Recipe adapted from Bill Granger's cookbook 'Bills Open Kitchen'

Serves 4-5

3 thick slices wholemeal bread
1/4 cup finely chopped flat leaf Parsley
Finely grated zest from 1 lemon
1 garlic clove, crushed
1/4 cup (60ml) olive oil
Sea salt and Black or White Pepper, to taste
2 x 8 French trimmed lamb racks
Olive oil, extra
2 tablespoons Dijon mustard
500g cherry tomatoes on the vine


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

Place the bread on an oven tray and bake for 20 minutes or until lightly golden. Allow to cool. Place in a food processor and blitz to coarse breadcrumbs. (You don't want it too fine, you want different sized chunks in it, but not big chunks either).

In a bowl mix together the breadcrumbs with the parsley, lemon zest, garlic, olive oil, salt and pepper, mix well to combine.

Rub the extra olive oil over the lamb racks, season well with salt and pepper.

Heat a large frying pan over high heat for 2 minutes. Add the lamb racks to the frying pan fat-side down. Fry for 3 minutes. Remove from the frying pan and place in a roasting dish fat-side up.

Spread the top of the lamb racks with the mustard, then press on the prepared breadcrumb mixture.

Place in the oven and bake for 35-40 minutes for lamb that is nicely pink. If you prefer your lamb cooked more, bake it longer.

Place the cherry tomatoes on a baking tray, season with salt and pepper, drizzle over some olive oil.

Remove the lamb from the oven and loosely cover it with foil, allow to rest for 10 minutes (5 minutes if you cooked the lamb longer).

While the lamb is resting, place the tomatoes into the oven and bake for 10 minutes, until the skin just splits and the tomatoes are warm.

To serve 4, cut each rack in half, to serve 5 cut each serving to allow 3 racks each, with one person getting a 4th rack (it was my 7 year old that got the 4th rack this time). Serve with the roast tomatoes, and steamed broccolini is lovely with it also.

Find the recipe at www.whatscookingella.com/lamb-racks-with-breadcrumbs-parsley-and-lemon.html
Pin it: www.pinterest.com.au/pin/399413060697311090/

Recipe adapted from www.taste.com.au 

Makes 6

1/2 cup (125ml) milk
50g dark chocolate, chopped
50g unsalted butter, chopped
1/4 cup (60g) chocolate-hazelnut spread
2 tablespoons cocoa powder
1/2 cup (75g) self raising flour
1/4 cup (30g) almond meal
1/3 cup (70g) caster sugar
1/2 cup (100g) brown sugar
1 egg, lightly whisked
1/3 cup (35g) cocoa powder, extra
1 1/2 cups (375ml) boiling water

Chocolate Sauce:
50g unsalted butter
50g dark chocolate
1/4 cup (60g) chocolate hazelnut spread
1/4 cup (60ml) thin cream

Vanilla Ice Cream, to serve

Preheat oven to 160C.

Lightly grease six 2/3 cup (160ml) ovenproof dishes and place on an oven tray.
Combine milk, chocolate, butter, hazelnut spread and cocoa in a saucepan over low heat. Cook until the chocolate melts and the mixture is smooth. Cool while you prepare the dry ingredients.
Place the flour, almond meal, caster sugar and 2 tablespoons of the brown sugar in a large bowl. Whisk in the chocolate mixture and the egg until just combined. Pour among your ramekins, I use a ladle as a measure.
Combine the extra cocoa, the remaining brown sugar in a jug. Add the boiling water and stir to combine. Pour evenly on top of the chocolate batter. I like to pour it over the back of a tablespoon into the ramekins, so that it disperses the flow and it doesn't go into the batter, but sits on top. Cook for 20-30 minutes or until the puddings rise and are just cooked through. I do like to cook it for 25 minutes. Remove from the oven and allow to cool slightly.

To make the chocolate sauce, combine the butter, chocolate, hazelnut spread and cream in a saucepan, stir over low heat for 5 minutes or until the chocolate and butter melt and the mixture is smooth.
To serve, top the warm puddings with ice cream and drizzle with the chocolate sauce.

