Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Ingredients:

large mushrooms

1 tomato, diced

1 full lemon juice

crab meat 200gms

garlic aioli

bunch of finely chopped shallots

1 tbsp of oregano

1/2 tsp of ginger

100gms danish feta

shaved Parmesan cheese

Create:

1 Preheat oven to 200 degrees

2 Combine all ingredients into a large bowl except the cheese than refrigerate to keep cold.

3 Give the mushrooms a rinse under water, than take the stalks out. Add a splash of extra virgin olive oil all over each mushroom so it doesnt dry out.

4 Carefully spoon some mixture into each mushroom cup than add some danish feta crumbled over the top with some shaved pamersan.

5 Bake in oven on 170 degrees for about 12-15mins or until golden brown. Enjoy.

Peri Peri Pepperoni Pizza

Peri Peri Pepperoni Pizza

Ingredients for Pizza Dough:


4 cups plain flour
1 sachet of dry yeast
1 & 1/2 cups luke warm tap water
Pinch caster sugar
tsp of rock salt
60 ml extra virgin olive oil 


Create Pizza Dough:

1 In one small bowl combine water, sugar and dry yeast. Allow to bubble 5-8mins. Stir to combine.

2 Separately mix 4 cups of plain flour with salt in large bowl, make a well in the centre.

3 Add 60ml of oil in the centre, followed by the small bowl of water sugar and dry yeast. Gradually mix with a wooden spoon. Knead for 10-15mins

4 Once it's all combined, form a ball and than place the ball into a bowl and cover with cling wrap. Place in warmest part of the house to allow the ball to double in size. Takes around 30mins or longer. 

Toppings:

pepperoni
red capsicum
mushrooms
lemons
rocket
fresh basil
diced bacon
Italian herbs
cherry tomatoes and 'GOLD' cherry tomatoes
red onion
red short chillies
ginger
pizza topping ( garlic, basil and tomato)
peri peri sauce
blend of 3 cheeses ' Mozzarella, Parmesan and Tasty '


1 Once the pizza dough is ready, take it out of the bowl and divide into two balls. Start to roll one into a round circle and about 1cm in thickness. Meanwhile, preheat the oven to 200degrees.

2 Now to make the pizza, start with the pizza sauce and add all the ingredients, make sure you add the cheeses on last. Do not use the peri peri sauce just yet.

3 Turn the oven to 175degrees and place pizza in the oven for 16mins or until golden brown. Finish with a nice topping of peri peri sauce, add fresh basil, rocket and a squeeze of lemon. Enjoy.

Coco's Chimichurri

Coco's Chimichurri 

South American 

Ingredients:

1 whole tomato, seeded and diced finely
1 brown onion, diced finely
Bunch of fresh coriander, chopped finely
2-3 bay leaves 
Bunch of fresh flat leaf parsley, chopped finely
1/2 red capsicum
1 tbsp coarse rock salt
1 tsp black pepper
4-5 gloves of garlic, crushed
1 tbsp of oregano
1/2 cup Extra Virgin Olive Oil
1/4 red wine vinegar
1/4 water
1/2 lemon, squeezed freshly
1/2 tsp of chilli powder (optional)
1 tsp of paprika (optional)

Create:

1 Add all dry ingredients into a large bowl, give a good mix and rest well on the kitchen bench for 30mins.

2 Add the red wine vinegar, lemon juice and water. Give a good mix than rest for a further 15mins.

3 Finally add the extra virgin olive oil, until well covered. Enjoy.

Hot Tips...

• Best served at room temperature.
• Keep refrigerated when not in use.
• Lasts up to 7 days, store in an airtight container. 

Coco's Chicken Chimichurri Burger

    Coco's Chicken Chimichurri Burger

Ingredients:

Chicken breast tenderloins
Red capsicum
Avocado
Chimichurri 
Tasty cheese, sliced
Garlic Aioli 
Stone baked ciabatta loaf

Create:

1 Create the Chimichurri the day before for maximum flavor. Please see separate recipe for Chimichurri.

2 Start by preparing your burger bits. Slice some tomatoes, roughly cut some avocado, slice tasty cheese. Cut some capsicum into little fingers.

3 Preheat oven griller for a few mins on high. Spray the capsicum with canola oil, than add the capsicum on some foil and bake until golden. Only takes maximum 4-5mins.

