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

Coffee Creams

26/4/2016

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I love lazy Sundays. I love when I don't have to do anything but chill out and relax, that is my ideal Sunday. A day where I spend the day in my pyjamas with my family doing nothing really, but just being there together with no real need to do anything.

So on this lazy Sunday morning I decided to sort some magazine clippings, as I find that relaxing, looking at what new recipes I want to try. I came across this recipe and I had all the ingredients in the house, so I thought I would try it.

It was super easy to make, and I loved it. Normally I drink coffee without sugar, so this to me is like eating a coffee with sugar. It is deliciously creamy, looks amazing and I love how it wobbles on the plate, just like a panna cotta. I served it with ice cream for my kids, to lighten the coffee flavour, but in all honesty it doesn't need it.

I tried decorating the plate with chocolate covered macadamia nuts, but I found it a distraction. So in all honesty, just serve it as is, as it doesn't need anything else. 

You can make them in 1 cup capacity ramekins, but I like them smaller so I use a 1/2 cup capacity plastic moulds. Or as you can see I found small glasses in different shapes and sizes and I serve it like that also, this way you don't need to take them out of their moulds.

The mixture needs to be cool before you place them in the ramekins or your coffee creams will separate, as in the photo below. This will not affect the flavour or texture, but if cool it doesn't happen. Also give it a stir before you pour it in.

This is a gluten free dessert, so it is great when you need a gluten free recipe.

So if you are looking for a coffee based dessert that truly tastes amazing, that is very quick to make, this ones for you.

Recipe

Serves 6-8

2 1/4 cups milk
3 teaspoons gelatine powder
1 x 300ml thick cream
3/4 cup caster sugar
1 tablespoon instant coffee powder
1 tablespoon Tia Maria
Vanilla ice cream, to serve (optional)


Add milk to a medium sized saucepan. Sprinkle over the gelatine and allow to bloom for 3 minutes.

Add the cream, sugar and coffee, stir over a low-medium heat until the sugar and gelatine have dissolved and the mixture is hot (do not allow to boil).

Remove the mixture from the heat, stir in the Tia Maria. Pour the mixture into a jug. Allow to cool for 30 minutes then  pour into your prepared ramekins (or glasses), either six 1-cup capacity ramekins or eight 1/2-cup capacity plastic moulds.

Refrigerate for 6 hours or overnight, until set.

Just before serving, turn coffee creams onto plates (sliding a knife up one side carefully, allows an air pocket to form in the base which allows them to come out easily), or serve them in glasses. Serve as is or with vanilla ice cream.​
Enjoy!
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Cindy Crawford's Strawberry Rhubarb Pie

24/4/2016

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Years ago I was watching Oprah, and Cindy Crawford was on making this Strawberry Rhubarb Pie. Now I love Cindy Crawford she was my favourite of the Supermodels, so when she made this pie, I had to make it to.

It is delicious, the filling is absolutely fabulous. When I make this my 8 year old gets so excited.

The pastry is delicious also. I have made this a few times now and this pastry, well, it is a weird pastry. Today when I made it, it was perfect, it rolled perfectly, it was delicious. But, there was a time when I made it, I wanted to throw it out thinking I have done something wrong as it is crumbly and a little difficult to work with. But if you persevere, you will be rewarded with a delicious biscuit like crust. In my method I will explain it well, so you get it right. I have slightly altered Cindy's original pastry recipe, but only slightly. However if you have a pie crust recipe you love already, feel free to use it. I think it comes down to the measuring, it works perfectly when you use US size measuring cups, they are slightly smaller than my Australian measuring cups.

Now my 8 year old loves pie so I made this one day and he asked if the following day I could make it with apples also. So I did, I replaced 1 cup strawberries with 1 cup of chopped up apple. It was delicious also. Feel free to add a little lemon zest or vanilla extract for a flavour change.

Now you cannot eat this straight out of the oven, the filling will be too liquid and you won't be able to slice it at all. You need at least 1 hour of cooling time, 2 is even better. It allows the filling to thicken whilst cooling.

A tip for rolling the pastry, you can roll it between two sheets of baking paper, that can help with the flipping of the pastry. I do this quite often when rolling pastry.

