What's Cooking Ella
  • Blog
  • About Me-What's New
  • Recipes 2013-2023
  • 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
    • Medimurski Langusi
    • Mushroom and Cheese Omelette
    • Nutella Buns with Mascarpone Frosting
    • Peci Paje
    • Perfect Scrambled Eggs
    • 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
    • Chorizo, Potato and Herb Frittata
    • Creamy Chicken and Corn Burritos
    • Crumbed Eggplant with Tomato Basil Sauce
    • Egg, Bacon and Cheese Frittata
    • 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
    • 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
    • Super Green Kale Salad
    • Thai Beef Salad
    • Thai Beef Salad
    • Thai Duck Salad
    • Thai Grilled Chicken Burger
    • Thai Pork Salad
    • Tomato Bacon Pasta
    • Turkey Potato Wedges
    • Vietnamese Chicken Salad
    • Zucchini and Beef Sfougato
    • 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
      • Burger Night at Our House
      • Chinese Beef and Snow Pea Stir Fry
      • 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
    • Chicken and Duck >
      • 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
      • Croatian Roast Duck with Mlinci
      • Crispy Skin Duck with Pink Grapefruit and Avocado Salad
      • Duck Breasts with Red Wine Sauce, Mashed Potatoes and Green Beans
      • Easy Chicken Fajitas
      • 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 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 >
      • Garlic and Sage Lamb Racks
      • Lamb Racks with Breadcrumbs, Parsley and Lemon
      • Lamb Shank Stew
      • Leg of Lamb with Garlic and Rosemary
      • Middle Eastern Lamb Pilaf
      • Slow Cooked Curry Crusted Lamb
      • Slow Cooked Lamb Shank and Bean Ragu
      • Slow Cooked Lamb Shoulder
    • 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
      • 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 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
      • 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
      • 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
      • 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 >
      • 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 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
      • 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
      • Croatian Easter Bread Dolls
      • Crunchy Potato Balls
      • Dandelion Leaves, Potato, Egg and Bacon Salad
      • Easter Salad
      • Easy Garlic Butter Breadsticks
      • Four Bean Salad
      • Fried Rice
      • Garlic Bread
      • Greek Salad
      • Green Salad
      • Grenadir Mars
      • Grilled Vegetables
      • Homemade Sauerkraut
      • Infused Chilli Oil
      • 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
      • No Knead Bread
      • No Knead Bread Rolls
      • Pan Fried Potatoes
      • Pita Bread
      • Pogaca
      • Polenta
      • Pommes Anna
      • Potato Beetroot Salad
      • Potato Gratin
      • Potato Stacks with Fresh Thyme
      • Roast Chilli Potatoes
      • Rosemary Garlic Focaccia
      • Salt and Pepper Breadsticks
      • Spinach and Pear Salad
      • Swiss Chard and Potatoes-Blitva
      • Tartiflette
      • Tian Provencal
      • Tomato Focaccia
      • Turkish Pide Bread
      • Tuscan Fries
      • Tzatziki
    • Soups >
      • 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 Laksa Lemak
      • Chicken Soup with Mini Meatballs
      • Chicken Soup with Semolina Dumplings
      • Chicken Wonton Soup
      • Corn Chowder
      • Cream of Asparagus Soup
      • Egyptian Lentil Soup
      • Erdutski Kotlic s Noklicama
      • Fish Soup
      • Goulash Soup
      • Ham Hock and Cabbage 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
      • Seafood Laksa Lemak
      • Smoked Ham, Tomato and Butter Bean Soup
      • Smoked Rib and Bean Soup-Pasta Fazol
      • Tomato Egg Drop Soup
      • Tom Yum Goong
      • Tomato Soup with Pasta and Basil
      • Vietnamese Pho
      • Zuppa di Pesce
    • Stews >
      • Baka Marija's Goulash
      • Beef Cheek Ragu
