Hi everyone
I love salt and pepper squid. This is my favourite recipe and it has a touch of garlic too. Up to you if your not a fan of garlic leave it out.
Ingredients
1 kg squid tubes cleaned and cut into thin rings
juice of 3 lemons
1 cup of cornflour
2 tablespoons of salt
1 1/2 tablespoon of white pepper
1 clove of garlic crushed
2 teaspoons caster sugar
4 egg whites lightly beaten
oil for deep frying
Put the rings in a non metalic dish and pour lemon juice and garlic overtop. Cover and refrigerate for 15 mins. Drain and pat dry.
Preheat the oil to 180'C (350'F). Combine the cornflour, salt, white pepper and sugar in a bowl. Dip the squid rings in the egg whites and dust with the salt and pepper mixture, shaking off the excess.
Add the squid to the oil in batches and fry for 1-2 mins until golden. Drain on tissue. Serve with aioli I like flavors like lemon or cayenne or even rocket..yumm
Enjoy xx
Monday, 12 August 2013
Sunday, 11 August 2013
Little treasures
Hi everyone
I love sunny days with friends and thinking of an upcoming birthday in summer I thought Id write about some of the little morsels Ive made over the years. Having pulled a few notes together I realise that there are quite a few examples from a chicken satay skewer to salt and pepper squid. So bare with as they say in Miranda. Ill add recipes over time.
Chicken Satay Skewers - got this from a great summer cookbook. Fantastic recipe
Ingredients
12 chicken tenderloins halved lengthwise
1 garlic clove crushed
3 teaspoons fish sauce
2 teaspoons grated ginger
lime quarters to serve
Satay
2 teaspoons peanut oil
1 shallot finely chopped
2 garlic cloves crushed
25 gms or 2 teaspoons of ginger grated
2 red chillies seeded and chopped
200 mls coconut milk
125 gms peanut butter - crunchy of course
2 tablespoons brown sugar
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
2 teaspoons soy sauce
1 kaffir lime leaf
Soak 24 wooden skewers in water for an hour. Combine the chicken, garlic, fish sauce and ginger and refrigerate for an hour to let the flavours marinate the chicken.
Make the sauce by heating the oil over medium heat. Add the shallots, garlic, ginger and chill and cook for 5 mins or until golden. Add the rest of the ingredients and reduce the heat. Simmer for 10 mins or until thick.
Thread the chicken strips onto the skewers. Cook on a hot bbq for 3 to 4 mins turning while cooking.
Serve with sauce and lemon wedges.
Falafels with hummus and pita morsels
Now Ive put recipes up on my blog for falafels and hummus. You can use the good store stuff if in a hurry.
Ingredients
Enough falafel mix for 24 small round falafel patties
Hummus
1 piece of pita
Oil for deep frying
A handful of cress
cayenne pepper to serve
Heat the oil in a deep frying pan to 180'C (350 "F). Roll the falafel mix into the small balls and flatten so they are about 4 cms in diameter. Put on a tray and chill for half an hour.
Tear up the pita and deep fry for 2 mins or until crisp. Remove and drain on towel. Once cool slightly break into small pieces.
Reheat the oil and cook the falafels in batches for 3 mins. Turn and they should be dark gold in color. Remove and drain.
To assemble top each falafel with hummus a small piece of pita and a little cress. Sprinkle with cayenne and enjoy :)
xx
I love sunny days with friends and thinking of an upcoming birthday in summer I thought Id write about some of the little morsels Ive made over the years. Having pulled a few notes together I realise that there are quite a few examples from a chicken satay skewer to salt and pepper squid. So bare with as they say in Miranda. Ill add recipes over time.
Chicken Satay Skewers - got this from a great summer cookbook. Fantastic recipe
Ingredients
12 chicken tenderloins halved lengthwise
1 garlic clove crushed
3 teaspoons fish sauce
2 teaspoons grated ginger
lime quarters to serve
Satay
2 teaspoons peanut oil
1 shallot finely chopped
2 garlic cloves crushed
25 gms or 2 teaspoons of ginger grated
2 red chillies seeded and chopped
200 mls coconut milk
125 gms peanut butter - crunchy of course
2 tablespoons brown sugar
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
2 teaspoons soy sauce
1 kaffir lime leaf
Soak 24 wooden skewers in water for an hour. Combine the chicken, garlic, fish sauce and ginger and refrigerate for an hour to let the flavours marinate the chicken.
Make the sauce by heating the oil over medium heat. Add the shallots, garlic, ginger and chill and cook for 5 mins or until golden. Add the rest of the ingredients and reduce the heat. Simmer for 10 mins or until thick.
Thread the chicken strips onto the skewers. Cook on a hot bbq for 3 to 4 mins turning while cooking.
Serve with sauce and lemon wedges.
Falafels with hummus and pita morsels
Now Ive put recipes up on my blog for falafels and hummus. You can use the good store stuff if in a hurry.
Ingredients
Enough falafel mix for 24 small round falafel patties
Hummus
1 piece of pita
Oil for deep frying
A handful of cress
cayenne pepper to serve
Heat the oil in a deep frying pan to 180'C (350 "F). Roll the falafel mix into the small balls and flatten so they are about 4 cms in diameter. Put on a tray and chill for half an hour.
Tear up the pita and deep fry for 2 mins or until crisp. Remove and drain on towel. Once cool slightly break into small pieces.
Reheat the oil and cook the falafels in batches for 3 mins. Turn and they should be dark gold in color. Remove and drain.
To assemble top each falafel with hummus a small piece of pita and a little cress. Sprinkle with cayenne and enjoy :)
xx
Honey and walnut icecream
Hi everyone
Scott brought me an ice cream maker. So Im testing recipes. A favourite so far is Honey and Walnut ice cream. I thought Id share the recipe and you know Ill share others as I get them right.
Ingredients
500gm Clover Honey - the best you can buy
1/2 cup of water
6 egg whites
1 pinch of salt
1/4 teaspoon cream of tartar
2 cups of cream lightly whipped
1/2 cup walnuts roughly chopped
Put the honey and water in a pot and stir until melted then boil until darker in color - 3-5 minutes.
Beat egg whites, salt and cream of tartar until peaks form. Slowly pour in hot syrup. Beat until stiff. Chill.
Fold in cream and walnuts and place in ice cream machine and follow instructions to churn and then freeze. Alternatively if you dont have an icecream machine just freeze the mixture.
Yummy enjoy xx
Scott brought me an ice cream maker. So Im testing recipes. A favourite so far is Honey and Walnut ice cream. I thought Id share the recipe and you know Ill share others as I get them right.
Ingredients
500gm Clover Honey - the best you can buy
1/2 cup of water
6 egg whites
1 pinch of salt
1/4 teaspoon cream of tartar
2 cups of cream lightly whipped
1/2 cup walnuts roughly chopped
Put the honey and water in a pot and stir until melted then boil until darker in color - 3-5 minutes.
Beat egg whites, salt and cream of tartar until peaks form. Slowly pour in hot syrup. Beat until stiff. Chill.
Fold in cream and walnuts and place in ice cream machine and follow instructions to churn and then freeze. Alternatively if you dont have an icecream machine just freeze the mixture.
Yummy enjoy xx
A different kind of coleslaw
Hi everyone
I love coleslaws although I dont like the ones you buy in supermarkets...boring, boring.. I thought Id add one that has a real zing in it. Awesome on a warm day with bbq steak. I add whatever fresh ingredients we have in the fridge.
Ingredients
1/2 red cabbage, finely sliced
2 green apples cored and diced
1 onion finely diced
Dressing
1/4 cup salad oil
1 tablespoon lemon juice
1 tablespoon of sugar
3 tablespoons orange juice
grated zest of one orange
200 mls sour cream
Its as simple as putting all the salad ingredients in a bowl. Mix the dressing in a blender and pour over the salad and toss. Season and serve.
Enjoy xx
I love coleslaws although I dont like the ones you buy in supermarkets...boring, boring.. I thought Id add one that has a real zing in it. Awesome on a warm day with bbq steak. I add whatever fresh ingredients we have in the fridge.
Ingredients
1/2 red cabbage, finely sliced
2 green apples cored and diced
1 onion finely diced
Dressing
1/4 cup salad oil
1 tablespoon lemon juice
1 tablespoon of sugar
3 tablespoons orange juice
grated zest of one orange
200 mls sour cream
Its as simple as putting all the salad ingredients in a bowl. Mix the dressing in a blender and pour over the salad and toss. Season and serve.
Enjoy xx
Sticky rice and chicken
Hi everyone
I love going to yum cha (dim sim overseas). Instant gratification with food arriving at the table before you have even had the chance to take your coat off..love it. One of my favourites is the sticky rice wrapped in leaf. This is my version of it that I cook at home. Everyone loves it and so I make large helpings of it so feel free to cut the recipe by half if feeding a smaller group (or not wanting leftovers for lunch the next day).
Ingredients
Marinade
6 tablespoons soy sauce
2 tablespoons peanut oil
2 tablespoons sweet chilli sauce
2 tablespoons honey
1 tablespoon sherry
3 cloves of garlic crushed
10 gms grated fresh ginger
6 boneless and skinless chicken thighs
1 tablespoon soy sauce
1 teaspoon sesame oil
handful of coriander chopped
2-3 cups rice - the best is glutinous rice from asian supermarkets. But Ive used arborio and standard white rice, whatever is available.
Preheat the oven to 200 ' C.
Mix the marinade together. Place the chicken in a roasting dish that fits them nice and snuggly. Pour the marinade over the top and turn the chicken over to ensure all the meat is covered in the marinade. Put to the side and let it the marinade do its stuff for 30 mins.
Place foil over the chicken and cook for 20 minutes. Then take the foil off and cook for a further 10 mins. Turn the chicken and cook for a further 5 minutes. Take out of the oven and let it sit for 5 minutes. The shred the chicken and place back in the cooking juice.
Cook the rice. I use a rice cooker and the setting that allows for more water so that the rice is still quite moist and glutinous in texture.
Mix the chicken and the juice into the rice, folding to combine. Add the soy sauce, sesame oil and the coriander and fold again gently. World wont end if you dont have the oil and Ive been known to add 1/4 teaspoon of coriander powder when fresh coriander is out of season.
Enjoy with some asian mayonnaise. Yum xx
I love going to yum cha (dim sim overseas). Instant gratification with food arriving at the table before you have even had the chance to take your coat off..love it. One of my favourites is the sticky rice wrapped in leaf. This is my version of it that I cook at home. Everyone loves it and so I make large helpings of it so feel free to cut the recipe by half if feeding a smaller group (or not wanting leftovers for lunch the next day).
Ingredients
Marinade
6 tablespoons soy sauce
2 tablespoons peanut oil
2 tablespoons sweet chilli sauce
2 tablespoons honey
1 tablespoon sherry
3 cloves of garlic crushed
10 gms grated fresh ginger
6 boneless and skinless chicken thighs
1 tablespoon soy sauce
1 teaspoon sesame oil
handful of coriander chopped
2-3 cups rice - the best is glutinous rice from asian supermarkets. But Ive used arborio and standard white rice, whatever is available.
Preheat the oven to 200 ' C.
Mix the marinade together. Place the chicken in a roasting dish that fits them nice and snuggly. Pour the marinade over the top and turn the chicken over to ensure all the meat is covered in the marinade. Put to the side and let it the marinade do its stuff for 30 mins.
Place foil over the chicken and cook for 20 minutes. Then take the foil off and cook for a further 10 mins. Turn the chicken and cook for a further 5 minutes. Take out of the oven and let it sit for 5 minutes. The shred the chicken and place back in the cooking juice.
Cook the rice. I use a rice cooker and the setting that allows for more water so that the rice is still quite moist and glutinous in texture.
Mix the chicken and the juice into the rice, folding to combine. Add the soy sauce, sesame oil and the coriander and fold again gently. World wont end if you dont have the oil and Ive been known to add 1/4 teaspoon of coriander powder when fresh coriander is out of season.
