•20 whole Fresh Jalapenos, 2-3 Inches In Size
•2 cubes Cream Cheese (Softened)
•1 pound Thin(regular) Bacon, Sliced Into Thirds
Preparation Instructions
If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it
Sunday, December 6, 2009
Monday, November 16, 2009
lamb meaballs
Lamb and feta meatballs with tomato sauce is a simple, Greek inspired, rustic dish. In this recipe the sweetness of the lamb and tomatoes is contrasted beautifully by the salty tanginess of the Greek feta and fresh mint and complemented with crunchy pine nuts.
Serves 4
Ready in 35 minutes
AdvertisementIngredients
3 tbsp extra-virgin olive oil
2 garlic cloves, crushed with ¼ tsp salt
4 large ripe tomatoes, skinned, deseeded and roughly chopped
500g lamb mince
20g bunch fresh mint, leaves picked and chopped, plus extra leaves to serve
20g bunch fresh flatleaf parsley, leaves picked and chopped
1 egg
200g Discover Greek Feta
50g pine nuts, lightly toasted
Method: How to make lamb and feta meatballs
1. Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse.
Tip
Try using the feta and meat mixture to stuff small red peppers, then roast them for 45 minutes. Or you can flatten it into burgers and cook on the barbecue – serve with fresh mixed salad leaves.
2. In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls.
3. Heat the remaining olive oil in a large frying pan – large enough to take the meatballs in one layer – until very hot. Add all the balls at once (or cook in 2 batches) and sear on 1 side; shake the pan to turn them all at once. Fry for a total of 6 minutes on high to brown on all sides. Don't worry if some fall apart. Lower the heat to medium, add the tomato and garlic sauce and stir.
4. To serve, scatter the remaining feta over the meatballs and garnish with the lightly toasted pine nuts and extra mint leaves.
© delicious. magazine
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Serves 4
Ready in 35 minutes
AdvertisementIngredients
3 tbsp extra-virgin olive oil
2 garlic cloves, crushed with ¼ tsp salt
4 large ripe tomatoes, skinned, deseeded and roughly chopped
500g lamb mince
20g bunch fresh mint, leaves picked and chopped, plus extra leaves to serve
20g bunch fresh flatleaf parsley, leaves picked and chopped
1 egg
200g Discover Greek Feta
50g pine nuts, lightly toasted
Method: How to make lamb and feta meatballs
1. Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse.
Tip
Try using the feta and meat mixture to stuff small red peppers, then roast them for 45 minutes. Or you can flatten it into burgers and cook on the barbecue – serve with fresh mixed salad leaves.
2. In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls.
3. Heat the remaining olive oil in a large frying pan – large enough to take the meatballs in one layer – until very hot. Add all the balls at once (or cook in 2 batches) and sear on 1 side; shake the pan to turn them all at once. Fry for a total of 6 minutes on high to brown on all sides. Don't worry if some fall apart. Lower the heat to medium, add the tomato and garlic sauce and stir.
4. To serve, scatter the remaining feta over the meatballs and garnish with the lightly toasted pine nuts and extra mint leaves.
© delicious. magazine
Back to top
Haloumi with lentil salad5 out of 5 from taste.com.au
Haloumi with lentil salad5 out of 5
Rate thisPrintEmailReviewsSaveLargerSmaller
Simple, healthy and tasty, this easy salad makes a terrific light dinner or a fabulous lunch.
Ingredients (serves 4)
2 x 400g cans brown lentils, drained, rinsed
1 small red onion, thinly sliced
1 Lebanese cucumber, halved, sliced
2 tomatoes, chopped
1/2 cup mint leaves, shredded
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
250g block haloumi cheese
2 tablespoons plain flour
2 tablespoons vegetable oil
Method
Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season then toss to combine.
Cut haloumi lengthways into 8 slices. Pat-dry with paper towels. Dust lightly with flour and shake off excess.
Heat oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 2 minutes each side, or until golden.
Drain haloumi on paper towels. Serve lentil salad topped with warm haloumi.
Rate thisPrintEmailReviewsSaveLargerSmaller
Simple, healthy and tasty, this easy salad makes a terrific light dinner or a fabulous lunch.
Ingredients (serves 4)
2 x 400g cans brown lentils, drained, rinsed
1 small red onion, thinly sliced
1 Lebanese cucumber, halved, sliced
2 tomatoes, chopped
1/2 cup mint leaves, shredded
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
250g block haloumi cheese
2 tablespoons plain flour
2 tablespoons vegetable oil
Method
Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil in a bowl. Season then toss to combine.
Cut haloumi lengthways into 8 slices. Pat-dry with paper towels. Dust lightly with flour and shake off excess.
Heat oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 2 minutes each side, or until golden.
Drain haloumi on paper towels. Serve lentil salad topped with warm haloumi.
Sunday, November 8, 2009
sausage rolls
mix sausage mince with grated veg, tomato sauce and mixed herbs. cook in frypan or ? oven?
Stien fish cakes
Ingredients
450g/1lb ling or coley fillets, skinned and cut into chunks
1 tbsp Thai fish sauce
1 tbsp red curry paste
1 kaffir lime leaf or 1 strip or lime zest, shredded very finely
1 tbsp chopped fresh coriander (leaves and stalks)
1 egg
1 tsp palm sugar or muscovado sugar
½ tsp salt
40g/1½oz French beans, sliced thinly into rounds
150ml/5fl oz groundnut or sunflower oil
For the sweet and sour cucumber sauce:
50ml/2fl oz white wine vinegar
100g/4oz caster sugar
1½tbsp water
2 tsp Thai fish sauce
50g/2oz cucumber, diced very finely
25g/1oz carrot, diced very finely
25g/1oz onion, chopped very finely
2 red bird's eye chillies, sliced thinly
Method
1. For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave to cool
3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers or ramekins and set aside.
4. For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Process until smooth, then stir in the sliced green beans.
5. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6cm/2½in disc.
6. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper, then serve with the sweet and sour cucumber sauce.
450g/1lb ling or coley fillets, skinned and cut into chunks
1 tbsp Thai fish sauce
1 tbsp red curry paste
1 kaffir lime leaf or 1 strip or lime zest, shredded very finely
1 tbsp chopped fresh coriander (leaves and stalks)
1 egg
1 tsp palm sugar or muscovado sugar
½ tsp salt
40g/1½oz French beans, sliced thinly into rounds
150ml/5fl oz groundnut or sunflower oil
For the sweet and sour cucumber sauce:
50ml/2fl oz white wine vinegar
100g/4oz caster sugar
1½tbsp water
2 tsp Thai fish sauce
50g/2oz cucumber, diced very finely
25g/1oz carrot, diced very finely
25g/1oz onion, chopped very finely
2 red bird's eye chillies, sliced thinly
Method
1. For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave to cool
3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers or ramekins and set aside.
4. For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander, egg, sugar and salt. Process until smooth, then stir in the sliced green beans.
5. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6cm/2½in disc.
6. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper, then serve with the sweet and sour cucumber sauce.
Thursday, November 5, 2009
georges baked beans (masterchef0
Ingredients
2 cups (400g) large dried beans (see note)
Extra virgin olive oil
1 brown onion, finely chopped
1 garlic clove, thinly sliced
1 carrot, peeled, diced
1 stick celery, strings removed, diced
2 bunches thyme, secured together with kitchen string
2 dried bay leaves
2 cups chicken stock
400g can diced tomatoes
3-4 slices crusty bread
1 garlic clove, extra, halved
100g feta cheese
¼ cup mint leaves
¼ cup flat leaf parsley leaves
Serves 4 Method
1. Place beans in a large ceramic bowl, cover with cold water and set aside for 12-24 hours to soak. Drain well, rinse and drain again.
2. Cover base of large frying pan with extra virgin olive oil and heat over high heat, add the beans, onion, garlic, carrot, celery, thyme and bay leaves, stir to coat. Pour over the chicken stock and add the tomatoes. Reduce heat to low, cover and simmer 2 hours or until beans are tender.
3. Drizzle both sides bread with olive oil and char-grill until toasted. Remove hot toasted bread to a board and rub with cut side of the garlic.
4. Taste the beans, adjust the seasoning as required. Remove the thyme and bay leaves. Crumble over the feta, scatter over the mint leaves and parsley. Serve with bread.
Serving suggestion: poke Gary’s cooked pork and fennel sausages into the baked beans and serve.
Note: we used mixture of large white lima beans and black beans from health food store.
??dash of balsamic at end
??red wine vinegar
2 cups (400g) large dried beans (see note)
Extra virgin olive oil
1 brown onion, finely chopped
1 garlic clove, thinly sliced
1 carrot, peeled, diced
1 stick celery, strings removed, diced
2 bunches thyme, secured together with kitchen string
2 dried bay leaves
2 cups chicken stock
400g can diced tomatoes
3-4 slices crusty bread
1 garlic clove, extra, halved
100g feta cheese
¼ cup mint leaves
¼ cup flat leaf parsley leaves
Serves 4 Method
1. Place beans in a large ceramic bowl, cover with cold water and set aside for 12-24 hours to soak. Drain well, rinse and drain again.
2. Cover base of large frying pan with extra virgin olive oil and heat over high heat, add the beans, onion, garlic, carrot, celery, thyme and bay leaves, stir to coat. Pour over the chicken stock and add the tomatoes. Reduce heat to low, cover and simmer 2 hours or until beans are tender.
3. Drizzle both sides bread with olive oil and char-grill until toasted. Remove hot toasted bread to a board and rub with cut side of the garlic.
4. Taste the beans, adjust the seasoning as required. Remove the thyme and bay leaves. Crumble over the feta, scatter over the mint leaves and parsley. Serve with bread.
Serving suggestion: poke Gary’s cooked pork and fennel sausages into the baked beans and serve.
Note: we used mixture of large white lima beans and black beans from health food store.
??dash of balsamic at end
??red wine vinegar
masterchef choc ripple cake
Ingredients
300mLs cream
1 tsp caster sugar
1 tsp vanilla essence
1 packet chocolate chip ripple biscuits
Orange liqueur
1 peppermint crisp chocolate bar
Method
1. Place the cream, sugar and vanilla in a bowl. Using an electric mixer, beat until firm peaks form.
2. Using a pastry brush, brush each biscuit with orange liqueur.
3. Join the biscuits together with a little of the whipped cream, lying on the side to create a log. Cover the entire log with remaining whipped cream. Place in the fridge for 6 hours to allow the flavours to develop.
4. Decorate the log by crumbling crushed peppermint chocolate down the centre. Slice on an angle to serve
300mLs cream
1 tsp caster sugar
1 tsp vanilla essence
1 packet chocolate chip ripple biscuits
Orange liqueur
1 peppermint crisp chocolate bar
Method
1. Place the cream, sugar and vanilla in a bowl. Using an electric mixer, beat until firm peaks form.
2. Using a pastry brush, brush each biscuit with orange liqueur.
3. Join the biscuits together with a little of the whipped cream, lying on the side to create a log. Cover the entire log with remaining whipped cream. Place in the fridge for 6 hours to allow the flavours to develop.
4. Decorate the log by crumbling crushed peppermint chocolate down the centre. Slice on an angle to serve
Wednesday, October 14, 2009
stuffing for chicken breast
combine mashed pumpkin, feta, garlic and pine nuts. stuff into chook breast (skin on) and bake in oven approx 45 min
Tuesday, October 13, 2009
Sunday, October 4, 2009
spicy lentils
ngredients
* 8 cups water
* 2 tablespoons salt
* 1 lb dried lentils, cleaned
* 1/4 cup olive oil
* 1/4 cup white wine vinegar
* 1/2 teaspoon dried ground cumin
* 1/2 teaspoon dried ground coriander
* 1 teaspoon cayenne
* 1 teaspoon salt
Directions
1.
1
In a large pot, bring the water and salt to a boil; add the lentils, reduce the heat to medium-low and cook for 30 minutes or until the lentils are tender but not overcooked; drain.
2.
2
In a colander, rinse the cooked lentils under cold water until slightly cool, then place them in a bowl.
3.
3
Whisk together the remaining ingredients; pour over the lentils and combine well.
4.
4
Chill for 1 to 2 hours and serve cold.
**need ref
* 8 cups water
* 2 tablespoons salt
* 1 lb dried lentils, cleaned
* 1/4 cup olive oil
* 1/4 cup white wine vinegar
* 1/2 teaspoon dried ground cumin
* 1/2 teaspoon dried ground coriander
* 1 teaspoon cayenne
* 1 teaspoon salt
Directions
1.
1
In a large pot, bring the water and salt to a boil; add the lentils, reduce the heat to medium-low and cook for 30 minutes or until the lentils are tender but not overcooked; drain.
2.
2
In a colander, rinse the cooked lentils under cold water until slightly cool, then place them in a bowl.
3.
3
Whisk together the remaining ingredients; pour over the lentils and combine well.
4.
4
Chill for 1 to 2 hours and serve cold.
**need ref
spicy lentils
ngredients
* 8 cups water
* 2 tablespoons salt
* 1 lb dried lentils, cleaned
* 1/4 cup olive oil
* 1/4 cup white wine vinegar
* 1/2 teaspoon dried ground cumin
* 1/2 teaspoon dried ground coriander
* 1 teaspoon cayenne
* 1 teaspoon salt
Directions
1.
1
In a large pot, bring the water and salt to a boil; add the lentils, reduce the heat to medium-low and cook for 30 minutes or until the lentils are tender but not overcooked; drain.
2.
2
In a colander, rinse the cooked lentils under cold water until slightly cool, then place them in a bowl.
3.
3
Whisk together the remaining ingredients; pour over the lentils and combine well.
4.
4
Chill for 1 to 2 hours and serve cold.
**need ref
* 8 cups water
* 2 tablespoons salt
* 1 lb dried lentils, cleaned
* 1/4 cup olive oil
* 1/4 cup white wine vinegar
* 1/2 teaspoon dried ground cumin
* 1/2 teaspoon dried ground coriander
* 1 teaspoon cayenne
* 1 teaspoon salt
Directions
1.
1
In a large pot, bring the water and salt to a boil; add the lentils, reduce the heat to medium-low and cook for 30 minutes or until the lentils are tender but not overcooked; drain.
2.
2
In a colander, rinse the cooked lentils under cold water until slightly cool, then place them in a bowl.
3.
3
Whisk together the remaining ingredients; pour over the lentils and combine well.
4.
4
Chill for 1 to 2 hours and serve cold.
**need ref
Wednesday, September 16, 2009
you tube vids to 5-6mths CJ
http://www.youtube.com/watch?v=ExEWwz78Ak8
woof woof laugh
http://www.youtube.com/watch?v=GYLfh1JQRhw
http://www.youtube.com/watch?v=oGjTNWT6rIU
pres spazzz
woof woof laugh
http://www.youtube.com/watch?v=GYLfh1JQRhw
http://www.youtube.com/watch?v=oGjTNWT6rIU
pres spazzz
Tuesday, September 15, 2009
6mths
can sit for long periods of time
loves all food
rolls both ways
can skwirm small distances across room
still snugles towards dad in bed\
sleeps approx 6:30 to 6am, sometimes needs dummy during night
kicked out of bed with mum and dad - too noisy and moves too much!
food: (example)
brekkie - 210ml bottle and vitabix
am tea - banana
lunch - roast veg, 210ml formula
arvo tea - avacaod0
dinner - mashed veg, bath then bottle
loves all food
rolls both ways
can skwirm small distances across room
still snugles towards dad in bed\
sleeps approx 6:30 to 6am, sometimes needs dummy during night
kicked out of bed with mum and dad - too noisy and moves too much!
food: (example)
brekkie - 210ml bottle and vitabix
am tea - banana
lunch - roast veg, 210ml formula
arvo tea - avacaod0
dinner - mashed veg, bath then bottle
mi goreng meal
cook mince and grated veggies, freeze in small packs (can also use as baby food). add to mi goreng istant noodles,
Monday, September 14, 2009
Grilled Ribeye Steak with Onion-Blue Cheese Sauce
Grilled Ribeye Steak with Onion-Blue Cheese Sauce from pioneer woman
2 ribeye steaks
2 tablespoons butter
Salt
Pepper
4 tablespoons butter
1 very large yellow onion
3/4 to 1 cup heavy cream
1/2 cup crumbled blue cheese
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half.
