Lamb Shanks - Leonie Kynoch

Lamb Shanks

½ cups of Plain Flour

1 Tablespoon of Ground Black Pepper

4 Lamb Shanks (I done eat Lamb so do 3 plus 1 chicken Breast)

2 Tablespoons of Olive Oil

2 Carrots, Diced

1 Large onion, Diced

1 tin of diced tomatoes, 400g

3 Garlic Cloves, Crushed

2 Tablespoons of tomato paste

3 cups of chicken stock

Preheat oven to 140 degrees Celsius.

 Put flour and Pepper in a bowl and mix.

Coat the lamb shanks in flour.

Heat olive oil in a heavy base casserole dish and fry the shanks until golden brown then remove from the dish

In the same dish add the onion until it starts to soften, and then the carrots until they start so soften.

Add the tin of tomatoes, the garlic, the tomato paste, and the chicken stock, stir through.

Add the lamb shanks back to the sauce and slow cook for 5-6 hours or until meat is tender.

I serve it on a heap of mashed potato with a side of green beans or peas.

Spaghetti Bolognese- Leonie Kynoch

Spaghetti Bolognese

1 onion, finely diced

3 Cloves of garlic, crushed

1 large celery stick, diced

1 zucchini, diced

1 carrot, finely diced

5 medium mushrooms, diced

½ green capsicum, diced

½ red capsicum, diced

50g of pancetta, diced

1kg of beef mince

1 cup of red wine

2 cups of beef stock

2 tablespoons of tomato paste

2 tins of diced tomato.

1 jar of tomato puree

1teaspoon of dried oregano

2 tablespoons of olive oil

Put Olive oil in a lager pot and heat.

Add the onion and cook until it starts to soften

Add celery, carrot, garlic, capsicum and pancetta cook until it also starts to soften

Add the mince and oregano, cook until it’s browned.

Add the mushrooms, zucchini and red wine, cook until most of the wine has evaporated

Add the tomato paste, tin tomato, and the beef stock, stir

Simmer for 3 hours or until it becomes the right consistency, occasionally giving it a stir.

I freeze the left over sauce for nights that I can’t be bothered cooking and it’s still as delicious!

Oreo Truffles- Brittany Weber

1 16 oz. package of chocolate Oreo sandwich cookies
1  8 oz. box of cream cheese, softened
1 16-24 oz. bag of chocolate chips (chocolate or white- or both!)

-Crush Oreos in a food processor until they are a fine power. 
-Blend in cream cheese (I think I actually use 2 packages of cream cheese, but recipe calls for one). 
-Chill (I freeze) for a short while (15-30 minutes)
-Roll into small balls (maybe acorn to pingpong size?)
- Freeze again for 30-60 minutes.
- Heat up chocolate chips (I've heard dipping chocolate works a bit better, but chocolate chips are fine) 60 seconds, stir, 20 seconds, stir, repeat until smooth
- using a toothpick, (or fork) dip the frozen Oreo balls into the chocolate dip and set aside to harden.

I enjoy keeping these frozen and just letting them sit for a couple minutes before eating them- it keeps me from eating way too many, but you can refrigerate them when finished! 

(I don't have one of my own pictures yet, but you can google them and see how yummy they look!)

Taco Soup- Brittany Weber

1-2 lbs. of cooked taco meat (ground beef with taco seasoning)
2  cans of kidney beans
2  cans of chili beans
2  cans of pinto beans
2  cans of Ro-tel (tomatoes and green chiles)
2  cans of hominy
1 packet of Ranch powder

While the meat is cooking, pour everything into a big pot and bring to a boil- add meat after it finishes cooking.  Do not drain anything (except the meat).  After bringing to a boil, simmer until ready to eat.  I think it tastes the best if it has been cooking together for a few hours.

Eat plain or with shredded cheese and corn chips.

This makes so much food, we sometimes use one of each type of beans or cut out a type.  Play with it to find what you like best.

Freezes well!