Spinach, Feta and Chicken Wraps

I got this recipe from a girl from work and I found them to be delicious. I am so glad that she shared the recipe with me. I hope that you find these as tasty as I did.

Ingredients:

4 chicken breasts
1 block of feta (about 300 grams)
2 packets of frozen spinach
4 sheets of puff pastry
salt and pepper to taste

Cut the pastry sheets in half. Cut the chicken breasts in half, lengthwise. Flatten them with a mallet or another flattening device and place them at the ends of each pastry sheet. Place some spinach and feta on top of the chicken. Add a wee bit of salt and pepper to taste. Fold in sides of pastry and wrap around like a sausage roll (see picture for shape). Place them on a greased tray and bake them for about 40 minutes (until golden brown) at 200 deg C.

I usually serve them with salad, but they can be served with veggies or rice.

Potato Scones

We made these this morning and they were yummy. We had them with bacon and eggs and they were very good.

Makes 8

Ingredients:

• 1 large floury potato
• weighing about 250g /9oz
• 25g /1oz unsalted butter
• 50g /2oz plain flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• a little butter for the fry pan

Directions:

Peel the potato cut it into chunks and cook in boiling water until tender. then drain well . Using a potato masher mash the potato with the butter. Now weigh it. you need about 2oog /7 oz mash.

Sift the flour, salt and baking powder into a bowl . While the mash is still warm, stir it into the flour and combine well to make a dough. Using lightly floured hands, gently shape the dough into 2 balls, then turn them on to a lightly floured surface. Roll out gently with a rolling pin to form 2 circles about 5mm /1/4 in thick. Cut each circle into quarters and prick all over with a fork.

Heat the frying pan to medium -hot, smear over a little butter with some kitchen paper then, once hot, transfer 4 scones to it with a large spatula or fish slice. Cook for about 3-4 min on each side, until golden brown. Transfer to a wire rack to cool slightly before eating them.

Satay Beef

As promised in the previous pecan pie recipe, I suggested that I would provide you with the "Satay Beef" recipe provided by John, the father of my friend who just turned 40. These satay's were absolutely delicious and were gobbled up quickly. The picture below shows some of the satay's made (in the raw form). We were too eager to eat them to get a picture of them cooked. lol.

Satays or Sartees

The ingredients for this recipe are just a guide. You can add or subtract from what is written, or substitute some of the ingredients. For instance, chili paste was used instead of birdseye chillies at the BBQ last weekend. Also, we did not worry about onions or capsicums.

¾ of a whole garlic
1 cubic inch of green ginger [25mm x 25mm x 25mm]
½ teaspoon of mixed herbs
½ cup of soy sauce
½ cup teriyaki barbeque marinade
1 heaped desert spoon of Gravox
3 desert spoons of hot Madras curry powder
2 level desert spoons of Tabasco sauce
6 Birdseye chilies
1 level desert spoon of barbeque spice
3 level desert spoons of Bonox
3 heaped desert spoons of sugar dissolved in ½ cup of water
Lean beef diced into ½ inch cubes [12mm x 12 mm x 12 mm]
Cooking oil

Method

Finely chop garlic and green ginger. Add all other ingredients and then cubed meat.

Cover using cooking oil. Leave for 24 hours, stirring occasionally.

Soak some bamboo skewers in water for about 20 minutes or more prior to threading meat onto the skewers. Leave room for a handle on the skewers for use whilst cooking and eating.

Cut up pieces of onion and capsicum etc. can be alternated between pieces of meat if desired.

Cook on a barbeque hot plate, over a grill, or even in a frying pan. Bon appetite!

Peacan Pie Delight

Peacan Pie is a favourite of mine and this dish always receives great compliments by those that try it. Today I helped celebrate a 40th birthday party of a good friend of mine and I supplied the Peacan Pie for his birthday cake. I think that this recipe came from a women's weekly book, but I am not sure exactly.

Ingredients:

1 cup of plain flour
90 grams of butter
2 tablespoons of water

Filling:
3 eggs, lightly beaten
3/4 cup of glucose syrup
1 cup of brown sugar, firmly packed
30 grams of butter, melted
1 and 1/4 cups (125g) of peacan nuts

Sift flour into bowl, rub in butter. Add enough water to make ingredients cling together. Press dough into ball, Kneed gently on lightly floured surface until smooth; cover, refrigerate 30 minutes.

Roll dough on lightly floured surface large enough to line 24cm round loose-based flan tin. Lift pastry into tin gently, ease into side, trim edge. Place tin on oven tray, line pastry with paper, fill with beans or rice. Bake in moderately hot oven 10 minutes, remove paper and beans, bake further 10 minutes or until pastry is lightly browned; cool.

