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    Tuesday, June 13, 2017

    Don't Waste Leftover Vege- Make Vegetable Cakes- No Recipe Required

    They can always be turned into a tasty lunch
    No recipe required
    It seems, when  I'm cooking for only 2 people, I misjudge how much, Vege, (Potato in particular) is going to be consumed
    I guess there's an hidden agenda, as I love leftovers

    So, in the past couple of days there was some leftover mashed potatoes and peas,
    How could anyone throw this away
    In the fridge there was also some Polenta Chips and stir fried Carrots, Cabbage and Onion
    So let's make cakes
    To make them really tasty
    Add some Protein,
    In this case Crumbled Feta Cheese, 
    Canned Tuna works well or minced chicken

    Mix them all together with an egg
    Check your seasoning and adjust if necessary

    Form them into cakes,
    Dip them in flour
    Pop them into the fridge for about 30 minutes
    just to let them set
    Egg and Breadcrumb them
    I think another little time in the fridge helps
    Another 30 minutes
    Fry gently till golden brown
    and Voila, a little relish on the side
    Lunch is served
    If you make too many, pop them in the freezer for another day

    Wednesday, June 07, 2017

    Iced Cookies - Date and Orange - Perfect Combo

    115 gms butter 
    ¼ cup sugar
    2 tablespoons condensed milk
    3/4 cup flour,
    1/4 cup cornflour
    1 teaspoon baking powder
    Pinch of salt

    1/2 cup chopped dates (about 14 dates)
    1/2 cup chopped candied peel

    Makes around 24 cookies

    Cream butter and sugar till light and fluffy
    Add condensed milk
    Mix Dates and Peel with sifted flour, cornflour, salt and baking powder
    Then add to the butter mix
    Blend well

    With a teaspoon make little balls
    Place on baking paper on a baking tray
    Squash down with a floured fork
    Pop into the fridge for about 30 minutes to chill the dough

    Meanwhile Heat Oven to 170C
    Cook for 8 - 10 minutes till just starting to brown
    To Ice
    1 cup Icing Sugar sifted
    2 tablespoon butter  softened
    1 tablespoon boiling water to help the butter mix in
    2 tablespoon lemon juice
    1 tsp lemon zest

    Add boiling water and lemon juice and zest
    If it is too dry, add more lemon juice

    Mix well and ice the cookies
    Got a 10/10 for these  ✅✅✅

    Tuesday, June 06, 2017

    A Revamp - Chicken Salad with Avocado and Cabbage

    I am re-posting this salad, funnily enough the Avocados are particularly nice at the moment, might be a bit expensive but we need a treat every so often, Yes?
    This salad has been designed as a Paleo Meal, by Paleo Pete Evans but it was really a little bland, so I have given it a boost
    As much as I love Avocados they can be a bit boring so I have added tomatoes, French Dressing and my favourite Sriracha Sauce for that extra lift
    Much better
    Almost like a Guacamole
    It might seem a bit silly to de-seed the cherry tomatoes but  the flesh stays intact and you get to keep the juice by pushing the seeds through a small sieve

    For 4 people

    I roasted my chicken especially…  click here for superb Roast Chicken, but you can use leftovers, poached chicken breasts, or buy a roast chicken from the Supermarket
    I used both breasts of the chicken for this salad
    Of course didn't waste the rest, took the leg and thigh meat, off the bones
    and made stock from the drippings and all the bones
    Look at all of that flavour sitting there
    2 cups of green cabbage, shredded
    Handful chopped parsley
    3 tablespoons Chopped Chives
    3 Tablespoons French Dressing

    1 ripe avocado, stone removed, lightly mashed
    8-10 cherry tomatoes de-seeded and chopped
    Keep the seeds and juice and squeeze through a sieve, reserve

    Slosh Sriracha Sauce  to taste
    Sea Salt and Freshly ground Black pepper
    3 tablespoons extra-virgin olive oil
    3 tablespoons lemon juice

    Small handful extra mixed herbs, torn (tarragon, parsley and more chives)
    Sea salt and freshly cracked black pepper
    2 tablespoons almonds, toasted and chopped

    Add cabbage to large bowl
    throw in herbs
    and dress with French Dressing
    Season with sea salt and pepper
    Break chicken up into bite size pieces
    Add to cabbage
    Meanwhile make your sort of guacamole
    Add tomato juice and sliced tomatoes to Avocado
    Add lemon juice and olive oil
    Season well with Salt and Pepper
    Taste and adjust seasoning if necessary
    Throw on top of the rest
    Toss and leave to sit
    Meanwhile toast almonds gently and chop
    Sprinkle over the salad
    Best to let sit for an hour or so to get those flavours through
    Serve at room temperature

    That's the ticket