Mushroom and cheese sauce

Mushroom and cheese sauce

Mushroom SauceThis is one of my favourite recipes for the simple fact that it tastes really yummy and it takes no less than 10 minutes to make.    As working woman we don’t always have much time to prepare big gourmet meals for our families.  With this recipe you can put a scrumptious meal together for your family in no time.  My son usually leaves his meat and only eats this sauce and chips.  This I discovered was his version of chip and dip.  So whether you feel like steak or chips this sauce tastes amazing on both.

What you need

225g fresh cut mushrooms
500ml fresh cream
3 tablespoons bacon flavor Melrose cheese spread
15ml olive oil
10 ml maizena mixed with a little water
Salt and pepper

The process

In the olive oil fry the mushrooms until brown.  Add in the cream and cheese spread and stir until the cream just starts to boil.  Take of the hot plate and stir in the maizena. Place onto heat again and stir until the sauce thickens.  Add salt and pepper to taste

Note: you can use more or less maizena depending on how you prefer your sauce thickness.

Best served with rump or fillet steak and a salad or chips go well with this dish.

Quick Mustard Chicken

Quick Mustard Chicken

Wholegrain Mustard chicken

This chicken recipe is very quick and very tasty, you will be out of the kitchen in 20 minutes tops. The recipe also does very well doubled which makes it ideal for large crowds. These ingredients serve 4 to 5 people depending on what you decide to serve it with. I like to serve it with boiled baby potatoes that have been rustically crushed and tossed in better, parsley and black pepper as well as green beans.

You can also use the sauce as a creamy pepper sauce for steaks and it also goes very well with pork so have a ball with this one, it’s a keeper!

What you need

4 boneless skinless chicken breasts cut into chunks
Olive oil (about a tablespoon)
2 tablespoons wholegrain mustard
1/2 cup white wine
200ml Creme Fraiche
Salt and pepper

The process

Heat your oil in a pan on a medium heat and toss in your chicken pieces. Cook them, tossing them about for about 5 or 6 minutes until they are almost cooked and lightly browned.

Now add the wine, paprika and mustard, give it a stir and leave it to simmer for about another 5-6 minutes.

Lastly stir in the creme fraiche, taste, season stir and serve!

Give it a little sprinkle with some paprika once on the plate.

Eggs Benedict with Asparagus and Bacon

Eggs Benedict with Asparagus and Bacon

Eggs Benedict with Bacon and Asparagus

This is a really great meal as a breakfast or a lunch, I also like to add bacon to this one but it is just as good without. It’s really important to use a toasted English muffin, the slight sweetness of the muffin adds a whole new dimension to the flavour and the crunchy outside with the soft airy inside makes all the difference. Also use the small asparagus spears, they are soft and tender. (makes 4 eggs benedicts – 2 people)

What you need

1 small punnet baby asparagus (about 20 spears or so)
2 tablespoons butter
4 large fresh eggs
2 English muffins halved and toasted

Hollandaise sauce

3 egg yolks (large)
Juice of 1/2 a lemon
180g butter that has been melted
Salt and pepper

The process
Start by heating the water in your egg poacher while you prepare the asparagus.

In a pan on a medium heat, add the butter and when foaming add the asparagus. Cook them for about 4 0r 5 minutes until soft on the outside or until slightly browned bits begin to appear on the skin. Set the aside keeping them warm. If you are using bacon as well, use 2 slices of bacon per 1/2 muffin, cook and set aside.

I use a poacher to poach my eggs which need to be medium with a soft center and usually takes about 3 minutes.

While the eggs are poaching make the Hollandaise sauce and toast the muffins.

Place the 3 egg yolks and the lemon juice in a blender or the container of a hand blitzer and give them a blits for about 30 seconds, then add the melted butter in a slow stream while blitzing and the sauce becomes thick, glossy and smooth.

That’s it, place the bacon and asparagus onto the toasted muffin, then top with an egg and drizzle over the Hollandaise sauce and give a little grin of black pepper and salt.

Absolutely delicious!

