Easy peasy mug recipes

MAC & CHEESE IN A MUG


Ingredients

• 1/3 cup pasta
• 1/4 cup water
• 2 tablespoons 1% milk
• 3/4 cup shredded cheddar cheese

Directions

1. Combine the pasta and water in a large mug or bowl.
2. Microwave on high for 2 minutes, then stir. (The water may overflow while it heats up. It is OK if this happens. To avoid, use a very large microwaveable bowl.)
3. Repeat this for at least 2-4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute, it’s OK to add one more teaspoon of water and microwave for another minute.
4. Remove it from the microwave and stir in the milk and cheese. Microwave for another minute. Stir the cheese thoroughly into the pasta and eat up!

STICKY DATE PUDDING IN A CUP OR TWO


Ingredients


2 cups

20 x dates, roughly chopped

3 Tbls boiling water

1/4 tspn bicarb soda

3 Tbls butter

3 Tbls brown sugar

3 Tbls self - raising flour

1 x egg beaten

1 Tbls walnuts, roughly chopped

1 x caramel sauce:

2 Tbls butter - extra

2 tspn milk or cream, extra

8 Tbls browns sugar, extra

Directions


In a mug place the chopped dates and water. Place in microwave for 50 sec until the dates are softened.
Add the Bicarb soda to the mug and let it sit for a minute and mash roughly with a fork.
Add the butter into the mug and place again in the microwave for 10-15 sec to soften and melt.
Add the sugar, flour and egg to the mug and mix to combine thoroughly with a spoon. Flatten the top of the mixture and sprinkle the walnuts on top.
Place in the microwave on a saucer for 1 minute. It may need a further 10-20 sec to finish it off completely, depending on your microwave.
Basic Caramel Sauce: In an ovenproof ramekin add the extra sugar, butter and milk/cream and place in the microwave for 20-30 seconds. Remove and stir and repeat another two to three times depending on your microwave. You will end up with a dark caramel sauce. Drizzle over the sticky date cups and enjoy!


FLOURLESS PEANUT BUTTER MUG CAKE


Ingredients

1 tbsp + 1 tsp white granulated sugar

1 large egg

3 tbsp peanut butter (creamy)

Directions

Whisk all ingredients into an oversized, microwave-safe mug until batter is smooth. Microwave for about 1 minute. Let cake cool a few minutes before eating.

FLOURLESS NUTELLA BANANA MUG CAKE

Ingredients

• 1/4 cup Nutella
• 1 large egg
• 1 ripe medium banana, peeled and completely mashed
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder

Directions

1. Add all ingredients into an oversized microwave-safe mug (that can hold at least 16 oz of liquid; the one in the photo is a little smaller which is why the batter overflowed slightly). Mix vigorously with a small whisk until batter is smooth and egg is completely beaten into the batter. 2. Place mug in microwave and cook for about 2 minutes at full power. Cake will initially rise quite high while cooking and then condense down once it stops cooking. Let cake cool a few minutes before eating.

NUTELLA BROWNIE MUG CAKE

Ingredients


2 mugs

1 large egg, gently whisked

1/2 cup + 2 tbsp Nutella

4 tbsp all purpose flour

Directions

1. The directions here are for making 2 mug cakes. You can easily halve the recipe if you just want to make one. Split the whisked egg evenly into two oversized microwave safe mugs (approximately 2 tbsp of whisked egg per mug). I used 12 oz mugs.
2. Add 1/4 cup + 1 tbsp of Nutella into each mug. Add 2 tbsp of flour into each mug. Mix with a sturdy whisk until batter is smooth. Batter will be very thick, so you will need to exert some power in your whisking. 
3. Microwave each mug separately for about 1 minute. Let brownie cool and set for about 15-30 minutes (which allows it to develop that chewy texture) before serving and eating. I recommend removing cake from mug and placing into a smaller plate or ramekin and then topping with powdered sugar and fruit, or scooping ice cream on top.


LIGHT CHEESECAKE IN A MUG

2 1/2 Laughing Cow Light Creamy Swiss wedges

Ingredients
2 tbsp nonfat vanilla Greek yogurt
2 tbsp granulated white sugar
1 egg

Directions

1. Add cheese to microwave safe mug and heat for about 15 seconds to soften further. Add in remaining ingredients and mix with a small whisk until smooth batter forms.
2. Microwave cake for 1 minute. Stop, pause, and then microwave for about another 20-30 seconds until done. Surface of cake should look cooked rather than liquidy. Make sure you stop after 1 minute. Otherwise your cake will overheat and might pop and splatter in the microwave. Let cake cool before eating.

Creamy pumpkin soup

Ingredients
2 tablespoons olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
600g pumpkin, peeled,chopped
1 potato,chopped
2 carrots,chopped
1 leek,chopped
1/2 teaspoons ground nutmeg
3 cups(750ml) Campbell's Real Stock Chicken
1/2 cup(125ml) pure(thin)cream




Instructions
Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.

Slow-cooked beef with parmesan & herb dumplings

Winter Menu: Plum and rosemary lamb shanks

 

Ingredients
 2 tablespoons olive oil
1.8 kg gravy beef, excess fat trimmed, cut into 3cm pieces
400g button mushrooms, halved
5 (about 250g) bacon rashers, rind removed, coarsely chopped
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
1 x 400g can diced tomatoes
375ml (1 1/2 cups) Campbell's Real Stock beef
125ml(1/2 cup) red wine
3 sprigs fresh rosemary
90g (1/3 cup ) tomato paste
1 egg, lightly whisked


Instructions
Heat 1 tablespoon of oil in a stockpot over medium-high heat. Add half the beef and cook for 2-3 minutes each side or until browned. Transfer to a plate. Repeat with the remaining beef, reheating the pan between batches.
Heat remaining oil in the pan over medium heat. Add mushroom, bacon, onion and garlic. Cook, stirring, for 4-5 minutes or until onion is soft. Add the beef, tomato, stock, wine and rosemary. Stir to combine. Cover and reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours or until the beef is tender. Stir in the tomato paste. Season with salt and pepper. Increase heat to medium-high. Cook, uncovered, for 30 minutes.


