​This is a super quick and easy mid week meal that my family love.

I always have frozen prawns in my freezer, they are so versatile and can be cooked so many different ways.

Recently I made a coconut beef curry and I had leftover curry paste, so I figured I'd try and find another recipe to use it up, that is how this recipe came about. This was so easy to make and it was delicious.

You could use a fish like ling to make this a fish curry, if you prefer.

So on nights when you need a quick dinner idea, you need to try this, my family loved it, hope you do to.

​Recipe adapted from www.taste.com.au/

Serves 4-6

300g Trident dried rice-stick noodles
270ml can coconut cream
1/4 cup Thai yellow curry paste
1 1/2 cups chicken stock
270ml can coconut milk
1kg frozen green prawns, defrosted
1 tablespoon grated palm sugar 
2 tablespoons fish sauce
1-2 tablespoons lime juice
1/3 cup fresh coriander leaves
1 long red chilli, thinly sliced
3/4 cup fried shallots

Lime wedges, to serve
1 packet bean sprouts, to serve


Heat a wok over medium heat. Spoon the thick top layer of coconut cream into wok. Cook, stirring, for 6 to 8 minutes or until oil separates and floats to the top. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock, coconut milk and remaining coconut cream. I add here the seeds and larger rounds of your thinly sliced long red chilli, adds more heat to the curry. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture slightly thickens.
​​
Place noodles in a large, heatproof bowl. Cover with boiling water, stir around. Stand for 12 minutes or until softened. Drain. Set aside.
​
​Increase heat to medium. Bring to the boil. Add prawns. Cook for 2 to 3 minutes or until prawns turn pink. Stir in sugar, fish sauce and lime juice. Taste, add more lime juice, if needed.

Divide noodles between bowls. Spoon over curry. Top with coriander, chilli and shallots. Serve with lime wedges and bean sprouts.

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​I've made this a few times now and my family love it. I've made it as a Sunday breakfast, but I've also made it as a midweek dinner.

This is easy to make and is absolutely delicious. The combination of eggs, chilli and tomatoes is so good. 

The original recipe says to serve it with flatbread, but I personally love a crusty Italian bread.

This is something I know my family love hope you do to.

Recipe adapted from the cookbook Top 100 taste.com.au The Thrifty Pantry

Serves 5-6

1 1/2 tablespoons olive oil
1 large red onion, thinly sliced
1 large red capsicum, thinly sliced
3 garlic cloves, crushed
1 long fresh red chilli, thinly sliced
2 teaspoons sweet paprika
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried chilli flakes (optional)
1/4 teaspoon caster sugar
2 x 400g cans diced Tomatoes
5-6 eggs

Crusty bread, to serve
​

Heat the oil in a non-stick frying pan over medium-low heat. Cook onion for 3 minutes or until soft. Stir in capsicum, garlic and fresh chilli for 5 minutes or until soft. Stir in paprika, cumin, ground coriander, dried chilli flakes and sugar for 1 minute or until aromatic. Season.
​
Add the tomato. Cook, stirring often, for 15 minutes or until mixture thickens slightly. Remove from heat. Use the back of a spoon to make 5-6 large, evenly spaced indents in the mixture. Crack an egg into a small bowl, then pour into each indent.

​Reduce heat to low. Cover and cook for 7-8 minutes for soft yolks or until cooked to your liking. Serve with crusty Italian bread.

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On nights when I have after school activities with my kids I like to make dinners in advance, that way when I get home at 8pm I don't have to do any cooking, dinner is already done, no one really wants to be cooking at 8pm after a long day. My two older kids get instructions to turn on the rice cooker and reheat the curry 30 minutes before I get home.

This curry we all loved, it does use a store bought curry paste which makes it super easy to make. The meat is crazy soft and the curry flavour is delicious,

I use dried curry leaves, when I can't find fresh, just use less.

I always cook rice in a rice cooker as it is easier, and keeps the rice warm once cooked, until I need it. If you like serve it with coconut rice, if you prefer.

This is a simple dish to put together, but it does need time to cook. 

