Hi everyone
Ive said my adopted mum wasn't a great cook. Three of the things she could cook however were tomato relish, apple pie and banana cake. We all loved her banana cake and when I left home Id make it in roasting dishes as it would disappear that quickly. I slowly changed her recipe slightly to suit me and now its really more my own then hers.
So I will say simply what I don't like with banana cakes..I dont like dry and dense. Soo I have two tricks. I use ripe bananas that Ive frozen and thawed it keeps the cake beautifully moist and nothing like your bake sale banana cake. Secondly I don't beat the cake much when Im putting the flour in..more fold then beat. That comes from being diagnosed with arthritis when young. I can't beat anything and with this cake its been a great change to the original recipe method.
Ingredients for a simple small cake are:
125gm butter
3/4 cup sugar
2 eggs
4-5 thawed ripe bananas mashed
1 teaspoon baking soda
2 tablespoons hot milk
1 1/2 - 2 cups flour
1 teaspoon baking powder
So do the usual things when making a cake. Start with putting the oven on 180' C. Grease a 20cm round cake tin. You can line the base with baking paper too.
Cream butter and sugar - I soften the butter first as I can't beat the butter and sugar physically. If its a little melted Ive found its not the end of the world. I just get the sugar and butter together and combine so its well mixed and hopefully light and fluffy and cool (as you don't want scrambled eggs when you add them). Add the eggs then one at a time mixing well between each egg. Add the banana and mix. Stir the baking soda to the hot milk. It should froth up. Add to the mixture.
In a separate bowl sift the flour and baking powder together. Note if using self raising flour (I do when I suddenly realize I don't have standard flour in the pantry) I always still add at least half a teaspoon of baking powder just to make sure the cake will rise. Now fold the flour into the mixture a small amount at a time. Don't beat in. When Ive made a big cake Ive actually been known to put the mixture into the roasting dish Im cooking it in without the flour and then just added in the flour in the pan before putting it in the oven stirring a bit till combined, thats how little you play with the mixture. My view is that is why Id never use a food mixer or anything to make this cake because they over beat the cake and make it dense.
If you are like me and don't do small cakes you will want closer to the multiples of 1 1/2 cups of flour then the 2 cups when increasing the ingredients for a bigger cake. The mixture should be still slightly wet and not like a dough. If its dry and dough like then theres too much flour in the mixture and the cake will be dense.
Bake for 40-50 minutes generally although I always check it as different ovens will require different cooking times. I usually put a skewer into the centre just to make sure its cooked. Crumbs should come out with the skewer rather then wet mixture. Once cooked leave in the tin for 10 minutes and then turn on a wire rack. When cold I ice with lemon cream cheese icing yummy
I hope you enjoy it as much as our family has
Me xx
Saturday, 19 January 2013
Pasta..but not as you know it
Hi everyone
I love pasta but get bored with your standard spag bol..and lord knows I won't use a basic spag bol sauce from a can when I do cook it (its one of the son's favorites so has to be on the menu). Soo I do try and do other things with it.
When I can I use italian made pasta. You can get it in the supermarkets now and there is amazing pasta if you look for it in your mediterranean shops and delis. Its also easy to make but thats another discussion.
Tomato
So Ill give you the recipe I use for my tomato pasta sauce.
Some dried mushrooms - ceps or porcini. Soaked for half an hour in 2 tablespoons of boiling water. If you don't have them then chop up some fresh mushrooms.
1 tablespoon of butter
55gm pancetta diced
1 small onion finely chopped
1 garlic clove finely chopped
2 small carrots diced
2 celery sticks diced
300g mince beef
1 pinch of salt
nutmeg
1 tablespoon tomato paste
125 ml red wine
250g passata. Tomato sauce base you can get in most supermarkets
salt and pepper
Fry the pancetta in the butter. Add the onion and garlic and fry till soft but not brown. Add the carrots and celery and cook, stirring for a couple of minutes. Add the beef and brown. Season with salt and pepper a pinch of sugar and some nutmeg. Add the tomato paste and then the red wine and passata.
If using dried take the mushrooms from the water , reserving the liquid and thinly slice the mushrooms. Add the mushrooms (fresh or dried) to your sauce. Pour the reserved mushroom liquid through a sieve into the tomato sauce. Cook sauce over a low heat for an hour and check seasoning before you serve. Serve with your preferred pasta. Note you can make the beef into meatballs instead of just as mince or you can leave the beef out. If you make with meat balls make the sauce without the beef and brown the meatballs before adding to the sauce in the last 10 minutes of cooking. If you do leave the beef out completely add 1/4 cup of beef stock for taste.