2 ribeye steaks
2 tablespoons butter
Salt
Pepper
4 tablespoons butter
1 very large yellow onion
3/4 to 1 cup heavy cream
1/2 cup crumbled blue cheese
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half.
Sunday, September 13, 2009
140909
7;30am wake
8am feed (vitabik and formula)
8:15-9:15 sleep
10:15 snack (banana and water)
12:00 feed (chicken and noodles plus small formula)
12:15-1:15 nap while walking
3:30pm 210ml formula plus small amount bannana
4:00 - 4:45 nap
5:30 dinner - 1/2 sausage amd 1/2 ava
6:00 bath
6:15 210 ml formula
6:40 asleep
8am feed (vitabik and formula)
8:15-9:15 sleep
10:15 snack (banana and water)
12:00 feed (chicken and noodles plus small formula)
12:15-1:15 nap while walking
3:30pm 210ml formula plus small amount bannana
4:00 - 4:45 nap
5:30 dinner - 1/2 sausage amd 1/2 ava
6:00 bath
6:15 210 ml formula
6:40 asleep
Thursday, September 10, 2009
Tuesday, September 8, 2009
Tuesday, September 1, 2009
omlette
Have you ever had camp omelets? These were seriously good! Take two eggs, mush them up in a quart size freezer bag , add goodies (green onions, ham, cheese, chopped veggies, whatever sounds good). Seal bag, place in pot of boiling water, cook for 13 minutes
from bakers dozen site
from bakers dozen site
chicken nuggets for freezing
from http://bakersdozen.typepad.com/a_bakerss_dozen_daily_lif/real_life_recipes/
This recipe is slightly adapted from my favorite cookbook, Fix Freeze Feast.
Buy fresh chicken tenders on sale (1.98 lb)
Roll chicken tenders in flour
Roll chicken tenders in beaten egg
Roll chicken tenders in seasoned bread crumbs
Freeze on cookie sheets
Once frozen, remove from cookie sheets and place in Ziplock bags
Return to freezer.
To cook, thaw chicken
Cook at 350 for 20-25 minutes.
This recipe is slightly adapted from my favorite cookbook, Fix Freeze Feast.
Buy fresh chicken tenders on sale (1.98 lb)
Roll chicken tenders in flour
Roll chicken tenders in beaten egg
Roll chicken tenders in seasoned bread crumbs
Freeze on cookie sheets
Once frozen, remove from cookie sheets and place in Ziplock bags
Return to freezer.
To cook, thaw chicken
Cook at 350 for 20-25 minutes.
pancake cups
from http://bakersdozen.typepad.com/a_bakerss_dozen_daily_lif/real_life_recipes/
make pancakes
Place pancakes in a greased muffin tin. Um trust me, you want to grease those pans.
Bake in oven at 350 for 6-8 minutes. I just checked mine every couple of minutes.
Fill with fresh berries and whipped cream
make pancakes
Place pancakes in a greased muffin tin. Um trust me, you want to grease those pans.
Bake in oven at 350 for 6-8 minutes. I just checked mine every couple of minutes.
Fill with fresh berries and whipped cream
Saturday, August 22, 2009
5 mths
trip to palm cove- loves swimming
rolls over for first time at mothers group at Mentone Pub approx 5 mths old. can sit by herself at 5 mths. just started on solids, farrex, mushed bannana apples, carrot avaocodo teething rusks.
rolls over for first time at mothers group at Mentone Pub approx 5 mths old. can sit by herself at 5 mths. just started on solids, farrex, mushed bannana apples, carrot avaocodo teething rusks.
Thursday, July 30, 2009
Wednesday, July 29, 2009
broccoli salad
Mom’s Broccoli Salad
Fresh Broccoli, cut into bite size pieces
Red onion, chopped (maybe half an onion?)
Raisins
Bacon Bits (or real bacon if you like to go all out)
Mozzarella Cheese
This is one of those loosey goosey recipes where you add as much as feels right to you, easy to make a large batch or smaller.
Dressing:
1 c. mayo
1 c. sugar
1 Tbsp vinegar (I use red wine vinegar)
For the dressing, start with the above measurements, then modify to taste.
Combine the dressing, then pour over the other ingredients. Toss and chill - best when made ahead the night before
Fresh Broccoli, cut into bite size pieces
Red onion, chopped (maybe half an onion?)
Raisins
Bacon Bits (or real bacon if you like to go all out)
Mozzarella Cheese
This is one of those loosey goosey recipes where you add as much as feels right to you, easy to make a large batch or smaller.
Dressing:
1 c. mayo
1 c. sugar
1 Tbsp vinegar (I use red wine vinegar)
For the dressing, start with the above measurements, then modify to taste.
Combine the dressing, then pour over the other ingredients. Toss and chill - best when made ahead the night before
artichoke dip v2
Don’t even count the calories Artichoke Dip
8 ounces cream cheese
12 ounces shredded mozzarella cheese
1 cup mayonnaise
1 cup parmesan cheese
1 cup onion, finely chopped
2 cloves garlic, finely chopped
2 jars (approx. 13 ounces) marinated artichoke hearts, drained well
2 bags Pita bread
Cut pita bread into chip size triangles and bake on a cookie sheet until crispy, approx. 5 minutes.
Tear artichoke hearts apart with your fingers. Combine all ingredients. Mixing it with a heavy duty mixer, like the one PW is giving away, makes the job a lot easier.
Bake in an uncovered casserole dish for 30 minutes at 350 or until bubbly. Serve hot with pita bread chips.
8 ounces cream cheese
12 ounces shredded mozzarella cheese
1 cup mayonnaise
1 cup parmesan cheese
1 cup onion, finely chopped
2 cloves garlic, finely chopped
2 jars (approx. 13 ounces) marinated artichoke hearts, drained well
2 bags Pita bread
Cut pita bread into chip size triangles and bake on a cookie sheet until crispy, approx. 5 minutes.
Tear artichoke hearts apart with your fingers. Combine all ingredients. Mixing it with a heavy duty mixer, like the one PW is giving away, makes the job a lot easier.
Bake in an uncovered casserole dish for 30 minutes at 350 or until bubbly. Serve hot with pita bread chips.
Zippy Chicken
1 cup long grain white rice
2 cups water
1 cup medium salsa
1 lb chicken thighs and drumsticks, skinned
Pour rice into 9×13 baking dish. Pour water on top of rice. Arrange chicken on top of rice and pour salsa over chicken. Bake at 400F for 50 minutes
2 cups water
1 cup medium salsa
1 lb chicken thighs and drumsticks, skinned
Pour rice into 9×13 baking dish. Pour water on top of rice. Arrange chicken on top of rice and pour salsa over chicken. Bake at 400F for 50 minutes
bill granger chickpea stew
A delicious and hearty vegetarian stew, that's easy to prepare.
2 tablespoons Olive Oil
1 finely sliced Red Onion
3 finely sliced Garlic Cloves
2 teaspoons freshly grated Ginger
2 seeded and finely chopped green chilli's to taste
1 teaspoon sea salt
800 g tinned Chickpeas drained
1 teaspoon ground Cumin
½ teaspoon Turmeric optional
freshly ground Black pepper
1 tablespoon Lemon Juice
250 g Cherry Tomatoes
100 g baby English Spinach leaves
Heat a large deep frying pan over a medium to high heat.
Add the oil, onion, garlic, ginger, chilli and salt.
Cook, stirring, for 5 minutes, or until the onions are soft.
Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
Add the tomatoes and cook for another 2 minutes to soften.
Remove from the heat, stir through lemon juice and taste for seasoning.
Stir through spinach and set aside.
2 tablespoons Olive Oil
1 finely sliced Red Onion
3 finely sliced Garlic Cloves
2 teaspoons freshly grated Ginger
2 seeded and finely chopped green chilli's to taste
1 teaspoon sea salt
800 g tinned Chickpeas drained
1 teaspoon ground Cumin
½ teaspoon Turmeric optional
freshly ground Black pepper
1 tablespoon Lemon Juice
250 g Cherry Tomatoes
100 g baby English Spinach leaves
Heat a large deep frying pan over a medium to high heat.
Add the oil, onion, garlic, ginger, chilli and salt.
Cook, stirring, for 5 minutes, or until the onions are soft.
Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
Add the tomatoes and cook for another 2 minutes to soften.
Remove from the heat, stir through lemon juice and taste for seasoning.
Stir through spinach and set aside.
Chickpea Stew
1 Tbsp. olive oil
1 finely chopped small yellow onion (or half a large one)
4 seeded tomatoes, diced
1 teasp. sugar
1 1/2 teasp. yellow curry powder
1 teasp. salt
1/4 teasp. turmeric
1/4 teasp. cayenne pepper
2 cans (15 oz) chickpeas, drained
1/2 teasp. garam masala
1/4 cup chopped cilantro
Heat olive oil in large pot or dutch oven over medium heat. Add onion, saute 5 minutes or until tender. Stir in tomato, sugar, curry, salt, turmeric, and cayenne. Cook until thick, 8-10 minutes (add little water if desired). Stir in chickpeas and garam masala, cook 5-10 minutes until heated through. Serve over basmati rice or grain of your choice. Sprinkle with cilantro
1 finely chopped small yellow onion (or half a large one)
4 seeded tomatoes, diced
1 teasp. sugar
1 1/2 teasp. yellow curry powder
1 teasp. salt
1/4 teasp. turmeric
1/4 teasp. cayenne pepper
2 cans (15 oz) chickpeas, drained
1/2 teasp. garam masala
1/4 cup chopped cilantro
Heat olive oil in large pot or dutch oven over medium heat. Add onion, saute 5 minutes or until tender. Stir in tomato, sugar, curry, salt, turmeric, and cayenne. Cook until thick, 8-10 minutes (add little water if desired). Stir in chickpeas and garam masala, cook 5-10 minutes until heated through. Serve over basmati rice or grain of your choice. Sprinkle with cilantro
maple salmon
INGREDIENTS
* 1/4 cup maple syrup
* 2 tablespoons soy sauce
* 1 clove garlic, minced
* 1/4 teaspoon garlic salt
* 1/8 teaspoon ground black pepper
* 1 pound salmon
DIRECTIONS
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
* 1/4 cup maple syrup
* 2 tablespoons soy sauce
* 1 clove garlic, minced
* 1/4 teaspoon garlic salt
* 1/8 teaspoon ground black pepper
* 1 pound salmon
DIRECTIONS
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
baked beans
Baked Beans
Yields: 10 servings
INGREDIENTS:
6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great northern beans - Lima beans are a good substitution but you may have to look in the frozen food section for them.
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
ANY FIVE (5) CANS OF BEANS WILL WORK
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper
DIRECTIONS:
1. Preheat oven to 375.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
3. To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans – all drained. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9×12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.
You can also put all ingredients in a crock pot and cook 6-8 hours on low. Also great cold from the fridge as a left-over
Yields: 10 servings
INGREDIENTS:
6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great northern beans - Lima beans are a good substitution but you may have to look in the frozen food section for them.
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
ANY FIVE (5) CANS OF BEANS WILL WORK
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper
DIRECTIONS:
1. Preheat oven to 375.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
3. To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans – all drained. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9×12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.
You can also put all ingredients in a crock pot and cook 6-8 hours on low. Also great cold from the fridge as a left-over
Black Bean and Corn Salad
1 can black beans
1 can sweet corn
1 can chickpeas
2 limes, juiced
fresh cilantro, 1/2 cup chopped
1/2 a red onion
salt and pepper to taste
All you do is mix it together and let it sit for a while in the fridge. The fresh lime juice and cilantro act as a nice dressing for all the beans and veggies and the onion gives it a nice bite. Its really tasty if you stick it in tacos.
1 can sweet corn
1 can chickpeas
2 limes, juiced
fresh cilantro, 1/2 cup chopped
1/2 a red onion
salt and pepper to taste
All you do is mix it together and let it sit for a while in the fridge. The fresh lime juice and cilantro act as a nice dressing for all the beans and veggies and the onion gives it a nice bite. Its really tasty if you stick it in tacos.
artichoke dip
Stupid Dip
One Can of Artichoke Hearts in water- diced
One small can of diced green chilies
One Cup of Mayo
One Cup of Parmesean Cheese
One brick of Cream Cheese
Use all full fat ingredients. If you can’t commit to that then you shouldn’t eat stupid dip….just go and have some celery. For those that commit, mix all of these lovely ingredients and put in an oven safe dish. Back at 350 for approx 30 minutes till bubbly and slightly golden. Eat with tortilla chips
One Can of Artichoke Hearts in water- diced
One small can of diced green chilies
One Cup of Mayo
One Cup of Parmesean Cheese
One brick of Cream Cheese
Use all full fat ingredients. If you can’t commit to that then you shouldn’t eat stupid dip….just go and have some celery. For those that commit, mix all of these lovely ingredients and put in an oven safe dish. Back at 350 for approx 30 minutes till bubbly and slightly golden. Eat with tortilla chips
meat marinade
Marinade
This is the best stuff in the whole wide world. You can tweak it up for pork by adding more garlic or use garlic flavored vinegar. For chicken I usually leave the garlic out and add a little rosemary.
Ingredients:
1/2 c vegetable oil
1/4 c apple cider vinegar
1/4 c lemon juice (I use the bottled stuff)
2 T Worchestershire sauce
2 T soy sauce (I use less)
1 1/2 tsp salt
1 1/2 tsp pepper
dash of garlic powder
1 tblsp dried parsley flakes
Whisk all together and pour into a zip bag and add meat. Marinate from 1 to 24 hours. Have DH grill it outside.
The longer it marinates the more flavorful and tender it becomes.
Yummy!! We don’t like to eat steak out anymore because it’s never as good as at home.
This is the best stuff in the whole wide world. You can tweak it up for pork by adding more garlic or use garlic flavored vinegar. For chicken I usually leave the garlic out and add a little rosemary.
Ingredients:
1/2 c vegetable oil
1/4 c apple cider vinegar
1/4 c lemon juice (I use the bottled stuff)
2 T Worchestershire sauce
2 T soy sauce (I use less)
1 1/2 tsp salt
1 1/2 tsp pepper
dash of garlic powder
1 tblsp dried parsley flakes
Whisk all together and pour into a zip bag and add meat. Marinate from 1 to 24 hours. Have DH grill it outside.
The longer it marinates the more flavorful and tender it becomes.
Yummy!! We don’t like to eat steak out anymore because it’s never as good as at home.
RASPBERRY CHICKEN with COCONUT RICE
~Ingredients~
2 cups water
1 (14 ounce) can reduced-fat coconut milk
2 teaspoons minced fresh ginger root
1 cup Basmati rice
1/3 cup all-purpose flour
1 tablespoon lemon pepper
4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons vegetable oil
2 teaspoons dried rosemary
1 bottle fat free Raspberry vinegarette dressing
~Directions~
1. In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed (about 20 minutes).
2. Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
3. Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegarette into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is mostly absorbed. Serve with coconut rice and steamed broccoli tossed with garlic butter.
~Ingredients~
2 cups water
1 (14 ounce) can reduced-fat coconut milk
2 teaspoons minced fresh ginger root
1 cup Basmati rice
1/3 cup all-purpose flour
1 tablespoon lemon pepper
4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons vegetable oil
2 teaspoons dried rosemary
1 bottle fat free Raspberry vinegarette dressing
~Directions~
1. In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed (about 20 minutes).
2. Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
3. Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegarette into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is mostly absorbed. Serve with coconut rice and steamed broccoli tossed with garlic butter.
peanut butter cookies
Peanut Butter Cookies (with chocolate chips)
1 1/2 cup p butter
1 cup shortening
2 1/2 c brown sugar
1/4 c milk
2 eggs
3 1/2 c flour
1 1/2 tsp salt
1 1/2 tsp soda
1 bag of your favorite chocolate chips
Bake at 375 for 7-8 min just until the edges start to brown
Let cool on pan.
*use the same cookie dough w/ out the choc chips and cut up pieces of a snickers candy bar, wrap dough around each piece and bake. Drizzle w/ chocolate and you have Snicker Cookies
1 1/2 cup p butter
1 cup shortening
2 1/2 c brown sugar
1/4 c milk
2 eggs
3 1/2 c flour
1 1/2 tsp salt
1 1/2 tsp soda
1 bag of your favorite chocolate chips
Bake at 375 for 7-8 min just until the edges start to brown
Let cool on pan.