Find the recipe at www.whatscookingella.com/chocolate-self-saucing-puddings.html
Pin it: www.pinterest.com/pin/399413060678337525/

Base:
250g packet Nice biscuits (plain sweet biscuit)
105g unsalted butter, melted

Filling:
900g Philadelphia full fat cream cheese, softened 
250g caster sugar
3 tablespoons plain flour
Pinch of salt
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 lemon (2 teaspoons)
1 1/2 teaspoons lemon juice
3 x 60g eggs, plus 1 yolk
200ml sour cream

Topping:
1 tablespoon cornflour
1/3 cup (80ml) water
170g can Passionfruit Pulp
55g caster sugar

Release the base of a 23cm springform tin, invert it. Line the inverted base with baking paper, secure it back into the pan. Grease the sides with a light spray of cooking oil or butter.

For the base: Place the biscuits in a food processor, process until finely crushed. Pour into a bowl, add the melted butter, mix well to combine. Pour the biscuit mixture into your prepared pan. Now I like to focus on the sides first, using your hands press the mixture up the sides of your pan, then press the base crumbs into place. (This mixture has just enough butter to hold it together, if you feel you need a little more you can add some, no more than 20g though). Refrigerate while you make the filling.

For the Filling: Preheat the oven to 220C/200C fan. Using a free standing electric mixer., with the paddle attachment on, beat the soft cream cheese at medium-low speed for 2 minutes or until creamy.

With the mixer on low, gradually add the sugar, then the flour and salt. You should scrape down the sides of the bowl and paddle twice during this process to ensure it is all well combined.

Remove the paddle attachment and put on the whisk attachment. With the mixer on a low speed, add the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time. Here you should scrape down the sides of the bowl and whisk twice during this process to ensure it is all well combined. Add the sour cream and continue mixing until smooth and light, do not overbeat.

Place the springform tin onto a baking tray. Place the cheesecake filling over the biscuit base. Smooth out the top, push any lumps down with a knife, if you have any. Bake for 10 minutes.

Reduce the oven temperature down to 110C/90C fan, bake for a further 25 minutes. When done, the cheesecake should wobble slightly when you gently shake the tin. Open the oven door slightly and allow to cool in the oven for 2 hours. This gives you a cheesecake that is creamy in the centre. If you want a cheesecake with a drier texture leave the door closed the entire time. My cheesecake has never cracked on top, but it may according to the original recipe.

For the Topping: Combine the cornflour and water in a small saucepan, whisk to ensure there are no lumps. Add the passionfruit and sugar. Place over a medium heat and cook, stirring, for 2-3 minutes until the mixture boils and thickens. It will change from a cloudy white mixture to a golden passionfruit colour when ready. Cool for 5 minutes. Pour over your cheesecake, refrigerate for at least 6-8 hours, or overnight if possible.

find the recipe at www.whatscookingella.com/passionfruit-cheesecake.html
Pin it: www.pinterest.com/pin/399413060677154659/

Makes 48 pieces

24 chicken wings
1/3 cup plain flour
1 tablespoon garlic salt
1 tablespoon onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
Canola oil spray, for greasing

200ml sour cream
1/4-1/2 cup sweet chilli sauce


Preheat oven to 200C/180C fan forced.

Line two baking trays with baking paper.

Prepare the wings. Cut off the wing tips, discard tips or freeze to make chicken stock. Cut each wing in half at the joint, so you get a wingette and a drumette. Repeat until all wings are jointed.


In a bowl, add the flour, garlic salt, onion powder, oregano and cayenne pepper. Mix the ingredients, until combined.

Divide the jointed wings into two large freezer bags, add half the flour mix to one bag, seal the bag closed. Give the bag a good shake to make sure the flour mixture coats all of the wings. Repeat with second bag of wings.

Place the wings side by side on the two prepared trays, make sure there is a little space between each piece, they cook better that way. Lightly spray the wings with some cooking spray.

Place in your preheated oven and bake for 45 minutes if your wings were small or 55 minutes if the wings were big. Make sure you switch the trays half way through cooking so they brown evenly.

Meanwhile place the sour cream in a serving bowl. Top with some sweet chilli sauce.

Once cooked, serve the wings hot with the sour cream and sweet chilli sauce.

