Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “September, 2014”

Cajun Pork Chops with Potatoes & Apple

This recipe is divine and I have been making it for many years.  The Cajun seasoning is wonderfully spicy and the chicken stock makes a lovely sauce and stops the chops from drying out.  The result is a lovely rich flavour and it takes only minutes to prepare…  The sweetness of the apple is a lovely contrast too…

Once everything is coated and fried you just put it all in a roasting pan and bung it in the oven for 45 minutes – so easy and so very delicious…

Baked cajun style pork chops

After 45 minutes – a quick and yummy meal for 4 people…

Baked cajun styrle pork chops 2


4 large pork chops

2 tablespoons olive oil

6 baby potatoes cut into quarters

2 apples cut into eights

1 cup of chicken stock

1 cup of cornflour

½ cup of Cajun spices or seasoning


Coat the chops with Cajun spices and then press them into cornflour

Heat the olive oil in a large pan fry the chops on both sides for a few minutes until golden

Remove and place in a large casserole dish

Toss the potatoes and apples in the spices and the cornflour and quickly pan fry until a little coloured

Throw them into the casserole dish arranging between the chops

Add the cup of chicken stock to the frying pan and deglaze making sure you catch all the lovely crispy bits – this is wonderful flavour

Pour the chicken stock over the chops and bake in 180c fan-forced oven for about 45 minutes

Give the pan a shake a couple of times during cooking to ensure it doesn’t stick

Serve with a green salad


Bon Appetit!  🙂


Linguine with Anchovies, Broccolini and Chilli

Anchovies really are a wonder food.  Apart from being the crowning glory to any pizza they are wonderful in pasta and casseroles as well.  These strong, pungent little fish, the kind that have been filleted, salt-cured, and stored in olive oil, cook down and melt away leaving a delicious base for all sorts of sauces and I use them a lot.

This pasta dish has anchovies teamed with fresh and crunchy Broccolini (a sort of mini broccoli) and is a taste sensation with a bit of a chilli bite as well…  I used a green chilli but if you want it hotter use a red one and leave the seeds in as well…

Linguine with anchovies adn broccolini


2 tablespoons good olive oil

1 large clove of garlic grated

1 long green chilli, seeded and finely chopped

1 small tin or jar of anchovies in oil (about 50 g)

I bunch of fresh Broccolini

2 tablespoons baby capers

Freshly grated parmesan cheese

Pepper to taste

Pasta cooked el dente



Bring a large pot of salted water to the boil for the pasta

When boiling, plunge the Broccolini in to blanch for a couple of minutes then remove

Cook pasta until al dente

In the meantime heat the olive oil in a large pan and gently fry the garlic, chilli and anchovies (you can include the oil from the tin)

Chop the Broccolini into one inch lengths and throw in with oil mixture along with the capers

When the pasta is ready to drain add a couple of tablespoons of the pasta water to the frypan if the mixture looks a little dry – this also gives a lovely texture to the sauce

Drain the pasta and toss the anchovies and Broccolini mixture through the hot pasta

Add pepper to taste

Serve topped with freshly grated parmesan cheese


Bon Appetit!  🙂

Marvellous Mulligatawny Soup

I make this divinely decadent soup every winter and it is wonderful.  Mulligatawny – meaning “pepper water” in Tamil – is a rich and creamy curried chicken soup with rice in Anglo-Indian cuisine.  It is thick and filling soup and we eat it as a meal on it’s own with some roti bread…

You can make this as hot as you like by choosing a hot or mild curry paste as the base.  We use Madras paste which is very hot but the addition of the sour cream (or yoghurt) lessens the heat and leaves a beautifully full flavoured soup.

I use red apples in this recipe but I have used green apples which are a bit more tart.  I also use good old-fashioned Rosella Fruit Chutney but any tangy chutney could be used.  It’s just a matter of what flavours you like.  This recipe makes about eight good size serves.