4 Pan fry your chicken tenderloins until golden on each side. Meanwhile have your ingredients on the side ready. Toast your ciabatta pieces just a min or two before your chicken is ready

5 Meanwhile assemble your burger. Start with one piece of toasted ciabatta, a good spread of garlic aioli, slice of tasty cheese, couple of slices of tomato, salt n pepper, smashed pieces of avocado, grilled capsicum.. Finally your chicken pieces and a good dollop of chimichurri. Last piece of ciabata toast.

6 Add chimichurri on the side for extra garnish, enjoy.

Mexican Naked Beef Pie

Mexican Naked Beef Pie

Ingredients:

2 x sweet potato large
1/2 cup mild salsa 
3-4 gloves garlic, minced
1 large red capsicum, roughly diced
1 large yellow or orange capsicum, roughly diced
4 green chillies, diced
1 tsp sweet paprika
1/2 tsp chilli powder
1/2 bunch shallots, chopped
1 brown onion, diced
1 can whole peeled tomatoes
500gms beef mince 
2 tbsp butter 
2 tbsp olive oil
1/3 milk
1/2 cup grated tasty cheese

Create:

1 Preheat oven to 180° degrees. Spray with canola oil or line with baking paper.

2 Peel and dice the sweet potatoes and place in a microwave safe container. Fill up with water, until it covers all sweet potatoes than place in microwave for around 18mins on high. 

3 Meanwhile, In a fry pan place on medium heat. Add garlic, butter and olive oil. Next add mince and brown. 

4 Transfer mince to a bowl and cover. Add in the same fry pan: shallots, onion, both capsicums, green chillies, sweet paprika, chilli powder, whole peeled tomatoes (crush with your hands over mixture to release maximum flavor) and give a good stir.

5 Add mince mixture back to frypan, stir well and turn down to a low heat. 

6 Once potatoes are ready, give them a good mash, add some butter, milk and salsa. With your baking tray, add all the mince mixture into tray followed by the potato mixture on top. Season with salt and pepper. Add grated cheese. 

7 Keep in oven for around 15-20mins or until golden brown. Serve and enjoy.

Serves 6

Nice to do:

Add Parmesan on top with some crusty warm bread..

Lemongrass Chilli Chicken

Lemongrass Chilli Chicken

Ingredients:

1-2 red long chillies, sliced finely
3-4 garlic gloves, diced finely or minced
2 lemongrass stalks, cut finely
1 tbsp of brown sugar
2 tbsp of soy sauce
Small piece 3cm of ginger, grated 
1 red onion, roughly chopped
Good handful of fresh snow peas
500gms chicken breast, cut into cubes 
2 tbsp of coconut oil 
Jasmine rice 

Create:

1 In a large bowl throw in chilli, lemongrass, ginger, red onion, coconut oil, garlic, soy sauce, brown sugar and 500gms of chicken breast. 

2 Mix until chicken is well coated, leave overnight or at least an hour for the flavors to set in.

3 Heat fry pan on medium add red onion and coconut oil, give a good stir. After a minute add the chicken mixture. Cook for around 8mins (depends on size of chicken pieces) 

4 Serve with Jasmine rice. 

Leave for at least an hour or overnight.

Nice to do...

Add some fresh coriander on top as a garnish.

Coco's Chilli dogs

Coco's Chilli dogs

Ingredients:

chorizo or Italian Sausages

fresh avocado

red onion

hot chilli sauce

extra virgin olive oil

chilli concarne (400gms beef mince, kidney beans, whole peeled tomatoes and concarne mix)

grated mozzarella cheese

garlic

long crusty rolls

READY IN 20MINS SUPER EASY

Create:

1 Slowly cook the chorizo or sausages in a medium fry pan, turning regularly to ensure they are cooked right through.

2 Meanwhile, in a separate pan turn on medium heat. Add some oil than add 400gms of beef mince. Once the mince is brown add the concarne flavouring mix, red kidney beans and whole peeled tomatoes. Also add 1/2 cup water. Turn on low and simmer for around 10-15mins.

3 Once sausages are cooked, through in same pan the red onions and garlic, stir for a min or two.

3 Preheat grill to high and prep the buns. First cut length ways and add avocado to one side.

4 Next add a sausage, some chilli concarne mix, red onion mixture, a squeeze of hot chilli sauce and grated cheese on top. 

