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    Recipes — oven baked

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    Sausage-Cheese Breakfast Cups

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2

    Ingredients

        •    1/4 tsp salt
        •    2 large eggs
        •    1/4 cup milk
        •    1/4 tsp pepper
        •    1/4 tsp dry mustard
        •    1/8 tsp onion powder
        •    1 cup cubed white bread (about 2 slices)
        •    1/4 cup cooked, crumbled hot ground pork sausage
        •    1/4 cup shredded Monterey Jack cheese with peppers

    Method

    1. Layer cubed bread, cooked sausage, and cheese evenly into 2 greased 8-oz. ramekins or individual soufflé dishes.

    2. Whisk together eggs and next 5 ingredients. Pour evenly over cheese in ramekins. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking.

    3. Bake at 350° for 20 to 25 minutes or until set. Let stand 5 minutes before serving.

    4. NOTE: To bake in a muffin pan, layer cubed bread, cooked sausage, and shredded cheese evenly in 4 greased cups in pan. Pour egg mixture evenly over cheese in muffin cups. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. Bake at 350° for 15 to 20 minutes or until set. Let stand 5 minutes before serving.

    5. Individual Ham-Swiss Breakfast Cups: Prepare recipe as directed, substituting 1/4 cup chopped cooked ham for sausage and 1/4 cup shredded Swiss cheese for Monterey Jack cheese with peppers.



    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-cheese-breakfast-cups

    Prawn and Fetta Pizzas

    This easy pizza recipe makes use of succulent prawns and pizza sauce, and is ready in under an hour.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

        •    1 tbsp lemon juice
        •    150g fetta, crumbled
        •    1/2 red onion, thinly sliced
        •    1 tsp dried chilli flakes (optional)
        •    1/3 cup (55g) pitted kalamata olives
        •    1/3 cup dill sprigs, coarsely chopped
        •    60g pkt Coles Australian Baby Spinach
        •    1/3 cup flat-leaf parsley leaves, chopped
        •    350g peeled raw prawns, with tails intact
        •    1/2 cup (140g) Leggo's Pizza Sauce with Garlic, Onions & Herbs


    Pizza Dough:

        •    Pinch of salt
        •    2 tsps dried yeast
        •    1/2 tsp caster sugar
        •    2 cups (300g) pain flour
        •    2 tbsps extra virgin olive oil
        •    3/4 cup (185ml) lukewarm water

    Method

    1. To make the pizza dough, combine the yeast, sugar, water and salt in a jug. Set aside for 5 mins or until slightly frothy.

    2. Place the flour in a large bowl and make a well in the centre. Add yeast mixture and oil. Use a wooden spoon to stir until well combined. Turn dough onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.

    3. Preheat oven to 200°C. Lightly grease 2 baking trays. Punch down the dough. Divide into 2 even portions. Roll out each portion on a lightly floured surface to a 35cm x 20cm oval shape. Place on the prepared trays.

    4. Spread the bases with Leggo’s Pizza Sauce, leaving a 2cm border. Top with the spinach, prawns, fetta and olives. Sprinkle with the chilli, if using. Bake for 15-20 mins or until the bases are golden brown and cooked underneath.

    5. Meanwhile, combine onion and lemon juice in a bowl. Set aside for 10 mins to soak. Add dill and parsley and toss to combine. Serve pizzas topped with onion mixture.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/prawn-fetta-pizzas-recipe/avcmogvp

    Pickled Octopus with Cucumber and Black Olives

    Octopus tentacles may look a little different on the plate, but when paired with good produce this recipe will become a staple at any dinner party.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 5 hours
        •    Yield: Serves 6

    Ingredients

        •    3 fresh bay leaves
        •    1 cup (250ml) verjuice
        •    3 cups (750ml) olive oil
        •    10 garlic cloves, peeled
        •    1 tsp white peppercorns
        •    1/2 cup (125ml) lemon juice
        •    2kg large octopus tentacles
        •    1 tsp dried Greek oregano (rigani)
        •    Thinly sliced cucumber, torn black olives and flat-leaf parsley leaves, to serve