Mullagatawny Soup


50 g butter

1 kg ( about 6 large thighs) chicken thighs trimmed of fat and skin

2 large onions finely chopped

2  apples peeled, cored and finely chopped

2 tablespoons curry paste

4 tablespoons plain flour

2 litres of chicken stock

½ cup basmati rice

4 tablespoons chutney

Juice of 1 lemon

1 200 g tub of light sour cream or plain yoghurt

Salt & pepper to taste



Heat the butter in a large heavy based pot and brown the chicken for about 5 minutes until golden

Remove the chicken pieces and add the onion, apple and curry paste to the pot

Cook for about 5 minutes or until the onion has softened

Stir in the flour and cook for a couple of minutes

Remove from the heat and add half the stock stirring well until fairly smooth

Put back on heat and add the rest of stock

Stir until the mixture boils and thickens

Return the chicken to the soup and ring it to the boil while stirring then reduce the heat, cover and simmer for about 1 hour

Add the rice for the last 15 minutes or so of cooking

Remove the chicken and dice or shred the meat finely and return to the pot

Add the chutney, lemon juice, cream and seasoning to taste

If the mixture is too thick add some more water if desired.

Garnish with some parsley or finely sliced baby spinach leaves


Bon Appetit!  🙂

Simple Croque Monsieur

This really is the ultimate ham and cheese toasty and is so delicious and crunchy you can whip one up in no time.  I use either Swiss or Dutch cheese – my local deli sells thinly sliced fresh Dutch Maasdam, a Swiss type cheese, which is ideal and melts beautifully and has a lovely nutty flavour.

I add a bit of extra flavour by using Olive Sourdough bread which is our favourite…  Serve with a green salad for lunch – it’s just perfect…

Croque Monsieur

Croque Monsieur 2

Croque Monsieur 3


4 slices of thick cut sour dough bread

4 slices of fresh ham off the bone

4 slices of thinly sliced Swiss or Dutch cheese

2 tablespoons Dijon Mustard

Butter to spread



Butter the slices of bread liberally on one side

Place 2 slices on tray lined with baking paper, butter side down

Spread the Dijon mustard on the slices and top with generous amount of ham and cheese

Top the second slices of bread butter side up

Bake in a 200c fan-forced oven until the cheese has melted and bread has become golden brown

If the bread isn’t brown enough pop under the grill for a minute to brown the top

Slice each sandwich into 3 pieces and serve



Bon Appetit!  🙂


Crispy Southern Fried Chicken…

I know I’m not going to get a tick from the Heart Foundation for this recipe but it’s so damn tasty you just have to try it!  We don’t fry food very often but sometimes to get the flavour and texture you have no other choice…

This recipe was given to my husband by his favourite colleague (yes that’s you Belinda!) and the result is so like the real Southern Fried Chicken we have all enjoyed at KFC at some time or another – come on admit it – it’s quite a surprise…    Spicy, garlicky, with a kick of chilli – this is seriously yummy stuff and even better than the store bought version…

Belinda also advises this coating can also be used for fish which is definitely going to be on the menu sometime soon.  I use cornflour as it is lighter than normal flour but plain flour can be used and rice flour is also recommended…

Crispy Chicken


6 skinless thigh fillets

1 cup of cornflour

2 teaspoons paprika

2 teaspoons garlic salt

2 teaspoons onion salt

2 teaspoons chilli powder (to taste)

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon dried sage

1 teaspoon pepper

2 beaten eggs

Canola oil for frying



Combine the flour with all of the herbs and spices

Beat the eggs in a bowl

Dip each chicken thigh in the egg mixture

Thoroughly coat with the flour and spice mix

Fry in enough oil to cover the pieces for about 8 minutes (or shallow fry if preferred)

Drain thoroughly on paper towels to remove any excess oil


Bon Appetit!  🙂

Lemony Herb Garlic Chicken with Warm Spinach, Potato & Red Onion Salad

I have made a similar dish before but this one was improved by the addition of spinach so it became a warm salad on which to place your chicken pieces.  The combination of herbs, lemon and garlic is so wonderful the aroma was heavenly as it was baking in the oven…  The addition of the white wine and tabasco sauce to the spinach and potatoes also gives it a lovely tang…

Obviously you can choose whatever herbs you have in the fridge at the time and certainly add whatever vegetables you wish to this dish.  I love it because it’s just so quick to shove everything in one big roasting dish and walk away for an hour or so knowing this works ever time regardless of what you throw in!

