Recipe 72: Roasted Peppers

So many of the recipes I am using at present have roast peppers as one of the main ingredients, so I thought I would add how to roast them in a separate entry.
Plus, roasted peppers go very well with cheese and crackers as a separate dish as well!

Roast Peppers

Capsicums

METHOD

1. Preheat the oven to 180c. Put the whole pepper in a baking dish and bake for 20-30 minutes until the skin is wrinkled and the pepper is soft. 
2. Leave to cool for 10 minutes or until cool enough to handle, then remove the skin, stalk and seeds and chop coarsely.

Recipe 71: Chorizo, Red Pepper & Manchego Empanadas

Tonight, I was introduced to Manchego cheese. I didn't think my local supermarket would carry it, but the Hampton Park Safeway surprised me again!
What is really surprising, is that Manchego cheese is sheep cheese. It has the most odd colour, almost a clear wax like hue. But has an amazing soft taste. I would have to say it would be up there now on one of my favourite cheeses.

Recipe 71: Chorizo, Red Pepper & Manchego Empanadas

1 roasted red pepper, chopped (recipe 72)
20cm chorizo sausage finely diced
1 sheet of puff pastry
30g Manchego cheese, grated,
1 egg yolk, beaten with 1 tbsp milk (egg wash)

METHOD

1. Heat a frying pan over a high heat. Add the chorizo and fry, stirring occasionally for 3-4 minutes until it begins to shrink, then remove from the heat and leave to cool.
2. On a lightly floured surface, place th sheet of pastry and cut out 12 circles, using a pastry cutter. 
3. Put the Manchego cheese, chopped roasted pepper and chorizo into a bowl and mix well. Put 1 tbsp of the mixture slightly off centre on each pastry circle. Fold the pastry over the filling, pinching the edges closed to seal.
4. Put the empanadas on a baking sheet and brush with the egg wash. Bake for 12-15 minutes until golden and puffed. Serve immediately.

Recipe 70: Leek & Bacon Feuillettes

Recipe 70: Leek & Bacon Feuillettes

1 tbsp olive oil
1 large leek, finely chopped

8 rashers of rindless, bacon, finely chopped
2 tbsp white wine
4 tbsp double cream
2 sheets of puff pastry

METHOD

1. Preheat the oven to 180c. Heat the oil in a frying pan over a medium heat. Add the leek and fry, stirring occasionally, for 5 minutes until soft. Add the bacon and cook for a further 3 minutes until the bacon is cooked but not crispy.
2. Add the white wine and using a wooden spoon, scrape any bits off the base of the pan and stir well. Cook for 1 minute until the liquid has almost completely evaporated, then add the cream and cook, stirring for a further 1 minute until bubbling. Remove from the heat and leave to cool.
3. On a lightly floured surface, cut out 24 circles from the 2 sheets of pastry, using a pastry cutter. Gently press the pastry circles into the bases of mini-muffin tins.
4. Put 1 tsp of the leek and bacon mixture in each and press down a little so it does not fall out during cooking when the pastry puffs up.
5. Bake the feuillettes for 12 minutes until puffed and lightly golden, then serve.

Recipe 69: Ham & Mushroom Calzones

Another Friday night dish I cooked up for my mate. I personally didn't like them, but three others did. The verdict is up to you.

Recipe 69: Ham & Mushroom Calzones

15g butter
150g chopped button mushrooms
80g ham, finely sliced
1/2 recipe of pizza dough (recipe 68)
80g mozzarella cheese, coarsely chopped
2 tbsp olive oil
2 tbsp tomato paste

METHOD

1. Preheat the oven to 200c. Heat the butter in a frying pan over a medium heat until melted. Add the mushrooms and fry, stirring occasionally, for 5-7 minutes until beginning to brown. 
2. Stir in the ham and remove pan from heat.
3. On a lightly floured surface, roll the pizza dough out into approximately 36cm square and cut out 16 circles using a pastry cutter.
4. Add the mozzarella  to the cooled muchroom mixture and mix well. On each dough circle put a bit of tomato paste slightly off centre and then put 2 tsp of the mozzarella/mushroom mixture and fold in half, pressing the edges together to seal. Put the calzones on a baking sheet.
5. Brush the calsones with the oil and bake for 12 minutes until golden. Leave to cool for 5 minutes then serve.

Recipe 68: Pizza Dough

Recipe 68: Pizza Dough

650g plain flour
1 tsp salt
1 tsp caster sugar
2tsp dried active yeast
1 tsp olive oil

METHOD

1. Sift the flour and salt into a bowl. Add the sugar, yeast, oil and 350ml lukewarm water. Mix together for 2-3 minutes until the dough starts to come away from the sides of the bowl. 
2. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Put in a clean bowl, cover with a clean, damp tea towel and leave to stand in a warm place for 1 hour until doubled in size.
3. Lightly sprinkle a baking sheet with flour. Punch down the dough, turn it onto a lightly floured surface and knead for 5 minutes until it forms a smooth ball. 

Use dough as needed.

Recipe 67: Potato Crisps

When I looked at this recipe on Thursday night I thought " this is So So easy, yet, we still go down the supermarket aisle and pay $4.00 for a bag of crisps?! Why?".
My question was answered after trying this recipe last night. Even though the recipe is easy... the oil burns are also so SO easy to get! Today I am recovering from 4 of them, two on my hand, one on my neck and one on my forehead- all due to splash back when I put the potatoes in. 
Thus, I give this recipe out with a warning. For inexperienced people (like myself), PLEASE be careful!

Recipe 67: Potato Crisps

2 large potatoes
oil, for deep frying
seasalt (for flavour)

METHOD

1. Thinly slice potatoes using a mandolin (you want them paper thin- otherwise they just taste like potato chips you get from the takeaway store).
2. Heat the oil, test to check temperature by placing one little chip into the pan and if it sizzles and cooks then you are ready to go.
3. Deep fry the chips in batches to stop them from sticking to each other. They are done when golden and crisp.
4. Remove them from pan using a slotted spoon. Drain on absorbent paper and then season with salt.

Recipe 65: Pesto Recipe 66: Roast Pepper and Pesto Mozzarella Skewers

Friday night - girls night in. Got a scary movie, Cheeses from the local deli, wine cooling in the fridge and a few tapas from my recipe books to try so I can catch up to my target goal of 96 (hoo hum... I might be able to get to 70 recipes by the end of the night but pulling 30 out?- I am seriously behind!) by the end of this week. It doesn't make this challenge any easier when I am away for 3 weeks next week in New Zealand. Just hoping I get to try a few recipes over there - Argh.

