Club Sandwich

Holiday Fun...having a break at mum's for a few days. Needing a break from the beach we hit the Opportunity shops in the Southern Highlands, ('Op' shopping), it was heaps of fun! I picked up this great find, a Tupperware jelly ring mould for a buck. Home and a wash, I made this great jelly mould 'Club' Sandwich. Here's how and remember 'holiday fun' ideas don't always need to break the bank!

Club Sandwich

Ingredients

1 sliced loaf of fresh white bread, crusts removed

250g of any cold meat (or 6 eggs and 2 tablespoons mayonnaise, mashed)

200g sliced cheese

1/2 cup mayonnaise (or avocado mashed with a squeeze lemon)

1 cup shredded lettuce (optional)

2 tomatoes thinly sliced (optional)

cooking spray

Method

Completely spray jelly mould with a light spray of cooking oil. Line entire jelly mould with bread. Place a layer of sandwich filling choice on to the bread lined mould, eg. mayonnaise, bacon, cheese, tomato, lettuce. Completely cover with another layer of bread. Repeat this process until mould is completely filled to the top. Finish with a layer of bread. Place the mould lid tightly onto the top of the mould ring. Filling should be slightly bulging on top. Refrigerate for 4-6 hours. Unmould onto a flat plate. Cut into wedges and serve. Great to pack for a picnic. Just pop out onto a plate when ready to serve, wherever you are!

Quick and easy holiday nibbles

Happy New Year! Off to a party? Bring a plate please. Cost of living seems to soar when we can least afford it! Seafood is no exception. These nibbles are dead easy, inexpensive and appeal to the seafood lovers out there. Nice with a glass of champagne! And don't forget. For more finger food ideas go to http://www.somethingfromnothing.com.au/

Smoked Salmon Bites

Ingredients.

100g smoked salmon

1/2 cup good mayonnaise

2 tspns Horseradish Cream

Capers (2 or 3 per cracker)

Cracker biscuits. (I used Ritz)

Method

Combine Mayo and horseradish cream. Spread onto crackers. Top with a small amount of salmon and garnish with the capers.

Smoked Oyster Mini Toasts

Ingredients

1 tin Smoked Oysters (I used John West Chilli Oysters)

Cream cheese spread (I used Phillidelphia)

1/2 pack shop bought mini toast squares

Method

Spread each toast with a little cream cheese. Top with an oyster. Arrange on a platter and serve.

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