White Chocolate, Craisin and Lemon Muffins - Perfect for The Lunch Box

I had some Buttermilk in the fridge.
I had bought it for another recipe, 
It was part of the delicious dressing for The Indonesian Chicken Salad
A wonderful  dish click here
I only used a small amount and there it was sitting in the fridge, doing nothing
There has to be something interesting
I subscribe to the Good to Know Website and I found this recipe
It called for blueberries, I replaced them with Craisins
This proved to be very popular with the kids and the whole dozen went in one sitting

150g caster sugar    
250g self-raising flour
1tsp baking powder
100g butter, melted
1 medium egg, beaten
284 ml buttermilk
1tsp vanilla
 Zest and juice 1 lemon
 200g white chocolate, chopped
 180g Craisins

Heat the oven to 180C fan
Line a 12-hole muffin tin with paper cases.

Mix together the caster sugar, flour and baking powder, 
then pour in the butter, egg, buttermilk, vanilla and lemon zest and juice. 
Mix well, then fold in the chocolate and the Craisins

Spoon the mixture into the prepared muffin tin

Bake for around 20-25 mins,
until golden and springy.

Chicken Asian Style - Indonesian Flavours Delicious

I was having some friends around for dinner. I was looking for a delicious not too heavy first course. I came across this idea for an Indonesian Style Chicken Salad.
Well that was a huge success so I must share it. It is based on a recipe from Martha Schulman
It would make a wonderful lunch as well

I decided to use a mixture of chicken legs and breasts. My favourite way to poach chicken is the way taught by Jacques Pepin
Basically you develop a lovely full of flavour stock
Add the chicken to the boiling stock, bring back to the boil, simmer for a few minutes, then turn it off and left the chicken sit in the beautiful stock, till it has totally cooled
The chicken is so moist and tasty.
It is the only way, in my opinion.
As the dish was Asian, I decided to poach it in an Asian Flavoured Stock 
So simple. In  this case I used a chicken stock powder as a base.
This worked well, but if you have homemade chicken stock or maybe some stock from the supermarket please use that

Take
Rice bran oil  - 1 tablespoon
Shallot  -1 chopped
Coriander stalks handful
Kaffir lime - 2 leaves
Kaffir lime zest  - 2 tablespoons, Use ordinary limes if Kaffir not available
Chili flakes  - 1/2 tsp
Fish sauce - 1 - 2 tablespoons
Chicken stock powder - 2 tablespoons dissolved in water or chicken stock
Freshly Ground Black Pepper
Grated ginger 1 tablespoon
In a stockpot, over medium heat place the rice bran oil
Add the shallot, sauté till soft, don't brown
Add coriander stalks, kaffir lime leaves, zest
Bring to the boil and simmer for 30 minutes
Strain
You now, have a wonderful, flavourful stock to poach the chicken

Bring the stock back to the boil
Add  4 boneless, skinless chicken breasts simmer for 5 minutes
Turn heat off
Cover and leave to sit in the stock, till cooled to room temperature
Shred about, should get about 4 cups shredded chicken, to the left of the bowl is the Peanut dressing

These quantities serve 4 for dinner, 6 for Lunch or as a first course

For the Salad
Shredded Chicken from 4 chicken breast as above 
Sea Salt
Freshly ground pepper (optional)
1 bunch spring onions, white part and green, thinly sliced
1 carrot grated
¼ cup slivered fresh mint leaves
¼ cup chopped cilantro
1 small red bell pepper, cut in thin strips
1 serrano pepper, finely chopped seeded if desired
2 cups mung bean sprouts or sunflower sprouts
1 Cos lettuce heart, leaves separated, washed and dried¼ cup chopped roasted peanuts
For the Dressing
    ¼ cup freshly squeezed lime juice
    2 teaspoons finely chopped fresh ginger
    1 garlic clove, minced or shallots
    1 tablespoon Southeast Asian fish sauce
    Pinch of cayenne
    2 tablespoons crunchy or smooth natural peanut butter (more to taste)
    ⅓ cup buttermilk
   
Preparation
Place the chicken in a large bowl, and season with salt and pepper. 
Add the white part of the scallions, the mint, cilantro,
red pepper, minced chile pepper and sprouts.
Toss together.

The Dressing
Combine the lime juice, ginger, garlic, fish sauce and
cayenne. 
Stir together.
Add the peanut butter, and combine well. 
Whisk in the buttermilk. 
Taste and adjust seasonings.
Line a platter with the lettuce leaves. 
Toss the chicken mixture with the dressing, and arrange over the lettuce.

Sprinkle the peanuts and the spring onion greens over the top,
and serve.

