Beef Stroganoff Recipe (you’ll never buy packet mix again!)

You can thank Amanda from Simple home cook for another brilliant recipe to help you with the dinner time madness this week. Here is it.


Beef Stroganoff Recipe - EASY

Beef stroganoff is a family favourite recipe that many people make using a recipe base from a packet.  Well… you don’t have to do that anymore with this simple and absolutely delicious recipe.  You probably have all these ingredients ready to go so add it to your menu list this week and I promise, you will never cook from a packet again.   

Just a note – the key to getting your meat juicy & tender is to use a cut such as rump steak, toss it in flour and brown it over high heat in batches.  Do not throw all your meat into the pan at once as it will start to boil and become tough. Buying rump steak and slicing it yourself is a much cheaper option than buying beef strips.   

Enjoy, 

Amanda x 

Beef Stroganoff Recipe

Prep & cooking time: 30 mins 

Serves 4 

Ingredients

2 Tbspn olive oil
650g rump steak, thinly sliced
2 Tbspn flour
1 large onion, sliced
2 garlic cloves, crushed
300g button mushrooms, sliced
Salt & pepper
1 cup beef stock
2 Tbspn tomato paste
150ml sour cream (¾ cup)
2 tsp paprika 

Beef Stroganoff Recipe

 Method

  1. Toss the steak in the flour to coat it. Heat oil in a large frying pan over high heat. 
  2. Brown steak in 2 batches & remove from pan. Set aside. Do not take a short cut here.  It is really important that you brown the meat in 2 batches as if you put all the meat in the frying pan at one time, it will start to stew and become tough. 
  3. Sauté onion. Add garlic & mushrooms & cook over medium heat for 2 mins. 
  4. Add salt, pepper, stock, tomato paste & paprika.  Stir to combine & bring to the boil.     
  5. Return meat to the pan.  Simmer for 10 mins or until meat is tender.  
  6. Remove from heat & stir in sour cream.    
  7. Serve with noodles or steamed rice. 

Beef Stroganoff Recipe

Beef Stroganoff Recipe
Serves 4
You'll never make packet mix again
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 Tbspn olive oil
  2. 650g rump steak, thinly sliced
  3. 2 Tbspn flour
  4. 1 large onion, sliced
  5. 2 garlic cloves, crushed
  6. 300g button mushrooms, sliced
  7. Salt & pepper
  8. 1 cup beef stock
  9. 2 Tbspn tomato paste
  10. 150ml sour cream (¾ cup)
  11. 2 tsp paprika
Instructions
  1. Toss the steak in the flour to coat it. Heat oil in a large frying pan over high heat.
  2. Brown steak in 2 batches & remove from pan. Set aside. Do not take a short cut here. It is really important that you brown the meat in 2 batches as if you put all the meat in the frying pan at one time, it will start to stew and become tough.
  3. Sauté onion. Add garlic & mushrooms & cook over medium heat for 2 mins.
  4. Add salt, pepper, stock, tomato paste & paprika. Stir to combine & bring to the boil.
  5. Return meat to the pan. Simmer for 10 mins or until meat is tender.
  6. Remove from heat & stir in sour cream.
  7. Serve with noodles or steamed rice.
Be A Fun Mum http://beafunmum.com/

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Recipes from Amanda

Pasta with Avocado Sauce

I’m trying to make more effort with the lunches I make for myself. I want to share one of my favourites at the moment. So, so good! I usually make this when I want to use up left over pasta.

Pasta with avocado sauce

Ingredients

Cooked pasta (I think spaghetti works best)

Half avocado

1 tablespoon cream cheese

Salt & Pepper

Drizzle lemon or lime juice

Optional: If you want a small kick, a teaspoon of sweet chilli sauce is a nice addition

I haven’t tried this one with the family yet, but I will. I would adjust the recipe accordingly and use 2 avocado and 4 tablespoons cream cheese.

Method

1. Cook the pasta as per packet insturctions and set aside.

2. Throw all other ingredients into a food processor or mash it together with a fork. If you find the cream cheese too hard to mix, heat it slightly in the microwave or on the stove top.

3. Toss the avocado sauce through the hot pasta.

Serve: I like to eat it with shavings of parmesen cheese and freshly cut up tomato.

So yummy and easy to whip together in a jiffy.

Pasta with avocado sauce

Another one of my favourite is an easy 2 ingredient flat bread with avocdo slices. Recipe here.

Easy Flat Bread Recip

Crumbed Chicken with Bacon, Cheese & Macadamia Stuffing

Crumbed chicken dishes are among my favourite and this one tops the list. They are simple to prepare and is a fantastic make ahead meal to pop into the fridge to bake at dinner time.  It not only is a great weeknight meal, it also doubles as a special meal for a dinner party.

Don’t stress about completely sealing in the stuffing as during cooking, it doesn’t leak out too much.  You can’t go wrong with this recipe as it will taste great no matter how it looks!

