Tuna pasta bake

This was dinner in our house tonight - Tuna pasta bake.  I love it because it is a simple meal to make and is perfect to prepare earlier in the day and keep in the fridge until dinner time. Definitely suits me on school holidays when the kids are all home.  It is quite a large meal and will go a long way with a big family or give you plenty of leftovers which is always welcome at my place.

I hope you enjoy it too.
Amanda xx

TUNA PASTA BAKE

• 500g fettuccine pasta
• Spray oil
• 1 lge onion, diced
• 2 cloves garlic, crushed
• 400g tinned tuna in brine
• 700g bottle passata sauce
• 2 tsp sugar
• Salt & pepper 
• 1 ½ cups cottage cheese (300g)
• 1 cup thickened cream (250ml)
• 1 cup grated cheese

In a large saucepan, cook pasta according to packet directions. 

While pasta is cooking, spray a frying pan with oil & saute onion & garlic over high heat until cooked through.  

Drain tuna & add it to the onion. Stir though & cook for 1 min.

Add passata sauce, sugar, salt & pepper.  Stir to combine.  

In a separate jug, combine cottage cheese & cream & stir to combine. 

In a large oven proof dish, place drained fettuccine.  Top with the tuna mixture & give it a gentle stir to combine the pasta with the sauce. Pour over cottage cheese mixture & top with grated cheese.

If making ahead, cover &  refrigerate until required. 

Cooking

Preheat oven to  180oC. Cook, covered for 30 mins. Then uncover & cook for a further 10 mins. If cooking immediately after preparing, reduce cooking time to 15 mins covered, with a further 5 mins uncovered. 

ALDI cookie cake

Chocolate Ripple cakes are awesome and easy but unfortunately ALDI doesn't sell Chocolate Ripple biscuits so what should we do?  THEY DO SELL Chocolate Chip Cookies so lets improvise and create something even better.

I have made this one a few times now (thanks to an amazing friend who gave me her recipe) and it is a massive hit every time. The first time I made this, it took me soooooo long as I tried to get it all perfect looking but realised that once you covered it in cream, it really doesn't matter what is underneath.  So this time, in a hurry I just slapped it together, biscuit, jam, cream, biscuit, jam & cream. Covered the whole thing in cream & in no time it was in the fridge waiting to be carved the next day.

Of course, you can make a small cake but with only an extra packet of biscuits, you can double it and there is enough to feed a large group.

COST $7.70 to make a dessert that will feed approx 10 - 12 people.

ALDI COOKIE CAKE

• 600ml thickened cream
• ½ cup caster sugar
• 2 x 200g pkt choc chip biscuits
• 1 cup raspberry jam
• 1 cup pitted morello cherries (jar)

In a large bowl, beat cream & caster sugar with an electric mixer until soft peaks form.  

Spread a little cream over the base of a large plate.  Spread a biscuit with a generous amount of jam & a heaped teaspoon of cream.  

Sandwich 2 biscuits together & place upright on your plate. Repeat process with jam & cream, sandwiching biscuits together to make a log of approx. 12 biscuits long.

Repeat process to make 3 logs, leaving a couple of biscuits aside.  

Once you have 3 logs on the plate, add cherries into the remaining cream & stir to combine. Cover entire cake with cream. Crush remaining biscuits over the top of cake.  

Refrigerate overnight to allow the biscuits to soften.  Slice diagonally to serve. 

I hope you enjoy this cake as much as we do and I would love to hear your feedback.

Cheers

Amanda

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Footy finals week

It footy finals week and WOO HOO - our team has made it into the grand final again!!  We are a very excited family and can't wait until Saturday when the mighty Hawks take on the Sydney Swans. Hawthorn are the AFL team that wear brown and gold for all you out there who have no idea what I am talking about.  This is our family pic from last year (we are missing my step son but perhaps the man in the green shirt can be a stand in).

Here are a few recipe ideas for the grand final weekends coming up and even if you aren't a footy fan, just cook them anyway!!  ALL INGREDIENTS FOUND AT ALDI.

Gingerbread footy biscuits

These are fun to make and fun to eat.  I especially love decorating them in my favourite footy colours but you can get the kids to do this job.  The only thing is that they may not look like a footy guernsey at the end of it... 