The sugar in the filling is completely controlled by you, add less if you like it a little less sweet, but for me I love it this way. Serve it up with vanilla ice cream and enjoy every bite.

Recipe

Recipe adapted from Cindy Crawford's appearance on Oprah

Serves 8

Pastry:
2 2/3 cups plain flour
1 teaspoon salt
2/3 cup vegetable oil
1/2 cup milk

Filling:
1 - 1 1/4 cups caster sugar (depends on sweetness of strawberries)
1/3 cup plain flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 tablespoons unsalted butter, chopped into small pieces

2 teaspoons milk
2 teaspoons caster sugar, extra 


In a large bowl, mix the flour and salt together. Pour the milk and oil into a jug, but do not stir it. Add the oil mixture to the flour. Stir until mixed well, and shape into 2 flat balls (it will be crumbly, squish it together), one larger than the other, one being the base, the other the top. Wrap in cling film and refrigerate for 15 minutes.

Preheat oven to 200C/180C fan forced. Grease a deep pie dish with cooking spray or butter.

Roll out the larger ball (pastry base) on a lightly floured pastry mat. The pastry can be crumbly, if it is keep flipping it over, while rolling, as I find it the easiest way to get both sides smooth, if not crumbly but it is sticky, dust with a little more flour while rolling. If it splits or cracks around the edges pinch it together. Roll out until it is 3-5mm thick and will cover the base and sides of your pie dish. If you have cracks or holes, use a little pastry from the pie top, to press onto the cracks. It doesn't matter if it isn't perfect looking, just make sure there are no holes in the base.

Place the pie base in the oven for 10 minutes.

Meanwhile, make the filling: Place the sugar, flour, nutmeg and cinnamon in a large bowl. Mix together. Add the strawberries and rhubarb, stir the fruit to coat with the flour mixture, again it doesn't need to be perfect.

Roll out the pie top until 3-5mm thick and is slightly bigger than the pie dish.
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Pour all of the filling over the pastry in the pie dish. Scatter on dollops of the chopped butter, over the fruit filling.
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Place pastry on top, if you have holes in it, don't fear as if you didn't you would have to cut some anyway to let the steam escape. Pinch the edges down to seal. Any excess pastry I don't chop off, I just fold it over and have a slightly thicker edge, which makes for a crispy, delicious crust edge. If you want to tidy the edge, use the extra pastry to make shapes and place on top of the pie, as decoration. Brush the top with the milk and sprinkle the extra sugar on top. (If you didn't have holes in your pastry top, remember to cut one or two now).
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Bake for 10 minutes, then reduce the heat to 190C/170C fan force and continue to bake a further 50 minutes (you can cover the edges with aluminium foil if cooking too fast and are looking burnt).
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Allow to cool for 1-2 hours before serving. Serve with cream or vanilla ice cream.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/cindy-crawfords-strawberry-rhubarb-pie.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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Musaka

13/4/2016

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Here is another family favourite in our house. This recipe is so simple, yet very flavoursome.

The key to this recipes success is seasoning, as you are using so little ingredients, if you don't season it properly it will be bland and boring.

My kids love this, and take any leftovers to school for lunch the following day. For this reason I like to double the recipe.

Let me just say this bares no resemblance to a  Greek Moussaka. This is more potato bake with mince in it.

This can be baked in whatever baking dish you have, but approximate size is 24 x 24 x 5cm. It can be round, rectangular, square, a cake tin. Anything really.

This is very simple, we love it, why don't you give it a try.

Recipe

Recipe adapted from 'Tradicionalna Kuhinja' by Eliana Plese, Ariana Silic and Boris Kauzlaric

4 tablespoons sunflower oil
500g pork and veal mince
2 eggs
1 large onion, finely chopped
2 tablespoons parsley, chopped
1 teaspoon vegeta
Salt and pepper
2-3 tablespoon thick cream
700g potatoes, thinly sliced
200ml sour cream

Heat half of the oil in a saucepan. Add the onions and fry over medium heat until translucent.

Add the mince, salt, pepper and vegeta. Separate the mince with your spoon to remove chunks. Add the parsley and one egg (mix the egg in quickly so the egg does not scramble). Reduce the heat to low and cook this for 10-15 minutes.

