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

Red Velvet Cake

30/7/2015

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I've recently been asked to make a birthday cake by one of my daughter's friends. She has requested a red velvet cake.

 I have only ever attempted a Red Velvet Cake once before and was not completely happy with the cake. My dilemma with this cake was trying to soften shortening, it just wouldn't soften, no matter how long it stayed out of the fridge. I made the cake in the end, but the shortening was lumpy in the batter. The lumps were not in the end result, as they had melted, but I still didn't like it. So now I had to find a cake that I liked that didn't have shortening, that I could make for this party.

So over the past couple of days I have cooked Red Velvet Cake. The first one I threw in the bin, as soon as it came out of the oven, it just completely collapsed in the middle.

The second one I made, was much better, but it still sank a little. I still iced it and had my kids and some friends try it, the flavour was good, but I wasn't happy with the slight sink it had, I can't serve just okay cakes for a party. Also with this one I felt I could taste the bicarbonate of soda in the cake. No one else could, it seems to only be my issue.

So still not completely happy I now was on a hunt for a Red Velvet Cake that had no shortening and no bicarbonate of soda. Then I came across this Donna Hay recipe. Over the past few months I have had great success with her recipes, so I made this with confidence that it should be the cake I love. And it was.

I loved the height you get in this cake, I love the deep red colour it gives (sorry to the anti red food colouring people out there, I also don't normally add this much colour to a cake), the cake is soft and spongy. It baked perfectly, I was happy. So I had to get my kids and the same friends who tried the first cake to now try the second. It was a hit all round.

I have made this with the traditional Cream Cheese Icing, Donna Hay's recipe has a Marshmallow Icing. So if you don't like Cream Cheese Icing, use the Marshmallow Icing on her site or you could use a White Chocolate Ganache.

Recipe

Recipe adapted from www.donnahay.com.au

Serves 10-12

225g unsalted butter, softened
275g caster sugar
1 1/2 teaspoons vanilla extract
3 eggs
300g self raising flour, sifted
35g cocoa, sifted
3/4 cup (180ml) buttermilk
1/4 cup (60ml) red food colouring

Cream Cheese Icing:
187g unsalted butter, softened
375g cream cheese, softened
3/4 teaspoon vanilla extract
1 1/2 cups icing sugar, sifted


Preheat oven to 160C. Grease and line the base and sides of a 20cm round cake pan with baking paper. Make sure the baking paper extends 5cm higher than the tin.

Using a large bowl of an electric mixer, place the butter, sugar and vanilla, beat on medium speed for 8-10 minutes, scraping down the sides every few minutes, until the mixture is pale and creamy. Add the eggs one at a time, beating well after each addition, scraping down the sides after each addition.

Add the flour, cocoa, buttermilk and food colouring, beat on low speed until just combined. Spoon the batter into your prepared cake tin, spread it out gently and smooth the top with a spoon or palette knife.

Bake for 1 hour and 20 minutes-1 hour and 30 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.
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In a large bowl of an electric mixer, cream the butter and cream cheese together until light and fluffy. Add the vanilla, beat in to combine. Add the icing two spoonfuls at a time, beating until light and fluffy. Scrape the sides of the bowl every now and then when adding the icing sugar. Use a serrated knife, cut the cake in half horizontally. Place the bottom layer on a serving plate, cut side up, spread with some of the cream cheese icing.
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Top with the remaining cake, ensuring cake is cut side down. Spread a thin layer of the icing all over the cake. Refrigerate for 20 minutes, this will stop all of the crumbs from going into the icing. Once the thin layer has set, spread the cake all over with the remaining icing. Refrigerate until the icing has set.
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Enjoy!
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This cake I iced with a white chocolate ganache instead. It was lovely.
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Covered in a cream cheese icing, topped with raspberries. Just lovely.
To save the recipe to your favourites go to www.whatscookingella.com/blog/red-velvet-cake2
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Choc Chip and M&M Cookies

29/7/2015

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If you like chocolate in your chocolate chip cookies, then these are the cookies for you. These are absolutely full of choc chips and m&m's.

They are soft to bite into, which I love, but the ends have a crunch also, which I love.

The cookies keep their shape well when baked and are nice and thick and large. For me a really, really good cookie.

The instant pudding mix I use quite often in other recipes, I am not sure what it does here in a cookie, but it works. So I will do it again, and again, and again.

What is very important in this recipe is refrigerating the biscuits dough before baking. The dough must be chilled for two hours before baking so that they don't spread and be thin like pancakes when baked.