*use the same cookie dough w/ out the choc chips and cut up pieces of a snickers candy bar, wrap dough around each piece and bake. Drizzle w/ chocolate and you have Snicker Cookies
meatloaf
Mmmmmmm Meatloaf! (Guaranteed to satisfy a hungry man and his many punks. Mom’s like it too…)
1 c bread crumbs
dried onion flakes (a hearty amount)
1/4 c ketchup
1/2 c barbeque sauce
1/2 c water
2 eggs
salt (again, be generous)
pepper (almost as much as salt, but not quite)
1/2 c grated cheese (sharp is best)
- mix these together, then add them to…
2 lbs ground beef
- combine well, pack in a casserole dish (it will be too much for a loaf pan, as the recipe is good for a family of 6, as long as they’re not all teen boys)
- bake at 350 for 2 hours
- option - add another 1/2 cup grated cheese on top at the 1 1/2 hour point and finish baking
1 c bread crumbs
dried onion flakes (a hearty amount)
1/4 c ketchup
1/2 c barbeque sauce
1/2 c water
2 eggs
salt (again, be generous)
pepper (almost as much as salt, but not quite)
1/2 c grated cheese (sharp is best)
- mix these together, then add them to…
2 lbs ground beef
- combine well, pack in a casserole dish (it will be too much for a loaf pan, as the recipe is good for a family of 6, as long as they’re not all teen boys)
- bake at 350 for 2 hours
- option - add another 1/2 cup grated cheese on top at the 1 1/2 hour point and finish baking
buffalo wings
wings
franks red sauce
butter (mixed according to directions on bottle with sauce
ranch dressing
blue cheese
celery
carrot
bake wings in oven, spray with olive oil first
mix sauce and melted butter in crockpot. stir through wings. can leave to keep warm.
mix ranch dressing with crumbled blue cheese and serve wiht carrot/celery sticks
franks red sauce
butter (mixed according to directions on bottle with sauce
ranch dressing
blue cheese
celery
carrot
bake wings in oven, spray with olive oil first
mix sauce and melted butter in crockpot. stir through wings. can leave to keep warm.
mix ranch dressing with crumbled blue cheese and serve wiht carrot/celery sticks
slow cooker ribs
package of beef short ribs (or pork!)
--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
--1 cup brown sugar
--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)
--1/2 cup water
The Directions.
I plopped frozen solid beef ribs into the crockpot. I didn't even think of browning them, just for Jennifer.
I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.
Since my ribs were frozen, I cooked them on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.
If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated with the most-awesome-liquid-ever while you change clothes and set the table.
We served this with brown rice and green beans.
--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
--1 cup brown sugar
--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)
--1/2 cup water
The Directions.
I plopped frozen solid beef ribs into the crockpot. I didn't even think of browning them, just for Jennifer.
I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.
Since my ribs were frozen, I cooked them on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.
If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated with the most-awesome-liquid-ever while you change clothes and set the table.
We served this with brown rice and green beans.
CJ 4.5 months
in bed with mum and and dad gurgling.
favourite toy - moosie
doesn't get rolling over
sleeps till 5am for last 4 nights
nuzzles into daddys armpit in bed
has had 1st trip to snow
6 plane trips
about to go to Palm Cove with mum, granny and great gran
dislikes car. needs to be sung old macdonald in car.
massive chucker. daddy says maybe she'll be a banker one day with all the 'depositing' she does :)
nicknames: CJ, Chlo, milk monster
loves baby bjorn, has been facing forward since about 1.5 months
favourite toy - moosie
doesn't get rolling over
sleeps till 5am for last 4 nights
nuzzles into daddys armpit in bed
has had 1st trip to snow
6 plane trips
about to go to Palm Cove with mum, granny and great gran
dislikes car. needs to be sung old macdonald in car.
massive chucker. daddy says maybe she'll be a banker one day with all the 'depositing' she does :)
nicknames: CJ, Chlo, milk monster
loves baby bjorn, has been facing forward since about 1.5 months
Wednesday, July 22, 2009
roast brussell sprouts
cook bacon, add halved brussel sprouts, garlic, pepper. stir through maple syrup and roast
Tuesday, July 21, 2009
sweet and sour chicken from http://mykitchencafe.blogspot.com/2008/07/sweet-and-sour-chicken-updated.html
Sweet and Sour Chicken
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Tuesday, July 14, 2009
Creamy Chicken & Black Bean Enchiladas
Filling:
1 tablespoon oil
1 tsp cumin
1 ½ tsp chili powder
4 chopped green onions, green parts reserved
2 cloves garlic, minced
6 boneless chicken thighs, cut into chunks
1 can of black beans (use only half if also making Mexican Rice)
Sauce:
1 clove garlic, minced
1 (4 ounce) can diced green chilies
1 can ½ fat cream of mushroom soup
½ cup salsa
1 tsp chili powder
½ tsp cumin
1/3 cup sour cream
1 cup shredded Cheddar cheese
6 (12 inch) flour tortillas (any flavor)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a sauté pan heated to medium-high heat , add 1 tbsp of oil. Sauté chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt (to taste) and pepper. Mince 2 cloves of garlic and add to the pan along with the white part of the chopped green onion. Sauté for a couple more minutes. Drain and rinse a can of black beans and add to the mixture. Heat through 1 minute and then remove from heat.
In a medium bowl add the minced garlic clove, and then stir in the green chilies, cream of mushroom soup, sour cream, salsa, chili powder and cumin. Mix well. Add ½ cup of this mixture to the chicken and beans and stir to combine.
Divide the chicken mixture into 6 portions (should be approximately ½ cup each). Fill a tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. Continue doing this with the remaining chicken and tortillas.
Spoon the reserved sauce over the rolled tortillas and top with shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Top with reserved chopped green onions, and more sour cream and salsa if you like. Serve with Mexican Rice or your own favorite rice.
1 tablespoon oil
1 tsp cumin
1 ½ tsp chili powder
4 chopped green onions, green parts reserved
2 cloves garlic, minced
6 boneless chicken thighs, cut into chunks
1 can of black beans (use only half if also making Mexican Rice)
Sauce:
1 clove garlic, minced
1 (4 ounce) can diced green chilies
1 can ½ fat cream of mushroom soup
½ cup salsa
1 tsp chili powder
½ tsp cumin
1/3 cup sour cream
1 cup shredded Cheddar cheese
6 (12 inch) flour tortillas (any flavor)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a sauté pan heated to medium-high heat , add 1 tbsp of oil. Sauté chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt (to taste) and pepper. Mince 2 cloves of garlic and add to the pan along with the white part of the chopped green onion. Sauté for a couple more minutes. Drain and rinse a can of black beans and add to the mixture. Heat through 1 minute and then remove from heat.
In a medium bowl add the minced garlic clove, and then stir in the green chilies, cream of mushroom soup, sour cream, salsa, chili powder and cumin. Mix well. Add ½ cup of this mixture to the chicken and beans and stir to combine.
Divide the chicken mixture into 6 portions (should be approximately ½ cup each). Fill a tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. Continue doing this with the remaining chicken and tortillas.
Spoon the reserved sauce over the rolled tortillas and top with shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Top with reserved chopped green onions, and more sour cream and salsa if you like. Serve with Mexican Rice or your own favorite rice.
Thursday, July 9, 2009
EASY ASIAN COLESLAW
wombock, carrot, spring onion, roasted flaked almonds, fried noodles
sauce:
1/2 cup soy sauce
2 T balsamic
2 t sesame oil
1/4 cup lime juice
2 T sugar
1 finely sliced red chilii
sauce:
1/2 cup soy sauce
2 T balsamic
2 t sesame oil
1/4 cup lime juice
2 T sugar
1 finely sliced red chilii
HONEY ROAST DUCK LEGS
Ingredients
2 portions of cooked rice
2 duck legs or breasts
1 tsp brown sugar
1 tsp five-spice powder
1 tsp ground Szechuan pepper
1 1/2 tbsp honey
1 shallot (it's best to use the small, purple Asian variety, not the one I used in this picture)
1 tbsp tamari or dark soy sauce
2 tbsp soy sauce
1/2 cup water
greens of your choice
Rub the skins of the duck with the mixture of sugar, five-spice powder and Szechuan pepper. Leave for 15 minutes or so. Preheat oven to 190 deg celcius.
In a dry frying pan, place duck skin side down and cook over medium heat for skin to crisp. The fats from the duck will be expelled by the heat so there really is no need to add any oil.
Place duck skin side up in a roasting tin and add 1 tbsp of the fat into the tin. Mix 1/2 tbsp honey with the same amount of water and brush on the duck skin. Place in oven to cook, around 25 - 35 minutes depending on how well you like the meat. When done, drain off all the oil and let the duck sit in a warm place for about 10 minutes before cutting.
In the meantime, reserve about 1 tbsp of duck fat in the pan and add sliced shallots to cook over a low heat. When shallots are very soft, add soy sauce, rest of the honey and water and bring to boil. You can add some cornstarch to thicken the gravy, or just leave it as it is.
Boil greens and chop up finely.
To assemble, top the rice with the greens, thinly sliced duck meat and some gravy.
2 portions of cooked rice
2 duck legs or breasts
1 tsp brown sugar
1 tsp five-spice powder
1 tsp ground Szechuan pepper
1 1/2 tbsp honey
1 shallot (it's best to use the small, purple Asian variety, not the one I used in this picture)
1 tbsp tamari or dark soy sauce
2 tbsp soy sauce
1/2 cup water
greens of your choice
Rub the skins of the duck with the mixture of sugar, five-spice powder and Szechuan pepper. Leave for 15 minutes or so. Preheat oven to 190 deg celcius.
In a dry frying pan, place duck skin side down and cook over medium heat for skin to crisp. The fats from the duck will be expelled by the heat so there really is no need to add any oil.
Place duck skin side up in a roasting tin and add 1 tbsp of the fat into the tin. Mix 1/2 tbsp honey with the same amount of water and brush on the duck skin. Place in oven to cook, around 25 - 35 minutes depending on how well you like the meat. When done, drain off all the oil and let the duck sit in a warm place for about 10 minutes before cutting.
In the meantime, reserve about 1 tbsp of duck fat in the pan and add sliced shallots to cook over a low heat. When shallots are very soft, add soy sauce, rest of the honey and water and bring to boil. You can add some cornstarch to thicken the gravy, or just leave it as it is.
Boil greens and chop up finely.
To assemble, top the rice with the greens, thinly sliced duck meat and some gravy.
Wednesday, July 8, 2009
MAHOGANY WINGS
This glaze is one of Hugh Carpenter's signatures.
- 24 chicken wings
- 1 cup (250mL) hoisin sauce
- ¾ cup (175mL) plum sauce
- ½cup (125mL) soy sauce
- 1/3 cup (75mL) cider vinegar
- ¼ cup (50mL) dry sherry or Chinese rice wine (not vinegar)
- ¼cup (50mL) honey
- 2 green onions, trimmed and minced
- 6 cloves garlic, minced
1. Cut tips off wings and reserve for stock. In a large bowl combine hoisin sauce, plum sauce, soy sauce, vinegar, sherry, honey, green onions and garlic. Add wings and combine well. Refrigerate 1 to 24 hours.
- 24 chicken wings
- 1 cup (250mL) hoisin sauce
- ¾ cup (175mL) plum sauce
- ½cup (125mL) soy sauce
- 1/3 cup (75mL) cider vinegar
- ¼ cup (50mL) dry sherry or Chinese rice wine (not vinegar)
- ¼cup (50mL) honey
- 2 green onions, trimmed and minced
- 6 cloves garlic, minced
1. Cut tips off wings and reserve for stock. In a large bowl combine hoisin sauce, plum sauce, soy sauce, vinegar, sherry, honey, green onions and garlic. Add wings and combine well. Refrigerate 1 to 24 hours.
Friday, July 3, 2009
balsamic roast onion
4 lbs medium-size red onions, peeled
1/4 cup olive oil
6 tablespoons butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Directions
1Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
2Line 2 large baking sheets with foil.
3Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
4Place in medium bowl; toss with oil.
5Arrange onions, cut side down, on baking sheets.
6Sprinkle with salt and pepper.
7Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
8Meanwhile, melt butter in heavy small saucepan over medium-high heat.
9Add sugar and stir until sugar dissolves.
10Remove from heat.
11Add vinegar.
12Return to heat.
13Simmer until mixture thickens slightly, about 2 minutes.
14(Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
15Drizzle glaze over.
16Sprinkle with parsley.
1/4 cup olive oil
6 tablespoons butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Directions
1Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
2Line 2 large baking sheets with foil.
3Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
4Place in medium bowl; toss with oil.
5Arrange onions, cut side down, on baking sheets.
6Sprinkle with salt and pepper.
7Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
8Meanwhile, melt butter in heavy small saucepan over medium-high heat.
9Add sugar and stir until sugar dissolves.
10Remove from heat.
11Add vinegar.
12Return to heat.
13Simmer until mixture thickens slightly, about 2 minutes.
14(Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
15Drizzle glaze over.
16Sprinkle with parsley.
Wednesday, June 17, 2009
Chili-Mac
Recipe courtesy of Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc. More from Emeril's Visit
Now this is a scrumptious casserole. It is super simple and, best of all, it's a huge pan of bowl-you-over goodness that will feed the entire family…and then some!
Prep time 10 minutes; Cook time 40 minutes; Total time 55 minutes
Ingredients:
2 teaspoons olive oil
2 medium onions small diced, about 3 cups
2 jalapenos, stemmed and minced, optional
1 tablespoon salt, plus more for pasta cooking water
2 pounds extra lean ground beef
5 tablespoons Mexican chili powder
1 tablespoon Mexican oregano
2 tablespoons minced garlic
1 (28 ounce) can whole plum tomatoes, broken with your hands, with juices
2 cans kidney beans, drained
1 pound elbow macaroni
1 pound medium cheddar cheese
Sour cream for serving, if desired
Instructions:
Heat olive oil over medium-high heat in a 6-quart soup pot. Add onions, jalapenos (if desired), and 2 teaspoons of the salt and cook until soft, 2 minutes. Add ground beef, chili powder, oregano, and garlic and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add tomatoes, beans, and ½ cup of water, stir, and bring chili to a boil. Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
Preheat oven to 400 degrees F.
While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water and set aside. Grate cheddar cheese and set aside.
Place a 9 x 13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese. Transfer chili-mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes. Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.
Yield: 6 to 8 servings
Now this is a scrumptious casserole. It is super simple and, best of all, it's a huge pan of bowl-you-over goodness that will feed the entire family…and then some!
Prep time 10 minutes; Cook time 40 minutes; Total time 55 minutes
Ingredients:
2 teaspoons olive oil
2 medium onions small diced, about 3 cups
2 jalapenos, stemmed and minced, optional
1 tablespoon salt, plus more for pasta cooking water
2 pounds extra lean ground beef
5 tablespoons Mexican chili powder
1 tablespoon Mexican oregano
2 tablespoons minced garlic
1 (28 ounce) can whole plum tomatoes, broken with your hands, with juices
2 cans kidney beans, drained
1 pound elbow macaroni
1 pound medium cheddar cheese
Sour cream for serving, if desired
Instructions:
Heat olive oil over medium-high heat in a 6-quart soup pot. Add onions, jalapenos (if desired), and 2 teaspoons of the salt and cook until soft, 2 minutes. Add ground beef, chili powder, oregano, and garlic and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add tomatoes, beans, and ½ cup of water, stir, and bring chili to a boil. Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
Preheat oven to 400 degrees F.
While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water and set aside. Grate cheddar cheese and set aside.
Place a 9 x 13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese. Transfer chili-mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes. Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.
Yield: 6 to 8 servings
Monday, June 1, 2009
Thursday, May 28, 2009
Pork Shoulder Roast
pork shoulder roast
1 large onionm sliced
2 tablespoons Worcestershire sauce
water
barbecue sauce
PREPARATION:
Place pork roast in crockpot.
Add large onion, sliced and 2 Tbs. Worcestershire sauce.
Add water to cover.
Crock cook on low all day (at least 12 hours).
Remove roast, discarding cooking water. Save onions.
Fork-shred pork, discarding any fat and bones.
Return shredded meat and onions to crockpot.
Dump a bottle of your favorite barbeque sauce over it and crock an hour or so on low until heated thoroughly.
Serve on heated buns.
Excellent! Tried and true, many times over the last 20 years!
Posted by Myron M.
1 large onionm sliced
2 tablespoons Worcestershire sauce
water
barbecue sauce
PREPARATION:
Place pork roast in crockpot.
