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17 September 2007 @ 01:54 pm
Butternut, leek & soy risotto
stolen from Vegetarian: Tempting Recipes from your favourite cooks I know I shouldn't steal but some things are too delicious not to share!

1.5 litres (approx) vegetable stock
120g butter (or vegan spread)
handful of sage leaves, torn (the more, the merrier IMHO)
500g peeled and diced butternut pumpkin
1 leek, sliced
1 bay leaf
350g arborio rice
0.25 tsp salt
4 tbsp tamari (or soy sauce)

1. Put stock in one pot and simmer.
2. Heat half the butter in a 1-litre pot until golden brown. Add sage and cook until wilted. Add butternut and cook for 2 minutes, stirring often. Add 1 cup stock, cover and simmer until butternut is almost tender.
3. Heat remaining butter in a 2-3 litre pot. When sizzling, add leek and bay leaf and cook until leek is soft. Add rice and salt and cook for 2 minuted, stirring constantly. Add enough stock to cover rice by 2cm and bring to boil. Turn to a simmmer, stir briefly then leave to gently cook until most of the liquid has been absorbed. Stir in another cup of stock then leave until that has been absorbed.l Keep cooking this way: after about 15 minutes the rice should be al dente.
4. Mash about a third of the butternut in the pot then add all of the butternut to the rice; stir well and keep cooking. The rice should be ready after about 20 minutes in total.
5. Stir in tamari/soy sauce, take off heat, cover pot and stand for 5 minutes.
6. Stir and serve

It sounds weird but is delicious. We ended up adding a little bit of parmesan but it wouldn't be necessary. It is also a really simple recipe, even though it sounds finicky.
 
 
28 April 2007 @ 11:28 am
EDIT: This is from my mother, Sue.
I don't like spinach or lentils...
but if i get round to trying it i'll let you know if the final statement here is true!


This is a great winter soup and is a meal on its own.
Make a big pot & freeze or keeps well in for up to a week.
It's not necessary to use the exact measures as listed as it does not really have much impact on the overall taste.
Just play with the ingredients to suit your taste.

Serves 4-6

Cooking time - about 1 hour

1½ cups brown or green lentils (suggest brown)
7 cups of water
2 cloves garlic crushed with 1½ teaspoons salt
¾ cup onion, chopped (I usually do 1 cup)
½ cup olive oil
8 spinach leaves, plus a few stalks, chopped finely
½ cup lemon juice
1 teaspoon cornflower/cornstarch (optional)
1 stalk of celery, chopped finely

Place the lentils in a saucepan with 7 cups of water, bring to the boil.
Cover and simmer until tender.

Brown the onions in oil.
Add the chopped spinach and the garlic crushed with salt, and mix well.
Sauté slowly until the spinach becomes soft.

Bring lentils back to the boil and add the celery and sautéed mixture.
Turn the heat to low and simmer slowly for 5 minutes.

For a thin soup, mix in the lemon juice and adjust salt to taste.

For a thicker soup, mix the cornflour/cornstarch with the lemon juice before adding it to the cooked soup, then allow soup to simmer for a few minutes longer.

Enjoy

PS even if you don't like spinach or lentils you might just find you do like this!
 
 
I grabbed this off cooks.com and it's easy, and fantastic! Nett made me post. :P

I'd also recomend adding pepper or somesuch as the sauce is a touch on the bland side.


2 tbsp. butter
2 tbsp. flour
1 tsp. chicken-flavor instant bouillon
1 1/2 c. milk
2 oz. (1/2 c.) shredded Swiss cheese
1/2 c. grated Parmesan cheese
1/2 lb. cooked shrimp
8 oz. (18 spears) fresh cooked asparagus, cut into 1-inch pieces
2 oz. fresh mushrooms

Cook pasta according to directions. Drain; rinse, keep warm.
Melt butter in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Stir in shrimp, asparagus and mushrooms; cook until thoroughly heated. Serve over cooked pasta. Serves 4.
 
 
09 December 2006 @ 01:01 pm
It's so hot here!

So I made this:

Esther's mango smoothie
Flesh of 1 mango
2-3 cups milk (full cream is best, but skinny works fine, because of the...)
2-6 tbsp good quality vanilla ice cream (amount will vary depending on how thick you like it. It's worth using good quality ice cream - I use Conniseur or Trampoline)
2 heaped tbsp shredded coconut (not the gritty dessicated stuff!!! xp)
2 tbsp honey

Stick it all in a blender and whiz it.




It's all cool and creamy, with a tropical flavour. Perfect for a hot day :)
 
 
tastes like: hothot
 
 
25 November 2006 @ 05:26 pm
Pear & Ginger Cake (adapted from some random cookbook I was looking in at my girlfriend's mum's house)

1 cup gluten-free self-raising flour
1/2 cup gluten-free plain flour
1 tbsp ground ginger
1/4 tsp bicarb
1/3 cup treacle
60g butter/butter substitute spread/dairy-free spread
2/3 cup brown sugar
1 egg, beaten
1/4 cup milk
825g can pear halves
1/4 cup apricot jam

1. Preheat oven to moderate (approx 180C)
2. Sift flours, ginger and bicard into a large bowl
3. Combine treacle, butter and sugar in saucepan; stir over heat, without boiling, until sugar dissolves. Cool 5 mins.
4. Pour treacle mix into flour mix, stir until combines. Stir in egg and milk.
5. Pour cake mix into pan, top with pear. Bake for 40 minutes. Stand in pan for 10 minutes. Turn out.
6. Warm jam in saucepan. Brush on warm cake.
7. EAT!
 
