Slow Cooker Sausage Casserole

I bought myself a slow cooker a couple of months ago and I love the meals I’ve made with it! Yesterday I made a sausage casserole and it was super delicious! So easy and yummy. Good for making extra and freezing.

  • good quality sausages
  • fresh rosemary
  • 3 cloves garlic, finely chopped
  • 1 – 2 onions sliced
  • sweet potato peeled and chopped
  • pumpkin peeled and chopped
  • 1/2 punnet cherry tomatoes, halved (you could also use a can of tomatoes)
  • beef stock
  • beef gravy mix (I used the traditional gravox mix but you can also use a combo of plain flour, powdered beef stock, water and a little soy sauce)
  1. Put the fresh rosemary, onions, garlic, sweet potato, pumpkin and cherry tomatoes in the slow cooker.
  2. Brown the sausages and add to the slow cooker.
  3. Cover with beef stock and cook on high for 4 hours or low for 8 hours
  4. Combine the gravy mix with a little water and mix well with the casserole in the slow cooker.
  5. Turn the slow cooker on to high and remove the lid. Cook for about 30 mins until the casserole thickens.
  6. Serve with mashed potatoes or crunchy fresh bread.

Close up of yummy casserole


Fried Rice

A quick easy and yummy dinner. We had our rice with some honey soy chicken wings (thank you leonards) and some mini spring rolls (from a frozen packet, was not bothered to make real ones on a Thursday night)

  • marinated chicken wings (one day I will put up a recipe for these but the ones from leonards are pretty tasty)
  • Cooked rice
  • 3 eggs
  • 1 onion sliced
  • 2 cloves of garlic finely chopped
  • a little fresh ginger finely chopped
  • chopped ham or bacon
  • finely chopped carrot
  • finely chopped capsicum (you can add in other vegies if you want, like peas)
  • green onions chopped
  • soy sauce
  • powdered chicken stock
  • spring rolls (again, will put up a recipe one day, the homemade ones are soooo much better)
  1. If you dont have some already cooked rice, put this on now
  2. Put the chicken wings in the oven at about 180 (I buy those foil BBQ trays as it makes cleaning much easier)
  3. Mix the eggs well, then cook up in a frying pan (like an omelet, try not to mix it around and cook on a medium heat)
  4. Remove omelet from pan and put in a bowl for now
  5. In the same pan fry up the onion, garlic and ginger until the onions go soft
  6. Add the ham, carrot, and capsicum and cook for about 2 mins (I try not to cook the vegies for too long so they are still have a nice crunch)
  7. Chop up the omelet and return to pan with the green onions.
  8. Add the rice to the pan with some soy sauce and some of the powdered chicken stock. Mix really well and add more soy sauce and chicken stock to taste
  9. Leave on a low heat while you cook up your spring rolls
  10. Serve rice with spring rolls, chicken wings and some sweet and sour sauce

Garlic and Rosemary Lamb Cutlets with Mash

  • 6 lamb cutlets (enough for 2 people)
  • 2-3 cloves of garlic
  • a couple of sprigs of rosemary
  • salt and pepper
  • olive oil
  • broccolini/broccoli (or any other veg for steaming)
  • Potatoes, peeled and chopped
  • Butter
  • Milk
  • Chives
  1. In a mortar and pestle bash up the garlic, rosemary and salt and pepper.
  2. Add about 3-4 tbspes of olive oil and mix
  3. Put lamb chops on a plate and cover well with the marinade. Cover and put in the fridge for about 30mins
  4. Cook the potatoes in salted boiling water.
  5. Mash. See my method here (I added in some chives to add extra flavour as I didnt have much butter)
  6. Steam Broccolini/broccoli while pan frying the lamb cutlets.
  7. Eat!!

Smashing up the garlic, rosemary, salt and pepper

Adding in the oil

The finished product


Chilli Pork with Ginger

I got this recipe from the Masterchef Website… Well the inspiration for it anyway. It was one the the McCormick recipes so it asks you for dried this and granulated that…. but I used fresh of course!