Stuffed Crumbed Chicken Recipe

Prep time: 30 mins

Cooking time: 40mins 

CRUMBED CHICKEN WITH BACON, CHEESE & MACADAMIA STUFFING

Ingredients

1 kg chicken breast fillets
1 cup breadcrumbs
½ cup grated parmesan cheese
2 eggs, beaten
120g bacon, diced
1 clove garlic, crushed
250g cream cheese
¼ cup macadamia nuts,  finely chopped (optional) 

Stuffed Crumbed Chicken Recipe

Method 

  1. Place breadcrumbs & parmesan in a flat tray & mix together. 
  2. In a small bowl, beat eggs.  Set aside.
  3. In a separate bowl, add bacon & microwave on high, covered, for 2 mins. Add garlic, cream cheese & macadamia nuts.  Mix until well combined.
  4. Slice thick chicken breasts in half, lengthways.  Pound chicken breast fillets until thin (approx. ½ cm).  This doesn’t need to be exact but you don’t want them too thick.  Swipe one side of the breast through the beaten egg & lay (egg side down) onto the breadcrumbs, crumbing only one side of the breast.
  5. Place a scoop of bacon & cheese mixture onto the upturned side of the chicken breast. Roll up the breast & secure with toothpicks.  You may also need to secure the sides of the breast to stop the filling from leaking out.
  6. Place in baking dish & repeat the process with the remaining chicken breasts.  Cover & store in the fridge until required. 

Cooking

  1. Preheat oven to 180oC.   Bake, uncovered for 40 mins or until chicken is cooked through. 

Stuffed Crumbed Chicken Recipe

Crumbed Chicken With Bacon, Cheese & Macadamia Stuffing
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 1 kg chicken breast fillets
  2. 1 cup breadcrumbs
  3. ½ cup grated parmesan cheese
  4. 2 eggs, beaten
  5. 120g bacon, diced
  6. 1 clove garlic, crushed
  7. 250g cream cheese
  8. ¼ cup macadamia nuts, finely chopped (optional)
Instructions
  1. Place breadcrumbs & parmesan in a flat tray & mix together.
  2. In a small bowl, beat eggs. Set aside.
  3. In a separate bowl, add bacon & microwave on high, covered, for 2 mins. Add garlic, cream cheese & macadamia nuts. Mix until well combined.
  4. Slice thick chicken breasts in half, lengthways. Pound chicken breast fillets until thin (approx. ½ cm). This doesn’t need to be exact but you don’t want them too thick. Swipe one side of the breast through the beaten egg & lay (egg side down) onto the breadcrumbs, crumbing only one side of the breast.
  5. Place a scoop of bacon & cheese mixture onto the upturned side of the chicken breast. Roll up the breast & secure with toothpicks. You may also need to secure the sides of the breast to stop the filling from leaking out.
  6. Place in baking dish & repeat the process with the remaining chicken breasts. Cover & store in the fridge until required.
  7. Preheat oven to 180oC. Bake, uncovered for 40 mins or until chicken is cooked through.
Be A Fun Mum http://beafunmum.com/

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Browse Amanda’s Recipes

Recipe by BAFM Contributor Amanda Arnold

Author of Food Before five: Food before 5 is only $19.95 (free post) and available from www.foodbefore5.com.au.  Please also check out my Facebook page www.Facebook.com/foodbefore5

Meatloaf Recipe (with rich glaze)

Meatloaf Recipe (with delicious glaze)

This is the meatloaf I’ve been making for many, many years.  It’s the glaze that makes it so delicious! I made it again the other night (I haven’t made it in a while) and my husband was absolutely thrilled. Ha!  This recipe makes enough to feed 8 people. It can be frozen and leftovers work well in the lunch box.

Meatloaf Recipe

1 kg lean mince

1 egg

1 onion (diced)

2 tablespoons finely chopped parsley

2 bacon rashes (diced)

1 cup breadcrumbs (I use fresh)

1 dessert spoon curry

Salt and pepper

½ cup milk

½ cup water

Glaze

2 tablespoons brown sugar

1 tablespoon butter

1 teaspoon instant coffee (I don’t worry about the caffeine because it’s such a small amount but decaffeinated works well too)

¾ cup tomato sauce

2 tablespoons Worcestershire sauce

½ cup water

½ cup lemon juice (optional)

Meatloaf Recipe

Meatloaf: Combine all ingredients in a bowl (you may need to use your hands).  Press the mixture into a loaf shape in the middle of a roasting tray with small sides (to hold the glaze).

Glaze: Place all ingredients in a saucepan and heat until butter is melted and easy to combine. Pour half the glaze over the meat and cook in the oven 180°C for 30 minutes.  Pour over the rest of the glaze and cook for a further 30 minutes, basking occasionally. Check the meatloaf is cooked through by opening at the centre.

meatloaf recipe with glaze

Meatloaf Recipe (with glaze)
Serves 8
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 kg lean mince
  2. 1 egg
  3. 1 onion (diced)
  4. 2 tablespoons finely chopped parsley
  5. 2 bacon rashes (diced)
  6. 1 cup breadcrumbs (I use fresh)
  7. 1 dessert spoon curry
  8. Salt and pepper
  9. ½ cup milk
  10. ½ cup water
  11. 2 tablespoons brown sugar
  12. 1 tablespoon butter
  13. 1 teaspoon instant coffee
  14. ¾ cup tomato sauce
  15. 2 tablespoons Worcestershire sauce
  16. ½ cup water
  17. ½ cup lemon juice (optional)
Instructions
  1. Combine mince, egg, onion, parsley, bacon, breadcrumbs, curry, salt, pepper, milk and water in a large bowl (you may need to use your hands).
  2. Press the mixture into a rectangle loaf shape in the middle of a roasting tray with small sides (to hold the glaze).
  3. Place all the remaining ingredients in a saucepan and heat until butter is melted and easy to combine.
  4. Pour half the glaze over the meat and cook in the oven 180°C for 30 minutes.
  5. Pour over the rest of the glaze and cook for a further 30 minutes, basking occasionally.
Notes
  1. Check the meatloaf is cooked through by opening at the centre.
Be A Fun Mum http://beafunmum.com/

Leftovers Lunch Box Idea

Lunch: Snow peas & cherry tomato with mini meatloaf with tomato sauce as a dipper

Baked: Mini coconut bread

Fruit: Pear

Snack: Corn on the Cob

lunch box recipe ideas

More

A less decadent meatloaf recipe I also use is here: Winter Meatloaf Recipe

More Easy Dinner Ideas

Easy Stir Fry

Stir Fry is one of my favourites.  It’s packed full of delicious rainbow vegetables and it’s quick and easy to whip up.  This is how I make it.

