Za'tar Crusted Cutlets and Burghul salad with Chickpeas

Za'tar Crusted cutlets

Lamb Cutlets - yum!!!

1 tablespoon sesame seeds

1 tablespoons Sumac (Masterfoods Spice jar)

2tblspns fresh thyme

1 tblspn fresh marjoram, or as my husband says, pick a hunk of each......can't overdo fresh herbs.

1 clove garlic

Olive oil

Finely chop the herbs and garlic, add the sesame seeds and mix in a small bowl. Coat the lamb cutlets with olive oil and press the herb mixture onto the meat. Normally we chargrill our lamb cutlets, cook them hot and fast, but for this I added a bit of rice bran oil to the pan and lightly fried them to crunch off the topping.

We love this salad, it's so healthy, and very very tasty.

Burgul Salad

1 large red capsicum (bell pepper) (today we only had a green one)

3/4 cup Burghul (Cracked wheat, we bought the coarse stuff and it's delicious, available at the health food shop)

3/4 cup boiling water

420g can Chickpeas (Garbanzos)

1 stick celery trimmed, chopped finely

50g spinach leaves

Sumac and Herb Dressing

1 tblspn sesame seeds

2 tbspns Sumac

1 tbspn fresh thyme leaves

1 tbspn coarsley chopped fresh oregano

1/4 cup lime juice

1 tbslpn olive oil

1 clove garlic crushed

With the herbs, garlic and oil, I don't measure, I judge the amount. Many original recipes add to much lime/lemon juice and we've found that to be too strong as it overpowers all the other wonderful flavours. A sprinkle of salt doesn't go astray either......

The burghul is soaked in the boiling water for ten minutes, or longer, I prefer longer especially with the coarse stuff. If it's too wet, you can always squeeze out the excess.

Roast the capsicum. And take of the skins.

Add all together and enjoy. It's delicious and eye candy with the red capsicum, so today's pic won't look as interesting.

These recipes are for two, and they're generous. I hate running out of marinade/dressing/sauce so my measurements are always generous, but this recipe is for two.

Chilli and Ginger Lamb

3 tbspn chopped ginger

2 garlic cloves chopped

2 chillies chopped

1 brown onion chopped

500g sliced lamb steaks

1 tblspn fish sauce

tin of coconut evaporated carnation milk

peanut oil

fresh coriander

Heat oil in a wok, add lamb and lightly toss to brown, add ginger/chilli/garlic and onions, lightly saute. If the meat is finely cut, I would even saute the lamb and remove it from the wok while the ginger mixture cooks. If the meat is overdone it will be tough. Add fish sauce and evaporated milk and heat through. I don't tend to thicken these types of meals. Serve with fresh coriander and jasmine rice.

We haven't had this for ages and it's one of our firm favourites.

Chilli Chicken with Mango Salsa

I was paid a lovely compliment during the week, one of those that makes your heart sing and the impact affects you long after the words have even been uttered. One of my dearest friends expressed her disappointment that I'd neglected my food blog. As I post one liners on Facebook, she knows I still cook lol.....but I don't get so far as to post the recipes. I go through my photos in iPhoto and see lots and lots of pics I've taken of meals I've cooked, meals that never had the recipes written out for and never made it to my blog. I started this recipe blog, mainly for my own benefit. I hit on a winning combination of ingredients and I want to remember it so I can recreate it. Sometimes I'll cook the same thing a couple of times and then it falls into the archives of my mind, and so does the recipe which inspired me in the first place. So my dear Karen, thanks to you, I'll make another attempt at maintaining my food blog. I'll never rival the good food porn sites, but I'll show my food with my so so photography and know somoene will enjoy it...........

Tonight's dinner is

Chilli Chicken and Mango Salsa

Thigh fillets (more tender than breast, even though they don't look as pretty on the plate.

1/2 cup of lemon juice

1 chopped fresh chilli

2 tblspn oil

2 tsp sesame oil

2 tblspn honey

1 clove garlic crushed

2 spring onions chopped

2 tblspn chopped fresh coriander

salt to taste

Marinade the chicken thigh fillets in the above. Cook the chicken on a griddle pan or BBQ grill plate. This recipe is from the Aussies Barbecue Cookbook and I would make an alteration or two. Because we make the dinner for two, we usually still make the full amount of marinade because we find that with all recipes for sauces and marinades, they tend to be a bit light on and we feel there's not enough to do the job properly. Sometimes we have a sauce or something left over and it will keep for a couple of days - I'd rather do that than be caught short. Having said that, anything with lemon juice, I tend to under add the lemon juice. I love lemon juice, but find its strong flavour often over powers the flavours of everything else.