Table set ready to go

Lamb Burgers with Orange Salsa - Something Different for the Kids

Once again came across this recipe on the net
Better Recipes submitted by dank26660
Perfect for a change for the kids
They loved them, made some home made chips
Just like a bought one
The orange Salsa mad an interesting change from ketchup

I topped them with avocado, for extra taste and nutrients
You will see, there is a small amount of apple juice required, in the Salsa
If you don't have any Apple juice on hand
Just grate an apple and squeeze the juice out
The grated apple can them be used for an apple pie
No waste here!!!
Check out the recipe for the apple pies here 

Serves: 4
Ingredients:

4 Hamburger Buns

1 lb Ground Lamb
3 cloves Garlic, minced
½ tsp Cayenne Pepper
¼ cup Scallions, chopped
¼ cup Fresh Basil, chopped
1 Tbs Sea Salt
Pepper, to taste

Salsa:
2 Large Oranges, peeled and cut into chunks
1 Tomato, seeded and diced
½ cup Minced Red Onion
1 Tbsp Apple Juice
1 tsp Orange Zest
¼ Jalapeno Pepper Minced
½ tsp Grated Ginger Root
1 Pinch Salt
1 Tbsp Fresh Cilantro

To serve
Mayonnaise
Avocado
Sea Salt and freshly ground black pepper

Directions:
In a large bowl, mix the lamb, garlic, cayenne pepper, scallions, basil, salt and pepper.
Allow to marinate for at least 30 minutes in the refrigerator.

Take the mixture and make them into patties of desired size.

Grill on medium heat for about 5-6 minutes each side or until done.

Salsa

In a food processor combine all salsa ingredients and blend until smooth.

Lightly toast the Hamburger Buns
Smooth over some mayo
Place the cooked patty on top
Then the Salsa, some Avocado, salt and pepper

 Whack on the top bun

Voila dinner is served
Chips on the side

Take One Rotisserie Chicken and a Pile of Fresh Vegetables

I'm always looking for dishes for the kids and also for a friend that is having to eat soft food

I found yet another chicken dish that I wanted to make
Off the Better Recipes site
Submitted by Bree De

Chicken and Cheese Bake

The chicken recipe suggested using a rotisserie chicken from the supermarket
Good idea
So with just one rotisserie chicken
A bunch of vegetables
And some of the usual suspects, that you find in your fridge and pantry
Using the waste not, want not theory
Voila
3 Delicious Dishes including a soup with a surprise ingredient
I made some changes to the recipe for the Chicken dish
First I didn't want to use canned soup so I made my own
But please use bought soup if you wish
However...It worked
Whenever I have leftover bread I turn it into breadcrumbs
Just pop into plastic bag and freeze
So useful

Ingredients:

3 cup chopped, cooked rotisserie chicken
1 cup Grated Cheddar Cheese
1 cup Sour Cream
1 cup Mayonnaise
1 head Broccoli cut into florets and blanch
1 cup Cream of Mushroom Soup

For Topping
Croutons sautéed in olive oil till just starting to get golden
Sprinkle with a little sea salt

Or if you'd rather...Breadcrumbs whatever you have on hand

I really like the croutons best. It was a great crunch
Directions:
Preheat the over to 175C and lightly grease a Gratin dish.
In a bowl, add the chicken, broccoli, cheese, sour cream, mayo and mushroom soup.
Mix all the ingredients well

Place in gratin dish and top with Croutons or Breadcrumbs

Bake uncovered for 30-35 minutes until bubbly and slightly brown on top.

I served it with some green peas
Perfect match

The other dish I devised was a Vegetable Bake

Plus the soup
Pumpkin, Carrot and Cantaloupe in Chicken Stock
Loved it

First I needed to cook the vegetables
I blanched the  broccoli in salted water, drained it
Kept the water and cooked the carrot and pumpkin till just tender
Drained and reserved the water
Base for soup of course


Once I had shredded the chicken the bones went into
The vegetable water with a tablespoon of Vegeta Chicken Stock, for extra seasoning
Plus a bay leaf
Bring back to boil and simmer for 30 minutes
Strain through wet paper towel in a sieve
Beautiful Stock


So for the Spicy Vegetable Bake
1 head broccoli cut into florets
2 carrots sliced
1/2 buttercup squash pumpkin
1 onion peeled and roughly chopped
2 sticks of celery chopped
100 gms butter
1/2 cup flour
Sea salt and freshly found black pepper
1 cup chicken stock
2 cups whole milk
1 tsp Sriracha sauce more if you want it

Toping
Grated cheese

Blanch the broccoli florets in boiling salted water
I also use the stalk just peel it and cut into batons
Put the stalks in first for about 3 minutes
Add the florets just blanch for another 2 minutes
Drain, reserve water and cool quickly under a little cold water
To keep the colour

Add the carrots and pumpkin to the water and
Cool till just fork tender
Drain
Reserve the water

In another pan melt the butter
Add the onions, season with salt and pepper, cook till tender
Add celery cook another couple of minutes
Add flour
Cook for about 3 minutes to cook out the raw flour taste
Add hot chicken stock
Keep stirring till it starts to thicken
Add 1 cup milk
Keep stirring
Add more milk as needed
Not too thick just want some substance

Simmer stirring often
Set aside
Arrange vegetables in dish
Smother with Onion Sauce

 Cover with grated cheese

This can now go into the freezer
Or if you want to cook straight away
Into 180C oven for 20-30 minutes
Yumo

For the Soup

Pumpkin, carrot and rock melon
Peel the pumpkin and chop
Chop the carrot
Remove skin from Cantaloupe and chop
Add all to chicken stock