Ingredients 

Easy Stir Fry Recipe

500 grams of beef, chicken or pork (sliced in thin strips)

- Tip for beef: I tried the regular stir fry beef you can buy but it always tastes tough.  Instead, I get rump and ask the butcher (even at Coles or Woolies) to trim the fat and slice it thinly for me. Tastes so much better!

1 tablespoon olive oil

1 teaspoon sesame oil

1 teaspoon garlic paste (or fresh ginger cut up finely)

1 teaspoon of ginger paste (or fresh ginger cut up finely)

1 onion cut into slither lengths

Vegetables of choice, cut into even size strips (my favourites are broccoli, carrot and capsicum)

Packet of vermicelli or Singapore noodles

Sauce

2 teaspoons of soy or oyster sauce

2 tablespoon of sweet chilli sauce

2  tablespoons of lime or lemon juice

Instructions

1. Heat oil in frypan or wok.

2. Add meat and brown, and then set aside.

3. Add a drizzle of olive oil into the frypan and then ginger, garlic and onion and fry for a minute.

4. Add remaining vegetables and cook for 2-4 minutes until warmed through but still firm.

Easy Stir Fry Recipe

5. Add cooked meat to the vegetables and cook for another 2 minutes.

Easy Stir Fry Recipe

6. In a small bowl, mix together the soy or oyster sauce, sweet chilli sauce and lemon or lime juice. Add this mixture to the stir fry mix. 

Easy Stir Fry Recipe

7.  Prepare noodles as per pack and either toss the cooked noodles through the stir fry or place noodles in a bowl and add vegetable mix on top.

Easy Stir Fry Recipe

Easy Stir Fry
Serves 4
An easy stir fry to whip up for the family. Make it with beef, chicken or pork (or skip the meat for vegetarian)
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 500 grams of beef, chicken or pork (sliced in thin strips)
  2. 1 tablespoon olive oil
  3. 1 teaspoon sesame oil
  4. 1 teaspoon garlic paste (or fresh ginger cut up finely)
  5. 1 teaspoon of ginger paste (or fresh ginger cut up finely)
  6. 1 onion cut into slither lengths
  7. Vegetables of choice, cut into even size strips (my favourites are broccoli, carrot and capsicum)
  8. Packet of vermicelli or Singapore noodles
  9. 2 teaspoons of soy or oyster sauce
  10. 2 tablespoon of sweet chilli sauce
  11. 2 tablespoons of lime or lemon juice
Instructions
  1. Heat oil in frypan or wok.
  2. Add meat and brown, and then set aside.
  3. Add a little more oil into the frypan and then ginger, garlic and onion and fry for a minute.
  4. Add remaining vegetables and cook for 2-4 minutes until warmed through but still firm.
  5. Add cooked meat to the vegetables and cook for another 2 minutes.
  6. In a small bowl, mix together the soy or oyster sauce, sweet chilli sauce and lemon or lime juice. Add this mixture to the stir fry mix.
  7. Prepare noodles as per pack and either toss the cooked noodles through the stir fry or place noodles in a bowl and add vegetable mix on top.
Be A Fun Mum http://beafunmum.com/

Chicken Pasta Bake Recipe

Here’s another great recipe from Amanda.  Her recipes are designed family friendly to help take the edge off the evening strain. 

_______________

ONE OF THE BEST PASTA BAKES YOU WILL EVER MAKE!!  It is not the healthiest but the flavours are a match made in heaven and I can’t wait for you to try this.  I would eat this every night if I could and my family wouldn’t complain (well…. initially they wouldn’t but they might after 2 weeks of it LOL!).

Kalamata olives are a great addition but you can use whatever ingredients suit your family. 

This recipe is one of many from my cookbook ‘Food before 5’.  Please check out my blog for other great recipes – www.foodbefore5.blogspot.com.

Prep time: 30 mins

Cooking time: 25mins or 40mins

Chicken Pasta Bake Recipe

CHICKEN PASTA BAKE

Ingredients

400g dried pasta
500g chicken breast fillets, thinly sliced
100g bacon pieces
3 cloves garlic, crushed
120g baby spinach leaves
600ml cream
3 Tbspn tomato paste
150g semi-dried tomatoes,  diced
2 cups grated cheese
salt & pepper 

Instructions

  1. In a large saucepan, cook pasta according to packet directions.
  2. While pasta is cooking, fry chicken, bacon & garlic in a frypan over high heat until chicken is just cooked through.
  3. Drain pasta & return to saucepan. 
  4. In a jug, add tomato paste & cream together.  Stir to combine.  Add this to the pasta along with the chicken & bacon mixture, spinach, semi-dried tomatoes & 1 cup of grated cheese.  Toss until combined.  Season with salt & pepper.
  5. Pour mixture into a large baking dish & top with remaining 1 cup of cheese.
  6. Cover & refrigerate until required.