5 Place inside a baking tray until golden brown, around 5 minutes or so. Enjoy. 

Moroccan Chicken Tagine

Moroccan Chicken Tagine

Ingredients:

1 kilo chicken breast, diced
2 brown onions 
4 gloves of garlic, crushed
5 tspn cumin 
4 tspn ground ginger 
2 tspn oregano 
2 tspn sweet paprika
2 tspn turmeric 
500ml chicken stock 
Rice or couscous 
2 cans chickpeas, drained
2 cans of whole peeled tomatoes

Create: 

1 Start with Frypan on Medium heat add olive oil,garlic and onion. Stir until combined. 
2 Add all spices until fragrant, than gently squeeze the whole peeled tomatoes over mixture. 
3 Add chicken breast to pan and give a good stir until all chicken is brown.
4 Slowly add chicken stock until well covered. Last pour in Chickpeas. 
5 Turn heat to high, bring to the boil. Than turn to low and simmer for 30mins. Occasionally stir. Cover with Lid.
6 Serve with jasmin rice or couscous.

Serves 6 to 8 

Beef, Spinach and Ricotta Lasagna

Beef, Spinach and Ricotta Lasagna 

Ingredients:

500gm lean beef mince
1 brown onion 
Dolmio extra spaghetti bolognese
1 can whole peeled tomatoes
Latina Fresh Pasta sheets
200gm low fat ricotta cheese
1 packet frozen chopped spinach
Grated tasty cheese
Grated mozzarella cheese
Shaved Parmesan cheese
Salt & Pepper 
Canola oil
Olive oil

Create:

1 Preheat oven to 170* degrees.
2 Brown the onion with some olive oil and than add the mince on medium heat. Once its brown, add the dolmio pasta sauce along with the whole peeled tomatoes. Squeeze them gently over the pan one by one to create texture and release maximum flavor.
3 Microwave the spinach, once it has defrosted, mix it with the ricotta cheese in a small bowl separately. Set aside.
4 Using a baking dish, first spray with canola oil to avoid it from sticking. Add a little sprinkle of grated cheese as the base.  
5 Layer it with some pasta sheets, add a small layer of beef mince, than tasty cheese, mozzarella cheese and small amount of Parmesan cheese. 
6 Add a layer of pasta sheets, followed by the spinach and ricotta mixture.  
7 Repeat step 5, and finally on the top layer add all three cheeses, salt and pepper.
8 Bake in the oven for around 40mins or until golden brown. 

Hot tip... 

If beef mixture appears too runny, add some cornflour to thicken it up.  

Chicken Fajitas

Chicken Fajitas

Ingredients:

10 chicken tenderloins
8 soft wraps or flour tortillas
1 avocado
1/2 green capsicum
1/2 red capsicum
1/2 brown onion
Mild Mexican Salsa sauce
Fajita Spice Mix
Fresh lemon

              ......READY IN 30 MINUTES......

Create:

1 Toss chicken pieces into a plastic zip lock bag, add Fajita mix than seal and shake until well covered. Add to fry pan on medium heat with some olive oil.
2 Cut the capsicums and onion julienne style. After Chicken is cooked, set aside in one bowl. Cover with foil to keep warm. Add capsicum mixture to same fry pan and fry off.
3 Warm wraps in microwave around 1 minute on 1000watt microwave. (Times will vary on different microwaves)
4 Either make Guacamole with the avocado or have it plain.
5 Start with wrap, add Avocado, one piece chicken, capsicum mixture, dash of Mild Mexican salsa and finally squeeze fresh lemon.

Serves 4

Chicken Chilli Pesto

Chicken Chilli Pesto

Garnish with fresh mint and squeeze fresh lemon

Ingredients:

Chicken breast 500gm, diced 
A punnet of cherry tomatoes, cut in halves
Fresh mint
Fresh lemons
Shaved parmesan cheese
Penne pasta 
Sacla Chilli pesto pasta sauce, 1 and half jars (made in Italy)

Create:

1 On medium heat, throw in chicken and panfry until brown. Add cherry tomatoes than turn down to low. Simmer for 10mins.
2 Cook penne pasta around 13mins. 
3 Once pasta is ready, drain and pour pasta into a large bowl. Throw in chicken mixture, add parmesan cheese, 1 and half jars of chicken chilli pesto, 1 whole lemon squeezed freshly over the top and finally good bunch of fresh mint. Give a good stir. Enjoy.

