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What's Cooking Ella

Traditional Eggnog

30/11/2015

I grew up watching a lot of American TV shows and all I saw every Christmas is people drinking Eggnog. So for years I was meaning to try it, but never did, until today.

I love it, it is so good, and so easy to throw together, I will now be drinking this every Christmas myself (I may even sneak one in mid year).

This is definitely going to be a Christmas tradition in my house from now on.

Recipe

Recipe adapted from 52 Christmas Cocktails Cards

Serves 1

30ml dark rum
30ml brandy
15ml sugar syrup
1 egg
90ml milk
Ice

Pour rum, brandy, sugar syrup, egg and ice into a blender, blend for about 30 seconds, until frothy and mixed well.

Pour into serving glasses and top up with milk.

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

Here are a few of my other festive favourites.

Christmas Cranberry Crush

Party on the Beach

Frosty's Frozen Daiquiri

Tropical Jelly Pops

30/11/2015

These Ice Pops are fabulous, they are delicious and they look great.

I have a lot of ice pop moulds in my cupboard, all shapes and sizes as my kids really like them. So when I came across this recipe in one of my many boxes of recipe clippings, I thought my kids would like it, so I made it.

They truly were delicious. The ice cream part of it is quite soft, and my kids love the fruit. They have a nice tangy flavour, and they look great. I make many a many different flavoured ice pop and in all honesty this is the favourite with my kids. When these are made, they go very quickly. I double the recipe now, there is no point only making one batch, they are always eaten.

Next I am going to try the same recipe but changing it so that the jelly and the yoghurt is a berry flavour, that is a tip I got from the original recipe. I'm sorry I can't remember the name of the magazine, so I cannot give it credit, as I like to tell you where I get recipes from, it's only fair.

Now finding mango yoghurt can be difficult, I use peach and mango instead, if that is all that I can find.

If you want you can use lite jelly crystals and reduced fat yoghurt, that is up to you. Also you can omit the strawberries when not in season and use canned pineapple instead.

Now the recipe makes 8 x 200ml ice pops. If your moulds are smaller you will get more ice pops.

Now if you are not like me and don't have many a many ice pop moulds, you can use small disposable plastic cups instead. Just place them in a baking tin so they sit flat when you put them in the freezer. Another tip I picked up is you cover each cup with plastic wrap, make a small slit in the centre, that is where you slide in your wooden popsicle stick, the cling film will keep it in place. Popsicle sticks can be purchased in supermarkets, fabric or craft stores.

So here is my new recipe, give it a try and let me know if you liked it as much as we do.

Recipe

Makes 8 x 200ml ice pops

85g packet orange flavoured jelly crystals
2 cups (500ml) mango and banana nectar
2 x 200g tubs mango yoghurt
400g can two fruits in natural juice
250g strawberries, chopped

Place the jelly crystals into a large heatproof jug. Add 1/2 cup of boiling water, stir until the jelly has dissolved.

Add the mango and banana nectar, whisk to combine. Add the yoghurt, whisk to combine. Stir in the two fruits, including the syrup, then stir in the strawberries.

Now using a slotted spoon, divide the fruit amongst your moulds. Pour the jelly mixture over the fruit. If using moulds with sticks in the lid, place the lid on and freeze. If using plastic disposable cups, read my tip above about inserting your wooden popsicle stick.

Freeze for 8 hours or overnight is best.

To unmould simply dip it into a cup of hot water briefly to loosen it enough for it to come out. Serve immediately.

Enjoy!

Find the recipe at www.whatscookingella.com/tropical-jelly-pops.html
Pin it: www.pinterest.com/pin/399413060682451293/

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.

Here are a few of my other Ice Pop flavours.

Raspberry Lemonade Ice Blocks

Mango and Strawberry Ice Pops

Strawberry Ice Pops

Choc Ripple Christmas Wreath

30/11/2015

Last year I made my first ever Pavlova Wreath, it was delicious and I loved it. It was a bit of work, but it turned out fantastic. This year while browsing for new ideas for Christmas, I came across this recipe, and I instantly knew I had to try it.

This one is for all of you out there that don't really like to cook. This is one of the easiest things I have ever made, you just whip some cream, and use it to join a few biscuits into a wreath shape and then decorate. Really easy.