Cooking

  1. Preheat oven to  200oC. Cook, covered for 30 mins. Then uncover & cook for a further 10 mins. If cooking immediately after preparing, reduce cooking time to 20 mins covered, with a further 10 mins uncovered. 

Chicken Pasta Bake Recipe

Chicken Pasta Bake
ONE OF THE BEST PASTA BAKES YOU WILL EVER MAKE!
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 400g dried pasta
  2. 500g chicken breast fillets, thinly sliced
  3. 100g bacon pieces
  4. 3 cloves garlic, crushed
  5. 120g baby spinach leaves
  6. 600ml cream
  7. 3 Tbspn tomato paste
  8. 150g semi-dried tomatoes, diced
  9. 2 cups grated cheese
  10. salt & pepper
Instructions
  1. In a large saucepan, cook pasta according to packet directions.
  2. While pasta is cooking, fry chicken, bacon & garlic in a frypan over high heat until chicken is just cooked through.
  3. Drain pasta & return to saucepan.
  4. In a jug, add tomato paste & cream together. Stir to combine. Add this to the pasta along with the chicken & bacon mixture, spinach, semi-dried tomatoes & 1 cup of grated cheese. Toss until combined. Season with salt & pepper.
  5. Pour mixture into a large baking dish & top with remaining 1 cup of cheese.
  6. Cover & refrigerate until required.
  7. Preheat oven to 200oC.
  8. Cook, covered for 30 mins. Then uncover & cook for a further 10 mins. If cooking immediately after preparing, reduce cooking time to 20 mins covered, with a further 10 mins uncovered.
Be A Fun Mum http://beafunmum.com/

More Easy Dinner Ideas

Easy Dinners

Post written by Amanda Arnold

My name is Amanda and I am mum to 3 young kids and author of a new cookbook called ‘Food before 5’. 

‘Food before 5′ is a cookbook with 85 recipes that are easy, affordable and realistic for any home cook. It includes lunch boxes, starters & sides, main meals and desserts that can all be made ahead of time. It is the perfect tool for busy families with that afternoon school rush, people that like to cook in bulk and freeze, students learning to cook and basically anyone who loves simple, tasty recipes. 

‘Food before 5’ is only $19.95 (free post) and available from www.foodbefore5.com.au.  Please also check out my facebook page www.Facebook.com/foodbefore5.

Slow Cooker Lamb Stew

This lamb stew is a huge winner with the entire family.  Plus it’s uber easy to make in the slow cooker.

Slow Cooker Lamb Stew - Easy

Ingredients

1 kilogram diced boneless lamb (I have it diced by my butcher in about 3 cm pieces)

1/2 cup plain flour

2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

Pepper to taste

1/2 cup liquid beef stock (125 ml)

3 carrots (chopped in thick slices)

3 potatoes (cut in even-ish cubes)

2 onions (cut into triangles or diced)

1 cup frozen peas

Method

  1. In a large bowl, combine flour, salt, sugar, thyme, pepper and garlic.
  2. Add the lamb cubes and toss through the flour mixture to coat all the meat well.
  3. Shake meat lightly to remove any excess flour mixture before placing into the slow cooker.
  4. Throw all the vegetables on top of the meat, expect for the peas (add them about 20 minutes before serving).
  5. Pour beef stock over vegetables and meat and mix lightly.
  6. Cook on low f0r 8-10 hours.
  7. About 20 minutes before serving, add peas and place lid back on the slow cooker.
  8. I serve with easy flat bread.

Variation

Use parsnips instead of potato.

Slow Cooker Lamb Stew - Easy

Slow Cooker Lamb Stew - Easy

Slow Cooker Lamb Stew - Easy

Easy Slow Cooker Lamb Stew
Serves 6
A thick and delicious lamb stew.
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Prep Time
10 min
Cook Time
10 hr
Total Time
10 hr 10 min
Prep Time
10 min
Cook Time
10 hr
Total Time
10 hr 10 min
Ingredients
  1. 1 kilogram diced boneless lamb (diced in about 3 cm pieces)
  2. 1/2 cup plain flour
  3. 2 teaspoons salt
  4. 1 teaspoon sugar
  5. 1/2 teaspoon dried thyme
  6. 1/4 teaspoon garlic powder
  7. Pepper to taste
  8. 1/2 cup liquid beef stock (125 ml)
  9. 3 carrots (chopped in thick slices)
  10. 3 potatoes (cut in even-ish cubes)
  11. 2 onions (cut into triangles)
  12. 1 cup frozen peas
Instructions
  1. In a large bowl, combine flour, salt, sugar, thyme, pepper and garlic.
  2. Add the lamb cubes and toss through the flour mixture to coat all the meat well.
  3. Shake meat lightly to remove any excess flour mixture before placing into the slow cooker.
  4. Throw all the vegetables on top of the meat, expect for the peas (add them about 20 minutes before serving).
  5. Pour beef stock over vegetables and meat and mix lightly.
  6. Cook for 8-10 hours on low.
  7. About 20 minutes before serving, add peas and place lid back on the slow cooker.
Notes
  1. Variation: Use parsnips instead of the potato
  2. Serve: Serve with flat bread, bread rolls or rice
Adapted from Reluctant Gormet
Adapted from Reluctant Gormet
Be A Fun Mum http://beafunmum.com/

Other Slow Cooker Recipes

Slow Cooker Chicken Enchilada Soup

Slow Cooker Lentil Soup

Slow Cooker Indian Sweet Curry Beef

Slow Cooker Pumpkin Soup

Chicken Stew

Grandma’s Chicken Stew

Amanda from Food Before 5 is the QUEEN of easy family meals and that is why she is a contribuer here at Be A Fun Mum, because I’m all about simple and easy!  You can find links to more of her recipes at the end of the post.

