What's Cooking Ella
  • Blog
  • About Me-What's New
  • Recipes 2013-2025
  • Breakfast
    • Acai Bowl
    • All Day Breakfast
    • Asparagus Milanese
    • Bacon and Egg Bread Cups
    • Bacon and Egg Roll
    • Bacon and Spinach Omelette
    • Best Ever Berry Pikelets
    • Blueberry Pancakes
    • Buttermilk Pancakes
    • Buttermilk Scones
    • Chicken Livers with Onions
    • Croissant Monsieur
    • Egg Breakfast Cups
    • Eggs in Purgatory-Hangover Eggs
    • French Toast
    • Lemon Souffle Pancakes
    • Mushroom and Cheese Omelette
    • Nutella Buns with Mascarpone Frosting
    • Perfect Scrambled Eggs
    • Plum Compote and Granola Crumbles
    • Salami and Potato Frittata
    • Scrambled Eggs with Asparagus
    • Scrambled Eggs with Chorizo
    • Shakshuka
    • Spinach and Cheese Spirals
    • To Die For Cinnamon Buns
    • Waffles with Berries, Ice Cream and Maple Syrup
  • Lunch
    • Bacon, Egg and Tomato Pie
    • Baked Lemon Pepper Chicken Drumsticks
    • Broccolini and Bacon Tart
    • Cabbage and Prawn Salad
    • Caprese Pasta Salad
    • Caprese Salad
    • Cheats Pizzette
    • Chicken and Avocado Quesadillas
    • Chicken Caesar Salad
    • Chicken Liver, Frisee and Speck Salad
    • Chicken, Mushroom and Bacon Pies
    • Chilli Chicken with BLAT Salad
    • Creamy Chicken and Corn Burritos
    • Crispy Chicken Banh Mi Salad
    • Crumbed Eggplant with Tomato Basil Sauce
    • Egg, Bacon and Cheese Frittata
    • Falafel with Chickpeas
    • Five Spice Pork with an Asian Green Bean Salad
    • Goats Cheese Stuffed Zucchini Flowers
    • Italian Chicken Pasta Salad
    • Mince and Feta Gozleme
    • Mini Egg Muffins
    • Mum's Octopus Salad
    • Nicoise Salad
    • Octopus and Potato Salad
    • Okonomiyaki (Japanese Pancakes)
    • Omelette with Stir Fried Shitake Mushrooms and Rice
    • Piadina Romagnola Italian Flatbread
    • Prawn and Avocado Salad
    • Quesadillas
    • Quiche Lorraine
    • Salad of Figs, Prosciutto, Leaves and Toasted Bread
    • Salmon and Avocado Ceviche
    • Sandwich Press Chicken Quesadillas
    • Sandwiches and Wraps
    • Smoked Trout, Potato and Cherry Tomato Salad
    • Spinach and Cheese Gozleme
    • Sticky Pork Belly Banh Mi
    • Sunday Roast Salad
    • Thai Beef Salad
    • Thai Beef Salad
    • Thai Duck Salad
    • Thai Grilled Chicken Burger
    • Thai Pork Salad
    • Tomato Bacon Pasta
    • Tomato, Bocconcini and ​Rocket Pesto Bruschetta
    • Turkey Potato Wedges
    • Vietnamese Chicken Salad
    • Zucchini and Beef Sfougato
    • Zucchini Fritters
    • Zucchini Slice
  • Dinner
    • Beef and Veal >
      • Beef and Bean Burritos
      • Beef and Broccoli Stir Fry
      • Beef and Mushroom Pies
      • Beef with Cashew Nam Jim and Asian Greens
      • Bibimbap
      • Burek with Meat
      • Burger Night at Our House
      • Cevapi
      • Chinese Beef and Snow Pea Stir Fry
      • Chorizo, Potato and Herb Frittata
      • Coconut Beef Curry
      • Easy Steak Fajitas
      • Egyptian Kofta Rolls
      • French Style Cottage Pie
      • Indonesian Satay with Peanut Sauce
      • Korean Beef Short Ribs
      • Layered Beef Enchilada Bake
      • Mongolian Beef and Snow Pea Stir Fry
      • Musaka
      • Penang Curry with Coconut Rice
      • Simple Steak Sandwich
      • Steak Slice with Lemon and Thyme
      • Steak with a Green Peppercorn Sauce
      • Tagliata For Two
      • Veal Saltimbocca
      • Veal with Creamy Mushroom Sauce
    • Bread >
      • Bazlama Turkish Flat Bread
      • Cheese and Bacon Rolls
      • Ciabatta Rolls
      • Cinnamon Raisin Bread
      • Croatian Easter Bread
      • Croatian Easter Bread Dolls
      • Croatian Flatbread Lepinje
      • Easy Bread Loaf
      • Easy Crusty No Knead Bread
      • Easy Focaccia Pizza
      • Easy Garlic Butter Breadsticks
      • Easy Same Day Focaccia
      • Focaccia
      • Focaccia Loaf
      • Focaccia with Potatoes
      • Garlic Bread
      • Jam Doughnut Focaccia
      • Jock's Focaccia
      • Medimurski Langusi
      • My Friday Bread
      • Naan Bread
      • No Knead Bread
      • No Knead Bread Rolls
      • No Knead Soft Crust Bread
      • Peci Paje
      • Pide Bread
      • Pita Bread
      • Pizza Scima
      • Pogaca
      • Rosemary Garlic Focaccia
      • Salt and Pepper Breadsticks
      • Soft Bread Rolls
      • Sourdough Bread
      • Sourdough Starter
      • Tomato Focaccia
      • Turkish Pide Bread
      • Twirly Breadsticks
    • Chicken and Duck >
      • Baked Red Chicken Curry
      • Braised Chicken Marylands with Wine and Tomatoes
      • Chicken and Broccoli Stir Fry
      • Chicken and Eggplant Parmigiana
      • Chicken and Oyster Sauce Noodle Stir Fry
      • Chicken Bastardo
      • Chicken Cordon Bleu Roll with an Italian Twist
      • Chicken, Eggplant and Green Bean Korma
      • Chicken Fajita Drumsticks with Three Salsas
      • Chicken Kiev
      • Chicken Saltimbocca
      • Chicken Schnitzel Burger with Baconnaise
      • Chicken with Creamy Mushroom Sauce
      • Chicken with Garlic Potatoes and Rosemary
      • Chicken with Tomatoes
      • Chinese Style Roast Duck
      • Coconut Thai Chicken Curry
      • Crispy Chilli Chicken Burger
      • Crispy Skin Duck with Pink Grapefruit and Avocado Salad
      • Croatian Chicken in Tomato and Wine Sauce
      • Croatian Roast Duck with Mlinci
      • Duck Breasts with Red Wine Sauce, Mashed Potatoes and Green Beans
      • Easy Chicken Fajitas
      • Glazed Honey and Soy Chicken with Sweet Chilli Sauce
      • Greek Chicken Gyros with Tzatziki
      • Greek Lemon Chicken Gyros with Tzatziki
      • Green Chicken Curry
      • Guatemalan Chicken and Tomatillo Stew
      • Honey Mustard Chicken, Bacon and Avocado Salad
      • Jerk Chicken
      • Mediterranean Chicken
      • Nasi Goreng
      • Peri Peri Chicken Burger
      • Piri Piri Chicken
      • Poached Duck and Cashew Salad with Duck Crackling
      • Portuguese Style Chicken Drumsticks
      • Roast Chicken in Tomatoes
      • Roast Chicken Marylands with Potatoes
      • Roast Chicken Salad and Chive Mayonnaise
      • Roast Duck Marylands and Potatoes
      • Roast Lemon Chicken
      • Salvadoran Chicken in White Wine
