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    Thursday, July 11, 2019

    Wednesday, July 03, 2019

    Apple Crumble a Favourite - Perfect for the Miserable Weather

    It may seem strange showing a bowl of beautiful, colourful Citrus Fruit, when I am writing a recipe for Apple Crumble but the oranges are a big part of this recipe
    I love cooking apples in orange juice with some zest and a little sugar
    Lifts the flavour of the apples,   Just a whole pile of deliciousness
    I like to use a Granola type cereal in the crumble
    Huge Family Favourite... Make the Most of Apples in Season
    This is so simple to prepare and the rewards are monstrous

    8 cooking medium apples  peeled and cored
    Zest and juice large orange
    1 tablespoon coconut sugar

    Place the above ingredients in a saucepan and cook gently till apples just tender
    About 15 minutes
    Place in an ovenproof dish
    Meanwhile make the crumble
    1 cup flour
    1/2 cup cereal
    1 /2 cup coconut
    1/2 cup coconut sugar
    2/3 cup melted butter
    Mix dry ingredients together and add melted butter
    Cover apples with crumble

    Bake 180c. 1/2 hour

    Serve warm with either whipped cream or in this case
    Ice cream
    Pudding is served

    Wednesday, June 26, 2019

    Chicken Curry Including the 5 A Day Vege

    In the fridge was a big bag of Chicken tenderloins
    What to do with them???
    First thing that came to mind was Chicken Curry
    These days we are blessed with wonderful packets of Curry Paste
    Much easier  than making it yourself and very very tasty
    I like to use Vegeta as seasoning, it is salty and packed full of flavour.
    And if you are so inclined .
    It's Gluten Free
    The beauty of this particular Curry is the amount of Vegetables included
    Pumpkin at the moment is at it's peak, beautiful colour. It Has to be good for you
     So you need for 6 generous servings

    2 packets Curry Paste
    Chicken tenderloins 1kg
    I large onion peeled and sliced
    2 cloves garlic peeled and smashed
    500 gm piece pumpkin, peeled and cut into cubes
    1 carrot sliced
    2 courgettes sliced
    Vegeta seasoning
    1 tin coconut milk
    Handful green beans sliced
    1/2 Lime or Lemon

    Chop chicken into 2cm cubes (approx)
    In a large pan, add curry paste  let bubble slightly
    Add chicken and stir well

    In another pan sauté onions and garlic
    Add carrot and pumpkin
    Stir and cook gently till vegetables are tender
    Add courgettes
    Season with 1 tablespoon of Vegeta

    When the Vegetables start to gain some colour add to chicken
    Deglaze Vegetable pan with 1 cup hot water
    Add to chicken
    Top up with extra water till chicken is just covered
    Simmer till tender about 15 minutes
    Add coconut milk
    Simmer for another 10 mins

    Meanwhile top and tail then slice the green beans into 2.5 pieces
    Blanch in boiling salted water
    Add  to chicken
    Cook for another 5 minutes
    Set aside
    This dish improves with time
    Let those flavours meld
    So preferably  cook at least an hour before serving
    Even better earlier in the day
    Before serving add the Juice half lime or lemon
    Serve over rice with coriander on top
    Dinner is served
    Good for lunch the next day

    Friday, June 21, 2019

    Meatball Stroganoff - Another Fun Way with Mince

    When I was a newly married person, I really hadn't cooked a lot
    Just the baking in the school holiday
    You know...bake a batch of Fairy Cakes and eat the lot,
    My Mother was not too happy having me around her feet
    So when at the tender of age of 19, I was on my own 2 feet (so to speak)
    I did find that I had a love of cooking...and really enjoyed being in the kitchen
    I branched out and made Beef Stroganoff, I was so impressed with myself
    In the Best Recipes Website, they had a recipe for Meatball Stroganoff
    Once again there was mince in the fridge so off we went