      • Beef, Barley and Mushroom Stew
      • Beef Goulash
      • 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
      • Chorizo with Lentil and Roasted Red Capsicum
      • Croatian Tripe Stew
      • Easy Baked Goulash
      • Green Chilli Stew
      • Hilachas
      • Mexican Beef Stew
      • Osso Buco
      • Short Rib Bourguignon
      • Slow Cooked Beef Cheeks
      • Stracotto
      • Swiss Beef and Mushroom Stew
      • 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
      • 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 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
      • Lemon Cake with Mascarpone Frosting
      • Lemon Tea Cake
      • Lemon Yoghurt Cake
      • Nutella Banana Bread
      • Orange Tea Cake
      • Pear and Vanilla Cake
      • Red Velvet Cake
      • Six Layer Chocolate Cake
      • Sticky Date Pudding
      • Sticky Date Pudding 2
      • Strawberry Banana Bread
      • 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 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 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 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 Brownies
      • Chocolate Brownies 2
      • Chocolate Brownies...Without Butter
      • Chocolate Coconut Brownies
      • Chocolate Fudge Brownies-Gluten Free
      • Chocolate Mousse Squares
      • Chocolate Oatmeal Slice
      • Galaktoboureko
      • Hello Dolly Bars
      • Kit Kat and Tim Tam Brownies
      • Krempita
      • Lemon and Coconut Brownies
      • Lemon Delicious Slice
      • Lemon Meringue Slice
      • Madarica
      • Mallow Roll
      • Milo Slice
      • Peach Crumble Bars
      • Salted Chocolate Caramel Slice
      • Salted Chocolate Cashew Caramel Slice
      • Strawberry Crumb Bars
      • Vanilla Slice
      • Wagon Wheel Slice
    • Trifles >
      • Ambrosia
      • Christmas Trifle
      • Citrus Meringue Trifle
      • Creamy Two Fruits Trifle
      • Latin Style Trifle
      • Mocha Tiramisu
      • Tiramisu with Frangelico
      • Two Layered Jellies
  • Entertaining
    • Artichoke Spinach Dip
    • Avocado and Tomato Salsa
    • BBQ Chicken Wings
    • Beef and Pea Hand Pies
    • Bocconcini, Basil and Prosciutto Balls
    • Bread and Butter Pickles
    • Buffalo Wings
    • Buffalo Wings 2
    • Buttermilk Fried Chicken
    • Cheese and Bacon Rolls
    • Cheese and Zucchini Pita
    • Cheesy Crumbed Chicken
    • Chicken Liver Pate
    • Classic Prawn Roll
    • Classic Prawn Roll 2
    • Cocktail Sausage Mummies
    • Crumbed Prawns
    • Crunchy Baked Chicken Wings
    • Eggplant and Olive Bruschetta
    • Eggplant Dip
    • Eggplant Relish
    • Erbazzone Reggiano
    • Frankfurt Bake
    • Fresh Guacamole
    • Gravlax
    • Gyoza (Pot Stickers)
    • Halloumi with Chilli
    • Ham and Cheese Garlic Bread
    • Ham and Cheese Pastry Sun
    • Ham and Cheese Sliders with Garlic Butter
    • Ham and Green Onion Fritters
    • Hoisin Chicken Wings
    • Homemade Focaccia Pizza
    • Honey Soy Chicken Wings
    • Kingfish and Radish Carpaccio
    • Kingfish Carpaccio-Japanese Style
    • Korean Chicken Wings
    • Kransky Sausage Rolls
    • Lemon and Oregano Chicken Wings
    • Lutenica
    • Marinated Mini Bocconcini With Basil and Prosciutto
    • Mini Chicken Burgers
    • Mini Pizzas
    • Mini Quiches
    • Mussels in a Vinaigrette Dressing
    • Oysters (The Way I Love Them)
    • Party Pies
    • Peruvian Chicken Wings with a Peruvian Green Sauce
    • Pickled Cucumbers
    • Pickled Green Tomatoes, Chillies or Cucumbers
    • Pizza
    • Pizza Rustica with Olive Oil Pastry
    • Pizza Scima
    • Pizza Scrolls
    • Polenta Chips
    • Polenta Chips with Mushrooms
    • Prawn and Corn Cakes
    • Prawn Salad Roll
    • Pretzel Crusted Chicken Fingers
    • Quick Kimchi (Fermented Cabbage)
    • Roast Beef Canapes
    • Roasted Capsicums
    • Salami, Provolone and Mascarpone Schiacciata
    • Salmon Rillettes
    • Salt and Pepper Prawns
    • Salt and Pepper Squid
    • Satay Chicken Wings
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  • Cookbook Corner