      • Salvadoran Chicken Stew with Red Capsicums
      • Spatchcock with Spicy Corn Salad
      • Tequila and Lime Chicken
      • Teriyaki Chicken
      • Thai Style Chicken and Ginger Stir Fry
      • Thai Style Chicken Burger
      • Woodman's Chicken Pollo alla Boscaiola
    • Lamb and Goat >
      • Garlic and Sage Lamb Racks
      • Indian Goat Curry
      • Lamb Racks with Breadcrumbs, Parsley and Lemon
      • Lamb Shank Stew
      • Leg of Lamb with Garlic and Rosemary
      • Marinated BBQ Lamb Chops
      • Middle Eastern Lamb Pilaf
      • Ottoman Lamb Shank Stew with Pilaf
      • Slow Cooked Curry Crusted Lamb
      • Slow Cooked Lamb Shank and Bean Ragu
      • Slow Cooked Lamb Shoulder
      • Turkish Spiced Cabbage and Minced Lamb Stew with Tomatoes
    • Pasta and Risotto >
      • Baba Kata's Pasta Sauce
      • Bacon and Mushroom Pasta Bake
      • Baked Bechamel Pasta
      • Basil Pesto with Pasta
      • Brudet Risotto
      • Calabrian Lasagna
      • Cannelloni
      • Chicken Bolognese Pasta Bake
      • Chicken Pasta Bake
      • Chilli Prawn and Tomato Spaghetti
      • Corteccia or Cavatelli
      • Creamy Bacon and Mushroom Fettuccine
      • Creamy Bacon Fettuccine
      • ​Creamy Farfalle with Chicken and Zucchini
      • Creamy Mushroom Linguine
      • Creamy Tomato Chicken and Chorizo Pasta
      • Creamy Zucchini Spaghetti
      • Cuttlefish Risotto
      • Duck Ragu with Pappardelle
      • Ella's Creamy Chicken Pasta
      • Fettuccine Alla Carbonara
      • Fettuccine with Chicken and Mushroom Sauce
      • Fettuccine with Mud Crab, Garlic, Chilli, Lemon and Parsley
      • Fish Risotto
      • Fregola with Mussels, Vongole and Prawns
      • Fregola with Clams
      • Fresh Egg Pasta
      • Fresh Tomato Pasta
      • Gnocchi Mac 'n' Cheese
      • Gnocchi with Rich Porcini Mushroom Sauce
      • Grated Pasta Dough for Soup
      • Istarski Fuzi
      • Kale, Chilli and Parmesan Pasta
      • Krpice sa Zeljem
      • Lasagne
      • Lasagne with Crepes
      • Macaroni Eggplant Cake
      • Macaroni Milano
      • Mushroom Risotto
      • Orecchiette with Broccoli and Anchovy
      • Oven Baked Meatballs in Cheesy Tomato Sauce
      • Pappardelle Carbonara
      • Pasta alla Norma
      • Pasta all'amatriciana
      • Pastitsio
      • Pearl Barley Risotto with Wild Mushrooms
      • Penne alla Vodka
      • Penne with Pork Ragu
      • Penne with Spicy Tomato Sauce
      • Potato and Caramelised Onion Vareniki
      • Potato Gnocchi
      • Potato Gnocchi with Cheese
      • Prawn and Scallop Linguine with Burst Cherry Tomatoes
      • Quick and Delicious Pasta Bake
      • Savoury Crepes-Ham and Cheese or Spinach and Ricotta
      • Seafood Paella
      • Semolina Gnocchi Alla Romana
      • Short Rib Ragu
      • Silverbeet and Ricotta Gnudi
      • Simple Neapolitan Sauce
      • Slow Cooked Beef Ragu
      • Smoky Mac 'N' Cheese
      • Spaetzle
      • Spaghetti Alla Carbonara
      • Spaghetti Bolognese
      • Spaghetti Marinara
      • Spaghetti Pizzaiola
      • Spaghetti Puttanesca
      • Spaghetti with Clams
      • Spaghetti with Clams
      • Spaghetti with Crab
      • Spaghetti with Fresh Tomato and Basil
      • Spaghetti with Garlic, Olive Oil and Chilli
      • Spicy Garlic Butter Linguine
      • Spinach and Ricotta Cannelloni Crepes
      • Spinach and Ricotta Shells
      • Sporki Macaroni
      • Super Quick Fresh Pasta
      • Tagliatelle Alla Bolognese
      • Tomato Prawn Risotto
      • Vegetable Lasagna
    • Pork >
      • Bajan Roast Pork
      • Baked Meatballs in Tomatoes
      • Bolognese Pie
      • Chinese Roast Pork Neck
      • Easy Fall Off The Bone Oven Baked Pork Ribs
      • Ella's Pork Neck in Tomato Sauce with Polenta
      • Meatzza
      • Mince and Potato Burek
      • Mince and Potato Pita
      • Mince Stuffed Capsicums-Punjene Paprike
      • My Favourite Pulled Pork
      • Nachos
      • Paprika and Lime Pork Enchiladas
      • Perfect Baked Pork Belly
      • Perfect Roasted Pork Fillet with Apples
      • Polpete
      • Pork Campagnola
      • Pork Schnitzels with Lemon and Parsley
      • Roast Pork Belly with Sauerkraut
      • Roast Pork with Crackling
      • Roast Pork with Garlic and Rosemary
      • Salt and Pepper Pork
      • Samoborski Kotleti
      • Sarma-Cabbage Rolls
      • Slow Roasted American Ribs
      • Spicy Pulled Pork and Black Bean Tacos
      • Sung Choi Bao
    • Seafood >
      • Bake Marija's Baked Squid and Potatoes
      • Baked Fish with Lemon Cream Sauce
      • Baked Snapper with Parsley, Chilli and Oregano
      • Brudet-Croatian Fish Stew
      • Chilli Crab
      • Chinese Style Fish with Coconut Rice
      • Confit Salmon
      • Croatian Octopus Peka
      • Cuttlefish Stew
      • Fish and Chips
      • Fish Burger
      • Fish Cakes
      • Fish Tacos
      • Fish with Lemon Butter Sauce
      • Fried Calamari
      • Garlic Prawns
      • Garlic Squid with Parmesan
      • Korean Fish Stir Fry
      • Mexican Fish Tacos with Guacamole
      • Mussel Buzara
      • Pan Fried White Fish with Roasted Vegetables
      • Popara
      • Prawn Buzara
      • Prawn, Coleslaw and Pico de Gallo Tacos
      • Prawn, Ginger and Snow Pea Stir Fry
      • Stir Fry Crab
      • Tempura Fish
      • Thai Prawn Curry
      • Whole Baked Fish with Lemon Salt and Aioli
      • Whole Baked Ocean Trout with Fennel and Pomegranate
    • Sides, Salads and Accompaniments >
      • Asian Cabbage, Bean and Carrot Salad
      • Baka Marija's Trganci
      • Baked Beans and Frankfurt Bake
      • Beetroot and Feta with Herb and Pistachio Dressing
      • Bok Choy with Garlic, Honey and Soy
      • Broccoli and Cauliflower
      • Broccoli Salad
      • Charred Broccoli with Onions
      • Cheesy Potato Gratin Stacks
      • Chef's Salad
      • Chinese Broccoli with Oyster Sauce
      • Chinese Chicken Salad with Crispy Wonton Skins
      • Chinese Cucumber Salad
      • Coleslaw with a Mayonnaise Dressing
      • Coleslaw with a Vinegar Dressing
      • Crazy Corn
      • Crispy Chilli Oil
      • Crunchy Potato Balls
      • Dandelion Leaves, Potato, Egg and Bacon Salad
      • Easter Salad
      • Four Bean Salad
      • Fried Rice
      • Greek Salad
