tag:blogger.com,1999:blog-26167729290477754412024-03-14T06:07:52.194+10:00Simply our Daily BreadA simple tale of the meals we eat, be they sumptuous restaurant, cosy cafe, or my own creationsquiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-2616772929047775441.post-41950796104572222792013-01-23T10:04:00.003+10:002013-01-23T10:04:31.660+10:00Curried Mince<div dir="ltr" style="text-align: left;" trbidi="on">
Working my way through the freezer, just pop your hand into the boxes of frozen meat and pull out a package, and it's surprise!!.<br />
Today we had 250g of mince........now mince is great for lots of dishes, usually meatballs of one description or another, maybe a meatloaf........but what if you just don't feel up to cooking much?? well then the fall back is either Spaghetti Bolognese or Curried Mince the latter is even simpler than the old Spag Bol.<br />
<br />
<b>Easy Curried Mince </b>for the two of us<br />
Firstly, chop about 2 cups Vegetables, I used <br />
<br />
<br />
<i><b>corn</b></i> from 1 cob,<br />
<i><b>1/2 red capsicum</b></i>, finely chopped<br />
<i><b>100g green beans,</b></i> chopped about 1/2" long<br />
<i><b>1 med brown onion,</b></i> chopped<br />
<i><b>3 button mushrooms</b></i>, chopped into small dice<br />
<i><b>1 carrot,</b></i> chopped into small dice <br />
you can use any other vegies you have on hand, broccoli stalks are particularly great if the family doesn't like broccoli, they are completely disguised and bunk up the nutrition of the dish.<br />
250g beef mince<br />
1/4 small Jar Asian Green Curry Paste - or to taste<br />
3/4 400g can coconut cream<br />
2 cups cooked long grain rice - more or less according to your likes or what you have on hand.<br />
<br />
Place a saucepan on medium heat and spray inside with a bit of oil <br />
Add the <i><b>250g beef mince,</b></i> stirring until just starting to colour<br />
Add the chopped onion and continue to stir occasionally until beef is browned and onion is becoming translucent.<br />
Add<i><b> 1/4 Jar of Green Curry Paste</b></i> ( about 3 really heaped teaspoons full) this is definitely a 'to taste' ingredient, we like it reasonably warm and spicy.<br />
Stir until fragrant - the strength of the fragrance will give you an indication of how spicy the dish will be.<br />
Add the chopped vegies, stir to coat with paste<br />
Add the coconut cream, stir<br />
Lower heat and simmer until meat and vegies are tender, approx 10 mins<br />
add the cooked rice, stir through and serve<br />
<br />
you can squeeze a wedge of lime over each serving if you like<br />
Sprinkle a little chopped coriander over the top is another option <br />
or both<br />
or not<br />
<br />
Enjoy with a cold beer.<br />
Not too shabby and very easy<br />
oh yeah....lots of leftovers to go on toast for brecky the next day.<br />
<br />
<br /></div>
quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-32442965926244738472013-01-16T10:12:00.000+10:002013-01-16T10:12:27.126+10:00Pomegranates - Jeweled Rice<div dir="ltr" style="text-align: left;" trbidi="on">
They look so inviting, and sound so exotic I resolved to give them a try, settled on Slow roast Persian Lamb using Pomegranate molasses, from <a href="http://www.bbcgoodfood.com/recipes/164629/slowroast-persian-lamb-with-pomegranate-salad">here </a>, Roast Vegetables with Pomegranate Molasses added to the basting oil, and something called Jeweled Rice (the best of the bunch!) from <a href="http://www.taste.com.au/recipes/16349/jewelled+rice">here</a><br />
<br />
For the life of me I couldn't find a roast of lamb in the freezer - could it be we have used them all?, must be so, a package of diced lamb was all that there was to be had. Anyway having set my heart on the above menu I used the spices and other ingredients and stir fried the lamb in a heavy based pan on top of the stove, result was o.k. but we all reckoned that a roast leg, sliced thinly would be the way to go. Will get around to trying it before the Pomegranate season is over and done.<br />
<br />
Jeweled Rice - made half the recipe to serve 3 and this was the leftover, as you see plenty for lunch the next day.<br />
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INGREDIENTS:<br />
large pinch of saffron threads<br />
1- 2 Tabspn boiling water<br />
1 cup Basmati Rice<br />
zest from 1 orange<br />
1 1/2 Tabspn butter<br />
1/4 Cup Craisins<br />
1/4 Cup dried apricots, thinly sliced<br />
heaped tablespoon flaked almonds<br />
heaped tablespoon pistachio kernels, halved lengthwise<br />
3 fresh dates, pitted, thinly sliced lengthways<br />
Half a pomegranate, seeds removed and separated (no white pith please)<br />
recipe also called for dried cherries, but as I had none I omitted them<br />
<br />
METHOD:<br />
Place a large saucepan of water onto stove top and bring to the boil<br />
Turn on kettle to boil water to soak rice. <br />
Combine the saffron and 1 - 2 Tabspn boiling water in a small bowl. set aside to infuse.<br />
Place rice in a heatproof bowl, cover with boiling water from kettle and stir<br />
Rinse under cold water and drain.<br />
Add drained rice to the saucepan of boiling water and return to the boil<br />
Reduce heat to med-low.<br />
Simmer for 8 mins or until the rice is almost tender. Drain<br />
<br />
Zest the orange peel<br />
Melt half the butter in a medium saucepan over medium heat until foaming.<br />
Add saffron mixture and rice and stir until well combined<br />
Add the orange rind, crasins, apricots, almonds, pistachios and remaining butter and stir until well combined<br />
Reduce the heat to low<br />
Cook, covered for 5 mins or until all the liquid is absorbed<br />
Fork to separate the grains<br />
Sir in the dates and pomegranate seeds<br />
Taste and season with Salt and Pepper<br />
<br /></div>
quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-61868931014623176922012-12-28T09:16:00.001+10:002012-12-28T09:16:52.346+10:00First Tomato Harvest<div dir="ltr" style="text-align: left;" trbidi="on">
Had the first big harvest of ripe tomatoes yesterday, popped them into the sink for a good wash before chopping and coring.<br />
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Some had blemishes that were easily cut away but most were sound.</div>
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Chopped them into fairly small chunks and added them with 4-5 cloves of sliced garlic.</div>
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and a couple of finely sliced red onions into a large pan.</div>
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<br /></div>
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Simmered them for several hours and then added a sprinkling of dried oregano, </div>
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cooled and popped the result into 2 cup portions in ziplock bags and into the freezer. Got 5 x 2C bags of base to use to make sauce, chutney and even to use for cooking. Happy with that, not a lot of work, certainly easier than the whole peeling business, and I think a better result than processing the entire batch in a food processor, although that said I will be using the processor for the next batch as I think the base will be smoother and therefore more suitable for a basic tomato sauce.</div>
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quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-49342824929254061622012-12-26T20:09:00.002+10:002012-12-26T20:09:42.399+10:00Christmas Ice-Cream Cake with Raspberry Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Sis phoned a couple of days before Christmas and while chitter chatting she mentioned this dessert she had seen a recipe for, no idea where she saw it but it was basically Christmas Cake, cut into slabs and lain on the bottom of a shallow cake pan, then topped with slightly softened ice-cream, re-frozen and then sliced into squares and served with either cream or custard, or perhaps even brandy custard. Sounded yum, so yum that it stuck in the brain.<br />
<br />
Fast forward to day before Christmas Eve, and it dawned on me that although everything was under control for the Big B.B.Q.Brecky on the Deck, including Maple Glazed Bacon with the Sourdough Ricotta-Tomato-Mushroom Bruschetta (now that is definitely going to be repeated and featured here) The Luncheon Ham had been glazed, using the ever fav Macadamia Honey Glaze and all the salads were ready to roll, but....there was no Chrissy Cake....oops!!, but not too worry too much because it all came together easily a little later on, sort of like someone was looking out for us all.<br />
<br />
While we were visiting our fav deli, a 'new to town' deli and deserving lots of support, I spotted some lovely<i> imported glazed fruits</i> - my oh my - we haven't had those available in our neck of the woods for more years than I care to remember, it was far too late to even think of the usual Christmas cake made with those lovelies so I went for the easy way out, the old fruit cake that the entire family enjoys, and you probably have a recipe for as well.<br />
I snaffled a nicely moist bag of mixed fruits, including a few red cherries, grabbed a can of green glace cherries from France and added 2 of the aforementioned succulent glazed figs and baby pears that I chopped and added to the other fruits.<br />
<br />
Mixed up the cake, and as usual, there was a fair bit of mix left over, now I usually pop the left over mix into a tiny individual pan to use as a gift, but this time I popped the leftover, and to be truthful, a big spoonful extra of mix into a small (7") square sandwich pan, baked it with the big cake for about 20 mins and when it was cooled I popped it back in the pan, squished some ice-cream over the top and re-froze it. I also made up a sugar syrup using 1 C sugar and 1 C water, boiled it until it was a light syrup, added a frozen pack of raspberries and reduced down to a nicely thickened sauce to serve with the dessert.<br />
I kid you not - it was a hit - truly a hit. The pic above is the last 1"ish square saved because it was mentioned that this recipe should go in our family recipe book under "Easy Christmas".<br />
<br />
In case you don't have the recipe for this ever so easy and variable cake, I will give you the basics.<br />
1 kg of mixed fruit<br />
2 cups of fluid<br />
2 cups Self Raising Flour or Plain....doesn't seem to make a big difference.<br />
<br />
Soak the fruits in the fluid for at least a few hours, recipe recommends overnight, then add the flour, stir together and bake in a low 160 deg oven for 80mins to 90mins. <br />
<br />
now for the variations:-<br />
for the mixed fruit I always pop in at least 100g of glace cherries, I also have been know - when a little shy of mixed fruit to pop in some dried prunes, chopped up a bit of course <br />
<br />
for the fluid, you can use<br />
one heaped tablespoon of cocoa dissolved in hot water,<br />
or some instant coffee granules also dissolved in hot water<br />
or fruit juice<br />
or tea - even some of the fruitier teas such as those sold by T2<br />
or half cheap Marsala wine and water - that one was with the dates......desperate for a cake and no time to shop...(Yummy cake actually - surprisingly) <br />
The self raising flour sometimes seems to make a slightly lighter cake but it all seems to depend on the type of fruit........or perhaps the vagaries of the day.<br />
Now we have <i><b>the secret:::</b></i><br />
I have<i> </i>seen this recipe maligned on the net as being too stodgy, well the secret seems to be to cook it low and slow, with lots of paper and or foil surrounding it. I line the cake tin (a 6" square deep tin) with 2 layers of al-foil and 2 layers of silicone paper coming up well above the rim of the pan<br />
I also have a piece of foil loosely cover the cake for the first 40 mins. of cooking time in a fan forced oven of only 160 deg Celsius, place the cake low in the oven, not the bottom but not the middle if you have a choice.<br />
After 40 mins, remove the foil - the cake will look uncooked and, well, not happy, ignore it, don't panic, leave it in the oven for another 10 to 15 mins and then check with a straw, bamboo skewer, cake skewer, whatever, the idea is to make sure the center of the cake is cooked and the straw comes out clean, if in doubt leave it another 5 mins. This is a very moist cake and can take a little extra time in the oven without drying out, whereas under cooking it....well then you are back to the complaints about stodge!<br />
<br />
Now the things I would change next time for this dessert are - I would make my own ice-cream, using Aunty Barbs ice cream recipe, and pour it over the cake to freeze. Yes, I would make brandy custard to serve with it, barely warm brandy custard one side and raspberry sauce the other......pretty close to Heaven for a quickie!!</div>
quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-65532262425226241912012-12-26T18:36:00.001+10:002012-12-26T18:36:50.856+10:00Spiced Honey Glaze for Roasted Vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
Our eldest Son and his Darling came for lunch and spent the afternoon with us, lovely and relaxing, and great to have some one on one time with them, especially with the new little bub due soon.<br />
<br />
The D.D.I.L also bought along a copy of the Donna Hay Christmas Book and shared the following recipe with us. They had used it on the vegetables they prepared for the other side of the family for Christmas Dinner, and it was a smash hit, so much so that they will be using it on a regular basis in the future.<br />
<br />
Talk once again got around to 'the family recipe site' and D. offered to set up a web site for the family to use, the idea is that each family member will be able to log in and post their fav recipes for the rest of us, we are all foodies so looking forward to having our own web address, in the meantime I'm going to resurrect this site with the new lables option it will do as my record for a bit. <br />
<br />
Spiced Honey Glaze for Vegetables<br />
1/2 C warm honey<br />
1 tea ground chilli<br />
1 tea ground sweet paprika<br />
1 tea ground cumin<br />
1 tea ground coriander<br />
S & P<br />
<br />
Mix and brush generously over roasted vegetables for last 10 mins of roasting time<br />
This mix is enough to brush vegies for 8 serves<br />
<br />
no pic for this dish yet so here is one of a new member of our family, our new Collie Sam, almost 2 years old now but still a real muffin!<br />