Chocolate Cheesecake

30/6/2015

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I have been wanting to make a chocolate cheesecake for some time now. And finally after a lot of searching I found a recipe that I thought I would like. 

My problem with cheesecakes is that quite often when I've tried them they are dry and hard to swallow. I have found cooking times can kill a great cheesecake, cooking them too long that is. When I see recipes that bake cheesecakes for more than an hour I cringe, I believe that it is too long. I like my cheesecakes to be creamy and every bite is silky smooth.

So here it is my favourite chocolate cheesecake. 

I made my first one for Easter. It was divine, it was lush, it was rich, it was creamy, it was smooth, it was perfect. But when I was cooking it, I did not read the recipe properly and I did it like I do my New York Cheesecake, it worked.

The second time I did it I had my gorgeous cousin Marijana come over who is gluten intolerant. So I simply changed the biscuit base to Gluten Free Chocolate Chip Cookies from Coles and she was then able to eat it also. This time I baked it as per recipe and it worked just like the first time. So I'll actually provide you with both methods of baking and you can decide which one you prefer.

A few important notes about the cheesecake:

* Line the sides of your baking tin with baking paper, I didn't and it sticks like crazy to the tin, hard to get off.

* When melting the chocolate and butter it will look like something has gone wrong, but it is fine. Just don't let it cool too long before adding it to the cream cheese or it will harden and be useless. Add it in slowly if warm, so as not to heat the cheese mixture too much. If you have small bits of chocolate in the cheesecake, don't stress I did the second time I made it, using the hot water method, got rid of them all. 

* Use a freestanding mixer for this, it is a lot easier. If you have a really powerful hand held one, you can use it, but it is more difficult.

* Once the cooking time has finished, the cheesecake will be wobbly, really wobbly, you will think it is not cooked. By putting it in the refrigerator overnight it will set perfectly, trust me.

* When adding butter to any biscuit crumb always add less than you are asked to in a recipe, mix it in, if it looks dry, add more. In my experience every biscuit is different, if you add too much butter it becomes oily, hard and simply horrible. So add it in slowly until the crumbs are moist but not saturated in the butter.

* If you want to make it with Coles Simply Gluten Free Chocolate Chip Cookies I reduced the butter amount to 65g.

* The other biscuits I used were Arnott's Chocolate Ripple, they only needed 85g of the 100g of butter stated in the recipe.

* The cream cheese needs to be soft before beating. Remove from the refrigerator, leave it in the packet and allow to soften for 2 hours before using. If you are pressed for time , you can remove it from its packaging, chop it up and leave it for 1 hour to soften.

* My oven temperatures are fan forced.

* Serve small slices, and enjoy every bite.

This is a simple recipe, give it a go.

Recipe

​Recipe adapted from Donna Hay's cookbook 'Simple Essentials Chocolate'

Serves 12

250g store bought chocolate biscuits
80-100g unsalted butter, melted
450g dark chocolate, chopped
50g unsalted butter, extra
2 tablespoons cocoa powder
675g cream cheese, softened
220g caster sugar
4 eggs
375g sour cream
2 teaspoons vanilla extract
Fresh raspberries or strawberries, to serve


Before starting the biscuit crumb, it is important to read the tips re biscuits and butter in my introduction.

Line the base of a 22cm round springform tin with baking paper. Lightly grease the sides of the tin, and line with baking paper also.
Method 1: Donna Hay's method
Preheat the oven to 180C/160C fan forced.

Place the chocolate biscuits in a food processor and process until you have fine crumbs. Pour crumbs into a bowl. Add the melted butter, mix well to combine. Press the biscuit mixture into the base of your prepared tin. Bake for 8 minutes, remove from the oven and allow to cool while you make the filling.

Place the chocolate and extra butter in a large heatproof bowl. Place the bowl over a pan of simmering water and allow to melt, stirring occasionally. When melted, whisk in the cocoa.

Place the cream cheese and sugar in a large bowl of an electric mixer. Beat until light and fluffy. Make sure you scrape the sides of the bowl at least once at this stage. 

Add the eggs gradually, scrape the sides of the bowl at least once at this stage.

Add the chocolate mixture and beat well, again scraping the sides of the bowl, to ensure even mixing.

Add the sour cream and vanilla and beat well, scraping the sides of the bowl at least once.

Pour into the tin over the biscuit crumbs, spread it out, smoothing out the top. Using the extra wide aluminium foil, place a large piece on a work surface. Place the cheesecake tin in the centre, wrap the tin with the foil, make sure not to tear it. Place the wrapped tin in a roasting dish and fill with hot water, so that the water comes halfway up the sides of the cake tin. Bake for 45 minutes. Remove from the oven and leave to cool in the water bath for 15 minutes. Refrigerate for 1 hour then loosely cover the cheesecake and refrigerate for a further 11 hours.

To serve cut into slices and top with raspberries.
​Method Two: Ella's method
Preheat the oven to 200C/180C fan forced.

Place the chocolate biscuits in a food processor and process until you have fine crumbs. Pour crumbs into a bowl. Add the melted butter, mix well to combine. Press the biscuit mixture into the base of your prepared tin. Bake for 8 minutes, remove from the oven and allow to cool while you make the filling.

Increase the oven temperature to 220C/200C fan forced.