      • Green Beans in Tomato Sauce
      • Green Salad
      • Grenadir Mars
      • Grilled Vegetables
      • Homemade Chilli Oil
      • Homemade Sauerkraut
      • Infused Chilli Oil
      • Italian Roasted Sugar Snap Peas
      • Josip's Spinach
      • Lastovsko Zelje-Cabbage and Potato Salad
      • Luxurious Mashed Potato Bake
      • Macaroni and Bean Salad
      • Marinated Garlic
      • Mashed Potatoes Baked with Bacon
      • Mexican Tomato Salsa
      • Microwave Chilli Jam
      • Miso Roasted Eggplant
      • Muffin Pan Potato Gratins
      • Pan Fried Potatoes
      • Perfect Roast Potatoes
      • Polenta
      • Pommes Anna
      • Potato Beetroot Salad
      • Potato Gratin
      • Potato Stacks with Fresh Thyme
      • Roast Chilli Potatoes
      • Roast Pumpkin, Buffalo Mozzarella, Sage and Hazelnuts
      • Spinach and Pear Salad
      • Super Green Kale Salad
      • Swiss Chard and Potatoes-Blitva
      • Tartiflette
      • Tian Provencal
      • Tuscan Fries
      • Tzatziki
    • Soups >
      • Ajngemahtec s Griz Knedlama
      • Bacon, Lentil and Cabbage Soup
      • Baka Marija's Cuz Pajz-Cabbage Soup
      • Baka Marija's Zelje-Cabbage Soup 2
      • Beef and Bean Goulash Soup
      • Beef, Barley and Cavolo Nero Soup
      • Cabbage and Bacon Soup
      • Cauliflower, Leek and Bacon Soup
      • Cauliflower Soup
      • ​Chicken Egg Drop Noodle Soup
      • Chicken Laksa Lemak
      • Chicken Soup with Mini Meatballs
      • Chicken Soup with Semolina Dumplings
      • Chicken Tortilla Soup
      • Chicken Wonton Soup
      • Corn Chowder
      • ​Croatian Bean and Barley Soup with Baked Pork with Baked Pork
      • Croatian Beef or Lamb Soup
      • Cream of Asparagus Soup
      • Egyptian Lentil Soup
      • Erdutski Kotlic s Noklicama
      • Falsa Juha - False Soup
      • Fish Soup
      • Goulash Soup
      • Ham Hock and Cabbage Soup
      • Hearty Chicken Soup
      • Jota-Sauerkraut Soup
      • Kaq'ik
      • Leftover Lamb Soup
      • Lemon Chicken Soup
      • Lentil Soup
      • Mushroom Soup
      • Pasta and Chickpeas with Tuscan Cabbage
      • Pea and Ham Soup
      • Pea and Ham Soup 2
      • Pho Ga
      • Potato and Leek Soup
      • Prawn Bisque
      • Pumpkin Soup
      • Pumpkin Soup 2
      • Pumpkin Soup 3
      • Quick Beef Pho
      • Seafood Laksa Lemak
      • Slow Roasted Tomato and Turmeric Soup
      • Smoked Ham, Tomato and Butter Bean Soup
      • Smoked Rib and Bean Soup-Pasta Fazol
      • Spinach Soup
      • Tomato Egg Drop Soup
      • Tom Yum Goong
      • Tomato Soup with Pasta and Basil
      • Vietnamese Pho
      • Zuppa di Pesce
    • Stews >
      • Ali Nazik - Lamb Stew
      • Baka Marija's Goulash
      • Beef Cheek Ragu
      • Beef, Barley and Mushroom Stew
      • Beef Goulash
      • Beef Rendang
      • Bigos Polish Hunters Stew
      • Braised Beef Short Ribs in Red Wine Sauce
      • Chicken Cacciatore
      • Chicken, Chorizo and Bean Cassoulet
      • Chicken Paprikas with Pljukanci
      • Chilli Con Carne with Corn Dumplings
      • Cobanac
      • Chorizo with Lentil and Roasted Red Capsicum
      • Croatian Tripe Stew
      • Easy Baked Goulash
      • Goat and Vegetable Stew
      • Green Chilli Stew
      • Hilachas
      • Josip's Croatian Gulas
      • Mexican Beef Stew
      • Osso Buco
      • Pork Vindaloo
      • Short Rib Bourguignon
      • Slow Cooked Beef Cheeks
      • Stracotto
      • Swiss Beef and Mushroom Stew
      • Turkish Vegetable and Beef Stew with Pasta
      • Vinski Gulas
  • Desserts
    • Biscuits >
      • Almond Bread
      • ANZAC biscuits
      • Choc Chip and M&M Cookies
      • Chocolate Chip Cookies
      • Chocolate Chip Cookies 2
      • Chocolate Chocolate Chip Cookies
      • Chocolate Hazelnut Flowers
      • Chocolate Salami
      • Christmas Sandwich Cookies
      • Christmas Star Tree
      • Citrus and Coconut Nut Bread
      • Cookie Dough
      • Gingerbread Men
      • Hazelnut Scrolls
      • Lemon Macaroons
      • Melting Moments
      • Mira's Jam Biscuits
      • Mixed Nut Biscotti
      • Monte Carlos
      • Nutella or Jam Pillows
      • Peruvian Alfajores
      • Polka Dot Cookies
      • Vanilla Crescent Biscuits
      • White Chocolate and Macadamia Cookies
    • Bite Sized Treats >
      • Cheesecake Balls
      • Chocolate Crackles
      • Chocolate Marshmallow Brown Sugar Fudge
      • Chocolate Rum Truffles
      • Chocolate Strawberries
      • Coconut Truffles
      • Crunchy Chocolate Truffles
      • Mini Christmas Puddings
      • Rocky Road
      • Tim Tam and Milo Fudge
    • Cakes and Tortes >
      • Apple and Cinnamon Pie Cake
      • Apple and Strawberry Crumble Cake
      • Apple Cake
      • Banana and Raspberry Bread
      • Banana Bread
      • Banana Bread Bundt Cake
      • Banana Bread 2
      • Banana Bread 3
      • Banana Cake
      • Blackberry and Plum Streusel Cake
      • Blueberry Banana Bread
      • Cannoli Cake
      • Carrot Cake with Lemon Cream Cheese Frosting
      • Choc Banana Bread
      • Chocolate Babka
      • Chocolate Banana Bread
      • Chocolate Crunch Cake
      • Chocolate Olive Oil Cake
      • Christmas Fruit Cake
      • Ciambella
      • Coconut Lime Syrup Cake
      • Dairy and Egg Free Chocolate Cake
      • Easy Apple Bundt Cake
      • Easy Apple Cake
      • Five Layer Chocolate Espresso Cake
      • Flourless, Chocolate, Pecan and Raspberry Torte
      • Irish Apple Crumble Cake
      • Italian Breakfast Banana Bread
      • Italian Lemon Ricotta Cake
      • Lemon Cake with Mascarpone Frosting
      • Lemon Tea Cake
      • Lemon Yoghurt Cake
      • Nutella Banana Bread
      • Orange Tea Cake
      • Pear and Vanilla Cake
      • Red Velvet Cake
      • Ricotta Crumble Cake
      • Six Layer Chocolate Cake
      • Sticky Date Pudding
      • Sticky Date Pudding 2
      • Strawberry Banana Bread
      • Strawberry Cake
      • Strawberry Cloud Cake
      • Tiramisu Torte
      • Torta Tenerina
      • Tres Leches Cake
      • Tres Leches Cake 2
      • Ultimate One-Bowl Chocolate Cake
      • Upside Down Blood Orange Cake
    • Cheesecakes >
      • Baka Marija's Gibanica
      • Baked Ricotta Cheesecake
      • Cafe Latte Cheesecakes
