tag:blogger.com,1999:blog-43192234653584871502024-03-05T11:49:08.445-08:00Anyone can cookA mixture of recipes, hints and general support for the not-so-confident cook.SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4319223465358487150.post-16957332058086761612023-03-09T02:09:00.001-08:002023-03-09T02:09:19.766-08:00Changing the world<p> In an earlier blog, I mentioned that changing the texture of foods you dislike can make them edible and even enjoyable. Now I'm the first to admit that I am not good for eating my veg. I DON'T LIKE THEM!!!</p><p>But having bought a spiralizer in recent times, I'm in a whole new world! I hate zucchini! It is watery and tasteless. Well it was. Carrots are too much work. I now have a full Tupperware container of spirals of zucchini, carrots, sweet potato and whatever I buy that week. Once again, that little bit of butter that you use is negated by the fact that you are now eating veg with every meal!</p><p>In the past, I've told you that eggs are an easy breakfast in a pie maker. 4 mins and cooked perfectly. Now? fill the piemaker cup with spiralized veg and a teaspoon of butter - don't muck about melting it separately just chuck it in for 5 mins. Then add your egg - beaten this time. Shut the MF and set a timer for 5 mins while you make some toast.</p><p>Brekkie is ready!<a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7UzSPWXd2I-h0_Bga9W4PLsVwmv3Y8ICWxPjwIKmlyiFh8kpFBO_lzHuQNvXxCXSu_UosiMi7NhFdnHshgBGrxw-nBXP4XQHRNjtukIskZN4CvrmrCF0k6jUyaSmQ543547ZEWrVRpZA2UOaZ8rVPxGSKCP9xEtQS576FrW8G96pKeaikq13SZ4rlug" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1280" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7UzSPWXd2I-h0_Bga9W4PLsVwmv3Y8ICWxPjwIKmlyiFh8kpFBO_lzHuQNvXxCXSu_UosiMi7NhFdnHshgBGrxw-nBXP4XQHRNjtukIskZN4CvrmrCF0k6jUyaSmQ543547ZEWrVRpZA2UOaZ8rVPxGSKCP9xEtQS576FrW8G96pKeaikq13SZ4rlug" width="180" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggKaMlIC760IGSjDlnJUIns3yezxwgqcK0px-Ya6Il1anhvcmGKnve9iZNDzOWbp1gXrnX0gB1P83z4jg8CcQv_X0M5B0t5X9f4hprtMKs0L19fO4SDYJvxzpR6fMH5l5rFqYdAmxSKxjpvBmHFioNlugOzNvtd5MA4rUdveO2PwOlIuurGFpt_khutw" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1280" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEggKaMlIC760IGSjDlnJUIns3yezxwgqcK0px-Ya6Il1anhvcmGKnve9iZNDzOWbp1gXrnX0gB1P83z4jg8CcQv_X0M5B0t5X9f4hprtMKs0L19fO4SDYJvxzpR6fMH5l5rFqYdAmxSKxjpvBmHFioNlugOzNvtd5MA4rUdveO2PwOlIuurGFpt_khutw" width="180" /></a></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7UzSPWXd2I-h0_Bga9W4PLsVwmv3Y8ICWxPjwIKmlyiFh8kpFBO_lzHuQNvXxCXSu_UosiMi7NhFdnHshgBGrxw-nBXP4XQHRNjtukIskZN4CvrmrCF0k6jUyaSmQ543547ZEWrVRpZA2UOaZ8rVPxGSKCP9xEtQS576FrW8G96pKeaikq13SZ4rlug" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>Could not be easier or better for you. GO!!!!!<br /><br /><p></p>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-59892406324843706252022-10-25T20:45:00.000-07:002022-10-25T20:45:44.703-07:00Frugality - is that a word? <p>I hate wasting stuff. It isn't the money side, it is the good stuff we waste which can be used later. OK I'm a bit weird (I have 4 fridges and 4 freezers,) but I can't watch good stuff go down the drain. I have recently gone mad on a snack which takes a can of corn kernels - recipe later, - but the corn has to be drained. I got to hate watching that liquid head down the sink and began draining the tins into a plastic cup to be stored in my "scraps freezer." Next time I made stock, instead of water going in with the chicken frames, I added the cups of corn liquid. The next batch of soup was so YUM!!!</p><p>I actually horrified a friend recently when I did a stock take in my scraps freezer. Here's what I found:</p><p>1/2 tin cream of asparagus soup (in the can.)</p><p>1/2 tin of corn kernels (ditto can,)</p><p>ditto cream of chicken soup and canned tomatoes</p><p>A BBQ chicken carcass. </p><p>Cooking for 2 is never easy. Not all meals can be frozen, but often the ingredients can. And cans have changed - if you look inside, they are often plastic lined. A win for me!</p><p>If you want, you can always take these canned items out and put them in plastic, but to be honest, I can't be bothered! And I'm still alive and kicking!!</p><p> <b>RECIPE - CORN BALLS</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjUJoKMHKhMnvTXWiUpWULFAsekjxGUGI1HUGGsRKN-aHTByfLBc7wQC1FXTWEIpDb5cxa85R74F3fSYim456smeRa3xcLXqTnaiwNhiikMHmadbeb8lSBrvsds26iSxajuEt8civrSwc4-PwWmFTw9k_HQwlsgpg-ZZVdkbOZAVSy1BBKsfue3AqAJ0w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="206" data-original-width="155" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjUJoKMHKhMnvTXWiUpWULFAsekjxGUGI1HUGGsRKN-aHTByfLBc7wQC1FXTWEIpDb5cxa85R74F3fSYim456smeRa3xcLXqTnaiwNhiikMHmadbeb8lSBrvsds26iSxajuEt8civrSwc4-PwWmFTw9k_HQwlsgpg-ZZVdkbOZAVSy1BBKsfue3AqAJ0w" width="181" /></a></div><br /><b>Ingredients</b><p></p><p>1/4 cup plain flour</p><p>1/4 cup cornflour</p><p>1/2 teaspoon carb soda</p><p>1 can drained corn kernels</p><p>1 egg</p><p>2 tablespoons milk</p><p>1/4 cup grated cheese</p><p><br /></p><p>Mix these together in the order given. I add some salt, you may prefer not to. I cook them in one tablespoon lots in a mini pie maker, but have also shallow fried them successfully. 3 minutes each side does the trick.</p><p>Yield: 14</p><p>Approx 38 calories per ball, some protein but not much fat, depending on your cooking method. And corn is really good for gut health. </p><p>Enjoy!!</p><p><br /></p>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-19933574367475561382021-06-04T23:12:00.003-07:002021-06-04T23:12:34.439-07:00Changing seasonsHaving had some health issues in recent times, I have become a bit repulsed by red meat. So. I've always liked pasta, cheese, prawns and chicken. None of the latter 2 here but a good vego meal which will do the trick. Our tastes change as we change so be prepared. This one is a winner which I invented today.<br /><br /><div>Pumpkin and Onion Pasta Bake</div><div><br /></div><div>OK here we go:</div><div><br /></div><div>400g pumpkin (I like Kent or Jap - which are the same,) cubed at about 3cm</div><div>2 small onions, cut into wedges</div><div>5 cloves garlic, peeled</div><div>2 rashers of bacon</div><div><br /></div><div>Toss the first three in olive oil with a sprinkle of smoked paprika and salt and roast for 40 minutes. Fry the chopped bacon and fry until browned.</div><div><br /></div><div>Cook enough pasta for 4 and drain.</div><div><br /></div><div>Here is the white sauce. Too easy BUT you cant walk away until it is done.</div><div><br /></div><div>2 cups of milk</div><div>4 tablespoons unsalted butter</div><div>4 tablespoons of plain flour</div><div><br /></div><div>Put everything in a saucepan with a bit of salt. Get your whisk, put the heat on and don't leave until the sauce is thick and bubbling for at least a minute.</div><div><br /></div><div>Next - put the pumpkin, bacon etc. in an oven dish. Mix in the pasta. pour the white sauce over and put a heap of parmesan over. </div><div><br /></div><div>Reheat when ready!! </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjS6q47Ypcql5lcmEOczK9fDsnW0P8RLnXkhmX1HuhmSTMZhaW-LYCLYR2BbeOrhzCMRkU37mEMJFY3cwgAwlEeJbaoauFdYLTQ9pWmOqAyQZvNjGLflxK-JJroQYcAbcsLdC0aNjCW1-o/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="206" data-original-width="155" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjS6q47Ypcql5lcmEOczK9fDsnW0P8RLnXkhmX1HuhmSTMZhaW-LYCLYR2BbeOrhzCMRkU37mEMJFY3cwgAwlEeJbaoauFdYLTQ9pWmOqAyQZvNjGLflxK-JJroQYcAbcsLdC0aNjCW1-o/" width="181" /></a></div><br /><br /></div>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-72928817837016833012020-07-18T22:05:00.000-07:002020-07-19T16:03:15.875-07:00What the.......?<div style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<b>CHICKEN STROG</b></div>
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Butter</div>
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Chopped onion</div>
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Sage</div>
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Salt</div>
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Pepper</div>
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Sliced mushrooms</div>
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1/4 cup flour</div>
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1tsp paprika</div>
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Oil</div>
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1/2 cup stock</div>
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2tbsp wine</div>
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1 cup cream + 1tbsp flour</div>
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Pasta</div>
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Parsley</div>
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<br /></div>
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Apparently this is a recipe. </div>
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<br /></div>
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And yes if you make something regularly it is all you need. Sadly I haven't made this for a few years, but common sense comes to the fore. (ME?????? Yes.)</div>
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<br /></div>
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So I look at it and know it is a recipe for 2. Which means the chicken - oh yeah what chicken? means 2 thigh fillets. When I buy them, I keep the odd sized ones aside for something like this, and keep the even sized ones for stuff like schnitties, so Her Majesty and I have roughly the same sized meals.</div>
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<br /></div>