Recipe 65: Pesto

makes a small cup

1 large handful of basil leaves, chopped
125ml oilve oil (extra may be needed)
30g pine nuts
2tbsp grated parmesan cheese
1 garlic clove, chopped
salt and pepper

METHOD

1. Put the basil, oil, pine nuts, parmesan and garlic in a food processor (or blender) and process for 2 minutes until the mixture forms a paste. If too thick, add more oil, taking care not to add too much. Season with salt and pepper.
2. Transfer to an airtight container and leave to stand for at least 1 hr before serving.

Awesome tip about making pesto- if you do store it in an airtight container, it can be frozen for up to 2 weeks and still have the good consistency!

Recipe 66: Roast Pepper and Pesto Mozzarella Skewers

16 small bocconcini balls
1/2 recipe quantity of the pesto (above recipe)
2 red peppers (capsicum)
16 pitted black olives
1 small bunch of basil leaves coarsely chopped

METHOD

1. Preheat the oven to 180c. Put the bocconcini and pesto in a bowl, mix gently to coat, then chill, covered in the fridge for 30 minutes.
2. Meanwhile, put the whole peppers in a baking dish and bake for 25-30 minutes until the skins are wrinkled and the peppers are soft. Leave to cool for a few minutes and, when cool enough to handle, remove the skin and cut the peppers in half. Remove stalks and seeds and then slice each of the peppers into 8 thin strips about 10cm long.
3. Fold 1 pepper strip into thirds and thread it onto a skewer to form an s shape. Add 1 olive and 1 mozzarella ball. Repeat with the remaining skewers. Sprinkle with the basil leaves and serve.

I made only 8, as I doubled the amount that was on the skewers.

Recipe 64: Chicken Pot Pie

Working on making meals now that have very limited leftovers, due to the fact that 1) we do not have money for a whole heap of food and 2) we are starting to run out of freezer space with left overs!

As my husband constantly tells me, "I am not feeding an army". So to combat this, I have employed the use of the 'ramekin' and so far, so good. This recipe only used 250g of chickent breast, leaving me with another 250g to be used at a later date. Considering the 500g parcel cost me about $9.00, this pie, hypothetically cost me less than that for 2! All the ingredients I have already in the house and its nice to know that we can still eat nice food on a small wage.

Chicken Pot Pie

Makes three ramekin pies

250g chicken breast, shredded

1 cup chicken stock

1 carrot peeled and diced

1/2 cup frozen peas

1 small onion, diced finely
1 sheet of puff pastry

6 Tbsp unsalted butter

1/4 cup all-purpose flour

1  cup milk

1 teaspoon chopped fresh thyme leaves

2 tbsp dry sherry

1 Tbsp minced fresh parsley

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 egg (for egg wash on the pastry)

 

3 ramekins


METHOD

1. Preheat oven to 200c. In a largepan, melt butter on medium heat. Add the onions and carrots and cook until the onions are translucent (about 10 minutes). Add the flour and cook, stirring, one minute more. Whisk in the cup of chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. 
2. In another pan, lightly cook the chicken meat and then add the chicken meat, thyme, sherry, peas, parsley, salt and pepper into the largepan and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among the three ramekins.
3. Prepare the crust. cut the puff pastry sheet into quarters, place one quarter on each ramekin and roll the excess pastry around the top of the ramekin, pressing down with a fork to form a crust. (If you do not have enough pastry for a ramekin - this is where the extra quarter comes in handy).Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash (beat the egg with 1 tbsp of water and then brush on to the pie- this will give the pastry a nice brown colour when cooked) to each pie.  
4. Bake at 200c for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Recipe 63: Stuffed Capsicum

As a student I lived on nothing but the cheapest of foods, which was generally noodles. I now hate noodles and stir fry's because of my years living with no money. I should really take a photo of my fridge right now as it breaks my heart. We are out of money and until the husband gets paid I have to try my hardest to make interesting meals with next to nothing. Luckily we had two capsicum left and a bit of mince, so finding a recipe on Best Recipes that contained very little ingredients allowed me to adapt it and make it for dinner.

Stuffed Capsicum

Depending on how many capsicum you have, depends on the serves.

2 medium sized capsicums, topped off and hollowed out
250g beef mince
4 tbsp rice
300ml water
1 onion
2 tsp crushed garlic
cup grated cheese
Basil and tomato sauce (recipe 7)

METHOD

1. Fry onion and mince once cooked, add rice and 300ml water
2. Add the crushed garlic and 1/2 cup of the basil and tomato sauce into the mix (boil down so its not watery and that the rice has taken most of the liquid and is not raw)
3. Stuff the capsicums with the rice and mince mix 
4. Place in oven proof dish like a casserole pot, add the remaining basil and tomato sauce around the capsicum.
5. Sprinkle the cup of grated cheese on top of the capsicums, bake at 180c for 50 minutes or until the capsicum have been cooked.

Recipe 60, 61 & 62: Black Satin Chocolate Raspberry Cake (My 29th Birthday cake)

Ok, so the reason why I have separated this one recipe into three is because you can use the three recipes in any other individual baking and do not neccasirly have to go together. Recipe 60: Sour Cream Chocolate Cake, Recipe 61: Raspberry Sauce and Recipe 62: Black Satin Raspberry Frosting. Such a complex cake, but my goodness definitely worth it- Especially for those special occasions. I was lucky enough to have my parents over and my mother was relegated to the beater as I do not have a stand  alone mixer (which is a bit of a necessity in this recipe- although if you don't have one, just get a mate over to hold the electric hand beater whilst having a glass of wine!)

Recipe 60, 61 & 62: Black Satin Chocolate Raspberry Cake

Preparation: 2 hours, plus baking, cooling and chilling time...

(best to do Recipe 60 and 61 the night before)

Recipe 60: Sour Cream Chocolate Cake
150g unsweetened chocolate, coarsely chopped
2 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
125g unsalted butter
1/3 cup copha (vegetable shortening)
1/2 cup lightly packed brown sugar
1 1/4 cup white sugar
1 tbsp vanilla extract
2 large whole eggs, plus 2 large eggs separated (4 eggs in total)
3/4 cup sour cream
1 cup milk

IMPORTANT- all of these items should be at room temperature.

