Mum Home Recipes

This Traditional recipe adds a little twist using spectacular seafood, it enriches the flavours of the whole experience of Lasagna. This is a family favorite! This Lasagna is FULL of vegetables for that extra nourishment.
2tblspn olive oil
2 1/2 cups salmon chowder [ this like a white sauce ]
1 tin tomatoes with juice chopped
2 1/2 cups green prawns , shelled & deveined or frozen prawns
1 cup boneless fish, cut into small pieces or can fish of choice [ salmon]
15 spinach  lasagna sheets fresh pasta sheets or dried
fresh basil or dried
fresh dill or dried
fresh ground black pepper & salt
3 cloves garlic
2 tblspn tomato paste
2 med carrots puree /pumpkin
Cheddar Cheese or mozzarella
Parmesan cheese
paprika
METHOD :

• Heat the oil in a  large frying pan add the prawns, garlic & fish , when fish/prawns are cooked put aside.
• In another saucepan add the juice from the fish/prawns stir in tomato paste  & tomatoes &  Carrot / pumpkin puree season to taste,cover & cook over low heat for about 5 minutes. Add herbs and stir with a spoon Flat End Spoon Beechwood.Then put aside to cool
• Spoon 1/3 of the salmon chowder into the bottom of a 5cm (2in) deep casserole dish. Arrange a single layer of lasagna sheets on top the chowder, now arrange a single layer of fish/ prawns mixture , then the tomato sauces then chowder sauces , grated cheddar or mozzarella and Parmesan cheese. Repeat these steps until all prepared produce is gone. Last layer should consist of Lasagna sheets, Chowder sauce, Cheese and paprika in that order.
• Bake in a moderate oven of 180 degree’s ( 350*F) for about 40 minutes or untill lasagna sheets are soft and cheese is golden.  Enjoy!!!
• Pfaltzgraff Naturewood Glass Parmesan Cheese Shaker

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.

This home made recipe for Cheese & Herb bread really compliments the roasted pumpkin soup. The ricotta makes the cheese velvet and creamy to the taste buds. The herbs just freshen the flavour of the home made bread.
7g (1/4 oz) dried yeast
1 1/2 tablespoons caster sugar
250g (8oz) ricotta cheese
250g (8oz) cheddar cheese grated
30g (1oz) butter, softened
1/4 teaspoon bicarbonate of soda
1 egg
3 3/4 cup plain flour
2 tablespoon chopped basil leaves
2 tablespoon chopped parsley
METHOD: Mix together the yeast, sugar & 1/4 cup of warm water in a bowl. Cover the bowl & set aside until frothy, place in a warm place for about 10 to 15 mins.
Put the ricotta mixing bowlPyrex Smart Essentials 8 Piece Mixing Bowl Set, cheddar cheese, butter, onion, bicarbonate of soda & egg in a food process until smooth. Add the frothy yeast & 3 cups of flour. Add the remaining flour & mix to a smooth dough. Turn out the dough onto a flour surface knead until smooth dough.
Put in a oiled , cover with greased plastic wrap & set aside for 1 hr, or until double in size. Punch down the dough. Divide in half & form into 2 rounds 2.5cm ( 1 inch) thick. Lay on floured baking tray & cover with a damp towel.set aside in a warm place for 30 minutes.Greased loaf tin
Sprinkle the top of the loaves with the extra flour by hand or with a sifter. Using a knife, slash the dough diagonally. Bake 180*C ( 350*F) 35 minutes, or until crusty & brown. Preparation time: 20 minutes