Pan fried chicken with mushroom sauce

Pan fried chicken with mushroom sauce

pan fried chicken with creamy mushroom sauce

Pan Fried Chicken

If you are dieting this one is not for you. By flattening out your chicken breasts as if you were making a chicken schnitzel they cook a lot quicker, are beautifully tender and smothered in a rich and creamy mushroom sauce, well what can I say, they are seriously good.(4 people)

What you need

4 – 6 skinless boneless chicken breasts butterflied
Salt and pepper
2 tablespoons oil

Mushroom sauce

2 tablespoons butter
4 cups chopped mushrooms
1 medium onion grated
100ml dry white wine (or chicken stock)
200ml fresh cream

Tagliatelle pasta cooked

The process

Butterfly your chicken breasts by slicing them almost through, opening them out, placing a piece of cling film over them and giving them a pound with a rolling pin or wine bottle.

If you have a meat mallet, be gentle, you don’t want to break them.

Season with salt and pepper and cook in a pan on a medium to hot heat with the oil until browned on the outside. Be careful not to overcook them, they really do take just a few minutes.

Place the cooked chicken in a serving dish that has been warmed in the oven.

Now reduce the heat to medium, add the onion and butter to the same pan and cook for about 2 minutes, add the mushrooms and cook for a further 5 minutes stirring occasionally.

Pour in the white wine, bring the heat up to high and allow to simmer allowing the liquid to reduce by about half. Add in the cream and stir, stir, stir until it has reduced again by about half.

Place some pasta on a plate, cover with a little sauce, then a chicken piece and top with a generous amount of the mushroom sauce.

I like it with a salad, veg just seems wrong!

Try some of the other chicken recipes, or a healthy chicken recipe.

Satay sauce

Satay sauce


Satay Sauce

Satay sauce is the classic peanut sauce that you find in every Asian restaurant that is generally served with thin strips of chicken on skewers and is a fantastic starter or nible when you have people over. Make plenty, I have yet to meet anyone who does not like this sauce. It’s sweet, it’s savory, it’s very rich and just delicious.

What you need

1 tablespoon oil
1 teaspoon fresh minced ginger
1 teaspoon crushed garlic
1/2 teaspoon chili flakes
1 tablespoon brown sugar
1 1/2 tablespoons rice wine
1 1/2 tablespoons light soy sauce
3 tablespoons hot water
1/4 cup smooth peanut butter

The process

Add the oil with the garlic, and chili flakes to a pot over a medium heat and cook until the garlic is white and soft. Add the ginger and stir. allow it to cook for about another minute or so.

Add all the rest of the ingredients and stir until the sugar has melted and the sauce is a smooth fragrant paste.

here is a chicken strip recipe that goes beautifully with this sauce. The thing you really do not want to do is overcook the chicken, they take a minute or so on each side and should be succulent and juicy.

Enjoy it folks

Cucumber Raita

Cucumber Raita


cucumber raita

This is a fantastic little extra for any curry and takes just a few minutes from start to finish. If you are having a hot curry, you are going to thank me… Try it with a traditional biryani or any of the many other curries on the site just do a search for “curry”.

What you need

1 cup cucumber diced into small cubes
1 large onion halved and finely sliced
3 roasted garlic cloves chopped
1 1/2 cup plain yoghurt
1 1/2 tablespoons fresh mint finely chopped

The process

Place whole garlic cloves or a whole buld in a 180 Celsius oven for about 20 minutes to roast. Do more than 1 bulb, the sweetness of the roast garlic is excellent with chicken or a good steak.

Combine garlic and youghurt in a bowl and mix well.

Add the rest of the ingredients,mix well and then season with a little salt.

You can also add a chopped fresh green chili if you are a heat freak but I prefer it just like this.

For your curries you need a good Tandoori Masala, make your own Tandoori Masala

White sauces

White sauces


Cheese sauce

White sauces are really easy to make and are generally used to coat veggies or variations like a mushroom sauce or mstard sauce for meat and fish. I usually use a plain white sauce over poached smoked haddock for breakfast and it’s become a staple breakfast. There is a cheese and a mushroom sauce below. This amount of sauce should be enough to smother veggies, meat or fish for 4 people.