METHOD

1. Position a rack in the center of the oven and preheat the oven to 180c. Lightly butter the bottom and sides of three 9-inch (21cm) round cake pans. Line the bottoms of the pans with baking paper and dust the sides of the pans with flour (tap out excess).
2. In a medium bowl, using a whisk, stir together the flour, baking soda and salt until thoroughly blended.
3. In another medium bowl (this is where the electric mixer comes in handy- if you have one- use that bowl). beat the butter and copha until  creamy. Add the brown sugar and while continuing to beat (where you friend now comes in if you don't have a mixer), gradually add 1 cup of the white sugar, 2 tablespoons at a time over a 6-minute period. Using a spatula, scrape down the sides of the bowl and continue beating for 1 to 2 minutes longer, until the mixture is light in texture and off-white in colour. Beat in the vanilla extract.
4. Melt the chocolate in another bowl, whilst the chocolate is cooling. Break the 2 whole eggs into a measuring cup and add the 2 separated egg yolks. Beat with a fork until forthy. At a medium speed while continuing to beat, slowly add the beaten eggs to the batter. Add the sour cream and beat until smooth. Beat in the cooled chocolate (you still want the chocolate runny, but not so hot that it will start cooking the cake).
5. At low speed, one third at a time, beat in the flour mixture, alternating it with milk. Mix briefly just until each addition is barely incorporated into the batter. Scrape down the sides and bottom of the bowl with a spatula. Mix the batter for 10 more seconds.
6. In a smaller bowl, beat the 2 egg whites at low speed until frothy. Gradually increase the speed to medium-high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 1/4 cup of sugar and continue beating the whites until stiff, shiny peaks form.
7. Using the spatula, fold the beaten egg whites into the bater to lightin it. Divide the batter evenly between the prepared pans and smooth it with the back of a soup spoon.
8. Bake the cake layers for 15 minutes. Reposition the cake pans so that the pans at the back of the oven rack are placed in the front. Continute to bake for 5 to 10 minutes longer, until the edge of each cake layer has pulled away slightly from the side of the pan and the center springs back when gently pressed with a finger.
9. Cool the cake layers in the pans set on wire racks for 5 minutes before turning them out.  Cool the cake layers completely (this is why I suggest baking this and then leaving overnight).

Recipe 61: Raspberry Sauce
340g frozen raspberries
2/3 cup white sugar
2 tsp arrowroot
1 tbsp water
1-2 tbsp of black raspberry liquer such as chambord.

METHOD

1. In a noncorrosive medium saucepan, combine the frozen raspberries and sugar. Cook over medium heat, stirring constantly until the sugar dissolves and the raspberries start to soften. Continue to cook at a gentle simmer for 3 to 5 minutes, until the raspberries are completely softened.
2. Press the raspberry mixture through a fine meshed sieve into a measuring cup. Discard the seeds and then place the raspberry liquid back into the pan.
3. Put the arrowroot in a small cup. Slowly stir in the water until the mixture is completely smooth. Scrape the arrowroot mixture into the raspberry puree and stir until blended
4. Cook the raspberry puree over medium heat, stirring constantly with a wooden spoon, until the mixture comes to a boil. Boil for 30 to 60 seconds, until the sauce is transluscent. DO NOT BOIL LONGER THAN 1 MINUTE, or the sauce will become watery. Remove the pan from the heat.
5. Cool the sauce to room temperature and stir in the liquer to taste. Transfer the sauce to a bowl, cover and refrigerate.

Recipe 62: Black Satin Raspberry Frosting
570g semisweet (dark) chocolate, coarsely chopped
1 1/4 cups evaporated milk
6 tbsp unsalted butter
1/4 cup black raspberry liquer, such as chambord
4 tsp vanilla extract

METHOD

1. Melt the chocolate.
2. Put the evaporated milk, butter, liquer and vanilla extract into a food processor with a metal chopping blade. Add the melted chocolate.
3. Process for 20 to 30 seconds until the frosting is thick and creamy.
4. Use the frosting immediately.

Assembling the cake:
In between each layer of cake add a slather of frosting and raspberry sauce (you will need to use all the raspberry sauce in the layers- but reserve some frosting as you need to ice the rest of the cake). Put the layers together and then frost the rest of the cake.

Recipe 59: Home Made Ferrero Rocher

For my friend Sarah and her partner... was going to keep my little secret a secret but am twenty recipes behind, so its better if I post it anyway!

Home Made Ferrero Rocher

375g Nestle Milk Chocolate Melts

30g Copha
Nutella
Hazelnuts (approx 24)
Crushed Nuts

METHOD

1. Melt the chocolate and the copha on medium-high in a microwave safe bowl until melted.
2. Pour approximately 1 tsp of the chocolate into the base of the ice cube tray. 
3. Place 1/2 tsp of Nutella on top of the chocolate mixture and press in a hazelnut into each one.
4. Cover with the remaining melted chocolate and sprinkle with the crushed nuts.
5. Set in the freezer for 20 minutes. remove from ice cube trays and ENJOY!

Recipe 58: Mushroom sauce

A basic sauce which goes well with chicken and steak. I use this mainly to jazz up a steak and mashed spuds dinner.

Mushroom Sauce

Serves 4

100g small button mushrooms, sliced
100ml beef stock
50g butter
50g flour
350-400ml milk

METHOD

1. Melt butter in pan, then fry mushrooms until well cooked.
2. Stir in flour and cook further for 2 minutes
3. Slowly pour in stock and milk whilst stirring constantly until all combined (which will take approximately 5 minutes). Add more milk (if needed) to desired consistency.
4. Use salt and pepper to taste.

Recipe 56 & 57: Chicken in a Blanket and Cheese Sauce

Tonight's dinner- have never seen the husbands face so excited when he looked into the oven tonight! Easy to make and definitely a meal. Although you could make each parcel smaller by chopping the bacon and chicken into smaller bite sizes and could use it as a tapas dish.

Chicken in a Blanket

Serves 4

2 chicken breast
4 rashers of bacon (I used middle)
2 sheets puff pastry
200g ricotta cheese (or you could use cottage cheese)

METHOD

1. Slice the chicken breast in half length ways and in a hot pan seal on both sides, remove and allow to cool.
2. Cook the rashers of bacon, remove and allow to cool
3. Once the bacon and chicken are cool, cut the pastry sheets in half diagonally and place 1 slice of bacon, 1 halved chicken breast on top of the bacon and spoon 1 tbsp (50g) of ricotta over the chicken and bacon. Wrap/fold the puff pastry over the chicken and bacon mix.
4. Brush with egg wash  (beat a egg and using a basting brush, brush the pastry with the egg) and bake at 230c for 15 -20 minutes.

Cheese Sauce

50g butter
50g Flour
350ml-400ml milk
300g cheese (about 4 handfuls)

METHOD

1. In a pan, melt the butter and stir in flour - which will make a paste like structure.
2. Slowly pour the milk while stirring constantly until all combined (if you put all the milk in at once you will end up with a lumpy sauce, better to add the milk a little at a time).
3. Add the cheese, again stirring constantly. Add more milk (if needed) to receive the desired sauce consistency.

Recipe 55: Tomato Relish

Definitely one of my favourite relishes so far. I used my home grown chillis and boy, does it give some punch! 

