Amy over at Serving Pink Lemonade has compiled this fantastic list of healthy snacks for her family, and it was too good not to share here.
The annotations on the list are hers - and the links were provided by her too (although I'll put each one up here separately as I get around to trying them, too).
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With the new year in full swing I'm renewing my resolution to feed my family healthy foods. To help me with my goal I've come up with a list of 77 healthy snacks to keep good food in our tummies when we're getting the munchies. I've tried to compile my list using mostly whole foods and as little processed food as possible. I know everyone has a different definition of healthy so keep in mind that this list is made up according to my definition.
And here they are:
1. Apple slices (My kids love apples more than just about anything.)
2. Home popped popcorn (We love to pop ours with coconut oil. Yum.)
3. Celery sticks
4. Hummus and veggies
5. Tuna on crackers
6. String cheese
7. Roasted pumpkin seeds or squash seeds ( I love this recipe.)
8. Applesauce
9. Frozen grapes (These are super popular in the summer at our house. It allows you to stock up when grapes are on sale without them going bad before they can get eaten.)
10. Almonds
11. Craisins
12. Olives
13. Guacamole and chips (Homemade guacamole is easy. Just mash up an avocado and stir in a dash of salt, garlic powder and some dried minced onions. Refrigerate for 30 minutes.)
14. Clementines (These are my favorite citrus to buy because the kids can peel them themselves)
15. Quick fruit smoothie (frozen berries, ripe banana, yogurt)
16. Hard boiled egg
17. Roasted chickpeas
18. Cottage cheese with peaches
19. Cinnamon raisin almond balls (These are quick and easy to make and incredibly delicious. I highly recommend giving them a try!)
20. Fruit leather (We love to make our own using a dehydrator)
21. Crackers and cheese
22. Mini fruit salad (Strawberries, kiwi, blackberries)
23. Dip banana slices in yogurt, roll in coconut and freeze
24. Cantaloupe
25. Apple slices with nut butter, cinnamon, and raisins
26. Yogurt
27. Chips and salsa
28. Whole wheat bread spread with nut butter
29. One ingredient banana ice cream
30. Kefir smoothie
31. Pineapple (Love pineapple)
32. Homemade popsicle (Blend together frozen berries, yogurt and banana, pour into molds, freeze.)
33. Granola
34. Raisins
35. Nectarine
36. Baked cheese crisps
37. Parfait (Yogurt, strawberries, granola)
38. Pickles
39. Homemade Larabar
40. Carrot sticks
41. Grapefruit (My son loves his grapefruit)
42. Cucumber slices
43. No-bake energy bites
44. Grilled cheese sandwich
45. Crackers spread with nut butter
46. Frozen banana bites
47. Trail mix (Make your own by throwing together craisins, almonds, sunflower seeds, and dried blueberries or cherries)
48. Dried apricots
49. Tropical smoothie (Mango, pineapple, strawberries, yogurt)
50. Apple chips
51. Broccoli florets
52. Fruit sushi
53. Blueberries (I love this bite size snack for little mouths)
54. Fruit kabob
55. Baked potato
56. Pink hummus and veggies
57. Frozen pineapple
58. Dried fruit mix
59. Pistachios
60. Kale chips
61. Beef jerky
62. Yogurt frozen
63. Homemade graham crackers
64. Banana (This is my favorite quick snack when I'm hungry)
65. Frozen applesauce slushy
66. Pears sprinkled with cinnamon (My daughter loves this)
67. Oven roasted fries
68. Granola Bars
69. Yogurt bites (You can make your own if you own a dehydrator)
70. Cheese slices
71. Spinach artichoke dip and crackers
72. Watermelon (For added fun, cut into shapes with cookie cutters)
73. Kiwi (Cut in half and scoop out with a spoon)
74. Orange slices
75. Toast
76. Zucchini chips
77. Tortilla and cheese
So . . . what would you add to the list?
What are your go-to healthy snacks?
Tuesday, January 31, 2012
Monday, January 30, 2012
Okonomiyaki
I love okonomiyaki - Japanese pizza/omelette - I remember my host family feeding it to me when I went to Japan on a school trip, and it's been my favourite Japanese meal ever since.
I usually make my recipe up when I do it, and include a bag of seafood marinara, but here's a recipe I found online.
Ingredients:
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/2 lb cabbage, finely chopped
4-6 Tbsp chopped green onion
1/2-3/4 cup tenkasu (tempura flakes)
12-18 strips of thinly sliced pork or beef
vegetable oil
For toppings:
ao-nori (dried seaweed powder)
okonomiyaki sauce
mayonnaise
katsuobushi (dried bonito flakes) *optional
beni-shoga (pickled red ginger) *optional
Method:
1. Put flour in a large bowl. Pour dashi and mix to make batter.
2. Rest the batter for about an hour in the refrigerator.
3. To make one sheet of okonimiyaki, take out about 1/2 cup of the batter in another bowl. Mix about 1/4 lb of chopped cabbage, about 1 Tbsp of chopped green onion, and about 2 Tbsp of tempura flakes in the batter.
4. Add an egg in the batter and stir.
5. Heat an electric pan or skillet and oil lightly. Pour the batter in the pan and make a round shape. Cook for about 5-7 minutes.
6. Meanwhile, fry a couple slices of meat on the side and place the meat on top of the okonomiyaki. Flip the okonomiyaki and cook for about 5 minutes or until cooked through. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
7. Sprinkle aonori over the sauce. Sprinkle katsuobushi and beni-shoga if you like.
I usually make my recipe up when I do it, and include a bag of seafood marinara, but here's a recipe I found online.
Ingredients:
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/2 lb cabbage, finely chopped
4-6 Tbsp chopped green onion
1/2-3/4 cup tenkasu (tempura flakes)
12-18 strips of thinly sliced pork or beef
vegetable oil
For toppings:
ao-nori (dried seaweed powder)
okonomiyaki sauce
mayonnaise
katsuobushi (dried bonito flakes) *optional
beni-shoga (pickled red ginger) *optional
Method:
1. Put flour in a large bowl. Pour dashi and mix to make batter.
2. Rest the batter for about an hour in the refrigerator.
3. To make one sheet of okonimiyaki, take out about 1/2 cup of the batter in another bowl. Mix about 1/4 lb of chopped cabbage, about 1 Tbsp of chopped green onion, and about 2 Tbsp of tempura flakes in the batter.
4. Add an egg in the batter and stir.
5. Heat an electric pan or skillet and oil lightly. Pour the batter in the pan and make a round shape. Cook for about 5-7 minutes.
6. Meanwhile, fry a couple slices of meat on the side and place the meat on top of the okonomiyaki. Flip the okonomiyaki and cook for about 5 minutes or until cooked through. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
7. Sprinkle aonori over the sauce. Sprinkle katsuobushi and beni-shoga if you like.
Sunday, January 29, 2012
Roasted Root Vegetable Pie
This sounds like a must-try!
Savory crust:
2 cups flour
1/2 teaspoon salt
2 tablespoons minced fresh herbs (thyme, parsley, chives)
1/2 cup unsalted butter, chilled and diced
1/4 cup cream cheese, chilled and diced
1 to 2 tablespoons milk, as needed
Filling vegetables:
2 1/2 cups pearl onions
1 cup peeled, diced winter squash
2 cups peeled, diced rutebaga
1 cup peeled diced white turnip
1 cup peeled, diced parsnips
1 cup diced leeks, washed and drained
2 cups peeled, diced celery root
2 cups sliced mushrooms
2 to 3 tablespoons olive or vegetable oil
salt and pepper to taste
Potato filling binder:
2 medium baking potatoes
2 large eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
Method:
1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy.
2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out.
3) To roast the vegetables for the filling. Preheat the oven to 425°F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat.
4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool.
5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl.
6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables.
7) To assemble: Roll the pie crust to a 12" to 14" circle. Drape the crust into a greased 9" or 10" pie pan. Trim and flute the crust edges and place the filling in the unbaked crust.
8) At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400°F oven for 15 minutes. Reduce the heat to 350°F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.
9) If you have frozen the pie, you can bake it directly from the freezer at 350°F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.
Savory crust:
2 cups flour
1/2 teaspoon salt
2 tablespoons minced fresh herbs (thyme, parsley, chives)
1/2 cup unsalted butter, chilled and diced
1/4 cup cream cheese, chilled and diced
1 to 2 tablespoons milk, as needed
Filling vegetables:
2 1/2 cups pearl onions
1 cup peeled, diced winter squash
2 cups peeled, diced rutebaga
1 cup peeled diced white turnip
1 cup peeled, diced parsnips
1 cup diced leeks, washed and drained
2 cups peeled, diced celery root
2 cups sliced mushrooms
2 to 3 tablespoons olive or vegetable oil
salt and pepper to taste
Potato filling binder:
2 medium baking potatoes
2 large eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
Method:
1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy.
2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out.
3) To roast the vegetables for the filling. Preheat the oven to 425°F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat.
4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool.
5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl.
6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables.