Place the chocolate and extra butter in a large heatproof bowl. Place the bowl over a pan of simmering water and allow to melt, stirring occasionally. When melted, whisk in the cocoa.
​
Place the cream cheese and sugar in a large bowl of an electric mixer. Beat until light and fluffy. Make sure you scrape the sides of the bowl at least once at this stage. 

Add the eggs gradually, scrape the sides of the bowl at least once at this stage.

Add the chocolate mixture and beat well, again scraping the sides of the bowl, to ensure even mixing.

Add the sour cream and vanilla and beat well, scraping the sides of the bowl at least once.

Pour into the tin over the biscuit crumbs, spread it out, smoothing out the top. Bake for 10 minutes. Reduce the oven temperature to 110C/90C fan forced and bake a further 50 minutes. Remove from the oven, refrigerate for 1 hour then loosely cover the cheesecake and refrigerate for a further 11 hours.

To serve cut into slices and top with raspberries.
Enjoy!
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Polka Dot Cookies

29/6/2015

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This is a very simple, cute biscuit recipe to make. Whenever the kids want to bake, these come out. These truly bring a smile to my kids faces.

The dough is easy to work with, the biscuits keep the shape you cut out. Cut out any shape you like. They do expand when baking, but the shape remains.

These are a lovely treat for the kids, my kids love them.

Quick tip: in winter, if you don't have a microwave, I grate the butter, to help it soften quicker.

Baking is my way to relax, and although these biscuits do contain sugar and it isn't considered a healthy treat these days, it is still better than store bought and I'm okay with that.


So if you are like me and still enjoy the odd sweet treat, give these a go, they won't disappoint.

Recipe

Adapted from Lucy Broadhurst's cookbook 'Ready Steady Bake Cooking for kids and with kids'

Makes about 40 small cookies or 20 large

125g unsalted butter, cubed
125g caster sugar
1 egg
1/4 teaspoon vanilla extract
125g plain flour
125g self raising flour
1 cup M&M's or Smarties


Preheat oven to 180C/160C fan forced. Grease and line 2 baking trays with baking paper

​Beat the butter and caster sugar using electric beaters until light and fluffy. Add the egg and vanilla, beat until mixed in well.

Add the combined flours, using a spoon, mix to form a soft dough.

Using 2 sheets of baking paper, place the dough onto one of the sheets, cover with the other. Roll out the dough between the two sheets to 5mm in thickness (if the dough is soft and sticky, refrigerate it for 10 minutes, then re roll).

Once rolled, remove the top baking sheet, place lightly back on, flip dough over, remove the now top baking sheet. Now when you cut out the shapes, they will be easier to take off the baking paper, as not stuck down.

Cut out the shapes using biscuit cutters of your choice. Place the cut shapes onto your prepared baking tray.
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​The leftover dough needs to be re rolled, until it is all used up. 

Press the M&M's gently into the biscuits. ​​
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Bake for 12-15 minutes, or until golden, do not brown them too much. Cool on a wire rack.
Enjoy!
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Lemon Curd Crepe Cake

29/6/2015

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My family love crepes, my family love crepes sprinkled with sugar and lemon.

So when I made this for them, I knew they would love it.

I have made this a few times now and it goes very quickly. I have yet to find someone who doesn't love it.

Now, when I make crepes, I always make more than is needed, as my kids go through them like crazy, so the recipe may make more crepes than needed, but fill the extras with jam, nutella or lemon and sugar for breakfast or as a treat.

The trick to crepes is if after you have made the crepe batter up and it has rested for 30 minutes, if it feels too thick, add a splash more milk to the batter. If it is too runny add more flour. When you pour the batter into your crepe pan it must glide smoothly, not be thick and slow, but not runny like water.

I no longer even use a recipe to make crepes, as once you have made them often enough, it goes by feel.

Also if you want more detailed crepe tips, go to my crepe recipe at 
www.whatscookingella.com/crepes.html for a more detailed explanation on crepe making.

Now in this recipe I have introduced mineral water in the crepe batter, but you can just use 1 litre of milk if you like. You can use lite milk, full cream milk, a combo of full cream and skim milk, it really doesn't matter. If you don't have enough milk, you can add tap water. Crepe making is quite flexible in this regard.

Sometimes I make this with my normal lemon curd recipe that has no gelatine in it, and it tastes great to. So if you have a favourite lemon curd recipe, it needs to be thickish, use it.

But try this as it is a great way to end a meal, as it is refreshing and quite light.

This recipe is best assembled a day before serving, it gives the curd enough time to set.

You will need approximately 3 lemons for this recipe.