Stir the sauce through your preferred pasta or use as a base for lasagna.
Creamy Mushroom
I admit Im not a big tomato fan so I tend to use other sauces too. For my mushroom sauce that I have with tortellini or ravioli (although its just as nice with a fettucine) I use:
A mix of mushrooms - dried and fresh. With the dried I rehydrate in some boiling water for half an hour. About 400gms should be about right, sliced.
50gm pancetta diced
30gm butter
30mls olive oil or if you can get it garlic oil
1 clove of garlic diced if you can't get the garlic oil
30mls white wine
4 tablespoons mascapone cheese - italian cheese that you can get in the specialty cheese or by the cream and sour cream in the supermarket :)
salt and pepper
tablespoon of freshly chopped parsley
Heat the butter and oil. Add the garlic if using and stir for a minute. Add the mushrooms nd cook for 3 minutes over a medium heat. Add the wine to the pan and turn the mushrooms. Let the wine reduce for a couple of minutes but not so much that the pan goes dry. Then take the pan off the heat and add the mascapone, stirring. Once stirred in put back on a low heat for a minute to warm through. Add the pasta to the pan and toss. Sprinkle with parsley before serving.
Something different
Now finally here is a recipe with a bit of difference. I saw a version of it in a magazine and have played with it to make it more my own. Sorry Sue its got peas in it so if you don't like them, leave out and add a tablespoon of pesto instead of the peas and mint.
20gm butter
1 onion finely chopped
3 sausages - I like lamb but pork is fine too
2 tablespoons of mint, chopped
250 gms fettucine
250 gms peas
125gm mascapone
juice of one lemon
2 tablespoons olive oil
40gm parmesan grated
Cook the onion in the butter over medium heat until soft. Squeeze the meat out of the sausages and add the cooked onion and mint if using and mix well. Form small meatballs (2.4cm approx)
from the mixture and set aside.
Cook pasta according to directions and drain reserving a 1/4 cup of the pasta water.
Cook the peas on salted boiling water for 5 minutes until tender, then drain well. Return peas to pan and crush lightly with a fork. Lightly so not until mush your just releasing the flavor of the peas. Stir in the mascapone (pesto if using) and lemon juice. Season with salt and pepper.
Heat 1 tablespoon of oil in the frying pan you cooked the onions in and cook the meatballs. Turn them on all sides for 3-4 minutes until brown. Then add the pasta, pea mixture, pasta water and remaining oil. Season and toss over a medium heat until combined and heated through.
When serving top with the parmesan.
Enjoy
Me xx
I love pasta but get bored with your standard spag bol..and lord knows I won't use a basic spag bol sauce from a can when I do cook it (its one of the son's favorites so has to be on the menu). Soo I do try and do other things with it.
When I can I use italian made pasta. You can get it in the supermarkets now and there is amazing pasta if you look for it in your mediterranean shops and delis. Its also easy to make but thats another discussion.
Tomato
So Ill give you the recipe I use for my tomato pasta sauce.
Some dried mushrooms - ceps or porcini. Soaked for half an hour in 2 tablespoons of boiling water. If you don't have them then chop up some fresh mushrooms.
1 tablespoon of butter
55gm pancetta diced
1 small onion finely chopped
1 garlic clove finely chopped
2 small carrots diced
2 celery sticks diced
300g mince beef
1 pinch of salt
nutmeg
1 tablespoon tomato paste
125 ml red wine
250g passata. Tomato sauce base you can get in most supermarkets
salt and pepper
Fry the pancetta in the butter. Add the onion and garlic and fry till soft but not brown. Add the carrots and celery and cook, stirring for a couple of minutes. Add the beef and brown. Season with salt and pepper a pinch of sugar and some nutmeg. Add the tomato paste and then the red wine and passata.
If using dried take the mushrooms from the water , reserving the liquid and thinly slice the mushrooms. Add the mushrooms (fresh or dried) to your sauce. Pour the reserved mushroom liquid through a sieve into the tomato sauce. Cook sauce over a low heat for an hour and check seasoning before you serve. Serve with your preferred pasta. Note you can make the beef into meatballs instead of just as mince or you can leave the beef out. If you make with meat balls make the sauce without the beef and brown the meatballs before adding to the sauce in the last 10 minutes of cooking. If you do leave the beef out completely add 1/4 cup of beef stock for taste.
