Pasta is always a favourite option for my family and this Tuna, Mushroom and Pinenut Pasta didn’t disappoint.

When cooking pasta dishes, it’s great how you can make a fantastic dish from a few simple pantry ingredients. Or you can choose a more complex dish incorporating a wider range of ingredients. Either way, when I say it’s pasta for dinner, there is no communal groan or whining, which is always nice.

There are a few variations of tuna pasta that I regularly make and this recipe has been added to the list. It’s a delicious combination of flavours in a creamy sauce (which you can easily make low fat).

Tuna, Mushroom and Pinenut Pasta

Tuna, Mushroom & Pinenut Pasta

Tuna, Mushroom & Pinenut Pasta

Ingredients

½ cup pinenuts
2 tablespoons olive oil
1 brown onion, halved, thinly sliced
300g mushrooms, thinly sliced
2/3 cup light evaporated milk
2 tablespoons cream cheese
1 tablespoon wholegrain mustard
500g dried fettucine
425g can tuna in springwater, drained, flaked
¼ cup parsley, chopped

Method

Heat a small frying pan over low heat. Add the pine nuts and toast gently for a few minutes until lightly golden brown. Watch them carefully to ensure they don’t burn. Set aside to cool.

Toasting the Pinenuts

Toasting the Pinenuts

Cook pasta according to packet directions until al dente.

While the pasta is cooking, heat oil in a large frying pan over medium heat. Add the onion and cook 5 minutes or until soft. Add the mushrooms and cook stirring often, for 5-6 minutes or until they are tender.

Combine milk, cream cheese and mustard in a jug and add to the pan. Stir to combine and bring to a gentle simmer.

Once pasta is cooked, drain well and return to the saucepan. Add mushroom sauce and tuna to the pasta and toss over a low heat until heated through. Remove from the heat. Add pinenuts, parsley and season to taste. Toss to combine. Serve.

The Klutzy Cook Notes

  • Pouring cream could be substituted for the evaporated milk.
  • The cream cheese could be replaced with Greek style yoghurt.
If you have any questions or comments about this recipe, please feel free to leave them below.

My son’s ‘best friend Charlie’ recently celebrated his 3rd birthday and there were a couple of reasons it was proving difficult for his Mum to make him a birthday cake.  Firstly, their home is undergoing major renovations which have meant they are living in a not-so-conducive-to-baking place at present.  Also, Charlie has several allergies including eggs and dairy products.

As we were having a little party for him, I offered to make a cake and set off on a quest to find a dairy-free and egg-free option that hopefully tasted good (I’ve been told that many in the past definitely failed the taste test).  I have a great recipe for Vanilla Birthday Cake, but this was going to be a new challenge.

The dairy free part was not too daunting as butter can be readily substituted with dairy free margarine which is readily available in the supermarkets (I used an Australian brand called ‘Nuttelex’).  However, finding options without eggs was not so easy and I didn’t want to use an egg substitute (yuk!)

The Egg and Dairy Free Vanilla Cake recipe below is what resulted and it proved to be a winner all round – none of the kids noticed any difference and ate it up (so did the Mums).

Although the texture was a bit denser than normal, the flavor was great.  Just ask Charlie who was delighted to finally have a chance to eat as much cake as he was allowed…and then some more the next day!

Charlie's Thumbs Up

Charlie's Thumbs Up

Egg and Dairy Free Vanilla Cake

Egg & Dairy Free Vanilla Cake

Egg & Dairy Free Vanilla Cake

Ingredients

2 tablespoons water
1 ½ tablespoons vegetable oil
1 ½ teaspoons baking powder
2 cups plain flour
1 cup caster sugar
½ teaspoon vanilla extract
1/3 cup dairy free margarine
Extra 1 cup water
Extra 1 ½ teaspoons baking powder

Dairy Free Vanilla Icing

2 tablespoons dairy free margarine
2 cups icing sugar
2 tablespoons water
½ teaspoon vanilla extract
Food colouring (optional)

Method

Preheat oven to 180C (360F).  Grease a deep 20cm round cake pan and line the base with baking paper.

Beat the 2 tablespoons of water, oil and 1 ½ teaspoons of baking powder together with an electric mixer for about 30 seconds or until well combined.

Add the remaining ingredients and mix on low speed until combined.  Increase speed to medium and beat for about 3 minutes until mixture is smooth and thick.

Pour mixture into prepared pan.  Bake in the oven for 1 ¼ hours, or until a skewer inserted into the middle of the cake comes clean.  Stand cake in the pan for 5 minutes then turn onto a wire rack to cool.

