Quick and easy recipes

JELLIED CHEESECAKEINGREDIENTS: 1 Packet of Jelly your flavour choice 1 Cup of Water 1 Can of Condensed Milk 250 Grams of Cream Cheese 1 Packet of Scotch Finger Biscuits ½ Cup of Margarin

Quick & Easy

Quick & Easy Recipes Copyright © 2017 by Lynnette Cochrane & Saza Designs.

All rights reserved No part of this book may be used or reproduced in any mannerwhatsoever without written permission except in the case of brief quotations embodied

in critical articles or reviews

This book is a work of fiction Names, characters, businesses, organisations, places,events and incidents either are the product of the author’s imagination or are usedfictitiously Any resemblance to actual persons, living or dead, events, or locales isentirely coincidental

For information contact Saza Designs

Cover Design by Lynnette Cochrane

First Edition: December 2017

Please note that the spelling and grammar in this book are UK English.

ISBN: 9781520574387

ISBN-13:9781520574387

QUICK AND EASY RECIPES

Quick and Easy Recipes is a unique cookbook It not only brings you 80’s inspired

recipes But, also blank recipe pages to add your own family recipes

Find the download for your blank recipe pages at the end of the book

This book is dedicated to my mother Thanks for the delicious meals over the years

BREAKFAST RECIPES

EASY QUICHE

INGREDIENTS:

1 Cup of Milk

1 Cup of soft Bread Crumps

1 Cup of Chopped Ham or Bacon

2 Cups of grated Cheese

3 Eggs

½ Cup of Chopped Shallots

Salt and Pepper to taste

Sprinkle of chopped Parsley

INSTRUCTIONS:

Beat eggs and milk and then add all other ingredients

Pour into a greased 8 or 9-inch pie plate and back in a moderate oven for 30 – 35minutes

IMPOSSIBLE QUICHE

INGREDIENTS:

4 Eggs

1 ½ Cups of Milk

Salt and Pepper

1 Cup of grated Cheese

1 Finely chopped Onion

3 Rashers of chopped Bacon

½ Cup of Self Raising Flour

INSTRUCTIONS:

Mix eggs, milk, salt, and pepper in a bowl

Combine cheese, onion, bacon, and self-raising flour in another bowl

Pour liquid ingredients into dry ingredients and mix

Pour into a Quiche Dish

Bake in a moderate over at 400°F / 200°C for 40 minutes

Or Microwave medium for 12 minutes

TIP: With quiches, you can add any ingredients you want These recipes are basic, and

you can use them as a base for your own For example, you can add mushrooms,

capsicums, and zucchini just to name a few You are only limited by your taste buds.Also, if you prefer, you can use low-fat cheese to make it a healthier alternative

Quiches are a quick and easy meal Plus, they have the benefit of being filling My

mother used to cook them all the time I swear my brothers could smell them from acrosstown As they always turned up when she cooked them Devour them and even lick theplates clean

2 Teaspoon of Dried Oregano Leaves

½ Cup of Olive Oil

2 Tablespoons of Lemon Juice

INSTRUCTIONS:

Place chops into a dish in single layer

Process or blend onion, garlic, bay leaf and oregano with oil and lemon juice.Pour marinade over chops Cover and marinate for several hours or refrigerateovernight

Barbecue until tender Baste with marinade often during cooking

Serves 6

ZUCCHINI BURGERS

INGREDIENTS:

500 grams of Minced Steak

1 Small grated onion

3 Small grated zucchini (185 grams)

1 Teaspoon of Soy Sauce

1 Teaspoon of grated Green Ginger

Use a hamburger press to make hamburgers

Barbecue on a lightly oiled grill until done

Serve on a toasted buttered bun with tomato, onion, and lettuce

Makes 6 burgers

ALTERNATIVELY: If you don’t own a hamburger press you can make them with your

hands Put plain flour on a plate, lightly dust your hands with flour Scoop up some meatmixture with a spoon and place on the plate with the flour Cover with flour and roll into

a ball shape You can then flatten the burger and place on a clean plate ready for

cooking

TIP: I personally don’t flatten the burgers at this stage I prefer to sear one side before

turning the burger and then flatten them It makes them easier to handle, so they don’tbreak

TERIYAKI STEAKS

INGREDIENTS:

6 Pieces of Rib-eye Steak

¼ Cup of Soy Sauce

¼ Cup of Red Wine

2 Cloves of crushed Garlic

2 Teaspoons grated Green Ginger

2 Tablespoons of Brown Sugar

1 Tablespoon of Barbecue Sauce

TIP: Just because recipe states ¼ cup of red wine, doesn’t mean you can’t change it to

some other liquid Especially, if you are going to be cooking for kids

1 & ½ Cups of Milk

2 Rashers of chopped Bacon

4 Medium peeled and diced Potatoes

1 Can of Corn Kernels (+ liquid)

1 Can of Cream of Chicken Soup

Salt and Pepper

INSTRUCTIONS:

Melt butter in a large saucepan

Add bacon, onion, potatoes, and carrots Fry gently for 5 minutes.Add corn liquid and water Bring to the boil

Simmer for 10 minutes

Stir in chicken soup, corn kernels and milk

Season with salt and pepper Heat thoroughly

Garnish with crisp, cooked bacon

PIZZA RECIPES

PIZZA BASE

INGREDIENTS:

¾ Cup of Self Raising Flour

¾ Cup of Plain Flour

¼ Cup of Salad Oil (any oil will do)

¼ Cup of Hot Water

EXAMPLE PIZZA TOPPING:

Tomato Paste

1 Cup of Grated Cheese

1 Cup of diced Ham

1 Can of Sliced Pineapple

INSTRUCTIONS:

Put self-raising flour, plain flour, oil, and hot water into a mixing bowl Mix until theyingredients combine

Put onto a large greased pizza tray and press to flatten

Add example topping or your own Base works with any topping

Pre-heat oven 400°F / 200°C

Bake for approximately 10 - 15 minutes or until the sides are golden brown

SIDE DISHES RECIPES

CRUNCHY COLESLAW

INGREDIENTS:

½ Cup of cooked Brown Rice

½ Shredded Cabbage

2 Sticks of sliced Celery

1 Quartered and sliced Red Apple

Cook brown rice as directed on packet, drain and cool

Combine rice, cabbage, celery, apple, carrot, and sultanas in a large bowl.Mix dressing together and pour over coleslaw mix Toss lightly

Store in a sealable container and store in a fridge Use as needed

Add into a bowl the milk, oil, sugar, flour, and egg and mix well.

Pour over the apples/peaches

Place into a moderate oven - 400°F / 200°C for 30 minutes

Serve with whipped cream

RUM AND ORANGE FRUIT KEBABS

Rum Orange Baste Ingredients:

1 Teaspoon of grated Orange Rind

½ Cup of Orange Juice

¼ Cup of Honey

2 Tablespoon of Rum

Pinch of cinnamon

INSTRUCTIONS:

Peel and core pineapple Cut into chunks

Cut kiwifruit and bananas into quarters

Skewer all fruit onto large skewers

Place to one side while you make the baste

Mix into a bowl grated orange rind, orange juice, honey, rum and cinnamon.Once combined brush mixture onto skewered fruit

Barbecue Turn and frequently brush with rum orange baste

Serve hot

Makes about 12 kebabs

Blend egg yolks through the chocolate one at a time.

Beat until smooth and thick

Fold in whipped cream, brandy, and malted milk

Dissolve gelatine in hot water and stir gently through with stiffly beaten eggs whites.Mix gently into chocolate mixture

Spoon mixture into lightly oiled small containers

Refrigerate for 2 hours

Serve with whipped cream, grated chocolate, or fresh fruit

JELLIED CHEESECAKE

INGREDIENTS:

1 Packet of Jelly (your flavour choice)

1 Cup of Water

1 Can of Condensed Milk

250 Grams of Cream Cheese

1 Packet of Scotch Finger Biscuits

½ Cup of Margarine or Butter

250 Grams of Cream

½ Cup of Lemon Juice

INSTRUCTIONS:

Lightly oil container

Make jelly and allow to set

Beat cream cheese until soft Then gradually add condensed milk Continue to beatingand then add lemon juice

Whip cream Then add to cream cheese mixture

Spoon onto set jelly

Allow to set for a couple of hours

Break biscuits into crumbs Melt margarine and blend with biscuit crumbs

Add biscuit crumbs to the mixture and gently pat to make flat

Allow to set

Once set turn out onto a plate

Serve with whipped cream or fruit salad

FIVE CUP FRUIT LOAF

INGREDIENTS:

1 Cup of Self Raising Flour

1 Cup of Brown Sugar

1 Cup of Mixed Fruit or Currants, Dates, and Raisins

1 Cup of Muesli or Bran, Crushed Weet-Bix

1 Cup of Milk

INSTRUCTIONS:

Into a large mixing bowl add self-raising flour, brown sugar, mixed fruit, and muesli.Blend well together

Add milk and stir until combined

Place into a greased loaf tin and bake at 350°F / 180°C for 1 hour

COCONUT FINGERS

INGREDIENTS:

1 ½ Cups of Shredded Coconut

1 ½ Cups of Self Raising Flour

Bake for 300°F / 150°C for 1 hour

Cool and cut into fingers

Use hands if needed it.

