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    Saturday, June 05, 2021

    We Love Pasta

    Well I love Pasta and I love to try it in so many ways. I was planning on roasting some prawns but "quelle domag...not in our freezer today, so I had a good look in the fridge and look what I found

    In the fridge was a piece of carrot, a piece of courgette, 1/3 green pepper, half a leek, 1 lonely mushroom and and some bacon...in the freezer some frozen corn, and some breadcrumbs
    Perfect
    You can use what ever you like but this was such a good and colourful selection
    Plus in the pantry I found some some spaghetti

    So put on a pot of well salted water to boil for the pasta
    Then prep your vegetable

    Grate the carrot and courgette
    Remove all the outside leaves of the leek, wash it and slice 
    Slice the mushroom and the green pepper and you are ready to go 
    Put a pan on the stove and bring up to medium heat
    Chop the bacon and sauté 
    When the water has come to the boil add the spaghetti and cook till just al dente around 6-8 minutes
    Meanwhile
    Remove the bacon and place in a bowl, add the mushroom

    It does look a little lonely but it was worth it
    Remove and place with the bacon  
    Then add the chopped leeks
    Saute them gently till soft 
    Add the rest of the ingredients including the bacon and mushroom
    Saute till soft
    Throw in a good slurp of wine and turn heat up so that it evaporates

    Meanwhile while this is happening
    In a another pan add some oil... about 2 tbs, 
    Heat till just about smoking and then add the breadcrumbs
    Toss well and cook till they are just nice and toasty
    When the pasta is cooked
    Using your tongs, add it to the vegetables and toss well
    Place on your plate
    Sprinkle the toasted breadcrumbs over the top and enjoy
    Lunch is served and very good it was too


    Monday, May 10, 2021

     We have a bucket full of onions. Well it was full but we have been using them

    Have to be used...French Onion Soup methinks 

    There a nice lamb bone from last nights roast and after stripping the meat off...(nothing better than cold meat sandwiches)

    I popped the bone into a large pot add some aromatics and

    Voila Lamb stock

    So I peeled...with a few tears...some onions 

    Sliced them and popped into a pot with some butter

    Nice slow cook about 30 minutes and they are soft, sweet and delicious 

    Don’t forget to stir them regularly 

    Don’t want any burnt bits

    Caramelised but not burnt


    Add a dash of white wine and leave to simmer for about 10 mins

    And Voila 

    Lunch is served 

    The traditional way to serve French Onion soup is with a cheese toasted crouton on top but I’m happy with a little chopped parsley 

    And a cold lamb sandwich on plastic white bread


    Perfect  

    Saturday, March 20, 2021

    Making The Best Of Leftovers

     I have always been The Leftover Queen, I can't abide throwing good food out. This is not a recipe, just a good tasty idea for Waste Not Want Not... I am also a believer that soup is not just a Winter Dish. It's an AnyTime Dish


    In the fridge were 2 containers of food, leftover from yesterday. Some mushroom soup, incidentally which was store bought. Plus cold boiled potatoes, corn cobs and a little broccoli for that touch of green, all leftover from last night's dinner

    Instead of making croutons to sprinkle on the soup, I decided to chop up the Vege and sprinkle them on top...as simple as that

    The soup needed a little extra zing, so I heated it up with some cream, just enough to thin it down a bit and make it extra creamy.

    Meanwhile I chopped up the potatoes, stripped the corn off the cob, broke up the broccoli, popped them into a pan, on medium heat, which contained some butter

    Turned the heat up...so that the potatoes would get some colour, seasoned them with some sea salt and freshly ground black pepper

    About 4-5 minutes was enough

    I grabbed a pretty serving bowl, filled it up with the hot soup, scattered the Vege on top and                        

    Voila... Lunch and Delicious it was too 





    Sunday, January 17, 2021

    New Way To Use Bagged Salads

    There was a chicken carcass in the fridge, so immediately popped into the pot and I made some beautiful chicken stock
    There was enough to put in the freezer for later and another litre or so to make soup for lunch.
    Except for an onion and 2 sad looking carrots, I was a little low on soup vege
    BUT  also in the fridge was a bag of an Asian Chopped Salad, why don't I use that, after all a 
    really nice mix of vege plus... there is a sesame ginger dressing and some croutony crunchy things...perfect for lunch I thought