To make the icing: Place softened margarine and icing sugar into a bowl and combine well.  This can be done by hand or with an electric mixer.  Beat in the water, vanilla and food colouring if using.

Spread the icing onto the cooled cake and decorate as desired.

If you have any questions or comments about this recipe, please feel free to leave them below.

This Chicken, Chickpea and Tomato Bake recipe has appeared regularly on our menu for the last few years.  The latest adaptation is done in the slow cooker, my favourite kitchen appliance.  Although my “favourite” appliance can change at the drop of a hat, depending on what cooking mood I’m in.  And with summer coming up, the ice cream maker is likely to find its way back onto the scene very soon.

Although this recipe is done in the slow cooker, it is still called a ‘bake’ because it can just as easily be done in the oven.  But I guess it could also be called a chicken casserole recipe.  The combination of chicken, chickpeas and tomatoes is very delicious.  It’s also a lot of fun, albeit a little messy, tackling the sauce covered chicken legs.

Cooking this recipe last week (Menu Plan #5) something major happened.  I had a huge lightbulb moment as I watched my family devour the meal.  I realised that I will need to start increasing the quantities for a lot of my recipes now.  My kids seem to have doubled their intake lately, particularly when it’s a meal they enjoy (like this one).  A recipe that used to be a good sized meal for everyone, with a little leftover, is now being totally devoured!  There goes the grocery bill!

Chicken, Chickpea and Tomato Bake

Chicken, Chickpea & Tomato Bake

Chicken, Chickpea & Tomato Bake

Adpated from Super Food Ideas

Ingredients

8 chicken drumsticks
2 tablespoons olive oil
300g can chickpeas, rinsed and drained
1 garlic clove, crushed
1 onion, finely chopped
2 x 400g cans diced tomatoes
½ cup chicken stock
75g feta cheese, crumbled (optional)

Method

Heat 1 tablespoons of oil in a large frying pan over medium-high heat.  Cook the drumsticks for 5 to 6 minutes, until golden.  Place them in the bottom of the slow cooker and pour over the chickpeas.

Heat remaining oil in the frying pan and cook the onion and garlic for about 5 minutes.  Add tomatoes, stock and season to taste.  Bring mixture to the boil and allow to simmer for 10 minutes until thickened slightly.

Pour over the chicken in the slow cooker and ensure drumsticks are coated.  Cook on LOW for 6-8 hours or HIGH for 3-4 hours.  If using, sprinkle feta over for the last half hour of cooking.

Serve with couscous.

The Klutzy Cook Notes

  • This recipe can be done in the oven too.   Simple add the chicken, chickpeas and tomato mixture (as cooked above) to a suitable capacity baking dish.  Cover with foil and bake for 40 minutes at 180C.  If adding feta, remove foil and sprinkle over then bake uncovered during the last 10 minutes of cooking.
  • Other chicken cuts can also be used – wings, thigh cutlets, thighs – adjust cooking times accordingly.
If you have any comments or questions about this recipe, please leave them below.

Squid or calamari is relatively inexpensive seafood and has been immortalized in this dish – Salt and Pepper Squid.  Wherever we go to eat these days, there seems to be some sort of version of it on the menu.  It’s a bit like in the 1980’s when nachos seemed to rise in popularity and started to appear everywhere.

It’s popularity is well justified as a good Salt and Pepper Squid dish is a delight.  But like anything, there are always good and bad versions.

Of course cooking it at home ensures you can serve it exactly how you like and my version is shown in the video below.  Just watch out for flying peppercorns!

Salt and Pepper Squid

Salt & Pepper Squid

Salt & Pepper Squid

Ingredients

750g squid hoods
3 kiwifruit, mashed (optional)
2 tablespoons black peppercorns
1 ½ tablespoons sea salt
1 cup flour

Method

Slice the squid into rings.  Combine well with kiwifruit in a glass or ceramic bowl.  Cover and refrigerate for 20 minutes.

Grind peppercorns and salt in a mortar and pestle.  Combine with flour in a bowl.

Rinse squid well under cold water and pat dry with paper towel.  Toss in seasoned flour mix in batches.

Pour enough oil into the bottom of a frying pan to allow shallow frying of the squid – about ½ cm in depth.   Heat the oil over medium-high heat.

Cook the squid in batches until golden brown.  It will only take a couple of minutes on each side for it to be cooked.  Drain on paper towel.  Serve with chips and salad.