7) To assemble: Roll the pie crust to a 12" to 14" circle. Drape the crust into a greased 9" or 10" pie pan. Trim and flute the crust edges and place the filling in the unbaked crust.
8) At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400°F oven for 15 minutes. Reduce the heat to 350°F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.
9) If you have frozen the pie, you can bake it directly from the freezer at 350°F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.
Saturday, January 28, 2012
Chinese BBQ Pork Buns
Hubby's been telling me for a while that he wants us to learn to make these at home, so here's a recipe that we're going to try out.
Ingredients:
1 cup char siu, chopped finely
1 green onion, sliced finely
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon hoisin sauce
1 teaspoon honey
1 teaspoon xiao hsing wine
1/4 teaspoon sesame oil
1/8 teaspoon Chinese five spice
1 batch dough (see below)
Method:
1. Mix the char siu, green onions, dark soy sauce, light soy sauce, hoisin sauce, honey, xiao hsing wine, sesame oil, Chinese five spice.
2. Roll the dough into a log and cut it into 12 equally sized pieces.
3. Roll each piece into a ball, flatten and place a tablespoon of filling into the center. Pinch the dough on both sides then pinch the dough on the top and bottom. Pull the four pinches up to the center and given them a little twist.
4. Place the balls on squares of wax paper, cover and let rise for 30 minutes.
5. Place the balls into a steamer, without touching each other, and steam for 10 minutes.
Char Siu Bao Dough
A dough to make light and airy buns whether steamed or baked.
Ingredients:
1/3 cup water, lukewarm
1/3 cup flour
1 package active dry yeast
2 teaspoons sugar
1 cup flour
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon oil
~1/2 cup water (lukewarm)
1 teaspoon baking powder
Method:
1. Mix the water, flour, yeast, and sugar in a large bowl and let it sit for 30 minutes.
2. Add the flours, baking powder, salt, sugar and oil.
3. Mix while slowly pouring in the water until it just forms a dough.
4. Knead the dough until smooth, about 3-5 minutes.
5. Place the dough back in the bowl, cover with plastic wrap and let it rise for 3-4 hours.
6. Sprinkle the baking powder over the dough and knead it well.
Ingredients:
1 cup char siu, chopped finely
1 green onion, sliced finely
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon hoisin sauce
1 teaspoon honey
1 teaspoon xiao hsing wine
1/4 teaspoon sesame oil
1/8 teaspoon Chinese five spice
1 batch dough (see below)
Method:
1. Mix the char siu, green onions, dark soy sauce, light soy sauce, hoisin sauce, honey, xiao hsing wine, sesame oil, Chinese five spice.
2. Roll the dough into a log and cut it into 12 equally sized pieces.
3. Roll each piece into a ball, flatten and place a tablespoon of filling into the center. Pinch the dough on both sides then pinch the dough on the top and bottom. Pull the four pinches up to the center and given them a little twist.
4. Place the balls on squares of wax paper, cover and let rise for 30 minutes.
5. Place the balls into a steamer, without touching each other, and steam for 10 minutes.
Char Siu Bao Dough
A dough to make light and airy buns whether steamed or baked.
Ingredients:
1/3 cup water, lukewarm
1/3 cup flour
1 package active dry yeast
2 teaspoons sugar
1 cup flour
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon oil
~1/2 cup water (lukewarm)
1 teaspoon baking powder
Method:
1. Mix the water, flour, yeast, and sugar in a large bowl and let it sit for 30 minutes.
2. Add the flours, baking powder, salt, sugar and oil.
3. Mix while slowly pouring in the water until it just forms a dough.
4. Knead the dough until smooth, about 3-5 minutes.
5. Place the dough back in the bowl, cover with plastic wrap and let it rise for 3-4 hours.
6. Sprinkle the baking powder over the dough and knead it well.
Friday, January 27, 2012
Potato Crisps - Microwave-Style
I'm intrigued by this - I'll be giving it a go very soon!
Ingredients:
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste
Method:
1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Ingredients:
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste
Method:
1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Thursday, January 26, 2012
Falafel
This recipe is borrowed from Closet Cooking, which is quickly becoming one of my favourite recipe sites!
Ingredients:
1 cup dried chickpeas/garbanzo beans, soaked in cold water overnight
1 small onion, diced
2 cloves garlic
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 lemon, zest
2 tablespoons whole wheat flour
1/2 teaspoon baking soda
cayenne to taste
salt and pepper to taste
Method:
1. Pulse the drained chickpeas, onion, garlic, cilantro, parsley, coriander, cumin and lemon zest until it forms a coarse meal.
2. Sprinkle in the flour and baking soda and pulse a few times to combine, then test the mixture to make sure that it holds together adding more flour until it does.
3. Refrigerate the mixture in a covered container for a few hours.
4. Form the mixture into balls or patties.
5. Heat oil in pan to 350F, fry the balls in small batches until golden brown, about 4-6 minutes and set aside on paper towels to drain.
Ingredients:
1 cup dried chickpeas/garbanzo beans, soaked in cold water overnight
1 small onion, diced
2 cloves garlic
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 lemon, zest
2 tablespoons whole wheat flour
1/2 teaspoon baking soda
cayenne to taste
salt and pepper to taste
Method:
1. Pulse the drained chickpeas, onion, garlic, cilantro, parsley, coriander, cumin and lemon zest until it forms a coarse meal.
2. Sprinkle in the flour and baking soda and pulse a few times to combine, then test the mixture to make sure that it holds together adding more flour until it does.
3. Refrigerate the mixture in a covered container for a few hours.
4. Form the mixture into balls or patties.
5. Heat oil in pan to 350F, fry the balls in small batches until golden brown, about 4-6 minutes and set aside on paper towels to drain.
Wednesday, January 25, 2012
Bacon- Wrapped Scallops with Spicy Cilantro-Mayonnaise
Apparently these make a wonderful appetizer, but also are great to nibble as a light dinner. I think they'd be great for any meal, just quietly.
Ingredients:
Spicy- Cilantro Mayonnaise:
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops:
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving
Method:
1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.
2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.
3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.
Tips:
*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren't very exciting.
*Ground chili paste can usually be found in your market's Asian product's aisle (I used one called Sambal Oelek). If you have something similar- maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you're ready to serve!
Ingredients:
Spicy- Cilantro Mayonnaise:
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops:
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving
Method:
1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.
2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.
3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.
Tips:
*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren't very exciting.
*Ground chili paste can usually be found in your market's Asian product's aisle (I used one called Sambal Oelek). If you have something similar- maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you're ready to serve!
Tuesday, January 24, 2012
Mapo Tofu
I found this link over at Closet Cooking, and it sounds like it might be worth trying out one day soon.
Ingredients:
1 pound ground pork
1 teaspoon sesame oil
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon fermented black beans (soaked in water for 20 minutes and chopped)
2 tablespoons chili bean paste
2 tablespoons chili sauce (or to taste)
1 tablespoon Sichuan peppercorns (toasted & ground)
2 tablespoons soy sauce
1/2 cup chicken stock
1 pound firm tofu (cut into 1/2 inch cubes)
1 bunch green onions (chopped)
Method:
1. Brown the pork in a pan and set aside.
2. Heat the oil in the pan.
3. Add the garlic and ginger and saute until fragrant, about 1 minute.
4. Add fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer for 5-7 minutes.
5. Add the tofu and cook until the tofu is warm.
6. Serve and garnish with green onion.
Ingredients:
1 pound ground pork
1 teaspoon sesame oil
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon fermented black beans (soaked in water for 20 minutes and chopped)
2 tablespoons chili bean paste
2 tablespoons chili sauce (or to taste)
1 tablespoon Sichuan peppercorns (toasted & ground)
2 tablespoons soy sauce
1/2 cup chicken stock
1 pound firm tofu (cut into 1/2 inch cubes)
1 bunch green onions (chopped)
Method:
1. Brown the pork in a pan and set aside.
2. Heat the oil in the pan.
3. Add the garlic and ginger and saute until fragrant, about 1 minute.
4. Add fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer for 5-7 minutes.
5. Add the tofu and cook until the tofu is warm.
6. Serve and garnish with green onion.
Monday, January 23, 2012
Knobbly Mince variation
For those of you that got the wee beef and lamb recipe book when your littlies started on solids, this is a variation on the Knobbly Mince recipe that's in there.
Ingredients:
Mince - I use around 400g of the good quality (less-fatty) mince
Beef stock - 1 cup (or 1 cup water with 1.5 tsp of stock powder)
Tomatoes - 1 can of diced (I used Italian flavoured tomatoes)
Veges - anything, but I can recommend the following combination:
* 1 orange kumara, grated.
* 1 parsnip, grated
* 1 large carrot, grated
* 1 onion, diced
* 1 cup of mushroom pieces (I used 4 small flat mushrooms, cut into 8ths)
* 2 cups silverbeet, chopped into small pieces
* 1 or 2 courgettes (zucchinis), grated
Method:
1. Fry the onions up in a wee bit of oil, until cooked. Toss the mince on top, and again, fry up until cooked.
2. While the mince is cooking, put all the grated veges in a microwave bowl, add the stock, and microwave for around 4 minutes (basically, until the veges are soft).