Tomato Relish

makes about 2 litres

2 kg large ripe tomatoes, peeled and sliced
750g onions, peeled and sliced
salt
12 small dried red chillis crushed
2 cups malt vinegar
2 1/4 cup Brown sugar
1 tbsp Curry Powder
1 1/2 tsp Mustard
1 tbsp Flour

METHOD

1. Layer the onion and tomato slices in a bowl, sprinkle with salt and leave over night.
2. Next day, drain and place the vegetables in a saucepan and add chillis and  1 1/2 cups of vinegar. Heat to boiling and boil for 5 minutes.
3. Mix the sugar, curry powder, flour and mustard into a bowl, stir in the remaining 1/2 cup of vinegar to make a smooth paste.
4. Stir the paste into the vegetables, cook for an hour, slowly. Stir often (to stop it from sticking to the bottom).
5. Spoon into hot, clean jars and seal 

Recipe 54: Winter Vegetable Soup

Winter is fast approaching and today, being so extremely cold, called for a warm soup for dinner. Using my slow cooker, I could just pop everything in and after a few hours mashed everything to make this yum soup.

Recipe 54: Winter Vegetable Soup

2 potatoes, peeled and chopped
1 Swede, peeled and chopped
1/2 butternut pumpkin, peeled and chopped
1 parnsip, peeled and chopped
2 tsps ground ginger
2 tsps cracked chilli (adjust to your own taste)
1 tsp smoked paprika
Salt and pepper to taste

Method 

1. To your slow cooker (or a pot) add the chopped vegetables to approx 1 Litre of water
2. Cook until the vegetables are soft. (Slowcooker on high for 3 hours)
3. Using a stick blender, blend all vegetables until the soup becomes smooth
4. Add ginger, cracked chilli, smoked paprila and stir
5. Add salt and pepper to taste

You can also add nutmeg for a bit more bite, but as I have used so much chilli in mine, there was no need to. Also, you can add whatever vegetables you like. I use pumpkin as a base as its thick and creamy and goes with most other vegetables.

Recipe 53: Corn Fritters

These fritters definitely have a pikelet type of quality when they are finished cooking. Love them with a bit of vinegar and salt. The husband prefers them with sweet chilli sauce.

Recipe 53: Sweetcorn Fritters

3/4 cup flour
1 tsp baking powder
1/2 tsp salt
black pepper
1 egg
1 can of creamed corn (approximately 440g)
Oil (for frying)

Method 

1. Sift flour, baking powder, salt and papper to taste into a bowl.
2. Add egg, mixing to combine. 
3. Stir in sweetcorn.
4. Heat oil in a frying pan, drop tablespoonsful of corn mixture into pan. When bubbles start forming on the top (much like pikelets), the fritter is ready to turn over.
5. Place cooked fritters on paper towels to drain off excess oil.
6. Serve hot. This recipe generally makes between 10-15 fritters, depending on the size.

A nice Surprise

It's quite simple really, all you want as a new parent is to be able to sleep into 8am. Prior to our son, my husband and I enjoyed beautiful breakfasts at lovely cafe's, late night suppers in the city and tapas, whenever we could get the chance.



This recipe is not mine, but nor is it really a recipe. But I tell you, when my husband made this for me on Sunday not only did it look amazing, but it tasted great too! So, cudos to him and it's in my recipe list.

Recipe 52: Easy Breakfast

Serves 4
200g smoked salmon
1 Avocado 
500g gourmet yoghurt
4 eggs
4 pieces of toast

Method 

1. Poach the egg
2. Whilst the egg is poaching, pop the toast into the toaster
3. Cut open the avocado, scoop out the flesh and chop into segments  (Approx 12 slices)
4. Place avocado segments on each serving plate, beside 50g smoked salmon
5. In a small bowl, add yoghurt. Then place on the serving plate for effect.
6. Get poached egg from pan, allowing the water to drip away then place on serving plate beside the salmon
7. Butter toast and place on serving plates. Voila! Flash breakfast is done!

So simple, but glamourous and it made me feel like a queen!

Sucker for a taste of Spain

There are so many places in the world where I would settle down to live but if it was just based on food- the top 4 places: France, Italy, Mexico and of course, Spain.

Two days ago I happened to stumble upon the General Trader in sale mode (well, that's what I tell my husband anyway!) and found a $20 paella pan. No excuse now, Paella for dinner!

The interesting thing about a Paella pan is that you have to "break it in", by doing this you basically have to get a steelo, scrub the bejebus out of it and then heat it up on the stove, letting the pan go black. Cool it down a bit and then using a paper towel with some oil on it you then rub it into the pan. Heat it up again, with a new paper towel wipe it and repeat the oiling and wiping until there is no more black residue showing on your paper towels. Your paella pan is now ready!
(NB: once you have completed your cooking, wash up the pan, then to dry, heat the paella pan, oil and wipe again. If you just dry it with a tea towel, the paella pan will rust)

Recipe 51: Chicken Paella

Serves 4 – 6
Variety of colourful fresh vegetables of your choice; broccoli, cauliflower, carrot, red capsicum, mushrooms, sweet potato, corn
¼ cup olive oil
500g chicken thighs (or breast meat), cut into strips
50g mild Salami, cut into strips *optional*
1 large onion, chopped
1 capsicum, cut into strips
3 cloves garlic, crushed
1 can tomatoes, diced
2 teaspoons smoked paprika 
1½ cups short grain rice
3 – 4 cups vegetable stock
1 tsp saffron threads, (soak for 10 minutes in 1 tbs hot water)
1 teaspoon salt
2 teaspoons pepper
2 tablespoons parsley, chopped
1 tablespoon tomato paste
2 – 3 chillies 

Method 

1. Heat oil and fry chicken until cooked, put cooked chicken in a bowl and set aside. 
2. Add slightly more oil to the paella pan and aauté onion, capsicum & garlic until tender
3. Add tomatoes & paprika, cook until tomato is pulpy.
4. Add rice; stir until well combined with tomato mixture.
5. Add stock a little at a time and allow to absorb
6. Stir in saffron, pepper, tomato paste, chillies, chicken and salami strips (if using), if needed add more stock so its nice and moist
7. Arrange vegetables decoratively on top
8. Heat at 180c until rice is light and fluffy & vegetables are cooked through. (around 20 mins)
9. Serve with green or tossed salad.

The great thing about this was just as I was taking it out of the oven, two of our friends popped around for a couple of beers. The paella went down a treat and my husband enjoyed the leftovers the next day with a bit of toasted bread and a smattering of cheese.

Technique: Creating your own self raising flour

Ah... Learning so much from this years resolution- not only in cooking itself, but also techniques that I never even knew existed. It's just about May and granted I am 14 recipes behind, but I am content in reaching recipe 50! Truthfully I thought I would have given up by now.

So this morning when I was making Recipe 50: the Banana scones, I failed to check the pantry to see whether I had all the ingredients. Go figure, all out of self-raising flour.

Self Raising Flour- Home made

For 1 cup self-raising flour:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

Please note that this is in addition to any baking powder already in the recipe.

The Result- worked like a charm!

Recipe 50: Banana Scones

Wow, 50 recipes down. I have a few more to add into the Blog, which will knock off the fourteen I am behind at the moment. On the plus side, only 144 more to go to make my 2011 resolution!