Recipe

Recipe adapted from an Australian Women's Weekly Cookbook

Serves 10

Makes 20 crepes:
320g plain flour
4 eggs, lightly beaten
750ml milk
250ml mineral water
Canola cooking spray

Lemon Curd:
Finely grated rind from 2 lemons
3/4 cup lemon juice
330g caster sugar
6 eggs, beaten lightly
125g unsalted butter, chopped
2 teaspoons powdered gelatine
2 tablespoons water

Whipped cream or Vanilla Ice Cream, to serve
​Raspberries, to serve


Make the crepes: Place the eggs in a mixing bowl, add the flour. Add half of the milk; using a whisk, whisk until your mixture is lump free. Keep adding milk slowly until all the lumps have disappeared, then add remainder of milk and the mineral water, mix through. It is easier to get the lumps out, if the mixture is thick, so don't add all the milk in straight away. Leave to stand for 30 minutes. Strain the mix through a sieve to make them completely lump free-I however never do, more cleaning up, and a few tiny lumps don't make a difference.

Once you have made crepes a few times, you won't even use a recipe, it is something that is done by feel- the consistency determines how much of what ingredient is needed.

Heat a 20cm non stick crepe pan (or frying pan) over medium-high heat. Spray the pan lightly with cooking spray. Using a ladle, pour 1/2-3/4 of a ladle full into the top edge of the pan, quickly tilt your pan around so the batter covers the entire pan. Keep swirling it around until the mixture stops running. Cook for 30 seconds to 1 minute. The sides of the crepe will start to colour and will lift away from the side of the pan so you can slide a long plastic icing spatula under the centre of crepe, that will help you flip the crepe. The crepe should be lightly coloured. Cook for a further 30 seconds, until lightly coloured. Repeat with oil spray and remaining batter. 

For me the first crepe is your tester, it rarely turns out great, as the pan is usually not hot enough. It is where you see if your mixture is too thick, if yes, add more milk, if it is too thin, add more flour, if your pan wasn't hot enough it will now heat up. The batter is only supposed to cover the base of the pan, so if you had too much mix with 3/4 of a ladle full, use less, or more if it wasn't enough-you can't have holes in your crepes. You need 12 crepes for this recipe.
​
​Make the Lemon Curd: Combine the rind, juice, sugar, strained egg and butter in a large heatproof bowl. Place the bowl over a large saucepan of simmering water (do not let the simmering water touch the base of the bowl), cook, stirring, about 15 minutes or until the lemon curd coats the back of a spoon. Remove from heat.

Sprinkle gelatine over the water in a small heatproof bowl. Allow to sit for 5 minutes. Place the bowl over a small saucepan of simmering water. Stir until the gelatine dissolves. Stir the gelatine mixture into the warm lemon curd.
​
Line the base and sides of a deep 20cm round cake pan with plastic wrap. I like to use a springform one, for easy removal, but you can use a normal cake tin.

Place one crepe in the prepared pan, spread with 1/4 cup lemon curd. Continue layering with remaining crepes and curd, finishing with a crepe layer. Cover; refrigerate overnight, or until firm. Use the plastic wrap to pull the crepe cake out of the tin. Place on a serving plate.
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Serve with whipped cream and raspberries on top, or simply serve with some vanilla ice cream. Slice into wedges.
Enjoy!
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Chicken with Garlic Potatoes and Rosemary

29/6/2015

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I love easy dinners. I love easy dinners that taste like I put a lot of effort into making them. This recipe is so simple and tasty my family truly loved it, even my husband who is not a huge fan of chicken.

The addition of bacon, amazing, the garlic slices, I loved, the olives, yum. Everything baked here is delicious. I used chicken legs here today, but feel free to use 8 x 200g chicken thigh cutlets instead.

I also add croutons when I have bread I need to use up, just cut the bread up into large chunks, drizzle with olive oil, season with salt and add the croutons in the oven with the bacon, rosemary, garlic and olives.

So this is how I bake this recipe, this is how we like to eat it.

Recipe

Recipe adapted from The Australian Women's Weekly Cookbook 'Roast Classic and Contemporary'

Serves 4

8 chicken legs or chicken thigh cutlets
vegeta, for seasoning (optional)
800g baby new potatoes, halved
olive oil, for greasing
3 rashers rindless bacon, chopped coarsely
2 cloves garlic, thinly sliced
2 tablespoons fresh rosemary leaves
1/4 cup (30g) green olives


Preheat oven to 240C/220C fan forced.

Drizzle oil into the base of a large heavy based baking dish, the oil should nearly cover the base of your baking dish. Add potatoes, season with salt and pepper. Toss the potatoes in the oil. Roast, uncovered, for 20 minutes.

