MiRecipes

Champagne Entertaining on a Beer Budget - Part 1

2011-05-01T14:39:00.365+01:00

Life is full of challenges!
There are times in life when what was, is no longer, and what is, takes us out of our comfort zone. These are the times when we need to sit up and take notice, take notice of what we do habitually and how can we change it? Of course one of our biggest habits is how, what, when and where we eat.

Generally, we habitually buy what we like to eat, we habitually shop weekly for our groceries, we habitually love to go out to eat in our favourite restuarants, and we habitually eat at certain times of the day. Geez... we even habitually cook the same meals!

Right? Right! nothing wrong with having a habitual life.... it's only when life comes along and hands you a new set of rules... and the biggest change...
a significant drop in income... challenging? oh yeah... but hey I digress a bit.

Talking Food
OK, let's get back to food. I have always loved my food and always loved to eat and nothing is going to stop me now. Personally, I have always been a huge salad and vegetable eater, however, it does not make me a vegetarian because I still love my fish, red meat and dairy products.

I prefer to eat "low carb" meals with the odd indulgence in extra special cakes, and I love my fresh brewed coffee first thing in the morning and on odd occasions a fresh croissant. I love real food. If I am going to have milk and cream I want the real stuff... none of this low fat, semi-skimmed stuff ! what the hell is that? it's like ordering a "why bother" - you know those people who order a "decaf soy latte".

Anyway this brings me to the point of wanting to share with you some of my tips on "How to Entertain on a Budget".

Keep it simple!
First Rule in budget entertaining...

simplicity - the K.I.S.S. rule... keep it simple stupid...

no fuss, no worry... stick to something you have made before. You know how it will turn-out and you know how long it takes to make and how many it will feed. Can it be made ahead and how long will it keep afterwards (so you can enjoy it later).

Second Rule...

quality and quantity - budget does not mean "cheap and nasty"...

choose quality products you can incorporate into a recipe which will stretch to feed more people.

Third Rule...

variety - variety is the spice of life! right?

provide a variety of dishes - everyone likes to be able to choose; whether it be starters, or a selection of accompaniments for the mains; and a simple combination desert, providing a choice.

Fourth Rule...

set a budget - and stick to it!

work out how much you are happy spending (or how much you can afford) on this one occasion. Are there going to be leftovers? and can you use the remaining unused produce within the week?

Fifth Rule...

make your own - as much as possible.

this means extra time preparing. The more you make yourself the more you save.

So, simple really... the hard part is deciding what you will serve...

once you have decided on your choice of recipes, write out your shopping list ...

NOW price everything... I normally get online to my local supermarket (Tesco or Sainsburys) and do a "dummie" shop. I can check the prices and what specials are available in store.

This way I know before I get to the store how much it is going to cost and whether I am within my budget, and I can also decide whether I need to change a recipe or two.

In my next blog I will give you a few simple recipe ideas...

Bon appetit!

Saumon en croute = Salmon in Crust!

2011-03-26T11:59:00.001Z

Saumon en croûte à la julienne de légumes

I love to try something new every now and then...
especially when having friends for dinner!
Maybe a bit stressful... you think?
I generally don't try the recipe before the big day...
I just take the plunge and cook on the day and...
serve it to my guests!
and thank God ....
when the new recipe is actually really good to eat!

This recipe is from Rick Stein's "Taste of the Sea" published in 1995.
and yes I made a few adjustments to the recipe - because I wanted to cook without the wine, and also because I wanted to use what I have in my pantry.
Immediately below is the recipe as stated in the book, and just under that you will find a list of what I changed.

Ingredients:
100g unsalted butter
1 carrot, cut into matchsticks
1 leek, cut into matchsticks
50 button mushrooms, thinly sliced
50ml white wine
2 tsps roughly chopped fresh tarragon leaves
1 tsp salt
Freshly ground white pepper
750g puff pastry, preferably made with butter
900g salmon fillet, skinned and boned
1 egg, beaten
600ml fish stock
175ml double cream
juice of 1/4 lemon

MY CHANGES:

use less butter about 50g
replace wine with chicken stock cube;
replace fresh tarragon with dried tarragon;
no salt added;
replace white pepper with black pepper;
replace puff pastry (butter based) with "Jus-Roll" Puff sheets (vegetable oil based)
4 x frozen salmon fillets (Iceland Foods)
no fish stock;
no double cream.

I used frozen salmon fillets (Iceland Foods) which by the way are my favourite salmon fillets - I always have a packet or two in the freezer. So first thing to do is take the salmon and pastry out of the freezer and allow to thaw.

In the meantime, prepare the vegetables and let cool. I allowed myself plenty of time between all the prep work and the actual dinner. I first prepared the starter "Mushroom Caviar" (a trial recipe), it needed to cool before being served, and then prepared the vegetables for the "saumon en croute".

When everything was cool I proceeded to assemble the salmon, vegetables and pastry and placed it in the fridge to chill before baking in the oven. The recipe recommends chill for 30 mins - I did mine earlier so it chilled for about 1hr 30mins. I read on a French recipe website that you can prepare your "saumon en croute" and chill for hours or even freeze. So I decided to take advantage of this fact, which permitted me to be stress-free, with everything ready to go, well before the guests arrived and time for a bit of relax!

Method:

Place 25g butter in fry pan, add the vegetables, tarragon, and chicken stock cube dissolved in 1/2 cup water, season with black pepper.

Cover and cook gently for approx. 5 mins. Remove lid and strain off the juices (keep aside for sauce), cook for another 2 mins, driving off the moisture. Remove from the heat and leave to cool.

Un-roll your pastry sheets, place a sheet of pastry onto a greased baking tray lined with greaseproof baking paper. Divide your cooked vegetables in half and place half in the centre of pastry sheet, spread to the size of your salmon. Lay the salmon fillets, side by side, on top of the vegetables and cover with remaining vegetables.

Brush the edges of the pastry with some beaten egg, and lay the other pastry sheet over the salmon and vegetables. Pinch the edges together to seal. Brush liberally with the beaten egg. Place in fridge and chill minimum 30 mins.

