Quick and easy recipes

Quick & Easy
Recipes
80’s Inspired Mouthwatering Recipes
Lynnette Cochrane
&
Saza Designs


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 manner
whatsoever 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 used
fictitiously. Any resemblance to actual persons, living or dead, events, or locales is
entirely 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.

Contents
BREAKFAST RECIPES
BARBECUE RECIPES
SOUP RECIPES
PIZZA RECIPES
SIDE DISHES RECIPES
DESSERTS RECIPES
EASY SLICES RECIPES
DIP RECIPES
DRINKS
BONUS BLANK RECIPE PAGES


DEDICATION
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 – 35
minutes.


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 across
town. As they always turned up when she cooked them. Devour them and even lick the
plates clean.

BARBECUE RECIPES
LEMON MARINATED LAMB CHOPS
INGREDIENTS:
6 Lamb Chops
1 Peeled Onion
1 Clove of crushed Garlic
1 Bay Leaf
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 refrigerate
overnight.
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
1 Egg yolk

6 Burger Buns
1 Sliced Tomato
1 Sliced onion
Lettuce

INSTRUCTIONS:
Combine minced steak, grated onion, zucchini, soy sauce, ginger, and egg yolk in a
bowl.
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 meat
mixture 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’t
break.


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

INSTRUCTIONS:
Marinate steak in soy sauce, wine, garlic, ginger, brown sugar, and barbecue sauce for
several hours. Or refrigerate overnight.
Drain steaks, barbecue on both sides until cooked through.
Serves 6
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.


SOUP RECIPES
CORN CHOWDER
INGREDIENTS:
1 Tablespoon of Butter
1 Large chopped Onion
2 Chopped Carrots
1 Cup of Water
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 they
ingredients 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
1 Grated Carrot
¼ Cup of Sultanas

DRESSING:
½ Cup of Mayonnaise
¼ Cup of Light Sour Cream
1 Teaspoon of Mustard
Black pepper

INSTRUCTIONS:
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.


DESSERTS RECIPES
APPLE OR PEACH PIE
INGREDIENTS:
1 Can of unsweetened apples or peaches
½ Cup of Currants
¼ Cup of Cinnamon Sugar
¼ Cup of Milk
¼ Cup of Oil
½ Cup of Sugar

½ Cup of Flour
1 Egg

INSTRUCTIONS:
Place apples/peaches into a greased pie dish. Sprinkle currants and cinnamon sugar on
them.
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
INGREDIENTS:
1 Pineapple
1 Punnet of Strawberries
3 Kiwi Fruit
3 Bananas
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.


CHOCOLATE MOUSSE
INGREDIENTS:
125 Grams of Dark Chocolate
4 Eggs
300 MLS of Cream
1 Tablespoon of Brandy
2 Tablespoon of Malted Milk Powder
1 Tablespoon of Gelatine
1 Tablespoon of Hot Water

INSTRUCTIONS:
Chop chocolate roughly. Put into a top double saucepan. Stir over low heat until melted.
Remove and cool.
Separate eggs.
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 beating
and 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
1 ¼ Cups of Sugar
1 Cup of Milk

INSTRUCTIONS:
Place the ingredients into a large mixing bowl. Blend well together.
Pour into a greased swiss roll tin.
Bake for 300°F / 150°C for 1 hour.
Cool and cut into fingers.


PLAIN SCONES
INGREDIENTS:
3 Cups of Self Raising Flour
4 Tablespoons of Butter

Pinch of Salt
1 ½ Cups of Milk
1 Egg

INSTRUCTIONS:
Melt Butter.
Beat egg.
Add Self Raising Flour, salt, milk, melted butter, and beaten egg into a large bowl.
Combined ingredients together.
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 if
dry

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
2 Eggs
¾ Cup of Milk
1 Teaspoon of Baking Powder

INSTRUCTIONS:
Put into a large mixing bowl flour, sugar, cocoa powder, melted butter, eggs, milk, and
baking powder. Blend well together until no lumps.
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.