The basics are that you use the same amount of flour and butter.

Basic white sauce (Bechamel)

What you need for 250ml sauce

1 heaped tablespoon butter
1 heaped tablespoon flour
250ml milk
Salt and pepper

The process

Heat the butter in a pan over a medium to low heat until the butter is foamy.

Add the flour and whisk constantly for about 2 minutes. You want to cook the flour but not brown it.

Then begin adding the milk in a stream whicking constantly until the lumps have dissapeared and the sauce is smooth and glossy and begun to thicken nicely.

Season with salt and pepper.

That’s the basic sauce done.

If you are going to let it stand and want to prevent a skin forming, take a lump of butter and with a fork melt a little over the entire surface.

A classic spinach and ricotta lasagna use bechamel or a light cheese sauce

Cheese sauce

Make the bechamel and add 4 tablespoons of grated cheese. if you are using a strong cheese like parmesan or gruyere taste after each tablespoon.

Whisk until completely melted and smother you favorite veggies, eggs, fish…..

Easy hey!!!

Mushroom sauce

take about 60g off finely sliced mushrooms and add 2 tablespoons of water, a squeeze of lemon and season with salt and pepper. Gently simmer them until they are soft.

Add the bechamel sauce

Smother a steak or quick roasted chicken pieces…

Simple and delicious.

Creamy chicken liver pasta

Creamy chicken liver pasta


Chicken liver pasta

Chicken livers and cream make this a really rich pasta sauce that is famous in a Sydney restaurant called Pulcinella. It is really simple to make and very tasty. Don’t even attempt this if you are dieting but if you love a nice rich creamy pasta sauce and have a thing about chicken liver like I do, you are going to be very happy you tried it. (for 2)

What you need

250g chicken livers trimmed and chopped
2 small onions sliced
175ml cream
2 eggs beaten
Salt and pepper
Parmesan cheese
Oil for frying

The process

Add about 3 tablespoons oil to a pan on a medium heat and fry the onions until they begin to brown. Add the chicken livers and cook, stirring until the begin to change colour.

Add the cream and mix to combine and cook for 2 minutes. Add the beaten eggs, stir quickly and remove from heat.

Season with and pepper and add to your favorite cooked pasta and top with finely grated parmesan cheese.

It is very rich so serve with a simple green salad.

Herb butters

Herb butters

fish with herb butter

Flavor butter and leave it in the fridge for when you need them. They are handy to slice over quickly grilled fish, chicken breasts or even a steak or vegetables to add flavor. You can make a whole lot of different butters like garlic and herb butter, sage and garlic butter, anything really, just add your favorite herbs and they are always on hand.

What you need

125g butter at room temperature

The rule of thumb is 2 or 3 tablespoons of herbs per 125g butter and always use fresh herbs. If your butter is unsalted butter add a pinch of salt as well.

The process
Cream together the chosen herbs with the butter.

Take a sheet of cling film and place the flavored butter on end. Roll the cling film to the end and then take the free end and begin to twist until the it forms a firm cylinder and pop into the fridge until you need it.

Garlic butter

1 tablespoon chopped parsley
2 tablespoons minced garlic

Parsley butter

2 tablespoons chopped parsley
1 tablespoon lemon juice

Tarragon butter

2 tablespoons chopped tarragon
1 tablesppon chopped chives

You get the idea, chop up any of your favorite herbs.

You can also make sweet butters by adding honey for pancakes and crumpets. Orange juice,  orange rind and a orange liqueur for crepe suzettes.

Herb butters are great to flavour gravy as well and the butter thickens naturally. Use them on fish, meat or chicken recipes.

Monkey gland sauce

Monkey gland sauce

steak sauce

I have been traveling for a few days and eating out quite a lot, which inevitably leads to steaks burgers and of course Monkey Gland sauce. here is a great recipe to turn your burger at home into a restaurant experience.