THE MITCHEN CARAMELISED PEAR LOVE CAKE

THE BASE

• 200g Almond Meal
• 1/2 Cup Raw Sugar
• 1/2 Cup Brown Sugar
• 60 g Butter
• 1/2 Tsp Ground Nutmeg

THE CAKE:

• 1/3 Cup Brown Sugar
• 3 Firm Green Pears Sliced Thinly
• 150g Butter
• 1 Cup Brown Sugar
• 3 Eggs
• 1+1/3 Cup Self Raising Flour
• 1 tsp Baking Powder
• 1 tsp Ground Ginger
• 1/2 tsp Ground Cinnamon

METHOD:

1. Preheat oven to 180 degrees.
2. Grease/Line a 22cm Springform Cake Tin.
3. Mix all base ingredients together until consistent and doughy and press into cake tin.
4. Arranged sliced Pears radially saving about 8 slices for later.
5. In the microwave melt 50 g of butter 1/3 cup of Brown Sugar on high for 30 secs to make a caramel. Stir well and spoon over pears.
6. For the Cake: Beat together Butter and Sugar until consistent.
7. Add the Eggs one at a time combining well after each.
8. Stir in the Flour, Baking Powder, Ginger and Cinnamon.
9. Spoon the Cake Batter over the Pears.
10. Arrange remaining pears in a circle on top of the cake mix.
11. Bake for 45 mins or until a skewer comes out clean. (May take up to 1.5 hours in some ovens)

Cafe Style Pasta with Meatballs

Serves 4

• Butter
• Olive Oil
• 2 Spanish Chorizo Sausages sliced thinly
• 4-6 Beef Sausages with Basil, Sundried Tomatoes or similar
• 800mL Can Diced Tomatoes
• 1/2 tsp Chilli Powder
• 1/2 tsp Cinnamon
• Salt and Pepper
• 1 tsp Minced Garlic
• One finger worth of Basil Paste
• Pasta (Penne or Spaghetti are favorites)
• Rocket
• Grated Parmesan or Tasty Cheese

1. To make Make Meatballs squeeze meat out of Beef Sausage and Roll into a ball. (About 3 meatballs per sausage) Fry off in Saucepan with some olive oil and set aside.
2. Fry off Chorizo with some butter in a Saucepan over high heat for ~2-3 minutes.
3. Add Basil paste and Garlic and mix before adding Diced Tomatoes, Cinnamon, and Chilli. Bring to the boil, seasoning to taste, and reduce to a simmer.
4. Return meatballs to the sauce while it continues to simmer.
5. Meanwhile cook pasta until al dente.
6. To serve place pasta in the bottom of bowl, heap on some of the tomato sauce (without meatballs), followed by a handful of rocket, then more sauce with the meatballs and top with cheese.

Creamy Red Thai Soup

Serves 4

• Half Pumpkin
• 4 Mediumish Potatoes
• 150 g Red Lentils
• 1.5 L Chicken Stock (Vegetable Stock for vegetarian)
• 400mL Can Coconut Milk
• 2-3 heaped desert spoons Red Thai Curry Paste to taste
• Snowpeas and Beans

1. Finely chop Potatoes and Pumpkin
2. Place in Deep Saucepan with Red Lentils over high Heat with Stock and Bring to boil
3. Reduce to a Simmer until Potato and Pumpkin are soft and mix into a creamy consistency
4. Add Thai Curry Paste and Coconut Milk and mix through well, salt and pepper to taste
5. Add Beans and Peas and let simmer until cooked

Basil, Fetta Chicken Pizza

Serves 4 (Makes 8 Small Pizzas)

• 8 Burrito Wraps
• 4 Diced Chicken Breast Fillets
• Jar Basil Pesto
• 1 Avocado
• 1 tbsp Minced Garlic
• 100g Fetta cubed
• Rocket
• Lemon Juice

1. Preheat oven to 180 degrees
2. Cook chicken until done in frypan over high heat and set aside
3. Mix Avocado Flesh with an equal amount of Basil Pesto, a squeeze of Lemon Juice and Minced Garlic
4. Spread Avocado mix over Burrito Wraps
5. Spread Chicken and Fetta over pizza bases and place into oven for ~10 minutes or until edges are brown
6. Remove from oven and top with Rocket

Eating Tip: Wrap it up and eat it like a souvlaki!

