Ok. This week ends up being quite a blure! We both ended up being quite ill with the flue. I have to say this is the first time in weeks that I have started to feel myself again but as for my partner????? I think the man flue has fully set in???!!!
By the way, is it really July and why oh why is it so cold? This is the first winter for the both of us in 7 YEARS! s
Sunday July 1
Corned Beef with Green Sauce
Ok. Ok. So sometimes I take for granted that you know some of these recipe's. NEVER TAKE ANYTHING FOR GRANTED??
This how I do it but you can add or take what ever you think.
Rinse silver side or corned beef off. Place in pot and just cover with COLD water. Add a GOOD shake of the following
Black peppercorns
cloves
2-3 bay leaves depending on the size
whole onions as to the amount of people that you are serving(e.g. 4 onions = 4 people)
a very good dollop 1/3 to 1/2 cup of vinegar. What sort? What ever but remember that the darker it is the stronger it is!
Bring to the boil the lower heat and simmer for around 1 to 1 1/2 hours.
Mean while peel spuds, pumpkin and separate cabbage (YUK! but I still do serve veggies I hate.)
When meat has 3/4 hour to go add spuds and pumpkin.
Ok so here is the Green Sauce Curtsey of Margret Fulton (One of my favoured cooks.)
1 tbs chopped capers
1 tbs chopped parley (I used flat or Italian as that was in the garden)
1 tbs watercress or basil
1 clove of garlic, chopped
Salt & pepper to taste
6 tbsp olive oil
3 very good tbsp lemon juice
Blend the first 5 ingredients until they from a smooth paste. Gradually add the olive oil until blended, doing the same with the lemon juice.
YUM YUM YUM
This sauce as you will see later can be used for many things.
July 2
Chicken Mignon
Chicken fillets for the amount of people. I use breast fillets and cut according to the size but you can also use thigh fillets which are a bit smaller and easier to handle for this. (Some say tastier)
Bacon, rinds removed
Wrap chicken with bacon and secure with toothpick. pour a little oil of your choice (or use the spray of your choice) over chick and cook in oven for 30-40 min depending on your over or until cooked.
Mean while use REAL BUTTER and 1 -2 cloves of garlic and beat until combined. add a herb of your choice (I used chives this time) Tear of some grease proof paper and roll into a log or sausage.Place in the freezer until chicken is cooked. Cut the desired slice and place upon chicken when serving.
July 3
Zucchini Soup
(Yum and another family favourites)
I would normally use marrows for this but you can use yummy small zucchinis also
3 Zucchini or 1 marrow,chopped
1 large brown onion, chopped (Or 1 leek for a milder taste)
1 large flowery spud(Soft potato that you would not use other wise but if you don't have a normal one will do. This thickens the soup and saves you using flour)
1 tbls butter or marg
1 litre stock (Veggie or chicken)
1 tbls cum min
1 tblsp coriander
1 tbls turmeric
a sprinkle of curry powder to taste if you want
Black pepper to taste
Salt to taste
Melt butter in heavy base saucepan. Add onion and cook, stirring until soft. Add spices and cook for a further 2- 3 min stirring and until fragrant. Add Zucchini and spud and stir, place lid on pot and sweat for 5 min and the add stock. Stir place lid on and simmer until all is very very soft. Place through blender or mash. Season again to taste with maybe a little lemon juice.
July 4
Stuffed Eggplant.
YEP! They were STUFFED??????
I don't think I will share this except with the compost????
July 5
Pork with maple & ginger glaze.
Now I know I should use references for these recipes but most I just get ideas and then add. This is yet another.
I used pork tender loins
I mixed a good dollop of maple syrup with around a tbls of grated ginger and 1 clove of garlic, crushed in a bowl. Coat pork and cook in a non stick pan with a little oil. keep coating and turning until pork is cooked. Remove pork and the add remainder of sauce to pan and cook until bubbly. pour over pork on plate.