If you don't have a freestanding mixer, you can make these using a hand held mixer.

I doubled the mixture and the cookies worked perfectly.

Recipe

Recipe adapted from www.averiecooks.com

Makes 12

170g unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup caster sugar
1 egg
1 teaspoon vanilla extract
2 cups plain flour
1/4 cup Instant Vanilla Pudding
1 teaspoon bicarbonate of soda
Pinch salt
3/4 cup dark chocolate chips
3/4 cup M&M's
1/2 cup M&M's, extra

Use the large bowl of your free standing mixer, and the paddle attachment. Add the butter, brown sugar, caster sugar, egg and vanilla to the bowl. Beat on medium-high speed for about 4 minutes or until well combined. 

Remove your bowl from the mixer stand, scrape the sides of the bowl. Add the flour, pudding mix, bicarbonate of soda and salt. Mix it in with a metal spoon until just combined.

Add the chocolate chips and the M&M's (not the extra M&M's), mix it in until the are well mixed in.

Using your hands form 12 equal sized cookies. Roll into balls, place in a baking paper lined container, flatten slightly.
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Using the extra M&M's, add them evenly to the tops of each slightly flattened cookie. Cover the container with a lid or with cling film, refrigerate for at least 1-2 hours.

Preheat your oven to 175C/155C fan forced. Line a baking tray with baking paper.

Place the cookies on the prepared baking tray, leave space for them to spread, I usually bake 6 at a time. Bake for 15-20 minutes, depending on the size, mine were large so I baked them for 20 minutes. The edges need to have set and the tops just set and golden.

Allow to cool on the tray for 5-10 minutes, then place on a wire rack to cool completely where they will continue to firm up. Keep baking the remainder or leave them in the refrigerator for up to 5 days, and bake fresh when needed.
Enjoy!
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To save the recipe to your favourites go www.whatscookingella.com/choc-chip-and-mm-cookies.html
Pin it: www.pinterest.com.au/pin/399413060706042968
​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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Tom Yum Goong

28/7/2015

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Whenever we go to an Asian restaurant and they have this soup on the menu it is guaranteed my husband and kids will order it, they love it.

Now as I have stated previously I am no expert in Asian cooking, I have to follow recipes and trust they will turn out. This one was a 10 out of 10 from all my family members tonight, they loved it. My husband said it was better than a lot of the ones he had eating out. I was quite excited by that comment.

Now I do use a Tom Yum Paste here, I am not at the level where I want to make my own pastes. I had a houseful of starving people who wanted dinner quick, this is a meal that you can make in 40 minutes, so I am okay with using a paste. The recipe states you can use a Thai Red Curry Paste instead of the Tom Yum Paste, I haven't tried it, but it should work just fine.

This is a spicy soup, not one where your tongue and lips go numb, but it does have a good kick to it.

The only thing I changed in this recipe is the cooking time of the prawns, following the original recipe I overcooked them (and I new they would be overcooked), but as normal, the first time I make a recipe I follow it without changing things, then I tweak things if needed the next time. But at least I now know what an overcooked prawn tastes like.

Next time my husband suggests I should add a few more things like lemongrass and ginger to the stock, and mushrooms at the end with the broccoli. So will let you know if it works when I do. It works, so add it in.

So if you are a novice at Asian cooking like me, you can make this, as it was easy and tasty.

Recipe

Adapted from 'The Essential Seafood Cookbook'

Serves 4-6

500g raw medium sized prawn
1 tablespoon oil
2 tablespoons Tom Yum Paste
1 lemongrass stalk, sliced in half lengthways
2cm piece fresh ginger, peeled, sliced
2 tablespoons tamarind puree
2 teaspoons ground turmeric
1 teaspoon chopped red chillies
4 kaffir lime leaves, shredded
1/2 head broccoli, cut into small florets
6-8 mushrooms, quartered
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons grated palm sugar
2 tablespoons fresh coriander leaves, for serving
Rice Vermicelli Noodles, for serving


Peel the prawns, leaving the tails on. Place the prawn heads and shells in a large saucepan. Remove the dark vein from the prawn, it comes out easily when you pull it gently from the head end. Place the cleaned prawns in a bowl, cover and refrigerate until needed.

Pour the oil in the saucepan with the shells and heads. Over medium heat, cook the prawn shells and heads for 10 minutes, stirring regularly. The colour of the prawn heads will turn a deep orange.

Add 1 cup (250ml) water and the Tom Yum paste to the prawn heads, stir, bring to the boil, cook for 5 minutes, or until reduced slightly.