Add large onion, sliced and 2 Tbs. Worcestershire sauce.
Add water to cover.
Crock cook on low all day (at least 12 hours).
Remove roast, discarding cooking water. Save onions.
Fork-shred pork, discarding any fat and bones.
Return shredded meat and onions to crockpot.
Dump a bottle of your favorite barbeque sauce over it and crock an hour or so on low until heated thoroughly.
Serve on heated buns.
Excellent! Tried and true, many times over the last 20 years!
Posted by Myron M.
Saturday, May 16, 2009
golden dumplings
sauce
1 cup water
1/2 cup sugar
1 T golden syrup
1 T butter
dumps:
1 cup SR flour
1 T butter
1 egg lightly beaten
a little milk
place sauce ingreds in pan & heat. rub butter in flour, stir in egg & make fairly stiff dough. roll into little balls and drop into boiling syrup 5-10 mins
1 cup water
1/2 cup sugar
1 T golden syrup
1 T butter
dumps:
1 cup SR flour
1 T butter
1 egg lightly beaten
a little milk
place sauce ingreds in pan & heat. rub butter in flour, stir in egg & make fairly stiff dough. roll into little balls and drop into boiling syrup 5-10 mins
janets thai fish cakes
tin crushed pinaple
2 T fresh corriander
285 g can tuna/salmon
2 t grated ginger
2 cloves garlic
1 T sugar
1 T lemon rind
2 t red curry paste
1 egg whisked
1 med mashed spud
place fish, coriander, gar, gin, sug, lem rind and curry paste in food processor & combine. stir thru pin, egg and spud. shape & put in fridge. heat oil & fry,
2 T fresh corriander
285 g can tuna/salmon
2 t grated ginger
2 cloves garlic
1 T sugar
1 T lemon rind
2 t red curry paste
1 egg whisked
1 med mashed spud
place fish, coriander, gar, gin, sug, lem rind and curry paste in food processor & combine. stir thru pin, egg and spud. shape & put in fridge. heat oil & fry,
janets sauce for fish
1 1/2 T brown sugar
2 T lime juice
2 T fish sauce or 1 T ketchup manis
3 T water
2 T chopped corriander
place all ingreds in a small saucepan, except coriander. bring to boil and simmer a few mins. remove from heat, allow to cool a little then add corriander.
grill or pan-fry fish and drizzle sauce over.
2 T lime juice
2 T fish sauce or 1 T ketchup manis
3 T water
2 T chopped corriander
place all ingreds in a small saucepan, except coriander. bring to boil and simmer a few mins. remove from heat, allow to cool a little then add corriander.
grill or pan-fry fish and drizzle sauce over.
Friday, May 15, 2009
janets apricot chicken
2 t oil
4 skinless chicken fillets -breast or thigh
1 pkt french onion soup
1 can apricot nectar (415ml)
1 can apricot 1/2s, drained (425g)
heat oil in large frying pan and brown chicken. add soup mix and apricot nectar. stir well. cover and simmer 10 mins, untill chook is cooked. stir in apricot 1/2s and reheat. serve with steamed rice and veggies.
can also place ingreds in casserole dish, cover and bake 1 1/4 hours untill chook cooked.
4 skinless chicken fillets -breast or thigh
1 pkt french onion soup
1 can apricot nectar (415ml)
1 can apricot 1/2s, drained (425g)
heat oil in large frying pan and brown chicken. add soup mix and apricot nectar. stir well. cover and simmer 10 mins, untill chook is cooked. stir in apricot 1/2s and reheat. serve with steamed rice and veggies.
can also place ingreds in casserole dish, cover and bake 1 1/4 hours untill chook cooked.
janets cold chook in curried creamed sauce
Cooked chickens
Sauce:
3 T veg oil
2 med white onions, roughly chopped
1 T curry powder
1/4 cup tom sauce
1 T apricot jam
1 T pawpaw and mango chutney
1/2 cup mayo
1/2 cup cream, lightly whipped
heat oil and onions, cook until soft.
add curry powder and cook 1 min.
remove from heat, add tom sauce and apricot jam. add chutney last, leave to cool/
when cold, fold in the mayo and lastly stir throug whipped cream.
place 1/2 this mixture on base of serving tray, arrange chook on top and then pour remainder over chook. keep refridgerated - will keep about 12 hours and chicken will remain moist
Sauce:
3 T veg oil
2 med white onions, roughly chopped
1 T curry powder
1/4 cup tom sauce
1 T apricot jam
1 T pawpaw and mango chutney
1/2 cup mayo
1/2 cup cream, lightly whipped
heat oil and onions, cook until soft.
add curry powder and cook 1 min.
remove from heat, add tom sauce and apricot jam. add chutney last, leave to cool/
when cold, fold in the mayo and lastly stir throug whipped cream.
place 1/2 this mixture on base of serving tray, arrange chook on top and then pour remainder over chook. keep refridgerated - will keep about 12 hours and chicken will remain moist
chicken patties
1 kg minced chook
2 t grated ginger
2 T sweet chilli sauce
2 T ketchup manis
1 cup breadcrumbs, dried in oven until crisp
1 T peanut oil
200g satay sauce
150ml coconut milk
combine chicken, ginger sc sauce, km, and breadcrumbs in bowl. mix well. divide mixture into 6 portions, shape into round patties, place on plate, cover and refridgerate 30 mins. heat oil in frypan, cook patties over med heat 3 mins on each side.
transfer to oven tray and bake 6 mins until cooked.
combine satay sauce and c-nut milk in a small saucepan and heat. serve chook patties drizzled with sauce and stir fried asian greens.
2 t grated ginger
2 T sweet chilli sauce
2 T ketchup manis
1 cup breadcrumbs, dried in oven until crisp
1 T peanut oil
200g satay sauce
150ml coconut milk
combine chicken, ginger sc sauce, km, and breadcrumbs in bowl. mix well. divide mixture into 6 portions, shape into round patties, place on plate, cover and refridgerate 30 mins. heat oil in frypan, cook patties over med heat 3 mins on each side.
transfer to oven tray and bake 6 mins until cooked.
combine satay sauce and c-nut milk in a small saucepan and heat. serve chook patties drizzled with sauce and stir fried asian greens.
janets chicken and eggplant
eggplant, cut lengthwise into 4 slices
chicken, fillets or thigh fillets
mix:
1/2 cup balsamic
1-2 T brown sugar (less than 2)
1 tin whole tomatos (drain and 1/2 tomatos)
1/2 small jar capers
place chicken on slices of eggplant. pour mixture over and bake 20-30 mins'
chicken, fillets or thigh fillets
mix:
1/2 cup balsamic
1-2 T brown sugar (less than 2)
1 tin whole tomatos (drain and 1/2 tomatos)
1/2 small jar capers
place chicken on slices of eggplant. pour mixture over and bake 20-30 mins'
Annas Caramelised onion and leek tart filling
filling:
60 g butter
3 leeks, white part only, sliced
400g onions, halved, sliced
1 tablespoon brown sugar
1 1/4 cups pouring cream
1 tablesppon thyme leaves
3 eggs lightly beaten
150g gruyere cheese, finely chopped
melt butter in pan, add onions and leeks and cook over low heat 20 mins
add brown sugar and thyme, increase heat and cook another 5-10 min, don't burn.
when its nice and soft, remove from heat and allow to cool.
combine cream, beaten eggs, cheese and onion mix. mix well and season. pour into preparted pastry cases (? try mini) and cook 200C for 30-40 mins untill golden brown
60 g butter
3 leeks, white part only, sliced
400g onions, halved, sliced
1 tablespoon brown sugar
1 1/4 cups pouring cream
1 tablesppon thyme leaves
3 eggs lightly beaten
150g gruyere cheese, finely chopped
melt butter in pan, add onions and leeks and cook over low heat 20 mins
add brown sugar and thyme, increase heat and cook another 5-10 min, don't burn.
when its nice and soft, remove from heat and allow to cool.
combine cream, beaten eggs, cheese and onion mix. mix well and season. pour into preparted pastry cases (? try mini) and cook 200C for 30-40 mins untill golden brown
black olive salsa (to serve with salmon steak)
1 cup kalamata olives, pipped, chopped
2 spring onions, sliced
2 tablesppons basil
1 tablespoon olive oil
1 teaspoon red wine vinegar
toss together and serve with baked, BBQd or roasted salmon filets or steak
2 spring onions, sliced
2 tablesppons basil
1 tablespoon olive oil
1 teaspoon red wine vinegar
toss together and serve with baked, BBQd or roasted salmon filets or steak
janets med chicken
INGREDS:
1 small chicken breast or chicken thigh fillet
1/2 cup milk
1 tablespoon teriyaki sauce
1 egg
slivered almonds
sesame seeds
honey
melted butter
remove the skin form the chicken breast and pat dry. combine milk, teriyaki sauce and egg. dip the chicken into the milk mixture. drain off liquid and coat chicken in equal quantities of almonds and sesame seeds. place chicken on a baking tray and drizzle wiht equal quantities of honey and melted butter. bake in mod oven for about 25 mins or until golden and juices run clear.
1 small chicken breast or chicken thigh fillet
1/2 cup milk
1 tablespoon teriyaki sauce
1 egg
slivered almonds
sesame seeds
honey
melted butter
remove the skin form the chicken breast and pat dry. combine milk, teriyaki sauce and egg. dip the chicken into the milk mixture. drain off liquid and coat chicken in equal quantities of almonds and sesame seeds. place chicken on a baking tray and drizzle wiht equal quantities of honey and melted butter. bake in mod oven for about 25 mins or until golden and juices run clear.
Janets Honeycomb Slice
Foundation Biscut:
125g butter
3/4 cup castor sugar
1 egg
almond flavouring
1 cup self raising flour
1 cup plain flour
mix all ingreds together (can use bamix) and then press into large baking dish. spread about 1/4 inch thick
pour the following over the top of the pastry, and bake in 180 degree oven for 25-30 mins. cut while still hot.
Topping:
125g butter
125g sugar
45 g or more almond flakes
2 tablespoons milk
almond essence
melt butter, add all other ingred, boil until sugar disolves.
125g butter
3/4 cup castor sugar
1 egg
almond flavouring
1 cup self raising flour
1 cup plain flour
mix all ingreds together (can use bamix) and then press into large baking dish. spread about 1/4 inch thick
pour the following over the top of the pastry, and bake in 180 degree oven for 25-30 mins. cut while still hot.
Topping:
125g butter
125g sugar
45 g or more almond flakes
2 tablespoons milk
almond essence
melt butter, add all other ingred, boil until sugar disolves.
ROASTED SWEET POTATO MASH WITH ROSEMARY INFUSION
INGREDS:
1 generous handlful of fresh rosemary leaves.
1 cup olive oil
500g sweet potoat
sea salt flakes
Rosemary oil:
pour olive oil in to large glass var. sprip rosemary leaves from stalks and put in jar with oil. heat the oil on med in the microwave keep a close eye on it. when the oil begins to bubble, stop the micowave wnd take out the jar (will be hot). carefully stir the rosemary in the oil and reuturn to microwave for some more time. repeat until oil fragrant and slighlty green shade sometimes. set aside to cool.
preheat oven to 180 degrees c
Mash:
cut sweet potato into large chunks and toss in a small splash of olive oil. place in baking dish and sprile a little sea salt across the top. put in oven an droast until golden brown and soft. turn a couple of times.
trasfer to a large bowl and wish with rosemary oilo. pour in oil slowly, mashing all the time until smooth. you wont use all the oil, keep it for next time in cupboard sealing jar tighly.
1 generous handlful of fresh rosemary leaves.
1 cup olive oil
500g sweet potoat
sea salt flakes
Rosemary oil:
pour olive oil in to large glass var. sprip rosemary leaves from stalks and put in jar with oil. heat the oil on med in the microwave keep a close eye on it. when the oil begins to bubble, stop the micowave wnd take out the jar (will be hot). carefully stir the rosemary in the oil and reuturn to microwave for some more time. repeat until oil fragrant and slighlty green shade sometimes. set aside to cool.
preheat oven to 180 degrees c
Mash:
cut sweet potato into large chunks and toss in a small splash of olive oil. place in baking dish and sprile a little sea salt across the top. put in oven an droast until golden brown and soft. turn a couple of times.
trasfer to a large bowl and wish with rosemary oilo. pour in oil slowly, mashing all the time until smooth. you wont use all the oil, keep it for next time in cupboard sealing jar tighly.
AVACODA AND MANGO SALAD
INGREDS”
SALAD
2 large ripe avacados
2 large ripe mangos
handful of pecans
4 large cos lettuce leaves
DRESSING:
¼ cup olvie oil
2 T lime or lemon juice
1 generous t dijon
1 generous T thickened cream
sea salt flakes and cracked pepper
Slice the avas in ½ to remove the pits, then pele and cu the flesh into rough cubes. wit the mangoes, slice the flesh from either side of the stone and cut in a crisscross pattern, push outwards and cut the flesh away from the skin. combin ava, mangos and pecan ina bowl.
dresssing: combine the ingreds in a skrew top jar and shake hard. dress the salad and divide evenly among cos leaves (use leaves as serving bowls.
Variations:
crispy prosciutoo: remove the rind from 4 thin slices of prosciutto cruod and grill until really cripsy. crumbte over the salad after dressed
prawns: stir in a handful of cooked and peeled prawn cutlets prior to dressing the salad
macadamia: stir throiug some macadamias with the pecans.
SALAD
2 large ripe avacados
2 large ripe mangos
handful of pecans
4 large cos lettuce leaves
DRESSING:
¼ cup olvie oil
2 T lime or lemon juice
1 generous t dijon
1 generous T thickened cream
sea salt flakes and cracked pepper
Slice the avas in ½ to remove the pits, then pele and cu the flesh into rough cubes. wit the mangoes, slice the flesh from either side of the stone and cut in a crisscross pattern, push outwards and cut the flesh away from the skin. combin ava, mangos and pecan ina bowl.
dresssing: combine the ingreds in a skrew top jar and shake hard. dress the salad and divide evenly among cos leaves (use leaves as serving bowls.
Variations:
crispy prosciutoo: remove the rind from 4 thin slices of prosciutto cruod and grill until really cripsy. crumbte over the salad after dressed
prawns: stir in a handful of cooked and peeled prawn cutlets prior to dressing the salad
macadamia: stir throiug some macadamias with the pecans.
welsh coddled eggs
WELSH CODDLED EGGS
Ingreds:
I leek, cleaned and finely sliced
80ml cream, plus extra
1 t freshly ground nutmeg
2 large eggs
bread for toasting
butter
cracked pepper
fine sea salt
preheat oven to 190 degrees
saute the leek in the frypan with a little butter, the cream and nutmeg (reserving ¼ for the top). while this is cooking lightly grease the two ramekin ishes with a little butter. when the leek is very soft and the cream has reduced, spoon the mix evenly into the ramekin dishes until 2/3 full. crack an egg into each dish over the leek mixture and drizzle a little extra cream on top. place the ramekins into a baking dish containing water ¾ of the way up the side of the dishes and bake in the oven until the egg whites are set and the yolks are soft. garnish with a grated nutmeg and enjoy dipping buttered toast into eggy goodness.
Ingreds:
I leek, cleaned and finely sliced
80ml cream, plus extra
1 t freshly ground nutmeg
2 large eggs
bread for toasting
butter
cracked pepper
fine sea salt
preheat oven to 190 degrees
saute the leek in the frypan with a little butter, the cream and nutmeg (reserving ¼ for the top). while this is cooking lightly grease the two ramekin ishes with a little butter. when the leek is very soft and the cream has reduced, spoon the mix evenly into the ramekin dishes until 2/3 full. crack an egg into each dish over the leek mixture and drizzle a little extra cream on top. place the ramekins into a baking dish containing water ¾ of the way up the side of the dishes and bake in the oven until the egg whites are set and the yolks are soft. garnish with a grated nutmeg and enjoy dipping buttered toast into eggy goodness.
PUNGENT BOCCONHINI SALAD
400g cherry bocconhini
100g semi dried toms
30-50g capersw
oil preserved anchovy fillets (to taste)
handful of fresh basil leaves, torn
200g fresh rocket leaves
juice of ½ lemon
]2-3 chargrilled capsiums, cut into strips
olive oil
cracked black pepper and sea salt flakes
mix the boconchini, tomatos, capsicum strips, capers and basil leaves. make a bed of rocket leaves and spoon the bocconihini salad onto it;. season with lemon juice, a little olive oil, cracked black pepper and sea salt to taste and then lay on the anchovy fillets.
brilliantiwth rosated meat or with wood oven bread or as part of a cold spread with frittata, cured meats and olives.