The Klutzy Cook Notes

  • Combining the squid with kiwifruit is not essential, it just helps to tenderize it and bring out the natural sweetness.
  • Szechuan peppercorns also work nicely in this recipe, or a mix of both.
Please feel free to leave comments or questions about this recipe below.

Every now and again do you eat something and swear you’ve died and gone to heaven!  Well, for me this Rocky Road Cheesecake was such an experience.  It was divine!

I must admit though that Rocky Road is one of my weaknesses (or strengths – depends how you look at it).  Probably because anything that includes chocolate and coconut has been a favourite all my life.  When I was a little girl, my favourite chocolate bar was a ‘Coconut Rough’ which back then was a decent sized, round-shaped chocolate bar that was made up of chocolate and coconut.  Coconut Roughs are still around today, but they seem to have shrunk like so many things I used to buy as a kid.

So I guess, Rocky Road is now my adult replacement for Coconut Rough.   This cheesecake incorporates all the flavours of Rocky Road – nuts, marshmallows, coconut, and of course chocolate.  Also, in keeping with my love of easy baking recipes, it is simple to make.  It is an easy cheesecake recipe that is non-bake and just needs sufficient time to set in the fridge.

Rocky Road Cheesecake

Rocky Road Cheesecake

Rocky Road Cheesecake

Adapted From Heavenly Moments

Ingredients

1 ¼ cups chocolate biscuit crumbs
¼ cup desiccated coconut
¼ cup crunchy peanut butter
60g butter, melted
500g cream cheese, softened
¼ cup caster sugar
200g milk cooking chocolate melts, melted
½ cup cream
2 teaspoons gelatine
¼ cup boiling water
2 cups white and pink marshmallows, halved
½ cup (100g) red glace cherries, chopped

Method

Line the base of a 22cm springform pan with baking paper.

Combine the biscuit crumbs, coconut, peanut butter and melted butter in a bowl.

Mixing the base

Mixing the base

Mix together well and press into the base the pan.  Chill in the freezer for 10 minutes.

Chocolate Biscuit Base

Chocolate Biscuit Base

Dissolve the gelatin in the boiling water and set aside.  While it’s cooling, beat the cream cheese and sugar in a large bowl with an electric mixer until smooth.  Add the melted chocolate, cream and gelatine mixture and beat until combined.  Fold through the marshmallows and cherries.

Mixing the cheesecake filling

Mixing the cheesecake filling

Pour the mixture into the chilled crumb crust.  Chill for 2 hours in refrigerator, or until set.

I hope you enjoy this as much as I did.  Please let me know below.

Sweet, tangy and refreshing is the best way to describe Homemade Lemonade. Not only that, it really is so simple to make and compared to store bought alternatives, contains no additives that you’d rather your kids didn’t drink.

The recipe can be adapted to suit any type of fruit (see notes), so make some today and serve it in a great big tall glass with lots of ice and some straws. Just don’t forget a nice glass for yourself!

Homemade Lemonade

Homemade Lemonade

Homemade Lemonade

Adapted from Margaret Fulton’s Encyclopedia of Food & Cookery

Ingredients

2 cups sugar
1 cup water
1 cup lemon juice

Method

Combine the sugar and water in a saucepan. Stir gently over a low heat to dissolve the sugar and bring the mixture to the boil.

Continue to boil gently, without stirring for 5 minutes. Cool, then add lemon juice and stir well.

Strain the mixture into a container or bottle and store covered in the refrigerator.  Makes 2 1/2 cups of cordial.

To serve: Add 1 tablespoon of cordial to 1 cup of water. Adjust the quantity up or down according to taste.

The Klutzy Cook Notes

  • Try the recipe with other citrus juices – lime, orange, mandarin – or a combination – lemon & lime; orange & lemon etc.
  • Other fruits such as melons, stone fruit and berries, can also be used. Simply puree the fruit then press it through a sieve. Add the juice as above to the sugar syrup.
  • For a bubbly drink, dilute the cordial with mineral or soda water.
  • For an adults only drink, serve diluted with champagne.
What delicious fruit flavours do you think might work in this recipe?

Last week’s Menu Plan ended up with a few alterations, including a last minute family birthday party on Thursday night where takeaway Chinese was served.

The highlight was the dairy and egg free cake we made for Charlie’s birthday.  Although it was a bit of a challenge getting a good recipe without egg (the dairy free part isn’t so difficult), the result was great.  Most importantly, Charlie was delighted as he could finally eat as much cake as he wanted.

