Singapore Noodles


2 packets wholegrain chicken noodles

3 Tablespoons olive oil

250gm bacon

1 onion, chopped

1 red capsicum, sliced thinly

1 Cup broccoli florets

2 eggs, lightly beaten

1 Tablespoon curry powder

2 Cups carrots, thinly sliced

3 Tablespoons soy sauce

Coriander and lemon juice (to taste)

Cook noodles, stir through flavoring, then drain and set aside.

Heat one tablespoon of oil then cook bacon in a large frypan. Remove from heat and slice thinly. Cook eggs, then remove from heat and slice thinly. Cook onion, capsicum and carrots until soft.

Add remaining oil, mix curry powder with 3 teaspoons of water and add to pan.

Add noodles and remaining ingredients to pan and stir well.

Fried Beef Noodles


2 Packets of wholegrain Beef Two Minute Noodles

2 Teaspoons olive oil

1 egg, lightly beaten

200gm beef rump, thinly sliced

1 onion

2 teaspoons garlic

1 carrot, peeled and cut into thin rounds (I cut these into matches when I made the recipe, but found that too time-consuming and wouldn’t do it again).

2 Cups frozen peas

1 Tablespoon Maggi original seasoning sauce

3 spring onions, chopped

Cook the noodles, add the flavour sachet, then drain and set aside.

Heat the oil and cook the egg, remove from heat and slice thinly.

Cook beef, then add the onion, garlic and cook until soft, then add the peas, carrots and seasoning and cook until soft.

Stir in the noodles and egg, serve once heated through.



Mexican Vegetable Noodles


Mexican Vegetable Noodles is quick, easy and makes enough for leftovers.

2 packets of chicken wholegrain noodles, cooked and drained.

Packet of chilli con carne seasoning

1 zucchini, diced

1 carrot, grated

1 onion, diced

1 can chopped tomatoes

1 can red kidney beans, drained

1 cup grated cheese.

Preheat oven to 160 degrees Celsius and line a deep baking tray with baking paper.

Mix all of the ingredients except the cheese together and press into the baking tray. Sprinkle cheese on top and bake for twenty minutes or until the cheese is golden.



Chicken Parmigiana


Chicken Parma is a pub classic in Australia, and is usually the safest (and most popular) option on the menu.

My version took quite a while to make, but it tastes heaps better than the Parmas where I used to have lunch once a month with my workmates.

4 chicken breasts

oil and butter for frying

plain flour

parmesan cheese

2 Cups breadcrumbs

2 eggs

1 Tblspn milk

ham slices

grated cheese (I use a mixture from the supermarket which is already grated and includes parmesan, cheddar and mozzarella).

425gm tin canned chopped tomatoes


1 onion – finely chopped

1 sachet tomato paste

1 Tblspn brown sugar

Cook the chopped onion and garlic in a saucepan in butter, then add the tinned tomatoes, tomato paste and brown sugar and simmer for 20 minutes. (This sauce is so delicious I can eat it straight from the pot).

parma 2

Flatten the chicken between sheets of cling wrap (I smashed the chicken with a rolling pin), then dip the chicken in the beaten egg and milk, before rolling it in the mixed breadcrumbs and parmesan cheese.

Cook the chicken in a frypan using oil and butter.

parma 3

Once the chicken is browned and cooked through, place onto a baking tray (remember, baking paper is your friend), and top with slices of ham, the tomato sauce and grated cheese. Bake in the oven for about 15 minutes and serve with chips, potatoes or salad.

Roast Beef


He Who Eats All of Our Leftovers loves Roast Beef, but hates mushrooms. For a long time this created a dilemma, because I had not told him that his favourite type of Roast Beef is made using a tin of mushroom soup. Did I feel bad about lying to him? No. The difficulty has been in hiding the empty mushroom soup tins from him all of this time.

I eventually owned up to the mushroom soup lie, but only because I had to. Surprisingly, in a great example of mind-over-matter, He Who Eats All of Our Leftovers has continued to eat Roast Beef without further comment.

1 kg roasting beef

1 packet French Onion soup mix

420gm tin mushroom soup ( I like Campbells brand)

Pre-heat oven to 180 degrees Celsius.

Lay several large pieces of aluminium foil crossways in the bottom of a deep oven tray. Place the beef in the foil.

Mix the French Onion soup mix with the mushroom soup and pour over the beef.

Wrap the foil around the beef  and seal tightly, then bake for approximately one hour.