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Then I chop the onion and sage, put the paprika in there (and add some bacon because I can.) Put them in a bag with a big lump of garlic butter. I got a kg of KI garlic after the bushfires and I'm on my last bulb...... (but I did plant one!) Pick some parsley and mix the cream and flour together. Make the stock and drink the wine...... no not really - I put it in the stock.</div>
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<br /></div>
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Then wing it!! Wish me luck!</div>
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<br /></div>
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So lets turn this into a recipe. For 2. Multiply as required.</div>
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<br /></div>
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1/2 brown onion</div>
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1 large rasher bacon</div>
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4 sage leaves</div>
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knob of butter Knob? who made that up? (Tablespoon.)<br />
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about 8 medium button mushrooms, sliced<br />
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2 good sized chicken thigh fillets<br />
1/4 cup flour</div>
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2 teaspoons smoked paprika<br />
1 cup cream<br />
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1 tbsp flour</div>
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1/2 cup chicken stock </div>
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2 tbsp white wine</div>
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Fry onion, bacon, sage and butter until soft, then add mushrooms. Turn the heat down and cook this all up until the mushrooms turn a lovely golden colour. Take everything out and put in a dish to hold for a while.</div>
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Toss the chicken in the paprika and flour. Add a little oil to the pan. Cook the chicken until golden.</div>
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Then add in the stock, cream and wine all together. Simmer for about 5 minutes. Throw the onions etc back in, juice and all. Toss in the parsley. Then let it sit until you are ready and cook some pasta to go with it.!</div>
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I had always had a plan to write a book for home leavers to show them you don't have to live on takeaway. Sadly books are a thing of the past!!</div>
SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-44692546086832568812020-07-17T17:09:00.003-07:002020-07-17T17:14:30.000-07:00Thinking outside the square.A year after my last post, I've found something to "blog on" about. Combining a previous blog about using your tools to their full potential and my constant whinge about the nightmares of cooking for two, I accidentally found an ally yesterday.<br />
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Having a freezer cleanout, I found a small piece of gravy beef. I love gravy beef, cooked properly. I decided on a Beef Stew for two. Problem: gravy beef MUST be cooked slowly for hours. My stovetop is too hot. My slow cooker is too big. Thinking cap on..........<br />
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I decided to transfer the "ready to simmer" stew into an old fashioned pudding basin and put it into the slow cooker for 10 hours. I actually put a pic (below,) up on social media with others' opinions sought. Some thought I was trying to make a joke!!<br />
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This morning I checked it and was absolutely chuffed!!<br />
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I had thought the idea had merits - in the past I have done small roasts in it and they work perfectly, so the slow cooker CAN double as a small oven.<br />
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Stew for 2!! I'll be doing that again!!SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-5684578835562016122019-07-14T00:22:00.000-07:002019-07-14T00:23:08.017-07:00Endless possibilitiesI have recently joined the ranks of millions and bought a pie maker - 2 in fact. If you are obsessive, DON'T DO IT!! Unless you are a controlled obsessive that is!<br />
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It starts innocently enough. You make pies and you keep an eye out for recipes and join a Facebook Group. Then it creeps in - you see potential everywhere. Suddenly dogs aren't getting leftover food any more because it ends up encased in pastry in the freezer. Spag Bol, Chow Mien, ANY casserol or stew...... Any interesting recipe starts the thought chain of "how do I turn this into pies?"<br />
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Pastry overload!!<br />
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Then the endless possibilities occur. Potato Rosti, Impossible Pie, even poached eggs! Vegemite and cheese scrolls, Yorkeshire Puddings, even Thai Sweet Chilli Chicken Rissoles. Chicken Kiev balls, and I'm also thinking the Thai Fishcakes. Zero pasry, maximum yum.<br />
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Why do these things in a pie maker and not the usual way? Time and less fiddling. For example, The Sweet Chilli Rissoles are usually formed, then browned on the stove top and finished in the oven. They are quite delicate early and have a tendency to break a bit. They also take around 20 minutes. In the pie maker, you form them, drop them in, brush them and cook for 7, flip and cook for another 6. Done.<br />
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Your imagination and creativity are the limit!<br />
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So - if you are brave enough - do it!! Cleanup is easy (damp paper towels,) and no greasing or oiling is necessary. Be mindful that there are many on the market. I have a Sunbeam and KMart's own brand. They don't cost much either - KM was $30 and Sunbeam $50 I think. Sunbeam make a bigger pie - too big for my sparrow appetite, but if you don't mind sharing they are fine. For the non-pie ideas, I think The KM is a better choice. Have fun!!<br />
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<br />SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-6829567513202157272017-03-31T21:11:00.001-07:002017-03-31T21:12:48.822-07:00Out for the day then feed a group? Eeek!!<br />
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<i><b>During the week, I got wind of an impending family get together, which was going to wind up leaving the small group at a loose end. Eat out? Not on my watch!!</b></i><br />
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I put out the offer of a casual feed if anyone wanted - just asked that each of the three couples provide a bottle. Great!! I didn't need to drive.<br />
<br />
In a situation like this, you want nice fresh food, but you will be away from home, so how to achieve this poses some issues. I decided to make 3 items - one which would improve overnight, one which took less than 15 minutes to cook, and one which was a combination of these. 6 people, so it should be plenty of food too. <br />
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Everything needed to be eaten from ramekins or in the hand.<br />
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A big pot of Chilli Con Carne was first cab off the rank. Slow cooked, and definitely improves over 24-36 hours. I have a new recipe which oozes smoked paprika - a true winner. (Recipe and photo later.)<br />
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A margarita pizza always wins guests over, and no veggoes in my family so plan to add bacon. I made the base while the Chilli cooked - if you have a bread maker this is a piece of cake. If not, a small effort of rising and kneading. I dry fry my pizza bases to get some char marks. Leave it to go cold, then put in a large sealable bag and into the freezer to stay fresh overnight. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RS4jKllofPw1aag1IG6FOfIhfLYYTAXkxw455qEdy0VFiSyFBFZWqDXfn5verHiVHdqgISaJhqcVPHhgfc3lxnbLMaqKpm43fiySLMJNzwKmc8ytJLRbD4GQBZNoUWMeVI0zyKJgWbuH/s1600/base.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RS4jKllofPw1aag1IG6FOfIhfLYYTAXkxw455qEdy0VFiSyFBFZWqDXfn5verHiVHdqgISaJhqcVPHhgfc3lxnbLMaqKpm43fiySLMJNzwKmc8ytJLRbD4GQBZNoUWMeVI0zyKJgWbuH/s320/base.jpg" width="320" /></a><br />
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Item 3 has to cook quickly. I have a recently discovered specialty which I showed in my last blog - a penne with chorizo and bacon, tomato cream sauce with pine nuts. Perfect. No action required on day 1.<br />
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Day 2. Water the herbs so they are nice and fresh. Take pizza base from the freezer. Chilli can stay in the fridge for the day. I make fresh pasta, so I get that going. It can happily sit, covered from flies, for the day. I pre chop the onions, bacon and chorizo and bag up into the fridge. Roast the pine nuts and keep aside. That is all I can do for this until the guests are here.<br />
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Assemble the pizza. Brush the base with extra virgin olive oil. (Don't worry if it is still frozen, it won't be for long.) Put chopped bacon on if using, followed by chopped tomatoes, torn basil leaves and mozzarella cheese. Cover loosely and put in the fridge. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnYHlLL59FFpjUuwiWSbuJNgHdzgqSaBVPgourze9reFoghSu9yoKT5h8rZ_j0MGD_cUnEltCyUa8l5iWSBRHSMiPyAVP-zHYiQ9NyT6GTOIN_5_y6QOTDDqTu1P_nFCyLJd4XwkR4cOc/s1600/pizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnYHlLL59FFpjUuwiWSbuJNgHdzgqSaBVPgourze9reFoghSu9yoKT5h8rZ_j0MGD_cUnEltCyUa8l5iWSBRHSMiPyAVP-zHYiQ9NyT6GTOIN_5_y6QOTDDqTu1P_nFCyLJd4XwkR4cOc/s320/pizza.jpg" width="320" /></a></div>
