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 Egg Drop Noodle 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
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  • Cookbook Corner

Lemon Cheesecake Ice Cream

31/8/2017

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​Ice Cream, why bother making it when you can simply buy it. Well, one because buying good ice cream is expensive. Two, homemade ice cream is nothing like the store bought stuff, the flavour combinations are endless, you just can't buy it. Three, it is so easy to do. Recently while on holidays in Croatia we tried so many new flavours of ice creams, you can't buy half of them in the supermarket, you need to make it yourself. So I promised my kids I would start making ice cream when we got home and this is flavour number 4. So far I have been very successful.

And this ice cream, is delicious. The cheesecake flavour is so good. I love this recipe as a lot of recipes require just egg yolks to make the custard, and a lot of them. That is fine if I have been making pavlovas, but when I haven't this recipe comes into play. It uses 2 whole eggs, you can even make it with one, I added a second egg to the original recipe, a few other ingredients and you have creamy delicious cheesecake ice cream that you can flavour however you like.

Now I use an ice cream machine, and I advise you to buy one. It doesn't have to be the most expensive one. I have two and I use the cheap one I bought years ago, as I don't throw things out, it works, and until it dies I will use it. The second one I bought as it was on sale and it was one of my I had to have it purchases.

If you really don't want to buy an ice cream machine, it is slightly more labour intensive, but nothing over the top. Just follow these steps. You put the cooled ice cream base into a covered container, place it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the food processor. This gets rid of the ice crystals that form, and allows the ice cream to be smooth, not crunchy.
 
The original recipe used the juice of only 1/2 lemon, I found it needed more. So you might like to add the juice of 1/2 a lemon at first, taste, and if you find it needs more, add it. I also sometimes add 1/2 teaspoon of lemon extract, as well, as it just isn't lemony enough, it really depends on your lemons at the time.

You can use thickened cream instead of double cream, I have used both as I had them in the refrigerator and both worked in this recipe, even a combination of the two creams worked. If using only thickened cream, lightly whip it before adding it to the custard.

If your custard looks like it has split. Just fill a sink with cold water and plunge your saucepan into it, keep whisking, the custard should come back together. This hasn't happened in this recipe for me yet, but it is good to know.

So if you love cheesecake, and especially lemon cheesecake, you need to make this ice cream. The flavour is so fresh and tangy and you just can't buy that.

Recipe

​Recipe adapted from Nigella Lawson's cookbook 'Forever Summer'

3/4 cup full cream milk
3/4 cup caster sugar
115g cream cheese
1/2 teaspoon pure vanilla extract
2 eggs
Zest and Juice of 1 lemon
1 1/2 cups double cream
A few drops of yellow food colouring, optional
1/4-1/2 teaspoon of lemon essence, optional
55g digestive biscuits or graham crackers, crumbled (optional)


Heat the milk over low heat, in a small saucepan, do not let it boil. While it's getting warm, beat together the sugar, cream cheese, vanilla and eggs in a bowl. Still whisking, pour the hot milk into the cream cheese mixture and pour into a clean medium sized saucepan.
​
Place the milk mixture over a low-medium heat, stirring constantly and cook until you get a velvety custard, the mixture will thicken and coat the back of a spoon.

Pour the custard into a bowl and let it cool, for about 15-20 minutes. Once cooled add the zest, juice of 1/2 lemon and then the double cream. Taste it, if it needs more lemon flavour, add the remaining 1/2 of lemon juice.
​
Place in your ice cream machine and churn until thick and ice creamy. If you don't have an ice cream machine see my notes above. Once it is thick, add in the crushed biscuits, if using. 

​Pour into an ice cream container. Place in the freezer for at least 4-6 hours, until set, or until needed.

To serve, take the ice cream out of the freezer 20 minutes before serving, it needs to soften slightly before serving. You want it frozen, but not rock hard. After 20 minutes, scoop out into bowls or cones. Serve immediately.
Enjoy!
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Find the recipe at www.whatscookingella.com/lemon-cheesecake-ice-cream.html 
Pin it: ​au.pinterest.com/pin/399413060694244446/
​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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Italian Chicken Pasta Salad

28/8/2017

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Do you have leftover roast chicken, have you had a party and you have leftover antipasto type ingredients. Do you love a pasta salad. If yes, this is the recipe for you. This pasta I make with leftover roast, usually the breast as my family always leave it, and the rest of the ingredients, most are found in my refrigerator, as they are sandwich fillers in my house.