Stir the sauce through your preferred pasta or use as a base for lasagna.
Creamy Mushroom
I admit Im not a big tomato fan so I tend to use other sauces too. For my mushroom sauce that I have with tortellini or ravioli (although its just as nice with a fettucine) I use:
A mix of mushrooms - dried and fresh. With the dried I rehydrate in some boiling water for half an hour. About 400gms should be about right, sliced.
50gm pancetta diced
30gm butter
30mls olive oil or if you can get it garlic oil
1 clove of garlic diced if you can't get the garlic oil
30mls white wine
4 tablespoons mascapone cheese - italian cheese that you can get in the specialty cheese or by the cream and sour cream in the supermarket :)
salt and pepper
tablespoon of freshly chopped parsley
Heat the butter and oil. Add the garlic if using and stir for a minute. Add the mushrooms nd cook for 3 minutes over a medium heat. Add the wine to the pan and turn the mushrooms. Let the wine reduce for a couple of minutes but not so much that the pan goes dry. Then take the pan off the heat and add the mascapone, stirring. Once stirred in put back on a low heat for a minute to warm through. Add the pasta to the pan and toss. Sprinkle with parsley before serving.
Something different
Now finally here is a recipe with a bit of difference. I saw a version of it in a magazine and have played with it to make it more my own. Sorry Sue its got peas in it so if you don't like them, leave out and add a tablespoon of pesto instead of the peas and mint.
20gm butter
1 onion finely chopped
3 sausages - I like lamb but pork is fine too
2 tablespoons of mint, chopped
250 gms fettucine
250 gms peas
125gm mascapone
juice of one lemon
2 tablespoons olive oil
40gm parmesan grated
Cook the onion in the butter over medium heat until soft. Squeeze the meat out of the sausages and add the cooked onion and mint if using and mix well. Form small meatballs (2.4cm approx)
from the mixture and set aside.
Cook pasta according to directions and drain reserving a 1/4 cup of the pasta water.
Cook the peas on salted boiling water for 5 minutes until tender, then drain well. Return peas to pan and crush lightly with a fork. Lightly so not until mush your just releasing the flavor of the peas. Stir in the mascapone (pesto if using) and lemon juice. Season with salt and pepper.
Heat 1 tablespoon of oil in the frying pan you cooked the onions in and cook the meatballs. Turn them on all sides for 3-4 minutes until brown. Then add the pasta, pea mixture, pasta water and remaining oil. Season and toss over a medium heat until combined and heated through.
When serving top with the parmesan.
Enjoy
Me xx
Thursday, 17 January 2013
Gotta love fried chicken..karaage anyone?
Hi there
When we have friends over I love to put on nibbles for everyone to enjoy as they settle in and grab a glass of wine or beer. A favorite is fried chicken made with a japanese inspired marinade. The japanese call their fried chicken karaage and its awesome with the asian mayo you can buy at the supermarket these days.
There are lots of different recipes around for japanese fried chicken. Mine is:
1 kg of chicken thighs without skin or bone.
Marinade
1/4 cup mirin (sweet rice wine) or sherry
1/4 cup soy sauce - you can use japanese but I just use old fashioned kikkoman
2 teaspoons grated ginger
3 cloves garlic
Cornflour for coating
oil for deep frying (I use canola or something like that)
So how to do it. Cut the thighs into strips or cubes depending on what you like..bite sized is the main thing. Combine all the marinade into a non metallic bowl and add the chicken. Mix well and refrigerate for an hour or so.
Fill a deep fryer or large pan with oil. Heat to 180 degrees.
Drain the chicken from the marinade and coat in the cornflour. Fry in batches for 5 minutes and then pull out. They should be nicely golden and cooked. Once they are all cooked I sometimes put them back in the fryer for an extra 2 minutes just to give it that extra crunch.
Drain and enjoy
Me xx
When we have friends over I love to put on nibbles for everyone to enjoy as they settle in and grab a glass of wine or beer. A favorite is fried chicken made with a japanese inspired marinade. The japanese call their fried chicken karaage and its awesome with the asian mayo you can buy at the supermarket these days.
There are lots of different recipes around for japanese fried chicken. Mine is:
1 kg of chicken thighs without skin or bone.