To save the recipe to your favourites go www.whatscookingella.com/buffalo-wings-2.html 
Pin it:  www.pinterest.com.au/pin/399413060706461664/

To save the recipe to your favourites go to www.whatscookingella.com/braised-chicken-marylands-with-wine-and-tomatoes.html
Pin it: www.pinterest.com/pin/399413060678403769/

Recipe adapted from Nigella Lawson's Cookbook 'Feast'

Serves 4-6

500g Guzzi's Fettuccine
275g bacon, sliced thinly
2 teaspoons olive oil
60ml dry white wine
4 large eggs
50g freshly grated parmesan cheese
Black pepper
100ml double cream

Put a large pot of salted water on to boil for the pasta.

Add oil to a frying pan over medium heat. Add the bacon and cook until it has started to brown and is crispy but not crunchy.

Pour in the wine, let it simmer away, until you have a small amount of the liquid left. Take the pan off the heat.

In a bowl add the cream, eggs and parmesan. Season with pepper and a small amount of salt as the bacon can be salty. Beat the mixture together until combined.

Cook the pasta as per packet directions, check it 2 minutes before it should be done, I like it just cooked, nothing worse than soggy pasta. Lower a cup into the pasta water and remove approximately 1/2 cup of the pasta water before draining, pour it over the bacon. When the pasta is cooked to your liking, drain the pasta.

Return the pasta back into the pot, add the bacon and any liquid from the pan. Stir it through.

Add the egg and cheese mixture to the pasta, quickly mix it through. The heat of the pasta will cook the eggs.

Serve immediately with a green salad.

To save the recipe to your favourites go to www.whatscookingella.com/fettuccine-alla-carbonara.html
Pin it: www.pinterest.com.au/pin/399413060700600753/

Recipe adapted from Julie Goodwin's cookbook 'The heart of the home'

Serves 10

6 egg whites
330g caster sugar
1 tablespoon cornflour
1 tablespoon white vinegar
1 teaspoon vanilla extract
300ml thickened cream, whipped
250g punnet strawberries, sliced

To serve:
300ml thickened cream, whipped
250g punnets strawberries


Preheat oven to 160C (140C fan forced).

Grease and line with baking paper a 26cm x 34cm baking tray.

In a large bowl of an electric mixer, place the egg whites. Beat on high speed until soft peaks form. With the motor running, add a tablespoon of sugar at a time, add it in slowly, beating constantly, until the sugar has dissolved and you egg white mixture is thick and glossy.

Sprinkle over the cornflour, white vinegar and vanilla extract. Fold it in gently.

Spread the mixture onto the baking tray, spread it out gently. Press down on the mixture lightly as you smooth out the meringue as under your smooth top you can have large air pockets. Bake for 20 minutes or until just firm.

While the pavlova is baking, slice the strawberries and whip the cream for the filling.

Once baked, allow the pavlova to cool for 5 minutes. Place a clean tea towel on a clear work surface. Place a new sheet of baking paper on top of the tea towel, sprinkle the baking paper with some cornflour.

Now carefully turn the pavlova roll onto the cornflour dusted baking paper. Remove the baking tray and carefully remove the baking paper that the pavlova baked on, it should now be on top of the pavlova roll. Allow to cool for another 5 minutes.

Spread the whipped cream in a line along the long edge of the meringue closest to you. Press on some of the strawberries into the cream, you will use 1/2-3/4 of the strawberries, if you put on too many, it will be hard to roll.

Now carefully, using the tea towel to help, roll the meringue over the cream until it looks like a log. Now you need to carefully lift it onto a serving platter, putting the join at the bottom. I am happy to leave the baking paper underneath, it makes sure the roll does not break. 

You can serve it immediately with the remaining whipped cream and strawberries, or you can refrigerate the roll until needed, but it is best eaten on the day it is made. (The strawberries if made too early can seep out some juice, which does not bother me or my family, but if you want it perfect, eat it within 4 hours of making it).

Find the recipe at www.whatscookingella.com/pavlova-roll.html
Pin it: www.pinterest.com/pin/399413060676976973/

Adapted from the Australian Women's Weekly Cookbook 'Stew'

Serves 6

3 tablespoons olive oil
1.5kg chuck steak, diced into 4cm pieces
2 medium brown onions, chopped
2 cloves garlic, crushed
1 large green capsicum, chopped
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons chilli powder
800g can diced tomatoes
2 tablespoons tomato paste
1 cup (250ml) beef stock
1 teaspoon vegeta
400g can red kidney beans, rinsed, drained

Corn Dumplings:
75g self raising flour
85g polenta
50g butter, chopped
1 egg, beaten lightly
30g coarsely grated cheddar cheese
1/4 cup coarsely chopped fresh coriander
130g can corn kernels, drained
1 tablespoon milk, approximately

Fresh coriander and sour cream, to serve


Heat 2 tablespoons of the oil in a large saucepan, over medium-high heat. Cook the meat in batches, until browned. Remove to a bowl until needed.