Parmesan & herb dumplings


Ingredients
300g (2 cups) self raising flour
80g chilled butter, chopped
1/4 cup chopped fresh continental parsley
60g(3/4 cup) shredded parmesan
185ml (3/4 cup) milk


Instructions
Meanwhile, to make the parmesan & herb dumplings, place flour in a large bowl and use your fingertips to rub butter into flour. Stir in the parsley and 40g (1/2 cup) of the parmesan. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Divide the mixture evenly into 18 portions and roll each portion into a ball.


Preheat oven to 220°C. Transfer the beef mixture to a 4L (16-cup) capacity ovenproof dish. Place dumplings on top. Brush with egg. Sprinkle with remaining parmesan. Bake for 15-20 minutes or until dumplings are golden.


Alternative to Parmesan & herb dumplings


Cheese and potato dumplings
2 large(about 400g) desiree potatoes, peeled
185ml (3/4) milk
60g butter
225(1 1/2 cups) self raising flour
65g(3/4 cup) coarsely chopped fresh continental parsley
Pinch of salt


Instructions
Meanwhile, to make potato dumplings, place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat and cook, uncovered, for 10 minutes or until tender. Drain well and return to pan. Add milk and butter and use a potato masher to mash until smooth. Stir in flour, cheddar, parmesan and parsley. Taste and season with salt.


Remove casserole from oven. Use a 60ml (1/4-cup) capacity measuring cup to shape potato mixture into 6 dumplings. Arrange over casserole. Cook, uncovered, for a further 20 minutes. Remove from oven and set aside for 5 minutes to cool slightly before serving.

Braised oxtail with basil dumplings

Winter Menu: Braised oxtail with basil dumplings


Ingredients
2 tbsp. plain flour
2 oxtail, jointed and cut into pieces
4tbsp sunflower oil, for frying
2 onions, chopped
3 carrots, cut into small chunks
2 celery sticks, cut into small chunks
2 garlic clove, chopped
2 tbsp. tomato puree
bay leaves and thyme sprigs, tied together
1 bottle full bodied red wine


Instructions
Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.


Basil Dumplings


Ingredients
300g (2 cups) self-raising flour
80g chilled butter, chopped
1/4 cup chopped fresh basil
60g (3/4 cup) shredded parmesan
185ml (3/4 cup) milk
olive oil


Instructions
Place the flour in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Alternatively, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
Make a well in the centre and pour in the milk, basil and parmesan. Use a round-bladed knife in a cutting motion to mix together until just combined. (It is important not to overwork the mixture as this will result in chewy dumplings.)
Drop method: Line a baking tray with non-stick baking paper. Use a teaspoon to scoop equal quantities of the dumpling mixture onto the lined tray (use a second teaspoon to carefully release the dumpling mixture from the first spoon).
Cutting method: Turn the dough onto a lightly floured surface and knead gently with your hands, by pressing and then turning, about 4-5 times or until the dough is just smooth. Flatten the dough with the palm of your hand until it is about 1.5cm thick. Use a 3cm-diameter round pastry cutter dipped in flour to cut out 20 dumplings.
Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean.
To serve, remove the dumplings with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
http://www.bbcgoodfood.com/recipes/5534/braised-oxtail-with-basil-dumplings

Plum and rosemary lamb shanks

Winter Menu: Plum and rosemary lamb shanks

 

Ingredients
2 tablespoons plain flour
8 small French trimmed lamb shanks
1 1/2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1/4 cup fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 cup red wine
1 1/2 cups Campbell's Real Sock Chicken
2 tablespoons Worcestershire sauce
1 cup plum jam
mashed potato and steamed green beans, to serve

 

Instructions
Preheat oven to 200'c fan forced. Placed flour and shanks in a bowl and toss to coat. Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks, turning in batches for 4-5 minutes or until browned. Transferred to plate.

 

Reduce heat to medium high and heat the remanning oil in casserole. Add onion, rosemary and thyme and cook for 3-4 minutes or until the onion is tender. Add wine and simmer for 1 minute. Stir in the stock, sauce and jam.  Season with pepper. Next, add shanks and bring to boil and cover the dish and transfer the dish to oven.

 

Bake for 1 hour. Remove lid and baste shanks. Bake, uncovered, for 30-40 minutes or until meat is tender and falling from the bone. Serve with mash and beans.
http://www.taste.com.au/recipes/19730/plum+and+rosemary+lamb+shanks

 

Mashed Potato

 

Ingredients

9 to 12-ounces all-purpose potatoes, per person

Approximately 1/3 cup warm milk or cream

Approximately 1/4 cup unsalted butter

Salt and freshly ground pepper, preferably white

Freshly grated nutmeg

Instructions
Boil the halved or chunked (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them thoroughly then push the potato pieces through a ricer.
With a wooden spoon, beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste.
http://www.foodnetwork.com/recipes/nigella-lawson/mashed-potatoes-recipe.html


My version
Peeled, halved and soaked the potatoes  in salt water for overnight. Then boil the potatoes in a large pan with tap water. When they are soft enough to mash, pour away the water and I use my Kenwood hand-masher (The best investment ever, I love this Kenwood handheld range. It is so easy to use and clean) to mash the potatoes. Then slowly beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste. Serve it with the pot like how Jamie Oliver likes to serve his food or transfer it to a bowl before serving it.