Grandma’s Chicken Stew

I am always on the lookout for recipes that are simple to make, affordable, delicious and most importantly – my family will eat.  This one ticks all the boxes and is one that I make regularly.  It is a favourite recipe of my 81 year old grandma that has stood the test of time. 

It can be made in the oven, stove top or even in the slow cooker and is great served with rice to soak up all the delicious juices. I hope you enjoy it.

Chicken Stew Recipe - Ingredients

Ingredients

2 ½ cups chicken stock
2 Tbspn tomato paste
1 kg chicken thigh fillets
800g pumpkin, peeled
3 potatoes
1 small sweet potato, peeled
1 onion, sliced
220g tin peas, drained
½ tsp mixed herbs 

Oven (cooking time: 1 hr )

1. Preheat oven to 200oC.
2. Dice pumpkin, potato & sweet potato into chunks approx 6cm.  Add them to a large baking dish. Add chicken, onion & peas. Sprinkle over herbs. 

Chicken Stew Recipe - Ingredients

3. In a jug, add stock & tomato paste.  Stir to combine & pour over chicken & veges.

Chicken Stew Recipe - Ingredients
4. Cover & cook for 30 mins.  Uncover & cook for a further 30 mins or until chicken is cooked through & vegetables are tender. 

Stove top (cooking time: 35 minutes) 

1. In a very large frypan, add chicken & brown over high heat.  
2. Dice pumpkin, potatoes & sweet potato into chunks approx 6cm.  Add to the frypan together with onion, peas & herbs.     
3. In a jug, add stock & tomato paste.  Pour into pan.
4. Cover & gentle boil for 30 mins or until chicken is cooked through & veges are tender.

Tips:

  • If making ahead, cook rice at the same time as making the stew.
  • Store both in the fridge & reheat at meal time. 

Storage:

  • In fridge, covered or in airtight container for up to 3 days. 

Chicken Stew Recipe - Easy

More Recipes by Amanda

Apricot Chicken Hurry (in a hurry)

Lemon Cheesecake 

About Amanda Arnold

My name is Amanda and I am mum to 3 young kids and author of a new cookbook called ‘Food before 5’.  

‘Food before 5′ is a cookbook with 85 recipes that are easy, affordable and realistic for any home cook. It includes lunch boxes, starters & sides, main meals and desserts that can all be made ahead of time. It is the perfect tool for busy families with that afternoon school rush, people that like to cook in bulk and freeze, students learning to cook and basically anyone who loves simple, tasty recipes. 

 ‘Food before 5’ is only $19.95 (free post) and available from www.foodbefore5.com.au.  Please check out my facebook page www.Facebook.com/foodbefore5

Chicken & Ham Pastie

Chicken & Ham Loaf

We met, a friendship formed, and then we both moved.  We never had the opportunity to spend a lot of time with each other before our life circumstances changed but she was the sort of friend that came around to hang at my place for the afternoon, brought ingredients for dinner and made it in the kitchen.  Friendship with her felt like community should. She is still my friend from afar.  Her name is Jenny and this recipe is one of the things she made for me, and I still enjoy making today.  It’s a huge hit with the kids too and with other I have made it for. Freezes well so great for making ahead.

Recipe by Jenny

Ingredients

Filling

2 cups of cooked chicken (chopped, minced or pulled apart BBQ Chicken)
1 cup finely chopped ham
1/2 cup fresh bread crumbs (I whizz a piece of bread or crusts in the Thermomix on speed 9 for about 20 seconds)
1/2 cup mayonnaise
1 egg
1 tbsp finely chopped parsley

White Sauce

30g butter
1.5 tbs (20 grams) plain flour
3/4 cup milk (180 grams)

Pastry

3 sheets of puff pastry
1 egg beaten for glazing

Method

White Sauce

1. Melt butter.

2. Add plain flour and cook in microwave on high for 40 secs or cook on the stove top for a minute.

3. Add milk and microwave until thick and creamy, stirring every 30 secs or so. If doing it on the stove top, keep stirring until thick and creamy.

Thermomix:

I used the Thermomix for the white sauce and this is how I do it.

1. Weigh butter and flour into bowl.  Cook on 90° for 2 minutes on speed 2.

2. Add milk and cook on 90° for 5 minutes on speed 3.

Filling

1. Place chicken, ham, breadcrumbs, egg and parsley in a bowl. Season to taste with salt and pepper.

2. Combine white sauce and mayonnaise together and then add to other ingredients and mix well.

3. Place filling in the centre of the pastry, fold over in half.

4. Wet fingertips with a little water and run along the inside edges before sealing by pressing down fork prongs along every edge.

5. Place pastry on a tray lined with baking paper.

6. Glaze with egg wash and prick top with a fork.

7. Bake at 200°C until golden brown. Approximately 15-25 minutes.

Chicken and Ham Pastie

Chicken and Ham Pastie

Chicken and Ham Pastie

Chicken and Ham Pastie

Chicken and Ham Pastie

Chicken and Ham Pastie

chicken pastie

Variation

I’ve also made this with bacon instead of ham and added frozen corn too. Delicious! (I browned the bacon before adding them to the mix.)