      • Chocolate Cheesecake
      • Cookies and Cream Cheesecake
      • Margarita Cheesecake
      • New York Cheesecake
      • Nutella Cheesecake
      • Passionfruit Cheesecake
      • Passionfruit Cheesecake Slice
      • Pineapple Jelly Cheesecakes
      • Strawberry Cheesecake
      • Sunny Lemon Cheesecake
    • Crepes and Pancakes >
      • Banana and Hazelnut Cream Crepes
      • Chocolate Crepe Cake with Hazelnut Cream
      • Crepe Cake with Citrus Cream and a Berry Salad
      • Crepes
      • Lemon Curd and Poppy Seed Crepe Cake
      • Lemon Curd Crepe Cake
      • Ricotta filled Crepes
      • Strawberry and Hazelnut Cream Crepes
      • Strawberry and Nutella Crepes
    • Crumbles >
      • Apple and Berry Crumble
      • Apple and Passionfruit Crumble
      • Apple Crumble
      • Apple Crumble
      • Apple, Berry and Rhubarb Crumble
      • Plum Crumbles
    • Cupcakes and Muffins >
      • Apple Crumble Muffins
      • Banana Crumb Muffins
      • Blueberry Muffins
      • Chocolate Brownie Muffins
      • Chocolate Chip Muffins
      • Chocolate Cupcakes with a Chocolate Ganache
      • Chocolate Cupcakes with a White Chocolate Ganache
    • Doughnuts >
      • Appelbeignets
      • Apple Fritole
      • Chocolate Churros
      • Churros
      • Cinnamon Doughnut Puffs
      • Doughnut S'Mores
      • Fritule
      • Hot Cross Bun Doughnuts
      • Mini Baked Chocolate Doughnuts
      • Nutella, Jam or Custard Filled Doughnuts
    • Ice Creams, Sorbets and Granitas >
      • Berry Salad
      • Blood Orange Granita
      • Blueberry and Pink Lemonade Ice Pops
      • Blueberry Ice Cream
      • Chocolate Coffee Fudge Ice Cream Cake
      • Hot Chocolate Ice Pops
      • Lemon Cheesecake Ice Cream
      • Lime Cheesecake Ice Cream
      • Limoncello Bombe Alaska
      • Mango and Banana Yoghurt Gelato
      • Mango and Strawberry Ice Pops
      • Mixed Berry Ice Cream
      • Morenitas
      • Orange Creamsicle Ice Cream
      • Orange Granita
      • Orange Sorbet
      • Raspberry Cream Pie
      • Raspberry Lemonade Ice Blocks
      • Rocky Road Ice Cream Slice
      • Splice Ice Pops
      • Strawberry Banana Ice Pops
      • Strawberry Ice Cream
      • Strawberry Ice Pops
      • Summer Berry Lime Compote
      • Tequila and Orange Granita
      • Tropical Jelly Pops
      • Watermelon Granita
    • It's all about the Fruit >
      • Caramel Poached Peaches with Blueberries
      • Fresh Fruit Salad with a Vanilla Lime Syrup
      • Peach Melba
      • Poached Pears with Chocolate Sauce
      • Vanilla Poached Apricots
      • Vanilla Poached Pears
    • Jams, Custards, Puddings and Curds >
      • Berry and Custard Jelly Pots
      • Chocolate Creme Brulee
      • Chocolate Mousse
      • Chocolate Self Saucing Puddings
      • Coffee Creams
      • Crema Catalana
      • Creme Brulee
      • Fresh Orange Jelly
      • Halloween Chocolate Mousse
      • Jelly Custard Cups
      • Leche Poleada or Salvadoran Vanilla Custard
      • Lemon Bavarois
      • Lemon Curd
      • Lemon Pudding Cake with Berries
      • Orange and Almond Self Saucing Pudding
      • Peach Melba Buttermilk Puddings
      • Raspberry Bavarois
      • Strawberry and Vanilla Panna Cotta Fruit Cups
      • Strawberry Jelly Mousse
      • Strawberry Mousse Jelly Delights
      • Strawberry Pannacotta
      • Triple Chocolate Panna Cotta Mousse
      • Vanilla Bean Panna Cotta
      • Vanilla Pannacotta with a Berry Compote
      • Vanilla Pannacotta with Strawberry Champagne Jelly
      • Yoghurt and Vanilla Panna Cotta with Raspberry and Pomegranate Jelly
    • Mud Cakes >
      • Caramel Mud Cake
      • Chocolate Guinness Cake
      • Chocolate Mud Cake
      • Double Decker Mud Cake
      • Mochaccino Marbled Mud Cake
      • Triple Choc Marble Mud Cake
      • White Chocolate Mud Cake
    • Pavlova >
      • Australia Day Pavlova
      • Chocolate Berry Pavlova
      • Forgotten Pudding
      • Meringue Christmas Tree
      • Pavlova
      • Pavlova Roll
      • Pavlova Wreath
      • Raspberry Mousse Torte
      • Strawberry and Watermelon Cake
    • Pies and Tarts >
      • Apple and Cream Cheese Strudel
      • Apple and Rhubarb Crumble Pie
      • Apple Crumble Pie
      • Apple Danishes
      • Apple Pie
      • Apple Roses
      • Berry and Apple Crumble Slice
      • Blueberry Cream Cheese Pastries
      • Blueberry Crostata
      • Blueberry Crumble Pie
      • Blueberry Custard Pie
      • Bougatsa Parcels
      • Cherry Pie
      • Chocolate Custard Pie
      • Chocolate Ganache Tart with a Pecan Crust
      • Chocolate Ganache Tart with an Oreo Crust
      • Chocolate Hazelnut Croissants
      • Chocolate Portuguese Custard Tarts
      • Cindy Crawford's Strawberry Rhubarb Pie
      • Jalousie
      • Jam Macaroon Tart
      • Lemon and Blueberry Bougatsa Parcels
      • Lemon Meringue Pie
      • Lemon Tart
      • Lemon Tart with Blueberry Compote
      • Lime Tart
      • Mini Lemon Meringue Tarts
      • Nectarine Shortcake
      • Nutella Christmas Tree
      • Nutella Pastry Sun
      • Peach Pie
      • Pear and Apple Pandowdy
      • Pear and Chocolate Galettes
      • Pear and Raspberry Pandowdy
      • Pita od Jabuka- Croatian Apple Slice
      • Polish Szarlotka
      • Portuguese Custard Tarts
      • Quick and Easy Plum Tart
      • Quick Apple Strudel
      • Quick Apple Tarts
      • Raspberry Cream Cheese Pinwheels
      • Strawberry Cream Cheese Pastries
      • Strawberry Cream Cheese Tart
      • Strawberry Rhubarb and Apple Crumble Pie
      • Summer Berry Tart
    • Slices >
      • Apple Slice
      • Baklava
      • Banoffee Slice
      • Berry and Apple Slice
      • Berry Custard Slice
      • Blueberry Crumb Bars
      • Cheesecake Brownies
      • Cherry Ripe Brownie Bar
      • Choc-Hazelnut Meringue Slice
      • Choc-Vanilla Slice
      • Chocolate and Raspberry Brownies
      • Chocolate Brownies
      • Chocolate Brownies 2
      • Chocolate Brownies...Without Butter
      • Chocolate Chip Cookie Bars
      • Chocolate Coconut Brownies
      • Chocolate Fudge Brownies-Gluten Free
      • Chocolate Mousse Squares
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  • Cookbook Corner

