73a Murilla St, MILES  QLD 4415
P (07) 4627 2027         F (07) 4627 2021
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© 2015 MCCM Inc.

Low Cost Recipes

The Murilla Community Centre has sourced a variety of low cost and easy recipes for your enjoyment. Copies are available at the Centre. 

If you have any to share, please do not hesitate to visit the Murilla Community Centre. 

Easy Sausage Rolls 

 

Ingredients:

  • 1 tablespoon olive oil

  • 2 red onions, halved, thinly sliced

  • 1 1/2 tablespoons brown sugar

  • 2 sheets frozen ready-rolled puff pastry, partially thawed

  • 1 egg, lightly beaten

  • 8 thick beef sausages

  • Tomato chutney, to serve

  • Salad greens, to serve

Method:

Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Add onions and cook, stirring often, for 10 minutes or until tender. Add sugar. Cook, stirring, for 5 minutes or until caramelised. Set aside for 5 minutes to cool slightly.

Step 2

Cut each pastry sheet into 4 squares. Place 1 square on workbench. Brush 1 edge with egg. Spread 1 tablespoon onion mixture over pastry. Top with 1 sausage. Roll up pastry to enclose sausage, with egg-brushed edge on top. Press to secure. Place, seam side down, on tray. Repeat with remaining pastry, egg, onion mixture and sausages. Brush tops with egg. Score with a knife. Sprinkle with pepper.

Step 3

Bake for 20 to 25 minutes or until sausages are cooked through and pastry is golden. Serve with chutney and salad.

Smoky Beef and Pumpkin Stew

 

Ingredients:

  • 280g jar Coles Chargrilled Vegetables, drained reserving oil

  • 500g Coles Australian No Added Hormones Diced Beef

  • 1 tablespoon smoked paprika

  • 500g pkt Coles Australian Diced Butternut Pumpkin

  • 1 /12 cups (180g) frozen peas

Method:

Step 1

Heat 1/4 cup (60ml) of the reserved oil from the chargrilled vegetables in a saucepan over medium heat. Cook the beef, in batches, turning occasionally, for 5 mins or until brown all over. Add the paprika. Cook, stirring, for 1 min or until aromatic.

 

Step 2

Add 1 1/2 cups (375ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 1 1/2 hours or until beef is tender.

 

Step 3

Add the pumpkin and chargrilled vegetables. Cook for 30 mins or until the pumpkin is tender. Add the peas and stir until heated through. Season.

Marshmallow Bubble Bars

Ingredients:

  • 5 cups Rice Bubbles

  • 2 cups (200g) vanilla marshmallows

  • 100g butter, chopped

  • 50g white chocolate, melted

  • 2 tablespoons rainbow choc chips 

Method:

Step 1

Grease a 16cm x 26cm (base) slice pan. Line with baking paper, extending paper 2cm above edges on all sides.

 

Step 2

Place Rice Bubbles in a large bowl. Place marshmallows and butter in a large microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring every 30 seconds or until mixture is smooth. Add to Rice Bubbles. Stir to coat well.

 

Step 3

Press mixture firmly and evenly into prepared pan. Drizzle with white chocolate. Sprinkle with rainbow choc chips. Refrigerate for 2 hours or until set.

 

Step 4

Cut into 20 bars. Wrap each bar in plastic wrap. Refrigerate until required.

Easy Mars Bar Brownies

 

Ingredients:

  • 6 x 53g Mars bars, chopped

  • 100g butter, chopped

  • 3 eggs, lightly whisked

  • 75g (1/2 cup) self-raising flour

  • 50g (1/2 cup) cocoa powder

Method:

Step 1

Preheat the oven to 160C/140C fan forced. Grease a square 18cm cake pan and line the base with baking paper, extending up 2 sides.