Enjoy with some asian mayonnaise. Yum xx
Dreaming of summer
Hi everyone
I love sitting in the sun enjoying an alfresco feast of little plates of food. One of my favourites is calamari. I admit it took a while as Id been blessed like so many with the rubber tubes called squid rings at the local takeaway when I was growing up.
Heres a simple recipe I use.
Ingredients
2 squid tubes cleaned and cut into rings.
1/2 teaspoon of rock salt, crushed
25 g clarified butter
2 cloves of garlic crushed
2 spring onions diced
1 tablespoons chopped parsley
2 tablespoons grated parmesan cheese (optional)
Sprinkle the salt over the squid.
Heat the butter in a large frying pan. Add garlic, onions and parsley and cook for 30 seconds. Add squid and stir for 1-2 minutes. DONT overcook unless you like eating tires.
You can then either sprinkle the cheese over and grill for 20 to 30 seconds or just eat as is with a side of aioli (capsicum aioli yummy!)
Its as easy as that. Enjoy xx
I love sitting in the sun enjoying an alfresco feast of little plates of food. One of my favourites is calamari. I admit it took a while as Id been blessed like so many with the rubber tubes called squid rings at the local takeaway when I was growing up.
Heres a simple recipe I use.
Ingredients
2 squid tubes cleaned and cut into rings.
1/2 teaspoon of rock salt, crushed
25 g clarified butter
2 cloves of garlic crushed
2 spring onions diced
1 tablespoons chopped parsley
2 tablespoons grated parmesan cheese (optional)
Sprinkle the salt over the squid.
Heat the butter in a large frying pan. Add garlic, onions and parsley and cook for 30 seconds. Add squid and stir for 1-2 minutes. DONT overcook unless you like eating tires.
You can then either sprinkle the cheese over and grill for 20 to 30 seconds or just eat as is with a side of aioli (capsicum aioli yummy!)
Its as easy as that. Enjoy xx
An under rated piece of meat.
Hi everyone
My husband loves mutton, hogget to some. He finds it more flavoursome then lamb and is very happy when we can find it and he can enjoy a roast. Mutton is so underrated here. Its often hard to find with lamb always preferred in the shops. But I thought Id give it a plug with a recipe close to my heart - Loin of mutton with kumara and orange.
Ingredients
1 boned loin of mutton
500 gm kumara (sweet potato), peeled and chopped
1 small onion chopped
2 teaspoons butter
1 tablespoon brown sugar
zest and juice of an orange
salt and pepper
Baste - combine:
juice of one lemon
juice of one orange
25 gm melted butter
pinch of nutmeg and cinnamon
Preheat the oven to 180 'C (350 F). Boil the kumara in salted water until tender and mash. Mix together the baste.
Fry the onion in butter for a couple of minutes. Add sugar, orange juice and zest. Season. Mix into the kumara mash.
Spread the mash on the loin and roll up. Tie with strings. Bake for 30-40 minutes basting several times while cooking.
You can use the juice from the roasting pan to make a gravy by thickening with a small amount of combined cornflour and water. Carve the meat and enjoy with sides of fresh blanched beans or asparagus. Yum
Enjoy xx
My husband loves mutton, hogget to some. He finds it more flavoursome then lamb and is very happy when we can find it and he can enjoy a roast. Mutton is so underrated here. Its often hard to find with lamb always preferred in the shops. But I thought Id give it a plug with a recipe close to my heart - Loin of mutton with kumara and orange.
Ingredients
1 boned loin of mutton
500 gm kumara (sweet potato), peeled and chopped
1 small onion chopped
2 teaspoons butter
1 tablespoon brown sugar
zest and juice of an orange
salt and pepper
Baste - combine:
juice of one lemon
juice of one orange
25 gm melted butter
pinch of nutmeg and cinnamon
Preheat the oven to 180 'C (350 F). Boil the kumara in salted water until tender and mash. Mix together the baste.
Fry the onion in butter for a couple of minutes. Add sugar, orange juice and zest. Season. Mix into the kumara mash.
Spread the mash on the loin and roll up. Tie with strings. Bake for 30-40 minutes basting several times while cooking.
You can use the juice from the roasting pan to make a gravy by thickening with a small amount of combined cornflour and water. Carve the meat and enjoy with sides of fresh blanched beans or asparagus. Yum
Enjoy xx
Warm memories
Hi everyone
When I was a child we would go to the flea market on the weekend and we would always line up in front of a little caravan to get Maori fried bread with lashings of butter and golden butter..ok not great for the diet.
Its a wonderful memory but the time to go to the market now is rare and so Ive made sure to talk to some Aunties to get recipes for the bread. My favourite is one which doesnt use yeast, rather it uses soda water.
Ingredients
3 cups self raising flour
1/4 teaspoon of salt
1 1/2 cups soda water
1 1/2 to 2 litres canola oil
Heat the oil to medium heat.
Reserve one cup of the flour aside and put the rest in a bowl with the salt. Make a well in the middle and and the soda water. Gently mix.
The mixture will be wet which is fine. as you continue to mix the dough add the reserved flour a small amount at a time. Flour a bench and place the dough on it. Knead the dough until soft but you dont need to exercise those muscles in your arms too much as if you over knead it the dough will be tough.
Flatten the dough to about 2 to 3 cms thickness and cut into pieces.
Place a small piece of dough in the oil. The dough should float. If it doesnt then the oil is not hot enough. Cook until the bread is golden.
Drain and enjoy. xx
When I was a child we would go to the flea market on the weekend and we would always line up in front of a little caravan to get Maori fried bread with lashings of butter and golden butter..ok not great for the diet.
Its a wonderful memory but the time to go to the market now is rare and so Ive made sure to talk to some Aunties to get recipes for the bread. My favourite is one which doesnt use yeast, rather it uses soda water.
Ingredients
3 cups self raising flour
1/4 teaspoon of salt
1 1/2 cups soda water
1 1/2 to 2 litres canola oil
Heat the oil to medium heat.
Reserve one cup of the flour aside and put the rest in a bowl with the salt. Make a well in the middle and and the soda water. Gently mix.
The mixture will be wet which is fine. as you continue to mix the dough add the reserved flour a small amount at a time. Flour a bench and place the dough on it. Knead the dough until soft but you dont need to exercise those muscles in your arms too much as if you over knead it the dough will be tough.
Flatten the dough to about 2 to 3 cms thickness and cut into pieces.
Place a small piece of dough in the oil. The dough should float. If it doesnt then the oil is not hot enough. Cook until the bread is golden.
Drain and enjoy. xx
Thursday, 8 August 2013
Soup for a chilly night
Hi everyone
Today I felt like soup. I could have done the hard work and made it from absolute scratch or I could have gone for the canned stuff. I went for a middle ground. Spiced pumpkin, kumara, and bacon soup.
Ingredients
500 gm bag of frozen peeled pumpkin
300 gms of frozen kumara peeled
2 litres of vegetable stock or mix it up with 1 litre of vege and 1 of chicken
2 or 3 bacon pieces or if you prefer 6 slices of bacon chopped up
2 tablespoons of pre made harissa or thai green curry paste
Salt and pepper
handful of fresh coriander chopped up
So if you are using bacon slices put some oil in a large sauce pan and over medium heat cook the bacon. If you are using big pieces then skip frying it as it will slow cook with the veges.
After the bacon is fried add the stock and the veges and simmer for 30 mins. If using the pieces of bacon add the bacon to the stock with the veges and cook for an hour till the bacon is soft.
At this point, if using, take out the bacon pieces and chop into small 2cm chunks. Set aside.
Mash the veges and if the soup is still too thin, make a roux of 50 gms melted butter and 3 tablespoons plain flour in another large saucepan. The mixture should bubble but don't let it burn. Add the thin soup by the ladle full slowly and whisk to thicken and stir out any roux lumps. The soup should be lovely and thickened by the time you are finished. If you are using bacon pieces add the chunks now and stir. Add the harissa (if you want a moroccan type spice) or the thai curry paste and stir. Taste and see if you want to add more. Simmer for 5 minutes till the flour is well and truly cooked through.
Check seasoning at this point as the bacon can be salty so you don't want to add more until its all combined. If you think the soup is too thick you might want to add some coconut cream and stir through. Finally place in bowls and sprinkle over some coriander.
Enjoy xx
Today I felt like soup. I could have done the hard work and made it from absolute scratch or I could have gone for the canned stuff. I went for a middle ground. Spiced pumpkin, kumara, and bacon soup.
Ingredients
500 gm bag of frozen peeled pumpkin
300 gms of frozen kumara peeled
2 litres of vegetable stock or mix it up with 1 litre of vege and 1 of chicken
2 or 3 bacon pieces or if you prefer 6 slices of bacon chopped up
2 tablespoons of pre made harissa or thai green curry paste
Salt and pepper
handful of fresh coriander chopped up
So if you are using bacon slices put some oil in a large sauce pan and over medium heat cook the bacon. If you are using big pieces then skip frying it as it will slow cook with the veges.
After the bacon is fried add the stock and the veges and simmer for 30 mins. If using the pieces of bacon add the bacon to the stock with the veges and cook for an hour till the bacon is soft.
At this point, if using, take out the bacon pieces and chop into small 2cm chunks. Set aside.
Mash the veges and if the soup is still too thin, make a roux of 50 gms melted butter and 3 tablespoons plain flour in another large saucepan. The mixture should bubble but don't let it burn. Add the thin soup by the ladle full slowly and whisk to thicken and stir out any roux lumps. The soup should be lovely and thickened by the time you are finished. If you are using bacon pieces add the chunks now and stir. Add the harissa (if you want a moroccan type spice) or the thai curry paste and stir. Taste and see if you want to add more. Simmer for 5 minutes till the flour is well and truly cooked through.
Check seasoning at this point as the bacon can be salty so you don't want to add more until its all combined. If you think the soup is too thick you might want to add some coconut cream and stir through. Finally place in bowls and sprinkle over some coriander.
Enjoy xx
Sunday, 14 July 2013
Sunday brunch
Hi everyone
I love Sundays. I love to cook a nice brunch for hubby and I. Two favourites are savoury crepes or filo parcels. I use whatever is in season in terms of veges but I have to admit when its asparagus season, which it isnt at the moment :( I just go mad. Here are a couple of examples of recipes Ive used that you might want to try and experiment with.
Chicken asparagus and cheese crepes
ingredients
1 cup of béchamel sauce
1 teaspoon of wholegrain mustard
1/4 cup grated cheese - I like gruyere or something like that
500gm asparagus
1 cup of warm shredded cooked chicken - I generally just poach a chicken breast and once cooked shred
8-12 crepes
Prepare the béchamel sauce by melting 20gms of butter in a pot. Add 2 tablespoons of flour and mix. Let it bubble for a minute but dont let it burn. Slowly add 1 cup of warm milk and continue to stir. The sauce should thicken immediately. Let the sauce boil and simmer away for a few minutes to cook out the flour. Add the cheese and mustard. Season.
Steam the asparagus.
Lay out a crepe and put a little sauce on it. Place an asparagus spear or spears and some of the shredded chicken on top and roll up. Serve with sauce over the top..yummy and simple.
Smoked chicken, mushroom and asparagus filo parcels
Ingredients
350 gm mushrooms sliced finely
1 onion
250 grams smoked chicken sliced
500 gm asparagus
1/2 cup sour cream
3 eggs lightly beaten
500 gms cottage or ricotta cheese
225 gm feta cheese crumbled
salt and pepper
16 sheets filo
sesame seeds
Sauce
White wine
150 mls sour cream
4 spring onions
sugar
salt and pepper
Saute the mushrooms and onion in the butter until soft. Chop half of the asparagus and steam until tender. Cool
Beat cream and eggs. Add to cheeses and mushrooms, steamed asparagus and chicken. Season and chill.
Lightly brush a filo sheet with melted butter. Top with another and brush with butter again. Divide the chilled mixture into 8 portions. Put one portion at one end of the film and roll up to enclose the filling. Fold the sides. Repeat with remaining filo until you have 8 parcels. Brush with butter and sprinkle with sesame seeds.
Bake at 180 degrees for 20 mins until golden.
