Mum Home Recipes

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 .
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.
These is my oldest daughters favourite pasta dish
“Mummy make the green pasta please” she would say.
This 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 & fine 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.

This Recipe Is amazing taste of summer wrap up in pastry package .
The sweet mango & pecan nuts & the marinade chicken wrap up in a flaky pastry , when you cut into the pastry & open the package you just know that your taste buds are going to love this Summer Chicken & Mango Package .
I made this Recipe when I was working at Avoca  Beach Restaurant ,was one of the favorite meal at the restaurant .
125gm Chicken thighs diced
125gm Chicken breast diced
6 shallots, cut
2 ripe mango , peeled an diced or
1 tin Mango
80gm dice pecan nuts
Sweet chill sauce
2 tblp cornflour
filo pastry or you can use 3 puff pastry sheets
Method:

• Marinade the chicken in cornflour & sweet chill sauce  , the sweet chill just coating the chicken .
  Marinade over night or 1 hour. Then cook the chicken until cooked  in an oil fry pan .
• In an large mixing bowl add cool chicken , shallots , nuts & mix together .
• Lay out 3 sheets of filo pastry with  melt butter on each sheets ( cut the pastry sheets  in half ) add the chicken mixture & place some mango on top & roll into an package & seal with butter  & brush some butter on top & sprinkling with sesame seeds. Do this 2 more times or until you have no chicken mixture left .
• Puff Pastry 3 sheets pastry  cut into half , add the chicken mixture then mango & butter on top & sesame seeds on top .
• Place in hot oven 185 *C for 15 to 20 mins or until pastry is golden in colour.

Are you thinking what should I do with that left over  Roasted Pork ??
So economical this meal, it’s alright  for left over roast pork .
This Recipe Roast Pork & Bacon Croquette , taste scrumptious cheesy pork & bacon,  I served the Croquettes with fresh  garden salad .
Guaranteed this meal make all the family happy, the  kids will eat dinner all up & ask for more  please !!
1 cup left over of Roasted Pork
3 med Potato , cooked & mashed ( with some milk & butter )
1/2 cup diced bacon or ham
1 med onion  diced
1 cup grated cheddar cheese
1/4 cup chopped parsley
1/2 cup corn kernels
3 teaspoon curry powder
Freshly ground salt & black pepper
Bread crumbs
oil to shallow fry
Method :

• Cook the onions & Bacon off in an fry pan
• Large mixing bowl add all ingredients mix well , roll in to sharp  & roll in breadcrumbs
• Place the croquettes in the refrigerate for 30 mins , then shallow fry until golden in colour.
• Severed with fresh salad .

This recipe is easy & fast Chicken, marinade the night befor 0r for 35 mins it’s up to you ?
Chicken is marinade, so the meat just suck up all beautiful flavours, skin just taste so crisp & sticky at the same time , the chicken meat so moist & enhance flavour taste great to eat hot or cold !!!
The gravy just taste divine .
Try out this Chicken recipes guaranteed it hit the Comfort Zone.
Preparation time : 20 mins
Cooking time : 1 hour
1 or 2 No 1o chicken
2 tsp ginger
1/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup honey
2 tsp sesame oil
1/2 cup water
6 garlic chives
1 chill optional
1/4  cup sesames sprinkle on top
Method :

• Preheat oven at 200*C  / 400*F
• Place chicken breast down  in a baking tray ,press down on the
  backbone  & break the backbone in three place , so the chicken is flat. Put the chicken, skin-side up , in the dish.
  
• Put the ginger, soy,hoisin , honey , chill , chives & sesame oil in a blow, whisk well with a fork, then spoon over chicken.
  Sprinkle the sesames over the chicken , don’t forget the legs & wings with the sesames.
• Pour water around chickens, cover with foil & bake for 45 minutes. Remove foil & cook for 15 minutes.
• Cut chicken into serving sized  pieces & serve with gravy or not ?
• 24 Pc Chinese Porcelain Dinner Set Service for 4 – True Blue
  
• Tips : The first night we have the meat with on gravy the next night  reheat the gravy up with the left over chicken meat .
  The gravy taste divine because the flavours have fully develop.