Now I used vanilla and sugar to flavour my cream, but feel free to add a small amount of coffee flavoured liqueur or cooled espresso coffee instead, but only add at most a teaspoon as you can't add too much liquid when whipping cream or it just won't whip.

Also I buy one extra carton of thickened cream, just in case you need more, you will always use it for something else, I know I do.

And serve this with loads of extra fruit, as it is quite creamy and I love the combination of this cake with fruit.

Finally if anyone has any really easy Christmas recipes they'd like to share with me, let me know in the comments below, I love trying new things, especially if they are easy.

Recipe

900ml thickened cream
1 teaspoon caster sugar
1 teaspoon vanilla extract
2 x 250g Arnott's Choc Ripple biscuits
Cherries and berries, to decorate
Mint leaves, to decorate, optional

Place the cream in a large bowl, add the vanilla and sugar. Beat with an electric mixer until the cream has firm peaks. Be careful not to take the cream too far, or you will have butter.

I made this straight onto a serving plate. So using a bit of the cream, spread small dollops of the cream onto the plate in a circle shape, it will be the base for your wreath and this helps the biscuits stay in place when you start assembling the wreath.

Now spread approximately 2 teaspoons of cream on a biscuit then sandwich with another biscuit, place the biscuits on their side on your cream ring as pictured below. Repeat this process until you have formed your circle/wreath. The very last biscuit, you will need to put cream on both sides.

Spread the completed wreath with just enough of the cream to just cover it. Place in the refrigerator to chill for at least 6 hours or overnight. Cover the remaining cream and place in the refrigerator, it will be used to finish off the wreath just before serving.

Just before serving, spread the remaining cream carefully over the wreath and top with your cherries and berries, I add mint leaves as they add a lovely colour.

Serve with extra cherries and berries.

Enjoy!

Find the recipe at www.whatscookingella.com/choc-ripple-christmas-wreath.html
Pin it: www.pinterest.com/pin/399413060682440311/

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.

Here are some of my other Christmas ideas.

Meringue Christmas Tree

Pavlova Wreath

Rocky Road Christmas Tree

Turkey Potato Wedges

29/11/2015

I had my parents over the other day and I was thinking what to make them for lunch, and then I remembered this recipe. Before I got married I used to make this quite often, then I simply forgot about it.

So I served it to them and it was a hit. It is like a potato salad layered with roast turkey slices. I loved it.

We had a simple salad with it, it was a lovely light lunch packed full of flavour.

Recipe

Serves 4

500g potatoes
8 spring onions, finely chopped
1 tablespoon chopped parsley
1/2 cup Thomy mayonnaise
2 tablespoons sour cream
1 teaspoon curry powder
350g sliced roast turkey

Peel potatoes, cut into small cubes. Place in cold salted water, bring to the boil, cook for 5-10 minutes until the potatoes are tender. Drain, cool.

In a large bowl add the potatoes, spring onions and parsley. Don't mix it yet.

In a small bowl add the mayonnaise, sour cream and curry powder, mix to combine. Add it to the potato mix. Gently mix the mayonnaise into the potatoes. Check for seasoning, add salt and pepper, if needed.

I use a 18cm spring form cake tin. Line the base with baking paper.

Arrange one-third of the turkey slices, slightly overlapping to cover the base of the tin. Spread half of the potato mix over the top. Press down slightly.

Arrange another layer of turkey slices over the potato. Top with the remaining potato, then remaining turkey. Press down slightly.

Refrigerate, covered for 1 hour.

Cut into wedges, serve with a salad.

Enjoy!

Find the recipe at www.whatscookingella.com/turkey-potato-wedges.html
Pin it: www.pinterest.com/pin/399413060682438499/

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.

Chicken Caesar Salad

29/11/2015

This is probably my favourite salad. I love it, always have. I remember going out for lunch 'in the olden days-pre husband and kids' and this is the salad I always ordered. The flavours to me are lovely. I love it by itself, but to make a complete meal it is lovely with the chicken.

This salad is always a hit at parties, a real crowd pleaser, it is always the first salad to go. In all honesty, I have not met anyone that doesn't like it. When I do take it to parties I tend to make each stage separately at home, and when I get to the party I dress and add all the other elements in just before serving, so it doesn't get to the party with soggy croutons and limp salad.

