Roberto's Recipes

Tomato Rice

2018-06-15T16:55:00.000+10:00

This spicy rice accompaniment, or main meal, can be as spicy (hot) as you wish to make it. Depending on how much you like, or which variety of, and how many, chillies you use.

The Tomato and spice base for the Rice ...

Ingredients:

1 cup x Jasmine Rice per person
1½ cups x Chicken Stock, or Water, per cup of Rice
2 tbspns x Olive Oil
1 x can Whole, Peeled Tomatoes, or 2-3 Fresh Tomatoes
1 tsp x Mustard Seeds
1 tsp x Ground Coriander Seeds
Some x Coriander Leaves
1 tsp x Cumin seeds
1 tsp x Ginger Root - chopped finely
1 x Onion - chopped
1 tsp x Curry powder, or, pref. Garam masala
Salt
A Little x Chillies - green and red (Optional)
A little x Chili powder (Optional)

The 'finished' article ...

Method:

Rinse the Rice, once or twice, and drain well. Add the stock, or water, and cook in your Rice Cooker. When it has finished, allow it to cool, then refrigerate (pref. overnight).

When preparing the base sauce, add the Oil to a large pan, or wok. Add all the spices, and when they are releasing their aromas, add the onion. When the Onion is transparent, add the whole Tomatoes, and bring them to the boil - until the Tomatoes break down. Stir occasionally while simmering - maybe 5 minutes. Turn the heat off and add the cold Rice, turning it in the sauce.

Sprinkle with the coriander leaves and serve.

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Tartar Sauce

2018-06-15T16:26:00.001+10:00

The following photo is from Reference.com website ...with thanks.

Quantity: - Makes approx: 300 mls (½ pint)

Preparation Time: - 10-15 minutes

Ingredients:

300mls (½ pint) x commercial Mayonnaise, or, make your own
25gms (1oz) x Gherkins – chopped
25gms (1oz) x Capers – chopped
25gms (1oz) x Green Olives – chopped
25gms (1oz) x Shallot or Onion – finely chopped
2 tspns x Parsley (optional)
Squeeze of Lemon juice
Salt and Pepper

Method:

Simply combine all ingredients.
Add the Salt, Pepper and Lemon juice – to taste.

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Macadamia Nut Brittle

2018-06-15T16:24:00.003+10:00

I don't know of many people who do not appreciate some Peanut Brittle, occasionally. I love it, but with an ever-argumentative waistline, I temper my voracity with plenty of time in between binges-on-brittle. However, I do love it and will waste any opposition that gets in my way when time comes around.

So, I was wondering which nuts to use this time around, and the wonderful Macadamia won out. These wonderful, rich, tasty nuts are grown in the top part of NSW near the Queensland border, and readily available on our markets in and around Sydney/Newcastle.

This recipe is one I've seen before, but never used. It's so easy, I could do it blind-folded, so to speak.

Quantity: - an easy afternoon delight for four people.

Preparation time: - about 8 - 10 minutes, + 10 for cooking, and 30 for cooling.

Ingredients:

130-150 gms (1 - 2 cups) x Macadamia Nuts - chopped in half
50 gms Butter
120 gms x Palm Sugar - finely shaved - * most important
120 gms x Caster Sugar
1 x cooling tray (something like 21 x 1 x 28 cms and baking paper)
1 x cooking tray - ditto

Method:

Using either baking paper, or spray, prepare 2 trays. Using one, spread the Macadamia nuts out to warm. Place them in the pre-warmed (to 200C) oven, for 3-5 minutes, until the nuts are warmed through.

In a non-stick fry pan, melt the sugars together - stirring occasionally.

Once they start to melt, they do it quickly, so don't leave it for long. When they are melted, add the butter (carefully) and the nuts, stirring a few times to incorporate all ingredients.

Cook for a further 2 minutes, and pour out onto the cooling tray. Cool for 30 minutes, or so.

Break into large pieces and, if you really have to, share them.

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Cooking Oils - is an oil, just an oil ?

2018-06-15T16:22:00.003+10:00

I often used to be bamboozled by all the choices, and recommendations, when it came to Cooking Oil. Which one was best? So, with the help of Wikipedia, I went looking.

I am a Type 2 Diabetic, with high Blood Pressure, and a dicky-ticker, as well. It is imperative that I watch my diet and try to monitor, as best I can, what goes into this magnificently maintained temple of Adonis, I just call me! hahaha!

To this end, I started to research cooking oils, as I used to live on a see food, fry it, diet. That's why I am 'paying the piper' now. I don't have to tell you that there are hundreds of oils out there, but what I want to do is draw your attention to the mis-named 'Vegetable Oils'.

