Tuesday, July 11, 2017

Spicy Vegetable Fritters for Two

Want to use up some vegetables from the crisper or feel you need a vegetable boost then try these Vegetable Fritters.

Chose Vegetables to grate or chop - one cup for two people.
Eg: carrots, zucchini, onions, cabbage, broccoli, cauliflower, sweet potato, parsnip, potato, green onion, grated parmesan cheese is a good flavour enhancer.

Sift 1 cup all-purpose flour with added spices (eg., cumin, chili, pepper, garlic, salt, ground pepper).

Place oil in a solid fry pan to 1cm height and heat to medium.

Prepare batter.  Flour and 1 cup ice cold water; wisk with fork to combine. Add in one cup of your chosen grated vegetables and mix well.

Cabbage Onion Fritters with curry powder and spicy salsa and dukkah topping


Heat oil in a non-stick frying pan over medium heat. Add heaped tablespoonfuls of the vegetable batter mixture to the pan and cook in batches for 2-3 minutes each side or until golden and crispy. Don't over crowd pan. Transfer to a plate and keep warm. Serve fritters with favorite topping / sauce - minted yoghurt, salsa or chutney.


Sauces - Toppings:
Avocado Yogurt Sauce
1/2 cup greek yogurt plain
1/2 medium-sized avocado ripen
1 teaspoon dill chopped fresh
1 teaspoon chives chopped fresh

Minted yoghurt, salsa or chutney, to serve.  Dukkah powder.

Thursday, February 23, 2017

Marshmallow Pavlova With Custard Cream

4 egg whites, 1 cup caster sugar, 1/2 tsp vanilla extract, 3/4 tsp white vinegar, 1 tbsp corn flour.
Whipped cream, custard cream - see below (great recipe to use up egg yolks)
Seasonal fresh fruits such as strawberries, raspberries, blueberries, passion fruit pulp, mango, banana and kiwi fruit sliced.



Preheat oven to 120°C/250°F. Line oven tray with baking paper.  Mark approx 7-inch circle on foil. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Add vanilla and vinegar; beat until combined.  Fold through corn flour.  Spread meringue into circle on foil, building up at the side to about 3 inches in height. Smooth side and top of pavlova gently. Using spatula blade, mark decorative grooves around side of pavlova; smooth top again.  Bake pavlova about 1½ hours. Turn oven off; cool pavlova in oven with door ajar.

Cut around top edge of pavlova (the crisp meringue top will fall on top of the marshmallow centre). Fill inside pavlova with custard cream topped with whipped cream.  Decorated with fresh fruits. Enjoy!

Custard Cream
4 egg yolks, 1/4 cup sugar, 1 tsp vanilla, 1 tbsp cornflour, 1/4 cup milk, 1/2 cup cream
Beat egg yolks, sugar, vanilla and cornflour until smooth and creamy.  Put into saucepan, gradually add cream and milk, stir until smooth.  Stir over medium heat until sauce thickens, bring to the boil, reduce heat, simmer 2 mins.  Remove from heat, allow to become cold, stirring occasionally.






Saturday, February 11, 2017

Slow Braised Lamb Shanks

What you need: 4 large lamb shanks, 2 tbls flour, salt, pepper, oil, 1 large onion diced, 1 rasher of bacon diced, 1 clove of garlic minced, 1 tbls ketchup, 1 tbls soy sauce, 1 tbls Worcestershire sauce, 1 tbls brown sugar, 1 tsp dry mustard, ¼ cup vinegar, ½ cup water
What you do:
Trim excess fat off shanks. Roll in flour seasoned with the salt and pepper. Brown shanks in a heavy based pan. Remove.  Saute onion, bacon and garlic and then add browned shanks. Combine all other ingredient and pour over shanks. Bring to a boil then turn down to very low simmer, cover and cook on the stove-top for about 2-2½ hours or until meat super tender.  


Monday, January 9, 2017

Pantry Staples - Frugal, Practical

Nothing for dinner - what's in your cupboard?