Cannoli Cake

28/2/2017

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​I love a good Cannoli, they are amazing, so when I came across a recipe for a cannoli cake, I had to try it.

What a great cake. It is made from two sponges, soaked in an orange syrup, sandwiched together with a ricotta 'cannoli' filling. Then it is all covered in a vanilla cream icing. 

Do not forget to add the choc chips into the cake, they are needed for the chocolate hit. The orange liqueur is optional, but I love it, so I add it. If you don't want to use it, just add more orange juice.

I recently changed the sponge part of this recipe, as this is a better sponge, than the one I had on here previously.

I have made this as a birthday cake for a friend of mine, and I have made it to take to a barbecue recently. So far it has been a hit with everyone that has tried it. This cake is more an adults cake than a kids cake. But my daughter who is eleven loves it.

The cake can be made the day before.

You may not need all of the icing. I like to ice the cake, leaving some icing aside, then set it in the refrigerator for an hour, then touch up the icing, if needed with leftover icing.

I love it, it is light, it is fresh. Give it a go, you won't be disappointed.

Recipe

​Adapted from Mary Berry's cookbook 'Desserts and Confections'

Cake can be made a day before and kept in the refrigerator.

Serves 8-10

Sponge:
2 heaped teaspoons plain flour
1/2 teaspoon bicarbonate of soda
1 level teaspoon cream of tartar
Wheaten cornflour
4 eggs, at room temperature
3/4 cup (165g) caster sugar
1/2 teaspoon vanilla essence

2 large oranges
2 tablespoons orange liqueur (optional)
900g ricotta cheese
200g full fat cream cheese, softened
120g icing sugar, sifted
100g dark chocolate chips
​

Vanilla Cream Icing:
45g unsalted butter, softened
3 tablespoons milk
200g icing sugar, sifted
3/4 teaspoon vanilla extract
450ml thickened cream
​
Preheat the oven to 190C (170C fan forced). Grease (use canola spray) two 22cm round cake tins, ensuring you grease the sides of the tin as well so the sponge rises neatly.

Put plain flour, bicarbonate of soda and cream of tartar in a 1 cup (250ml) measuring cup. Fill the remainder of the cup with cornflour.

Beat eggs and sugar on high speed for 7 minutes. Add the vanilla and beat for 30 seconds to combine.

While the eggs are beating, sift flour mixture three times onto greaseproof paper.

Turn the mixture to lowest speed and gently add the flour mixture and beat for 1 minute until smooth. Divide mixture between your two prepared cake tins.

Place in the oven on centre shelf for approximately 20 minutes or until the sponge springs back when touched or sponge is coming away from the side of the tin.

Take sponges out of the oven. Place baking paper on wire racks to cover. Turn sponges out from tins onto the wire racks. Allow sponges to cool completely.
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​​From the oranges you need to grate 2 teaspoons of zest. Once you have zested the oranges, juice the oranges, you will need 5 tablespoons juice (if you are not using the liqueur increase the juice to 8 tablespoons). Stir liqueur (if using) into the orange juice, stir, set aside.

In a large bowl of an electric mixer, add the cream cheese, beat for a minute. Add the ricotta and beat another minute. Now add the icing sugar and grated zest and beat until smooth. Stir in 45g of the chocolate chips.

Brush both the tops of the cakes with the orange juice mixture.
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​Place one sponge, orange soaked side up, onto your serving plate. Place the ricotta mixture into the centre of you cake, spread out to the edges, but make it dome shaped, so you have more icing in the middle, and less towards the edges.​
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​​Now you need to place the remaining sponge on, orange soaked side down. If it doesn't want to mould over your dome shape without cracking, you may need to make slit from the centre of the cake to one edge to allow the cake to fit the dome shape.
​
Vanilla Cream Icing: In a small bowl, using electric beaters, whip the cream until stiff peaks form. 

In a medium bowl of an electric mixer, beat together the butter, milk, icing sugar and vanilla until smooth. If needed add more milk to the icing to get it to a spreadable consistency. Fold the whipped cream into the icing mixture. Spread over the top and sides of the cake. Refrigerate while you melt the chocolate for the top. ​
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​​Place the remaining chocolate into a heatproof bowl, place the bowl over a pan of simmering water, don't allow the chocolate bowl to touch the water. Stir until the chocolate has completely melted and is smooth. Spoon the melted chocolate into a piping bag. Cut a 3mm hole in the tip of your piping bag.

Find the centre of your cake, now starting from the centre, make concentric circles, moving out to the edge of the cake. (Below is my first ever attempt at doing this, so it shows it is not that hard).

Now before the chocolate sets, get a cocktail skewer and draw spokes around the cake about 4cm apart. Start from the centre of the cake and drag the skewer to the edge. The next spoke should start from the edge and drag it to the centre. Keep alternating directions of your spokes i.e. edge to centre, centre to edge.

​You can also just go crazy like the top photo and just drizzle chocolate all over the cake.

Refrigerate the cake for a minimum of 4 hours.
Enjoy!
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Zucchini Slice

27/2/2017

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​This recipe came from a friend of mines mum, Anne. According to her granddaughter she is the best cook ever. After tasting this Zucchini slice I would not dare question that. I first got to try this zucchini slice at a party at my friends house, Anne was there and happily shared her recipe (I love people that share recipes) and I have since then, made this so many times, as my family absolutely love it.

This is delicious, this is moreish, I cannot stop at one slice after I make this. My husband loves it, my kids love it, my mother loves it, I just don't know anyone who has tried it that doesn't love it.

The recipe is not Gluten Free, 
but to change this recipe to Gluten Free, just omit the self raising flour and substitute with ​
1 cup of Gluten Free Plain Flour 
1 teaspoon baking powder

This is perfect picnic food as it travels well and doesn't have to be eaten hot.

It is great for parties, as it is great eaten, hot or at room temperature. 

Sometimes, when I serve it for lunch I add a sliced tomato on top of what would be each piece. The tomato adds a lovely flavour to it. If you are very patient, you could slice up cherry tomatoes for finger food sized pieces.

If you are looking for a simple yet delicious lunch idea, school lunchbox treat, a light dinner, try this you will love it.

Recipe

​2 zucchini (350g), grated
1 onion, finely chopped
3 bacon rashers, finely chopped
1 cup grated tasty cheese
1 cup self raising flour
1/2 cup vegetable oil
5 eggs
Salt and pepper, to taste

​
Preheat oven to 200C/180 fan forced.

Line with baking paper a 23cm x 33cm baking tin.

In a large bowl add the zucchini, onion, bacon, cheese, flour, oil and eggs. Season with a little salt (keep in mind the bacon can be salty) and pepper. Give it a good mix until it is all combined.

Pour it into your prepared tin, spreading it out evenly. If you have some spare grated cheese I like to sprinkle a little on top.
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​Place into your preheated oven for about 30-35 minutes until is golden brown.
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Slice and serve, hot or at room temperature.
Enjoy!
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Fettuccine with Chicken and Mushroom Sauce

26/2/2017

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​Looking for a quick midweek dinner to make, look no further. This pasta is not only quick to make it tastes amazing. The combination of chicken, bacon, garlic, cream, and shallots is just delicious. 