    Method

    1. Preheat oven to 90°C. To confit octopus, place octopus, peppercorns, oil, 5 garlic cloves and 1 bay leaf in a baking dish. Cover tightly with foil and place in oven for 5 hours or until tender. Remove from oven and cool completely in the oil.
    2. Place confit octopus and 1 cup (250ml) confit oil in a 2L (8 cup) sterilised jar. Add verjuice, lemon juice, oregano, remaining 5 garlic cloves, 2 bay leaves and 200ml water, and seal with a lid. Set aside in a cool, dark place, turning jar every 2 hours, for 6 hours to pickle. Chill until needed.
    3. Remove pickled octopus from jar and cut into large pieces, then serve with cucumber, olive, and parsley leaves.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pickled-octopus-cucumber-black-olives/b3b58c14-ac38-4eed-a993-674937679fcd

    Italian Pork Sausage Pasta Bake

    This flavoursome Italian pork sausages bake can be made ahead in preparation for those nights when you are short on time.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook Time: 35 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 bunch fresh sage
        •    500g pork sausages
        •    2 garlic cloves, crushed
        •    2 tsps balsamic vinegar
        •    500g dried rigatoni pasta
        •    1 brown onion, finely chopped
        •    125ml (1/2 cup) dry white wine
        •    500g savoy cabbage, thinly sliced
        •    60ml (1/4 cup) extra virgin olive oil
        •    300ml light thickened cream for cooking
        •    90g (1 1/4 cups) parmesan, finely grated
        •    105g (1 1/2 cups) fresh courdough breadcrumbs

    Method

    1. Preheat oven to 210C/190C fan forced. Squeeze meat from casings into a bowl. Finely chop half the sage. Reserve remaining sage.
    2. Heat 1 tbs oil in a frying pan over medium heat. Cook onion, stirring, for 2 minutes or until soft. Add sausage meat. Cook, stirring with a wooden spoon to break up lumps, for 4 minutes. Stir in cabbage for 3 minutes or until starting to soften. Stir in chopped sage and garlic for 1 minute until aromatic. Add wine. Reduce heat to low and cook, covered, for 5 minutes. Add cream. Cook, covered, for 3 minutes or until cabbage is tender. Stir in vinegar. Season.
    3. Meanwhile, cook pasta in a saucepan of boiling salted water until al dente. Drain, reserving 2 tbs water. Return pasta and water to pan. Add sausage mixture and half the parmesan. Gently stir to combine. Transfer to a baking dish.
    4. Combine breadcrumbs, remaining parmesan, reserved sage and remaining oil in a bowl. Season. Toss to combine. Spread over pasta. Bake for 20 minutes or until golden.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/italian-pork-sausage-pasta-bake/3d17d918-7214-45f8-a080-c5dff19ff3cd

    Tandoori Salmon Portion, Spiced Rice and Cucumber Mint Salsa

    Salmon is such a versatile fish and spicing things up is a great way to get creative when you’re cooking it at home. This recipe is perfect for entertaining guests or even for a lazy night at home to warm things up!

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 2


    Ingredients

        •    1/2 tsp salt
        •    1 tsp paprika
        •    1 tsp tumeric
        •    2 cloves garlic
        •    1/2 lime (juice)
        •    1 tbsp olive oil
        •    Tandoori marinade
        •    1 tsp ground ginger
        •    1 tbsp vegetable oil
        •    2 tsps cumin powder
        •    Cucumber mint salsa
        •    1 small tomato, diced
        •    2 tbsps mint, chopped
        •    1/2 cup natural yoghurt
        •    to taste salt and pepper
        •    1/4 tsp cayenne pepper
        •    2 Huon salmon portions
        •    1/2 small red onion, diced
        •    serveral nasturtium leaves (optional)
        •    1 lebanese cucumber, peeled and diced
        •    2 cups cooked spiced rice (rice cooked with Garam Masala)


    Method

    1. Pre-heat oven to 200°C.

    2. Combine the salsa ingredients, season and set aside.

    3. Combine all the tandoori ingredients in a blender and process until smooth. Marinade the salmon portions with this paste for at least 30 minutes in the refrigerator.

    4. Place the salmon portions onto an oiled oven-proof dish or onto a rack and bake at 200°C until just cooked.

    5. Present with the cucumber salsa, spiced rice and several nastursham leaves.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/tandoori-salmon-portion/