Toasted Muesil

3 cup oats
1/4 cup sunflower seeds
1/2 slivered Almonds
1/4 cup hazelnuts
1/2 cup coconut
1/4 cup pumpkin seeds
1/2 cup honey
1 1/2 tbls coconut oil
1/4 cup dried apricots  chopped
1/4 cup cranberries

Pre heat oven 180*C
In saucepan honey and coconut oil simmer 4 mins.
Large tray combine oats, coconut and seeds and nuts.
Pour honey and coconut over the oats mix well and place in oven for 10 mins, stir occasionally.
Until toasted brown, place into container.

Ingredients For Quick & Easy Chicken   Stroganoff.
	1 Roasted Chicken, pull the meat off the bone into bite size pieces.
	1 medium onion, sliced
	1 clove garlic, minced or 1 teaspoon garlic minced in a jar.
	500g fresh chopped button mushrooms
	250g sour cream
	2 tablespoons ketchup or Tomato paste.
	2 teaspoons Worcestershire sauce
	1 bunch fresh chopped parsley
	salt & fresh ground pepper
	1 tablespoon butter.
	Method : * Fry off the onions & garlic the mushrooms add chicken. *Add the sour cream, Ketchup or tomato paste.  ( if add tomato paste add 1/2 table spoon of white vinegar) * Add butter, salt & pepper & parsley. NOTE : Serve hot stem rice.

Big Chocolate Mud Cake>Big slab Birthday cake‏

This recipe good for celebration. When you have to cook for large number of people You need a big slab of indulgence dark chocolate to celebrated the special occasion with friends, Every one that eat my homemade mud cake, there is a celebration in there mouth with each mouth full they take. Just think how much money you are saving when make this cake yourself.
This recipe is so easy my children help me make it.
Join my facebook Group.. Recipes Addicts
5oogbutter
2 1/2 cups boiling water
600g dark chocolate broken into pieces
3 cups caster sugar
1 cup cocoa powder
2 tablespoon oil
5 tablespoon instant espresso coffee or granule (ecco)
1 teaspoon bicarbonate of soda
2 cups plain flour
1 cup self-raising flour
6 eggs
5 teaspoon vanilla essence
canola cooking spray
Chocolate Ganache :
150ml thicken cream
30g unsalted butter
500g Cooking chocolate

Preheat oven on 150'C , spray with cooking oil on bake tray
(Roasted tray about 38cm wide & ?)
Need a deep bowl ( bowl about 38cm wide & 22cm deep )
Place in a saucepan the butter, water, coffee powder, then remove the saucepan off the heat add the chocolate & stir until melted. Allow to cool then add the beaten eggs & vanilla essence, stir until combine, Please don't over mix. in the bowl, mix with a whisk until then chocolate & butter has melted. In a other bowl sift the flours, cocoa, coffee and bicarbonate of soda into a large bowl.Stir in the sugar & make a well in the center. Add the combine eggs & buttermilk ( or cream) & vanilla essence, using a large mental spoon, slowly stir to incorporating the dry ingredients.Gradually stir in the melted chocolate mixture.
Pour the mixture into the tin & bake for 1 3/4 hrs. Test the centre with a skewer - the skewer may appear just slightly wet. Remove the cake from oven unless the centre looks raw, if the cake needs a little longer, give it an extra 5-10 mins. LEAVE the cake in the tin until completely cold, then turn out & wrap in plastic
Chocolate Ganache: Place the cream & butter into a saucepan & slowly bring to boil remove from heat. Add the chocolate & stir until the chocolate has melted, Allow to cool slightly, then pour over the cake, place in the refrigerate.
STORAGE TIME : Keep in the fridge in a airtight container for up to 2 weeks . Can be frozen for up to 2 mths

Big Slab Of Baked Cheesecake

Big Slab Of Baked Cheesecake
This recipe Big Slab of Baked Cheesecake is good for any celebrations and birthdays.
When you have to cook for large number of people You need a big slab Baked Cheesecake of indulgence, this Smooth Creamy & Velvet Cheesecake is ideal to celebrate the special occasion with friends,
Every one that eats my homemade Baked Cheesecake has a celebration in there mouth with each mouthful they take.
Just think how much money you are saving when you make this Big Slab Of Baked Cheesecake yourself ??? This cost me under $20 to make !!!
This recipe is so easy my children help me make it !!!