    Ingredients:
    2 tbs olive oil
    1 med onion finely chopped
    2 small carrots grated
    1 bag Asian Vege with little bag croutony things
    1 litre chicken stock
    Sesame and ginger dressing

    In a pot heat the olive oil and add the chopped onions
    Cook till soft then add grated carrot
    Stir and season with some salt and freshly ground black pepper

    Add the Asian Vege and stir plus a little more seasoning 
    when soft add the chicken stock
    Bring to the boil and simmer for about 20-30 minutes

    Before serving add the Sesame and Ginger dressing

    Into your soup bowl, and maybe a few crunchy "croutony" things on the top 
    Plus some chopped chives for colour 

    Yum
    Perfect lunch
    Will do that again

    Tuesday, July 28, 2020

    Fish Pie - Always a Favourite

    We had lovely fresh Gurnard for dinner on Thursday. I was very generous with my quantities and there was enough left over for another meal
    When fish has been sitting in the fridge for a couple of days, it is not quite so good just pan fried, so I turned it into Fish Pie

    With a Bechamel Sauce doctored with veggies and lemon and this is a delight to eat.
    I topped it with a mix of Mashed Potato and Kumara Yum
    This will feed 3 or a greedy 2 people
    The beauty of this fish pie is with the addition of the veggies into the sauce, you have a complete meal
    You have to be quick to take a photo of the completed pie
    Very very tasty



    So you will need
    300 gms of Gurnard or any other white fish
    50 gms butter
    3 tablespoons Flour
    Sea salt and freshly ground black pepper


    50 gms butter
    1/2 leek finely sliced
    1 carrot grated
    1 red onion peeled and diced
    splash white wine
    1 lemon  zested and juiced
    300 mls milk

    1 large potato peeled and diced
    1 large Kumara peeled and diced
    A big knob of butter and a splash of milk

    Toss the gurnard in seasoned flour, shake excess flour off and reserve
    in a pan melt 50 gms butter when med hot add the fish
    Cook till just golden about 4 minutes
    Remove from pan onto a plates and add milk to the pan to soak up those wonderful juices
    Meanwhile Into a pot add butter 
    Melt over med heat
    Add red onion and saute till soft but not brown
    Add leek and carrot, saute gently until soft



    Add reserved flour and mix well, cook through for about 3-4 minutes
    Add warmed milk and stir well and cook gently until thickened,
    Add lemon zest and juice 
    Taste and add more seasoning if needed
    Grease a casserole dish and add cooked fish
    Pour the sauce of the top and set aside
    Meanwhile cook the potato and Kumera in salted water till tender
    Remove from heat, drain
    and mash with milk and butter
    Spread over the fish sauce and fork it well to get a nice ridged pattern
    Dot with butter and cook for approx 30 mins at 180C


    There ya go Golden and so so good






    Tuesday, July 21, 2020

    Prawns in Lemon and Garlic Butter on Lemon Basmati Rice




    There are so many recipes for Prawns and Rice on the Internet

    The idea of using Lemon not only whilst cooking the prawns but also in the accompanying rice

    is such a good plan


    Preparation and Cooking Time 25 minutes

                                        

    350 gms Prawns, cleaned                           

    4 - 5 cloves garlic  peeled and finely chopped                                            

    1/4 tsp paprika                                                  

    2 tbs butter                                                        

    2 Tbs fresh Lemon Juice                                   

    3 Tbs Fresh Snipped Parsley                            


    Clean shrimp if needed, if not just rinse and let drain.

    Cut lemon in half and cut off 2 slices for garnish.

    Squeeze the remaining lemon for juice.


    Meanwhile mince garlic

    Melt butter in a nonstick skillet over medium-low heat.

    Add paprika and sauté briefly. 

    Add garlic and sauté until golden and tender, 5  7 minutes.