Taste the mixture as it needs to taste slightly over seasoned, when you add the potatoes this will become a mild taste, if not seasoned properly, the end result will be bland. Allow to cool for 30 minutes. Add enough cream to moisten the mixture.

Preheat the oven to 180C/160C fan forced.

​ Put 2 tablespoons of oil in the base of your baking dish. Peel and slice your potatoes thinly, season with salt, pepper and a sprinkle of vegeta. Add a small drizzle of oil, give the potatoes a mix.

Place half of the sliced potatoes in your baking dish, side by side, slightly overlapping each piece.
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Add the mince, spread evenly on top of the potatoes.
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Add the remainder of the sliced potatoes, again side by side, slightly overlapping.
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​Bake uncovered for 30-45 minutes, the potatoes need to brown slightly.
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In a bowl mix together the sour cream and remaining egg. After the musaka has started to brown, spoon this mixture over the potatoes, spreading evenly.
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Bake for 1 hour or until the sour cream has browned and the potatoes cooked through.
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Serve immediately, with a green salad or steamed broccoli.
Enjoy!
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To save the recipe to your favourites go to ​www.whatscookingella.com/musaka.html
Pin it: www.pinterest.com.au/pin/399413060694881931/
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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Seafood Laksa Lemak

10/4/2016

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I am a person who enjoys cooking, I find it very relaxing. However, I spent yesterday all day not knowing what I feet like eating, let alone cooking. By 2pm I still had nothing, I was contemplating bacon and eggs.

My husband suggested a seafood laksa. So I thought, why not. So off I went to the shop, got all the ingredients, and dinner was made in about 30 minutes.

This laksa is like the Chicken Laksa Lemak, I just replaced the chicken with seafood. My family loved it. It was far cheaper than take out, and so much cheaper than going to a restaurant.

​I used a Laksa paste (which some say is not real cooking), but on days like these when you just don't know what to cook, and you don't want to spend hours in the kitchen, I say it is perfect.


So if you are tired or don't feel like cooking, I say this is a perfect dinner. Although this is a soup, with the noodles and other flavourings, it is a meal that will satisfy the whole family.

Recipe

Recipe adapted from Janelle Bloom's cookbook 'My favourite Food for All Seasons'

Serves 4-6

250g dried rice vermicelli noodles
1 tablespoon peanut oil
1/2 cup laksa paste
3 cups chicken stock
3 cups coconut milk
1-2 red chillies, halved, optional
4 fried bean curd puffs, thickly sliced, optional
2 teaspoons grated palm sugar or brown sugar
1/2 lime, juiced
2 teaspoons fish sauce
750g green prawns, shelled, deveined, leave tails on
250g scallops
50g bean sprouts
1 Lebanese cucumber, peeled, cut into thin strips using a peeler, then slice into thin strips
1/2 cup mint leaves
1/2 cup coriander leaves
3 green onions, thinly sliced
Fried shallots, to serve
Lime wedges, to serve


Cut the noodles in half horizontally. Place the noodles in a heatproof bowl. Add boiling water from the kettle, cover the noodles with the water. Set aside for 3 minutes or until the noodles have softened slightly. Drain and set aside.

Heat a wok over medium heat until hot. Add the oil, swirl to coat the wok. Add the laksa paste-it will splatter a bit, cook, stirring for 2 minutes or until fragrant and the oil separates from the paste.

Add all of the stock, bring to the boil. Add the coconut milk and bean curd, reduce the heat to medium-low. (Now you need to taste the laksa base for spiciness. If you need more spice add 1-2 red chillies. Every laksa paste is different some hotter than others, by adding the chillies you control the heat). Simmer for 10 minutes.

Combine the palm sugar, lime juice and fish sauce, pour it into the wok, bring to the boil.

Add the prawns and scallops, simmer 1-2 minutes, be careful to not overcook the prawns.

Divide the noodles among serving bowls, then ladle over the soup. Top with bean sprouts, cucumber, mint, coriander, green onions and the fried shallots. Serve with lime wedges.
Enjoy!
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To save the recipe to your favourites go to http://www.whatscookingella.com/seafood-laksa-lemak.html
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Spaghetti Puttanesca

9/4/2016

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This is what I cook when I'm to tired to cook, or when I don't want to go and do groceries so I have nothing to cook with.