 

Step 2

Combine the chopped Mars and butter in a heatproof bowl and stand the bowl over a pan of simmering water (don’t let the bowl touch the water). Heat, stirring occasionally, until the butter and chocolate have melted but lumps of nougat remain. Remove from the heat and set aside to cool slightly.

 

Step 3

Add the egg to the chocolate mixture and stir to combine. Sift in the flour and cocoa powder. Fold to combine. Transfer the mixture to the prepared pan, smoothing the top. Bake for 30 minutes or until a skewer inserted into the middle of the brownie comes out with crumbs clinging slightly. Allow to cool in the pan for 10 minutes. Use the paper to lift the brownie from the pan and cut into squares. Serve warm or at room temperature.

Fusilli with Peas, Bacon and Ricotta

 

Ingredients:

  • 1 cup frozen peas

  • 500g fusilli pasta

  • 5 rashers bacon, rind removed, cut into 4cm strips

  • 200g fresh ricotta cheese, crumbled

Method:

Step 1

Cook peas in a large saucepan of boiling salted water for 1 minute or until bright green. Remove to a sieve with a slotted spoon. Return water to the boil.

 

Step 2

Cook pasta, following packet directions, until just tender. Drain. Return pasta to saucepan.

 

Step 3

Meanwhile, cook bacon in a non-stick frying pan over medium-high heat for 4 to 5 minutes or until crisp.

 

Step 4

Add bacon, peas, ricotta, and salt and pepper to pasta. Toss over low heat until well combined. Spoon into serving bowls. Serve.

Cornflake and Honey Cookies

 

Ingredients:

  • 150g butter, chopped

  • 1/2 cup honey

  • 1 2/3 cups self-raising flour, sifted

  • 2 cups cornflakes

Method:

Step 1

Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.

 

Step 2

Combine butter and honey in a small saucepan over low heat. Cook for 2 to 3 minutes or until melted.

 

Step 3

Combine flour and cornflakes in a bowl. Add butter mixture. Stir to combine. Roll level tablespoons of mixture into balls. Place balls, 4cm apart, on prepared trays. Flatten slightly. Bake for 10 minutes, swapping trays halfway through cooking, or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Store between layers of baking paper in an airtight container.

Naan Bread or Pizza Base

 

Ingredients:

  • 200g Greek-style yoghurt 

  • 1 3/4 cups (260g) self raising flour

Method:

Step 1

Combine 200g Greek-style yoghurt and 1 3/4 cups (260g) self-raising flour in a bowl until a soft dough forms.

 

Step 2

Knead on a floured surface until smooth.

 

Step 3

Cut into 6 even pieces.

 

Step 4

Using a floured surface, roll into 5mm thick ovals.

Step 5

Heat a greased chargrill pan on high.

Step 6

Cook for two minutes each side or until charred and cooked through.​

Naan Bread or Pizza Base

 

Ingredients:

  • 200g Greek-style yoghurt 

  • 1 3/4 cups (260g) self raising flour

Method:

Step 1

Combine 200g Greek-style yoghurt and 1 3/4 cups (260g) self-raising flour in a bowl until a soft dough forms.

 

Step 2

Knead on a floured surface until smooth.

 

Step 3

Cut into 6 even pieces.

 

Step 4

Using a floured surface, roll into 5mm thick ovals.

Step 5

Heat a greased chargrill pan on high.

Step 6

Cook for two minutes each side or until charred and cooked through.​

White Chocolate Fruit and Nut Clusters

 

Ingredients:

  • 6 oz. White Chocolate

  • Any fruits (cranberries, goji berries etc.)

  • Any nuts (almonds, pistachios etc.)

Method:

Step 1

Microwave chocolate in medium microwaveable bowl on medium for 3 minutes or until almost melted; stir until completely melted. Stir in remaining ingredients.

 

Step 2

Spoon 1 tsp.of the chocolate mixture into each of 48 paper-lined miniature muffin cups; cover.

 

Step 3

Refrigerate 20 minutes or until chocolate is set.

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