Recipe: Cheesy sausage tarts - for kids (young and old)

Today's recipe is one that I wrote for the Australian online business Lunch Boxes With Love.  If you're looking for some fun ways to dress up your kids lunches then have a look at their site.  Their products have been known to turn around fussy eaters into great eaters!

http://www.lunchboxeswithlove.com/


Cheesy sausage tarts

These are great in kids’ lunchboxes or for an afternoon snack, and they’d be perfect at a birthday party too.  They’re quick and easy to make so double the quantities if you have two muffin trays.

1 sheet puff pastry, thawed

5 small beef chipolata sausages (not spicy), cut in half

1-2 tablesp (20-40ml) pizza sauce (or tomato paste)

½ cup grated cheddar cheese

Optional extras:

5 cherry tomatoes, cut in quarters

2-3 mushrooms, roughly chopped

Preheat oven to 200C (400F) and spray a regular muffin tray with oil spray or non-stick spray.

Place the sausage pieces on a small tray and bake for 5 mins in the oven while the pastry is defrosting (they only need to be partly cooked as they’ll finish cooking in the tartlets).

Cut the pastry into nine squares then press each square into a muffin hole. Dollop some pizza sauce (approx ½ teasp) in the middle of the puff pastry then place a piece of sausage on the pizza sauce.  (Optional: add two pieces of cherry tomato and a couple of pieces of chopped mushroom to the muffin hole).  Top with grated cheese.

Bake in oven for 20-25 mins or until the pastry is puffed up and the sausages are cooked through.  Remove from oven and allow to cool.

Freeze:  When they are cool store them in a ziplock bag or plastic container in the freezer.

Defrost:  Place one or two in the lunchbox and they will defrost by lunchtime

Reheat:  You could reheat these if you want to serve them for afternoon tea or at a party – place in 200C oven for about 7 mins or until heated through. 

Serve:  If serving at a party, you may like to dollop some tomato sauce (ketchup) on top.

Makes: 9 tartlets

FROST BITE book review - My Pigeon Pair

Thankyou to Larissa, the blogger known as My Pigeon Pair, for the fantastic book review of FROST BITE today.  Here's an extract:

We are a very BUSY family of four.  I am ashamed to admit that sometimes, especially on the days I work, I have not exactly made the best meals for my family.  But it’s time to take stock and fix the problem.   Of course I have a secret weapon that I have swooped on.

Frost Bite By Susan Austin

I have occasionally made an extra batch of pasta sauce or a lasagne or quiche to put in the freezer but I wouldn’t exactly call that creative or life saving!  Frost Bite has some sensational ideas and recipes for your freezer!  It even includes the best method for defrosting each recipe.  The large glossy pages are adorned with easy to follow instructions accompanied by pictures of each meal that are as drool worthy as the recipe itself!  I particularly love that it is a complete cookbook. Frost Bite includes sections on baby food, party food and even food for lunchboxes!  I have a large collection of those mini cookbooks and you loose yourself remembeirng wether that recipe your searching for is in the 5 minute dinners, fast and fresh or quick and easy cook book!  Frost Bite is a one book for all, cookbook!

Click here for the full blog entry and Larissa's meal plan for the week:

http://mypigeonpair.com/2011/08/28/menu-plan-monday-the-busy-mums-freezer-edition/

Not Quite Nigella - twice-baked souffles from the freezer

Look who's cooking from FROST BITE today...

The fabulous foodie blogger extraordinaire, Not Quite Nigella, has cooked the Twice baked leek and cheese souffle from FROST BITE and loved it.

Click here for the verdict:
http://www.notquitenigella.com/2011/08/26/twice-baked-leek-cheese-souffles/

Bargain alert - FROST BITE at David Jones

Hello blog land.  Whenever I hear of a FROST BITE bargain I'll write a quick post and let you know.


Today's bargain alert: David Jones is taking 30% off FROST BITE if you use your DJs card.

Why not treat yourself, or keep a copy stashed in your present drawer?  FROST BITE is great for birthdays, difficult-to-buy-for mother in laws, babyshowers, housewarmings, maybe even Fathers Day (or is that like getting a power drill on Mothers Day?!?)

Tips for storing food in the freezer

People often ask me how I store food in the freezer - do I have a huge supply of plastic containers?  Do I use freezer bags?  I thought I'd share some tips with you.

