Tuesday 26 February 2013

Tonight I'm going to discuss veges...

Now I'm lucky that my family all love veges - well most of them! I'm not a fan of brussel sprouts so have never subjected my children to them... but I know that many people have children (or husbands for that matter) who have vege issues. So how do you get them into them without a battle?

Well I find that a great way to do it is to disguise it. I make pasta sauce and add eggplant and zucchini to it, you could also add carrot, parsnip, pumpkin and onion. If you have real fusspots who can spot them a mile away grate them in. In the cooking process they will become less visible...

Brown the meat you have chosen - minced beef, shredded or chopped chicken, tuna etc add the veges and heat through. Add pasta sauce (bought or make your own) add to the pasta of your choice.

I like to add something like this to cooked penne pasta, place in a casserole dish and top with grated cheese.

If you are making a lasagne - try using 1/2 pork mince and 1/2 beef mince, it is truly DIVINE!!! 

Soups are another excellent way to get those veges in, I grate all my veges like carrot, swede, parsnip, kumara, pumpkin and potato etc and add them to bacon bones with water and salt and pepper. I cook it slowly for several hours to get maximum flavour. When done you can have it just like that or use it as a base for other soups like leek and potato, tomato, pea and ham etc etc, vege power goodness the kids will love!

Add them to savoury pancakes - make a filling with a cheese sauce and add silverbeet, broccoli, cauli, asparagus to the cheese. Place in the middle and roll up. You can serve like that with a buttery hollandaise sauce drizzled over the top mmm OR place the pancakes in a buttered casserole dish side by side and pour a pasta sauce over the top and bake..

If you make corn fritters, add grated veges to that...

If your kids like mousetraps (toast with fillings on top, then grilled) add veges there...

The possibilities are endless :o)

Happy Cooking

K




Saturday 23 February 2013

So tonight we're looking at some cake recipes that are fab for baking when you have a cake to decorate.

When I am baking for a birthday or a special occasion I like a cake that's quite dense, because it needs to be able to be iced without being crumbly.

I have to admit - for the first time publicly that I have often bought a packet vanilla cake mix and added the juice and rind of an orange to give it flavour. There is something about packet cakes that lend themselves well to being iced. Essential is using the baking paper to line the tin because it gives nice clean lines to the cake. If I needed a large cake I baked it in a roasting dish, which usually required 3 packets - 3x cake batter.

For those who want a more traditional recipe here's an nummy orange cake recipe:

180g butter
150g castor sugar
170g self-raising flour
pinch of salt
1/4 t baking powder
3 eggs
3T orange juice
grated zest of 2 oranges

will make a 20 cm cake tin (approx) If wanting bigger double or triple the recipe.

Preheat oven to 180oC

Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. 

In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with orange juice, starting and ending with flour. Finally add in grated orange rind and combine well.

Pour batter into a prepared cake tin - lined with baking paper. Bake for 35 - 40 mins till a skewer inserted comes out clean (cooking times will vary if you increase the batter, use a bigger tin so the mix is more shallow etc)

Leave cake to cool completely before decorating.

This cake is moist and very orange-y and YUM!

Well I have hunted the house down and can't find my recipe - have had it for YEARS in the same place and nobody has touched it, but go to get it now and it's gone, typical! I have done a bit of research though and I think this cake may just fit the bill - give it a whirl...

Mile-high chocolate cake

This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender and moist, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

Ingredients
For cake:

150g fine-quality unsweetened chocolate, chopped 
225g unsalted butter, softened
2 and 3/4 cups sifted flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature for at least 30 minutes
1 cup sugar
1 cup brown sugar
2 cups sour cream

For frosting:
1 cup sugar
6 tablespoons flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
100g fine-quality unsweetened chocolate, finely chopped 
750g unsalted butter, at room temperature

Equipment: 2, 22cm round cake pans

Preparation
Make cake:

Preheat oven to 180°C with rack in middle. Butter cake pans, then line bottom of each with a round of baking paper.

Melt chocolate with butter, then cool.

Sift together flour, cocoa powder, baking soda, baking powder, and salt.

Beat eggs and sugars in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.

Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes. 

Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard paper, then cool completely, about 1 hour.
 
Make frosting and assemble cake:
 
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate until smooth. Transfer to a bowl to cool to room temperature, covering surface with baking paper to prevent a skin from forming. 