YUM YUM YUM
July 6
cooking time is around 2 hours. (Best served the next day)
Chile Con Carney With Coriander dumplings
YUM YUM YUM
Oh Boy! I'm I ready to share this with you?
This is a very cheap, very versatile, very easy recipe.
1 kilo mince beef
1 large brown onion, Chopped
2- 3 medium cloves of garlic, crushed
1 tbls ground coriander
1 tbls ground cumin
1 tbls ground turmeric
1 red hot chillie OR
1 tbls chillie flakes or both depending on your taste?
1 400g can crushed tomatoes
1 litre beef stock
Salt & pepper to taste
1 handful fresh coriander, chopped
1 400g can kidney beans
To make Coriander dumplings
1 cup self raising flour
1/4 cup marg or butter
1 beaten egg
1/3 cup milk
1/2 cup fresh coriander, chopped
1/2 parmesan cheese
Ok so here we go!
Add a small bit of oil to a heavy based sauce pan. Soften onion and garlic. Add chillie. Add mince and brown. Add spices and cook until very fragrant, stirring so that it don't stick. Add Tomatoes, stock & salt & pepper. Stir. cook with lid off on a simmering heat for around 1/2 hour. stir the place lid on and cook for another 1/2 hour.
Meanwhile make dumplings
Sift flour
TAKE OFF ALL FINGER JEWELLERY AND WASH HANDS
add marg and get your hands in
mix with fingers until a bread crumb consistency
add egg a bit at a time and mix with wooden spoon
add milk the same as above
this should end up very thick like scone dough.
To make dumplings you need 2 soup spoons.
Transfer dough from one to the other until you form a ball then add to the sauce. repeat until all dough is added. place lid on and cook for another 15-20 min or until dumplings are cooked. You Can tell this by inserting a skewer and it come out dry.
Thursday, 12 July 2012
Monday, 9 July 2012
The one armed challenge?????
So here we go.
My partner has had to have an operation on his arm. Fine. Left Arm. Fine. He is a south paw!!!! (For those that don't know what a south paw is, LEFT HANDED)
Great! So New kitchen, Family, and now one handed bandits x 2. Yes my dad has had full on shoulder surgery as well, and they are coming to visit?
The menu.
June 25
Risotto with chariza & Chillie
This was GREAT
All I did was fry off a bit of onion, garlic and chillie (to your liking) Add sliced Chariza until browned. Add risotto, a bit of thyme and chicken stock a bit at a time, stirring. Serve when risotto is to your liking.
June 26
Old fashioned Roast lamb
Well this is what it is no fancy stuff.
You all know how to do this.
If not just ask.
June 27
Sheppard's pie
Well you must have known this was coming?
Cook the amont of spuds that you think need to be mashed.
i.e. 4 spuds for 3 people.
Finely chop 1 onoin
Mince roast lamb. Add what ever left over vegies. Add home made tom sauce and gravy. Add a very good splash of worshtershire sauce. If dry and it probably will be, add either water or whatever?
But again I use the secret Tomatoe sauce in a Gin bottle!!!!!!
I Suggest we all use our Grans recipe for this but again if you want the recipe I will post it for you.
June 28
Lou's Pumkin Soup
(Family Fav)
1 butternut pumkin
1 large onion diced
1 peeled spud diced
1 ltre chicken stock
1 tblspn butter
1 tsp cummin
1tsp corriander
1 tsp tummeric
1/2 tsp curry powder
Melt butter. Lightly fry onoin then add spices. Cook until fragrent. add spuds and pumkin. Add Chicken stock. Cook until all vegies are soft. Either mash or blend to consitsty that you like, Serve with a bit of cream and parsley.
June 29
Greek meatballs
This is all about leftovers.
The Lamb roast that we had at the start of the week? Sheppards pie was one way.
This is another
Mince Lamb
add a very good hand full of chopped mint. 1 beaten egg. Hand full of fresh bread crumbs and combine well add salt & pepper to taste.
Roll balls to small palm size balls.( If balls don't come together because of cooked lamb beat and add another egg bit by bit) Heat in oven for 30 min. Serve any way you want. I did this as a finger food with tzatziki, and Skordalia.