100g semi dried toms
30-50g capersw
oil preserved anchovy fillets (to taste)
handful of fresh basil leaves, torn
200g fresh rocket leaves
juice of ½ lemon
]2-3 chargrilled capsiums, cut into strips
olive oil
cracked black pepper and sea salt flakes
mix the boconchini, tomatos, capsicum strips, capers and basil leaves. make a bed of rocket leaves and spoon the bocconihini salad onto it;. season with lemon juice, a little olive oil, cracked black pepper and sea salt to taste and then lay on the anchovy fillets.
brilliantiwth rosated meat or with wood oven bread or as part of a cold spread with frittata, cured meats and olives.
Covas Tapas Mushrooms
serve on their own or on warm slabs of breat as a full entree
Ingreds
400-500g fresh button mushrooms
2-3 fresh baby chillis finely chopped or sliced
1-2 cloves of garlic very finely chopped
½ handful of fresh flat leaf parsley, chopped
olive oil
sea salt and cracked black pepper to taste
1 fresh lemon
if you can get fresh small button mushrooms, do them whole. if you can only get normal supermarket sized mushrooms cut them in half
cut the chilli into little pieces and fry in olive oil. add the garlic and fry that for about 10 sec then add the mushrooms and cook quickly until they begin to soften.
once the mushrooms are just a little undercooked. squeeze over the juice from ½ a lemon. then add the chopped parsley, S&P and and stir them through. dont cook the mushrooms too much longer.
can let the mushrooms sitt at least a few hours at room temp.
bruchetta: take wood oven bread, cut into brucetta portions and rub with garlic clove, brush with olive oil and cook in hot oven for 5 mins but mushrooms on bread, add a bit of basil and parmasan shaveings.
Ingreds
400-500g fresh button mushrooms
2-3 fresh baby chillis finely chopped or sliced
1-2 cloves of garlic very finely chopped
½ handful of fresh flat leaf parsley, chopped
olive oil
sea salt and cracked black pepper to taste
1 fresh lemon
if you can get fresh small button mushrooms, do them whole. if you can only get normal supermarket sized mushrooms cut them in half
cut the chilli into little pieces and fry in olive oil. add the garlic and fry that for about 10 sec then add the mushrooms and cook quickly until they begin to soften.
once the mushrooms are just a little undercooked. squeeze over the juice from ½ a lemon. then add the chopped parsley, S&P and and stir them through. dont cook the mushrooms too much longer.
can let the mushrooms sitt at least a few hours at room temp.
bruchetta: take wood oven bread, cut into brucetta portions and rub with garlic clove, brush with olive oil and cook in hot oven for 5 mins but mushrooms on bread, add a bit of basil and parmasan shaveings.
TIRAMISU
Ingreds:
6 eggs at room temp, seperated
pinch of salt
3 T caster sugar
2T vanilla sugar
1 ¼ cups marsala (can mix some frangellico with it)
½ cup strong expresso coffee, freshly brewed
1 cup thickened cream
300g marscarpone cheese
36 or so savoiardi biscuts (italian sponge biscuts)
150g lindt 70% dark chocolate, finely grated
1 – mix marscarpone with the vanilla sugar and half of the expresso until well combined and smooth. set aside.
2 – whicp the cream, until soft peaks form
3 – combine the remaining expresso and 250ml of the marsala together
4 – Zabagione - place the egg yolks and caster sugar inot a stainless steel or porcelain mixing bowl that will fit snugly inot the top of a 2L-3L saucepan. bring some water to the boil in the saucepan and then turn down to a simmer. pace the bowl on top of the saucepan and beat the yolks and sugar together over the heat until the colour changes to a creamy-ivory. to this add the remaining 50ml or so of the marsala and keep wisking the mixture until it thickens. set aside to cool.
in another clean bowl whisk the egg whites with the pinch of salt until the form stiff peaks. fold the egg whites gently into the cooled yolk mixture to complete.
5 – Construction
dip the savoiardi into the coffee-liquor mix and place them into a large (20cm across) dish in a single layer. if you wish to make individual deserts, put into wine glasses or simular.
sprinkle extra coffee-liquor ove rthem biscuts so that they are all generously splashed (but don't make them soggy); cover the biscuts first with some of the sarscarpone mix, followed by some zabaglinone and then some of the vanilla expresso cream. finally sprinkle an egen layer of the grated dark choclate mix over this.
now you need to layer like this until you run out of ingreds – you should get about 3 layers with recipie. so mentally divide your ingreds into thirds when you start building. fisih with a generous amount of garted dar choclate on top.
let the whole desert rest and set in the fridge for a lease 5 hours before serving.
SMOKEY SPICY BEER AND BOURBON RIBS
As for American Style ribs or por rib racks
Ingreds
3-4 whole pork rib racks (2.5 kg)
t T honey
2 T dark soy sauce
2 generous T char siu sauce (or spicy BBQ sauce)
1-2 T sweet chilli sauce
2 T tomato paste
1 T oyster sauce
2-3 cloves garlic, minced
1 fresh red chilli, finely sliuced with seeds
3-4 stalks spring onion sliced
2 t smoked paprika
2 t ground cumin
½ t ground cinimmon
2 t pepper
50 ml bourboun
250ml of your favourite beer or ale (eg coopers sparkling ale)
place all of the marinade ingreds together ina bowl expect the beer and mix well, ensuring that all of the sauces ect ombine. add the beer to the mix and stir trhough until the marinade is nice and smooth. place the rib racks in a large dish and pour over the marinade, ensuring that all the surface are evenly covered. cover the dish and let the ribs marinade overnight in the fridge (or at least 3 hours) turn them periodically an dspoon the marinade over them during this time.
take the ribs from the fridge and allow them to come to room temp. cook them on the BBQ griddle plates or in the webber with some hickory chips. generously baste them with the remaining marinade throughout the cooking time. use a med heat initially and crank it up to high towards the end so that the ribs darken and caramelise.
if you dont have a BBQ hea the over to 200 degrees C and cook the ribs for 30 mins, basting the frequently with the pan juices and marinade during this tiime and turning up the heat up toward the end.
ZUC CHINI FRITTI
Ingreds::
2 zucchini
½ cup of milk
1 egg at room temp
¼ to 1/3 cup self raising flour
70g fresh grated parmasan
finely ground black pepper
sea salt flakes to taste
olive oil for frying
clean the zuccini and slice them very thinlly.
beat the milk and egg together and then slowly beat in the flour until you have a smooth batter. add more flout or liquid as ness to get about the same as a pancake batter. stir in the parmasan, xuccini and season with pepper. set the mix aside to rest for about 15 mins before cooking.
in a skillet or frypan heat a small amount of olive oil over a med heat. into the pan drop full desertspoons of the succhini batter and fry on each side until golden brown. transfer to absorbant paper and drain and serve them warm with a litte extra grated parmesan and a light sprinkle of sea salt flakes.
6 eggs at room temp, seperated
pinch of salt
3 T caster sugar
2T vanilla sugar
1 ¼ cups marsala (can mix some frangellico with it)
½ cup strong expresso coffee, freshly brewed
1 cup thickened cream
300g marscarpone cheese
36 or so savoiardi biscuts (italian sponge biscuts)
150g lindt 70% dark chocolate, finely grated
1 – mix marscarpone with the vanilla sugar and half of the expresso until well combined and smooth. set aside.
2 – whicp the cream, until soft peaks form
3 – combine the remaining expresso and 250ml of the marsala together
4 – Zabagione - place the egg yolks and caster sugar inot a stainless steel or porcelain mixing bowl that will fit snugly inot the top of a 2L-3L saucepan. bring some water to the boil in the saucepan and then turn down to a simmer. pace the bowl on top of the saucepan and beat the yolks and sugar together over the heat until the colour changes to a creamy-ivory. to this add the remaining 50ml or so of the marsala and keep wisking the mixture until it thickens. set aside to cool.
in another clean bowl whisk the egg whites with the pinch of salt until the form stiff peaks. fold the egg whites gently into the cooled yolk mixture to complete.
5 – Construction
dip the savoiardi into the coffee-liquor mix and place them into a large (20cm across) dish in a single layer. if you wish to make individual deserts, put into wine glasses or simular.
sprinkle extra coffee-liquor ove rthem biscuts so that they are all generously splashed (but don't make them soggy); cover the biscuts first with some of the sarscarpone mix, followed by some zabaglinone and then some of the vanilla expresso cream. finally sprinkle an egen layer of the grated dark choclate mix over this.
now you need to layer like this until you run out of ingreds – you should get about 3 layers with recipie. so mentally divide your ingreds into thirds when you start building. fisih with a generous amount of garted dar choclate on top.
let the whole desert rest and set in the fridge for a lease 5 hours before serving.
SMOKEY SPICY BEER AND BOURBON RIBS
As for American Style ribs or por rib racks
Ingreds
3-4 whole pork rib racks (2.5 kg)
t T honey
2 T dark soy sauce
2 generous T char siu sauce (or spicy BBQ sauce)
1-2 T sweet chilli sauce
2 T tomato paste
1 T oyster sauce
2-3 cloves garlic, minced
1 fresh red chilli, finely sliuced with seeds
3-4 stalks spring onion sliced
2 t smoked paprika
2 t ground cumin
½ t ground cinimmon
2 t pepper
50 ml bourboun
250ml of your favourite beer or ale (eg coopers sparkling ale)
place all of the marinade ingreds together ina bowl expect the beer and mix well, ensuring that all of the sauces ect ombine. add the beer to the mix and stir trhough until the marinade is nice and smooth. place the rib racks in a large dish and pour over the marinade, ensuring that all the surface are evenly covered. cover the dish and let the ribs marinade overnight in the fridge (or at least 3 hours) turn them periodically an dspoon the marinade over them during this time.
take the ribs from the fridge and allow them to come to room temp. cook them on the BBQ griddle plates or in the webber with some hickory chips. generously baste them with the remaining marinade throughout the cooking time. use a med heat initially and crank it up to high towards the end so that the ribs darken and caramelise.
if you dont have a BBQ hea the over to 200 degrees C and cook the ribs for 30 mins, basting the frequently with the pan juices and marinade during this tiime and turning up the heat up toward the end.
ZUC CHINI FRITTI
Ingreds::
2 zucchini
½ cup of milk
1 egg at room temp
¼ to 1/3 cup self raising flour
70g fresh grated parmasan
finely ground black pepper
sea salt flakes to taste
olive oil for frying
clean the zuccini and slice them very thinlly.
beat the milk and egg together and then slowly beat in the flour until you have a smooth batter. add more flout or liquid as ness to get about the same as a pancake batter. stir in the parmasan, xuccini and season with pepper. set the mix aside to rest for about 15 mins before cooking.
in a skillet or frypan heat a small amount of olive oil over a med heat. into the pan drop full desertspoons of the succhini batter and fry on each side until golden brown. transfer to absorbant paper and drain and serve them warm with a litte extra grated parmesan and a light sprinkle of sea salt flakes.
Chunky Macadamia, Maple and While Choclate Cookies
from Nourishment – Luke Johnsoton
Ingred:
1 generous cup raw macadamia nuts, roughly chopped
200g white chocolate chips
250g butter at room temp
¾ cup light brown sugar
1/3 cup white sugar
1 tsp vanilla extract
½ tsp almond essence
3 cups plain flour
1 tsp bicarb soda (baking powder_
pinch salt
preheat oven to 175 degrees
chop the nuts and chocloate into roughly even sized bits but be sure to leave them chunky
cream the butter and sugars by mashin gthem together with a fork until yo u get a smotth, fluffy mixture. add in the eggs, maple syrup & essence beating them through well. sift & beat through the flour, salt and bicarb soda in stages until evenly combined. finally fold in the chopped nuts and chocolate into the cookie dough.
with mois t hands, break off blobs of the cookie dough and shape them into balls before placing them about 15cm apart on a well greased, non-stick baking tray. pat them all down a little and bake the cookies in batches for about 10-12 mins until they are cooked in the middle. remove from oven and leave them on a tray for 5 mins before sliding them onto a cake rack to cool
Ingred:
1 generous cup raw macadamia nuts, roughly chopped
200g white chocolate chips
250g butter at room temp
¾ cup light brown sugar
1/3 cup white sugar
1 tsp vanilla extract
½ tsp almond essence
3 cups plain flour
1 tsp bicarb soda (baking powder_
pinch salt
preheat oven to 175 degrees
chop the nuts and chocloate into roughly even sized bits but be sure to leave them chunky
cream the butter and sugars by mashin gthem together with a fork until yo u get a smotth, fluffy mixture. add in the eggs, maple syrup & essence beating them through well. sift & beat through the flour, salt and bicarb soda in stages until evenly combined. finally fold in the chopped nuts and chocolate into the cookie dough.
with mois t hands, break off blobs of the cookie dough and shape them into balls before placing them about 15cm apart on a well greased, non-stick baking tray. pat them all down a little and bake the cookies in batches for about 10-12 mins until they are cooked in the middle. remove from oven and leave them on a tray for 5 mins before sliding them onto a cake rack to cool
Chunky Macadamia, Maple and While Choclate Cookies
Chunky Macadamia, Maple and While Choclate Cookies
from Nourishment – Luke Johnsoton
Ingred:
1 generous cup raw macadamia nuts, roughly chopped
200g white chocolate chips
250g butter at room temp
¾ cup light brown sugar
1/3 cup white sugar
1 tsp vanilla extract
½ tsp almond essence
3 cups plain flour
1 tsp bicarb soda (baking powder_
pinch salt
preheat oven to 175 degrees
chop the nuts and chocloate into roughly even sized bits but be sure to leave them chunky
cream the butter and sugars by mashin gthem together with a fork until yo u get a smotth, fluffy mixture. add in the eggs, maple syrup & essence beating them through well. sift & beat through the flour, salt and bicarb soda in stages until evenly combined. finally fold in the chopped nuts and chocolate into the cookie dough.
with mois t hands, break off blobs of the cookie dough and shape them into balls before placing them about 15cm apart on a well greased, non-stick baking tray. pat them all down a little and bake the cookies in batches for about 10-12 mins until they are cooked in the middle. remove from oven and leave them on a tray for 5 mins before sliding them onto a cake rack to cool
from Nourishment – Luke Johnsoton
Ingred:
1 generous cup raw macadamia nuts, roughly chopped
200g white chocolate chips
250g butter at room temp
¾ cup light brown sugar
1/3 cup white sugar
1 tsp vanilla extract
½ tsp almond essence
3 cups plain flour
1 tsp bicarb soda (baking powder_
pinch salt
preheat oven to 175 degrees
chop the nuts and chocloate into roughly even sized bits but be sure to leave them chunky
cream the butter and sugars by mashin gthem together with a fork until yo u get a smotth, fluffy mixture. add in the eggs, maple syrup & essence beating them through well. sift & beat through the flour, salt and bicarb soda in stages until evenly combined. finally fold in the chopped nuts and chocolate into the cookie dough.
with mois t hands, break off blobs of the cookie dough and shape them into balls before placing them about 15cm apart on a well greased, non-stick baking tray. pat them all down a little and bake the cookies in batches for about 10-12 mins until they are cooked in the middle. remove from oven and leave them on a tray for 5 mins before sliding them onto a cake rack to cool
Wednesday, May 6, 2009
Steves Prawns
Ingreds
Soy Sauce
Fish Sauce
Coriander
Garlic
Chilli
Ginger
Lemon Juice
Mix ingreds and marinade prawns
put on sticks and BBQ
variation: oyster sauce instead of soy sauce to turn down the saltiness and make it a little more sugary
Soy Sauce
Fish Sauce
Coriander
Garlic
Chilli
Ginger
Lemon Juice
Mix ingreds and marinade prawns
put on sticks and BBQ
variation: oyster sauce instead of soy sauce to turn down the saltiness and make it a little more sugary
Berry Tarts
From Coles
Ingreds
300 ml thickened cream
1 cup thickended custard
12 tart pastry shells
punnet strawberries
punnet blueberries
punnet rasberries
beat cream until soft peaks form, and stir into custard.
spoon into tart shells
top with berries and dust with icing sugar
Ingreds
300 ml thickened cream
1 cup thickended custard
12 tart pastry shells
punnet strawberries
punnet blueberries
punnet rasberries
beat cream until soft peaks form, and stir into custard.
spoon into tart shells
top with berries and dust with icing sugar
Son's Tomato Salad
Ingreds
Salt
Tomato
Basil
Olive Oil
dried oregano
mix ingreds. can be served on toasted ciabatta for an entree
Salt
Tomato
Basil
Olive Oil
dried oregano
mix ingreds. can be served on toasted ciabatta for an entree
Elenas Calamari
Ingreds:
Frozen Squid hood
fine italian flour
S&p
chilli lime mayo
oil
cut squid into tubes or straight slices
wash and coat in flour.
shallow fry in oil in small batches.
