From here
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough,
heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros.
That churro taste will take you right back to your favorite summer days walking the paseos of Spain.
Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
I didn't use cinnamon, but for the next batch I will grate some orange zest into the mix because I love the flavour.
I was chatting to Naturewitch on the phone while I made these and she told me that her gluten free flour mixture would work well in these.
Monday, December 22, 2008
Saturday, October 18, 2008
homemade crackers
Hehehehe, that’s how I felt yesterday until I actually tried the crackers which I made. I mean, who spends an hour of their day making something that is quick, easy to buy and very cheap?
Me now!
Simple cracker recipe adapted from here
3 cups of flour
1 teaspoon of salt
1 cup warm water
1/3 cup olive oil
Method: Heat oven to about 180-200 degrees (mine’s an old dodgy oven so I have to adjust between tepid and fried to a crisp)
Pop the whole lot into your bread machine and mix on the quick pasta setting (about 20 minutes). You can also add your favourite spices and herbs towards the end. I made plain, sesame and cheese and chive crackers.
Forget about your dough for about an hour (or four in my case!)
Roll dough into a thick sausage shape and cut into 8 pieces. Set your pasta machine to the thinest setting and put a piece of dough through one piece at a time. Use a pizza roller to cut them into cracker size pieces works really quickly with less drag on the dough.
Bake on trays greased with olive oil for about 10minutes the more golden they are the crispier they get, or as The Husband said
“The ones closest to burning are the best” Jury is still out as to whether he was being a w!n(*%)..
Let them totally cool then store in an airtight container.
So the actually rolling, cutting and baking took an hour.
Me now!
Simple cracker recipe adapted from here
3 cups of flour
1 teaspoon of salt
1 cup warm water
1/3 cup olive oil
Method: Heat oven to about 180-200 degrees (mine’s an old dodgy oven so I have to adjust between tepid and fried to a crisp)
Pop the whole lot into your bread machine and mix on the quick pasta setting (about 20 minutes). You can also add your favourite spices and herbs towards the end. I made plain, sesame and cheese and chive crackers.
Forget about your dough for about an hour (or four in my case!)
Roll dough into a thick sausage shape and cut into 8 pieces. Set your pasta machine to the thinest setting and put a piece of dough through one piece at a time. Use a pizza roller to cut them into cracker size pieces works really quickly with less drag on the dough.
Bake on trays greased with olive oil for about 10minutes the more golden they are the crispier they get, or as The Husband said
“The ones closest to burning are the best” Jury is still out as to whether he was being a w!n(*%)..
Let them totally cool then store in an airtight container.
So the actually rolling, cutting and baking took an hour.
Thursday, October 2, 2008
Xmas Artichoke Strudel
I make this at Xmas as it is so simple, looks elegant, liked by meat eaters and is amazingly easy and quick to make. The recipe is a Charmaine Solomon one.
ingredients:
1x400g can artichoke hearts
1 cup cottge cheese
1 cup freshly grated pamasan cheese
1 egg
1/2 cup finely chopped spring onions
1/4 cup finely chopped red capsicum
1/4 cup fresh white breadcrumbs
1 tea tarrogon leaves
1/2 tea pepper
6 sheets of filo pastry
melted butter
Drain artichokes and cut each one into quarters. Put into a bowl with all the other ingredients except butter and filo. Mix well and gently.
Lay a sheet of filo on kitchen bench and brush with melted butter. Add another layer and brush with butter. Keep going until all six are layered and brushed. Place filling in a log shape on the pastry and roll the whole thing up like a swiss roll and tuck the ends under.
Carefully put on greased baking tray and bung in a preheated (200 degrees) oven for 25 minutes until a nice golden brown. Let it sit for about five minutes before cutting into thick slices.
Serves 6.
ingredients:
1x400g can artichoke hearts
1 cup cottge cheese
1 cup freshly grated pamasan cheese
1 egg
1/2 cup finely chopped spring onions
1/4 cup finely chopped red capsicum
1/4 cup fresh white breadcrumbs
1 tea tarrogon leaves
1/2 tea pepper
6 sheets of filo pastry
melted butter
Drain artichokes and cut each one into quarters. Put into a bowl with all the other ingredients except butter and filo. Mix well and gently.