3. Add the grated veges and stock to the mince/onion. Cook for a while, stirring everything together. Add the mushrooms, silverbeet and canned tomatoes. Stir, cook.
4. At this point, there tends to be quite a bit of liquid in the pan, so you have two choices - leave it to simmer and let it soak up all that liquid, or drain it off with a large spoon.
Ingredients:
Mince - I use around 400g of the good quality (less-fatty) mince
Beef stock - 1 cup (or 1 cup water with 1.5 tsp of stock powder)
Tomatoes - 1 can of diced (I used Italian flavoured tomatoes)
Veges - anything, but I can recommend the following combination:
* 1 orange kumara, grated.
* 1 parsnip, grated
* 1 large carrot, grated
* 1 onion, diced
* 1 cup of mushroom pieces (I used 4 small flat mushrooms, cut into 8ths)
* 2 cups silverbeet, chopped into small pieces
* 1 or 2 courgettes (zucchinis), grated
Method:
1. Fry the onions up in a wee bit of oil, until cooked. Toss the mince on top, and again, fry up until cooked.
2. While the mince is cooking, put all the grated veges in a microwave bowl, add the stock, and microwave for around 4 minutes (basically, until the veges are soft).
3. Add the grated veges and stock to the mince/onion. Cook for a while, stirring everything together. Add the mushrooms, silverbeet and canned tomatoes. Stir, cook.
4. At this point, there tends to be quite a bit of liquid in the pan, so you have two choices - leave it to simmer and let it soak up all that liquid, or drain it off with a large spoon.
Sunday, January 22, 2012
Kiwifruit Smoothie
I recently stumbled upon a site called Breakfast-Eaters, and this recipe was there.
Ingredients:
2 peeled kiwifruit
2 bananas
1 cup unsweetened apple juice
1 cup crushed ice
Method:
Blend ingredients together, pour into glasses and serve immediately.
Ingredients:
2 peeled kiwifruit
2 bananas
1 cup unsweetened apple juice
1 cup crushed ice
Method:
Blend ingredients together, pour into glasses and serve immediately.
Saturday, January 21, 2012
Warm Winter Vegetable Salad
A variation on mixed roast veges for a winter meal.
Ingredients:
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato, cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch rounds
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root, peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 and 1/2 teaspoons balsamic vinegar
1 and 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons flat-leaf parsley
1/4 cup crumbled feta cheese
Method:
1. Preheat the oven to 425 degrees.
2. In a roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root, and beet with two tablespoons of the olive oil.
3. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.
4. Meanwhile, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes.
5. Once the walnuts have cooled, coarsely chop and set them aside.
6. In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and fold in the parsley.
7. Season with salt and pepper.
8. Add the vegetables and the walnuts to the dressing and toss.
9. Top the salad with the feta and serve warm or at room temperature.
Ingredients:
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato, cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch rounds
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root, peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 and 1/2 teaspoons balsamic vinegar
1 and 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons flat-leaf parsley
1/4 cup crumbled feta cheese
Method:
1. Preheat the oven to 425 degrees.
2. In a roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root, and beet with two tablespoons of the olive oil.
3. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.
4. Meanwhile, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes.
5. Once the walnuts have cooled, coarsely chop and set them aside.
6. In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and fold in the parsley.
7. Season with salt and pepper.
8. Add the vegetables and the walnuts to the dressing and toss.
9. Top the salad with the feta and serve warm or at room temperature.
Friday, January 20, 2012
Lentil Loaf
I'm not normally one to go for lentils, but this recipe caught my eye. I might give it a go next week, and see if it's as good as it sounds.
Ingredients:
Tomato Topping Mixture
1 6oz Can Tomato Paste
1 Tablespoon Sugar
1/2 Tablespoon Apple Cider Vinegar
1 Tablespoon Onion Flakes
1 Teaspoon Garlic Salt
Lentil Loaf
1 Cup Old Fashioned Oats or Gluten Free Oats
1/2 Block Extra Firm Tofu
1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Red Pepper
1 Tablespoon Tomato Topping Mixture
3 Tablespoons Plain Yellow Corn Meal
3/4 Cup Cooked & Drained Lentils
1 Tablespoon Balsamic Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Olive Oil
1/4 Teaspoon Thyme
1/4 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
1/4 Teaspoon Dried Mustard
Method:
1. Preheat oven to 375 degrees.
2. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.
3. Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently.
4. In a food processor chop oats for 5 quick pulses.
5. Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate.
6. In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix until well combined.
7. Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).
8. Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.
Ingredients:
Tomato Topping Mixture
1 6oz Can Tomato Paste
1 Tablespoon Sugar
1/2 Tablespoon Apple Cider Vinegar
1 Tablespoon Onion Flakes
1 Teaspoon Garlic Salt
Lentil Loaf
1 Cup Old Fashioned Oats or Gluten Free Oats
1/2 Block Extra Firm Tofu
1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Red Pepper
1 Tablespoon Tomato Topping Mixture
3 Tablespoons Plain Yellow Corn Meal
3/4 Cup Cooked & Drained Lentils
1 Tablespoon Balsamic Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Olive Oil
1/4 Teaspoon Thyme
1/4 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
1/4 Teaspoon Dried Mustard
Method:
1. Preheat oven to 375 degrees.
2. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.
3. Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently.
4. In a food processor chop oats for 5 quick pulses.
5. Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate.
6. In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix until well combined.
7. Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).
8. Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.
Thursday, January 19, 2012
lemon Pull-Apart Mini Bread
I came across these on Pinterest, and am very keen to give them a go!
Ingredients:
Sweet yeast dough
2 3/4 cups all purpose flour
1/4 cup granulated sugar
3/4 fresh yeast (35g)
1/2 teaspoon salt
1/3 cup whole milk
3 tablespoons unsalted butter
1/4 cup water
1 1/2 teaspoon vanilla extract
2 large eggs at room temp.
Lemon sugar filling
1/2 cup granulated white sugar
3 tablespoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons unsalted butter, melted and browned
Cream cheese frosting (optional)
3 tablespoons cream cheese
1 tablespoon powdered sugar
1/2 tablespoon whole milk
1/2 tablespoon lemon juice
Method:
1. In a large mixing bowl whisk together 2 cups flour, sugar, and salt. Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Break in the fresh yeast and stir well until the yeast has dissolved completely.
4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just how you want it!
5. Place the dough is a large, slightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm place and allow to rest until doubled in size, about 1 hour.
6. While the dough rises, whisk together the sugar, lemon zest and juice. Set aside. Melt two tablespoons of butter until browned. Set aside. Grease a regular muffin pan.
7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be of rectangular shape and be around 1/2 cm thick. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and lemon mixture.
8. Slice the dough vertically, into eight equal-sized strips. Stack four strips on top of one another and slice the stack into six equal slices once again. Do the same with the other four stripes. You’ll have 12 stacks all together. Place the stacks into the 12 muffin forms so that the bread can puff up like a book! Place a kitchen towel over the muffin pan and leave in a warm place for 15 minutes.
9. Preheat oven to 170°C. Place muffin pan into the oven and bake the mini breads for 20-25 minutes. Cover the top for the last 5 minutes with aluminium foil, to prevent the outside from becoming too brown!
10. Remove from the oven and allow to rest for 20 to 30 minutes. Serve them with coffee at breakfast or at a tea party! Mix the icing ingredients together and either brush over the top of the breads or serve on the side.
Ingredients:
Sweet yeast dough
2 3/4 cups all purpose flour
1/4 cup granulated sugar
3/4 fresh yeast (35g)
1/2 teaspoon salt
1/3 cup whole milk
3 tablespoons unsalted butter
1/4 cup water
1 1/2 teaspoon vanilla extract
2 large eggs at room temp.
Lemon sugar filling
1/2 cup granulated white sugar
3 tablespoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons unsalted butter, melted and browned
Cream cheese frosting (optional)
3 tablespoons cream cheese
1 tablespoon powdered sugar
1/2 tablespoon whole milk
1/2 tablespoon lemon juice
Method:
1. In a large mixing bowl whisk together 2 cups flour, sugar, and salt. Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Break in the fresh yeast and stir well until the yeast has dissolved completely.
4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just how you want it!
5. Place the dough is a large, slightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm place and allow to rest until doubled in size, about 1 hour.
6. While the dough rises, whisk together the sugar, lemon zest and juice. Set aside. Melt two tablespoons of butter until browned. Set aside. Grease a regular muffin pan.
7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be of rectangular shape and be around 1/2 cm thick. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and lemon mixture.
8. Slice the dough vertically, into eight equal-sized strips. Stack four strips on top of one another and slice the stack into six equal slices once again. Do the same with the other four stripes. You’ll have 12 stacks all together. Place the stacks into the 12 muffin forms so that the bread can puff up like a book! Place a kitchen towel over the muffin pan and leave in a warm place for 15 minutes.