Pre-heat the oven to 230 degrees Celsius and bake for 25 mins (Stein recommends 20 mins - I like my salmon cooked not pink in the centre so extended the cooking time a bit), and also not having cooked this before didn't want to open up the pastry to find it still pink! Anyway it wasn't and always remember to remove the salmon from the oven and leave to rest for at least 5 mins before serving.

SAUCE

Put the strained juices from the vegetables, 25g butter and approx. 100ml single cream into a frypan and gently bring to boil, add fresh dill. Give a squeeze of lemon. Pour into warm jug.

I transferred my salmon en croute to a warm serving plate (this is easy to do with the greaseproof baking sheet - just lift, transfer and slide off) and served with boiled charlotte potatoes, steamed savoy cabbage and string beans. Served with buttery dill sauce and of course, some horseradish cream.

Worst thing about this recipe - I didn't take any photos! Doh!

Will have to make this dish again and remember to take photos.

Food Glorious Food!

2011-03-16T11:06:00.000Z

Undernourished!

Zurich, Switzerland - en route to Florence

Anyone would think we haven't eaten since I last blogged!

when was that again?

OMG in September 2010....

No time for posting photos, recipes and the like....

too busy travelling and eating our way around Florence....

and then Christmas, New Year and birthdays...

Chocolates in Zurich

Buca Lapi Restaurant, Florence - best steak ever!

Florence - breakfast, lunch, dinner

and my it's now March 2011....

believe me when I say we did eat and we are definitely NOT undernourished!

far from it....

Ventimiglia, Italy - en route to Paris

after New Year we proceeded to watch what we ate and added extra walking into our daily regime...

to work off all the travel and holiday eating!

Nice, France - en route to Paris

So now it's time to kiss and make-up, and start posting a recipe or two!

Check out some of the food we ate whilst travelling and partying!

Mind you we were at times too busy hoeing into the food to even think about taking a photo...

of course we ate dessert and drank too much....

who doesn't whilst on holiday?

D'Orsay Museum Restaurant, Paris, France

Loved every minute of it.........

just looking at these pictures and remembering the flavours is making me drool....

I am ready for the next trip... just a few more walks and back to starting point!

Long live gluttony!!!

Best Orange and Almond Cake

2010-09-30T10:41:00.008+01:00

Orange and Almond Cake - gluten and wheat free

This is one of the best orange cakes I have ever had the pleasure of tasting and making....

the recipe came to me during the years (1989-1991) when we ventured into the tea room business... (yes that's a story for another time)...

one of the staff offered me this recipe to try... she assured me it was the best ever... and would sell really well in the tea rooms...

I must admit once we introduced this delicious orange and almond cake into our selection of cakes... we had customers returning weekly just to feed on the super scrumpsious orange cake... there was no way we could get away with not having this cake on the sideboard....

So here is the recipe, may you enjoy this as much as we have...

Ingredients:

2 large oranges

6 large eggs

200g castor sugar

250g almond meal or ground almonds

1 tsp baking powder
pinch of salt

butter for cake tin

Method:

Wash the oranges and place in a saucepan add water to cover, replace lid and bring to the boil. Turn down the heat and simmer for 2 hours. Turning the oranges and keeping an eye on the water level. After 2 hours remove the oranges from the water and allow to cool.

You can cook your oranges the day before and keep in the refrigerator in a sealed container overnight.

Pull open the cooked oranges and remove pips.

Place the whole orange with skin in a food blender and blend to a pulp.

In a large bowl beat the eggs with a pinch of salt until fluffy, add sugar and beat well again.

Add the almond meal and baking powder and mix well.

Then add the orange pulp and mix again.

Use a 23cm spring form with removable base cake tin and butter and line with baking sheet.

Bake in a pre-heated oven 190C for about 60 minutes

Test with a skewer, if still wet after 1 hour, leave a little longer.

Turn off the oven, and let cake sit in oven with door ajar for approximately 30 minutes.

After you have removed the cake from the oven allow to cool for another 30 minutes and then turn out upside down onto cooling rack and remove baking sheet.

When the cake is completely cool place on a serving plate, leave it upside down.

Decorate according to taste.

- you can sprinkle with icing sugar,

- coat top and sides with apricot jam

then add glazed orange slices

sprinkle with almond flakes.

The choice is yours... I like the apricot jam coating all over and prefer to keep it simple... unless it's a special occasion then I will continue with more decorating with the orange slices or almond flakes.

Bon appettit!

Banana Date and Oat Cookies

2010-09-16T19:24:00.000+01:00

Yes it's been a while since I have posted anything about food... the truth be when you are convalescing with an upper respiratory tract infection the last thing on your mind is cooking...

So I must be getting better then?...?

Here is a delicious, yummy, and good for you, quick and easy recipe… and great for kids snack packs.

Banana Date and Oat Cookies

This is a recipe I have used since the late 80's. The original recipe was from the "Fit for Life" book by Marilyn Diamond, and over the years I have played with it and just added odd bits and pieces from the pantry, for a bit of a twist to the basic recipe of oats, bananas, dates.

Ingredients:

1.5 cups porridge oats

2 tablespoons sesame seeds

4 tablespoons sunflower seeds

1/2 cup ground almonds

Pinch of Cinnamon

3 large very ripe bananas

3/4 cup dates

1 teaspoon Vanilla extract

1/3 cup Light Olive Oil or vegetable oil

2 tablespoons Raspberry Syrup (optional)

Ready to bake

Method:

Preheat oven to 175-180C.

Place all dry ingredients into a large bowl, add half the oil, and mix well.

In a blender add the dates the raspberry syrup and remainder oil, blend to a chunky mess.

Mash bananas with a fork add vanilla extract.

Add the dates and bananas to oats and seeds mix and mix well.

Onto a baking sheet place oval shaped cookies the size of tablespoon.

Bake in a moderate oven 175-180C for 20-25 minutes. Remove and cool on cooling grid.

Bon appetit!

Bananas - are you getting enough?

2010-08-28T16:39:00.000+01:00

Image via Wikipedia

Have you ever thought about the goodness in the food you eat? and if you are getting enough of your daily nutritional intake? or do you just eat what you like?