What foods should be in your cupboard, freezer and fridge so you can always cook something healthy for dinner?  Nothing for dinner - what's in your cupboard?

Pantry (Any additional Ideas?)

Tinned
Tomatoes as base for pasta sauce, curry, stew and soup
Legumes - Kidney beans, Chickpeas (spiced baked chickpeas as a snack are filling and delicious or some hummus dip). Lentils to add to soups and stews and meat dishes to reduce the meat needed then over rice, pasta, mashed veg or on toast or with bread and butter to dip extends all measl a lot further
Tinned Baked Beans - quick easy snack on toast!  Or added to casserole
Tinned fish - tuna, salmon, sardines etc - make creamy mornays, noodle casseroles, on toast, with salads etc
Coconut milk - great to add to a curry or can use yogurt
Fruits - apple, pears, apricots, peaches etc make yummy low cost deserts such as pies and crumbles

TOMATO - king of 'fruits'  - tinned, dried, semi-dried, dehydrated as tomato powder - FRESH in a bulk buy - these delicious fruits deserve a place alone as can be used in so many ways and prices are reasonable.  Home made pasta sauces!!  Always tastier and free of additives!! On toast, in stews etc etc.

Herbs & Spices
Pepper, Curry Powder, Cumin, Corriander, Paprika for curries etc
Mustard, Bay leaves, Chilli powder or flakes,
Dried Herbs: Oregano, Basil, Thyme, Rosemary, Sage, Parsley
Nutmeg, Cinnamon,

Stock powder, jelly or liquid tetra-packs, Tomato paste
Powdered soup - eg french onion soup to coat meats and slow bale or coke chicken, apricot chicken etc. Cream of chicken soup for tasty creamy casseroles and try a different packet each week until get your favs

Oils, Sauces, Vinegars
Oils, Soy, Tabasco, Tomato, Fish, Sesame, Salsa, Worchestshire, Vinegar - wine, balsamic, apple cider; lemon juice

Toppings
Honey, Peanut Paste, Aussie Vegemite, Jams
 
Dried Staples
Pasta of all types from the semi dry chinese egg noodles, udon etc to all the Italian style pastas - pappardelle, farfalle, shells, campanelle, angel hairr, gnocchi, spaghetti, lasagna
Rice - white, brown, basmati (fragrant), jasmine
Couscous with all types of spice dishes
Rolled oats, flat breads - make pizza bases or wraps
Barley, dried peas, dried soup mix, peanuts, beans
Flours, Yeast Powder, Baking Powder, Baking Soda
Thicken stews and soups, make muffins, no-knead breads
Pie and Quiche Bases
Raw Sugar, Salt,

Vegetables
Potatoes of all types (baked, boiled, mashed, chipped etc), Kumara or sweet potatoes, Carrots, Onions, Garlic, ginger - types that last longer to avoid food waste and good to boil for mash, roast, add to stews etc
Citrus - lemons, oranges etc and if in bulk juice and freeze.
Bananas - if getting over ripe freeze and/or use for muffins or cakes
Any fruits on special

Flours, Yeast Powder, Baking Powder, Baking Soda
Thicken stews and soups, make muffins, no-knead breads
Pie and Quiche Bases
Raw Sugar, Salt,

Dairy
Yoghurt - instead of coconut in savoury cooked meals, like pasta and curries - add at the last minute so it doesn't split
Cheeses - all types to taste - over pasta, with noodles, toasted sandwiches - great concentrated protein and fills people up

Fridge / Freezer
EGGS - a great whole food and so many ways to cook - very satisfying and filling and good energy food!
Any types of Vegetables, Peas, corn, green beans as can be added to many dishes.
Home made pasta sauces!!  Always tastier and free of additives!!
Meats purchased at discount prices. Mince and sausages can make many interesting low cost meals that are tasty and filling.