The Salsa recipe is my own,

Mangoes chopped

Avocado chopped

red onion finely chopped

fresh coriander chopped

garlic, crushed

fresh chilli chopped

squeeze of lemon juice to help the avo keep its colour

olive oil

salt

This served with the chicken is delicious, and is also great with pork. We'll bake a potato to go with it. I'll hope to post a picture too.

** When I make the salsa again, I'd make the whole thing up ahead, but not put the avocado in until serving time. It didn't brown, but went mushy and the presentation wasn't as good as it could have been. The dinner was delicious.

Sticky sesame chicken drumsticks

Preparation Time

5 minutes

Cooking Time

55 minutes

Ingredients (serves 6)

• 80ml (1/3 cup) tomato sauce
• 60ml (1/4 cup) soy sauce
• 60ml (1/4 cup) honey
• 12 (about 1.8kg) chicken drumsticks
• 1 tbs sesame seeds
• Sweet chilli sauce, to serve

Method

1. Combine the tomato sauce, soy sauce and honey in a glass or ceramic bowl. Add the chicken and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
2. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the chicken on the tray and bake in oven, turning once, for 40 minutes. Sprinkle with the sesame seeds and bake for a further 15 minutes or until the chicken is golden and cooked through. Place on a serving platter and serve with sweet chilli sauce.

Recipe copied from taste.com.au

Some of my meals for this week.

I have chosen some really kid friendly meals this week. I have just copied the recipes from Taste and will update them with my changes and review them too.

Chicken wings

Makes

16

Ingredients

• 8 chicken wings
• 1/4 cup soy sauce
• 1 tablespoon peanut oil
• 1 tablespoon Chinese rice wine
• 2 tablespoons tomato sauce
• 2 tablespoons honey
• 2 tablespoons chilli sauce
• 3 garlic cloves, crushed
• 1/2 teaspoon Chinese five spice powder

Method

1. Remove tips from chicken wings and discard. Cut wings in half at the joint. Place in a large, ceramic dish. Combine soy sauce, oil, rice wine, tomato sauce, honey, chilli sauce, garlic and five spice in a jug. Pour over chicken and turn to coat. Cover and refrigerate for at least 2 hours or overnight, if time permits.
2. Preheat oven to 200°C. Place chicken and marinade in a greased roasting pan. Roast for 55 to 60 minutes, turning occasionally, or until chicken is cooked through.

Crunchy chicken drumsticks

Ingredients (serves 4)

• 3 1/2 cups cornflakes
• 2 teaspoons ground paprika
• 2 teaspoons lemon pepper
• 1 teaspoon garlic salt
• 1/2 cup plain flour
• 3/4 cup buttermilk
• 8 large chicken drumsticks, skin removed
• olive oil cooking spray
• steamed vegetables, to serve

Method

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Using your hands, gently crush cornflakes over a large bowl. Add paprika, lemon pepper and garlic salt. Stir until well combined.
2. Place flour and buttermilk in separate shallow dishes. Dip drumsticks, 1 at a time, in flour to coat, shaking off excess. Dip in buttermilk and turn to coat.
3. While drumsticks are still moist (this ensures crumbs cling), coat in cornflakes mixture, pressing on with fingertips.
4. Place on prepared tray. Spray drumsticks with oil. Roast for 40 minutes or until golden and cooked through. Serve with steamed vegetables.