My husband was someone who when I met him said he did not like creamy pasta sauces, he loved this, he has now converted into a creamy pasta eater and really enjoys it. My kids cannot get enough of this, if there are leftovers, they want it for school the next day.

Any type of dried or fresh pasta can be used here.

To make the herb bread: Combine 120g butter (softened) with 1/2 cup chopped mixed fresh herbs and a finely chopped garlic clove. Slice a medium breadstick diagonally; spread each piece with the herb butter. Reshape into a loaf, wrap in aluminium foil and bake in a moderate 180C oven for 30 minutes or until the loaf is crisp and hot.

My family love it hope yours does to.

Recipe

​Recipe adapted from an Australian Women's Weekly Cookbook

330g chicken thigh fillets, you can use breast
1 tablespoon olive oil
30g butter
2 rashers bacon, trimmed and cut into thin strips
2 cloves garlic, crushed
250g button mushrooms, sliced
1/3 cup white wine
1 teaspoon vegeta
300ml thickened cream
4 shallots, chopped
1 tablespoon plain flour
2 tablespoons water
Salt and white pepper, to taste
400g fettuccine
1/3 cup grated parmesan cheese
​
Trim chicken of excess fat and sinew. Cut chicken into thin strips.

Heat oil and butter in a heavy based frying pan; add chicken and cook over a medium heat for 3 minutes or until browned.

Ad bacon, garlic and mushrooms; cook over a medium heat for 2 minutes, stirring occasionally.
​
Add wine and cook until the liquid is reduced by half. Add the vegeta, cream and shallots and bring to the boil. 

Blend the flour with the water until smooth. Add to the pan and stir over heat until the mixture boils and thickens; reduce the heat and simmer for 2 minutes. Season to taste.

Cook fettuccine in a large pan of rapidly boiling water. Once cooked, reserve 1/2 cup of the pasta water, then drain the fettuccine. Add the pasta water to your sauce along with the fettuccine and stir until combined. 

Sprinkle with parmesan cheese.

​Serve immediately with a green salad and hot herb bread.
Enjoy!
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​
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Nachos

25/2/2017

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​Nachos is something my kids absolutely love, make this and I have three very happy children. My husband on the other hand, does not appreciate it all, so this is something I make for my kids when my husband is not home for dinner.

Well I am modifying my original opening paragraph. After many times of not even wanting to try nachos, but saying he doesn't like it, my husband has finally given nachos a go and said it was actually nice, he actually enjoyed it. I am seriously surprised. 

I love making this, as it is super simple to make, it is made relatively quickly, really, while your meat sauce cooks, you prep all you sides, so in about 40-45 minutes, dinner is on the table. That's pretty quick for me.

Now I love to double this recipe, as on the first day we have nachos, usually a Friday night, pub night for my husband, on the second day lunch is Tacos (just shred up some lettuce to add to the tacos), so we have a bit of a Mexican feast for two days. 


I also have found individual serving dishes which I love, as they look great and there is no more bickering on who got more. But feel free to make one large nachos dish to share, completely up to you on how you serve it.

With the seasonings, this is how we like it. But after you taste the sauce, add more chilli, if needed, or any of the other spices. That is completely up to you, here the recipe is really just a guide.

I love a mix of pork and veal/beef mince, but if you like just beef mince, use it, that is also up to you.

So is you are looking for a fun, easy dinner idea, give this a go, we love it, hope you do to.

Recipe

​2 garlic cloves, chopped
1 brown onion, diced
2 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoons ground coriander
2 teaspoons smoked paprika
1/4 teaspoon ground chilli
500g pork and veal mince
400g tin chopped tomatoes
400g tin red kidney beans
1-2 packets corn chips

Salsa:
2 tomatoes, diced
2 shallots, thinly sliced
1/4 cup coriander, chopped
​Juice of 1/2 lemon or 1 lime

Guacamole:
2 avocados
2 shallots, thinly sliced
Juice of 1/2 lemon or 1 lime
​
3/4 cup grated tasty cheese
1/2 cup grated mozzarella
3/4 cup sour cream, to serve
sliced jalapeno, to serve
​
Preheat oven to 180C/160C fan forced.

Put a chef pan over a medium-high heat. Put the oil in the pan, add the garlic and onion and sauté for 3-4 minutes, stirring, until the onions soften.

Add the mince, cumin, coriander, paprika and chilli, break up any lumps in the mince with a wooden spoon. When the mince is separated and browned, add the tin tomatoes and simmer for 20 minutes.
​
While the mince is cooking, make the guacamole. Peel and remove stone from the avocado, place the avocado flesh in a medium sized bowl, add the lemon juice. Using a fork, mash it all up. Add the shallots, season with a little salt and pepper, mix it well. Set aside until needed.
​
After the mince has simmered for 20 minutes, add the red kidney beans, stir, continue simmering for 5 minutes.
​
Meanwhile make the salsa. Add the diced tomato, shallots and the chopped coriander to a medium sized bowl, season with a little salt and pepper. Add a teaspoon of extra virgin olive oil, and the lemon juice. The dressing is to taste, so add the lemon juice in a bit at a time until you have the flavour you love.

Mix together the tasty and mozzarella cheese. I add mozzarella, as tasty cheese alone as it cools hardens quickly, the mozzarella allows the cheese to melt better and become stretchy as it cools, for longer.
​
To assemble, place an even amount of corn chips in the base of 4 individual serving dishes or in one large serving platter. I like to decorate the sides with larger corn chips so they stick out a little.

Ladle over the mince evenly into the centre of the dish. 

Top with the cheese.

Place the dishes onto an oven tray and place in the oven for 10-15 minutes until the cheese has melted and the corn chips have warmed up.
​
Put the salsa, guacamole and sour cream in individual serving bowls and place on the table.

​Once the nachos are ready, serve immediately.
Enjoy!
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Spring Rolls

23/2/2017

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​I love spring rolls, but quite often you get them at take away stores and they are filled with noodles or just cabbage. These are delicious, the filling is very flavoursome, it has mince, prawns, cabbage, just to name a few ingredients.

They are not too hard to make, quite simple really, (once you get the hang of it). I made these from large spring roll wrappers for lunch, however just buy the mini spring roll wrappers for parties, or cut the large sheets into 4 squares, fiddily to do, but you can. They are also great for parties as they can be made in advance and frozen, ready to fry straight from the freezer when needed.

I say in the ingredients 2 cups of cabbage, I don't actually measure, If you add say 1 cup shredded cabbage you have a stronger saucy flavoured spring roll, my family find it too strong. I tend to buy 1/2 a Chinese cabbage and shred say 3/4 of it, I leave about 3cm of the very thick core. This gives a lighter flavoured spring roll.

The chilli is optional as I like to serve it with sweet chilli sauce, so if you know your family doesn't like spicy spring rolls, don't add the chilli in the roll.

When adding the filling to the pastry, try not to add too much of the liquid, it wets the pastry and makes it difficult to roll without tearing.

This could also be a lovely Sang Choy Bow filling, just top with some bean sprouts.

Recipe

​Makes about 20 large spring rolls or about 40 mini spring rolls

1 tablespoon peanut oil
2 cloves garlic, crushed
2 teaspoons grated ginger
125g pork mince
125g chicken mince
50g prawn meat, finely chopped (4 medium sized prawns)
1 cup chopped mushrooms
2 cups shredded Chinese cabbage
1 carrot, finely chopped
1/4 cup chopped water chestnuts
1/4 cup chicken stock
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon chilli sauce or 1 small red chilli, finely chopped
1 tablespoon brown sugar
1/2 cup chopped green onions
20 spring roll wrappers
Oil for frying
​

Heat oil in a wok or large frying pan. Add garlic and ginger and stir fry for 1 minute.