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Go and do your family duty.<br />
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Uggh. Done.<br />
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OK fire up!! The family arrives in a hit, so somebody needs to be deputised to ensure everyone has a drink if they want and generally host. Get to work. (Not sure yet if I will include the half-drunk video.......)<br />
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Get the pizza and the chilli out of the fridge. Heat the oven to 180C.<br />
<br />
Put the chilli on the back burner and give it a stir every now and then. Job done. Pop the pizza into the oven and set the timer for 20 minutes.<br />
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Boil a large pot of well salted water and put the pasta in - 6 mins for fresh, or according to packet instructions for dried.<br />
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Get a large pan out, and heat some oil in it. (I use rice bran oil for cooking. High smoke point and it doesn't kill orangutans in the making.) Fry off your bag of onion, bacon etc., on medium heat for 5 minutes. <br />
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Once the onions etc. are nice and soft and the bacon is cooked, stir in a tin of diced tomatoes. (I get very nervous if I have less than 4 tins in my pantry.....) Once that is bubbling nicely add cream - I used a 300ml carton this time because I was making a large batch. You really only want this to come to a simmer. Drain the pasta and pour into the sauce, mix well and add the pine nuts. Mix well. <br />
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At this point, I just put the pots and pizza out and gave everyone a bowl and a serviette. <br />
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Job done.<br />
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I did promise the Chilli recipe - I'll show you Sue Style.<br />
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Mix together 2 tsp sugar, 1 tbsp. dried oregano, 1 tbsp. smoked paprika, 2 tsp ground cumin, 1 tsp garlic granules, 1-2 tsp cayenne pepper in a small bowl. Keep aside. <br />
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Other ingredients<br />
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200g pork sausages<br />
500g minced beef<br />
3 cloves garlic, crushed<br />
1 large brown onion, halved and sliced<br />
2 large beef stock cubes (think good quality ones.)<br />
500ml tomato puree<br />
1/4 cup tomato paste<br />
<br />
2 cans red kidney beans, drained and rinsed.<br />
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Take the meat from the sausages and keep with beef mince. Heat some oil in a large pan and cook the onions until soft - about 5 mins on medium heat. Add the meats and the garlic and fry until the meat is brown, breaking it up as you go.<br />
Add 1 and 1/2 cups of water, then stir in everything else on the list- including your mixed spices- except for the beans. Add salt and pepper, mix well and bring to a simmer. Cover and cook slowly for 45 mins. Stir occasionally. You don't really need to, but you want to, don't you? <br />
After that time, add the kidney beans. Check then for seasoning and adjust as required.<br />
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You can serve this as it is, or with rice, or corn chips. For a real treat, top with rounds of bread sprinkled with grated cheese and put under the grill to melt! On this occasion, I just served it as it was. <br />
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<img alt="Image may contain: food" aria-busy="false" class="spotlight" height="179" src="https://scontent-syd2-1.xx.fbcdn.net/v/t1.0-9/17353673_10211649843428929_5243771845939823077_n.jpg?oh=c712412b6220836ecdedd33d8e4c2f2c&oe=59507D56" width="320" /><br />
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<br />SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-3589991739589022062017-03-12T23:24:00.000-07:002017-03-12T23:24:08.907-07:00Simplifying recipesI've touched on this one before, but I've also been gone a while and watched as my nieces turn into adults and claim they "can't cook." If I was young and looked at a recipe I might also be tempted to turn to the nearest takeaway. But recipes aren't as complex as they look.<br />
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I had a house guest over the weekend who was pretty rapt over my cooking. Both the main meals I presented gave the impression of being difficult and time consuming and they could be, except I am experienced. Nothing to do with whether I "can cook" or not. And there is only one way to gain experience.......<br />
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The best meal we had was a pasta dish. I made it up but probably stole it from various pasta places. I'd call it Bacon and Chorizo Penne in Tomato Cream Sauce if I had to name it. My recipe (if there was one,) would be:<br />
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INGREDIENTS<br />
2 tablespoons cooking oil<br />
4 slices short cut bacon chopped<br />
1 chorizo sausage sliced<br />
1 brown onion halved and sliced<br />
1 clove garlic crushed<br />
1 cup cream<br />
2 tablespoons tomato paste<br />
2 tablespoons pine nuts<br />
2 cups uncooked penne pasta<br />
parsley and parmesan cheese to serve<br />
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METHOD<br />
Heat oil in a large frying pan and fry the onion until soft. Add the bacon and chorizo and lower the heat to medium. Fry for 5 minutes, stirring occasionally. add garlic and cook for one minute.<br />
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In the meantime cook the penne in plenty of boiling salted water according to packet instructions. Drain and keep in a warm place.<br />
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In a small pan toast the pine nuts. Watch carefully as they burn easily. Put aside.<br />
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Add tomato paste and cream to the onion and bacon mix. Turn heat to low. Mix well then toss in cooked pasta. Sprinkle with pine nuts and parsely and serve in individual bowls. sprinkle with parmesan cheese.<br />
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Far out. That even scared ME.<br />
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OK, so knowing what I was cooking and how to do it - I took these early steps (like way earlier in the day when I had free time...) I prepared the onion, bacon, chorizo and garlic. Popped them in a glad bag and into the fridge. Toasted the pine nuts and kept them aside - they won't go off. Mixed the cream and tomato paste - into the fridge with them. Picked and chopped the parsley at the last minute to be honest, but only took seconds.<br />
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So my revised METHOD is:<br />
Put water for pasta on to boil. Plenty of water and plenty of salt.<br />
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Heat oil in a pan and empty out the onion mixture. When it begins to sizzle, turn heat to medium. Stir occasionally so it doesn't burn. Put your penne in to cook.<br />
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When onion mixture is cooked, add the tomato and cream and reduce heat to low, stirring occasionally until pasta is done. Drain pasta well, and add to main pot. Mix well.<br />
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Serve in individual bowls, sprinkled with pine nuts, parsley and parmesan cheese.<br />
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THAT is way easier. Still needs forethought, but that comes with experience. So now I expect a niece to post a pic like the one below on Facebook, some time soon!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-T_ashLTanM1sWAPoD4juF_UKlxc41vfG6_AzP5fk_Vw3V5-049yTmlc4gIaiAIlob5AdxFO25M_HxFKoHpel9PYH_RDJ2Z9qcmU2Sc1KWuMmOzoQsQNzP16K9_V54afzxd90ZeQG-SP/s1600/pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-T_ashLTanM1sWAPoD4juF_UKlxc41vfG6_AzP5fk_Vw3V5-049yTmlc4gIaiAIlob5AdxFO25M_HxFKoHpel9PYH_RDJ2Z9qcmU2Sc1KWuMmOzoQsQNzP16K9_V54afzxd90ZeQG-SP/s320/pasta.jpg" width="320" /></a></div>
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Next time, I will show you how to make a pizza from the flour and water stage and make it awesome and fresh....... (Thanks Marie for that description.)SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-2939214374709417692015-02-23T22:57:00.002-08:002015-02-23T22:57:54.034-08:00Protein for breakfast? Hell yeah!People seriously don't give enough thought to breakfast. Throwing down a glass of juice and some cereal just won't do the trick.<br />
I was fortunate enough during last year to be in a job where I started late morning. Grilled meat and veg at 10am became my kick starter. And I felt the difference.<br />
Consider this - would you drive your car to Melbourne on an empty tank? Of course not. You fuel up before you go!<br />
We can't all stomach meat etc in the early hours, so, being back in my regular job with a 5am start, I have adapted. We need protein. We need veg. I have found that within an hour of starting work I am ready to eat. I bet you are too. Most people get a "smoko" break at about this time, so here are three recipes for you. Chuck them in your office microwave and watch your workmates salivate at the smell!<br />