This is one of those dishes that come in handy when you come home from work and you have no idea what to cook. You look in your pantry and refrigerator, and with a few simple ingredients (which you should have in your pantry or refrigerator), you can whip up this quick, flavoursome, satisfying meal.

You could say why not eat out, well because there is 5 of us in my family and eating out in a restaurant usually costs between $100-$150. Just getting chicken and chips costs around $50, this costs about $10.

But it isn't just about the money, the flavours of this pasta dish are really nice, we love it, and it is nice to have a meat free dish that leaves you not missing the meat.

Originally I tried it for its name-Spaghetti Puttanesca translates as 'whore's pasta'. Not sure why, but I read it is because the ingredients are not fresh, all pantry items, and therefore it was quick to whip up between jobs. Now my kids get a kick out of the name, they love to call it prostitutes pasta.

I usually make it with spaghetti, but it works with linguine also. But if this is on the menu, I cook it with whatever I have in the pantry.

If you have some bread in the house, I sometimes blitz that up in a food procesor, fry the crumbs in some olive oil, season with a little salt and sprinkle on the pasta instead of the parmesan. Adds crunch and it is delicious.

Anyway I love it, I love its simplicity, I love its flavour. Try it for the flavour, try it for the name, whatever reason you choose, you should just try it.

Recipe

Serves 4-6

500g spaghetti
2 tablespoons olive oil
3 cloves garlic, crushed
2 tablespoons chopped fresh parsley
3 anchovy fillets, chopped
1/4-1/2 teaspoon chilli flakes or powder
2 x 425g can diced tomatoes
1 tablespoon capers
1/4 cup black olives
Black pepper, to taste

Add spaghetti to a large pan of boiling salted water. Cook until just tender, reserve 1/2 cup of the pasta water, drain the rest immediately. Return pasta to the pan.

While the pasta is cooking, heat the oil in a heavy based frying pan over medium heat. Add the garlic, parsley, anchovies and chilli flakes, cook, stirring for 1 minute.

Add the undrained tomatoes, stir to combine. Reduce the heat, simmer, covered, for 5 minutes.

Add the capersmand olives. cook, stirring for 5 minutes. Add the black pepper, stir.

Add the pasta to the sauce, toss gently until evenly distributed. Add the reserved pasta water if you feel the sauce looks dry. Taste for seasoning.

​Serve immediately, with grated parmesan cheese. Drizzle with some extra virgin olive oil if you feel like an extra burst of flavour.
Enjoy!
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To save the recipe to your favourites go to http://www.whatscookingella.com/spaghetti-puttanesca.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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Jerk Chicken

8/4/2016

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This chicken is probably the best marinated chicken I have ever tasted. I know that is a big call, but this was delicious.

My husband and I had got into a discussion where we got annoyed with each other, there was no argument, we just got annoyed with one another, as we couldn't come to an agreement on something we were discussing. I didn't feel like talking to him, he didn't feel like talking to me, we both kind of liked this mutual silence.


Now I am quite a sarcastic person, I find myself to be quite funny at times. So when trying to figure out what to cook that day, I came across this recipe for Jerk Chicken. I found it hilarious and knew straight away I was going to make it. Now I also made a chicken soup, as my husband was suffering from the flu, and although I was being funny with the jerk chicken, I made a chicken soup for him, as I knew he would appreciate it. Chicken soup recipe can be found here.

Well after marinating the chicken for three hours, I put this chicken to bake and immediately the aromas coming out of the oven were amazing, I mean, I was seriously hoping this would taste as good as it smelt. And it did, it was truly delicious, every bite was like wow. Now my husband would not eat the jerk chicken that night, but he has since told me he so wanted to eat it as it smelt divine, So I am going to have to make it again soon, so he can get to taste this delicious chicken.

This is delicious hot or cold, so would be perfect on a picnic. My kids got leftovers in wraps for school lunches and said it was delicious.

My marinade was not completely paste like, it was slightly runnier, if that is the same with you, it will still taste delicious, so don't fret.

Mine took about 1 hour and 15 minutes to cook the chicken as the pieces were very big, adjust cooking time if very large or very small chicken pieces.