Once cool, beat in butter in small amounts at a time with an electric mix till whipped and creamy frosting.

Happy Cooking,

K

Thursday 21 February 2013

I LOVE one pot dishes! Not just for the convenience of cooking them all together, but because they just taste SO good. Even better the next day too, so if you know you've got a busy week you can prepare them beforehand and then just heat and eat.

Tonight I'm making a Chicken Hotpot, a recipe I got from my friend Louisa a few years ago.

Leftover chicken (about 400g, shredded) or cook up a couple of chicken breasts and shred them.

50g butter
2T flour
1 c milk
2 chicken stock cubes
1t mixed herbs (I used Italian herbs because I prefer them)
1 T extra flour
hot water
Veges such as peas, carrot, beans, corn etc
Potatoes
Cheese

Melt butter on high for 30 secs. Stir in flour and gradually add milk while you stir. Cook on high 2 mins. Stir. 

Put crumbled stock cubes into a cup with the extra flour and herbs. Add a little hot water and mix to a paste. Fill the cup with water and stir. Pour into the white sauce and cook on high 2 mins. Stir. 

Place the chicken in a casserole dish, add sauce and veges. Slice potatoes about 2 mm thick and layer over the chicken mixture, sprinkle with grated cheese. Bake in the oven at 180oC till browned (and potatoes cooked through)

This is truly yummy and well worth it.

How's everyone doing with the blog? Bored yet?? lol Has anyone tried anything, how did it go? Are there things you'd like me to cover for you? Utilise the comments section guys, it'll make the blog more interesting for people, and others may be wondering the same thing!!

Happy Cooking,

K

Tuesday 19 February 2013

Mmm just me and the kids again tonight.... so simplicity it is!

I made a very yummy Sweet and Sour Pork with Basmati Rice

500g diced pork
1 egg
oil
1/2 c flour
1 capsicum, chopped
4 pineapple rings cut into chunks
Lee Kum Kee Sweet and Sour Sauce (I know, I know, I didn't make it..)
Basmati Rice (made as per packet instructions)

Beat an egg and add the pork. In a plastic bag with the flour in add the pork dipped in the beaten egg. Shake the flour over the pork. Cook the pork in a little oil in batches until golden on all sides, set aside in a warm oven till all are cooked. Leave a tablespoon of oil in the pan, add the capsicum and saute for a couple of mins. Add the pineapple and warm through. Add the pork and the sauce. Lower heat and warm through. Place the rice on the plate and place the pork mixture on top - enjoy!!

Happy Cooking,

K













Monday 18 February 2013

Well, it MUST be time for something sweet!!

Over the past week I've tried to give you some nice easy recipes, in the hope you'll give them a go... so what about a easy recipe for Chocolate Mousse.. mmmm....

I want to share with you my recipe for the easiest chocky mousse, I've been making it since I was about 12...

You use 50g chocolate to 1 egg. If I was making a bowl of mousse, I would use 1 pkt of choc melts and 8 eggs

If I was making enough for 4 people I would use 200g choc and 4 eggs, for 6 people 300g choc and 6 eggs etc

Method:

Separate the eggs. Beat egg whites until stiff. Melt chocolate and add egg yolks, work fast with them because as soon as you add the yolks the chocolate "seizes" and if you don't work fast it will not be smooth. Fold the egg whites into the choc mixture (fold them, not beat or stir) Once its folded in either pour into individual ramekins or in a bowl (if making enough to share)
Cover with Glad wrap and place in fridge for several hours to set.

I had a dinner party a few years ago for a friends birthday. I made the mousse and put it in a china coffee cup. When I served it I piped whipped cream on top and a sliced strawberry. Was really yum. It would be great to serve it like that and add a sweet biscuit like a shortbread.. yum!!

2 ingredients - how much easier could it get :o)

Happy Cooking!

K

Sunday 17 February 2013

Mmm hubby cooked tea tonight and it was really yummy - homemade chicken burgers. We ate out last night after our cat club AGM.. life is good...

One of the recipes I love to make is a Chicken Tagine with couscous. It is quick, easy and nutricious. I HIGHLY recommend it.

2 things - 1) you can cook it in a skillet pan - you don't have to have a tagine 2) don't be put off by chickpeas - they really are yummy in this dish - not dry at all, but moist and delicious.