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<span style="line-height: 18.3999996185303px;"><b>CHOW MEIN/CHOP SUEY/SUKIYAKI - WHATEVER YOUR MUM CALLED IT!!</b></span></div>
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1 carrot sliced<o:p></o:p></div>
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2 celery stalks
finely chopped<o:p></o:p></div>
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2 onions sliced<o:p></o:p></div>
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½ red capsicum, diced roughly<o:p></o:p></div>
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500 g beef mince<o:p></o:p></div>
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1/4 cabbage shredded<o:p></o:p></div>
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½ cup frozen corn (or peas and corn.)<o:p></o:p></div>
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1 tbs rice<o:p></o:p></div>
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1 tbsp curry powder<o:p></o:p></div>
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Pack of chicken noodle soup<o:p></o:p></div>
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½ tsp sesame oil<o:p></o:p></div>
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2 tbs oil<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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<b><span style="font-size: 12.0pt; line-height: 115%;">Method<o:p></o:p></span></b></div>
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STEP 1 Heat the oil in a pan and soften all veg except
cabbage and corn.<o:p></o:p></div>
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STEP 2 Add meat and brown well.<o:p></o:p></div>
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STEP 3 Remove from heat. Add all remaining ingredients, and
3 cups water.<o:p></o:p></div>
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STEP 4 Stir well and return to the heat. Bring to the boil
and simmer for about 15 mins, stirring occasionally.<o:p></o:p></div>
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<br /></div>
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<b><span style="font-size: 12.0pt; line-height: 115%;">CURRIED EGGS<o:p></o:p></span></b></div>
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45 g pack chicken noodle soup<o:p></o:p></div>
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1 1/2 cup boiling water<o:p></o:p></div>
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30 g butter (about 1 tbsp)<o:p></o:p></div>
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1 tbsp curry powder<o:p></o:p></div>
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2 tbsp plain flour<o:p></o:p></div>
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1 cup milk<o:p></o:p></div>
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4-6 egg hard-boiled<o:p></o:p></div>
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1 tbs parsley chopped<o:p></o:p></div>
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<b><span style="font-size: 12.0pt; line-height: 115%;">METHOD<o:p></o:p></span></b></div>
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STEP 1 Simmer soup in water for 5 minutes. Set aside to
cool.<o:p></o:p></div>
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STEP 2 Melt butter in saucepan and stir in curry powder and
flour.<o:p></o:p></div>
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STEP 3 Add milk gradually and bring to boil stirring
constantly.<o:p></o:p></div>
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STEP 4 Add soup and bring to boil again. Add sliced eggs and
parsley.<o:p></o:p></div>
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STEP 5 Reheat and serve with rice.<o:p></o:p></div>
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<b><span style="font-size: 12.0pt; line-height: 115%;">FREEKEH WITH SHREDDED CHICKEN<o:p></o:p></span></b></div>
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(also works with rice or Quinoa.) <o:p></o:p></div>
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1 chicken breast fillet, poached or pan fried.<o:p></o:p></div>
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2 cups cooked freekeh*<o:p></o:p></div>
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1 small onion, sliced<o:p></o:p></div>
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Fresh veg of choice – Brussels sprouts, caulie, carrot are a
good mix. About 1 cup diced.<o:p></o:p></div>
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<b><span style="font-size: 12.0pt; line-height: 115%;">METHOD<o:p></o:p></span></b></div>
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*Cook freekeh according to packet directions, adding a
teaspoon of either olive or coconut oil, a teaspoon of salt and a teaspoon of
turmeric – I use the microwave method. (If you do that, open the micro
immediately after initial cooking is done – there is a lot of condensation…)<o:p></o:p></div>
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While the freekeh cooks, stir fry your veg in a bit more
oil. <o:p></o:p></div>
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Use a couple of forks to “pull” the chicken into shreds.<o:p></o:p></div>
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Stir everything together and enjoy.<o:p></o:p></div>
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<br /></div>
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</div>
<div class="MsoNormal">
(You can do this without meat, but I prefer the protein, or
substitute chopped egg.)<o:p></o:p></div>
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<br /></div>
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<b><i>All of these are really easy, give you a great shot of protein and will keep for a few days in the fridge. Yummy enough to have every day (though I have a 3 day rule here at home!)</i></b></div>
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<b><i><br /></i></b></div>
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<b><i>Enjoy!1</i></b></div>
SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-6579727742322366822012-04-22T02:02:00.000-07:002012-04-22T02:02:31.508-07:00Use your tools to their full potential - part 1One main excuse I hear from people for not cooking, or for cooking very basic fare is the lack of time. Some folk look at a recipe and only see the words SLICED, CHOPPED and SHREDDED. They then decide it is all too hard and either go out to eat, or open a tin.<br />
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NOT necessary. A basic food processor doesn't cost a fortune. But owning one opens up a very wide range of options when it comes to preparing your meals. Grating, chopping, mincing - I never buy mince of any sort now, I buy the meat and mince it at home in the food processor. I have total control of the fat content, as well as the specific cut.<br />
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The never-ending preparation of Asian dishes is far less daunting using a processor, and the cooking is super quick. The world opens up..........<br />
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Here is a recipe for Thai Chicken Rissoles. Easy anyway, it becomes child's play using a food processor. In fact, with supervision, a child could do most of this. I'll give you the processor version.<br />
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Serves 4<br />
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500g chicken thigh fillets (usually 4)<br />
3 spring onions<br />
1 tablespoon Thai Red Curry paste<br />
1/2 cup coconut milk<br />
2 crusts of a nice grainy bread<br />
1/4 cup frozen peas<br />
<br />
Fit the chopping blade to your processor bowl. Cut the chicken into large chunks and place in the bowl. Chop on low speed until it is minced and forms a ball. Tip into a large bowl. Cut the spring onions into large segments. With the processor running on low, feed in through the input tube. Follow up with the bread, torn into large pieces. Turn up to high for a few seconds, until the bread is crumbed.<br />
Add the bread and onion to the chicken, along with the paste, coconut milk and peas. Dig your hands in and mix well. (More on using your hands later...)<br />
When well combined, use wet hands and shape the mixture into small balls. Place on a plate and refrigerate for at least 30 minutes. Shallow fry in hot oil for 5 minutes or so, then finish in a 180C oven for a further 15 minutes. Brush with some sweet chilli sauce if you have it, just before they go in the oven, then serve with extra sauce.<br />
Serve with a salad. In a later blog, I will give you a great Thai dressing.......<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPZd5s_EQ0b-wg2hXrDo0xdG5geTv7i_K8DQBkE8SimA9N27ePg9HqbRc5LE6B1cx6mmC0BwzAuck29dfG-WCWM-cdFsNCltGdjhhphBcxHtT-iVaACbUpasQ9pBcHUSMldFxQ6OHN0jW/s1600/Thai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPZd5s_EQ0b-wg2hXrDo0xdG5geTv7i_K8DQBkE8SimA9N27ePg9HqbRc5LE6B1cx6mmC0BwzAuck29dfG-WCWM-cdFsNCltGdjhhphBcxHtT-iVaACbUpasQ9pBcHUSMldFxQ6OHN0jW/s320/Thai.jpg" width="239" /></a></div><br />
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* on using your hands - I used to be horrified at how TV chefs dug their hands into everything. Then, with experience, I learned that is just the best way to mix many recipes - you really do get a feel for what you are cooking.<br />
