THAI GREEN CHICKEN CURRY

From The Book Brothers (The Cooking Book by DK pg 288)

INGREDIENTS:

1 tbsp olive oil

4 tsp shop-brought Thai Red Curry Paste or green curry paste (use more paste for a spicier sauce)

4 skinless boneless chicken breasts, cut into bite-sized pieces

2 tbsp light soy sauce

400ml can coconut milk

175g open-cap mushrooms chopped

6 spring onions trimmed with green part cut into 5mm slices

Salt and freshly ground black pepper

Chopped coriander to garnish

METHOD:

1. Heat the oil in a large frying pan over a medium heat, add the curry paste and stir.  Add the chicken and stir fry for 2 minutes, or until lightly browned.
2. Pour in the soy sauce and coconut milk and bring to the boil, stirring.  Lower the heat, stir in the mushrooms and most of the spring onions and season with salt and pepper to taste, then simmer for about 8 minutes or until the chicken is tender and cooked through.
3. Serve Hot, garnish with coriander and the remaining sliced spring onions.

Good with boiled or steamed long-grain rice or plain noodles.

Great Meatloaf
From Antonietta

INGREDIENTS:

1kg of good mince meat

1 chopped onion

1 clove of garlic

2 tbsp of tomato paste

1/4cup water

1 cup of breadcrumbs

4 eggs

1 tsp of thyme

Salt and pepper

METHOD:

Mix together, place in greased loaf tin, in oven until cooked.  

180 degrees for about an hour. 

Quick & Easy Sweet Soy Stir Fry
From Nikki C

INGREDIENTS:
400gm of Sliced Beef

1 Sliced Onion

½ Cup of Brown Sugar

½ Cup of Soy Sauce

2 tbsp Sweet Chili Sauce

1 Cup of Mushrooms

1 Cup of Snow Peas 

(any extra vegetables you would like to add)

METHOD:

Brown beef and onions, add soy sauce, sweet chili sauce and brown sugar and bring to boil.  
Add mushrooms, snow peas and any other vegetables you would like to add and simmer for 10 minutes.

Serve with Rice or noodles

Scalloped Potatoes with Tuna
From The Book Brothers (Popular Potatoes by Simon & Alison Holst pg 75) 

INGREDIENTS:

1kg floury or all purpose potatoes, scrubbed

2 Medium onions, diced

1 x 220g can tuna, drained and flaked

250g sour cream

½ Cup of Milk

37g packet onion or bacon and onion soup mix

1 Cup Grated Cheese

Pinch of paprika to dust

METHOD:

1.      Cut the scrubbed potatoes into 2-3cm thick slice

2.      Thoroughly coat the bowl of the slow cooker or a shallow casserole dish with non-stick spray.  
      Sprinkle half the diced onion into the bowl.  Cover with half the sliced potatoes, then crumble over 
      the tuna.  Sprinkle in the remaining onion and arrange the rest of the potato in another layer on top.

3.      Combine the sour cream, milk and soup mix in a small bowl.  Pour evenly over the layered potato mixture, 
      then sprinkle the top with the grated cheese and dust lightly with paprika.

To Cook in a slow cooker: Set the slow cooker to HIGH and cook for 4-5hours 

To Cook conventionally: Preheat oven to 220C.  Cover the casserole dish  (use the lid or a sheet of foil folded 
loosely over the edges) and bake for 30 minutes.  Uncover and bake for a further 30 minutes until the cheesy 
topping is evenly golden brown and the potatoes in the centre are tender.

Did you know that potatoes have been given the Heart Foundation’s tick of approval?  
For heart health, watch that you don’t add too much fat or salt to your potatoes.

2 Minute Noodle Special

From Tracey

INGREDIENTS:

Packet of 2 minute noodles (1 pk per person you are cooking for)

1 Cup of Frozen Vegetables (1 Cup per person you are cooking for)

METHOD:

1. Cook the 2 minute noodles
2. Cook the frozen Vegetables
3. Mix 2 minute noodles, 2 minute noodle seasoning sachet and vegetables into and bowl and serve (For extra flavour add a splash of sweet chili sauce or soy sauce)