So if you would like to try something absolutely delicious, give this a go, you won't be disappointed.

Recipe

Recipe adapted from Delicious. Simply the Best Cookbook by Valli Little

Serves 4-6

4 chicken drumsticks (skin on)
4 chicken thigh cutlets (skin on)
Lemon halves, to serve
Mixed Green Salad, to serve

Jerk Marinade:

1 onion, chopped
2 red chillies, seeds removed, chopped
2 garlic cloves, chopped
4cm piece fresh ginger, chopped
2 teaspoons thyme leaves
1/4 teaspoon ground allspice
1/2 cup (125ml) apple cider vinegar
1/2 cup (125ml) soy sauce
1 tablespoon honey
1/3 cup (80ml) olive oil


For the marinade: Place the onion, chilli, garlic, ginger and thyme in a food processor and blitz until chopped. Add the allspice, vinegar, soy sauce, honey and oil. Blitz until you get a thick paste. Pour the marinade into a large snap lock bag.


Place the chicken into the snap lock bag, seal the bag, and mix the chicken through the marinade. Place the snap lock bag into a large baking dish or bowl (in case of leaks) and refrigerate for 3 hours or overnight. Every hour or so, turn the bag over so the marinade soaks into every piece of chicken evenly.


Preheat the oven to 180C/160C.

Place a wire rack over a roasting pan. Pour 1-2cm of water into your roasting pan.

Remove the chicken from the marinade, reserving the marinade. Place the chicken on the wire rack. Bake for 30 minutes. After 30 minutes, brush the chicken with the reserved marinade. bake a further 30-40 minutes or until cooked through.

Serve the jerk chicken hot (or cold) with lemon halves and a mixed green salad.
Enjoy!
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Baka Marija's Cuz Pajz

8/4/2016

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This soup is one of the first things my mother in law ever cooked for me. My husband's family love to eat soups, nearly every day there is some sort of soup served in their house, either a broth or something like this, thick and hearty.

When I got married, I watched my mother in law make this and I wrote what she was doing so that I could make this for my husband. As my in laws live abroad I wanted to cook him things his mum made for him. Since then this has been something that I regularly make for my family. My kids love this to, they grew up on this kind of food. My youngest, when he was 5 years old and in kindergarten, told his teacher (when asked what his favourite food is) he said his favourite food was Cabbage Soup. I'm pretty sure it is not your standard answer for a 5 year old. It still is his favourite.

With regards to the meat, you can make it with beef (chuck steak usually, but today I used beef spare ribs) or with pork (spare ribs or chops), either meat is delicious.

Ajvar is a Croatian chutney made with capsicums, eggplants and tomatoes. I like to use the Podravka brand, hot or mild.

You will need a large pot to cook this, as it makes for one large soup. But when I do cook this, that is it for dinner, as it is quite filling.

Anyway, if you love cabbage, give this a go, as it is a lovely, thick and hearty soup.

Recipe

Serves 6-8

1 small savoy cabbage, chopped roughly
2 pieces chuck steak, cut into large chunks
2 carrots, sliced
2 potatoes, diced
1/2-1 tablespoon vegeta, to taste
1 tablespoon ajvar
2 tablespoons chilli sauce or 2 fresh red small chillies
1/2 bottle tomato passata (about 340g)

Zaprzak:
2 tablespoons light olive oil
1 onion diced
1 heaped tablespoon plain flour
1 heaped tablespoons paprika



Fill up your saucepan half way full with water. Bring to the boil, add all of the chopped up cabbage, bring it back to the boil, cook for 1 minute, then drain and discard water. Set cabbage aside until needed.

Again fill up your saucepan half way full with water. Add the meat, bring to the boil, reduce heat and simmer for 10 minutes. Remove any 'scum' that rises to the top of the saucepan.

Add the carrots to the saucepan, simmer for 50 minutes.

Add the potatoes to the saucepan, simmer for a further 20 minutes.

Add the cooked cabbage, simmer for 5 minutes.

Make the zaprzak: In a small frying pan add the oil and onion. Sauté over a medium heat until just starting to colour. Add the flour and paprika, stirring constantly, cook for 1-2 minutes (you may need to add a splash more oil if it feels too dry). Add 1-2 cups of cold water to the zaprzak, mix to make it smooth and add it to the saucepan.