Curried chicken stir-fry

Ingredients (serves 4)

• 125g packet fresh chow mein noodles
• olive oil cooking spray
• 500g chicken breast mince
• 1 bunch broccolini, trimmed, chopped
• 1 carrot, peeled, cut into matchsticks
• 2 stalks celery, thinly sliced
• 2 tomatoes, cut into wedges
• 3 green onions, thinly sliced
• 1 tablespoon red curry paste
• 2 tablespoons salt-reduced soy sauce
• 1 tablespoon fish sauce
• 1/4 cup Ayam Light Coconut Milk
• 2 cups beansprouts, trimmed
• lime wedges, to serve

Method

1. Separate noodles following packet directions. Drain. Cover to keep warm. Heat a wok over high heat until hot. Spray with oil. Add chicken mince. Cook, breaking up mince with a wooden spoon, for 2 minutes or until golden. Remove to a plate.
2. Spray wok with oil. Add broccolini and carrot. Stir-fry for 3 minutes. Add celery, tomatoes and onions. Stir-fry for 2 minutes or until vegetables are tender. Remove to a plate.
3. Spray wok with oil. Add curry paste. Cook, stirring, for 30 seconds. Combine soy sauce, fish sauce and coconut milk in a bowl. Add to curry paste. Cook, stirring, for 1 minute or until thickened slightly.
4. Return chicken and vegetables to wok. Add noodles. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat. Toss through beansprouts. Divide stir-fry between bowls. Serve with lime wedges.

Prosciutto and Bocconcini Pizza

I wanted to make a 'simple' pizza on few ingredients. This recipe was from the Women's Weekly 'Food We Love" book. I have made adjustments though, as with many recipes there wasn't any salt in it for a start, which I find really bizarre.

Topping
200g prosciutto
fresh bocconcini
fresh basil leaves

Tomato Sauce
500g Tomatoes (recipe called for 400g tinned diced tomatoes)
1 and tablespoon fresh oregano,
1 tablespoon fresh greek basil
sprigs of fresh thyme
1 teaspoon sugar
2 teaspoons crushed salt flakes
1 medium onion, chopped
1 tablespoon extra virgin olive oil
1/4 cup tomato paste

To skin the fresh tomatoes. Place tomatoes in a bowl and pour over hot boiling water. Leave for five minutes. The skin will split, and easily peel off. Chop tomatoes roughly.

In saucepan, cook onion and herbs in the oil, then add tomatoes. Cook on low for a couple of hours. Add tomato paste, salt and sugar at some point during cooking. Let sauce cool a little before adding to pizza.

The smells of this cooking is just divine, nothing like fresh ingredients - the kids outside said it just smelled delicious.

Basic Pizza Dough
I always make my own pizza dough, unless I'm closely watching calories and then I'll use pita bread. I make a large pizza, which fits on a cookie tray.

2 sachets dried yeast (14g)
1 1/2 cups combined water and milk warmed
4 cups plain flour
1 teaspoon crushed salt flakes
1 teaspoon sugar

Add yeast to warmed liquid with salt and sugar and let stand until it bubbles. Add sifted flour and then work to form a smooth dough. Leave in bowl with a clean tea towel draped over to keep it warm. I will make it quite a while before I need it. My girlfriend has discovered that once the dough has proved, it will keep well (and still rise) after it's been refrigerated, something we need to do on hot days, if you are making it up several hours before hand.

I then spread the dough on a cookie tray covered with baking paper and I have olive oil on my hands. I let the dough prove again for another half hour or so, before I add the ingredients.

Spread sauce over pizza base. Add sliced bocconcini and sliced prosciutto. Cook in hot oven (200 degrees celcius). Spread basil leaves on pizza, slice and serve with a delicious glass of red.

Simple, few ingredients, but very tasty.

Chicken Scrolls

Sometimes we pick up these Chicken Scrolls that the butcher makes. He always makes them so huge, plus with all that puff pastry they're too decadent to eat very often. I thought I'd try to replicate them. Everyone just hooked in. Bunny pulled up outside and said the yummy smells were wafting out the front.

500g chicken breast fillets - bashed with meat mallet to thin out
1 packet frozen spinach - thawed and then squeeze out the water
grated cheese, tasty and parmesan
two cloves of garlic - chopped
ground salt and ground pepper
two sheets puff pastry

Place the puff pastry sheets end to end. Layer, the flattened chicken, spread out the spinach, sprinkle on the garlic and spread out the grated cheese.





Roll up as tightly as possible, into a long sausage. Then slice and place flat onto a baking tray. Cook in a hot oven for 30 minutes.

Serve with vegetables and gravy.

Chicken Tikka Masala

This was absolutely delicious and thoroughly enjoyed by the whole family. I love using jar pastes, but this just blows all those others out of the water. While the quality of the pastes is very very good, making it yourself from scratch is just an amazing flavour. It's like a taste party in your mouth.

