After coming back from a visit to Mum & Dad loaded with fresh homegrown fruit, I was looking for something to do with the half-dozen passionfruit they gave me. I came across this recipe on taste.com.au
I came up slightly short on the amount of passionfruit needed – I only had enough for 3/4 cup but it still tastes great!!
1 cup white sugar
1 & 1/2 cups water
1 cup fresh lemon juice
1 cup fresh passionfruit pulp
Ice cubes, to serve
Sparkling water, chilled, to serve
Place the sugar, water and lemon juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Simmer for 5 minutes or until syrup thickens slightly. Stir in the passionfruit pulp. Set aside for 30 minutes to cool. Strain the syrup through a fine sieve into a jug, pushing the pulp through with the back of a spoon. Discard seeds. Pour syrup into an airtight bottle and seal. Place in the fridge to chill. Serve with ice cubes and sparkling water – adding the cordial to taste.
I had some with lemonade – it’s quite sweet, so next time I’ll grab the soda water! It taste just like Pasito…
I found this recipe in a little freebie book of chicken recipes when I visited Mum
& Dad last weekend. Mum found it in the Lifeline shop. There’s a couple more recipes I grabbed out of it – this is the first trial…
It didn’t turn out very spicy (though it was yummy!) as I didn’t have any chilli powder – I used mild chilli paste instead. I will definately try the chilli powder next time…
Spicy Chicken Pasta
250g boneless chicken, sliced into strips
1 onion, finely diced
1/2 teaspoon curry powder
1/2 teaspoon chilli powder
3 tablespoons plain flour
1/2 teaspoon salt
2 cups milk
Melt butter in a saucepan and cook onion for 3-5 minutes. Add curry & chilli and cook for 30seconds or until fragrant. Stir in flour & salt and cook for 1 min, stirring. Remove from heat and gradually stir in the milk. Return to the heat and cook until sauce boils and thickens. Add chicken and cook for another 3-5 minutes or until chicken is cooked through. Serve over hot cooked pasta.
This is such an easy recipe… Everything goes into a casserole dish and all you need to do is cook the rice to go with it.
You can use drumsticks or wings instead of diced chicken. If you have time, brown the chicken first – it adds a lovely colour to the chicken and gives it a slightly richer flavour…
1 onion, sliced
1 carrot, grated
1 can apricot nectar
1 packet spring vegetable cup of soup (or you could use french onion soup mix instead)
Pop all ingredients into a casserole dish, top with a lid and bake in a preheated moderate oven for about 1 hour. You may need to cook for a bit longer if using whole pieces of chicken to ensure they cook all the way through.
Serve with rice.
How easy is that? This recipe freezes really well.
This is the first time I’ve made these and they turned out pretty well. The beauty of meatballs or rissoles etc is that you don’t really have to stick to a recipe – just get the consistency right and include certain ingredients that bind them together and they will turn out beautifully every time.
When it comes to freezing meatballs, what I usually do is mix them up, then roll into balls (dampen your hands with water before rolling – they will roll so much easier). I then pop them onto a tray lined with baking paper then pop them into the freezer for about half an hour to harden slightly. Then I can pop them into a freezer bag and they won’t stick together in a bit of a gluggy mess. All I have to do before cooking, is take out the amount I want to cook and cook them!
I usually would add some grated onion to meatballs – but I had run out!
500g chicken mince
1 small potato, grated
1/2 carrot, grated
1 clove garlic, chopped
1/2 teaspoon ginger (out of the jar)
1 squirt of chilli paste
1/4 cup hoi sin sauce
salt & pepper
Combine all the ingredients, mixing in enough breadcrumbs to form a mix that will roll into balls. Roll the mixture into balls – I usually use about a big teaspoon full, but you can do larger if you want big meatballs or rissoles. If freezing, pop them onto a tray (as per instructions above). To cook, preheat a pan with some olive oil about 1-2cm deep. Cook meatballs in batches, turning until cooked and the meatballs have turned a lovely dark caramel colour.
What to do with the meatballs? Lots of options of course, limited only by your imagination.
Appetizers with a sweet chilli dipping sauce
You could serve them on a bed of mash drizzled with some chicken gravy
I heated a can of tomato and basil soup, cooked a cake of dried noodles and mixed them in a bowl topped with the chicken meatballs… Very delish!