Well I was thinking about it the other day when I was craving a banana...

yes banana... not a "gin and tonic" or "french patisserie" but an actual banana....

sometimes I think we need to be aware of the reasons for the craving...
is it just a craving for the taste or is our body really trying to tell us something...???
have you ever thought about it?
and do you feel much better after you have eaten the food or drink you are craving?

So back to my craving for a ripe banana....
mind you I didn't want just a banana.... no the flavour I was craving was....
a banana with cheddar cheese....
Image via Wikipedia

you may screw up your face or gag.... but try it ... the flavours accompany each other.... perfectly...
so the facts are, bananas, as we all know are high in potassium....
which is a vital mineral for muscle and nerve function and potassium also helps to regulate blood pressure. Maybe my body was giving out signals for bananas because I needed a dose of potassium to help regulate an imbalance in my body? Quite possible, I hadn't eaten a banana for at least 10 days... and normally it is in my daily intake of fruit. And then there is the cheese factor, which is interesting, especially since I prefer my white cheeses, cottage, feta and goats, and there I was craving a bit of cheddar with my banana. Very interesting.... Cheese is a good source of protein and a rich source of calcium.... and it is well known calcium plays an important role in building stronger, denser bones early in life and keeping bones strong and healthy later in life.

If I take it a bit further .... we have some interesting facts:

Potassium - is a mineral that is required in significant amounts for human health.
Potassium - balances sodium in the body to regulate hydration.

Functions of Potassium:

Regulation of pressure between the inside and outside of cells. With inadequate potassium, cellular wastes are not efficiently transported into the extracellular spaces and carried away. Toxic material is left to accumulate in the cell can cause premature cell death.
Conversion of blood sugar into glycogen for storage in the liver and muscles. Inadequate glycogen storage leads to physical and mental fatigue.
Maintaining proper pH balance of blood.
Maintaining proper body water balance
Stimulating insulin production
Maintaining digestive enzyme function and efficiency
Maintaining optimal nerve and muscle function
Relaxing muscle contraction in balance to calcium, which induces contraction.

Deficiency can lead to:

Lactic acid (and other waste metabolites) buildup in body, which leads to
- Muscular weakness
- Irregular heartbeat
- Paralysis
Problems in nerve conduction, which leads to

Mental confusion
Heart disturbances
Problems with muscle contraction

Calcium - is the most abundant mineral in the human body.

About 99% is in the bones and teeth - where it plays a structural role.

Remainder 1% is present in body tissues and fluids - where it is essential for cell metabolism, muscle contraction and nerve impulse transmission.

Low levels of calcium in the blood and tissues can cause hypocalcemia - which involves sensations of tingling; numbness; and muscle twitches.

In severe cases muscle spasms may occur, called tetany.

More likely to be due to a hormonal imbalance in the regulation of calcium rather than a dietary deficiency.

Excess calcium in the blood can cause nausea, vomiting and calcium deposition in the heart and kidneys.

This usually results from excessive doses of vitamin D and can be fatal in infants.

Complications:

Vitamin D is needed for absorption of dietary calcium - therefore calcium deficiency may be linked to rickets in children.

In adults, calcium deficiency may lead to osteomalacia (softening of the bones).

This may be related to repeated pregnancy with lengthy breast feeding.

Osteoporosis can be due to calcium deficiency - which involves loss of calcium from the bones and reduced bone density. Bones become brittle and liable to fracture.

Bone loss occurs with age in all individuals - usually occurs after 35-40 years and involves the shrinking of the skeleton.

Bone loss is greatest in women following the menopause - due to reduced levels of the hormone, estrogen.

Post-menopausal women are particularly at risk from osteoporosis.

So my craving for a banana (potassium) with cheese (calcium) could easily be interpreted as a vital signal from my body... a call for help to regulate chemical imbalances.....

what do you know?

next time I will be closely monitoring my cravings...

How to Saute Vegetables without Oil

2010-08-21T10:19:00.002+01:00

Lamb Bolognese

2010-08-09T17:07:00.005+01:00

I am not a big fan of beef ....

so my preferred way to cook bolognese is with lamb ...
tastes just as good ... maybe even better...
I also like to add a few extra bits ...

Ingredients:
500g mince lamb
2 x red onions
4-5 x cloves garlic
1-2 x carrots
1-2 x sticks celery
50g mushrooms
1 x zucchini/courgette (optional)
1 x red pepper (optional)
1-2 x bay leaves
3-5 anchovies in oil or 1 tablespoon x anchovy paste
2 x 440g tinned chopped tomatoes
1 glass x water
1/2 cup x tomato puree/paste
cinnamon stick or ground cinnamon
smoked paprika
1 tablespoon x sugar

olives (optional)

olive oil
1 glass x red wine (for the bolognaise - and a 2nd glass for the cook)

Method:
In a large pot, add a dash of olive oil, chop and saute the onions, celery, red pepper and grated carrot.
Chop the mushrooms into small cubes and add after 5 minutes.
Saute another 5 minutes.
Remove all the vegetables from the pot.

Add a dash of olive oil, mince lamb and with the lid off brown the mince all over.
Add crushed or sliced garlic, careful not to burn the garlic.
Add tomato puree/paste, seasoning, cinnamon, bay leaves, smoked paprika and sugar.
Give it all a good stir, make sure the mince is coated with the seasoning and tomato paste.
Allow to simmer for a couple of minutes.
Add red wine and tinned chopped tomatoes and the water. Add the sauted vegetables.

Stir well and bring to a gentle boil.
Turn down the heat and simmer for approximately 2-3 hours.
Check and stir every 30 minutes.
Replace the lid and turn down the heat if juices are evaporating too quickly.
Serve with your favourite pasta, spaghetti or tagliatelli....

and a good sprinkle of grated parmesan or pecorino romano cheese....

Buon appetito!

How to read your labels

2010-08-06T15:32:00.000+01:00

Do you read your food labels? Have you every wonder what the different terms and symbols mean?

Are you confused? or you never bother?

Well look here - an interactive label has been developed by Food Standards Agency's eatwell - a consumer advice and information site.

To help you learn about the terms and symbols which appear on your food packaging.

Go ahead start investigating the foods you buy.

Just click below to launch it. Then guide your cursor over any term or symbol you want to find out about, and an explanation will pop up on your screen.

The definitions provided are for guidance only.