  • 500g Pork Fillet
  • 2 small red chillies deseeded and sliced
  • about 2 tbsps finely chopped fresh ginger
  • 2-3 cloves of garlic finely chopped
  • 2 tbsps soy sauce
  • 1 tbsp of oil (I used peanut oil)
  • 1 onion sliced
  • vegies of your own choice – I used broccolini, snow peas, and green onions (was going with a bit of a green theme)
  • 2 tbsps sweet chilli sauce and a little extra soy to taste
  • rice
  1. Finely slice the pork fillet and marinate it in the chillies, ginger, garlic, soy sauce and oil (leave for around an hour if you are patient, or less if impatient or hungry)
  2. Put on your rice (once you start cooking this takes no time at all)
  3. Stir fry and pork in batches and set aside
  4. Stir fry onion, then add broccolini
  5. When the broccolini is nearly cooked add the snow peas, green onions and pork
  6. When all is cooked add a little extra soy (to taste) and the sweet chilli sauce
  7. Serve on a bed of rice

Marinating the Pork

Slicing the onion

Stirfrying the Pork

Chicken and Steamed Vegies with Satay Sauce

This is one of my favourite recipes! I originally got the satay recipe from my sister. It goes really well with chicken but it would also be yummy with beef or vegies or tofu. I normally steam my vegies because I just love the flavour and freshness of steamed vegies (not to mention it is better for me!)

  • 1 chicken breast (is enough for 2 people)
  • Vegies – I used carrot, broccoli, green beans and green onions – you can use anything thats good for steaming, i like snow peas too)
  • jasmine rice
  • red curry paste
  • smooth peanut butter
  • coconut milk (400ml can)
  • soy sauce
  • 1 lime
  1. Prepare all your ingredients – peel and chop carrots, top and tail beans, cut up broccoli and green onions. I cut the 2 cheeks off the lime (for serving) then cut the middle piece in half for the satay sauce. Cut the chicken into large stirfry size pieces (or if you are feeling adventurous  thread the chicken onto skewers).
  2. Put your rice on to cook. When I cook rice in the rice cooker I add a little bit of powdered chicken stock (about 1 tsp for 2 rice cooker cups). I find it creates a really nice texture to the rice.
  3. Put the vegies on to steam (except for the green onions, they go in at the very last moment)
  4. Mix the chicken with 2 tbsps of soy sauce. Fry in batches and put in a bowl until you serve (its ok if it gets a little cool because you will pour hot satay sauce over the top at the end).
  5. For the sauce: In a small saucepan heat up about 2 tbsps of red curry paste until fragrant (the more you add the hotter it will be). Just put it on a low to medium heat. Then add about 1 cup of peanut butter and stir well to mix. The next ingredients I add to taste, so do it gradually and keep tasting to check, some soy sauce (probably about 2 tbsps), coconut milk (I rarely use a whole can), and some lime juice. The trick is to keep stirring, and add a little of each ingredient at a time and taste, and keep looking at it to see if it looks right. Also make sure the heat is quite low or the sauce might split.
  6. When the steamed vegies seem like they are almost done add the green onions and turn the pot off (the residual heat will finish the cooking.
  7. Serve with a mound of rice, some of the vegies and chicken then pour over plenty of the satay sauce.

Yummy lime!

Green onions

Getting everything ready

Frying up the chicken

Vegies ready to steam

Close up of yummy satay goodness

Mini Quiches and ORANGINA!!

Yesterday while shopping we got caught in the crazy rain storm!! We were at the Rocks Markets, so we decided to take shelter in a little French Patisserie to get some macaroons. But once we walked in I saw their drinks fridge and saw that they had Orangina!! I fell in love with Orangina about 10 years ago when I went to France, and have been searching to find a place in Aus that sells it ever since! Last year when we went to Japan we found some at Singapore airport which was pretty exciting, then earlier this year I found some at the lolly shop in Leura, but finally yesterday we found it in Sydney! And it was even in the proper French Bottles that need a bottle opener. They are the most amazing bottles! Its kind of like fizzy orange juice, its key selling point is that it has pulp in it.