1 green chilli deseeded and chopped
1 clove garlic, peeled
large knob of fresh ginger, peeled
1 heaped teaspoon garam masala
1 tablespoon tomato paste
stems of coriander which you are going to use as garnish
1 small onion
1/2 teaspoon cinnamon
generous pinch of ground coriander
1 teaspoon tumeric

500g chicken breast (thigh fillets would be better and I'll use them next time)

1 red capsicum, chopped
1 green capsicum, chopped
2 large handful snow peas
2 carrots, julienned
1 can evaporated milk (instead of using coconut milk which is high in saturated fats)

Chopped coriander for garnish
natural yoghurt (*see note)

Moosh up the first lot of ingredients in a food processor. I could have done them in the mortar and pestle, but this was much much faster. Cover the chopped chicken with the paste and leave in the fridge for several hours or overnight to enhance flavour.

Heat wok, cook chicken on high heat, it actually chars a bit which adds to the flavour. Let it sit for a few minutes before you even stir. When you stir add the carrots and capsicum in a layer to cook above the chicken. Turn the heat down at this stage and cook chicken for another few minutes depending on size of chunks of chicken. Add snow peas to soften, not too early because you don't want them mushy. You can add some water to deglaze the wok and add extra steam for vegies to cook. Add can of evap milk, heat through, but do not let it boil.

Serve on bed of basmati rice, with chopped coriander and generous dollop of natural yoghurt. *European yoghurt has a nicer consistency.

Enjoy.

Chilli Con Carne

I cooked a dish tonight that was absolutely wholesome, delicious, full of flavour and nothing like the recipe I was actually cooking. I'd copied a recipe from Jamie Oliver's website because I was interested in the combination of vegetables he added, but that was where the similarity ended. I tasted it, about half an hour after it had been simmering away, and honestly, I wouldn't have been able to eat it. So, here's my recipe.

500g Minced Pork and Veal
2 large brown onions, chopped
1 capsicum, chopped (I used yellow, but red or green would be great too)
3 carrots, peeled and chopped
3 sticks of celery chopped
3 large cloves garlic
1 can chick peas
1 can red kidney beans
2 cans diced peeled tomatoes

2 heaped teaspoons ground cumin
1 teaspoon cinnamon
1 tablespoon salt
generous sprinkle maggi seasoning
2 tablespoons mild mexican chilli powder
1 heaped teaspoon sweet paprika

Guacamole for serving
1 large avocado
half finely chopped white onion
1 medium clove garlic
chilli sauce
salt
Must all ingredients together for guacomole

For serving
1 packet plain corn chips
freshly baked bread rolls
chopped coriander

Using a large saucepan, cook all vegies to soften, then add mince, tomatoes, one of the cans filled with water, chick peas, kidney beans and all the spices. Bring to boil and them simmer for a couple of hours.

Serve this delish meat dish, with a generous dollop of guacomole and coriander. You can add sour cream too if you wish - dh did, I felt my meal was already decadent enough. We used the corn chips and bread rolls for dipping and scooping. This was a hit with everyone, even Sammy had seconds, which is rare.

Pizza Scrolls

Served 3 kids and 1 adult for lunch

3 sheets puff pastry
left over bits of
ham, bacon, pepperoni (I'm not good at quanities, I just use what's on hand, or what I think, and then usually decrease it, so I don't have too much)
grated cheese
Pizza sauce
half onion, chopped

Spread out pastry
Spread out a little pizza sauce - not much
Evenly spread mixed up other ingredients.
Roll up pastry. If your knife's not sharp, place into freezer for easy slicing.

I just sliced them up and then placed the scrolls flat on a baking tray. Cook scrolls in a hot oven for 16mins.

Delish, easy lunch.

* Apologies for the photo, it was of the leftover ones as I didn't think to photograph them until my gf asked for the recipe. Most of the others looked better.

Pesto Pasta

One thing that's really struck a chord with me of late as far as cooking is concern, is the importance of the quality of your ingredients. I've always used the best I could afford, but I've now learnt, that not only will good ingredients end in a good result, but you can keep things fairly simple. This point is really highlighted when I make my own pesto. I love pesto - absolutely love it. Even the bought stuff is okay, but when you eat a homemade version - it's just heaven on a fork. Even my dh doesn't clamour for the 'meat' when I cook Pesto Pasta. As my beautiful greek basil bushes are doing so well, I gave them a trim, in the name of this dish.....I can't wait for the basil to grow quickly enough so I can make it again. It's so fast and easy to make and you need a food processor or bamix or something that will chop it all up nice and fine and mooshy.