It is of the utmost importance that you practice proper hygiene - those anti bacterial gels are worth their weight in gold. Use them, and also wash your hands often. And, unlike those TV chefs, ALWAYS remove any rings prior to using your hands as utensils - so much bacteria hides under rings. Why else do they make you remove or tape them thoroughly before an operation?SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com3tag:blogger.com,1999:blog-4319223465358487150.post-51304217983175128782012-03-27T23:22:00.000-07:002012-03-27T23:22:04.614-07:00Making it upMaking it up as you go along is something we all do - we just don't see it. Who follows a recipe to the letter? Even in the Internet recipe club I belong to, I often see these words: " I followed it exactly, but added........." Hmmmmm. It is hard to resist.<br />
<br />
Invention is the starting point to becoming a competent cook. Whether you replace coriander for parsley because you don't like coriander, or substitute chopped ham for prosciutto because it is easier to find, you are beginning to experiment. And that is what cooking is about.<br />
<br />
My computer died a year ago and I lost all of my recipes. Meh!! There are a lot of recipes out there, and I know what flavour combinations I like. Thinking outside the square is the term, I guess.<br />
<br />
The two recipes I have included below illustrate lateral culinary thinking. The first is a curry which is definitely not a curry, but just uses the warm flavours. The second is a spring roll which is certainly a new angle, and (I hope) will have you drooling.<br />
<br />
Enjoy!!<br />
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<div style="text-align: center;">WARMING CHICKEN CASSEROLE<br />
<br />
</div><div style="text-align: center;">2 tbsp olive oil</div><div style="text-align: center;">4 chicken thigh fillets, sliced</div><div style="text-align: center;">1 large onion. chopped</div><div style="text-align: center;">1 tsp ground corinder</div><div style="text-align: center;">2 tsp ground cumin</div><div style="text-align: center;">1 tbsp curry powder</div><div style="text-align: center;">1 440g tin Cream of Pumpkin soup</div><div style="text-align: center;">200ml coconut milk</div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Heat the oil and gently fry the coriander, cumin and curry until fragrant. Increase the heat and add the chicken and onion. Fry until the chicken is browned through and the onion is soft. In a seperate bowl, beat the soup and coconut milk together until there are no lumps. Add to the chicken and simmer the lot for 20 minutes. Serve with rice and crusty bread, or naan.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;">TROPICAL SPRING ROLLS</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div>8 Spring Roll wrappers<br />
2 cups coconut<br />
1 440g tin crushed pineapple, drained (reserve 1/4 cup juice)<br />
1/4 cup fresh lime juice<br />
1 395g tin condensed milk<br />
coconut oil for frying<br />
<br />
<div style="text-align: justify;">Mix all ingredients (except wrappers) together and refrigerate for 30 mins.Lay Spring Roll wrappers in a diamond shape and put approximately 1/2 cup (size of a sausage) into sausage shape across the bottom third. Roll and tuck into a spring roll shape. Seal the edges with a little egg white.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat coconut oil until smoky (a tiny piece of wrapper will sizzle immediately.) Cook rolls in batches for approx two minutes each side, or until golden. Drain and sprinkle with sugar.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Serve at room temperature.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Remember this - hot coconut oil smells like melting plastic. Ventilate well!!</div>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com1tag:blogger.com,1999:blog-4319223465358487150.post-10092456827161147802012-03-04T21:42:00.000-08:002012-03-04T21:42:20.562-08:00Chillier Than Thou<span style="font-family: inherit;">Hot chillies.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">OK, right away I notice that half of you are drooling in anticipation, while the other half have gone and are now hiding under their bed.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Such is the power of the chilli. An awesome little guy with amazing health benefits. Very few negative qualities - and let's get them out there right now.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">If you suffer from ulcers or similar sensitive stomach issues, you need to modify your use of anything spicy, as I'm sure you well know already. But you can still benefit from chillies by the measured use of cayenne pepper. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">The rest of us have the world to explore when it comes to chillies. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFPoueT0BtYBKpFQlEJiLZ0wAQsQUpfjNgKSf1qv60vTElTl7E9zZBL61p1aWrctU-77oGn8Sly-jjaFqragq6MZ_z3mZ7kby5q9NwaOhJ5h0Vxhbro7Ias1y0FTIZkqYqLUVRW1hCiiS/s1600/chillies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFPoueT0BtYBKpFQlEJiLZ0wAQsQUpfjNgKSf1qv60vTElTl7E9zZBL61p1aWrctU-77oGn8Sly-jjaFqragq6MZ_z3mZ7kby5q9NwaOhJ5h0Vxhbro7Ias1y0FTIZkqYqLUVRW1hCiiS/s320/chillies.jpg" width="239" /></span></a></div><span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">As a rule of thumb, the smaller the chilli the hotter it will be. Green chillies are also hotter than red, and miss out on some of the health benefits. Removing the seeds from a chilli will halve the heat of the dish they are used in. Always be aware that this is not a vegetable to be taken lightly. I use latex gloves when handling chillies, and if there is a lot of chopping to do, I also use protective eyeware - even specs are better than nothing. We seem to have an inbuilt desire to rub our eyes after handling chillies, and that is a very painful lesson to learn.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Now that I have scared you sufficiently, here is the good part. Chillies are amazingly good for your overall health.</span><br />
<br />
<ul><li><span style="font-family: inherit;">Chillies are a thermogenic; they assist your body to burn fat by increasing your body temperature and speeding up your metabolism. </span></li>
<li><span style="font-family: inherit;">The capsaicin in the entire capsicum family is a big weapon in the fight against sinusitis and the general congestion caused by hayfever and the common cold. It also contains antibacterial properties to fight persistent sinus infections.</span></li>
<li><span style="font-family: inherit;">A chilli contains more Vitamin C than its big cousin the orange. I don't think I need to tell you how important Vitamin C is.</span></li>
<li><span style="font-family: inherit;">They can help us in the fight against migraine and the like. <span style="background-color: white; line-height: 20px; text-align: -webkit-left;">Capsaicin is known to inhibit a key neuropeptide, Substance P, that is the key brain pain transmitter. </span></span></li>
<li><span style="background-color: white; line-height: 20px; text-align: -webkit-left;"><span style="font-family: inherit;">I could go on and on - lowering blood pressure, protecting the heart, capsaicin is also a natural anti-inflammatory. Research indicates that it also aids in the battle against cancer of the prostate. </span></span></li>
</ul><span style="line-height: 20px;"><span style="font-family: inherit;">Perhaps it is worth persevering. If you can educate your taste buds to tolerate chillies, you will be doing your body a huge favour. (It is no secret that the Eastern cultures which eat a lot of meat also eat a lot of chilli to speed the gut-transit time, and have much lower incidences of bowel cancer than we do with our Western "grilled-meat" madness.) </span></span><br />
<span style="line-height: 20px;"><span style="font-family: inherit;"><br />
</span></span><br />
<span style="line-height: 20px;"><span style="font-family: inherit;">Try a little at a time. Start with adding cayenne pepper to soup, for instance. A tiny bit at a time. You WILL build up a tolerance.</span></span><br />
<span style="line-height: 20px;"><span style="font-family: inherit;"><br />
</span></span><br />
<span style="line-height: 20px;"><span style="font-family: inherit;">So remember: the smaller the chilli, the hotter it will be; remove the seeds for even less heat; even capsicums are good, but chillies are better!</span></span><br />
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</span></span></div><div style="text-align: center;"></div><div class="MsoNormal"><span style="font-family: inherit;">PIRI PIRI SAUCE<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">10 chopped chillies (lose the seeds if you don’t want it to be too fiery)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">Salt to taste<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">Juice of half lemon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">100ml olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">2 tbsp. garlic powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span style="font-family: inherit;">Put all ingredients into a mill or blender and whizz away - this Portuguese sauce needs no introduction, and is great on any meat as well as its natural companion, charcoal chicken. Don't substitute fresh garlic for the powder - the powder thickens the sauce, and fresh garlic would overpower it.