Add 8 cups (2 litres) more water, the lemongrass and ginger, bring to the boil, simmer for 20 minutes. Strain the soup into another pot, discard the rest.

Add the tamarind puree, turmeric, chilli and lime leaves to the prawn stock, bring to the boil, simmer for 2 minutes. Add the broccoli and mushrooms, cook for 2 minutes. Add the prawns, cook for 1 minute, or until pink.

Stir in the fish sauce, lime juice and sugar.

Serve with rice vermicelli noodles and sprinkled with coriander leaves. 
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/tom-yum-goong.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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French Style Cottage Pie

28/7/2015

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​I have tried a few Cottage Pies over the years and I have never loved any of them. They were all sweet-ish, had too many vegetables-even for my liking, they all contained Worstershire sauce, which although I don't completely dislike, I just am not a real fan of the flavour. They just were not special in any way.

Then I saw Manu Feildel's recipe on the cover of Taste magazine. Had a read of the ingredients and thought I'd give it a try. His version seemed more like the food I grew up on, no Worstershire sauce, not a ridiculous amount of vegetables in it either. Now I know if your kids don't eat vegetables you'd try to sneak them in, but my kids love vegetables so I don't sneak them in unless it is to improve the flavour of a dish. To this dish I added mushrooms, not for nutritional value, but because I love the flavour they add to a dish.

So I have to say my family LOVED this recipe. It was truly a lovely dish. For something so simple to make with very simple ingredients, to taste this good, was really exciting.

Manu's recipe was for individual cottage pies, I chose to double the recipe and make a large family sized pie. By doubling the recipe, cooking the mince took longer, as there was more liquid to reduce. But this is easily something you can prepare earlier, then just make the mash when you need to serve it. Make sure the mince mixture cools before adding the egg, as it will scramble, and mix it in quickly when you do add it, to prevent scrambling from happening. 

Now for the mash, this was the most perfect mashed potato I have ever had the pleasure to try, as soon as I mixed in all of the ingredients I new it would be fabulous. It was smooth, it was rich, it was AMAZING. I will forever be making this mash for my family. Add the milk in slowly, you may not need it all, add only as much as is needed to make the mash creamy but not a sloppy mess. Also Manu pipes the potato on to the mince and I do it to, it looks pretty, but sometimes could I be bothered to do this, no, but this mash is so brilliant, you can  gently dollop it all over the mince and then it allows you to carefully swirl it about with a spoon to make it look nice, as pictured here below.
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​Manu's recipe uses beef mince, I as a rule use combined pork and beef mince in most of my cooking, I find it gives a lighter flavour, so use whatever you prefer. He even says you can use finely chopped leftover cooked beef-I however did not try this, but think I will next time I have leftovers).

Over all this was a great family friendly dish I will definitely be making again and again.

Recipe

Recipe adapted from Manu Feildel's recipe in Taste magazine

Serves 4
1 tablespoons olive oil
80g unsalted butter
1 brown onion, finely chopped
3 French eschalots, finely chopped
2 garlic cloves, finely chopped
600g pork and beef mince
6 button mushrooms, finely chopped
1 large tomato, finely chopped
2 sprigs of thyme
500ml salt reduced beef stock
1/2 teaspoon vegeta (optional)
1kg Desiree potatoes, peeled, coarsely chopped
200ml milk
2 eggs, 1 separated
2 tablespoons panko breadcrumbs
1 tablespoon fresh thyme leaves


Heat the oil and 20g of the butter in a large frying pan over medium heat. Add the onion, eschalots and garlic. Stir for 5 minutes or until the onions have softened.

Add the mince, cook, stirring, breaking up lumps as you stir it. Cook for 5 minutes or until the mince browns. Add the mushrooms, stir them through for 2 minutes.

Add the tomato and stock. Add the leaves from the 2 sprigs of thyme. Season with pepper, add vegeta now, if using. Bring to the boil, reduce the heat to medium-low, simmer for 25 minutes or until the liquid is nearly evaporated. Season with salt and pepper, if needed. Set aside to cool.

While the mince is cooling, cook the potato. Place the potatoes in cold water, season with salt. Bring to the boil and cook for 20 minutes or until tender. Drain well.

Use a ricer (if you haven't got one, buy one, it is the best thing for making mash perfect) or potato masher, mash the potato well. Add the milk, 1 egg yolk and the remaining 60g butter. If you use a ricer stir this through the potato, if using a masher continue mashing the butter into the potato, until smooth and creamy. Season with salt and white pepper.