• 125g butter, softened
• ½ cup brown sugar 
• ½ cup golden or maple syrup
• 1 egg, separated
• 2 ½ cups plain flour
• 1 Tbspn ground ginger
• 1  tsp mixed spice
• 1  tsp bicarbonate of soda

Step 1 - In a large bowl, beat butter & sugar until light & fluffy.  Add golden/maple syrup & egg yolk & beat until combined. 

Step 2 - Sift in flour, ginger, spice & bicarb of soda. Stir until combined.  Bring together with your hands & knead on a lightly floured surface until firm. 

Step 3 - Flatten dough, cover with plastic wrap & freeze for 20 mins or refrigerate until needed.

Step 4 - When you are ready to use dough, preheat oven to 180oC & line 2 oven trays with baking paper.  On a heavily floured surface, roll to 4mm thick. Cut out footy players using gingerbread men cookie cutters and cut out little footies with a knife. Place onto lined oven trays.  

Step 5 - Bake for 10 mins or until golden. Remove from oven & transfer to wire rack to cool.

Step 6 - Decorate with icing, sprinkles, licorice etc to suit your footy team. 


Layered dip

Put this on your shopping list to make this weekend and I promise you'll LOVE IT! I have been making it for years now and is definitely a family favourite  

• 250g spreadable cream cheese
• 300g jar salsa
• 2 tomatoes, finely diced
• 1/4 small red onion, very finely diced
• 1 avocado, roughly chopped
• 1 cup grated cheese
• corn chips, rice crackers or baked pitta bread to serve

Step 1   Spread the base of a deep dish with cream cheese.

Step 2   Top with salsa & spread to cover cream cheese.

Step 3   Top with finely diced tomato & red onion.

Step 4   Add a layer of avocado pieces.

Step 5   Sprinkle with grated cheese as a top layer.

Serve with corn chips and watch it disappear!!


Hawaiian kebabs

Oh man... I love these, burnt bits and all!  They are a great addition to any BBQ and can be made ahead of time so you can sit back & enjoy the footy & the company of your family & friends.

• Chicken breast, diced
• Bacon 
• Fresh pineapple, diced

Thread pieces of chicken breast, bacon & fresh pineapple onto skewers and grill on the BBQ until cooked through. Ensure all pieces of chicken are roughly the same size to ensure they are all cooked at the same time.

Tips: use good quality bacon (cheap bacon tends to fall off the skewer) & soak wooden skewers in water for 5 mins before threading.


Beef & vegetable pasties

I love these pasties and am thinking about making mini versions of them this weekend. They certainly beat the frozen variety and you can even turn them into mini pies by using a muffin pan. 

• 1 Tbspn oil
• 1 onion, finely diced
• 500g lean beef mince
• 1 cup frozen mixed vegetables
• 1 Tbspn cornflour
• ¾  cup beef stock
• 1/3 cup tomato sauce
• 1 tsp worcestershire sauce
• pinch salt
• 4 sheets puff pastry, thawed
• 1 egg, beaten

Step 1 - Line 2 large oven trays with baking paper.

Step 2 - Heat oil in a frypan over medium to high heat. Add onion & cook until soft. Add mince & cook for 3 mins.  Break up lumps with the end of a whisk if required. Add vegetables & cook for an additional 2 mins.

Step 3 - Mix cornflour & 1 Tbspn of beef stock to make a paste.  Add cornflour paste, stock, sauces & salt to the mince mixture.  Bring to boil & reduce to a simmer for 5 mins or until thick.  Allow mixture to cool.

Step 4 - While meat mixture is cooling, cut each pastry sheet into 2 triangles.

Step 5 - Place a large spoonful of filling onto each triangle & fold in half. Completely seal the edges to avoid leakages.

Step 6 - Place the pasties onto lined oven trays.  Preheat oven to 220oC.  Brush top of pasties with beaten egg & cook, uncovered in  preheated oven for 20 mins or until golden.

TIPS:
Vegetables can be thawed & mashed before adding to mince. 
Add bacon & mushrooms for a richer flavour. 

Quick mix chocolate cookies

How do you turn a packet cake mix into biscuits?  It is easy - in just 3 simple steps.

FROM THIS.....

TO THIS!

