Life goes on.....yes, it does! The very week of Christmas I found myself having 2 childrens' birthday parties at my place (one a sleepover...ouch!) This week's dish is a life saver when the budget is tight. It tastes heaps like take away chicken (some kids thought it was), without the expense. Check it out and have a very Merry Christmas. God bless....Leanne X

KLUCKY FRIED CHICKEN serves 6-8

Ingredients

1.5kg chicken thigh (or breast) fillets

600ml carton buttermilk

2 cups plain flour

1 tablespoon 'Vegeta' (vegetable seasoning)

1 tablespoon Garlic salt

Cracked pepper, to taste (about 1 teaspoon)

2 litre bottle cooking oil

Method

Begin by pouring cooking oil into a deep frying pan or wok, place on a high heat. Whilst oil is heating prepare seasoned flour by combining Vegeta, garlic salt, pepper and flour into a large bowl. Pour buttermilk into a separate medium bowl. Next toss chicken (about 4 pieces at a time or 9 large 'nugget' size pieces), through buttermilk, remove and toss chicken into seasoned flour, covering thoroughly. Test oil is ready for deep frying by dropping a tiny ball of flour mixed with buttermilk into the oil. If it sizzles oil is ready for your chicken. Very carefully fry about 4 pieces of chicken at a time. When chicken coating is a deep golden brown colour it is ready. Using tongs, carefully remove each piece of chicken, allowing any excess oil to drip back into the frying oil. Place each piece of chicken into a baking dish, uncovered. Don't drain on absorbent paper as this will cause the chicken to go soggy. When all frying is complete, serve.

For a crowd; this is great. Just double or triple everthing; except your frying oil. Leave that the same. 1 litre of buttermilk will do up to 5kg of chicken.

Great with my Creamy Mustard dipping sauce - for the recipe go to http://www.somethingfromnothing.com.au/

Well, the frenzy begins...School's finished, sleepover requests have begun, nerves are frayed and we're trying to keep the 'Christmas spirit' alive, especially in supermarket carparks!! Somehow (not quite sure how) ended up this week with several extra children at my house on the hottest December day in 20 years (40 degrees and more). Oh, I envy our northern friends who have a white Christmas. (Oops! Maybe not. Just saw pictures of the snow in Europe on the news.)
These Christmassy cupcakes really saved the day. The girls had a ball making them from start to finish and the boys somehow joined in on the eating section??? They're quick, cheap, simple and a bit crafty for the kids. Check it out. Don't forget to check out the website for lots of other ideas for Christmas and MORE!
http://www.somethingfromnothing.com.au/

Santa's Hat Cupcakes
Ingredients
2 packs butter cake mix, icing included- ('Green's' is good)
eggs (as per pack)
milk (as per pack)
butter (for cake & icing) as per pack
red food colouring
green food colouring
300ml thick cream (whipped)
silver patty cake liners
extra icing sugar (for dusting)
Method
Make cake mix according to the directions on pack. Make icing according to the directions on the pack. Mix one of the icing sachets with a few drops of red colouring 'cochineal' and, in a separate bowl, mix the other packet with drops of green colouring. Place patty liners in patty cake baking trays and spoon cake mix into the liners. Bake according to directions on the pack. Allow to cool. Using a small, sharp knife (an adult will need to do this), cut out a circle in the centre of each cup cake and scoop out the middle of each cake (see picture). Ice the outer circle of the cupcake green. Ice the tops of the circles you have scooped out, with red icing (Santa's hat). Fill the holes in the cake well with cream (Santa's beard). Place 'Santa's hat' back on top of cream. Dust with icing sugar (snow) and serve.
Makes about 24 cupcakes
If I don't get back to you next week, forgive me. It will mean that life has been too hectic! Have a fantastic Christmas everyone.
God bless, Leanne.

visit us on http://www.somethingfromnothing.com.au/

Hey guys, how's week 2 of the 'silly' season?? I spoke to my mum this week, she said she saw the Dalai Lama interviewed on staying peaceful this Christmas, "that's fine mum but he has no kids, pageants or layby queues - no wonder he's calm" HELLO! I jest, I know he has an international schedule, just not layby queues, can you picture it!

