Friday, May 19, 2017

A yummy salad

Into your large salad bowl, place: chopped baby spinach, chopped mint leaves, diced cucumber and diced tinned peaches (can be fresh if they are in season). Add croutons and a handful of pomegranate seeds. In a pan, cook bacon pieces and diced haloumi until they are cooked. Add to the top of the salad, then drizzle with moscato glaze (or any other sweet dressing). Serve immediately, and enjoy the contrast of sweet and salty, crunchy and smooth.

Moroccan Sweet Potato Soup

Take 1kg sweet potatos, 500g potatoes and a few carrots. Chop, peel and add to saucepan with 1L chicken stock. Add to this spices to taste. These could include: tumeric, cinnamon, ginger, cumin, coriander, nutmeg, saffron and ras al hanout. I use generous quantities of each, so they can all be tasted. Add also a large pinch of salt, and, if you like, a squirt of lemon juice and a few drops of rose water. Cook this in the saucepan until it has all boiled and the vegetables are soft. Once it is cool, blend it all together. Taste and add more spices to your preferences. Serve with sour cream, flaked almonds and fresh chopped coriander.

Wednesday, April 26, 2017

Baked Indian Chicken

NGREDIENTS

  • 3 garlic cloves, finely chopped
  • 3 teaspoon finely chopped ginger
  • 12 chicken drumsticks
  • 1 tablespoon peanut oil
  • 150g (1/2 cup) Korma curry paste
  • 400g can finely chopped or diced tomatoes
  • 210g (1 cup) split red lentils, rinsed
  • 500ml (2 cups) chicken stock
  • Sour cream and coriander to serve

METHOD

  • Step 1
    Preheat oven to 220C/200C fan forced. Sprinkle the  garlic and ginger over the base of a large baking dish. Nestle the chicken amongst it. Spread the curry paste over the chicken. Drizzle with oil. Season.
  • Step 2
    Roast for 15-20 minutes or until vegetables and chicken start to turn golden. Reduce heat to 180°C/160°C fan forced. Use tongs to turn the chicken over. Drizzle the tomato around the chicken. Sprinkle the lentils over the tomato and pour over the stock. Roast for a further 30 minutes or until the stock is absorbed and the chicken is cooked through. Top with sour cream and coriander.

Thursday, March 2, 2017

Tim tam cheesecake

Recipe (modified from bestrecipes.com.au)
  • 400 g Tim Tams
  • 80 g butter melted
  • 375 g cream cheese cubed softened
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup thickened cream
  • 3 tsp gelatine powder
  • 1/4 cup boiling water
  • 200 g white chocolate cooled melted

  • STEP 1 Place 250 g of the Tim Tams in a blender and process into fine crumbs.
  • STEP 2 Add the butter and process to combine. Press the mixture into spring-form baking pan and refrigerate 30 minutes.
  • STEP 3 Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream.
  • STEP 4 Mix the gelatine with the boiling water. Stir in the gelatine mixture, dissolved in 1/4 cup of boing water and white chocolate.
  • STEP 5 Chop the remaining biscuits and stir into the cream cheese mixture then pour over the Tim Tam base.
  • STEP 6 Cover and refrigerate until set.
(if you don't want it to be so sweet, use less caster sugar and white chocolate)

Sunday, December 25, 2016

Crunchy baked chickpeas

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  1. Step 1
    Preheat oven to 170°C/150°C fan-forced. Line a baking tray with baking paper.
  2. Step 2
    Place chickpeas on prepared tray. Sprinkle with spices. Toss gently to coat. Roast chickpeas for 1 hour or until golden and crispy. Cool chickpeas on baking tray.
  3. Step 3
    Store in an airtight container, at room temperature, for up to 2 days.

Wednesday, August 10, 2016

Vietnamese chicken wings

Marinade:

1/2 cup soy sauce
1 tab fish sauce
3tabs brown sugar
2 garlic coves, crushed
2 stalks lemon grass (or equivalent wet herb)
1/2 cup lime juice
dash of chili sauce
2 tsps dried mint


1.5 kg chicken wings

mix together marinade ingredients

put wings single layer in ceramic baking dish

add marinade, refrigerate for at least 6 hours turning occasionally

preheat oven to 200c or 180C fan forced

bake in marinade for 35-45 minutes, turning a couple of times

Sunday, July 17, 2016

Tomato Lentil Soup (slow cooker)

1 litre (4 cups) beef stock
1 large tin chopped tomatoes
1 jar tomato pesto or stir through sauce (I used sun dried tomato and roasted garlic)
2 cups red lentils
i container sour cream

Add first 4 ingredients to slow cooker along with any other desired seasonings (I used a generous sprinkle each of salt, dried basil and dried oregano)

cook for at least 4 hours on low or 2 on high (to cook the lentils)

add sour cream