This title covers nearly every oil produced by plants, including some of the ones you put in your car! In Australia, there are some people who only use the 'retired' oils from restaurants to run their cars! Incredible, yes, but cars do NOT suffer from cholesterol, or at least I have never heard of one.

You might use oil from the Sunflower (Helianthus annuus), which is a great source of Omega 6 and therefore, very good for you, to oil from the World No.1. - by volume produced - the Oil Palm (Elaeis guineensis), which is touted as being not so good for you, - at all.

Others include; Olive Oil, Soybean Oil, Canola Oil, Pumpkin Seed Oil, Corn Oil, Safflower Oil, Peanut Oil, Grape Seed Oil, Sesame Oil, Argan Oil and Rice Bran Oil.

Now, the debate starts. People producing Palm Oil, and that comes in two varieties: basically, Red, or Clear - good, or not-so-good. The 'red' one, has lots of stuff called 'beta-carotene' - yes, about the same colour as a carrot after which it was named, and becomes one source of Vitamin A for humans. It can also be used as a wound dressing, and heaps of other things.

The beta-carotene is also removed by boiling, and the resultant product is clear/colourless. Palm Oil, however, - red, or clear, is relatively high in Saturated Fats! These are yucky and really no good for us, according to the experts. They say that diets which are high in Saturated Fats, correlate with increased atherosclerosis and coronary heart disease. So, that's what I want to eradicate from MY diet!

OK. Now, what are my choices? I lose Coconut Oil, and ones like it, to and pick ones like Olive Oil and Safflower Oil and Canola Oil (Rapeseed) etc.

Easy, eh? Well, hopefully, yes. These 'goodies' don't really cost much more, and will give me less stress - when cooking. There's a benefit straight away!

I use Extra Virgin Olive Oil. I swear by it. Olive Oil is marketed in various ways, but the main thing to remember is:

Extra Virgin Olive Oil is the best.

Don't be fooled by -

Light Extra Virgin Olive Oil, as it does not have as much goodness in it.
First Pressing is a misnomer - there's no second pressing of Extra Virgin Olive Oil!
100% Pure Olive Oil is a blend. It is Low quality oil.
Refined Olive Oil is oil of poor quality which has been filtered to make it edible.

Sunflower Oil

Mainly used as a frying oil, Sunflower Oil is high in Vitamin E and very low in Saturated Fat. This oil is very high in Omega 6 poly-unsaturated fatty acids and, although good for you, have been linked to possible cancers, such as Prostatic and Post-menopausal breast, cancers.

Safflower Oil

This oil is flavour-less, colour-less, and similar in many ways, to Sunflower Oil. It is used mainly in cooking and for salad dressings. It is also used in Margarine production.

Canola Oil

With a very interesting history, Canola Oil has become one of the more fancied cooking oils. It was originally produced from Rapeseed, and got its name from Canadian - oil, low acid. It is low in Saturated Fats and high in mono-unsaturated fats. It is also claimed to be one of the healthiest of the modern cooking oils. I use it for cooking when I need bulk - say, deep-frying potato chips , which I shouldn't be eating, but can't help myself!

Another challenge exists too. Depending on the country in which you live, the legal requirements for marketing will vary, as well. The USA, for instance, is, I believe, very slack when it comes to the printed label requirements.

For instance, with Olive Oil, the US Dept. of Agriculture has four (4) Grades - A.B.C.D., which were established in 1948, and based on acidity, absence of defects, odour and flavour. For goodness sakes - incredible! They get the 'free cigar' award, too, because these grades are entirely voluntary, and are available from the USDA on a 'fee-for-service' basis.

* Roberto is not a qualified Scientist, Doctor, or Dietician - and, even if I was, I wouldn't tell you! The above information is readily available via Wikipedia. Doing this research made me feel like I was back at Uni!

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Cornish-style Pastries

2018-06-15T16:20:00.000+10:00

Serves: Mixture/recipe serves 4 comfortably

Preparation Time: 2 hours

Ingredients:

750–900gms (1¼ - 2 lbs) x Puff-Pastry, or Shortcrust (savoury) Pastry
*225gms (8ozs) x Beef (Chuck, Shin, or Skirt) – diced small (10 mm / ½ in squares)
1 x medium potato – peeled and thinly diced
1 tbspn x Light Soy Sauce
1 tbspn x Tomato Ketchup
1 tbspn x Worcestershire Sauce
1 x large Onion – peeled and thinly diced
1 x Carrot – peeled and thinly sliced
1 cup x Green Peas
25gms (1oz) x Butter
1 x Egg – beaten
Salt and Pepper, to suit
2 tbspns x Olive Oil (- to cook the meat and veges first, if that's the way you prefer)

*Alternative: I prefer, and use, a 50/50 mix of Pork, and Beef, mince. I also cook everything separately, before constructing the pastries.