• You sometimes need to do a little work up front, before you put food in the freezer.  If you freeze a large casserole you won't be able to cut off a single portion once it is frozen, so plan ahead and freeze in small quantities if you know you'll need small servings.

• I regularly store food in ziplock bags because they are surprisingly sturdy and don't leak (even when storing soups) and I like to write the contents and date on the white strip on the bag.  There are different sizes available so I use smaller bags for individual portions and larger bags for bulkier food.

• If food is frozen in a plastic bag or ziplock bag you must remember that you cannot defrost food in the microwave while it is in the bag.  The bag is simply for storage in the freezer.  You may like to microwave it for 10-20 seconds to loosen the bag around the frozen food, then open the bag (with scissors if necessary) and place the frozen food in a microwave-proof container.

• Some smaller items will stick together when they are frozen.  To overcome this you can place sheets of baking paper between the layers to keep them apart.  Alternatively, you can "flash freeze" the food then place them in a ziplock bag when they are frozen.  Flash freezing is simple: just place the food on a tray lined with baking paper then place the tray in the freezer.  The food will freeze quickly because there is plenty of cold air circulating around the food items.  Once they are frozen, transfer the food to a ziplock bag or plastic container.  I use this method with burger patties, uncooked cookie dough, canapes etc.

• Some recipes can be frozen in a casserole dish but make sure the dish is suitable for the freezer and the oven, including straight from the freezer to the oven.  Some recipes can be cooked from frozen and you don't want your casserole dish to crack!

• Occasionally I'll use disposable aluminium trays instead of a casserole dish, generally because they came in smaller sizes if I wanted to freeze individual portions.  I also like to use disposable aluminium trays if I am preparing food to give to a friend so they don't need to return a dish to me.

• If you have baked a loaf such as banana bread I recommend you slice it before freezing.  It is much easier to take a single slice out of the freezer than trying to saw through a frozen loaf of cake/bread.  I also do this when freezing long loaves of Turkish bread from the supermarket.  I normally slice the Turkish bread into five or six individual pieces then put them back in the bag and place in the freezer.

For more ideas have a look at the FROST BITE book as there are five pages devoted to freezing and defrosting suggestions.

Drop me a line in the comment box below if you have any questions.

Recipe: vegetarian nachoes

Here's a recipe I posted on facebook a few weeks ago which I called "Friday night food".  It's Friday today so I thought it a good day to share this recipe.


I like nachoes with a beef topping, similar to chilli con carne, but I don't always have minced beef on hand, but I normally have a few tins of tomatoes, kidney beans, corn and chickpeas so this recipe can be made with pantry staples.  If you have any leftover bean mixture you can freeze it for another day.  Enjoy!




Vegetarian nachoes

Olive oil

1 large onion, chopped

2 cloves garlic, minced

3 teasp each ground cumin, ground coriander, sweet paprika

½ red capsicum, diced

2 x 400g tin roma tomatoes, chopped

400g tin kidney beans, drained and rinsed

400g tin chickpeas, drained and rinsed

1 cup frozen corn kernels (or 400g tin corn kernels)

2 tablesp tomato paste

Sea salt and pepper

Later – to serve:

Plain corn chips

Grated cheddar cheese

Sour cream, diced avocado/guacamole etc

Heat some oil in a large frypan over low-medium heat and add onion and garlic.  Cook for a few minutes or until the onion is translucent.

Add spices and cook for another minute or two (you can also add 1 teasp dried chilli flakes if you like).  Add remaining ingredients and bring to a simmer.  Simmer, partially covered, for about 20-25 mins or until thick.

Remove from heat and allow to cool.

Freeze: Spoon the mixture into ziplock bags or plastic containers and freeze.

Defrost: In fridge, on kitchen bench or in microwave.

Reheat: Remove from ziplock bag and reheat in microwave or on the stovetop until hot.

Serve: Place some corn chips on an oven-proof plate, spoon some bean mixture on the corn chips then scatter grated cheese over the top.  Place under a hot grill (broiler) till melted then serve with a dollop of sour cream and/or avocado/guacamole.

Serves: approx. 6

Recipe: Turkish lamb pide

Here's a delicious new recipe that I have created - it's a tasty alternative to pizza and is suitable for the whole family and is very easy to make.  


Best of all, it can be cooked from frozen so it's ideal for those quick dinners after work or when you’re just too tired to cook!

