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Recipes      from    John's House                          


Remember that imagination is the best creative influence in food preparation and presentation.

Whether it be colour or flavour be guided by your feelings and taste  - simplicity is the answer.

Many of these wonderfully yummy recipes only take around 10 minutes to prepare.

Recipes will be changed regularly so bookmark the site to revisit.

Convert Ounces to Grams and back

Input: gr2oz / oz2gr



If your operating system is Windows and you want to copy a recipe

simply highlight the recipe you want, 

select print and in the Print Range choose Selection

John's Carbonara Sauce
(the original way) 

Compliments of John's House

2 eggs
1 dessertspoon butter
cup chicken stock (real stock)
Splash of white wine (dry)
Splash of fresh cream
1/4 cup of chopped onion
1 very small clove of garlic – crushed and sliced
3 rashes bacon (lean) – thinly sliced across the rasher.
Grind or two of pepper.
Parmesan cheese


Melt butter in skillet over low heat. When melted add onions and garlic and cook until onions are transparent, add bacon and cook for a further minute. Add wine and stock. In a bowl beat the eggs and add to the pan stirring all the time- the heat must be low or you will have scrambled eggs. Add the splash of Cream and a grind or two of pepper and continue stirring on low heat until thickened. Generally salt is not required because the bacon supplies this need.

Spoon over freshly boiled pasta. Add parmesan cheese to taste.  (Makes sufficient for 2 serves)

Quick Scones
(for busy people)

Compliments of John's House

300 ml cream (unbeaten)
300 ml water
4 cups SR flour

Variations:  Lemonade can be used instead of water for a sweeter taste as well as adding some sultanas.  Substitute 300 ml water with 150 ml Pumpkin Soup and 150 ml water for Pumpkin Scones.

Pre-heat oven 220C.  Put flour into large. Make a well in centre and add cream and water. Mix lightly with spoon until all combined - do not overmix. Turn mixture onto floured board.   Pat into rectangle shape approximately 3cm high. Using floured knife, cut into 4cm squares. Place on baking tray VERY close together and bake 12-15 minutes

Ricotta Pie

Compliments of John's House

500 g ricotta cheese
100 g frozen peas
2 eggs
2 sheets puff pastry
Pepper and salt to taste


Preheat oven to 180c. Grease a 24 to 26cm dish. Bring to boil the peas and cook for 3 – 4 minutes. In a bowl put the ricotta cheese, eggs, peas, pepper and salt. Line the dish with one of the pastry sheets. Spoon the mixture into the dish and cover with the remaining pastry sheet. Brush lightly with milk. Prick a few times with a fork. Bake for 45 to 50 minutes until top is golden brown. Leave cool before serving warm or cold.

Cheese Bites
(The great nibbly with drinks)

Compliments of John's House

125gms Cheddar Cheese grated
125gms Butter softened
125gms SR Flour
Cayenne Pepper


Mix cheese and butter together and season with a little salt, pepper and cayenne (to taste).  Add flour, mixing in well.
Chill for ten minutes then roll in small balls and roll in coconut. Place on an ungreased tray, flatten slightly and bake at 180C for 10 - 15 minutes.

Carrot Cake

Compliments of John's House

4 eggs
2 cups castor sugar
1 cups oil
2 cups grated carrot
cup chopped nuts
200gr.crushed pineapple (small tin) drained
2 cups Plain flour
2 teas baking powder
1 teaspoon carb soda
1 tspn. Cinnamon
pinch salt


Beat eggs and sugar until creamy. Add oil and beat. Add carrot, nuts and pineapple. Stir in sifted dry ingredients. 
Cook in 2 lined and greased tins for 40 min at 180C. 
Ice with orange icing made with cream cheese

White Sauce in the microwave

Compliments of John's House

1 tabs Butter
2 tabs flour
500 ml milk
salt and pepper to taste


Melt butter in a microwave-safe jug on high for 1 min. Stir in flour and blend in milk. Add small finely chopped onion if desired. Microwave on high for 2 mins, whisk vigorously then cook for a further 2 - 3 min. on high. Whisk and serve. (makes approx. 2 cups)

