Banana cake with coffee icing

Bananas are plentiful at the moment and I have a bench full that are getting very ripe, very quickly. This recipe is very moist and quite different to my banana bread recipe which is much more dense.  I am not a coffee drinker but I think a milk coffee icing goes perfectly with this cake.

Enjoy,
Amanda

Banana cake with coffee icing

• 125g butter, softened
• 1 cup caster sugar
• 2 eggs
• 1/4 cup milk
• 2 large bananas (mashed)
• 1 tsp bicarbonate of soda
• 1 3/4 cups self-raising flour

Coffee icing

• 1 tsp instant coffee granules
• 1 1/2 Tbspn boiling water
• 2 cups icing sugar, sifted
• 1 Tbspn butter, softened

• 1/4 cup toasted coconut (optional)

1. Preheat oven to 180 degrees C.  Grease a 20cm round cake tin.

2. In a small bowl, beat butter and sugar with an electric mixer until light and fluffy.

3. Add eggs and beat well.

4. Add milk and bananas and beat until combined.

5. Sift in bi-carb and flour and fold through.

6. Pour into cake tin and bake for 40 - 45 mins or until cooked through.  If cake is browning too quickly, cover with a sheet of baking paper to prevent the top from burning.

7. Remove from oven and leave in tin for 5 mins.  Turn out onto wire rack to cool.

Icing

8.  Dissolve coffee in boiling water.  Add to a small bowl with icing sugar and butter.  Beat until smooth.  Spread over cake and top with toasted coconut.

Classic lasagne

This is my favourite go to recipe when entertaining lots of people as it stretches a long way when served with garlic bread and salad.  I have used it at many of our Christmas lunches, 21st celebrations and anytime when I am having lots of people over. It can all be prepared ahead of time so you don't have to waste time cooking when you have guests.

I first cook up a huge pot of bolognaise sauce and split it into 3 portions.   We usually eat one and freeze the other 2 for a later date.  I use one portion for the lasagne recipe below.

I hope you enjoy it,
Amanda






CLASSIC LASAGNE

• 1 ½ pkts dried lasagne sheets
• 1 ½ litres bolognaise sauce (refer below)
• 1 egg, beaten
• 40g ham, roughly chopped
• 1 ½ cups grated cheese

Cheese sauce

• 100g butter
• 4 Tbspn plain flour
• 2 cups milk
• ¼ tsp salt
• 1 cup grated cheese

Cheese sauce

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

2. Whisk in flour & milk & microwave on high for 4 mins. Whisk until sauce thickens.

3. Whisk in salt & grated cheese.

Assembly of lasagne

4. In a large, deep baking dish, add 1 ladle of bolognaise sauce & spread to cover the base.

5. Place 1 layer of lasagne sheets, covering the entire base. Don’t overlap lasagne sheets.

6. Add 2 ladles of bolognaise sauce & 1 ladle of cheese sauce & cover the lasagne sheets.

7. Repeat step 5 & 6 until you have put down 4 layers of lasagne sheets.

8. Top with remaining bolognaise & cheese sauce. Pour over beaten egg & spread over lasagne.
Sprinkle with chopped ham & top with cheese.

9. Cover & refrigerate or freeze until required.

Cooking

10. Preheat oven to 180oC. Cook, covered in preheated oven for 30 mins. Uncover & cook for
a further 10 mins. Let sit for 10 mins prior to serving. This is important as the lasagne will be sloppy if you don't let it rest prior to serving.





Rich Italian bolognaise (bulk recipe)
Preparation time: 20 mins
Cooking time: 1 hr

Serves 3 meals for a large family

• 2 Tbspn olive oil
• 2 onions, diced
• 6 cloves garlic, minced
• 1kg lean beef mince
• 2 x 500g bottles tomato paste (I use Leggo’s)
• 2 x 500g bottles of prepared pasta sauce (your choice)
• 1.2 litres water
• 2 tsp mixed herbs
• 2 Tbspn basil leaves, torn (optional)
• 1 Tbspn sugar
• 1 ½ tsp salt

1. In a VERY large pot (5 litres) over medium heat, add oil & fry onion & garlic until soft.

2. Add mince & cook until slightly brown. Break up lumps with the wide end of a whisk if necessary.

3. Add tomato paste, pasta sauce & water. Stir to combine.

4. Add mixed herbs, basil, sugar & salt.  Mix well.

5. Bring to the boil then reduce to a low simmer for 1 to 2 hrs. The longer the cooking time, the better. Stir occasionally so mixture doesn’t burn.