Sunday, September 11, 2016

Fresh Homemade Chicken Soup


Soups ready in an hour and tastes devine.  Budget meal.
Recipe for newbies:  1 packet chicken pieces (I used cut up thighs as more flavour - can use cheapest available such as drumsticks and remove skin, cook with bone in as also good for more flavour and after cooked take meat off bones and return to soup), 2 onions chopped, 1 large carrot chopped, 6 stalks celery chopped, 2 bay leaves, 1 teaspoon ground black peppercorns, enough chicken stock to cover.  Bring to boil and immediately turn down to a gentle simmer.  Cook until chicken cooked and vegetables tender.  Add salt to taste.  Enjoy!

Or try this recipe from a great chef at Food Wishes made a simple quick easy one step soup - https://youtu.be/q4wmoIx7NLc and follow his YouTube Channel!





Saturday, August 6, 2016

Banana Ketchup

BANANA KETCHUP

2 tbsp olive oil, 1 large onion, roughly chopped, salt, 3 garlic cloves, minced, 3 red chillies, roughly chopped, thumb-sized piece of ginger, grated, 1 tsp coriander seeds, 5 cloves, 1 cinnamon stick, 1/2 tsp black pepper, 1 tsp allspice, ground, 1/4 tsp nutmeg, ground, 1/2 cup dark brown sugar, 1/4 cup cider vinegar, 1/3 cup dark rum, 1 tbsp dark soy sauce, 5 overripe bananas, mashed, 1 lemon, juice & zest, 1 lime, juice & zest, 1 tsp dried thyme, 1 bay leave

Heat the oil in a medium pot. Add the onions and a little bit of salt and sweat them over a medium heat until they turn soft and translucent, about 10 minutes. Add the garlic, chillies, ginger and dried spices and fry over a low heat for about a minute, stirring all the time, until the mix starts to give off a fragrant smell.

Add sugar, vinegar, rum, soy sauce, bananas and the citrus and herbs. Stir well and bring to a boil. Cover and let simmer over a low heat for about an hour. Stir from time to time to check nothing is burning.

Remove from heat. Fish out the cinnamon stick and the bay leave and discard . Blend the rest of the liquid to a fine sauce.  Fill your ketchup into a suitable botle. The ketchup will keep for a few weeks in the fridge.


Monday, April 25, 2016

Honey Baked Chicken Pieces

Gotta love one dish recipes with four ingredients.  Honey Baked Chicken Pieces is an easy and delicious dish for the whole family!

If you aren’t keen on chicken on the bone, you can substitute chicken pieces – but reduce the cooking time to prevent it from over-cooking.  

Need: 1 kg Chicken Pieces, 3 tbsp Honey, 3/4 cups White Wine or chicken stock, 1 packet French Onion soup powder.  Place chicken pieces in a baking dish. Mix the soup mix with the wine (or stock) together with the honey and pour over the top. Cover with foil and bake at 160 degrees for an hour, then remove the cover to brown (another 10 minutes at 200 degrees). Serve with Fried Rice or steamed Asian vegetables

See https://www.stayathomemum.com.au/recipes/honey-baked-chicken-pieces/


Monday, December 28, 2015

Creamy Chicken-Mushroom Casserole



RECIPE:
1 tblsp olive oil, 1 of butter
2 chicken breasts cut into pieces, dredged in seasoned flour.
salt and black pepper
1 onion,1 carrot, 1 stick celery finely chopped
2 cups chopped field mushrooms
small bunch chopped of parsley
1/2 teaspoon dried thyme
1 heaped tablespoon plain flour
1 and 1/2 cups chicken stock
1/2 cup cream
Heat the oil and butter in a frying pan until sizzling. Add the chicken to the pan and cook for 2–3 minutes on each side until sealed.  Remove and put aside.  Add onions, carrots and celery and fry over moderate heat for 3–4 minutes, or until softened.  Add flour and stir through.  Slowly add chicken stock while stirring to form sauce.  Add mushrooms to the pan with thyme, salt and pepper.  Put lid on.  Cook for 10 mins at LOW heat. Test if vegetables cooked, add chicken and cook further 5 mins or until chicken cooked through (don't boil or you'll overcook chicken and curdle cream.  Needs to be low heat).  Add parsley and cream and stir through.  Can keep in warm oven until ready to serve.  Serve over jasmine rice or cooked potatoes.

