73a Murilla St, MILES  QLD 4415
P (07) 4627 2027         F (07) 4627 2021
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Google+ Icon
Contact us!

© 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.​

'What's in the Fridge' Fried Rice

 

Ingredients:

  • 2 1/2 cups rice

  • 1 tablespoon peanut oil

  • 1 onion, cut into thin wedges

  • 2 garlic cloves, crushed

  • 3cm piece fresh ginger, finely grated

  • 4 cups diced vegetables

  • 2 cups leftover chicken, cooked and sliced

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • Fresh coriander leaves, to serve

Method:

Step 1

Cook rice following packet directions. Drain. Rinse under cold water. Drain well. Spread rice onto a tray. Refrigerate until cold, if time permits.

 

Step 2

Heat a wok over medium-high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 3 to 4 minutes or until starting to brown. Add garlic and ginger. Stir-fry for 1 minute. Add vegetables. Stir-fry for 4 minutes or until tender. Add chicken and rice. Stir-fry for 3 to 4 minutes or until heated through. Add combined soy and sugar. Stir-fry for 1 minute. Serve sprinkled with coriander.

Bacon and Corn Fritters

 

Ingredients:

  • 2 tablespoons olive oil

  • 125g bacon rashers, rind removed, coarsely chopped

  • 4 shallots, ends trimmed, thinly sliced

  • 1 small red capsicum, halved, deseeded, finely chopped

  • 1 x 420g can corn kernels, rinsed, drained

  • 115g (3/4 cup) plain flour

  • 3 eggs, lightly whisked

  • 1 tablespoon milk

  • 2 tablespoons chopped fresh coriander

Method:

Step 1

Heat 1 teaspoon of oil in a non-stick frying pan over medium heat. Cook the bacon, stirring occasionally, for 2 minutes or until lightly browned. Add shallot and capsicum. Cook, stirring, for 1 minute or until capsicum is soft. Transfer to a bowl. Stir in the corn, flour, egg, milk and coriander. Season with salt and pepper.

 

Step 2

Heat remaining oil in a large non-stick frying pan over medium-high heat. Spoon three 1/4-cupful portions of the corn mixture into the pan. Flatten slightly. Cook for 2 minutes each side or until golden and cooked through. Repeat, in 3 more batches, with the remaining corn mixture, reheating the pan between batches.

Can be served with a tomato and avocado salsa. 

Hash Browns

 

Ingredients:

  • 2 medium russet potatoes, shredded

  • 1/2 medium onion, finely chopped

  • 1/4 cup all-purpose flour

  • 1 egg

  • 1 cup oil for frying, or as needed

  • salt and pepper to taste

Method:

Step 1

Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.

Step 2

Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

 

Step 3

Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

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.

Easy Strawberry and Coconut Ice-Blocks

 

Ingredients:

  • 375g strawberries, hulled, sliced

  • 2 cups coconut water

Method:

Step 1

Divide strawberries among 12 x 1/4-cup capacity ice-block moulds, pressing some of the slices against sides of each mould.

 

Step 2

Pour coconut water into each mould, leaving a 5mm gap at the top. Freeze for 1 hour or until just starting to set. Insert a wooden stick into the centre of each mould. Freeze for 4 hours or overnight. 

 

Step 3

Remove ice-blocks from moulds. Serve immediately.

Stickjaw Toffees

 

Ingredients:

  • 450g (2 cups) white sugar

  • 160ml (2/3 cup) water

  • 1 tablespoon white vinegar

  • 1/2 teaspoon cream of tartar

  • Hundreds and thousands, to decorate

Method:

Step 1

Line 18 mini muffin pans with paper cases. Combine the sugar, water, vinegar and cream of tartar in a small saucepan. Stir over medium heat until the sugar dissolves completely.

 

Step 2

Bring to the boil. Boil, without stirring, occasionally brushing down the side of the pan with a wet pastry brush, for 18-20 minutes or until light golden. Set aside for 1-2 minutes or until the bubbles subside.

 

Step 3

Transfer the toffee to a metal jug. Pour the toffee evenly among the cases. Sprinkle toffees with hundreds and thousands and set aside for 15-20 minutes to set. Store in an airtight container.

Loaded S’mores Dessert Nachos

 

Ingredients:

  • 180g block Picnic chocolate

  • 200g packet malt biscuits, halved crossways

  • 1 1/2 cups vanilla marshmallows (see notes)

  • 1/4 cup mini vanilla marshmallows

  • 2 tablespoons dark choc chips

  • 2 tablespoons peanut butter chips

  • 2 tablespoons nutella

Method:

Step 1

Preheat a barbecue hotplate (with hood) on medium heat, with hood closed. Grease an 18.5cm base (23cm top) metal pie tin.

 

Step 2

Roughly cut chocolate block into pieces. Layer biscuits, marshmallows and chocolate pieces in prepared tin. Sprinkle with mini marshmallows, choc chips and peanut butter chips.

 

Step 3

Place pie dish on barbecue grill. Close hood. Cook, using indirect heat for 20 minutes or until chocolate and marshmallows melt. Stand for 5 minutes. Serve drizzled with fudge sauce.

This site was designed with the
.com
website builder. Create your website today.
Start Now