Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Sauces”


Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.  I made this simple version as I had some preserved lemons in a jar I wanted to use up,  I also had some coriander and parsley, so what better than to blend it all together and make this delicious, tangy sauce.  We spread some on a divine fillet steak and it gave the meat a wonderful kick…

The amounts below give approximately 1/2 cup of sauce which will keep in the fridge for 7 days…



1/2 preserved lemon

3 Tablespoon s of parsley

3 Tablespoons coriander

2 cloves garlic

½ teaspoon ground cumin

1 teaspoon hot paprika

2 Tablespoons of fresh lemon juice

2 Tablespoons of good olive oil


Put all the ingredients into a food processor (or Ninja) and pulse until it becomes a smooth sauce

Add a little extra olive oil if it’s too dry

Serve as a sauce on any meat or chicken



Bon Appetit!  🙂

Chilli Chicken with Cashews

This recipe is sensational – I got some ideas after poking around in Pinterest and I knew exactly the flavour I was after.  The combination of the sweet chilli sauce and tomato sauce provides the tang and you can adjust the heat by adding more or less dried chilli flakes.  The cornflour coating on the chicken helps thicken up the sauce and if it gets too thick a little water can be added in to thin it out.  Adding the cashews at the end gives the dish a lovely contrast in texture as they are still crunchy.

The amounts below will feed 6 people and it’s lovely with rice or roti bread…

Spicy Chicken & Cashews


1 kg lbs chicken thighs trimmed of visible fat

6 Tablespoons corn flour

1 teaspoon black pepper

2 Tablespoons Olive oil

1 cup soy sauce

8 Tablespoons cider vinegar

8 Tablespoons bottled tomato sauce (or ketchup)

4 Tablespoons sweet chili sauce

4 Tablespoons brown sugar

4 garlic cloves grated

2 teaspoons fresh ginger grated

½ teaspoon dried red chillies (optional)

1 generous cup of cashews

4 spring onions sliced


Combine cornflour and pepper in snap closed plastic bag.

Cut chicken into large bite sized pieces and add to bag, shaking well to coat with cornflour

Heat oil in large pan over medium-high heat

Brown the chicken in batches until golden adding more oil if necessary

Remove chicken to a bowl while the sauce is prepared

In the same pan add a little more oil and fry the garlic and ginger

Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar and red chillies in a jug

Add to pan and bring to the boil while stirring

Toss chicken back in and coat well with the sauce

Simmer gently for around 30 minutes or until chicken is cooked through

If sauce is too thick add a little water

In the meantime dry fry the cashews in a non-stick pan

Add to the chicken prior to serving and stir through the spring onions

Serve piping hot with rice


Bon Appetit!   🙂

Chicken, Leek & Camembert Pie

I was idly flicking through a trashy magazine at the hairdressers when three words leapt off the page:  Chicken.  Pie.  Camembert.

The combination of these three is a pie of such awesomeness you will make it again and again with all different flavours and combinations…  Basically it’s a pie made with a thick white sauce with layers of Camembert cheese placed under the top crust before cooking.  This melts beautifully in the filling leaving a chicken pie oozing with cheesy flavour.

It’s obviously not going to win a heart tick but it’s winner if you want to impress your guests…  If there’s too much filling for the pie – put it in the freezer and later on pop it into a Vol-Au-Vent or roll up in a pancake…  Waste nothing!

Chicken Leek & Camembert Pie 1

The finished product…


Olive oil

1 kg chicken thighs trimmed of fat and cut into 2 cm pieces

120 grams butter

2 leeks thinly sliced

3 cloves of garlic grated

2 tablespoons chopped fresh thyme

4 tablespoons plain flour

1 cup of white wine

1 ½ cups milk

2 cups of frozen peas

2 tablespoons sour cream

Salt & pepper to taste

Frozen puff pastry sheets defrosted

150 grams Camembert cheese

Sesame seeds


Heat a small amount of oil in a large pan and add the diced chicken thighs

Cook until the chicken is sealed all over and remove from pan

Place butter in pan and throw in leeks, garlic and thyme

Cook gently for about 5 minutes or until leak is softened

Add in the flour and cook for about 1 minute

Take the pan off the heat and add the white wine and combine thoroughly.

Add in the milk and place back on heat stirring to ensure mixture has no lumps and is smooth

Add the chicken and juices back in along with the peas.