500g ginger nut cookies
200g butter, melted
filling:
1kg cream cheese
1 1/2 cup castor sugar
8 eggs
1 cup cream
2 lemon juice & zest lemon
Topping :
2 cup sour cream
2 limes juice ; zest
2 tablespoon caster sugar
Method :

• Line base of springform cake tin .
  Spray the tin with vegetable oil.
• To make base: Place food processor, biscuits process for 30 seconds or until finely crushed, add the melted butter & process until well combines .
  Spoon into prepared tin, press firmly over base and sides. Refrigerate 20 minutes or until firm.
• To Make The Filling: Preheat oven to moderate 180*C / 360*F.
  Using food Processor, process cream cheese until smooth. Add sugar, lemon zest & juice beat until smooth.
  Add eggs, one at a time, beating well each addition.
  Add cream & beat until well combine.
• Note : If your food process is small.
  Add cream cheese & lemon juice & zest to the food process beat until smooth , place cream mixture into an large mixing bowl .
  Add cream, eggs & sugar to food process & process until well combine ,add the egg & cream mixture to cream cheese mixture. Whisk together well until nice an smooth.
• Pour mixture into prepare tin,bake 45 mins or until cheesecake is just firm to touch.
  Remove from oven.
• Topping: Combine sour cream, juice & zest & sugar in bowl.
  Spread over hot cheesecake, return to oven for a further 7 minutes. Cool, refrigerate until firm or over night would be great.
  Variations Toppings for Cheesecake.
• Vanilla Cheesecake :
  This is an Classic but an good one, this really easy to make Just us fresh vanilla paste . Cost about $9:00 but so nice have fresh vanilla & think you are saving money making your self !!
  Just replace the lemon with 3 teaspoon in the filling & 2 teaspoon in the topping.
• Citrus Cheesecake :Using a vegetable peel strips of rind from 2 oranges, 2 limes and one lemon.
  Cut rind into thin strips. Combine 2/3 cups sugar with 1/4 cup water in pan,stir over heat without boiling until sugar is dissolved. Bring to boil,reduce heat. Add rind, simmer over low heat for 3 minutes or until thickens slightly & rind is tender. Do not allow to colour. drain rind from syrup. Arrange rind on top of cheesecake.
• Mixed Berry Cheesecake :Beat Fresh cream about 500 ml until firm peaks form, spread over cheesecake, top with fresh berries of your choice , dust with icing sugar .
• Strawberry Cheesecake : Arrange 2 punts of sliced strawberries decoratively over cheesecake. Brush with 1/2 cup warm melted Raspberry jam. Refrigerate until set.
  

Mango Baked Cheesecake with toasted Almonds Glazed with Apricot Jam

Mango Baked Cheesecake with toasted Almonds Glazed with Apricot Jam
When I was a little girl, ever holidays my family would go an visit my Nana's .
On arrival my Nana would have a Fresh Baked Cheesecake really for all of us to eat .
Since then I Love baked Cheesecake !!
When it's my Birthday I always eat cheesecake for breakfast ...
Now This Mango Baked Cheesecake with Mango on top & Mango in the filling with a sprinkle with toasted Almonds, Glazed with Apricot jam Taste divine !!!
This Picture is my older Daughter's Birthday cake the last pieces , she would like My Baked Cheesecake all the Time now.
I wish to dedicated This Mango Baked Cheesecake to my Nana Irene .. Love You Soo Much Nana .
3x250g cream cheese

6 eggs

250ml  cream
1 lemon zest &juice
1 teaspoon ginger, grated ( out of a jar)
1 cup castor sugar
1 pkt x 250g ginger nut biscuits
1 teaspoon ginger powder
100g butter ,melted
1/4 cup Almond flakes
about 2 tblsp Apricot jam
Method :

• Line base of 20cm round springform cake tin . Spray the tin with vegetable oil.
  Place Biscuits in food processor, process for 30 seconds or until finely crushed, add the melted butter &ginger powder & process until well combines . Spoon into prepared tin, press firmly over base and sides. Refrigerate 20 minutes or until firm.
• To Make The Filling: Preheat oven to moderate 180*C / 360*F. Using food Processor, process cream cheese until smooth. Add sugar, lemon zest & juice , 2 mango slices beat until smooth.
  Add eggs, one at a time, beating well each addition.
  Add sour cream & beat until well combine.
• Pour mixture into prepare tin,bake 45 mins or until cheesecake is just firm to touch.
  Remove from oven. Add the warm jam , using an pastry brush.
  Note: Half way through the cooking about 30 mins or just just firm add the rest of the mango slices on top of the cheesecake & then almond flakes ( if place the mango an it sink not ready at all to put the mango on.) EnJoy !!
3pktsx 250g Cream cheese
250g light sour cream
6 eggs
1 tin x mango slice