This salad was so delicious, it is simple and packed full of flavour. The chicken breast was great, I loved adding cucumber to the pasta salad, never thought to do that before. It was great the next day also. It is a great refrigerator cleanser, post party, clean out all the bits and pieces you have left behind.

This would be great to take on a picnic, it can be prepared in advance, and is not messy to eat, one plate, one fork, lunch done.

Use pitted kalamata olives if you prefer, or whatever olives you have at home.

You can use ricotta salata cheese, grated, instead of feta.

​With the dressing, add more if you think it needs it, it is to taste.


I prefer home roasted capsicums, but in this you can use the ones out of a jar, it takes great either way.

If I've had a party and I only have sliced salami at home, I just tear that into the salad.

This pasta salad will now be my go to recipe when I have leftover chicken. I truly enjoyed every bite. ​

Recipe

​Recipe is by Geoffrey Zakarian from www.foodnetwork.com

Serves 4-6

Sea Salt
3 cups dried elbow macaroni
1/2 cup plus 2 tablespoons extra virgin olive oil
1 cup cubed rotisserie chicken
1 cup diced English cucumber 
1 cup halved cherry tomatoes
1/2 cup chopped pitted Nicoise olives
1/2 cup chopped roasted red capsicums
1/2 cup diced hard salami
1/4 cup diced red onion
1/4 cup chopped fresh flat leaf parsley
115g feta cheese, crumbled
1/3 cup red wine vinegar
​
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions.

Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
​
Add the chicken, cucumber, tomatoes, olives, capsicums, salami, onions and parsley. Season with salt and pepper, toss well to combine.
​
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​In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavour, let the salad stand at room temperature for about 30 minutes before serving.
Enjoy!
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Find the recipe at www.whatscookingella.com/italian-chicken-pasta-salad.html 
​Pin it: au.pinterest.com/pin/399413060694204900/
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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Goulash Soup

27/8/2017

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It's cold weather outside and just perfect for a warm, hearty soup.

A food group I have joined had another five ingredient challenge, you need to try and incorporate the five ingredients chosen into your dish. The ingredients this week were ​
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​Each time I play the game I try a new recipe, this one immediately said soup to me. So I found a basic goulash soup recipe and modified it to suit the game.

We loved it, it was so full of flavour, I loved it with the creme fraiche it just made it fabulous, while my husband had it without the creme fraiche and thought it was great also.

The brussel sprouts weren't essential to the soup, but as it was one of the five ingredients I added them also. My family actually didn't mind them in the soup, everyone ate the brussel sprouts.

Instead of the leek, you could chop one brown onion. You could use sebago potatoes instead of desiree and you can use sour cream instead of creme fraiche.

If you like firmer zucchini, add them when you add the potatoes. I quite like them soft, so I add them straight away with the cabbage.

This is a hearty, delicious soup that is easy to make and is perfect on a cold winters day.

Recipe

Recipe adapted from www.taste.com.au 

​Serves 6

1 tablespoon olive oil
500g beef chuck steak, trimmed, cubed
1 leek, sliced
1 medium carrot, peeled, chopped
2 garlic cloves, finely chopped
​1 teaspoon sweet paprika
1 zucchini, chopped
1/4 cabbage, chopped
6 brussel sprouts, quartered (optional)
3 1/2 cups beef stock
400g can diced tomatoes
​1/2 tablespoon vegeta (optional)
450g desiree potatoes, peeled cubed
Creme fraiche, to serve
​Fresh chives or parsley, to serve
​
Heat oil in the saucepan over medium-high heat. Cook steak in 2 batches, for 2 to 3 minutes or until browned. Transfer to a bowl.
​
Add leek and carrot to the pan. Cook, stirring, for 5 minutes or until softened. Add the garlic and paprika, cook stirring for 30 seconds or until fragrant. Add the zucchini, cabbage, brussel sprouts, stock and tomato. Stir to combine. Add steak, season with a little salt and pepper. Stir. If the liquid does not cover all the ingredients, add enough water to cover. Bring to the boil, reduce the heat to low, simmer, covered, for 1 hour or until the steak is tender.