Creamy Chicken and Leek Pie

Serves 4

• 4 Chicken Breast Fillets Chopped Roughly into Large Cubes
• 2 Leeks Quartered and Diced
• 1/2 Cup of Finely Chopped Parsley
• 100g of Butter
• Milk
• 1/2 Cup of Cream
• 2 tbsp Plain Flour
• 1 tsp Minced Garlic
• 2 Sheets Puff Pastry
• 4 Large Potatoes peeled and sliced
• Salt and Pepper

1. Preheat oven to 200 degrees.
2. Cook Potatoes in Boiling Water for mashing
3. Meanwhile line baking dish with Pastry leaving a lip over the sides.
4. Place dish into oven.
5. Place Chicken in a large saucepan, adding 2 tbsp of flour to chicken and coat.
6. Add the butter and cook Chicken over high heat until just done.
7. Add Leek and 1 tsp of Minced Garlic and cook Leek until soft.
8. Stir through Cream with a dash of Milk, Parsley and season well.
9. Remove dish from oven and spoon in chicken mixture.
10. Mash Potatoes and stir through a dash of milk and 50 g of Butter.
11. Spoon Mashed Potato over chicken mix to finish pie.
12. Shake some black pepper over top of pie and place in the oven for 15-20 mins, until potato starts to brown.

BREAKFAST CHORIZO RAGU

Serves 4

• 2 tsp Cumin
• 2 tsp Hot Paprika
• 1 tsp Chilli Powder
• 800 g Can Diced Tomatoes
• 400 g Can 4 Bean Mix
• 2 Spanish Chorizo Sausages
• 4-8 Eggs
• Parmesan/Cheddar Cheese
• Cracked Pepper

1. Throw Tomatoes, Beans and Spices into a saucepan over high heat and bring to the boil.
2. Turn heat to low and let simmer.
3. Roughly chop Chorizo into 1-2 cm cubes.
4. Fry Chorizo in a pan for ~2-3 mins or until cooked and add to Tomatoes.
5. Cover sauce and let simmer while you fry/sunny side up eggs for everybody.
6. Serve Egg over Sauce and top with a sprinkling of Cheese and Cracked Pepper.

Chorizo Stuffed Chicken with Capsicum Salsa

Serves 4

• 4 Chicken Breast Fillets
• 2 Chorizo Sausages
• Rocket Leaves
• 2 Diced Tomatoes
• 1 Small Brown Onion Diced
• 1 Red Capsicum Diced
• 1 tsp Ground Cumin
• 1 tsp Chilli Powder
• 1 tsp Hot Paprika
• 1 Cup of Grated Mozzarella or Tasty Cheese

1. Preheat oven to 180 C.
2. Prepare Chorizo by separating from skin into a bowl. 
3. Slice Chicken fillet down centre, but not all the way through! and pack with Chorizo stuffing.
4. Wrap chicken fillets tightly in aluminium foil (shiny side facing in) and place in a baking dish into oven for 45 mins.
5. In a small saucepan brown off onion and add Tomato, Capsicum, Cumin, Chilli and Paprika.
6. Combine and turn off heat, leave to cool.
7. Serve chicken on a bed of rocket leaves topped with salsa and cheese.

Note: Cumin, Chilli and Paprika can be substituted for a 1/2 packet of taco seasoning to simplify the dish.

APPLE PIE INCEPTION

Makes 8

• 4 Granny Smith Apples
• Sheet of Shortcrust Pastry
• 1 tsp Cinnamon
• 1 tbsp Brown Sugar

1. Preheat oven to 180 C.
2. Cut Apples in Half and Scoop out the flesh of each with a spoon.
3. Roughly Dice the flesh removed and microwave for 4 mins on high.
4. Add Cinnamon and Brown Sugar, combine and microwave for an additional minute.
5. Spoon mixture into Apples and Cover each with a circle of Pastry. (I used a wine glass to cut out the circles and pricked a few holes in each with a fork)
6. Place Apples on a baking tray and into oven for 20 mins or until pastry is golden.
7. Serve with a dollop of Ice Cream! Yum, Quick and Easy!!

EASY CREAMY CARBONARA

With Guest Chef Ian!