June 30
Porterhouse with Skordalia
Ok. So I mention this in the last recipe. This can be used as a dip or a side dish (or a topping which you will see soon!) Although this is the Greek version it also has Irish connection's (Again you will see later on????)
Makes 2 cups
500g floury spuds
5 gloves of garlics, crushed
white pepper to taste
3/4 olive oil
2 tablespoons white vinegar ( I used white wine vinegar for a more sutler flavour)
Cook spuds until very soft. Drain and mast until smooth. Stir through garlic, a pinch of salt & pepper then gradually add oilive oil mixing the whole time. Stir in vinegar and season to taste. ( I also added a bit of sour cream only to use it up)
This was great with steak another way to use leftovers?
My partner has had to have an operation on his arm. Fine. Left Arm. Fine. He is a south paw!!!! (For those that don't know what a south paw is, LEFT HANDED)
Great! So New kitchen, Family, and now one handed bandits x 2. Yes my dad has had full on shoulder surgery as well, and they are coming to visit?
The menu.
June 25
Risotto with chariza & Chillie
This was GREAT
All I did was fry off a bit of onion, garlic and chillie (to your liking) Add sliced Chariza until browned. Add risotto, a bit of thyme and chicken stock a bit at a time, stirring. Serve when risotto is to your liking.
June 26
Old fashioned Roast lamb
Well this is what it is no fancy stuff.
You all know how to do this.
If not just ask.
June 27
Sheppard's pie
Well you must have known this was coming?
Cook the amont of spuds that you think need to be mashed.
i.e. 4 spuds for 3 people.
Finely chop 1 onoin
Mince roast lamb. Add what ever left over vegies. Add home made tom sauce and gravy. Add a very good splash of worshtershire sauce. If dry and it probably will be, add either water or whatever?
But again I use the secret Tomatoe sauce in a Gin bottle!!!!!!
I Suggest we all use our Grans recipe for this but again if you want the recipe I will post it for you.
June 28
Lou's Pumkin Soup
(Family Fav)
1 butternut pumkin
1 large onion diced
1 peeled spud diced
1 ltre chicken stock
1 tblspn butter
1 tsp cummin
1tsp corriander
1 tsp tummeric
1/2 tsp curry powder
Melt butter. Lightly fry onoin then add spices. Cook until fragrent. add spuds and pumkin. Add Chicken stock. Cook until all vegies are soft. Either mash or blend to consitsty that you like, Serve with a bit of cream and parsley.
June 29
Greek meatballs
This is all about leftovers.
The Lamb roast that we had at the start of the week? Sheppards pie was one way.
This is another
Mince Lamb
add a very good hand full of chopped mint. 1 beaten egg. Hand full of fresh bread crumbs and combine well add salt & pepper to taste.
Roll balls to small palm size balls.( If balls don't come together because of cooked lamb beat and add another egg bit by bit) Heat in oven for 30 min. Serve any way you want. I did this as a finger food with tzatziki, and Skordalia.
June 30
Porterhouse with Skordalia
Ok. So I mention this in the last recipe. This can be used as a dip or a side dish (or a topping which you will see soon!) Although this is the Greek version it also has Irish connection's (Again you will see later on????)
Makes 2 cups
500g floury spuds
5 gloves of garlics, crushed
white pepper to taste
3/4 olive oil
2 tablespoons white vinegar ( I used white wine vinegar for a more sutler flavour)
Cook spuds until very soft. Drain and mast until smooth. Stir through garlic, a pinch of salt & pepper then gradually add oilive oil mixing the whole time. Stir in vinegar and season to taste. ( I also added a bit of sour cream only to use it up)
This was great with steak another way to use leftovers?
Friday, 6 July 2012
Have I really not posted for 3 weeks?
Ok! I'm Sorry, but considering that I am not working I Honestly don't know how I found the time to work full time? So I told you about not having a kitchen, what I negelected to tell you was that my partner was having an operation on his arm.