We loved this curry, hope you do to. ​

Recipe adapted from The Australian Women's Weekly Cookbook 'Stews and Casseroles To Make and Save'

Serves 8

2 tablespoons olive oil
2kg chuck steak, excess fat trimmed, cut into 3-4cm pieces
1/4 cup thai yellow curry paste
3 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
2 small red chillies, stem removed
400ml can coconut milk
2 cups (500ml) beef stock
2 onions (300g), cut into thin slices
2 fresh kaffir lime leaves
8 fresh curry leaves
2 tablespoons fish sauce
2 tablespoons grated palm sugar
Juice of 1 lime

2 tablespoons finely chopped peanuts, roasted (optional)
1 fresh long red chilli, sliced thinly
Fresh coriander leaves and lime wedges, to serve
Bean Sprouts, to serve
Steamed Rice or Coconut Rice, to serve


Heat oil in a large cast iron or other heavy based casserole dish over medium heat. Cook beef, in batches, turning, for 5 minutes or until browned all over, transfer to a bowl with a slotted spoon. Repeat with remaining beef. Return all meat to dish.
​
Add curry paste, garlic, ginger and chillies, cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock, onion, lime leaves and curry leaves, bring to a simmer over high heat. Reduce heat to low, cook, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Remove lid, simmer for a further 30 minutes or until the curry has thickened, to your liking.
​
Discard lime leaves and curry leaves. Stir in fish sauce, sugar and lime juice, season to taste.

Serve beef curry with rice. Top with peanuts, chilli, coriander, lime wedges and bean sprouts.

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​Recipe adapted from barefootcontessa.com/ 

Serves 6-8

1 1/2 cups vodka
1 cup freshly squeezed lemon juice
6 tablespoons sugar syrup
1/4 cup Limoncello
1 1/2 cups soda water
Ice cubes
Sliced Lemon, for serving
​
Combine the vodka, lemon juice, sugar syrup, and Limoncello in a large pitcher.  Just before serving, pour in the club soda and stir.  Fill highball glasses with ice and pour the mixture over the ice.  Garnish each drink with a slice of lemon and serve cold.

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​This Silvia Colloca recipe is one of my families favourite things to eat. When I make this it goes very quickly.

The pastry is beautiful and super easy to work with. The filling absolutely delicious.

You can eat it hot, but we like it warm or at room temperature. 

This I have put in my entertaining section, as it would be great to serve at parties, but I also like to serve it for lunch or dinner.

Easy, tasty, something you need to try.

​Recipe adapted from www.sbs.com.au/ 

Makes 12 slices

400g "00" flour
60ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
Sea salt, for sprinkling

Filling:
1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced 
200g baby spinach
2 eggs
300g ricotta
25g (¼ cup) grated parmesan
25g (¼ cup) grated pecorino
Small handful parsley leaves, coarsely chopped
1/4 teaspoon freshly grated nutmeg
zest of ½ lemon
salt and freshly ground black pepper, to taste

​Lemon wedges, to serve


Place the flour, oil and 200 ml water in a bowl and mix until combined. Tip onto a lightly floured surface and knead for a few minutes (about 5min) or until smooth. Shape into a ball, then return to the bowl, cover and rest for 20 minutes.

Meanwhile, for the filling, heat the olive oil and garlic in a large frying pan over medium-high heat until fragrant. Add the spinach, then cover and cook until just wilted. Remove from the pan and set aside to cool. Place the remaining filling ingredients in a bowl and combine well. Squeeze the excess liquid out of the cooled spinach, coarsely chop, then add to the filling and stir to combine. Cover and refrigerate for 30 minutes to firm up.   

Preheat the oven to 220˚C/200˚C fan forced.  Oil a 30 cm x 40 cm baking dish.

