family recipe

This Easy Chocolate Fudge is incredibly smooth, rich, and creamy! Made with just 5 ingredients and cooks in the microwave in under 2 minutes! The perfect holiday treat. 

Easy Chocolate Fudge

(1 pound) bag powdered sugar (sifted)

cocoa powder (sifted)

unsalted butter (cubed into small chunks (1/2 cup = 1 stick))

chocolate milk (or "regular" milk)

vanilla extract

pecans (optional)

Line a 6 x 8 (or similar sized) glass pan with plastic wrap or wax paper misted very lightly with cooking spray. Set aside.

Place powdered sugar, cocoa powder, cubed butter, and milk into a large bowl.

Microwave for 90 seconds.

Whisk until smooth.

Whisk in vanilla and optional nuts.

Pour into prepared pan, cover, and chill in the refrigerator until set.

https://content.jwplatform.com/videos/NsfYqUbu.mp4

This Easy Chocolate Fudge is made in one bowl, has just 5 ingredients and is cooked in the microwave in only 90 seconds! The easiest, creamiest, most delicious dessert ever!

Traditional Irish Potato Cakes

butter, more if needed

potatoes

flour

salt

pepper

chives, cheese (better salt

These may be dipped in flour or dipped in egg, then in flour if desired. They may also go through a breading process of dipping in flour, then egg, then breadcrumbs.

If no leftover mashed potatoes are on hand, it will take about 3 to 4 medium sized raw potatoes to make about two cups of mashed.

These may be made with leftover boiled potatoes, also. Simply mash, mix with a bit of butter and milk and proceed with the recipe.

This is a great recipe for &#8220;planned&#8221; leftovers &#8211; simply make extra mashed potatoes so there will be plenty to make potato cakes.

Potato cakes can be formed, make them rather thin, about 3/4&#8243; thick, placed on plastic wrap and frozen. Once frozen, bag for later use. No need to thaw, simply cook as directed.

Notes

Whip up this cheap, simple and satisfying meal in just 30 minutes.

Cheesy broccoli pasta bake

penne

broccoli,cut into florets

butter

plain flour

milk

tbsp wholegrain mustard

mature cheddar,grated

Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.

Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.

Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Doubling this recipe is no work at all, and it may save family dinner, too. With a second casserole in the freezer, a nourishing supper is just minutes away when weeknights get crazy. If you’re freezing this recipe, consider puréeing rather than ricing the potatoes for smoother texture upon reheating.

Salmon Shepherd’s Pie

(1 kg) potatoes,

onion, chopped

2 bell peppers,

tbsp ml) olive oil

cup ml) water

tbsp ml) tomato paste

tsp ml) harissa

lb g) skinless salmon fillet, cubed

cup g) frozen corn, thawed

(19 oz/540 ml) cream corn

tbsp butter, thinly sliced

With the rack in the middle position, preheat the oven to 425°F (220°C).

In a large pot, cover the potatoes with cold water. Season with salt. Bring to a boil and simmer for 20 minutes or until the potatoes are tender. Set aside in the cooking water. 

Meanwhile, in a large skillet over medium-high heat, brown the onion and bell peppers in the oil. Add the water, tomato paste and harissa. Cook for 1 minute. Add the salmon and cook for 4 minutes or until medium-rare. Break the fish into large flakes and season with salt and pepper. Transfer the mixture to a 10-cup (2.5 litre), 8 x 11-inch (20 x 28 cm) baking dish. Layer with the thawed corn and cream corn.

Drain the potatoes and squeeze through a potato ricer directly over the corn in an even layer (see note). Dot the surface with the butter slices. 


Bake for 25 minutes or until the potatoes begin to brown. If desired, finish browning under the broiler. Let rest for 10 minutes before serving. 

Very good recipe.  We enjoyed this yesterday evening with broccoli,  and a light salad and glass of red wine.I might use a little more harissa paste next time.

https://cdn.jwplayer.com/v2/media/PTZnCkZn

Different measuring cups

This amazing meat sauce recipe hails from my father-in-law&#x27;s kitchen and is everyone&#x27;s favorite. It&#x27;s thick, hearty, and has phenomenal flavor thanks to a combination of beef, veal, and pork.

The Best Meat Sauce

olive oil

beef

pork

veal

onion

garlic (minced)

basil

Salt and pepper (to taste)

red wine

tomatoes

tomato puree

Heat the olive oil in a large pot or Dutch oven over medium heat. When it is shimmering, add the ground beef, pork and veal, and cook, breaking it up with a wooden spoon, until the meat is browned.

Add the onion and garlic to the meat mixture and sauté, stirring occasionally, until the onions are translucent, about 7 to 10 minutes. Stir in the dried basil and season with salt and pepper.

Stir in the red wine and let simmer for about 1 minute, until mostly evaporated.

Reduce the heat to low and add the crushed tomatoes and tomato puree to the pot, stirring to incorporate. Reduce the heat to the lowest simmer possible, and place a lid on the pot slightly ajar. Simmer for 2 to 3 hours, stirring occasionally.

https://embed.mediavine.com/videos/m6zemobbs5yw6plyweue

This homemade meat sauce is the BEST! It’s thick, hearty, and uses a combination of beef, pork and veal for phenomenal flavor.

The Best Meat Sauce, Ever

These luxurious gnocchi are both light and spoilingly rich at the same time

Spinach & ricotta gnocchi

young spinach, washed

parsley leaves, finely chopped

garlic clove, crushed

ricotta

eggs

freshly grated vegetarian Parmesan-style cheese, plus extra to serve

nutmeg

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

Lamb can be expensive, but this Moroccan pilaf rice dish makes a small amount go further, so as well as being super tasty it&#8217;s also budget friendly.