Lay a sheet of filo on kitchen bench and brush with melted butter. Add another layer and brush with butter. Keep going until all six are layered and brushed. Place filling in a log shape on the pastry and roll the whole thing up like a swiss roll and tuck the ends under.
Carefully put on greased baking tray and bung in a preheated (200 degrees) oven for 25 minutes until a nice golden brown. Let it sit for about five minutes before cutting into thick slices.
Serves 6.
Tuesday, September 2, 2008
Black bean and olive dip
1 large onion
2 cups of cooked black beans
about 30 black kalamata olives
juice of 1 large lemon
2 cups of cooked black beans
about 30 black kalamata olives
juice of 1 large lemon
Saturday, May 17, 2008
Empty the fridge vegie burgers!
I realised that I had a lot of leftovers in the fridge so decided to throw them together today and see if they turned into anything edible.
Here's the results
2 cups cooked lentils/beans/chickpeas/dhal. Mashed.
2 cups cooked cold rice it can be plain or the leftover risotto you made a couple of days ago.
1 cup dry quick cook oats
handful of chopped chives from your garden
handful of grated cheese (leftover from tacos a few days ago)
2 eggs.
two teaspoons of vegie stock powder
Mix the whole lot together and leave to sit for ten minutes. Then form into hamburger patties and pan fry till crunchy and golden. Serve with salad in homemade burger buns!
The flavour will change with every empty the fridge you do. If you have curried lentils, you get curried burgers, Mexican beans gives you a Mexican burger, risotto/plain lentils makes a nice chive ricey burger.
Enjoy!
Here's the results
2 cups cooked lentils/beans/chickpeas/dhal. Mashed.
2 cups cooked cold rice it can be plain or the leftover risotto you made a couple of days ago.
1 cup dry quick cook oats
handful of chopped chives from your garden
handful of grated cheese (leftover from tacos a few days ago)
2 eggs.
two teaspoons of vegie stock powder
Mix the whole lot together and leave to sit for ten minutes. Then form into hamburger patties and pan fry till crunchy and golden. Serve with salad in homemade burger buns!
The flavour will change with every empty the fridge you do. If you have curried lentils, you get curried burgers, Mexican beans gives you a Mexican burger, risotto/plain lentils makes a nice chive ricey burger.
Enjoy!
Wednesday, May 7, 2008
Cream of mushroom soup
In the morning, bung the following into your crockpot. This recipe is a double recipe and would serve 10 to 12 people! I only make it when I have found mushrooms on the 'out you go' stand at the supermarket for half price.
1 kg fresh mushrooms roughly chopped.
a handful of spring onion tops, thinly sliced (don't you dare pull up or use the white parts!!!!)
4 cloves garlic
4 litres of water
1 cup skim milk powder
3 peeled, chopped potatoes
a couple of vegetable stock cubes
Put it on to cook and forget about it until 5pm. Then check the seasoning and add more if you wish. Get out your stick blender and carefully blend the lot (I too have been splattered with hot soup when I got distracted!). It should be nice and thick and not need any cream at all.
1 kg fresh mushrooms roughly chopped.
a handful of spring onion tops, thinly sliced (don't you dare pull up or use the white parts!!!!)
4 cloves garlic
4 litres of water
1 cup skim milk powder
3 peeled, chopped potatoes
a couple of vegetable stock cubes
Put it on to cook and forget about it until 5pm. Then check the seasoning and add more if you wish. Get out your stick blender and carefully blend the lot (I too have been splattered with hot soup when I got distracted!). It should be nice and thick and not need any cream at all.
Coconut pancakes
2 cups SR flour
1/2 cup dessicated coconut
1/4 cup sugar (I don't use this at all as I find them sweet enough, but the recipe calls for it)
2 cups milk
2 eggs
Combine flour, coconut and sugar in a bowl. Whisk milk and eggs until smooth then add to the flour mix. Stir until smooth and leave it for a few minutes.
Heat a non stick pan and pour 2 tablespoons of the batter into the pan and cook until bubbles appear on the surface, turn the pancake and cook until golden.
Drizzle with your favourite topping.
Ours is heating honey, the juice of a couple of oranges and a pinch of cinnamon in a pot then drizzling over the pancakes.
1/2 cup dessicated coconut
1/4 cup sugar (I don't use this at all as I find them sweet enough, but the recipe calls for it)
2 cups milk
2 eggs
Combine flour, coconut and sugar in a bowl. Whisk milk and eggs until smooth then add to the flour mix. Stir until smooth and leave it for a few minutes.