For the dressing a blender works best, but you can make it in a small food processor. The dressing can be made in advance, just keep refrigerated until needed. If it is too thick, you can thin it down by adding a teaspoon of water (at a time) and mixing it in, just don't add too much water.

Give my Caesar salad ago, it is really good.

Recipe

Serves 4-6

40cm breadstick
60g butter
1 tablespoon olive oil
2 cloves garlic, crushed
4 bacon rashers, chopped
2 single chicken breast fillets
Small piece parmesan cheese
1 cos lettuce

Caesar Dressing:
1 egg
1 clove garlic, crushed
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 cup (20g) grated parmesan cheese
1/2 x 45g tin anchovy fillets, drained
3/4 cup olive oil

Croutons: Preheat the oven to 180C. Split the breadstick in half, then chop up the breadstick into bite sized croutons. Place the bread on a baking tray lined with baking paper. Melt the butter, add the oil to it. Pour the butter mix and garlic over the bread, mix to coat the bread with the butter. Place in the oven for 10 minutes, remove from the oven and allow to cool.

Bacon: Fry the bacon in a non stick frying pan until crisp, drain on absorbent paper or in a colander.

Chicken: Add the chicken to the same frying pan the bacon was cooking in. Fry on both sides until browned and cooked through. Slice into 1cm thick slices.

Parmesan: Using a vegetable peeler, peel flakes of parmesan, you will need approximately 1/2 cup of these.

Caesar Dressing: Blend or process the egg, garlic, juice, mustard, cheese and anchovies until smooth. Add the oil in a thin stream while the motor is running, blend or process until thick. You can add a little water to the dressing if you think it is too thick. (If you don't have a blender/processor with an opening at the top, just add 1/4 cup of oil at a time, mixing after each addition, don't add the oil in too quickly, or it won't emulsify)

The Salad: In a large bowl combine the lettuce, bacon, chicken, croutons and parmesan. Drizzle with the dressing, toss to combine.

Enjoy!

Find the recipe at www.whatscookingella.com/chicken-caesar-salad.html
Pin it: www.pinterest.com/pin/399413060682305320/

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.

Strawberry Jelly Mousse

29/11/2015

This recipe came onto my Facebook feed on Thursday just before I was due to pick up my daughter from school. The only ingredient I had at home was the yoghurt so I needed to go and get the other ingredients, as I really wanted to try this.

I didn't feel like going into my normal supermarket, luckily my daughters school is near a convenience store that had the jelly, and I have to drive past a really good fruit shop on the way home, so I stopped and picked up the strawberries and lemons. I love the location of my daughters school for the ease of picking up last minute things for dinner.

I knew I wanted to try this, just for the fun of it, what I didn't expect was how good it tasted. This turned a packet of jelly into one of the most refreshing desserts I have tried. it wasn't sweet, which I thought it would be, it was light and fresh. My whole family absolutely loved it.

I found the recipe on taste.com.au, it is an Annabel Langbein recipe, and as I do like her recipes, I knew it was one to try. Now Annabel tops her mousse with a dollop of natural yoghurt, I chose to top it with slightly sweetened whipped cream. Do either one, I just felt like cream, and it works so well with the mousse.

Recipe

Recipe adapted from www.taste.com.au

Makes 4-5

2 punnets (500g) strawberries, hulled
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 packet strawberry jelly crystals
1/4 cup caster sugar
1/2 cup boiling water
1/2 cup (125ml) plain yoghurt, chilled

To serve:
1 punnet (250g) strawberries, hulled, sliced or diced
2 tablespoons icing sugar
1 tablespoon vodka (optional)

150ml thickened cream
1 teaspoon icing sugar, to taste, extra

Mix the jelly crystals with the sugar in a heatproof jug, add boiling water and stir until jelly is fully dissolved.

Place the strawberries with the lemon juice and vanilla in a food processor and blitz until smooth.

Add the jelly mixture to the strawberry puree and stir well.

Place a sieve over a bowl and strain the strawberry mixture into the bowl, you want to get rid of a few strawberry seeds (it doesn't matter if a few seeds get through, you just want some of them gone, so don't use a super fine sieve).