Preheat the oven to 200C/180C fan forced.

Add the whole egg and reserved egg white to the mince mixture, stir it through quickly so it doesn't scramble.

Now spoon the mince mixture into four 500ml (2 cup) ovenproof dishes or one large 2.5 litre dish. Smooth the top.

Spoon the mash into a piping bag fitted with a 1cm nozzle. Pipe mounds of mash over the mince to cover the mince. I actually used a spoon to gently dollop it on instead, easier, then I just swirled the potato around carefully to make it look nicer. Sprinkle over the breadcrumbs and thyme.
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​Bake for 35 minutes or until the potato topping is golden and crispy.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/french-style-cottage-pie.html
Pin it: au.pinterest.com/pin/399413060694841424/
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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Classic Prawn Roll

27/7/2015

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I have wanted to try this for some time now, but my family don't really appreciate a sandwich for lunch or dinner, so I needed a picnic or something like it, where I can make these to eat and enjoy on the go.

So when I was going to Coogee Carols recently I thought this would be the perfect thing to take. The carols were great, the fireworks spectacular and my Prawn Rolls just lovely to eat out by the sea.

Now also with Christmas gone and New Year approaching, summer in Sydney at this time of the year, there is always an abundance of prawns, these rolls are great to make with any prawns you have that are leftover. You get to spruce up the prawns where you can enjoy them the next day to.

Now the recipe states to toss the prawns in the mayonnaise, but if you like to see the orange of the prawn as pictured above, just place the prawns on the roll and drizzle over the mayonnaise. 

I have mentioned before my favourite mayonnaise is the Thomy brand, it is not sweet like the others and I much prefer the flavour.

Recipe

Recipe adapted from www.donnahay.com.au

Serves 2

1/2 cup (150g) whole egg mayonnaise
1 1/2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 tablespoon chopped chives
2-3 drops Tabasco
Sea salt and cracked black pepper
8 cooked medium prawns, peeled
4 soft white bread rolls
Watercress or butter lettuce leaves, to serve



Place the mayonnaise, lemon juice, garlic, mustard, chives, tabasco, salt and pepper in a medium bowl.

Add the prawns, toss to combine.

Split the rolls in half, but not all the way through. 

​Add 4 prawns with some mayonnaise mixture to each roll. Top with watercress or green salad leaves to serve.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/classic-prawn-roll.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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Lemon Curd

27/7/2015

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I love lemon curd and making your own is so much better than any store bought one.
  

This is one of the easiest recipes I’ve come across, it only takes minutes to make, absolutely delicious.

​The recipe can be doubled or tripled, works perfectly.

 
This lemon curd keeps in the refrigerator, covered, for 2 weeks.

Spread it as a filling on macaroons, spread on a pavlova, on crepes, dollop through vanilla ice cream, there are so many ways to use lemon curd.

Recipe

Makes 1.5 cups

2 whole eggs
2 egg yolks
  ¾ cup (165g) caster sugar
  1/3 cup (80g) chilled unsalted butter, cut into small cubes
  Zest and juice of 2 lemons

  Place the whole eggs, yolks and sugar in a small to medium sized saucepan, whisk until smooth.

Add butter, juice and zest, place pan over a low heat. Whisk continuously until thickened.

Strain through a sieve into a hot sterilized jar. 
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/blog/lemon-curd
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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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Garlic Bread

26/7/2015

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This is my favourite garlic bread recipe. After trying many different recipes, this is the one I found the best. It is so easy to make, and is so good to eat. My kids get very excited when they know garlic bread is baking.

We are not a big bread eating family, rarely do we have bread with dinner, not for any health reasons, I just don't think we need it. But when we do have it with dinner, it is because there isn't really enough protein on offer, so I need a filler as the kids (and husband) will be hungry if there isn't one. This is where garlic bread works in our house.

An example, I made Piri Piri Chicken the other day, using a 1.5kg chicken. When I put the chicken on the table my husband was like this is not going to be enough. But once I added the green salad and garlic bread, it was enough and it was lovely.

The first time I made this I put on all the butter the recipe said to, I thought it was too much, but I am one of those people that follow recipes the first time I try things, and I was right, there was butter overload it was so oily it was unpleasant. So I have reduced the butter amount by a lot as I prefer there to be just enough butter to be classified as garlic bread, but I want the bread to still be white underneath.

My preferred herb is parsley here, but use whatever you like. My preferred bread is the baguette, but if I have the turkish loaf at home, I will use that to.