Heat a non stick pan and pour 2 tablespoons of the batter into the pan and cook until bubbles appear on the surface, turn the pancake and cook until golden.
Drizzle with your favourite topping.
Ours is heating honey, the juice of a couple of oranges and a pinch of cinnamon in a pot then drizzling over the pancakes.
Monday, May 5, 2008
Grandma Ena's sugee cake
Another family recipe which I have decided to post just in case I go toes up and it's lost forever!
1/2 lb semolina
13 eggs (this is not a typo!)
10 oz sugar
2 oz flour
10 oz butter
1/2 tea bicarb
1/4 lb ground almonds
2 tea vanilla
1 dessertspoon brandy
4oz milk
4 egg whites whisked until you can hold the bowl upside down and the whites don't fall out.
Cream butter and 3/4 of the sugar. Gradually add milk. Add semolina, Stir well and stand for one hour. Add egg yolks and rest of the sugar. Fold in four whisked egg whites, then flour, bicarb and almonds. Add brandy and vanilla
Bake in lined greased cake tin for one hour in a moderate hour.
1/2 lb semolina
13 eggs (this is not a typo!)
10 oz sugar
2 oz flour
10 oz butter
1/2 tea bicarb
1/4 lb ground almonds
2 tea vanilla
1 dessertspoon brandy
4oz milk
4 egg whites whisked until you can hold the bowl upside down and the whites don't fall out.
Cream butter and 3/4 of the sugar. Gradually add milk. Add semolina, Stir well and stand for one hour. Add egg yolks and rest of the sugar. Fold in four whisked egg whites, then flour, bicarb and almonds. Add brandy and vanilla
Bake in lined greased cake tin for one hour in a moderate hour.
Pasteis de nata (bit harder version)
1 cup sugar
1 cup milk
3 tble cornflour
6 egg yolks.
Puff pastry cut into rounds and placed in greased patty pan tray.
Mix sugar, milk and cornflour and heat, stirring all the time, until nice and thick. Put gently whisked yolks into a bowl and pour on milk mixture. Pour back into pan and cook until thick.
Fill pastry cases with two teaspoons of mixture and bake 15 minutes 180 degrees
1 cup milk
3 tble cornflour
6 egg yolks.
Puff pastry cut into rounds and placed in greased patty pan tray.
Mix sugar, milk and cornflour and heat, stirring all the time, until nice and thick. Put gently whisked yolks into a bowl and pour on milk mixture. Pour back into pan and cook until thick.
Fill pastry cases with two teaspoons of mixture and bake 15 minutes 180 degrees
Molotov pudding Grandma Ena's
You want your taste buds to think they've died and gone to heaven? Make this!
Important note: Read the recipe through first to the end.
125 grams sugar
8 egg whites.
Beat whites till stiff and fold in 125 grams of sugar. Set aside.
125 grams sugar and a little water, boil until caramalized and slightly dark. Cool a little and combine gently with the egg white mixture. NOTE: Do not mix thoroughly, you want lumps of toffee to be visble.
Put mixture into a well buttered pudding mould without mixing. Place in medium oven for 15 minutes, then leave it in the oven for another five minutes.
Topping:
150 grams sugar
500mls milk
1 tablespoon flour
8 egg yolks
Combine sugar, milk and flour. Bring to the boil. Remove from heat and cool completely. Add yolks and stir over very very low heat. Cool completely!
Unmould meringue onto serving dish with a lip. Pour custard gently over the meringue.
Important note: Read the recipe through first to the end.
125 grams sugar
8 egg whites.
Beat whites till stiff and fold in 125 grams of sugar. Set aside.
125 grams sugar and a little water, boil until caramalized and slightly dark. Cool a little and combine gently with the egg white mixture. NOTE: Do not mix thoroughly, you want lumps of toffee to be visble.
Put mixture into a well buttered pudding mould without mixing. Place in medium oven for 15 minutes, then leave it in the oven for another five minutes.
Topping:
150 grams sugar
500mls milk
1 tablespoon flour
8 egg yolks
Combine sugar, milk and flour. Bring to the boil. Remove from heat and cool completely. Add yolks and stir over very very low heat. Cool completely!
Unmould meringue onto serving dish with a lip. Pour custard gently over the meringue.