Heat the remaining oil in the same saucepan. Add the onion, garlic, and capsicum, stir regularly, cook until the vegetables soften, reduce the heat if needed. Add the paprika, cumin and chilli powder, cook, stirring, until fragrant, 20-30 seconds.

Return the meat to the pan, stir through the tomato paste. Add the undrained tomatoes, stock and vegeta. I added a little extra water (3/4-1 cup) to ensure all the meat was covered with liquid. Bring to the boil, reduce the heat, simmer, covered, for       2 1/2 hours or until tender.

After 2 1/2 hours of cooking, shred the meat coarsely with two forks, return the meat to the pan with the kidney beans; bring to the boil. Simmer, uncovered for 15 minutes.

Make the corn dumplings: Place the flour and polenta into a medium bowl. Add the butter and rub it into the flour and polenta using your finger tips. When it is all rubbed in, stir in the egg, cheese, coriander, corn and milk to form a soft, sticky dough. Add a little more milk, if needed.

Roughly roll level tablespoons of the dumpling mixture into balls and drop them about 2cm apart, on top of the meat mixture. Simmer, covered, about 20 minutes or until the dumplings are cooked through.

​Serve with fresh coriander and sour cream.

To save the recipe to your favourites go to www.whatscookingella.com/chilli-con-carne-with-corn-dumplings.html
Pin it: www.pinterest.com.au/pin/399413060710468668

Recipe adapted from www.taste.com.au

Makes 16 slices

150g unsalted butter, melted
300g dark chocolate, chopped
2 eggs
140g caster sugar
225g plain flour
65g sour cream

Cheesecake swirl:
250g cream cheese, at room temperature
1 egg
75g caster sugar

Preheat the oven to 180C.

Grease and line with baking paper a square 20cm (base measurement) cake pan. Ensure the baking paper overhangs on two opposite sides to easily pull the brownies out of the tin.

For the brownie: Combine the butter and chocolate in a saucepan over low heat, stir continuously, until the chocolate and butter have melted and the mixture is smooth. Remove from heat, set aside to cool for 5 minutes.

Lightly whisk the eggs in a small bowl. Add the eggs and the sugar to the chocolate mixture, stir to combine. Add the flour and sour cream and stir until combined.

Using an electric beater, beat cream cheese and sugar in a large bowl until smooth. Add the egg and beat until just combined.Spoon chocolate and cream cheese mixtures, alternately, over base of prepared pan. Use a skewer to swirl to create a marble effect.

Bake for 30-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Find the recipe at www.whatscookingella.com/cheesecake-brownies.html
Pin it: www.pinterest.com/pin/399413060677635392/

Recipe adapted from What's on 4 Australia Facebook page

Makes 6

Bacon, as required
 Cheese, as required
Spring onion, as required
  6 thin slices tomato

 You can add chicken or other lean meats, spinach, ricotta cheese, capsicum, coriander, parsley and lots more as per your taste.

6 eggs
2 tablespoons milk
 Salt and pepper to taste

Preheat oven at 200 C/180C fan forced. Lightly grease your mini muffin tin (I use a 6 x 100ml muffin tin).

Add the bacon and cheese to the base of your muffin tin (you can add other things here instead of the bacon or along with the bacon).

In a measuring jug beat together the eggs and milk. Season with salt and pepper. Pour the beaten egg mixture over the cheese mixture. Just do not overfill, allow room for the egg mixture to rise during baking.

Sprinkle on the spring onions, and top with a thin slice of tomato, if desired.

Place the muffin tin on the centre rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are just set. Do not overcook it.

Allow to cool for a minute before loosening the sides gently with knife (only if they seem to be sticking). 

Serve immediately (I love them hot) or let cool completely and take to work, school or a picnic.

To save the recipe to your favourites go to www.whatscookingella.com/mini-egg-muffins.html
Pin it: www.pinterest.com/pin/399413060680190220/