9. Preheat oven to 170°C. Place muffin pan into the oven and bake the mini breads for 20-25 minutes. Cover the top for the last 5 minutes with aluminium foil, to prevent the outside from becoming too brown!
10. Remove from the oven and allow to rest for 20 to 30 minutes. Serve them with coffee at breakfast or at a tea party! Mix the icing ingredients together and either brush over the top of the breads or serve on the side.
Wednesday, January 18, 2012
Pommes Anna (Potato dish)
I found this recipe on Pinterest, and have copied it exactly as it was - there's a few little tips to go with the recipe that sound like they could be useful.
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This is one of my go-to recipes. It’s easy, requires almost no tending once it goes into the oven, and every time I make it, I cannot believe there are really only 3 ingredients. The magic of the recipe comes in the first two steps and in the use of a well seasoned cast iron pan. It’s an inexpensive recipe, and the active prep time is less than 10 minutes. You can certainly use a mandonline to slice the potatoes, but I’ve found it’s unnecessary. While it saves time slicing the potatoes, it increases the number of slices you have to arrange in the pan. So do yourself a favor and just make thin slices with a knife. I can’t claim authorship for this recipe, as I got it from a friend (who was coincidentally named Anna) years ago, and only recently learned that it is a very common recipe.
But I don’t have a well seasoned cast iron pan? Can I still make this recipe?
Of course you can. Though I suspect it will end up being simply a good recipe instead of a great one. If you are not using a well seasoned cast iron pan, you’ll probably want to throw in a few seasonings here and there, or at least add pepper.
Pommes Anna
Ingredients:
4-5 Tbsp butter
3-5 medium potatoes, thinly sliced
Sea salt
Method:
1. Melt a tablespoon of the butter in a cast iron pan and melt the rest of the butter in a small saucepan. Turn off the heat to the cast iron pan.
2. Sprinkle the buttered cast iron pan with sea salt and spread a layer of potatoes in the pan.
3. Drizzle the layer of potatoes with a little butter, and add another layer. Sprinkle with sea salt.
4. Repeat the butter, potato, and sea salt layers until you’re out of potatoes.
5. Cover the top of the pan with foil, and press down firmly to flatten the potato layers.
6. Slide the pan into the oven and bake at 450 for 20 minutes.
7. Remove the foil and bake for another 20 minutes.
8. Serve.
Notes: If you’re able, the best way to serve this dish is to invert the entire cast iron pan onto a serving dish. This makes a beautiful presentation with the crispy potatoes on top. However, if you can’t, just cut the dish like you were serving a slice of pie.
-----------------------------------
This is one of my go-to recipes. It’s easy, requires almost no tending once it goes into the oven, and every time I make it, I cannot believe there are really only 3 ingredients. The magic of the recipe comes in the first two steps and in the use of a well seasoned cast iron pan. It’s an inexpensive recipe, and the active prep time is less than 10 minutes. You can certainly use a mandonline to slice the potatoes, but I’ve found it’s unnecessary. While it saves time slicing the potatoes, it increases the number of slices you have to arrange in the pan. So do yourself a favor and just make thin slices with a knife. I can’t claim authorship for this recipe, as I got it from a friend (who was coincidentally named Anna) years ago, and only recently learned that it is a very common recipe.
But I don’t have a well seasoned cast iron pan? Can I still make this recipe?
Of course you can. Though I suspect it will end up being simply a good recipe instead of a great one. If you are not using a well seasoned cast iron pan, you’ll probably want to throw in a few seasonings here and there, or at least add pepper.
Pommes Anna
Ingredients:
4-5 Tbsp butter
3-5 medium potatoes, thinly sliced
Sea salt
Method:
1. Melt a tablespoon of the butter in a cast iron pan and melt the rest of the butter in a small saucepan. Turn off the heat to the cast iron pan.
2. Sprinkle the buttered cast iron pan with sea salt and spread a layer of potatoes in the pan.
3. Drizzle the layer of potatoes with a little butter, and add another layer. Sprinkle with sea salt.
4. Repeat the butter, potato, and sea salt layers until you’re out of potatoes.
5. Cover the top of the pan with foil, and press down firmly to flatten the potato layers.
6. Slide the pan into the oven and bake at 450 for 20 minutes.
7. Remove the foil and bake for another 20 minutes.
8. Serve.
Notes: If you’re able, the best way to serve this dish is to invert the entire cast iron pan onto a serving dish. This makes a beautiful presentation with the crispy potatoes on top. However, if you can’t, just cut the dish like you were serving a slice of pie.
Tuesday, January 17, 2012
Greek Pita Pockets with Cucumber-Yogurt Sauce
This sounds like a yummy and healthy meal during the summer - will be trying this one out this week!
Ingredients:
Cucumber Yogurt Sauce
ground low-fat beef, 1-1 1/2 lbs
whole-grain pita bread pockets
plain Greek yogurt- 16 oz.
cucumber- 1, peeled
garlic salt with parsley- 1 tbspn.
cumin- 1 tspn.
dried basil- 1 tspn
lemon pepper- 1 tspn
onion powder- 1 tspn
Method:
1. Brown beef in a skillet over medium-high heat until cooked thoroughly; season with garlic salt and cumin. Drain any excess fat.
2. Chop cucumber
3. In a mixing bowl, combine yogurt, chopped cucumber, basil, lemon pepper and onion powder; mix well
4. Serve beef in pita pocket bread and top with Cucumber-Yogurt Sauce
Ingredients:
Cucumber Yogurt Sauce
ground low-fat beef, 1-1 1/2 lbs
whole-grain pita bread pockets
plain Greek yogurt- 16 oz.
cucumber- 1, peeled
garlic salt with parsley- 1 tbspn.
cumin- 1 tspn.
dried basil- 1 tspn
lemon pepper- 1 tspn
onion powder- 1 tspn
Method:
1. Brown beef in a skillet over medium-high heat until cooked thoroughly; season with garlic salt and cumin. Drain any excess fat.
2. Chop cucumber
3. In a mixing bowl, combine yogurt, chopped cucumber, basil, lemon pepper and onion powder; mix well
4. Serve beef in pita pocket bread and top with Cucumber-Yogurt Sauce
Seafood Chowder
I adore seafood chowder, so this one has to go in my recipe book! This one takes an hour to prepare and 1.5 hours to cook, so it's not a last-minute meal idea, but I think it would be worth the time and effort in the deepest months of winter.
Ingredients:
1 pound apple smoked bacon diced
½ cup flour+ or -
1 bulb finely chopped garlic
1 medium yellow Onion, finely chopped
2 medium, carrots, peeled and small diced
3 stalks celery, small diced
1 bunch scallions, finely chopped, using white part only
2 tablespoons Italian Spice Blend
2 cups (16 oz) pale dry sherry
2 cups (16 oz) clam juice or halibut stock
2 medium Russet Potatoes, peeled and small diced
8 ounce medium size prawns, peeled, de-veined and small diced
8 ounces Sea Scallops, hinge removed and small diced
8 ounces clam meat
8 ounces Halibut, Snapper or white fish, small diced
3 tablespoons parsley, finely chopped
1 tablespoon tarragon, finely chopped
2 tablespoons chives, finely chopped
3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
Sea salt to taste
Method:
1. In eight quart pot, render bacon until golden brown and crispy
2. Drain off bacon fat, measure ¾ cup to add back to pot.
3. Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
4. Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
5. Deglaze with Pale Dry Sherry and reduce by half.
6. Add clam juice and bring up to simmer. Skim foam off the top
7. Add Italy spice blend if desired.
8. Add potatoes and simmer until tender. May need to adjust with stock or H20.
9. Simmer gently for 20 min.
10. Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
11. Add cream or milk as desired and herbs
12. Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
13. Bring up to simmer and let sit for 10 minutes before serving
Ingredients:
1 pound apple smoked bacon diced
½ cup flour+ or -
1 bulb finely chopped garlic
1 medium yellow Onion, finely chopped
2 medium, carrots, peeled and small diced
3 stalks celery, small diced
1 bunch scallions, finely chopped, using white part only
2 tablespoons Italian Spice Blend
2 cups (16 oz) pale dry sherry
2 cups (16 oz) clam juice or halibut stock
2 medium Russet Potatoes, peeled and small diced
8 ounce medium size prawns, peeled, de-veined and small diced
8 ounces Sea Scallops, hinge removed and small diced
8 ounces clam meat
8 ounces Halibut, Snapper or white fish, small diced
3 tablespoons parsley, finely chopped
1 tablespoon tarragon, finely chopped
2 tablespoons chives, finely chopped
3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
Sea salt to taste
Method:
1. In eight quart pot, render bacon until golden brown and crispy
2. Drain off bacon fat, measure ¾ cup to add back to pot.
3. Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
4. Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
5. Deglaze with Pale Dry Sherry and reduce by half.
6. Add clam juice and bring up to simmer. Skim foam off the top
7. Add Italy spice blend if desired.
8. Add potatoes and simmer until tender. May need to adjust with stock or H20.
9. Simmer gently for 20 min.
10. Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
11. Add cream or milk as desired and herbs
12. Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
13. Bring up to simmer and let sit for 10 minutes before serving
Monday, January 16, 2012
Spinach Burgers
I doubt the rest of the family will eat these, so they'll have to be a lunchtime meal for me, I think. They sound tasty, anyway!