Honey Cous Cous
I love this in Winter instead of our usual oats for breakfast.
3/4 cup chopped dates
3 cups milk
3 tbl honey
1 cinnamon stick
grated rind of one orange
1 cup cous cous
1 tea vanilla
3 tbl chopped nuts
Simmer everything except the cous cous. Remove from heat and stir in cous cous. cover pan with a plate and let sit for twenty minutes.
3/4 cup chopped dates
3 cups milk
3 tbl honey
1 cinnamon stick
grated rind of one orange
1 cup cous cous
1 tea vanilla
3 tbl chopped nuts
Simmer everything except the cous cous. Remove from heat and stir in cous cous. cover pan with a plate and let sit for twenty minutes.
Seven types of cookie
I think that I got this from the American Woman's day magazine in the late 80's. Gives you some idea how old I am LOL!
2.5 cups flour
3/4 cup sugar
3/4 cup brown sugar
1/2 cups butter
2 eggs
1 tea bicarb
1 tea salt.
Cream all the sugars and butter. Add eggs and then flours/salt and bicarb. Choose your add in's.
Add in list:
1/2 cup peanut butter or
1 small bag choc chips or
1 bag MM's or
1 small bag crushed butterscotch lollies
1 cup good cocoa
1 cup oatmeal (minus one cup of flour)
10 minutes at 350 degrees
2.5 cups flour
3/4 cup sugar
3/4 cup brown sugar
1/2 cups butter
2 eggs
1 tea bicarb
1 tea salt.
Cream all the sugars and butter. Add eggs and then flours/salt and bicarb. Choose your add in's.
Add in list:
1/2 cup peanut butter or
1 small bag choc chips or
1 bag MM's or
1 small bag crushed butterscotch lollies
1 cup good cocoa
1 cup oatmeal (minus one cup of flour)
10 minutes at 350 degrees
Coffee cookies to die from
Drink an expresso with these cookies and you will be twitchy all day! They are good!
125 grams softened butter
250 gram sugar
4 tea ground coffee (NOT INSTANT!)
1 egg
110grams plain flour
110grams SR flour
Beat butter, sugar and coffee until pale and fluffy. Add egg. Stir in flours. Roll rounded teas into balls and place 3 cms apart on tray.
Bake 10 minutes at 180 degrees.
125 grams softened butter
250 gram sugar
4 tea ground coffee (NOT INSTANT!)
1 egg
110grams plain flour
110grams SR flour
Beat butter, sugar and coffee until pale and fluffy. Add egg. Stir in flours. Roll rounded teas into balls and place 3 cms apart on tray.
Bake 10 minutes at 180 degrees.
Grandma Ena's bebinca de leite
1 cup cornflour
10 egg yolks (yes, you read right!)
1 tin condensed milk
5 cups coconut milk
1/2 lb melted butter, cooled.
Mix all the ingredients. STRAIN. Pour into a double boiler and stir over a low het all the time. When really really thick, pour into a dish to set. When set brown under a griller and then put it into the fridge overnight. You should be able to cut slices of this dessert.
10 egg yolks (yes, you read right!)
1 tin condensed milk
5 cups coconut milk
1/2 lb melted butter, cooled.
Mix all the ingredients. STRAIN. Pour into a double boiler and stir over a low het all the time. When really really thick, pour into a dish to set. When set brown under a griller and then put it into the fridge overnight. You should be able to cut slices of this dessert.
Grandma Ena's walnut brownies
These are seriously too die for. I don't know why I am posting this recipe, I haven't even given it to my sister!
1/3 cup butter
2oz chocolate
1 cup sugar
2 eggs
1/2 tea vanilla
3/4 cup flour
1/4 tea salt TYPO FIXED :)
1/2 cup chopped walnuts
Melt the butter and chocolate. Cool. Add sugar, eggs, vanilla, flour and salt. Mix well. Pour into a lined, greased brownie pan.
25 minutes 375 degrees.
1/3 cup butter
2oz chocolate
1 cup sugar
2 eggs
1/2 tea vanilla
3/4 cup flour
1/4 tea salt TYPO FIXED :)
1/2 cup chopped walnuts
Melt the butter and chocolate. Cool. Add sugar, eggs, vanilla, flour and salt. Mix well. Pour into a lined, greased brownie pan.