Brandy Peach Crumble

Compliments of John's House


825 grm can sliced peaches
1 tablespoons brandy
2 bananas, peeled and sliced
60 grams butter or margarine
1 cup self raising flour
cup dark brown sugar
1 teaspoon cinnamon
1/3 cup coconut


Drain the peaches (reserve cup of syrup) and place in a casserole dish. Pour the cup syrup and brandy over the peaches and stir in the bananas. Prepare the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs. Continue rubbing mixing in the coconut, cinnamon and sugar. Sprinkle evenly over the top of the peaches and microwave on high for 7 minutes. Allow to stand for 8 minutes before serving with whipped cream or custard. (Serves 6)

This dessert can be adapted with a choice of other fruits, either fresh or canned.

Lemon Butter
(lovely with fresh bread)

Compliments of John's House

1 large cup of boiling water
1 small cup sugar
Rind of a lemon
Juice of 1 lemons (about cup)
Tablespoon cornflour
Knob of butter
1 egg (well beaten)


Put water, sugar, lemon rind, butter and egg into a saucepan and bring to the boil. Mix cornflour with lemon juice and add to boiling liquid. Cook until mixture is the consistency of honey.

Chicken Tetrazzini
(a wonderful creamy Italian dish)

Compliments of John's House


6 ozs fresh fettuccine

12 oz skinless, boneless chicken breasts cut into 1" cubes
1 10oz can condensed cream of chicken soup
cup water
1 Tablespoon olive oil
cup milk
1 teaspoon dried basil (if fresh add a little more)
1 cup of frozen peas or asparagus
2 Tablespoons parmesan cheese


Cut fettuccine into 2 inch lengths.  In dish combine fettuccine with oil to coat.  Stir in cream or soup, water, milk and basil.  In a microwave dish place chicken and peas or asparagus and cook on high for 10-12 minutes or until chicken is tender - stir once.  Let stand for 5 minutes and stir mixture into fresh

pasta mixture.  Sprinkle with with parmesan cheese.

Makes 4 servings

new.gif (1433 bytes) Apple & Bean Salad

Compliments of John's House


450 grams shelled broad beans (fresh or frozen) cooked and cooled
1 Granny Smith apple - cored and diced
2 tablespoons apple juice
1 tablespoon chopped parsley
1 tablespoon chopped chives or spring onion tops
Squeeze lemon juice
1 cove garlic - crushed
salt and pepper


Place everything into a bowl and mix well. Cover and refrigerate 2 - 3 hours to marinate - stirring occasionally.


Serves 4
0 grams fat

new.gif (1433 bytes)Baked Fillet of Pork

Compliments of John's House

500 gram fillets of pork (trim all fat)
4 cloves garlic (crushed)
400 grams fresh mushrooms
2 tablespoons wholemeal flour
1 tablespoon vinegar
1 cup water
1 bay leaf
1 teaspoon powdered ginger
4 medium quartered white onions
Freshly ground pepper
1 tablespoon cranberry sauce or orange marmalade

Serves 4
3 grams fat per serve


Pre heat oven to 160oC
Mix flour, ginger and pepper - rub mixture into the pork fillets. Lay the onion and garlic on the base of a casserole dish and place the fillets on top of the onions surrounded by the sliced mushrooms.

Mix together cranberry sauce, vinegar and water and pour over the meat, add bay leaf. Bake for 1 hour, or until meat is done. Serve with boiled potatoes, a green vegetable or salad.

For stronger flavour of ginger use a little grated fresh root ginger sprinkled on the meat before cooking.

new.gif (1433 bytes)Bran Loaf

Compliments of John's House


2 - 3 cups All Bran
2 - 3 cups milk
Sultanas, raisins, apricots, dried apple etc
Nuts of your choice (optional)
2 cups self raising wholemeal flour


Soak Bran in milk until absorbed, add a bit more milk if necessary. Add fruit & nuts etc.
Mix in flour to make thick cake texture.

Cook in moderate/hot oven in a lightly greased cake/loaf tin for about 1 hour.