</span></div><div class="MsoNormal"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">CHILLI CON CARNE<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">1 large onion, chopped<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">2 crushed cloves garlic<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">1 red chilli<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">Oil for frying<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">500 g good quality beef mince (I mince my own – much better)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">1 teaspoon ground cumin<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">2 teaspoons sweet paprika<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">1 teaspoon dried oregano<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">3 fresh tomatoes, chopped roughly<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">400g tin chopped tomatoes<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">2 tablespoons tomato puree<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">200ml beef stock<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">3 tablespoons Tomato puree<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">1 stick Cinnamon<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">1 bay leaf (or 1 tsp bay powder)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">400g tin kidney beans drained and rinsed<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">Salt and pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">Chopped chives<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">200ml crème fraiche<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">Steamed rice to serve<o:p></o:p></span></div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-family: inherit;">METHOD<o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="text-align: left; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: inherit;">· <!--[endif]-->Sweat the onion, garlic, and chilli in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: inherit;">· <!--[endif]-->Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: inherit;">· <!--[endif]-->Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: inherit;">· <!--[endif]-->Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.<o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: inherit;">· <!--[endif]-->Mix the chives and crème fraiche together. To serve, spoon the chilli into the centre of a mound of rice, with the crème fraiche and chives in a separate bowl on the side.<o:p></o:p></span></div><br />
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</span></span></div>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-8840031779105909842012-02-26T02:10:00.000-08:002012-02-26T02:10:54.068-08:00Let there be spudsIn the 1800's, a blight virus struck the potato crops of Ireland and virtually wiped out the entire harvest. One million Irishmen perished in the famine which followed and a similar number were forced to leave their homeland and seek a living elsewhere. Such is the value of the humble spud. One of the simplest vegetables to cultivate, its nutritional benefits make the effort well worth it.<br />
It is claimed that an adult can survive solely on potatoes with a little margarine or butter. This combination provides enough protein, iron, phosphorus, thiamin and niacin, as well as a good dose of vitamin C.<br />
Potatoes also provide useful amounts of vitamins K and B6 as well as copper, magnesium, iodine and folacin. Not too bad for a vegetable that even kids seem to find edible.<br />
And the news keeps getting better. When I was a diet-mad teenager, the cry was "Diet? No potatoes! No bread!" Fortunately we have now seen the error of our ways. The same medium potato which provides such valuable nutrition also contains a tiny 110 calories - and that in the form of valuable carbohydrate.<br />
Potatoes planted in unused ground are an excellent soil-breaker; I remember, as a child, my father planting potatoes as preparation to planting a lawn in our newly-built home. It is a simple process - plant a seed potato under about 5cm of soil. Space each potato 30 to 40 cm apart. Weed and water them. When the tops die off, you just give them another fortnight (which extends the shelf life) and dig up your booty. Could anything be simpler?<br />
More rewarding is planting spuds in tubs. Put 3cm soil in a large tub. Place a seed potato on the top and cover with soil. For the next few weeks, put all of your vegetable scraps etc. on top and use soil to keep the sprout under the surface. When you reach the top of the pot, continue to keep up the water. When the top dies off you are ready to harvest. Potatoes adapt well, and will grow small tubers along their length. Lovely little new potatoes.<br />
At this point, upend the tub. You should have half a tub of potatoes and half a tub of compost.<br />
Nice.<br />
Native to South America, potatoes are a part of the diet all over the world. The mild flavour lends itself to all types of dishes, and no self-respecting cook would attempt a home-made soup without adding at least one potato.<br />
Potatoes can take the heat from a too-hot curry or the salt from a too-salty casserole. When it was kosher to smoke, a slice of potato in the tobacco pouch would save the tobacco from drying out. The water from boiling potatoes will clean silver, wood and leather. All of that, and they are still so very inexpensive.<br />
It would seem that the humble spud has been the victim of dietary prejudice for long enough. Such a complete vegetable should be on our table every day, whether as a main meal or as an accompaniment. The local South Americans dubbed it the "Earth Apple" many years ago. Will we ever catch on?<br />
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<div style="text-align: center;">SAVOURY POTATO CASSEROLE</div><div style="text-align: center;">750g potatoes</div><div style="text-align: center;">2 onions, grated</div><div style="text-align: center;">1/2 tsp grated nutmeg (fresh is best)</div><div style="text-align: center;">2 tsps good chicken stock powder</div><div style="text-align: center;">2 beaten eggs</div><div style="text-align: center;">1 cup evaporated milk</div><div style="text-align: center;">good handful grated matured cheese</div><div style="text-align: center;">salt and pepper to taste</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Peel, boil and mash the potatoes, adding the onion, salt, pepper, stock powder and nutmeg. Allow to cool, then stir in the eggs. Put in a casserole dish and top with the evaporated milk then sprinkle the cheese over. Bake at 160C for 30 minutes. Serves 6 as a side.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">SPANISH OMELETTE</div><div style="text-align: center;"> 3 large potatoes, sliced to 1/2 cm</div><div style="text-align: center;">1/2 cup extra virgin olive oil</div><div style="text-align: center;">1 small onion, sliced thinly</div><div style="text-align: center;">4 beaten eggs</div><div style="text-align: center;">1/4 cup chopped Italian parsley</div><div style="text-align: center;">salt and pepper to taste</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Heat the oil in a large non-stick pan and add potatoes. Toss around for up to 20 minutes until cooked, adding the onion about halfway through. When cooked, drain off most of the oil (retain for later use - EVOO is gold!) then spread out in the pan. Pour over the eggs, parsley and seasoning. Allow to cook, shaking the pan often to keep it from sticking. When the omelette is semi-set on top, cover with a large plate and upend. (Use oven mitts!) Slide back into the cooking pan and complete the cooking. Serve with a green salad as main light meal. (Serves 2.)</div><div style="text-align: center;"><br />
</div>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com1tag:blogger.com,1999:blog-4319223465358487150.post-90471537765024032622012-02-21T22:39:00.000-08:002012-02-21T22:39:15.842-08:00Meatless MealsWe eat way too much meat. Whether that is the product of a rich Western Society or just because we are lucky enough to have it all around us "on the hoof", many of us are still in the habit of eating meat daily, and don't consider a meal without meat as a true meal.<br />
<br />
Which is why bowel cancer is the new black.........<br />
<br />
Our ancestors ate meat when they could kill something, then survived for the rest of the week on grains, nuts and vegetation. We could learn a lot from them. And we should.<br />
<br />
Don't get me wrong - I love a steak as much or more than any of you. And we are meant to eat meat - which is why nature gave us canine teeth. But not EVERY day.<br />
<br />
Today, I am going to blog on about meatless meals. Vegetarianism is a subject best left to the experts, and I would hope that true vegetarians have studied up and know how to get all the needed protein which you miss out on by not eating any animal products.<br />
<br />
Many teenagers suddenly come home and announce that they are now "vegetarians." Usually this is a conscience decision, based on not wanting to eat animals. And there is nothing wrong with that, although I have seen some who then go on to eat nothing but bread. Usually white bread which is virtually nutrient-free.<br />
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People who shun animal flesh while still happy to eat dairy products etc., are easy to feed. Those who only reject red meat are even easier. Did you know that you can survive a long time on nothing but potatoes and fat? (Which I will cover in an upcoming blog.)<br />
<br />
All of us should have at least three meatless meals per week. The humble omlette is always a good one, and most people have a recipe for Macca Cheese. Here is a really easy version of Cabbage Pie:<br />
