Favourite recipes

500g thin steak strips
4 Tablespoon oyster sauce
1 Tablespoon sherry
2 teaspoon cornflour
4 tablespoon oil
4 spring onion cut into 3cm lengths
Florets of broccoli
1 teaspoon sugar 10 baby corn
250g snow peas
1 teaspoon ginger

Marinate steak in sauce with sherry and cornflour for 20 minutes minimum.
Heat ½ the oil. Cook onions and ginger 1 minute.
Add steak & stir fry until cooked. Set aside.
Heat ½ oil and cook veges & sugar for 2-3 minutes.
Return steak to pan and reheat.
Serve hot with rice or hoiken noodles.

500g veal diced ½ cup flour
1 teaspoon paprika
30g margarine
2 Tablespoon oil
1 onion
½ cup white wine
375g tomatoes
salt & pepper
125g mozzarella

Toss meat in flour & paprika.
Fry until brown.
Remove meat from heat.
Add onion & wine.
Heat until about half of liquid is gone.
Add remaining ingredients except cheese. Simmer 2 minutes.
Pour into casserole dish with meat.
Add cheese on top.
Bake 180o for 30 minutes. Good for slow cooker.

SPAGHETTI BOLOGNAISE - popular easy version

700g mince
2 onion finely chopped
½ teaspoon Italian Herbs
¼ teaspoon oregano
750 ml tin tomato soup
2 Tablespoon oil (more or less)
1 teaspoon garlic
400g tin chopped tomatoes (or 4 fresh tomatoes)
3-4 tablespoon tomato paste
Pepper & salt to taste

 Cook onion for 2 minutes. Add garlic cook gently for 1 minute. Add mince and remaining ingredients. Bring to boil then lower temperature & cook altogether for 30 minutes minimum, stirring regularly. Serve on a bed of spaghetti noodles.

CHICKEN AU GRATIN – Lee’s – a favourite!
700g cooked chicken (I cook up a couple of breast or thighs in the microwave)
250g broccoli & stems
440g can of cream of mushroom soup
300 ml sour cream
1 teaspoon curry powder
½ onion chopped fine
salt & pepper to taste
½ cup of grated tasty cheese
¼ teaspoon paprika
Cook broccoli in microwave for 3 minutes (or stir fry leave still a little crispy) Place chicken in casserole dish. Combine soup, sour cream, curry powder, onions and seasonings. Pour over chicken and broccoli. Stir gently to mix. Sprinkle top with cheese and then with paprika. Bake at 180oC for 40 minutes. Serve with boiled rice.

1kg chicken pieces
Seasoned flour
1 Tablespoon butter
440g tomato puree
2 cloves garlic
½ teaspoon dried basil leaves
½ teaspoon oregano
¼ cup tomato sauce
Salt & pepper
185g Mozzarella cheese
Coat chicken in seasoned flour.
Fry in hot butter until golden brown all over. Remove chicken from pan.
Add garlic, puree, basil, oregano, and sauce. Season as desired with salt & pepper.
Pour tomato pieces over chicken pieces
Bake 180oC for 60 minutes.
Place cheese slices over chicken and bake a further 10 minutes.

THAI CHICKEN SOUP Serves 4-6 – Delicious! Benita made this first in March 2016! 2 small chillies, deseeded and left as one piece (for easy removal later)
1 Tbl ginger
1Tbl lemongrass, ground (or one whole stalk, bruised, which can be removed at the end of the cooking) 1 Tbl fish sauce
8 cups chicken stock
1x 400ml can coconut milk
4 kaffir lime leaves or 1 Tbl lime juice
400g pumpkin, diced
2 small chicken breasts, sliced
2 bok choy, diced
Bring to a boil, the flavours and the stock.
Reduce to a low simmer. Remove the chillies and lemongrass (if using whole stalk). Now and add the remaining ingredients and simmer 10-15 minutes, until chicken is softly poached.
Optional: Place ¼ cup cooked rice in each bowl as you serve.