Can also be used to make muffins.
For those that worry - a trace of fat only

new.gif (1433 bytes)Light Quiche

Compliments of John's House


1 zucchini - grated
3 eggs
2 egg whites
4 teaspoons bacon bits
30 grms low fat cheese - grated
1 cup self raising flour
1 onion - diced
salt and pepper


Beat eggs, add zucchini, cheese, bacon bits, onion and mix together. Add flour, pepper and salt and mix. Place in quiche dish and cook in moderate oven until set.

Serve with jacket potato and large salad.

new.gif (1433 bytes)Speedy Paella

Compliments of John's House


2 boneless, skinless chicken breasts cut into strips.
8 large uncooked prawns, shelled and de-veined.
3 slices reduced fat and salt ham, sliced.
2 cups rice - cooked.
Pinch ground turmeric
1 cup chicken stock
60 grams fresh or frozen peas
2 tablespoons chopped fresh parsley
Fresh ground black pepper



Heat a non-stick frying pan over a high heat, add chicken and stir fry for 4-5 minutes or until tender. Remove chicken from pan and set aside.

Add prawns to pan and stir fry for 2-3 minutes or until prawns change colour and cooked through.

Return chicken to pan, add ham, rice, turmeric, stock, peas and parsley - cook stirring for 3 minutes or until heated through.

Serve immediately. Season to taste with black pepper.

Serves 4
81 grams (68%) Carbohydrate - high
4 grams fat - low

new.gif (1433 bytes)Zucchini Slice

Compliments of John's House

15 grams fat (9.5 grams if you substitute one egg yolk for 2 egg whites)
1 kg zucchini
2 cloves garlic
2 eggs
2 onions
4 tablespoons tomato juice
60 grams low fat hard cheese (grated)
Salt, pepper, nutmeg and parsley


Peel zucchini in strips lengthwise and grate. Put tomato juice, chopped onions and garlic in pan and cook until tender. Add zucchini and cook for 10 minutes. Add salt, pepper, nutmeg and parsley. Leave to cool. Place in casserole dish and pour over beaten eggs. Sprinkle on cheese and bake in moderate oven for 20 minutes. Delicious

new.gif (1433 bytes)Muesli Bars

Compliments of John's House

2 cups (185 grams/6 oz.) rolled oats
6 Weet-Bix - lightly crushed
1 cup (90 grams/3oz) raisins
70 grams/2 oz chopped apricots
1 cup (170 grams/51 oz) honey
1 cup (250 ml/8 fl oz)orange juice
2 egg whites


Place oats, Weet-Bix, raisins and apricots in a bowl and mix to combine
Place honey and orange juice in a small saucepan, bring to the boil over medium heat. Reduce heat and simmer for 8 - 10 minutes or until mixture is thick and syrupy.
Stir honey mixture into oats mixture and mix in egg whites.
Press mixture into a non-stick 18 cm x 28 cm (7 inch) tin lined with non stick baking paper and bake at 180oC or 350oF for 20 - 25 minutes or until golden . Cool in tin, then cut into bars and store in an airtight container.

535 kilojoules (127 calories) per serve
26.3 grams carbohydrates
1.3 grams fat

new.gif (1433 bytes)  Chicken Dijon

Compliments of John's House

1 small whole chicken breast - skinless (of course!)
100 grams low fat natural yogurt
1 heaped teaspoon Dijon or grain mustard.
1 desertspoon grated Devondale low fat cheese
crushed garlic
pepper and salt


In the oven
Place raw chicken breats in small baking dish mix all other ingredients together and pout over the chicken. Cover with foil and bake in oven until cooked. Remove foil and place under griller to brown.

In the microwave
Place in a pie dish as above. Cover with plastic wrap (remember to prick with several holes)
Microwave on medium for 5 minutes the finish cooking on

medium - high. Brown as above.

Eat with jacket potato and heaps of salad or vegetables. Enjoy

new.gif (1433 bytes)  Potato Pizza

Compliments of John's House

2 medium potatoes
3 tablespoons tomato paste
green capsicum (diced)
1 tablespoon grated parmesan cheese
100 grams ricotta cheese

Serves 2
4gm fat per serve

Top with extra vegetables if desired. Enjoy!


n the oven
Preheat oven to 200oC
Wash and scrub the potatoes lightly but do not peel. Slice lengthwise 1 centimetre thick and arrange in a single layer on a pizza tray or oven proof dish. Place in oven and cook for 15 - 20 minutes.
Remove and spread with tomato paste and ricotta cheese then top with parmesan cheese, capsicum and herbs. Return to oven and cook for a further 10 minutes or until potatoes are tender.