Chinese Hot Sour Soup Cooking Kit with Chinese Bowls & Spoons
Land of Plenty: A Treasury of Authentic Sichuan Cooking
The Chinese Feast
reuseable acrylic COLORFUL clothes pin chop sticks Translucent Clothespin Chopsticks (set of 6 pairs) EASY TO USE

This recipe I created for my family using left over Roasted lamb & gravy, turning it into whole new meal .Like said ” One meal in a pie” Lamb  & Scrumptious Mash you have ever tasty !!! Old Family Favourite.
500g Roasted lamb,sliced in bit size
500ml gravy
6 to 8 mushroom, sliced
MASHED :
6 med potatoes,  peeled & sliced
200gm pumpkin,peeled & sliced
4 to5 med Spinach leaves,cut & washed
2 to 3 cloves garlic,mince
1 cup grated cheddar cheese
salt & freshly ground black pepper
1 tblsp butter
milk
1pkt puff pastry
METHOD :

• You can do this 2 ways make a family  pie /pie dish or individual pie can use a pie maker. If pie dish oven 180*c / 350*f pasties
• Mix together roast lamb , gravy & mushroom. Put aside
• Place prepare potatoes ,pumpkin in  Saucepan with Lid &  season with salt & pepper,place a steamer on top & add the prepare spinach & onion .Cook the spinach about 5 mins rinse under cold water & put aside
• When potatoes & pumpkin are cooked mashed the potatoes mixture & add the butter , milk , season , cheese & garlic.Fold in spinach & onion.
• To make the family pie add the puff pastry in a oil pie dish you need about 2 sheets. Bake blind about 10 mins or until light golden colour.
  Add the lamb mixture ,then potatoes mixture on top the lamb.
  Grated cheese to the potatoes mixture & sprinkle paprika on top , bake for 20 to 30 mins or until the meat is warm & cheese has melted
• To make the individual pie Puff pastry on bottom then lamb,then potatoes mixture. Grated cheese & pastry on top .Let the pie cook the pie for you. Enjoy your fast & easy meal !!!
• Note: Blind baking is when you cook just the pastry so that when you place the pie mixture into the dish it doesn’t go all soggy, it creates that crusty pie texture before the pie contents go into the pastry.
• How to Blind Bake. Grease  the pie dish, add the puff sheets.Place some oven bake paper on the pastry . Then on oven bake paper add dry rice then cook for about 10 minutes When remove from oven remove the rice & paper, now you are really for the filling.

• Tupperware Empanada Maker
  

This Dish is a classic combination of flavors from the Mediterranean.Balsamic vinegar  just finishes & adding different demesne to the dish.Complements the Mediterranean Roasted Lamb. Tasty absolutely delicious together !!!
680g Small firm potatoes
680g pumpkin or sweet potatoes
2 red onions,cut into chunks
4 Rome tomatoes
25g butter
2 tblsp olive oil
8 garlic cloves,unpeeled
2 tblsp chopped rosemary
salt & freshly ground black pepper
2 tblsp balsamic vinegar
serves 4

• METHOD : Preheat the oven to 230*C /450*F. Using  Cutting Board & chef knive to prepare the vegetables,  Peel & quarter the potatoes & pumpkin, rinse them well &  pat thoroughly dry on kitchen paper.
  Place the butter & oil in a  Rectangular Roaster tray& place in the oven to heat.
• When the butter has melted & is foaming , add the potatoes ,pumpkin ,red onions ,garlic & rosemary.Toss well then spread out in the tray.

• Place in oven & roast  for about 25 minutes to about 35 minutes until the potatoes & pumpkin are golden & tender when tested with a fork. Half of the cooking time add the tomatoes to tray. Shake the tray from time to time. When cooked, season  salt & pepper & drills with balsamic vinegar & grill the tray under the grill  about 2 minutes
• Innova Stoneware 15-by-9.75-by-2-5/8-Inch Rectangular Roaster, Blue
• Wüsthof Bamboo Cutting Board

This is a Traditional Roasted Lamb Mediterranean style with the aroma of rosemary & garlic smells divine . The taste is absolutely delicious with the tomato pesto massaged into the skin of the lamb. With all these beautiful flavours & the lamb juices make a flavoursome gravy. Watch out for the tips what I make with the  lamb for the next night dinner.
1.5 kg / 3lb leg lamb
2 sprigs fresh Rosemary
4 cloves garlic, peeled & cut in half
3 to 4tblsp tomato pesto
2 bay leaves
fresh ground pepper & salt
1 cup white wine or chicken stock
3 to 4tbsp olive oil
METHOD :