6. Turn off heat & leave in the pot to allow the flavours to further develop. Serve with spaghetti.

Tips: This recipe makes approx. 4 ½ litres of sauce & can be separated into freezer & microwave safe containers for storage. The quantity of sauce needed for each meal depends on the size of your family so freeze in suitable portions. As a guide, a lasagne uses 1 ½ litres of sauce & spaghetti bolognaise (to feed 5 adults) will use 1 ½ litres of sauce. This recipe will make approx. 3 meals for a large family.

Storage: - In fridge, covered & stored for up to 3 days.
               - Freeze, in microwave safe containers for up to 4 months. Thaw in fridge, then reheat in the                  microwave.

Chicken and corn soup

Easy chicken & corn soup

This recipe is super quick and perfect for any day of the week. With only 6 ingredients and 25 mins cooking time you can't go past it.

Easy chicken & corn soup 
Serves 4

• 1 Tbspn oil
• 1 small leek, white party only
• 2 potatoes, peeled
• 500g chicken breast fillets
• 420g can creamed corn
• 3 cups chicken stock

Step 1
Thinly slice the leek.  Cut the potatoes into cubes approx 1cm.  Cut the chicken breast into VERY thin strips.   

Step 2
Heat the oil in a large pot.  Add leek, cover & simmer for 5 mins or until soft.  

Step 3
Add potato cubes, chicken strips, corn & stock to the pot. Stir to combine. 

Step 4
Bring to the boil, reduce to medium heat & gently boil for 20 mins or until potato is tender.  

Storage:
- Fridge, covered or in airtight container for up to 3 days
- Freeze, covered for up to 4 months.    

Red curry with beef or lamb

Here is a very simple meal that only takes minutes to throw together in the slow cooker.  Leave to simmer all day and dinner is served. I also make this with chicken thigh fillets and korma paste instead of red curry paste but both ways are very delicious.  You can serve it with rice but tonight I made some cauliflower fried rice to go with the curry instead.

Beef red curry - slow cooked

• 1kg beef or lamb, diced
• 1/3 cup red curry paste
• 2 tsp sugar
• 400g tin diced tomatoes
• 1 cup chicken stock
• 120g pkt baby spinach
• 3/4 cup sour cream

1. Add beef/lamb into slow cooker.

2. In a jug, mix curry paste with tomatoes, sugar and stock.  Stir to combine and pour into slow cooker. 

3. Add spinach and stir to combine. 

4. Cook on high for 4 hrs or low for 7 hrs or until meat is tender.  

5. Prior to serving, stir in sour cream. 

Menu plan for this week (1st June 2015)

Menu planning for me is a necessity as it saves me a lot of money, time and prevents food wastage. For the weeks that I don't get my act together and meal plan, I end up visiting the food store every day and feel really undecided at 5pm each day as to what to cook.  This week, I am organised and did my shopping this morning.

The way I meal plan is extremely quick and easy.  I don't use a planner, spreadsheet, calendar or anything fancy.  Just a pen, 2 pieces of paper and my cookbook is all I need. So gather your favourite recipes in one place and that is a good start. A few notes on the recipes I use are at the bottom of this post.

While I sit down to breakfast, I jot down the meals that I want to cook this week on one page and on another page I write down the ingredients I need to buy. I pin the meals to make on the fridge and page with ingredients goes into my pocket.

All my recipes are cost effective and the ingredients can be purchased at ALDI.

My plan for this week goes something like this:

MONDAY - Chicken pasta bake.   RECIPE HERE

TUESDAY - Thai Pork Mealballs. 

WEDNESDAY - Chow Mein. 

THURSDAY - Meal from the freezer. 

FRIDAY - Coconut chicken noodles. RECIPE HERE

WEEKEND - Toasted sandwiches, chicken nuggets, pizza something similar... I'll make this up when I get there.

OTHER THINGS TO COOK: 

• Cupcakes for my son to take to school on his birthday
• Banana bread for lunch boxes  RECIPE HERE
• Date balls for lunch boxes RECIPE HERE
• Blueberry muffins for lunch boxes

MONDAY

TUESDAY

FRIDAY

WEDNESDAY

Most of the recipes I cook with come from my self-published cookbook (Food before 5) or from the recipes from my next cookbook which is yet to be published.  Unfortunately, all my cookbooks are sold out but you can download the app (Simple Cook) on your ipad which contains them all.  If you don't have an ipad, you can download the PDF version of the recipes here http://www.harbourpublishing.com.au/products/books/simple-home-cook

I am certainly not pushing it on you but I am just sharing what I use each week.  All my recipes are ALDI and budget friendly which helps me keep the costs down and only visit one supermarket.

