Category Archives: Savoury

Lasagne

What’s for dinner? Lasagne! And a side of garlic bread. I’m obviously not scared of a few carbs. This is my favourite, fool-proof recipe. It’s even better the next day and I get about eight serves. I don’t change anything from the original recipe, besides the buffalo mozzarella; I substitute the regular, supermarket variety of mozzarella.

lasagne recipe

Neil Perry’s lasagne

I’m sure you have your own favourite lasagne recipe, if so, please share!

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Beer-Battered Flathead Fillets and Oven-Baked Chips

One of my favourite things to do in summer is eat fish and chips by the beach. I love being near the water, and am pretty spoiled to live just a 10 minute drive from the ocean. This Australia Day I created my own version of this seaside treat. Do you eat your chips with tomato sauce?

Beer-Battered Flathead Fillets with Oven-Baked Chips

Ingredients

Flathead fillets, or other white fish
1 egg, lightly beaten
1 1/2 cups self-raising flour
375 chilled beer
vegetable oil for frying
extra flour

potatoes, unpeeled and chopped
olive oil
butter, melted
sea salt

Directions

Place egg into a bowl and add flour. Add beer to bowl gradually, while whisking.
Cover bowl and refrigerate for 30 minutes.

Preheat oven to 200 degrees Celsius.
Parboil chopped potato chips until just tender. Drain.
Lay chips flat on oven tray, coat with oil and melted butter as desired. Season with sea salt.
Bake approximately 45 minutes or until golden and crunchy. Serve.

Heat oil to 190 degrees Celsius.
Coat fillets in extra flour, the dip into batter. Drain excess batter and cook in oil 3-4 minutes or until golden brown and cooked through. Drain and serve.

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Nanna’s Curried Chicken

 

My Nanna doesn’t like to cook. I don’t think she ever did. But she does have a few staple recipes up her sleeve that she still makes. Two of them are based on Campbell’s Condensed Soup. I made her curried chicken recipe tonight, just the way my Nanna makes it. I have no idea where she got the recipe or how long she’s been making it. I wonder how much it has evolved from the original — I’ll have to see if she remembers. Nanna says the curried chicken is tastier with cream of chicken and mushroom soup than with cream of mushroom but the former is harder to find. I always pick up a few cans of it for her when they are in stock because I know she’ll use them up quickly. As simple as this dish is, the taste is comforting and reminds me of her and the many meals she made for us growing up. Perhaps it’s our family’s version of chicken soup.  Thanks Nanna for all the curried chicken, tuna casserole and raisin cake you make us.

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Pea and Parmesan Soup

 

Note: Karla tells me this a modified Nigella Lawson recipe.
I think it’d be fine without the butter.

This is turning into the winter of soup in Katie’s Kitchen. I’ve never been a big fan of soup, but having said that I probably haven’t tried more than three or four varieties until now. I guess too many bowls of Campbell’s Tomato Soup when I was young turned me off the dish in general (sorry Andy).

This soup isn’t my favourite (not the biggest Parmesan fan) but it sure is flavourful and if you like Parmesan cheese you’ll love this. Don’t let the green colour put you off!

Thanks to my co-worker Karla for the recipe. I wonder where it is from originally?

Bake a bulb of garlic wrapped in foil for an hour. (Chop the top off first)

Cook a 500g bag of baby peas.

Put drained peas into blender. Add 25g butter, 25g grated Parmesan and 300ml stock. Squeeze garlic into mixture. Puree, warm and eat.

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Salmon and Vodka Pasta

I don’t drink, but love to cook my salmon in vodka! Just bake it in the oven for about 15 minutes in about 1/2 cup of vodka. Cook your fave pasta, adding frozen peas to the pot just before the pasta is al dente. Mix your pasta and salmon, add some low-fat ricotta and a splash of olive oil. Season with pepper as desired (I don’t add salt to anything) and voila!

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Zucchini Slice

To five whisked eggs add – 2 grated zucchinis, diced onion, can of corn kernels (drained), 1 cup self-raising flour, salt and pepper to taste, 1 cup grated cheese and 1/4 cup oil (and whatever else you like!).

Bake in a square pan 30-45 mins or until firm at about 180 degrees Celsius. Serve warm or cold. It’s firm enough to be served as finger food.

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