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<div style="text-align: center;">1/4 cabbage, sliced</div><div style="text-align: center;">1 large onion, sliced</div><div style="text-align: center;">2 tbsp ghee or unsalted butter</div><div style="text-align: center;">1 tbsp kecap manis (or soy sauce)</div><div style="text-align: center;">1/2 tsp sesame oil</div><div style="text-align: center;">1/2 cup grated cheese</div><div style="text-align: center;">frozen puff pastry sheets</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Pre-heat oven to 180C. Take 2 sheets frozen puff pastry from the freezer.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Heat the ghee or butter until sizzling. Add the onion and scrunch it up until it separates, then add the cabbage and keep it moving around the pan until it softens and cooks down. Stir in the kecap manis and sesame oil, and cook a few more minutes until they are absorbed. Allow to cool. When cool, mix in the grated cheese.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Lay out a sheet of pastry and place the cabbage mixture on one diagonal half - see below. Fold over, but don't press the edges together, press it together about 1/2 cm in from the edge. Brush with beaten egg - don't allow the egg to go past where you have pressed it together - these two steps will give a far superior result.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjT0imisylqtOddSIZ55et7yTlx2E9PueP5wQJp7Bq_Y8nLXWzVaMpYlrApkam2-xBY1bcwjHNs7m4lMyP3Ixqb3bDI6-o2W3ZQ4rF2vGrtmyLyFn24gd1G0MLptFXjiGIDDcCk3i-3xB/s1600/cabbage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjT0imisylqtOddSIZ55et7yTlx2E9PueP5wQJp7Bq_Y8nLXWzVaMpYlrApkam2-xBY1bcwjHNs7m4lMyP3Ixqb3bDI6-o2W3ZQ4rF2vGrtmyLyFn24gd1G0MLptFXjiGIDDcCk3i-3xB/s320/cabbage.JPG" width="239" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD5zxcejLgrE5191-8HISUgSQXv1K_G_m9uSWjOBdvhHfShmD25yWQHDZqF1CQUPEuyVgjOQnrZUWMf0D3EDSeILwuX-pG-VSckXoPbftcWGSEjdIz2-TURGOsvna7m-uQWIJeHZleWbD/s1600/pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD5zxcejLgrE5191-8HISUgSQXv1K_G_m9uSWjOBdvhHfShmD25yWQHDZqF1CQUPEuyVgjOQnrZUWMf0D3EDSeILwuX-pG-VSckXoPbftcWGSEjdIz2-TURGOsvna7m-uQWIJeHZleWbD/s320/pie.JPG" width="239" /></a></div><div style="text-align: left;">Cook for 25-30 minutes.</div><div style="text-align: center;"><br />
</div>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com2tag:blogger.com,1999:blog-4319223465358487150.post-40121353351974754222012-02-14T21:01:00.000-08:002012-02-14T21:01:18.202-08:00Can that healthy food be made edible?<div class="MsoNormal">Sadly, that which is good for you doesn’t always taste good for you. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Although babies will happily slurp up unsalted food, vegetables and unsweetened milk, as soon as the kids are initiated into the wonders of junk food it is a totally different story.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The family meal at the dining table is largely a thing of the past, so here you are as an adult. You like Maccas, pizza, chips……… etc. You are heading straight down the road to Fat City.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Not to mention the expense.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">And guaranteed: if you were forced to eat vegetables which you considered horrible as a kid, the miracle did NOT happen, and you still consider them horrible. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So how do you get the healthy stuff that you “hate” into your diet? Easy.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ever had a cold, where you lost your sense of taste and smell temporarily? Did you notice that you still liked the same foods and found the ones you don’t unpalatable, even though you couldn’t taste anything?<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The magic word here is TEXTURE. We largely eat for texture, so if you can change the texture of the foods you don’t like, you can go a long way towards introducing them into your diet.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Take vegetables, seafood and pulses as three items essential to good health that you may not like, and mash them. Hmm, different story now. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Any vegetable can be mashed, and I am here to tell you that even the Brussells Sprout has a total makeover as a mashed veg. The teaspoon of butter you add is a small reward for eating such a healthy little guy. And make sure you season mashed vegetables if you want to enjoy them.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Notice that lots of people who don’t like seafood will eat prawns? Different texture again. Prawns are crisp. A great way to eat fish without knowing it is to buy a really mild one, such as monkfish, and turn it into Thai Fishcakes. I’m sure I can dig up a recipe……..<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Lots of people don’t like pulses (chick peas, dried beans etc.,) but with a bit of processing it is a totally different story. Hummus, falafel and the like are really easy to do, EVERYBODY likes them and you can get a big part of your day’s protein in one snack. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;">THAI FISH CAKES<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">500g monkfish fillets, cut into chunks<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">1 tbsp fish sauce<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">1 tbsp red curry paste<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">1 kaffir lime leaf or 1 strip or lime zest, shredded very finely<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">1 tbsp chopped fresh coriander (leaves and stalks)*<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">1 egg<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">1 tsp palm or brown sugar<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">½ tsp salt<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">3 or 4 spring onions sliced thinly into rounds<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">Cooking oil for shallow frying.<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal">Put all but the spring onions and oil into a food processor and process until pasty and smooth. Stir in the onions. Heat the oil in a frying pan. Using wet hands, roll tablespoons of the fish mixture into balls and fry until golden and cooked through. Serve with sweet chilli sauce.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*I’m only just learning to like coriander. If you don’t like it, use flat-leaf parsley. If you like the recipe amd make it again – add little bits of coriander at a time to build it up to the full amount – it does make the recipe.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;">HUMMUS<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">1 can chickpeas*<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">2 tablespoons tahini paste<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">4 crushed cloves garlic<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">2 tsp ground cumin<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">Juice of one lemon<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">3 tbsp olive oil<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">Pinch cayenne pepper<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">Salt to taste (1 tsp is my taste)<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;">Paprika to garnish.<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal">Easy one here. Drain the chick peas, but reserve the liquid. Put everything else into a food processor except for the paprika. Process until smooth. IF NEEDED, add some of the reserved liquid until the texture is creamy. Put in a bowl, sprinkle with paprika and dip anything you like in. <o:p></o:p></div><div class="MsoNormal">*down the track you can soak and cook your own chick peas, but this is an excellent recipe anyway<o:p></o:p></div>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com2tag:blogger.com,1999:blog-4319223465358487150.post-18233771344066648562012-02-11T20:36:00.000-08:002012-02-11T20:37:21.586-08:00Beginners recipe #1 Fish with Tomato Salad and Garlic MashPLEASE NOTE - This is a step-by-step cooking class meal for people who say they can't cook. Established cooks may ignore this one. (Unless you want to peek anyway!)<br />
<br />
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<strong><span style="font-size: 13.5pt;">Battered fish with tomato salad and garlic mash</span></strong><o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
A simple fish dinner for two. Fish is an essential part of
the diet, and this is a good mild way to include it.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
FISH<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
2 good sized fish
fillets. (I used flathead; whiting would be good too.)<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
1/2 cup beer (and
drink the rest!)<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
1/2 cup plain flour<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
1/2 cup ice cubes<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
TOMATO SALAD<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
2 medium ripe
tomatoes<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
1 red onion, chopped
finely<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
1/4 cup extra virgin
olive oil<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
2 tablespoons lemon
juice<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
1 tablespoon lime
juice<o:p></o:p></div>
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salt and pepper to
taste*<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
GARLIC MASH<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
2 decent sized potatoes<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
2 peeled cloves
garlic.<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
2 teaspoons salt*<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<ul type="disc">
<li class="MsoNormal">First assemble the fish
batter. Combine the beer, flour and ice in a bowl and allow to sit. The
ice will melt in time!<o:p></o:p></li>
<li class="MsoNormal">Then put the potatoes on.