Pour filling into pastry case, bake in moderately slow (180 deg C is what I use) oven 55 minutes, or until set; cool.

Filling:

Combine eggs, glucose syrup, sugar, butter and nuts in bowl; mix well.

Serves 6-8

Note: To save time, I often just buy sweet short crust pastry from the shops. That way, all you need to do is the filling , place it in the shell and then bake it for 55 minutes. Do not bake the pastry beforehand.

I also had some tasty satays that were made by the father of my friend. He told me that he is happy for me to post the recipe for that, so I shall do that soon.

Ginger Fluff Sponge

This is my boyfriend's favourite cake recipe. His mum gave me the recipe the other day and I tried it out. However, instead of it being a Ginger Fluff, it became a Ginger Flop. I am too embarressed to show a picture of the flop, so will wait until next time, when hopefully it will work.

Ingredients:

3 eggs

½ cup of corn flour

½ cup of sugar

1 level tablespoon of plain flour

½ teaspoon of carb soda

1 teaspoon of cream of tartar

1 teaspoon of cocoa

1 teaspoon of ground ginger

1 teaspoon of cinnamon

1 Tablespoon of warm golden syrup


Method:

Beat eggs and sugar well [approximately 10 – 15 minutes].

Sift dry ingredients twice and fold into egg and sugar mixture

Add warm golden syrup and fold into mixture

Divide mixture into 2 greased sponge tins

Bake for 30 minutes at 190 degrees C [375 degrees F]

After baking the sponges, hopefully they did not flop like my first attempt, let cool and then spread a layer of strawberry jam and whipped cream between the two sponges. Place a further layer of jam and cream on the top and add grated chocolate (or flake sprinkles) on top of it.

Curry Puffs

This recipe was derived from a friend of mine who came from Scotland. I changed the recipe a wee bit by using raw chicken instead of cooked chicken. I found that it went too dry using cooked chicken.

Curry Ingredients
2 large chicken breast fillets
1 tin of chicken soup (Campbells is good because it is thick)
1 pack of tomtato paste
1 tablespoon of Vindaloo paste
1 tablespoon of curry powder
1 teaspoon of corriander
1 teaspoon of cumin
1 teaspoon of powdered cloves
1 teaspoon of garamasala
1 onion
3/4 cup of water
3 large mushrooms is an optional ingredient

Puff Pastry ingredients
3 regular sheets of puff pastry

Dice chicken and onion and brown them together with the curry powder in a large pot which has a thin layer of oil in it. Add the chicken soup and water and stir. Add the remaining curry ingredients and cook for about 1 hour on low heat and stir it regularly. Add more water if it gets too thick. That makes the curry recipe, which can be eaten alone, usually with rice, or used with the following puff pastry method.

Put the oven on at 200C. Cut the puff pastry sheets in half and place on oven cooking trays. Put some curry mixture at the bottom of one half, then fold the other half over. Press sides of pastry with fingers to seal them. You should have 6 puff pastry squares which are then placed into the oven and baked for about 20 minutes (They should be golden brown, so just check the oven every now and then).

Beef Macoroni

Hi. I made this one a week ago, but have not had time to put it onto the wee recipe site. I got this recipe from a friend who lives in Phoenix, Arizona. It is quite tasty and easy to make. I hope that you enjoy it.

Ingredients:

1 pound of ground beef
16 oz of egg pasta (I use macoroni or Penne, as I used in this case)
1 16 oz can of chopped tomotoes
1 can tomato paste
1 medium onion chopped
1 garlic clove chopped
1 green pepper chopped
2 tins of tomato soup

Boil pasta (macoroni or Penne) for about 20 minutes 1st. Put onion, garlic, oil and beef into a large pot and fry until brown. Add green pepper and cook for about 5 minutes extra. Add tomoto soup and tomato paste to thicken. Drain the pasta and add to beef mixture. Add 3/4 cup of water and simmer for about 20 minutes. Then it is all ready to eat. Enjoy.

Chicken And White Wine Casserole

I just made this tonight, and it was very tasty. Second serves were in order with this nutritious and low fat dish. I hope that you like it too.

Ingredients:

about 600 grams of chicken breast or thigh fillets
some flour for dredging
salt and pepper
olive oil
3 bay leaves
5 potatoes
2 carrots
A handful of green beans
2 heaped teaspoons of chicken stock, disolved in 1 cup of hot water
3 squirts of basil
3/4 cup of white wine (dry)

Method

Cut the chicken into pieces and dredge in flour, salt and pepper. Fry the chicken in a frying pan with olive oil until they get a bit of colour. They should not be completely cooked. Place in a casserole dish and add the veggies, stock and herbs. Pour the wine over the top and bake in an oven at 170 deg C (350F) for 80 minutes. Check and stir every 20 minutes or so. Serve by itself.

note: you can add other veggies if you want.