Here' s another savoury thought; a cheese & tomato spin on last weeks pastry idea. Again they're light, easy & looks very Christmassy, they would go really well with a beer (or something bubbly). Give it a go and remember, stay calmmmm. And remember for more ideas visit http://www.somethingfromnothing.com.au/

Savoury Pastries

Ingredients

2 sheets frozen puff pastry, thawed

1 x 250g pack 'vine ripened' cherry tomatoes

Basil leaves (a handful)

220g tub Bocconcini

Cooking spray

Salt & Cracked pepper, to taste

Balsamic vinegar, to taste

Method

Preheat oven to hot, (250c). Cut pastry each pastry sheet into 6 rectangles, (or 12 squares, for bite size nibbles). Lay rectangles onto 2 well greased baking trays. Thinly slice tomatoes and layer down the centre of each rectangle. Tuck a basil leaf between tomato slices. Spray pastries with cooking spray and season with salt and pepper. Place trays into oven and cook for 5 minutes or until puffed and slightly golden. Remove from oven, allow to cool for a few minutes. Top each pastry with 2 or 3 thin slices of Bocconcini and drizzle with Balsamic vinegar is so desired!

For a real Christmas effect, serve on a bed of Rocket leaves (to resemble Holly) and decorate with extra cherry tomatoes

God bless...more next week .X Leanne

WOW...December 1st, I know Christmas is here as the deals have begun with my kids, 'no tree decorating until we clean this house and your bedrooms are done', call me scrooge but after a crazy year I'm desperate!! Anyway at this frantic time where food and party invitations seem to be coming out of the wood work, here's a light & easy dessert/coffee, tea accompaniment to finish off all the heavy eating that seems to be thrust upon us this time of year, enjoy & stay sane.

P.S Try the pastries and let me know how they go! X Leanne

Another Christmas rescue package next week!!

E-A-S-Y Apple Pastries Makes 12 large pastries
Ingredients
2 sheets ready made frozen puff pastry, thawed
2 large green unpeeled apples, sliced into wedges
2 teaspoons brown sugar
½ teaspoon cinnamon powder (optional)
Cooking spray
Method
Preheat oven to hot (250c). Meanwhile, cut each sheet of pastry in half, making 2 large rectangles. Divide each half into 3 smaller even rectangles, leaving you with 6 per sheet of pastry. Lightly grease 1or 2 large flat baking trays and place pastry onto the trays. Neatly line apple wedges down the centre of your pastry, only slightly overlapping each apple wedge. Spray pastries completely with cooking spray. Sprinkle combined cinnamon and brown sugar over the apple. Place trays into oven and cook for 5 minutes until puffed and golden. Keep an eye on them. Slightly cool pastries and serve warm or cold with cream, ice cream or custard, though they are just as nice on their own. Store in an air tight container.
Nice with a dusting of icing sugar! Great as a light dessert or just with tea or coffee
For more easy recipe ideas go to www.somethingfromnothing.com.au

E-A-S-Y Apple Pastries- Makes 12 large pastries

Ingredients
2 sheets ready made frozen puff pastry, thawed
2 large green unpeeled apples, sliced into wedges
2 teaspoons brown sugar
½ teaspoon cinnamon powder (optional)
Cooking spray
Method
Preheat oven to hot (250c). Meanwhile, cut each sheet of pastry in half, making 2 large rectangles. Divide each half into 3 smaller even rectangles, leaving you with 6 per sheet of pastry. Lightly grease 1or 2 large flat baking trays and place pastry onto the trays. Neatly line apple wedges down the centre of your pastry, only slightly overlapping each apple wedge. Spray pastries completely with cooking spray. Sprinkle combined cinnamon and brown sugar over the apple. Place trays into oven and cook for 5 minutes until puffed and golden. Keep an eye on them. Slightly cool pastries and serve warm or cold with cream, ice cream or custard, though they are just as nice on their own. Store in an air tight container.
Nice with a dusting of icing sugar! Great as a light dessert or just with tea or coffee

Cook Something from Nothing

Hey guys,

Well. The website is up and running at long last. Don't forget to visit it at http://www.somethingfromnothing.com.au/ for heaps of recipes & more!

Keep you posted with all the updates.... Leanne