Add the pork, chicken and prawn. Cook, stirring, breaking up any lumps in the mince, for 3 minutes or until cooked.

Add the mushrooms, cabbage, carrot and chestnuts. Stir fry for 1 minute. 

Mix in the stock, oyster sauce, soy sauce, chilli sauce and sugar. Stir fry for 3 minutes. Remove from heat, stir in the green onions. Cool.
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​Working with one wrapper at a time. Place the spring roll wrapper on a work surface with one corner pointing towards you. For larger spring rolls, place a heaped tablespoon of mixture in a sausage shape in one corner of the wrapper. For mini spring rolls use a teaspoon.
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​Brush edges of pastry lightly with water. Fold corner over filling, then begin rolling up the spring roll firmly, folding edges in. Press to seal. Repeat with remaining wrappers and filling. Cover with cling film, refrigerate until needed. These can also be frozen at this stage. If you have leftover wrappers, cover with cling film and place back in the freezer for another time.
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​Heat enough oil in a frying pan, so when the spring rolls go in, the oil comes halfway up the spring roll. When a cube of bread is added to the oil and it sizzles immediately, the spring rolls are ready to fry. In batches, fry the spring rolls on one side until lightly browned, turn over and fry the other side. Drain on crumpled paper towels. You can deep fry them, however I found they were hard to flip over, plus less oil is used this way.
​

​Serve with dipping sauces. I like it with sweet chilli sauce.
Enjoy!
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Chicken, Chorizo and Bean Cassoulet

19/2/2017

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Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat and white beans. Usually it is with pork, here I made it with chicken and chorizo. The Spanish chorizo brings a lovely smokiness to this dish.

I buy a lot of magazines, and this recipe was on the cover of one that I bought and I knew I just had to make it. It was delicious, so tasty and just a perfect little dish that was quite easy to make.

There are two ways to cook this, the method shown below (in the oven) and the second way is by cooking it on the stove top.

The first way, you place it in the oven and forget about it for 2 hours, which is great when you are busy, as after a bit of preparation you can just place it in the oven and forget about it. Then you finish it on the stove top.

The second way, I simmered it for 2 hours on low with the lid on, moving the pot around every now and then to ensure it doesn't catch and burn on one spot, then I removed the lid and simmered a further 30 minutes, stirring occasionally, here you cook it until the sauce has thickened to your liking.

Either way of cooking works perfectly.

Now I don't know what is normally served with a cassoulet but as we love tagliatelle, I serve it over that. The sauce seeps into the pasta and it is just delicious. You could serve it with mashed potato also.

So if you are looking for an easy, yet tasty dinner idea, look no further this is great.

Recipe

​Recipe adapted from a Better Homes and Gardens Magazine

Serves 4-6

8 skinless chicken thigh fillets, halved
Salt and pepper, to season
2 tablespoons plain flour
2 teaspoons extra virgin olive oil, plus extra 
250g chorizo, cut into 1cm thick slices
250ml dry white wine
2 tablespoons tomato paste
2 teaspoons smoked paprika
500ml chicken stock
8 eschalots, peeled
3 cloves garlic, smashed, roughly chopped
1 carrot, sliced into 1cm thick rounds
1 stick celery, diced
4 sprigs thyme
1 fresh bay leaf
2 x 400g tin cannellini beans, drained, rinsed
​​
Preheat oven to 140C/120C fan forced.

Put the chicken pieces in a large zip lock bag, season generously, add flour and shake well to coat.

Heat oil in a large heavy based ovenproof saucepan (it needs to have a lid) over a medium heat. Add the chorizo and cook, stirring occasionally, for 8 minutes or until the chorizo is golden and the fat has rendered from it. Remove chorizo from pan and set aside on a plate, leaving the oil in the pan.

Cook chicken in batches, turning occasionally, for 5 minutes or until golden, but not cooked through. Add a little extra oil between batches, if necessary. Remove the chicken and set aside on a plate.
​
Add wine, tomato paste and paprika to the pan and cook, stirring to incorporate anything stuck to base of the pan, for 5 minutes.

Return chicken and chorizo to the pan along with 1 cup water, chicken stock, eschalots, garlic, carrot, celery, thyme and bay leaf. Stir to ensure everything is covered by the liquid. Bring to a simmer, then cover with a lid and transfer to your preheated oven.

Cook, covered, for 2 hours.

After 2 hours, add the beans and cook a further 30 minutes, but this time on the stove top with the lid off over low-medium heat, stirring occasionally so it does not catch on the base of the pot as it reduces.

​Serve hot with tagliatelle or mashed potato.
​Enjoy!
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To save the recipe to your favourites go to Chicken, Chorizo and Bean Cassoulet
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Pin it: www.pinterest.com.au/pin/399413060713553305/
​​​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
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Egg Breakfast Cups

16/2/2017

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​If you need a quick breakfast or lunch idea, look no further, these mini frittatas are delicious and take about 2 minutes to prepare.

The original recipe used only egg whites, so feel free to use just egg whites, but I do prefer to use the whole egg.

These are great hot or cold, and I know I'll be making them again and again.

Super tasty, super easy.

Recipe

​Recipe adapted from bzfd.it/2cRQblL

Makes 6

2 cups English Spinach
1 Roma tomato, seeds removed, diced
6 eggs
Salt and Pepper, to taste


Preheat your oven to 180C.

Lightly spray a 6 x 80ml muffin tin with cooking spray.

Place a few spinach leaves in each of the muffin holes, distribute evenly.

​Add in the diced tomato, evenly distributed.

Carefully crack an egg into each muffin hole. Season with salt and pepper. Carefully break the egg yolk and gently swirl it around, not too much though.
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Place in your preheated oven for 13-15 minutes. I do mine for 14 minutes as I like it just set.

To remove from the muffin tin, simply use a knife to carefully loosen any bits that may have stuck, then carefully lift out and serve immediately.
Enjoy!
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Find the recipe at www.whatscookingella.com/egg-breakfast-cups.html 
Pin it: au.pinterest.com/pin/399413060688953162/
​I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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Vanilla Pannacotta with Strawberry Champagne Jelly

13/2/2017

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​Here is a dessert that everyone needs to try. This is so easy to make looks amazing and tastes amazing.

The champagne adds a touch of class to this beautiful pannacotta and as I am a champagne drinking kind of a girl (I absolutely love the stuff), this jelly is fabulous to me. Use whatever champagne or sparkling wine that you like to drink, as the recipe needs only so much and you will need to drink the rest, no waste policy in my house haha.

As for the pannacotta it sets perfectly, it is wobbily and creamy and smooth and just delicious.

For the gelatine leaves I will give you a grams and size measure as it is important to get this right. There are several different brands of gelatine leaves, if you use the wrong size the pannacotta may set too hard or not enough. But I will give you all the information you need to get this perfect.

The pannacotta and jelly only require about 20 minutes of actual preparation time, chilling time is required, but it is so easy to make and takes so little time to make for something so delicious.

This is coincidentally gluten free, so it is great for those looking for simple yet great gluten free recipes.

Now the brand of gelatine I used was from Coles (Australia) McKenzies gelatine leaves, they are the perfect sized gelatine leaves. The loaf tin I purchased from Myer and it is a large loaf tin. You will need a long cake server for this as the slices are long and fragile and it will assist in transferring to your plate.

Give this a go for your next dinner party, valentines day or just for fun, it is one of my favourite desserts, hope it becomes yours.