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quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-91517481233042682732011-01-01T10:17:00.003+10:002011-01-01T15:08:20.091+10:00New Year's Day - Breakfast of Champions, Light Crab LunchHow does that saying go......start the year as you intend to continue??......well this had better not be how we continue our food year....unless of course the meaning is 'trying something different', yes, that well do, trying something a little different.<br />
<br />
Found this recipe, submitted by TexasBaker, while cruising the Nigella Lawson 'Express' site, changed a few minor things and the presentation to treat the Darling to something yummy to celebrate New Year.<br />
<br />
The Darling is not a fan of scrambled eggs, so changed to a fried egg each, not a fan of tortillas either, so used a slice each of a nice hard bread.......so with a few alterations, this is what we had.<br />
<br />
1 largish potato, grated but not squeezed out<br />
2 Tablespoons finely chopped onion<br />
1 Tablespoon olive oil<br />
1/2 large or 1 small chorizo sausage<br />
2 eggs<br />
1/3 Cup grated colby cheese<br />
1 Tablespoon mashed avocado (just for me- yep Darling not a fan)<br />
2 teaspoons Greek Yoghurt or sour cream if you prefer<br />
2 teaspoons sweet Chilli Sauce<br />
2 slices of bread, lightly toasted<br />
<br />
Heat oil over medium heat in a heavy based frypan, add potato and onion, stir occasionally as it cooks, this will stick like billy oh, but just keep scraping those lovely brown crispy bits of potato up and stir them through.<br />
Add sliced chorizo to pan and crisp, still stirring occasionally<br />
Scoot everything to one side and fry 2 eggs in the oils in the pan.<br />
Toast your bread lightly, if you are an avocado lover, spread avocado over unbuttered toast, top with grated cheese and place under griller to melt.<br />
Top melted cheese with 1 teaspoon each of Greek Yoghurt, and the sweet Chilli Sauce<br />
Continue layering with the crispy browned potato and onion mix, then chorizo slices and top with your softly fried egg.<br />
<br />
No Pic.......but it got a big thumbs up from the Darling........now what healthy salad will we have for lunch???<br />
<br />
<div style="color: #ffe599;">TexasBaker's Recipe:-</div><div style="color: #ffe599;"><br />
</div><div class="MsoNormal" style="color: #ffe599;"><span style="font-family: Tahoma;">CHORIZO, POTATO AND EGG BURRITOS</span></div><div class="MsoNormal" style="color: #ffe599;"><br />
</div><div class="MsoNormal" style="color: #ffe599;"><span style="font-family: Tahoma;">These are so good, and can be made in advance and heated for 1 minute in the microwave on a busy morning. I love these with sour cream and left over guacamole. Salsa would not hurt either.</span></div><div class="MsoNormal" style="color: #ffe599;"><br />
</div><h3 style="color: #ffe599;"><span style="font-family: Tahoma; font-size: 12pt;">Ingredients</span></h3><ul style="color: #ffe599;" type="disc"><li class="MsoNormal"><span style="font-family: Tahoma;">1 cup shredded potatoes </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">ΒΌ cup diced onions </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">1 tablespoon olive oil </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">2 links chorizo sausage </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">6 Eggs </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">4 burrito size tortillas </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">Shredded cheese, cheddar, jack or Colby</span></li>
</ul><h3 style="color: #ffe599;"><span style="font-family: Tahoma; font-size: 12pt;">Method</span></h3><ol start="1" style="color: #ffe599;" type="1"><li class="MsoNormal"><span style="font-family: Tahoma;">Heat a large skillet over medium heat and add the oil. Cook the potato and onion until cooked through. Add the chorizo and cook for 8 minutes, or until hot and steamy. </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">Scramble the eggs in a separate bowl and pour over the sausage mixture. Cook the eggs, stirring constantly, until they reach your desired level of doneness. </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">Warm the tortillas in the microwave. </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">Place a layer of cheese in the center followed by the egg and chorizo mixture. </span></li>
<li class="MsoNormal"><span style="font-family: Tahoma;">Wrap into a burrito and eat.</span></li>
</ol><span style="color: #ffe599; font-family: Tahoma; font-size: 12pt;">Serves: AS REQUIRED <br />
<br />
Recipe posted by TexasBaker ON NIGELLA SITE</span><br />
<br />
<div style="text-align: center;"><b>CRAB AND AVOCADO SALAD with JAPANESE DRESSING</b></div><div style="text-align: center;"><b>another recipe inspired by Nigella Lawson and her 'Express' T.V. Show.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/TR6q2EodpGI/AAAAAAAAA7A/qvjFfbPFG08/s1600/IMGP6486.JPGDIET.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/TR6q2EodpGI/AAAAAAAAA7A/qvjFfbPFG08/s400/IMGP6486.JPGDIET.jpg_s.jpg" width="398" /></a></div><br />
<br />
<div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;">After such a heavy breakfast, we definitely needed a light lunch, this Crab and Avocado Salad fitted the bill perfectly, based on a Nigella Lawson recipe, halved the ingredients and used finely shredded Chinese Cabbage as a bed instead of the Rocket. </span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><br />
</span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><span style="color: #b45f06;">Ingredients</span> <span style="color: #999999;">and Method I used:</span></span></div><div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;">Place in a screw top jar:</span></div><div style="color: #b45f06;"><span style="font-family: Tahoma; font-size: 12pt;">1 tablespoon Mirin</span></div><div style="color: #b45f06;"><span style="font-family: Tahoma; font-size: 12pt;">1/4 teaspoon wasabi paste</span></div><div style="color: #b45f06;"><span style="font-family: Tahoma; font-size: 12pt;">1/2 tablespoon rice vinegar</span></div><div style="color: #b45f06;"><span style="font-family: Tahoma; font-size: 12pt;">2 drops sesame oil</span></div><div style="color: #b45f06;"><span style="font-family: Tahoma; font-size: 12pt;">good pinch Maldon sea salt</span></div><div style="color: #444444;"><br />
</div><div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;">Shake well and divide into two separate bowls</span></div><div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;"><br />
</span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><span style="color: #999999;">Finely slice a scant</span> <span style="color: #b45f06;">2 cups Chinese Cabbage</span>,</span></div><div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;">add to one bowl containing half the dressing, </span></div><div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;">toss well, plate onto 2 serving plates.</span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><br />
</span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><span style="color: #999999;">De-seed and finely slice</span> <span style="color: #b45f06;">half a long red chilli</span></span></div><div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;">add to second bowl containing dressing</span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><span style="color: #999999;">add </span><span style="color: #b45f06;">1/2 cup shredded Fresh Crab Meat</span></span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><span style="color: #999999;">add a good</span> <span style="color: #b45f06;">squirt of Lime Juice</span> <span style="color: #999999;">and toss well</span></span></div><div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;">Press crab into any mould - I used a 1/4 cup measure - and invert onto salad</span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><br />
</span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><span style="color: #999999;">Top Crab with some finely sliced</span> <span style="color: #b45f06;">green onion</span></span></div><div style="color: #444444;"><span style="font-family: Tahoma; font-size: 12pt;"><span style="color: #999999;">Using a melon baller, scoop rounds of</span> <span style="color: #b45f06;">Avocado</span> <span style="color: #999999;">around Crab onto salad. Enjoy!</span></span></div><div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;">Simple, Fast, Easy, Low on the Calories and very enjoyable....will certainly be repeating this one.</span></div><div style="color: #999999;"><span style="font-family: Tahoma; font-size: 12pt;">The melon baller is a tip from Nigella Lawson and I have used it a lot over the last few days, no more squidgy peeling of Avocados and if there is a little bit that needs to be missed, easily done. </span></div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-63359593844209625662010-08-31T22:23:00.000+10:002010-08-31T22:23:10.247+10:00Pepper Steak in a Bowl - real comfort food<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/THzp01sFy9I/AAAAAAAAA6k/wYdAE4TFJV8/s1600/IMGP4683.JPG+simply.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/THzp01sFy9I/AAAAAAAAA6k/wYdAE4TFJV8/s400/IMGP4683.JPG+simply.jpg_s.jpg" width="400" /></a></div>Well, it might be spring, but cold nights are still with us, which makes it just fine to be trying out recipes from my latest aquisition, - yep - another birthday has come and gone and the wonderful gift vouchers are still giving...giving...giving. <br />
I used part of one voucher to Snaffle a copy of Gary Mehigan's cook book 'Comfort Food', well worth the purchase, I've always said that if you see a recipe you love in a book, grab the book, it's worth the purchase price, well this book looks like being a well loved cook book. There are many recipes that interest, but Garry Mehigan's Tuscan Beef Stew with Black Pepper and Potatoes is going to be a family fave........Mehigan justifiabyly describes this dish as pepper steak in a bowl.<br />
<br />
There are great instructions in Garry Megigan's book, and I would encourage you to buy it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/THzs7djeYuI/AAAAAAAAA6s/-p6loMnURak/s1600/IMGP4690.JPG+simply.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/THzs7djeYuI/AAAAAAAAA6s/-p6loMnURak/s400/IMGP4690.JPG+simply.jpg_s.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pics of the steps of how I created this rather warming and comforting dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/THzug2la2UI/AAAAAAAAA60/wGn9W7P7VTk/s1600/2010+August+31+Tuscan+Beef.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/THzug2la2UI/AAAAAAAAA60/wGn9W7P7VTk/s400/2010+August+31+Tuscan+Beef.jpg_s.jpg" width="400" /></a></div>and of course, because I am only cooking for three serves, and didn't have all the right ingredients, this is what I used.<br />
1 brown onion, cut into wedges<br />
2 cloves garlic, chopped finely<br />
3 dutch carrots, cut into chunks<br />
600grms diced beef - bought as such from butcher, which I heavily coated with cracked black pepper on both sides.<br />
1 thick slice bacon, (the recipe calls for pancetta, sadly the butcher only had wafer thin slices, so I opted for some of his bacon, using just the meaty parts, leaving the fat for the dogs dinners.<br />
thyme sprigs, bay leaf,<br />
1 litre fluid, made from about 100/150 mils of each red and white wine and topped with water....should have been beef stock but sadly, none on hand.<br />
Kipfler potatoes<br />
Sno Peas<br />
After browning the meats and vegies, I added the wines, stock and herbs and simmered away. Adding some nice kipfler potatoes about 30 mins before beef being done and at the last minute, adding some sno peas for greens.<br />
Mehigan suggests parsley sprinkled over and crusty bread to serve - really could have done with the bread, the juices were just delish and would have been wonderful sopped up with nice fresh bread....perhaps next time, and there will be a next time!!quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com1tag:blogger.com,1999:blog-2616772929047775441.post-71275477056905177092010-08-25T04:51:00.001+10:002010-08-25T04:52:48.455+10:00Chocolate or Vanilla Slab Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/THQNr4GFTBI/AAAAAAAAA6E/iX2-3Frh0YE/s1600/IMGP4557.JPGsimply.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/THQNr4GFTBI/AAAAAAAAA6E/iX2-3Frh0YE/s400/IMGP4557.JPGsimply.jpg_s.jpg" width="400" /></a></div>An emergency cake, simply stirred together in one bowl, quickly cooked into a slab, this cake is perfect for last minute visitors, lunches or to use as a base for several ideas for quick desserts. It is cheap, easy, fast and can be varied in many ways.<br />
<br />
Ingredients:<br />
125grams butter<br />
1/2 (half) cup milk<br />
2 large (60gram) eggs<br />
1 cup Self Raising flour<br />
3/4 cup sugar (castor for vanilla cake - soft brown for chocolate cake)<br />
2 tablespoons either custard powder for vanilla cake or cocoa for chocolate cake<br />
<br />
Line a 11" x 7" slice pan with baking paper. <br />
Pre Heat oven to 160 degrees for fan forced or 180 degree.<br />
<br />
In small microwave proof bowl, melt 125 grams butter, <br />
add 1/2 cup milk<br />
add two large eggs and lightly whisk through milk and butter<br />
<br />
Into a mixing bowl <br />
Sift 1 cup Self raising flour<br />
2 Tablespoons either custard powder for vanilla cake or cocoa for chocolate cake<br />
Add 3/4 cup sugar - castor for vanilla cake - brown for chocolate cake<br />
<br />
Using a whisk, Stir dry ingredients together,<br />
Add butter, milk, egg mixture and whisk together,<br />
Pour into slab pan and cook in 160 degree oven 25 to 30 mins or until cake springs back when lightly touched.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/THQRKxxmJvI/AAAAAAAAA6M/l2BZiNhTleI/s1600/IMGP4567.JPGsimply.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" ox="true" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/THQRKxxmJvI/AAAAAAAAA6M/l2BZiNhTleI/s400/IMGP4567.JPGsimply.jpg_s.jpg" width="400" /></a></div>The cake makes a thinish slab, and can dry out very quickly if overcooked.<br />
<br />
Chocolate Cake with Caramelised Blood Orange Slices<br />
Serves 2<br />