Ingredients:
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder
Method:
1. Mix all ingredients well in a bowl.
2. Form into burger-sized patties, or you can do spinach balls.
3. Heat a non stick skillet over med-high. Spray with a bit of cooking spray.
4. Cook for 4-6 minutes each side.
5. Serve on your choice of bread product, or eat them “naked”.
Ingredients:
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder
Method:
1. Mix all ingredients well in a bowl.
2. Form into burger-sized patties, or you can do spinach balls.
3. Heat a non stick skillet over med-high. Spray with a bit of cooking spray.
4. Cook for 4-6 minutes each side.
5. Serve on your choice of bread product, or eat them “naked”.
Sunday, January 15, 2012
Pineapple Mango Smoothie
This recipe looks to be super-easy but super-tasty.
Ingredients:
1 cup frozen pineapple
1 1/2 cups frozen mango pieces
1 cup vanilla yogurt
1/3 cup milk
2 teaspoons sugar
a couple of ice cubes
Method:
Throw all your ingredients in a blender and blend away! Taste and adjust to your liking by adding more milk/ice cubes/sugar/whatever floats you boat.
Ingredients:
1 cup frozen pineapple
1 1/2 cups frozen mango pieces
1 cup vanilla yogurt
1/3 cup milk
2 teaspoons sugar
a couple of ice cubes
Method:
Throw all your ingredients in a blender and blend away! Taste and adjust to your liking by adding more milk/ice cubes/sugar/whatever floats you boat.
Saturday, January 14, 2012
Mexican Hot Flower Soup
This sounds intriguing, so I'm keen to give this a go next winter.
Ingredients:
1 Tbsp olive oil
2 cloves garlic
1 small yellow onion
2-3 stalks celery
1 split skinless, bone-in chicken breast
1 can (15 oz.) diced tomatoes w/chillies
2 medium limes
1/2 bunch cilantro
2 medium avocados
2 Tbsp chicken bullion/base
Method:
1: Chop the garlic, onion and celery. Place them in a large pot with 1 Tbsp of olive oil and cook over medium heat until soft (about five minutes).
2: Add the chicken breast and 6 cups of water. Simmer with a lid on for about 30 minutes (med/low heat).
3: Carefully remove the chicken breast from the pot and remove the meat from the bone with a fork and knife. Shred the meat into small pieces and return it to the pot.
4: Add the chicken soup base, stir to dissolve. Add the can of tomatoes with chiles and the juice from one lime. Chop 1/4 bunch of cilantro and add to the pot. Taste the broth and adjust the salt, lime or cilantro to your liking.
5: Slice the avocados, chop the remaining cilantro and slice the remaining lime. Serve each bowl of soup with avocado, cilantro and lime as garnishes.
Ingredients:
1 Tbsp olive oil
2 cloves garlic
1 small yellow onion
2-3 stalks celery
1 split skinless, bone-in chicken breast
1 can (15 oz.) diced tomatoes w/chillies
2 medium limes
1/2 bunch cilantro
2 medium avocados
2 Tbsp chicken bullion/base
Method:
1: Chop the garlic, onion and celery. Place them in a large pot with 1 Tbsp of olive oil and cook over medium heat until soft (about five minutes).
2: Add the chicken breast and 6 cups of water. Simmer with a lid on for about 30 minutes (med/low heat).
3: Carefully remove the chicken breast from the pot and remove the meat from the bone with a fork and knife. Shred the meat into small pieces and return it to the pot.
4: Add the chicken soup base, stir to dissolve. Add the can of tomatoes with chiles and the juice from one lime. Chop 1/4 bunch of cilantro and add to the pot. Taste the broth and adjust the salt, lime or cilantro to your liking.
5: Slice the avocados, chop the remaining cilantro and slice the remaining lime. Serve each bowl of soup with avocado, cilantro and lime as garnishes.
Friday, January 13, 2012
Lemon Poppy Seed Dressing
This is a recipe I found on Pinterest - it sounds good, so I'll have to try it out.
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This recipe comes from Southern Living. It is amazingly good, and makes "fruit" based salads (strawberry, peaches, etc added to your salad greens) taste so good. My favorite is to use spinach, strawberries, and a tiny bit of red onion. It is not a heavy dressing that will weigh down your salad. The taste is light and refreshing!
Ingredients:
2/3 cup vegetable oil
½ cup sugar
1/3 cup fresh lemon juice
1½ tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
½ teaspoon salt
Method:
Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This recipe comes from Southern Living. It is amazingly good, and makes "fruit" based salads (strawberry, peaches, etc added to your salad greens) taste so good. My favorite is to use spinach, strawberries, and a tiny bit of red onion. It is not a heavy dressing that will weigh down your salad. The taste is light and refreshing!
Ingredients:
2/3 cup vegetable oil
½ cup sugar
1/3 cup fresh lemon juice
1½ tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
½ teaspoon salt
Method:
Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.
Thursday, January 12, 2012
Cornflake Chicken
This is a new recipe I tried earlier this week and it was delicious! Definitely one that will be used again and again in our household!
Ingredients:
2 chicken breasts
4 Tbsp mustard (I used Mild American, but I think wholegrain might be quite nice, too - definitely something not too sweet)
2 Tbsp honey
1 Tbsp white vinegar
Cornflakes, crushed up - probably a cup or so
Method:
1. Combine mustard, honey and vinegar in a bowl. Cut chicken up as desired (I just cut them in half) and marinate in bowl for a couple of hours.
2. Take chicken out of marinade, keeping as much marinade as possible on the pieces. Press in cornflake crumbs.
3. Bake in oven until cooked - will depend on the size of the pieces, but probably around half an hour.
Ingredients:
2 chicken breasts
4 Tbsp mustard (I used Mild American, but I think wholegrain might be quite nice, too - definitely something not too sweet)
2 Tbsp honey
1 Tbsp white vinegar
Cornflakes, crushed up - probably a cup or so
Method:
1. Combine mustard, honey and vinegar in a bowl. Cut chicken up as desired (I just cut them in half) and marinate in bowl for a couple of hours.
2. Take chicken out of marinade, keeping as much marinade as possible on the pieces. Press in cornflake crumbs.
3. Bake in oven until cooked - will depend on the size of the pieces, but probably around half an hour.
Wednesday, January 11, 2012
Cheesy Vegetable Pikelets
Thse sound really good, and I'm sure they could be made with a variety of different vegetables - I'm thinking orange kumara and asparagus, perhaps? And some red capsicum chopped into it, too...
Ingredients:
1 small zucchini, coarsely grated
½ teaspoon olive oil
1 small carrot, grated
½ cup fresh or frozen corn kernels
1 cup wholemeal self-raising flour
½ cup self-raising flour
1¼ cups buttermilk
1 egg, lightly beaten
½ cup fat-reduced grated tasty cheese
olive oil cooking spray
Method:
1. Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
2. Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
3. Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Ingredients:
1 small zucchini, coarsely grated
½ teaspoon olive oil
1 small carrot, grated
½ cup fresh or frozen corn kernels
1 cup wholemeal self-raising flour
½ cup self-raising flour
1¼ cups buttermilk
1 egg, lightly beaten
½ cup fat-reduced grated tasty cheese
olive oil cooking spray
Method:
1. Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
2. Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
3. Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Tuesday, January 10, 2012
Ham, Potato and Kale Soup
This soup is apparently delicious with the addition of little white beans or black-eyed peas. If you don’t have a hambone to make stock, use 1 L chicken or vegetable stock.
Ingredients:
1 ham bone, with meat still on the bone, or a cup or so of chopped leftover roast ham
canola or olive oil, for cooking
1 onion or leek, finely chopped
2 celery stalks, chopped
2 carrots, chopped
3-4 garlic cloves, crushed or chopped
3 small thin-skinned potatoes
1 large bunch kale, washed and thinly sliced (discard the ribs)
salt and pepper, to taste
Method:
1. In a pot big enough to accommodate it, cover the ham bone with water and bring to a simmer. Cook for about 30 minutes, then remove the bone and set it aside until it’s cool enough to handle. Pull and cut any meat off the bone and add it to the ham stock.
2. Meanwhile, heat a drizzle of oil in a heavy pot set over medium-high heat. Sauté the onion for about 5 minutes, until soft. Add the celery, carrot and garlic and cook for another minute or two. Add the ham, stock and bring to a simmer. Cook for about 20 minutes, until the vegetables are tender.
3. Add the kale and stir; cook for a minute or two, until the kale wilts. Season with salt and pepper and serve hot, topped with freshly grated Parmesan. Serves 4-6.