I came across this recipe a little while ago and was quite surprised that a cake mix could end up with a biscuit consistency. It actually works and it so handy when you are in a hurry.  3 ingredients and only 3 steps! You can try this with any flavour packet mix but chocolate works well. 

Enjoy,

Amanda

 

QUICK MIX CHOCOLATE COOKIES

• Packet cake mix
• 100g butter, chopped (cold)
• 2 eggs

Step 1 - Preheat oven to 175 degrees celcius (fan).   In a food processor, add cake mix, butter & eggs. Process for 20 seconds until combined.

Step 2 - place spoonfuls of mixture onto trays lined with baking paper.

Step 3 - Bake in preheated oven for 13 - 15 mins.  Remove from oven & transfer to wire rack to cool completely.

Cherry ripe cheesecake

This dessert is pretty naughty but OH, SO GOOD!!  I was wrapped to see Cherry Ripe bars sold at ALDI (usually near the checkouts) which means that I can share this recipe with you. It is better if you leave it to set overnight so please be patient... you can do it!

Enjoy,
Amanda

CHERRY RIPE CHEESECAKE

• Spray oil
• 250g Oreo biscuits
• 75g butter, melted
• 500ml thickened cream
• 250g cream cheese, softened
• 1 cup icing sugar
• 4 cherry ripe bars, grated

Spray the inside of a 22cm springform tin with oil.  Line the base & sides with baking paper as shown in picture below.

Place half the biscuits in a large zip lock bag & roll with a rolling pin until crushed to a fine crumb consistency. Repeat with remaining biscuits.  This step can be done in a food processor to save time. 

In a large bowl, combine crushed biscuits & melted butter.  Mix well.  Pour into base of the cake tin & press down until very firm. 

Rinse out the bowl used in step 3.  Add cream & beat with an electric mixer until soft peaks form. 

In a separate bowl, add cream cheese & icing sugar & beat until smooth. 

Fold together whipped cream  & cream cheese mixture. Stir in 3 grated cherry ripe bars.  

Pour over biscuit base & refrigerate to set.  Overnight is best (minimum time is 5 hrs).

Prior to serving, top with remaining cherry ripe bar. 

It gets the thumbs up from my kids

Home made muesli

I have been making my own breakfast muesli for a long time now (maybe 7 years??) and thought some of you might be interested in making it too.  You can put in whatever you like but I prefer to use the ingredients listed below.  I sometimes add nuts but generally leave them out.

My fussy 3 year old hates Weetbix so this is his breakfast of choice and a good way of getting some fibre into him.  These ingredients go a long way and make many many containers of muesli - you'll just have to stock up on the rolled oats.

Ingredients:

• 750g rolled oats
• 1 cup sultanas
• 1 cup chopped dried apricots
• 2 cups Just Bran cereal
• 1/4 cup seeds, nuts etc. 

Just add all together and mix to combine.  Serve with milk.

2 ingredient scones

I am very serious when I say that “this recipe works!”  It really does. No more rubbing butter and flour until your fingers are numb.  Use my recipe (be specific with the quantities) & you will get light & fluffy scones every time.

Some of you may have already seen this recipe as I shared it on my other page ‘'Simple home cook'’ a little while back & it went crazy.   It is a recipe that has been passed down generations in my husband’s family & now I am sharing it with you.  Get started now & these soft & fluffy scones will be ready within 25 mins!

Enjoy!

Amanda

2 INGREDIENT SCONES

- 3 cups self-raising flour, sifted

- 2 cups + 2 Tbspn thickened cream 

- Jam and cream for serving

                                                                                    

1.             Preheat oven to 200°C.  Line an oven tray with baking paper.

2.             In a large bowl, sift flour.  Pour in cream. With a bread & butter knife, quickly mix to a soft sticky dough.

3.             On a floured surface, turn out the mixture & knead gently. Press out dough to approx. 1 ½ cm  thick.

4.              Cut scones & place on tray with scones close together.

5.              Bake in preheated oven for 15 mins.  Remove from oven & cool on wire rack.

6.              Serve with jam & cream.

Note:  If you don’t have a scone cutter, press out dough into a rectangle 1 ½ cm thick & cut out 18 squares with a knife.

Storage:               - Best eaten the same day as baking.

                             - Freeze immediately after cooling on rack.  Thaw prior to eating.

