #cook #cookbook

23.01.2022 PROTEIN BALLS These chocolate protein balls give you a great boost of energy and are a great healthy option to sugary snacks. www.createacookbook.com.au #proteinballs #snack #cook

22.01.2022 Fettuccine ALFREDO is an Italian pasta dish made from fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it at the tableside was an integral part of the dish. The recipe has evolved since then and is commonly made with heavy... cream and other ingredients added like mushrooms, bacon or chicken. Other pastas can be used like spaghetti or penne. Here is a recipe using Penne pasta. INGREDIENTS 1 tablespoon olive oil 2 medium onions, finely chopped Sea salt 1 packet dried penne cup thickened cream Zest and juice of lemon cup finely chopped parsley 2 tablespoons unsalted butter, cut into pieces cup parmesan, finely grated, plus more for serving Freshly ground black pepper METHOD Heat oil in a saucepan over medium heat. Add onion and cook for around 2 minutes until translucent. In a large pot of boiling salted water, cook pasta until very al dente, about 2 minutes less than package directions. Using a skimmer slotted spoon, transfer pasta to the saucepan and add cream and 1 cup of the pasta liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Remove pot from heat. Add lemon zest and juice, parsley, butter, parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed. Divide pasta among bowls and top with more Parmesan. Optional: Add a variety of cooked mushrooms www.createacookbook.com.au #fettuccinealfredo #fettuccine #cook #cookbook #createacookbook

19.01.2022 EMPANADAS are found all over Mexico. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian and Filipino cultures. The name comes from the Spanish verb empanar, and translates as "enbreaded", that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, corn, or other ingredients, and then cooking the resulting turnover, either by baking... or frying. Here’s a simple recipe made with beef mince. I reckon you can’t stop at just one!!! INGREDIENTS 500g beef mince 2 tablespoons olive oil 2 cloves of garlic 1 large onion, finely chopped 1 red capsicum, finely chopped 1 fresh red chilli, seed removed and finely chopped tablespoon smoked paprika 1 teaspoon ground cumin 20g black olives, stones removed and finely chopped 1 tablespoon tomato purée 1 cup beef stock 1 large free-range egg, beaten 4-6 sheets packet shortcrust pastry METHOD Preheat oven to 190C. Heat oil in a frypan, add onion, capsicum and chilli. Once cooked, add garlic and cook for a further minute. Remove and set aside. Add mince to the pan. Once cooked, add the paprika, ground cumin, olives, tomato purée, stock and the cooked onion, capsicum and chilli. Simmer for around 20 minutes until liquid is reduced. Divide the pastry into 14 equal pieces, use a 14cm or there abouts circle biscuit cutter or saucer. Add 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray. Brush the empanadas with beaten egg and bake in the oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter with your favourite dip or sauce www.createacookbook.com.au #empanadas #cook #cookbook #eat

18.01.2022 If you love chicken then you’ll love HAINANESE CHICKEN RICE. It’s a dish that consists of succulent steamed white chicken cut into bite-size pieces and served on fragrant rice with some light soy sauce, ginger and spring onion sauce. The dish is of Chinese origin most commonly associated with Hainanese, Malaysian and Singapore Cuisine. Malaysians also serve it with a garlic-chilli sauce and kecap manis (a sweet, sticky soy sauce). It involves poaching a free-range chook, then cooking the rice using the chicken stock and serving with condiments. Got a Hainesese chicken recipe? Sign up and add this image to match. #hainanesechickenrice #chickenandrice #cook #cookbook #createacookbook

18.01.2022 I’m craving FRENCH ONION SOUP! Here’s a great recipe to cook up a batch that’s delicious and hits the spot on these cold nights. INGREDIENTS 5 medium brown onions, sliced into thin rings 2 cloves garlic, minced cup dry white wine... 1.5 litre good quality beef stock 4 sprigs fresh thyme 2 bay leaves 2 teaspoons white wine vinegar Sea salt and freshly ground black pepper, to taste French baguette cut into slices 1 cup shredded Swiss cheese 1 cup shredded Gruyère cheese METHOD Melt butter in a large pot over medium heat. Cook onions for around 30 minutes until brown and caramelised, and then the garlic at the very end for around a minute. Add the wine and scrape any brown bits from the bottom of the pot. Next, add the beef stock, thyme and bay leaves. Bring to boil, and reduce to simmer for around 15 minutes. Remove thyme springs and bay leaves. Add the vinegar and season to taste. Under a hot griller, place the bread slices onto a baking sheet. Toast on one side. Add soup to ovenproof bowls. Top with baguette slices (toasted side facing down) and a generous amount of both cheeses. Place under the griller until golden brown and cheese is melted. Absolutely serve immediately! www.createacookbook.com.au #frenchonionsoup #cook #cookbook See more