I cut a slab from the end of the cake, halved it, sandwiched it with a simple chocolate ganache of melted dark chocolate and sour cream, topped the tower with two wedges of caramelised blood orange slices and served each half with a dollop of vanilla yoghurt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/THQSDXvfU5I/AAAAAAAAA6U/W-xuYNKLJdE/s1600/IMGP4560.JPG+simply.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" ox="true" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/THQSDXvfU5I/AAAAAAAAA6U/W-xuYNKLJdE/s400/IMGP4560.JPG+simply.jpg_s.jpg" width="400" /></a></div>Variations:<br />
Chocolate Cake<br />
Cut in half, spread top of one half with raspberry Jam and either sour cream or whipped cream<br />
spread chocolate ganache or butter icing on bottom of other half slice, sandwich together and top with more chocolate ganache or butter icing.<br />
<br />
Vanilla Cake<br />
Cut in half, spread top of one half with Lemon Butter and whipped cream. Place other half on top of cream and either ice with lemon icing or more whipped cream<br />
<br />
Ice with Passionfruit Icing. <br />
Ice with Lemon Butter Cream Icing.quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-79665405629940855892010-03-02T12:12:00.001+10:002010-03-02T12:21:39.384+10:00A new beginning.............well, its been awhile, there have been things that have kept me from blogging, nothing to spend time lamenting, just life I guess..... <br />
<div><br />
<div>Anyway life being what it is, it now feels like a good time to take up the bloging reins again. We have a tender tummy in our little group around the table, as well as one who needs to have the apetite tempted, one who needs to cut back on the much loved carbs and starches and one who needs to have a little bit of care for the cholesterol levels........oh yeah! and the biggie, the cook has been bad, very very bad........she has been giving the credit card a flogging, all in the name of 'the sacred stash'........oh dear, we need to budget. <br />
Well, as we gather around our table, I will leave it to you to decide..........are all the criteria being met?? probably not and lets not loose sight of the fact that the Shitzu needs to be kept happy, there is nothing worse, belive me, nothing worse, than a depressed Shitzu, and he only likes chicken.</div><br />
<div>So for a tender tum I made Potato, Bacon and Leek Soup from these ingredients, <img alt="" border="0" id="BLOGGER_PHOTO_ID_5443638593687655522" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/S4uwdZZcFGI/AAAAAAAAA4U/Uw9R1SgcdUU/s400/IMGP0379.JPG+simply.jpg2.jpg_s.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></div><div class="separator" style="clear: both; text-align: center;"></div>Chop the bacon into small pieces, and crisp it up in just a little oil, about 1 teaspoon, remove the crisp bacon from the stock pot and place it to one side to be added to the finished soup later.<br />
Melt the 50grams butter in the same pot, add the 2 chopped leeks, 1 chopped onion, 3 peeled and cubed potatoes and 1 clove chopped garlic, toss to cover in the butter and bacon brownings.<br />
Put the lid on the pot and sweat the vegetables over a medium/low heat for 10 mins.<br />
Remove the lid and add chicken stock to just cover, add the bay leaf and 2 sprigs of thyme, a generous grinding of pepper and sea salt. <br />
Simmer until the potato is soft and done.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/S4xdAixvsaI/AAAAAAAAA4c/HtJtur7Y4nE/s1600-h/IMGP0386.JPG+simply.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/S4xdAixvsaI/AAAAAAAAA4c/HtJtur7Y4nE/s400/IMGP0386.JPG+simply.jpg_s.jpg" width="400" /></a></div>Remove the thyme and bay leaf and using a stick blender, blend the soup in the pot, until it is smooth.<br />
Return the bacon to the soup and simmer for another 2 mins. Scatter the chopped chives and parsley over the top and serve with hot crusty bread rolls, straight from the oven.<br />
It must have been o.k. as more bowls disappeared during the evening.<br />
<br />
As a bit of a treat and an appetite tempter, I thought Garlic Prawns would be a good idea. Well, I'm not that fond of prawns, having had a run in with one that certainly was not fresh some years ago, and yes, I have held a grudge.<br />
<br />
Phoned one of the local fishmongers that have their own trawler, and fessed up that I really was a novice in the prawn purchasing game, Des was a font of knowledge and kindly took the time to give me some pointers and explained how prawns are sized, going past the small, medium and large that are all that you usually see available. It's possible, and in fact easy, to order very large prawns, they come as U6 or U8, an old weight measurement from Pounds and Ounces days, U6 you get 6 to the pound, and U8 you get 8 to the pound, how easy is that!<br />
<br />
I ordered a Kilo of U6, and was delighted to fetch these home to the kitchen. That's a dinner plate they are resting on.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/S4xiss_tYvI/AAAAAAAAA4k/KVouRpEMZwc/s1600-h/IMGP0387.JPGdaily.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/S4xiss_tYvI/AAAAAAAAA4k/KVouRpEMZwc/s400/IMGP0387.JPGdaily.jpg_s.jpg" width="400" /></a></div>being larger they were easier to clean, still messy, but easier than their smaller cousins. There are a squillion 'Garlic Prawn' recipes all basically the same.<br />
I wanted these to have a fair bit of sauce but didn't want to use cream, so I made a prawn stock with the 'peelings', that is the legs, shells and tails. <br />
<br />
While the prawn stock was simmering away, I rustled up an avocado side salad.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/S4xqqA4dBzI/AAAAAAAAA40/PnNPuTOu1o4/s1600-h/IMGP0396.JPGsimply.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/S4xqqA4dBzI/AAAAAAAAA40/PnNPuTOu1o4/s400/IMGP0396.JPGsimply.jpg_s.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">TOMATO AND AVOCADO SALAD</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 baby roma tomatoes, halved and sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 ripe avocado, cubed</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup diced red onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place above ingredients in a bowl.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">DRESSING</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Tablespoon olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon lemon juice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Tablespoon balsamic vinegar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">salt and pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put all dressing ingredients in a screw top jar, shake and pour over tomato and avocado, toss the salad to combine.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pile salad into lettuce cups to serve.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/S4xsL3-cYuI/AAAAAAAAA48/1TXdxd_9YNw/s1600-h/IMGP0402.JPGsimply.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/S4xsL3-cYuI/AAAAAAAAA48/1TXdxd_9YNw/s400/IMGP0402.JPGsimply.jpg_s.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">And now the prawns, Steam a small quantity of rice, you only need about 1/4 cup cooked per person to soak up the juices, have rice ready on warmed platter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour a tablespoon of oil and a good nob of butter into a non stick pan with the garlic, heating until the garlic is just softening, raise the heat and add the prawns, cooking them pretty quickly until they have just turned opaque, do not over cook or the prawns will toughen. Lift onto the bed of rice.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/S4xqO50ZsoI/AAAAAAAAA4s/3hH-ttlfubs/s1600-h/IMGP0406.JPGdaily.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/S4xqO50ZsoI/AAAAAAAAA4s/3hH-ttlfubs/s400/IMGP0406.JPGdaily.jpg_s.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour a couple of tablespoons of the prawn stock into the pan, swirling around and lifting up the juices and brownings, then pour the sauce over the prawns and rice. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Served them with the avocado, tomato salad.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/S4xwN2rlw5I/AAAAAAAAA5E/BwJ93xKU34A/s1600-h/IMGP0408.JPGsimply.jpg_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/S4xwN2rlw5I/AAAAAAAAA5E/BwJ93xKU34A/s400/IMGP0408.JPGsimply.jpg_s.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Would I do them again? probably, but they were expensive protein at $30 per kilo.......so what with the butter and the cost, I guess I failed on two fronts, but heck they were tasty, there were 5 prawns each, and that size we really only needed 3 each, but there is something rather nice about a decadent prawn feast.</div></div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-6938174353421653822009-09-12T05:31:00.005+10:002009-09-12T06:26:15.737+10:00Bacon and Egg PiesFast, Easy, Cheap and Tasty.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380302243182811490" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SqqsYlUmGWI/AAAAAAAAA4E/4rYV9-zSEbE/s400/IMGP6863.JPG+sdb+blog.jpg_s.jpg" /> Took a day off yesterday, played and sewed and just generally lost track of time, imagine the shock of hearing the garage door open when I was sure it was only 3 o'clock..........and what was to be had for dinner?!?!.<br /><div>Thankfully one of the things I had done was cruise through a Donna Hay cookbook, yep, another one, this time her modern classics book 1, where there was a rather interesting and easy looking recipe for bacon and egg pies on page 158.</div><br /><div>Using frozen pastry, grated cheese mixed with mustard and of course bacon and eggs this was very quickly assembled and popped into the oven for 15 minutes while I scooted downstairs and harvested the lettuce leaves, spring onion and basil for the salad. </div><div>Popped them onto plates and topped them off with some of these goodies, Kumato grape tomatoes, darker skinned with a hint of black, they are a sweet and flavourful tiny tomato, not exactly budget but hey, a few go a long way and the same goes for Sardinian green olives and Persian Fetta. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380305707480905298" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SqqviO1n9lI/AAAAAAAAA4M/IwS5kdXnuIE/s400/2009+9+11+Green+Bug+and+Bacon+Pie.jpg_s.jpg" /></div><div> </div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-31852797890439006592009-09-11T16:45:00.005+10:002009-09-11T17:09:07.700+10:00Old fashioned and a budget beater, but tasty<a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/Sqnyyvh4WUI/AAAAAAAAA38/EtxYdXMbIbU/s1600-h/IMGP6767.JPG+SDB+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380098183436720450" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/Sqnyyvh4WUI/AAAAAAAAA38/EtxYdXMbIbU/s400/IMGP6767.JPG+SDB+BLOG.jpg_s.jpg" /></a> Gosh, its been ages since I cooked some of these more old fashioned meals, first there was the meatloaf, then the leftover fritters and now for heavens sake Rissoles, not only rissoles, but gravy, dried peas and plain mashed potatoes. <br /><br />The Darling does like dried peas, his Mum used to cook them, I have a tendency to burn the poor little blighters, in fact we lost a perfectly good coffee table after one effort. <div> </div><div>The only concession to anything a little more up to date food wise is the caramelised sweet balsamic onions on top and no there isn't a recipe, just slice up as many red onions as you think you will need and then slice up a bit more. </div><div> </div><div>Cook them slowly in a heavy based fry pan with a little olive oil and just a tad of butter until they are nicely caramelised, add a good splash of balsamic vinegar and let sit over a low heat for a few minutes. Rather yum if do say so myself.</div><div> </div><div>Ohh and the coffee table? well the family was home for dinner and there was a tad of wine involved, so judgement was a little skewed, .......you understand.</div><div> </div><div>So after filling the kitchen with burnt pea smoke, I removed gently, well o.k., chucked, the saucepan into the sink and filled the pan with water, </div><div> </div><div>Mistake!</div><div> </div><div>Big mistake!</div><div> </div><div>The steam smelled worse than the smoke, so I slapped a lid on the pot and just left it to moulder. </div><div> </div><div>Someone helpful came alone, smelled the burnt pea smell, and immediately knowing what I had done - past experience you know - and to be really helpful removed the saucepan to the back deck, where the only place to put the pan down was the coffee table, oh and did I mention that the top of the table was glass??</div><div> </div><div>Someone helpful was barely back in the kitchen when there was this rather explosive bang, followed by the tinkling sound of glass raining down from the verandah to the concrete below.</div><div> </div><div>DDIL was not happy, it was her Coffee Table.</div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-343564974246294262009-09-09T04:26:00.004+10:002009-09-09T05:33:40.192+10:00Leftovers, what do you do with them?<a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SqaiXg-7dPI/AAAAAAAAA30/0ZCS_DSbMks/s1600-h/IMGP6738.JPG+SD+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379165329815205106" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SqaiXg-7dPI/AAAAAAAAA30/0ZCS_DSbMks/s400/IMGP6738.JPG+SD+BLOG.jpg_s.jpg" /></a> We had meatloaf for dinner the night before last, its literally been years since I made a meatloaf, but the request had been made and as I'm on a bit of a budget kick the two tied in together. However, we had leftovers, even after sending a roast vegie and meatloaf lunch off with the Darling, we had leftovers, so what with the budget kick and my hating to waste food, something had to be done. <br />A quick net search and about the only thing that came up was either fritters or bung it in a can of soup and call it a.............well I've forgotten what it was called and it is probably a fine thing to do but just didn't seem to be up my alley, so I went with the fritter idea, there was a nice sounding potato fritter, not unlike roesti so I went with that. The only thing I would change is the size of the meatloaf chunks, as the potato cooked down the chunks became more of an accessory than an integral part of the fritter. The whole thing was surprisingly tasty and very easy, I topped the fritters with a fresh tomato and caramelised onion sauce and a sno pea salad.<br /><br /><div><span style="color:#cc33cc;">Fritters for 3 serves</span></div><div>4 medium potatoes, grated and squeezed dry</div><div>1 medium onion, grated</div><div>1 egg</div><div>1 Tablespoon plain flour, approx</div><div>salt and pepper</div><div>leftover meatloaf, cubed, 1 to 1 1/2 cups small chunks</div><div>Olive oil</div><div> </div><div>Grate the potatoes, and using you hands, take handfuls of the grated potato, squeeze the excess potato juice out over the sink and place dry grated potato into a large bowl.