Apple Pancakes

Ingredients:

• 1 1/2 cups milk
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups plain flour
• 4 teaspoons Salt Skip baking powder
• 1/3 cup caster sugar
• 25g butter, melted
• 2 teaspoons ground cinnamon
• 1 apple, peeled, grated
• 2 tablespoons brown sugar

Directions:

1. Whisk milk, egg and vanilla together. Sift flour and baking powder into a separate bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined.  Stir in cinnamon, apple and sugar. 
2. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through.

Butter Biscuits

This recipe is from taste but I have altered it to be low salt.

Ingredients:

• 125g no added salt butter, softened
• 1/2 cup caster sugar
• 1 teaspoon vanilla extract
• 1 egg, at room temperature
• 2 cups plain flour
• 1 teaspoon salt skip baking powder
• 1-2 tablespoons milk

Directions:

1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined. 
3. Using 2 teaspoons of dough at a time, roll dough into balls. Place on baking trays and flatten biscuits slightly (allow room for spreading).
4. Bake for 12 to 15 minutes, swapping trays over in oven after 10 minutes, or until light golden.

Beef Rendang

This recipe is from Women's Weekly Cook.

Ingredients:

• 2 cloves garlic, quartered
• 4 cm piece fresh ginger (20 g), chopped coarsely
• 5 cm stick (10 g) finely chopped fresh lemon grass
• 2 medium brown onions
• 1 tablespoon peanut oil
• 1 kg beef fillet, sliced thinly
• 1 cinnamon stick
• 2 whole cloves
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/2 cup (400 g) desiccated coconut
• 1 tablespoon tamarind concentrate
• 1/4 cup (60 ml) coconut cream

Directions:

1. Blend or process garlic, ginger, lemon grass and one quartered onion until mixture is almost smooth.  Finely chop remaining onion.
2. Heat oil in wok; stir-fry beef and chopped onion in batches, until beef is browned all over.
3. Place lemon grass mixture in wok with spices and coconut; stir-fry until fragrant.  Return beef mixture to wok with tamarind and coconut cream, stir-fry until rendang is almost dry.
   

Butter Chicken

This recipe is from Women's Weekly Cook but I have altered it to be low salt.

Ingredients:

• 1.5 kg chicken thigh fillets, halved
• 4 cloves garlic, crushed
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon chilli powder
• 2 teaspoons sweet paprika
• 1/2 cup (140g) yoghurt
• 80 g no added salt butter, chopped
• 2 tablespoons white vinegar
• 2 tablespoons no added salt tomato paste
• 410 g can no added salt tomato puree
• 3/4 cup (180 ml) salt skip chicken stock
• 5 cardamom pods, bruised
• 1 cinnamon stick
• 300 ml cream
• 1/3 cup coarsely chopped fresh coriander

Directions:

1. Combine chicken, garlic, spices and yoghurt in a large bowl, cover; refrigerate 3 hours 
2. Melt butter in large saucepan, cook chicken mixture stirring until chicken browns lightly
3. Add vinegar, paste, purée, stock, cardamom and cinnamon; bring to the boil.
4. Reduce heat; simmer uncovered , stirring occasionally, about 30 minutes or until chicken is cooked through.
5. Add cream, stir until heated through.  Stir in coriander.

Slow Cooker Chilli Con Carne

Ingredients:

• 2 tablespoons olive oil
• 2 onions dice
• 4 cloves garlic
• 1.5kg minced beef
• 4 tablespoon ground cumin
• 4 teaspoon paprika
• ½ cup salt skip beef stock powder
• 1/2 teaspoon cayenne pepper
• 1-2 x 400g tin chopped tomatoes
• 2 x 400g tin red kidney beans, drained and rinsed (1+ cups if using dry)
• 2 bay leaves
• Freshly ground black pepper

Directions:

1. In a large fry pan, heat oil over medium high heat and cook onions and garlic for 2-3 minutes, stirring occasionally until soft. 
2. Add mince to fry pan in batches and cook until mince is brown and crumbly.  
3. Stir through dried spices and cook a further 1 minute until fragrant.
4. Transfer mixture to slow cooker, add tomatoes, red kidney beans and bay leaves. Cover and cook on High 3-4 hours or Low 6-8 hours. 
5. Remove bay leaves. Serve with rice and sour cream.

Rissoles.

Ingredients:

• 500 grams mince meat
• 1/2 cup rice crumbs
• 4 teaspoons salt skip vegetable stock
• 4 teaspoons or 4 cloves garlic
• 1 onion - minced
• 1 small carrot - grated
• 1 small zucchini - grated
• 1 egg
• 2 teaspoons mixed herbs
• Pepper
• Oil for frying

Directions:

1. Combine all ingredients in a bowl.
2. Heat oil in a fry pan.
3. Create patties from mixture and fry until brown on both sides.

Lentil and Meat Hotpot

This recipe is from the book Baby Love by Robin Barker, but I added vegetables to it to make it more wholesome.  It is delicious and my daughter absolutely loves it.  She refuses to eat spaghetti bolognaise, but will devour this.

Ingredients:

• 200g red lentils
• 3 cups water
• olive oil
• 1 onion
• 200g mince meat
• 1 tablespoon no added salt tomato paste
• 1 carrot - grated
• 1 zuchinni - grated
• 4 mushrooms -chopped finely

Directions:

1. Boil three cups of water and add the lentils.  Simmer for about thirty minutes.
2. Heat oil in a fry pan.  Add onion and cook until soft.  Add meat and brown.  Add carrot, zuchinni and mushrooms (or any other vegetables you like).  Fry for a couple of minutes then add tomato paste and stir through.  Add lentils and bring to the boil.  If the mixture seems too thick add some water.  Cover and simmer for ten minutes, stirring occasionally.
3. Serve with rice.