Dinner last night was going to be a big quiche lorraine, but my quiche dish seems to have gone walkabouts… Not sure if I left it at someones house. Let me know if I left it at your house 😛 So instead I made my little mini quichies instead. Usually I do spinach ones, which are really really tasty! But my mini Quiche Lorraines were pretty tasty too!

  • 1 onion finely chopped
  • 2-3 cloves garlic finely chopped
  • 2 rashers bacon chopped
  • some baby spinach finely chopped
  • about 2 tbsps chopped fresh parsley
  • 2 green onions sliced
  • Grated tasty cheese
  • 2 eggs
  • 1 cup milk
  • 2 sheets puff pastry
  • butter
  • salt and pepper
  1. Fry up the onion and garlic with a little olive oil and salt and pepper until caramelised.
  2. Remove onion from pan and fry up bacon.
  3. Grease a 12 hole patty pan try with butter (a muffin tray really doesnt work as well for this).
  4. Cut pastry into rounds using a glass or mug.
  5. Put pastry rounds into patty pan tray.
  6. Put a little of the caramlised onion mix into the tarts.
  7. Add a little of the chopped baby spinach, followed by the bacon.
  8. Top with a little parsley and some of the green onions.
  9. Season with salt and pepper.
  10. Mix eggs and milk and pour into tarts (Be careful not to overfill as they will expand in the oven).
  11. Top with the grated cheese and bake in a moderate oven (180) until golden brown.

These are yummy hot or cold. You can eat them as a snack, or for parties, or add some salad and vegies to make this a meal.

Yummy ingredients

Assembling the tarts

Ready to add the egg mix

Close up of the ingredients in the tarts

Herb Crusted Lamb Rack with Baked Potatoes and Asparagus

I kinda got the idea for this recipe from a meal on Junior Masterchef. I had some french shallots in my cupboard so I cooked them up and put them underneath the herb crust. Obviously you can vary your sides. It would be yummy with mash, I had some asparagus in my fridge that needed to be cooked 🙂

  • 1 cup fresh bread crumbs (I used some tasty Ciabatta rolls and wizzed them up)
  • about 1/4 cup chopped fresh parsley
  • about 3/4 cup of grated parmesan
  • about 2 tbsps finely chopped rosemary
  • about 1/2 tsp minced garlic
  • Olive oil
  • 8 bone lamb rack (this does more than enough for 2, I had yummy lamb rack for lunch the next day)
  • A couple of sprigs of rosemary
  • about 3 cloves of garlic sliced
  • about 8 french shallots
  • 4 potatoes
  • a bunch of asparagus
  1. Wrap potatoes in foil and put in a hot oven for around 40 mins until soft inside (This is such an easy way to cook potatoes and I love how soft and fluffy they are in the inside)
  2. If your lamb rack isn’t frenched remove the excess fat.
  3. Put on a plate and top with sliced garlic, rosemary sprigs, salt, pepper and olive oil. Put some rosemary and garlic underneath as well.
  4. Wizz up bread to make bread crumbs. Add Parsley, chopped rosemary, parmesan, minced garlic, salt and pepper and wizz until well mixed.
  5. Drizzle in olive oil while wizzing until mixture is moist and comes together a little.
  6. Slice the french shallots and fry with a little oil, salt and pepper until caramelised.
  7. Sear lamb on all sides (leave the garlic and rosemary on it while frying). Remove garlic and rosemary after cooking.
  8. Put lamb in a baking tray top with caramelised onions and crumbs.
  9. Cook lamb in a moderate oven (180) for around 20 – 25 mins then allow to rest.
  10. Steam or boil asparagus
  11. Unwrap potatoes and top with some butter and a bit of salt and pepper
  12. EAT!!

Before mixing up crumbs

Marinating the lamb

French Shallots

Look at that crust!!

Perfectly pink on the inside

Close up of crunchy crusty goodness

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