</div><div>Grate the onion, add to the bowl with the potato.</div><div>Add egg to the potato and mix together well.</div><div>Sprinkle the flour over the potato, just enough to pull the mixture together, Add the meatloaf chunks and season.</div><div>Heat a good coating of oil in a heavy based fry pan.</div><div>When pan and oil are hot, place 1/4 cup measures of the potato mixture into the pan, press down to flatten slightly.</div><div>Cook over low heat until fritters are well browned and crisp on both sides. The center of the fritters will be creamy when fully cooked.</div><div>You will need to use two pans if you are cooking a number of fritters or remove the first batch to the oven to keep warm and continue using the one pan.</div><div>When fritters are all done, place on serving plates, top with tomato sauce and the sno pea salad and Enjoy!</div><div> </div><div><span style="color:#cc33cc;">Caramelised Onion and Fresh Tomato Sauce</span></div><div>1 medium onion, finely sliced</div><div>2 large ripe tomatoes, seeded and chopped - I didn't bother peeling the tomatoes, I rather like the skin left on the chunks</div><div>1 clove garlic, minced</div><div>1 tablespoon olive oil</div><div>1 tablespoon stock or water.</div><div> </div><div>Heat oil in saucepan and add onions, fry over a medium heat until the onions caramelise, turning a nice soft brown, don't allow the onions to catch and burn, they will go bitter.</div><div>Add the tomato chunks and stir through. Place lid on pan and allow to cook down, stirring occasionally.</div><div>Add a little stock or water if the sauce is becoming too thick or beginning to stick to the pan.</div><div> </div><div><span style="color:#cc33cc;">Sno Pea Salad for 3</span></div><div> </div><div>150 - 200 grams sno peas, </div><div>1/4 red capsicum</div><div>1/4 green or yellow capsicum</div><div>1/3 long red chilli - more if you love chilli</div><div>1 tablespoon light soy sauce</div><div>1 tablespoon brown sugar</div><div>3/4 tablespoon lemon juice</div><div> </div><div>Blanch the sno peas in boiling water for 1 min, drain and refresh under cold water.</div><div>Drain well and place in bowl</div><div>Very finely dice the red chilli, place in screw top jar with soy sauce, brown sugar and lemon juice, shake well and allow to sit for a few minutes.</div><div>Slice capsicums finely, add to sno peas and pour dressing over to serve.</div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-23372705283634441222009-09-03T14:23:00.008+10:002009-09-03T15:44:52.061+10:00Oven Semi-Dried StrawberriesThat wonderful flavour of fresh picked strawberries is pretty hard to beat with its promise of spring days and fresh produce. When the opportunity presents I like to semi dry the berries in the oven to use them in cakes and salads.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377096891148202290" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/Sp9JIie-8TI/AAAAAAAAA3s/Af3dVdy5x6A/s400/2009+9+3+Strawberry+drying.jpg_s.jpg" /> It is a simple process, and the net abounds with <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">different</span> methods and how <span id="SPELLING_ERROR_1" class="blsp-spelling-error">to's</span> but I just simply wash them, slice away the top and halve them, placing them onto a paper covered biscuit tray.<br />If I am planning on using them for cakes etc., I sprinkle just a little brown sugar over them and put them into a slow oven 130 degrees <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Celsius</span>, for about 50 - 60 minutes. <br /><div><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/Sp9Iz-IO0-I/AAAAAAAAA3k/54fCSx2i4Xw/s1600-h/IMGP6514.JPG+sdb+blog.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377096537791714274" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/Sp9Iz-IO0-I/AAAAAAAAA3k/54fCSx2i4Xw/s400/IMGP6514.JPG+sdb+blog.jpg_s.jpg" /></a>If the plan is to use them in a Spinach and Strawberry salad, just pop them into a bowl, sprinkle a little brown sugar over with a splash of balsamic vinegar, turn them to coat and pop them out onto a baking paper lined tray and into the oven for the same time and temperature.<br /><div><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/Sp9IzTx3_vI/AAAAAAAAA3c/q3NzlDsLQIM/s1600-h/IMGP6517.JPG+sdb+blog.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377096526423654130" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/Sp9IzTx3_vI/AAAAAAAAA3c/q3NzlDsLQIM/s400/IMGP6517.JPG+sdb+blog.jpg_s.jpg" /></a> When sliced open, the halves are still full of moisture, the flavour is intensified and the dry surface helps them not to sink to the bottom of the cake mix.<br /><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/Sp9IzECaIrI/AAAAAAAAA3U/_g1UShznwJI/s1600-h/IMGP6519.JPG+sdb+blog.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377096522198033074" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/Sp9IzECaIrI/AAAAAAAAA3U/_g1UShznwJI/s400/IMGP6519.JPG+sdb+blog.jpg_s.jpg" /></a> They will keep for awhile in a jar in the fridge, how long I'm not sure as I use them pretty quickly, these will be made into muffins <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">tomorrow</span>.</div></div></div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-85022835658476270022009-08-26T09:17:00.004+10:002009-08-26T09:55:57.354+10:00Cumquats and LimesHarvested the Cumquats and a few limes from our trees, and decided to have a go at preserving one of the limes.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 399px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5374044689640858578" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SpRxLB0eI9I/AAAAAAAAA3M/W6o9cXvq8RM/s400/IMGP6219.JPG+SD+JD+BLOGS.jpg_s.jpg" /> <div>No jar with a wide enough neck to take a whole lime so I quartered it and packed it with salt, then,following the advice on preserving lemons in Stephanie Alexanders book, I topped the jar with added lime juice. This is going to be a resounding success, and I will be serving lovely preserved limes with my Tagines. Or it will be a disaster and no one will ever hear about that poor little lime again.</div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5374044682417428642" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SpRxKm6RWKI/AAAAAAAAA3E/T2d9hcDV844/s400/IMGP6202.JPGSD+JD+BLOGS.jpg_s.jpg" /></div><div>An experiment in making Cumquat Syrup, these quarters will sit in the sugar and brandy for a day and then be popped into a pan of heavy syrup, simmered for a few minutes and be ready for use immediately to drizzle over a citrus cake.</div><div> </div><div>Recipe for Cumquat Syrup</div><div>Weigh cumquats and measure out equal weight in sugar.</div><div>quarter cumquats, removing all seeds and mix with 1/3rd of the sugar, place in a jar to with a good slosh of brandy, about 1 - 2 Tablespoons. Cover and let stand for a day.</div><div>Place the 2/3 rd measure of sugar into a sauce pan (not aluminium) and with a very little water, </div><div>melt the sugar and bring to a simmer, add the cumquat quarters and syrup and simmer for approx 10 mins.</div><div><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SpRxKMsgAzI/AAAAAAAAA28/KpIwaPCqk2Q/s1600-h/IMGP6194.JPG+SD+JD+BLOGS.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5374044675380347698" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SpRxKMsgAzI/AAAAAAAAA28/KpIwaPCqk2Q/s400/IMGP6194.JPG+SD+JD+BLOGS.jpg_s.jpg" /></a> This will be the first time I have tried that old favourite, Brandied Cumquats, but I have enjoyed them in the past, it will be interesting to see if they are as good as I remember.</div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-15729198447804989482009-08-14T21:33:00.004+10:002009-08-14T21:50:11.893+10:00Pork Cutlet with Apple Slaw<a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SoVL2g_XqCI/AAAAAAAAA20/VLSJf-A7tKk/s1600-h/IMGP5934.JPG+SD+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369781530649929762" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SoVL2g_XqCI/AAAAAAAAA20/VLSJf-A7tKk/s400/IMGP5934.JPG+SD+BLOG.jpg_s.jpg" /></a> After a day of mending, house cleaning, playing in the cubby with the youngest Grandie and getting over the sticker shock of taking the Shitzu to the vet, I really was looking for something simple for dinner, trouble was, no lunch also meant I wanted something to sink the fangs into.<br /><br />Went for a straight copy of the Donna Hay 'Peppered Pork with Apple Slaw' from her latest book 'no time to cook' and another of her ideas of herbs in olive oil over slices of steamed potatoes.<br /><br />What can I tell you, it was fast, it was easy, and beat the nickers off take-away on all fronts.<br /><br />Peppered Pork with Apple Slaw on page 36, in the chapter aptly named fast flavour, go spoil yourself.quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-88990661673737667912009-08-14T08:38:00.010+10:002009-08-14T09:29:19.897+10:00Beef Tagine with Honey, Prunes and Apricots<a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SoSZhVpG86I/AAAAAAAAA2s/7EtAcojY0C0/s1600-h/IMGP5920.JPG+sd+blog.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369585453756773282" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SoSZhVpG86I/AAAAAAAAA2s/7EtAcojY0C0/s400/IMGP5920.JPG+sd+blog.jpg_s.jpg" /></a> Another wonderful pressie I was lucky enough to get for my Birthday was a Tagine, now I have hankered over one of these for such a long time, gee, could it be at least a couple of years now?? <div><br /><div>Anyway, I was given this wonderful tagine, a gorgeous splash of red for my kitchen, and it goes rather well with that other showy splash of gorgeous red in the kitchen, my lovely new Kitchen Aid mixer.......ahh red, the new pink....., sorry, got a bit carried away there....</div><div></div><br /><div>Today I found a recipe for a beef tagine, whew, the list of spices almost took my breath away, but they were all in the spice drawer so just got to work and assembled the most glorious flavour sensation.</div><div></div><br /><div>While the tagine was cooking the kitchen smelt like you could just package it up with a ribbon and be happy forever, wonderful aromas.</div><div></div><div></div><div>As couscous isn't a fave in this neck of the woods, we decided on rice as the accompaniment.</div><br /><div></div><div>There <strong>will</strong> be more tagines in our lives.</div><div></div><br /><div>The recipe I loosely based our tagine on was 'Fragrant Moroccan Beef, Date, Honey and Prune Tagine' from Recipe Zaar. The recipe called for ras el hanout spice mix or their substitution, well on a whim I Googled 'ras el hanout', and while Recipe Zarr called for 4 spices this little lovely called for no fewer than 12, well.........ya gotta give that a go now don't you!</div><br /><div></div><br /><div>So here is the list of ingredients I used.<br /></div><div>For the Ras el Hanout spice mix</div><div>1 teaspoon ground cumin</div><div>1 teaspoon ground ginger</div><div>1 teaspoon ground turmeric</div><div>1 teaspoon salt</div><div>3/4 teaspoon ground cinnamon</div><div>3/4 teaspoon ground black pepper</div><div>1/2 teaspoon ground white pepper</div><div>1/2 teaspoon ground coriander seed</div><div>1/2 teaspoon cayenne pepper</div><div>1/2 teaspoon ground allspice</div><div>1/2 teaspoon grated nutmeg</div><div>1/4 teaspoon ground cloves</div><div><br /></div><div>For the Tagine</div><div>500grams cubed beef, - I used round steak</div><div>1 tablespoon olive oil</div><div>1 large onion, chopped</div><div>1 large clove garlic, minced</div><div>1 carrot, peeled and cut into chunks</div><div>1 400 gram can diced tomatoes</div><div>6 pitted prunes</div><div>6 dried apricots - the recipe called for dates, but -... well you know the story</div><div>1 scant tablespoon honey</div><div>1 cup beef stock</div><div>2 rounded teaspoons of the ras el hanout spice mix<br /></div><div>Assemble the ras el hanout spices, they will keep for a month in an airtight jar.<br /></div><div>Heat the tagine base over a medium heat, add the olive oil and when heated add the beef cubes and turn to brown all over.<br /></div><div>Add the onion and garlic, followed by the carrot chunks, stirring through the meat to pick up the lovely juices.<br /></div><div>Add the spice mix, stirring all the while so that all those lovely spices coat everything and don't catch on the bottom of the tagine.<br /></div><div>Pour stock into tagine, stirring again<br /></div><div>Add the tomatoes, prunes, apricots and honey, stir well and cover with tagine lid<br /></div><div>Lower heat and cook slowly for about 1 - 1 1/2 hours, If the beef was tougher the cooking time would have to be longer<br /></div><div>The dish was lovely but the pics were not. </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369581694051395490" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SoSWGfpfp6I/AAAAAAAAA2k/I9N-ntVJw0A/s400/IMGP5917.JPG+SD+BLOG+222.jpg_s.jpg" /></div><div>Mmm, yummy</div></div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-85800814471792287452009-08-13T09:52:00.008+10:002009-08-13T10:48:22.996+10:00Parmesan Topped Chicken Patties with Lemon and Potato Wedges<a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SoNX9o-fVeI/AAAAAAAAA2c/yruWvu5SjYs/s1600-h/IMGP5897-1.JPG+SD+BLOG+2.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369231897238918626" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SoNX9o-fVeI/AAAAAAAAA2c/yruWvu5SjYs/s400/IMGP5897-1.JPG+SD+BLOG+2.jpg_s.jpg" /></a> Did a clean out and tidy up of the freezer yesterday morning, and a few things need to be used up, I will not be doing a lot of cooking over the next few weeks so time to move that stuff out of there, and of course the added bonus, saving on the butchers bill.<br /><br />But what to do with a great lump of Chicken Mince....and why did I buy it anyway??, its not like it's a cheap alternative, oh well o.k., its not as expensive as steak, but it certainly isn't cheap.<br /><br />With a little thought and a lot of Donna Hay inspiration this is what I came up with, Chicken Patties with a lovey buttery crisp Parmesan topping and baked lemon and potato wedges.<br /><br />The inspiration for this dish can be found on P. 137 of the new Donna Hay book 'no time to cook', another winner and added to my collection for my birthday.