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
Sunday, 14 July 2013
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
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