I shouldn't watch James Reeson's TV programme "Alive and Cooking" I just want to try all of his recipes, as 1) they look yum and 2) the ingredients he uses are ones generally found in the pantry.

Recipe 50: Banana Scones

(Makes approx. 10)
3 cups self raising flour
½ cup caster sugar
125g unsalted butter
2 mashed ripe bananas
½ cup milk
½ tsp vanilla essence

Method

1. Cream together the butter and sugar. 
2. In a separate bowl, mash the banana, stir through the milk and vanilla essence. 
3. Combine both mixtures with a wooden spoon. 
4. Fold through the flour and lightly mix into a dough.
5. Cut into scones. Bake in a preheated oven at 210C for 10-12 minutes.

This is the FIRST time ever that I have made scones that tasted good- Let alone rose and didn't become rock hard! Thanks James!

Recipe 48 & 49 : Banana Nut Cupcakes with Nut Icing

My turn to cook for mothers group and a feeling of dread, but at the same time excitement wells up inside. Excitement as I can cook a new recipe and dread because its a new recipe and who knows if it is going to come out ok!
The result - if I hadn't needed to get my little boy up right when they were almost ready they would have turned out wonderful! In the end the cupcakes were a toasted brown and slightly dry... due to being in the oven just a bit too long.

Recipe 48: Banana Nut Cupcakes

3 Eggs
1 cup Butter, softened
1 cup Caster sugar
1/2 cup Milk
1 1/2 cups Self-raising flour, sifted
1 tsp smooth Peanut butter
1 Banana mashed

Method

1. Preheat the oven to 160c. Line a 12 cupcake pan with cupcake papers. In a bowl, lightly beat eggs, add butter and sugar, then mix until light and fluffy.
2. Add Milk, flour, peanut butter and banana and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy. Add the banana and stir through the mix.
3. Divide the mixture evenly between the cake papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Recipe 49: Nut Icing

1 cup Icing sugar1 cup Butter, room temperature
2 tbsp Crunchy unsalted peanut butter
1 tbsp Golden Syrup

Method

1. Combine half the icing sugar, butter and peanut butter and mix with a wooden spoon.
2. Add remaining Icing sugar, butter and peanut butter and beat with the spoon until light and fluffy.
3. Ice the cupcakes and then drizzle golden syrup onto the cupcakes.

Recipe 46 and 47 - Meat loaf with an Onion and Mushroom gravy

Recipe 46: Meatloaf

1 kg mince
1 large brown onion
2 cloves of garlic
1/4 teaspoon each of: smoked paprika, ginger
2 carrots
2 sticks of celery
1/2cup fresh basil and parsley
2 eggs
Good splash of Worcestershire sauce
Salt and pepper

Method

1. Chop carrots, celery, onion and garlic.
2. Thoroughly mix all ingredients together in large bowl, be sure to "massage" everything together.
3. Place in terrine mold and bake at 220c for around 50 minutes.

Recipe 47: Onion and Mushroom Gravy

2 brown onion finely sliced
4 mushrooms diced
2 cloves of chopped garlic
splash of sherry
juice from the meatloaf pan
2 tbsp corn flour

Method

1. Fry onion, mushrooms and garlic together till they start to colour. 
2. Add sherry and boil furiously till almost dry, then add the pan juices (water and/or stock can also be used,) 
3. Bring to boil and stir in corn flour (mixed with cold water,) till required consistency is achieved. 

Recipe 45: Roasts - a winter treat

So it isn't winter yet, in fact its barely autumn. But I just cannot help myself when it comes to making roasts. Generally because A) it's easy and B) they taste nice.
This recipe is addition to Recipe 44- Baby Beets, basically what was served with the beets and other roasted veges.

NB: With roasting any piece of meat the general rule is 1kg = 1 hour of cooking. After the allotted time for your meat, then check to see if it is cooked and if not, just pop it in the oven for a few more minutes (e.g. 30 mins or so).

Recipe 45- Roast leg of Lamb

1kg leg of lamb
bunch of fresh rosemary
Olive oil
Seas salt and black pepper
3 tsp crushed garlic or a bulb of garlic broken into cloves.

Method

1. Preheat oven to as hot as it will go.*
2. Slash the fat side of the lamb all over with a sharp knife. Lay sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray (if using crushed garlic just use the sprigs of rosemary on the bottom).
3. Rub the olive oil  all over the lamb and season with salt and pepper. If using crushed garlic also rub it in as well.
4. Place the lamb on top of the rosemary on the tray and then put the rest of the sprigs of rosemary and garlic on top of the lamb. 
5. Tightly cover the tray with tinfoil and place in the oven, changing the temperature of the oven to 170c. Then cook for an hour**

* The reason behind having the oven as hot as possible then decreasing the heat when the lamb is in, is to seal the meat first and then cook it slowly. This is so you have nice moist meat.

**The lamb is done if you can pull the meat apart easily with two forks.

One step forward ten steps back

What gets me about this blog, is my total incapability to keep on top! I am not joking, this week I must have tried at least 5-6 different recipes, yet have run out of time to post them up here. Now I am only up to Recipe 44 and if I am to be "tracking along nicely" I should be up to Recipe 52. Oh dear!

Luckily enough, I have found some of the recipes I have done in the last couple of weeks and managed even to find some of the photo's I have taken of them- so YAY me! Recipes with pictures.

This recipe is from last night, as I had neighbours over for dinner. I may add the actual roast lamb itself as another recipe at another time (as I have always grown up with roasts and stupidly think that everyone knows how to make one), but today its Roasted Baby Beets as I had tonnes in my vege patch and had no idea how to cook them!

 

Recipe 44: Roasted Baby Beets

Baby Beets (or normal Beetroot)
1 tsp crushed garlic
4 sprigs of rosemary
5 tbsp balsamic vinegar
salt and pepper

Method

1. Preheat oven to 220c. Whilst this is heating Clean the beets washing off excess soil. 
2. Put the beets into a large pot and add enough water to cover them. Season with salt and bring to the boil. Cook for 15 to 20 minutes until just tender, then drain and place in a bowl of cooler water.
3. Using a potato peeler or knife, peel the outer skin off the beets when cool enough to handle- however you do want them warm to the touch for the next step.
4. In a bowl add garlic, rosemary, balsamic vinegar and salt and pepper. Place your beets and gently stir them around so all beets get a covering of the marinade. Leave for 5 minutes in the marinade so they absorb the sweetness.
5. After 5 minutes, place the beets on a greased roasting tray and roast for half an hour, or until the beets have a glazed dark look about them.
6. Serve with other roasted vegetables

A little bit Tarty.

Every morning at 9am I tune in for a bit of James Reeson. He is funny and his recipes are quick and after the pecan pie- quite frankly, yummy!
This week I tried the strawberry tart. Quite delish, even if I say so myself!