Serves 4

• 450 g Fresh Fettuccine
• 150 g Pancetta (Bacon) Coarsely Chopped
• 2 Eggs and 2 Egg Yolks Lightly Beaten
• 1/2 Cup Grated Parmesan
• 1/2 Cup Thickened Cream
• 2 Chicken Fillets Diced (Optional)

1. Boil Pasta in Salted Water, Drain.
2. Meanwhile Cook Chicken (optional step) in frypan over high heat adding Pancetta in the last few minutes and cook until crisp.
3. Whisk the Egg, Parmesan and Cream until well combined.
4. Season to Taste.
5. Return Pasta, Creamy Sauce and Pancetta to the pan cook until heated through and the egg is just cooked.
6. Serve Pasta topped with additional Parmesan and Salad.

STUFFED CAPSICUMS

With Guest Room Mate Chef Steve!

Makes 4

• 50 g Butter
• 1 Large Onion
• 2 tsp Crushed Garlic
• 2 Zucchinis Sliced Finely
• 400g Diced Tomatoes
• 1/2 Cup Rice
• 1 tbsp Balsamic Vinegar
• 50 g Pitted Kalamatta Black Olives
• 1 tbsp Oregano
• 1 tbsp Marjoram
• 4 Large Red Capsicums

1. Preheat oven to 180 C.
2. Fry Onion and Garlic in butter over medium heat for 5 mins or until soft.
3. Add Zucchini and Tomatoes.
4. Season to taste with Salt and Black Pepper.
5. Boil Rice until just cooked, meanwhile let Tomato mix simmer.
6. Remove Tomato mix from heat and combine with Rice, Vinegar, Olives, Oregano and Marjoram.
7. Prepare Capsicums by cutting out the tops and scooping out the seeds and core.
8. Fill capsicums with stuffing mix and stand upright in a baking dish.
9. Bake for 35-45 mins or until Capsicums have softened.

Serving Suggestion: Accompany with a bowl of grated Parmesan Cheese. 

LOOK HOW FANCY MY LUNCH IS! aka 10 min Pasta Sauce
Serves 1 

• 200g Diced Tomatoes
• Pinky Finger of Basil Paste/Small Handful Fresh Basil
• 1 tsp Crushed Garlic
• 1/4 tsp Chilli Powder
• 1/2 tsp Cinamon
• 1/2 tsp Black Pepper
• 1 Small Brown Onion
• Bowl worth of Pasta
• 1 tsp Salt
• Parmesan Cheese

1. Place Pasta in saucepan of salted boiling water over high heat.
2. Brown Onions in separate saucepan over high heat, when soft add garlic and mix for an additional 30 secs.
3. Add Basil, Tomatoes, Chilli, Cinamon and Pepper and reduce heat to low.
4. When Pasta is cooked, drain and pour over sauce, finishing with grated Parmesan Cheese.

Chicken and Prosciutto Pasta Bake

With Guest Chef Ian!

Serves 6

• 350g of Penne Pasta
• 1 tbsp of Olive Oil
• 2 Chicken Breast Fillets Sliced
• 100g Prosciutto
• 1 Medium Brown Onion Diced
• 1 tsp Crushed Garlic
• 2 Bunches of Asparagus Trimmed and Cut into 5cm Pieces
• 300g Sour Cream
• 1/2 Cup Chicken Stock
• 1 1/2 Cup Tasty Cheese
• 1/3 Cup Grated Parmesan Cheese

1. Preheat oven to 180 C.
2. Cook Pasta in a pot of boiling water lightly salted.
3. Cook chicken until browned in large frypan with Oil.
4. Remove Chicken and in the same pan cook Onion, Garlic and Prosciutto until Onion is soft. 
5. Return Chicken to the pan along with Asparagus, Stock, Sour Cream and Pasta, combine well and season with Salt and Pepper. 
6. Transfer to an oven dish and cover with combined cheeses. 
7. Bake for 20 minutes or until golden brown on top.