Click here to view the interactive label

About the Food Standards Agency

The Food Standards Agency was set up by an Act of Parliament in 2000 to protect the public's health and consumer interests in relation to food.

The FSA's guiding principles are:

putting the consumer first
being open and accessible
being an independent voice

Although the FSA is a Government agency, it is independent, which means it works at 'arm's length' from Government because it doesn't report to a specific minister and is free to publish any advice it issues. www.food.gov.uk

Cumberland Pork Sausages

2010-07-31T19:23:00.000+01:00

If you are going to make me eat sausage they better be served with onions...

lots of onions... and fried tomatoes.....

and my favourite sausage is cumberland pork...

next would have to be venison...

anyway here is a quick and tasty way to have your sausages...

eaten for breakfast of course.... but also very good any time... especially when you just feel like having a bit of pork sausage.... yum.. yum..

Ingredients:
6 x cumberland pork sausages
3-5 x medium sized red onions
4 x 6 medium sized tomatoes
Lea & Perrins Worcestershire Sauce
Olive oil
2 x slices brown bread, toasted

In a non-stick fry pan add a dash of olive oil and add your sausages, whilst you are browning the sausages on all sides, peel and half the onions and cut into slices.

As soon as the sausages are brown move to one half of the fry pan and add the sliced onions.

Now add 3-4 dashes of worcester sauce over the onions and give it a good stir. Place a lid over the fry pan and turn down the heat to a medium simmer. Careful not to burn the sausages or the onions.

Whilst the onions and sausages are simmering, cut the tomatoes into thick slices, about 4 slices to each tomato.

When the onions are half way done, add the tomato slices to the fry pan, move the onions onto the sausages, and slide the tomatoes under everything.

Place the lid back onto the fry pan, and allow to gently simmer again, checking there is enough liquid, in the pan so nothing burns. You may need to turn down the heat if the juices in the pan are boiling away.

Keep simmering until you have a nice pan full of juicy tomato gravy with sausages and onions swimming in it.

Now toast the brown bread, cut into triangles and place on your plate, dish up the sausages, with the tomato and onion gravy. You can serve with some Dijon mustard on the side. Bon appettit!

LEFT-OVERS RESCUE !

2010-07-26T13:26:00.002+01:00

Baked Left-over Delight

What to do with those left-overs…..

Sometimes no matter how good your intentions of eating those left-overs the next day or the next day… you just don't seem to get around to it.

There's the invite down to the local pub or let's have fish and chips tonight and the good old left-overs from the roast dinner or the quick stir fry keep sitting in that fridge… hoping to get eaten!

So before you go throwing out those goodies which tasted fantastic when you had that roast dinner or the stir fry … check the contents of your containers and just see what you have… maybe there is an imaginative meal in there… apart from just reheating or having bubble and squeak (which seems to be a popular dish here in the UK) … get a bit more creative….

You could chop up the vegetables add an egg or two, extra herbs and seasoning, mashed potatoes or breadcrumbs and make some delicious vegie patties or fritters! Want protein add some tinned salmon or grated cheese… salmon and veg patties… or cheese and veg fritters … sounds good already!

Chop the vegetables into cubes

Or as I have done this time you could combine both lots of left-overs - left-over roast vegetables with peas and the small amount of mushroom gravy and stir fry vegetables with a hint of curry.

The idea was to make a quick lunch-time snack, something that can be eaten cold or warmed up, on it's own or with a salad. So I settled for a baked vegetable dish, sort of frittata style (see my Spinach and Salmon Frittata recipe).

My left-over containers consisted of roasted parsnip, pumpkin, carrots, a couple of roasted garlic cloves and a very small amount of mushroom and onion gravy and in the second container I had stir fried zucchini (courgettes), carrots, broccoli, celery, red peppers (capsicum) and onions. And of course there was a pathetic small slice of roast lamb and a similar sized slice of turkey breast with the stir fry veg.

First I chopped up all the vegetables and the meat into really small cubes, then I seasoned with extra ground black pepper, then into a bowl added 3 eggs, 3 tablespoons double cream, and 2 teaspoons cornflour, mixed well and added to the vegetables.

Ready to be placed into oven

Then I buttered a rectangular baking dish and coated it with finely grated pecorino romano, poured the vegetable mix into the dish, decorated with sliced tomato, a sprinkle of coriander and black pepper.

Then baked in a preheated oven at 180C for 25 minutes and then turned down the heat to 160C for 20 minutes. Then let the vegetable dish rest in the oven for 10 minutes after turning off the heat.

Baked Left-over Delight served with Green Salad and Potato Salad

Serve with green salad and potato salad (which I also made from left-over boiled potatoes).

All good and a wholesome lunchtime treat!

Smacznego!

Travelling Gourmet!

2010-07-19T14:22:00.000+01:00

Tarte au Citron in Patisserie Valerie in Canterbury

I am now back to normal everyday life (whatever that is?)...
and it is a whole week since my mother and baby sister left us to return home to Oz...

Pistachio Loaf with Mascarpone in Caffe Espresso at Harrod's

after a whirlwind three weeks in the UK.

Meal on Eurostar "Leisure Select" travelling to Paris

My husband and I had a great time taking them here, there and everywhere and we all had a great time eating our way around the country!

Lobster Salad in 58 Tour Eiffel, Eiffel Tower, Paris

So I thought it would be fun to share some of the food photos we remembered to take whilst touring...

Slightly Smoked Salmon in 58 Tour Eiffel, Eiffel Tower, Paris

of course the best meal was in 58 Tour Eiffel, Eiffel Tower, Paris.... so delicious... highly recommended...

Sauteed Veal Chop with Artichokes in 58 Tour Eiffel

it was the only time I really wished my stomach was much bigger... we ended up sharing a desert... just fantastic.... wish I had two stomachs.... here is the menu we chose A la carte at time of booking... so glad we did... absolutely superb...

Seared Scallops in 58 Tour Eiffel

sometimes we were all just soooo.. hungry or soooo... tired we totally forgot to take photos of our meals...

Profiterole with vanilla ice cream and chocolate sauce in 58 Tour Eiffel

and other times we remembered half way through eating or at the end ...