Frozen Squid hood
fine italian flour
S&p
chilli lime mayo
oil
cut squid into tubes or straight slices
wash and coat in flour.
shallow fry in oil in small batches.
Marcus Pasta
Ingreds:
pasta
feta
chicken
pesto
tomatos
rocket
cook pasta and chicken, stir rest of ingreds through pasta.
pasta
feta
chicken
pesto
tomatos
rocket
cook pasta and chicken, stir rest of ingreds through pasta.
Anthonys Olives
Ingreds:
stuffed green olives
feta
bread crumbs
1 egg, beaten
mayo
honey mustard
stuff olives with feta (remove original stuffing)
coat with egg and breadcrumbs
shallow fry and serve with mayo mixed with honey mustard
stuffed green olives
feta
bread crumbs
1 egg, beaten
mayo
honey mustard
stuff olives with feta (remove original stuffing)
coat with egg and breadcrumbs
shallow fry and serve with mayo mixed with honey mustard
Dads Dry Peanut Chicken Curry
Ingreds:
750g chicken thighs
1 t green or black peppercorns, crushed
1/2 cup plain flour
5 T veg oil
2 T red curry paste
1 cup coconut cream
1T sugar
2T fish sauce
1/2 cup peanut butter
cut chicken into bite sized pieces
rub crushed peppercorns into meat and toss in flour
heat oil in wok and stirfry chicken pieces untill well covered and nearly cooked
remove chicken to a platter adn set aside.
pour most of the oil from the wok, add curry paste and stir fry 2 mins.
stir in coconut cream, sugar, fish sauce and peanut butter stirring well for 5 mins.
add chicken and coat iwth thick sauce
garnish with basil leaves (optional)
750g chicken thighs
1 t green or black peppercorns, crushed
1/2 cup plain flour
5 T veg oil
2 T red curry paste
1 cup coconut cream
1T sugar
2T fish sauce
1/2 cup peanut butter
cut chicken into bite sized pieces
rub crushed peppercorns into meat and toss in flour
heat oil in wok and stirfry chicken pieces untill well covered and nearly cooked
remove chicken to a platter adn set aside.
pour most of the oil from the wok, add curry paste and stir fry 2 mins.
stir in coconut cream, sugar, fish sauce and peanut butter stirring well for 5 mins.
add chicken and coat iwth thick sauce
garnish with basil leaves (optional)
Sausage Rolls
Ingreds
Small tube sausage meat
finely diced onion
tom sauce
wshire sauce
vegimite
mixed herbs
2 slices bread
1 egg
puff pastry
mix all ingreds in a bowl. but 2 rows of mix on puff pastry and roll up.
bake in hot oven approx 30 mins
Small tube sausage meat
finely diced onion
tom sauce
wshire sauce
vegimite
mixed herbs
2 slices bread
1 egg
puff pastry
mix all ingreds in a bowl. but 2 rows of mix on puff pastry and roll up.
bake in hot oven approx 30 mins
tomato, onion and bread bake
Ingeds:
Butter
Tin Toms
Mixed Herbs
thinly sliced onion
2 slices buttered bread
butter an oven dish and fill up with alternate layers of mashed tin toms mixed with mixed herbs, thinly sliced onions and butter bread cubes.
put in oven at same time as roast.
Butter
Tin Toms
Mixed Herbs
thinly sliced onion
2 slices buttered bread
butter an oven dish and fill up with alternate layers of mashed tin toms mixed with mixed herbs, thinly sliced onions and butter bread cubes.
put in oven at same time as roast.
Yorkshire Puddings
Ingreds
(must be at room temp when mixed)
sift into a bowl:
7/8 cup plain flour
1/2 t salt
1/2 cup milk
2 eggs
1/2 cup water
sift flour and salt into a bowl. make a well in the centre, into which pour 1/2 cup milk. stir in the milk
beat eggs untill fluffy and beat into the batter.
beat batter well until large bubbles rise to the surface.
the batter can then stand for 1 hr then beat again. meat small amount butter or fat or oil in muffin tins
four in teh batter when oil v hot.
bake pudding at v high temp for 20 mins then reduce to 350 d C adn bake 10-15 mins longer.
(must be at room temp when mixed)
sift into a bowl:
7/8 cup plain flour
1/2 t salt
1/2 cup milk
2 eggs
1/2 cup water
sift flour and salt into a bowl. make a well in the centre, into which pour 1/2 cup milk. stir in the milk
beat eggs untill fluffy and beat into the batter.
beat batter well until large bubbles rise to the surface.
the batter can then stand for 1 hr then beat again. meat small amount butter or fat or oil in muffin tins
four in teh batter when oil v hot.
bake pudding at v high temp for 20 mins then reduce to 350 d C adn bake 10-15 mins longer.
Elenas Salmon Pasta
Ingreds
chopped garlic clove
olive oil
finely diced smoked salmon
S&P
pasta
dash of vodka
cook garlic in olive oil
add salmon
add extra olive oil, cook few mins, add vodka adn pepper, stir through pasta
chopped garlic clove
olive oil
finely diced smoked salmon
S&P
pasta
dash of vodka
cook garlic in olive oil
add salmon
add extra olive oil, cook few mins, add vodka adn pepper, stir through pasta
chicken tacos
6 boneless skinless chicken breasts
1 jar salsa (16 0z)
1 packet taco seasoning
place ingreds in crockpot.stir.
cook high 4-6 hours or low 6-8.
1 jar salsa (16 0z)
1 packet taco seasoning
place ingreds in crockpot.stir.
cook high 4-6 hours or low 6-8.
Saturday, May 2, 2009
week one -shopping list
PANTRY
basmatic rice
extra virgin olive oil
honey
jasmine rice
light soy
sesame oil
veg oil
GROCERY
16 small burito toritllas
1 pkt chinese 5 spice
375g dried linguine
125ml shery
120g grated cheddar
155g grated mozzarealla
1 ctn greek yogart
1 pkt ground corriander
1 pkt ground cumin
1 pkt ground tumeric
4 small round pita bread
1 pkt smoked paprika
1 ctn sour cream
100g toasted slivered almonds
1 bottle tomato passata
1 pkt whole star anise
FRUIT AND VEG
1 ripe ava
250g punnet baby egg toms
80g baby rocket leaves
100g baby spinach leaves
1 brown onion
300g butternut pumpkin
1/2 bunch celery
4 corn cobs
200g green beans
1 bunch green onions
1/2 iceberg lettuce
2 lemons
1 lime
mixed salad leaves
1 bunch chives
1 bunch corriadner
1 bunch flat leaf parsley
1 bulb garlic
ginger
1 long fresh green chilli
1 bunch mint
1 bunch rosemar
DELI
8 slices proscuitto
50g goats cheese
BUTCHER/FISH
800g large green tiger prawns
1 kg (8) chicken thigh fillets
12 (1.5h lamb cutlets)
basmatic rice
extra virgin olive oil
honey
jasmine rice
light soy
sesame oil
veg oil
GROCERY
16 small burito toritllas
1 pkt chinese 5 spice
375g dried linguine
125ml shery
120g grated cheddar
155g grated mozzarealla
1 ctn greek yogart
1 pkt ground corriander
1 pkt ground cumin
1 pkt ground tumeric
4 small round pita bread
1 pkt smoked paprika
1 ctn sour cream
100g toasted slivered almonds
1 bottle tomato passata
1 pkt whole star anise
FRUIT AND VEG
1 ripe ava
250g punnet baby egg toms
80g baby rocket leaves
100g baby spinach leaves
1 brown onion
300g butternut pumpkin
1/2 bunch celery
4 corn cobs
200g green beans
1 bunch green onions
1/2 iceberg lettuce
2 lemons
1 lime
mixed salad leaves
1 bunch chives
1 bunch corriadner
1 bunch flat leaf parsley
1 bulb garlic
ginger
1 long fresh green chilli
1 bunch mint
1 bunch rosemar
DELI
8 slices proscuitto
50g goats cheese
BUTCHER/FISH
800g large green tiger prawns
1 kg (8) chicken thigh fillets
12 (1.5h lamb cutlets)
poached chicken on lettuce and mint salad
1 tbs lemon juice
1 tbs honey
1 tbs sesame oil
1/2 tsp chinese 5 spice
1/2 cup light soy sauce
1/2 cup dry sherry
5 cm piece of ginger, peeled thinly sliced
4 whole star anise
8 (1kg) chicken thigh fillets
1/2 iceberg lettuce, finely shredded
4 green onions, trimmed, finely shredded
1 cut large mint leaves finely shredded
2 celery sticksn, thinily sliced diagonally
steamed jasmine rice, to serve
combine lemon juice, honey, ses oil, chinese 5 spice, 1 tbs soy adn 1 tbs sherry in a small bowl.
taste and season withs&P. set aside
combine ginger, star anise, remaining soy and sherry in large frying pan. add chicken and place over high heat.bring to a simmer.reduce heat and cook covered turing occasionally for 10 mins or until chicken cooked through.remove from heat and set aside 5 mins to cool slightly.
combine lettuce, green onion, mint and celery in a large bowl. drizzle with 1/2 the dressing adn gently toss to combine.
thinkly slice the chicken. place the salad among serving bowls. top with chicken and drizzle with remainign dressing. serve on steamed rice if desired.
1 tbs honey
1 tbs sesame oil
1/2 tsp chinese 5 spice
1/2 cup light soy sauce
1/2 cup dry sherry
5 cm piece of ginger, peeled thinly sliced
4 whole star anise
8 (1kg) chicken thigh fillets
1/2 iceberg lettuce, finely shredded
4 green onions, trimmed, finely shredded
1 cut large mint leaves finely shredded
2 celery sticksn, thinily sliced diagonally
steamed jasmine rice, to serve
combine lemon juice, honey, ses oil, chinese 5 spice, 1 tbs soy adn 1 tbs sherry in a small bowl.
taste and season withs&P. set aside
combine ginger, star anise, remaining soy and sherry in large frying pan. add chicken and place over high heat.bring to a simmer.reduce heat and cook covered turing occasionally for 10 mins or until chicken cooked through.remove from heat and set aside 5 mins to cool slightly.
combine lettuce, green onion, mint and celery in a large bowl. drizzle with 1/2 the dressing adn gently toss to combine.
thinkly slice the chicken. place the salad among serving bowls. top with chicken and drizzle with remainign dressing. serve on steamed rice if desired.
proscuitto and pumpkin pizzas
2 tsp extra virgin olive oil
300g butternut pumpkin, peeled, seeded, thinly sliced
4 round small pita bread
1/2 cup tomato passata
1 1/2 cups coarsley grated mozzaerlla
100g baby spinach leaves
8 slices prsciutto, halved lengthwise
50g goats cheese, crumbled
fresh rosmary sprigs
preheat oven to 220 C. Heat the oil in a large frying pan over high heat. add 1/2 teh pumpkin adn cook, stirring occasionally for 2 min or untill golden brown adn almost tender.
transfer to a plate and repeat with remaining pumpkin.
place pita bread on a lage oven tray. spread each base with the passata adn sprinkle with mozzarella. top with alternating layers of spinach and pumpkin. cut the proscuitto into thirds. gently roll each piece and place on teh pizzas. sprinkle with goats cheese adn rosemary.
bake in oven for 12-15 mins until cheese melts and pizzas are golden brown. serve immed, with extra spinach leaves, if desired.
300g butternut pumpkin, peeled, seeded, thinly sliced
4 round small pita bread
1/2 cup tomato passata
1 1/2 cups coarsley grated mozzaerlla
100g baby spinach leaves
8 slices prsciutto, halved lengthwise
50g goats cheese, crumbled
fresh rosmary sprigs
preheat oven to 220 C. Heat the oil in a large frying pan over high heat. add 1/2 teh pumpkin adn cook, stirring occasionally for 2 min or untill golden brown adn almost tender.
transfer to a plate and repeat with remaining pumpkin.
place pita bread on a lage oven tray. spread each base with the passata adn sprinkle with mozzarella. top with alternating layers of spinach and pumpkin. cut the proscuitto into thirds. gently roll each piece and place on teh pizzas. sprinkle with goats cheese adn rosemary.
bake in oven for 12-15 mins until cheese melts and pizzas are golden brown. serve immed, with extra spinach leaves, if desired.
corn and cheese quesadillas with avacodo salsa
4 corn cobs, husks and silks removed
1 1/2 cups coarsley grated cheddar
4 green onions, trimmed, thinly sliced
1 tbs smoked paprika
2 tsp ground coriander
16 small burito tortillas
1 tbs veg oil
sour cream, to serve
mixed salad leaves to serve
AVA SALSA
1 ripe ava, stoned, peeled, coarsley chopped
250g punnet baby egg tomatoes, coarsley chopped
1 tbs lime juice
2 tbs finely chopped chives
cut kernels from corn cobs and cook in a med saucepan of salted boiling water for 2 mins. drain well and set aside to cool slightly
to make teh ava salsa, combien the ingreds in a med bowl, taste and season with S&P
preheat oven to 120 C combine the corn, cheese onion, paprika and coriander in a bowl. season.
head 1 tsp of oil in a med frying pan over med-high heat. place a tortilla in the pan and sprinkle over 1/8 of the corn mix
top with another tortilla. press teh filling down firmly with a spatula. cook 1-2 mins or until golden and crisp. use a spatula to turn adn cook, pressing firmly for 1 min or until crisp and cheese melts. transfer to an oven tray and warm in the oven. repeat in 7 batches.
cut each quesdila into quarters adn arrange on serving plates. top with ava salsa and dollop with sour cream.
1 1/2 cups coarsley grated cheddar
4 green onions, trimmed, thinly sliced
1 tbs smoked paprika
2 tsp ground coriander
16 small burito tortillas
1 tbs veg oil
sour cream, to serve
mixed salad leaves to serve
AVA SALSA
1 ripe ava, stoned, peeled, coarsley chopped
250g punnet baby egg tomatoes, coarsley chopped
1 tbs lime juice
2 tbs finely chopped chives
cut kernels from corn cobs and cook in a med saucepan of salted boiling water for 2 mins. drain well and set aside to cool slightly
to make teh ava salsa, combien the ingreds in a med bowl, taste and season with S&P
preheat oven to 120 C combine the corn, cheese onion, paprika and coriander in a bowl. season.
head 1 tsp of oil in a med frying pan over med-high heat. place a tortilla in the pan and sprinkle over 1/8 of the corn mix
top with another tortilla. press teh filling down firmly with a spatula. cook 1-2 mins or until golden and crisp. use a spatula to turn adn cook, pressing firmly for 1 min or until crisp and cheese melts. transfer to an oven tray and warm in the oven. repeat in 7 batches.
cut each quesdila into quarters adn arrange on serving plates. top with ava salsa and dollop with sour cream.
lamb cutlets with chermoula rice
1 bunch coriander
2 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground tumeric
1 long fresh green chilli, seeded, chopped
1 brown onion, coarsely chopped
2 garlic cloves, chopped
1 tbs lemon juice
1 tbs extra v olive oil
12 (1.5 kg) lamb cutlets
1 1/2 cups basmati rice
2 1/2 cups water
200g green beans, thinly sliced
100g toasted slivered almonds
greek yoghurt, to serve
cut roots and stems from coriander and wash thoroughly, reserve 1/2 the leaves
place corriander roots, stems and 1/2 the leaves, paprika, cumin, corinander, tumeric, chilli, onion, garlic, lemon juice and oil in a food processor adn process until a smooth paste forms. season.
place lamb and 2 tbs of the chermoula paste in a large bowl adn toss to combine. set aside 5 mins
heat a large saucepan over med heat. add remaining chermoula. cook stiring 1-2 mins or until aromatic.
add rice adn stir to combine. add water adn bring to the boil. reduce heat to low adn cook, covered for 12 mins or until rice is tender adn liquid absorbed. add the beans and cover. set aside 5 mins.
meanwhile heat a char gril on high. add lamb adn cook 2-3 mins each side for medium. remove from heat and cover with foil. set aside 5 mins to rest.
add almonds adn reserved coriander leaves to the rice. gently stir with a fork.
spoon rice on serving plates. top with lamb and serve with yoghurt if desired.