Ingredients:
1 ham bone, with meat still on the bone, or a cup or so of chopped leftover roast ham
canola or olive oil, for cooking
1 onion or leek, finely chopped
2 celery stalks, chopped
2 carrots, chopped
3-4 garlic cloves, crushed or chopped
3 small thin-skinned potatoes
1 large bunch kale, washed and thinly sliced (discard the ribs)
salt and pepper, to taste
Method:
1. In a pot big enough to accommodate it, cover the ham bone with water and bring to a simmer. Cook for about 30 minutes, then remove the bone and set it aside until it’s cool enough to handle. Pull and cut any meat off the bone and add it to the ham stock.
2. Meanwhile, heat a drizzle of oil in a heavy pot set over medium-high heat. Sauté the onion for about 5 minutes, until soft. Add the celery, carrot and garlic and cook for another minute or two. Add the ham, stock and bring to a simmer. Cook for about 20 minutes, until the vegetables are tender.
3. Add the kale and stir; cook for a minute or two, until the kale wilts. Season with salt and pepper and serve hot, topped with freshly grated Parmesan. Serves 4-6.
Monday, January 9, 2012
Loaded Baked Potato Soup
How good does this sound for a cold winter's day?!
Ingredients:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
Method:
1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.
Ingredients:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
Method:
1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.
Sunday, January 8, 2012
Vegetable Bibimbap
I've just found this recipe for a Korean vegetable dish, which sounds yummy - so here it is, in my pile of "meals to try"!
Ingredients:
3 carrots, cut into matchsticks
1 garlic clove, thinly sliced
4 green onions, thinly sliced (white and green parts separated)
3/4 pound shiitake mushrooms, trimmed and thinly sliced
1 English cucumber, cut into matchsticks
5 cups (5 oz) baby spinach
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil
hot cooked rice, for serving
Sriracha sauce, for serving (optional)\
Method:
Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.
Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).
To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.
Ingredients:
3 carrots, cut into matchsticks
1 garlic clove, thinly sliced
4 green onions, thinly sliced (white and green parts separated)
3/4 pound shiitake mushrooms, trimmed and thinly sliced
1 English cucumber, cut into matchsticks
5 cups (5 oz) baby spinach
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil
hot cooked rice, for serving
Sriracha sauce, for serving (optional)\
Method:
Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.
Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).
To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.
Saturday, January 7, 2012
Mini Raspberry Melting Moments
From the High Tea menu...
Makes 15
Ingredients:
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve
Raspberry filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
Method:
1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
4. Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
Makes 15
Ingredients:
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve
Raspberry filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
Method:
1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
4. Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
Lemon Curd Tartlets
From the High Tea menu...
Makes 12
Ingredients (serves 8):
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
Lemon curd
1 egg
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
Method:
1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
2. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
3. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
4. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden.
5. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.
Makes 12
Ingredients (serves 8):
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
Lemon curd
1 egg
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
Method:
1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
2. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
3. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
4. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden.
5. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.
Baby Scones with Jam and Cream
From the High Tea menu...
These cute baby scones make a wonderful treat for afternoon tea.
Makes 20
Ingredients (serves 8):
2 1/2 cups self-raising flour
1 tablespoon caster sugar
80g butter, chilled, chopped
1 cup milk
strawberry jam and double thick cream, to serve
Method:
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
2. Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
3. Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. 4. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream.
These cute baby scones make a wonderful treat for afternoon tea.
Makes 20
Ingredients (serves 8):
2 1/2 cups self-raising flour
1 tablespoon caster sugar
80g butter, chilled, chopped
1 cup milk
strawberry jam and double thick cream, to serve
Method:
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
2. Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
3. Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. 4. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream.
Little Chocolate Mousses
From the High Tea menu...
Makes 8
Ingredients:
150g dark chocolate, chopped
3/4 cup thickened cream
2 eggs, separated
2 tablespoons caster sugar
coloured cachous, to serve
Method:
1. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Set aside for 5 minutes to cool.
2. Using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters. Beat eggwhites in a separate small bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat for 1 to 2 minutes or until mixture is thick and glossy and sugar has dissolved.
3. Add egg yolks to chocolate. Using a metal spoon, stir to combine (see note). Stir one-third of eggwhite mixture into chocolate mixture until well combined. Fold in remaining eggwhite mixture. Fold in cream.
4. Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of the bag. Pipe mixture into eight 70ml-capacity shot glasses. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until firm. Decorate with cachous. Serve.
Notes:
Mixture may seize and appear thick and grainy, but continue stirring.
Makes 8
Ingredients:
150g dark chocolate, chopped
3/4 cup thickened cream
2 eggs, separated
2 tablespoons caster sugar
coloured cachous, to serve
Method:
1. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Set aside for 5 minutes to cool.
2. Using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters. Beat eggwhites in a separate small bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat for 1 to 2 minutes or until mixture is thick and glossy and sugar has dissolved.
3. Add egg yolks to chocolate. Using a metal spoon, stir to combine (see note). Stir one-third of eggwhite mixture into chocolate mixture until well combined. Fold in remaining eggwhite mixture. Fold in cream.
4. Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of the bag. Pipe mixture into eight 70ml-capacity shot glasses. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until firm. Decorate with cachous. Serve.
Notes:
Mixture may seize and appear thick and grainy, but continue stirring.
Mini Quiches Two Ways
From the High Tea menu...
These tasty little quiches make excellent finger food for Christmas entertaining.
Makes
24
Ingredients:
2 cups plain flour
150g butter, chilled, chopped
1 egg yolk
1/4 cup water, chilled
3 eggs
1/3 cup pure cream
Pancetta and leek filling
2 teaspoons olive oil
2 slices pancetta, finely chopped
1/2 small leek, trimmed, thinly sliced
1 1/2 tablespoons grated parmesan cheese
Tomato and marinated feta filling
2 tablespoons drained marinated feta cheese, crumbled
8 (25g) Green Valley pitted kalamata olives, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
3 grape tomatoes, quartered
Method:
1. Place flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together. Turn on to a lightly floured surface. Knead until smooth. Using a lightly floured rolling pin, flatten dough into a 15cm round. Wrap in plastic wrap.
2. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 7.5cm pastry cutter, cut 24 rounds from pastry. Press pastry rounds into prepared pans. Pierce bases with a fork. Freeze for 20 minutes or until firm.
4. Using a fork, lightly beat 1 egg in a bowl. Brush egg over pastry rounds. Bake for 10 to 12 minutes or until light golden.
5. Make pancetta and leek filling: Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta and leek. Cook, stirring occasionally, for 3 to 4 minutes or until leek has softened. Season with pepper.
6. Make tomato and marinated feta filling: Combine feta, olives and parsley in a bowl.
7. Place cream and remaining eggs in a jug. Lightly beat to combine. Spoon pancetta mixture into 12 pastry cases. Spoon feta mixture into remaining pastry cases. Pour 2 teaspoons of egg mixture over fillings. Sprinkle pancetta and leek quiches with parmesan. Top feta quiches with tomato quarters. Bake for 20 to 25 minutes or until golden and filling has set. Serve.
These tasty little quiches make excellent finger food for Christmas entertaining.
Makes
24
Ingredients:
2 cups plain flour
150g butter, chilled, chopped
1 egg yolk
1/4 cup water, chilled
3 eggs
1/3 cup pure cream
Pancetta and leek filling
2 teaspoons olive oil
2 slices pancetta, finely chopped
1/2 small leek, trimmed, thinly sliced
1 1/2 tablespoons grated parmesan cheese
Tomato and marinated feta filling
2 tablespoons drained marinated feta cheese, crumbled
8 (25g) Green Valley pitted kalamata olives, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
3 grape tomatoes, quartered
Method:
1. Place flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together. Turn on to a lightly floured surface. Knead until smooth. Using a lightly floured rolling pin, flatten dough into a 15cm round. Wrap in plastic wrap.
2. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 7.5cm pastry cutter, cut 24 rounds from pastry. Press pastry rounds into prepared pans. Pierce bases with a fork. Freeze for 20 minutes or until firm.
4. Using a fork, lightly beat 1 egg in a bowl. Brush egg over pastry rounds. Bake for 10 to 12 minutes or until light golden.
5. Make pancetta and leek filling: Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta and leek. Cook, stirring occasionally, for 3 to 4 minutes or until leek has softened. Season with pepper.
6. Make tomato and marinated feta filling: Combine feta, olives and parsley in a bowl.
7. Place cream and remaining eggs in a jug. Lightly beat to combine. Spoon pancetta mixture into 12 pastry cases. Spoon feta mixture into remaining pastry cases. Pour 2 teaspoons of egg mixture over fillings. Sprinkle pancetta and leek quiches with parmesan. Top feta quiches with tomato quarters. Bake for 20 to 25 minutes or until golden and filling has set. Serve.
Rare Roast Beef Sandwiches
From the High Tea menu...
These versatile roast beef sandwiches are perfect for a work lunch-box or on a party platter.
Makes
12 triangles
Ingredients (serves 8):
3 teaspoons horseradish (see note)
1 1/2 tablespoons sour cream
1/4 teaspoon dijon mustard
1 teaspoon finely chopped fresh chives
6 slices light rye bread
80g shaved rare roast beef
45g snow pea sprouts, trimmed
Method:
Place horseradish, sour cream, mustard and chives in a small bowl. Season with salt and pepper. Stir to combine.