Marinade
1/4 cup mirin (sweet rice wine) or sherry
1/4 cup soy sauce - you can use japanese but I just use old fashioned kikkoman
2 teaspoons grated ginger
3 cloves garlic
Cornflour for coating
oil for deep frying (I use canola or something like that)
So how to do it. Cut the thighs into strips or cubes depending on what you like..bite sized is the main thing. Combine all the marinade into a non metallic bowl and add the chicken. Mix well and refrigerate for an hour or so.
Fill a deep fryer or large pan with oil. Heat to 180 degrees.
Drain the chicken from the marinade and coat in the cornflour. Fry in batches for 5 minutes and then pull out. They should be nicely golden and cooked. Once they are all cooked I sometimes put them back in the fryer for an extra 2 minutes just to give it that extra crunch.
Drain and enjoy
Me xx
Wednesday, 16 January 2013
Peas, pancetta and onions
Hi there
Sometimes I get sick of salads sometimes I want something different to go with my summer dinner. Sometimes hubby starts complaining he's turning into a rabbit.
There are other delicious spring and summer veges that can make wonderful side dishes. One of Scotts favorites is braised peas and onions with pancetta. It sounds like a winter dish I know and of course you can have it that way..but try it as a side with bbq or roasted chicken and it is yummy!
Recipe is pretty simple
25g butter
100gm pancetta chopped up
2 onions (I like red for color but brown are fine) cut into quarters or sliced whatever you like
few sprigs of thyme
2 cups peas thawed if frozen
150 to 200 mls chicken stock
Melt the butter in a pan and add the onions. Toss and cook over a low heat for 10 minutes. I often put a lid on to almost steam them for the last 5 minutes and keep them moist. It also reduces the risk that they will burn. Take the lid off and add the pancetta and let it cook for 3 mins. Add the thyme, peas and chicken stock. Season well and simmer for almost 5-6 mins until the peas are tender and the stock has mostly cooked off.
Enjoy
Me xx
Sometimes I get sick of salads sometimes I want something different to go with my summer dinner. Sometimes hubby starts complaining he's turning into a rabbit.
There are other delicious spring and summer veges that can make wonderful side dishes. One of Scotts favorites is braised peas and onions with pancetta. It sounds like a winter dish I know and of course you can have it that way..but try it as a side with bbq or roasted chicken and it is yummy!
Recipe is pretty simple
25g butter
100gm pancetta chopped up
2 onions (I like red for color but brown are fine) cut into quarters or sliced whatever you like
few sprigs of thyme
2 cups peas thawed if frozen
150 to 200 mls chicken stock
Melt the butter in a pan and add the onions. Toss and cook over a low heat for 10 minutes. I often put a lid on to almost steam them for the last 5 minutes and keep them moist. It also reduces the risk that they will burn. Take the lid off and add the pancetta and let it cook for 3 mins. Add the thyme, peas and chicken stock. Season well and simmer for almost 5-6 mins until the peas are tender and the stock has mostly cooked off.
Enjoy
Me xx
Summer bbq chicken
Hi everyone
Its raining here but that doesn't stop me yearning for summer days and bbq. I love bbq chicken. Im always worried though about the chicken not cooking through or getting too dry as I make sure its fully cooked. For me that means I think about marinade and I think about the cut of chicken.
Its not as healthy as breast per see but I use chicken thigh when cooking on the bbq. I do that because theres more fat in it and less likelihood of it drying out. Also I often make chicken skewers - again to reduce the cooking time. But for dinner for the family Ill use whole thigh. Depending on what Im doing with it Ill use it with bone and skin on, or without.
If Im using a marinade Ill often use what evers in the fridge and pantry to make something up. I love yogurt marinades for skewers or with boneless and skinless thigh meat. If making skewers cut the raw meat up either into cubes or strips for easy stringing on the skewers.
A good yogurt marinade recipe I use:
1/2 cup plain yogurt
juice and zest of a lemon or lime
3 cloves of garlic
1 tablespoon grated ginger
1 teaspoon of salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon turmeric
If you don't like yogurt then maybe a soy marinade:
1/3 cup of soya sauce
1 tablespoon of honey
1 tablespoon of sweet chill sauce
1 tablespoon of peanut oil
2 cloves of garlic
1 tablespoon of ginger
Mix the ingredients together and then add the chicken and coat. Cover and refrigerate for 4 hours or overnight (the worlds not going to end if its not overnight. Im never that organized).