For the white sauce chop the remaining asparagus and cover with white wine in a saucepan. Simmer until tender. Blend in a food processor with the sour cream and spring onions, sugar, salt and pepper to taste. Serve with the rolls and a nice green salad.
Enjoy xx
I love Sundays. I love to cook a nice brunch for hubby and I. Two favourites are savoury crepes or filo parcels. I use whatever is in season in terms of veges but I have to admit when its asparagus season, which it isnt at the moment :( I just go mad. Here are a couple of examples of recipes Ive used that you might want to try and experiment with.
Chicken asparagus and cheese crepes
ingredients
1 cup of béchamel sauce
1 teaspoon of wholegrain mustard
1/4 cup grated cheese - I like gruyere or something like that
500gm asparagus
1 cup of warm shredded cooked chicken - I generally just poach a chicken breast and once cooked shred
8-12 crepes
Prepare the béchamel sauce by melting 20gms of butter in a pot. Add 2 tablespoons of flour and mix. Let it bubble for a minute but dont let it burn. Slowly add 1 cup of warm milk and continue to stir. The sauce should thicken immediately. Let the sauce boil and simmer away for a few minutes to cook out the flour. Add the cheese and mustard. Season.
Steam the asparagus.
Lay out a crepe and put a little sauce on it. Place an asparagus spear or spears and some of the shredded chicken on top and roll up. Serve with sauce over the top..yummy and simple.
Smoked chicken, mushroom and asparagus filo parcels
Ingredients
350 gm mushrooms sliced finely
1 onion
250 grams smoked chicken sliced
500 gm asparagus
1/2 cup sour cream
3 eggs lightly beaten
500 gms cottage or ricotta cheese
225 gm feta cheese crumbled
salt and pepper
16 sheets filo
sesame seeds
Sauce
White wine
150 mls sour cream
4 spring onions
sugar
salt and pepper
Saute the mushrooms and onion in the butter until soft. Chop half of the asparagus and steam until tender. Cool
Beat cream and eggs. Add to cheeses and mushrooms, steamed asparagus and chicken. Season and chill.
Lightly brush a filo sheet with melted butter. Top with another and brush with butter again. Divide the chilled mixture into 8 portions. Put one portion at one end of the film and roll up to enclose the filling. Fold the sides. Repeat with remaining filo until you have 8 parcels. Brush with butter and sprinkle with sesame seeds.
Bake at 180 degrees for 20 mins until golden.
For the white sauce chop the remaining asparagus and cover with white wine in a saucepan. Simmer until tender. Blend in a food processor with the sour cream and spring onions, sugar, salt and pepper to taste. Serve with the rolls and a nice green salad.
Enjoy xx
Saturday, 13 July 2013
Simply refreshing - apple sorbet
Hi everyone
Ive been asked about a simple dessert to make. An apple sorbet is a delicious thing and is dead easy to make. Give it a try :)
Ingredients
5 medium granny smith apples peeled cored and diced
1/2 cup of fresh lemon juice
1/2 cup sugar
1 1/2 cups water
2 tablespoons calvados or apple brandy
Put all the ingredients in a food processor and blend until smooth. You can pour into an ice cream maker and follow directions or place in a shallow bowl and place in the freezer. Stir once during freezing.
This sorbet is always best made a day in advance. Great as a dessert or between courses to refresh the palate.
Enjoy xx
Ive been asked about a simple dessert to make. An apple sorbet is a delicious thing and is dead easy to make. Give it a try :)
Ingredients
5 medium granny smith apples peeled cored and diced
1/2 cup of fresh lemon juice
1/2 cup sugar
1 1/2 cups water
2 tablespoons calvados or apple brandy
Put all the ingredients in a food processor and blend until smooth. You can pour into an ice cream maker and follow directions or place in a shallow bowl and place in the freezer. Stir once during freezing.
This sorbet is always best made a day in advance. Great as a dessert or between courses to refresh the palate.
Enjoy xx
Wraps and Pida my way
Hi everyone
Ive been asked to add a few recipe I made a few weeks back for wraps or pida breads. I used minced lamb and made kofta balls. If your vegetarian of course falafels will do just as well. For me so much depends on the sauces and I tend to mix and match based on what I have in the fridge.
Ingredients
1 small onion
500gm minced lamb
salt and pepper
2 tablespoons parsley chopped
1/2 teaspoon ground cumin
Grate the onion into the meat and then add the other ingredients. Mix well and make into balls or small fingers whatever you like. Place on a heated pan with a small amount of oil or under the grill. The kofta should seize and cook quickly. Once brown all over but still juicy inside. place in the wrap or on the pita bread.
If making falafel then this is the basic recipe I use:
Ingredients
250gm broad beans
1 tablespoon each of finely chopped parsley and coriander
4-5 spring onions - finely chop the green part
1 clove of garlic minced
1/2 teaspoon ground cumin
salt and pepper
small pinch of bicarbinate of soda
oil for semi deep frying
Wash the broad beans and soak in water for 8 hours. Drain and remove any floating bits of skin and dry with kitchen towels. Mince in a food processor and the beans should be the consistency of fairly dry slighty grainy puree.
Mix the chopped herbs with the beans in a bowl. Add the green onions, garlic, cumin, salt and pepper and bicarbonate of soda. Knead well and the mixture should be pale green and with dark green speckles. Let the paste rest for a couple of hours in the fridge. Using damp hands roll the paste into balls and then place on a baking paper lined tray. Then flatten slightly with your fingers. Fry in the oil turning them until golden brown. Dont let them cook to dark brown if they do turn the heat down of the oil. Drain on kitchen paper and enjoy.
I usually add a salad of cos, diced cucumber, tomato, spring onions sprinkled with salt and pepper and a squeeze of a lime or lemon. I also enjoy tabbouleh
Ingredients
2 tablespoons burghal
1/2 cup chopped parsley
2 tablespoons fresh coriander
4 spring onions chopped
1 small cucumber diced
1 tablespoon fresh mint or 1 teaspoon dried mint
salt and pepper to taste
juice of 1 or 2 lemons
2 teaspoons olive oil
Soak the burghal for about 15 mins in a bowl of water. Line a colander with muslin or a clean tea towel and tip the burghal in. Squeeze as much of the water out as possible. Then combine the burghal with the vegetables and herbs. Add salt, pepper and lemon juice. add half the oil and mix. If need add the rest. You want the salad to glisten with the oil but not be soaked. Taste and season again if necessary.
In terms of sauces (along with hummus) I have a couple of favorites:
a. Tahini yogurt: 1/2 cup of greek plan yogurt with 2 tablespoons of tahini paste
b. Beetroot, horseradish and yogurt: 1/2 cup of greek plan yogurt with two tablespoons of beetroot chutney and half tablespoon of horseradish cream
c. Tsatsiki: 1/2 cup yogurt, 1 clove of garlic, 150gm diced cucumber, 1 teaspoon dried mint or 1 tablespoon fresh mint, salt and pepper.
For hummus I save time and use canned chickpeas.
Ingredients
1 can of chickpeas
1 medium onions
2 cloves of garlic
2 teaspoons of olive oil
2 tablespoons of tahini paste
1 teaspoon of turmeric
salt to taste
juice of 1 lemon
Drain and rince the chickpeas. Chop the onions and garlic and soften over medium heat with the olive oil. Stir in the turmeric and a small amount of water. Add the chickpeas and enough water to cover the ingredients and bring to the boil. Simmer for about an hour. When chickpeas are nice and soft drain them and reserve the liquid. Then put in a food processor and puree to the consistency of a thick mayonnaise. Transfer to a bowl and add the salt, lemon juice, tahini and remaining oil.
Make the wraps by combining the ingredients you like from above in a line on a wrap base leaving 1/8 clear so you can fold it up to keep the ingredients in the wrap when eating and then roll from one corner to the next. Make sure its nice and tight. I like to place the wrap in foil and then place under a press to toast the wrap. Or just cut open a pida and insert your ingredients and place under a press to heat the bread.
Enjoy xx
Ive been asked to add a few recipe I made a few weeks back for wraps or pida breads. I used minced lamb and made kofta balls. If your vegetarian of course falafels will do just as well. For me so much depends on the sauces and I tend to mix and match based on what I have in the fridge.
Ingredients
1 small onion
500gm minced lamb
salt and pepper
2 tablespoons parsley chopped
1/2 teaspoon ground cumin
Grate the onion into the meat and then add the other ingredients. Mix well and make into balls or small fingers whatever you like. Place on a heated pan with a small amount of oil or under the grill. The kofta should seize and cook quickly. Once brown all over but still juicy inside. place in the wrap or on the pita bread.
If making falafel then this is the basic recipe I use:
Ingredients
250gm broad beans
1 tablespoon each of finely chopped parsley and coriander
4-5 spring onions - finely chop the green part
1 clove of garlic minced
1/2 teaspoon ground cumin
salt and pepper
small pinch of bicarbinate of soda
oil for semi deep frying
Wash the broad beans and soak in water for 8 hours. Drain and remove any floating bits of skin and dry with kitchen towels. Mince in a food processor and the beans should be the consistency of fairly dry slighty grainy puree.
Mix the chopped herbs with the beans in a bowl. Add the green onions, garlic, cumin, salt and pepper and bicarbonate of soda. Knead well and the mixture should be pale green and with dark green speckles. Let the paste rest for a couple of hours in the fridge. Using damp hands roll the paste into balls and then place on a baking paper lined tray. Then flatten slightly with your fingers. Fry in the oil turning them until golden brown. Dont let them cook to dark brown if they do turn the heat down of the oil. Drain on kitchen paper and enjoy.
I usually add a salad of cos, diced cucumber, tomato, spring onions sprinkled with salt and pepper and a squeeze of a lime or lemon. I also enjoy tabbouleh
Ingredients
2 tablespoons burghal
1/2 cup chopped parsley
2 tablespoons fresh coriander
4 spring onions chopped
1 small cucumber diced
1 tablespoon fresh mint or 1 teaspoon dried mint
salt and pepper to taste
juice of 1 or 2 lemons
2 teaspoons olive oil
Soak the burghal for about 15 mins in a bowl of water. Line a colander with muslin or a clean tea towel and tip the burghal in. Squeeze as much of the water out as possible. Then combine the burghal with the vegetables and herbs. Add salt, pepper and lemon juice. add half the oil and mix. If need add the rest. You want the salad to glisten with the oil but not be soaked. Taste and season again if necessary.
In terms of sauces (along with hummus) I have a couple of favorites:
a. Tahini yogurt: 1/2 cup of greek plan yogurt with 2 tablespoons of tahini paste
b. Beetroot, horseradish and yogurt: 1/2 cup of greek plan yogurt with two tablespoons of beetroot chutney and half tablespoon of horseradish cream
c. Tsatsiki: 1/2 cup yogurt, 1 clove of garlic, 150gm diced cucumber, 1 teaspoon dried mint or 1 tablespoon fresh mint, salt and pepper.
For hummus I save time and use canned chickpeas.
Ingredients
1 can of chickpeas
1 medium onions
2 cloves of garlic
2 teaspoons of olive oil
2 tablespoons of tahini paste
1 teaspoon of turmeric
salt to taste
juice of 1 lemon
Drain and rince the chickpeas. Chop the onions and garlic and soften over medium heat with the olive oil. Stir in the turmeric and a small amount of water. Add the chickpeas and enough water to cover the ingredients and bring to the boil. Simmer for about an hour. When chickpeas are nice and soft drain them and reserve the liquid. Then put in a food processor and puree to the consistency of a thick mayonnaise. Transfer to a bowl and add the salt, lemon juice, tahini and remaining oil.
Make the wraps by combining the ingredients you like from above in a line on a wrap base leaving 1/8 clear so you can fold it up to keep the ingredients in the wrap when eating and then roll from one corner to the next. Make sure its nice and tight. I like to place the wrap in foil and then place under a press to toast the wrap. Or just cut open a pida and insert your ingredients and place under a press to heat the bread.