This week it’s school holidays in our part of the world so the Menu Plan could be changed at any time, depending on what else ‘pops up’.  Also, it’s my turn to do the market run on Thursday so depending on what treasures I find, the menu could change.

Monday – Salmon and Herb Filo Parcels with Salad
Tuesday – Spinach and Fetta Pie
Wednesday –  Chicken Vegetable Patties
Thursday – Beef Stir Fry
Friday – Homemade Pizza with Easy Pizza Dough
Saturday – To be decided
Sunday – Barbecue – Hamburgers & Sausages
Extras – Sushi, Sour Cream Slice, more Orange Marmalade (I still have lots to use up)

Have a great week!

I’d love to know what your planning this week so please feel free to share your menu plans in the comments section below.

Tuna Patties are an old favourite of mine and I have several different recipes to call on. However, this one has snuck it’s way into first position for two reasons. The main one is that these are the family favourite (by quite a long way).

The second reason is the patties are dipped in flour and egg so there is no ‘crumbing’ involved. The crumbs are actually on the inside and this just makes them a little less messy and faster to make.

These Tuna Patties were on the menu a few weeks ago (Menu Plan #2) and the original recipe came from Super Food Ideas. What drew me to the recipe was that there were no potatoes, which seem to feature in every other tuna patty recipe I’ve seen. Also, the addition of tomato and Worcestershire sauces sounded interesting.

Having canned tuna (or salmon) in the pantry as a standby is a must. It means you always have a meal close at hand, and these Tuna Patties are a great example of this.

Tuna Patties

Adapted from Super Food Ideas, October 2004

Tuna Patties

Tuna Patties

Ingredients

1 tablespoon olive oil
1 brown onion, grated
3 cups fresh breadcrumbs
400g can tuna in springwater, drained and flaked
2 tablespoons lemon juice
2 tablespoons tomato sauce
2 tablespoons Worcestershire sauce
3 eggs
1/3 cup parsley, chopped
¼ cup plain flour

Method

Heat oil in a small frying pan and cook the onion until soft. Set aside to cool slightly.

Put 2 ½ cups breadcrumbs, tuna, lemon juice, sauces, 1 egg and parsley into a bowl. Mix together well – use your hands to combine ingredients thoroughly. If the mixture is too moist, add more breadcrumbs.

Place the flour onto a plate. Beat the other 2 eggs together in a shallow bowl.

Form the tuna mixture into 8 patties. Pour enough oil into a frying pan to cover the base and place over a medium heat.

Once the oil is hot, dip each patty into the flour, then the egg mixture and place in the pan. Cook the tuna patties until they are golden on each side. Drain on paper towel.  Serve with salad and chips.

The Klutzy Cook Notes

  • Fresh breadcrumbs can be easily prepared by placing bread into a food processor and processing until fine crumbs form. As a rule of thumb, you will need 1 slice of bread per cup of fresh breadcrumbs required.  I use a processing attachment for my hand held blender that makes this job really simple. (See photos below)
  • It doesn’t matter what type of bread you use -I regularly use wholemeal or multi-grain bread rather than standard white bread.
Bread ready to be 'crumbed'

Bread ready to be 'crumbed'

Fresh Breadcrumbs
Fresh Breadcrumbs

Please feel free to leave a comment about this recipe or ingredients below.

For the last 20 months, I have been part of a Fruit and Vegetable Market Buying Group.  It started with 3 of us, grew to about 6 and is currently sitting at 5, which is a good number.  Being a part of the group has been fantastic.  Not only are the fruit and vegetables at much cheaper prices there is the opportunity to try a greater variety of produce.  The other fun thing is trying out new ways to use up excesses that inevitably occur from time to time.

So what exactly is this buying group?  Well, we do a run to our local fresh fruit and vegetable markets – The Brisbane Produce Market – every fortnight.  These central markets are where all the producers bring their produce to sell wholesale to the trade (early morning) and then to the public (from 9 am).  We have to buy in bulk and all purchases are cash only.

Although the trade gets in first and obviously get better prices and the pick of the produce, the quality and prices that are available to the public are still sensational compared to buying at the local supermarket.

Mind you, it can be very treacherous to the uninitiated as there are trucks, forklifts and trolleys going everywhere.  It is total chaos until you understand the order of things.  Also, there is a lot of pushing and shoving that can go on from fellow shoppers as everyone wants the best produce.

Brisbane Produce Market

Brisbane Produce Market

Over time, we have developed a system to make sure we get the best out of each run and that everyone contributes.  It works really well for us, so if you’d like to replicate this, please do.  Here’s how it works.