Monday, December 21, 2015

Ye Ol' Pork Roast with Crispy Crackle

Yummy and satisfying isnthe traditional pork roast and crispy crackle with moist meat and rich porky gravy!



Wednesday, November 11, 2015

Raw Foods

Cookin' fun when no cooking involved ☺ Using the Oscar Neo can juice, puree, make sorbet, ice creams, baby foods, pasta and much more.  Health plus plus!  Also delicious, even kale and pear juice though looks like swamp or drain algae bloom!





Monday, October 12, 2015

Jamie Olivers Roast Chicken in Milk

Jamie Oliver's Chicken in Milk - from internet
A rather odd recipe on Jamie Oliver's site. It calls for roasting a chicken in a big pot with a pint of milk, a lot of lemon zest, a cinnamon stick, and unpeeled garlic cloves. Brown a whole chicken in copious amounts of olive oil or butter.  Pour in some milk, two lemons' worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their jackets. Oliver says to throw away all that extra fat but I recommend saving it for cooking potatoes or vegetables. Put in the oven and roast for an hour and a half.  Covered for 1/2 the time.  Then uncovered to finished.  Its unexpected combination of ingredients and method you may think could never work but you be surprised and delighted with this dish.

Friday, June 19, 2015

Simple Pork & Onion Stew

Ingedients:
500g pork meat (anything on special - I used leg meat so no need to cook as long as tougher cuts).
3 large onions (I usually add more as love the onions)
1 tablespoon plain flour
1 cup water (enough to just cover meat & onions _ less is better to concentrate flavour)
1 cup tomato sauce (I use Fountain spicy red)
2 teaspoons raw sugar
1 teaspoon apple cider vinegar
Salt and ground pepper to taste - I usually add after cooked so I can balance flavours

1.  Brown diced pork meat - do this a bit at a time in hot pan with a little oil or oil spray and remove as soon as brown so not fully cooked but well browned as this adds to flavour
2.  Lower heat to medium.  Add chopped onions to pan with a little more oil - a table spoon - and brown nicely
3.  Add flour and mix through.   Add rest of ingredients and mix through.  Lower heat to low and cook slowly - no lids but can put a little grease proof paper over meat to keep moisture in. Cook until meat is break apart tender.
4.  Serve with mashed root vegetables and greens or over rice.

ENJOY!



Sunday, June 14, 2015

Home Cooking Feb to May 2015




Simple Honey Chicken Wings - Easy! Tasty!

Delicious honey chicken wings - yummy!

Simply add one packet of Continental French Onion soup powder, 1/3 cup honey, 3/4 cup water, 1 tablespoon Masterfoods Australian mustard, 12 chicken wings.

Cover and bake in 180 degree oven for one hour.  Remove cover and bake further 1/2 hour.

Serve and enjoy.






Home Cooking

Have been absent from blogs for about 6 months!  Still cooking but just not posting recipes. Mainly just meat and veg meals that mum enjoys.

Pulled pork, rice and vegetables

Steak and onions with baked potato

Mini meat pies

Wednesday, December 10, 2014

Crumbed Lamb Leg Steak - Mint Gravy & Mash

Crumbed Lamb Leg Steaks, Mashed potato/pumpkin - pump-tate - mint gravy and and extra veg - Mm delicious!

Left Overs Curry

Left Overs Curry - all the vegetables left in crisper with left over cooked chicken done in a quick curry sauce served with jasmine rice - delicious!