Add salt, pepper, vegeta, ajvar, chilli sauce (or fresh chillies) and tomato passata, simmer for 20 minutes. After 10 minutes of cooking, taste for seasoning. If it is not spicy enough, add extra chilli flakes until you are happy with the spice. Season if needed.

Serve hot with crusty bread.

Enjoy!
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Salami and Potato Frittata

5/4/2016

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There are times on a Saturday or Sunday when the kids are hungry and I just don't know what to feed them. I don't feel like going to the shops, so I need to feed them with what I have in the house. This is where this recipe came from.

I had a potato, I always have eggs and I had pepperoni leftover from school lunches. So I made this for them using only these three ingredients and they loved it. This is now my go to recipe when I just have to cook with a few ingredients that I have. This recipe is perfect for breakfast, lunch or dinner, my kids devour it, one of their favourite things to eat,

Now I am providing you with the basic recipe, but you can change the recipe by varying the salami, or by using ham or bacon instead. You can add things to it, like sliced shallots, which we love, or some mushrooms if you like them or have them in the house. You can even fry with the potatoes 1/2 a small onion, or add capsicum. Whatever you like, or have in the house.

The most important thing to do in this recipe though, is make sure the potatoes are cooked through before adding the salami, as an uncooked potato will ruin this dish, so take the time to ensure the potato is cooked properly. If you choose a sausage like kransky that needs to be cooked, just add it when the potatoes are about 5 minutes away from being cooked. Also grill the eggs until just set, you don't want to overcook those.

You can easily decrease the size of the portions if you need, just use a smaller potato, less salami, less eggs and use a smaller frying pan. The size of you frying pan will determine the thickness of the frittata, a larger one, gives a thinner frittata, a smaller one gives a thicker frittata, so cooking times will vary according to that, I use what I have in the house.

I write 6 to 8 eggs for this recipe, as it works with both quantities perfectly well.

So if you need a quick breakfast, lunch or dinner idea, try this, team it with a salad for lunch and dinner and you have a quick, cheap meal, you will enjoy.

Recipe

Recipe adapted from Take 5's cookbook 'Easy as 1, 2, 3

Serves 4

400g potatoes, peeled, cut into small (1cm) cubes
100g shaved salami
6-8 x 59g eggs 
Chopped Chives, optional


Preheat your griller.

Add 1 tablespoon of sunflower oil to a large frying pan (mine is 28cm base measurement). Add the cubed potatoes and sauté over a low-medium heat for 8-10 minutes or until the potatoes are golden and just cooked through. If you need to add a little more oil, do so, just don't over oil as the salami adds oil and you don't want any oily frittata.

Add the salami, and sauté for 2 minutes.

To a medium bowl add the eggs, season with salt and pepper and whisk until combined. I don't over whisk as I like the egg white to show a little.

Pour the eggs over the potato and salami in the frying pan, cook for 8-10 minutes or until the eggs have almost set. Now I cook this on a medium burner and I move the frying pan around so that the heat is being distributed evenly.
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​Place the frying pan (but not the handle) under your preheated grill for a few minutes, keep an eye on this now, as you only want to cook it until just set.

Serve in wedges sprinkled with Chives, if using. Serve with a green salad or with some tomatoes, if you like.
Enjoy!
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Mince and Potato Pita

4/4/2016

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This is the hardest part of recipe writing for me. Finding a recipe, easy, cooking, easy, changing a recipe to suit my family, easy. Writing up a recipe in my own words easy. But writing this little bit before the recipe can be challenging. I probably would post a lot more recipes if it wasn't for this bit, this takes time, this takes thought.

Why, because food and cooking to me is not just lets put something on the table and hope they like it. When I cook, I try very hard to pick a recipe that my family will love and appreciate. Every day, well nearly every day, I am human, I take the time to feed my family food I think they will love, some days I get it right, some days not so much, luckily those days aren't too often. Some days I just don't emotionally feel like writing, so I don't, as it is really hard to write when you don't feel like it, especially when someone is like me and doesn't have a natural writing gift.