So that is it... my sophisticated meal planning process with 2 scrap pieces of paper, a pen,  my recipes and about 10 mins!

Happy planning!
Amanda

Banana muffins

Whip these up in no time at all and you can’t beat them!  These moist banana muffins are perfect in the lunch box or great with a glass of milk for an after school snack. Even better for the freezer to take out whenever you are limited on time.

Enjoy,

Amanda

BANANA MUFFINS (makes approx 15)

·         125g butter, softened

·         ¾ cup brown sugar

·         2 eggs

·         1 ½ cups self raising flour

·         ½  tsp bicarbonate of soda

·         tsp mixed spice

·         1 cup mashed banana

·         ½  cup sour cream

·         ¼ cup milk

1.       Preheat oven to 180°C. Line a 12 muffin pan with cases.

2.       With an electric mixer, beat butter & sugar until light & fluffy.

3.       Beat in eggs.

4.       Sift the flour, bicarb of soda & mixed spice into the mixture.  Stir to combine.

5.       Add banana, sour cream & milk.  Mix well.

6.       Spoon evenly into muffin cases & bake in preheated oven for 18 - 20 mins.

Tips:                      Can go straight from the freezer into the lunch box as they will be thawed                                             by lunch time.

Storage:               - Room temperature, in airtight container for up to 3 days.

                             - In fridge, in airtight container for up to 1 week.

                             - Freeze, in airtight container/freezer bag for up to 3 months.

Chicken & corn soup

This recipe is super quick and perfect for any day of the week, especially in winter. With only 6 ingredients and 25 mins cooking time you can't go past it.  I love it and it is even better served with fresh bread to make the meal a little more heartier. Get organised a freeze a batch to make your week a little easier.

Enjoy
Amanda

Easy chicken & corn soup 
Serves 4

• 1 Tbspn oil
• 1 small leek, white party only
• 2 potatoes, peeled
• 500g chicken breast fillets
• 420g can creamed corn
• 3 cups chicken stock

Step 1
Thinly slice the leek.  Cut the potatoes into cubes approx 1cm.  Cut the chicken breast into VERY thin strips.   

Step 2
Heat the oil in a large pot.  Add leek, cover & simmer for 5 mins or until soft.  

Step 3
Add potato cubes, chicken strips, corn & stock to the pot. Stir to combine. 

Step 4
Bring to the boil, reduce to medium heat & gently boil for 20 mins or until potato is tender.  

Storage:
- Fridge, covered or in airtight container for up to 3 days
- Freeze, covered for up to 4 months.    

Cinnamon doughnut balls

These are AMAZEBALLS!!!  These little round balls of deliciousness are a mix between a soft little cake and a doughnut covered in cinnamon sugar.  I can't get enough of these but they need to be eaten in moderation - if that is at all possible!

They are extremely easy to make and surprisingly quicker than you would think.  All with no frying involved.  To get that perfectly round look, you will need a cake pop maker which can be bought from most department stores.  I got mine from Big W for about $18.  Alternatively, you can make them from a mini muffin tin but they won't be perfectly round.

Making cake pops is a total pain and I have had no success with them but now at least I have found a new use for the machine.

I hope you try them and LOVE them.

Enjoy,
Amanda

For other great ALDI recipes, follow Facebook: ALDI home cook

Cinnamon doughnut balls (by ALDI home cook) 

•          100g butter, softened
•          ½ cup caster sugar
•          1 egg
•          2 cups plain flour
•          1 tsp bicarbonate of soda
•          1 cup milk

Coating

•          ½ cup caster sugar
•          ½ tsp cinnamon
•          100g butter

Making the balls

1.       Add all ingredients into a large mixing bowl and beat until thoroughly combined. 

      To cook, you can use a cake pop maker or a mini muffin tin in the oven.  To get that perfectly round look, a cake pop maker is best.  You can purchase these from most department stores (Kmart, Big W, Target etc) for approx. $20.  

2.       If using a cake pop maker, fill the small holes with batter, close the lid and leave for approx. 5 - 6 mins.  Remove from cake pop maker and repeat with mixture.

      If using the oven, preheat to 180 degrees C.  Grease a mini muffin tin or line with muffin cups. Place a tablespoon of mixture into each hole.  Bake in preheated oven for 10-12 mins or until golden and cooked through.

3.       Remove and allow to cool on a wire rack. 

Coating the balls

1.       Combine sugar and cinnamon in a bowl. Set aside.

2.       Melt butter in a small bowl.

3.       Roll the balls in butter, one at a time to cover.  Transfer ball to cinnamon sugar and roll to coat.  Set aside and repeat with the remaining balls.