MEXICAN CHICKEN BURGERS Serves 4-5 – a favourite!
500g Chicken Mince
1 small onion finely diced
1 pkt taco seasoning (Half at a time)
1 slice fresh bread, crumbed (grate while frozen)
½ teaspoon dried coriander (optional)
2 T olive oil
5 bread rolls
Sliced tomato
½ cup sour cream
Combine well the mince, onion, coriander and ½ pkt of taco seasoning in bowl with a little salt. Divide into 4 –5 thick patties and freeze for 30 minutes.
Combine remaining ½ pkt of taco seasoning with the sour cream.
Spread a little on the split bread roll (helps stop lettuce falling off) place a few layers of lettuce on top, a dollop of cream mix and a slice of tomato.
Cook patties on medium heat in warm oil for 4 minutes each side, drain on absorbent paper towel, Serve on top of tomato & lettuce.
Add grated cheese if desired to toppings. (Used peri peri sauce with some south west dressing, salt and turmeric as an alternate once too. OK but taco better)

380g chicken cooked & chopped
½ onion finely chopped
450g crushed pineapple drained
1 cup rice
2 ½ cups chicken stock liquid
salt & pepper
3 teaspoon soy sauce
2 eggs
3 cups breadcrumbs
Cook rice in chicken stock about 15 minutes until all liquid is
Deep fry. Serve hot.
Finger food - Great for parties, can be made ahead and frozen

6 slices of bread into small pieces
2 Tablespoon oil
1 teaspoon garlic.
cos lettuce
200g diced leg ham (optional)
4 quartered boiled eggs
caeser dressing.
BBQ Chicken pieces
parmesan shavings
Ideal for guest lunches
Toss bread in oil & garlic. Bake in moderate oven for 12 mins, until golden. Cool.
Wash and drain a lettuce and cut into bite sized pieces.
Add ham, eggs and dressing.
Top with croutons and parmesan

1 Large onion
600g chicken
5 cubes chicken stock
2 tsp curry powder
dash mixed herbs
1 tin coconut cream
4 Tablespoon cornflour
Brown chicken and onion in fry pan
In 3 cups hot water, mix stock, curry and herbs. Add to fry pan, stir.
Add coconut cream
In a little cold water mix in corn flour, add to fry pan.
Simmer until ready

1kg diced chicken pieces
2 tablespoon flour
¼ teaspoon ginger
¼ teaspoon mustard
¼ teaspoon curry powder
¼ teaspoon mixed spice
1 carrot sliced
1 onion sliced
1 ¼ cup water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon tomato paste
2 tablespoon plum sauce
1 tablespoon vinegar
Mix flour, ginger, mustard, curry powder, spices and roll chicken pieces in this mixture.
Combine all remaining ingredients and pour over meat. Cook on slow combustion or slow cooker (auto) for 5-6 hours.
Serve with mash potatoes or on bed of rice.

1 onion diced
2 celery sticks diced
1 bok choy
200g sweet potatoes, diced
200g frozen corn
2 cups fish stock (or vegetable stock)
300g white fish fillets
¼ cup milk
Cook onion and celery in ½ teaspoon butter.
Add potatoes, bok choy, corn and stock.
Boil and reduce heat & simmer for 15 mins.
Return to heat and add fish. Simmer 3-4 mins.
Add milk and simmer for 2 minutes.
Serve and enjoy

1Tablespoon of Olive oil
1 onion chopped
1teaspoon coriander
2 cloves garlic
2 teaspoon curry powder or 2 Tbsp yellow curry, green curry etc
400ml can coconut cream
800g fish eg blue grenadier
cooked rice
Heat oil and gently cook onion, garlic and curry powder for 5 minutes.
Start cooking rice.
Add coconut cream. Reduce heat and simmer for 10 minutes.
Add fish and cook for 5 –10 minutes.
Season with salt & pepper.
Rinse & drain rice.
Serve fish on top of rice. Garnish with fresh coriander leaves. Alternate: replace fish with prawns and/or Replace curry powder with curry paste.