    As this post is not as colourful as most... I thought this photo of some fresh Chilies and Parsley from the garden is a welcome relief. 
    No chilies in this dish but they look so pretty, I had to share
    500g beef mince
    1 egg
    1 cup dried breadcrumbs
     2 tbs tomato paste
    1 pinch seasoning
    1 tbs oil
    2 tbs butter
    2 onion sliced
    1 tsp garlic minced
    250g mushrooms chopped
    2 tbs plain flour
    2 cup chicken stock (liquid)
    1/4 cup sour cream
    2 tsp chopped parsley

    Combine mince, egg, breadcrumbs, tomato paste and salt and pepper to taste.
    Form into meatballs
    Heat oil and 1 tablespoon butter in a large frying pan and
    cook meatballs until browned and cooked through.
    Remove from pan.
    Chop mushrooms
    In same pan, heat remaining butter and saute onion,

    garlic and mushrooms until soft.
    Stir in flour.
    Remove from heat and gradually stir in stock.
    Heat until mixture thickens.
    Return meatballs to pan and stir until heated through.
     Stir in sour cream and parsley.
    Serve with cooked pasta or rice.

    Middle Eastern Beef Mince Bowl - More Fun with Mince

    Lately every time I look in the fridge, I see Mince
    I looked on the internet and in the Australian Best Recipes Website
    I spied "100 Things to do with Mince"
    I shall slowly work my way around this site
    So First up Middle Eastern Beef Mince Bowl 
    When I went shopping for the other ingredients, it turns out that wholemeal couscous is made from Spelt wheat...Still not good for Coeliacs but maybe better for those keeping away from regular wheat
    Also I used Ras El Hanout for the Middle Eastern Seasoning
    I found the seasoning a little strong so I added a little sugar just to lift it a bit
    Worked for me

    500 g lean beef mince
    Olive oil 
    1 tbs Moroccan seasoning
    1 tsp sugar 

    1 red onion thinly sliced
    350 g butternut pumpkin peeled cut into 2cm pieces
    1/2 cauliflower cut into florets
    2 Courgettes grated
    80 g Baby Rocket

    1 cup wholemeal couscous
    1 1/2 cups well flavoured stock  (I use a powdered stock, Chicken, rather than Beef in this case)

    To Serve
    1 bunch coriander
    1 handful toasted pine nuts
    Lemon wedges 

    Preheat oven to 180C
    Prepare Cauliflower and Butternut, season with Salt and Freshly Ground Black Pepper
    Sprinkle with Olive Oil 
    Roast until Butternut is tender

    In a dry frypan toast pine nuts  until they become fragrant and start to turn golden
    Keep an eye on them
    They are so oily they burn quickly

    Heat half the oil in a large wok or non-stick frying pan over medium-high heat. 
    Add mince and cook for 4-5 minutes or until browned.
    Add Moroccan seasoning, sugar and a little water if it is looking too dry
    Bring the chicken stock to the boil
    Sprinkle couscous over the top
    Cover and leave for 5 minutes
    Remove cover and fluff up with a fork
    Place in a serving bowl

    In another pan add 1 tablespoon oil
    Add onion,
    Cook till softened, then add the grated courgette
     Stir around for about 3-4 minutes
     Mix the mince and courgette mixture together with the rocket leaves and spread over the
    cous cous along with the roasted cauliflower and butternut
    Sprinkle over the toasted Pine nuts and Coriander 
    Dinner is served

    Thursday, June 20, 2019

    Afghans A Family Favourite - White Sugar Free

    It seems, if you wish for your sugar intake to be healthier, use Coconut Sugar, or Date Paste
    Certainly not the cheaper option but what's a few dollars when you are thinking about your health!!!