Enjoy xx
A trip to Morocco
Hi everyone
My husband loves lamb and every now and then he feels like a spiced lamb shank recipe we have used and developed for a few years now. Its a winter dish for sure in this house. The traditional recipe suggests cooking in a tagine for 3 hours but I find if I put all the ingredients in a slow cooker in the morning before I start work its amazing after 6 to 8 hours with no effort or supervision. Note this recipe can be halved for a smaller dinner. Although this dish is wonderful the next day after the flavours have infused. Just make sure not to over crowd the pot.
8 lamb shanks - or the cheaper knuckles will do
2 onions sliced
4 cloves of garlic
4 cups of beef stock
4 tablespoons ras el hanout (a spice mix - Ive put my version of it further down)
1/2 cup honey
3/4 cup of raisins
sea salt and freshly ground pepper
Basically I put everything bar the lamb into the slow cooker and mix together. I then add the lamb one at a time and coat the lamb. Cook the dish for 6 to 8 hours on high. Checking occasionally to move the lamb around to ensure each gets time in the liquid to cook. If the lamb isnt falling of the bone tender at that point you may want to place in a pot and simmer for that last hour. Once the lamb is cooked take it out of the pot and reduce the sauce down for half an hour until thickened and syrupy. Put the lamb back in.
If you dont have a slow cooker then put all the ingredients in a large pot and bring to the boil then simmer for 3 hours. Checking as per the slow cooker to make sure the lamb has time in the juice.
Serve with couscous. I usually cook with a mix of orange juice and chicken stock and add some chopped apricots and toasted pistachios. Drizzled with a little honey and some greek yogurt on the side.
Ras al hanout
Ras al hanout is a middle eastern mix of spices. I suppose you can use the pre made supermarket blends but its so much nicer to make our own. My combinations vary but for this dish I like a relatively fragrant mix with cardamom and star anise
2 teaspoon each 2 star anise, cardamom seeds, fennel seeds, cumin seeds and coriander seeds - toast and grind in a pestle and mortar or processor. If you dont have the seeds use ground spices but reduce by half.
2 teaspoons each ground turmeric and cinnamon
1 tablespoon each sweet paprika and ginger
1 teaspoon each ground nutmeg, cloves, allspice
1/2 teaspoon each sea salt, ground black pepper and cayenne pepper
Combine in a jar and use in moroccan dishes
Enjoy xx
My husband loves lamb and every now and then he feels like a spiced lamb shank recipe we have used and developed for a few years now. Its a winter dish for sure in this house. The traditional recipe suggests cooking in a tagine for 3 hours but I find if I put all the ingredients in a slow cooker in the morning before I start work its amazing after 6 to 8 hours with no effort or supervision. Note this recipe can be halved for a smaller dinner. Although this dish is wonderful the next day after the flavours have infused. Just make sure not to over crowd the pot.
8 lamb shanks - or the cheaper knuckles will do
2 onions sliced
4 cloves of garlic
4 cups of beef stock
4 tablespoons ras el hanout (a spice mix - Ive put my version of it further down)
1/2 cup honey
3/4 cup of raisins
sea salt and freshly ground pepper
Basically I put everything bar the lamb into the slow cooker and mix together. I then add the lamb one at a time and coat the lamb. Cook the dish for 6 to 8 hours on high. Checking occasionally to move the lamb around to ensure each gets time in the liquid to cook. If the lamb isnt falling of the bone tender at that point you may want to place in a pot and simmer for that last hour. Once the lamb is cooked take it out of the pot and reduce the sauce down for half an hour until thickened and syrupy. Put the lamb back in.
If you dont have a slow cooker then put all the ingredients in a large pot and bring to the boil then simmer for 3 hours. Checking as per the slow cooker to make sure the lamb has time in the juice.
Serve with couscous. I usually cook with a mix of orange juice and chicken stock and add some chopped apricots and toasted pistachios. Drizzled with a little honey and some greek yogurt on the side.
Ras al hanout
Ras al hanout is a middle eastern mix of spices. I suppose you can use the pre made supermarket blends but its so much nicer to make our own. My combinations vary but for this dish I like a relatively fragrant mix with cardamom and star anise
2 teaspoon each 2 star anise, cardamom seeds, fennel seeds, cumin seeds and coriander seeds - toast and grind in a pestle and mortar or processor. If you dont have the seeds use ground spices but reduce by half.
2 teaspoons each ground turmeric and cinnamon
1 tablespoon each sweet paprika and ginger
1 teaspoon each ground nutmeg, cloves, allspice
1/2 teaspoon each sea salt, ground black pepper and cayenne pepper
Combine in a jar and use in moroccan dishes
Enjoy xx
Wednesday, 10 July 2013
Pudding..
Hi everyone
A favourite memory of mine is a blueberry and white chocolate croissant pudding I ate in a little cafe once. While I wasn't brave enough to ask for the recipe at the time. This is my play on it and its pretty easy.
Ingredients
4 croissants sliced thickly length wise
4 tablespoons butter
200gm blueberries (fresh or frozen)
100 to 150 grams white chocolate chopped - go to the maximum if you really like that chocolate taste
3 Tablespoons of castor sugar
600 mls milk
1/8 teaspoon of ground cinnamon
icing sugar for dusting
cream and or yogurt to serve
Preheat oven to 170 degrees
Butter each slice on one side, then place in a greased large ovenproof baking dish. Overlap each slightly.
Scatter the berries and chocolate evenly over the slices. In a bowl beat the eggs with the sugar and cinnamon. Then add the milk and beat again.
Carefully pour batter over the croissants. Make sure the croissants are thoroughly soaked. Bake for 30 mins or until golden and puffed on the top. Dust with the icing sugar and serve with the cream and or yoghurt. If you want to be really fancy mix some mascapone with pure vanilla essence as a yummy side.
Enjoy xx
A favourite memory of mine is a blueberry and white chocolate croissant pudding I ate in a little cafe once. While I wasn't brave enough to ask for the recipe at the time. This is my play on it and its pretty easy.
Ingredients
4 croissants sliced thickly length wise
4 tablespoons butter
200gm blueberries (fresh or frozen)
100 to 150 grams white chocolate chopped - go to the maximum if you really like that chocolate taste
3 Tablespoons of castor sugar
600 mls milk
1/8 teaspoon of ground cinnamon
icing sugar for dusting
cream and or yogurt to serve
Preheat oven to 170 degrees
Butter each slice on one side, then place in a greased large ovenproof baking dish. Overlap each slightly.
Scatter the berries and chocolate evenly over the slices. In a bowl beat the eggs with the sugar and cinnamon. Then add the milk and beat again.
Carefully pour batter over the croissants. Make sure the croissants are thoroughly soaked. Bake for 30 mins or until golden and puffed on the top. Dust with the icing sugar and serve with the cream and or yoghurt. If you want to be really fancy mix some mascapone with pure vanilla essence as a yummy side.
Enjoy xx
Slow cooked Beef with Ale
Hi Everyone
In winter the slow cooker tends to get a workout in this house. A favourite for my pom husband is beef cooked in ale. Its particularly nice the next day if there are leftovers too.
Ingredients:
1 kg of chuck or gravy beef trimmed and cut into pieces - I like bigger pieces myself but 2-3 cm size is fine
sunflower or canola oil for frying
2 onions sliced
2 tablespoons flour
330 mls ale - I like the darker ales or even a stout
300 mls beef stock
2 tablespoons redcurrant jam or jelly or for a different taste replace with fruit chutney
1 carrot sliced and or 200 grams of mushrooms sliced
couple of sprigs of thyme
3 bay leaves
I put the slow cooker on and place the ale and stock in to start warming up. I heat a couple of table spoons of oil on high in a pan and brown the beef in batches seasoning as I cook. Remove each batch from the pan and place in with the ale and stock.
Reduce the pan to medium add 2 tablespoons of oil and the onions. Cook stirring for 4 to 5 mins until tender. Stir in the flour then add to the beef and ale and stock. Add remaining ingredients and cover and cook for 6-8 hours in the cooker. Stir occasionally and in the last hour if the juice looks too thin just take the lid off and let it bubble away and reduce. Beef should be lovely and tender and check the seasoning when finished.
Serve this with yummy mashed spuds or kumara and some blanched beans or broccoli.
Enjoy xx
In winter the slow cooker tends to get a workout in this house. A favourite for my pom husband is beef cooked in ale. Its particularly nice the next day if there are leftovers too.
Ingredients:
1 kg of chuck or gravy beef trimmed and cut into pieces - I like bigger pieces myself but 2-3 cm size is fine
sunflower or canola oil for frying
2 onions sliced
2 tablespoons flour
330 mls ale - I like the darker ales or even a stout
300 mls beef stock
2 tablespoons redcurrant jam or jelly or for a different taste replace with fruit chutney
1 carrot sliced and or 200 grams of mushrooms sliced
couple of sprigs of thyme
3 bay leaves
I put the slow cooker on and place the ale and stock in to start warming up. I heat a couple of table spoons of oil on high in a pan and brown the beef in batches seasoning as I cook. Remove each batch from the pan and place in with the ale and stock.
Reduce the pan to medium add 2 tablespoons of oil and the onions. Cook stirring for 4 to 5 mins until tender. Stir in the flour then add to the beef and ale and stock. Add remaining ingredients and cover and cook for 6-8 hours in the cooker. Stir occasionally and in the last hour if the juice looks too thin just take the lid off and let it bubble away and reduce. Beef should be lovely and tender and check the seasoning when finished.
Serve this with yummy mashed spuds or kumara and some blanched beans or broccoli.
Enjoy xx
The best of the ocean
Hi everyone
Growing up I spent alot of time on marae and especially in the kitchens. I dont cook it often but at marae the delicacies were always paua. Here are some of the favorites for enjoying with family
Creamed paua (abalone)
My recipe has minced paua. Some prefer strips.
2 Tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper
1 large onion sliced thinly
500 gm paua minced
1/2 cup cream
Melt the butter in a pan, add the flour and cook for a minute. Slowly add the milk, salt and pepper and onion. Bring to the boil stirring constantly until thickened. Add the paua and stir thoroughly. Add the cream and bring to the boil. Take off the heat and leave covered until the paua is cooked.
An alternative is to use strips of paua and cook the onion. If your going todo that then melt the butter and cook the onions until golden. Toss in the paua and sauté evenly. Rather then making a roux and sauce above you can then add 600mls cream and bring to just under boiling. mix 2 tablespoons of cornflour with some milk to make a paste. Add to cream to thicken and then season and serve immediately. Dont overcook.
Creamed paua with bacon
Ok I love bacon in anything.
Ingredients
6-8 rashers of bacon
12 paua cleaned and tenderized
300ml cream
Heat a pan to medium and place the bacon on the bottom. flour the paua and place on top. Cook really gently for 5-10 mins or until paua is tender. Pour cream over and simmer for 5 mins. Season and serve.
Enjoy xx
Growing up I spent alot of time on marae and especially in the kitchens. I dont cook it often but at marae the delicacies were always paua. Here are some of the favorites for enjoying with family
Creamed paua (abalone)
My recipe has minced paua. Some prefer strips.
2 Tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper
1 large onion sliced thinly
500 gm paua minced
1/2 cup cream
Melt the butter in a pan, add the flour and cook for a minute. Slowly add the milk, salt and pepper and onion. Bring to the boil stirring constantly until thickened. Add the paua and stir thoroughly. Add the cream and bring to the boil. Take off the heat and leave covered until the paua is cooked.
An alternative is to use strips of paua and cook the onion. If your going todo that then melt the butter and cook the onions until golden. Toss in the paua and sauté evenly. Rather then making a roux and sauce above you can then add 600mls cream and bring to just under boiling. mix 2 tablespoons of cornflour with some milk to make a paste. Add to cream to thicken and then season and serve immediately. Dont overcook.
Creamed paua with bacon
Ok I love bacon in anything.
Ingredients
6-8 rashers of bacon
12 paua cleaned and tenderized
300ml cream
Heat a pan to medium and place the bacon on the bottom. flour the paua and place on top. Cook really gently for 5-10 mins or until paua is tender. Pour cream over and simmer for 5 mins. Season and serve.