Lightly spread 1 side of each bread slice with horseradish mixture. Top 3 slices with roast beef and snow pea sprouts. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 4 triangles. Serve.
These versatile roast beef sandwiches are perfect for a work lunch-box or on a party platter.
Makes
12 triangles
Ingredients (serves 8):
3 teaspoons horseradish (see note)
1 1/2 tablespoons sour cream
1/4 teaspoon dijon mustard
1 teaspoon finely chopped fresh chives
6 slices light rye bread
80g shaved rare roast beef
45g snow pea sprouts, trimmed
Method:
Place horseradish, sour cream, mustard and chives in a small bowl. Season with salt and pepper. Stir to combine.
Lightly spread 1 side of each bread slice with horseradish mixture. Top 3 slices with roast beef and snow pea sprouts. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 4 triangles. Serve.
Smoked Salmon and Cucumber Finger Sandwiches
From the High Tea menu...
Makes
9 fingers
Ingredients (serves 8):
1 1/2 tablespoons creme fraiche
1 teaspoon finely chopped fresh dill sprigs
2 teaspoons lemon juice
6 slices white bread
100g sliced smoked salmon
1 small Lebanese cucumber, cut into ribbons (see note)
Method:
Place creme fraiche, dill and lemon juice in a bowl. Season with pepper. Stir to combine
Lightly spread 1 side of each bread slice with creme fraiche mixture. Top 3 slices with salmon and cucumber. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 3 fingers. Serve.
Notes:
Use a vegetable peeler to cut long, thin ribbons from cucumber.
Makes
9 fingers
Ingredients (serves 8):
1 1/2 tablespoons creme fraiche
1 teaspoon finely chopped fresh dill sprigs
2 teaspoons lemon juice
6 slices white bread
100g sliced smoked salmon
1 small Lebanese cucumber, cut into ribbons (see note)
Method:
Place creme fraiche, dill and lemon juice in a bowl. Season with pepper. Stir to combine
Lightly spread 1 side of each bread slice with creme fraiche mixture. Top 3 slices with salmon and cucumber. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 3 fingers. Serve.
Notes:
Use a vegetable peeler to cut long, thin ribbons from cucumber.
Sparkling Fruit Cocktail
From the High Tea menu...
Ingredients (serves 8):
8 sugar cubes
16 frozen raspberries
24 thin orange rind strips
2 x 750ml bottles sparkling white wine, chilled
Method:
Place 1 sugar cube, 2 raspberries and 3 orange strips in each of 8 champagne flutes. Top with sparkling wine. Serve.
Ingredients (serves 8):
8 sugar cubes
16 frozen raspberries
24 thin orange rind strips
2 x 750ml bottles sparkling white wine, chilled
Method:
Place 1 sugar cube, 2 raspberries and 3 orange strips in each of 8 champagne flutes. Top with sparkling wine. Serve.
High Tea
I've just found this lovely link to a High Tea recipe selection - I'll put each menu item up here separately, then link back to here. The recipes were found on Taste - I cant wait to try it out!
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Whether it be a Mother's Day treat or just for the fun of it, this delightful party will fit the occasion to a tea.
Menu for 8
Time plan
1 day before:
Up to 4 hours before guests arrive:
Up to 2 hours before guests arrive:
Up to 1 hour before guests arrive:
When guests arrive:
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Whether it be a Mother's Day treat or just for the fun of it, this delightful party will fit the occasion to a tea.
Menu for 8
- Sparkling fruit cocktail
- Smoked salmon and cucumber finger sandwiches
- Rare roast beef sandwiches
- Mini quiches two ways
- Little chocolate mousses
- Baby scones with jam and cream
- Lemon curd tartlets
- Mini raspberry melting moments
Time plan
1 day before:
- Make chocolate mousses.
- Make tartlets to end of step 3. Store pastry cases in an airtight container at room temperature. Refrigerate lemon curd in an airtight container.
- Make melting moments to end of step 2. Store biscuits in an airtight container at room temperature.
Up to 4 hours before guests arrive:
- Make mini quiches to end of step 3. Keep covered in pans.
Up to 2 hours before guests arrive:
- Make salmon sandwiches and roast beef sandwiches. Place on platter. Cover with plastic wrap. Refrigerate.
- Complete melting moments. Store at room temperature.
- Make baby scones.
Up to 1 hour before guests arrive:
- Complete mini quiches.
- Complete tartlets.
When guests arrive:
- Make sparkling fruit cocktail.
Creamed Eggs
I've not tried these before, but how yummy do they look?!
Ingredients:
5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
toast
garnish with chives or parsley
Method:
1. Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes.
2. Cool eggs by putting them in cold water and change the water frequently.
3. When eggs are cool, peel and cut them in half.
4. Put the yolks in a sieve and push them through the sieve with a spoon into a bowl. That makes the yolks fluffy. Scrape the underside into the bowl, too.
5. Set aside the bowl of fluffy yolks.
6. Coarsely chop the egg whites. The egg whites go into the white sauce.
7. In a saucepan, melt two tablespoons butter over medium heat.
8. Then add 2 tablespoons flour and stir until evenly combined.
9. Let the butter and flour mixture simmer for a few minutes, but you do not let it turn brown, so lower the heat accordingly.
10. Then gradually add the milk, stirring constantly.
11. Add salt and pepper to taste.
12. As the mixture is simmering, it will thicken, so keep stirring. It should have a gravy-like consistency, so add more milk if necessary, then turn the heat down to low.
13. Add the chopped egg whites and stir to combine. Taste and adjust seasoning.
Serve over toast. Sausage or bacon on the side is good. Fresh fruit on the side is good too. Garnish with chopped chives or parsley.
Ingredients:
5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
toast
garnish with chives or parsley
Method:
1. Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes.
2. Cool eggs by putting them in cold water and change the water frequently.
3. When eggs are cool, peel and cut them in half.
4. Put the yolks in a sieve and push them through the sieve with a spoon into a bowl. That makes the yolks fluffy. Scrape the underside into the bowl, too.
5. Set aside the bowl of fluffy yolks.
6. Coarsely chop the egg whites. The egg whites go into the white sauce.
7. In a saucepan, melt two tablespoons butter over medium heat.
8. Then add 2 tablespoons flour and stir until evenly combined.
9. Let the butter and flour mixture simmer for a few minutes, but you do not let it turn brown, so lower the heat accordingly.
10. Then gradually add the milk, stirring constantly.
11. Add salt and pepper to taste.
12. As the mixture is simmering, it will thicken, so keep stirring. It should have a gravy-like consistency, so add more milk if necessary, then turn the heat down to low.
13. Add the chopped egg whites and stir to combine. Taste and adjust seasoning.
Serve over toast. Sausage or bacon on the side is good. Fresh fruit on the side is good too. Garnish with chopped chives or parsley.
Friday, January 6, 2012
Antipasto Platter
I love antipasto platters, so thought I'd just pop this recipe up here, so I know what to put on my platter, next time I make one.
Ingredients:
8 marinated artichokes
200g kalamata olives
16 slices chargrilled kumara (orange sweet potato)
24 slices chargrilled zucchini
280g jar chargrilled mushrooms, drained
150g semi-dried tomatoes
16 slices double smoked ham
16 slices mortadella
16 slices prosciutto
rocket leaves, to serve
Ingredients for garlic bread:
150g butter, softened
2 garlic cloves, crushed
5 cup basil leaves, finely chopped
1 large French stick
Method:
1. Make garlic bread: Preheat oven to 180°C. Combine butter, garlic and basil in a bowl. Cut bread into 1.5cm-thick slices. Spread butter mixture on both sides of each slice. Wrap in foil. Place onto a baking tray. Bake for 20 minutes or until hot.
2. Place artichokes, olives, kumara, zucchini, mushrooms, tomatoes, ham, mortadella and prosciutto onto a large platter. Serve with rocket and hot bread.
Ingredients:
8 marinated artichokes
200g kalamata olives
16 slices chargrilled kumara (orange sweet potato)
24 slices chargrilled zucchini
280g jar chargrilled mushrooms, drained
150g semi-dried tomatoes
16 slices double smoked ham
16 slices mortadella
16 slices prosciutto
rocket leaves, to serve
Ingredients for garlic bread:
150g butter, softened
2 garlic cloves, crushed
5 cup basil leaves, finely chopped
1 large French stick
Method:
1. Make garlic bread: Preheat oven to 180°C. Combine butter, garlic and basil in a bowl. Cut bread into 1.5cm-thick slices. Spread butter mixture on both sides of each slice. Wrap in foil. Place onto a baking tray. Bake for 20 minutes or until hot.
2. Place artichokes, olives, kumara, zucchini, mushrooms, tomatoes, ham, mortadella and prosciutto onto a large platter. Serve with rocket and hot bread.