Mini sprinkle bikkies

ONLY $2.60 for 380 little bikkies!!  Yes, it is true alright.  I was inspired today to turn a regular recipe of mine into something a little different & came up with these.  380 bikkies goes a LOOONG way and fills 2 big jars to store in the pantry.

Keep in mind that it does take a bit of time to cut out 380 biscuits but a simpler and much quicker way would be to cut the dough into tiny squares (1cm x 1cm) using a knife.  I actually used an apple corer (as a cookie cutter) that I purchased from ALDI within the last year but have never used.  Now I have found the perfect use for it :)

My kids enjoy the 100's & 1000's tiny teddies and this will be their replacement from now on. Little hands are already dipping in...

Enjoy,
Amanda

MINI SPRINKLE BIKKIES

• 125g butter, melted
• ¾ cup caster sugar
• 2 eggs
• 2 ½ cups plain flour
• ½ tsp bicarbonate of soda
• 1 ½ Tbspn 100's & 1000's

Step 1 - In a large bowl, add melted butter, sugar, eggs & whisk until well combined.

Step 2 - Stir in flour, bicarb soda & sprinkles until a soft dough forms.

Step 3 - On a sheet of baking paper (sprinkled with flour) roll out dough to approx 3-5mm thick.  You can put the dough into the fridge for 30 mins to firm up which can make working with it a little easier but I prefer to get going and work with the dough straight away.

Step 4 - Preheat oven to 200oC.  

Step 5 - Using a small shape cutter or utensil, cut out small biscuits & place them on baking trays lined with baking paper. I used an apple correr that I bought from ALDI.  A simple way would be to cut the pastry with a knife into small squares approx 1cm x 1cm and place the squares onto the baking paper.

Step 6 - Bake for 6-7 mins or until golden.  

Chicken pie

You can't beat the good old pie and this one is something special.  I have been making this one for years and been working on simplifying the process to reduce the time it takes to prepare but still end up with the same result - bonus!!

Even my children love the combination of chicken, ham & pastry and clean their plates with this one.

You can also make your own pastry if you have the time and patience but I find the ALDI short crust and puff pastry to be convenient and perfect for this recipe.

Enjoy
Amanda
'ALDI home cook'

CHICKEN PIE

• 3 eggs
• 1 Tbspn oil
• 1 onion, diced
• 500g chicken, diced
• 2 cups milk
• ¼ cup cornflour
• 1 ½ Tbspn seeded mustard
• ½ red capsicum, finely diced
• 3 shallots, finely sliced
• 100g ham, diced
• 1 cup grated cheese
• Salt & pepper 
• 2 sheets of short crust pastry
• 1 sheet of puff puff pastry
• 1 egg, beaten for glaze (optional)

In a small saucepan, boil the eggs in water until hard (approx. 5 mins from when water boils). 

In a frying pan, heat oil & cook onion until soft. Add chicken & fry until cooked through.   

Add milk & conflour & stir to combine.  Cook for 2 mins or until mixture thickens. 

Add mustard, capsicum, shallots, ham & cheese. Stir through mixture. Season with salt & pepper. 

Line a pie dish with 2 sheets of short crust pastry.  Cover sides & bottom of dish.  Fill the dish with chicken mixture.  Cut the eggs in quarters & push them down into the mixture.  Top with a sheet of puff pastry & press to seal the edges. 

Cover & refrigerate until required. 

Cooking - Preheat oven to 200oC. Brush top of pie with beaten egg & cook for 40 mins or until golden. If cooking immediately after preparing, reduce cooking time to 20 mins. Allow to rest for 5 mins prior to serving.

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Massaman Beef Curry

On my menu plan for this week is the delicious Massaman Beef Curry.  It is extremely easy to throw together in the slow cooker and wala!!  Dinner is ready!  it has been cooking away in my kitchen all day and my house smells divine.

I have been making this recipe for years and there are a few variations. There are a few other ingredients that you can add to enhance the flavour but these aren't available at ALDI just yet so I have listed them at the bottom of the recipe if you choose to use them.

This is the Aldi-ised version and tastes just as good in my opinion.  I encourage you to put it on you menu for this week.