Enjoy xx
Kumara a sweet potato by any other name
Hello
During winter I love soup and one of my favourites is a kumara chowder with crusty bread rolls. Try this recipe and if you want some heat add some chili or some green thai curry paste when adding the onions and corn to the soup recipe below.
Ingredients:
700gm kumara
3 onions sliced
30gms butter
850 mls milk
450 gm tin cream style sweet corn
salt and pepper
cream
chopped parsley for garnish
Peel and dice the kumara. Cook in salted water until tender. While the kumara are cooking fry the onions in the butter until tender.
Drain the water from the kumara, add the milk and mash well. Add the onion and sweet corn and bring slowly to the boil. Consistency should be thick. Season to taste and just before serving garnish with cream and parsley.
Another way I like kumara is as a side dish. But I like some sweetness to it as I find it kinda bland. So heres a good dish with a nice piece of meat.
Ingredients
250 gms dried apricots
3 large kumara
salt
1 tablespoon brown sugar
1 tablespoon butter
1/2 cup breadcrumbs
Pre heat oven to 150 degrees
Soak apricots in boiling water for 30 mins till plump. Cut kumara into rounds and boil for 20 mins. Drain reserving a small amount of water.
In an oven proof dish place alternate layers of kumara and apricots. When dish is half full add salt, sugar, butter and a small amount of the reserved water. Then sprinkle with breadcrumbs. Cook for an hour until the flavours are nice and mixed. Serve hot with a dollop of sour cream.
Enjoy xx
During winter I love soup and one of my favourites is a kumara chowder with crusty bread rolls. Try this recipe and if you want some heat add some chili or some green thai curry paste when adding the onions and corn to the soup recipe below.
Ingredients:
700gm kumara
3 onions sliced
30gms butter
850 mls milk
450 gm tin cream style sweet corn
salt and pepper
cream
chopped parsley for garnish
Peel and dice the kumara. Cook in salted water until tender. While the kumara are cooking fry the onions in the butter until tender.
Drain the water from the kumara, add the milk and mash well. Add the onion and sweet corn and bring slowly to the boil. Consistency should be thick. Season to taste and just before serving garnish with cream and parsley.
Another way I like kumara is as a side dish. But I like some sweetness to it as I find it kinda bland. So heres a good dish with a nice piece of meat.
Ingredients
250 gms dried apricots
3 large kumara
salt
1 tablespoon brown sugar
1 tablespoon butter
1/2 cup breadcrumbs
Pre heat oven to 150 degrees
Soak apricots in boiling water for 30 mins till plump. Cut kumara into rounds and boil for 20 mins. Drain reserving a small amount of water.
In an oven proof dish place alternate layers of kumara and apricots. When dish is half full add salt, sugar, butter and a small amount of the reserved water. Then sprinkle with breadcrumbs. Cook for an hour until the flavours are nice and mixed. Serve hot with a dollop of sour cream.
Enjoy xx
Carrots anyone?
Hi there
On winter days I like to finish the day with something yummy and sweet. Lately Ive been loving carrot cake with cream cheese icing and a side of yogurt. I thought Id share a recipe for my favourite carrot cake. Ive changed it a bit and made it a bit different so it may not be a carrot cake like you have seen. But try it and taste the difference.
Ingredients
3 cups of wholemeal flour
1 teaspoon salt
1 tablespoon baking soda
2 teaspoons cinnamon
1/2 cup corn oil
4 eggs lightly beaten
2 teaspoons vanilla essence
2 cups dessicated coconut
1 cup of chopped walnut
1 1/2 cup cooked mashed carrot
1/2 cup drained crushed pineapple
Mix dry ingredients in a bowl. add oil, eggs and vanilla and beat well. Then add all other ingredients.
Pour into a greased and lined cake pan. Bake for 40 mins or until a skewer inserted in the centre comes out clean.
Use the cream cheese icing Ive included in a past blog to ice it when its cool..yum
On winter days I like to finish the day with something yummy and sweet. Lately Ive been loving carrot cake with cream cheese icing and a side of yogurt. I thought Id share a recipe for my favourite carrot cake. Ive changed it a bit and made it a bit different so it may not be a carrot cake like you have seen. But try it and taste the difference.
Ingredients
3 cups of wholemeal flour
1 teaspoon salt
1 tablespoon baking soda
2 teaspoons cinnamon
1/2 cup corn oil
4 eggs lightly beaten
2 teaspoons vanilla essence
2 cups dessicated coconut
1 cup of chopped walnut
1 1/2 cup cooked mashed carrot
1/2 cup drained crushed pineapple
Mix dry ingredients in a bowl. add oil, eggs and vanilla and beat well. Then add all other ingredients.
Pour into a greased and lined cake pan. Bake for 40 mins or until a skewer inserted in the centre comes out clean.
Use the cream cheese icing Ive included in a past blog to ice it when its cool..yum
Monday, 3 June 2013
The easy crumble
Hi everyone
Hubby wanted a quick dessert tonight. So went into the pantry and pulled out a few things to make a crumble that didn't require hours. My friend Gill this is a good one for you.
Ingredients
a. a can of watties diced apples
b. 1/3 of a 375gm jar of raspberry jam
topping
a. 1/2 cup plain flour
b. 1/2 cup rolled oats
c. 1/3 cup dessicated coconut
d. 1/4 packed brown sugar
e. 1 teaspoon cinnamon
f. 90 gms chopped butter
and its as easy as this:
Heat the oven to 180 degrees
I just had a basic small oval flan dish that fit a can of diced apple. If using a bigger dish then use another can. I found the canned apple didn't have juice which was good. You don't have to use apple if you use other canned fruit just make sure you drain them well before putting them in the dish. Pack them so there are no gaps in the dish
After putting the fruit in I put the raspberry jam in a bowl and stir so soft. I then spread over the fruit.
For the topping in a bowl place the dry ingredients and mix. Add the butter and mix with your finger tips until like rough bread crumbs.
Place the topping on the fruit and jam and then bake in the oven for 30-40 mins
Let rest for 5-10 mins and then serve with whipped cream or yoghurt
Enjoy
Me xx
Hubby wanted a quick dessert tonight. So went into the pantry and pulled out a few things to make a crumble that didn't require hours. My friend Gill this is a good one for you.
Ingredients
a. a can of watties diced apples
b. 1/3 of a 375gm jar of raspberry jam
topping
a. 1/2 cup plain flour
b. 1/2 cup rolled oats
c. 1/3 cup dessicated coconut
d. 1/4 packed brown sugar
e. 1 teaspoon cinnamon
f. 90 gms chopped butter
and its as easy as this:
Heat the oven to 180 degrees
I just had a basic small oval flan dish that fit a can of diced apple. If using a bigger dish then use another can. I found the canned apple didn't have juice which was good. You don't have to use apple if you use other canned fruit just make sure you drain them well before putting them in the dish. Pack them so there are no gaps in the dish
After putting the fruit in I put the raspberry jam in a bowl and stir so soft. I then spread over the fruit.
For the topping in a bowl place the dry ingredients and mix. Add the butter and mix with your finger tips until like rough bread crumbs.
Place the topping on the fruit and jam and then bake in the oven for 30-40 mins
Let rest for 5-10 mins and then serve with whipped cream or yoghurt
Enjoy
Me xx
Wednesday, 8 May 2013
The chill has arrived
Hey everyone
Well its been a month of moving and planting and developing recipes for the new cookbook. This blog highlights some of those yummy recipes we will be publishing. With the chill arriving we have been working on those warm tummy fillers that are awesome to eat while watching the fire. One of my favourites is a Lamb Ragu. I cook mine in a slow cooker but a trusty pot will do if you dont have time to put it in and or the desire to wait 8 hours :).
My ragu is a combination of the many recipes Ive seen over the years. I use either lamb mince or I dice up a boneless shoulder or leg. Note alot of recipes have canned tomatos or such in them. Mine only includes a tablespoon of tomato paste as I prefer the meaty taste of this ragu to a purest tomato sauce. All down to preference.
Ingredients are:
1kg boneless lamb leg diced
1 onion diced
1 carrot diced
1 stick of celery diced - note exclude if like me you have men who dont like celery
3 cloves of garlic
6 - 8 anchovy fillets chopped
2 teaspoons ground coriander
200 ml red wine
1 cup beef stock or beef jus if you prefer
1 tablespoon worcester sauce
1 tablespoon tomato paste
1 cup of water
400 to 500gm of italian fettucine or parpadelle
fresh parmesan and parsley for sprinkling over at the end
Heat 3-4 tablespoons of olive oil in a large saucepan over high heat and brown the lamb in batches. Once cooked put aside or if like me using a slow cooker put the lamb in and turn the cooker to high.
Turn the heat down to medium and put the onion, carrot, celery, anchovies, garlic and coriander into the same pan and cook gently till the onions are softened (5-10 mins). If not using the slow cooker put the lamb back in and mix.
If using the slow cooker put all the liquids in put the lid on and slow cook for 6-8 hours. Check every now and then to make sure its not going dry if so add half a cup more of water or stock. Taste and season as needed.
If using a pot then turn the heat up after you put the lamb back in the pan and add the wine. Let it reduce for a minute then add the stock, worcester sauce, tomato paste and water. Bring to the boil and then simmer for 1 hour to 1 1/2 hours until the lamb is tender. Taste and season as needed.
Cook the pasta as per directions. When cooked I either put the pasta in with the lamb in the slow cooker and mix in (when its just the family) or if we have visitors I put the pasta in a warm serving bowl and ladle the ragu on top. Sprinkle with parmesan and parsley and serve.
Enjoy this is a family favorite
Me xx
Well its been a month of moving and planting and developing recipes for the new cookbook. This blog highlights some of those yummy recipes we will be publishing. With the chill arriving we have been working on those warm tummy fillers that are awesome to eat while watching the fire. One of my favourites is a Lamb Ragu. I cook mine in a slow cooker but a trusty pot will do if you dont have time to put it in and or the desire to wait 8 hours :).
My ragu is a combination of the many recipes Ive seen over the years. I use either lamb mince or I dice up a boneless shoulder or leg. Note alot of recipes have canned tomatos or such in them. Mine only includes a tablespoon of tomato paste as I prefer the meaty taste of this ragu to a purest tomato sauce. All down to preference.
Ingredients are:
1kg boneless lamb leg diced
1 onion diced
1 carrot diced
1 stick of celery diced - note exclude if like me you have men who dont like celery
3 cloves of garlic
6 - 8 anchovy fillets chopped
2 teaspoons ground coriander
200 ml red wine
1 cup beef stock or beef jus if you prefer
1 tablespoon worcester sauce
1 tablespoon tomato paste
1 cup of water
400 to 500gm of italian fettucine or parpadelle
fresh parmesan and parsley for sprinkling over at the end
Heat 3-4 tablespoons of olive oil in a large saucepan over high heat and brown the lamb in batches. Once cooked put aside or if like me using a slow cooker put the lamb in and turn the cooker to high.
Turn the heat down to medium and put the onion, carrot, celery, anchovies, garlic and coriander into the same pan and cook gently till the onions are softened (5-10 mins). If not using the slow cooker put the lamb back in and mix.
If using the slow cooker put all the liquids in put the lid on and slow cook for 6-8 hours. Check every now and then to make sure its not going dry if so add half a cup more of water or stock. Taste and season as needed.
If using a pot then turn the heat up after you put the lamb back in the pan and add the wine. Let it reduce for a minute then add the stock, worcester sauce, tomato paste and water. Bring to the boil and then simmer for 1 hour to 1 1/2 hours until the lamb is tender. Taste and season as needed.
Cook the pasta as per directions. When cooked I either put the pasta in with the lamb in the slow cooker and mix in (when its just the family) or if we have visitors I put the pasta in a warm serving bowl and ladle the ragu on top. Sprinkle with parmesan and parsley and serve.
Enjoy this is a family favorite
Me xx
Monday, 11 March 2013
The easiest of side dishes
Hi everyone
Growing up we always had meat and three vege. Most of it generally inedible unless you liked boiled food beyond recognition. I now generally try and jazz up dinner with foods other then the norm of potatoes done in some way or other. When Im in a hurry though there is nothing quite so easy as couscous. Buy the instant couscous at the supermarket. Usually by the pasta and rice.