 
 
07 October 2006 @ 07:50 pm
hmmmmmmmmm

I'm a great cook...

I just made a variation of this fish recipe

i used..

  • a fillet of trevally
  • about a tbs of worcestershire
  • same of white wine vinegar
  • half a tbs brown sugar
  • clove of garlic and an equal amount of ginger
  • fresh thyme
  • a touch of cinnamon
  • a pinch of mountain pepper leaf
  • a liberal amount of cajun spice mix (bought from the Adelaide markets)
  • black pepper
  • salt
  • dried red chilli flakes (only a small amount for me, these are hot)

I marinaded as the recipe suggested and kept it moist under the grill.
I also squeezed half a lemon over it as it was cooking
When it started to char is was DELICIOUS!

I served it with chips and a salad of chopped red capsicum, celery, cherry tomatoes and blanched asparagus sprinkled with lemon juice.

SO GOOD.
XD
Tags: ,
 
 
12 September 2006 @ 02:09 pm
Posted by my friend Katie on her blog after she made it for us as her birthday cake. Very Yum!!!

Serves 10 - 12 people.

Ingredients

185g butter, chopped, at room temperature
1 1/2 cups caster sugar
3 eggs
1 1/2 cups self-raising flour
3/4 cup plain flour
1/2 cup cocoa
1 cup red wine
1/2 cup water
whipped cream, to serve (or vanilla custard)

Method

1. Preheat oven to moderate temperature. Lightly grease cake pan.
2. Beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift flours and cocoa together. Lightly fold into creamed mixture alternating with combined wine and water.
4. Pour mixture into prepared pan. Bake for 1 - 1 1/4 hours until cooked (test with tester). Cool in pan for 5 mins before transferring to a wire rack to cool completely.

Chocolate Ganache

200g dark eating chocolate, chopped
1/2 cup thickened cream

1. Combine chocolate and cream in a medium pan. Stir over low heat until smooth. Cool until mixture thickens slightly and is of a spreadable consistency (about 30 min).
2. Spread ganache over top and sides of cake. Serve in wedges with whipped cream.

Butter and sugar should be beaten until pale, creamy and non-gritty. Allow around 2 hours for cake to cool completely before icing it. Use a double saucepan to make ganache. Chocolate and cream should be the same temperature before being heated. Add cream and chocolate to double saucepan before heating. Don’t let water get into ganache when heating.

Woman’s Day (June 19, 2006) p. 58
 
 
31 May 2006 @ 11:44 am
1 mango peeled & diced
2 slices red onion or 2 shallots very finely chopped
1 fresh red chilli seeded & very finely chopped
1/2 cup v finely chopped fresh mint leaves
 2 tbsp fresh lime juice (lemon if you can’t get lime)
2 tbsp olive oil
salt
freshly ground black pepper.
 
Combine all ingredients, stand several hours before using.
Great with salad of warm duck breast or grilled prawns or scallops.
Tags:
 
 
04 May 2006 @ 08:28 pm
ok
so i just invented something i'm gunna call Autumn Fruits Pie:

quanities are variable depending on what you're cooking it in i suppose...

The essence of this is to make a pastry and then lightly stew whatever fruit is getting soft in your fridge and make it into a pie, but here's what i used

  • winter/autumn plums
  • apples
  • lemons
  • mandarins
  • fruit scented black tea (I used mango)
  • touch of cinnamon, nutmeg and some cloves
  • bit of brown sugar
thinkly slice the apples and plums. Lightly stew in some lemon juice and the tea (about a cup - though this leaves it quite wet and you might want to strain later). Add in some lemon rind, the spices and some brown sugar (adjust according to the tartness of the fruit and your own tastes). Throw some mandy segments in if you'd like to. I found the tartness of the homegrown mandies actually lessened the sweetness of my mixture. Make sure the fruit is still fairly firm to the bite.

  • 200g plain flour
  • 70g sugar (i used a mixture of brown and white)
  • 70g softened butter
  • 1-2 eggs
  • lemon and mandarin rind
  • squeeze of lemon juice
sift flour and sugar a few times. Knead in softened butter. Add egg(s) (amount depends on the dryness of your mixture, you want it looking pastry-y) and the lemon juice and rind. I also added a touch of vanilla essence.

So yeah, roll out your pastry, line your pie vessel and put your filling in, seal it up and pop in a 180C oven for about 20 minutes.

NUMMY NUMMY FRUITY GOODNESS
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17 April 2006 @ 03:12 pm
Crepes with Asparagus, Gruyere and Hollandaise
(serves ~2)

For the crepes:
0.5 cup flour
0.5 cup milk
0.25 cup water
1 egg
2-3 tbsp melted unsalted butter
pinch of salt (if you wish)

Mix ingredients well and leave to settle for at least 30 minutes. Give mix a quick stir and ladle enough onto an ultra-hot frypan (with a little butter) to get a thin and even coating (ca 4 tbsp in a ~10 inch/25cm pan). Cook until browned on both sides. Can be prepared ahead of time and stored in the fridge for several days.

For the rest:
125g asparagus tips
125g gruyere cheese, grated
ca 200ml Hollandaise sauce
fresh chopped parsley

Take fresh crepes and fill with asparagus spears and cheese. Roll up and bake in a hot oven until the cheese is melted. Meanwhile, prepare the hollandaise sauce. Take the crepes from the oven when done, place on plates, pour hollandaise on top and sprinkle with parsley. Yum.

(sorry no pics, we ate them too fast).
 
 
tastes like: fullfull