17.01.2022 Here’s a quick TZATZIKI recipe to go with the falafels from yesterday’s post. This dip is certainly the most famous dip in Greek cuisine. It’s incredibly delicious and refreshing and you can whip up a batch in no time. Grate 2 medium-sized cucumbers squeeze all the liquid from them. Add the grated cucumber, a cup of plain Greek yoghurt, 1 tablespoons of extra-virgin olive oil, 2 tablespoons of chopped dill/mint, a tablespoon lemon juice, 1 minced garlic and teaspoon of salt and mix all together in a bowl. Leftover tzatziki keeps in the fridge for around 4 days. www.createacookbook.com. #tzatziki #greekcuisine #cook #cookbook

17.01.2022 YORKSHIRE PUDDING It's my brother's birthday today. He lives in Rotherham, Yorkshire UK, so today we are celebrating our Micheal’s birthday with his favourite food; Yorkshire Pudding:) The exact origins of the Yorkshire Pudding are unknown, It’s a savoury dish traditionally served before the main course. This is because, when meat was expensive, the Yorkshire pudding was served with gravy as a starter to fill the appetites of working men, allowing the meat to stretch further:... Them ‘at eats t’most pudding gets t’most meat, as the saying goes. Yorkshire puddings are now the accompaniment to the British Sunday Roast. There are now more modern variations on the earliest Yorkshire pudding recipes, perhaps the best known being ‘Toad in the Hole’. This is where pork sausages are cooked within a large Yorkshire pudding and served with onion gravy. More recently other trends are to serve individual puddings filled with things like smoked salmon and sour cream. A perfect Yorkshire Pudding mixture needs to be light and airy, the fat in the bottom of the cooking dish needs to be as hot as possible in order for it to rise. INGREDIENTS 2 tablespoons of plain flour (or 1 tablespoon of gluten free flour) Sea salt 2 tbspoons beef dripping (vegetarian version use vegetable oil) Round or square (20cm) or muffin tin 2 large eggs at room temperature Milk and water mixed (even parts) METHOD Sieve the flour into a bowl and season with a little salt. Gradually add the milk and water mixture until a consistency of thick double cream is achieved. Leave to stand for at least an hour. Pre-heat the oven to the highest temperature possible. Whisk two eggs and add to the mixture, whisking the batter until smooth. Spoon beef fat into the roasting or muffin tin and allow it to pre-heat in the oven (until smoking). Carefully take the tin out of the oven and pour in the batter. Distribute it evenly and place on a high shelf in the oven. Cook until it has risen, at least double the size of the tin and the top edges are golden brown and crisp. Serve with gravy as a starter or with a roast of your choice. #yorkshirepudding #roastdinner #cook #cookbook #comfortfood #createacookbook

15.01.2022 CHIP n DIP A weekend wouldn’t be a weekend without chip n dip! Food prep: Elaine Markwick-Tenbohmer www.createacookbook.com.au #chipndip #platter #cookbook #cook

14.01.2022 Okay so I had some salmon, white fish and a packet of frozen prawns in the freezer and in the veggie box there was a broccoli, a leek, some parsley, a bit of dill and a cauliflower. A FISH PIE came to mind but I have never made a FISH PIE before so I thought I’d give it a red hot go! Here’s how I made it. INGREDIENTS 1 whole cauliflower, cut into large florets cup creme fraiche... Sea salt & white pepper 40g butter 2 tablespoons gluten free flour 1-2 cups of milk 3 tablespoons flat parsley, finely chopped 2 tablespoons dill, finely chopped 1 leek, cleaned and sliced Extra butter 200g frozen Australian raw peeled prawns 250g salmon fillets (skin removed and cut into cubes 250g white fish (any variety will do), again skin removed and cut into cubes 1 x broccoli cut into small bite sized florets Parmesan cheese, finely grated with a microplane METHOD Steam the cauliflower florets until you can just put a knife through. Remove from heat and set aside to cool slightly. Blend the cooked cauliflower and creme fraiche until really smooth. Season with salt and white pepper. Melt butter in a pot and add the GF flour. Keep stirring with a wooden spoon until the mixture resembles cookie dough. Add 1 cup of milk and keep stirring until it comes together as a thick sauce. Slowly add the second cup of milk, a bit at a time until you have a thick sauce, but not too thick that you can’t easily pour it over the mixture. Add parsley and dill and season with salt. Set aside. Preheat the oven to 200C. In a pan, fry the leek in a bit of butter until cooked. To assembly, in a deep ovenproof dish, add the broccoli, salmon, white fish and prawns. Add the sauce and top with pureed cauliflower. With a fork, make lines and then one around the edge of the mixture. Top with lots of finely grated parmesan. Cook in the oven for around 20-25 minutes. Then grill the top for approx. 4-5 minutes, but keep a good eye on it as it can burn. You want the top to be slightly crispy and golden brown. Serve immediately. It was a big thumbs up! And everybody went back for seconds www.createacookbook.com.au #fishpie #bake #cook #cookbook See more

13.01.2022 CHICKEN DRUMETTES marinated, cooked in the oven equals happy days in my house! www.createacookbook.com.au #chickendrumettes #bake #cook #cookbook