Homemade Fraisier in 58 Tour Eiffel

with nothing to show but empty plates... oh well ... as they say in France.. c'est la vie!

Quick snack in hotel room in Paris before our river cruise

May you enjoy !

Baked Chestnut Mushroom in Jamie's Italian, Bath, UK

Courgette Fritti in Jamie's Italian, Bath, UK

Wild Garlic Tagliatelle in Jamie's Italian, Bath, UK

Blackboard special - Flounder and Funky chips in Jamie's Italian, Bath, UK

Scallop and Squid Ink Linguine in Jamie's Italian, Bath, UK

Amazing Chicken Salad in Jamie's Italian, Bath, UK

A glass of spa water in Pump Room, Bath UK

Asparagus with pesto in Pump Room, Bath, UK

Prawn Salad in Pump Room, Bath, UK

Crab with beetroot crisps in Pump Room, Bath, UK

Tamari Salmon and Greens

2010-06-08T20:00:00.000+01:00

Still today after many years of cooking numerous varieties of meals .....

I still don't understand why we bother with recipes which take ages to prepare and cook .....

when a simple meal prepared in a matter of minutes tastes just as good or even better???

Tonight's meal a simple salmon fillet marinaded in tamari soya sauce, garlic, white wine and olive oil and some fresh green beans, broccoli, chestnut mushrooms and a simple salsa of fresh cucumber and tomatoes.

Just too simple! and just too delicious! nothing satisfies the taste buds more than a simple protein and greens fix!

INGREDIENTS:
2 x salmon fillets (boneless and skinless)
150g dwarf bean (handful)
small head of broccoli
4 x chestnut mushrooms
3 x cloves garlic
2 x tablespoons tamari soya sauce
2 x tablespoons white wine
olive oil
fresh lemon

SALSA INGREDIENTS:

6-8 cherry tomatoes or similar

4-5 inches cucumber

1 x spring onion

fresh dill

salt and pepper, sugar

apple cider vinegar

extra virgin olive oil

METHOD:
Crush 2 x garlic cloves into a small bowl, add tamari, olive oil and white wine, stir and add salmon fillets.

Allow to marinade whilst you prepare the vegetables and salsa.

In a hot fry pan add adash of olive oil, add beans saute under a lid, adding juice from half a lemon and then a dash of water when needed.

Cook under cover until just tender and bright green. Remove from fry pan, place in oven proof dish and keep warm in low oven 100C.

Add broccoli to fry pan, add a dash of water if no liquid in fry pan, and saute till just tender, remove from fry pan, add to beans in oven.

Now add the mushrooms to fry pan and crush 1 x garlic clove, add a dash of water if needed and a dash of tamari.

Saute for a few minutes.

Pour the mushrooms and the juices onto the broccoli and beans dish. Place back in oven, turn off the heat.

In same fry pan add a dash of olive oil and add salmon fillets, cook under lid, for 2-3 minutes (depending on thickness of fillets) and turn over, adding the marinade juices towards the end of second 2-3 minutes of cooking.

Cook for another 1-2 minutes, turn off heat.

Whilst your salmon is cooking cut up tomatoes into quarters, and cucumber into small cubes, chop spring onion and dill add all ingredients into a small bowl.

Now add salt, pepper and 1/4 x teaspoon sugar and add 2 x tablespoons olive oil and 1-2 x teaspoons apple cider vinegar, stir well.

Serve salmon fillets on warm plates (not hot) with greens in oven proof dish and tomato and cucumber salsa in small bowl.

Wash it all down with a nice light white wine if you wish!

Bon appetit!

Carrots and Petit Pois

2010-06-04T13:42:00.000+01:00

Here is the recipe for "Carrots and Petit Pois" which I recently made as an accompaniment to my Haggis Sunday dinner.

This is a delicious dish, naturally sweet with carrots and baby peas, with a bit of butter for a smooth yummy flavour.

It can be eaten with any hot meat dish, and it is especially good with mash potatoes and pork schnitzel ! wow my salivary glands are excited.....

so here is the carrots and baby peas recipe........

Ingredients:
2-3 x medium carrots
2 x cups frozen petit pois (sweet baby peas)
50g x unsalted butter
springs of fresh dill or 1/2 teaspoon dried dill
Salt and pepper
1 x teaspoon honey or raw sugar (if needed)

Method:
Peel and grate carrots, add half the butter to saucepan and melt, add the carrots, and saute for 5 minutes.
Add 2-4 x tablespoons water, and rest of butter and simmer under lid for another 10-15 minutes. Until carrots are just cooked. Taste. Check for sweetness level of carrots. If using fresh tender carrots you will not need to add honey or sugar.

Now add frozen peas and dill, add honey or sugar (if needed), salt and pepper.

Cover and cook until peas are just cooked and still a nice bright green, keep stirring, making sure the mixture is not too dry and not sticking to the bottom of the pan, add a few more tablespoons of water if drying out too quickly and/or turn down the heat.

Taste and adjust seasoning to taste. Should have a nice balance of natural sweetness from the carrots - if carrots are not very sweet add a bit more honey or sugar but don't over do it - balance needs to be between sweet and salty.

Bon appetit!

Spinach and Mushroom Soup

2010-06-01T17:13:00.000+01:00

My favourite colour - green - in all shades - preferably olive tones - and also one of my favourite GREEN foods - spinach.

I love spinach raw in salads, and cooked in quiche, pies, rice and in soup.

So here is a simple and quick spinach and mushroom soup.

Ingredients:
200g brown mushrooms
300g frozen leaf spinach cubes
1 x large brown onion
1 x vegetable stock cube
1-2 x celery sticks
1lt water
Salt and Pepper
Olive Oil
1 x Bay leaf
pinch Nutmeg
1-2 x cloves Garlic

Method:
In a stock pot, dash of olive oil, chopped onion and chopped celery and saute for 5 minutes.

Add sliced mushrooms and saute another 5 minutes.

Add cold water and stock cube, bring to the boil, turn down and allow to simmer for 20 minutes.

Add frozen spinach cubes and simmer for 15 minutes.

Add salt and pepper to taste.

Serve straight and chunky or blend for a smooth green sea of spinach.