Nice to do..

Serve with warm crusty bread. 
Add lemon and fresh mint on side as an extra garnish.

Pink Salmon Fishcakes

Pink Salmon Fishcakes

Served with baby spinach, basil leaves, rocket, cherry tomatoes and cherry bocconcini salad. Lemon wedges and dipping sauce. 

Ingredients:

1 red long chilli,
2 eggs
1 lemon
1 tbsp of sweet paprika
1/2 bunch of fresh coriander
2 gloves of crushed garlic
1/2 diced red capsicum
1 can of Pink Salmon or Red Salmon
1/2 bunch of shallots diced.

Create:

1 Combine all ingredients into a large mixing bowl and mix through by hand.
2 Grab a small handful, roll into a ball than flatten down to resemble pattie, than sprinkle some more breadcrumbs on each side.
3 On medium heat, spray fry pan with canola oil. Lightly brown each side until golden. 2-3mins.
4 Enjoy, Serve with a salad.

Nice to do..

Add sweet chilli sauce as a dipping sauce
Serves 2, makes around 7/8 small patties

Chicken Schnitzel Parmigiana

Chicken Schnitzel Parmigiana

Ingredients:

Chicken breast 500gm, sliced lengthways thinly. 

Breadcrumbs

2-3 gloves garlic

1/2 tsp sweet paprika

Basil leaves fresh chopped roughly

Thyme fresh roughly

2 eggs 

Plain flour 

Shaved leg ham

Grated tasty cheese 

1 can whole peeled tomatoes

Dolmio Parmigiana Sauce

Butter 

Olive oil 

Create:

1 Add chicken into a bag full of plain flour, make sure its sealed and shake until well covered.

2 Add eggs and a dash of water to a small bowl, stir with a fork. Than add the floured chicken pieces to egg mixture one by one. 

3 In a separate bowl add breadcrumbs, dash of salt and pepper, sweet paprika, roughly chopped basil and thyme and mix.  

4 Coat the chicken pieces in the breadcrumb mixture. 

5 Pan fry Butter, olive oil and some garlic. 

6 Medium heat add chicken until golden brown on each side (approx 2-3mins per side)

7 Pre heat oven to 180degrees...  Mix Chopped tomatoes and Parmigiana Sauce in a small bowl.  

8 Lay chicken pieces in one single layer, Add one piece of ham on each piece, add tomato mixture over each piece than finally grated cheese. 

9 Enjoy. Serve with salad. 

Serves 4 

Nice to do...

Squeeze fresh lemon... 

Mediterranean Meatballs with Handmade Flatbread

Mediterranean Meatballs with Handmade Flatbread

Mediterranean Meatballs:

1 kilo premium or lean beef mince
1 Brown onion, diced
1 tbsp. Italian herbs
3-4 gloves garlic, crushed
3 small eggs

Handful plain flour
1 tsp sweet paprika
Can whole peeled tomatoes

Sesame Seeds
500g pasta sauce ( I use Five brothers, oven roasted garlic n red wine)

Handmade Flatbread:

4 cups plain flour
1 sachet of dry yeast
1 & 1/2 cups luke warm tap water
Pinch caster sugar
tspn of rock salt
60 ml extra virgin olive oil             

Create:

Handmade Flatbread

1 In one small bowl combine water, sugar and dry yeast. Allow to bubble 5-8mins. Stir to combine.

2 Separately mix 4 cups of plain flour with salt in large bowl, make a well in the centre.

3 Add 60ml of oil in the centre, followed by the small bowl of water sugar and dry yeast. Gradually mix with a wooden spoon. Knead for 10-15mins

4 Once it's all combined, form a ball and than place the ball into a bowl and cover with cling wrap. Place in warmest part of the house to allow the ball to double in size. Takes around 30mins or longer. 

5 Roll into small balls around 6-8 pieces and roll with a roller flat. Lightly fry on medium heat in frypan with some spray oil until golden on each side.