Pesto
2-3 cups fresh basil, if you're using home grown stuff you can use the stalks that aren't woody
2-3 cloves of garlic
1/4 cup toasted pine nuts (extra for garnish)
1/4 cup olive oil
60g Parmesan cheese
I added a little water, you could add more oil if you wish.

Moosh it all up in the food processor. Refrigerate until use.

Cook pasta ( I prefer fettuccine for this) , drain and then toss into a large bowl with all the pesto. Stir, place in bowls add freshly ground peppercorns, more pine nuts and coarsely grated parmesan.

I guarantee you will be licking the sides of the bowl when you finish. I used the lot for two good size serves - the kids didn't have any. Maybe next time!

Salsa Chicken and Wedges

Tami: I'm so pleased that you and your family enjoyed the hamburgers. You have inspired me to continue on with my recipe blog. I just haven't taken the time of late, and often I make things which I forget........

Salsa Chicken and Wedges

Serves 2 adults and three kids.

Two large Chicken breast fillets cut horizontally to make more
a jar of salsa
thinly sliced ham
grated cheese

Wedges
5 pontiac potatoes (smallish)
1/2 tablespoon peanut oil
medium chilli powder
coarsely ground sea salt

Chop potatoes in quarters and place in a bowl with oil, chilli powder and salt. Mix with hands to cover. Place on tray with baking paper.

Using the excess oil, add the chicken breast pieces into the bowl and cover them with the chilli mixture too.

Place on baking papered tray. Layer a thin slice or two of ham, then grated cheese and then spoon on salsa. I find the thicker salsa works best rather than the really runny one as you lose some of the water and it can make a mess if you're not careful. Use a cookie tray that has sides, so it'll catch the excess juice.





Cook the wedges in hot oven for 15 mins. Turn oven down a bit to around 180 (350) and then cook the chicken and wedges for 20 mins. So the wedges have a total time of 35 mins - we like the crunchy here.....



Serve with a green salad.

Hamburgers

I don't have a photo of them assembled because I wasn't thinking of putting it on here.

500g Pork Mince, Beef mince, or pork and veal mixed together would all be great
1 egg
small handful of fresh parsley
a couple of tablespoons of greek basil
a tablespoon of fresh oregano
1-2 teaspoons salt
2 cloves of garlic crushed
two slices of crust, chopped into small pieces

Mix everything together, I find it easier with my hands, I can mix it up better and ensure there's no clumps of herbs or bread. Sit in the fridge for an hour or so for the flavours to meld and for the bread to soften.

Mould into patties in the palm of your hand and cook in hot pan with peanut oil. Turn when brown. In a seperate pan fry some onions and bacon.

I just put them on nice thick toast bread with lettuce, tomato, cheese, mayonaisse and
BBQ sauce (and onions and bacon).

Absolutely delicious. I don't know how people can eat that mixed up mince from the fish and chip shop which has no flavouring blech........I've made a Thai variation before, where you add
. garlic
. coriander, fresh chopped
. onion
. bread
. fish sauce
. egg

and then on the bread I put carrot which has been cut with the peeler, snow pea sprouts and sweet chilli sauce. We all love them.

Vegetable Fritters and Dipping Sauce

Vegetable Fritters
3/4 Cup besan flour (ground chickpeas)
3/4 cup self raising flour
2 cloves garlic crushed
1 1/2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon cumin seeds
1 tablespoon fresh coriander chopped
1 cup water
1 medium potato chopped finely
1 small eggplant chopped finely. I used two finger eggplants
1 medium zucchini chopped finely
250g cauliflower. I used broccoli because the caulis are really expensive at the moment, but they would definitely have tasted better than the broccoli

Oil for deep frying. I prefer peanut oil

Sift flours into a large bowl, stir in garlic, garam masala, chilli powder, seeds and coriander. Make well in centre, stir in water mix to batter, mix in vegies.

Deep fry heaped tablespoons of vege mixture. I like to deep fry this kind of thing quite slowly. It still needs to sizzle of course, but if you cook it a little more slowly, then all the vegies are cooked through. Turn when golden and finish cooking, the second side usually takes less time. I take them out and drain on paper towel in a baking dish and keep in in the oven, while I cook the other batches.