​After 1 hour, taste the soup, if you need to add vegeta, ad it now with the potatoes. Cook, partially covered, for 30 minutes or until slightly thickened and potato is tender.

Taste, season with salt and pepper, if needed. Ladle into bowls. Dollop with creme fraiche. Sprinkle with chives.
​Serve hot.
Enjoy!
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Find the recipe at www.whatscookingella.com/goulash-soup.html 
Pin it: au.pinterest.com/pin/399413060694193889/
​I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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Vanilla Pannacotta with a Berry Compote

26/8/2017

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​Everyone, I mean everyone has to make this dessert.

I got this recipe from a member of a food group I am in. He posted a picture of the dessert and I immediately knew I had to try it. So I did, the very next day. I am so glad I did. The pannacotta it is just set, it is wobbly, it is silky smooth, it really just melts in your mouth. And the berry compote, it is truly, truly delicious. And the two together, bliss, so delicious, it really is a special dessert.

This is so easy to make, it would be amazing as a dessert at any dinner party, your guests will ask for the recipe, they will think you put in a lot of effort and yet it is so simple and not only looks beautiful the flavour matches the beauty.

The compote flavour can be adjusted, for instance I decreased the amount of sugar from the original recipe. I also increased the amount of lemon juice. I have also at times added freshly squeezed orange juice. You could even use limes instead of lemons. You need to balance the flavours as they suit you.

I always double the berry compote recipe and any leftovers is amazing over vanilla ice cream. It is truly the best ice cream topping ever. Forget store bought strawberry topping, this is what you need to have over ice cream. even just the compote over ice cream is a perfect summer dessert.
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​So please if you have a spare 30 minutes, as that is the maximum time it will take to throw this together, make this, you will love it.

Recipe

​Makes 8-10, depends on the size of your glasses

Pannacotta:
1 cup milk
2 1/2 teaspoons gelatine powder
2 cups thickened cream
1/2 cup caster sugar
1 teaspoon vanilla extract
Rind of 1/2 lemon
Pinch of salt
1 cup sour cream

Berry Compote:
2 cup of mixed berries, divided
Juice of 1/2 lemon
1/3 cup sugar

​Mint leaves, to decorate


Place the milk into a large saucepan, sprinkle over the gelatine, let it sit for 3 minutes, to bloom.

Add the cream, sugar, vanilla, peeled strips of lemon rind and salt. Heat gently over medium-low heat, stirring, frequently to dissolve the sugar. Do not allow the cream to come to the boil, you want it only heated enough to dissolve the sugar and gelatine. Once the gelatine has dissolved, and the mixture has thickened slightly, take off the heat. Remove the lemon strips. Whisk in the sour cream, until you have a smooth, creamy pannacotta.

I like to use a funnel, to stop making a mess to the sides of the glasses. Carefully pour the pannacotta into your serving glasses and refrigerate about 4-6 hours, until set.
​
Berry Compote: Add 1 cup of the berries, lemon juice and sugar to a medium saucepan. Mix until the sugar has dissolved. Bring to a simmer, continue at a low simmer until the fruit breaks down and a syrup has formed, it doesn't take long. Here you need to taste the liquid, if too sweet add more lemon juice, if too tart, add more sugar.

Add the remaining 1 cup of berries, mix it through. Pour the mixture into a bowl and refrigerate until cold.

Just before serving, carefully pour the syrup onto the set pannacottas. 
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/vanilla-pannacotta-with-a-berry-compote.html
​
Pin it: au.pinterest.com/pin/399413060694181552/
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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Orange Granita

25/8/2017

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​My kids love granita, they love the little icy crystals that melt in your mouth, they love the burst of fresh flavour they get with every spoonful.

I had an abundance of oranges, so today I made this orange version for my family. 