    I'm not sure about this...I think personally,  just cut back your intake
    Probably better for you
    BUT let's not cut out all treats
    So with the "Slight" Health Benefit in mind, I made this family favourite
    I used Date Paste for the substitute in the cookies
    and popped the Coconut Sugar into the blender to get to the consistency of Icing Sugar
    It worked, just a more expensive option
    For a cheaper option, Just use same quantities of sugar and ordinary icing sugar
    The Date Paste should be available in any good supermarket
    For the cookies
    200 gms butter
    1/2 cup Date Paste

    1 1/4 cups Standard Plain Flour

    1/4 cup Cocoa

    2 cups Cornflakes

    Chocolate Icing 
    1 cup Icing Sugar or Substitute Coconut Sugar
    1/2 Tablespoon Cocoa 
    Knob of butter
    1 tablespoon  (approx) Hot Water 
    Few drops Vanilla Essence 
    Chopped Walnuts (Optional)

    Cream Butter and Date paste until light and fluffy

    Sift Flour and Cocoa
    Stir into creamed mixture
    Fold in cornflakes

    Spoon mounds of mixture onto a greased oven tray
    gently pressing down with a fork
    Bake at 180C for 15 - 20 minutes or until set

    When cold ice with chocolate icing and decorate with chopped walnuts if desired

    Recipe says Makes around 20 - 24
    I got 16 so allow for that

    For the Icing
    We made the icing using coconut sugar
    Just pop the coconut sugar into your Blender to get to the consistency of icing sugar 
    Just mix all the ingredients together to the consistency that works for you 
    Probably have to sift the sugar like you do with Icing sugar but not mandatory !
    Sprinkle chopped walnuts on top

    Sunday, June 16, 2019

    It's Feijoa Season - Make a Loaf

    It’s Feijoa Season
    There are Feijoas everywhere you look

    We had a bunch of them, so there was no way Granddaughter Cleo could eat all of them so I made Feijoa Loaf
    Found this recipe on The Chelsea Sugar Website
    If you don’t have any self raising flour
    Just replace with 2 cups plain flour and 2 teaspoons baking powder

    1 cup peeled and chopped feijoas
    1 cup boiling water
    1 cup Chelsea White Sugar
    50 gms butter
    1 egg
    1 tsp baking Soda
    2 cups self raising flour

    Grease and flour loaf container

    I like to line the bottom with some baking paper
    Pre heat oven to 180C
    Place feijoas , boiling water, sugar and butter into a pot
    Simmer for 5 minutes
    Cool slightly, then beat in the egg, flour and baking Soda
    Pour into prepared loaf container and bake for 45-50 minutes
    I like to check after 30 minutes

    Cool on a rack in the container it was baked in
    Tip out
    Slice and slather some butter on it

    Sunday, April 28, 2019

    Chicken Chasseur - Cooking With Sheryl

    My friend Sheryl was a Runner Up in the Miss New Zealand Contest in 1970
    In the weekend ,we found this clip of Sheryl, holding a Graham Kerr Cookbook
    Apparently  this was her “original” recipe, which caused us quite a bit of mirth
    as Cooking was not really in her repertoire back then
    Of course things have changed and she is a very competent cook now

    So I decided we should cook her favourite recipe
    As I read through I realized it was a Classic French Recipe…Chicken Chasseur
    But we shall continue to call it Sheryl’s Original…Perfect
    The actual recipe was using a whole chicken,
    But I used Chicken Thighs, as that was what we had on hand 
    So I have adjusted the recipe 

    For 4 people

    750 gms Chicken Thighs
    60 gms Butter
    60 mls Olive oil
    1 Onion peeled and chopped
    1 tablespoon Mixed Herbs
    4 tablespoon Tomato Paste
    280 mls Chicken Stock
    280 mls Dry White Wine
    3 slices Shoulder Bacon, chopped
    300 gms Mushrooms chopped
    Lemon Juice
    Arrowroot for thickening
    Parsley for Garnishing

    In a large pan brown the chicken in the oil and butter
    Add onion and fry till tender
    Add herbs, tomato paste, stock and wine
    Season with salt and pepper
    Cook till the chicken is tender
    Remove chicken when cooked and cut into bite sized pieces

    Liquid will have reduced
    Thicken with arrowroot (1 tablespoon)  mixed with  a little water

    In a separate pan fry the bacon till just cooked
    Add the mushrooms, squeeze of lemon and continue cooking till tender
    When the liquid has thickened, add the chicken back plus the bacon and mashroom mix
    You can cook up to this point, earlier in the day
    Then reheat when needed

    Serve over rice and garnish with a little chopped parsley  
    Beautiful,  Well Done Sheryl