25 minutes 375 degrees.
Butter bean and tomato soup
4 celery sticks diced
1 onion diced
garlic, chopped
1 can tomatoes
1.5 cups water
250 mils vegetable stock
1 can butter beans
Saute vegetables, add tomatoes, stock and water. Cook till vegetables are tender. Add beans and warm through
1 onion diced
garlic, chopped
1 can tomatoes
1.5 cups water
250 mils vegetable stock
1 can butter beans
Saute vegetables, add tomatoes, stock and water. Cook till vegetables are tender. Add beans and warm through
Almond cake
125 grams ground almonds
125 grams butter
125 grams sugar
3 eggs
1 cup SR flour
2 drops almond essence and a bit of milk
Cream fat and sugar, add eggs one at a time. Add almonds and four, essence and enough milk to mix to dropping consistency.
Line a cake tin and put batter in. Bake 1 hour 375 degrees.
125 grams butter
125 grams sugar
3 eggs
1 cup SR flour
2 drops almond essence and a bit of milk
Cream fat and sugar, add eggs one at a time. Add almonds and four, essence and enough milk to mix to dropping consistency.
Line a cake tin and put batter in. Bake 1 hour 375 degrees.
Ambrosia Salad
2 tins drained mandarins (put some aside)
1 tin drained crushed pineapple
1 cup shredded coconut
250 grams sour cream
white marshmallows
Mix all the ingredients in a bowl. Decorate with mandarins.
1 tin drained crushed pineapple
1 cup shredded coconut
250 grams sour cream
white marshmallows
Mix all the ingredients in a bowl. Decorate with mandarins.
Armenian Squares
1.5 cups sugar
1/2 cup butter
1 egg and enough milk to make a 1 cup mixture
2 cups SR Flour
1 cup chopped walnuts
Mix flour, sugar and the butter. Spread 1/2 the mixture into a lamington tray. Add the egg and milk and walnuts to the rest of the mixture. Spread over the biscuit mix.
Bake 50/60 minutes 160 degrees.
(it's also yummy if you spread jam over the biscuit mix and subsitute 2 cups of dess. coconut to the topping)
1/2 cup butter
1 egg and enough milk to make a 1 cup mixture
2 cups SR Flour
1 cup chopped walnuts
Mix flour, sugar and the butter. Spread 1/2 the mixture into a lamington tray. Add the egg and milk and walnuts to the rest of the mixture. Spread over the biscuit mix.
Bake 50/60 minutes 160 degrees.
(it's also yummy if you spread jam over the biscuit mix and subsitute 2 cups of dess. coconut to the topping)
Friday, April 25, 2008
My super secret Mud Cake recipe
Another one given to me years ago by a client. She was given this recipe from a friend when she lived in the US in the 40's. If it sounds like your family's secret recipe, I will acknowledge it if you can prove it!
250gram butter
150 grams dark chocolate
2 cups of sugar
1 cup of hot coffee
1/2 cup whiskey
1 1/2 cups plain flour
1/4 cups Self raising flour
1/4 cup cocoa
2 eggs lightly beaten
Combine butter, chocolate, sugar, coffee, whiskey. Heat and stir till all melted. Cool.
Mix in the flours, cocoa and eggs.
Pour into pan
Mod to slow oven for 1 and 1/4 hours.
250gram butter
150 grams dark chocolate
2 cups of sugar
1 cup of hot coffee
1/2 cup whiskey
1 1/2 cups plain flour
1/4 cups Self raising flour
1/4 cup cocoa
2 eggs lightly beaten
Combine butter, chocolate, sugar, coffee, whiskey. Heat and stir till all melted. Cool.
Mix in the flours, cocoa and eggs.
Pour into pan
Mod to slow oven for 1 and 1/4 hours.
Sunday, April 13, 2008
Monday, March 3, 2008
Farmgirl's chocolate biscotti
Farmgirl Susan's Biscotti For Chocolate LoversMakes About 36 Pieces
2/3 cup (4 ounces) semisweet or dark chocolate chips (or chopped chocolate)
1/2 cup (1 stick/4 ounces) butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
2 to 2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking powder (make sure it's fresh!)
1 teaspoon salt
1 beaten egg white for glaze
Make it a Mochaccino!Adding 1 Tablespoon of instant espresso powder (I use Medaglia D'Oro brand) in with the dry ingredients does amazing things to this biscotti.