Lamb and chickpea pilaf

lamb neck fillet,

onion,

garlic cloves, finely chopped

Knob of fresh ginger, finely chopped

tsp ras el hanout

basmati rice

500 milliliters lamb stock,

dried apricots, chopped

can chickpeas, drained

Season the lamb cubes with salt and pepper. Heat the oil in a wide, deep frying pan over a high heat. Add the lamb and fry, in batches, for 4-5 minutes until golden brown. Remove to a plate and set aside.

Add the onion, season and fry over a medium heat until softened. Add the garlic, ginger and ras el hanout and fry for 2-3 minutes.

Tip in the rice and stir to coat in the oil. Add the lamb, then the stock, stir well, bring to the boil, cover with a lid, turn down the heat and simmer for 10 minutes.

Stir in the apricots and chickpeas and warm through for a few minutes, then scatter with parsley and serve.

Need to bring a plate? The classic potato bake is always a hit at the family barbecue.

Potato & onion gratin

butter,

milliliters (1 cup) pouring cream

milliliters (1/2 cup) milk

brown onion,

1kg brushed potatoes, peeled, thinly sliced

(1 cup) coarsely grated cheddar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Slow cooking lamb makes it melt-in-the-mouth tender, and with this simple recipe, the oven does most of the work &#8211; it can also be made in a slow cooker. You can use a pale or golden ale for the beer.

Lamb shanks braised in beer

lamb shanks

celery stick, finely chopped

carrot, finely diced

garlic cloves,

pale

lamb

bay leaves

thyme sprigs, leaves

unsalted butter

Heat half the oil in a large, heavy-based casserole (with a tight-fitting lid) over a medium heat. Add the lamb shanks and cook to brown all over for a few minutes. Remove from the pan and set aside.

Heat the remaining oil in the pot and fry the onion, celery, carrot and garlic over a gentle heat for 10 minutes until really soft and beginning to colour. Return the lamb shanks to the pot and pour in the ale and stock. Season well, add the herbs, bring to the boil, then reduce to a simmer, cover with the lid and cook over a low heat for 2½ hours, turning halfway through, until the lamb shanks are meltingly tender.

Remove the lamb to a warmed serving dish and keep warm under foil. Discard the bay leaves. Bring the sauce to the boil and reduce it by half until it’s nice and glossy.

Whisk in the butter and return the lamb to the casserole to warm through, if necessary. Sprinkle with the parsley and serve with creamy mash.

Check out this recipe for the best brunch punch from Delish.com!

Brunch Punch

liter sprite

c. orange juice

pineapple juice

c. vodka

prosecco

c. Strawberries, sliced

c. raspberries

c. Fresh mint leaves,

Sanding sugars,

Also made 4 batches for big Sat. afternoon bridal shower today.  Fruit and mint rose to top so we were able to use a beverage dispenser with a spigot., fruit didn’t clog spigot!  Every drop was gone!  Not too over the top on alcohol but sure got everyone into the fun spirit.  Not overly sweet either, used dry Prosecco.  Will make again.

This is AMAZING!!!! We had 5 for brunch and drank it all day long!

https://streaming.hearstdigitalstudios.com/8736713d-511f-4fc9-b2ed-afdec192a151/video_rover_16x9_1080p_hd_1556120264_86138.mp4

This Brunch Punch Means Sunday Funday All Day

A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier

Leek & bacon risotto

chicken stock

bacon

leeks

risotto rice

milliliters white wine

grated parmesan

chives

Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.

Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

Grandma's Jambalaya

chicken breast,

shrimp

container (336 grams) Jalapeño Turkey sausage

white rice

green bell peppers (weighed 375 grams)

Tomato sauce

Mushroom stems and pieces (drained)

beef broth

Campbell's French onion soup

Tony Charchere’s Seasoning, S&P, Tabasco Sauce

cauliflower rice

Preheat oven to 350°

Dump all ingredients except sausage and shrimp into a sprayed at 13 x 9 pan

Stir to combine

Top with sliced turkey sausage

Cover pan with aluminum foil

Bake for an hour and a half

When there’s 20 to 25 minutes remaining add the shrimp on top pressing them down into the jambalaya

If there is a lot of liquid remaining when you take out the pan remove the lid and let sit for an hour the liquid will absorb

Grandma's Bread Pudding 

French bread, best stale

heavy whipping cream

sugar

bourbon

Preheat oven to 350 degrees F and grease a 9x13 baking dish.

Slice bread into 1 inch cubes and place in a large mixing bowl. Pour cream and milk over the cubed bread.

Toss the bread mixture until the liquid has been absorbed.

In a medium bowl, combine the eggs, sugar, bourbon, vanilla, and salt. Beat until smooth, then pour over the bread mixture.

Transfer mixture to the prepared baking dish.

Bake until golden brown and crispy on top, about 45-50 minutes.

Remove the pudding from oven and let cool to room temperature while making the sauce.

Bread Pudding

In a medium saucepan, heat butter until fully melted.

Continue to cook over low heat while stirring constantly. Once sauce thickens enough to coat the spoon, remove from heat.

Stir in bourbon. Sauce may separate if not served right away. If so, whisk before serving.

Bourbon Sauce 

This reassuringly simple dish is packed full of wholesome, smoky flavours

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