Method:

If you do it the way I do, then fry-off the onion, add the mince, and cook it. Add the veges, and seasoning, and sauces if you prefer. Allow it to cool.

Roll the Pastry between 3 mms (⅛ in) thick. Cut discs approx: 20 cms (8 in) in diameter.
I prefer to cook the meat and Vegetables separately, as stated above, before I make the pastries. Melt the Butter and trickle some of it over the Meat and Vegetables. The mix can now be positioned in the centre of the disc of Pastry, leaving a border for sealing.

Make an egg-wash, and brush it around the border of the Pastry. Bring the Pastry over, and seal it on the 'centre/top' of the pastry. The edge can be pinched with the fingers from one end to the other.

Place the Pastries on a greased baking-tray, or Baking Paper, and brush with more Egg.

*Hint: It is a good idea to refrigerate for an hour, before baking!

Pre-heat the oven to 200C/400F/Gas Mark 6 and place the Pastries in the oven to bake for 15–20 minutes, or until golden brown.

Now, if you haven't already cooked the meat/vegetable mix before hand, bake the pastries as just described, then reduce the oven temperature to 180C/350F/Gas Mark 4 and continue to bake for another 30–35 minutes.

The Cornish-style Pastries are now ready to eat!

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Mushrooms with Ricotta and Lemon Juice

2018-06-15T16:04:00.000+10:00

A wonderful entree (or, even a main meal) comes in the form of Ricotta Cheese, mixed with Lemon juice, and Spring Onions, and stuffed onto mushroom caps. The common, or butter mushroom (Agaricus bisporus) is probably the best example, and easiest to procure.

These can be served as finger food 'hors d'oeuvres', if not too big.

Serves: - 4 people

Preparation time: - 20 minutes + 15-20 minutes for cooking.

Ingredients:

1 large, or 2 medium, caps x Butter Mushrooms per person
200 gms x Ricotta Cheese (pref. low-fat)
1 Lemon - juiced
2 - 3 x Spring Onions - finely chopped
Baking paper
Pepper and Salt
Paprika (if desired)

Method:

Pre-heat oven, (or grill), to 180C.

Peel the cap skin from the mushrooms (if preferred, or just wash them well). Place mushrooms on a tray, lined with baking paper, and cook for 5 to 10 minutes, to warm them seriously.

Mix the Ricotta cheese with the Spring Onions and Lemon juice, adding a little seasoning. Take the mushrooms from the oven, and spoon the cheese, liberally, into the caps. Sprinkle with Paprika, if desired, and replace the mushroom caps on the tray, and return to the oven for another 10 - 15 minutes, or until the 'aroma' is telling you they are cooked. The mushrooms do NOT need to be 'mushy'!

I leave the stalks attached, though others don't. It's just mushroom, after all!

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Macerated Strawberries with Balsamic Vinegar

2018-04-12T19:37:00.001+10:00

One of the simplest pleasures in life, macerated strawberries. Simple to make.

Preparation: - 30 mins

Ingredients:

2 punnets x Strawberries - cut in halves
2 tbspn x Sugar
1 tspn (5 mls) x Balsamic Vinegar
Juice x ½ lemon

Method:

Maceration is the softening, or breaking-down of a food item, into pieces, by using a liquid. In this case, Strawberries. Hull and divide the berries into halves. In a suitable saucepan, add the berries, the sugar, lemon juice and, if preferred, some water - not too much. Cook the berries for about 5-10 minutes on a medium heat, until the berries start to break down and liquid appears. Stir the fruit and add the Balsamic Vinegar. Allow to cool, and serve your favourite way - for me, it's on ice cream !

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Balsamic Vinegar - the gift of the gods

2018-04-12T17:34:00.000+10:00

I use Mazzetti Balsamic Vinegar of Modena. It's about the best available to me. I use it on a lot of dishes just to get the boost of magnificent, yet complex flavour. It is a delightful bonus for my mascerated strawberries, or a couple of drops with eggs on toast, or with sourdough bread, with Ricotta cheese, Radicchio, or Chives.

My most common way of using Balsamic Vinegar is with my chillied Roma Tomatoes - served on toasted sourdough.