Season the chicken with salt and pepper, to taste, and lightly sprinkle with vegeta.

After 20 minutes of roasting, toss the potatoes around, then place the chicken amongst the potatoes and roast, uncovered, a further 30 minutes.

Scatter the bacon, garlic, rosemary and olives around the baking dish, roast a further 10 minutes or until browned.

Serve chicken and potato with a green salad and lemon wedges.
Enjoy!
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Fresh Orange Jelly

28/6/2015

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"Three ingredient Fresh Orange Jelly, no artificial colours or flavours"
I have mentioned previously how I received a crate full of oranges. Here is another recipe that I tried and we loved that I had to share.

I do give my kids packet jelly sometimes. I know they have artificial ingredients in them, but sometimes, it is okay with me, I'm talking maybe a handful of times a year.

But when I found this recipe, I knew I had to try it. It was delicious. Can I just say what a difference packet jelly is to real fresh fruit jelly. This was refreshing. This had such a lovely flavour to it, we all loved it, even my husband.

I did not try it with the rum (as I made it for my kids), but I will try it with rum next time.

Pictured above I have served it with an orange granita as a light and refreshing dessert. The recipe for the orange granita can be found at www.whatscookingella.com/orange-granita.html.

So if you or your kids love jelly, try this, it is quite easy and better for you than the packet jellies.

Recipe

Recipe adapted from www.food.com

Serves 5

6 large or 8 medium oranges (you need 400ml juice)
115g caster sugar
20g gelatine powder
2 tablespoons rum (optional)


Pour 60ml of water in a small bowl. Add the gelatine powder, allow to 'bloom' for 10 minutes.

Finely grate the rind of one orange, place into a large saucepan. Then squeeze all of the oranges for the juice. You can strain the juice (I don't), but if you want a completely pulp free jelly, strain it. Add the juice to the to the saucepan along with the sugar and 340ml of water.

Place the bowl with the gelatine in it over a small saucepan of simmering water. Stir the gelatine until it completely dissolves.

Now place the saucepan with the orange juice in it over a medium heat, stir until the sugar dissolves. Bring to a slow boil, add the gelatin solution, reduce the heat and simmer for 10 minutes. Remove from the heat. Add the rum (if using), stir to combine. Allow to cool for 30 minutes.

​Strain the mixture into a jug.

Pour into 5 serving glasses, cover each glass with cling film and refrigerate for 2-3 hours or until completely set.

Decorate with some orange peel strips or strawberries.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/fresh-orange-jelly.html
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Orange Sorbet

28/6/2015

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"Two ingredients, very easy, absolutely delicious"
I was given a crate full of oranges the other day by my mum (who got it from one of my uncles who has an orange tree) so I was on a bit of a mission to use them all up without throwing them out, as I hate waste.

So I went on a bit of a hunt for recipes to use up all of the oranges. When I came across this recipe, I had to try, firstly because it only has two ingredients and secondly in our house we love ice creams, sorbets and granitas.

This had the perfect balance between tart and sweet, my kids loved it.

This recipe can be doubled.

You really should try this sorbet, it is so easy to make and tastes great, very refreshing actually.

Recipe

Recipe adapted from www.marthastewart.com

Serves 4-6

3 cups freshly squeezed orange juice
1/2 cup caster sugar

In a small saucepan, add the sugar and 1/4 cup of the orange juice. Place over a medium heat, cook, stirring, until the sugar dissolves. Bring to the boil, simmer for about 1 minute.

Combine the sugar mixture with the remaining orange juice in a large bowl. Stir to combine. Pour into a 2 litre plastic container (that has a lid). I find old ice cream tubs perfect for this. Cover and freeze for 2-4 hours or until frozen solid.

Just before serving, break up the sorbet into large pieces with a fork. Working in batches, transfer to a food processor and process until smooth. I like to serve it immediately, but if you need to place it back into the freezer, cover it, and just remember to take it 5-10 minutes before serving.
Enjoy!
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Find the recipe at www.whatscookingella.com/orange-sorbet.html
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Bacon and Egg Roll

28/6/2015

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"For me these are better than any store bought bacon and egg rolls I've had"
This is amazing. I made this on the weekend, my kids loved the sauce that I made and they ate it like it was the greatest thing they had ever eaten. They kept adding more sauce, licking there fingers when they finished.

 My husband usually makes Sunday morning breakfast, even he loved this version of the bacon and egg roll. The hint of lemon on the eggs, brilliant, a burst of flavour.

The egg yolk must still be runny, so it oozes out all over the roll. Messy but divine.

This is another Janelle Bloom recipe, her recipes are great, if you see her cookbooks in the shop, buy them, her recipes work, every time.