Chicken Tagine with Couscous


  • 2 tablespoons olive oil
  • 4 (180g each) chicken thigh fillets, trimmed, halved
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon Moroccan spice mix
  • 400g can diced tomatoes
  • 400g can chickpeas, drained, rinsed
  • 1 zucchini, halved, cut into 
  • 1cm pieces
  • 1 1/2 cups couscous



  • Method
  1. Step 1
    Heat 1 tablespoon of oil in a large, heavy-based frying pan over high heat. Add chicken. Cook for 2 minutes each side or until light golden. Remove to a plate.
  2. Step 2
    Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add spice mix. Cook for 30 seconds or until aromatic.
  3. Step 3
    Return chicken to pan. Add tomatoes, chickpeas and zucchini. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through. Season with salt and pepper.
  4. Step 4
    Meanwhile, place 1 1/2 cups cold water in a medium saucepan. Bring to the boil over high heat. Remove saucepan from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed. Stir couscous with a fork to separate grains.
  5. Step 5
    Spoon couscous onto plates. Spoon over chicken tagine. Sprinkle with coriander. Serve.



I use the instant couscous - it is SO easy, you add water and microwave, let it stand, fluff it up and serve, the Select brand Morroccan one is SO good!! 

This is really quick, filling and yummy and economical too

Happy Cooking,

K























Friday 15 February 2013

Recently I was reading through recipe books, as I do... and found a recipe that sounded so good I had to come home and try it, really easy too, must give kudos to Simon Holst for it.

I always dream of going to Greece, after Mama Mia I have plans to run through the hills singing ABBA songs...

So this recipe makes me think of Greece - enjoy!

Greek Style Baked Fish - with Garlic and Lemon Potatoes

1kg potatoes                                  1 - 2 T lemon juice
2 cloves garlic (peeled & chopped)     3 T olive oil
1/2 c chicken stock                          salt and pepper

Preheat oven to 225oC Scrub the potatoes and cut into 2cm cubes. Oil a casserole dish, add potato, garlic, stock, lemon juice and 2T oil. Gently toss to combine. Season with salt and pepper. Place in the oven and cook for 20 - 25 mins until golden brown, turn gently to avoid sticking.

600g Fish Fillets (gurnard, terakihi...)  1 onion sliced
400g can chopped tomatoes               2 - 3 slices stale bread
grated zest & juice 1 lemon               1 clove of garlic peeled 
1/2 t salt                                         handful parsley
1 - 2 T olive oil

Heat oil in a frypan. Add the onion and sauté till soft, stir in tomatoes, lemon zest, juice and salt. Allow to come to the boil, then remove from heat. In another casserole dish pour the tomato mixture, place the fish on top. In a blender blend bread, parsley and garlic until crumbed, slowly add oil and process til the crumbs are moist. Sprinkle over fish. Place in the oven for 12 mins or until the crumbs are golden. Allow the fish to stand for 5 - 10 mins. Serve with potatoes and a green salad or tomato and cucumber.

Enjoy :o)

Happy Cooking,

K

Thursday 14 February 2013

I didn't cook tonight...

so no recipe to share. I'd like to say it was due to a candlelit romantic dinner for two to celebrate Valentine's Day... but I can't!

Instead it was a chaotic day culminating in a late flight pick-up and therefore a late dinner. While the kids are really good with food, and love it when we cook, they were kind of hanging out for a treat, so fast food it was. Its interesting isn't it - the term fast food - because it's not. It took 45 mins.. I chose something new - and hated it, so result - still hungry... Silly really.

I recently had friends coming for a BBQ, I was trying to utilise what we already had, rather than going and buying lots, so in the freezer I go.

We had lamb mince. What to do with it?? It's a sad day when I dream about food, but I did. I dreamed up an experiment that I had no idea whether it would work or not, but my friends are all awesome, so I knew they'd be my guinea pigs. 

I took the lamb mince and added to it 1 egg, 1 c breadcrumbs, 1 small onion chopped, salt, pepper, 1 t Italian herb seasoning and about a 2 T of fresh mint. I chopped the mint finely. I mixed it altogether and rolled it into a ball about the size of my palm. I chopped feta into cubes and pushed a piece of feta into the middle of the mince mixture, sealed it over with the mince, then pressed it into a patty. We cooked them on the barbie and oh my goodness they were great. SO delish! I couldn't have been more happy with them. Experiment = success. I will definitely make them again. Give them a try if you can, because they really are good. Pop them in a burger bun with lettuce, some tzatziki sauce maybe some red onion (if you like that) or on their own with salad, veges etc!