Preparation: 30 minutes

Ingredients: - for 1 person

2 x ripe Roma Tomatoes - quartered lengthwise
10 mls x Olive Oil
Crushed Garlic - to taste
Sambal Oeleck - in my case it's homemade hat-lifting wow !
2 tbspn x Sugar
100 mls of Balsamic Vinegar
Sourdough Toast
Seasoning - to taste

Method:

In a medium-sized fry pan, at a moderate heat, start the Garlic and Sambal Oeleck frying in the Olive Oil ... about 5 minutes.
Add the sliced Tomatoes and fry them skin-side down first. When softened, then add the Balsamic Vinegar - seems a lot, but it's worth it. Sprinkle the Sugar over the Tomatoes, then turn them over in the Vinegar and fry, gently, fro 10-15 minutes, while you cut and toast the Sourdough bread.
When the toast is ready, spoon the Tomatoes onto the toast and scoop some of the 'sauce' of Vinegar, Garlic and Chili over it, and season. Serve.

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Greek-Style Stuffed Capsicums

2018-04-10T19:48:00.002+10:00

Serves: - 1 person per Capsicum

Preparation: - about 1 hr

Ingredients:

500 gms x Lamb Mince
1½ tbs x Greek Seasoning
1 Pkt x & Ancient Grains microwavable Brown Rice
2 Red x Capsicums
2 Green (or Yellow) x Capsicums
200 gms Tzatziki dip

Method:

1. Preheat oven to 180 c.
Heat a large non-stick frying pan over medium-high heat. Cook the mince for 5 mins, until it changes colour, breaking-up the large lumps with a wooden spoon.
2. Add the Greek Seasoning, and cook, stirring for 1 min., or until well-combined and aromatic. Add rice and cook, stirring until heated through. Season, if needed.
3. Cut the capsicums' tops off each, and remove seeds and pulp. Place, cut side up, in a roasting dish. Divide the mince mixture evenly among the capsicum halves. Cover loosely with foil and bake for 45 minutes, or until capsicums are soft. Uncover, and bake for an additional 10 mins, or until golden brown.

Serve two halves per person - adding the Tzatziki as a garnish.

Recipe from the Coles Magazine April 2018, and Taste.com.au - with thanks.

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Creamy Hazelnut Sauce and Spinach Agnolotti Pasta, with Pumpkin

2017-06-17T22:27:00.000+10:00

Formerly Robertosblogs Recipes.

Inspired by Sara Oteri's recipe in the 'Coles' Weeknights made Easy magazine...

Serves: 2 people

Preparation:

Ingredients:

½ cup (70 gms) x Hazelnuts
2tbspns x Olive Oil
3 x Garlic cloves, crushed
½ cup x Parmesan Cheese, finely grated
Large pinch of Nutmeg
¼ (300 gms) x Pumpkin - large dice and roasted
300mls x cream, or combination of substitutes, eg: Philadelphia cream for cooking and Sour Cream
300 gms x Ricotta and Spinach Agnolotti Pasta
2 tbspns x Maple Syrup
Salt and Pepper

Method:

Preheat your oven to 180°C. Place the hazelnuts on a baking tray and bake for 8 minutes, or until golden. Place on a tea towel and rub the skins off. Set them aside. When cooled, coarsely chop them.

Dice your pumpkin into a 2 cms dice, splash them with olive oil, maple syrup and salt, then roast until soft.

Heat the rest of the oil in a deep-sided pan over medium heat. Add the garlic, and cook, stirring occasionally, for 1 minute. Add the hazelnuts, cream(s), parmesan, nutmeg and stir to combine. Add the roasted pumpkin, and stir to combine in the sauce. Season, and remove from the heat.

Cook the pasta in salted water until al dente. Drain. Add to the sauce and gently combine to coat the pasta. Season with black pepper and serve with a little extra parmesan.

Optional extra: 1 cup x European parsley, chopped.

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Spanish Chicken Bake

2017-06-04T21:07:00.000+10:00

This recipe is created from the inspirational original in the June 2017 'Coles' magazine ... with thanks.

Serves: 2

Preparation: around 1½ hrs

Ingredients:

6 x Chicken thigh fillets
2 x tspns dried oregano
2 x tspns paprika
3 x med. potatoes, quartered
1 x red onion, cut into wedges
½ x red capsicum, seeded, coarsely chopped
1 x zucchini, halved lengthways, then sliced in thick diagonal pieces
½ cup x kalamata olives, seeded
½ cup x chicken stock

Optional: In this case, we added some Brussels Sprouts cooked in butter and garlic.