Chicken Pastie

Freeze 

Freezes well. Wrap any leftover uncooked pies in glad wrap, place in a plastic container and freeze. 

Crunchy Crumbed Chicken

My husband makes the most delicious crispy crumbed chicken. I have my own version, but his tastes better than mine — it’s so crunchy on the outside but not dry in the middle. Below is the recipe.

Crispy Crumbed Chicken Recipe

Ingredients

800g chicken tenderloins

(breast can be used but bash under a piece of glad wrap or baking paper to thin to the same size and cut in half for best results)

1/3 cup plain flour

2 eggs

2 cups fresh breadcrumbs (I use multi gram or wholemeal bread and whizz in the Thermomix on speed 9 for about 7 seconds)

1/2 cup grated parmesan cheese

1 teaspoon cajun spices (or to taste) – optional

Olive Oil

Variation: use parsley instead of cajun spice for a milder taste)

Instructions

Three ‘stations’ (steps) are needed to prepare the chicken.  Large plates, shallow bowls or shallow tins (like a brownie tin) work well.

1. Preheat oven to 130°C.

2. Measure flour, cajun spice, salt and pepper on a large plate or small tray and mix lightly with fingertips.

3. Lightly whisk eggs in a shallow dish or tin.

4. Combine breadcrumbs and parmesan in a separate shallow dish. 

5. At this point, arrange your three stations next to each other starting with flour, then egg, and finally the crumb mixture.

how to make crunchy crumbed chicken

6. Lightly coat chicken in seasoned flour and shake off any excess flour.

7. Then dip the chicken in the egg.

6. Lastly, coat chicken in the breadcrumb mixture.  You may need to press crumbs on gently with your fingers to coat.

7. Add oil to a large frying pan to about 1cm deep.

8. Heat oil over a medium-high heat until it sizzles.

9. Cook chicken for 2 minutes each side or until browned and almost cooked through. Do this in batches.

Crunchy Crumbed Chicken Recipe

10. Transfer chicken to a lined baking tray and finish off in a warm 130 – 150°C oven for about 10-15 minutes until cooked through.

Crunchy Crumbed Chicken Recipe

11. Place chicken on paper towel to absorb excess oil before serving.

Yummy served with salad, chips, mashed potato, rice or vegetables. 

Crispy Crumbed Chicken Recipe

Crumbed Parmesan Chicken
Serves 6
A deliciously crunchy crumbed chicken recipe. A family favourite.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 800g chicken tenderloins
  2. 1/3 cup plain flour
  3. 2 eggs
  4. 2 cups fresh breadcrumbs
  5. 1/2 cup grated parmesan cheese
  6. 1 teaspoon cajun spices (or to taste) - optional
  7. Olive Oil
Instructions
  1. Three 'stations' (steps) are needed to prepare the chicken. Large plates, shallow bowls or shallow tins (like a brownie tin) work well.
  2. Preheat oven to 130°C.
  3. Measure flour, cajun spice, salt and pepper on a large plate or small tray and mix lightly with fingertips.
  4. Lightly whisk eggs in a shallow dish or tin.
  5. Combine breadcrumbs and parmesan in a separate shallow dish.
  6. At this point, arrange your three stations next to each other starting with flour, then egg, and finally the crumb mixture.
  7. Lightly coat chicken in seasoned flour and shake off any excess flour.
  8. Then dip the chicken in the egg.
  9. Lastly, coat chicken in the breadcrumb mixture. You may need to press crumbs on gently with your fingers to coat.
  10. Add oil to a large frying pan to about 1cm deep.
  11. Heat oil over a medium-high heat until it sizzles.
  12. Cook chicken for 2 minutes each side or until browned and almost cooked through. Do this in batches.
  13. Transfer chicken to a lined baking tray and finish off in a warm 130 - 150°C oven for about 10-15 minutes until cooked through.
  14. Place chicken on paper towel to absorb excess oil before serving.
Notes
  1. Variation: use parsley instead of cajun spice for a milder taste
  2. Serving suggestion: Yummy served with salad, chips, mashed potato, rice or vegetables.
Be A Fun Mum http://beafunmum.com/

Zucchini & Parmesan Fritters

I made a big batch of these zucchini and parmesan fritters for dinner and used the leftovers in the lunch box the next day.  My kids enjoyed them!

Zucchini & Parmesan Fritters Recipe

Zucchini & Parmesan Fritters

This is a simple and easy meal to make. I use a variations of this recipe.

Ingredients

2 large /3 medium zucchini (about 400g)
75g self-raising flour (1/2 cup)
40g parmesan cheese, grated (1/2 cup)
1 clove garlic, minced or very finely diced
2 eggs, lightly whisked
1/4 cup fresh continental parsley, chopped
Salt & Pepper to taste 
Olive oil frying

Method

1. Grate zucchini.
2. Press out excess water from zucchini. It’s easy to do by pressing the zucchini in a colander.
3. Add all ingredients to a bowl (expect for oil).
4. Stir through.
5. Cover base of frypan with oil and heat.
6. Spoon approximately two tablespoons of the zucchini mixture per patty into the oil.
7. Brown on each side.
8. Place patties on a baking try and finish off in an 180°C oven for 10-15 minutes.

Variation: Add 150-200 grams bacon pieces or a little chilli for a bit of heat.

Thermomix: Cut zucchini up into rough chunks and place in bowl. Mix speed 5 for 4 seconds. Remove from bowl and remove excess water by pressing zucchini into colander. Add all ingredients (except for oil) to the bowl and mix on speed 5 for 5 seconds.  Then follow from step 5 above.