Happy Cooking!

K

Tuesday 12 February 2013

Well today I am time poor.. so what to cook tonight. It needs to be simple and easy!

I have some chicken nibbles, and they are a favourite with my crew. They really are a versatile wee bite aren't they? You can simply add a little salt and pepper and cook them up and they are tasty just like that! 

My new fav is to brush them with Portugese Marinade. Now this is where the time saving bit comes in - I buy it ready made. I love to cook, and most of the time I will make my own but if you can find a really good, affordable alternative then why not use it? I use the Select brand one from Countdown, and its YUM. Its not too hot or spicy, so kids love it too, but its got enough flavour that leaves you wanting more. I simply brush the marinade on the chicken, place in a 180oC oven till cooked turning a couple of times so they don't stick (I don't do times.. I watch till they are browned and yummy looking but probably 30 - 40 mins approx).

I'm going to serve it with pasta, carrots, peas and corn - nice and simple, but OH SO TASTY.

When you are busy and pushed for time ready made options are a great way to put a quick tasty meal together, so don't hesitate to use them, we can't all be galloping gourmets everyday! I do like to make sure my plates look pretty, so I will do different colours of veges, I always do a potato dish of some sort, or an alternative like pasta, couscous, rice etc. A plate that's colourful is more appealing to the people you're feeding, and therefore they are way more likely to eat it!

For those that have the time and the inclination here is a marinade for Portugese Chicken:



  • 80ml (1/3 cup) fresh lemon juice
  • 60ml (1/4 cup) olive oil
  • 2 tbs sweet paprika
  • 2 tbs dried oregano
  • 2 tbs brown sugar
  • 4 garlic cloves, crushed
  • 1 long fresh red chilli, deseeded, finely chopped
  • 1 tsp salt
  • Freshly ground black pepper


Combine all ingredients and pour over the chicken, leave to marinate for as long as you can (several hours if possible) to develop the flavours. Cook in a 180oC oven (probably 40 - 45 mins - till browned and juices run clear)

Happy Cooking,

K

Monday 11 February 2013

Well I've had some great feedback for day 1 - thank you all so much!

Today I thought I'd talk about motivation... I don't know about you but if I don't get organised and decide early on what I'm going to cook then my motivation goes down hill as the day goes on. The key to keeping motivated to cook - or try something new, is to be prepared. If you have all the ingredients you need then you are more likely to throw something together. 

That got me thinking, what basics should someone have in their pantry? So here's some ideas for you that might help.

Staples:                                                       Condiments:
Plain Flour                                                     Soy Sauce
Baking Powder                                               Tomato Sauce
Sugar                                                           Worcestershire Sauce
Cornflour                                                       Hoi Sin or Oyster Sauce
Olive Oil
Canola or Vegetable oil
Pasta - spaghetti, penne, macaroni, fettucine or whatever
Rice
Salt and Pepper
Tomato puree
Tomato paste
White vinegar
Balsamic Vinegar
Bread Crumbs

Dried Herbs:                                                Spices:
Basil                                                           Chinese 5 spice
Bay leaves                                                   Cinnamon
Mixed Herbs                                                 Cloves
Oregano                                                      Cumin
Rosemary                                                    Curry Powder
Thyme                                                        Turmeric
Coriander

Stock:                                                        Fresh Foods:
Beef                                                           Potatoes
Chicken                                                       Onions
Vegetable                                                    Carrots
(Stocks can be in cubes or liquids)                   Peas
                                                                 Garlic - fresh or crushed in a jar
Canned Foods:                                             Ginger - fresh or crushed in a jar
Coconut Milk/cream
Chopped Tomatoes
Tuna

Meat wise you can get whatever your budget allows - don't be afraid to buy reduced meat, just use your judgement in terms of what it looks and smells like, don't take risks, but definitely buy it when you can - I do! I usually make sure I have mince - beef, lamb and pork at least - you can do SO much with them and they are affordable. I always have chicken, more recently I buy the thighs rather than the breasts, the thighs are much more moist than breast meat and once again more affordable. Chicken pieces or nibbles are great too. Sausages are not really my favourite food, but you can make them into some yummy dishes quite easily, so its good to have some in the freezer.