Stir the yoghurt into the strawberry mixture. Pour the mixture into a serving bowl or individual glasses and chill for at least 4 hours or overnight.

When ready to serve, mix the sliced strawberries with the icing sugar and vodka (if using), allow to macerate for 10 minutes. Place the cream and extra icing sugar in a small bowl and whip until soft peaks (don't over whip).

Top strawberry mousse with a dollop of whipped cream and some macerated strawberries. Serve immediately.

Enjoy!

Find the recipe at www.whatscookingella.com/strawberry-jelly-mousse.html
Pin it: www.pinterest.com/pin/399413060678486821/

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.

Thai Beef Salad

28/11/2015

Here is another fresh Thai Beef Salad.

As I am an amateur in Asian cooking I rely heavily on recipes to cook anything Asian. So I love it when I come across a recipe that I love, that is simple, that works every time.

In our house we love salads. This salad was a huge hit with all five of us. I'm always happy when I cook something and it is loved by all.

I quite often double the salad leaves to 300g, as we love a lot of salad in our house. If you do also, double the dressing and use as much as needed.

You can pan fry your steak if you prefer.

You can make this dish using pork fillet or chicken thigh fillets instead.

Recipe

Recipe adapted from www.donnahay.com.au

Serves 4

650g rump, fillet or sirloin steak, trimmed
Olive oil, for brushing
150g salad leaves
1 red onion, finely sliced
10 kaffir lime leaves, shredded
3 large mild chillies, seeds removed and sliced
2/3 cup coriander leaves
2/3 cup mint leaves
2/3 cup basil leaves

Dressing:
1 teaspoon soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar or palm sugar

Remove the steak out of the refrigerator 1 hour before cooking it. Preheat your BBQ on high with the cover down.

Place the salad leaves, onions, kaffir lime leaf, chilli, coriander, mint and basil in a bowl, toss lightly.

To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar in a screw top jar. Shake to combine.

Brush the beef with a little oil. You will need to sear the beef on each side (cover down) for approximately 4 minutes, for beef that is medium rare. That is how we like it, if you like it medium cook it longer, this comes with practice. Rest the meat for 7 minutes after cooking, cover it loosely with aluminium foil. Once rested slice the steak thinly.

Place the beef on the salad, pour over the dressing. Serve immediately.

Enjoy!

To save the recipe to your favourites go to www.whatscookingella.com/thai-beef-salad-1.html
Pin it: www.pinterest.com.au/pin/399413060701474050/

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

Blueberry Pancakes

27/11/2015

My family love pancakes. So when my daughter mentioned it was Pancake Day, I had to make pancakes.

These are great, they are spongy and soft and they are made with ingredients I always have in the house.

They are super easy to make.

My kids love them with nutella or a berry jam. The original recipe suggests maple syrup. Have them with whatever you like.

If you take out the blueberries, you have normal pancakes, but my fruit loving family prefer them with blueberries.

I tend to make mine pikelet size, but if you like them large, make them large.

I prefer frying them in vegetable oil, as butter tends to burn.

Recipe

Recipe adapted from Nigella Lawson's cookbook 'How to be a Domestic Goddess'

Makes 11

225g plain flour
1 tablespoon baking powder
Pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30g butter, melted and cooled
300ml milk

Butter or oil, for frying
150g Blueberries

Place all the ingredients, except the blueberries in a blender and blitz. Stir in the blueberries.

OR

Place the flour, baking powder, salt and sugar in a bowl. Whisk in the eggs, butter and milk, until smooth. Stir in the blueberries.

Let the batter sit for 20 minutes before using it.

Heat a frying pan over medium-high heat. Spray with oil. Pour or spoon your batter into the frying pan (make them as big or small as you like).

Once the upper side starts bubbling, it takes about 2 minutes, flip your pancakes and cook for approximately 1 minute more.

Stack them and serve with a dusting of icing sugar or whatever you like with pancakes.

Enjoy!