Turkish lamb pide

Olive oil

1 onion, finely chopped

500g (1 lb) minced lamb (ground lamb)

2 teasp each ground cumin and ground allspice

2 tablesp (40ml) tomato paste

Sea salt and pepper

1 long loaf Turkish pide bread

250g (9oz) tub hommus

approx 1 cup (100g/3 oz) grated mozzarella

approx 1 cup (100g/3 oz) crumbled feta cheese

Later:

Plain yoghurt (optional)

Handful fresh mint/parsley leaves, chopped

Lemon wedges

Heat some oil in a large frypan over medium heat.  Add onion and cook for a few minutes or until translucent.  Remove to a plate.

Increase heat to high and add lamb to the frypan and cook for a few minutes or until well browned (drain off any excess fat).  Add spices and cook for another minute or two.  Remove from heat and add cooked onion, tomato paste, salt and pepper.   Mix well. 

Cut the Turkish bread into three pieces then slice each piece through the middle to make six pide bases.  Spread the hommus over the bases (cut side facing up) then top with the lamb mixture then mozzarella and feta.  

Freeze: Wrap the pide in aluminium foil then store in the freezer.

Defrost: In the fridge or you could cook these from frozen.

Cook: Bake in 200C (390F) oven for 15-20 mins, or until the base is crisp and the top is golden brown.  Allow longer for frozen pides – cover with foil if they brown too quickly.

Serve: Drizzle some yoghurt over the pides (optional) then scatter with parsley/mint.  Serve with lemon wedges.

Serves: 6

FREEZER FACTS

From time to time I'll share a few foodstuffs that you might not have considered freezing.  Here's today's list:

Leftover pizza slices  - handy to have on hand for lunch when you don't feel like a sandwich, or pop a slice in your children's lunchboxes

butter - as a bake-a-holic I like to keep a packet of butter in the freezer so I'm never too far from a homemade cake!

tomato paste - if I put leftover tomato paste in the fridge it's always forgotten and goes mouldy, so now I keep it in the freezer

ginger - did you know you can freeze ginger?  Simply cut it into chunks and store in a ziplock bag then you can pull out a piece when you need it.  And it's easier to peel and chop/grate the ginger while it's frozen.

leftover wine - I don't know if you have any leftover wine at your place, but if you do then pour it into a ziplock bag and freeze it until you need wine in a recipe

cooked rice - I like to fill the rice cooker to the max then I'll bag up the leftover rice and freeze it for another meal

egg whites - whenever I use egg yolks I keep the white in the freezer and stockpile them until I have enough for a pavlova

Hope that helps.  Post a comment below if you have any questions.  

FROST BITE giveaway!

There's a FROST BITE giveaway on the facebook page this week.  Just click the "like" button at the top of the facebook page to be in the running. One "like" will be picked at random on Friday 19 August and Susan will post a book to them.

www.facebook.com/frostbitefood

Good luck!

Recipe: double chocolate and hazelnut cookies

Here's a new recipe for you.  I love having balls of uncooked cookie dough in the freezer so that if friends pop in unexpectedly I can put some on a tray and cook them without defrosting.  The house smells divine, like you've been baking all day, and there's next-to-no washing up!

Double chocolate and hazelnut cookies

125g butter, softened

150g (2/3 cup) caster (superfine) sugar

1 egg

½ teasp vanilla extract

170g (1 1/3 cup) plain (all-purpose) flour

½ teasp baking powder

20g (¼ cup) cocoa

100g dark choc chips

70g hazelnuts (roasted and most of the skin rubbed off), roughly chopped

Cream together butter and sugar until light and creamy.  Add egg and vanilla and beat well to combine.

Sift together the flour, baking powder and cocoa then mix it through the butter mixture. Add the choc chips and hazelnuts and stir to combine.

Drop small mounds of the mixture onto a tray lined with baking paper.

Freeze: freeze the uncooked cookie dough on the tray then transfer to a freezer bag or rigid container.

Defrost:  Not required.  You can cook these from frozen.

Cook:  Place on a tray lined with baking paper, allowing room for spreading, and bake in 180C (350F) oven for 12 mins for frozen dough or 10 mins for unfrozen dough. Try not to overcook these so they have a fudgey texture.

Makes: 25-30 medium-sized cookies

St Ives and Collaroy

What a busy few days doing cooking demonstrations!

