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Nana's kitchen, Shoalhaven (2026)

04/10/2026

Just made this in the Air Fryer!!! It came out so nice

4 egg whites
215g (1 cup) caster sugar
1 tsp cornflour
1 tsp white vinegar
1 tsp vanilla extract
Whipped cream to serve
Raspberries, strawberries, passionfruit, and/or blueberries, to serve
Cadbury chocolate, peeled into curls, to serve

Use electric beaters to whisk the egg whites in a clean, dry bowl until firm peaks form. One tablespoon at a time add the sugar, whisking constantly until the mixture is thick and glossy. Add the cornflour, vinegar and vanilla and beat until just combined.
Tear two 38cm sheets of baking paper. Spoon the mixture onto one sheet of baking paper. Use the back of a spoon to shape the meringue into an 18cm disc. Make an indent in the centre. Place the remaining piece of baking paper into the air fryer basket. Carefully lift the baking paper with the meringue into the basket, placing the paper at right angles to the first piece.
Air fry at 120°C for 30 minutes. Remove the air fryer drawer. Set the pavlova aside in the basket for 20 minutes to cool slightly before transferring to a wire rack (with the baking paper) to cool completely.
Use a large palette knife to carefully transfer the pavlova to a serving plate. Top with whipped cream, fruit, and chocolate. Dust with icing sugar to serve.

16/09/2026

Made this last night and it was delicious - very like the one from the Chinese restaurant

Chinese Chicken And Corn Soup
2 cups (500ml) chicken or vegetable broth/stock
1 can (420g) creamed corn
2 tsp soy sauce
1 tbsp Chinese cooking w**e OR Mirin or Dry Sherry (can omit)
1 tsp ginger , minced or finely chopped
1 garlic clove , minced or finely chopped
1 tsp cornflour, mixed with a splash of cold water
1 egg , whisked
1 cup shredded cooked chicken
Salt and white pepper , to taste
Shake of Yumyum umami seasoning (msg powder) -optional
3 tbsp sliced shallots or chives (optional)

Place broth, creamed corn, soy sauce, Chinese cooking w**e, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
Adjust seasoning with salt and/or Yumyum powder, turn off heat, and slowly whisk in the egg so it cooks in “ribbons” throughout the soup. This also thickens the soup.
Add the chicken, season with white pepper, and serve, garnished with spring onions or chives.

02/03/2025

Spinach and Ricotta Rotolo

8 - 10 fresh lasagne sheets
1 cup Mozzarella cheese, shredded
1 tbsp olive oil (for drizzling later)
Filling
500g frozen spinach (pre chopped) , thawed and excess water squeezed out
500 g ricotta cheese
1 cup mozzarella cheese , shredded
1 egg
½ cup parmesan cheese , shredded
1 garlic clove , pressed using garlic crusher or finely grated
¼ fresh nutmeg , grated (or 1/8 tsp nutmeg powder)
¾ tsp salt
½ tsp Black pepper
Tomato Sauce
2 tbsp olive oil
2 cloves garlic , minced
½ onion , finely diced (brown, yellow, white)
¾ tsp salt
½ tsp black pepper
700g tomato passata or puree)
1½ cups water
Tomato Sauce:
Heat oil in a 25cm ovenproof skillet over medium high heat.
Add garlic and sauté for 10 seconds then add onion.
Cook onion until translucent and starting to turn golden, then passata, water, salt and pepper.
Simmer for 5 minutes on medium low, then stir through basil. Should be quite thin - the lasagna sheets will absorb water while in the oven, so sauce thickens a lot in oven.
Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end. Keep sauce warm.
Filling & Assembling:
Preheat oven to 180°C (all oven types)
Place Filling ingredients in a bowl. Mix well with wooden spoon.
Lay out the lasagne sheet with the shorter end in front of you.
Place ⅓ cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down.
Cut rolls into 3 (so each piece is 3.5cm wide). Place the rolls into the tomato sauce with the filling facing up.
Repeat with remaining lasagna sheets until all the Filling is used up.
Drizzle the reserved Tomato Sauce over (don't cover completely, leave some exposed).
Cover loosely with foil, bake 30 minutes.
Remove from oven, remove foil. Drizzle with oil, top with mozzarella.
Bake 15 minutes or until the cheese is bubbly and golden and you've got some crunchy golden bits on the edges. Serve!

01/01/2025

Made this tonight - not my recipe, found on Facebook. Delicious and quite healthy! We had it with Buttermilk Chicken and some chips (not so healthy!) and a nice mixed salad. I might try it with some Fetta next time

Stuffed Zucchini Boats

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 zucchini boats

Zucchini: 2 large zucchinis, halved lengthwise
Spinach: 1 cup fresh spinach, chopped - I used frozen spinach thawed quickly in microwave
Mushrooms: ½ cup finely diced mushrooms
Onion: ¼ cup chopped onion
Garlic: 1 clove, minced
Mozzarella Cheese: ½ cup shredded (Ricotta, etc.)
Olive Oil: 2 tablespoons
Salt and Pepper: To taste

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready when the zucchini boats are prepared.
Halve and Scoop: Wash the zucchinis thoroughly and pat them dry. Slice each zucchini in half lengthwise. Use a spoon to scoop out the center of each zucchini half, creating a boat shape. Be careful not to scoop too deep to avoid tearing the skin. Set the scooped-out zucchini aside for later use in the filling.
Heat the Pan: Place a large skillet over medium heat and add 2 tablespoons of olive oil.
Sauté Aromatics: Add the chopped onion and minced garlic to the pan. Cook until fragrant and the onion becomes translucent, about 2-3 minutes.

