Here’s another recipe from the Aussie Bloggers Forum - thanks to Guera from A Roaming Aussie Mum for this easy icecream recipe 
I have a great (and so easy) recipe for ice-cream. Everyone thinks you have slaved over all that beating, freezing, beating, re-freezing palaver that most homemade ice-cream needs, but this recipe you just chuck it all together, freeze and that´s it, and its really creamy. You can make all sorts of different flavours and I have often frozen it in a loaf tin with 2 different flavours in layers, turned it out and cut into slices. Two berry flavours is good for that serving method, then whip up a berry coulis (mashed up frozen berries and icing sugar) and drizzle it over - it looks so impressive and is so incredibly easy. I also make the cinnamon version and chop up all the leftover Christmas Pudding into little chunks and mix that in before freezing. Oh, and you can chop up chocolate bars or whatever and mix them through too! So many possibilities…
Here´s the recipe
1 tin condensed milk
300ml whipping cream
500g crème fraiche (or use a combination of sour cream and thickened cream - but creme fraiche is preferable)
Mix ingredients and flavouring together with electric hand beaters.
This is the basic recipe, you can make it whatever flavour you like – eg vanilla (2 teaspoons vanilla essence), cinnamon (2 teaspoons ground cinnamon), chocolate (melt 1 block chocolate with cream before beating), berries – (blend frozen berries with other ingredients)
The following recipe is a guest post by Anonymum from The Nook of Oz.
Olive oil
1 medium onion (finely chopped)
250 grams of salami {diced}
100g diced bacon
1 teaspoon crushed garlic {from a jar}}
!/2 teaspoon crushed chilli {or to taste, again a jar}
2 x 400g tin of Roma tomatoes
1/3 cup wine {red or white, either will do}
2 teaspoons sugar
500 gms pasta
Put water on for pasta
Heat oil, sweat onion, garlic, chilli, salami and bacon until onion is transparent. Add tomatoes, wine and sugar, bring to a medium simmer. Once water is boiled add the pasta. By the time your pasta is cooked, the sauce will have boiled down to a decent thickness.
Serve with fresh crusty bread and the rest of the wine
It’s enough for the 2 of us for dinner and we can both have lunch the next day as well…if it’s only for one the ingredients would need to be adjusted. Everything can be added to or taken from depending on taste.
Following is a guest recipe posting by Bettina from Dances to the beet of her own drum.
I take 500gms of diced chicken
handful of diced bacon
cup of frozen peas and corn
1 packet of Continental Macaroni and Cheese
Stirfry the chicken and diced bacon till cooked while making up the Macaroni Cheese pasta packet, as per directions, in the microwave. Zap the frozen peas and corn in the microwave for a couple of minutes. Chuck the whole lot in together in an oven proof dish, grate over some extra cheese if desired or toss on some extra bacon bits then place in moderate oven for 20 to 30 mins.
This can be made ahead up to the chuck everything together stage and put in the fridge until needed. It freezes and reheats reasonably well too.
Easy peasy. I’ve had people ask me for the recipe and be shocked that it was thrown together from a packet mix
This one is so totally slack it scares me
You’ll need:
- a tablespoon of olive oil,
- a kilogram of chicken legs (AKA drumsticks),
- a 400-or-so gram tin of champignons,
- a 400-or-so gram tin of mushrooms in butter sauce,
- a 400-or-so gram tin of tomatoes (diced, whole, doesn’t really matter),
- 3-4 shallots cut roughly, and
- salt/pepper/stock cubes to season
Heat the oil over medium heat in a large saucepan with a lid. Put the chicken in. When browned, empty the tins into the saucepan. Chop the shallots and add. Season. Throw lid on. Leave for an hour. Throw some pasta in with the chicken (or cook it separately if you can be bothered doing at least part of it properly) :). Serve.
Serves 4 normal people, two hogs, or one batchelor for a couple of days including lunches.
I was asked the other day “What makes it faux cuisine?”. It comes down to three things:
- that it be easy - the average faux cuisine recipe doesn’t take a lot of effort,
- that it be quick - usually not more than 20 minutes, and
- that it be faux - that is fake - cuisine, something that looks a lot better than the time and effort put into it.
If you have a favourite recipe that you would like to share, please leave me a comment, and I’ll get in touch with you.
Best regards, Andrew
This recipe is adapted from one shown by TV chef Geoff Janz. It is the best soup that I have ever tasted, and thanks to Helen for the recipe.
You will need:
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 3 cloves of garlic, crushed
- 2 teaspoons of grated fresh ginger
- 2 tablespoons of Madras curry paste
- 1 large carrot, chopped
- 1 cinnamon stick
- 1 cup red lentils, rinsed
- 2 medium potatoes, chopped
- 1.25 litres (5 cups) chicken stock
- 2 single chicken breasts, chopped
- 3/4 cup (180ml) coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh coriandar leaves
Heat the oil in a large pan. Add the onions, garlic, ginger and curry paste - cook stirring until the onions are soft. Add carrot, cinnamon stick, lentils, potatoes and stock. Simmer covered for about 30 minutes or until the potatoes are tender. Discard cinnamon.