MASSAMAN BEEF CURRY

• 3 medium potatoes
• 1 large onion, sliced
• 1kg chuck or blade steak
• 3 ½ Tbspn massaman curry paste
• 2 x 400ml tins of coconut milk
• 1 tsp salt
• 2 Tbspn brown sugar
• ½ cup roasted peanuts or cashews

• steamed rice to serve  

Other (non-ALDI) ingredients that you can also add to the slow cooker - 4 bay leaves, ¼ tsp cardamom and 1 Tbspn tamarind paste. 

Peel & cut potatoes in cubes (2cm). Place in slow cooker.

Dice beef & onion to roughly same size & add to slow cooker.

In a jug, mix curry paste & coconut milk together & pour into slow cooker.

Add bay leaves, sugar, cardamom, salt & tamarind paste into slow cooker & stir to combine.

Cook on high for 4 ½ hrs or low for 8 hrs or until meat is tender.  30 mins prior to end of cooking time, add peanuts.

Serve with steamed rice.

                                                                                                                                                                                             

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Zucchini moussaka

Just because ALDI ingredients are basic, that doesn't mean your meals have to be boring. This Zucchini Moussaka looks impressive, tastes AMAZING and is healthy too.   Lamb mince is great in this recipe but if you can't find this at your ALDI, beef mince works well too.

As you may know, I love meals that can be made ahead of time.  If I have a spare 30 mins during the day, I'll assemble the moussaka and keep it covered in the fridge until 5pm.  When evening rolls around, don't stress - just pop it in the oven and dinner is served in 45 mins.  

ZUCCHINI MOUSSAKA

• 5 med zucchini, sliced lengthways in thin strips
• spray oil
• 1 onion, diced
• 1 clove garlic, minced
• 500g minced lamb or beef
• 500g bottle pasta sauce
• 1 Tbspn chopped parsley

Cheese sauce

• 50g butter
• 1 cup milk
• 2 Tbspn plain flour
• pinch salt
• 1 cup grated cheese (split in recipe)

Lay zucchini  strips on 2 oven trays lined with baking paper.  Spray with oil.  Grill in a hot oven until golden.  Set aside.

Meanwhile, in a frypan over medium heat, saute onion & garlic until tender.

Add mince & cook until brown.  Break up lumps with a whisk.  Stir in pasta sauce & parsley. Simmer for 15 mins.

Cheese sauce

In a large microwave bowl, melt butter on high for 30 secs.  

Whisk in flour & milk & microwave on high for 3 mins.  Whisk until sauce thickens.  Whisk in salt & ½ cup grated cheese.

Assembly of moussaka

In the bottom of a 3 litre oven dish, place a layer of zucchini.  Add a layer of meat & cover zucchini. Repeat using all the mixture.  You should have 3 layers of zucchini & 2 layers of meat sauce. 

Top with all of the cheese sauce & sprinkle over remaining cheese.

Cover & refrigerate or freeze until required.

Cooking

Preheat oven to 180oC.  Uncover & cook in preheated oven for 40 mins. If cooking immediately after preparing, cook for only 25 mins.  Let sit for 10 mins prior to serving.

Coconut cream cupcakes

I made these cupcakes especially for you ALDI lovers and the recipe will be stored on my blog for when you need it next.

The taste of coconut is perfect with a dessert and these yummy cupcakes are not only simple but very delicious.  Throw all ingredients into one bowl and 10 minutes later your cupcakes will be cooking away in the oven.

COCONUT CREAM CUPCAKES

• 2 cups self-raising flour
• ¾ cup caster sugar
• ½ cup coconut cream
• 125g butter, melted
• ½ cup desiccated coconut
• ½ tsp bicarbonate of soda
• 2 eggs

Coconut buttercream

• 125g butter, softened
• 1 ¾ cups icing sugar
• 2 Tbspn coconut cream

• Toasted coconut to serve (optional)

Step 1 - Preheat oven to 160 degrees C (fan forced). Line a 12 hole muffin pan with cases.

Step 2 - In a large bowl, add all cupcake ingredients. Beat until well combined. 

Step 3 - Divide mixture evenly between cases. Bake in preheated oven for 20 mins. Remove from oven and allow to cool on a wire rack.

Coconut buttercream

Step 4 - Beat butter, icing sugar & coconut cream until well combined. Spread on top of cooled cupcakes.  Optional - sprinkle with toasted coconut.