1. Heat oven to 350 degrees. Melt the butter and chocolate together (I put them in a Pyrex measuring cup and microwave them) and set aside.
2. Beat the eggs and sugar until lightened (I use an electric hand mixer and beat them for about two minutes.)
3. Add vanilla and chocolate mixture.
4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.
5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3-1/2 inches by 9 inches. Place logs on a large baking sheet and brush with egg white if desired. Bake for 25 minutes or until tops are set.
6. Reduce oven to 275 degrees. Let logs cool as long as you can (the cooler they are, the easier to cut), and then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from oven, carefully turn slices over, and bake for another 20 minutes. Cool on a wire rack. Store in an airtight container or freeze.
2/3 cup (4 ounces) semisweet or dark chocolate chips (or chopped chocolate)
1/2 cup (1 stick/4 ounces) butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
2 to 2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking powder (make sure it's fresh!)
1 teaspoon salt
1 beaten egg white for glaze
Make it a Mochaccino!Adding 1 Tablespoon of instant espresso powder (I use Medaglia D'Oro brand) in with the dry ingredients does amazing things to this biscotti.
1. Heat oven to 350 degrees. Melt the butter and chocolate together (I put them in a Pyrex measuring cup and microwave them) and set aside.
2. Beat the eggs and sugar until lightened (I use an electric hand mixer and beat them for about two minutes.)
3. Add vanilla and chocolate mixture.
4. Mix in the flour, cocoa, baking powder, and salt just until combined. You should have a soft, but not sticky, dough. Add the extra 1/4 cup of flour if dough is too sticky.
5. Divide the dough in half. On a lightly floured surface, form each half into a log that is 3-1/2 inches by 9 inches. Place logs on a large baking sheet and brush with egg white if desired. Bake for 25 minutes or until tops are set.
6. Reduce oven to 275 degrees. Let logs cool as long as you can (the cooler they are, the easier to cut), and then slice into 1/2-inch thick slices. Arrange the slices on baking sheet and bake for 20 minutes. Remove from oven, carefully turn slices over, and bake for another 20 minutes. Cool on a wire rack. Store in an airtight container or freeze.
Tuesday, February 19, 2008
Caldo Verde
Caldo Verde! The Portuguese king of soups!
3 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
2 whole dried red chillies
4 large potatoes, diced or sliced
6 cups cold water with vegetarian stock powder to taste
1 large bunch kale, chopped finely
fresh ground black pepper
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Toss in the onion, garlic and dried red chillies and stir for 3 minutes. Add the potatoes and stir for another 3 minutes.Pour in the water and turn up the heat to bring to a boil.Once boiling, reduce the heat again to medium and let the soup boil gently for 20 minutes.Remove the soup from the heat and take out the red chillies temporarily. If a creamier soup is desired, use a hand blender to roughly purée the vegetables, leaving just a few of the potato chunks unblended for taste and texture.
3 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
2 whole dried red chillies
4 large potatoes, diced or sliced
6 cups cold water with vegetarian stock powder to taste
1 large bunch kale, chopped finely
fresh ground black pepper
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Toss in the onion, garlic and dried red chillies and stir for 3 minutes. Add the potatoes and stir for another 3 minutes.Pour in the water and turn up the heat to bring to a boil.Once boiling, reduce the heat again to medium and let the soup boil gently for 20 minutes.Remove the soup from the heat and take out the red chillies temporarily. If a creamier soup is desired, use a hand blender to roughly purée the vegetables, leaving just a few of the potato chunks unblended for taste and texture.
Lemon Cordial
12 good sized lemons
1.5 kilo sugar
1 litre water
Grate the peel and put into a saucepan with the lemon juice, sugar and water. Bring to the boil, take off stove and cool. Bottle and seal.
For cordial add water. For 'lemonade' add soda water.
1.5 kilo sugar
1 litre water
Grate the peel and put into a saucepan with the lemon juice, sugar and water. Bring to the boil, take off stove and cool. Bottle and seal.
For cordial add water. For 'lemonade' add soda water.
Muesli
The night before
Mix and soak
2 cups rolled oats, 1 cup of water or juice, 250 grams yoghourt, 1/4 cup honey, 1/2 cup milk and 1 large apple, diced.
Warm in the microwave in the morning.