Thursday, January 5, 2012
Cinnamon Swirl Bread
This popped up on my Pinterest page, and I'm dead-keen to try it out! The recipe, found here, says it is a light, fluffy and moist bread with swirls of cinnamon.
Prep Time: 4 hours 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours
Ingredients:
1 cup milk
1/3 cup butter, salted
2½ teaspoons active dry yeast
2 eggs
1/3 cup sugar
3-3½ cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, room temperature
1/3 cups sugar
2 tablespoons cinnamon
½ cup raisins and/or walnuts, optional
1 egg and milk
1 tablespoon milk
Method:
1. Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
2. Mix in the yeast and let sit for 10 minutes.
3. Mix the eggs and sugar in a large bowl.
4. Mix in the milk.
5. Mix the flour and salt and beat half of it into the milk mixture until combined.
6. Beat in the remaining flour until combined.
7. Knead the dough until smooth, adding more flour if it is too sticky.
8. Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)
9. Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.
10. Spread the butter over the dough.
11. Mix the sugar and cinnamon and sprinkle it over the dough.
12. Roll the dough up into a log.
13. Place the dough into a grease loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
14. Mix the egg and milk and brush it over the top of the loaf.
15. Bake the loaf in a preheated 350F oven until golden brown on top, about 30-40 minutes.
Prep Time: 4 hours 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours
Ingredients:
1 cup milk
1/3 cup butter, salted
2½ teaspoons active dry yeast
2 eggs
1/3 cup sugar
3-3½ cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, room temperature
1/3 cups sugar
2 tablespoons cinnamon
½ cup raisins and/or walnuts, optional
1 egg and milk
1 tablespoon milk
Method:
1. Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
2. Mix in the yeast and let sit for 10 minutes.
3. Mix the eggs and sugar in a large bowl.
4. Mix in the milk.
5. Mix the flour and salt and beat half of it into the milk mixture until combined.
6. Beat in the remaining flour until combined.
7. Knead the dough until smooth, adding more flour if it is too sticky.
8. Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)
9. Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.
10. Spread the butter over the dough.
11. Mix the sugar and cinnamon and sprinkle it over the dough.
12. Roll the dough up into a log.
13. Place the dough into a grease loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
14. Mix the egg and milk and brush it over the top of the loaf.
15. Bake the loaf in a preheated 350F oven until golden brown on top, about 30-40 minutes.
Fluffy Ricotta Pancakes
I haven't tried these pancakes yet, but they sound delicious! The recipe was found here
Ingredients:
1 cup ricotta cheese
3/4 cup flour
½ teaspoon baking powder
1½ tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
½ teaspoon vanilla
Method:
1. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
3. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
4. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
5. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
Ingredients:
1 cup ricotta cheese
3/4 cup flour
½ teaspoon baking powder
1½ tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
½ teaspoon vanilla
Method:
1. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
3. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
4. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
5. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
Wednesday, January 4, 2012
Surimi Cucumber Cups
I made these for Christmas lunch, having found the recipe here - I did some changes from the recipe though - namely, no cream cheese (because I forgot to buy it!), extra sour cream, a lot more crab meat (surimi), dijonnaise mustard instead of brown mustard, and no tabasco. They were pretty tasty, too, I must say!
Ingredients:
3 long cucumbers
¼ cup sour cream
¼ cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
½ tsp salt
½ tsp black pepper
1 tsp brown mustard
1 tbs minced green onion
Method:
1. Remove the peel from the cucumbers using a vegetable peeler.
2. Cut the cucumber into 2 inch slices.
3. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
4. In a bowl, combine the sour cream and the cream cheese with a fork until well combined.
5. Add the remaining ingredients and stir until combined.
6. Fill each of the cucumber cups with the crab dip.
7. Refrigerate until ready to serve. Serve within 2 hours of making.
Ingredients:
3 long cucumbers
¼ cup sour cream
¼ cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
½ tsp salt
½ tsp black pepper
1 tsp brown mustard
1 tbs minced green onion
Method:
1. Remove the peel from the cucumbers using a vegetable peeler.
2. Cut the cucumber into 2 inch slices.
3. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
4. In a bowl, combine the sour cream and the cream cheese with a fork until well combined.
5. Add the remaining ingredients and stir until combined.
6. Fill each of the cucumber cups with the crab dip.
7. Refrigerate until ready to serve. Serve within 2 hours of making.
Tuesday, January 3, 2012
Forgotten Cookies
These have very quickly become a favourite in our house - they're basically meringues with stuff in them, but they're called Forgotten cookies, because you put them in the oven and forget about them!
We've experimented with the ingredients - I've done almonds and white chocolate chunks, and coconut and milk chocolate chips. Both were delicious, but hubby preferred the one with almonds (I actually preferred the coconut ones!) Selena tells me (in the comments below) that if you add a 3rd egg white, it makes the cookies a little bit less sweet. I'll be trying this next time, as they are very sweet meringues!
Ingredients:
2 egg whites, at room temperature
pinch salt
120g (1/2 cup) castor sugar
1 teaspoon vanilla
120g (3/4 cup) roughly chopped almonds
150g (3/4 cup) chocolate chips or dark chocolate chunks
Method:
1. Preheat oven to 180°C
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and continue beating until they hold stiff peaks and make a glossy, stiff meringue.
4. Add vanilla, almonds and chocolate chips.
5. Cover baking tray with baking paper. Drop teaspoonfuls of the mixture on the paper. Put in the oven, then turn oven off. Leave overnight in oven (or for at least 3 hours, until oven is cold) with the door closed.
I've found 2 hours is actually enough in the summer - I haven't tried them in winter to see if that makes a difference, though.
We've experimented with the ingredients - I've done almonds and white chocolate chunks, and coconut and milk chocolate chips. Both were delicious, but hubby preferred the one with almonds (I actually preferred the coconut ones!) Selena tells me (in the comments below) that if you add a 3rd egg white, it makes the cookies a little bit less sweet. I'll be trying this next time, as they are very sweet meringues!
Ingredients:
2 egg whites, at room temperature
pinch salt
120g (1/2 cup) castor sugar
1 teaspoon vanilla
120g (3/4 cup) roughly chopped almonds
150g (3/4 cup) chocolate chips or dark chocolate chunks
Method:
1. Preheat oven to 180°C
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and continue beating until they hold stiff peaks and make a glossy, stiff meringue.
4. Add vanilla, almonds and chocolate chips.
5. Cover baking tray with baking paper. Drop teaspoonfuls of the mixture on the paper. Put in the oven, then turn oven off. Leave overnight in oven (or for at least 3 hours, until oven is cold) with the door closed.
I've found 2 hours is actually enough in the summer - I haven't tried them in winter to see if that makes a difference, though.
Monday, January 2, 2012
Christmas Angels
This one's not a 'recipe' as such, but I wanted to save it here because it was such a hit with both the kids at Christmas time.
They're made from a marshmallow, a Malteser, white chocolate buttons, and melted white chocolate as glue. Super-easy to make, and went down an absolute treat with my boys.
I'm wondering what variations I can do on the angels, to make them less Christmassy, and more suitable for birthday parties, etc. Any thoughts?
They're made from a marshmallow, a Malteser, white chocolate buttons, and melted white chocolate as glue. Super-easy to make, and went down an absolute treat with my boys.
I'm wondering what variations I can do on the angels, to make them less Christmassy, and more suitable for birthday parties, etc. Any thoughts?
Sunday, January 1, 2012
White Chocolate Mudcake
I'm not a big fan of mudcakes, but this one is simply divine - an entire block of white chocolate in the cake, and another one in the ganche... not good for the thighs, but worth every bite! I think it's much better when it's been chilled in the fridge (unusually - most cakes are best straight out of the oven, yeah?), and think it would suit having a glob of yoghurt or cream on the side.
Ingredients:
300g white chocolate (I used a block of Whittakers white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
250g (1 and 2/3 cups) plain flour
1 tsp baking powder
Ganache
200g white chocolate (I used a block of Whittakers white chocolate)
88g sour cream (a small tub, or a couple of large tablespoons)
Method:
1. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4. Add vanilla and eggs to chocolate mixture and stir until well combined.
5. Stir flour and baking powder together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
6. Repeat with another cup of the chocolate mixture.
7. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
8. Pour mixture into prepared pan.
9. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
10. Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
Sour Cream and White Chocolate Ganache
1. Melt white chocolate in a small saucepan over very low heat, stirring frequently.
2. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
Ingredients:
300g white chocolate (I used a block of Whittakers white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
250g (1 and 2/3 cups) plain flour
1 tsp baking powder
Ganache
200g white chocolate (I used a block of Whittakers white chocolate)
88g sour cream (a small tub, or a couple of large tablespoons)
Method:
1. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4. Add vanilla and eggs to chocolate mixture and stir until well combined.
5. Stir flour and baking powder together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
6. Repeat with another cup of the chocolate mixture.
7. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
8. Pour mixture into prepared pan.
9. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
10. Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
Sour Cream and White Chocolate Ganache
1. Melt white chocolate in a small saucepan over very low heat, stirring frequently.
2. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
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