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
Perfect

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

 Meanwhile

Bring the chicken stock to the boil
Sprinkle couscous over the top
Stir
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 

Voila
Dinner is served

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

Voila

Beautiful

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

Beautiful

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

Pinto Bean Dip - Another addition for your Appetiser Recipe File

Pinto Bean Dip
Here’s a treat to serve with drinks
Corn chips or some crispy vege such as celery, radish  to dip in
Appetizer sorted
We needed to whip an appetizer to take out
Had all the ingredients on the pantry and fridge
So I popped into the Epicurious Site
Found this
When completed
It was tasting a little dull so I made a couple of additions, oil, lime and coriander
Those added extras just lifted the dip and it was just great

1 tablespoon olive oil
1/3 cup chopped red onion
1 x 400 gm can pinto beans, rinsed and drained 
2 garlic cloves, chopped
3 tablespoons chopped red bell pepper 
3/4 teaspoon chili powder
1 1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoon kosher salt, 
1/4 teaspoon freshly ground black pepper,
1 tablespoon chopped coriander
Good squeeze of fresh lime juice
Olive oil

Heat oil in a large skillet over medium.
Add onion and cook until softened, 4–5 minutes.
Add beans, garlic, and bell pepper and cook,
stirring, until softened and warmed through, 4–5 minutes.
Stir in chili powder and cook until fragrant, about 1 minute more.
Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper,
and 1/4 cup water in a food processor,
adding water by the tablespoonful if needed, until smooth.
Add lime juice and chopped coriander
Pour over a slug of olive oil
Whiz again

Taste and adjust seasoning.
Serve warm or at room temperature.

Best Apple Crumble Slice - Take A Favourite and Make it Better

Apple Crumble is always a favourite and this recipe takes it up a notch
Turn it into a slice and nibble away at a crisp bottom, beautiful moist filling, with the crumbly top
Excellent

n.b. I think it is better the next day, after a night in the fridge
I found this recipe on the goodfood.com.au site
It was a recipe by Helen Goh

3 Granny Smith apples, peeled and cored
3 Pink Lady apples, peeled and cored
Zest of 1 large lemon
Juice of 1 large lemon
½ Vanilla pod, split in half lengthwise
2 Vinnamon quills
3 Cloves
3 tbsp Castor sugar
Pinch of salt
1 tbsp Cornflour
30g unsalted Butter
50ml brandy or apple juice
 
For the Crumble Base and Top
150g plain Flour
75g Brown sugar
50g Castor sugar
80g Oats
1 tsp Cinnamon powder
¼ tsp Salt
130g unsalted Butter, cold, cut into 2cm cube


For the filling,
Slice apples thinly (about 2mm) and place in a large bowl.
Add all the remaining filling ingredients except the cornflour, butter and brandy (or apple juice). 
Stir gently to combine, then cover and set aside for at least one hour
 (or overnight in the fridge) for the apples to soften and release their juices.

Strain the liquid from the apple slices into a large frying pan,
then return the apples to the bowl,
toss the cornflour through and set aside.
Remove the vanilla, lemon zest, cinnamon quills and cloves from the apple mixture
and add them to the juices in the frying pan.
Place the pan over high heat and when it begins to boil,
add the apples and butter.
Reduce the heat to medium-low and toss the apples through
until completely coated in the syrupy juices.
Add the brandy (or apple juice) and cook until there is almost no liquid left.
Remove vanilla, lemon zest, cinnamon and cloves
Set the pan aside to cool completely.

For the crumble base and top, 
Preheat the oven to 200C (180C fan-forced)
and line a square pan measuring 20cm x 20cm (I like to use one with a removable base)
with baking paper.
Place the flour, sugars, oats, cinnamon and salt in a food processor 
and pulse a few times to combine.
Add the butter and pulse until the mixture resembles coarse breadcrumbs.

Divide the mixture in half. 
Scatter one half evenly over the bottom of the lined tin and pat the crumbs down firmly with your fingers.

Use the back of a spoon to even the layer and compress the mix further, then place into the oven for 20-25 minutes until light golden brown.
Allow to cool for 10 minutes.

Increase oven temperature to 210C (200C fan-forced).

Spread the apple mixture (now at room temperature) evenly over the pastry base, and
sprinkle the remaining crumbs over the top.

Cook for about 30-40

minutes or until the crumble is golden brown. 
Remove from oven and place on a rack to cool completely before cutting.

A short stint in the fridge will make it easier to slice if you are feeling impatient!

If you are feeling really decadent...plop on some Whipped Cream
Everything tastes even better with Cream

What do you do with A Large Marrow - Stuff It

Spanish Stuffed Marrow

The Gardener in the Family came in proudly with an armful of Courgettes/Marrow

One of the Marrows was too big and it went into the compost But...we did find a use for the medium one though
I went on-line and found a suitable recipe on the bbcgoodfood.com site
And I stuffed it.
It was very tasty and went down a treat with the family
The courgettes, of course  no problem... plenty of things to do with them

It seems I didn’t get around to taking a photo of the finished product, so you will have to imagine it
If you haven’t got Manchego cheese just replace with Tasty Cheddar

1 Marrow
Sea salt and Freshly ground black pepper
1tbsp olive oil
1 onion peeled and diced
2 garlic cloves peeled and crushed
100 gms Chorizo Chopped

1 tsp smoked/normal paprika
1/2 tps cayenne pepper
1/2 tsp each dried oregano and dried thyme
2 x 400 gms chopped tomatoes
1 red pepper chopped
Handful chopped parsley
85 gms fresh breadcrumbs
100 gms Manchego or Cheddar Cheese

Heat oven to 200C or 180C if using your fan bake
Cut the marrow in half lengthwise and scoop out the middle
Put the halves outside up in a large roasting pan and season well with S & P

Heat the oil in a pan
add the onion and sweat on low  till just tender about 10 mins

Add the garlic, chorizo, spices and dried herbs

Cook for a few minutes and add red pepper and tomatoes

Turn down to low simmer and cook for 10 mins, then stir in the parsley
Spoon the tomato mixture into the marrow halves

Cover with foil and bake for 30 mins

Test the marrow with a knife to see if the marrow is getting tender
Then sprinkle over the breadcrumbs and Cheese

and return to the oven for 10 minute

until the crumbs are golden and crisp and the marrow is tender
Cut into large slices and serve
It was excellent the next day for lunch at room temperature

And here are the Gardeners at work