My family love this soup on a cold winter night, dipping the home made bread into the soup.I love it because they are eat there Vegetables ! The roast vegetable give it real rustic flavour with a velvet creamy texture. Every time I cook this for guest” they ask for the recipe” so I hope you enjoy this recipe as much as my family does.For your next night dinner I can add to this recipe & change into the best pasta sauce.
850g(1lb 12 oz) butternut pumpkin peeled & chopped
2 med potatoes peeled & chopped
1 med brown onion,peeled & chopped
200g sweet potato peeled chopped
1 med carrots peeled & chopped
250g (8oz) Roma tomatoes halved length ways
5 cups (1.2litres)chicken stock
2 tablespoons olive oil
1 clove garlic, chopped
1 tablespoon fresh oregano
2 tablespoon fresh parsley
2 tablespoon fresh basil
1 tablespoon smoked paprika
ground black pepper & salt
250g  cream
1 tablespoon balsamic vinegar
METHOD : Preheat the oven to moderately hot 190′C (375′F/ Gas 5)Put the tomatoes, cut-side-up,in a roasting  Baking tray with pumpkin, sweet potato, carrot & onion, season with oregano salt & pepper & smoked paprika, drills with olive oil and bake for 1 hrs or until golden.
Put all cooked vegetables,oregano & stock in a large , Bring to the boil, reduce the heat & simmer for 10 minutes.Cool & puree in the food processor or Hand blender add parsley & basil. reheat add so cream balsamic vinegar & season to taste.

• Lodge Enameled Cast-Iron 6-Quart Dutch Oven, Caribbean Blue
  Cuisinart CSB-76 Smart Stick Hand Blender

This recipe is how to cook the Most Tender Delicious Roast Chicken, and then turn it into an entirely different meal the following night & the next night too, So I’m cooking for three night meals here, good for all the busy working mums out there. How? Let me show you.
1.5 kg whole chicken
smoked paprika
fresh thyme leaves
freshly ground black pepper & salt
2 bay leaves
olive oil
6 to 8 piece of pumpkin
6 to 8 medium potatoes
Creamy Roasted Pumpkin Soup
850g(1lb 12 oz) butternut pumpkin peeled & chopped
2 medium potatoes peeled & chopped
1 medium brown onion,peeled & chopped
200g sweet potato peeled chopped
1 med carrots peeled & chopped
250g (8oz) Roma tomatoes halved length ways
2 Tablespoons olive oil
1 clove garlic, chopped 1 tablespoon chopped oregano
METHOD : Preheat oven to 180′C (365′F) You need 2 baking tray

• ” STAINLESS STEEL BAKING TRAY 3-PIECE SET
  The first tray you need a large cooling rack The chicken needs to be thoroughly rinsed & dry, using paper towels. Place the chicken on the cool rack Sprinkle with paprika & season with salt, pepper & thyme leaves, drizzle with olive oil & rub all the oil & season into the chicken skin. Prepared pumpkin & potatoes season with salt, pepper & paprika & drizzle with olive oil. Place the vegetables around the chicken add a 1 cup of water down side of the tray trying not to wet the chicken or the vegetables.
  Place in oven at 180′C for 1 & 1/2 or until golden brown.
  Note : When you cut up the chicken, place the chicken cages and bones into a pot to make a chicken stock, water, bay leaves, thyme, cut 1 onion with the skin on
  Roast tray 2 :Preheat the oven to moderately hot 190′C (375′F/ Gas Put the tomatoes, cut-side-up,in a roasting tin with pumpkin, sweet potato, carrot & onion, season with oregano salt & pepper & smoked paprika, drizzle with olive oil and bake for 1 hour or until golden . When this tray is cooked put the cooked vegetables in a pot. When the chicken stock is cooked add 5 cups (1.2litres) of your remade chicken stock & the vegetables in a pot and place in the fridge. Well done you have cooked 3/4 of  next night dinner !!!
  TIP : With any Roasted Meat; chicken, lamb and even pork, you can cook on a cool rack in a baking tray using this method. Pour about 1 cup of water then place in a oven, just make sure you keep topping up the water in the bottom of the tray. This keep the meat moist (so the meat does not dry out) These juices also makes the best gravy. Enjoy the Gravy!!!
• Krona 2-1/2 Quart Casserole Pot with Vented Straining Lid