Cover peeled and cut up potatoes with water, throw the garlic in whole and
bring to the boil. Turn it down to a fast simmer. Set a timer for 18
minutes.<o:p></o:p></li>
<li class="MsoNormal">Cut the tomatoes into
chunks. Smash <em>a little</em> with the back of a fork and mix in
remaining ingredients in serving bowl. Pop into the fridge.<o:p></o:p></li>
<li class="MsoNormal">Coat fish fillets with
flour, shaking off excess.<o:p></o:p></li>
<li class="MsoNormal">When your timer says 2 - 3
minutes to go, place canola or other vegetable oil in a deep frypan.
(about 2cm deep is good) and heat - medium heat at this stage because you
are now multi-tasking!<o:p></o:p></li>
<li class="MsoNormal">By now, your timer has gone
off, yes? Drain and mash the potatoes and garlic, adding a good dollop of
butter and a decent splash of milk, salt and pepper. Replace lid on the
pan and put in a warm spot.<o:p></o:p></li>
<li class="MsoNormal">Turn up the heat under the
oil. When a drop of batter sizzles instantly, dip your fillets into the
batter and coat well. Place in the oil and cook for about 6 minutes,
turning once.<o:p></o:p></li>
</ul>
That's it. Drain the fish briefly on paper towel, Put the mashed potato on
the plates, partly top with the fish and serve the tomato salad separately. Yum.! Something green as a garnish will make this meal more appealing to the eye of your dining partner - think parsley or chives......<o:p></o:p>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-27811051850207818652012-02-10T19:59:00.000-08:002012-02-10T19:59:08.261-08:00Endless ingredients or simple recipes - which is better?Don't ever be daunted by a long list of ingredients in a recipe. Some, particularly curry recipes, can have as many as 30 ingredients. Read your recipe before you even consider beginning work. Look for phrases such as "add to dry ingredients," or "add cumin, coriander, and garam masala," which give you the green light to mix those dry ingredients or those spices together before you start cooking.<br />
Another handy trick is to get everything you need out of the pantry and line it up on your work bench. Most recipes list the ingredients in the order they are required, and this is a very effective way to avoid panic. (And to keep the harmony flowing, add the ingredient, mix it in then PUT IT AWAY) I run a really tidy kitchen and I do believe it helps me to keep calm when I am cooking something new or something for guests.<br />
Having said that, here are two current favourites. One is so simple it is hard to believe it will be special - trust me, it is. The other has a lot of ingredients, but is surprisingly easy to create, if you follow the hints above. Which is better? You tell me - I can't decide.<br />
<br />
<div style="text-align: center;">PASTA WITH FRESH TOMATO AND BASIL</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/4 cup extra virgin olive oil</div><div style="text-align: center;">4 cloves of garlic, peeled and sliced thinly</div><div style="text-align: center;">1 kg ripe tomatoes, quartered</div><div style="text-align: center;">salt to taste</div><div style="text-align: center;">400g pasta of choice (small shells for me)</div><div style="text-align: center;">a handful of fresh, young basil leaves</div><div style="text-align: center;">grated parmesan cheese.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Put the oil and garlic in a cold pan. When it sizzles, but before it browns, add the tomatoes and salt. Simmer at medium heat, stirring occasionally, for about 15 minutes, until tomatoes are soft and collapsing. Add extra salt and pepper to taste.</div><div style="text-align: center;">While the sauce is simmering, cook the pasta in plenty of salted boiling water. Drain and add to the sauce. Add the basil leaves, mix well and serve, sprinkled with grated parmesan.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">BUTTER CHICKEN</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">SAUCE</div><div style="text-align: center;">1 tbsp cooking oil</div><div style="text-align: center;">1 shallot, finely chopped</div><div style="text-align: center;">1/2 onion, finely chopped</div><div style="text-align: center;">2 tbsp butter</div><div style="text-align: center;">2 teaspoons lemon juice</div><div style="text-align: center;">1/2 tablespoon minced ginger</div><div style="text-align: center;">1/2 tbsp minced garlic</div><div style="text-align: center;">1 tsp garam masala</div><div style="text-align: center;">1 tsp chilli powder</div><div style="text-align: center;">1 tsp ground cumin</div><div style="text-align: center;">1 bay leaf (or 1/2 tsp bay powder)</div><div style="text-align: center;">1/4 cup plain yoghurt</div><div style="text-align: center;">1/2 cup cream</div><div style="text-align: center;">1/2 cup milk</div><div style="text-align: center;">1 cup pureed tomatoes</div><div style="text-align: center;">1/4 tsp cayenne pepper</div><div style="text-align: center;">salt and pepper to taste</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">CHICKEN</div><div style="text-align: center;">1 tbsp cooking oil</div><div style="text-align: center;">500g chicken thigh fillets, cubed</div><div style="text-align: center;">1 tsp garam masala</div><div style="text-align: center;">pinch cayenne pepper</div><div style="text-align: center;">1/4 tsp fenugreek seeds, ground</div><div style="text-align: center;">1/4 cup cashews, ground</div><div style="text-align: center;">1/4 cup water</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Make the sauce first: heat the oil in a large pan. Gently saute the <span style="color: blue;">onion and shallot</span> until soft, but not brown. Add the<span style="color: blue;"> butter, lemon, ginger, garlic, garam masala, chilli powder, cumin and bay leaf </span>and cook for one minute. Add the tomatoes and cook for two minutes. Stir in the <span style="color: blue;">milk, cream and yoghurt</span>. Bring to simmering point, lower the heat, and cook for ten minutes. Season, and remove from the heat.</div><div style="text-align: center;">Now do the chicken: Heat the oil, and brown the chicken. Lower the heat and add the <span style="color: blue;">garam masala and cayenne</span>. Stir until fragrant. Add about half of the sauce and simmer until chicken is cooked - about 7 minutes. Add the rest of the sauce, the<span style="color: blue;"> fenugreek, cashews and water</span>. Simmer for 5 to 10 minutes until thickened. Serve with steamed rice.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So have a go at these two. You'll notice in the Butter Chicken recipe, I have coloured the ingredients which can be combined prior to starting in blue. Makes it a lot simpler to create this recipe, which I really enjoy.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Good luck!</div><div style="text-align: center;"><br />
</div>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0tag:blogger.com,1999:blog-4319223465358487150.post-90615230366989778862012-02-04T20:16:00.002-08:002012-02-04T20:16:59.638-08:00Introduction<div align="center" class="MsoNormal" style="text-align: center;">Introduction<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I love to feed people. Whether it is a simple meal for two or a dinner party for 8, nothing compares to the moment when your guests take their first taste of your food and the compliments begin to flow.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In order to get to that moment, it is generally necessary to cook.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">“I can’t cook!” I hear you say. Wrong. Anybody can. OK, it isn’t ideal to tackle a four course dinner party for the in-laws as a first attempt, but you can do a very simple two courses easily by following the simple steps I will give you. We’ll do that later.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Keep cooking; keep it basic until you are confident with the simple stuff and ready to take your skills to the next level. I’ll give you a series of simple meals you can prepare, along with lots of hints, tips and information about food. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Most of my recipes will be for four people, most recipes are. Cooking for two is very difficult, so make friends with your freezer. However, some of my early basic meal ideas are for two people – just to get you going.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cooking is all about confidence and patience. And it is definitely worth the investment of time. You are giving yourself and your time to the people you care about – in this busy world, what better gift than time?<o:p></o:p></div>SueHhttp://www.blogger.com/profile/17815143757318551635noreply@blogger.com0