Friday, November 14, 2014

Pork Loin in Milk - Italian Style


1.5 kg pork loin; Salt; 4 tablespoons butter; 3 tablespoons olive oil; 3 cups whole milk.  Can remove the rind from the loin of pork for a leaner roast or leave it on and score with a sharp knife for a crusty-topped roast with crackling fat. Season the outside of the pork with salt.  Heat the butter and oil over medium heat in a large, heavy-bottomed saucepan. Lower the pork into the pan and sear until the skin is crisp and a rich golden color, turning it every few minutes. It will take about 15 minutes to ensure all the edges are golden.  Reduce the heat slightly and add the milk to the pan or casserole very, very slowly so it doesn’t bubble up too much. Gradually bring it to a gentle simmer and partially cover the pan. Let the pork cook like this for 2 hours, or until the juices run clear when pierced with a skewer. The pork will be tender but not fall-apart tender. Transfer the pork to a cutting board and let it rest for 5 minutes, loosely covered with foil. Leave the pan with the cooking liquid on the stovetop. Skim most of the fat from the surface of the juices and discard, then whisk the remaining cooking liquid to break up the chunks of coagulated milk a little. It won’t be pretty, but that’s okay. Carve the meat and place the pork slices on a warm plate. Pour the pan sauce over the pork and serve. (If you find upon slicing the pork that you’ve undercooked it, slip the pork slices and sauce in an oven cranked to 350°F(176°C) and bake for 5 to 10 minutes, or until cooked through.)

Thursday, October 30, 2014

Healthy, Quick & Easy Satay Chicken, Veg & Rice

Had an easy, healthy and delicious meal out of packets this evening!
  1. Using Peanut satay spice mix powder from http://www.thespicetradingcompany.com.au/
     to marinate chicken pieces for afternoon, threaded on skewers and char grilled. 
  2. Used a packet of Birds Eye Malaysian stir fry veg and served over rice - easy as - tasty as! Also we like to have a little extra peanut sauce over the top. Looking for an easy and nutritious meal this is a good one!

Saturday, October 25, 2014

Dong Po Rou Pork - Aussie version!

Faye's Pork Belly in Slow Cooker based on a famous Chinese dish called Don Po Rou pork!

Submerge a Pork belly in slow cooker with following ingredients 300ml Semillon wine, 300ml apple juice, 1 cup tomato and 1/2 cup sauce soy sauce, 1/2 cup honey, 4 onions, 2 carrots, 6 stalks celery, 2 potatoes all chopped largish chunks, 6 peppercorns 1 tablespoon paprika, 4 cloves 1/2 a fresh ginger or minced 1 tablespoon, 1 teaspoon Chinese five spice Taste stock for balance of flavours and adjust as required (it should be pleasantly salty with a hint of sweet).

Cook in slow cooker for 6 hours on low until very tender. Remove the pork belly and vegetables and set aside to cool. In a medium saucepan heat the sauce to reduce until thick. Cut up cooled pork and veg into bite size. At this stage may put all in fridge and served next day. Remove any fat from sauce before reheating.



Heat heavy fry pan with enough of sauce to cover base. When bubbly add pork and turn to coat and brown evenly. Don't burn. When coated and glossy add all vegetable and rest of sauce and warm through. Serve on a bed of steamed rice and arrange the pork with some cubes on their side displaying their succulent layers, others with the juicy fat facing up, surrounded by vegetables and drizzled with sticky sauce. Sprinkle with shopped shallots, coriander and sesame seeds. Simple steamed Asian greens on the side.

Wednesday, October 22, 2014

South Indian Vegetable Sambar - Delicious

South Indian Vegetable Sambar - Delicious

Chopped onions, celery, carrots, pumpkin, potatoes, kumara, tomatoes, cauliflower. 
Vegetable stock or water. 
Sambar spice powder - coriander seed, cummin seed, black pepper, mustard seed, tumeric, fenugreek seed, amchur, mild chili, salt, cinnamon,curry leaves, asafoetida, flour. 

 Serve over steamed rice garnished with shallots, cherry tomatoes and cucumber. Side dishes of yoghurt / cucumber and fruits such as paw paw, mango, banana in grated coconut.



 

Tuesday, September 9, 2014

Slow Roasted Leg of Lamb

Heat oven 100C.  Brown leg of lamb in oil on all sides - place garlic slivers in to flesh. Season with salt and pepper, paprika, herbs or choice - eg thyme or rosemary.  Throw in vegetables of choice, 1/4 cup wine, 1/4 of stock and put in oven to bake for 7 hrs, turning twice. When cooked transfer meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasonings and serve alongside the lamb.