Recipe

Recipe adapted from Janelle Bloom's cookbook 'Family Food and Weekend Feasts'

Makes 2

2 fresh soft bread rolls
4 rashers bacon, rind removed
1 tablespoon olive oil
2 eggs
1 lemon
Lettuce leaves, optional to serve

Janelle's bacon and egg roll sauce:
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Dijon mustard
1 tablespoon chilli sauce
1 tablespoon treacle
1 tablespoon water



Bacon and egg roll sauce: Place all the sauce ingredients in a small saucepan. Place over medium heat, cook stirring for 3-5 minutes until it comes to the boil. Remove from the heat, set aside to cool.

Heat the rolls if you like by placing them in a preheated 180C oven for 5 minutes, don't forget about them. Most of the time I don't heat the bread, the kids like soft hamburger rolls.

Depending on what size your bread is, cut each rash of bacon into half or thirds, so it fits into your roll. (Last time the rashers of bacon I bought were so big I only used 1 1/2 rashers per roll). Heat your non stick frying pan over medium-high heat, add the bacon, fry 2 minutes on each side, until golden and cooked to your liking.

Reduce the heat to medium. Add oil to the same pan, now add the eggs. Cook for 1-2 minutes, cook the eggs to your liking, but for me the yolk must still be runny. Remove from the heat and grate over the eggs a little lemon rind.

Cut each roll in half. Over the base, spread the bacon and egg roll sauce. Top with lettuce leaves, bacon and egg. Season with salt and pepper. Place on the bread roll top. Serve immediately.
Enjoy!
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Sausage Rolls

27/6/2015

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One thing my kids won't eat on school holidays is sandwiches. So on the first day of school holidays let the cooked lunches begin.

These sausage rolls I have made a few times and my kids love them, I love them to. They have a few vegetables in them, so are better than any frozen packet one you can buy. My kids also prefer puff pastry here, they say it is better than the store bought sausage roll pastry. They are so simple to make, it takes less than 30 minutes to prepare this, it really does.

Thaw the puff pastry until it can be rolled without cracking, don't over thaw it, as it becomes too soft to work with.

I like making small sausage rolls, so each puff pastry mince filled roll I cut into 4 pieces. If you want, cut it into thirds or cut it in half to make large sausage rolls. If making larger sausage rolls, cut slits into the puff pastry, to ensure the meat gets cooked in the centre of the roll, and it looks nice to.

I also like to double the recipe and freeze them, so I have sausage rolls ready to bake when I need them. This I like to do with small sausage rolls only as they are quick to thaw and I know the meat will cook in the centre. Thaw the sausage rolls first, then bake. If you are short on time, thaw for 30 minutes only, and increase the cooking time by 10-15 minutes or so if cooking from frozen. Always test one before serving to ensure it is cooked through.

This is so easy to make, you will not go back to the store bought ones, once you have given these a go.

Recipe

Recipe adapted from the Woman's Day Cookbook 'Easy Kids Party Food'

Makes 24 small sausage rolls, 18 medium sausage rolls or 6 large sausage rolls
Preparation: 20 minutes
Cooking Time: 25-30 minutes

250g sausage mince
250g pork and veal mince
1 small onion, finely chopped (I use a small food processor)
1 small carrot, coarsely grated
1 small zucchini, coarsely grated
1/2 cup fresh breadcrumbs (small food processor again)
1 tablespoon tomato paste
1 tablespoon barbecue sauce
2 eggs
1/4 teaspoon vegeta (optional)
Salt and pepper, to taste
3 sheets frozen puff pastry, thawed
Tomato sauce, to serve


Preheat the oven to hot, 200C/180C fan forced. Line two baking trays with baking paper.

In a large bowl add the sausage mince, pork and veal mince, onion, carrot, zucchini, breadcrumbs, tomato paste, barbecue sauce and only one lightly beaten egg. Season to taste with salt and pepper, and add vegeta if you like. Now using your hands (put gloves on if you like) give this mixture a good mix to ensure it is combined well, really squish it together so all the mince is mixed into the other ingredients.

Cut each sheet of pastry in half.

You need to add the mince mixture to one long edge on each pastry sheet and form a long sausage shape. (I like to flatten the mince a little so that the sausage mixture goes all the way to the edges, then squeeze it to make the sausage shape, this way the mince goes to the edge and has a uniform thickness throughout).

Now the long edge that has the sausage on it needs to be roll over tightly to the other long edge, make sure the seam (opening) is on the bottom of your roll.

Cut each roll into 2 large, 3 medium or 4 small even pieces. I like 4 as it gives you small sausage rolls.