If you want to reduce the amount of garlic butter used even more, wrap what is leftover up in cling film and freeze it for a later use.

Recipe

Recipe adapted from Julie Goodwin's Cookbook 'The Heart of the Home'

Serves 6
100g salted butter, softened, but not melted
3 garlic cloves, crushed
2 tablespoons herbs of your choice, chopped finely
1 loaf Turkish bread or 1 x 35cm French Baguette


Preheat the oven to 220C/200C fan forced. Line a large baking tray with baking paper.

Combine the butter, garlic and herbs in a bowl, season with salt and pepper, using a fork mix it all together well.

If using a Turkish Loaf: Split the Turkish Loaf in half horizontally. Place on your baking tray cut side up. Spread the butter evenly on both halves, don't add too much butter, it will over take the bread and you will get an oily mess.

Bake, buttered side up for 8-10 minutes or until the butter has melted and the edges have become golden, you want a bit of crunch.

If I want to quicken things up, if after the 10 minutes the edges are not golden, I turn the oven to the fan grill setting, then I grill the bread until the edges are golden, but if you do this, keep watching it as it goes from golden to burnt very quickly.

For a French Baguette: Cut bread into 2.5cm thick slices without cutting all the way through. With a knife place 1-1.5 teaspoons of butter into each slice you made. Wrap the loaf in aluminium foil. 

Bake for 12-15 minutes or until the butter has melted and the bread is crisp.
​
Cut into pieces and serve hot.​
Enjoy!
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Choc Banana Bread

25/7/2015

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This is my kids favourite version of Banana Bread. When I make this I become the greatest mother ever.

Since I started making banana bread, bananas never get thrown out in our house. Simply freeze the peeled over ripe bananas (in their skins) until you feel like baking.

A very simple recipe with delicious results.

Recipe

Adapted from Bill Granger's Cookbook Bill's Food

Makes 8-10 slices

250g plain flour
2 teaspoons baking powder
125g unsalted butter, softened
250g caster sugar
4 medium sized ripe bananas, mashed
2 eggs
1 teaspoon vanilla extract
175g dark or milk chocolate chips

Preheat the oven to 180C/160C fan forced. Grease and line with baking paper a 19 x 11cm loaf tin.

In a mixing bowl beat the butter and caster sugar with electric beaters until well mixed and creamy.

Add the eggs, beat until just blended. Add the bananas and vanilla extract, mix until combined.

Add the flour and baking powder, now using a spoon, mix until nearly combined. Add the chocolate chips, and mix until combined. Do not over mix.

Pour banana bread batter into prepared tin, level the top. Bake for 1 hour and 15 minutes or until cooked when tested with a skewer. Leave in the cake tin for 5 minutes, then remove from tin and place on a wire rack to cool completely.
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​Serve in thick slices.
Enjoy!
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Salted Chocolate Cashew Caramel Slice

24/7/2015

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I was at my local deli recently and I saw these homemade Salted Chocolate Caramel Slices again, I was feeling like something sweet then and there (no time to make something), so I bought some. I got talking with the cashier about this slice I bought, she absolutely loved them also, especially these ones, so I told her how I have the recipe and I'll bring it in for her next time. She was very excited.

When I got home I realised I bought Salted Chocolate 'Cashew' Caramel Slice, and I heard the cashier mention cashews but it didn't register that I had bought them. So now the dilemma was I didn't have a recipe, but I said I did, so now I had to find a recipe, and try to make it, before my next deli visit, after all I had promised I wouldn't forget to bring in the recipe.

Into the kitchen I went. I searched for a recipe, but did not find one, so here I have combined a few recipes, which I can now proudly say is my very own recipe.

The reviews I have received from my taste testing friends is they love it, have to say, I do to.  

Recipe

Base:
1 cup (150g) plain flour
1 cup desiccated coconut
3/4 cup (165g) caster sugar
125g butter, melted

Filling:
1 cup unsalted cashews, toasted
1/2 cup (125ml) golden syrup
125g butter, melted
2 x 400g cans sweetened condensed milk

Topping:
2 teaspoons salt flakes
200g dark cooking chocolate
2 teaspoons vegetable oil


Preheat oven to 180C. Grease and line with baking paper a 20cm x 30cm baking tin. Make sure the baking paper comes up the sides, this helps when slicing.

In a medium sized mixing bowl place the flour, coconut, caster sugar and butter. Stir the mix together until well combined.

