Heston for Coles: Chicken, Leek & Mushroom Pie (29 Aug 2014)

http://www.hestonforcoles.com.au

Heston for Home

Lazy dinner of Heston for Coles Chicken, Leek & Mushroom Pie ($13, 2 pieces) is a tasty success combined with some oven baked sweet potato and peas. Cooked in the oven for about 30 minutes was too easy. Pastry was quite nice and the parmesan cheese crusty on top was a winner. I thought I'd need some sauce but the filling was pretty saucy more than meaty. I enjoyed the flavours and would happily have again. Makes me want to try more of the range now.

SNAPSHOT REVIEW:

PROS: Tasty, Easy to cook, RSPCA Approved Chicken Meat, Seems fairly low in sugar, No artificial colours and flavours

CONS: Daily intake of saturated fat is 104% per serving which sounds like it might be high?

MUST TRY: Other products in the Heston for Coles range

VERDICT: Easy to cook and quite yummy makes for a simple and tasty meal

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Heston for Coles, Chicken, Leek & Mushroom Pie ($13, 2 pieces) 

Making a kids Garden Octopus and Isabelle's first Easter Bunny (3 Mar 2012)

Creative food fun for the kids

A casual lunch catchup with friends who have three young kids gets the creative juices flowing in trying to come up with a fun yet healthy dish for them. A quick search online comes across the Garden Octopus by Disney Family Fun. Very easy to make with capsicum, some dip and sliced black olives — make sure it has eight legs of course. We also some mushrooms so I came up with a Garden Centipede made with half cut button mushrooms, some dip, capsicum for the legs and sliced black olives for the eyes. The kids loved it and enjoyed eating them as well. Baby Isabelle was on board and is now 12 weeks and 3 days. She received her first ever Cadbury Chocolate Easter Bunny. Check out how their smiles match! It looks like Mommy and Daddy will have to look after this one for her until she's older — if it lasts that long.

Garden Octopus

Garden Centipede — would work well on a long platter

Isabelle meets the Cadbury Chocolate Easter Bunny — matching smiles

Home Cooking: Steamed Eggplant with beef mince, mushroom, tomato and cheese (16 August 2010)

Healthy Steaming

I'm really loving eggplant at the moment now that I've discovered how easy it is to steam them which makes them so tasty and mushy. Tonight's dinner was very simple. I cut the eggplant in half, make some criss cross cuts and place in a bamboo steamer with baking paper over boiling water for about 20 minutes. In a fry pan while the eggplant is steaming I cook up diced onion. Once cooked a bit you add the beef mince and some garlic. Once that's cooked you add diced mushroom until soft then add a can of your favourite canned tomato with herbs. Season well with salt and pepper and herbs and simmer for about 10 minutes. I then scoop out some of the steamed eggplant and add to the beef tomato mix and simmer for another 5 minutes. Then carefully place the steam eggplant on a baking tray and spoon over the beef tomato mixture. Top with grated mozzarella or your favourite pizza cheese mix and place in a 250 degree hot oven for about 10-15 minutes to melt the cheese and bake all together. Serve carefully on a plate and top with freshly chopped parsley.

Ingredients:

• 1 Eggplant sliced in half

• 200 grams of beef mince (or try with a can of three beans mix)

• 2 large mushroom chopped finely

• 1 crushed garlic clove

• 1 can of diced Italian tomato

• Hand full of grated cheese

• Salt, Pepper, Italian Herbs and Chilli Powder

Steamed Eggplant with beef mince, mushroom, tomato and cheese, Chef Leong :-)

Bamboo steamer

Home Cooking: Chicken in Foil Dinner with Canned Mushroom Soup (2 Mar 2010)

Simple, Cheap and Tasty

There's three rules I strive for when cooking something at home — Simple, Cheap and Tasty. I'm a huge fan of wrapping fish in foil and baking in the oven and tonight I was thinking if the same could be applied to chicken. A quick Google search of 'chicken in foil' brings me to a Cooks.com recipe of using a can of mushroom soup. Sounded gross at first but then realised chicken and mushroom is a classic so it should work. So I bought chicken breast and a can of Campbell's Velish Creamy Field Mushroom with Cracked Pepper soup along with some brussel sprouts, green beans and button mushrooms. Worked out really well and the chicken was nice and tender and full of flavour. Another successful easy recipe to add to the dinner menu.

Recipe - Serves 2, 45 mins

2 chicken breasts - 500g

1 Campbell's Velish Sensations Creamy Field Mushroom 500g

8 button mushrooms - thinly sliced

4 brussel sprouts - remove stalk, leaves separated

16 green beans - tips cut off

Salt, Pepper, Thyme herbs

Simply place the chicken breast on foil, season with salt, pepper and thyme. Cover with thinly sliced mushrooms. Pour over about 100g of Campbell's Velish Creamy Field Mushroom to cover the chicken and mushrooms. Wrap and seal the foil into a neat parcel.

Place on a tray and cook in the oven for 45 minutes at 250 degrees — according to my old oven anyway. Cook the rest of the soup and serve as an appetiser while waiting for the chicken to cook.

Prepare beans and brussel sprout leaves and cook in boiling water. Was about 5 minutes first for the beans and then added the brussel sprout leaves for another 3 minutes. I then placed them quickly in iced water, drained and then steamed them back on top of the boiling water to warm them up a bit before serving.

Be careful when opening the chicken in foil. Place chicken on top of nicely arranged beans and brussel sprout leaves and spoon mushrooms and sauce on top of chicken. Serve and enjoy.

Campbell's Velish Creamy Field Mushroom with Cracked Pepper soup

Chicken and Mushroom with Brussel Sprouts and Green Beans, Chef Leong :-)