I won't give you a tretis on the origins of couscous. All I know is its great to have with moroccan tagines and other forms of juicy liquidy stews or casseroles. Couscous puffs up like rice when it cooks so it can feed a lot of people and is the simplest thing to cook too.
If cooking on its own you need to boil water the amount will equate to the amount of couscous you want to serve. So if this is going to be a side dish 1 cup of boiling water to 1 cup of couscous will feed 2 -3 people easy. You can boil the water in a pot and once boiling pour in the couscous or you can put the couscous in a bowl and pour the boiling water from the kettle over. Either way stir the couscous for a few seconds then put a tight lid over the pot or I put plastic wrap or a plate over the bowl ensuring the steam is trapped and cooks the couscous. Leave it alone for 10 minutes. After 10 minutes the water should be absorbed and you should be able to fluff it up like rice with a fork. Season with salt and pepper. All done and dusted you can serve with a tasty stew or tagine.
BUT there are so many things you can do to couscous. The standard way above is quite boring and I like more taste in my couscous. So here are a few ideas:
A favorite main dish incorporates a number of the elements above - yoghurt marinated chicken strips and couscous
So as you can see so many ideas and you can mix and match. Give it a go you will be surprised.
Enjoy
Me xx
Growing up we always had meat and three vege. Most of it generally inedible unless you liked boiled food beyond recognition. I now generally try and jazz up dinner with foods other then the norm of potatoes done in some way or other. When Im in a hurry though there is nothing quite so easy as couscous. Buy the instant couscous at the supermarket. Usually by the pasta and rice.
I won't give you a tretis on the origins of couscous. All I know is its great to have with moroccan tagines and other forms of juicy liquidy stews or casseroles. Couscous puffs up like rice when it cooks so it can feed a lot of people and is the simplest thing to cook too.
If cooking on its own you need to boil water the amount will equate to the amount of couscous you want to serve. So if this is going to be a side dish 1 cup of boiling water to 1 cup of couscous will feed 2 -3 people easy. You can boil the water in a pot and once boiling pour in the couscous or you can put the couscous in a bowl and pour the boiling water from the kettle over. Either way stir the couscous for a few seconds then put a tight lid over the pot or I put plastic wrap or a plate over the bowl ensuring the steam is trapped and cooks the couscous. Leave it alone for 10 minutes. After 10 minutes the water should be absorbed and you should be able to fluff it up like rice with a fork. Season with salt and pepper. All done and dusted you can serve with a tasty stew or tagine.
BUT there are so many things you can do to couscous. The standard way above is quite boring and I like more taste in my couscous. So here are a few ideas:
- Replace the water with boiled chicken stock.
- Replace half the water with orange juice or replace it all with orange juice if you like the taste.
- Add toasted nuts - any of pine nuts or chopped cashews, pistachios, hazelnuts, pecans to the cooked couscous.
- Also you can add dried fruits - chopped apricots, figs, prunes, dates,raisins or saltanas. I usually add to the boiled liquid with the couscous so that the fruit can warm and rehydrate a bit.
- Add drained and rinsed chickpeas.
- Add cooked veges to the cooked couscous. For example sliced or diced eggplant, courgettes or some strips of roasted capsicum - you can buy in the jar or roast in the oven until blacked then cool and skin before slicing.
- Add some spice - 1 teaspoon of turmeric and 1/2 teaspoon of cinnamon for example or a teaspoon of paprika, ground ginger and half a teaspoon of turmeric or a pinch of saffron. Id cook a chopped onion with a couple of cloves of garlic over a medium heat in a pan. Add the spice combinations (except the saffron if using) and stir for 30 seconds just to release the spice. Add chicken stock and let it boil, (add the pinch of saffron and stir for 2 minutes), then add the couscous and set aside to to steam. Fluff with a fork and its done.
- Add herbs once the couscous is cooked - 3 tablespoons of chopped parsley and mint for example or toss through a couple of handfuls of rocket.
- Crumble in some feta cheese or goats cheese.
- Add some strips of preserved lemons.
- Once made a yummy topping is a combo of plain greek yoghurt with a drizzle of runny honey.
A favorite main dish incorporates a number of the elements above - yoghurt marinated chicken strips and couscous
- marinate chicken strips for half an hour in a mix of plain yoghurt, a teaspoon each of ground cumin and cinnamon and 2 cloves of garlic minced. bbq or fry till cooked
- cook the couscous with the turmeric and cinnamon and onions etc as Ive set out above. Add rinsed chickpeas to the boiling stock at the same time as the couscous.
- combine the cooked chicken and roasted capsicum strips in a bowl.
- Toss in the cooked couscous mixture and toss in a handful of chopped parsley, mix and season
- I put in a platter then put a dollop of yoghurt on top and drizzle with honey ..yummmm
So as you can see so many ideas and you can mix and match. Give it a go you will be surprised.
Enjoy
Me xx
Tuesday, 12 February 2013
Chicken and vege and the yummiest puff pastry
Hi everyone
I do love leeks especially in winter in soups etc and in chicken pies. Ive included leeks in my beans recipes and today Im giving a recipe for a chicken and leek pie. Ok its summer now here in NZ so you may not want to do it but boy you will enjoy it when you do.
Ingredients for this are:
Filling
50 gms butter
6 or 7 rashes of bacon or pancetta
1 kg of boneless skinless chicken thighs cut into strips or cubes up to you
4 leeks chopped
200 gms mushrooms sliced
2 teaspoons of fresh thyme or 1/2 teaspoon of dried thyme
3 tablespoons flour
3 1/2 cups of chicken stock
1 cup of cheese grated
1 can of chicken and corn concentrate soup
1 tablespoon of dijon mustard - if you like mustard then wholegrain could be used.
1/2 cup of parsley chopped roughly
Heat the butter and cook the bacon. Once crisp take out of the pan and put to the side in a big bowl. Now brown the chicken in batches in the same pan. Setting aside batches in the bowl as you go. Again in the same pan lower the heat and add the mushrooms, leeks and thyme and cook until soft. Put this aside too in the bowl with the chicken and bacon.
Now make a roux add the flour to the butter and juices in the pan. Cook for two minutes stirring so that it doesn't burn. Then add the chicken stock slowly and stir while doing so. You should have a thick sauce at the end. Id then add the chicken soup concentrate. I do this to ensure thickness of sauce and flavor.
Add the cooked ingredients in the bowl to the sauce. Cook on a medium low heat for 15 to 20 minutes stirring occasionally so it doesn't get stuck on the bottom or burn. Make sure the chicken pieces are cooked.
Now add the mustard to the sauce and the parsley. Check taste and season. You can use this mix on its own with mashed potatoes and steamed greens and it would be yummy. If you are using as a pie filling I always err on the side of more salt as it gets cooked out as the pie cooks and there is nothing more boring in a pie then a tasteless pie filling.
Now to the pastry for the pie. I got this from a magazine and its the easiest puff pastry Ive found. Its the best too so buttery. You can use store bought puff pastry instead but if your like me and have forgotten to get some having a recipe you can use if need is really handy. Note too if yur looking for good strong muscles in your arms this is a great work out recipe.
Pastry ingredients:
3 cups flour
pinch of salt
450gm cold unsalted butter
180 mls ice cold water
Sift flour and salt together in a large bowl. Grate 180 gms of the butter into the flour and using your fingers work it in. Dice the rest of the butter and add to the bowl. gently mix so the flour coats the diced butter. Add the water and mix together with your hands until a dough starts to form. Its ok for the dough to be studded with the butter and to be quite dry. Don't be tempted to add more water.
Tip dough onto a floured surface and work together to form a ball. Roll out to form a rectangle (30cm x 20 cm approx). Turning the rectangle so the long end faces you fold both short sides to meet in the middle and then fold in half again. Wrap in glad wrap and chill in the fridge for 2 hours or ideally overnight. Note timing is preference only. I have run out of time before (as Im prone to and pulled the pastry out after an hour) it is best to give it the 2 hours but needs must!
When you pull it out roll out to the 20cm x 30 cm approx rectangle again and fold as before - ends to centre and then fold in half. Once done do it again and then put back in the glad wrap and put back in the fridge for another half hour. Pastry has no preservatives so only last 24 hours. If you have any left over you might want to freeze or think of something else to make with it the next day ..Sausie rolls any one?
To put the pie all together start by preheating an oven to 200 dg celcius. Put a metal oven tray which will fit the pie dish or dishes on easily in to preheat as well.
You can line a deep dish with rolled out pastry and then fill with the chicken mixture. Alternatively use smaller individual pie dishes. Top with grated cheese and then use an egg wash to gently brush on the edges of the pastry. Then either cover with pastry or if you prefer cut pastry into strips and make a lattice on top. Trim the edges to make tidy and or fold over and crimp edges to secure. Brush the top with egg wash and if using a full cover pastry top make a few holes on top to ensure the steam in the pie (or pies) can escape.
Now this is where the metal tray comes into its own as no one likes soggy pastry. The preheated metal tray gives instant direct heat to the bottom of the pie dish helping to cook it. Cook the pie for 25 minutes or longer if the top of the pie is not risen and golden brown. Pull out and let rest for a few minutes and then enjoy.
Note this pastry can be used for so many things. Ive used for sausage rolls, beef wellington and other types of pies.
I do love leeks especially in winter in soups etc and in chicken pies. Ive included leeks in my beans recipes and today Im giving a recipe for a chicken and leek pie. Ok its summer now here in NZ so you may not want to do it but boy you will enjoy it when you do.
Ingredients for this are:
Filling
50 gms butter
6 or 7 rashes of bacon or pancetta
1 kg of boneless skinless chicken thighs cut into strips or cubes up to you
4 leeks chopped
200 gms mushrooms sliced
2 teaspoons of fresh thyme or 1/2 teaspoon of dried thyme
3 tablespoons flour
3 1/2 cups of chicken stock
1 cup of cheese grated
1 can of chicken and corn concentrate soup
1 tablespoon of dijon mustard - if you like mustard then wholegrain could be used.
1/2 cup of parsley chopped roughly
Heat the butter and cook the bacon. Once crisp take out of the pan and put to the side in a big bowl. Now brown the chicken in batches in the same pan. Setting aside batches in the bowl as you go. Again in the same pan lower the heat and add the mushrooms, leeks and thyme and cook until soft. Put this aside too in the bowl with the chicken and bacon.
Now make a roux add the flour to the butter and juices in the pan. Cook for two minutes stirring so that it doesn't burn. Then add the chicken stock slowly and stir while doing so. You should have a thick sauce at the end. Id then add the chicken soup concentrate. I do this to ensure thickness of sauce and flavor.
Add the cooked ingredients in the bowl to the sauce. Cook on a medium low heat for 15 to 20 minutes stirring occasionally so it doesn't get stuck on the bottom or burn. Make sure the chicken pieces are cooked.
Now add the mustard to the sauce and the parsley. Check taste and season. You can use this mix on its own with mashed potatoes and steamed greens and it would be yummy. If you are using as a pie filling I always err on the side of more salt as it gets cooked out as the pie cooks and there is nothing more boring in a pie then a tasteless pie filling.
Now to the pastry for the pie. I got this from a magazine and its the easiest puff pastry Ive found. Its the best too so buttery. You can use store bought puff pastry instead but if your like me and have forgotten to get some having a recipe you can use if need is really handy. Note too if yur looking for good strong muscles in your arms this is a great work out recipe.
Pastry ingredients:
3 cups flour
pinch of salt
450gm cold unsalted butter
180 mls ice cold water
Sift flour and salt together in a large bowl. Grate 180 gms of the butter into the flour and using your fingers work it in. Dice the rest of the butter and add to the bowl. gently mix so the flour coats the diced butter. Add the water and mix together with your hands until a dough starts to form. Its ok for the dough to be studded with the butter and to be quite dry. Don't be tempted to add more water.