Although it is very easy to make, it is something you should make on a lazy Sunday when you don't have anywhere to go. Why, because you need to start it in the morning and while putting it together is super easy, after the initial 1-2 hours of freezing time, you do need to set your alarm for 30 minutes, because for the next few hours, you will need to stir it with a fork, every 30 minutes, breaking up the ice crystals that form, and you stop when it is all looking like small crystals and it begins to look like snow. Not hard, but it does take time.

​The granita will keep in an airtight container in the freezer for up to 3 days.

Looking for a summer dessert that is refreshing, look no further.

Recipe

​Recipe adapted from www.curtisstone.com

2 cups water
1/4 cup (50g) caster sugar
Finely grated rind of 2 small oranges
1 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice


Place the water in a saucepan with the sugar and orange rind. Bring slowly to the boil, stirring until the sugar dissolves. Remove from the heat, and strain into a bowl.

Stir in the orange and lemon juice, place in a freezer proof container, so that the liquid is only 2-3cm deep, and place in the freezer. 

After about an hour, ice crystals will start to form around the edges, stir the mixture with a fork to break them up. Return to the freezer, and continue this procedure every 30 minutes until the mixture resembles snow. This will take a few hours.

​To serve, spoon into serving bowls.
Enjoy!
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To save the recipe to your favourites go to www.whatscookingella.com/orange-granita.html 
​Pin it: au.pinterest.com/pin/399413060694174489/
​​​​​​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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Orange Creamsicle Ice Cream

25/8/2017

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​I love ice cream, I do, it is one of my favourite things to eat.

This one is a good one, the combination of vanilla and orange, so good. When you eat it, the orange part tastes like your eating orange sherbet. It actually tastes so good I plan on making this again and again.

If you added all the cream at the beginning, forgetting to leave 1/2 cup on the side for the vanilla component. Just add 2 cups of the milk mixture into the vanilla extract bowl and that will fix that issue.

If you have two ice cream machines, both flavours can be churned together and you can even add them to the same freezer safe container, vanilla on one side and orange on the other, so that when you scoop it, a little of each flavour goes in each scoop. Next time I make it, I'll try that.

I did not use orange extract, but I did add orange food colouring to enhance the orange colour.

Recipe

​Recipe adapted from www.bakedbyrachel.com

​1 cup full cream milk
3/4 cup caster sugar
2 cups thickened cream, divided
pinch of salt
5 egg yolks
1/2 teaspoon vanilla
Zest of 1 orange
1/2 cup orange juice
1/2 teaspoon orange extract, optional
Orange food colouring, optional
​

To a large saucepan add milk, sugar, 1 and 1/2 cups thickened cream and salt. Cook, stirring occasionally, over medium-low heat until the sugar has dissolved and the mixture is hot, but not boiling.
​
In a small bowl, whisk yolks until pale in colour, about 1-2 minutes with hand mixer. Continue whisking while slowly drizzling the hot milk mixture into the bowl. Pour the egg mixture into the saucepan. Continue cooking over medium-low heat until the mixture coats the back of a spoon. 
​
Add remaining 1/2 cup cream and vanilla to one medium sized bowl. (If you put all the cream in at the beginning, don't panic, read my notes above on how I fixed that). Add orange zest, orange juice and orange extract (if using) to a second medium sized bowl.
​
Pour 1 and 1/2 cups of the milk mixture into each bowl, containing cream and orange juice. Allow to cool slightly, stirring occasionally. Cover with cling film and refrigerate for at least 4 hours or overnight.

When the creams have chilled sufficiently, remove one flavour and place in an ice cream machine and churn according to manufacturer's instructions. Place in a freezer safe container and freeze until frozen.
​
Re-freeze you ice cream machine bowl. Once frozen, take out your remaining flavour and place in an ice cream machine and churn according to manufacturer's instructions. Place in a freezer safe container and freeze until frozen.
​
Scoop out both flavours into a bowl or cone.
Enjoy!
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Find the recipe at www.whatscookingella.com/orange-creamsicle-ice-cream.html 
​Pin it: au.pinterest.com/pin/399413060694168759/
​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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Mixed Berry Ice Cream

24/8/2017

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​We just spent six weeks in Croatia. The place, the people, the food and the ice cream. It was amazing.

