Pancakes only quicker. What could be more perfect for a school-day breakfast?
1 cup self raising flour
3/4 cups milk
1 egg
40g sugar
Mix, fry. Serve with plenty of toppings.
Monday, June 16, 2014
Friday, May 9, 2014
Kid's mock-Middle Eastern Medly
Ok the kids really liked this. Yes, I know, it's pork, but you could use whatever if you want to be in theme.
Loin of pork, sizzled skin side down first, baked slowly slowly at 150 in the oven until it's juuust cooked. Please don't overcook it.
Apple sauce. Grated apple, microwave with sage and mint. At some point give it a bit of a mashing. If you want to be even less Middle Eastern dollop a bit of brandy in there to finish it off. Not for the kiddies, obviously.
Mint yoghurt. Well you don't need a recipe for that. Add some lemon. You could go the whole hog and add cucumbers as well. Your choice.
Jeweled rice. Sautee onions, corn, the usual suspects. Whatever you've got. Make it colourful.
Falafel. Well we've got these in our freezer but they're made with chickpeas and tahini, I'm not going to bother to give recipe here. I shallow fried them in Panko which made the kids very happy. Serve with salad and lemon.
Happy days, man. Happy days.
Loin of pork, sizzled skin side down first, baked slowly slowly at 150 in the oven until it's juuust cooked. Please don't overcook it.
Apple sauce. Grated apple, microwave with sage and mint. At some point give it a bit of a mashing. If you want to be even less Middle Eastern dollop a bit of brandy in there to finish it off. Not for the kiddies, obviously.
Mint yoghurt. Well you don't need a recipe for that. Add some lemon. You could go the whole hog and add cucumbers as well. Your choice.
Jeweled rice. Sautee onions, corn, the usual suspects. Whatever you've got. Make it colourful.
Falafel. Well we've got these in our freezer but they're made with chickpeas and tahini, I'm not going to bother to give recipe here. I shallow fried them in Panko which made the kids very happy. Serve with salad and lemon.
Happy days, man. Happy days.
Caulifower Dippers
Great after-school snack, vaguely pizza flavor.
Get a whole cauliflower, chop it up, then puree it in a mixer. Yep, blitz the whole damn thing. Until it's like weird cauliflower snow. It gets everywhere.
Then boil up about an inch of water, dump in the cauliflower snow, cook it for 5-10 minutes until it's sort of soft. Then drain in a fine sieve. Let it cool a bit or you'll be injured in the next step.
Get a clean tea-towel and wring out the drained cauliflower like mitigating a disaster at the seaside. It'll be powdery and super-weird. Put it into a bowl.
Add a couple of eggs, LOTS of Italian herbs, or if you want some chili and stuff. Also add a good couple of handfuls of cheese.
Press into a flat tray-bake, bake at 180 for as long as it takes for it to take colour and dry out. Add a couple more handfuls of cheese on top, bake to finish off golden.
Let them cool a bit, chop them up, serve.
This goes really well with a dip of sour cream with paprika and lemon, seasoned.
Couldn't be healthier.
Get a whole cauliflower, chop it up, then puree it in a mixer. Yep, blitz the whole damn thing. Until it's like weird cauliflower snow. It gets everywhere.
Then boil up about an inch of water, dump in the cauliflower snow, cook it for 5-10 minutes until it's sort of soft. Then drain in a fine sieve. Let it cool a bit or you'll be injured in the next step.
Get a clean tea-towel and wring out the drained cauliflower like mitigating a disaster at the seaside. It'll be powdery and super-weird. Put it into a bowl.
Add a couple of eggs, LOTS of Italian herbs, or if you want some chili and stuff. Also add a good couple of handfuls of cheese.
Press into a flat tray-bake, bake at 180 for as long as it takes for it to take colour and dry out. Add a couple more handfuls of cheese on top, bake to finish off golden.
Let them cool a bit, chop them up, serve.
This goes really well with a dip of sour cream with paprika and lemon, seasoned.
Couldn't be healthier.
Wednesday, May 7, 2014
Grilled chicken with dukkah pasta
Dukkah - mixed nuts, lots of green herbs, in a blender, with olive oil and lemon juice (plenty of it). Make a large dukkah to the pasta ratio - in fact more like a paste than dukkah.
Grill the chicken, slice and serve absolutely plain apart from salt. (Breast.)
Boil pasta, with broccoli at the last moment. Mix dukkah in, season and add olive oil and lemon juice to taste.
Serve side by side.
Kids verdict: 'Fresh'
Super healthy.
Grill the chicken, slice and serve absolutely plain apart from salt. (Breast.)
Boil pasta, with broccoli at the last moment. Mix dukkah in, season and add olive oil and lemon juice to taste.
Serve side by side.
Kids verdict: 'Fresh'
Super healthy.
Oriental Soba Mooning
Ok so this is fish and noodles, oriental flavours. We used moonfish today and it was delicious.
Sauce: Onions finely chopped (thinking of doing without them next time), kaffir lime leaf (sliced), lemongrass stalk (finely chopped), white wine. Simmer and boil down. Add a spoon of ginger marmalade. Then simmer, wiz in a blender, add fish sauce, lemon juice, butter, finish to a good zingy consistency.
Soba: Boil soba, add broccoli florets at the last minute, drain, dress with soy sauce and sesame oil.
Moon fish: Steam with a bit of salt.
Serve. Really good.
Sauce: Onions finely chopped (thinking of doing without them next time), kaffir lime leaf (sliced), lemongrass stalk (finely chopped), white wine. Simmer and boil down. Add a spoon of ginger marmalade. Then simmer, wiz in a blender, add fish sauce, lemon juice, butter, finish to a good zingy consistency.