  1. The run is usually set for every second Thursday – which is the day we have found we can get the best selection.  The market is also open to the public on Wednesday and Friday so if the person doing the run can’t go on Thursday, they can go one of these other days.
    The Spreadsheet

    The Spreadsheet

  2. On the Monday of the market week, a spreadsheet is emailed out listing the more common and popular items to buy.  This list has been fine tuned and simplified over time and has been set up with formulas to make the final calculations easy.  Each person indicates Yes or No if they wish to have the item that week.  For some products we indicate quantity eg strawberry punnets.
  3. All spreadsheets are returned to one person who compiles the list into a final spreadsheet.  The final copy is emailed back out and the person doing the market run prints it out to take.
  4. We have some big plastic boxes to help with sorting and a trolley to use at the markets.  These are all dropped to the central sorting point (the house of the person doing the run), along with money the day before the run.  As a rule of thumb, we each put in $50 per run.  If someone feels their spend may be higher, a bit more goes in.  I usually put in around $70.
  5. The person doing the run heads off with the trolley, spreadsheet and money, arriving as soon as the gates are open to the public, as the produce sells very quickly.  The idea is to buy the most requested items first – those that everyone wants or at least 3 or 4 people.  If after this there is still money left, the spend becomes discretionary.  Items that were less requested may be purchased, or seasonal items not included on the list.  The latter are called ‘extras’ and are evenly split amongst everyone.
  6. The produce is then sorted – we have paired up for this so there is at least 2 of us to help with every sort.  Often however, everyone joins in and helps over a cup of tea.  We use the spreadsheet to keep track of who wants what and put the produce into boxes.
  7. From here, everything is taken home and used.  Over time I have found many ways to use up all the produce – freezing, bottling, making sauces – and enjoy the challenge of finding new recipes and ideas.  And if worse comes to worst and the produce deteriorates before it can be used, it goes into the compost so the garden benefits.

    The car all loaded up with produce

    The car all loaded up with produce

Sorting the produce from the markets

Sorting the produce from the markets

A Market Buying Group is really a worthwhile exercise and has many benefits.  I hope this inspires you to consider a group and if you can find some people to band together, go for it.  You won’t be disappointed.

If you enjoyed this post or have any questions, please leave your comments below.

Quiche, of any variety is a wonderful meal. It is loved by all ages and you can really be creative with fillings. Traditionally quiche has a pastry crust that is baked first before filling it up with a mixture of eggs, milk and other ingredients such as meat, ham, vegetables and cheese. However, there is no messing around with pastry for this Impossible Quiche.

Impossible Quiche is a recipe I was handed from Nanna quite some time ago and was on Menu Plan #3 (followed by Menu Plan #4). The reason it’s called ‘Impossible’ is because a soft crust forms on the bottom while baking. It’s one of those magical recipes where some sort of separation occurs during cooking like with Lemon Delicious.

The other reason I’m sure it’s ‘Impossible’, is that it really is impossible to mess it up! It is probably more like a savoury slice than a quiche, but Nanna calls it a quiche, so I will too.

Serve the Impossible Quiche with some fresh salad and you have a quick and easy mid week meal. The leftovers are great for lunchboxes plus, everyone loves it – young and old.

(Apologies in advance for the sad photo, but it does give you a general idea of what to expect.)

Impossible Quiche

Impossible Quiche

Impossible Quiche

Ingredients

1 cup grated cheese
½ small onion, chopped
½ cup chopped capsicum
1 small tomato, chopped
1 cup fresh corn
½ cup chopped ham
3 eggs
½ cup milk
1 dessertspoon butter
¾ cup self raising flour
Salt and pepper to taste

Method

Preheat oven to 200C (390F). Grease a 26cm (10 inch) quiche or pie dish.

Sprinkle cheese, onion, capsicum, tomato, corn and ham into the dish.

Beat together eggs, milk butter, flour and seasonings. Pour over the other ingredients.  Cook for 35-40 minutes.

The Klutzy Cook Notes

  • Some other suggested fillings – bacon, shallots, frozen corn or peas, mushrooms, grated carrot, grated zucchini, sun dried tomatoes, olives, feta cheese, sausage – you really can use your creativity here.
  • All up you need about 3 cups of chopped fillings (excluding cheese).
  • The quiche can be served hot or cold. As with many things, it tastes even better the next day.
  • Can also be cooked in a slice pan of similar capacity.
Any filling suggestions? Please leave them below.