My family loves ice cream, but the ice cream in Croatia, my goodness it was good. My kids loved green apple, any berry combo, lemon, I particularly fell in love with rockmelon, I could go on and on. There was so much choice and they were just delicious.
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So while over there I promised my kids that I would start making homemade ice cream, I mean I have two ice cream machines, I just never used them.

So here is my first homemade ice cream, I went with mixed berry, as we all love berries in my house. It was a success. The flavour of homemade ice cream really is better than store bought. Team it with some fresh berries and you have the perfect dessert.

It was not difficult to do, so now the ice cream bowl is in the freezer ready for any day that I have a few egg yolks spare and I can whip up some fresh, tasty, creamy ice cream.

If you have never tried homemade ice, please do so, it is worth the effort.

​​

Recipe

Recipe adapted from  www.bbcgoodfood.com

Serves 6-8

​500g frozen mixed berries
350ml milk
350ml thickened cream
1 vanilla bean, split
250g caster sugar
5 egg yolks
2 tablespoons lemon juice
​
Place frozen berries in a large microwave-proof bowl and microwave for 30-40 seconds or until they have softened slightly. Do not cook them through, you just want to soften them to make them easier to work with.

Transfer berries to a food processor and blitz until they form a thick puree.

Place a sieve above a medium sized bowl and pour the berry mixture through, in batches. This will take a while and you will need to press the puree through the sieve. This step removes the bulk of the seeds and is well worth the effort. You should be left with a thick, smooth puree. Set aside.
​​
Pour the cream and milk into a medium saucepan. Scrape the seeds from your vanilla bean and add the seeds and bean to the saucepan. Over medium heat, bring the mixture to a simmer then remove from heat. Do not allow to boil. 

While the milk is coming to the simmer. In a bowl, whisk together egg yolks and sugar until pale. Once the milk is ready, remove the vanilla bean. With the beaters on, whisk in about 1/2 cup of the milk mixture into the egg mixture, whisking constantly, then gradually pour in the rest of the milk, whisking constantly.

Transfer the milk and egg mixture to a clean saucepan, place over a low heat. Stir continuously with a spoon or rubber spatula. Do not leave the mixture at this stage, it can curdle. Stir continuously and don't allow the mixture to simmer or boil.

Allow the mixture to thicken slightly and, when it coats the back of a spoon, remove from the heat and place in a clean bowl. Allow to cool slightly.

Stir in the berry puree and the lemon juice. Refrigerate until cold.
​
Transfer to an ice cream maker and churn until the mixture reaches the consistency of soft serve ice cream. Transfer to a plastic container and place in the freezer overnight to set completely.

To serve, take it out of the freezer 10 minutes before needed, then scoop into bowls with fresh berries or enjoy it in a cone.
Enjoy!
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Find the recipe at www.whatscookingella.com/mixed-berry-ice-cream.html 
​Pin it: au.pinterest.com/pin/399413060694154935/
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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Beef and Mushroom Pie

22/8/2017

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​My oldest son loves pies, and after many requests I finally got around to trying a meat pie for him.

It was delicious, the thick hearty slow cooked beef and mushroom stew filling was perfect with the super easy to make homemade pastry.

My whole family loved it, and it was gone very quickly.

The beef bourguignon filling is absolutely delicious, and the perfect filling for a pie.

The pastry was so easy to make, have yet to find an easier recipe to make. It literally takes minutes to make.

I have made this as one large pie and I have made 4 smaller pies, I'll give instructions for both, as both methods are great.

Also the filling needs to cool completely once cooked, so you either need to make it early in the day and allow it to cool, or make it the day before and refrigerate overnight. Make the pastry just before needed, pour in cold filling, cover and bake.

You could use store bought shortcrust pastry for the base (but this pastry is far superior) and puff pastry for the top, the base pastry is so easy to make, you should try it.

Now if you want to make 6 medium sized pies. Just use the homemade pastry for the bases and top with store bought puff pastry. This combination was perfect. In the picture above, puff pastry was used for the tops.

In the picture of the individual ones I had some with full pastry tops, some with a lattice pattern, I did the lattice to not waste a puff pastry sheet. In the end they looked amazing and if you make a tight lattice it gives you just as much pastry as a full top.

Give this a go, it is really nice.