Turn onto a floured tray, cut and back at 450°F / 230°C for approximately 10 minutes

PUMPKIN SCONES

INGREDIENTS:

2 ½ Cups of Self Raising Flour

1 Cup of Cooked Pumpkin

1 Tablespoon of Butter

1 Beaten Egg

Pinch of Salt

½ Cup of Sugar for sweet scones – 1/3 if it’s for savoury scones

Milk - Depending on how wet the pumpkin is when cooked – ½ a cup if wet – ¾ a cup ifdry

INSTRUCTIONS:

Melt butter and sugar together

In a large mixing bowl put all the other ingredients

Add melted butter and sugar and mix well

Grease and flour a tray

Pat mixture until about ½ inch thick

Cut into squares

Bake at 500°F / 260°C for 10 – 12 minutes

NOTE: This mixture is inclined to be a wetter scone mixture than most other mixtures.

QUICK AND EASY BLACK FOREST CAKE

INGREDIENTS:

1 Packet of Chocolate Rollettes

300 MLS of Thicken Cream

1 Tin of Black Cherries

¼ Cup of Cherry Brandy

INSTRUCTIONS:

Cut the chocolate rollettes into slices

Drain black cherries, cut them into halves Then soak them in the cherry brandy.Whip cream until stiff

In a suitable container place a third of the cake into the bottom

Place ½ whipped cream over the cake

Then cover with ½ of cherries

Next layer again with cake, cream, cherries and lastly cake

Cover with a seal

Chill in fridge

TIP: Bring to room temperature before turning onto a serving platter.

CHOCOLATE CAKE

INGREDIENTS:

1 Cup of Flour

½ Cup of Sugar

1 Tablespoon of Cocoa Powder

2 Teaspoons of Melted Butter

Bake in a sponge roll tin at 400°F / 200°C for 20 minutes

Fill with cream and ice with chocolate icing

SWISS CARROT CAKE

INGREDIENTS:

2 Cups of Flour

3 Cups of Grated Carrot

2 Cups of Icing Sugar

1 ½ Cups of Ground Hazelnuts

1 Teaspoon of Baking Powder

1 ½ Cups of Melted Butter

4 Eggs

INSTRUCTIONS:

Mix ingredients into a large mixing bowl

Bake in a greased 8-inch cake tin at 350°F / 180°C for 1 – 1 ½ hours

APPLE CAKE

INGREDIENTS:

1 Tin of Apples (drained)

1 Cup of Self Raising Flour or Plain Flour with 2 teaspoons of Baking Powder

Grease pie plate

Place apple inside and sprinkle a generous amount of caster sugar/cinnamon mixtureover apple

Sprinkle currants, raisins, or sultanas evenly over the top

In a bowl add flour, milk, sugar, and oil

Combine ingredients until they are mixed well (A batter like appearance)

Pour over apple mixture in pie plate

Bake at 350°F / 180°C for 30 minutes

SERVE WITH CREAM OR ICE CREAM

VARIATIONS: A biscuit crust can be put under apple Soak dried fruit overnight in

brandy or rum if you wish

EASY SLICES RECIPES

FRUIT BALLS

INGREDIENTS:

9 Weet-Bix (crushed)

2 Tablespoons of Cocoa Powder

1 Cup of Mixed Fruit

1 Tin of Condensed Milk

½ Cup of Shredded Coconut

INSTRUCTIONS:

Mix all ingredients in a large mixing bowl

Roll into balls

Then roll in the shredded coconut

Place in a sealed container and refrigerate for 2 or 3 hours until firm

LEMON SLICE

INGREDIENTS:

1 Cup of lightly Crushed Biscuits

7 Tablespoons of Butter

1 Cup of Shredded Coconut

½ Tin of Condensed milk

Grated Lemon Rind

INSTRUCTIONS:

Melt butter and add rest of ingredients

Press into tray and ice with lemon icing

Refrigerate

When set, cut into fingers

ALTERNATIVE: You can replace the lemon rind with orange rind and make Orange

Slices instead

CREAM CHEESE SLICE

INGREDIENTS:

1 Packet of Lattice Biscuits

7 Tablespoons of Cream Cheese

6 Tablespoons of Butter

½ Cup of Caster Sugar

1 Teaspoon of Vanilla Essence

2 Teaspoons of Gelatine dissolved in

1 Tablespoon of Boiling Water

INSTRUCTIONS:

Line tray with lattice biscuits, glazed side out

Mix in a bowl cream cheese, butter, castor sugar, vanilla essence, and dissolvedgelatine

Pour mixture over lattice biscuits

Place more lattice biscuits on top, glazed side out

Allow to set and when ready to serve, slice squares in half

RICE BUBBLES SLICE

Press into pan

Set for ½ hour in the fridge

Then slice into squares

2 Tablespoons of Cocoa Powder

1 Packet of Marie Biscuits (crushed)

½ Cup of Chopped Walnuts

½ Cup of Seeded Raisins

1 Tablespoon of Sherry

INSTRUCTIONS:

Melt butter in a saucepan, add sugar and allow to dissolve

Remove from heat, add beaten egg, cocoa powder, biscuit crumbs, sherry, and raisins.Mix thoroughly and press into a pan

Allow to set, top with lemon icing

Cut into fingers

CHERRY SLICE

INGREDIENTS:

1 Packet of Malt Biscuits (crushed)

3 Cups of Shredded Coconut

80 Grams of Copha (melted)

1 Packet of chopped Cherries

1 Tablespoon of Sherry

INSTRUCTIONS:

Mix all ingredients in a large mixing bowl

Press into a flat pan

Refrigerate until set

Cut into slices

Ice with chocolate icing, or dust with icing sugar, or icing sugar and cocoa mixed withwarm milk

1 Tin of Condensed Milk

The Juice from 2 Lemons

3 Teaspoons of Gelatine dissolved in

¾ Cup of Boiling Water

CORNFLAKE PATTY SLICES

INGREDIENTS:

¾ Cup of Brown Sugar (firmly packed

½ Cup of Golden Syrup

15 Grams of Butter

2 Cups of Cornflakes

125 Grams of Salted Peanuts

INSTRUCTIONS:

Combine sugar, golden syrup, and butter in a saucepan

Stir constantly over medium heat until sugar dissolves

Bring to boil, immediately remove from heat

Stir in cornflakes and peanuts

Drop a teaspoon of mixture into a paper patty

Refrigerate until firm

Makes approximately 30

CORNFLAKE CARAMEL SLICE

INGREDIENTS:

2 Cups of Cornflakes

1 Cup of Shredded Coconut

1 Cup of Icing Sugar

2 Tablespoons of Cocoa Powder

80 Grams of Copha

½ Tin of Condensed Milk

2 Tablespoons of Golden Syrup

1 Tablespoon of Sugar

INSTRUCTIONS:

Put cornflakes, coconut, icing sugar, cocoa powder into a mixing bowl.Melt copha and add to dry ingredients

Spread ½ of the mixture into a pan

In a saucepan add condensed milk, golden syrup, and sugar

Boil together until smooth and caramelly

Spread on mixture in the pan

Then top with remaining mixture

Refrigerate until set

MARS BAR SLICE

Melt Mars Bars and butter over a low heat

Pour over rice bubbles and mix well

Place into the tray and refrigerate until set

Ice with melted cooking chocolate (200 grams and 1 gram of Copha).Spread over mixture

Cut into squares when set

Few drops of Vanilla Essence

1 Cup of Shredded Coconut

½ Cup of Walnuts (crushed)

2 Cups of Wheatmeal or Biscuit Crumbs

½ Teaspoon of Peppermint Essence

28 Grams of Solid White Shortening

3 Dessertspoons of Milk

1 Cup of Icing Sugar

INSTRUCTIONS:

Melt milk and shortening together

Melt butter, sugar together

Add beaten egg, vanilla essence, peppermint essence, milk and shortening blend.Add coconut, walnuts, icing sugar, cocoa powder, and wheatmeal or biscuit crumbs.Mix well

Press into a pan and refrigerate until set

Cut into slices

CHOCOLATE NUT FINGERS

1 Teaspoon of Vanilla Essence

1 Level Tablespoon of Cocoa Powder

INSTRUCTIONS:

Crush biscuits and add chopped walnuts

Place butter, milk, sugar, vanilla essence, and cocoa powder in a saucepan.Stir until boiling Cook for 1 minute

Allow to cool

Fold in biscuit crumb and walnut mixture

Press into a pan and chill until set

Cut into finger shape and dust light with icing sugar or chocolate icing