Yoghurt Dip
1 teaspoon cumin seeds
1 cup plain yoghurt (I prefer vaalia, because it’s more creamy and tastes better)
1 small fresh red chilli chopped (we like it hot so I left the seeds in, for the kids I would take most of them out)
2 tablespoons chopped fresh mint
1 tablespoon chopped coriander

Fry the cumin seeds dry in a pan, just until they are fragrant. Let them cool and then add to yoghurt, along with the other ingredients. This takes best made ahead, as the seeds soften.


This made quite a few fritters and we had lots left over as we used it for an entree. They werent as nice the second day, so if you don’t want about 25 or so fritters, you may need to halve the mixture. The recipe says it makes about 45 but they must cook for pygmies lol.......

Rack of Lamb on Sweet Potato Rosti

Ingredients (serves 6)

• 40ml (2 tbs) fish sauce
• 2 garlic cloves, crushed
• 60ml (1/4 cup) sweet chilli sauce
• 3 tbs chopped fresh mint
• 6 Frenched racks lamb,
• 4 cutlets on each
• 20ml (1 tbs) peanut oil

• Chilli-mint sauce

• 2 tbs grated palm sugar*
• 40ml (2 tbs) peanut oil
• 60ml (1/4 cup) seasoned rice vinegar
• 1 lime, juiced, zested
• 20ml (1 tbs) fish sauce
• 2 small red chillies, seeded, thinly sliced
• 2 shallots (spring onions), sliced on the diagonal
• 2 cups fresh mint, roughly chopped

Method

1. Combine the fish sauce, garlic, chilli sauce and mint and rub over lamb. Refrigerate for 30 minutes. Preheat the oven to 200°C.
2. Heat oil over medium-high heat, then cook lamb racks for 1-2 minutes each side. Transfer to a baking tray and roast for 6-8 minutes until cooked through. Allow to rest for 5 minutes. (This will be rare. Cook a little longer if you prefer it well done.)
3. To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack with a sweet potato rosti

Recipe from taste.com.au Photo is my own (the vanilla essence wasn't for this dish, but was used with sugar when I whipped the cream for the caramel tart we had for dessert).

I halved the recipe as there was only two of us. To make the sweet potato rosti, grate the sweet potato, (about half a big one), add garlic, chopped onion, an egg, salt and pepper, and some flour. Spoon dollops into shallow frypan with peanut or canola oil. Flatten out and turn over when the edges brown. There are a few recipes on the net for this, but as I have made German Kartoffel Puffer before, I just switched the potatoes and made the rest the same. They were delicious, and a necessary addition to this dish. We had the lamg quite rare, and cooked it for double what the recipe said, so increase the time if you like your meat more cooked.

Eye Fillet with Char grilled vegies with avocado oil and balsamic vinegar

This was our anniversary dinner. Honestly I couldn't have asked for better in a restaurant.

I didn't have a recipe - just an idea.

I cooked the most tender eye fillet steaks. They were about 2" high and pink in the middle, just perfect, Peter's was a little more rare. The vegies were char grilled, potato, sweet potato, onion, garlic, red capsicum and organic asparagus. These were cooked with olive spray oil and then I added a dash of avocado oil at the end. The potatoes were pre cooked in the microwave, so didn't take long, I just basically wanted the 'lines' on them. Instead of piling the vegies on the plate and then the meat beside, I 'built' it up and put the steak on top with a couple of tender asparagus spears. I dribbled a little avo oil and expensive balsamic vinegar around the edge of the plate. The result was absolutely fantastic.

Thai Beef Salad

This was probably the best one I have ever made. Absolutely scrumptious.

Ingredients
Aged rump steak cooked medium.

Salad consists of
Baby spinach leaves
baby rocket leaves
spring onions
lebanese cucumber
red capscicum
cherry tomatoes

Dressing
Tiniest amount of sesame oil
two cloves crushed garlic
tablespoon corinader (from tube)
tablespoon sweet chilli sauce
tablespoon soy sauce
2 chopped green chillies
fish sauce

I would adjust the above once it's made and tasted. You may need to add white wine vinegar. As I never measure these things I have given a starting point and then the rest is up to you. Fresh coriander was not nice, so I couldnt' add any, but normally I would have it chopped and placed on top to serve. It's a delicious and filling and extremely low fat dinner, fit to be served in a good Thai restaurant if I do say so myself.