It was a non-stop three hours at St Ives Shopping Village (Sydney) on Friday where I prepared six different recipes, from chicken sang choy bow to chocolate chip cookies.  Eight lucky people won copies of FROST BITE, I hope they enjoy their prizes.

Here's a pic from the day.  They have a fantastic mobile kitchen with lots of red accessories so FROST BITE was right at home!

And on Saturday I had a lovely time cooking at Sydney's beautiful Alfresco Emporium store in Collaroy.  There's no other store like it - it has beautiful furniture, homewares, kitchenware, gourmet foods and a cafe, all in the Hamptons style.  Very low-key, glamorous beach chic.

One of Sydney's best bakeries, Brasserie Bread, was providing bread tastings at the same time so I chose to cook a few recipes that used their fabulous bread.  I prepared a delicious smoked trout pate which we served with their soy and linseed bread, and I also produced a fabulous canape recipe called "Savoury bread & butter pudding bites" because it's like a bread and butter pudding except that it's savoury, not sweet.  It's a layered recipe using sourdough bread, olive tapenade and other delicious ingredients.

I've got a few weeks till my next cooking demonstrations so it's time to focus on writing and testing some new recipes!

Reader feedback

Thought I'd share some lovely feedback I've received on FROST BITE's facebook page:

Had to say thank you!! Thank you for the cookbooks that saved my sanity with Gabriella's christening which was catered by me. A nightmare that we survived because of you! (did not stop father-in-law going out and purchasing party pies as "thought you may not have considered how many people there were"). There were so many leftovers but all your food was snaffled home in doggie bags. ... the pies were not, strangely enough?!? – Patrice

Received my first Frost Bite book today!! So excited!! LOVE the recipes.. I am a massive fan of freezing as many meals as possible to save as much as possible (family of 4, but I cook as if its a family of 8!) Thank you for such inspiration!! – Yvette

My mother and I are in love with your book! Thank you for all the great advice and especially for the recipes. – Kristie

What a great book!  I find it so helpful if I am having a dinner party, and can prepare everything a few days before, then on the day, out it comes and I actually cook it just in time for the guests to arrive. They think I have been working all day!!! – Denise

I can highly recommend Susan's books. I've cooked many recipes from the Baby/Toddler version and they have all been a hit with Annabel. I've also cooked recipes for myself/husband so very easy to tailor the ingredients/volume etc depending on who you are cooking for. – Julie

My kids and I both love these books - life savers!!!!! – Loretta

Love her books, use them all the time – Damienne

Recipe: Sticky date pudding with butterscotch sauce

Here's a delicious recipe from the "dessert" chapter of FROST BITE.  This is the quintessential winter pudding, loved by everyone, and it freezes beautifully.

200g dried and pitted dates, chopped

1 teaspoon bicarbonate of soda (baking soda)

1 cup (250ml) boiling water

120g butter

180g (¾ cup) caster sugar

½ teasp vanilla extract

2 eggs

230g (1½ cups) self-raising flour

Butterscotch sauce:

¾ cup (185ml) cream

200g (1 cup) brown sugar

80g butter

Preheat oven to 180°C (350°F) and grease and line a 20cm (8in.) square or round cake tin.  Place dates, bicarb soda and boiling water in a small bowl then set aside to cool.

Beat butter and sugar in a large mixing bowl for several minutes or until pale and creamy. Add vanilla and eggs, beating well after each addition. Add the sifted flour then fold in the date mixture. Stir gently until everything is well combined.

Pour into prepared tin and bake in oven for about 45 mins or until a skewer inserted in the middle comes out cleanly. Leave in tin for 10 mins before turning out onto a cake rack to cool.

Butterscotch sauce: place all ingredients in a small saucepan over low-medium heat.  Stir until butter has melted and sugar has dissolved.  Bring to a simmer then remove from heat and allow to cool.

Freeze: Wrap the cooled pudding in cling wrap and freeze. Pour the cooled butterscotch sauce into a plastic container and freeze.

Defrost: On kitchen bench or in the fridge. Individual slices can be defrosted in the microwave.  Sauce can be defrosted in the microwave.

Reheat: Place pudding on a microwave-friendly serving plate then microwave for a couple of minutes or until warmed through. You could wrap the pudding in foil and warm in a 180°C (350°F) oven for about 15 minutes if you prefer. Reheat sauce on the stove or in the microwave.