Left Arm.
Yes you guessed, he is a south paw.(Left handed for those that don't know what a south paw is.)
So what to cook for a 1 armed bandit (that bandit, by the way, seems to be taking full advantage, but he is armless !? Oh Boy, I can't believe that I just did that old joke!!!!!!)
But I guess that I had better go to the week that I missed?
June 18
Chicken breast stuffed with triple brie and cranberry sauce.
How easy is this, don't buy from your local chicken shop.
Buy chicken breast for the amount of people
Slit the breast at the fat end (you will feel the knife and know when to stop)
Then stuff?
Istarted with cranberry sauce the Bri and so on. You know when it is full!
YUMO
June 19
Steak with Cauliflower & Butter bean Gratin (Ref. EverydayGourmet
250g Pancetta, cut into 1cm cubes
1 large head of cauliflower cut into florets
1 can of butter beans
2 handfulls of fresh bread crumbs
3 cloves of garlic, minced
4 sprigs of thyme, disscard stalks
150g grated parmesan
150g grated chedder
Bechamle sauce
As I have explained in an earlier blog on ho to do this I think I will save time.
Cook cauliflower until just tender.
Combine breadcrumbs with thyme, garlic & cheese's.
Pre heat oven to 180c - 200c depending on your oven
In Grease bakin dish, arrange cauliflower & drain butter beans ( I just scattered the beans)
Pour over Bechamel sauce then top with breadcrumbs and cheese
Place in oven for 30 min or until breadcrumbs are golden.
June 20
Beef Rendang with Nasi Lemak
Nasi Lemak
2 cups Basmti rice
1 cup coconut cream
1 1/2 cups water
2 pandan leaves (I used lime leaves)
Place rice, coconut,water, & leaves with a big pinch of salt in a pot with lid & cook on meduim to low heat until rice has absorbed all liquard. don't forget to stir!
Beef Rendang
500g diced beef
270ml coconut cream
120ml water
1 cinnamon stick
1 tsp slt
1/2 cup desicatated coconut
4 Kaffir lime leaves
1 jar AYAM rendang paste
1 brown onion
2 cloves of minced garlic
1 1/2 tbls veg oil.
2tbls thick soy sauce
Place beef, water, half can of coconut cream, cinnamon stick & salt in a heavy based pan & bring to a simmer, the put the lid on but slightly ajar & simmer for 2 hours.
Meanwhile, toast desicated coconut until golden.
Ground onoin & garlic to a paste. (Food processor or Mortat & Pestle)
In another pan fry onoin & garlic until fragrant then add Rendang paste. Cook for a further 2 min.
At the end of the 2 hours, add the rendang & remaining onoin paste to the beef & stir to combine. Add remaining coconut cream, kaffir lime leaves & Soy. Simmer for 30 min or until very tender. Add dessicated coconut.
Serve with rice.
June 21
Braised Lamb chops
(Family Fav)
This is a hard one to give the recipe for as I use Great Grandma's home made sauce. Yes some of you may know it. Depending on who made it in the family it may come in Johnny Walker, Gordon's Gin or Brandy bottles. Mine comes in Gordons, curisy of my mum. She drinks the Gordons and then we make the sauce!!!!
You could also use a very nice relish of chutney for this but add a bit mor liquard.
1 big brown oinin diced or 2 meduim to smallish
1 clove garlic crushed or maybe 2
a very good splash of sauce
a very good splash of worcestershire sauce
What ever herbs you choose (I put oregano and thyme)
Add liquard to cover. This could be water stock or wine. I used beef stock because that is what I had!
Plain flour
Lamb chops. Now this is beautiful with loin chops but as chump was cheaper this week I used them.
Salt & Pepper to taste
Lightly fry onion & garlic in heavy based Cassarol dish
Flour & season chops and add onion to brown. Remove from heat add the rest of the ingrediants and place in oven 160 for 1 1/2 hours or until meat is very tender.
This is a great dish on a cold wet night with mashed spud and whatever else you whish to serve it with.