    Turn heat up to medium and add shrimp. 

    Sauté until prawns start to curl and turn opaque. 

    Add lemon juice, parsley and heat through.

    Very simple


    And to accompany these juicy prawns

    Just whip up this tasty lemon rice 

     

    Lemon Basmati Rice

    1/2 cup Basmati Rice 

    1 clove Garlic

     2 tsp butter

    1 cup, 250 mls Chicken Stock 

    1 tbs fresh lemon thyme

    1tbs lemon juice


    Mince garlic.

    Melt butter in a small saucepan over medium heat. 

    Add garlic and sauté briefly, 1  2 minutes.

    Add rice and sauté, stirring for 1 minute. 

    Add stock, thyme and lemon juice. 

    Cover and cook for length of time on package. 

    When done fluff with a fork


    To serve: Arrange rice on a small platter. 

    Spoon shrimp and sauce on rice, garnish with little extra parsley and serve with some lemon wedges on the side 

    Enjoy 





    Monday, July 13, 2020

    Lamb Shanks-More Winter Fare

    This time of the year people with Citrus trees are blessed with so much fruit.
    So what to do with it?
    I was given a bag of Oranges, we had Lemon on the tree and Grapefruit
    So much colour
    So I decided to use some of the orange juice in a casserole, along with some left over Rose Wine
    Yes I did have some leftover wine!!!
    We also had two Lamb Shanks and some vegetables in the fridge so I  improvised
    These two shanks fed 4 of us

    3 tablespoons Olive Oil
    2 Lamb Shanks
    3 tablespoons Flour
    Sea salt and freshly ground black pepper

    1 onion peeled and chopped
    1 carrot chopped
    2 sticks celery chopped
    2 cloves garlic peeled and finely chopped
    Piece of pumpkin peeled and chopped
    1 oxo cube dissolved in 1 cup hot water
    1 cup orange juice
    1 cup rose wine

    Heat the oven to 160C this is a long slow cook

    Dry the lamb shanks in a paper towel
    Dredge in flour seasoned with salt and pepper
    Put the leftover flour to one side
    In a pan drizzle the olive oil
    Brown the shanks and place them in a casserole dish

    Add more oil to the pan if necessary and add the chopped onions
    Cook for about 4-5 minutes until soft but not brown
    Add the carrot, celery, garlic and pumpkin
    Continue to saute until softened
    Add leftover flour and mix well, 
    Add the orange juice, rose wine and oxo cube dissolved in water
    Cook until thickened
    Pour over the lamb shanks and pop into oven 
    Cook for about 3 hours
    When cooked take the meat off the bone
    Return to casserole and best served with mashed potatoes and a green vege of your choice
    Enjoy

    Colourful Salad-Perfect for A Winters Day- Rocket and Beetroot

    This was a Salad I served at lunch in the weekend
    It was very popular and seriously so so easy
    It consists of
    Bag Rocket
    Mozzarella Balls
    Roasted Beetroot
    French Dressing

    Make the Dressing (Vinaigrette)
    1 tsp Dijon Mustard
    Sea salt and freshly ground black pepper
    Pinch of sugar
    2 tablespoons white wine vinegar
    6 tablespoons Extra Virgin Olive Oil

    Place all ingredients into a jar with a lid
    Shake well
    It's all ready to go


    To feed 8 people
    Take 6 medium beetroot
    Wrap each one in foil and bake in a 200C oven till tender
    Takes about an hour
    Check with a skewer to make sure it is cooked right through
    Remove from oven
    Cool for about 15 mins
    When the beetroot is able to be held in your hand
    Peel and chop into wedges
    Toss in 3 tablespoons of French Dressing, 
    The beetroot absorbs the vinaigrette best when warm

    Set aside

    To assemble
    In a flat salad bowl
    Layout the rocket
    Throw over the beetroot wedges and then the mozzarella broken into pieces
    You can assemble this earlier if necessary

    Just before serving 
    Distribute another 2-3 tablespoons of the dressing over the salad and 
    Toss lightly
    Voila 
    Salad is served