• Cut any excess fat from the lamb.Using a sharp knife Ginsu 4827 14 Piece Stainless Block Set – Black, make a cuts just under the skin all around the meat.Insert the garlic & rosemary( if using dried herbs,sprinkle them over the surface of the meat.)  Rub the tomato pesto over the lamb skin.
• Place the lamb on  cooling rack baker/roaster with rack
  on a baking tray .Pour on olive oil over the lamb.Season.Pour the wine on bottom of the rack add bay leaves
• Place in the oven on 180*C ( 350*F )  & roast for 35 minutes,basting occasionally. The roasted for 45 minutes more, or until the meat is cooked. Remove the lamb to a heated serving dish.Tilt the pan,spooning off any fat on the surface. strain the pan juices into the gravy.
• TIP : With the left over lamb, I make Mash potato & lamb pie . But the mash potato has cheese & garlic , pumpkin ,spinach. What whole meal in a pie !!!!!     So look out for Mediterranean Roasted Vegetables & Roasted  Lamb & Potato Pie.
• Precise Heat Multi-Baker / Roaster with Wire Rack
• Ginsu 4827 14 Piece Stainless Block Set – Black

This Traditional Chowder has been given a unique flavour by adding Salmon which is the wonderfully flavoursome and adds a new dimension to the chowder. This is a great way to get fish into the children diet which is very important . Again I will change this chowder into a Seafood Lasagna…watch out for that recipe !!!
1 x330gm salmon fillet
30g butter or dash vegetable oil
3 med  potatoes
1 brown onion
1/2 small cauliflower head
2 leeks
2 zucchinis
1 celery stick,sliced
3corn cob, cooked & remove kernels
2 cups milk , 500ml
2ooml lite sour cream
1/2 cup fresh parsley
freshly ground pepper & salt
fish stock/ we making use the white fish
Method:

• Place fish & onion , sprig of parsley, salt & pepper in a large Frying Pan – large, cover with water & bring to boil. Reduce the heat & simmer for 5 minutes or until the fish flakes from the water, Reserving  2 cup fish stock using two forks , flakes the fish & if it had bones remove them.
• Cook the potatoes, cauliflower, leeks, zucchinis, celery in a large pot fish stock & onion milk. When the vegetables are cooked add cream, parsley season to tasty & cool for 10 mins Blend use a Stick Hand Blender, Blend until smooth.Add the flaked fish ,corn & cream to soup.
• TIP : If you thing you can’t afforded this fish buy a frozen fish. But I pay only $8.00 for 1 fresh fillet of fish & remember you are make 2 night meals so that $4.00 each night meal !!!
• Zojirushi Mr. Bento Stainless-Steel lined Lunch Jar, Silver

This Traditional recipes I have jazz the tastebuds and spices up the recipe chicken meat loaf   This meat loaf has an intense flavour that states “absolutely delicious food on a budget just tasty wonderful with the extra flavour with sundried tomatoes.Again this is a family favorite, I like serve with a good salad in summer & in winter I serve Sweet potatoes chips & peas
500g chicken mince/ or 500g turkey mince
or 250g chicken/250g turkey mince
1 cup Fresh breadcrumbs
1 eggs1 large onion peeled
1 large carrot peeled
100g mushrooms
1 medium zucchini
1 red peppers remove the seed
1/4 cup sundried  tomatoes
2 cloves garlic
1 tablespoon smoked paprika
2 tablespoon tomato chutney
Dash tomato sauce
Dash Worcestershire sauce
1/4 cup fresh basil fresh oregano & parley chopped
freshly ground black pepper & salt
GLAZE : 1/4 cup brown sugar
1/4 cup white vinegar
2 tablespoon  tomato sauce
1 tablespoon Worcestershire sauce
2 tablespoon Tomato chutney
Method:
Make your fresh breadcrumbs in  Food Processor ,place the breadcrumbs in a bowl. In the food processor blend the sun dried tomatoes  Add to the mince,  add the onion, carrots, zucchini, mushrooms, red pepper blend all the ingredients in the food processor . Now add the fresh herbs & garlic, smoked paprika  add to the bowl. Add the remaining of the ingredients mince, eggs, tomato & Worcestershire sauce, garlic,  chutney , salt & pepper. Mix together use your hands roll into loaf put into a loaf tin and put aside
GLAZE :  Place all the ingredients in a Deep Fry Pan mix with a  Whisk, bring to boil & reduce the glaze by half or until thick. Score the top of the meat loaf with a sharp Chef’s Knife & pour the glaze over the meat loaf,
Cooking time : Place in a hot oven at 180*C (350*F) cook until brown about
1 hr.

• Chicago Metallic Professional 2-Piece Low-Fat Meatloaf Pan
• TIP : My meatloaf recipes are good as glazed meatball or rissoles .
  Just get the home brand /cheap sundried tomato.