Mediterranean Meatballs

1 Combine beef mince, flour, garlic, Italian herbs, sweet paprika, brown onion, 3 eggs into large bowl. Mix by hand.

2 Roll into 20 small balls than coat in sesame seeds.

3 Pan Fry on medium heat until they are golden brown.
4 Add one by one whole peeled tomatoes, gently squeeze with hands over pan to add texture to release maximum flavor. Add any pasta sauce of your liking. Simmer 25mins on low heat.

5 Enjoy.

Serves 6 

Hot Tip..

Place in bedroom under a blanket or an area under a window in the sun. Leave for around 30mins or longer. 

Coco's Chilli Tomato Risotto

Coco's Chilli Tomato Risotto

Ingredients:

2 tsp fresh chilli (masterfoods fresh chilli is great)
3-4 shallots, chopped 
8 mushroom cups, peeled and chopped
2 zucchini, chopped
1/2 tsp Cumin
1/2 tsp sweet paprika 
2cups aborio Rice
1 tbsp. Coconut Oil and 2 tsp butter
5 garlic gloves, crushed
1 can whole peeled tomato, squeeze 
1 red capsicum
1 brown onion 
1/2 lime juice
1/2 lime rind, grated 
chicken stock 250ml
vegetable stock 500ml

Create:

1 In a medium saucepan combine the chicken stock and vegetable stock together on a low heat. Occasionally stir.

2 Next on medium heat fry onion, garlic, coconut oil and butter, wait 1min than throw in shallots, mushrooms, capsicum, zucchini.

3 Stir in Cumin, Paprika, fresh chilli, lime juice and lime rind. Add One by One Whole peeled tomatoes, gently squeeze over to add texture and to release extra flavor. Stir for few mins.

4 Add 2 cups of aborio rice. Stir.
5 Gradually add cups of warm stock to the frypan. Allow to boil on high, than turn down low. Constantly stirring for 28mins with continued cups of stock added until all stock is absorbed.

Serves 4 
Nice to do...

Garnish with crumbled danish feta, chopped parsley and coriander.

Tandoori Chicken Wraps

Tandoori Chicken Wraps 

Ingredients:

400g Chicken breast

1 x Cucumber, sliced finely

Fresh mint 

Small piece ginger, grated

Bunch of shallots, chopped coarsely

1 x lime 

Flat bread or soft wraps

Tandoori paste 

Natural Greek low fat yoghurt

60ml of rice bran oil 

Create:

1 Chop the chicken breast evenly into small pieces, Marinate (using 2-3 tbsp of Tandoori paste) the Chicken breast for at least 30mins or overnight for the flavors to set in.

2 Add some Rice bran Oil to pan on medium, cook each side for around 2-3mins depending on how thick the chicken breast is.

3 Meanwhile, prepare your wrap. Warm your wrap lightly in a fry pan with some spray oil until its slightly brown on each side or (easy option) microwave for 10-15seconds. Place together your ingredients, firstly fresh mint, yoghurt (1 tbsp) , cucumber, ginger, shallots, fresh squeeze of lime, and finally some pieces of chicken.

4 Fold together starting at the bottom, Enjoy.

Serves approx 6 wraps.

 

Hot Tip....

Try not to overload the wrap, otherwise you won't be able to fold it.

Penne Bolognese

Penne Bolognese 

Ingredients:

1 kilo premium or lean beef mince
1 medium red capsicum, diced small
1 medium brown onion, diced
2-3 sticks of celery, chopped finely
4-5 gloves garlic, crushed
1 good tbsp of butter
60ml olive oil
Italian Herbs about 2 tbsp
1.5 cans whole peeled tomatoes
1.5 jars of Dolmio Extra bolognese sauce
100ml red wine
Dash of all purpose seasoning
Good pinch of Salt and pepper

Create:

1. Fry on high heat garlic, onion, butter and oil. Wait 1 min or until transparent.
2. Add capsicum, celery.. Stir.
3. Add mince, stir on high until brown, lower temperature to medium-low.
4. Add all purpose seasoning, salt, pepper and pasta sauce, stir. Add red wine and stir. Than one by one, gently squeeze whole peeled tomatoes over pan into mixture. (Messy, however by squeezing whole peeled tomatoes you are releasing the flavor and adding texture to the bolognese.)
5. Turn on low for 30mins or longer for the flavors to set in.
6. Enjoy with spaghetti or penne pasta.
7. Add some Shaved Parmesan Cheese.

Serves 6...

Hot Tip... 

Tastes better the next day..