Add Vegetables: Toss in the chopped spinach, diced mushrooms, and the reserved zucchini flesh. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened. Season with salt and pepper to taste.
Fill the Boats: Arrange the hollowed-out zucchinis on a baking tray lined with parchment paper. Fill each zucchini boat with the prepared vegetable mixture.
Top with Cheese: Sprinkle shredded mozzarella cheese evenly over the filling in each zucchini boat.
4. Bake the Zucchini Boats
Bake in Oven: Place the tray in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Check Doneness: Use a fork to check the softness of the zucchini. It should be tender but still firm enough to hold its shape.
5. Serve and Garnish
Add Garnishes: Before serving, sprinkle parsley or basil over the zucchini boats for added flavour and presentation.
Enjoy: Serve hot and savor the delightful combination of flavours!

Tips for Perfect Stuffed Zucchini Boats
Choose Fresh Zucchinis: opt for firm, medium-sized zucchinis with smooth skin for the best results.
Customize the Filling: You can add other vegetables like bell peppers or carrots for extra flavour.
Cheese Options: Swap mozzarella with cheddar, feta, or a dairy-free alternative if preferred.
Avoid Overbaking: Keep an eye on the baking time to prevent the zucchini from becoming too soft.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 zucchini boats

Zucchini: 2 large zucchinis, halved lengthwise
Spinach: 1 cup fresh spinach, chopped
Mushrooms: ½ cup finely diced mushrooms
Onion: ¼ cup chopped onion
Garlic: 1 clove, minced
Mozzarella Cheese: ½ cup shredded (Ricotta, etc.)
Olive Oil: 2 tablespoons
Salt and Pepper: To taste

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready when the zucchini boats are prepared.
Halve and Scoop: Wash the zucchinis thoroughly and pat them dry. Slice each zucchini in half lengthwise. Use a spoon to scoop out the centre of each zucchini half, creating a boat shape. Be careful not to scoop too deep to avoid tearing the skin. Set the scooped-out zucchini aside for later use in the filling.
Heat the Pan: Place a large skillet over medium heat and add 2 tablespoons of olive oil.
Sauté Aromatics: Add the chopped onion and minced garlic to the pan. Cook until fragrant and the onion becomes translucent, about 2-3 minutes.

Add Vegetables: Toss in the chopped spinach, diced mushrooms, and the reserved zucchini flesh. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened. Season with salt and pepper to taste.
Fill the Boats: Arrange the hollowed-out zucchinis on a baking tray lined with parchment paper. Fill each zucchini boat with the prepared vegetable mixture.
Top with Cheese: Sprinkle shredded mozzarella cheese evenly over the filling in each zucchini boat.
4. Bake the Zucchini Boats
Bake in Oven: Place the tray in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Check Doneness: Use a fork to check the softness of the zucchini. It should be tender but still firm enough to hold its shape.
5. Serve and Garnish
Add Garnishes: Before serving, sprinkle parsley or basil over the zucchini boats for added flavour and presentation.
Enjoy: Serve hot and savor the delightful combination of flavours!

Tips for Perfect Stuffed Zucchini Boats
Choose Fresh Zucchinis: opt for firm, medium-sized zucchinis with smooth skin for the best results.
Customize the Filling: You can add other vegetables like bell peppers or carrots for extra flavour.
Cheese Options: Swap mozzarella with cheddar, feta, or a dairy-free alternative if preferred.
Avoid Overbaking: Keep an eye on the baking time to prevent the zucchini from becoming too soft.

01/12/2024

Blinis
1½ cups self raising flour (or half and half flour and buckwheat)
Pinch baking soda
1 egg, beaten
1 cup milk (approx.)
Salt and ground black pepper to taste
Oil or butter for frying

Avocado Cream:
1 ripe avocado
2 tbsp lemon juice
½ tsp cumin powder
Few drops Tabasco
1 tbsp mayonnaise
1 tbsp cream
Salt and black pepper

OR

Dill Crème Fraiche
125g cream cheese
¾ cup crème fraiche (or sour cream)
2 tsp dill, finely chopped
1 tsp lemon juice
Salt and pepper to taste

100 grams smoked salmon

Blinis:
Place egg and milk in a bowl. Whisk until smooth. Add flour and baking soda and mix until a smooth batter. Add salt and pepper to taste.
Cover and let stand for 10 minutes.
Heat a frying pan over medium heat and brush with melted butter or oil.
Drop batter by the tablespoonful into hot pan. Cook until golden, about 1 minute per side. Remove from pan and allow to cool to room temperature.
Just before serving, top each blini with avocado cream or dill crème fresh, and small amount of smoked salmon. Garnish with dill or spring onion.

Avocado cream:
Just before serving, mash avocado in a bowl until smooth. Add other ingredients and mix until smooth. Place small spoonfuls on each blini and top with smoked salmon.

Dill Crème Fraiche:
Mix ingredients until smooth. Refrigerate until required

Hints:
Blinis can be frozen for up to 3 weeks.
It is best not to make up avocado cream until just before serving, as it will go brown. However, you can keep it in the fridge tightly covered for a couple of hours.

Substitute salmon roe or steamed asparagus for the smoked salmon and crème fraiche or sour cream for the avocado cream.
Another option – substitute slices of cucumber for the blinis – good for gluten free diets

Nana's kitchen

04/10/2026

16/09/2026

02/03/2025

01/01/2025

01/12/2024

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