Enjoy on it's own or if you must and really need the carbohydrates, then go ahead have it with some farmhouse bread and butter or even cheese !

Bon appetit!

HAGGIS Sunday

2010-05-25T10:34:00.000+01:00

The Haggis - In the absence of hard facts as to haggis' origins, popular folklore has provided more fanciful theories.
One is that the dish originates from the days of the old Scottish cattle drovers.
When the men left the highlands to drive their cattle to market in Edinburgh the women would prepare rations for them to eat during the long journey down through the glens.
They used the ingredients that were most readily available in their homes
and conveniently packaged them in a sheep's stomach allowing for easy transportation during the journey.
Other speculations have been based on Scottish slaughtering practices. When a Chieftain or Laird required an animal to be slaughtered for meat (whether sheep or cattle) the workmen were allowed to keep the offal as their share.

If you wish to read more about the haggis just click on the link attached to the words The Haggis here and at the beginning of this post.

And now for the preparation of the Haggis Sunday dinner.

OK so I need some comforting whilst contemplating the eating of this haggis -

bring on the red wine - I really need it to make the gravy.......... really......

Cooking the haggis is simple -
it is already cooked when you buy it and only needs thorough re-heating. I wrapped the haggis tightly in tin foil and placed in a large saucepan of cold water.

Then simmer gently for 45 minutes per lb. but do not boil as this might burst the skin.

OK so I admit we decided to skip the traditional tatties and neeps - it was an executive decision to at least make a range of accompaniments we like and enjoy just in case we couldn't stomach the haggis!

So, whilst the haggis was simmering.....
made my favourite Mushroom Cranberry Gravy
and instead of mashed potatoes,
boiled some great "Jersey Royal" baby potatoes,
and added another favourite old recipe
Carrots and Petit Pois in butter (recipe to follow).

The final result was good - the haggis - a good hearty flavour, oaty, livery, and very peppery...

I can imagine eating it on a cold winter's morning, snow covered mountains surround us, and the best warm up food full of protein and carbos - the haggis!

OK - Haggis now 45 minutes on the simmer - with tongs remove the haggis from the saucepan -

and open up the tin foil - cut in half or quarters - and serve.

Now I have tried it I am keen to try out more haggis - next time I am in Scotland - which will be in the next couple of months - I want to compare the different flavours - are they all so peppery? what else is added to this haggis - the one I received didn't have an ingredients list attached - so in the end who knows what we were eating??

The finale......
drum roll....
the HAGGIS Sunday lunch.........

served with Jersey Royal baby potatoes,
Carrot and Petit Pois in butter and dill,
and Mushroom Cranberry Gravy.

The combination of flavours worked really well... especially since the haggis was the only item which we weren't sure about the final outcome!

Bon appetit !

HAGGIS - TO EAT OR NOT TO EAT?

2010-05-23T10:15:00.000+01:00

How delightful!? HAGGIS...
I have been to Scotland approximately three (3) times over the last three (3) years and never tried the Scottish dish HAGGIS ! why? well ..... ummh.... aah....
nothing to do with the contents... liver, lungs and heart, plus oatmeal, herbs and spices.....
just ummh.... there was better stuff on the menu.... really..... like venison... and seafood....
so why would I try this haggis ?
maybe one day!
maybe next time?
Well ..... ONE DAY has arrived !

Family members returned from Scotland and brought back a HAGGIS.....
so we can try it....
I could have waited till my next trip to Scotland in June! Really.....
So today Sunday.... we are going to prepare the HAGGIS with TATTIES and NEEPS......
in English that is: TATTIES = potatoes
and apparently NEEPS = turnips or swedes......
going to do the traditional meal .....
wish me luck.... will post again after dinner.......

Bee Pollen

2010-05-16T16:30:00.001+01:00

On our recent day trip to the beautiful southern seafront town of Brighton, Sussex, we meandered around and past the Royal Pavillion, wandered through the tiny streets of old Brighton and found our way to the "Inifinity Foods" shop. Walked in to browse their shelves.... never know what goodies you can find... and the one thing I have been trying to hunt down for a few months now has been BEE POLLEN.

Surprise! Surprise! there on the shelf next to a great selection of honey ..... Organic Pollen.... about time was wondering whether I would ever find any in UK.... so excited about it.... bought two (2) jars.

I am now armed for any hay fever attacks... and the like..
Sneezing, Runny nose, Itchy bloodshot eyes, Stuffed up nose, Itching around the face and mouth, Exhaustion, Blocked sensation in ears, Headache, Wheezing, Burning in the throat, Pain in the Sinuses.... blah, blah, blah........

Taking pollen:
1 x teaspoonful in a glass of water or juice
- stir vigorously, allow pollen to dissolve, then drink.
Or
take warm in green tea with a bit of honey.
Or
add it to your "Kill a Germ Drink"
(see previous blog "Spring is in the air")

to be taken 2-3 times a day whilst hayfever symptoms persist.

Good bye to hay fever.......

Bon appetit!

Pasta with Prawns and Smoked Salmon

2010-05-12T20:33:00.001+01:00

Sometimes, you just want pasta..... and I find on cold days the craving for pasta is even greater....

Here is a delicious comfort food dish I like to throw together and it includes my favourite seafood - prawns and smoked salmon - and of course a hint of chilli to warm you up from the inside!
This is a quick and easy pasta dish made with simple ingredients which you can easily have lurking in your pantry, fridge and freezer.
Takes no time at all... the time it takes to cook the pasta the dish is made... basically within 30 minutes you are eating. Serves two.

Ingredients:
200g x raw peeled king prawns
100g x smoked salmon
1 x leek or couple spring onions
4 x vine ripened tomatoes
4 tablespoons x pasta sauce arrabbiata
3 tablespoons x double cream
Fresh Basil leaves
2-3 x cloves garlic
Olive oil
Salt & Pepper
Egg spaghetti

Method:

Cook the pasta in salted water with a dash of olive oil.

Whilst your pasta is cooking, into a fry pan, splash approximately 2 tablespoons of olive oil, add chopped leek, saute a minute or two, then add quartered tomatoes. Saute for a few more minutes, add the pasta sauce, and allow to simmer.

When the pasta is close to al dente, add the cream and prawns to the sauce, stir so prawns cook evenly, but gently.