Mix and soak
2 cups rolled oats, 1 cup of water or juice, 250 grams yoghourt, 1/4 cup honey, 1/2 cup milk and 1 large apple, diced.
Warm in the microwave in the morning.
Monday, February 18, 2008
Brocolli Frittata
1 med brocolli cut into florettes
diced red vegies
1 cup cheese
4 eggs
1 cup milk
salt and pepper
Put brocolli in the bottom of a flan dish, cover with red vegies , cover with cheese. Mix eggs and milk. Season and pour over vegies.
Bake 180 degrees, 45 min
diced red vegies
1 cup cheese
4 eggs
1 cup milk
salt and pepper
Put brocolli in the bottom of a flan dish, cover with red vegies , cover with cheese. Mix eggs and milk. Season and pour over vegies.
Bake 180 degrees, 45 min
Corn soup
2 cups water
2 cups milk
4 cups corn kernals
1 tea salt
2tbl butter
1/2 cup celery chopped
1/4 cup onion chopped
1/4 cup leak chopped
2 tbl flour
1/2 cup milk
Bring water to boil add milk, corn and salt. Saute celery onions and leeks, Blend flour with butter and cook until bubbly. Stir in cooking liquid, add corn, simmer 20 mins and puree. This is so divine, silky and yummy.
2 cups milk
4 cups corn kernals
1 tea salt
2tbl butter
1/2 cup celery chopped
1/4 cup onion chopped
1/4 cup leak chopped
2 tbl flour
1/2 cup milk
Bring water to boil add milk, corn and salt. Saute celery onions and leeks, Blend flour with butter and cook until bubbly. Stir in cooking liquid, add corn, simmer 20 mins and puree. This is so divine, silky and yummy.
The Crone's muffin recipe
2 cups sr flour
3/4 tea salt
1/3 cup sugar
1 cup berries or choc chips or a mix of the two
2 eggs
4tb melted butter
3/4 cup milk
Mix dry, bung in wet, stir 15 seconds.Bake in muffin tins 20mins 425 degrees
3/4 tea salt
1/3 cup sugar
1 cup berries or choc chips or a mix of the two
2 eggs
4tb melted butter
3/4 cup milk
Mix dry, bung in wet, stir 15 seconds.Bake in muffin tins 20mins 425 degrees
Pistou de resistance!
Pistou de resistance!
Not one of mine but created by the wonderful Ian Parmenter. I make this all the time. It is really easy and economical; honest!
The soup
2 large onions, sliced in rings
2 leeks, sliced in rings (I use lots of spring onions as they are cheaper)
2 carrots, grated
2 sticks celery, chopped
2 large potatoes cut into small cubes
200g fresh green beans chopped into bite sized lengths
100g cooked beans (haricot, kidney, etc)
5 or 6 cloves garlic crushed
2 tbspn olive oil (preferably extra virgin)
200 g cooked macaroni
1.5 litres stock (vegetable, veal or chicken)
The pistou sauce
3 cloves garlic, finely chopped
1 cup chopped fresh basil
2 egg yolks
1/2 cup olive oil
To serve
100 g grated gruyere or emmentalMethod:
In a heavy saucepan or stockpot put the 2 tbspn olive oil. Gently cook the onions, leeks, carrot, garlic and celery for 5 or 6 minutes. Add stock and simmer for 3/4 hour. (If you need more liquid to cover, add water.) Just before serving, season to taste, stir in the beans and macaroni and allow to warm through.
To make the sauce,
pound the fresh basil and garlic in a mortar - or blend. Add the egg yolk. Gradually stir in the olive oil, starting a few drops at a time - as you would for mayonnaise. The mixture should thicken. To serve, put a generous serving of pesto sauce into individual warmed bowls along with a sprinkling of cheese.
Gently ladle the soup over the top. Get everyone to wait a full two minutes, savouring the wonderful aroma, before stirring the mixture up well and eating with tremendous enthusiasm.
Truly, this is one of the worlds great dishes!
NoteThe pistou sauce will go brown if exposed for a long time to air. It sort of rusts. This is not a problem, except that it can look unsightly. The solutions are either to put in an airtight jar and cover with a thin layer of olive oil or to make up the sauce immediately before serving. The sauce will keep in the refrigerator for several days though because it contains raw egg yolk I prefer to make it up as I need it.Serving Suggestion: Put a small dollop of sauce in each bowl, sprinkle in a little grated cheese, pour on a good amount of soup
Not one of mine but created by the wonderful Ian Parmenter. I make this all the time. It is really easy and economical; honest!