I'm sure many of you will already have pantries stocked with these things, but for those of you who don't, you don't have to run out and buy everything all at once, add something to your trolley each time and it won't take long to get there. Obviously there are heaps more I could add, but these are basics, that if you have you should be able to throw anything together and get dinner on the table!

What's at ours tonight - well I'm inventing.. I will add some Jamaican Jerk seasoning to some chicken mince, with an egg, breadcrumbs, onion and seasonings and make patties. I'll serve it with lime aioli - which is just mayonnaise with a squeeze of lime juice and some garlic.. easy ;o) and some leftover coleslaw and rice.

I hope thats been helpful, happy cooking,

K

Beginnings

Well, here we go...

I know absolutely nothing about blogging, so this will be a steep learning curve. I decided to do something like this because I love to cook, collect recipes, share food ideas, invent etc and I regularly share my food interests and what I've cooked in social media. Most of my friends say they love to see and hear what I'm creating, but I worry the rest think - oh no, here she goes again...

Mostly the feedback I get is that people can't believe I go to so much trouble - but I really don't! I purposely look for easy recipes that I have the ingredients for and that don't take too much time to create. I'm trying to be creative enough though to not bore my family with the same old, same old.

So - I don't know how long this will last - whether anyone will be interested.. but I thought I could post here things like what's for dinner tonight, my thoughts, explore ingredients we've never heard of, answer questions etc

Tonight's dinner:

Tonight I made Slow-roasted Pork Belly with Asian greens.

It was a recipe I got off Taste.com.au (one of my favs!!)

The recipe listed the ingredients as the following:


  • 1.2kg piece pork belly
  • 1 1/2 cups chicken stock
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp yellow rock sugar (see note)
  • 1 cinnamon stick
  • 2 star anise
  • 1 strip orange peel
  • 1 bunch choy sum, ends trimmed, coarsely chopped
  • 1 bunch chinese broccoli, ends trimmed, coarsely chopped

Steamed jasmine rice, to serve
Now I only had an 800g pork belly - but I didn't have to adjust the measurements at all. I had never heard of yellow rock sugar - so substituted it with brown sugar, I used a teaspoon of cinnamon rather than a stick and a teaspoon of five spice powder instead of star anise. Now see some people might see those ingredients and be put off the recipe, so give it a miss, but being confident in your flavours will help you work out your substitutes.
Its the same with the asian veges - use whatever greens you like - I used pak choy because a large bunch at the supermarket is only around $2 and is readily available. You could easily use cabbage, spinach, broccoli etc - it's just they are not such an asian flavour.
The method is as follows:
Step 1                  Preheat oven to 160°C. Place the pork, skin side up on a clean surface. Use a small    sharp knife to score the skin. Drizzle with oil and season well with salt and pepper. Place in a roasting pan and pour cup (125ml) of the chicken stock around the pork.

  1. Step 2
    Cover with foil and roast, basting occasionally, for 1 hour 30 minutes.
  2. Step 3
    Remove the foil and roast for a further 30 minutes or until meat is tender. Remove from heat and top the pork with a roasting pan to flatten. Set aside to cool slightly.
  3. Step 4
    Meanwhile, combine the soy sauce, sugar, cinnamon, star anise, orange and remaining stock in a large saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook for 10 minutes or until aromatic. Remove from heat and set aside to infuse.
  4. Step 5
    Preheat grill on high. Use a sharp knife to cut pork into four 12cm squares. Place in a clean roasting pan, skin side up. Drizzle with extra oil and season with salt. Cook under grill for 5-7 minutes or until skin is golden brown and crisp.
  5. Step 6
    Heat a wok over high heat. Add the choy sum, chinese broccoli and half the chicken stock mixture and stir-fry for 2-3 minutes or until choy sum and broccoli start to wilt. Remove from heat.
  6. Step 7
    Divide the Asian greens among shallow serving bowls. Top with pork and drizzle with chicken stock mixture. Serve immediately with jasmine rice, if desired.


It can be daunting to see so many steps - but really its just about breaking it down and doing the 1 step at a time. SO yummy!! Feeds 4 comfortably, although we aren't very big eaters - so adjust the quantities to suit your needs.
So that's tonight's blog, my first... hopefully you'll find it interesting and helpful. Feel free to ask questions and leave feedback, it'll make it more interesting to anyone who reads it :o)
Just need to add that I am in NO way an expert, am not trained - just an enthusiast, who'd like to share xx