When the prawns start changing colour add the smoked salmon and basil.

Stir through, remove from heat.

Strain your pasta, and dish up with grated parmesan, if you like.
Bon appetit!

Mother's Day Breakfast !

2010-05-09T20:02:00.001+01:00

Have you every wondered about the different kinds of breakfasts the world is having? I know there are places in the world where breakfast is not much different from other meals of the day like for instance in Japan - steamed rice, fish, tofu, seaweed, raw egg........but no I was not thinking that far away......

I was sitting here on Mother's Day morning wondering what I would like for breakfast and found myself thinking of breakfast in terms of styles for example: do I want English, French, or Aussie (Byron Bay) style breakfast?

English.....??? no thanks - fry ups not my favourite..........

French......??? well yeah - I love croissants, I love coffee, and I love yoghurt..... hmmm??? maybe

Aussie....??? just love Byron Bay for the variety of breakfasts - from organic muesli with yoghurt to smoked salmon bagels to roasted vegetables with goats cheese dripping with pesto olive oil on toasted turkish...... am I drooling.... the best place to eat in Byron "Espresso Head".... anyway am not there so stop dreaming...

So for Mother's Day breakfast - and of course my kids are in Australia... so it's a weird day... just my husband and I - so we decided croissants would be perfect........ local shop hadn't baked them yet..... WTF! they are so slack on a Sunday.... a person could die from starvation waiting for a croissant....... a drive into Canterbury....... breakfast in Patisserie Valerie....

Grilled croissant with Gruyere cheese bechamel and mushrooms with a side salad....... yum yum!!!! and a very large capuccino of course....... however didn't think to take a photo.......... so you will have to imagine it.... it was a huge croissant and very delicious.... and I couldn't eat it all....... so glad my husband was able to help finish it off........... and I managed to resist the patisseries afterwards........ so full.... so good!

Quick Chicken Thighs with Vegetables Stir Fry

2010-05-08T20:19:00.005+01:00

A very quick and easy way to prepare chicken with vegetables and get a really delicious, healthy and satisfying meal. I love making things which can be done all in one pot/fry pan/wok. This style of cooking developed over the years........... when on holidays and having to cook something nutritious with limited kitchen space, utensils and sometimes cooking only on one burner. The theory was "if you put in basic ingredients - you can't go wrong" - or in other words - the "KISS" principle.

So even though we are talking about stir fry you don't have to use a wok - a good sized fry pan with some kind of lid (a flat baking tray will do).......... and on occasion I have even used aluminum foil when there was no lid in sight....... of course if you are cooking at home and happen to have a wok well good for you.....

Ingredients:
4 x chicken thighs (skinless, boneless)
1 x red pepper
2 x large or 4 x medium carrots
3 x celery sticks
2 x leeks or brown onions
1/2 x small white cabbage or chinese cabbage
6 x brown mushrooms
2 x cups broccoli
1 x large or 1.5 medium zucchini

6 x garlic cloves
Tamari or Soy Sauce
Hot Chilli Sauce
1/2 inch x fresh ginger
small handful of fresh coriander (optional)
Olive Oil
Toasted Sesame Oil
1 x vegetable stock cube

Method:

Slice the 4 chicken thighs into long strips, place into a bowl, ADD 4-5 tablespoons Tamari, 1-2 teaspoon Hot Chilli Sauce, 1 tablespoon Toasted Sesame Oil, 6 crushed cloves garlic, chopped coriander, STIR well to coat the chicken pieces.

Put the chicken aside to marinade. Allow to marinade for at least 30 minutes. If you wish you can prepare the chicken pieces hours before - just cover the bowl with cling film and place in fridge, stir every hour or so.

If you are wanting to make the meal within an hour then leave the chicken to marinade whilst you prepare and cook the vegetables, you will need to keep the vegetables warm in the oven (temperature approx 100-150C).

Prepare your vegetables, wash, peel, slice. Into the fry pan or wok, add 1-2 tablespoons olive oil and 1 teaspoon toasted sesame oil, add red pepper and cook on high heat achieving a chargrill effect, cover with lid to prevent oil spraying everywhere - but make sure you are still chargrilling the pepper and not just steaming them.

Remove the peppers and place in oven dish into 120C oven to keep warm.

Next proceed with the same process for the rest of the vegetables, in following order: carrots and celery; then leeks and cabbage; then mushrooms, ginger, broccoli and zucchini.

Each time removing from the fry pan and placing in oven.
In the last batch of mushrooms, ginger, broccoli and zucchini add half cup water and vegetable stock cube, stir evenly through the greens and then add everything to the leeks and cabbage in the oven.

Now cook the chicken pieces. In the same fry pan or wok, add a couple of splashes of olive oil and 1 teaspoon toasted sesame oil, add half the chicken pieces and cook on high heat turning to brown all over.

Once browned cover for a few minutes with lid, then transfer to dish with carrots and celery. Cook the remainder of the chicken pieces.

Make sure the chicken has been cooked through. Place all the cooked chicken on top of the carrots and celery and place in oven for another 5 minutes.

Serve on warm plates with extra tamari and chilli sauces to be added according to individual taste.

Spring is in the air.......

2010-05-04T08:22:00.000+01:00

Spring has to be my favourite time of year....... everything is blooming..... not to mention more daylight hours and a bit more sun and the prospect of turning off the central heating altogether ! Nice.......

Of course for some of us spring means ....... hay fever........ and for some like me more sinus headaches........

My home remedies for relief : Garlic - fresh is best

Honey - local honey and unfiltered (if possible) - and if you can get it straight from the source

Bee pollen - available in granules from health food stores (seems to be a shortage here in UK at moment)

Ginger - fresh
Lemon juice - fresh
Sea salt
and Vitamin C.......

So what do you do with this list of items??? easy eat garlic often, include honey into your diet instead of sugar, bee pollen... well... just take it by the spoon full in morning juice and every 3-4 hrs during the day when hay fever symptoms full blown... for relief..... sea salt ? well I use it to rinse my nostrils and relieve the sinus pressure... a neti pot is good if you have one... or simple just use a dropper .... and just snort it..... whatever takes your fancy.... no need to get too complex with this.... and now to the best drink of all.... the concoction from my naturopathic study days.... it used to be coined the "Kill a Germ Drink"..... sounds a bit scary !! anyway here goes.......