Tip dough onto a floured surface and work together to form a ball. Roll out to form a rectangle (30cm x 20 cm approx). Turning the rectangle so the long end faces you fold both short sides to meet in the middle and then fold in half again. Wrap in glad wrap and chill in the fridge for 2 hours or ideally overnight. Note timing is preference only. I have run out of time before (as Im prone to and pulled the pastry out after an hour) it is best to give it the 2 hours but needs must!
When you pull it out roll out to the 20cm x 30 cm approx rectangle again and fold as before - ends to centre and then fold in half. Once done do it again and then put back in the glad wrap and put back in the fridge for another half hour. Pastry has no preservatives so only last 24 hours. If you have any left over you might want to freeze or think of something else to make with it the next day ..Sausie rolls any one?
To put the pie all together start by preheating an oven to 200 dg celcius. Put a metal oven tray which will fit the pie dish or dishes on easily in to preheat as well.
You can line a deep dish with rolled out pastry and then fill with the chicken mixture. Alternatively use smaller individual pie dishes. Top with grated cheese and then use an egg wash to gently brush on the edges of the pastry. Then either cover with pastry or if you prefer cut pastry into strips and make a lattice on top. Trim the edges to make tidy and or fold over and crimp edges to secure. Brush the top with egg wash and if using a full cover pastry top make a few holes on top to ensure the steam in the pie (or pies) can escape.
Now this is where the metal tray comes into its own as no one likes soggy pastry. The preheated metal tray gives instant direct heat to the bottom of the pie dish helping to cook it. Cook the pie for 25 minutes or longer if the top of the pie is not risen and golden brown. Pull out and let rest for a few minutes and then enjoy.
Note this pastry can be used for so many things. Ive used for sausage rolls, beef wellington and other types of pies.
Another easy salad
My salads are basically pulled together from whats in the garden, pantry and fridge. This one is an avocado, smoked chicken and peach salad. The peaches are canned in fruit juice and Ive used some of that juice in the dressing.
Ingredients are:
Salad:
Mixed lettuce leaves - I used peppery rocket or arugula and mustard leaves but any will do
A can of peaches in real fruit juice or 3 fresh peaches the pip taken out and quartered
Half a sliced red onion
Half an avocado sliced
Half a breast of smoked chicken sliced
Optional 100 gm pine nuts toasted
Dressing:
2 tablespoons of the fruit juice from the canned peaches. If you are using fresh peaches Id use some lemon juice and add half a teaspoon of caster sugar.
1/2 teaspoon of cracked pepper
1/2 teaspoon ground cumin
2 tablespoons good quality olive oil
To pull together start by combining dressing ingredients in a jar and shake to combine. Combine all the salad ingredients in a bowl bar the avocado and pine nuts in a bowl and add most of the dressing and toss together. Finally add the avocado slices on top and sprinkle over the pine nuts. Season with salt and pepper and sprinkle over the rest of the dressing.
Friday, 8 February 2013
Jack and the beanstalk go to Spain
Hi everyone
Ive enjoyed learning about the different nuances of food and culture. The emphasis on spices in the middle east versus herbs in France for example. In New Zealand we eat our beans in the morning as a breakfast for with tomato sauce. Else where in the world beans are the quintessential replacement for potatoes in dinner meals. I have two bean recipes for you today. One is spanish in origin the other french. Both are yummy.
For the spanish one the ingredients are:
100gms bacon diced
2 chorizo sausages sliced (if you can't find chorizo just replace with more bacon)
2 Tablespoons olive oil
1 onion finely chopped
1 leek thinly sliced
1 red capsicum deseeded and chopped
2 cloves of garlic finely chopped
2 cans of beans 400gm approx each - I use red kidney and cannellini. Rinse the beans well and let drain
2 bay leaves
2 tablespoons ground cumin
500 mls Beef stock
salt and pepper
In a large saucepan fry dry fry the bacon and chorizo for 5 mins on medium heat until bacon is crisp. Add the olive oil and the garlic,onions, leek and capsicum. Fry gently till tender -3 minutes. Add the beans, bay leaves and half the cumin to the saucepan. Add the beef stock and some water to cover the ingredients. Bring to the boil and then reduce heat and simmer for half an hour or until the beans are tender. Watch the liquid if its getting dry and the beans still aren't cooked add a bit more water. Hopefully you don't have to though as using canned beans rather then dry beans means they are already fairly soft. Once cooked take off the heat take the bay leaves out and add the second tablespoon of ground cumin. Taste and season to taste. Note you may not need much salt as the bacon and the beef stock add salt to the cooking. Enjoy this dish can be eaten cool or as I like it warm with a nice bbq steak or some roasted lamb. Yum!!
Speaking of lamb my french inspired bean dish this is made with a a leg of lamb roast. So when finished you have a complete meal. Its not as easy as the spanish version as the french love their herbs and not everyone is as lucky as me to have a great big herb garden.
Ingredients
Lamb:
1 leg of lamb
5 whole cloves of garlic
2 sprigs of rosemary
olive oil
salt and pepper
Beans:
3 cans of beans 400gm approx each - I use red kidney, cannellini and chick pea. Rinsed and drained
2 onions sliced
2 leeks sliced
12 whole garlic cloves
1 and 1/2 litres chicken stock - if prefer you can have half stock and half water.
2 sprigs of rosemary, leaves only chopped
2 tablespoons olive oil
bouquet garni - a mix of fresh herbs tied together with string. I use thyme, parsley, bay leaves and rosemary as a base and then whatever other herbs are around.
salt and pepper
Heat oven to 200 degrees
Pull out the lamb and pierce holes in the skin top side up and stuff a garlic clove and some rosemary in each hole. Rub with olive oil and season with salt and pepper. Place to the side.
Get out a roasting dish that will fit the lamb and put it over an element on the oven. Put the olive oil in and heat on medium. Put the rosemary in and let it sizzle for 30 seconds. Put the garlic cloves onions and leeks in the pan and stir around for 5 minutes until tender. Watch them so they don't burn.
Add the beans and cook for 1 minute then add the stock and place the bouquet garni on top. Bring to the boil.
If you have a rack that fits across the pan use it to place the lamb on top so there is a bit of space between the bean mixture and lamb. Its not the end of the world though if you don't as the lamb can sit on the mixture itself. The good thing with the rack as the juices from the lamb then fall into the bean mixture and the lamb isn't so wet underneath.
Once you have the lamb on board put the pan in the oven and turn the oven down to 160 degrees. If you like a slow cooked lamb cook for 3 hours watching the beans and topping up with more stock or water if getting dry. If you like the lamb pink in the middle then cook for just 1 1/2 hours.
Once the lamb is cooked to liking take it out and put to the side to rest under foil.
With the bean mixture take the bouquet garni out. It should have a little bit of liquid but not too much. If its still really wet put it on the oven and turn the heat to medium. Simmer until the liquid reduces stirring occasionally to make sure it doesn't stick or burn.
Once the liquid is right use a masher to squish the beans and garlic cloves slightly. Taste and season with salt and pepper. Slice the lamb and use the beans as a side. I usually have a bottle of dijon mustard out or make a quick gravy as well.
I hope you try and enjoy
Me xx
Ive enjoyed learning about the different nuances of food and culture. The emphasis on spices in the middle east versus herbs in France for example. In New Zealand we eat our beans in the morning as a breakfast for with tomato sauce. Else where in the world beans are the quintessential replacement for potatoes in dinner meals. I have two bean recipes for you today. One is spanish in origin the other french. Both are yummy.
For the spanish one the ingredients are:
100gms bacon diced
2 chorizo sausages sliced (if you can't find chorizo just replace with more bacon)
2 Tablespoons olive oil
1 onion finely chopped
1 leek thinly sliced
1 red capsicum deseeded and chopped
2 cloves of garlic finely chopped
2 cans of beans 400gm approx each - I use red kidney and cannellini. Rinse the beans well and let drain
2 bay leaves
2 tablespoons ground cumin
500 mls Beef stock
salt and pepper
In a large saucepan fry dry fry the bacon and chorizo for 5 mins on medium heat until bacon is crisp. Add the olive oil and the garlic,onions, leek and capsicum. Fry gently till tender -3 minutes. Add the beans, bay leaves and half the cumin to the saucepan. Add the beef stock and some water to cover the ingredients. Bring to the boil and then reduce heat and simmer for half an hour or until the beans are tender. Watch the liquid if its getting dry and the beans still aren't cooked add a bit more water. Hopefully you don't have to though as using canned beans rather then dry beans means they are already fairly soft. Once cooked take off the heat take the bay leaves out and add the second tablespoon of ground cumin. Taste and season to taste. Note you may not need much salt as the bacon and the beef stock add salt to the cooking. Enjoy this dish can be eaten cool or as I like it warm with a nice bbq steak or some roasted lamb. Yum!!
Speaking of lamb my french inspired bean dish this is made with a a leg of lamb roast. So when finished you have a complete meal. Its not as easy as the spanish version as the french love their herbs and not everyone is as lucky as me to have a great big herb garden.
Ingredients
Lamb:
1 leg of lamb
5 whole cloves of garlic
2 sprigs of rosemary
olive oil
salt and pepper
Beans:
3 cans of beans 400gm approx each - I use red kidney, cannellini and chick pea. Rinsed and drained
2 onions sliced
2 leeks sliced
12 whole garlic cloves
1 and 1/2 litres chicken stock - if prefer you can have half stock and half water.
2 sprigs of rosemary, leaves only chopped
2 tablespoons olive oil
bouquet garni - a mix of fresh herbs tied together with string. I use thyme, parsley, bay leaves and rosemary as a base and then whatever other herbs are around.
salt and pepper
Heat oven to 200 degrees
Pull out the lamb and pierce holes in the skin top side up and stuff a garlic clove and some rosemary in each hole. Rub with olive oil and season with salt and pepper. Place to the side.
Get out a roasting dish that will fit the lamb and put it over an element on the oven. Put the olive oil in and heat on medium. Put the rosemary in and let it sizzle for 30 seconds. Put the garlic cloves onions and leeks in the pan and stir around for 5 minutes until tender. Watch them so they don't burn.
Add the beans and cook for 1 minute then add the stock and place the bouquet garni on top. Bring to the boil.
If you have a rack that fits across the pan use it to place the lamb on top so there is a bit of space between the bean mixture and lamb. Its not the end of the world though if you don't as the lamb can sit on the mixture itself. The good thing with the rack as the juices from the lamb then fall into the bean mixture and the lamb isn't so wet underneath.
Once you have the lamb on board put the pan in the oven and turn the oven down to 160 degrees. If you like a slow cooked lamb cook for 3 hours watching the beans and topping up with more stock or water if getting dry. If you like the lamb pink in the middle then cook for just 1 1/2 hours.
Once the lamb is cooked to liking take it out and put to the side to rest under foil.
With the bean mixture take the bouquet garni out. It should have a little bit of liquid but not too much. If its still really wet put it on the oven and turn the heat to medium. Simmer until the liquid reduces stirring occasionally to make sure it doesn't stick or burn.
Once the liquid is right use a masher to squish the beans and garlic cloves slightly. Taste and season with salt and pepper. Slice the lamb and use the beans as a side. I usually have a bottle of dijon mustard out or make a quick gravy as well.
I hope you try and enjoy
Me xx
Sunday, 3 February 2013
Silly me..
Hi everyone
In one of my posts I provided my banana cake recipe and said at the end you might like to make lemon cream cheese icing to go with it. Did I put up the recipe for said icing?? NO and not unreasonably Ive been asked what it is? I can hear husband saying "Do it once. Do it right" in my ear.
So its a simple recipe from the good old edmonds cook book with a few extra options.
Ingredients
2 tablespoons butter, softened
1/4 cup cream cheese
1 cup icing sugar sifted
1 teaspoon grated lemon rind
Optional
- a drop or two of lemon flavored food coloring
- a further teaspoon of lemon rind for decoration or
- 1/4 cup of walnuts or pecans lightly broken up
Basic process is beat the butter and cream cheese together until creamy and you can't see any chunks of butter in the mixture. Mix in the icing sugar and the lemon rind beating until well combined.
Now for the options - if using food coloring id suggest one drop at a time. Too much and your icing will look the color of the sun which may not be the effect you want. Once iced I usually put either the extra lemon rind on for effect or the walnuts or pecans. Note I don't crush the nuts as I think just breaking them up in your hands is better if you can and your not left with lots of crumbs on your beautiful clean icing.