Homemade crackers

I know crackers are very cheap to buy but there something great about being able to make your own and knowing what is in them.  I gave them a go last week and was pleasantly surprised with how easy and delicious they were.  They reminded me a lot like the crusty pastry of a good meat pie so I might need to try and turn this into a pie pastry one day but for now I am content with using this recipe for crackers.  Before baking, I dusted them with chicken stock powder which made them taste great but you can also use salt and pepper, herbs or whatever you like. 

Enjoy
Amanda xx

HOMEMADE CRACKERS

• 2 cups plain flour (300g)
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 100g butter, cold and diced
• 6 Tbspn hot tap water
• Chicken stock powder

1. Preheat oven to 200 degrees C. 

2. In a food processor, add butter, sugar, salt, baking powder and butter.  Pulse (or turbo if you have a Thermomix) until the mixture resembles breadcrumbs. 

3.  With the food processor running, gradually add water until the mixture forms a smooth dough.  

4. Tip out onto a lightly floured surface and bring together with your hands. Cut dough in half into 2 balls.

5. On a sheet of baking paper, generously dust with flour and roll out the dough as thinly as possible.  Using a sharp knife, cut into squares.  Prick each square a few times with a fork. Repeat process with remaining half of dough.  You should end up with 2 large trays of crackers.

6. At this stage, you can lightly sprinkle the crackers with chicken stock powder. This step is optional.  You could also sprinkle with salt and pepper if you prefer.

7. Bake for 10 mins or until golden.  The crackers on the outside of the tray will cook faster so remove them from the oven once they are golden. Continue to bake the remaining crackers until they are all cooked through and crunchy.  

8. Once cool, store in airtight container.

Irish Stew

It is freezing here in Queensland today - I know, I know, those of you from the south are laughing at me but I don't cope very well with the cold!  A meal that warms the insides is a slow cooked Irish Stew. It is a versatile recipe as you can do it in slow cooker or oven (whatever suits you).

Cheaper cuts of lamb are great for this recipe and you can switch the lamb to beef if you prefer.

Enjoy,
Amanda

IRISH STEW

• 750g lamb, diced
• 3 medium potatoes, peeled & diced
• 2 onions, sliced
• 2 carrots, peeled & sliced
• 2 Tbspn pearl barley (optional)
• 3 cups chicken stock
• 2 Tbspn tomato paste
• ½  tsp chopped parsley
• ½  tsp chopped rosemary
• 1 Tbspn plain flour

SLOW COOKER

1. Place all ingredients (except flour) in slow cooker.

2. Mix flour with 1 Tbspn water and stir to form a smooth paste.  Add to slow cooker.

3. Stir together then cook on high for 4 ½  hrs or low for 8 hrs or until meat is tender.

OVEN

1. Preheat oven to 160 degrees C.

2. In a large pot over high heat, add lamb & fry until brown.  Add all remaining ingredients (except flour) into the pot.

3. Mix flour with 1 Tbspn water & stir to form a smooth paste.  Add to pot.  Stir all ingredients to combine.

4. Pour into a 2.5 litre casserole dish and bake, covered for 2 hrs or until meat is tender.

Gingernut biscuits

This post comes with a warning - these biscuits are so good that they may lead to overeating....  
The ginger & orange rind combination make these cookies taste and smell absolutely divine and are undoubtedly the best gingernuts I have ever eaten. Bake them for 15 mins and they will be soft & chewy, leave them a little longer for a crunchier biscuit. 

Give them a go today.
Enjoy,
Amanda x

GINGERNUT BISCUITS

• 2 ½ cups self-raising flour
• pinch salt
• 1 Tbspn ground ginger
• 1 tsp bicarbonate of soda
• ¾ cup caster sugar
• 125g butter
• ¼ cup golden syrup
• 1 egg
• 1 ½ tsp grated orange rind

1. Preheat oven to 160 degrees C. Line 2 oven trays.

2. In a large bowl, sift flour, salt, ginger & bicarb soda.  Add sugar & stir to combine.

3. In a separate bowl, add butter & golden syrup.  Heat in microwave for 1 to 1½ mins or until they have melted together.   Stir to combine & pour over dry ingredients. 

4. Add egg and orange rind & mix to form a stiff dough. 

5. Using a tablespoon measure, scoop up 1 Tbspn mixture & form into a ball.  Place on oven tray & repeat with remaining mixture.  Leave room between biscuits for spreading.  Lightly flatten balls with your fingers.  

6. Bake in preheated oven for 15 mins. NOTE: Bake them for 15 mins and they will be soft & chewy, leave them a little longer for a crunchier biscuit. Remove from oven & trf to wire rack to cool.

Eat in moderation!