Pour the mixture into your prepared tin. Using your hands press the mixture evenly into the tin. Bake for 15 minutes or until golden. Allow to cool, while you make the filling. 

Roughly chop up the cashews, I like bigger chunks, you may like it finer. Place on a baking paper lined tin and roast in the oven for 5 minutes, give it a stir and roast for a further 5 minutes until they just start to brown. Alternatively you can put them in a clean frying pan over medium-high heat and stir until they start to colour.  Scatter the cashews evenly over the base.

To make the filling in a medium sized saucepan place the golden syrup, butter and the sweetened condensed milk. Over low heat, stir this for 6-8 minutes or until thickened slightly.

Pour over the base and bake for 20 minutes or until golden dots have covered the entire surface. Allow to cool for 30 minutes.

Sprinkle the salt flakes evenly on the slightly cooled caramel

To make the topping: place the chocolate and oil in a small heatproof bowl. Place the bowl over a saucepan of simmering water, make sure the bowl does not touch the water. Stir until the chocolate has melted.

Spread the chocolate mixture over the salted caramel, spread it around to cover the whole surface. Refrigerate for 6 hours or until set. I like to leave it in the refrigerator overnight to set.
Enjoy!
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Find the recipe at www.whatscookingella.com/salted-chocolate-cashew-caramel-slice.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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Chilli Crab

23/7/2015

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Simple, tasty, truly a recipe one needs to try.

I've always stated I'm just a person who loves to cook, no training at all, I really do just pick a recipe and give it a go. I do know what I like to eat, and I have a family of great eaters. With 14 years of marriage behind me, many recipes tried, my confidence in cooking is strong as I have cooked most of the days in those 14 years. With every new recipe I try, some work for my family, some don't, but with practice you get to get more hits than misses.

The reason I say this is the first time I made this, it was not a huge success. What happened was my husband bought home 2 long chilli's, but I'd never cooked with this type of long chilli, they were much larger than the 'normal' long chilli's I'd used, so I assumed the bigger the chilli, the less heat it has. Well, I added so much chilli that I evacuated the house while cooking it, the fumes from the chilli's wafted through the house, making everyone cough uncontrollably, we had to go outside to be able to breathe.

After serving it, we weren't sure if it was edible due to the extreme heat. Our lips and tongues were numb, but we ate the crab, however the sauce was so hot we couldn't eat it. But I had to try it again as the sauce had a lovely flavour, it was just too hot.

The next time I made this, it was a huge success. I got the heat right, and the flavour was truly amazing. This is so easy to make, it is simple and fresh. It is an extremely messy dish to eat, but you just don't care as it is that good, and you cannot resist licking your fingers.

You will need to purchase a crab 'fork', it helps get the crab meat out of the shell, and you will need a cracker, to crack the hard claws.

This is one recipe I will be cooking for years to come.

Recipe

Recipe adapted from www.taste.com.au

Serves 4

2 teaspoon peanut oil
4 green (uncooked) blue swimmer crabs
2 garlic cloves, finely chopped
2 fresh long red chillies, deseeded, finely chopped
1 tablespoon finely grated fresh ginger
1/4 cup (60ml) tomato sauce
2 tablespoons sweet chilli sauce
2 tablespoons dry sherry
3/4 cup chicken stock
1 tablespoon brown sugar
6 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup firmly packed coarsely chopped fresh coriander
Steamed Jasmine rice, to serve


Prepare the crab first: Below the photos and instructions for preparing the crab was taken straight out of 'The Essential Seafood Cookbook", in the book the crabs are cooked, you need the raw crab. (When I make it again I will take my own photos as I am not one to take other people's food photos and call them my own.)
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Blue Swimmer Crabs have an amazing colour.
Heat the oil in a wok over high heat until just smoking.

Add the crab and stir the crab around, cover the wok with a lid for around 30 seconds. After 30 seconds uncover, stir the crab around again, cover. Repeat, stirring occasionally, covering, for 6-7 minutes or until the crab is just cooked, the crabmeat will turn white when cooked.

Add the garlic, chilli and ginger, stir fry through the crab for 1 minute. Add the tomato sauce, sweet chilli sauce, sherry, sugar and chicken stock, stir fry for 2-3 minutes or until the sauce boils and thickens slightly.

Remove from the heat , add the shallots stir through the crab. Add half of the coriander and stir through the crab. Sprinkle over the remaining coriander.

Spoon rice into serving bowls, top with the chilli crab, make sure you add some sauce to the rice. Serve immediately.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/chilli-crab.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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