When your ready to cook the chicken take it out of the marinade - if your cooking whole thigh then season and cook on a preheated medium grill until golden brown and fully cooked. If your making skewers string the chicken on metal or pre soaked bamboo skewers. Mix and match with some veges between the chicken or just stick to the meat. Again cook on a preheated medium grill turning to get all the pieces cooked.
If your cooking pieces of chicken with skin on or a whole chicken on a rotisserie then give the chicken some extra moisture and flavor under the skin. Mix a bit of softened butter with herbs or softened butter with 1/2 teaspoon of five spice and lift the skin on the chicken. Insert some of the butter under the skin and then if your using a rotisserie smother the rest of the butter over the chicken and cook. When Im using chicken pieces I melt a little butter with some olive oil and use that to baste the chicken as I cook it on the bbq. Again medium preheated grill and cook until done. Ok so its not the healthiest but sooo yummy. I appease my healthy gene by having lots of salad sides lol.
Enjoy
Me xx
Its raining here but that doesn't stop me yearning for summer days and bbq. I love bbq chicken. Im always worried though about the chicken not cooking through or getting too dry as I make sure its fully cooked. For me that means I think about marinade and I think about the cut of chicken.
Its not as healthy as breast per see but I use chicken thigh when cooking on the bbq. I do that because theres more fat in it and less likelihood of it drying out. Also I often make chicken skewers - again to reduce the cooking time. But for dinner for the family Ill use whole thigh. Depending on what Im doing with it Ill use it with bone and skin on, or without.
If Im using a marinade Ill often use what evers in the fridge and pantry to make something up. I love yogurt marinades for skewers or with boneless and skinless thigh meat. If making skewers cut the raw meat up either into cubes or strips for easy stringing on the skewers.
A good yogurt marinade recipe I use:
1/2 cup plain yogurt
juice and zest of a lemon or lime
3 cloves of garlic
1 tablespoon grated ginger
1 teaspoon of salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon turmeric
If you don't like yogurt then maybe a soy marinade:
1/3 cup of soya sauce
1 tablespoon of honey
1 tablespoon of sweet chill sauce
1 tablespoon of peanut oil
2 cloves of garlic
1 tablespoon of ginger
Mix the ingredients together and then add the chicken and coat. Cover and refrigerate for 4 hours or overnight (the worlds not going to end if its not overnight. Im never that organized).
When your ready to cook the chicken take it out of the marinade - if your cooking whole thigh then season and cook on a preheated medium grill until golden brown and fully cooked. If your making skewers string the chicken on metal or pre soaked bamboo skewers. Mix and match with some veges between the chicken or just stick to the meat. Again cook on a preheated medium grill turning to get all the pieces cooked.
If your cooking pieces of chicken with skin on or a whole chicken on a rotisserie then give the chicken some extra moisture and flavor under the skin. Mix a bit of softened butter with herbs or softened butter with 1/2 teaspoon of five spice and lift the skin on the chicken. Insert some of the butter under the skin and then if your using a rotisserie smother the rest of the butter over the chicken and cook. When Im using chicken pieces I melt a little butter with some olive oil and use that to baste the chicken as I cook it on the bbq. Again medium preheated grill and cook until done. Ok so its not the healthiest but sooo yummy. I appease my healthy gene by having lots of salad sides lol.
Enjoy
Me xx
Friday, 11 January 2013
Lets go - whats in a salad?
The post xmas bulge - time to eat better I guess..but who wants to be a rabbit?
My mum used to make the old iceberg lettuce, quartered tomatoes and hard boiled eggs covered in a dressing made of condensed milk and malt vinegar. Any healthiness was demolished by the dressing..not great culinary memories for me.
It took me a long time to look at a salad with anything close to enthusiasm. I like interesting salads - roasted veges with haloumi, spicy salad mix or a rocket, endive, mustard greens with a hazelnut or walnut dressing. Maybe an asian style slaw.
So whats in a nice salad?
Answer is whatever you want it to be. I go with whatever I have in the fridge. For the young ones - weekend markets are cool and cheap. Nothing like getting a good coffee and wandering around the stalls getting vege, cheese, bread and meat.