Simmer for about 30 minutes
Whiz in a blender
And serve, with my famous  Corn Muffins of course

All Year Round Salad - Dairy Free - Gluten Free

My daughter, has just had to spend 36 hours in hospital, in Isolation
She is currently on a dairy free, wheat free diary to sort out some allergy problems

The hospital food which is actually satisfactory, for normal diets
Didn't work well for her
So, Meals on wheels went into action
Even did the delivery, via the bus, en route to lunch
All on the taxpayer
Oh the taxpayer didn't pay for the food, so a bonus for the taxpayer ha ha

I made 2 different salads
First
Originally using what I had in the fridge
I devised a salad which I would repeat again and again
The sweetness of the melon with the peppery flavour of the salami
A match must have been made in heaven methinks
So so popular with the patient

This is the amounts I used for 1 patient
1 med Grated carrot
1/2 Red pepper chopped
1/2 yellow pepper chopped
The green part of the spring onion
1/4 peeled and chopped rock melon
4 slices of. Pepperoni salami  sliced
2-3 tabs French dressing
Throw all these ingredients into a container
Toss well

1/2 cup lightly toasted and salted cashews
Add the cashews on the top
Mix them in just before eating to keep them crisp

And then a simple Potato Salad

1 large potato peeled, chopped and cooked in boiling salted water till just tender
1 tbs French dressing
2 hard boiled eggs
Peeled and chopped roughly
2 gherkins
1 spring onion chopped
2 tbs Mayonnaise

When the potatoes are cooked
Drain, toss with the French dressing
Cool

Put the Mayo in a bowl
Add the gherkins, spring onions and egg
Toss around lightly

When the potatoes are cool, add to the bowl
Mix well gently
Taste, add salt and pepper if needed
New fashion wear for Food Delivery
Highlight of My Day

By the way
Patient now discharged and germ free

Runza Rolls/Bierocks - Perfect for School Lunches

I got inspired with this idea from
Loanne Chiu off the Better Recipes Site

I’ve really wanted to make these little filled bread rolls, since I saw this recipe,
Those Eastern Europeans certainly know how to make tasty delights
Bite into the roll and there is a fabulous filling of mince and vege
Like a pie but probably healthier
I did quite a lot of research and most of the American recipes use a Frozen Bread Roll
brand not available in New Zealand.
I like to make my own bread and it is very easy
So In the end I really liked Loanne's recipe for the enriched bread
No Butter, Oil instead, no Sugar or Milk but but Sweetened Condensed Milk
Interesting
Freeze for school lunches
Just pop onto a 170C degree oven and cook for about 15 minutes
The kids will get a fresh roll for their lunch

Yum
This made 16 rolls

First make the filling
1 tablespoon Olive oil
250 gms Ground Beef
1 large onions peeled and chopped
1 tablespoon grated Garlic Cloves
2 cups Shredded Cabbage (or Store-bought Coleslaw Mix)
1 tsp Sea Salt
1½ tsp Freshly Ground Black Pepper
1 tablespoon white wine vinegar

Heat the oil in a 12-inch frying pan until hot.
Cook beef until colour is no longer pink.
Season with Salt and pepper
Add onions and cook until limp.
Add cabbage and garlic 
Cook till cabbage softened
Add vinegar
Taste and add more salt and pepper if you need it 

Let cool and set aside

The Bread
1 cup Warm Water
1/3 cup sweetened condensed milk
3 Tbs Olive Oil
2 Large Eggs
3½ cups Bread Flour, plus ¼ cup flour for sprinkling
1 tsp Sea Salt
2½ tsp (1 Pkt.) Active Dry Yeast

1 extra egg beaten, for egg wash
Her instructions are for a bread machine, I am using my food processor
If you want to use the bread machine, just follow the manufacturer’s instructions
The remove the uncooked dough and proceed with making the rolls
But if you want to use the Food Processor, go ahead

So, place room temp condensed milk, warm water, olive oil in a bowl
Sprinkle yeast over the top
Let the yeast activate

Beat eggs
Meanwhile add flour and salt to the food processor

Add all wet ingredients into flour

Run on low speed till dough forms

Turn out onto a floured bench and knead
It is quite a wet dough, and takes about 5 - 8 minutes to get into shape
Don't add too much flour just work the dough
Place into an oiled bowl to rise
Turn over once to make sure it is all oiled

 Cover and leave for about an hour

Turn out onto a floured bench
Cut in half and roll 1 half into a sausage

Cut into 8 pieces
On a floured bench roll each piece into a circle
About 100 mm

Put a tablespoon of filling in the middle
Pinch edges together and place twist side down
on a tray lined with baking paper

Turn oven onto 170C
Cover with a tea towel and let rise another 20 minutes

Brush with egg wash and cook till golden brown
15-20 minutes

I completed cooking one tray and immediately ate 2 for lunch
So so delicious

 BUT the second tray I decided to prepare for the freezer
Just cook for 10 minutes
Cool
Into the freezer in a tray to free flow freeze

Freeze and place into a plastic storage bag