Modified Choc Chip Muffins From Delarue

Thanks Delarue for sharing the photo of the muffins that you made using both white and dark chocolate chips. They look delicious. Well done.

If anyone else wants to share their successes, please get in touch with me.

Spicy Thai Chicken Finger Food

I came across this when I found some extra fillo pastry in the freezer that needed using up. I experimented with some ingredients that I had and came across this really tasty dish.

Ingredients:

600g minced chicken

22 sheets of fillo pastry

1 cup of breadcrumbs

1/2 a jar (50g) of Kaffir lime leaves

1 heaped tbsp of lemon grass

4 tbsp of sweet chilli sauce

a bunch of coriander finely chopped

1/2 cup of olive oil

some salt to taste

Mix all the ingredients apart from the olive oil into a bowl.

Cut the fillo pastry sheets into halves to form two rectangles.

Brush a sheet with oil and place 1 heaped tbsp of mixture near the edge of the sheet.

Make that mixture into a sausage type shape.

Fold both sides over then brush with oil.

Roll the fillo into a spring roll type shape, brushing with oil with every fold.
Repeat with the remaining pastry and mixture.

Put in oven and bake for about 25 minutes at 180 deg C.

It goes well with Sweet Chilli Sauce, but it is not needed.

Morsey's Double Choc Chip Muffins

We just made these muffins today and they went down very well with a wee cup of tea.

Ingredients
1 1/2 cups of self raising flour
1/2 cup of white sugar
2 teaspoons of baking powder
1/4 teaspoon of salt
1 egg
A wee bit more than 1/2 cup of milk
1/4 cup of vegetable oil or olive oil
250 grams of chocolate chips
2 heaped tablespoons of cocoa

Heat over to 200 deg C.
Sift all dry ingredients together and mix in a large bowl.
Add wet ingredients (egg, milk and oil) and mix well.
Use tablespoon and fill mixture into paper cups at 3/4 mark. (It is best to put the mixture into paper baking cups, which are placed in a muffin tray.)
Bake for approx 20 minutes (check often to see whether they are burning or not and probe a tooth pick into them to see if the muffin mixture sticks. If it does not stick, then they are cooked.)
Leave to cool for at least 5 minutes and then stuff them in your gob, but not all at once as this recipe makes 10 big muffins.

A Wee Bit Of Country Potato Salad

I got this potato salad recipe from a friend whilst living in America. I have found this to be the best potato salad that I have ever tried. I hope that you enjoy it too.

Ingredients
6 medium potatoes
2 eggs
About 2/3 cup of mayonnaise
Half an onion
Half a capsicum (red pepper)
1 Teaspoon of English Mustard
Some paprika
Salt and Pepper (sprinkle to taste)

Cube the potatoes (about 3cm diameter) and peel them if you want to. Salt the potatoes and boil them for 10 minutes (they need to have some firmness to them). Put the potatoes in a colander and leave them sitting for about 10 minutes. Boil the eggs for about 3 minutes. In a bowl, put mayonnaise, mustard, finely chopped onion, cubed capsicum, salt and pepper. Peel the eggs and mash them up into the mixture. Add potatoes when they are cool and mix them in softly. Add some paprika on top. All done. Serve up now or put into your fridge for later on.

Matchsticks

I got this recipe from a friend, and I must say that they are really yummy. The recipe below makes 16 matchsticks. You can adjust the ingredients to make more or less. It is possible to freeze them.

You need
2 sheets of ready rolled puff pastry.
Either whipped cream or really thick cream (about 250 grams).
1 Jar of cottees strawberry conserve (best to get ones without seeds in it).
A wee bit of icing sugar.

Thaw out pastry sheets and cut each sheet into 4 long strips. Cut those 8 sheets in half (so you should have 16 sheets all up).

Place those sheets onto a greased tray and cook in oven (200 deg C) until golden brown (about 8 minutes).

Remove sheets from oven and leave them to cool completely. The sheets should have risen and therefore they are thicker. Make them thinner by cutting them in half (this creates matching pairs).

Using a spoon, spread some jam across the base of each pair and then put some cream on top of the jam. Put the matching top on the base and sprinkle some icing sugar on top of them all after all are finished.

Eat them with your family and friends. Yum Yum.

Welcome to Moresey's Wee Recipes

Hi everyone. This is my wee recipe blog where I intend to share some of my favourite recipes. I hope that you enjoy them.
These recipes are mostly done in metric, so if you want to convert them to non- metric there is a site linked on the left menu bar listed "Metric Conversions" that will help you. It is best to right click on the link and open it in a new window or tab so that you can keep the recipe on screen whilst doing the conversions.
Cheers
Moresy