MITCHEN’S BOMBAS

Makes 10

• 4  Potatoes
• 2 Tomatoes Diced
• 1 Brown Onion
• 1 tsp Crushed Garlic
• 1 tbsp Tomato Paste
• 1 tsp Chilli Powder
• 2 tsp Ground Cumin
• 1/2 tsp Ground Paprika (Hot)
• 1/2 tsp Ground Cardamom Seeds
• Salt
• Olive Oil
• 1 Cup Polenta
• 1 Cup Bread Crumbs
• 1/2 Cup Parmesan Cheese Finely Grated
• 1 Egg
• 1/2 Cup Milk
• Plain Flour

1. Peel and Slice Potatoes, place in a bowl and microwave for 3 mins.
2. Place Potatoes in a large saucepan with hot water and bring to the boil.
3. In a small saucepan brown off Onion over high heat.
4. Reduce to low and add Garlic, Diced Tomatoes, Tomato Paste, Chilli, Cumin and Cardamom.
5. Simmer Sauce alongside Potatoes until Potatoes are mashable. Remove from heat.
6. Drain and Mash Potatoes until there are no hard bits.
7. Add a splash of Olive Oil and 1 tsp of Salt and combine with Potatoes.
8. Roll Potato into balls ~4 cm wide.
9. Push thumb through potato ball to make a well.
10. Fill well with ~1-2 tsp of tomato mix, folding the potato back over while pushing the mix in to stuff the balls.
11. Roll the balls in Flour, followed by Egg/Milk Mix, followed by Polenta/Breadcrumbs/Cheese Mix until evenly coated.
12. Shallow fry Bombas in ~5mm of hot Olive Oil, Rolling the balls around until brown.
13. Serve as Tapas or a side dish.

Note: These Bombas were made with ingredients I had lying around. Experiment with your own stuffing, using a Mexican salsa or Indian Curry sauce would work equally well!

Moussaka

From Housemate Guest Chef Steve!

Serves 4

• Olive Oil
• 3 Garlic Cloves (or 2 tsp crushed Garlic)
• 1 Onion Diced
• 800 mL Diced Tomatoes
• 1 tbsp Tomato Paste
• 500 g Mince Lamb or Beef
• 1 Cup Red Wine
• 1 tsp Dried Oregano
• 1 tsp Ground Cinnamon
• 1/4 tsp Cumin Seeds
• 2 Eggplants Sliced (5mm thick)
• 2 Zucchinis Sliced  (3-5mm thick)
• Salt and Pepper

Bechemel Sauce

• 75 g Butter
• 75 g Plain Flour
• 600 mL Milk
• 120 g Parmesan Cheese Grated
• 1 Egg Yolk
• 1/4 tsp Nutmeg 

1. In a large saucepan cook the Onion and Garlic in Oil until brown.
2. Add mince cooking until brown.
3. Add Wine, Tomato Paste, Diced Tomatoes, Oregano, Cumin and Cinnamon.
4. Simmer uncovered for an hour or until juices have reduced.
5. While waiting for meat sauce cook Eggplant and Zucchini slices until brown in Frypan.
6. Preheat Oven to 190 C
7. To make Bechemel Sauce, melt Butter in small saucepan over low heat.
8. Add Flour and combine into a paste.
9. Increasing to medium heat Add Milk 100 mL at a time, stirring each time until thick.
10. Bring Sauce to the boil and reduce to a simmer for 10 mins.
11. Stir through Egg Yolk, Cheese and Nutmeg.
12. Line baking dish with a layer of Eggplant.
13. Cover with a layer of Meat Sauce, followed by another layer of Eggplant and Zucchini.
14. Finish with another layer of remaining Meat Sauce and top with Bechemel.
15. Place in oven for 30 mins.
16. Allow to stand for 10 mins before serving.

Chicken with Coconut Cream Broth

From Housemate Guest Chef Sam!

Serves 4

4 Small Chicken Fillets (Diced)

2 Small Red Chillis

1 tbsp Coriander Leaves

2 tbsp Finely Shredded Ginger

1 tbsp Fish Sauce

3 Cups of Chicken Stock

3 Cups of Coconut Cream

1 Cup of Shredded Basil

200g of Bean Sprouts

1. Place all ingredients besides Chicken, Bean Sprouts and Basil in a saucepan and bring to the boil over high heat.
2. Reduce to medium heat and let simmer uncovered for 5 mins.
3. Add Chicken to broth for 5 mins or until cooked.
4. Stir through Shredded Basil.
5. Serve broth over Bean Sprouts in bowl.