Yes, I need a new fry pan..

Zucchini & Parmesan Fritters Recipe

Zucchini & Parmesan Fritters Recipe

Variation

I’ve made these before with grated carrot added too (1 carrot and a little less zucchini). Diced bacon would work well too!

Carrot & Zucchini Fritters

Lunch Box

Zucchini & Parmesan Fritters work a treat in the lunch box. Can be frozen too.

Lunch Box Idea: Zucchini Fritters

More

Zucchini Slice Recipe (no oil)

Make Your Own Pizza Night!

Make your own pizza night - 2 ingredient pizza dough recipe

I use this simple dough mixture a lot.  I’ve made scrolls for the lunch box & flat bread for soup, and I also use this recipe for pizza bases sometimes. Personally, I prefer the regular pizza base recipe, however this is so quick and easy and the husband and the kids love it so I often whip this up for a quick & fun dinner night.

The children love picking their own toppings to build their pizza and it’s a lovely family activity to do. 

Ingredients

2 Cups SR Flour (300 grams)

1 Cup Greek Yoghurt (280 grams)

Dough Method – Regular

1. Place yoghurt & 1 cup of SR flour into a large mixing bowl. 

2. Mix with a spoon until just combined.

3. Add the rest of the flour, a little bit at a time, and use your hands to work through until you have formed a dough ball.

4. Knead for about 5 minutes on a floured board or bench.

5. Cut dough in half, and then each half in three pieces. This makes 6 mini pizza bases (approximately  the size of a bread & butter plate).

6. Roll out each piece to about half a centremetre thickness each.

7. Top with favourite toppings and baking in a pre-heated 190°C oven for about 15 minutes, until toppings are golden.  I use a flat baking tray lined with paper to cook the individual pizzas.

Dough Method – Thermomix

1.  Weigh out all ingredients into bowl.

2. Slowly turn to speed 6 for 10 seconds until dough is formed.

3. Lock lid and set timer to 1.5 minutes, kneed option.

4. Remove dough from the Thermomix bowl and place on to a floured board or Thermomix mat.

5. Kneed into a ball. Add a little extra flour when kneading if needed.

6. Cut dough in half, and then each half in three pieces. This makes 6 mini pizza bases (approximately  the size of a bread & butter plate).

7. Roll out each piece to about half a centremetre thickness each.

8. Top with favourite toppings and baking in a pre-heated 190°C oven for about 15 minutes, until toppings are golden.  I use a flat baking tray lined with paper to cook the individual pizzas.

Tip:

  • Use a little olive oil on the base of the baking paper for added golden flavour to the base of the pizza.
  • For a cheesy crust, sprinkle cheese along the outside of the dough circle and fold the edge over the cheese to incase it (you can see what this looks like here)

2 ingredient Pizza Dough Recipe

Toppings

I lay out various ingredients in small ceramic bowls so it’s easy for the kids to decide on their toppings.  This is what I had on hand but we enjoy a lot of different toppings.

Make your own pizza night - 2 ingredient pizza dough recipe

Some of our Favourite Pizza Topping Ingredients

  • BBQ Sauce
  • Tomato Sauce
  • Salami
  • Bacon
  • Ham pieces
  • Grated cheese
  • Cherry Tomato
  • Pumpkin
  • Fetta Cheese
  • Brie cheese
  • BBQ Chicken
  • Butter & Garlic
  • Pineapple pieces
  • Baby spinach
  • Mushroom
  • Onion
  • Herbs (rosemary is delicious with pumpkin and fetta)
  • Corn kernels 
  • Halloumi
  • Capsicum  
  • Olive Oil

This is my son’s pizza. I had to laugh because he just put on heaps of meat and then “Spinach to make it a bit healthy”. No cheese — nothing but meat and spinach.

Make your own pizza night

My eldest daughter, however, likes the lot.

Make your own pizza night

More

2 Ingredient Scrolls

2 Ingredient Flat Bread

4 Ingredient Coconut Bread

3 Ingredient Corn & Cheese Muffins

4 Ingredient Cupcakes

Easy Dinner: Egg in The Basket

easy dinner - egg in the basket

It was one of those nights when I had very little ingredients to work so I threw together egg in the basket and the kids loved it! The great thing about this one, is I used the left over bread shapes for the lunch box the next day, and I’ll show you how.

Egg in the Basket

This is how I make egg in the basket

Ingredients

Bread – I used wholemeal bread (2 pieces per serving)

Egg (1 per serving)

Grated cheese (1 cup is plenty to make 6-8)

Shredded ham or diced bacon (about 200 grams for 6-8 servings)

Butter (optional) – I don’t often use butter but have done so in-between and on the base of the bread.

Instructions

1. Using a cookie cutter (circle, heart, star or any shape) cut out the middle section of the bread. Don’t throw out the middle section; I’ll show you some ways to use it.

2. Lay baking paper over an oven tray and lay down the first piece of bread. If you’re using butter, lay the buttered size down of the bread on the tray.

3. Sprinkle with a little grated cheese.

4. Lay the second piece of bread on top.

5. Crack a single egg inside the bread hole shape.

6. Throw over some bacon or ham and finish off with a sprinkle of grated cheese over the top.

7. Cook in a moderate 170°C oven for about 15-25 minutes until cheese is golden and egg is cooked as desired inside (to check the egg, push a knife into the centre).  We like them hard boiled but soft centres are nice too!

8. Serve with fresh salad for a quick and easy meal.

Tip

Trim off the crust after it’s cooked.