So I'm hoping this part of my recipe is actually being read, why, because you will not only get a recipe, you will get an insight to my life and most importantly, this is where I give a few of the tips I learnt whilst cooking the dish. I try to make sure when someone tries my recipes, they will not fail.

This recipe I tried as I was watching a food show on TV and someone made a cheese pita, well I didn't feel like a cheese one that day, I felt like a meat one, so off on a google search I go and I found one called Zorina Pita. It was in Croatian, so I spent about 30 minutes roughly translating it for myself, as English is my first language. I had a feeling this is something my family would like.

It was delicious, paired with a green salad, I was very impressed by this dish. the flavour for something so simple was just amazing. This was a great pita.

I used Antoniou Filo Pastry, I really haven't got the desire to make filo pastry as yet, one day maybe, today was not that day. This brand of pastry is my favourite filo, it is not frozen, rather it is just kept in the refrigerator section in the supermarket.

The mince you use is up to you, I prefer a combination of pork and veal, but you can use whatever your favourite mince is.

Also in the original recipe, each sheet of filo was lightly brushed with oil, I found this left a oily after taste to the pita, I removed that step as there is enough oil in the mince and in the topping that you do not need to oil each pastry sheet.

Anyway, back to the pita, every bite was delicious, my kids went nuts for this, they now request it again and again.

So if you are looking for a simple midweek meal, give this pita a go, it really is delicious, and so simple to make. 

Recipe

Recipe adapted from www.coolinarika.com

Serves 4-6

​1 x 375g packet Antoniou filo pastry
1 medium red onion, finely chopped
500g pork and veal mince
3 medium potatoes, peeled, coarsely grated
1/2-1 teaspoon vegeta
Salt and pepper, to taste

Topping:

3 eggs
100ml sunflower oil
200ml Greek yoghurt
200ml mineral water
1/2-1 teaspoon salt, to taste


Add a tablespoon of oil into a large frying pan. Add the chopped onion and sauté over a low-medium heat for about 3-4 minutes, or until the onions have started to soften.

Add the mince, salt, pepper and vegeta. Increase the heat to medium-high, sauté, breaking up the mince as you stir, for about 4 minutes or until the mince has browned.

Add the grated potato, sauté for 2 minutes, stirring regularly. Allow to cool for about 30 minutes.


Grease a 35 x 25cm baking tray with a little oil.

Lay 8 sheets of filo pastry on the bottom of your tray, making sure each one is oiled lightly. Try to arrange your sheets so that they overflow from the sides of the baking tray.

Now sprinkle on some of the mince mixture. You really do just put it on sparingly, the  mince is just scattered over the filo, it does not cover the filo.

Place another sheet of filo on top, then scatter over the mince, keep layering filo with a scattering of the mince until all the mince has been used up. Once the mince is used up, place three sheets of filo on top to finish.


Now you need to slice the pita up carefully into your serving sizes, I generally cut it up into 6 or 8 pieces. You need to do this so it is easier to serve later and also it will allow the topping to sink into the pita and spread through the layers.

Topping: In a large jug add the eggs, oil, yoghurt, mineral water and salt. Whisk together until it is well combined.

Carefully pour the topping all over the pita, it needs to cover it completely. Use a spoon or a knife to spread it out so that the topping is spread evenly and sinks into the slices, not just sits on top. Allow the topping to soak into the pita for 30 minutes.

Meanwhile, preheat oven to 180C/160C fan forced.

After 30 minutes, place in your preheated oven and bake until golden. It will take about 50 minutes.
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Once golden, remove from the oven and allow to set for about 15 minutes, before serving. Serve with a green salad.
Enjoy!
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Pickled Green Tomatoes, Chillies or Cucumbers

3/4/2016

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My husband has got himself into a pickle. He is pickling all sorts of things at the moment, green tomatoes, chillies, carrots, cucumbers, we have jars and jars of pickles in the refrigerator at the moment.

How did this all begin, well it started with tomatoes. We had an abundance of fresh tomatoes this year, absolutely enjoyed the tomato season, but we had a few end of season tomatoes left on the vines that were never going to ripen. So my husband asked if we could pickle them. Off I go on a search for a pickle recipe and this was the one I chose. He loved them, he honestly can't get enough of them, he prefers pickled tomatoes to pickled cucumbers.