<br /><br />for 6 patties (or 3 servings) this is what I used<br /><br />for the Lemony Wedges<br />3 potatoes, scrubbed and cut into large wedges<br />1 lemon, quartered<br />thyme leaves stripped from 2 stalks of thyme<br />salt and pepper<br />1 tablespoons olive oil<br /><br />for the Chicken Patties<br />350 grams good quality chicken mince<br />1 small onion, finely minced<br />1 clove garlic, minced<br />1 teaspoon finely chopped parsley<br />1/4 cup fresh breadcrumbs<br />1/4 cup dried breadcrumbs<br />salt and pepper<br />1 teaspoon olive oil<br />3 - 4 tablespoons dry white wine or chicken stock<br />1 small clove garlic, roughly crushed with the flat of a knife and skin removed<br /><br />for the Crunchy Topping<br />1/2 cup fresh breadcrumbs<br />1/4 cup finely grated parmesan<br />30 grams butter, melted<br />2 stalks of thyme leaves, stripped from stalk and finely chopped<br />cracked black pepper<br /><br />This is how I did it<br />1 hour before mealtime Pre-heat oven to 180 deg Celsius<br />Cut potatoes and lemon into wedges and place in large bowl.<br />Pour over the olive oil, turning wedges well with a spoon or spatula to make sure they are completely covered.<br />Turn into a baking dish<br />Sprinkle over the thyme leaves, salt and pepper and roast in oven for 45 mins, turning once, until potatoes are soft and starting to brown<br /><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SoNX9K9RgpI/AAAAAAAAA2U/Lp4iQn3AdxU/s1600-h/IMGP5871.JPG+SD+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369231889180754578" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SoNX9K9RgpI/AAAAAAAAA2U/Lp4iQn3AdxU/s400/IMGP5871.JPG+SD+BLOG.jpg_s.jpg" /></a> While potatoes are roasting, organise the topping and the patties.<br /><br />In a small bowl, combine the fresh breadcrumbs, parmesan, thyme leaves, salt and pepper.<br />Place the 30 grams butter in a small saucepan and melt over low heat, turn off heat and leave to cool a little<br /><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SoNX8vIRMhI/AAAAAAAAA2M/wXUg7tIX2nI/s1600-h/IMGP5877.JPG+SD+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369231881710678546" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SoNX8vIRMhI/AAAAAAAAA2M/wXUg7tIX2nI/s400/IMGP5877.JPG+SD+BLOG.jpg_s.jpg" /></a>Place chicken mince with the onion, garlic, parsley and both breadcrumbs with salt and pepper into a bowl, mix together thoroughly and form into 6 evenly sized patties, I used an egg ring to get even sizing<br /><div><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWZOKLilI/AAAAAAAAA2E/WLFly6EKPK0/s1600-h/IMGP5880.JPG+SD+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369230172053277266" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWZOKLilI/AAAAAAAAA2E/WLFly6EKPK0/s400/IMGP5880.JPG+SD+BLOG.jpg_s.jpg" /></a><br />Dredge both sides of the patties with a little sifted plain flour<br /><div><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWYsQdhsI/AAAAAAAAA18/4m65zouQ00k/s1600-h/IMGP5886.JPG+SD+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369230162952816322" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWYsQdhsI/AAAAAAAAA18/4m65zouQ00k/s400/IMGP5886.JPG+SD+BLOG.jpg_s.jpg" /></a> Add the cheesy crumb mixture to the melted butter and mix together making sure all crumbs are coated with butter <a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWYb13hII/AAAAAAAAA10/j8frciV7a50/s1600-h/IMGP5888.JPG+SD+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369230158546306178" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWYb13hII/AAAAAAAAA10/j8frciV7a50/s400/IMGP5888.JPG+SD+BLOG.jpg_s.jpg" /></a> When the wedges have been baking approx 40 mins, increase oven heat to 200 degrees Celsius.</div><div></div><div>Heat the teaspoon of olive oil in a heavy based fry pan over medium heat and quickly brown both sides of the chicken patties</div><div>Remove pan from heat</div><div>Place browned patties in the baking dish and layer cheesy crumb mix on top of patties</div><div>Return baking tray to oven to bake for a further 10 - 15 mins, or until the chicken is cooked through and the crumbs are golden and crispy. Do not over cook or the patties will be dry.</div><div><div><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWXylTntI/AAAAAAAAA1s/KsmbH1XcbwU/s1600-h/IMGP5889.JPG+SD+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369230147470991058" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWXylTntI/AAAAAAAAA1s/KsmbH1XcbwU/s400/IMGP5889.JPG+SD+BLOG.jpg_s.jpg" /></a> De-glaze the pan you used to fry the patties with the wine or stock, add the crushed garlic clove and simmer for a few minutes, making sure to scrape up the browning's, strain onto serving plates, top with patties and serve lemon and potatoe wedges on either side of the patties.</div><div>Serve with a Green Salad</div><div></div><div>The lemon wedges go a lovely soft caramelised pulp, and really boosts the flavours of the potatoes and chicken.<br /><div><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWXtcbImI/AAAAAAAAA1k/6Zi5SUdy_Ig/s1600-h/IMGP5896.JPG+SD+BLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5369230146091557474" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SoNWXtcbImI/AAAAAAAAA1k/6Zi5SUdy_Ig/s400/IMGP5896.JPG+SD+BLOG.jpg_s.jpg" /></a> </div></div></div></div></div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-60068983422256094572009-08-07T15:58:00.024+10:002009-08-10T22:54:21.159+10:00A Gordon Ramsay delicious dish<a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/Sn-1z--N4lI/AAAAAAAAA1M/wNwJArjOgec/s1600-h/IMGP5814.JPG+11sd+blog.jpgtop.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368209185530831442" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/Sn-1z--N4lI/AAAAAAAAA1M/wNwJArjOgec/s400/IMGP5814.JPG+11sd+blog.jpgtop.jpg_s.jpg" /></a>So why would I try another recipe from the net so soon after the zucchini cake? (more on that later, by the way). Just wanted to live dangerously I guess, oh, and I had these veal escalopes and was not fussed on doing the same ol' same ol', and this recipe certainly isn't that, lovely fresh ingredients, fab pic of the finished dish, and Gordon Ramsay isn't exactly known to be a slacker in the kitchen, just had to be a winning combo, and it was.<br /><br />The original recipe and photo can be found on Lifestyle Food.com.au as 'Veal escalope with Caponata and parsley and lemon linguine'.<br />For the life of me I cannot get the link to copy/paste.<br /><br />It's a bit of a 3 step procedure but is simply done, just needs a little time, and as this was only to serve 2 the ingredient amounts have been altered and as usual, I cut the amount of fats used.<br /><br />I started off with the Lemon Linguine.<br />Serves 2<br /><br />130 grams fresh linguine<br />150 mils chicken stock<br />2 teaspoons butter, chilled - recipe called for 125grams for 4 servings<br />grated zest and juice of 1/2 lemon<br />sea salt and freshly ground black pepper<br />chopped Parsley............oops, just realised I forgot this.<br /><br />Cook the linguine in a large saucepan of salted boiling water until <strong>just</strong> al-dente.<br /><br />Drain and refresh under cold running water. Drain well and set aside in a covered dish.<br /><br />Pour the stock into a small saucepan and heat until almost boiling.<br />Add the lemon zest, then whisk in the butter one teaspoon at a time, whisking vigorously, until the butter is well incorporated. Add lemon juice and season to taste. Put pan to one side until ready to serve.<br /><br />Next, I crumbed the Veal, this could be done quite a bit before time if you were entertaining.<br />50grams natural breadcrumbs<br />25grams finely grated Parmesan<br />sea salt and freshly ground black pepper<br />2 veal escalopes<br />25 grams seasoned plain flour<br />1 egg, beaten<br />1 1/2 tablespoons olive oil<br />basil leaves, shredded or torn<br />20grams toasted pine nuts<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368084553240696290" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9EdbgsVeI/AAAAAAAAA08/CD4GGbxg1VI/s400/IMGP5779.JPG+SD+BLOG2.jpg_s.jpg" />Grate the Parmesan cheese, I use a Microplane zester which creates a light and airy pile of cheese that goes a long way.<br /><p>Beat egg in shallow bowl, place seasoned flour on flat plate and on another plate mix half the breadcrumbs with half the cheese.<br /><br />The recipe called for 'real' breadcrumbs, that threw me, in this day and age of the bizarre I couldn't stop wondering what unreal breadcrumbs might be..........rainbow coloured? but really, probably some fluffy thing made from a food process waste product, the recipe didn't say fresh so I used toasted crumbs that you buy at a Grocers.<br /><br />Even weighing out half the breadcrumbs and Parmesan, it still looked to be quite a bit so I mixed them as needed on a plate, and that was a good thing as there was still quite a bit of each left over, perhaps 'British rose Veal escalopes are a lot larger'.<br />As the escalops were finished I laid them on the lid of a storage container, <a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9EdKUzyaI/AAAAAAAAA00/1u9HrzZM5XA/s1600-h/IMGP5782.JPG+SDBLOG.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368084548627450274" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9EdKUzyaI/AAAAAAAAA00/1u9HrzZM5XA/s400/IMGP5782.JPG+SDBLOG.jpg_s.jpg" /></a>then covered them using the base as a lid, just love these plastics that come from the 'Cheapie Charlie' stores, some have been used in our house for almost 20years, they stack well in the fridge or in the pantry, the contents are readily seen and they are easily marked with a sharpie pen. </p><p>All set to pop into the fridge to rest while the Caponata is assembled. <a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9Ec0xP94I/AAAAAAAAA0s/zrUpOTz6pNk/s1600-h/IMGP5785-1.JPGSD++2.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368084542841157506" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9Ec0xP94I/AAAAAAAAA0s/zrUpOTz6pNk/s400/IMGP5785-1.JPGSD++2.jpg_s.jpg" /></a> Ingredients needed for the Caponata,now the Darling isn't a fan of Aubergine, nor capers and although he loves olives, generally not in a cooked dish. Am I headed for trouble here?.........well there has to be an adventure in life every now and again and this is it for today. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368084541341389282" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9EcvLrUeI/AAAAAAAAA0k/2hZQT01vUVI/s400/IMGP5788.JPGSDBLOG.jpg_s.jpg" /></p>2 baby aubergine, cut into chunks<br />1/2 onion, chopped<br />1 stalk celery, sliced<br />1/2 red capsicum, chopped<br />sea salt and ground pepper<br />2 large tomatoes, deseeded and chopped<br />1 clove garlic, peeled and minced<br />1 teaspoon caster sugar<br />3/4 tablespoon balsamic vinegar<br />50 grams green olives, pitted and sliced<br />20 grams capers, rinsed and drained<br /><br />The recipe also called for quite a bit of olive oil which I found I didn't need/use. This did affect the look of the recipe, there was none of the yellow sauce that you see in the original recipe photo, but did it seriously affect the flavour?, I don't think so and I like to use less oil.<br /><br /><br />Using a fry pan that is large enough to take the escalopes in a single layer, toast the pine nuts in the dry pan over medium heat, there are enough oils in the pine nuts so that they do not need extra, watch carefully and as soon as browned, remove to a bowl and place to one side until ready to plate the meal.<br /><br /><br /><br />Place the 1 1/2 tablespoons olive oil in the frying pan and heat over a medium heat until a cube of bread dropped into the oil immediately begins to sizzle and brown.<br /><br /><br />Lay escalopes into pan and brown well. Turn and brown the other side.<br />The secret to a nice crisp coating that doesn't pull away is not to disturb the escalopes until the Parmesan has had a chance to melt and become crisp, if you try to turn the escalopes too early the crumb mix will pull away and you will just have a mess.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368083520801972386" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9DhVYHoKI/AAAAAAAAAz8/a-tIq2H_iGo/s400/IMGP5797.JPG+sd+blog.jpg_s.jpg" />Remove escalopes to paper towel and drain, keep warm in very low oven.<br /><br /><div>To make the Caponata, increase heat under the pan that you have just used for the escalopes, in the oily pan, saute the aubergine, onion, celery and red capsicum with a little salt and pepper for approx. 3 - 5 minutes.<br /></div><div>Add the tomato chunks, with the garlic, sugar, vinegar, olives and capers. Cook quickly for another 5 - 8 minutes, stirring occasionally until the aubergine is tender. Adjust seasoning to taste and keep to one side.</div><br /><div><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9Dru9ZSoI/AAAAAAAAA0U/9OITbhkeTks/s1600-h/IMGP5804.JPGsd+blog.jpg_s.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368083699467897474" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9Dru9ZSoI/AAAAAAAAA0U/9OITbhkeTks/s400/IMGP5804.JPGsd+blog.jpg_s.jpg" /></a> While the aubergine mixture is cooking, place the lemon, stock and butter mixture into a large pan and bring to the boil, lower heat and do not allow to boil away.</div><div></div><div>When Caponata is almost done, add the linguine to the buttery lemon stock and heat through, approx 1 minute, drain, reserving stock, and using either a fork or tongs, wind pasta onto a warm serving plate to form a nest.</div><div></div><div>If Caponata has become a little dry, add a tablespoon of the buttery stock that heated the pasta and stir through, spoon Caponata over the pasta, top with a veal escalope. Sprinkle with the toasted pine nuts and either tear or finely shred the basil leaves over the top and serve immediately.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368083532232943634" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/Sn9Dh_9eaBI/AAAAAAAAA0M/FZ0dhVntviI/s400/IMGP5814.JPG+11sd+blog.jpg_s.jpg" /> These Basil leaves were very large, from an old plant, so shredding them just resulted in limp un-interesting shreds, and tearing them wasn't much better. This is just not a good time for Basil at the moment.</div><div> </div><div></div><div>Oh and that Zucchini and Pineapple Cake, turned out a real treat, everyone loved it. Just goes to show.............don't be too quick to judge the green..