Variations

Add a little tomato sauce in between the bread at step 3; add frozen peas and corn at step 6; place a single slice of tomato on the top at step 6.

egg in a the basket  - easy dinner ideaLunch Box Ideas

Save the middle sections and below are some ideas on how to use them:

lunch box ideas

More

Bento Laptop Lunch Box Review

Easy Dinners

Easy Flat Bread Recipe

Easy Flat Bread Recipe - only 2 ingredients

If you look at most of the recipes on my blog, they are all really (and I mean really) easy.  I’m not saying this is the best or most perfect way to make flat bread, but it’s the way I whip it up, it’s delicious and I use it to accompany curries and soups. Plus the leftovers go beautifully in the lunch box. This recipe works as a pizza base too.

Ingredients

2 Cups SR Flour (300 grams)

1 Cup Greek Yoghurt (280 grams)

Olive Oil (approx 1/4 cup)

Salt

Dough Method – Thermomix

1.  Weigh out yoghurt and flour into bowl.

2. Slowly turn to speed 6 for 10 seconds until dough is formed. 

3. Lock lid and set timer to 1.5 minutes, kneed option.

4. Remove dough from the Thermomix bowl and place on to a well floured board or Thermomix mat.

5. Kneed into a ball. If the dough is sticky, add extra flour when kneading until you have a nice firm ball.

Dough Method – Regular

1. Place yoghurt & 1 cup of SR flour into a large mixing bowl. 

2. Mix until combined (use your hands when the mixture is too thick to stir).

3. Add the rest of the flour, a little bit at a time, until you have formed a dough ball. Add a little extra flour the dough is too sticky.

4. Knead for about 5 minutes on a floured board or bench.

Cooking

1. Preheat oven to 200-210°C.

2. Cut dough in half, and then section into even pieces (depending on how big you want the bread to be).  I cut each half section into 4, so 8 portions all up.

3. On a floured board or clean bench, roll out each portion in an oval shape. Roll each piece thinly (as thin as possible; less than half a cm works best).  I don’t stress about the shape here.  As you can see at the picture below, they are all pretty rough. I’m going with rustic here!

4. Lay bread on a tray lined with baking paper and drizzle with a generous amount of oil.  I just wing it, but to be more precise, I would use approximately 1 tablespoon of oil for each portion.

5. Season with salt (optional)

6. Cook in a hot 200-210°C oven for approximately 15-20 minutes until golden.

Easy flat bread recipe - Thermomix recipe

2 cups chopped onions 2 cups chopped carrots 4 cloves garlic, minced 2 teaspoons extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1/4 teaspoon ground pepper 6 cups vegetable broth or reduced-sodium chicken broth 2 cups water 3 cups chopped cauliflower 1 3/4 cups lentils 1 28-ounce can diced tomatoes 2 tablespoons tomato paste 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed 1/2 cup chopped fresh cilantro 2 tablespoons lemon juice

Thickness

I’ve tried rolling the bread slightly thicker (1/2 – 1 cm) and thinly (as thin as possible – under 1/2 cm). Both work but we like the thinner version best.

Thick Flat Bread

easy flat bread recipe

Thin Flat Bread

Easy flat bread recipe

Easy Flat Bread - Thermomix
Serves 8
A 2 ingredient flat bread recipe. Great for soups!
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Print
Prep Time
10 min
Cook Time
15 min
Total Time
35 min
Prep Time
10 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 2 Cups SR Flour (300 grams)
  2. 1 Cup Greek Yoghurt (280 grams)
  3. Olive Oil (approx 1/4 cup)
  4. Salt
Instructions
  1. Preheat oven to 200-210°C.
  2. Weigh out yoghurt and flour into bowl.
  3. Slowly turn to speed 6 for 10 seconds until dough is formed.
  4. Lock lid and set timer to 1.5 minutes, kneed option.
  5. Remove dough from the Thermomix bowl and place on to a well floured board or Thermomix mat.
  6. Kneed into a ball. If the dough is sticky, add extra flour when kneading until you have a nice firm ball.
  7. Cut dough in half, and then section into even pieces (depending on how big you want the bread to be). I cut each half section into 4, so 8 portions all up.
  8. On a floured board or clean bench, roll out each portion in an oval shape. Roll each piece thinly (less than half a cm works best). I don't stress about the shape here.
  9. Lay bread on a tray lined with baking paper and drizzle with a generous amount of oil. I just wing it, but to be more precise, I would use approximately 1 tablespoon of oil for each portion.
  10. Season with salt (optional)
  11. Cook in a hot 200-210°C oven for approximately 15-20 minutes until golden.
Be A Fun Mum http://beafunmum.com/

Serve

Delicious with soup! I cut up the bread into strips and served it with this Slow Cooker Lentil Soup.

Easy Flat Bread Recipe (with lentil soup)

I also use flat bread as lunch for myself with avocado, tomato and freshly cracked pepper. So delicious and a nice alternative to a sandwich.

Easy Flat Bread Recip

Lunch Box Idea

Any leftovers go in the lunch box as bread fingers.

Lunch Box idea - flat bread

  • Flat bread (great served with bean dip, tomato sauce, tzatziki, hummus)
  • Cheese
  • Carrot
  • Boiled Egg
  • Grapes
  • Ginger Snowballs

More

Slow Cooker Lentil Soup

2 Ingredient Dough Scrolls

Pizza Scrolls (Thermomix)

2 Ingredient Pizza Dough