PRAWN RICE ROLLS ideal for visitors, parties and camping
spring roll wrappers
spring onion
bean shoots or snow pea shoots
fresh coriander or mint leaves
Cook the prawns in lightly salted water. Peel when cook.
Marinade them in sesame oil, soy sauce and ground white pepper.
Sauce has sugar, little bit of salt, vinegar, lime juice, chili sauce, warm water, crushed peanuts and fresh chili from the herb garden.
Cut vegetables into strips.
Fill a shallow bowl about half-way with warm water. Dip one wrapper in the water until it is just soft, drain excess water. (It continues to soften on standing.) Place on a clean surface.
Place a few of the vegetables across the rice paper, about 3cm in from the edge. Top with a few prawns, Fold over the bottom of the wrapper to enclose the filling. Fold in the sides and roll up firmly to enclose.
Keep covered under a damp towel.

FISH CAKES Grandma's
125g instant Mashed potatoes only using ¾ liquid & 1 Tbsn butter recommended
1 Onion, chopped
425g Boneless Mackerel or salmon
heat milk/water hot until hot (about 3 minutes in microwave)
Mix in instant potato
Add onion, fish and salt and pepper.
Roll into 5-6 large balls and coat in the flour.
Freeze for 10 minutes or place in fridge for 30 minutes
Fry in lots of hot butter.
Serve with crisp salad and/or coleslaw

1 T oil
1 onion chipped finely
5T massaman paste
500g pumpkin peeled & chopped into small cubes
4 kaffir lime leaves
4 cups chicken stock
280ml coconut cream
200g raw prawns peeled & devined
100g grape tomatoes, cut lengthwise
60g snow peas cut into long strips
coriander leaves and/or shallots for garnishing
Soften onion in oil and add paste. Cook for 5 minutes.
Add pumpkin, lime leaves and stock. Bring to boil. Reduce to simmer for 10 minutes until pumpkin start to soften.
Add cream, prawns, peas & tomatoes.
Simmer for 3 minutes until prawns cook – do not over cook.
Remove from pan and add garnishes.
I chose to serve with rice or rice noodles to make it more filling. Also nice without the prawns or substitute with chicken.

4 eggs beaten
1 tin salmon
½ cup flour
2 cup milk
1 cup grated cheese
½ onion chopped
2 Tablespoon parsley
Sprinkle dill
pepper & salt
Mix altogether. Pour into greased quiche dish. Bake 180oC for 30 minutes.

4 salmon fillets
500g broccoli florets
¼ cup balsamic dressing
½ lemon - half cut into 4 portions and half juiced
¼ onion chopped fine
1 shallot for garnishing
preheat oven to 180 degrees C
Grease oven dish and place salmon in skin side down with spacing in between
Roast for 8 mins
Meanwhile partially cook broccoli in microwave for 4 minutes until just softening.
Add broccoli to ray along with onion and balsamic dressing
Roast for 5-10 mins until fish is cooked. Rest a few minutes before serving garnished with the shallots and a lemon slice.
I prefer to serve with fried rice.
Photo in file.

220g can salmon (smallish can)
¾ cup mayonnaise (6-7 heaped dessert spoons)
1 apple grated
1 ½ cups grated cheese (3 cupped handfuls)
Drain salmon, crush bones & keep for extra calcium and break up salmon.
Add mayo, apple and cheese.
Spoon generous helping on top of stale bread rolls and place under grill for 5 minutes until it just starts to brown and bubble. Serve hot.

1 small onion - chopped finely
1 Tablespoon margarine or butter
100g tinned capsicum - drained
200g tinned peas and corn - drained
180g tinned Pink Salmon - drained
4 eggs
200g long life (UHT) cream
1 teaspoon mustard (I used Australian Mustard)
1/4 cup (3 heaped T) Parmesan Cheese (the shelf packet type OK)
Sauté the onion in the margarine in a cast iron frypan.
Add the capsicum and peas/corn when the onion is soft.
Stir well and then add the salmon & cheese.
Disperse the ingredients evenly over the frypan.
Whisk the eggs, cream and mustard and then pour over the salmon.
Gently fry (at 4) the frittata with a lid on until the bottom starts to brown & the top is just about set. (Approx 10 minutes)
Flip the frittata by placing a large plate upside down over the pan. Turn it over, plate and all and the slip the frittata back into the frypan, so that the previously cooked side is facing up and the uncooked side gets heated up.
Cook 1 minute but certainly no more than 2 minutes.
Occasionally it may break up, but don't let that spoil your appetite. It is still yummy!