Roll out the pastry on a lightly floured work surface into a rectangle about 3 mm-thick (you want to see your fingers through it). Place it onto the oiled dish with the sides overhanging. Place the filling in the middle and spread evenly over the dough. If the overhanging bits have stuck together and are thick in places, just roll them out gently with a rolling pin. Fold the overhanging pastry over to enclose the filling, then gently pinch the edges together to seal. Brush the pastry with olive oil and sprinkle with a little salt. Bake for 30-35 minutes or until golden and the pastry is cooked through.

​This is lovely hot, but my preference is to serve it warm or at room temperature, with a squeeze of lemon.

To save the recipe to your favourites go www.whatscookingella.com/pizza-rustica-with-olive-oil-pastry.html 
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This is basically a cheat's sausage roll. It's easy and quick to make if you have unexpected guests coming over, or you just don't feel like cooking, but you have to feed your family.

Use any sausage you love, I just happen to love kransky. Chipolatas or frankfurts can also work, my next sausage to try is cevapi. If using thinner sausages, you could probably cut the pastry in three pieces, that is what I would do.

I love kransky with my mum's ajvar, however store bought is good to. 

This is a quick and easy party dish that we love, hope you do to. ​

​1 sheet frozen puff pastry, thawed
1/2 cup grated cheddar cheese, optional
3 kransky sausages
1 egg, lightly whisked
1 tablespoon sesame seeds, optional

Ajvar, mustard or tomato sauce, to serve
​

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.

Cut pastry sheets in half. Sprinkle cheese, if using, evenly over pastry, leaving a 2cm border.

Place the kransky sausages in a line along the longest edge of each pastry piece, you may need to cut up the kransky so that you can get a straight-ish line. Brush pastry borders with egg. Roll up to enclose sausages and cheese.

Cut each roll into 3-4 even pieces. Place seam-side-down onto baking tray. Brush with egg. Sprinkle with sesame seeds, if using. Bake for about 20 minutes or until puff pastry is golden and crisp.

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​1kg green (raw) prawns
2 cups plain flour
1 1/2 - 2 tablespoons salt
1 1/2 - 2 tablespoon white pepper
Sunflower oil, for frying
​

If using frozen prawns, defrost, rinse under cold water, drain off excess water. If using fresh prawns, remove heads and skins, leave the tails on. I like to butterfly the prawns-take a small sharp knife and cut a line along the back of each prawn, where you can see the digestive tract – from the tail end to the head end. Make sure you don’t cut right through the prawn – just three-quarters of the way. Remove the digestive tract and discard.

Use your fingers to open the prawns up from the incision and flatten them down. ​

Mix together the flour, salt and pepper in a bowl. The flour must taste salty and peppery. Keep adding salt and pepper until you are happy with the taste.

Heat oil in a large frying pan, until hot. I like to deep fry them, makes it quicker to cook.

Working in batches, dust the prawns in the flour mix, add to the hot oil. If deep frying cook for 3-4 minutes, until the prawns turn orange. If your prawns are not fully submerged in the oil, turn halfway through cooking time. Drain on paper towels, serve immediately.

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​Easy drink to make for parties.

Supposedly this is to serve 8, however in my house it's 4-6, it will depend on the glasses you use.

I love the thyme in it, you can omit it, if you prefer.

​Recipe adapted from the cookbook Top 100 taste.com.au The Thrifty Pantry

​Serves 4-6

1/2 cup caster sugar
250g strawberries, hulled
4 sprigs fresh thyme
2 cups ice cubes
750ml bottle rosé wine, chilled
2 cups chilled soda water
​

Place sugar and 1/2 cup (125ml) water in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until thickened slightly. Remove from heat.

Thinly slice 2 strawberries. Add to sugar syrup with ½ the thyme. Stir to combine. Set aside to cool completely.

​Thinly slice remaining strawberries. Place ice cubes in a 1.5-litre-capacity jug. Add sugar syrup mixture, strawberries, remaining thyme, wine and soda water. Stir gently to combine. Serve.

To save the recipe to your favourites go www.whatscookingella.com/sparkling-rose-strawberry-punch.html 
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​Recently my son requested I make my Roast Pork with Garlic and Rosemary. I needed a pork neck with no skin, but when I got to the butcher they had a pork neck, but with the skin on. I considered removing the skin, but then I figured I'd try something new, and then this recipe happened.