So you think that is the end of that, oh no. My husband tried growing a second round of tomatoes, to see if they would grow again, they did, but then came the fruit flies, they poked any tomato that started to ripen, there was one particular plant that they attacked the most. So my husband started picking the tomatoes green and we pickled those to as if we didn't the fruit flies would get to them before we could eat them.

This is a crowd pleaser, people actually ask if we have any jars spare, to take home, as they love these pickled green tomatoes.

After the success of the pickled tomato, my husband tried adding a fresh chilli to the tomato pickle, well, he loved that to, so now he adds chilli to the tomatoes. The chilli adds a background heat to the tomatoes, my husband loves this. And as we grow several types of chillies, when there are too many to eat, he pickles those on there own  to now. He pickles carrots and cucumbers this way, he is loving it at the moment. He even grows his own dill now, just for this recipe. He makes me laugh.

My husband is the chopper, slicer and stuffer, my job is to make the pickling liquid. He sometimes slices tomatoes, sometimes quarters them. We love the cherry tomatoes best, but are happy with the larger tomatoes also, any type of tomato works here, they just have to be green, no orange allowed. You could even just halve a tomato, if you like. You have to allow the tomatoes  to grow to a full size, they just aren't allowed to ripen.

With cucumbers you can cut them into spears or slices. If buying cucumbers, buy the pickling type, they also need to be green, no yellow colour on the skin and they need to feel firm. But I have also pickled the Lebanese cucumbers and they were delicious.

I use tap water in Australia, but if you feel your water is strong, use bottled water.

If using salt flakes add as per recipe, if using table salt, only add 1 tablespoon of salt.

I love these in sandwiches, they taste so good, my husband will eat them straight from the jar.

The pickling liquid can easily be doubled if you need and sometimes I am just short in the pickling liquid, so I top up with a little extra boiled water, but only if I am a little short.

Now truthfully we don't weigh or measure anything but the liquid part of this recipe. My husband just picks the tomatoes and stuffs them into jars he feels they will fit into, then I make the pickling liquid to cover the tomatoes. Start collecting jars if you want to start pickling.

The garlic is optional, as my husband doesn't love it, but there are days he adds it, so that is up to you.

You need to use sterilised jars for this recipe, just place the jars in a saucepan full of water and boil for a minute or two, then I place them on a wire rack to cool while I prepare the pickle. Alternately placing the jars in a dishwasher on a high temperature will sterilise them also.

So if you are growing your own tomatoes, chillies, cucumbers... and you don't know what to do with the end of season ones, try this, it is quite cheap and easy to try.

Recipe

Recipe adapted from www.amazingribs.com

Makes 1 large jar of pickles

1 cup (250ml) white vinegar
1 1/4 cups (310ml) water
2 tablespoons sea salt flakes or 1 tablespoon table salt
1/2 tablespoon white sugar
500g firm green tomatoes
1/2-1 chilli, stem removed
2 medium cloves of garlic, peeled and sliced in half (optional)
1 teaspoons mustard seeds
1 teaspoon whole black peppercorns
2 sprigs of  fresh dill


Start with the pickling liquid. Place the vinegar, water, salt and sugar in a small saucepan. Place over a medium heat, stir the mixture until the sugar have dissolved, then leave and allow it to come to the boil.

Whilst the liquid is coming to the boil, add to a sterilised jar the garlic, if using, the mustard seeds, black peppercorns and the fresh dill.

Wash the tomatoes (or cucumbers or chillies, whatever you are pickling). Slice, halve or quarter the tomatoes. Remove any blemishes and stem ends. Cram them into your jar, they need to fit snuggly, leave only about 1cm free at the top, no more than that.
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Pour the hot pickling liquid slowly over the tomatoes, right to the top, leave about 1/2mm free space at the top. Put on the lids, seal tightly, then I place on the lichen bench lid side down to seal the mixture. Leave for two minutes, then place the jar right side up and allow to cool completely on your kitchen bench. Once cool, place in your refrigerator for at least a week before opening.
Enjoy!
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Find the recipe at http://www.whatscookingella.com/pickled-green-tomatoes-chillies-or-cucumbers.html
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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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