The soup
2 large onions, sliced in rings
2 leeks, sliced in rings (I use lots of spring onions as they are cheaper)
2 carrots, grated
2 sticks celery, chopped
2 large potatoes cut into small cubes
200g fresh green beans chopped into bite sized lengths
100g cooked beans (haricot, kidney, etc)
5 or 6 cloves garlic crushed
2 tbspn olive oil (preferably extra virgin)
200 g cooked macaroni
1.5 litres stock (vegetable, veal or chicken)
The pistou sauce
3 cloves garlic, finely chopped
1 cup chopped fresh basil
2 egg yolks
1/2 cup olive oil
To serve
100 g grated gruyere or emmentalMethod:
In a heavy saucepan or stockpot put the 2 tbspn olive oil. Gently cook the onions, leeks, carrot, garlic and celery for 5 or 6 minutes. Add stock and simmer for 3/4 hour. (If you need more liquid to cover, add water.) Just before serving, season to taste, stir in the beans and macaroni and allow to warm through.
To make the sauce,
pound the fresh basil and garlic in a mortar - or blend. Add the egg yolk. Gradually stir in the olive oil, starting a few drops at a time - as you would for mayonnaise. The mixture should thicken. To serve, put a generous serving of pesto sauce into individual warmed bowls along with a sprinkling of cheese.
Gently ladle the soup over the top. Get everyone to wait a full two minutes, savouring the wonderful aroma, before stirring the mixture up well and eating with tremendous enthusiasm.
Truly, this is one of the worlds great dishes!
NoteThe pistou sauce will go brown if exposed for a long time to air. It sort of rusts. This is not a problem, except that it can look unsightly. The solutions are either to put in an airtight jar and cover with a thin layer of olive oil or to make up the sauce immediately before serving. The sauce will keep in the refrigerator for several days though because it contains raw egg yolk I prefer to make it up as I need it.Serving Suggestion: Put a small dollop of sauce in each bowl, sprinkle in a little grated cheese, pour on a good amount of soup
Sweet potato risotto
Ummm I was blown away by this! We were going to have take away and I just decided to improvise as I didn't want take away.
Fry half a large onion. Bung in diced sweet potato. Add 2 cups of rice and 4 cups of water and some stock cubes. Bring to the boil then turn down low and cook for 20 minutes with the lid on the pan. Bung some basil, pinenuts, parmesan cheese, garlic and olive oil in your blender. Dish up rice and stir a teaspoon of the pesto through it gently
Fry half a large onion. Bung in diced sweet potato. Add 2 cups of rice and 4 cups of water and some stock cubes. Bring to the boil then turn down low and cook for 20 minutes with the lid on the pan. Bung some basil, pinenuts, parmesan cheese, garlic and olive oil in your blender. Dish up rice and stir a teaspoon of the pesto through it gently
vegan chocolate cake
Chocolate cake
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 tablespoon vinegar
2 teaspoon vanilla
2 cup cold water
In a bowl mix the dry ingredients. In a jug mix the wet ingredients. Mix them both and bake
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 tablespoon vinegar
2 teaspoon vanilla
2 cup cold water
In a bowl mix the dry ingredients. In a jug mix the wet ingredients. Mix them both and bake
pumpkin and lentil soup
Pumpkin and lentil soup. Dice one large onion, bung in a pot with a splash of olive oil and a couple of cloves of garlic (went to ferret in Wit's End garden for some garlic) When it's nice and soft and browned, throw in one large butternut pumpkin peeled and diced. Cover the lot with water and add some vegetarian stock cubes to taste. Add a cup of red lentils. Cook until cooked and looks like pumpkin soup.
Bubble bubble toil and trouble....
"Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder's fork, and blind-worm's sting,
Lizard's leg, and howlet's wing,--
For a charm of powerful trouble,
Like a hell-broth boil and bubble."
Well come on; how else would I start a recipe blog?
Wool of bat, and tongue of dog,
Adder's fork, and blind-worm's sting,
Lizard's leg, and howlet's wing,--
For a charm of powerful trouble,
Like a hell-broth boil and bubble."
Well come on; how else would I start a recipe blog?
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