</div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-4602401510985260862009-08-06T15:07:00.014+10:002009-08-06T21:51:35.564+10:00Zucchini and Pineapple Slice<a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/Snq-TKjQwPI/AAAAAAAAAz0/D4-9g-rL90o/s1600-h/IMGP5770.JPG+SD+BLOG.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366811142424412402" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/Snq-TKjQwPI/AAAAAAAAAz0/D4-9g-rL90o/s400/IMGP5770.JPG+SD+BLOG.jpg" /></a> Decided to try a recipe that I found the other day, a very simple mix and pour cake using, strangely enough, grated zucchini and crushed pineapple. <div><br /></div><div>It was to be a project for the youngest Grandie and I, but we ran out of time because he found that really, he does like shopping, just so long as it's in a kitchen supply store. Buying the cake pan was a done deal in 30 seconds, and the rest of the time?............well, suffice to say, he went home with a little bag full of goodies. </div><div><br />Before we go too much further, I have to say that I was pretty flat about this cake, and the story will unfold as you go along, but the end result is a nicely flavoured, moist cake, and the Darling, who saw it on the kitchen bench, uniced, scoffed a piece and pronounced it yummy, and then he saw the green..............oops, but he still put his hand up for a piece for dessert so it can't be all bad</div><div> </div><div>The full recipe is at the end of the post.</div><div> </div><div>Firstly, put the flour, sugar, coconut, salt and spices into a large mixing bowl, and using your whisk, give them a bit of a stir up to blend, forming a well in the centre.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366724535909965010" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SnpviAJJXNI/AAAAAAAAAzk/Cq2kxWTkCBg/s400/IMGP5723.JPG+SD+BLOG.jpg_s.jpg" /> Grate 300grams zucchini, unpeeled, about 4 medium zucchini, and this is where I started to get a bit concerned, unpeeled zucchini has lots of skin, yep, green flecks all through the pile, I wasn't sure that this was going to turn out well.<br />Checked the recipe, very definitely unpeeled, there was even a footnote, and the pic of the finished cake looked rather dark, sort of chocolate colour, so I progressed, maybe all that cinnamon would make the cake dark?<br /><br />In another bowl mix the oil, eggs and vanilla together, - sorry forgot to get a pic of that step, still worrying about the zucchini.....green? in a cake?......<br /><div></div><br /><div>Then pour the oil/egg mixture into the well in the flour, add the grated zucchini, which was looking greener by the minute, and the drained can of crushed pineapple. </div><div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366713444596252034" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SnplcZx4_YI/AAAAAAAAAy0/yXBI1oKXkUU/s400/IMGP5727.JPG+SD+BLOG.jpg_s.jpg" /><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SnplcBXNz9I/AAAAAAAAAys/VioV0o24IDY/s1600-h/IMGP5723.JPG+SD+BLOG.jpg_s.jpg"></a> Stir to blend, do not over stir. That green is <strong>not</strong> disappearing!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366713448704874002" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SnplcpFdlhI/AAAAAAAAAy8/uMsUQlxjOmU/s400/IMGP5728.JPG+SD+BLOG.jpg_s.jpg" />Pour into a lined 9" x 13" (23 cm x 33cm) Pan. As a quilter I'm still way back there in the feet and inches world, but I checked these measurements against my handy dandy ruler. </div><div>The mixture ready to go into the oven, lots of green showing here folks.</div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366713451854184626" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/Snplc00UQLI/AAAAAAAAAzE/fZxWBTg-cOY/s400/IMGP5740.JPG+SD+BLOG.jpg_s.jpg" /></div><div>This is the finished cake, straight from the oven, errk, look at all that green, with closed eyes the kitchen smells delicious and I can't wait for the cake to cool enough to have a little, but really, I don't think the Darling is going to be a happy camper...........what to do....confess before I send him off with it for lunch or just stick lots of cream cheese frosting on it and hope he doesn't notice?</div><div></div><div><br /></div><div>It's pretty hard not to notice green in your cake.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366715169376820706" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SnpnAzFn3eI/AAAAAAAAAzc/Q6UvC1fEPbg/s400/IMGP5742.JPG+SD+BLOG.jpg_s.jpg" /></div><div>See all those grrr green bits?<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366715161416364082" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SnpnAVbs8DI/AAAAAAAAAzU/vz4XKmgOqnI/s400/IMGP5749.JPG_s.jpg" /></div><div>But as you see at the beginning of the post, it all turned out o.k. in the end, if you don't look too closely that is...</div><div><br /> </div><div>Recipe: Zucchini and Pineapple Slice</div><div> </div><div>1 1/2 cups self raising flour</div><div>1 cup castor sugar</div><div>3/4 cup shredded coconut</div><div>pinch of salt</div><div>2 teaspoons ground cinnamon</div><div>freshly grated nutmeg to taste, I used about 1/2 teaspoon</div><div>1 teaspoon ground ginger</div><div>3 tablespoons Grapeseed or other oil</div><div>2 large eggs - (minimum 59gram eggs)</div><div>1 teaspoon vanilla extract</div><div>1 440 gram can crushed pineapple, drained, reserving some of the syrup for the frosting.</div><div>2 cups grated zucchini - well, let me tell you, no more with the unpeeled - next time, definitely peeled!</div><div><br />Cream Cheese Frosting<br /></div><div>250 gram softened cream cheese</div><div>1 teaspoon butter</div><div>1 cup icing sugar</div><div>1 1/2 tablespoons reserved pineapple juice </div><div><br />Beat cream cheese and butter until light and fluffy, lower mixer speed and stir in icing sugar, adding a little pineapple juice as needed, when sugar has been incorporated, increase speed and whip until fluffy again.<br />Spread on top of slice, thickly to hide the green, maybe even sprinkle with a little extra coconut.</div><div> </div><div>I'm a tad disappointed. </div></div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-1480209591379541172009-07-20T22:23:00.006+10:002009-07-21T07:46:49.064+10:00Bacon, Mushroom and Pea PastaFound this rather interesting recipe on a food blog and decided to make it for dinner. Now I'm not going to link to the blog because, firstly I changed the recipe quite a bit, and more importantly, the blogger stated that if you couldn't use field mushrooms, well just <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">don't</span> use any, certainly not plain 'ole <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Swiss</span> brown mushrooms. They were rather taken with the fact that along with using field mushrooms, farmers market peas ....oh heck the list goes on. <br />I would just be too <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">embarrassed</span> to be found out that<br />a) I changed stuff - onion for shallot, the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">mushies</span>, added more bacon, <span id="SPELLING_ERROR_4" class="blsp-spelling-error">sno</span> peas etc. and<br />b) I used ordinary <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Swiss</span> brown <span id="SPELLING_ERROR_6" class="blsp-spelling-error">mushies</span>.<br />These <span id="SPELLING_ERROR_7" class="blsp-spelling-error">mushies</span> and other ingredients are from our local <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">fruiterers</span>, who has lovely fresh produce, so go ahead, join me and make this <span id="SPELLING_ERROR_9" class="blsp-spelling-error">scrummy</span> dish. It's filling, healthy, cost effective and easy. And the Darling thought it was Tasty. - High praise indeed.<br /><span style="color:#ffcccc;">These are the ingredients that I used.</span><br /><span style="color:#ffcccc;">A generous cup of thickly sliced mushrooms</span><br /><span style="color:#ffcccc;">half a brown onion, diced </span><br /><span style="color:#ffcccc;">1 large clove garlic, minced</span><br /><span style="color:#ffcccc;">200grams 'fresh' packaged <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">fettuccine</span></span><br /><span style="color:#ffcccc;">4 rashers bacon, diced </span><br /><span style="color:#ffcccc;">1/2 cup fresh peas, these were a bargain at the <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">fruiterers</span>, I wouldn't <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">hesitate</span> to use frozen.</span><br /><span style="color:#ffcccc;">4 <span id="SPELLING_ERROR_13" class="blsp-spelling-error">sno</span> peas, sliced <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">cross ways</span></span><br /><span style="color:#ffcccc;">largish stalk of parsley, finely chopped</span><br /><span style="color:#ffcccc;">Parmesan cheese, finely grated, at least a half cup grated, more if you like a lot of cheese.</span><br /><span style="color:#ffcccc;">olive oil- a generous tablespoon</span><br /><span style="color:#ffcccc;">salt and pepper</span><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360523899312352242" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmRoFcyBK_I/AAAAAAAAAyk/5-oHe_rxGyU/s400/IMGP5267.JPGSB.jpg" /><br />Firstly, put a large saucepan of salted water on to boil for the pasta. When water reaches a rolling boil, add the pasta and cook according to package directions. When <span id="SPELLING_ERROR_15" class="blsp-spelling-error">al</span>-<span id="SPELLING_ERROR_16" class="blsp-spelling-error">dente</span> - that is cooked but still a little firm to the bite, drain the pasta, reserving a 1/4 cup of the pasta water, for possible use later. Keep pasta warm and covered to one side.</p><p>This is how generous my cup of mushrooms was, well just think of all that air in there.<a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRoFHWBPkI/AAAAAAAAAyc/D9si9sarxdI/s1600-h/IMGP5272.JPGBS.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360523893557771842" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRoFHWBPkI/AAAAAAAAAyc/D9si9sarxdI/s400/IMGP5272.JPGBS.jpg" /></a></p><p> Heat the generous tablespoon olive oil in a heavy based fry pan over medium heat, add the thickly sliced mushrooms, diced bacon and diced onion with the minced garlic, allow to cook for approx 7 <span id="SPELLING_ERROR_17" class="blsp-spelling-corrected">Min's</span> until the onion has become translucent and the bacon and mushrooms are browning slightly. Stir occasionally. Season with a little salt and pepper.<a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmRoEj96tLI/AAAAAAAAAyU/U52ZORHG3_k/s1600-h/IMGP5275.JPGBS.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360523884061439154" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmRoEj96tLI/AAAAAAAAAyU/U52ZORHG3_k/s400/IMGP5275.JPGBS.jpg" /></a> Add the fresh podded peas, if using frozen peas, wait a couple more minutes until mushroom, bacon mix is almost done. Stir peas through and allow to cook for 1 - 2 <span id="SPELLING_ERROR_18" class="blsp-spelling-corrected">minutes</span>, or if frozen until just starting to heat through.<a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRoEL8jXRI/AAAAAAAAAyM/FNBJm_TlxTw/s1600-h/IMGP5276.JPGSB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360523877613264146" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRoEL8jXRI/AAAAAAAAAyM/FNBJm_TlxTw/s400/IMGP5276.JPGSB.jpg" /></a> Next add the parsley and then the sliced <span id="SPELLING_ERROR_19" class="blsp-spelling-error">sno</span> peas, stir through mushroom bacon mixture. <a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRoD3FY3UI/AAAAAAAAAyE/aS7lADGiBo4/s1600-h/2009+7+20+Pasta+with+Peas+%26+Chick+Corn+Soup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360523872013180226" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRoD3FY3UI/AAAAAAAAAyE/aS7lADGiBo4/s400/2009+7+20+Pasta+with+Peas+%26+Chick+Corn+Soup.jpg" /></a>Time to add some of the pasta, stir it through the bacon mixture and then add the remainder of the pasta, I didn't add the entire 200 grams of cooked pasta, more like 180grams. The Darling is more a 'sauce' than a 'pasta' fan, use the amount that suits you, love your pasta? then put it all in, if the sauce is a little dry, add a little of the reserved pasta water, just a teaspoon or so will be all that you need.<a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRmdgBTdEI/AAAAAAAAAx8/kIydIJjNc_s/s1600-h/IMGP5292.JPGSB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360522113475376194" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRmdgBTdEI/AAAAAAAAAx8/kIydIJjNc_s/s400/IMGP5292.JPGSB.jpg" /></a> Stir the pasta through the sauce thoroughly, coating the pasta well with the oil and flavour packed juices of the bacon and vegetables.<a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmRmdKyehoI/AAAAAAAAAx0/Tw3ST8JoJiM/s1600-h/IMGP5293.JPGSB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360522107776042626" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmRmdKyehoI/AAAAAAAAAx0/Tw3ST8JoJiM/s400/IMGP5293.JPGSB.jpg" /></a> Toss the pasta into a bowl and put a nice big nest of grated <span id="SPELLING_ERROR_20" class="blsp-spelling-corrected">Parmesan</span> on top. Serve immediately with extra grated <span id="SPELLING_ERROR_21" class="blsp-spelling-corrected">Parmesan</span>.<a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmRmc0DZHgI/AAAAAAAAAxs/01IEhO3mxgg/s1600-h/IMGP5300.JPGSB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360522101672975874" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmRmc0DZHgI/AAAAAAAAAxs/01IEhO3mxgg/s400/IMGP5300.JPGSB.jpg" /></a></p>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-11501117476683570372009-07-20T20:23:00.010+10:002009-07-21T07:53:26.619+10:00Chicken and Sweet Corn Soup.......... the only thing better when you are feeling low may be chicken noodle soup, although I have heard of that fall back of all Jewish Mums, Jewish Penicillin, or Chicken Soup that will take a few hours to achieve. Well sometimes you don't have hours, when someone you love says 'I's sick, I got da flu', you immediately think 'Chicken Soup', and so that was the case this afternoon, the youngest is down, not well, got the flu, so Chicken and Sweetcorn was a must.<br /><br />This is the line up of the vital ingredients, Sweet Corn, of course, some kind of bony chicken, being the end of the day, the butcher only had wings so that is what we are using here, an onion, well half is all that was needed and a small clove of garlic, and lets not forget the salt and pepper.