To save the recipe to your favourites go to www.whatscookingella.com/blueberry-pancakes.html
Pin it: au.pinterest.com/pin/399413060694788165/

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

Baked Beans and Frankfurt Bake

26/11/2015

This dish is just fancy-ing up baked beans. My son loves baked beans so I thought I'd give it a go. He loved it. So if you feel like making this, it is really easy, you still has the taste of baked beans, but with the addition of corn, bacon and ham, you get a meal. I quite like it myself, so not completely 'kids' food.

I serve it as a side, but you could have some pasta with it as a quick lunch. You can pre make everything up until you need to put the cheese on. Sprinkle on the cheese just before you put it to bake.

The photo below was taken when it was cold, as I forgot to take a photo when hot, so the cheese looks hard, but when baked the cheese melts and is really nice.

You can add some green capsicum with the onions and bacon if you like, my 7 year old doesn't like it, so I don't add it.

Recipe

Serves 6

1 tablespoon olive oil
1 onion, finely chopped
3 bacon rashers, chopped
4 continental frankfurts, sliced thinly
440g can baked beans in tomato sauce
1/2 cup drained, canned corn kernels
1/2 cup tomato passata
1 tablespoon chilli sauce
1 cup grated tasty cheeses

Heat oil in a medium sized saucepan. Add onion and bacon, cook, stirring, until the onion is soft. Add the frankfurts to the onion and bacon, cook, stirring, for 1 minute.

Add the baked beans, corn, passata and chilli sauce. Stir to combine.

Pour the mixture into a shallow (6-cup capacity) ovenproof dish. You can pre-make this up to here.

When ready to serve, Sprinkle the cheese over the top. Bake in a preheated 180C oven for about 15 minutes, or until the mixture is bubbling and the cheese has melted. Serve hot.

Enjoy!

Find the recipe at www.whatscookingella.com/baked-beans-and-frankfurt-bake.html
Pin it: www.pinterest.com/pin/399413060682401376/

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.

Lemon Delicious Slice

23/11/2015

I love this dessert. I love the base, I love the filling. It is simply bursting with flavour.

I have a passion for lemon based desserts, they to me are just beautiful. After a few attempts at trying different bases with different fillings I have found the one I love the most.

Please try this, you will not be disappointed. The addition of the raspberries makes this a perfect dessert for me, but you can serve it without raspberries.

Now in the original recipe supposedly when you put the filling on top of the base to bake, it will sink to the bottom once cooked. Now that did not happen when I did it, so if it happens to you, don't stress, the recipe says it is supposed, just invert it when serving. But like I said it didn't happen when I made it.

This is easy, this is tangy, this is delicious.

Recipe

Recipe adapted from www.taste.com.au

Makes 24 pieces

Base:
175g unsalted butter, softened
55g caster sugar
Zest of 1 lemon
40g desiccated coconut
250g plain flour
1/2 teaspoon salt

Lemon filling:
4 eggs
Finely grated rind of 2 lemons
35g plain flour
275g caster sugar
80g unsalted butter, melted, cooled slightly
1/2 cup (125ml) lemon juice

Icing sugar, to dust when serving

Preheat oven to 180C/160 fan forced.

Grease and line with baking paper a 3cm deep, 20cm x 30cm slice pan. Allow a 2cm overhang on all sides

Make the lemon filling first, so it has time for all the flavours to develop, and the air you generate by whisking to collapse.

For the lemon topping: Whisk eggs lightly. Add the lemon rind, flour, butter and sugar, whisk together until smooth. Add the lemon juice, whisk until well incorporated.

For the base: Using an electric mixer, beat butter, sugar, zest and salt until light and fluffy. Add the coconut and flour, stir in with a spoon until the mixture starts to come together. Transfer into your prepared pan.

Using your hands, press the dough into the pan to cover the base (it can go up the sides a bit if you like). Bake for 25 minutes or until golden. Remove from oven. Set aside to cool for 10 minutes.

Reduce the oven temperature to 160C/140C fan forced.

Carefully pour the filling over the cooled base. Bake for 30 minutes or until just set. Cool out of the oven for 30 minutes. Then refrigerate for 2 hours or until firm.

Dust with icing sugar just before serving.

Slice into squares and serve with raspberries.

Enjoy!

To save the recipe to your favourites go to www.whatscookingella.com/lemon-delicious-slice.html
Pin it: www.pinterest.com.au/pin/399413060695720431/

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