Remove half the mixture into a separate bowl and blend using a food processor or processing wand. Return the blended mixture to the pan. Add all remaining ingredients and simmer, uncovered, until the chicken is cooked but tender. Serves 6.
This soup is suitable for freezing prior to adding the coconut milk.
As promised - the Faux Pho recipe 
You will need:
- 4 cups water
- Chicken stock powder to taste
- handful shallots
- Finely chopped onion
- Five spice powder, cumin and cinnamon to taste
- Pho (flat rice noodles)
- 400gm thinly sliced beef
- two handfuls of fresh basil
Throw chicken stock powder into hot water - taste carefully to check if you need to add more. Add shallots and onion. Add five spice powder, cumin and cinnamon to taste. Cook over slow heat until the onion starts to soften. Add half a packet of pho (flat rice noodles) and a handful of holy basil. When the noodles are nearly cooked, add beef. Add more basil to serve and consume while it is still warm.
This is definately not as good as a proper stock made by boiling beef bones for hours and hours. But it is good enough for a lazy slightly hung over brunch.
This recipe is adapted from one originally posted on Facibus Reviews.
This isn’t strictly speaking faux cuisine, as it is not faking anything (unless you wanted to use it as a Kari Ramen recipe? It might work!).
What it is though is easy. It’s Saturday morning, Helen is at work, I’m bored and hungry. Here it is! You will need:
- Two spring onions, chopped
- Teaspoon olive oil
- Tablespoon curry paste
- Baby Bok Choi, chopped
- Two cups hot water
- Teaspoon chicken stock powder
- Tin (185gm) tuna (I use chunks in springwater or in brine, use the oily one if you prefer)
- Tin (420gm) creamed corn
- 1 cake of instant ramen noodles
Lightly fry the spring onions in olive oil. Add curry paste (I used Patak’s Vindaloo this morning, extra hot!) and stir constantly for 30 seconds to a minute. Add baby bok choi. When the bok choi is wilty (not long), add hot water and chicken stock powder. After a minute add tuna and creamed corn, stir in, then add noodles. Read emails and check blog stats for a couple of minutes. Serve.As in all my recipes, your mileage may vary. If serving this to a wider audience I would probably use a milder curry paste, and maybe add an egg toward the end. Or not.
Note: this recipe is derived from one originally posted on Facibus Reviews.
Laksa (a curry noodle soup) is a favourite of a lot of techy folks here in Canberra. There are two main types of laksa that I’ve been able to identify through research over the years:
- Laksa Lemak: contains curry paste, coconut milk and laksa plant (AKA Vietnamese Mint) as well as some kind of meat and/or vegetables, and
- Penang Laksa: basically Laksa Lemak without the coconut milk, usually contains fish.
I’ve eaten both sorts here in Australia as well as in Malaysia and Thailand. Being on a health kick currently, Helen and I prefer the Penang Laksa - contains more good stuff (the fish) and less fattening stuff (the coconut milk).
Real Penang Laksa involves a whole (sans guts) fish - usually mackerel - being boiled into a state of disintegration then further pounded/shredded into a paste (bones sometimes included - they go soft if cooked for long enough).
Here is my slack version. You will need:
- a small handful of spring onions or one whole onion (either way, chop finely)
- curry paste (something mild like Massuman works well - please do not use more than a tablespoon until you’ve tasted it)
- teaspoon of oil (peanut/olive/canola/whatever you have)
- a couple of small tins of sardines, drained
- Asian greens, like Sam Bok or Bok Choi, chopped
- a cup of water
- some kind of soup noodles - like Ramen, Soba or Hokkien (whichever you prefer), not more than 100gm when cooked (rehydrate/cook noodles per packet instructions prior to use)
- half a handful of basil leaves
In a saucepan, brown the spring onions/onion in oil and curry paste. Throw in the sardines, then add Asian greens and stir gently for a minute or so. Add water, cooked noodles, some basil, and serve.
This is a great recipe for experimentation - you can add any vegetables you might think are nice in this kind of curry soup, or use different curry pastes, different herbs, a heap of pepper, fresh fish (watch for bones!), you name it. Experimentation and sloth are at the heart of the true faux cuisine cook
Note: this recipe is adapted from one originally posted on Facibus Reviews.
I made this for breakfast this morning - it passed the “I’ll have that again!” test so is herewith recorded for posterity.
You will need:
- 1 cup cooked rice
- a tablespoon of butter
- 200gm tin of smoked kippers (preferably in springwater) - drained
- handful of fresh parsley
- half a handful of fresh basil leaves
- four eggs
Place rice and butter in a casserole dish. Add kippers, parsley, and basil leaves. Mix well. Crack the four eggs over the top of it and bake at 200 degreees Celsius until the eggs are cooked enough for you. Serve warm.
This post was adapted from one originally posted on Facibus Reviews.