Serve: Serve slices of the pudding with plenty of sauce and scoops of vanilla ice-cream.

Serves: 8-10

Recipe: zucchini and cherry tomato tarts

Here's a sample recipe from the "Lunch" chapter of FROST BITE.  These little tartlets are just the thing to serve up for a casual lunch, summer dinner or a picnic. They are happily eaten by both vegetarians and meat-eaters and are best served warm or hot, but would be quite all right to eat at room temperature if need be. Just don’t serve them fridge-cold as the chill will lessen the flavours.

4 sheets of frozen shortcrust pastry, thawed

300g (10oz) zucchini, grated

2 eggs, lightly beaten

150g (5oz) ricotta

70g (2½ oz) parmesan, grated

handful of fresh basil, chopped

2 tablespoons pine nuts, toasted

sea salt & pepper

12 large or 16 small cherry tomatoes

Preheat oven to 180°C (350°F), grease four individual pie tins. Cut a 17cm (7in.) circle from each sheet of pastry then ease into pie tins.

Combine the remaining ingredients except cherry tomatoes in a large bowl and mix well to combine.  Spoon the zucchini mixture into the pie tins then place tomatoes on top of each tartlet, pressing them in slightly. Fold the overhanging pastry in towards the middle of the tartlets, gathering it a little as necessary.

Place the tartlets on a tray and bake for 40-50 mins, or until the zucchini filling has set and browned a little, and the tomatoes are a little bit shrivelled. Remove from oven and allow to cool.

Freeze: Place the cooled tartlets in a freezer bag or plastic container (with or without the tart tins) and place in the freezer.

Defrost: In the fridge (or partially defrost on the kitchen bench before finishing in the fridge). Not suitable for the microwave.

Reheat: Bake in 200°C (400°F) oven for about 20 mins, or until heated through.

Serve: Great with a baby spinach, pine nut and currant salad.

Serves: 4

Recipe: filo logs with roasted capsicum, feta and basil

Here's a great recipe from FROST BITE.  If you are hosting a cocktail party it makes sense to prepare the time-consuming canapes in advance and freeze them.  When your guests arrive you can pop them in the oven and enjoy your guests' company and not spend the whole evening in the kitchen.

2 red capsicums (bell peppers)

olive oil

100g (3½oz) ricotta

200g (7oz) feta, grated or finely chopped

1 cup cooked white rice

2 tablespoons chopped basil

Freshly ground black pepper

approx ½ packet of filo pastry, thawed

melted butter

Place capsicums on an oven tray and drizzle with oil. Bake in 180°C (350°F) oven for approx 40 mins or until slightly charred and softened. Place in a bowl and cover with cling wrap and leave to cool. Remove skin and seeds and roughly chop the flesh.

In a large bowl combine the ricotta, feta, rice, basil, pepper and roasted capsicum. Mix well to combine.

Place a sheet of filo on your work surface and cover remaining pastry with a damp tea towel.

Brush the sheet of pastry with melted butter then cover with another sheet. Brush with more butter then run a knife down the middle of the pastry, lengthwise, then cut them down the middle too. You now have four long rectangles of pastry.

Place a spoonful of mixture at one end of each rectangle then roll up the pastry to form a log.

Brush the top with a little more melted butter. Repeat with remaining filling and pastry.

Freeze: ‘Flash freeze’ the logs on a tray lined with baking paper then transfer to a freezer bag or plastic container.

Defrost:  In the fridge or you can cook these from frozen.

Cook: Place on a tray lined with baking paper, allowing some room between logs. Bake in 180°C (350°F) oven for 15-20 mins or until golden brown (longer for frozen pastries).

Makes approx 36-40 logs

FROST BITE has joined the blogging world

Hello.  Thankyou for visiting FROST BITE's new blog.

Please have a look from time to time as I'll be featuring new recipes, giving updates on promotions and cooking demonstrations, and typing the odd ramblings about cooking, my family and what it's like to be a food writer.


THIS WEEK....

I will be conducting two cooking demonstrations - if you're in Sydney come and visit me at the following locations:

St Ives Shopping Village
Friday 12 August, 11am-2pm
There will be six copies of FROST BITE to giveaway during the event

Alfresco Emporium in Collaroy
Saturday 13 August, 11am-1pm
Come and visit Sydney's newest and most gorgeous lifestyle store. If you like Hamptons style then you must visit Alfresco Emporium!