12.01.2022 APPLE STRUDEL is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, Northern Italy and in many other countries in Europe that once belonged to the Austro-Hungarian Empire in the late 1800s. Making a traditional strudel is both laboursome and very technical and so there’s no recipe from me! I would much rather leave this to experienced pastry chefs and buy a slice instead! Image available as part of the Create a Cookbook package should you wish to publish your own or treasured Strudel recipe. www.createacookbook.com.au #applestrudel #dessert #cook #cookbook

11.01.2022 The pie, is a baked dish, usually made of a pastry dough, casing sweet or savoury ingredients. What’s your favourite pie dish? www.createacookbook.com.au #pie #cook #cookbook

09.01.2022 This SPICED COCONUT AND LENTIL SOUP is warming and delicious. Full of aromatic flavours, It’s got a kick of spice, but not too much. It keeps well in the fridge making it great for lunches. A great vegetarian or vegan dish. INGREDIENTS 1 tablespoon coconut oil 1 large brown onion, finely chopped 1 large garlic clove, crushed... 1 tablespoon crushed lemongrass 1 good sized tsp grated fresh ginger 1 cups dry red lentils 1 teaspoon ground turmeric 1 teaspoon curry powder teaspoon ground cardamom teaspoon ground cinnamon Pinch ground nutmeg 1 teaspoon chilli powder (more if you like a kick) 2 teaspoons dried thyme 1 can 400g coconut cream 5 cups vegetable or chicken stock Sea salt and freshly ground black pepper 2 cups baby spinach Juice of a small lemon cup fresh coriander leaves, chopped METHOD Heat coconut oil in a heavy based saucepan on medium heat. Add onion and cook for a few minutes until translucent and soft. Add garlic, lemongrass and ginger and cook for a few more minutes. Rinse the lentils and add to the pan along with the rest of the spices and dried thyme. Mix thoroughly and pour in the coconut cream, stock and season with salt and black pepper. Cover, bring to boil and lower to a gentle simmer for around 40 minutes, ensuring to stir frequently. When the lentils have softened and almost disintegrated to form a thick, creamy soup, add the spinach. Take off the heat, pour in the lemon juice, taste for seasoning and serve with fresh coriander for garnish. www.createacookbook.com.au #coconutandlentilsoup #soup #cook #cookbook See more

09.01.2022 What would you cook with these ingredients? www.createacookbook.com.au #vegetables #organic #cook #cookbook

07.01.2022 Delectable CHOCOLATE MUFFINS Match your favourite chocolate muffin recipe to Create a Cookbook’s library image when you create your cookbook! www.createacook.com.au #chocolatemuffins #cook #cookbook #comfortfood #yummy

06.01.2022 Steak Tartare - Yum! www.createacookbook.com.au #steaktartare #rawbeef #cook #cookbook

02.01.2022 FALAFELS Falafels are balls or small patties made from puréed chickpeas, herbs and seasonings. They can be served with a salad, dip and in a wrap. They originate from the Middle East and are now a popular street food around the world. Falafels are delicious and fresh when made at home and served warm. My version are pan fried instead of deep fried. 1 440ml can chickpeas, rinsed and drained 1 cup fresh parsley leaves 1 cup fresh cilantro leaves... cup brown onion cup chickpea or gluten free flour 1 tablespoon fresh lemon juice 1 teaspoons baking powder 1 teaspoons ground cumin 1 teaspoon fine sea salt teaspoon ground black pepper 4-6 garlic cloves peeled, depending on size 46 tablespoons oil Add ingredients into a food processor, except for the oil. Pulse until you get a coarse crumb texture. Scrape down the sides of the bowl if needed. Transfer to a sealed container and refrigerate for 2 hours. Divide mixture into equal sized balls. You should be able to make around 16. Add oil to a large fry pan on medium to high heat and fry in batches until crispy on all sides. Drain on paper towels. Serve with thin slices of red onions and tomatoes, chopped iceberg, tzatziki and hummus, and add to a wrap or flatbread of your choice. Any remaining, they will freeze up to 3 months. www.createacookbook.com.au #falafels #chickpeas #cook #cookbook

01.01.2022 My sister, who’s currently at chef school made this amazing Asian-style chicken consomme with chicken and ginger tortellini. She gave me the recipe, but to be honest, I don’t think anyone in their right mind would make this from scratch. The recipe is like something out of Masterchef that‘s pages long. A cheats version is more up my alley and is a great starter at your next dinner party. Heat 500ml store-bought chicken consomme stock in a pot and add a large splash or three... of soy sauce (taste and add more if necessary). Steam 500g dumplings (see recommend brands below). Add thinly chopped chives. Serve immediately in small bowls. Optional; garnish with thinly sliced spring onions and a sprig of coriander. We recommend the following dumplings: We bought from our local Asian supermarket, Sydney Dumplings who sell handmade dumplings. All ingredients are from Australia. We bought pork and coriander filling. Or Gourmet Break dumplings with a pork, ginger and coriander filling can be purchased from one of the main supermarket chains. A gluten free version; Mr Chen's, pork dumplings which you can also buy from all main supermarket chains. www.createacookbook.com.au #consommé #soup #cook #cookbook See more