Recipe

Recipe for the pastry adapted from www.donnahay.com.au
Recipe for the filling adapted from The Australian Women's Weekly Cookbook 'The Country Collection'

Makes 1 large pie or 4 smaller pies

12 pickling onions, peeled, halved
6 rindless bacon slices, sliced thinly
2 tablespoons olive oil
400g swiss brown mushrooms
1kg chuck steak, trimmed, cut into 2cm pieces
1/4 cup plain flour
1 tablespoon tomato paste
2 teaspoons fresh thyme leaves
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
1/2 cup finely chopped fresh flat leaf parsley, optional

Pastry:

150g butter, chopped
2/3 cup (160ml) water
375g plain flour
1/2 teaspoon sea salt flakes
1 egg, lightly beaten


Cook bacon in heated large heavy based saucepan, stirring, until crisp. Drain on absorbent paper.

Cook onions, in same pan, stirring, until browned. Remove from pan.

Heat 2 teaspoons of the oil in the same pan; cook mushrooms, stirring, until browned. Remove from pan.

Coat beef in flour, shake off excess flour. Heat remaining oil in same pan; cook beef, in batches, until browned. Remove from pan.

Return bacon, onion and beef to the pan with tomato paste and thyme; cook, stirring, 2 minutes. Add wine and stock; bring to the boil. Reduce heat, simmer, covered 1 hour. Add mushrooms, simmer uncovered, for further 40 minutes, or until beef is tender and the mixture has thickened to your liking for a pie. Stir in parsley, if using.

​Allow to cool completely.
​
Once the meat is cold. Preheat the oven to 200C.

To make the pastry, place the butter and water in a medium sized saucepan over high heat and bring to the boil. Remove from heat and add the flour and salt until a smooth dough forms.

Turn the dough onto a lightly floured surface and knead until smooth and elastic. I kneaded it until had cooled.

Large Pie: If you are making one large pie, cut off 2/3 of the pastry and roll out into a circle 2mm thick. Place in a lightly greased pie dish, if you have any gaps, use some of the of the pastry to fill in gaps, the pastry can be pressed to shape also, it is easy to work with. Spoon in all of the beef mixture. Roll out the remaining pastry to 2 mm thick, it needs to be large enough to cover the mince mixture. Press the edges to seal and trim the excess pastry. Use a small, sharp knife to cut a slit in the top of the pie. Brush with egg and cook for 50-60 minutes or until the pastry is cooked through and golden.

Small Pies: Roll all of the pastry out to 2mm thick and cut out 4 x 16cm rounds. Line 4 x 9.5cm round lightly greased pie dishes with the pastry. Divide the beef mixture between the pastry cases. Cut out 4 x 12.5cm rounds from the remaining pastry and use to top the pies. Press the edges to seal and trim the excess pastry. Use a small, sharp knife to cut a slit in the top of the pies. Brush with egg and cook for 30-35 minutes or until the pastry is cooked through and golden.

​Allow to sit for 30 minutes to make the sauce cool enough to eat and thicken again slightly.
Enjoy!
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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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Orange Julius

20/8/2017

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Now I've never had a real Orange Julius, they aren't something we have in Australia, but what I do have is five very large bags of oranges that my uncle gave me. This is something my kids are starting to get excited over, orange season and my uncles oranges.

Now they drink freshly squeezed orange juice, but I like try to and use the oranges in recipes and that is how I found this recipe. I had heard of an orange Julius, and thought it sounded interesting, but I could not have imagined it tasted this good, I would never thought of trying an orange, 'frothy milkshake', but it's delicious.

But even though I love to drink an Orange Julius, try making an ice pop (ice block) out of it. They are the best ice pops ever, my kids cannot get enough of them. If I am making them into ice pops, I don't add ice to the blender, it isn't necessary. And I always double the recipe if making ice pops, because you can't have too many.

You can control the sugar amount, but for me this amount works perfectly. 

This is now one of our favourite treats, it is winter now and we can't stop eating them, I can't imagine what summer will be like, I will be making it daily.

I forgot to mention how ridiculously easy this is to make, no excuses, this recipe needs to be tried.