Recipe 43: Strawberry Tart

2 punnets strawberries
Crème patissiere
3 tsp gelatine
2 tbsp hot water
2 tbsp honey
Chocolate buttons

Method

1. Roll the pastry until it will fit your 25 cm tart case and trim to fit, bake at 190°c for 10-15 minutes (if it rises too much just push it down.)
2. Melt the chocolate buttons over a double boiler then using a pastry brush “paint” the cooked pastry shell until the entire base is covered.
3. Spread the crème pat over the pastry base then cover with halved strawberries
4. Melt together the gelatine, hot water and honey to a smooth consistency, allow to cool a little then “paint” all over the strawberries and pastry.
5. Chill for at least one hour before serving.

Recipe 41: Pecan Pie and Recipe 42: Maple cream

I do enjoy entertaining. a couple of days ago we had our friends over and decided I would give a pecan pie love the show Alive and Cooking, staring James Reeson. He shows some of the most amazing food and so quick and seems easy as well. So have decided I would try one of his recipes and was surprised as to how yummy it was!

Recipe 41: Pecan Pie

Short crust pastry


Pecan Filling:

1 cup (215 grams) dark brown sugar

2/3 cup (160 ml) Golden Syrup

1 tablespoon rum or bourbon

4 tablespoons (56 grams) unsalted butter

3 large eggs

1/4 cup (60 ml) cream

1/4 teaspoon salt

1 1/2 - 2 cups (150 - 200 grams) pecans, toasted and coarsely chopped

METHOD

1. Preheat oven to 180 degrees C. Place the oven rack in the bottom third of the oven.
2. Gently transfer to a 23 cm pie pan. Blind bake for 20 minutes, then remove the blind baking material and pop in the oven for another minute. Take the pastry out of the oven and cool.
3. Make the Pecan Filling: In a large saucepan, heat the brown sugar, Golden Syrup, rum (or bourbon), and butter until boiling, stirring constantly. 
4. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. 
5. When the boiled syrup has cooled, beat in the eggs, salt, and cream.  
6. On the pastry crust evenly distribute the chopped pecans over the bottom.  Then pour the filling evenly over the nuts. Bake for about 25-45 minutes or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. 
7. Serve warm or at room temperature with whipping cream. 

Recipe 42: Maple cream

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

METHOD

1. Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

Memories from my childhood

My Childhood Summers - at Endeavour Inlet, Marlborough Sounds, New Zealand

Every now and then I get slightly nostalgic about my past. I was blessed as a child to grow up in the country, to feel sun on my face, wind in my hair and generally the odd prickle in the foot. I have a feeling that the next few posts will be based on childhood recipes that I have grown up with - as having a child yourself makes you realise how important just those simple moments in your life are.
Many summers our family would spend either at lake Taupo (central North Island of NZ), playing tennis, swimming and generally getting into mischief, or if not at the lake we would go to the family holiday home in the Marlborough sounds (top of the south island)- which was always my favourite, as we all would climb aboard the dingy and head out fishing for the day. When my brother and I got big enough, we would kayak around the sounds chasing waves from the water taxi (only way to get in or out, unless you have a helicopter) and at night, when no one was looking, would go and raid the local mussel farms- bringing home a bucket of mussels to be enjoyed by all.
Most of my favourite recipes are from kaimoana (food from the sea)- nothing tastes as good as a freshly caught fish or freshly picked mussels.

Recipe 39 is what we used to do with the mussels as soon as we got them, subtle flavours really as you do not want to ruin the taste and recipe 40 is for the day after, when they weren't so fresh.

Recipe 39: Garlic Mussels

  Fresh Mussels - this recipe is based on about 10
2 tbsp butter
2 garlic cloves, crushed
1 tbsp lemon juice
salt and pepper to taste (but if straight from the sea generally no need!)

METHOD

1. Clean and de-beard mussels using a sharp knife (de-bearding- means removing any trace of hair on the shell). Chuck out any mussels which are slightly open (as that means they are no good- especially if just picked). 
2. Melt butter in saucepan, add garlic and mussels 
3. When mussels are cooked, the shells will open. Once all open, sprinkle in lemon juice and stir in the pot so all are covered with garlic and lemon juice. (Discard any that do not open)
4. Eat as is and depending, generally 10 will serve 2 people

Recipe 40: Mussel Soup

  250g white fish fillets
4 cups water
400g can tomatoes
2 tbsp butter
1 tsp curry powder
2 tbsp plain flour
1/4 dry white wine
2 tsp chicken stock powder
2 tbsp tomato paste
1/4 tsp basil
16-20 fresh cleaned mussels in shell
Salt and Pepper to taste

METHOD

1. Put fish and water into a large saucepan. Bring to the boil then simmer for 15 minutes.
2. Remove fish from the pan and flake (break down into pieces).
3. Reserve all the liquid. Drain and chop tomatoes reserving juice.
4. In another saucepan melt the butter, add curry powder and cook for 30 seconds. Stir in flour and cook until frothy.
5. Gradually add reserved liquid, wine, left over tomato juice and chicken stock powder. 
6. Bring to the boil, stirring constantly until mixture thickens slightly.
7. Add tomato paste, basil and chopped tomatoes. Bring to the boil.
8. Add mussels, simmer for 10 minutes or until mussels open. (Discard any which do not open)
9. Stir in the flaked fish and use salt and peper to taste. Serves 4 -6

Recipe 37 & 38: Simple Cheesy Pasta, Complex Macaroni Cheese

"Cheat!" I hear you say - Well, not really. When you think about it all recipes are loosely based off one another. So in this blog entry I am going to provide the simple, 10 minute Macaroni Cheese and the more complex one, which I also have tried but on more rare occasions as it takes a bit longer and to be honest if I am grasping at straws for a meal - I generally want the quick version!
I haven't included mushrooms in either recipe as I am not a huge fan on fungi, but obviously this can be added aswell.