95% Fat Free Hamburger

95% Fat Free Hamburger
Feel Like a Burger tonight for dinner ???
Check out this burger so enriched with flavours & healthy too.
There are about 7 vegetables & don't forget the goodness of the fresh herbs as well.
Yes mum the kids can have a cheese burger if they want too, Because all the vegetables are in the Meat Patties ..You have to love that !!
You must remember the antioxidants in the beetroot + taste of the beetroot enhances the meat patties .
Here In Australia we can eat kangaroo mince which is 95% fat free & taste better than beef.
But you guys can always change to an good lean Mince Of your choice , but you are missing out on Good Kangaroo Meat burger .

What more free Chef Recipes Mum Home Recipes

1kg mince kangaroo or mince of our choice .
1 med brown onion ,peeled
200g mushroom
1 med carrot, peeled
100g cauliflower
1 med zucchini
1 x350g tin sliced beetroot,drain & puree
Fresh Basil , good hand full.
Fresh Parsley , good hand full
Fresh Garlic Chives, good hand full.
1 to 2 sml red chillies
1/3 cup Home made Wickedly Rich Tomato Sauce
or a really good tomato sauce
2 eggs
3 1/2 cup dry breadcrumbs
salt & pepper
Plain flour to roll the meat patties.
Method

• Add All vegetable to blender , onions, mushrooms carrot,cauliflower, zucchini, Beetroot,chill & Herbs.
  Blend add the vegetables to one large bowl & add mince , breadcrumbs & eggs.


• Add Wickedly Rich Tomato Sauce,season & mix all the ingredients well, rolled into patties then flour.


• Heat up some oil & shallow fry the patties.
  Cook the patties until brown, place on tray & in a oven about 160*C until patties are cooked in the middle.


• On an hot plate add tomatoes which are cut in half, cook on both sides.
  Cook Onion & eggs Toasted the bread bun.


• Place a slice cheese on the meat patties remove the patties when cheese has melted.


• Now stack your burger, Meat on the bottom first more sauce then the tomato , egg & onions.
  Add salad to your choice . But I like mixed letters or baby spinach & rocket add mayo on the salad if you want to. EnJoy !!
  
  
  
  
  

Perfect Pesto with Pasta On a Budget.

Perfect Pesto with Pasta On a Budget.
These is my oldest daughters favourite pasta dish
"Mummy make the green pasta please" she would say.
These pasta dish is fast three steps & you are done & think how much goodies is in this pesto, Fresh baby spinach the pepper rocket & don't forget the star of the pesto Basil !
You can eat pasta just with pesto, but the crunchy bacon topping just taste divine.
500g dried egg pasta or Fresh pasta of your choice.
2 teaspoon salt
4 cup boil water
Pesto :
1 bunch rocket
1/2 bunch basil
1 cup baby spinach
1 small zucchini
1 clove garlic
1/4 cup pine nuts,toasted
1/4 grated Parmesan cheese
1/2 cup olive oil
1 teaspoon white wine vinegar
salt & pepper
Pasta Topping
dash Oliver oil
4 rashes bacon,diced
1 med onion or 3 shallots,sliced
1 cup button mushrooms,sliced
1 small Zucchini sliced
extra Parmesan cheese & same pine nuts to sever with the pasta
Method: Set the 5L saucepan on high heat then add the boil water & salt. Wait to water comes to boil add the pasta. Cook & drain the pasta & wash with cold water.
To make the Pesto: Tear the rocket leaves & place in the food processor & peel the garlic & crush lightly add to the food processor Add the remaining ingredients , pine nuts, Parmesan,olive oil, baby spinach, basil, zucchini & white wine vinegar to the food processor & puree until it forms a smooth paste. Season with salt & pepper
To make the pasta topping : Hot saucepan add oil, bacon & brown really well.
When really brown bacon adds more flavour to the dish,now add the onions but if you are using shallots add them at the end.
Time to add small zucchini, if the kids don't like zucchini remember you have got one in the pesto !
Add the cut mushroom. When mushroom are cook.
Fold the pesto in the pasta & sever on a plate,add bacon topping.
Sprinkle with Parmesan cheese on top .
Tip : If you think pine nut to expense try use almond they can do.
You can add cherry tomatoes at the end, if you what.
When I sever this to guest I add Toasted pine nuts on top.