Ham and Macaroni Bake


Ham and Macaroni Bake is an easy Sunday night meal. I usually have freeze the leftovers for an even easier meal at a later date.

250gm macaroni

sliver of butter

1 onion – chopped

ham – chopped (a few slices are enough, but put in whatever you have)

375ml tin of evaporated milk

1/2 Cup water

1 Tblspn cornflour

grated cheese (about a cup, give or take)

tomatoes – thinly sliced (again, the amount is up to you)

1/2 Cup breadcrumbs

extra butter

Cook the macaroni and drain.

Heat the butter in a big pot and cook the onions. Add the ham and combined evaporated milk, water and cornflour and bring to the boil while stirring. Add half of the cheese and all of the pasta and mix well.

Pour the mixture into a deep tray (I line the tray with my favourite invention, baking paper). Top the mixture with the sliced tomatoes and sprinkle with breadcrumbs, then put dobs of butter on top and grill until golden brown.

Vol au Vents


I was waiting in the check out queue at the supermarket recently and talking to the woman in front of me, (as you do, when the queue is long), when I noticed she had ready-made vol au vent cases in her trolley. I asked her what she filled them with and she said, “cut-up a chicken and pour in a tin of soup, then top the lot with cheese and bake them in the oven”. Inspired, I asked her to watch my trolley while I ran back to the bread aisle and grabbed a packet of vol au vent cases for myself.

When it came to the crunch, I made up my own recipe for a filling. I knew Miss S would never eat anything which she knew had cheese in it, so I had to be creative.

4 large, ready-made vol au vent cases

Leftover cut up chicken

1 egg

2 Tablespoons cream cheese (I know, I know, how sneaky is that?)

2 Tablespoons frozen peas and corn

Place the vol au vent cases on an oven tray and mix all of the other ingredients together. Spoon into the vol au vent cases and bake at 170 degrees Celsius for 15 minutes. Easy-peasy.



Sweet Chilli Meatballs


My meatballs were mushy because I ran out of breadcrumbs, then didn’t fry them for long enough. Live and learn…. They tasted good, anyway.

500gm mince

1 onion, finely diced

1 egg

1 Cup breadcrumbs, plus extra for rolling meatballs

1 carrot, grated

1 potato, grated

2 Tblspns sweet chilli sauce

2 Tblspns tomato sauce

1 teaspoon dry beef stock

850ml bottle of Passata or tin chopped tomatoes

1 clove crushed garlic

Mix together the mince, onion, carrot, potato, stock, tomato sauce, sweet chilli sauce and breadcrumbs.

Roll into balls then roll in breadcrumbs. Refrigerate the meatballs for an hour to firm up.

Cook the meatballs in a frypan until lightly browned, then pour in the passata and garlic and simmer for 20 minutes. I add another tablespoon of sweet chilli sauce here, but leave it out if you don’t like it.

Serve over pasta.


Seafood Pasta


Seafood Pasta was an experiment which turned out really well.

1 1/2 Cups milk

2 x dry packets Tomato Cup-a-Soup mix (the kind you stick in a mug and pour boiling water over)

4oo gm cooked seafood of choice (I used two packets of smoked Mussels from New Zealand, which were delicious)

4oogm pasta

1/2 Cup sour cream

Cook the pasta and drain.

Place the milk and soup mix in a saucepan and heat until the mixture thickens. Mix in the pasta and seafood, then stir in the sour cream.

This would have served four, except I was greedy and ate it all myself over two meals. (He Who Eats All of Our Leftovers doesn’t like seafood, hooray!)

Jenny’s Potatoes


I was delighted when a friend shared her recipe for these delicious potatoes, which is comfort food at it’s best. I’ve tweaked her recipe a little to suit my family’s tastes.

4 large potatoes

120 gm ham or bacon, chopped up

sliver of butter

milk to taste

2 eggs (1 egg for every two potatoes)

120 gm grated cheese


Bake the potatoes in their skins. (I wrap them in aluminium foil, then bake them for about one and a quarter hours at 180 degrees Celsius).

Remove the potatoes from the oven and let them cool.

Cook the bacon.

Slice the potatoes in half long ways and scoop out the inside, leaving a shell around the skin. Mash the potatoes with the egg yolks, milk and butter, then mix in the ham or bacon, the cheese and the chives.

Beat the egg whites until they are stiff, then fold lightly in to the mashed potato.

Spoon the mixture back into the potato shells, then put them back into the oven for another ten to fifteen minutes until the tops start to go golden.