Recipe 37: Simple Cheesy Pasta

2 tbsp butter
2 tbsp plain flour
2 cups milk
1 tsp chilli powder 
2 cups grated tasty cheese
1 cup shredded ham
2 cups of cooked pasta (e.g. spirals, macaroni, penne)
salt and pepper to taste

METHOD

1. Melt butter in a saucepan. Stir in flour and cook until frothy.
2. Gradually add milk, stirring constantly until sauce boils and thickens.
3. Reduce heat, add chilli and grated cheese. When cheese has melted, add ham and cooked pasta, stir to combine.
4. Season with salt and pepper to taste serves 4

Recipe 38: Complex Macaroni Cheese

2 tbsp butter2 tbsp plain flour
1 small onion, finely diced
2 cups milk
1/2 tsp dry mustard
2 cups grated tasty cheese
1 cup shredded ham

2 cups of cooked pasta (e.g. spirals, macaroni, penne)
1 cup breadcrumbs

salt and pepper to taste

METHOD

1. Melt butter in a saucepan. Add onion and cook until clear.Stir in flour and cook until frothy.
2. Add mustard powder, gradually add milk, stirring constantly until sauce boils and thickens.
3. Remove from heat, add 1 cup grated cheese.  When cheese has melted, add ham and cooked pasta, stir to combine. Season with salt and pepper to taste.
4. pour mixture into an oven proof dish. Sprinkle the cup of breadcrumbs over the the top of the mixture and add the remaining cheese to the top aswell.
5. Cook at 190c for 20 minutes or until golden and heated through. serves 4

 

Recipe 34, 35, 36 - Friendship Cake

It gets to a stage where simple cookies and slices from the supermarket just does not cut it when you want to something special for your friends. On Friday I was invited over to a friends place, who always puts on a spread for me and others when we are over. I feel bad when I show up there empty handed all the time and so decided on Thursday night that I would bring something to her instead (Also helps when I am a few recipes behind in the blog as well!).

So here is Recipe 34, 35 and 36. Friendship Cake, Mock cream and White icing. My friendship cake is based very loosely off the lemon madiera cake - this is my own recipe!
(I deem this my "Friendship cake" as I had no idea how this would turn out and only a friend would eat it- regardless of how bad it was. But in truth it came out very well!)

Friendship Cake

Friendship Cake 1st Stage - cooked!

200g butter softened
1 cup sugar
1/2 tsp lemon rind
2 tsp lemon juice
4 eggs
1 3/4 cup flour
2 tsp Baking powder


METHOD

1. Cream butter and sugar until light and fluffy. Stir in lemon rind.
2. In a separate bowl beat eggs until thick 
3. Sift flour and baking powder together
4. Add the flour mixture and egg mixture into the creamed mixture alternately. Just as you are about to add the final amount of egg, also add the lemon juice.
5. Stir to mix.
6. Spoon the mixture into a greased lined 20 cm square cake tin. Bake at 180c for 40 minutes or until the cake springs back when lightly touched (sometimes depending on the oven this may take a bit longer - mine takes closer to 50 minutes)
7. Take out of oven and leave in its tin for 10 minutes before turning out onto a wire rack.

After the cake has cooled for a couple of hours, slice into two horizontally and add the mock cream

Mock Cream

100g butter, softened
1 cup icing sugar
1 tbsp milk
1/4 tsp vanilla essence (or 1 tsp grated lemon rind)

METHOD

1. Cream butter and sugar until light and fluffy. 
2. Add milk and vanilla (or lemon rind)
3. With an electric beater beat until thick and pale like cream (this took close to 10 minutes to get the right thickness)

After the mock cream has been made, spread evenly over the bottom half of the cake and with care, place the top back on the cake. It is now ready to have the final touches!

White Icing

2 cups icing sugar
1/4 tsp butter, softened
2 tbsp water (approx)
1/4 tsp vanilla essence

METHOD

1. Sift icing sugar into a bowl. Add butter.
2. Add sufficient water to mix into a spreadable consistency. Flavour with vanilla essence.

This icing comes out white, so you can add any food colouring to it to get a pretty colour. I used yellow for my cake. This recipe for icing is so basic you can just replace the vanialla essence and add something else to get different flavours. e.g. cocoa for chocolate icing, instant coffee (dissolved in the water) to get coffee flavour, orange rind, the list goes on.

Finally to add to the look of the cake, I used marshmallows and yellow M&M's to creat flowers. By cutting one marshmallow horizontally 4 times (once in half and then those halves in half again) you get beautiful petal shapes. Then add a yellow M&M in the middle and Voila! You get the first and completed image :)
 

Recipe 33: Quick Stew - Joss Style

I used to love steak. Growing up on a farm allowed me to appreciate meat- knowing where it came from, how the animal was raised and ultimately how it was culled. However, ever since my pregnancy I cannot stomach the thought of steak. I can handle meat in stews etc, but not by itself.

So when hubby cooked up rump steak last night, I could barely stomach the thought of eating it. I didn't want to waste it, so what was left (which wasn't much after the man had a go at it) was quickly and easily made into a stew for lunch. 

Quick Stew

Left over meat - chopped
Frozen mixed vegetables
Boiled Potatoes (again left over from the night before)
1 tsp Gravy mix (or cornflour to thicken up)
1 cup Water
Pepper and Salt (for taste)
1 tsp Chilli powder



METHOD

1. Add Chopped meat with water bring to boil
2. Reduce heat and add frozen mixed vegetables, also add chopped potatoes. Cook for 6 minutes at a simmer until the veges are cooked.
3. Add 1 tsp chilli powder and 1 tsp Gravy mix (I use gravox) to make a thick sauce (add more water if you want it more runny). Taste and add salt and pepper for taste.

Fail!!

I don't want to put this on my blog, but as I mentioned in my first ever post for this challenge - all recipes tried regardless of how they turn out, will go up here.
The one thing I can be proud of is that I can bake. I can cook excellent cakes and cookies, in fact a lot of the time I make my own recipe up. So to have a cake FAIL as badly as this one did has me completely stumped as to what went wrong.

Marble Cake

3 eggs
3/4 cup sugar
1 cup plain flour
1 tsp baking powder
50g butter melted
2 tbsp boiling water
1 tbsp coca
2 to 3 red food colouring.

METHOD

1. Beat eggs until thick. Gradually beat in sugar until mixture is very thick and white.
2. Sift flour and baking powder together and then fold into egg mixture.
3. Fold in butter and boiling water.
4. Divide mixture into three equal parts. Into one-third stir the cocoa, to the another third the red food colouring and leave the last third plain.
5. Spoon the mixture in diaginal stipes into a greased and lined 20cm square cake tin. 
6. Using a knife twirl together the three mixtures. 
7. Bake at 190c for 20-25 minutes or until the cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack. 

It's such a simple recipe so I am completely baffled as to why it failed like it did. I did try a new tin (one of those silicone ones) this time- wondering if the heat of a normal tin dissipates with these silicone ones so it doesn't get so hot? Going to have to try my neverfail cake and then at least I will be able to work out what went wrong.

Leftover magic

Yesterday we were lucky enough to catch up with family who we haven't see in 5 months. Roast chicken buns for lunch and so much leftover, that again hubby had chicken sandwiches for dinner and lunch today!

Already due to this challenge I have discovered with a few key ingredients in the house a yummy meal is not far away. This particular meal goes to show that a creamy pasta does not need to go to your ass and you don't need to add chicken either for this pasta to be nice. It is also a 10 minute meal - which is brilliant.