In the microwave
On high for 8 - 12 minutes. Stand for 2 minutes before serving

new.gif (1433 bytes)  Satay Sauce

Compliments of John's House

2 Onions - grated or pureed
3 cloves of garlic - grated or pureed with onions
1 tablespoon Peanut or vegeatble oil
1 desertspoon ground coriender
1 teaspoon ground chilli
1 teaspoon cummin powder
2 cm cube of Blachan (crushed) or shrimp paste
2 teaspoons raw sugar (or light  brown)
1/2 cup cocunut milk
lemon juice
1 cup coarse ground peanuts


Heat oil and fry onions and garlic puree together with Blachan or shrimp paste for 3 - 5 minutes- stirring all the time.  Add spices and continue for another 2 - 3 minutes.
Add sugar, peanuts and coconut milk and gently simmer for 10 minutes.  Just prior to serving stir the in the juice of 1/2 a lemon - lime if you have it.

As well as delicious on satays it is beautiful on vegetables and Indonesian Gado Gado (cold salad)
See below for the recipe

new.gif (1433 bytes)  Gado-Gado (cooked vegetable salad)

Compliments of John's House

100 gm bean sprouts
1/4 cabbage
200 gm green beans
1 small carrots
1 small green cucumber
2 hard boiled eggs
small bunch watercress (optional)

Serves 3 - 4

See above for satay/peanut sauce

Available throughout Indonesia, Bali and South- East Asia - once tried you will love it for life.  Wonderful party fayre on a warm balmy night.

Can be prepared 30 minutes before serving.


Wash beans sprouts, discarding any brown tails and blanch in boiling water for 1 minutes - drain.
Shred cabbage coarsely and blanch in boiling salted water for 1 - 2 minutes or until tender but still crisp - drain.
String the beans and cut diagonal in 3cm slices and cook in boiling water for 3 minutes - drain.
Wash carrots and cut into thin strips - cook in lightly salted boiling water until just tender - drain.
Score the skin of the cucumber lengthwise with a fork and cut into very thin slices.   Wash watercress and break into sprigs.

Place watercress on a serving platter and on top arrange the various vegetables separately.  Surround with slices of cucumber and place wedges of hard boiled egg between the different vegetables.  Serve with satay/peanut sauce.

Generally eaten cool or cold

new.gif (1433 bytes)  Basic Tomato Sauce

Compliments of John's House

This recipe has been refined over many years and loved by many.  It is difficult to put directions to paper but I shall try.  My son Damian loves this and would eat it every night of the week over a variety of pasta

3 x 400 gm cans of peeled tomatoes in juice
1 large onion finely chopped
3 cloves peeled fresh garlic - crushed in garlic crusher - include fibres
3 tablespoons Olive Oil
2 bay leaves
2 teaspoons dried oregano
1 teaspoon dried basil
3 tablespoons butter

1 heaped teaspoon plain flour
2 dessertspoons dark brown sugar
1 dessertspoon grated Parmesan cheese

salt and pepper


In a large heavy based saucepan saut
onion and garlic in oil and butter until sweated. Take onion and garlie out and set aside leaving some oil and butter in saucepan.
Add Basil and Oregano and cook over medium heat for 1 minute to enhance the herb flavour.
Roughly chop tomatoes in can and add with all remaining ingredients and stir thoroughly.  Simmer uncovered over very low heat for 30 minutes and add flour - stirring well.  Continue simmering over low heat for another 30 minutes or until sauce has thickened.

Addition of the plain flour help the sauce adhere to the pasta.