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360495286742290962" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmROD-puEhI/AAAAAAAAAxk/udEuihCqcy8/s400/IMGP5242.JPG+B.jpg" /><br />Oh yeah, and the oil, pour about half a tablespoon into a heavy based fry pan and heat over medium heat.<br /><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRODtRHskI/AAAAAAAAAxc/pg3-4kE3cwo/s1600-h/IMGP5243.JPG+SB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360495282075710018" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRODtRHskI/AAAAAAAAAxc/pg3-4kE3cwo/s400/IMGP5243.JPG+SB.jpg" /></a> Oh and yeah, don't forget the carrot, use half a carrot, peel and cut in half length ways, place in pan and allow to start browning<br /><br /><div><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNsoyIKkI/AAAAAAAAAxU/nc1BJUj415A/s1600-h/IMGP5247.JPG+SB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360494885734984258" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNsoyIKkI/AAAAAAAAAxU/nc1BJUj415A/s400/IMGP5247.JPG+SB.jpg" /></a> then add the half onion, roughly chopped into fairly largish pieces, here I cut it into wedges, and the clove of garlic, peeled and cut in half. Lastly add the chicken wings.</div><div>The idea is to give everything only a little browning, not too much, just enough to bring out the flavours and to add a hint of colour.<br /><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNsIutpqI/AAAAAAAAAxM/Gnc8fvecLd8/s1600-h/IMGP5253.JPG+SB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360494877130729122" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNsIutpqI/AAAAAAAAAxM/Gnc8fvecLd8/s400/IMGP5253.JPG+SB.jpg" /></a> Lift everything into a saucepan and de-glaze the fry pan with about 1/2 cup water, stirring around to lift any brown bits off the bottom of the pan.<br /><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNr2WOM_I/AAAAAAAAAxE/yX59uGuFP4M/s1600-h/IMGP5254.JPG+SB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360494872196166642" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNr2WOM_I/AAAAAAAAAxE/yX59uGuFP4M/s400/IMGP5254.JPG+SB.jpg" /></a> Pour into the saucepan with the chicken and vegetables. Add enough water to cover the chicken. Stock would be better than water but this was an emergency and stock was not in the freezer.<br />Add salt and pepper, cover and bring to a boil, lower the heat and simmer for about half an hour.<br /><div><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNrZ5eH3I/AAAAAAAAAw8/1ejFlct-ev0/s1600-h/IMGP5256.JPG+sb.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360494864559382386" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNrZ5eH3I/AAAAAAAAAw8/1ejFlct-ev0/s400/IMGP5256.JPG+sb.jpg" /></a> Meanwhile, cut the kernels from 2 cobs of corn, these were large cobs and I only used the kernels from 1 1/2 cobs. Don't forget to scrape the juicy bits of the kernels from the cob using the back of a knife.<br /><div><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNrGvPi5I/AAAAAAAAAw0/UcOrGvN0yQ0/s1600-h/IMGP5262.JPG+SB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360494859416210322" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRNrGvPi5I/AAAAAAAAAw0/UcOrGvN0yQ0/s400/IMGP5262.JPG+SB.jpg" /></a> After the chicken etc has simmered away for 30 - 45 minutes, strain into a large bowl, reserving chicken and stock.</div><div>Wash the saucepan and return the strained stock to the pan, check the seasoning, add the corn kernels and return to a simmer, simmer for approx 10 Min's, or until corn is cooked.<br /><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRKbMlZaVI/AAAAAAAAAws/3E1PGA7BWRg/s1600-h/IMGP5289.JPG+SB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360491287572736338" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRKbMlZaVI/AAAAAAAAAws/3E1PGA7BWRg/s400/IMGP5289.JPG+SB.jpg" /></a> Remove the pan from the heat and then blend the corn and stock together, here I used a stick mixer but a blender or food processor would work just fine.<br /><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRKa0EmVeI/AAAAAAAAAwk/HpBdIP62A9I/s1600-h/IMGP5303.JPGSB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360491280992720354" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmRKa0EmVeI/AAAAAAAAAwk/HpBdIP62A9I/s400/IMGP5303.JPGSB.jpg" /></a> Return the pan to the heat and bring just to the boil, bubbles will start to emerge at the sides of the pan.<br />While waiting for corn and stock to come to the boil, mix 2 teaspoons cornflour with a scant 1/4 cup water, when bubbles appear, use a whisk to stir corn and stock briskly and gently pour cornflour into corn mixture.</div><div><div><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRKaej-g4I/AAAAAAAAAwc/Cr6o-XZ10JA/s1600-h/IMGP5313.JPGSB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360491275218748290" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRKaej-g4I/AAAAAAAAAwc/Cr6o-XZ10JA/s400/IMGP5313.JPGSB.jpg" /></a> Stir until mixture returns to boil, turn heat down and allow to gently simmer for a few minutes, stirring occasionally.</div><div>Meanwhile, strip the chicken from the bones at the fleshy end of the wings, and if you have pets as we do, you might as well strip all the rest of the flesh and skin from the wings, keep the yummy plump bits for the soup and pop the other into a separate pile, this will be doggie dinners for the evening and greatly appreciated doggie dinners at that.</div><div><br />Now just squish those plump pieces of chicken - yep I used my fingers - you don't want great lumps in your soup.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360491258809009106" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmRKZhblw9I/AAAAAAAAAwM/Rs2TtPXzPlU/s400/IMGP5308.JPGSB.jpg" /></div><div>Add squished chicken to corn mixture and Viola!!</div><div>Chicken Sweet Corn Soup! - Just go ahead and pour it into a bowl, maybe even sprinkle a few slivers of green onion on top and serve with some nice bread or even garlic toasts. </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360491266493188594" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmRKZ-DpCfI/AAAAAAAAAwU/-6p344QMa78/s400/IMGP5329.JPG+SB.jpg" /> And I'm sure you will feel much better. This also freezes well for a couple of months, great to have in the freezer for those winter chills or even when you just can't seem to manage to find the energy to face the kitchen.</div><div></div><div><span style="color:#ffcccc;">What I used for 2 servings</span></div><div><span style="color:#ffcccc;"></span></div><div><span style="color:#ffcccc;">4 chicken wings</span></div><div><span style="color:#ffcccc;">1/2 medium sized onion</span></div><div><span style="color:#ffcccc;">1 small clove garlic</span></div><div><span style="color:#ffcccc;">1/2 medium carrot</span></div><div><span style="color:#ffcccc;">approx 1 tablespoon oil - I used olive oil</span></div><div><span style="color:#ffcccc;">corn kernels from 2 small or 1 1/2 larger corn cobs </span></div><div><span style="color:#ffcccc;">2 teaspoons cornflour</span></div><div><span style="color:#ffcccc;">1/4 cup water</span></div><div><span style="color:#ffcccc;">approx 1 1/2 - 2 liters water extra.</span></div><div><span style="color:#ffcccc;">Salt and Pepper</span></div></div></div></div></div></div></div></div></div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-58648697121371831692009-07-19T11:46:00.009+10:002009-07-19T15:42:46.106+10:00Breakfast PotatoesDecided to treat the Darling this a.m. to Breakfast Potatoes, this is a dish that doesn't surface too often in our little home, the reasons will become obvious as this post unfolds.<br /><br />Firstly put two small potatoes on to boil until just soft. I like these red skinned <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">lovelies</span> with the creamy yellow flesh.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359989782618449522" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmKCTxCyJnI/AAAAAAAAAtc/84dYkxs7nRg/s400/IMGP5111.JPGb.jpg" /><br /><br />While the potatoes are cooking, trim the rind and fat from 3 rashers of bacon, cut the rinds into 2" bits and pop them into a heavy based <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">fry pan</span> on a medium low heat to render out some of that oh so lovely, but oh so bad for you, bacon fat.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359985811135078594" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ-smHXIMI/AAAAAAAAAtU/F4ouHyzd3As/s400/IMGP5086.JPG+B.jpg" /><br />Cut the three bacon rashers into 3 equal lengths, reserving to one side the last 3rd from the end, you know, those skinny little bits that bacon wants to end with, keeping the nice middle and eye for the breakfast plate.<br /><br /><br />Finely dice the ends of the bacon rashers and keep to one side for a bit, and while you are <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">wielding</span> that knife, chop a small wedge of both red and green capsicum (bell pepper) into medium dice.<br /><br />And go ahead and chop the half onion into medium dice, keeping diced onion separate from the capsicum.<br /><div><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ-sT-rN6I/AAAAAAAAAtM/iYIkuQU-8zo/s1600-h/IMGP5076.JPG++B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359985806266808226" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ-sT-rN6I/AAAAAAAAAtM/iYIkuQU-8zo/s400/IMGP5076.JPG++B.jpg" /></a> This cutting mat looks like it has seen much better days but it is only about 5 weeks old, hmmm, perhaps not my finest kitchen purchase, still its better than the lot I bought a few days before that, they curled into unusable lumps of uselessness very first time in the dishwasher. Ugh!</div><div></div><br /><div>Now that the bacon fat has rendered down, remove the bacon rinds from the pan, and pop them to one side, added to some noodles for a <span id="SPELLING_ERROR_3" class="blsp-spelling-error">doggie</span> breakfast will buy you instant <span id="SPELLING_ERROR_4" class="blsp-spelling-error">droolie</span> love. I'm talking seriously wet toes here.</div><div></div><div>Add a goodish slosh of olive oil to the bacon fat in the pan, probably a little less than 1 tablespoon but this will vary with the size of the potatoes you have used, more potato, more oil.</div><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ-r23MRLI/AAAAAAAAAtE/jK0H4aWWoCc/s1600-h/IMGP5088.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359985798450791602" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ-r23MRLI/AAAAAAAAAtE/jK0H4aWWoCc/s400/IMGP5088.JPG+B.jpg" /></a> Add the diced onion to the pan, turning the heat to medium high.</div><div><div><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ-rh-a1ZI/AAAAAAAAAs8/OhGn-3WTpmY/s1600-h/IMGP5090.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359985792843961746" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ-rh-a1ZI/AAAAAAAAAs8/OhGn-3WTpmY/s400/IMGP5090.JPG+B.jpg" /></a> Fry the onion, stirring occasionally until onion is just becoming translucent.<br /><div><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ-rKRIi_I/AAAAAAAAAs0/Pgb6gPIjA1Y/s1600-h/IMGP5095.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359985786480004082" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ-rKRIi_I/AAAAAAAAAs0/Pgb6gPIjA1Y/s400/IMGP5095.JPG+B.jpg" /></a> Now add the finely diced bacon to the onion in the pan, keeping heat at medium high.</div><div>Continue to stir occasionally while onion and bacon begin to brown.<br /><div><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9j5jGcFI/AAAAAAAAAss/P3omAYc5aHk/s1600-h/IMGP5096.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359984562221248594" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9j5jGcFI/AAAAAAAAAss/P3omAYc5aHk/s400/IMGP5096.JPG+B.jpg" /></a> While the onion and bacon is crisping and browning, finely mince a small clove of garlic.<br /><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9jrZBWVI/AAAAAAAAAsk/PgTKWflFPfU/s1600-h/IMGP5099.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359984558420875602" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9jrZBWVI/AAAAAAAAAsk/PgTKWflFPfU/s400/IMGP5099.JPG+B.jpg" /></a> Add to onion and bacon which is browning nicely, stir through and leave to finish browning.<br /><div><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9jKFQpRI/AAAAAAAAAsc/JP79ZDQmtu0/s1600-h/IMGP5100.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359984549479621906" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9jKFQpRI/AAAAAAAAAsc/JP79ZDQmtu0/s400/IMGP5100.JPG+B.jpg" /></a> Scoot the bacon and onion mix to one side of the pan, and move that side <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">furthest</span> from the heat. Add the bacon 1/3<span id="SPELLING_ERROR_6" class="blsp-spelling-error">rds</span> to the hotter side of the pan.<br /><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9iwikcvI/AAAAAAAAAsU/aR1AAZDF8Es/s1600-h/IMGP5104.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359984542623232754" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9iwikcvI/AAAAAAAAAsU/aR1AAZDF8Es/s400/IMGP5104.JPG+B.jpg" /></a> Turn the browning bacon and scoot it to the top of the fry pan, add the chopped capsicum to the pan and allow to heat, stirring into onion and bacon mixture.<br /><div><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9iX51ZCI/AAAAAAAAAsM/TqUvqgihkZQ/s1600-h/IMGP5106.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359984536009925666" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ9iX51ZCI/AAAAAAAAAsM/TqUvqgihkZQ/s400/IMGP5106.JPG+B.jpg" /></a> Now take your cooked potatoes and cut them into chunks, not too big, not too small or they will break down.</div><div>Stack the cooked bacon rashers on the side of the pan.</div><div>Add the <span id="SPELLING_ERROR_7" class="blsp-spelling-error">chunked</span> potatoes to the capsicum, bacon, onion mix and stir to coat with cooking oil.</div><div>Move the pan up on the heat so heat is now under the potatoes and the bacon rashers are resting a little. </div><div>Using a spatula or wooden spoon, press down on potatoes slightly, not to crush but to give good contact with the pan to brown and crisp the outside. </div><div><div><a href="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8V-YhDFI/AAAAAAAAAsE/p985znt34w4/s1600-h/IMGP5115.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359983223489236050" border="0" alt="" src="http://1.