Garlic Herb Chicken

Garlic Herb Chicken 2

Garlic Herb Chicken 3



6 large skinless chicken thighs

Zest of one large lemon

Juice of one large lemon

½ cup fresh parsley roughly chopped

½ cup fresh coriander roughly chopped

Small bunch of fresh Thyme leaves picked

1 large red onion sliced into eighths

4 large cloves of garlic grated

Lug of good olive oil

Salt & pepper to taste

10 baby potatoes

I bag washed baby spinach

splash of white wine

couple of tablespoons of tabasco sauce



Trim the chicken thighs of visible fat and place in a large bowl

Add in the lemon juice, zest, chopped herbs, garlic, salt & pepper and olive oil

Massage the mixture thoroughly into the chicken

Cover the bowl and marinate in the fridge for a couple of hours or over night

Tip the chicken into a large baking tray and arrange in a single layer

Roll the baby potatoes and red onion gently in the bowl the chicken was marinating in to coat them in some of the oil and herbs

Place the potatoes and onion in between the chicken thighs at intervals

Roast in a 180c fan-forced oven for about an hour turning occasionally until cooked though and browned

Remove from oven and take out the chicken pieces and throw in the bag of spinach with the remaining potato and onion and gently stir.

Add in the white wine and tabasco

Cover with a tea towel for 5 minutes or so until the spinach is wilted then mix it all together thoroughly

Serve the chicken pieces on top of the warm salad



Bon Appetit!   🙂



German Style Creamy Potato Salad

We recently visited a new eatery in Melbourne called Hophaus Bier Bar Grill and rediscovered our love of German food.

We decided there and then to create  the perfect potato salad and this is it!  Quick and easy and utterly delicious, served warm it goes well with just about everything.

You can add additional ingredients like chopped egg if desired or omit the bacon and add in some crunchy celery and it becomes a lovely vegetarian salad…

German Potato Salad

We enjoyed it with grilled German bratwurst sausages and sauerkraut with hot mustard.

German Sausages



8 baby potatoes

½ tub light sour cream

3 rashers bacon finely sliced

2 tablespoons finely chopped fresh dill

2 spring onions finely sliced

2 tablespoons cornichons sliced (small pickled gherkins readily available in supermarkets)

Salt & pepper to taste



Cut each baby potato into 3 slices (or 4 if they are a bit bigger)

Place in a microwave proof bowl with ½ cup of water, cover and microwave for about 8-10 mins or until tender

In a non-stick pan, sauté the bacon until crispy and set aside

Meanwhile in a large bowl combine the other ingredients

Throw in the bacon and drained potatoes and toss thoroughly

Serve warm with some additional dill fronds as garnish


Bon Appetit!   🙂

Luscious Lemon Chicken

Who remembers the delicious tang of old fashioned Lemon Chicken we used to always get at the local Chinese Restaurant?  If you do then this dish is for you.  This recipe was given to my husband by a colleague who downloaded it from the Best Recipes website and I have tweaked it slightly to suit our tastes.  It’s very quick and easy – the longest part was squeezing the lemons…

We always prefer chicken thighs to breast as it is much more delicious and juicy and is almost impossible to overcook.  I also doubled the quantity of lemon juice as my husband wanted a big bang of lemon not just a hint!  The recipe amount is as shown below – I used the juice of 4 lemons so it was quite strong…

We very rarely fry food but the trick with Lemon Chicken is to achieve the crispiest chicken possible and the only way to do this is to deep fry.  I always use fresh Canola oil and drain the peices thoroughly on paper towel and the result is worth the pangs of guilt which only last until you put the first morsel in your mouth!

You can also substitute oranges for lemons if you want to try Orange Chicken – hmmm that’s next on my list… Enjoy…

Lemon Chicken




1 teaspoon grated root ginger

3 teaspoons white wine

1 teaspoon salt

½ teaspoon ground pepper

Lemon Sauce:

90 ml lemon juice (about 2 large lemons)

200 ml chicken stock

2 teaspoons white wine vinegar

90 grams caster sugar

5 teaspoons cornflour

1 lemon thinly sliced


6 chicken thighs

2 eggs, lightly beaten

Cornflour to coat – about a cup

2 cups canola oil


Combine all the marinade ingredients in a bowl and add the chicken

Make sure all of the chicken thighs are coated then cover and marinate for a couple of hours

Make the sauce by combing all the sauce ingredients, except the sliced lemon, in a pot and bring to boil

Turn down to a simmer and keep stirring until the sauce thickens and becomes clear. Remove from heat and set aside

In the meantime, dip the chicken pieces in beaten egg and coat thoroughly and evenly in cornflour

Fry in medium-hot oil until golden brown and crispy, about 6-8 minutes

Remove and drain on kitchen paper towels then slice each thigh into 4 pieces

Add the thinly sliced lemon to the sauce and reheat, stirring occasionally

Serve the chicken on a bed of steamed rice topped with the lemon slices and the piping hot sauce


Bon Appetit!  🙂

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