"Kill a Germ Juice"
1 x whole bulb of Garlic
1-2 inches x Ginger
400g Honey
1-2 Pinch x Cayenne pepper or Cinnamon if you are not a chillie fan.....
Lemon juice
(if you wish you can make a smaller batch - just half everything)

Peel garlic cloves, peel ginger and chop into smaller pieces, place into a blender, add half the honey, blend until the garlic and ginger turn into fine pulp, add the rest of the honey and blend to distribute the garlic and ginger evenly. You can add the cayenne pepper or cinnamon now give it another blend.

DO NOT ADD THE LEMON JUICE...... always add juice from half a small lemon to your drink just before drinking it.

Store in sterile glass jars you will need one 600g to 800g jar or two 400g jars - I prefer to distribute into smaller jars .... it is easier to use one small jar at a time than keep digging into the large jar.

Exact proportions are not too crucial.... as long as you have heaps of garlic and a good dose of ginger and enough honey to sweeten the drink.....

and now this is how you take your "Kill a Germ Drink"....
in a good sized mug place 2-3 teaspoons of your concoction
add juice of half a small lemon
top up with boiling water.... drink as hot as possible.

At first you may find it a bit of a challenge to drink ........ but you soon get used to it.......... just think of the first time you tasted alcohol .... it didn't really taste nice but you drank it anyway.......... and the benefits with "Kill a Germ Drink" are way better for you......... and yes you will be a bit on the nose but hey if it helps relieve your hay fever, sinus, cold symptoms........ all the better....... I swear by it....... Oh and by the way you can always add the bee pollen to the drink as well and a bit more honey if you need it sweeter........
Bon appetit!

Scotland.....

2010-05-04T07:06:00.001+01:00

In March we travelled to Scotland to Dumfries and Galloway region.......... beautiful country and beautiful people......... and of course good food.......

so naturally day before we left did a bit of shopping and had to bring back some goodies....... the local honey, a bit of Scottish flowers in a jar, a beetroot chutney and heather salt.........

yeah I know ... I just can't help myself....

Roast Pork Loin

2010-03-04T20:08:00.002Z

Here is a roast with an interesting basting - soy sauce, white wine and balsamic vinegar………
The original recipe comes from the cook book "Weekends with Friends", but right from the first trial I added my own bits and pieces, and changed a few things.
The cook book itself has a number of great recipes which I am going to try and probably eventually adjust with my own additions or alterations here and there….
I have made this pork roast at least three times now and would you believe seem to take photos of the preparation and then I am so eager to serve it up forget to take photos of the finished product! Imagine!

Well here goes, this is my version of the recipe:

Ingredients:
Loin of Pork - with or without the bone; and with the rind on or off (I have used both; this recipe works well either way; a rolled pork loin with rind on or off; OR pork loin on the bone with rind)

Olive Oil
Dry white wine
Balsamic vinegar
Soy sauce
Sea salt and freshly ground black pepper
Onion
Garlic
1 large Carrot & Parsnip
Fresh sprigs of Thyme or Rosemary

Method:
In a large frying pan, heat 1 tablespoon of olive oil and brown the pork loin on all sides.
In the centre of a baking dish place 10-12 cloves of garlic (with skin on); peel one (1) large brown onion and slice in quarters, place in corners of baking tray; peel carrot and parsnip and cut into thick chunks, also place in the baking dish round the edges. Add the sprigs of thyme or rosemary.
As soon as the meat is browned on all sides remove from fry pan and place on top of garlic cloves.
In a jug measure out 250-300ml wine; 50-75ml balsamic vinegar and 50-75ml soy sauce.

Use the lesser amount if you want to make the basting sauce a bit milder. (I have tried both - the stronger version is quite potent - make up the rest of the liquid with water).
Pre-heat the oven to 220 degrees Celsius.
Season the pork and vegetables with sea salt and black pepper.

Roast for 30 minutes, then remove from oven; baste the pork; remove the carrot and parsnip (this will prevent them from absorbing all those strong vinegar and soy sauce flavours); place the carrot and parsnip in a separate baking dish; cover with alfoil and leave out of oven for next 30 minutes. Cover the pork baking dish with strong (thick) aluminium foil or if you have a baking dish with lid use it. REDUCE the heat to 190 degrees Celsius, and roast for remaining time eg. 30 minutes for each 500grams of pork. Return to the oven the separate baking dish of vegetables for the last 1hr of roasting. For the last 30 minutes of roasting remove the alfoil to allow the pork to brown even more, baste again with the juices.
I like my pork well done so I tend to roast it under cover for another 30-45 minutes longer than the recommended 30 minutes per 500grams.

Allow the pork roast to sit for at least 10 minutes before cutting into nice thick slices and serve with your favourite vegetables plus the carrot and parsnip, and pour the dark juices over the meat.
Bon appetit! Smacznego!

Quick Simple Snacks

2010-01-25T14:06:00.003Z

There are those moments when no matter what you have in the fridge you just want something else...... you know what I mean?
This is the time when a few simple ingredients lurking in the pantry cupboard and fridge can be turned into a satisfying and enticing snack........ but what you ask?
Well...... do you like fish? How about some tinned sardines? Sounds good? No? Trust me it's all good.

Ingredients:
2 x 120g tinned sardines
100g soft cream cheese
Fresh or dried dill and/or parsley
1/2 red onion finely chopped
Cracked pepper
Juice of 1/2 small lemon
1 teaspoon x Horseradish cream (optional)
Sprinkle chillie powder (optional)

Preparation:
Open the tinned sardines and pour off the liquid.
Place into a large bowl, and add all other ingredients.
Using a fork blend by hand all the ingredients together - do not use a blender it will be too runny.
Adjust the seasoning and if you like a bit of heat you can ADD the chillie powder.

Serve with toasted bread, water crackers, rice cakes, pitta bread (can be toasted), and some celery or cucumber sticks.

A very satisfying snack. Enjoy!

Special note:
Non dairy version - make this without the cream cheese.
Up market version - make this with tinned salmon.

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