Lefties Creamy Carbonara

300g fettuccine
4 rashers of bacon, chopped
1 onion, finely diced
2 cups sliced mushrooms
1 cup carnation light and creamy evaporated milk
1 tbsp cornflour
2 tbsp parmesan
Leftover chicken

METHOD

1. Cook pasta according to directions on the packet.
2. Heat fry pan, add bacon ad oio, cook 3 minutes, then add mushrooms and left over chicken, cook for a further minute.
3. Add combined carnation light and creamy evaporated milk and cornflour (using the above trick of the trade), bring to boil, stirring, add pasta, remove from heat.
4. Sprinkle with cheese and serve immediately. Serves 4

Recipe 30: Angel hair pasta with Garlic and Olive oil

Only six recipes behind.... May have to get creating this week with some more recipes- can't have my husband beating me on this resolution!
Recipe 30 is a 10 minute easy meal. Apart from Jamie Oliver, one of my other favourite chef's is Ed Halmagyi or "Fast Ed" and this is one of his.
I love quick and easy meals especially when its a quarter to 6 on a weekday and the husband is due to walk in at 6pm!

Angel hair pasta with Garlic and Olive Oil

6 cloves Garlic
6 anchovy fillets
2 lemons
1 bunch flat-leaf parsley, chopped finely
800g dried angel hair pasta
1/4 cup extra virgin olive oil
1 cup breadcrumbs
1 red chilli, finely diced
1/2 cup grated parmesan cheese
salt and pepper


METHOD

1. Bring a large pot of salted water to the boil. Peel and chop the garlic very finely, Chop the anchovies very finely as well.
2. Set a frying pan over a medium heat, whilst this is heating, grate the lemon zest finely, then halve the lemons.
3. Drop the angel hair pasta in the boiling water and stir well - this will take only 4 minutes to cook.
4. Pour the olive oil into the pan and add the garlic, anchovies and lemon zest. Stir well then add the breadcrumbs  to the mix and stir.
5. Drain the pasta (after the 4 minutes) thoroughly and toss into the pan.
6. Stir in the chilli, parmesan and parsley. Squeeze the lemon juice in and season with salt and pepper. - serves 4

Something a little bit flashy

Have realised that you don't need to be slogging away in the kitchen to make something that will impress. This recipe takes less than 10 minutes and I cannot believe how well it goes down with visitors. Only problem is, just like the title states of this post, it is a little bit flashy in terms of $$$. So in truth, this is something I put together when we used to be DINK's (double income, no kids).

Prosciutto sticks with grilled Pear, Honey and Walnut salsa

16 fine slices prosciutto
16 Italian breadsticks (thin sticks)
2 firm pears
1/4 cup walnuts
1 spring onion
1/4 bunch mint
1 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
salt and pepper
2 tbsp honey


METHOD

1. Using a sharp knife halve the prosciutto slices lengthways. Wrap each breadstick with two prosciutto halves.
2. Heat a ribbed griddle (a pan with ridges) over a medium heat, whilst heating, peel the pears, quarter them and remove the stems and seeds. Lay the pear slices on the griddle (or pan if you don't have a griddle) and cook for 2 minutes until lightly caramelised (a nice golden brown colour).
3. Chop the walnuts, finely dice the spring onions and mint. Combine the spring onions, walnuts, mint with the olive oil and red wine vinegar. Do taste this salsa and season with salt and pepper to your liking.
4. Lay four breadsticks on each serving plate and garnish with two pear quarters. Drizzle with honey and garnish with salsa.

Recipe 28: Fish cooked in Yoghurt (doi maach)

My goodness, I am so far behind already! I should be up to recipe number 36 by now if I am to make my goal of 208 by the end of the year.
Luckily enough this week has been great for creations, including a fish curry that didn't turn out so fabulous. I followed it to a T, it tasted pretty good, but was just not to our tastes. I love the recipe book though, so no doubt I will try a few more from the collection - "50 great curries of India by Camellia Pajabi"

This fish curry is from Bengal and is usually made with carp. Apparently only in Bengal is where you will find fish ad yoghurt cooked together.

Doi Maach

Doi Maach

600g  pieces of fish
1 1/2 tsp of salt
2 tbsp lemon juice

1/2 tsp tumeric powder
2 tsp mustard powder
1 1/2 tsp coriander powder
3/4 tsp cumin powder
1 tsp red chilli powder
2 tsp chopped ginger
2 tsp chopped garlic
5 tbsp oil
1/2 tsp fennel seeds
1 green chilli, finely diced
1 cinnamon stick
5 green cardamoms
3 cloves
2 medium onions, finely diced
200ml whipped full fat yoghurt
3/4 tsp sugar
2 tomatoes diced
3 tbsp sultanas (soaked in water) 

METHOD

1. Skin and wash the fish well. Mix 1/2 tsp salt with the lemon juice and smear over the fish. Leave for 30 minutes, then rinse.
2. Mix all the 5 spice powders and the ginger and garlic with 100ml of water to make a spice mixture.
3. In a large saucepan, heat the oil and add the fennel seeds, chopped green chilli, cinnamon and cardamoms. After 30 seconds, add the cloves. After 10 seconds add the onions and fry till light brown (this will take about 10 minutes). Add the spice mixture and cook on a low heat until most of the moisture has dried up. Then saute the spices for 2 more minutes, stirring continuously. 
4. Add 2 tbsp water and cook for 1 minute, then pour in 200ml of water and simmer for 10 minutes, so that the onions soften and the spices cook properly.
5. Turn the heat down very low, add the whipped yoghurt and stir continuously for 3 minutes. Add the sugar, tomatoes and up to 200ml of water, depending on the gravy required and 1 tsp salt and stir well. Put the fish in gently and cook for 3 minutes, before turning the pieces over. Add the sultanas after 3 minutes and cook, uncovered, until the fish is perfectly done.

Recipe 27: Sweet Runner Bean Stew

This stew goes fabulous with grilled fish or by itself. I use it as a lunch as a main and for dinners as a side dish with grilled fish resting on top. If you don't have fresh rosemary, just use a couple of teaspoons of dried rosemary instead.

Sweet Runner Bean Stew

600g runner beans, trimmed
olive oil
1x 100g jar of anchovy fillets, in oil
5 cloves of garlic, peeled
1 dried red chilli, crumbled
2 x 400g tins of crushed tomatoes
2 sprigs of fresh rosemary
sea salt and freshly ground pepper
1 lemon


METHOD

1. Heat a large saucepa, big enough to hold all the ingredients, and add 2 tbsp of olive oil plus the oil from the jar of anchovies.
2. Chop four of the garlic cloves and fry them gently with the anchovies and dried chilli until it all goes soft and the anchovies break down into a mush. 
3. Pour  in the crushed tomatoes and add the beans and rosemary.
4. Season with salt and pepper and bring to the boil. 
5. Place a lid on the pan and simmer gently for 12 to 15 minutes or until the beans are nicely cooked. (If the sauce gets a little dry, add a splash of water and give the beans a stir)