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    Friday, November 18, 2011

    Gorgeous Golden Syrup Pudding and Tacos at Grandmas-Kid Friendly Meals

    It's Thursday and this is the first time I have had the kids around for 3 weeks.
    We of course, have been in Rarotonga .
    Joseph sent me an email, he has been cooking steamed puddings with his father.
    Golden Syrup Steamed Pudding, what’s more
    Great… dessert problem solved.
    In my freezer, I had some Black Bean Chili, click here for the recipe which is delicious
    So let's do tacos.
    The beauty of Tacos is that they assemble themselves
    Make their own choices.
    The kids just loved this meal.
    So to make the pudding
    Joseph used the Chelsea Sugar Recipe from their Website.
    This is enough for 4 individual puddings or 1 larger one
    We used Dariole Molds

    Ingredients
    125g butter
    1/2 cup Chelsea White Sugar
    2 eggs
    1 cup flour
    Pinch salt
    2 tsp baking powder
    1/2 tsp baking soda
    1/4 cup unsweetened yoghurt
    1/2 cup Chelsea Golden Syrup


    Method
    Cream butter and sugar until light and fluffy.
    Add eggs one at a time, beating well.
    Add sifted flour, salt, baking powder and baking soda.
    Add yoghurt and half the golden syrup and mix well.
    Lightly grease a pudding bowl or in our case individual Dariole molds
    Pour in enough of the remaining Golden Syrup to cover the bottom of the molds
    Spoon the batter on top.
    Cover with lightly greased foil and secure with string.
    Place molds into large pan
    Pour boiling water till halfway up the molds

    Cover with lid
    Bring water back to boil, then turn down to simmering
    Boil gently for 40 minutes, adding extra boiling water if necessary
    Remove molds carefully, and slide knife around pudding before turning out.
    Serve warm with whipped cream

    What lovely light pudding, soaked in Golden Syrup.
    We served with a big dollop of Chantilly Cream.
    (Cream whipped with sugar and vanilla).
    Heaven.

    The tacos were great
    I wont give exact quantities, it is really up to you.
    All depends on how many people or how much of each ingredient suits you

    So you will need a box of Taco Shells
    Then to serve with the Chili, I made a simple Avocado Salsa


    1 ripe avocado,
    1 tablespoon of finely chopped red onion,
    1 tablespoon finely chopped parsley,
    Juice of 1/2 lemon
    Sea salt and freshly ground black pepper
    2 tablespoons olive oil
    Mash lightly with a fork, just enough to break the Avocado up

    Had a stressful time whilst making the Avocado Salsa
    The lid came off the black pepper grinder and black peppercorns went everywhere, including into the salsa. Very frustrating.

    So all the Avo had to be scraped clear of any pepper and virtually, I had to start again.
    No-one wants whole peppercorns in their salsa

    A Quick Tomato Salsa
    Chopped tomatoes,
    Sea salt and freshly ground black pepper
    Slurp of olive oil,
    Several basil leaves, torn

    I also mixed a 1/2 cup of unsweetened yogurt with a handful of chives and
    The juice of half a lemon
    Season with sea salt and freshly ground black pepper

    A bowl Grated Cheese
    And a bowl of Grated Carrot
    A very easy meal and how healthy is that?
    Joseph grating the Cheese
    Miss Cleo was desperate to help
    She picked the herbs for me.
    She cleared the table
    Then she cleaned it
    But it all gets a bit much for her at times...

    Yes once again I am the Leftover queen
    One must use up the bits and pieces in the Fridge
    There was some Chili, not quite enough for a full meal
    1/2 an avocado
    Some cooked potatoes
    There was still some Yogurt left from the night before
    and some fresh Herbs from my garden

    How about Mexican Rostis
    Rosti, Potato Cake is a Swiss dish but I thought would make a good carrier
    for the leftovers

    Fusion Food?
    Yes I think so.

    First grate the potato
    Season with sea salt and freshly ground black pepper
    Heat some olive oil in a pan
    Take a big handful of grated potato
    Place into the hot pan
    Squash into a flat cake
    Turn the heat down to medium and cook the Potato Cake till golden
    Turn onto a plate and slip back into the pan to cook the other side
    When that side is golden slip onto a plate for serving

    Meanwhile
    Make a quick Avocado Salsa
    Lightly mash the Avocado
    Add 1/4 red onion finely chopped
    1 tablespoon chopped parsley
    Juice of 1/2 lemon
    1 tablespoon Olive oil
    1 medium tomato de-seeded and finely sliced
    Sea salt and freshly ground black pepper
    Dash hot sauce
    (I used Chipotle Sauce, that I had in the fridge, but Tabasco would be fine)
    Mix and set aside

    In another bowl place
    3 tablespoons unsweetened Yogurt
    Juice 1/2 lemon2 tablespoons of chopped chives
    Mix well and set aside

    Heat the Chili and you are ready to assemble
    Top the Rosti with the Chili


    Yogurt
    and finish off with the Avocado

    Nice glass of wine and Friday dinner sorted

    1 comment:

    peasepudding said...

    Puds looks so cute, good to see the kids helping Grandma out