Can be frozen and reheated


new.gif (1433 bytes)  Pork & Sauerkraut (one of my favourites)

Compliments of John's House

1 large potato - peeled and thinly sliced
2 medium onions - sliced
2 peeled garlic cloves - crushed
1 x 400 gm can sauerkraut
2 green apples peeled. sliced and cored (granny smith style are perfect)
4 forequarter pork chop - lean
1/2 can beer - full strength
1/2 cup beef stock
1/2 teaspoon dark brown sugar
2 cloves
1 desertspoons butter


Sweat onions and garlic in butter and put into a 2 lt casserole dish with 200 gm sauerkraut, pork and apples and place remaining 200 gm of sauerkraut on top.
In a bowl put in the beer, stock, sugar and cloves - mix and pour over the parl mixture then toip with sliced potato
Cover and bake in a preheated oven at 180 Centigrade for 1 hour.  Remove cover and dot with butter and bake for a further 15 minutes.  Breadcrumbs can be sprinkled on top

new.gif (1433 bytes)   Strawberry Ice

Compliments of John's House

1 cup sugar (or to taste)
2 cups water
4 cups frozen un-sweetened strawberries or raspberries
1 lemon - juiced

Sweet Recipe - serving size 375 grams
Serves 4
0 grams fat

This recipe should be made a day before it is needed.


Combine sugar and water in a saucepan. Bring to the boil, turn heat down and simmer for a further 10 minutes. Remove from heat and cool.

Puree strawberries (or raspberries) with lemon juice in a blender of food processor. Add two thirds of sugar water, taste for sweetness, add more if necessary. You may need to add sugar water before berries are completely pureed because of consistency.

Place mixture in a bowl, cover and freeze for at least 2 hours or until mixture hardens. Beat mixture in an electric mixer or food processor until creamy. Return to freezer

The next day remove from freezer and place in refrigerator for 30 minutes to soften before serving. Enjoy!

new.gif (1433 bytes)   Potato Dip

Compliments of John's House

3 medium potatoes
2 cloves garlic (crushed)
Ground black pepper
teaspoon ground coriander
1 cup low fat Ricotta cheese
1 dessertspoon olive oil
1 tablespoon contains 1.5 grams fat


Pierce potatoes with a fork and microwave on high for 10 - 15 minutes or quarter each potato and boil for 20 minutes until tender. Cool

Chop potatoes roughly and place in a blender with other ingredients. Blend until smooth.

This is a delicious dip served warm with fresh vegetables and crackers to dip.

new.gif (1433 bytes)   Meatloaf

Compliments of John's House

2 tablespoons tomato paste or tomato sauce
1 lemon - juice and rind
1 egg
150 grams mushrooms - sliced
1 stick celery - sliced
1 onion - diced
2 cloves garlic - crushed
2 tablespoons chopped parsley
1 teaspoon dried basil
1 teaspoon dried rosemary
pepper and salt

3 slices wholemeal bread, crumbed
600 grams low fat minced beef


Combine all ingredients, mixing well.
Press mixture into a loaf pan and bake for 180oC for 45 - 50 minutes or until cooked. Allow to stand for 15 minutes and turn out onto a plate.

This is great cold. 
Can be frozen whole or as individual slices.

Eat with salad or vegetables, pasta or potatoes.

Makes 12 slices

new.gif (1433 bytes)POTATO BAKE

Compliments of John's House

4 potatoes
1/2 cup chicken or vegetable stock
Rasher cooked bacon - diced
3/4 cup sour cream
2 spring onions -  finely sliced

Peel and thinly slice potatoes.  Wash well to remove excess starch. and place in a Microwave dish.  Pour stock over potatoes and microwave on high for 8 - 10 mins or until tender.
Sprinkle with chopped bacon and spring onions and pour on sour cream.   Sprinkle lightly with cummin.

new.gif (1433 bytes)CHEESY SAUCE

Compliments of John's House

2 tblspn flour
2 tblspn butter
1 cup milk
1/2 cup grated sharp cheese

Place butter in a Tupperware Microwave jug and microwave on high for 30 seconds.  Stir in flour and gradually add milk - stirring all the time.
Mircrowave on high for 2 minutes and stir.  Stir in cheese and and microwave for a further minute.


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This page designed and submitted by John from Western Australia. 

This page was updated on 09 February 2001