For an easy vege salad I combine colors so I use eggplant, zucchini, red capsicums, red onions, garlic cloves (optional not all like the strong taste and smell). I cut the veges into strips and put them in a bowl with some olive oil and salt and pepper. Toss and then cook on a heated BBQ grill. Not too cooked i.e. burnt but not raw. once cooked I toss with some rocket and dress with a pesto dressing. You can make the pesto - a green leaf - basil, baby spinach, or rocket, garlic, a nut (pine nut, cashew, walnut or other) blitzed in a food processor or with a mortar and pestle. Once combined add olive oil and parmesan and gently stir together to combine. Season and taste. Or just by some in the supermarket - you can pick the standards or go for something different in a sun dried tomato pesto or a red capsicum pesto.
When using as a dressing you may want to add a small amount of extra oil to allow it to coat the veges easily. Not too much or you will end up with ail and not a lot of tasty salad. Toss and season the salad.
For a green salad I combine salad leaves - again I like the peppery tastes of rocket and mustard leaves. Mix with some red onion and cherry tomatoes cut in half. I dry toast some pine nuts or hazelnuts too. I love to have this salad with bbq lamb - cutlets, or butterflied leg yum!. When I do then the dressing is a hazelnut raspberry dressing. Generally the recipe is to taste little bit of this and a bit more of that But a basic recipe is:
3 tablespoons of hazel nut oil
1 tablespoon of raspberry vinegar
1/2 teaspoon of castor sugar
1 tablespoon of water
The water softens that tartness of the dressing. You can add and take away from this recipe - replace the sugar with salt or add a bit of dijon mustard as well.
Presentation wise I bbq the butterflied leg or cutlets. Once rested I slice it. I arrange a bed of the salad on a platter and place the slices of lamb on top. Sprinkle with the toasted nuts and drizzled with the dressing. I have more salad on the side. Enjoy!
Me xx
My mum used to make the old iceberg lettuce, quartered tomatoes and hard boiled eggs covered in a dressing made of condensed milk and malt vinegar. Any healthiness was demolished by the dressing..not great culinary memories for me.
It took me a long time to look at a salad with anything close to enthusiasm. I like interesting salads - roasted veges with haloumi, spicy salad mix or a rocket, endive, mustard greens with a hazelnut or walnut dressing. Maybe an asian style slaw.
So whats in a nice salad?
Answer is whatever you want it to be. I go with whatever I have in the fridge. For the young ones - weekend markets are cool and cheap. Nothing like getting a good coffee and wandering around the stalls getting vege, cheese, bread and meat.
For an easy vege salad I combine colors so I use eggplant, zucchini, red capsicums, red onions, garlic cloves (optional not all like the strong taste and smell). I cut the veges into strips and put them in a bowl with some olive oil and salt and pepper. Toss and then cook on a heated BBQ grill. Not too cooked i.e. burnt but not raw. once cooked I toss with some rocket and dress with a pesto dressing. You can make the pesto - a green leaf - basil, baby spinach, or rocket, garlic, a nut (pine nut, cashew, walnut or other) blitzed in a food processor or with a mortar and pestle. Once combined add olive oil and parmesan and gently stir together to combine. Season and taste. Or just by some in the supermarket - you can pick the standards or go for something different in a sun dried tomato pesto or a red capsicum pesto.
When using as a dressing you may want to add a small amount of extra oil to allow it to coat the veges easily. Not too much or you will end up with ail and not a lot of tasty salad. Toss and season the salad.
For a green salad I combine salad leaves - again I like the peppery tastes of rocket and mustard leaves. Mix with some red onion and cherry tomatoes cut in half. I dry toast some pine nuts or hazelnuts too. I love to have this salad with bbq lamb - cutlets, or butterflied leg yum!. When I do then the dressing is a hazelnut raspberry dressing. Generally the recipe is to taste little bit of this and a bit more of that But a basic recipe is:
3 tablespoons of hazel nut oil
1 tablespoon of raspberry vinegar
1/2 teaspoon of castor sugar
1 tablespoon of water
The water softens that tartness of the dressing. You can add and take away from this recipe - replace the sugar with salt or add a bit of dijon mustard as well.
Presentation wise I bbq the butterflied leg or cutlets. Once rested I slice it. I arrange a bed of the salad on a platter and place the slices of lamb on top. Sprinkle with the toasted nuts and drizzled with the dressing. I have more salad on the side. Enjoy!
Me xx
2013 Here We Come
So its a new year and a chance to do and try new things. This year we will be trying new foods and will post recipes we try test and enjoy. We have a core group of friends and family we test and trying things on..poor things and this year will be no exception.
We plan to publish recipes and welcome comments and thoughts.
We plan to publish recipes and welcome comments and thoughts.
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