Recipe

Recipe adapted from the Good Housekeeping magazine Christmas Collection 2011

​8 gelatine leaves, each about 11.5cm x 6.5cm (about 14g in total)
150g small strawberries
150ml rose champagne or sparkling wine
150g caster sugar
600ml thickened cream
1 vanilla pod, halved lengthways, seeds scraped
300ml full cream milk
​
Put two gelatine leaves (4 grams) into a bowl and cover with cold water. Leave for 5 minutes while you prepare the champagne.
​
Meanwhile, line a 11cm x 21cm (base measurement) loaf pan with clingfilm. Try and make it not too wrinkly, but it doesn't really matter as there is no way it will be completely smooth.

Slice the strawberries and arrange in the base of the tin.

Pour the champagne or sparkling wine into a medium saucepan and add 25g of the sugar. Lift out the gelatine, squeeze out the excess water, and add to the pan. Heat gently until the gelatine just dissolves, do not heat more than needed, you just want the gelatine to dissolve. Pour it over the strawberries in the loaf tin-the mixture should just cover the strawberries. Chill in the refrigerator until set, about 2 hours.
​
Meanwhile, put the remaining gelatine leaves (6 leaves or 10 grams) into the water bowl and leave for 5 minutes.

In a clean medium sized pan, add the cream, remaining 125g sugar and vanilla pod and seeds. Heat gently, stirring, frequently to release the vanilla seeds and dissolve the sugar. Lift the gelatine out of the water, squeeze out any excess water and add to the cream mixture, stir to dissolve. Do not allow the cream to come to the boil, you want it heated only enough to dissolve the sugar and gelatine. Once the gelatine has dissolved, take off the heat and pour in the milk. Leave at room temperature for about 2 hours.
​
Take the loaf tin out of the refrigerator after 2 hours (the champagne jelly should be set, if not return to the refrigerator until it is) and carefully pour in the cooled cream mixture. I pour the cream onto the back of a tablespoon to break the stream so it distributes lightly over the jelly. Chill for a least 6-8 hours, preferably overnight, until set.
​
To serve, place a serving plate over the loaf tin, and quickly invert onto a serving plate, centre it as best you can as once inverted you can't really move it. Carefully lift off the tin and peel off the clingfilm. 

Decorate with extra strawberries. Serve pannacotta in slices.
Enjoy!
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Find the recipe at www.whatscookingella.com/vanilla-pannacotta-with-strawberry-champagne-jelly.html  
​Pin it: ​https://au.pinterest.com/pin/399413060688912777/ 
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
1 Comment

Caramel Poached Peaches with Blueberries

10/2/2017

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​Sydney has been a little hot lately, quite a heatwave we are experiencing. So when planning my menu I try to think simple, easy cooking. And as for dessert I like them to be cold and light.

I first made these caramel poached peaches years ago and then forgot about them (easily done when you have as many cookbooks, magazines and recipe cutouts as I have). But my daughter reminded me of them and asked if I could make them again. I do love when my kids request things they loved from the past, the fact that they have memory of something they ate is quite special for me.

This is quite simple to make and is perfect in summer, as it is hot and peaches and blueberries are at their cheapest. I like to make them in the morning and refrigerate them until needed. You can make it the day before, however the peaches change colour, they get stained by the blueberries and although taste great, they don't look as great. So it is up to you when you make it.

I love it served over vanilla ice cream, it is a perfect summer dessert this way. I have doubled the recipe and it works perfectly, you just need a pot large enough to fit all the peaches in.

The peaches need to be just ripe, slightly harder is better than over ripe peaches, so choose peaches that are not too soft.

This is a dessert my family gets excited over, give it a try and see if yours does to.

Recipe

Recipe adapted from Good Food Magazine

250g caster sugar
1 lemon, strips of zest, juiced
1 vanilla pod, cut in half, seeds scraped out
3 just ripe peaches
125g blueberries
​
Place sugar into a heavy based saucepan, place over a medium heat. Watch the sugar, it will start to caramelise. Swirl the pan as the sugar dissolves and turns a golden colour, but do not stir.

When most of the sugar has caramelised, carefully pour in 500ml of just boiled water, and stir with a long handled spoon. It will spit, so take care. The sugar will become firm, but keep heating and stirring and it will dissolve again.

Add the lemon zest strips and vanilla seeds and pod. Simmer for 5 minutes.

Score the peaches in half and twist to seperate. Remove the stones. Place a peach half onto your long spoon and slip it into the syrup in a single layer, repeat with all peach halves. Return the caramel to a gentle simmer and turn down the heat until it barely simmers. Cook for 5 minutes or until the peach flesh feels tender when pierced. 

Remove the pan from the heat, mix in the lemon juice and blueberries. Allow to cool for 30 minutes.

Once cool place in a large bowl or into sterilised jars and refrigerate for at least 2 hours to chill.

​Serve with vanilla ice cream.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/caramel-poached-peaches-with-blueberries.html
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​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
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Mushroom and Cheese Omelette

7/2/2017

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My 15 year old asked if I could show him how to make an omelette for breakfast. He has started to take interest in the kitchen, not really by choice but because on the weekends I only make dinner, breakfast and lunch is up to the kids they need to make something themselves.

So his first go at cooking breakfast was just frying an egg, then he ventured into scrambled eggs and next weekend, he has now seen how I do an omelette, so he has to try it. It is quite nice watching him cook, i think everyone needs to know how to cook.

This omelette is super simple, it only takes minutes to make. I made this one with mushrooms, as the night before we made pizza and I had leftover mushrooms, but you can fill it with bacon instead if you like, there is an endless choice of what you can fill it with.

If by chance you don't have an oven you can just make this on the stove top, this is how you do it. Once you have put the eggs in the pan tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula. Tilt the pan again to allow it to fill back up with the runny egg. Repeat a few more times until the egg has just set, you need to stop when the eggs are nearly set, but you have a nice flat surface, otherwise you have scrambled eggs. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

So here is an easy breakfast, lunch or dinner idea, something that can be made in minutes and tastes great. Give it a try.

Recipe

​Serves 1-2

4 eggs
3 large button mushrooms, sliced
2 shallots, sliced
1/4 cup shredded tasty cheese
Salt and Pepper, to taste
​
Before you start, turn on the grill in your oven, so that it heats up.

Place the eggs in a bowl, add 1 tablespoon water, season with a little pepper and beat lightly with a fork until just combined.
​
To a medium sized frying pan, add a teaspoon of oil. Place over a medium heat, add the mushrooms and shallots. Season with a little salt and saute, stirring, for about one minute or until the mushrooms soften. Place mushroom mixture into a bowl until needed.
​​
Allow the pan to cool off the heat for about 30 seconds, then pour in another teaspoon of oil. Place over a low-medium heat, add the eggs and allow them to cook gently, season with a little salt. As the egg looks nearly set, it still needs to be a little soft/wet on top, place the mushroom mixture on one half of the eggs. Sprinkle with the shredded cheese.

Place under a preheated grill for about 30 seconds, just to start the cheese melting and to allow the egg to set on top a little more. Remove from the oven.

Carefully flip the egg half with out the mushrooms, over the mushroom covered half. 

Slide the finished omelette onto a serving plate and sprinkle with a few extra slices of shallots. Serve immediately.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/mushroom-and-cheese-omelette.html
​Pin it: ​www.pinterest.com.au/pin/399413060718949244/
​​​​​​​​​​​​​​​​​​​​​​​​​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
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    I am simply someone who loves to cook, and loves seeing my family and friends enjoy my food.

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