June 22
Roast Lamb with Red Wine Gravy
Gravy
Place meat to reast with foil over the top.
As this gravy is usally used with beef you may need to use a milder stock. Vegi or chicken.
In the pan that roast has been cooked in sprinkle plain flour until all juices have been soaked up. Add a bit more of any herbs that you ahve used if any. Slowly add a small bit of stock stiring all the time, until no lumps and repeat, add stock bit by bit until you have gravy to the constancy th at you like.
I loved this milder flavour with lamb, it was somthing differant.
June 23
Cheese Kransky
Buy at your local deli but get good ones?
Left Arm.
Yes you guessed, he is a south paw.(Left handed for those that don't know what a south paw is.)
So what to cook for a 1 armed bandit (that bandit, by the way, seems to be taking full advantage, but he is armless !? Oh Boy, I can't believe that I just did that old joke!!!!!!)
But I guess that I had better go to the week that I missed?
June 18
Chicken breast stuffed with triple brie and cranberry sauce.
How easy is this, don't buy from your local chicken shop.
Buy chicken breast for the amount of people
Slit the breast at the fat end (you will feel the knife and know when to stop)
Then stuff?
Istarted with cranberry sauce the Bri and so on. You know when it is full!
YUMO
June 19
Steak with Cauliflower & Butter bean Gratin (Ref. EverydayGourmet
250g Pancetta, cut into 1cm cubes
1 large head of cauliflower cut into florets
1 can of butter beans
2 handfulls of fresh bread crumbs
3 cloves of garlic, minced
4 sprigs of thyme, disscard stalks
150g grated parmesan
150g grated chedder
Bechamle sauce
As I have explained in an earlier blog on ho to do this I think I will save time.
Cook cauliflower until just tender.
Combine breadcrumbs with thyme, garlic & cheese's.
Pre heat oven to 180c - 200c depending on your oven
In Grease bakin dish, arrange cauliflower & drain butter beans ( I just scattered the beans)
Pour over Bechamel sauce then top with breadcrumbs and cheese
Place in oven for 30 min or until breadcrumbs are golden.
June 20
Beef Rendang with Nasi Lemak
Nasi Lemak
2 cups Basmti rice
1 cup coconut cream
1 1/2 cups water
2 pandan leaves (I used lime leaves)
Place rice, coconut,water, & leaves with a big pinch of salt in a pot with lid & cook on meduim to low heat until rice has absorbed all liquard. don't forget to stir!
Beef Rendang
500g diced beef
270ml coconut cream
120ml water
1 cinnamon stick
1 tsp slt
1/2 cup desicatated coconut
4 Kaffir lime leaves
1 jar AYAM rendang paste
1 brown onion
2 cloves of minced garlic
1 1/2 tbls veg oil.
2tbls thick soy sauce
Place beef, water, half can of coconut cream, cinnamon stick & salt in a heavy based pan & bring to a simmer, the put the lid on but slightly ajar & simmer for 2 hours.
Meanwhile, toast desicated coconut until golden.
Ground onoin & garlic to a paste. (Food processor or Mortat & Pestle)
In another pan fry onoin & garlic until fragrant then add Rendang paste. Cook for a further 2 min.
At the end of the 2 hours, add the rendang & remaining onoin paste to the beef & stir to combine. Add remaining coconut cream, kaffir lime leaves & Soy. Simmer for 30 min or until very tender. Add dessicated coconut.
Serve with rice.
June 21
Braised Lamb chops
(Family Fav)
This is a hard one to give the recipe for as I use Great Grandma's home made sauce. Yes some of you may know it. Depending on who made it in the family it may come in Johnny Walker, Gordon's Gin or Brandy bottles. Mine comes in Gordons, curisy of my mum. She drinks the Gordons and then we make the sauce!!!!
You could also use a very nice relish of chutney for this but add a bit mor liquard.