220g tin of mushrooms
125g tin of capsicum (Edgels)
90g margarine
1 ½ T flour
2 chicken cubes
2 cups water
salt & pepper
½ cup long life cream
200g tuna
This can even be done in the microwave oven.
Heat mushrooms and caps gently.
Add flour and cook 1 minute.
Add stock cubes & water slowly mixing as you go to reduce lumps.
Cook until it thickens.
Add cream, vegetables & tuna.
Try not to bring sauce to boil so you don’t curdle the cream – otherwise add room temp cream at the end!
Reheat, then serve on a bed of boiled rice.
And you can freeze the rest of the cream for the next time...just defrost slowly

2 cups Mashed Potatoes
1 pkt Dutch Curry & rice soup mix
½ teaspoon lemon
1 can 425g Tuna
½ cup breadcrumbs
Drain tuna and combine all ingredients except breadcrumbs Roll into 12 patties and roll in breadcrumbs.
Fry in hot oil

Pronounce as soop soop
3 onions diced
2 handfuls of fresh green French runner beans
2 bunches of bok choy
2 red capsicums chopped
soy sauce
2 tablespoon Indian curry (can use regular curry powder but has different flavour)
1 ½ cups of water
2 packets of 2-minute noodles
¾ tin of coconut milk 2 tins of tuna
Cut vegies. Stir-fry with oil and curry until just cooked.
Add water, sauce and simmer for 5 minutes.
Toss in cooked and drained pasta together with the coconut milk and drained tuna

425g tin in oil (drained)
2 tomatoes (peeled and seeded)
4 spring onions
½ cup basil
1 small green capsicum
20g butter
200 ml. thickened cream
½ cup grated mozzarella cheese
4 large soft rolls
½ cup white wine
Finely chop the spring onions and capsicum, shred the basil and parsley then all together in butter till softened.
Add the tuna to the pan followed by the cream and bring to a boil then add the tomatoes and simmer for 5 minutes.
Cut the tops off the rolls and scoop out the insides, refill the space with tuna and cream mix, sprinkle with grated mozzarella and slide under the grill for 5 minutes or until golden brown


100g rice vermicelli
8 sheets rice paper
½ carrot, cut into julienne strips
¼ Lebanese cucumber, cut into julienne strips
½ cup chopped fresh coriander
½ cup chopped fresh mint
¼ red capsicum, thinly sliced
125g can John West Tuna Slices – Sweet Chilli
50g snow pea sprouts
Prepare rice vermicelli
Dip one sheet of rice paper into warm water to soften, remove and place a little of the prepared noodles along lower third of rice paper. Top with carrot, cucumber, coriander, mint, a slice of John West Tuna slices
Fold and roll up to encase fillings
Serve immediately with sweet chilli sauce for dipping if desired.

Christian Fellowship & work so often go hand in hand

Still here in Alice Springs, once again we were to experience the fellowship and hospitality that is so common to Christians, the first was an invitation to dinner at Gill’s who is the Community worker here, there we also met Dr Joy Sandefur who is the Dean of Anglican students at Nungalinya College in Darwin which principally trains aborigines for ministry positions in their local communities. We started to do the work that the Ascension church here needed, mostly it is of building maintenance: painting, fixing door locks, erecting curtain tracks, replacing old guttering on one side of the church, fixing & installing a reticulating watering systems in the garden, pruning trees, mending fences, etc. Thankfully Richard and Julie (together with Richard’s sister Judy all the way from Wellington, NZ) arrived within a few days to gives us a much needed hand. It was great to have their company again. We had missed them since Coober Pedy. More fellowship dinners included a marvellous BBQ at Deb’s unique permanent site caravan home with this wonderful South African Ox tail casserole as an added bonus made by her friend, George. Another evening we invited Gill for dinner too, once we stopped asking her questions about her work in the community long enough to let her actually eat her dinner!