Season with salt & pepper to taste

If mixture is too thick add in some more milk

Simmer for around 15-20 minutes until chicken is cooked

Stir through the sour cream and set mixture aside to cool

In the meantime preheat oven to 200c fan-forced

Grease a large pie dish and line with pastry using overlapping pieces if required (follow the instructions on the pack)

Fill the pie with the cooled chicken mixture.

Lay the thinly sliced Camembert cheese over the top of the chicken filling and cover with another sheet of pastry

Pinch the outline of the pie with a fork or back of spoon to seal it and poke a couple of steam holes in the top

Baste with a beaten egg and sprinkle generously with sesame seed

Turn the oven down to 180c and bake for 35-45 minutes or until pastry is golden and cooked through

Cool the pie slightly before serving

Serve with mashed potatoes or a green salad


Bon Appetit!  🙂


Go-To Tomato Sauce for Pasta…

We have a personality on radio here who is not only a marvellous raconteur but also an excellent chef.   We listen to him quite a bit and over the years have cooked some of his suggestions.  This terrific recipe is one of his and is so easy to make when you have almost nothing in your pantry.   I have tweaked it slightly by adding some sugar which takes the acidity from the tomatoes…

Tip:  Tinned Italian tomatoes are the best – don’t know why – just are..  Do not fear the humble anchovy.  They don’t so much add to the taste but give an underlying zing to the entire sauce.  These are essential for this sauce…

Thanks Bob Hart – this is delicious – we also use it as a base for pizza – sensational!

Bob Hart Napoli Sauce

This amount will serve 4-6 people depending on how greedy you are feeling…

Bob Hart Napoli Pasta


800g tin whole peeled tomatoes

4 anchovy fillets

2 cloves garlic, grated

100 grams butter

Generous pinch of chilli flakes

1 teaspoon of sugar

Salt & pepper to taste

Balsamic vinegar to taste (optional)

Freshly grated parmesan cheese

Pasta of your choice cooked el dente



Set your oven to 190C.

Tip the contents of your tin of whole, peeled tomatoes into an ovenproof bowl and squeeze them through your fingers.

Add the anchovy fillets, garlic cloves, butter and a generous pinch of dried chilli flakes.

Check the seasoning, and add salt & pepper if required.

Roast this mixture in the oven, giving it a good stir every 10 minutes or so, for about 40 minutes, and then mash well with a potato masher.

Adjust seasoning and add some balsamic vinegar to give it a zesty zing…

Cook pasta according to packet instructions, reserve some of the cooking liquid and return pasta to the pot.

Add the tomato sauce and enough of the pasta water to thin slightly, and toss the pasta through the sauce for a couple of minutes.

Finish with another pinch of the chilli flakes and plenty of finely grated parmesan.

Choose your red wine carefully…


Bon Appetit!  🙂


Perfect Pesto Pasta

I love the fresh taste of Basil – it’s one of my favourite herbs.  Whenever I find a lovely fresh bunch I make pesto – it’s so easy and only takes minutes in the Ninja or food processor.


I assemble everything I need and put it all in the Ninja – it whizzes it up in a few minutes…  The result is a beautiful, vibrant, fresh pesto.  You can also play around with the flavours and add chilli or vinegar or lemon juice – it’s up to you…

IMG_3824This can now be used as a dip with vegetable crudites and it’s delicious smeared over grilled meats or seafood.

The best use for pesto of course, is with pasta.  We love this quick and easy pasta dish – so tasty and simple…  We use spaghetti but it is also lovely with penne or a filled pasta like vegetarian ravioli or tortellini…


1 bunch fresh basil, leaves picked

1 clove of garlic

1 handful of lightly toasted pine nuts

1 handful of freshly grated parmesan cheese

olive oil

sea salt


Place basil, pine nuts, a pinch of sea salt and garlic in a food processor and pulse for a few seconds

Add parmesan cheese and drizzle in olive oil to soften the mix

Pulse until smooth adding more oil if required to reach a creamy consistency

Taste and adjust seasoning if necessary

In the meantime cook your favourite pasta until al dente

Drain lightly leaving a little pasta water in the pan

Throw in the fresh pesto and toss until mixed though and piping hot – the pasta water will help emulsify the sauce

Serve topped with a little additional grated parmesan cheese

This will make about 4 serves

Bon Appetit!  🙂

Pancake Lasagne

This is a recipe I have been making for over 30 years – it came about when a friend wanted to make lasagne for dinner but we didn’t have a square casserole dish in the house so she decided to make it with round pancakes!  What a gem of a recipe this turned out to be…

The ingredients can be amended to accommodate just about any combination you fancy – want some meat sauce in there – just add it in.  Want to make it with tuna – add a tin of tuna to the cheese sauce!  The possibilities are endless.