 Place the rolls on your prepared trays, about 2-3cm apart. Lightly beat the remaining egg, and brush the rolls with the egg. For the large and medium sized rolls, score the tops of the pastry in a few places

Bake for 25-30 minutes or until golden and cooked through. Serve with tomato sauce.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/sausage-rolls.html
Pin it: www.pinterest.com.au/pin/399413060696974780/
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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Fruit Infused Mineral Water

27/6/2015

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This is currently a huge thing in my house. My kids are crazy for these drinks. My daughter gets home from school and starts thinking what fruits they will use today.

At first I thought it was a little silly putting the fruit into mineral water, as my kids eat fruit anyway, so I don't have to do anything to make them want to eat it. But then I thought why not, I changed how I viewed this drink. Now I make it for them for dinner, where they drink the mineral water (instead of juice), then they have the fruit for dessert.

They are also loving these cups I bought for them, if they don't want to eat the fruit straight after dinner, they just put it back in the fridge to have later.

So if you are looking at trying to lower your kids fruit juice intake and increase their fresh fruit intake, this is a really good idea.

You can also make these in large jugs in summer for parties and serve your guests beautiful looking drinks that taste great and are good for them.

As I come up with new fruit combinations, I'll post them.

Recipe

There is no recipe here, no set quantity of fruit that needs to be used. I tend to slice the citrus and halve strawberries. I keep other berries whole, you can slice grapes in half. Whatever you like.

Here are a few combos I have made so far

Grape, Blueberry and Lemon
Raspberry and Lime
Strawberry and Lemon
Strawberry, Blueberry and Lemon
Strawberry, Orange and Mint


Place fruit in your glass, top with mineral water.
Enjoy!
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Find the recipe at www.whatscookingella.com/fruit-infused-mineral-water.html
Pin it: www.pinterest.com/pin/399413060677116010/
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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Wagon Wheel Slice

27/6/2015

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"This actually tastes like a Wagon Wheel"
Growing up I loved eating Wagon Wheels, the biscuit with jam and marshmallow, all coated with chocolate. Could I make one like it, no, too much work.

But recently I came across a recipe for this Wagon Wheel Slice, so I had to give it a go. It has the biscuit, the jam, the marshmallow and the chocolate, but would it taste like a Wagon Wheel. Well the verdict is in, I loved it, my kids loved it, my taste tester friends loved it.

I think it actually tastes like a wagon wheel. The jam and marshmallow filling taste like the wagon wheel filling does. The biscuit is beautiful, and the chocolate topping, lovely. And what I found most exciting is it isn't too sweet.

This is so simple to make and quite cheap to make.

I have to mention I'm not a fan of jams in general, but I have grown to love Rose's Raspberry Conserve. It is the only brand I buy now, I'm really loving the flavour. I generally don't mention brands, but if I truly love something I give them a plug.

When I only have pink marshmallows in the house I use them to, it's best with the white ones, but my family are okay with the pink ones to.

So here is a simple treat idea I'm sure you'll love.

Recipe

Recipe adapted from Super Food Ideas magazine

Makes 20 slices

Base:
185g unsalted butter softened
1/3 cup caster sugar
1 1/2 cups plain flour
1/3 cup self raising flour

Filling:
1/2 cup raspberry jam
145g white marshmallows

Topping:
185g dark chocolate, broken into pieces
50g unsalted butter

Preheat oven to 180C/160C fan forced. Grease and line with baking paper a 3cm deep, 20cm x 30cm slice pan. Make sure the baking paper extends all the sides by 2cm, so you can pull the slice out easier.

For the base: using an electric mixer, beat the butter and sugar together until light and fluffy. Sift in the flours. Using a spoon, stir the flour through the butter until the dough comes together. Using your hands, press the mixture into your prepared pan. Bake for 20 minutes until golden

For the filling: Spread the warm base with the jam, spread it out evenly. Cut the marshmallows in half with scissors and place them cut size down on the jam. The marshmallows should cover the jam, with only a few small gaps between them. Bake for 2 minutes. Remove from the oven and using a spoon gently swirl the marshmallow to fill in any gaps if there are any, and to level the surface. Cool in the tin for 1 hour.

For the topping: place the chocolate and butter in a heatproof bowl. Place bowl over a pan of simmering water. Stir the mixture until both butter and chocolate are melted. Pour over the marshmallows, spread out gently to cover the marshmallows evenly. Refrigerate for 2 hours or until set.

Stand at room temperature for 5 minutes before slicing into pieces and serving.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/wagon-wheel-slice.html
Pin it: www.pinterest.com.au/pin/399413060701988449/
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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