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8V-YhDFI/AAAAAAAAAsE/p985znt34w4/s400/IMGP5115.JPG+B.jpg" /></a> Season the <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">potato</span> mix well, 'cause you just know that potatoes are one of the things in life that need to be seasoned well.<br /><div><a href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8Vhq7xcI/AAAAAAAAAr8/wcHMDs7blow/s1600-h/IMGP5125.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359983215781856706" border="0" alt="" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8Vhq7xcI/AAAAAAAAAr8/wcHMDs7blow/s400/IMGP5125.JPG+B.jpg" /></a> Flip the <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">potato</span> mix over a couple of times to crisp everything up nicely, I like the crunchy well browned bits, caught just short of burning.</div><div></div><div>Stack your little pile of bacon rashers on their edge against the pan side, you will need the room and its an easy way to keep the bacon warm while allowing it to drain.</div><div></div><div>Now add a thinly sliced small piece of eye fillet steak per serve. </div><div>I like eye fillet even though it is rather pricey, there is <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">absolutely</span> no waste, it cooks quickly and is usually tender.</div><div>Add your egg to cook along with the steak and with a bit of luck and a fair breeze, the egg will be done with a nice soft yolk, the steak slices will be medium rare, the bacon crispy, the potatoes all nicely browned.</div><div>And the best bit of all? Its a one pan dish.</div><div><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8VM3SEeI/AAAAAAAAAr0/QgKZdORzwYc/s1600-h/IMGP5130.JPGB.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359983210196505058" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8VM3SEeI/AAAAAAAAAr0/QgKZdORzwYc/s400/IMGP5130.JPGB.jpg" /></a> The finished dish, Darling Style,<br /><div><a href="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8U6680BI/AAAAAAAAArs/MtT4VzSkYGI/s1600-h/IMGP5136.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359983205380050962" border="0" alt="" src="http://4.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8U6680BI/AAAAAAAAArs/MtT4VzSkYGI/s400/IMGP5136.JPG+B.jpg" /></a> While I had mine with a poached egg on <span id="SPELLING_ERROR_11" class="blsp-spelling-error">unbuttered</span> toast, I had a little nest of fresh tomato sauce which was left over from our pasta last night under my soft poached egg. All that yummy yolk flowed down through the tomato sauce into the toast. Heaven.<br /><div><a href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8UXe1-7I/AAAAAAAAArk/9xQdD1gWdPQ/s1600-h/IMGP5143.JPG+B.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359983195866921906" border="0" alt="" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SmJ8UXe1-7I/AAAAAAAAArk/9xQdD1gWdPQ/s400/IMGP5143.JPG+B.jpg" /></a> And now of course you know why we don't have this dish all that often, slimming it <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">ain't</span>, but yum some it is! <div>And of course it is so filling that lunch is not needed.......a winner all round, low on dishes, low on energy spent cooking, but sadly rather high in the fat levels, oh well, two out of three ain't too bad now is it?.</div></div></div></div></div></div></div></div></div></div></div></div></div>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-86030829896250568052009-07-09T20:28:00.007+10:002009-07-09T20:58:29.050+10:00Not so Chilli for the Chilly weatherIts cold, very cold, well o.k., its not freezing, we do live in the subtropics after all, and yes there are no snowflakes or sleet rushing through the house, but there is a very cold and lazy wind, too lazy to go 'round you, goes straight through.<br />Today is Rachael day, that is the day Rachael comes to help me clean, and we work together on so called spring cleaning, either a room or area and we tend to use the front veranda to deposit small things, like the rugs over the railings, and what a great place to pop the dinning chairs, etc, you get the picture.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SlXMXrilkQI/AAAAAAAAApM/GRdWs2TrQ4U/s1600-h/IMGP4605.JPGblog.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SlXMXrilkQI/AAAAAAAAApM/GRdWs2TrQ4U/s320/IMGP4605.JPGblog.jpg" alt="" id="BLOGGER_PHOTO_ID_5356412039023923458" border="0" /></a>Well today I kind of overdid it, so dinner tonight just had to be simple, add to that the youngest DS thought he might join us......well chill, but not so hot, seemed the way to go. So with a cursory glance at Stephanie Alexanders chill recipe in her book 'the cook's companion...p.137, a really great book by the way, this is what I came up with and I have to tell you, it sure was better eating than looking at the pic.<br />Not as good as Stephanie's real recipe, but not too bad either, and I have to thank one of Stephanie's ingredients for that, polenta, yep, you got it, polenta, it cooks right on in there and gives the dish such a creamy texture. Great.<br />Of course the whole thing would have gone a lot better with the rather yummy corn muffins that I have managed to discover, but heck, did I mention that energy levels were low......really low?<br /><br />This is what happened to produce the above:<br /><br />1 tablespoon olive oil<br />1 really large onion, diced<br />1 monster glove of garlic, Mexican and pink skinned, so just use 2 cloves of what you have<br />400 grams diced beef<br />400 grams minced beef<br />3/4 teaspoons salt<br />1 1/2 teaspoons ground black pepper<br />3 teaspoons sweet Hungarian paprika<br />1/2 teaspoon hot smoked paprika<br />1/2 teaspoon ground cumin<br />2 bay leaves<br />1 kg diced fresh tomatoes, yeah, well if I had 'em they would have been canned<br />1 jar passata, (Italian tomato cooking sauce)<br />2 tablespoons polenta<br />1 can 400grm approx of red kidney beans<br /><br />Pour the olive oil into a large saucepan, add the onion and garlic and cook a little until slightly translucent, increase heat and add the minced beef, stir until there are no lumps, and meat is slightly browned. I use a whisk for this, its easier.<br />Add beef cubes and allow to brown all over, stirring a couple of times.<br />Add salt, pepper, paprika, hot smoked paprika, cumin and bay leaves, stir until combined.<br />Add tomatoes, fresh or canned and passata with the polenta, stir until combined, turn heat down low and place a simmer mat under pot and then just forget it........have a nap...I did, or better still a wine.<br />After about and hour, give it a stir to make sure the polenta isn't sticking, rinse off the can of beans and add to meat. Steam up some rice while the beans heat and then serve.<br /><br />And if you really want to float your boat, make the real thing, its just so much more of a flavour adventure. But really, for a cold night and no energy, this did o.k.quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-40975077758236621502009-05-21T09:56:00.008+10:002009-05-21T10:37:47.193+10:00Vegetarian Shepherd's PieWell, its been a bit of a marathon trying to get back into this blog........bit of an <span class="blsp-spelling-error" id="SPELLING_ERROR_0">oopsie</span> as the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">DDIL</span> is wont to say.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/ShShI1RYUZI/AAAAAAAAApA/22DMzt6JGKI/s1600-h/PIE+VeganPie1_AllrichZZ.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 204px; height: 204px;" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/ShShI1RYUZI/AAAAAAAAApA/22DMzt6JGKI/s320/PIE+VeganPie1_AllrichZZ.jpg" alt="" id="BLOGGER_PHOTO_ID_5338068631451881874" border="0" /></a><br />3 large potatoes, peeled, boiled and mashed with olive oil and milk<br /><br />1 Tablespoon o.oil<br />1/2 teaspoon curry powder<br />1/2 teaspoon ground cumin<br />2 cloves garlic, minced with knife<br />1/2 cup cauliflower florets, cut into fork sized pieces<br />1 large carrot, peeled and sliced into thick rings<br />1 zucchini, cut into thick rings<br />3/4 cup shredded cabbage,<br />1 x 400 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">gram</span> can diced <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Roma</span> tomatoes<br />1 tablespoon tomato paste<br />1 cup stock<br />1 tablespoon <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Worcestershire</span> sauce ( or use balsamic vinegar - will try this version next time)<br />1 tablespoon sweet <span class="blsp-spelling-error" id="SPELLING_ERROR_5">chilli</span> sauce<br />3/4 fresh sage leaves - pulled into pieces<br />pinch hot <span class="blsp-spelling-error" id="SPELLING_ERROR_6">chilli</span> powder - or use hot pepper sauce or even 1/4 teaspoon <span class="blsp-spelling-error" id="SPELLING_ERROR_7">chilli</span> flakes<br />Salt and Pepper to taste<br />1 x 400g can butter beans, drained and added at end - Optional.<br /><br />Heat the oil in deep skillet and add the cumin, curry powder and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five <span class="blsp-spelling-error" id="SPELLING_ERROR_8">mins</span> or so.<br /><br />Add the canned tomatoes, tomato paste and stock along with the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">worcestershire</span> sauce, sage, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">chilli</span>, be it either powder, sauce or flakes.<br />Stir to combine, season and bring to simmer and cook until the sauce begins to reduce and vegetables are still a little crisp, and the sauce has thickened a little.<br />Remove from heat.<br />Taste and adjust seasoning if necessary, add can of butter beans if using - I didn't<br /><br />Either transfer <span class="blsp-spelling-error" id="SPELLING_ERROR_11">vegies</span> to a casserole or leave in pan if it is oven proof.<br />Layer mashed potatoes over <span class="blsp-spelling-error" id="SPELLING_ERROR_12">vegies</span>, rough up with a fork, sprinkle some chopped chives over if you desire.<br />Bake in moderate oven for 35 - 40 minutes, until the pie is bubbling and heated through.<br /><br />Made 4 servings as a side dish<br /><br />Served it with some rissoles & mushroom gravy and steamed green beans.<br /><br />This recipe is adapted from one I found on a foodie blog, can't remember which one but when it comes to be I'll post a link.quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0tag:blogger.com,1999:blog-2616772929047775441.post-30356826166221730422009-03-07T07:07:00.007+10:002009-03-07T08:22:09.246+10:00This weeks mealsIt's been a week of just grab what you can from the fridge and call it a meal this week.<br />Tuesdays dinner was so memorable - not - that I cannot remember what the heck it was and no piccie to prompt the memory.<br /><br />Wednesday we had crumbed chicken on a bed of leek & mushroom with a chunk of Persian Fetta crumbled over the mushrooms which slightly melted and gave a lovely creamy texture to the mushroom & leek.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SbGSImLBTxI/AAAAAAAAAoY/Z0PICAcDMDw/s1600-h/IMGP1964+BLOG.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="http://3.bp.blogspot.com/_SP1Vp2Kb58Y/SbGSImLBTxI/AAAAAAAAAoY/Z0PICAcDMDw/s400/IMGP1964+BLOG.jpg" alt="" id="BLOGGER_PHOTO_ID_5310186112029904658" border="0" /></a><br />I sauted one leek and a handful of thickly sliced mushrooms in a knob of butter for flavour and a tablespoon of o.oil, when plated I crumbled the fetta over the mushroom bed and lay the crumbed chicken on top.<br /><br /><br />Thursday was the old stand-by, Spaghetti Bolognese, at least I made the sauce instead of using a jar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SbGSI11TdwI/AAAAAAAAAog/nkItMu3mtEM/s1600-h/IMGP1972+BLOG.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SbGSI11TdwI/AAAAAAAAAog/nkItMu3mtEM/s400/IMGP1972+BLOG.jpg" alt="" id="BLOGGER_PHOTO_ID_5310186116233787138" border="0" /></a>and of course, served it with a salad.<br /><br />Recently the Darling popped into some electrical hardware type store down in the back blocks of town, didn't notice the industrial kitchen supply store just a couple of doors down did he.<br />I skittled in there and got myself one of these little babies,<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SbGSI11TdwI/AAAAAAAAAog/nkItMu3mtEM/s1600-h/IMGP1972+BLOG.jpg"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SbGZyILiq_I/AAAAAAAAAow/SixGrkesNLc/s1600-h/IMGP1985blog.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 74px;" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SbGZyILiq_I/AAAAAAAAAow/SixGrkesNLc/s320/IMGP1985blog.jpg" alt="" id="BLOGGER_PHOTO_ID_5310194522114927602" border="0" /></a>a Microplane zester, I love the way it grates the Parmesan Cheese to a light and fluffy little pile that melts down into the sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SbGSIwufxvI/AAAAAAAAAoo/G45kGNUyHpE/s1600-h/IMGP1980BLOG.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="http://2.bp.blogspot.com/_SP1Vp2Kb58Y/SbGSIwufxvI/AAAAAAAAAoo/G45kGNUyHpE/s400/IMGP1980BLOG.jpg" alt="" id="BLOGGER_PHOTO_ID_5310186114863056626" border="0" /></a>And what can I say about last nights dinner, not even sure what to call it.<br /><br />The support team were invited to dinner but they got a better offer late in the day, so there I was with 2 B.B.Q chickens, which turned out to be a good thing.<br /><br />Did a little ferrying of a son around town and didn't get home until 7p.m., hungry dogs, cat and a Darling were waiting to be fed.<br /><br />Chopped up an onion, 2 cloves of garlic, 1/2 stalk of celery and 1/2 a green capsicum, popped it all into a frypan with some oil over a pretty high heat, as soon as the onion started to soften I poured a can of chopped tomatoes, added some dried oregano, salt, pepper and a dessertspoon of tomato paste and a glass of red wine.<br />While it all simmered down to a reasonable looking sauce I stripped one chicken and chopped the meat. Kept the best for us and fed the rest to the animals, they thought they had reached heaven and almost forgave me for being so late with their dinner.<br /><br />Stirred the chicken into the sauce to just heat, topped it with a few sliced black olives and some zested parmesan and served it over rissoni - not trying to be artful there, just out of everything else.<br /><br />We were both surprised that it tasted as good as it did. Sometimes the gods do smile on you.<br /><br />The Grandies are coming for a sleep-over this arvo so dinner tonight will be ...........erk and ugh.........sausages.... <g></g>quiltangelhttp://www.blogger.com/profile/18233270883925596215noreply@blogger.com0