Just one point – this is a labour of love – you need to assemble everything before you start then it’s a breeze to put together.  I haven’t included recipes for the tomato sauce or the pancakes – everyone know how to make them!

And here is the finished product straigh out of the oven.  Cut it into wedges like a cake and serve with a green salad – delicious…

Pancake Lasagne just out the oven



6 large pancakes

450g box frozen spinach (cooked as per instruction on pack)

6 hardboiled eggs, sliced

Approx. 2 cup Napolitano sauce (homemade Italian tomato sauce)

Approx. 2 cups thick cheese sauce

2 tablespoons grated Parmesan cheese


Have all the ingredients ready to assemble

Place a tablespoon or so in the bottom of a round casserole dish

Lay down a pancake

Top with a couple of tablespoons of tomato sauce, a sprinkling of spinach and a sliced boiled egg

Top with another pancake

Continue to layer until all the ingredients are used

Finish with a plain pancake for the top layer

Carefully pour over the thick cheese sauce until the top is covered

The sauce will slowly fill in all the gaps around pancakes and filling

Sprinkle with parmesan cheese and some freshly ground nutmeg

Bale in 180c fan-forced oven for around 40 minutes or until top is golden and bubbly.

Cut into wedges like a cake and serve

Excellent with a green salad

Bon Appetit!  🙂

Fragrant Thai Red Chicken Curry

This recipe for Thai Red Curry is very easy and it freezes well so I always make a large pot.  The brand of paste is called Five Tastes which isn’t too hot.  I find I can always crank up the heat but some pastes are just a little too strong which spoils the lovely fragrant taste.

Five Tastes Red Curry PasteYou can add just about any vegetable you like to this dish including spinach, potatoes or sweet potato.  Adding chopped pineapple also gives it a lovely extra sweetness.

Red Curry 1


1.5 kg chicken thighs

Olive oil

1 jar Red Curry Paste (I use Five Tastes brand – it’s not too hot)

1 large tin of coconut cream

2 tablespoons fish sauce

1 tablespoon of sugar

1 red capsicum, chopped

2 zucchini, chopped

Large handful of fresh green beans, chopped into pieces

A handful of Thai basil, finely chopped, plus some for decoration


Heat some olive oil in a heavy based pan

Chop each chicken thigh into approx. 4 pieces depending on how large they are

Sear the chicken until evenly coloured

Throw in the vegetables and cook for a couple of minutes

Add the curry paste and coconut cream and stir to combine

Add in the fish sauce and sugar

Simmer gently until the chicken and the vegetables are cooked and the sauce has cooked down – about an hour

Check seasoning and add extra fish sauce or sugar if necessary to taste

Serve on a bed of steamed rice topped with a sprinkling of chopped Thai basil

*** I used up the leftover curry and turned them into pies – nothing nicer than a lovely puff pastry pie sliced open to reveal the lovely curried chicken hiding inside…  It’s a meal on it’s own… Yum!

Red Curry Pie

Bon Appetit 🙂

Simon’s Chicken Cacciatore

Simons Chicken 4

My husband doesn’t cook very often but boy when he does it’s worth the wait!
Simon has adapted a traditional Chicken Cacciatore recipe and come up with the most delicious rustic chicken casserole ever. As he is not keen on bones in his food, he uses whole chicken thighs.
Very tasy and easy to make – it goes beautifully with just plain old crusty bread to mop up the sauce or mashed potato, polenta or noodles.