2 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground tumeric
1 long fresh green chilli, seeded, chopped
1 brown onion, coarsely chopped
2 garlic cloves, chopped
1 tbs lemon juice
1 tbs extra v olive oil
12 (1.5 kg) lamb cutlets
1 1/2 cups basmati rice
2 1/2 cups water
200g green beans, thinly sliced
100g toasted slivered almonds
greek yoghurt, to serve
cut roots and stems from coriander and wash thoroughly, reserve 1/2 the leaves
place corriander roots, stems and 1/2 the leaves, paprika, cumin, corinander, tumeric, chilli, onion, garlic, lemon juice and oil in a food processor adn process until a smooth paste forms. season.
place lamb and 2 tbs of the chermoula paste in a large bowl adn toss to combine. set aside 5 mins
heat a large saucepan over med heat. add remaining chermoula. cook stiring 1-2 mins or until aromatic.
add rice adn stir to combine. add water adn bring to the boil. reduce heat to low adn cook, covered for 12 mins or until rice is tender adn liquid absorbed. add the beans and cover. set aside 5 mins.
meanwhile heat a char gril on high. add lamb adn cook 2-3 mins each side for medium. remove from heat and cover with foil. set aside 5 mins to rest.
add almonds adn reserved coriander leaves to the rice. gently stir with a fork.
spoon rice on serving plates. top with lamb and serve with yoghurt if desired.
Prawn rocket and chilli linguine
Prawn, rocket and chilli linguine
Serves 4
800g large green tiger prawns, peeled leaving tails intact deviened
3 garlic cloves, finely chopped
1/4 cup extra virgin olive oil
1 lemon
375g dried linguine
2 long fresh red chilli, seeded, thinly sliced
1/2 cup flat leaf parsley leaves
80g baby rocket leaves
combine prawns, garlic 1tbs of the oil in large bowl. cover with plastic wrap and set aside for 15 mins to develop the flavours
meanwhile use a zester to remove rind from the lemon (or use a peeler and cut into very thin strips) juice the lemon
cook the pasta in a large saucepan of saled boiling water until al dente. drain well
meanwhile heat a large frying pan over high heat. add the prawn mix and cook tossing occasionally for 5 mins or untill prawns change colour and curl.
add the chilli and lemon rind and cook stirring for 1 min or until aromatic.
remove from heat. add pasta parsley and rocket and drizzle over the lemon juice and remaining oil. season to taste.
gently toss until just combined. serve immediately.
Serves 4
800g large green tiger prawns, peeled leaving tails intact deviened
3 garlic cloves, finely chopped
1/4 cup extra virgin olive oil
1 lemon
375g dried linguine
2 long fresh red chilli, seeded, thinly sliced
1/2 cup flat leaf parsley leaves
80g baby rocket leaves
combine prawns, garlic 1tbs of the oil in large bowl. cover with plastic wrap and set aside for 15 mins to develop the flavours
meanwhile use a zester to remove rind from the lemon (or use a peeler and cut into very thin strips) juice the lemon
cook the pasta in a large saucepan of saled boiling water until al dente. drain well
meanwhile heat a large frying pan over high heat. add the prawn mix and cook tossing occasionally for 5 mins or untill prawns change colour and curl.
add the chilli and lemon rind and cook stirring for 1 min or until aromatic.
remove from heat. add pasta parsley and rocket and drizzle over the lemon juice and remaining oil. season to taste.
gently toss until just combined. serve immediately.
Sunday, April 26, 2009
meat omlette
INGREDS:
chrozo sausage
bacon
red onion
diced tomato
egg
milk
feta
cook red onion, bacon and chorizo. add diced tomato to warm. remove from pan and add mixed egg and milk to fry pan pour in rest of ingreds. sprinkle feta and cook on stove top. finish in oven.
chrozo sausage
bacon
red onion
diced tomato
egg
milk
feta
cook red onion, bacon and chorizo. add diced tomato to warm. remove from pan and add mixed egg and milk to fry pan pour in rest of ingreds. sprinkle feta and cook on stove top. finish in oven.
smoked salmon omlette
cook red onion, add diced tomato. remove from pan.
mix egg and milk, pour into fry pan.
add dill and shredded smoked salmon. cook on stove top then finish in over
mix egg and milk, pour into fry pan.
add dill and shredded smoked salmon. cook on stove top then finish in over
picnic ideas (from the age)
Cold Peanut Noodles
Cook chinese egg noodles or regular spagetti.
Drain and rinse.
Toss with sesame oil, peanut butter, sugar, soy sauce, ginger, vinegar, black pepper (lots) and chilli oil (optional).
Pack shredded seeded cucumber, cooked prawns and chopped spring onions seperately.
Grapes and Cheese
Mix feta cubes and green grapes (or pieces of watermelon) add mint, salt, pepper and olive oil. add chopped fresh chilli (optional)
Cornflake chicken bites
Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk and dredge in seasoned cornflake crumbs, cornmeal or breadfcrumbs. Fry in oil, drain cool and eat cold with celery sticks, ranch or blue cheese dressing for dipping.
Curried Egg Salad
Make egg salad with hard-cooked eggs, mayo, curry powder, dijon mustard, fresh lime juice, salt pepper corriander, red onion and diced apple (optional)
Panzanella
Cut day-old crusty bread into 2.5 cm cubes. Just before leaving the hous, combine it with chopped tomatos, chopped cucumber, chopped redonion and fresh basil. Pack dressing seperately (olive oil, red wine vinegar, diced anchovies, capers, salt and pepper)
Risotto Salad
Combine cooked arbario rice with pesto, peas, toasted pine nuts , salt and pepper
Rice Balls
Mix a couple of cups of cold rice or risotto with 3 eggs.form balls; insert a small cube of mozzerella into each.. refridgerate if convenient. deep or shallow fry untill golden.
Beetroot Salad
peel beetroots and grate them (a food processor will keep juice contained). add pistachio or hazelnuts; dress with orange zest and juice, and olive oil. add bits of goats cheese and chopped parsley.
Cook chinese egg noodles or regular spagetti.
Drain and rinse.
Toss with sesame oil, peanut butter, sugar, soy sauce, ginger, vinegar, black pepper (lots) and chilli oil (optional).
Pack shredded seeded cucumber, cooked prawns and chopped spring onions seperately.
Grapes and Cheese
Mix feta cubes and green grapes (or pieces of watermelon) add mint, salt, pepper and olive oil. add chopped fresh chilli (optional)
Cornflake chicken bites
Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk and dredge in seasoned cornflake crumbs, cornmeal or breadfcrumbs. Fry in oil, drain cool and eat cold with celery sticks, ranch or blue cheese dressing for dipping.
Curried Egg Salad
Make egg salad with hard-cooked eggs, mayo, curry powder, dijon mustard, fresh lime juice, salt pepper corriander, red onion and diced apple (optional)
Panzanella
Cut day-old crusty bread into 2.5 cm cubes. Just before leaving the hous, combine it with chopped tomatos, chopped cucumber, chopped redonion and fresh basil. Pack dressing seperately (olive oil, red wine vinegar, diced anchovies, capers, salt and pepper)
Risotto Salad
Combine cooked arbario rice with pesto, peas, toasted pine nuts , salt and pepper
Rice Balls
Mix a couple of cups of cold rice or risotto with 3 eggs.form balls; insert a small cube of mozzerella into each.. refridgerate if convenient. deep or shallow fry untill golden.
Beetroot Salad
peel beetroots and grate them (a food processor will keep juice contained). add pistachio or hazelnuts; dress with orange zest and juice, and olive oil. add bits of goats cheese and chopped parsley.
Saturday, April 18, 2009
Fetta and Carrot Lasanga
Ingreds:
30g butter
1 onion chopped
1 clove garlic, crushed
1 kg carrots, coarsley grated
4 eggs lightly beaten
300 ml carton cream
100 g instant lasangna
500g feta cheese, grated
lightly grease a shallow 17cmx23cm ovenproof dish. heat butter in pan, add onion and garlic, cook stirring until onion is soft.
add carrots, cook stirring until carrots are soft. add carrots, cook stirring until carrots are soft. cool
combine eggs, cream in a bowl, mix well. place half the lasagna sheets over pase of prepared dish. top evenly with 1/2 the carrot mix, 1/2 the cheese and 1/2 the egg mix. repeat layers.
bake in mod oven 50 mins.
30g butter
1 onion chopped
1 clove garlic, crushed
1 kg carrots, coarsley grated
4 eggs lightly beaten
300 ml carton cream
100 g instant lasangna
500g feta cheese, grated
lightly grease a shallow 17cmx23cm ovenproof dish. heat butter in pan, add onion and garlic, cook stirring until onion is soft.
add carrots, cook stirring until carrots are soft. add carrots, cook stirring until carrots are soft. cool
combine eggs, cream in a bowl, mix well. place half the lasagna sheets over pase of prepared dish. top evenly with 1/2 the carrot mix, 1/2 the cheese and 1/2 the egg mix. repeat layers.
bake in mod oven 50 mins.
hot dogs
cook hot dogs according to packet directions.
put in thermos with hot water
serve in rolls with cheese, tomato sauce and mustard
put in thermos with hot water
serve in rolls with cheese, tomato sauce and mustard
Olive Feta Tarts
fr0m http://salsainchina.blogspot.com/search/label/Recipe
ingreds:
1 pkg. puff pastry sheets (2 sheets)
8 oz. olive tapenade (can substitute pesto if you're not an olive fan)
12 oz. feta cheese, crumbled
1 lb. grape tomatoes, each cut in half
Thaw pastry according to package, then roll each sheet into an 8"x8" square. Cut each sheet into 16 equal squares. Place each square in the bottom of a muffin tin (which has been sprayed for easy removal), then add about 1/2 tsp. of tapenade to each one. Sprinkle on some of the feta, then top each with 3 tomato halves. Bake at 425F until pastry is puffed and browned -- about 15 minutes in our convection oven, not sure how long it would take in a standard oven. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.
ingreds:
1 pkg. puff pastry sheets (2 sheets)
8 oz. olive tapenade (can substitute pesto if you're not an olive fan)
12 oz. feta cheese, crumbled
1 lb. grape tomatoes, each cut in half
Thaw pastry according to package, then roll each sheet into an 8"x8" square. Cut each sheet into 16 equal squares. Place each square in the bottom of a muffin tin (which has been sprayed for easy removal), then add about 1/2 tsp. of tapenade to each one. Sprinkle on some of the feta, then top each with 3 tomato halves. Bake at 425F until pastry is puffed and browned -- about 15 minutes in our convection oven, not sure how long it would take in a standard oven. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.
Ciaras Lentil Soup
Ingreds:
1 T Olive oil
2 brown onions, finely chopped
1 t ground cummin
1 t ground coriander
1 1/2 cup red lentils
3 c vegtable stock
4 c water
1 T finely grated lemon rind
300 g English spinach
s&P
corrinader
1 c thick plain yoghurt
Heat oil. Fry onion, cumin, coriander for 6 mins until onion browns.
add lentils, stock, water, lemon rind
boil then cover and simmer 15 mins until lentils soft.
stir spinach thorugh the soup.
combine 1 c yoghurt with 2 t fresh corriander.
serve soup with dollop of yoghurt
1 T Olive oil
2 brown onions, finely chopped
1 t ground cummin
1 t ground coriander
1 1/2 cup red lentils
3 c vegtable stock
4 c water
1 T finely grated lemon rind
300 g English spinach
s&P
corrinader
1 c thick plain yoghurt
Heat oil. Fry onion, cumin, coriander for 6 mins until onion browns.
add lentils, stock, water, lemon rind
boil then cover and simmer 15 mins until lentils soft.
stir spinach thorugh the soup.
combine 1 c yoghurt with 2 t fresh corriander.
serve soup with dollop of yoghurt
Ricotta and Spinach Canelloni
Ingreds:
10-12 instant canelloni tubes
225 g fresh ricotta
1/2 cup grated cheese
250 g frozen spinach, thawed
2 egg yolks, beaten
1/2 t salt
pinch black pepper
pinch nutmeg
1 clove garlilc, crushed
125 g tomato puree
1 tin tomatos
basil
2 t olive oil
1 t salt, black pepper
1/2 cup cream
1/2 cup grated cheese
mix spinach, ricotta, egg yolks, garlic, grated cheese, nutmeg and S&P. fill canellnoi tubes
heat oil in pan, add tins tomato, basil and S&P, bring to boil and remove from heat
pour layer of tomato sauce in tray. place layer of canelloni tubes. pour over remaining sauce and cream and cheese. bake in 200 degree oven for approx 35 mins.
10-12 instant canelloni tubes
225 g fresh ricotta
1/2 cup grated cheese
250 g frozen spinach, thawed
2 egg yolks, beaten
1/2 t salt
pinch black pepper
pinch nutmeg
1 clove garlilc, crushed
125 g tomato puree
1 tin tomatos
basil
2 t olive oil
1 t salt, black pepper
1/2 cup cream
1/2 cup grated cheese
mix spinach, ricotta, egg yolks, garlic, grated cheese, nutmeg and S&P. fill canellnoi tubes
heat oil in pan, add tins tomato, basil and S&P, bring to boil and remove from heat
pour layer of tomato sauce in tray. place layer of canelloni tubes. pour over remaining sauce and cream and cheese. bake in 200 degree oven for approx 35 mins.
Becs Chicken Tacos
Ingreds:
Chopped chicken (thighs or breast)
taco mix
sour cream
diced tomato
olive oil
balsamic
redonion (diced and wedges)
crushed garlic
taco shells
grated cheese
avacado
chook chicken and onion, add taco mix. stir through sour cream untill warm.
mix tomato, diced onion, balsamic, olive oil and garlic to make a salsa.
serve in taco shells topped with salsa, avacado and cheese
Chopped chicken (thighs or breast)
taco mix
sour cream
diced tomato
olive oil
balsamic
redonion (diced and wedges)
crushed garlic
taco shells
grated cheese
avacado
chook chicken and onion, add taco mix. stir through sour cream untill warm.
mix tomato, diced onion, balsamic, olive oil and garlic to make a salsa.
serve in taco shells topped with salsa, avacado and cheese
Elenas Salmon Pasta
Ingreds:
Chopped garlic clove
olive oil
finely diced smoked salmon
vodka
pepper
cook chopped garlic clove in olive oil. add finely diced smoked salmon. add extra olive oil, cook a few mins, add dask of vodka and pepper. Stir through pasta.
Chopped garlic clove
olive oil
finely diced smoked salmon
vodka
pepper
cook chopped garlic clove in olive oil. add finely diced smoked salmon. add extra olive oil, cook a few mins, add dask of vodka and pepper. Stir through pasta.
(from taste.com.au) adapted
Preparation Time
15 minutes
Cooking Time
60 minutes
Ingredients (serves 6)
1 tbs olive oil
6 small (about 600g) chicken drumsticks
6 (about 1.5kg) chicken thigh cutlets
1kg chat (small coliban) potatoes, halved
2 ripe tomatoes, finely chopped
95g (1/2 cup) kalamata olives
2 garlic cloves, peeled, thinly sliced
2 sprigs fresh rosemary, leaves picked
125ml (1/2 cup) dry white wine
+ can tomatos,carrots/pumpkin, capers
Sea salt flakes
Fceshly ground black pepper
Method
Preheat oven to 200°C.
Pre cook potatos in boiling water.
Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic, capers and veggies. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
Serve over cous cous
Dougs Mexican Fish
Ingreds:
white fish
crushed corn chips
salsa
grated cheese
pour salsa over fish. top with grated cheese and corn chips. bake in oven and serve with sour cream
white fish
crushed corn chips
salsa
grated cheese
pour salsa over fish. top with grated cheese and corn chips. bake in oven and serve with sour cream
Jo's Layered Mexican Dip
Ingreds:
2 avacados
quarter red onion finely diced
jar salsa
1/2 tub sour cream, mixed with taco seasoning
grated cheese
refried beans (optional)
mix avacado and red onion. layer ingredients as follows:
grated cheese
sour cream mix
salsa
avacado mix
refried beans
serve with corn chips
2 avacados
quarter red onion finely diced
jar salsa
1/2 tub sour cream, mixed with taco seasoning
grated cheese
refried beans (optional)
mix avacado and red onion. layer ingredients as follows:
grated cheese
sour cream mix
salsa
avacado mix
refried beans
serve with corn chips
Blue Cheese Pecan Salad
INGREDIENTS (Nutrition)
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
140 g Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
50 g thinly sliced green onions
50 g white sugar
60 g pecans
80 ml olive oil
45 ml red wine vinegar
6 g white sugar
8 ml prepared mustard
1 clove garlic, chopped
3 g salt
fresh ground black pepper to taste
DIRECTIONS
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
140 g Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
50 g thinly sliced green onions
50 g white sugar
60 g pecans
80 ml olive oil
45 ml red wine vinegar
6 g white sugar
8 ml prepared mustard
1 clove garlic, chopped
3 g salt
fresh ground black pepper to taste
DIRECTIONS
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Lemon Pepper Pita
Brush Pita bread with butter/ marg or oil. sprinkle over lemon pepper seasoning. bake in hot oven untill crispy.
Friday, March 13, 2009
Thai beef salad
From Taste.com.au
This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.
Ingredients (serves 4)
3 tbs fresh lime juice
2 tbs finely chopped dark palm sugar
2 tbs fish sauce
4 tsp sesame oil
2 tsp soy sauce
4 tsp finely grated fresh ginger
2 garlic clove, crushed
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, halved
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded
Method
Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.
Ingredients (serves 4)
3 tbs fresh lime juice
2 tbs finely chopped dark palm sugar
2 tbs fish sauce
4 tsp sesame oil
2 tsp soy sauce
4 tsp finely grated fresh ginger
2 garlic clove, crushed
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, halved
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded
Method
Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
Thursday, March 12, 2009
Ash's Chicken Marinade
Ingreds:
Sweet Chilli Sauce
Soy Sauce
Chicken pieces
mix equal parts sweet chilli and soy sauce. marinade chicken pieces. bake in oven or BBQ
Sweet Chilli Sauce
Soy Sauce
Chicken pieces
mix equal parts sweet chilli and soy sauce. marinade chicken pieces. bake in oven or BBQ
Elenas Calamari
Ingreds:
Fine Grain Italian Flour
S&P
Frozen Calamari Hood
Canola Oil
Cut Calamari into rings or sticks, wash.
dip in flour mixed with S&P.
shallow fry in hot oil.
serve with chilli-lime mayo.
Fine Grain Italian Flour
S&P
Frozen Calamari Hood
Canola Oil
Cut Calamari into rings or sticks, wash.
dip in flour mixed with S&P.
shallow fry in hot oil.
serve with chilli-lime mayo.
Dill Fish
Ingreds:
White fish filets (eg flathead)
flour
whisked egg
dried dill
S&P
mix approx 3 tablespoons of flour approx 3 teaspoons dried dill. add S&P. put in glad bag.
rinse fish in water and dip in egg (can leave out the egg). put fish in bag and coat lightly with flour mix. pan fry.
White fish filets (eg flathead)
flour
whisked egg
dried dill
S&P
mix approx 3 tablespoons of flour approx 3 teaspoons dried dill. add S&P. put in glad bag.
rinse fish in water and dip in egg (can leave out the egg). put fish in bag and coat lightly with flour mix. pan fry.
Roasted Veg Cous Cous Salad
Ingreds:
Red Capsium
Red Onion
Pumpkin
Carrot
Garlic
Cous Cous
Bulgarian Feta
DeSeeded Kalamata Olives
Red Wine Vinegar
Oilve Oil
Cous Cous
Roast vegetables with olive oil and whole peeled garlic cloves.
Cut into small pieces, and stir through cous cous (cooked according to package directions). Then stir through crumbled feta and olives.
Stir through red wine vingear to taste (approx 1-2T).
can serve warm or cold
Red Capsium
Red Onion
Pumpkin
Carrot
Garlic
Cous Cous
Bulgarian Feta
DeSeeded Kalamata Olives
Red Wine Vinegar
Oilve Oil
Cous Cous
Roast vegetables with olive oil and whole peeled garlic cloves.
Cut into small pieces, and stir through cous cous (cooked according to package directions). Then stir through crumbled feta and olives.
Stir through red wine vingear to taste (approx 1-2T).
can serve warm or cold
lemon pepper pitas
Ingreds:
pita bread
olive oil or butter
lemon pepper spice mix
brush pita bread with either oil or spread with butter. sprinkle over lemon pepper mix lightly. bake in hot oven until crips/golden brown
pita bread
olive oil or butter
lemon pepper spice mix
brush pita bread with either oil or spread with butter. sprinkle over lemon pepper mix lightly. bake in hot oven until crips/golden brown
DRs lamb chops
Ingreds:
Rosemary, removed from stalks
wholegrain mustard
olive oil
crushed garlic
lamb chops
mix rosemary, mustard, oil and garlic (can be in with mortar and pestle to crush rosemary slighlty)
rub into lamb chops and bake in oven on rack
Rosemary, removed from stalks
wholegrain mustard
olive oil
crushed garlic
lamb chops
mix rosemary, mustard, oil and garlic (can be in with mortar and pestle to crush rosemary slighlty)
rub into lamb chops and bake in oven on rack
Dougs Roast Chicken Stuffing
Ingreds
Diced onion
diced apricots
diced toasted almonds
herbs (eg thyme and oregano)
chicken stock (1 cup)
bread crumbs
orange juice (optional)
cook diced onion. add apricots, almonds and herbs. stir through disolved chicken stock untill just rest of ingredients are just saturated. can add couple of tablespoons of OJ. add breadcrumbs untill mix can form a ball.
Diced onion
diced apricots
diced toasted almonds
herbs (eg thyme and oregano)
chicken stock (1 cup)
bread crumbs
orange juice (optional)
cook diced onion. add apricots, almonds and herbs. stir through disolved chicken stock untill just rest of ingredients are just saturated. can add couple of tablespoons of OJ. add breadcrumbs untill mix can form a ball.
Crunchy Chinese Cabbage Salad (mum)
Ingreds:
1/2 medium chinese cabbage, shredded
12 spring onions chopped
2 sticks celery chopped
3/4 cup flaked almonds, toasted
1/3 cup sunflower seeds kernels, toasted
100g pack fried noodles
Dressing:
1/2 cup oilve oil
1/4 cup white vinegar
1/4 cup brown sugar
25 soy sauce
mix salad ingreds in bowl.
combine dressing ingreds and shake in jar and mix together with salad just before serving
1/2 medium chinese cabbage, shredded
12 spring onions chopped
2 sticks celery chopped
3/4 cup flaked almonds, toasted
1/3 cup sunflower seeds kernels, toasted
100g pack fried noodles
Dressing:
1/2 cup oilve oil
1/4 cup white vinegar
1/4 cup brown sugar
25 soy sauce
mix salad ingreds in bowl.
combine dressing ingreds and shake in jar and mix together with salad just before serving
Egg and Bacon Pies
Ingreds:
Eggs
Diced Bacon
Grated cheese
S&P
either sliced bread with crusts removed (squares) or tortillas
line greased muffin tins with with sliced bread or tortillas
crack one egg into each tin, break yolk. add diced bacon and gently stir through egg. sprinkle grated cheese over egg (optional) and add S&P to taste.
bake in oven untill egg firm (takes longer than expected, maybe 20-30 mins)
Eggs
Diced Bacon
Grated cheese
S&P
either sliced bread with crusts removed (squares) or tortillas
line greased muffin tins with with sliced bread or tortillas
crack one egg into each tin, break yolk. add diced bacon and gently stir through egg. sprinkle grated cheese over egg (optional) and add S&P to taste.
bake in oven untill egg firm (takes longer than expected, maybe 20-30 mins)
Janets Roast Veg Salad
Ingreds:
Roasting vegetables (eg pumpkin, carrot, sweet potato ect)
prosciutto
Salad:
any mixed salad eg:
mixed salad leaves
capers
thinly sliced apple (optional)
roast chopped veggies in bite sized pieces with prosciutto on top untill veggies cooked and prosciutto is crisp (may have to remove prosciutto if it gets too crip). Serve over salad and drizzle with balsamic
Roasting vegetables (eg pumpkin, carrot, sweet potato ect)
prosciutto
Salad:
any mixed salad eg:
mixed salad leaves
capers
thinly sliced apple (optional)
roast chopped veggies in bite sized pieces with prosciutto on top untill veggies cooked and prosciutto is crisp (may have to remove prosciutto if it gets too crip). Serve over salad and drizzle with balsamic
Janets Mushroom Salad
Ingreds
sliced mushrooms
butter
garlic
spinach
crumbled feta
cook mushrooms in butter (lots) and garlic.
serve over a bed of spinach and crumbled feta
sliced mushrooms
butter
garlic
spinach
crumbled feta
cook mushrooms in butter (lots) and garlic.
serve over a bed of spinach and crumbled feta
Zoricas Potato Salad
Ingreds:
Baby Spuds (approx 10)
Eggs (approx 2-3)
1/4 red onion
avacado
2T dijonaise (french brand)
1T whole egg mayo
cook spuds, cool and cut into 1/2's. hard boil eggs and dice. dice red onion. mix in salad bowl.
mix dijonaise and mayo and stir through salad.
Baby Spuds (approx 10)
Eggs (approx 2-3)
1/4 red onion
avacado
2T dijonaise (french brand)
1T whole egg mayo
cook spuds, cool and cut into 1/2's. hard boil eggs and dice. dice red onion. mix in salad bowl.
mix dijonaise and mayo and stir through salad.
Green bean, almond and feta salad
Ingreds:
500g green beans, topped and tailed
1 cup flaked almonds
100g crumbed feta
2t chopped parsley (optional)
1T red wine vinegar
S&P
3T olive oil
Cook beans in boiling water for a couple of mins then quicky rinse under cold water. Drain and place on a platter.
lightly roast (in oven or fry pan) flaked almonds.
sprinkle feta, parsley and almonds over beans.
mix vinegar, oil and S&P and drizzle over salad
500g green beans, topped and tailed
1 cup flaked almonds
100g crumbed feta
2t chopped parsley (optional)
1T red wine vinegar
S&P
3T olive oil
Cook beans in boiling water for a couple of mins then quicky rinse under cold water. Drain and place on a platter.
lightly roast (in oven or fry pan) flaked almonds.
sprinkle feta, parsley and almonds over beans.
mix vinegar, oil and S&P and drizzle over salad
Auntie Kathys Avacado and Mango Salad
Ingreds:
250g bean sprouts
2 ripe avacados
1 can mango slices or 1-2 fresh mangos
Dressing:
1/4 cup sugar
1 t dry mustard
1t salt
3t chopped spring onions
1-2t celery or poppy seeds
1 cup olive oil
1/3 cup lemon juice
mix dressing in vitamiser (or with barmix ect), pour over salad ingreds. Good to make salad dressing the day before.
250g bean sprouts
2 ripe avacados
1 can mango slices or 1-2 fresh mangos
Dressing:
1/4 cup sugar
1 t dry mustard
1t salt
3t chopped spring onions
1-2t celery or poppy seeds
1 cup olive oil
1/3 cup lemon juice
mix dressing in vitamiser (or with barmix ect), pour over salad ingreds. Good to make salad dressing the day before.
Tandori chicken
Ingreds:
Equal parts tandori paste and plain yogurt
mango chutney
natural yogurt mixed with dried mint leaves and salt
marinade chicken (breast, thigh, drumsticks - can be bone in or out) in mixed tandori paste at least 4 hours. bake in oven, serve with mango chutney and yogurt/mint mix. good served with spinach as well
Equal parts tandori paste and plain yogurt
mango chutney
natural yogurt mixed with dried mint leaves and salt
marinade chicken (breast, thigh, drumsticks - can be bone in or out) in mixed tandori paste at least 4 hours. bake in oven, serve with mango chutney and yogurt/mint mix. good served with spinach as well
Herb Marinated Butterflied Leg of Lamb
Marinade:
1/4 pint olive oil
3T lemon juice
1t salt
1/2 t pepper
2T parsley (chopped)
1t dried orgeano
3 bay leaves, crumbled
2 small onions, thinly sliced (rings)
3 cloves garlic, thinly sliced
1t salt ( to add to meat when BBQing)
Sauce:
3 egg yolks
1T lemon juice
1t arrowroot (probably need more like 2t)
1t salt
1/2 t caynee pepper
1/2 pint chicken stock
1T parsley (chopped)
Mix marinade ingredients in large glad bag, marinade butterflied leg of lamb at least overnight.
Sauce:
mix 3 egg yolks, combine with lemon juice, arrowroot, salt and cayenne. beat with whisk.
place in saucepan over low heat and slowly add chicken stock untill sauce thickens. add parsley at end
1/4 pint olive oil
3T lemon juice
1t salt
1/2 t pepper
2T parsley (chopped)
1t dried orgeano
3 bay leaves, crumbled
2 small onions, thinly sliced (rings)
3 cloves garlic, thinly sliced
1t salt ( to add to meat when BBQing)
Sauce:
3 egg yolks
1T lemon juice
1t arrowroot (probably need more like 2t)
1t salt
1/2 t caynee pepper
1/2 pint chicken stock
1T parsley (chopped)
Mix marinade ingredients in large glad bag, marinade butterflied leg of lamb at least overnight.
Sauce:
mix 3 egg yolks, combine with lemon juice, arrowroot, salt and cayenne. beat with whisk.
place in saucepan over low heat and slowly add chicken stock untill sauce thickens. add parsley at end
Bill Granger Baked Sausages
**note good to precook (par boil) potatoes first**
Requiring little preparation, simply assemble the ingredients in a pot and bake for 30-40 minutes.
6 italian sausages
800 g kipfler potatoes scrubbed and sliced
1½ teaspoons Paprika
1 Rosemary stalk
4 Garlic Cloves unpeeled
sea salt
freshly ground Black pepper
2 Slices ciabatta bread
50 ml Extra Virgin Olive Oil
1 handful continental parsley
Preheat the oven to 200 C.
Slice the sausages into 4cm pieces and place in a large roasting pan.
Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
Tear the ciabatta into bite size pieces and add to the roasting tray.
Drizzle over the oil and gently toss to combine.
Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
Top with continental parsley and serve with a green salad.
Requiring little preparation, simply assemble the ingredients in a pot and bake for 30-40 minutes.
6 italian sausages
800 g kipfler potatoes scrubbed and sliced
1½ teaspoons Paprika
1 Rosemary stalk
4 Garlic Cloves unpeeled
sea salt
freshly ground Black pepper
2 Slices ciabatta bread
50 ml Extra Virgin Olive Oil
1 handful continental parsley
Preheat the oven to 200 C.
Slice the sausages into 4cm pieces and place in a large roasting pan.
Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
Tear the ciabatta into bite size pieces and add to the roasting tray.
Drizzle over the oil and gently toss to combine.
Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
Top with continental parsley and serve with a green salad.
Wednesday, March 11, 2009
Nat's Chicken Pie
Ingreds:
diced chicken thigh or breast
1 tin mushroom soup
diced boiled spuds
cooked diced bacon
leek
line pie tin with puff pastry and cook untill brown.
brown leeks, bacon and spuds. add soup and diced chicken.
pour soup mix into puff pastry, cover with puff pastry and brown.
diced chicken thigh or breast
1 tin mushroom soup
diced boiled spuds
cooked diced bacon
leek
line pie tin with puff pastry and cook untill brown.
brown leeks, bacon and spuds. add soup and diced chicken.
pour soup mix into puff pastry, cover with puff pastry and brown.
crock pot slow roasted pork from http://crockpot365.blogspot.com/
3-4 pound boneless pork butt or shoulder
10 whole garlic cloves
3 bay leaves
1 teaspoon sage1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (Redbridge is gluten free)
The Directions.Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides. Serve over rice or pasta, or on your favorite sandwich rolls.
10 whole garlic cloves
3 bay leaves
1 teaspoon sage1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (Redbridge is gluten free)
The Directions.Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides. Serve over rice or pasta, or on your favorite sandwich rolls.
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