Wednesday, August 20, 2014

Easy Banana Ginger Muffins!

Just had these for morning tea - warm and delicious - make some - so easy!! Banana and Green Ginger Muffins - makes 12
Preparation time: 15 - 20 mins


Ingredients; ¼ cup sugar; ½ cup margarine; 4 very ripe bananas, mashed
2 eggs; ¼ cup diced crushed green ginger; 2 cups self-raising flour
Method: Preheat oven to 180°C and prepare the muffin pans with oil spray or paper liners. Blend the margarine and sugar, and beat in the eggs. Stir in the banana and ginger. Fold the flour into the mixture, until just combined. Place in the prepared pans. Bake for 20-25 minutes.
NOTE: Like all muffins these should be made quickly. Before cooking, sprinkle the tops of the muffins with equal parts of garam masala and sugar. This adds an extra tang.



Sunday, July 6, 2014

Tomato Charlotte - Ye Old English Recipe

For Tomato Charlotte:
2 pounds tomatoes, blanched, peeled, and sliced
2 teaspoons superfine sugar
2 cups coarse fresh bread crumbs
2 tablespoons chilled butter, thinly sliced

TO PREPARE CHARLOTTE: Butter an 8 by 6 inch baking dish and place 2 layers of the tomatoes in the bottom. Sprinkle with 1 teaspoon of the sugar. Season with salt and pepper and cover with half of the bread crumbs. Dot with half of the sliced butter. Repeat with the remaining tomatoes, sugar and salt and pepper. Top with the remaining bread crumbs and butter. Bake in a moderate oven for 30 minutes, or until the bread crumb topping is golden and crisp.
 Note: 2 tablespoons chopped basil can be added.  We don't but many do.

Thursday, April 24, 2014

Faye-Tucky Crispy Southern Fried Chicken

A special treat - Crispy Southern Fried Chicken.

There are many ways to cook fried chicken.  If you want juicy meat with lovely crispy coating use chicken with skin on.  It seals juices in and the coating sticks to the skin well.

I use flour, vegetable salt, any dry seasoning and herbs preferred - eg., if you like it spiced add chili powder and/or cayenne pepper, ground peppers (See 2012 version with suggested spices at http://simple2cook.blogspot.com.au/2012/06/finger-lickin-faye-tucky-fried-chicken.html). Soak chicken pieces in sour milk or buttermilk overnight.  Can also use a salt and/or honey brine.

Place seasoned flour in bowl, beaten eggs, 2nd coating mixture - either flour again or breadcrumbs (your preference).  Take each chicken piece and coat with flour, dredge in egg then final coating. Allow to rest - if not ready to cook immediately can put in fridge.  When ready to cook place coated chicken pieces into the heated oil - turn when bottom side browned. When all golden brown transfer to a wire rack or onto paper towels to drain off excess oil.  Serve alone or with mashed potato, coleslaw and gravy.

HINTS
  • temperature of the oil and the actual steps of frying
  • oils with a high smoke point - peanut oil is good
  • heavy pan for even heat distribution and reliable frying (cast iron is good)
  • oil should be about one inch deep in the skillet, comes about halfway up the chicken
  • oil good and hot before adding the chicken: about 350 degrees F (75 degrees C)
  • carefully lower chicken pieces into the oil skin-side down
  • fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.
ENJOY!


More Fried Chicken Recipe Videos




Friday, April 4, 2014

Vegetable Spring Rolls

Another way to use up vegetable - especially cabbage or leafy greens - is to chop finely and add salt and pepper and stock powder or powdered spices of your choice and wrap in spring roll wrappers to fry - delicious with a dipping sauce.


Use Up Vegetables from Fridge!

I tried a mix of what was in the crisper and it turned out very tasty! 

Finely sliced cabbage and silver beat braised in a little oil with salt and pepper, lemon juice, paprika and mint. Steamed potato, kumara, carrots, chopped pickling onions and chopped celery. When cooked all added to pan to stir through and spread the flavour.
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