Note this icing is great on carrot cake too.
Enjoy
Me xx
In one of my posts I provided my banana cake recipe and said at the end you might like to make lemon cream cheese icing to go with it. Did I put up the recipe for said icing?? NO and not unreasonably Ive been asked what it is? I can hear husband saying "Do it once. Do it right" in my ear.
So its a simple recipe from the good old edmonds cook book with a few extra options.
Ingredients
2 tablespoons butter, softened
1/4 cup cream cheese
1 cup icing sugar sifted
1 teaspoon grated lemon rind
Optional
- a drop or two of lemon flavored food coloring
- a further teaspoon of lemon rind for decoration or
- 1/4 cup of walnuts or pecans lightly broken up
Basic process is beat the butter and cream cheese together until creamy and you can't see any chunks of butter in the mixture. Mix in the icing sugar and the lemon rind beating until well combined.
Now for the options - if using food coloring id suggest one drop at a time. Too much and your icing will look the color of the sun which may not be the effect you want. Once iced I usually put either the extra lemon rind on for effect or the walnuts or pecans. Note I don't crush the nuts as I think just breaking them up in your hands is better if you can and your not left with lots of crumbs on your beautiful clean icing.
Note this icing is great on carrot cake too.
Enjoy
Me xx
Saturday, 2 February 2013
The next big thing..
Hi everyone
We all have the old dried spaghetti in the cupboard. It was part of the revolution when I was growing up..if you could make spag bol you were somehow more sophisticated..hmm that may have more to do with my upbringing.
Well quietly there has been a new revolution happening and it has nothing to do with stodgy green pasta (with fillings that taste like cardboard to me) and are in the "fresh" aisle of the supermarket. You only have to watch cooking shows in italy - the Greedy Italians or Jamie Oliver and Rick Stein wandering the hills of Tuscany to know that aint real pasta.
The revolution is the arrival of pasta albeit dried or frozen from the motherland itself, Italy. Stocked in our supermarkets now the options abound and once you have tried it I doubt you will go back. Now I could extol the virtues of a pasta machine and making it yourself - and I will in another post. But we don't all have time for that so like a good olive oil for dressings if you can find italian made in your dried section or frozen in your specialty stores have a go.
Ive called this post the next big thing..its not just italian pasta, the next big thing in our home kitchens in my humble opinion is a little known couple of pasta - orzo and risoni. I say that because both are similar rice shaped pasta and they are soooo versatile and tasty. Nor do you have to have a culinary degree to use them to make delicious meals for your family - bye bye dried spaghetti.
You can find orzo in the international section of most supermarkets now. You can find Risoni in little dark blue cartons with the brand Barilla. I interchange them n these recipes.
So heres a really easy one for the quick side - Chorizo and spinach risoni salad. I usually have some chorizo in the fridge for cheese platters but if you don't have it use any other salty meat to hand - ham, bacon, pancetta, proscuitto, chopped up salami all will do.
Ingredients
1 cup of risoni or orzo
2 or 3 chorizo sausages cut up into slices
a cup of baby spinach leaves - or rocket or basil if you prefer
200gm basil pesto - make it yourself if you like or use a brought one from the chilled section. I wouldn't recommend the ones you can get in the non chilled aisles they always just seem a bit too oily (which I assume is to help preserve them).
Good quality olive oil
Shavings of parmesan or if you don't like parmesan then some chopped feta is nice
optional toasted nuts - pinenuts or walnuts whatever you like for sprinkling on top at the end.
Salt and pepper
In a pot cook the risoni or orzo according to directions. Usually takes about 10 mins of boiling in salted water. Drain the pasta once cooked making sure to keep a tablespoon or two of the water that the pasta has been cooked in aside.
Depending on your preference you can cook the chorizo with a little olive oil in a frying pan. If using bacon or pancetta cook lightly and then once cool chop. Depending on your taste and the strength of taste of the chorizo I sometimes just leave as it as it has been dried and won't kill you eaten this way. Same with the ham of course or the salami if using, just chop up.
Combine the pesto and a splash of olive oil just to loosen it up as a dressing.
Once the pasta is cooked, cool for about 5 minutes and then combine with the sausage and spinach. Add the dressing and the pasta water and toss. Taste and season as you like. Finally sprinkle over the cheese and the nuts and serve. How easy is that? Serve on its own for two or with bbq meat as a side.
For something a bit more substantial you can serve risoni or orzo with a tomato base and roasted veges. I used capsicum, red onion eggplant and zucchini in the recipe below but you can add or take away as you choose. Ive made this dish with pumpkin or kumara or artichoke from the jar, olives and capers.
Also with the sauce some porcini which has been rehydrated in some boiling water can give it a great flavor.
Ingredients are:
1 cup of risoni or orzo
Veges:
1 capsicum deseeded and sliced
1 red onion quartered
1 zucchini sliced lengthwise and then halved
1/2 a large eggplant sliced lengthwise and then halved
1/2 a garlic bulb wrapped in foil
2 Tablespoons olive oil
Sauce:
1 x can of tomatoes chopped
1/2 onion finely chopped
1 clove of garlic finely chopped
a few slices of pancetta or bacon chopped
1 teaspoon of thyme - I prefer fresh
1/2 teaspoon of chill flakes - leave out if you dont like spice
1 tsp sea salt
2 tablespoons olive oil
Garnish
Basil leaves chopped or whole or if you don't have basil use italian parsley chopped roughly
freshly grated parmesan
Cook the pasta according to directions and retain 2 tablespoons of the pasta water after cooked. Drain the pasta and set aside.
To roast the veges start by preheating the oven to 200 degrees. Put all the veges bar the garlic in a large roasting dish and toss with the two tablespoons of olive oil. Add the garlic in foil to the side of the pan and roast for 20 minutes in the oven. Watch the veges as the zucchini tends to cook the quickest and may need to be pulled out earlier.
Meanwhile if using porcini mushrooms put them in a bowl with a few tablespoons of boiling water to rehydrate.
For the sauce heat the olive oil in a large saucepan over a medium heat. Fry the onion until tender. Add the pancetta, garlic and chill if using and salt. Fry for 1 minute.
Add the tomato, thyme, strained porcini (water reserved) and stir. Bring the sauce pan to the boil, reduce the heat to low and simmer for 10 minutes. If its a bit dry or you want to wetter add the porcini liquid to the pot at the end.
Place the cooked pasta in a bowl. Add the sauce and the veges and a good handful of the parmesan. Add the basil and toss to combine. Serve immediately and enjoy.
Final note you can replace macaroni with risoni or orzo for anew play on mac n cheese. Use it instead of arborio rice in risotto like dishes. Ill provide some more recipes soon.
Enjoy
Me xx
We all have the old dried spaghetti in the cupboard. It was part of the revolution when I was growing up..if you could make spag bol you were somehow more sophisticated..hmm that may have more to do with my upbringing.
Well quietly there has been a new revolution happening and it has nothing to do with stodgy green pasta (with fillings that taste like cardboard to me) and are in the "fresh" aisle of the supermarket. You only have to watch cooking shows in italy - the Greedy Italians or Jamie Oliver and Rick Stein wandering the hills of Tuscany to know that aint real pasta.
The revolution is the arrival of pasta albeit dried or frozen from the motherland itself, Italy. Stocked in our supermarkets now the options abound and once you have tried it I doubt you will go back. Now I could extol the virtues of a pasta machine and making it yourself - and I will in another post. But we don't all have time for that so like a good olive oil for dressings if you can find italian made in your dried section or frozen in your specialty stores have a go.
Ive called this post the next big thing..its not just italian pasta, the next big thing in our home kitchens in my humble opinion is a little known couple of pasta - orzo and risoni. I say that because both are similar rice shaped pasta and they are soooo versatile and tasty. Nor do you have to have a culinary degree to use them to make delicious meals for your family - bye bye dried spaghetti.
You can find orzo in the international section of most supermarkets now. You can find Risoni in little dark blue cartons with the brand Barilla. I interchange them n these recipes.
So heres a really easy one for the quick side - Chorizo and spinach risoni salad. I usually have some chorizo in the fridge for cheese platters but if you don't have it use any other salty meat to hand - ham, bacon, pancetta, proscuitto, chopped up salami all will do.
Ingredients
1 cup of risoni or orzo
2 or 3 chorizo sausages cut up into slices
a cup of baby spinach leaves - or rocket or basil if you prefer
200gm basil pesto - make it yourself if you like or use a brought one from the chilled section. I wouldn't recommend the ones you can get in the non chilled aisles they always just seem a bit too oily (which I assume is to help preserve them).
Good quality olive oil
Shavings of parmesan or if you don't like parmesan then some chopped feta is nice
optional toasted nuts - pinenuts or walnuts whatever you like for sprinkling on top at the end.
Salt and pepper
In a pot cook the risoni or orzo according to directions. Usually takes about 10 mins of boiling in salted water. Drain the pasta once cooked making sure to keep a tablespoon or two of the water that the pasta has been cooked in aside.
Depending on your preference you can cook the chorizo with a little olive oil in a frying pan. If using bacon or pancetta cook lightly and then once cool chop. Depending on your taste and the strength of taste of the chorizo I sometimes just leave as it as it has been dried and won't kill you eaten this way. Same with the ham of course or the salami if using, just chop up.
Combine the pesto and a splash of olive oil just to loosen it up as a dressing.
Once the pasta is cooked, cool for about 5 minutes and then combine with the sausage and spinach. Add the dressing and the pasta water and toss. Taste and season as you like. Finally sprinkle over the cheese and the nuts and serve. How easy is that? Serve on its own for two or with bbq meat as a side.
For something a bit more substantial you can serve risoni or orzo with a tomato base and roasted veges. I used capsicum, red onion eggplant and zucchini in the recipe below but you can add or take away as you choose. Ive made this dish with pumpkin or kumara or artichoke from the jar, olives and capers.
Also with the sauce some porcini which has been rehydrated in some boiling water can give it a great flavor.
Ingredients are:
1 cup of risoni or orzo
Veges:
1 capsicum deseeded and sliced
1 red onion quartered
1 zucchini sliced lengthwise and then halved
1/2 a large eggplant sliced lengthwise and then halved
1/2 a garlic bulb wrapped in foil
2 Tablespoons olive oil
Sauce:
1 x can of tomatoes chopped
1/2 onion finely chopped
1 clove of garlic finely chopped
a few slices of pancetta or bacon chopped
1 teaspoon of thyme - I prefer fresh
1/2 teaspoon of chill flakes - leave out if you dont like spice
1 tsp sea salt
2 tablespoons olive oil
Garnish
Basil leaves chopped or whole or if you don't have basil use italian parsley chopped roughly
freshly grated parmesan
Cook the pasta according to directions and retain 2 tablespoons of the pasta water after cooked. Drain the pasta and set aside.
To roast the veges start by preheating the oven to 200 degrees. Put all the veges bar the garlic in a large roasting dish and toss with the two tablespoons of olive oil. Add the garlic in foil to the side of the pan and roast for 20 minutes in the oven. Watch the veges as the zucchini tends to cook the quickest and may need to be pulled out earlier.
Meanwhile if using porcini mushrooms put them in a bowl with a few tablespoons of boiling water to rehydrate.
For the sauce heat the olive oil in a large saucepan over a medium heat. Fry the onion until tender. Add the pancetta, garlic and chill if using and salt. Fry for 1 minute.
Add the tomato, thyme, strained porcini (water reserved) and stir. Bring the sauce pan to the boil, reduce the heat to low and simmer for 10 minutes. If its a bit dry or you want to wetter add the porcini liquid to the pot at the end.
Place the cooked pasta in a bowl. Add the sauce and the veges and a good handful of the parmesan. Add the basil and toss to combine. Serve immediately and enjoy.
Final note you can replace macaroni with risoni or orzo for anew play on mac n cheese. Use it instead of arborio rice in risotto like dishes. Ill provide some more recipes soon.
Enjoy
Me xx
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