I baked this pork neck beautifully, the meat was soft and delicious and the crackling super crisp. I roasted potatoes, onions and pumpkin with it, served it with a green salad, and this easy dinner was delicious.

You can add fresh sage or thyme to the roasting dish around the potatoes, for added flavour.

If by chance your crackling didn't crisp up perfectly, you can turn your oven off, and put it on the grill setting now. This step needs to be watched carefully as if you don't watch it carefully it can go from crispy skin to burnt skin in no time. Grill for about 5-10 minutes or until the skin is blistering and perfectly cooked.

Here is a simple recipe that tastes great, something I will make again and again.

​Serves 6

2.4kg pork neck, skin on
3 tablespoons olive oil
2-3 onions, peeled, sliced into 2-3 discs
​4 cloves garlic, unpeeled, leave the skins on
4 large potatoes, peeled, cut into wedges
​1 1/2 teaspoons vegeta
1/2 butternut pumpkin, peeled, cut into large wedges
​
Get your butcher to score the skin of the pork belly if it isn't already as they have far sharper knives than we do and do it with ease.

Take the pork out of the refrigerator at least 1 hour before baking, leave it uncovered on the kitchen bench so the skin dries out a bit, pat dry with a paper towel if there is any moisture on the skin.

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

Season the whole pork neck with salt and white pepper. Now you need to season it well as the salt and pepper is only on the surface.
​
Drizzle olive oil in the base of your baking dish.

The onions and garlic are used to provide a base for your pork to sit on. So arrange the onion discs and garlic in the centre of your baking dish, so it is the size of your pork neck.

Place the pork neck skin side up on top of the onion and garlic. Drizzle 1 tablespoons of oil on top of the pork skin, rub it in all over the skin.

In a bowl add your potatoes, 1 teaspoon vegeta and drizzle with some olive oil. Scatter around your pork.

Cut 4 thin strips of aluminium foil about 5-10cm wide, you need to cover the sides of the baking dish (around the pork) with aluminium foil, leaving only the pork skin exposed. So all you should see is the pork skin.

​Place in the oven and bake for 1 hour.

In the meantime, add the pumpkin to a bowl, season with 1/2 teaspoon vegeta, season with salt and pepper, drizzle with a little olive oil. 

After 1 hour remove the aluminium foil,  add in the pumpkin, bake for a further 1 hour.

​Take the meat out of the oven, allow to rest for 5-10 minutes before slicing and serving.

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​I am always on the lookout for something new to make. This Easter I wanted a new chocolate dessert, that was easy to make, looked nice and tasted great. Well this slice ticked all of those boxes.

These are called Cappuccino Mousse Squares in the cookbook, but I found they had more of an intense chocolate flavour over a coffee flavour, so I renamed them.

Use un-iced, unfilled plain biscuits for this recipe.

This is a delicious little slice that is packed full of chocolatey goodness.

​Recipe adapted from The Australian Women's Weekly Cookbook 'Little Squares & Slices

​Makes 24

250g plain chocolate biscuits
155g unsalted butter, melted

Chocolate Mousse Filling:
185g dark eating (semi-sweet) chocolate, melted
1 egg, separated
2 teaspoon instant coffee granules
1/4 cup (55g) caster sugar
1/3 cup (80ml) thickened cream, whipped

1 cup (250ml) thickened cream, whipped
2 teaspoon cocoa powder


Grease 20cm x 30cm rectangular pan, line base and long sides with baking paper, extending paper 5cm over sides.

Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan. Refrigerate 30 minutes.

Meanwhile, make cappuccino mousse filling. Combine melted chocolate, egg yolk and coffee in medium bowl, fold in cream. Beat egg white and sugar in small bowl with electric mixer until thick and sugar dissolved. Fold into chocolate mixture, in two batches.

Spread filling over biscuit base in pan. Cover; refrigerate 3 hours or overnight until set.

Spread whipped cream over mousse filling; dust with sifted cocoa powder.

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