1 big brown oinin diced or 2 meduim to smallish
1 clove garlic crushed or maybe 2
a very good splash of sauce
a very good splash of worcestershire sauce
What ever herbs you choose (I put oregano and thyme)
Add liquard to cover. This could be water stock or wine. I used beef stock because that is what I had!
Plain flour
Lamb chops. Now this is beautiful with loin chops but as chump was cheaper this week I used them.
Salt & Pepper to taste
Lightly fry onion & garlic in heavy based Cassarol dish
Flour & season chops and add onion to brown. Remove from heat add the rest of the ingrediants and place in oven 160 for 1 1/2 hours or until meat is very tender.
This is a great dish on a cold wet night with mashed spud and whatever else you whish to serve it with.
June 22
Roast Lamb with Red Wine Gravy
Gravy
Place meat to reast with foil over the top.
As this gravy is usally used with beef you may need to use a milder stock. Vegi or chicken.
In the pan that roast has been cooked in sprinkle plain flour until all juices have been soaked up. Add a bit more of any herbs that you ahve used if any. Slowly add a small bit of stock stiring all the time, until no lumps and repeat, add stock bit by bit until you have gravy to the constancy th at you like.
I loved this milder flavour with lamb, it was somthing differant.
June 23
Cheese Kransky
Buy at your local deli but get good ones?
Monday, 25 June 2012
Typo
Ok I stuffed up last week?? This will be oncurring! JUNE 13 should have ALSO have been June 14.Just a typo I told I needed to lear how to type again.
Monday, 18 June 2012
The Omg AGAIN?
OK. So here it is.
Somewhere in my silly brain I decided to do a cooking blog.
Why?
Because I could.
Did I think about all the other things I had planned?
NO!
Like looking after my grandson?
No! (Best thing I have ever done I have to say!!!!)
Did I think about not having a Kitchen?
No!
So that is what will happen in the near future. Yes you read right.
I will have no kitchen to cook in!!!!
This is very exciting for me but I then forgot about my Blog!
So stay tuned because Caravan cooking will come to the fore. This I know how to do. After 7 years I would hope so.
Back to this week's recipe's.
June 11
Banga's and Mash
Well! Do any of us need a recipe for this?
If so, let me know.
June 12
Keen's Chicken Curry
2 tbsp oil
2 medium onions. diced
4 cloves of garlic finely sliced (I used the crusher)
2cm knob of ginger finely chopped
1 small chilli finely chopped
2 tbsp Keen's curry powder,
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground turmeric
1 x 400g diced tomatoes
1x 270ml can coconut cream
1kg Chicken fillet diced ( Thigh or breast)
Heat oil over a medium heat then add the onions, garlic, ginger and chilli. Saute approx 6-8 min or until onions are soft .Add curry powder. coriander, cumin, paprika & turmeric & cook for a further 2-3 min. (Add some liquid if sticking to the bottom. A slurp of the wine that you are drinking????? No to good to waste Chicken stock or water are just as good)
Stir through tomatoes, coconut cream & chicken then simmer on low for 20 mins ot until chicken is just cooked.
Serve with rice, yogart & fresh coriander.
This was yummy
June 13
Castolett D'Agnello
(Ref Good taste mag,)
Serves 4
12 Lamb cutlets
1tbs Olive oil
1 Red onion, thinely sliced
400g can diced tonatoes
250g Tuscan Antipasto mix (You can buy this at your local supermarket or do what I did. Look in the fridge. I had semmi dried tomatioes , mixed olives & char grilled capsicnas so I used this insted.)
Fresh continetal parsley to serve.
Heat oil in fry pan over high heat.Cook half the lamb for 2-3 mineach side of until your likeing. Transfer to plate. Repeat with remaining lamb.
Redu & ance heat to meduim. Cook oinion, stirring, for 5 min or until soft. Add the tomato & antipasto & cook, stirring occaionally for 3 mins or until heated through. Returne lamb to pan & cook for 2 min or until heated through. Sprinkle with paesley to serve.