Carrot Cake

Image Jenny Schimak

Have been slack with my food blog of late. I take the food photos and then don't get around to doing the recipe to post on my blog.

I made this today to take to Peter's parents' house tomorrow for Fathers' Day.

Ingredients (serves 12)

• Olive oil, to grease
• 2 (about 300g) carrots
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp ground cinnamon
• 1/2 cup (80g) brown sugar
• 3/4 cup (185ml) oil
• 1/2 cup (125ml) golden syrup
• 3 eggs
• 1 tsp vanilla essence

• Icing

• 250g spreadable cream cheese
• 1/2 cup (80g) icing sugar
• 1/2 tsp vanilla essence

Method

1. Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
2. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
3. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
4. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
5. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
6. Spread the icing over the cake.

Source

Fresh Living - August 2004 , Page 53

Recipe by Tracy Rutherford

Cooking today

I am in birthday mode again. It's July and birthdays are abound. Mickey's was on the 5th, Billy-Joe's is on the 27th, and the Bunny's is on 7th August.........so I get to enjoy making lots of decadent stuff, and what's better I get to do it all in my brand, spanking, new, divine, awesome kitchen........... I love spending time in it.

Photography by Luke Burgess

Melt-and-mix chocolate chunk mud cake

Ingredients (serves 8)

• 200g butter, chopped
• 300g good-quality dark chocolate
• 1/4 cup hot water
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup caster sugar
• 3 eggs, lightly beaten
• 3/4 cup self-raising flour
• pure icing sugar, to serve

Method

1. Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
2. Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.
3. Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
4. Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve.

Notes & tips

Variation: You could ice the cake with rich chocolate icing or spread with ganache (see related recipe), if you prefer.
Note: This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.

I make a ganache to put on top. Just melt chocolate and mix cream in it. You need a fair bit of chocolate.........it goes hard, but not too hard and it's yummy.

Source

Super Food Ideas - December 2005 , Page 115

Recipe by Janelle Bloom

Super Food Ideas - December 2005

Have been cooking up a storm

I have been cooking quite a bit in the last couple of weeks, since the completion of my kitchen. But I have been slack with photos. I baked some Chocolate profiteroles (out of the packet) while the kitchen was being done, I have a post on my other blog.

I have this favourite meal from the local Thai restaurant. It's a Yellow Chicken Curry and it's delicious and different from any other curry I have ever had. It's quite sweet and the sweet potatoes in it, add a really yummy wholesomeness to it.

I made the curry paste with a mortar and pestle and cooked the curry in the crock pot. I always brown the chicken and the onions first. To me that is the secret of the crock pot. My brand new crock pot was destined for Ebay until I worked this one out. I can't stand food that has been stewed without that caramelisation happening first. Whatever I make in the crock pot, even soup, I always make sure the meat or the onions are browned off first. I always deglaze the pan too, so that all that brown flavour isn't wasted.

I took a base recipe I found on the internet and then changed it as the flavour wasn't what I was trying to emulate.

Thai Yellow Curry Paste

INGREDIENTS:

• 1-2 yellow chillies, depending on desired spice level (if unavailable, substitue 1-2 red or green chillies- I desseded these as my kids were eating the dish too, for us I would leave them in)
• 1 brown onion
  
• 1 generous slice ginger
  
• 3 cloves garlic
• 1 tsp. ground coriander (grind seeds yourself with a coffee grinder or pestle & mortar)
• 1 tsp. mustard seeds
  
• 1/2 teaspoon nutmeg
• 1 teaspoon cinammon
  
• 3 Tbsp. fish sauce
• 2 teaspoons tumeric
  
• 2 Tbsp. brown sugar
• 2 kaffir lime leaves
• 1 Tbsp. lime juice (or the juice from 1/2 a lime)
• Tin Coconut Cream

I would cook the above in the crock pot, without the cocounut cream. There is enough water from the deglazing of the pan. I added about 1kg of sweet potato. Add the coconut cream just to heat it through at the end. Cook in the crock pot for about 3-4 hour is enough. I cooked mine for 61/2 hours and although it was delicious, the chicken was falling apart, I like it when the chicken is still in large hunks.

Delicious.