3 tablespoons olive oil
2 tablespoons plain flour
1 kg chicken thighs (skin off)
1 large onion (chopped)
3 celery sticks (chopped)
3 carrots (chopped)
1 large red capsicum (chopped)
3 slices of bacon (or pancetta) chopped
3 cloves of garlic (crushed)
2 tablespoons of butter
1 punnet of button mushrooms (left whole)
1 glass of white wine
800g can of crushed tomatoes
1/2 teaspoon of brown sugar
1 tablespoon of Balsamic vinegar
I bouquet garni (fresh ones can be bought already to use at the supermarket)
1/2 cup chicken stock
1 cup pitted kalamata Olives
Choppped parsley to serve

Dust the whole chicken thighs in the seasoned flour
Heat the oil in a large pan and sear the chicken until brown all over.
Remove from the pan and set aside
Add the oinion, garlic, celery, carrot & bacon (or pancetta) to the pan and cook over a low heat for 5 minutes or so until the onion softens.
Return the chicken to the pan and add the wine allowing to simmer for a couple of minutes
Add the tomatoes, sugar, vinegar, herbs and stock,
Bring to the boil then reduce the heat to a simmer and cook uncovered for about 1 hour until the vegetable are cooked though and the sauce has reduced. Stir occasionally.
In a separate pan melt the butter and toss the whole mushrooms until golden and cooked through
Add the mushrooms and butter to the chicken with the olives
Season to taste
To serve, take out the bouquet garni and garnish with parsley.

Bon appetit! 🙂

Lizzie’s Lasagne

Everyone has their own Lasagne recipe and everyone makes it a different way. This one is quick and easy and absolutely delicious. I have also made it using curly fettucine which works very well if you don’t have any lasagne sheets in the house. Just cook them following the packet instructions and layer them as per the recipe. The texture is lovely and something a bit different

Lizzies Lasagne

3 cups of your favourite bolognese sauce
500g packet of frozen spinach (I use Birdseye – it is more coarsely chopped)
1 packet of fresh lasagne noodles (approx 8 sheets)
3 tablespoons butter
3 tablespoon plain flour
approx 2 cups milk
3 tablespoons sour cream
1 cup grated cheese
grated nutmeg
salt & pepper to taste
freshly grated parmesan cheese
additional grated nutmeg for topping

Cook the spinach according to directions on the box – about 4 minutes in a covered bowl in the microwave
Spread a couple of spoonfuls of bolognaise sauce on the bottom of your oven proof baking dish
Arrange lasagne sheets over the bottom cutting to size
Spoon over about a quarter of the spinach and a quarter of the bolognese sauce
Keep layering until all the pasta, sauce and spinach are used up. (I usually get 4 layers)
Make a thick cheese sauce adding the sour cream when thickened
Pour the sauce over the lasagne and top with the additional grated nutmeg, salt & pepper and freshly grated parmesan cheese.
Bake in 180c (fanforced) for about 40 minutes or until top is golden brown.
Leave to rest for a few minutes before cutting into blocks to serve.

Bon Appetit! 🙂

Chicken Satay on Skewers with Peanut Sauce

There is nothing more delicious than a big plate of Chicken Satay. We love it and eat heaps of in the summer as you can throw it on the BBQ and whip up a peanut sauce in minutes. There are many variations of this terrific dish – you can thread pineapple in between the chicken pieces or use other vegetables like red peppers or baby onions…
This same recipe applies for using meat -use fillet steak but only cook for a few minutes to ensure juicy, tender Beef Satay…

Chicken Satay


1 kg chicken thighs
½ cup soy sauce
2 tablespoons honey
Couple of tablespoons brown sugar
1 tablespoon Sesame Oil
Bamboo skewers

Cut the each of the chicken thighs into about six pieces
Mix together the soy, honey & Sesame Oil and marinate overnight in the fridge or at least for a few hours
Thread onto bamboo skewers that have been soaked in water for a couple of hours. The soaking prevents the wooden skewers from burning on the grill
Sprinkle with brown sugar – this will caramelise when cooking and gives a lovely flavour
Pass to husband to expertly deal with the cooking on BBQ grill
Ensure they are cooked through – around 15 minutes or so
Serve with peanut sauce
Makes about 20 or so skewers

Lizzie’s Peanut Sauce:

1 cup of crunchy peanut butter
2 generous tablespoons of honey
1 250g tin of coconut milk
½ cup of water
Juice of ½ a lemon
1 tablespoon of Hoi Sin sauce
1 teaspoon of hot chilli sauce (more or less to taste)

Put all of the ingredients into a heavy based pot and slowly bring to the boil while stirring.
Once it boils – take off the stove – it will thicken on cooling.

Bon Appetit! 🙂

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