June 14
Sweet potato cannelloni with garlic bechamel
(Ref Good taste mag)
Although this sounded good we found it a bit dry. I will reinvent this at a latter date but if you want the recipee either contact me or log on to www.goodtaste.com.au
June 15
Mexican Pizza
Surly you know how to do this?
If not ask.
June 16
Scrambled eggs
Well I told you how to do this last night, we all make mistakes?
Somewhere in my silly brain I decided to do a cooking blog.
Why?
Because I could.
Did I think about all the other things I had planned?
NO!
Like looking after my grandson?
No! (Best thing I have ever done I have to say!!!!)
Did I think about not having a Kitchen?
No!
So that is what will happen in the near future. Yes you read right.
I will have no kitchen to cook in!!!!
This is very exciting for me but I then forgot about my Blog!
So stay tuned because Caravan cooking will come to the fore. This I know how to do. After 7 years I would hope so.
Back to this week's recipe's.
June 11
Banga's and Mash
Well! Do any of us need a recipe for this?
If so, let me know.
June 12
Keen's Chicken Curry
2 tbsp oil
2 medium onions. diced
4 cloves of garlic finely sliced (I used the crusher)
2cm knob of ginger finely chopped
1 small chilli finely chopped
2 tbsp Keen's curry powder,
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground turmeric
1 x 400g diced tomatoes
1x 270ml can coconut cream
1kg Chicken fillet diced ( Thigh or breast)
Heat oil over a medium heat then add the onions, garlic, ginger and chilli. Saute approx 6-8 min or until onions are soft .Add curry powder. coriander, cumin, paprika & turmeric & cook for a further 2-3 min. (Add some liquid if sticking to the bottom. A slurp of the wine that you are drinking????? No to good to waste Chicken stock or water are just as good)
Stir through tomatoes, coconut cream & chicken then simmer on low for 20 mins ot until chicken is just cooked.
Serve with rice, yogart & fresh coriander.
This was yummy
June 13
Castolett D'Agnello
(Ref Good taste mag,)
Serves 4
12 Lamb cutlets
1tbs Olive oil
1 Red onion, thinely sliced
400g can diced tonatoes
250g Tuscan Antipasto mix (You can buy this at your local supermarket or do what I did. Look in the fridge. I had semmi dried tomatioes , mixed olives & char grilled capsicnas so I used this insted.)
Fresh continetal parsley to serve.
Heat oil in fry pan over high heat.Cook half the lamb for 2-3 mineach side of until your likeing. Transfer to plate. Repeat with remaining lamb.
Redu & ance heat to meduim. Cook oinion, stirring, for 5 min or until soft. Add the tomato & antipasto & cook, stirring occaionally for 3 mins or until heated through. Returne lamb to pan & cook for 2 min or until heated through. Sprinkle with paesley to serve.
June 14
Sweet potato cannelloni with garlic bechamel
(Ref Good taste mag)
Although this sounded good we found it a bit dry. I will reinvent this at a latter date but if you want the recipee either contact me or log on to www.goodtaste.com.au
June 15
Mexican Pizza
Surly you know how to do this?
If not ask.
June 16
Scrambled eggs
Well I told you how to do this last night, we all make mistakes?
Sunday, 17 June 2012
The Little Mistake
OK so here it is!
The Mistake.
Tonight I WAS going to make a simple omelet with prosciutto, semi dried tomatoes and red onion.
It has now become scrambled eggs and the above? On Toast.
It still tasted good and Trev really didn't know any different except for the swearing!
The Mistake.
Tonight I WAS going to make a simple omelet with prosciutto, semi dried tomatoes and red onion.
It has now become scrambled eggs and the above? On Toast.
It still tasted good and Trev really didn't know any different except for the swearing!
Tuesday, 12 June 2012
JUNE4-10
Please take the time to go back as I Posted a GREAT recipe on June 4.(By mistake it was supposed to be all the same week??? But there you go!!!)
So for the rest of that week.
June 5
Chicken with dijonnaise & Avo (Lou's version)
Chicken fillets (Skinned) to how many you are having
coat with dijonnaise and brown.