Soba: Boil soba, add broccoli florets at the last minute, drain, dress with soy sauce and sesame oil.
Moon fish: Steam with a bit of salt.
Serve. Really good.
Monday, April 14, 2014
Lemon Slice
Lemon Slice - The BEST version
Ok, for the base we have:
- 150g butter (melted)
- 3/4 cup desiccated coconut
- 3/4 cup plain flour
- 3/4 cup sugar
Bake for about 15 minutes until it gets slightly golden.
For the topping, we have:
- 1 small tin passionfruit puree, strained
- grated rind and strained juice of 1 lemon
- 1 400g tin condensed milk (of course)
- 2tbps plain flour
- 1 tsp baking powder
- 1 egg
combine, pour over the semi-cooked base. cook again.
Cool, dust with icing sugar, cut into fingers.
Give to children. Possibly adults.
Thursday, January 2, 2014
Jams and Chutneys
One needs jam. And marmalade. Here are some recipes for when the time is right (ripe).
Orange Marmalade
Some make this with 2 sugar to 1 of fruit. I make it with 1 of sugar to 2 of fruit. 'Course it means you have to boil it for longer but it works just fine.
As for all citrus, peel the skin off the fruits leaving the pith behind. Slice the zested skin as fine as possible. set aside.
Cut the pith away from the remaining fruit. Discard.
Dice the pulp of the orange. I find there is no need to take the skin away - you're going to cook it for so long it won't matter.
Collect any seeds and sew them into a muslin bag. This helps set the marmalade.
Combine the shredded peel and the diced pulp. Weigh. Put in pot with half that amount of sugar. Add water. How much you add depends on how dark you want the marmalade. The darker, the more water, but then of course you have to boil it for longer. As a general rule it should be enough if you add sufficient for it to come just below the top of the fruit mix before you add the sugar.
Boil gently. Remove any scum arising. Seal in sterilized jars once it passes the set test.
Lemon Marmalade
Same as with the Orange, but more sugar is allowed. I would go as far as 1:1. Not more, though.
Apricot Jam
Stone and dice the fruit. Ratio of 1:1. Add pectin as per instructions on packet as it will be runny otherwise. No added water necessary. Zest and juice of one lemon per kilo of diced fruit gives it a nice edge. Blitz some of the jam once cooked and mix back in to give a more spreadable consistency.
Peach Jam
As above.
Strawberry Jam
Had huge trouble with this one, would not set even with twice the recommended pectin and no water. Ratio of 1:1, which might be too much. Also with one lemon per kilo of fruit. In the end had to thicken it up with arrowroot afterwards, and added a touch of red food colouring just to spic it up while I was at it (worth doing this. Real strawberries cook a little dull). Make sure not to boil this too vigorously or you'll destroy the flavor.
Mango Jam
Quite the best of all the jams. Extraordinary. 300g of sugar to every kilo of fruit, peeled stones and pureed. Boil the sugar with half the quantity of water (i.e. 150 ml per 300 grams of sugar) until it starts forming threads - this is about the soft ball stage. Add the puree, cook for 10 minutes or so, gently. That's it. Absolutely divine.
Tomato Chutney
1kg tomatoes
1/2 kg onions
250g brown sugar
150ml vinegar
5 cloves cardamom
4 cloves garlic
1 chili
4cm ginger
Bubble bubble boil and trouble.
Enjoy!
Orange Marmalade
Some make this with 2 sugar to 1 of fruit. I make it with 1 of sugar to 2 of fruit. 'Course it means you have to boil it for longer but it works just fine.
As for all citrus, peel the skin off the fruits leaving the pith behind. Slice the zested skin as fine as possible. set aside.
Cut the pith away from the remaining fruit. Discard.
Dice the pulp of the orange. I find there is no need to take the skin away - you're going to cook it for so long it won't matter.
Collect any seeds and sew them into a muslin bag. This helps set the marmalade.
Combine the shredded peel and the diced pulp. Weigh. Put in pot with half that amount of sugar. Add water. How much you add depends on how dark you want the marmalade. The darker, the more water, but then of course you have to boil it for longer. As a general rule it should be enough if you add sufficient for it to come just below the top of the fruit mix before you add the sugar.
Boil gently. Remove any scum arising. Seal in sterilized jars once it passes the set test.
Lemon Marmalade
Same as with the Orange, but more sugar is allowed. I would go as far as 1:1. Not more, though.
Apricot Jam
Stone and dice the fruit. Ratio of 1:1. Add pectin as per instructions on packet as it will be runny otherwise. No added water necessary. Zest and juice of one lemon per kilo of diced fruit gives it a nice edge. Blitz some of the jam once cooked and mix back in to give a more spreadable consistency.
Peach Jam
As above.
Strawberry Jam
Had huge trouble with this one, would not set even with twice the recommended pectin and no water. Ratio of 1:1, which might be too much. Also with one lemon per kilo of fruit. In the end had to thicken it up with arrowroot afterwards, and added a touch of red food colouring just to spic it up while I was at it (worth doing this. Real strawberries cook a little dull). Make sure not to boil this too vigorously or you'll destroy the flavor.
Mango Jam
Quite the best of all the jams. Extraordinary. 300g of sugar to every kilo of fruit, peeled stones and pureed. Boil the sugar with half the quantity of water (i.e. 150 ml per 300 grams of sugar) until it starts forming threads - this is about the soft ball stage. Add the puree, cook for 10 minutes or so, gently. That's it. Absolutely divine.
Tomato Chutney
1kg tomatoes
1/2 kg onions
250g brown sugar
150ml vinegar
5 cloves cardamom
4 cloves garlic
1 chili
4cm ginger
Bubble bubble boil and trouble.
Enjoy!
Subscribe to:
Posts (Atom)