So if you love oranges, and you are looking for a refreshing drink, and are looking for simple treats for the kids, this recipe is a must, trust me, you will love it. ​

Recipe

Recipe adapted from  www.lynnskitchenadventures.com 

Serves 2

2 cups freshly squeezed orange juice
1 cup milk
1 teaspoon vanilla extract
1/4 cup caster sugar
1/4 cup icing sugar
1 cup ice
​
Place all the ingredients in a blender and blitz until smooth.

Pour into glasses and serve immediately.

OR 

Or pour into ice pop moulds and freeze these make great ice pops. 
Enjoy!
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Find the recipe at www.whatscookingella.com/orange-julius.html 
​Pin it (drink): au.pinterest.com/pin/399413060694104309/
Pin it (ice pop): au.pinterest.com/pin/399413060694104333/
​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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Sloppy Joes

20/8/2017

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I love watching cooking shows, I find them relaxing, entertaining and I love that by watching them I get ideas on what to feed my family.  Why do I like to try new things, one because I get to taste new things and two, it keeps cooking interesting for me, and when you have to cook most nights, you want it to be fun.

I was watching a cooking show recently and they made Sloppy Joes, I have seen them made before, I just never got around to trying it. Now I didn't make the version I watched, instead I searched for a recipe that I thought my family would like better.

Well they loved it. Now you could make these with your favourite mince sauce, but what I loved about this one, it was different to the sauces I already make. So this was a new flavour and my family loved the idea of these messy, tasty, burgers.

These are great if you are having a lot of kids/teens over, it is cheap and you can prepare the mince in advance. You just preheat prior to baking and you can feed a mass of kids with little effort involved. And I can tell you it is far cheaper than ordering pizzas for hungry teens.

I love the addition of a gherkin slice, but that is completely up to you.

I also love to bake them in a baking dish, this warms up the bread and it easier than slicing and toasting the bread. Also by baking them, the cheese completely melts.

This is great if you are busy during the week, you can prepare the mince on the weekend and you have a midweek meal on the table in no time.

As for the spice, add as much or as little as you like, this really is a recipe where you can adjust things to suit you and your family.

Give this a try, it really is tasty.

Recipe

Recipe adapted from thepioneerwoman.com/

Serves 8

2 tablespoons butter
1kg pork and veal mince (you can use just beef mince)
1/2 whole large onion, diced
1 large green capsicum, diced
5 cloves garlic, finely chopped
2 tablespoons tomato paste​
1 1/2 cups ketchup
1 cup water
2 tablespoons brown sugar
2 teaspoons chilli powder (more to taste)
1 teaspoon mustard powder
1/2 teaspoon red chilli flakes (more to taste)
1 tablespoon Worcestershire sauce (to taste)
Tabasco Sauce (optional, to taste)
Salt and pepper, to taste
8 Soft Bread Rolls, sliced in half, horizontally
Shredded Tasty Cheese, optional
Sliced dill pickles, to serve, optional
​
Add butter to a large frying pan or saucepan over medium-high heat. Add the mince and cook, breaking it up with a wooden spoon and cook until brown. Drain and discard most of the excess fat if you find you are left with too much fat, it will depend on the mince you buy.

Add onion, capsicum and garlic. Cook for a few minutes, or until the vegetables begin to soften.

Add the tomato paste, stir it through for 30 seconds, then add the ketchup, brown sugar, chilli powder, mustard powder, red chilli flakes, Worcestershire sauce and water. Season with salt and pepper. Stir to combine and simmer for 15 minutes.  

Taste and adjust seasonings as needed, add tabasco sauce now, if desired.

You can make these Sloppy Joes 2 ways

Method 1: Spread rolls with butter and brown on a griddle or frying pan. Spoon meat mixture over the rolls, top with shredded cheese and gherkin, if using. Serve hot with kettle cooked chips.

Method 2: My preferred method, as the cheese melts: Place the bottom half of the rolls side by side in a baking tray or dish. Spoon on the mince mixture, top with shredded cheese and gherkin slices, if using. Place the tops of the rolls on top. Bake in a preheated 180C oven for about 10 minutes, or until the cheese has melted. Serve hot with kettle cooked chips.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/sloppy-joes.html 
Pin it: ​au.pinterest.com/pin/399413060694109363/
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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