Fry off 1 onion and clove of garlic.
If you have left over white sauce or belchamel use this or make new. (These sauce's freeze really well but also keep for a week in the Fridge. DON'T THROUGH AWAY THAT LITTLE BIT!)
Place chicken in baking dish with onion & garlic & top with sauce. Place in oven until chicken is almost cooked then place sliced Avocado & a bit of grated cheese (Of your choice) on top. YUM YUM YUM
June 6
Stir fry
Not a good one I won't give recipe
June 7
O.K. Another family fave.
FENNEL SOUP
O.K. This is a rough estimate
2 Bulbs of Fennel
1 Large onion
2 starchy spuds cut into quarters
4 cups of Chicken Stock
250g of Philli cheese
a very good squeeze of lemon
also a very GOOD shake of pepper and salt to taste
Saute fennel and onion in butter (or marg)with lid on pot for a good 10-15 min BUT DON'T let it brown. Stir occasionally. later)Then add Chicken stock ( I Will give you my home made recipe for this later) and simmer for 1/2 hour or until spud are very well cooked. Place in blender with cream cheese, lemon and salt & pepper to taste.
I serve this with Parmesan bread.
June 8
I Can Not remember????
June 9
Brought roast Chicken with home vegies (Quick drive to Wangaratta to see my dad in haspital)
June 10
Roast pork with pear & fennell puree and cider gravy
Pear puree
Searve 2
2 Pears
doullop of butter or marg
1/2 teasp fennel seeds
Cider 1/3 cup (Of your choice)
Cider Gravy
plain flour
chicken stock
cider
Do pork as you would (We all do this different) with what ever vegies
Pear puree can be done when ever & frezzed.
Peel & quarter pears
Melt butter & add fennel seed sautee for a min or two then add pears & cider. Cook until pears are tender. Either put through blender or mash.
Do I Need to do the gravy?
Just add Cider instead of Stock.
So for the rest of that week.
June 5
Chicken with dijonnaise & Avo (Lou's version)
Chicken fillets (Skinned) to how many you are having
coat with dijonnaise and brown.
Fry off 1 onion and clove of garlic.
If you have left over white sauce or belchamel use this or make new. (These sauce's freeze really well but also keep for a week in the Fridge. DON'T THROUGH AWAY THAT LITTLE BIT!)
Place chicken in baking dish with onion & garlic & top with sauce. Place in oven until chicken is almost cooked then place sliced Avocado & a bit of grated cheese (Of your choice) on top. YUM YUM YUM
June 6
Stir fry
Not a good one I won't give recipe
June 7
O.K. Another family fave.
FENNEL SOUP
O.K. This is a rough estimate
2 Bulbs of Fennel
1 Large onion
2 starchy spuds cut into quarters
4 cups of Chicken Stock
250g of Philli cheese
a very good squeeze of lemon
also a very GOOD shake of pepper and salt to taste
Saute fennel and onion in butter (or marg)with lid on pot for a good 10-15 min BUT DON'T let it brown. Stir occasionally. later)Then add Chicken stock ( I Will give you my home made recipe for this later) and simmer for 1/2 hour or until spud are very well cooked. Place in blender with cream cheese, lemon and salt & pepper to taste.
I serve this with Parmesan bread.
June 8
I Can Not remember????
June 9
Brought roast Chicken with home vegies (Quick drive to Wangaratta to see my dad in haspital)
June 10
Roast pork with pear & fennell puree and cider gravy
Pear puree
Searve 2
2 Pears
doullop of butter or marg
1/2 teasp fennel seeds
Cider 1/3 cup (Of your choice)
Cider Gravy
plain flour
chicken stock
cider
Do pork as you would (We all do this different) with what ever vegies
Pear puree can be done when ever & frezzed.
Peel & quarter pears
Melt butter & add fennel seed sautee for a min or two then add pears & cider. Cook until pears are tender. Either put through blender or mash.
Do I Need to do the gravy?
Just add Cider instead of Stock.
Subscribe to:
Posts (Atom)