Method:

Pre-heat your oven to 200°C. Combine the chicken, paprika and oregano in a large bowl. Season well. Heat a large pan over medium heat and cook the chicken for 2 minutes on each side, or until golden brown, then transfer it to a baking tray/dish.

Add the potatoes to the pan and cook, tossing for 5 minutes, or until light golden. Arrange potatoes, onion, capsicum, zucchini, and olives around the chicken in the tray/dish. Pour the stock around the chicken. Season.

Bake for 35-40 mins, or until the chicken is cooked through, and the vegetables are tender. Serve immediately with some crunchy buttered bread.

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Boiled Bacon and Vegetable (Main Course) Soup

2017-05-26T12:14:00.000+10:00

Serves: - Serves 6-8 for Main Course, or, 10-12 for Entrée portions

Preparation: 2 hrs

Ingredients:

900gms (2lbs) x Bacon Collar, boned and tied, soaked in cold water for 24 hrs to remove excess salt
1 x Bay Leaf
Sprig of fresh Thyme Leaves
350gms (12ozs) x Button Onions - peeled
3 x large Carrots cut into 2.5cms (1in) dice
4 x Celery sticks, cut into 2.5cms (1in) pieces
2-3 x large Potatoes – peeled and cut into 2.5 cms ( in) dice
1 x large Swede (or two small Turnips) cut into 2.5cms (1in) dice
25-50gms (1-2ozs) x Butter
Salt and Pepper
Chopped fresh Parsley to garnish (optional)

Method:

After you've soaked the Bacon in cold water, for 24 hrs, to remove excess salt, cover it with fresh cold water, in a large saucepan, and bring to the boil, then refresh under cold water again. Cover again with water, adding Bay Leaf and Thyme. Simmer for 1¼ hrs.

Add the vegetables, and continue to cook for another 45 mins. Once its cooked, for about 2 hrs, turn off and leave to rest, for 15 mins.

Remove the Bacon and either, slice it, or break it into pieces. Remove the Thyme and Bay Leaf from the stock. Add Butter and stir it in. Check for seasoning.

Present the meat in large bowls, and divide the vegetables, and stock.

Garnish with Parsley.

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Slow-cooked pork with Fennel and Apples

2017-05-21T18:00:00.000+10:00

Re-posted recipe from Taste.com.au , with thanks ...

Preparation: 1-1½ hrs

Ingredients:

1 tbspn x Sea Salt
1 x Lemon - zested
2 tspns x Fennel seeds
2.4kg x Australian Pork Forequarter Boneless Roast
2 x Fennel bulbs, trimmed, quartered
1 x Garlic bulb, halved
330ml x Apple cider
3 x Pink Lady Apples, halved
Quantity of Steamed baby broccoli, to serve
Mashed Potato, to serve

Method:

Preheat oven to 230 C. Combine the sea salt, lemon zest, and fennel seeds, in a small bowl. Place the pork in a roasting pan. Rub the sea salt mixture over the rind and into the cuts. Roast for 30 mins or until rind begins to crackle.

Reduce heat to 150C. Arrange the fennel and garlic around the pork. Pour apple cider over fennel. Cover tightly with foil and roast for 1 hour. Remove the foil. Add the apple and roast for a further 30 mins.

Slice the pork and serve with fennel, apple, baby broccoli and mash.

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Navel Orange Marmalade

2017-05-21T08:09:00.000+10:00

Makes: approx. 2 ltrs of Marmalade

Preparation: 1¾ - 2 hrs + an overnight stand

Ingredients:

6-7 (1 kg) x med. Navel Oranges, scrubbed, halved lengthways, thinly sliced crossways
8 cups x Water
8 cups x White Sugar, (approximately)

Method:

Place sliced Oranges, and water, into a large metal cooker (I use a stainless steel stockpot). Put the lid on it and leave to stand overnight.

The next day, bring the water and oranges to the boil over medium heat. Reduce heat and simmer for 1 hour, or until the contents are reduced by about one-third.

Allow to cool slightly, then measure the mixture, and add 1 cup of sugar to cup of fruit. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring the marmalade to the boil. Then cook, skimming any scum from the surface with a large metal spoon, for 45 mins, or until setting point-wrinkle test is reached.

Spoon the marmalade into some pre-sterilised jars, and store it. It seems to get better - the longer its in the larder.

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'Fresh' Herbs and Spices 2

2017-05-21T08:00:00.003+10:00

Try clicking photos to enlarge them.

Plate 1. Fennel

Plate 2. Marjoram

Plate 3. Mint

Plate 4. Nutmeg

Plate 5. Oregano

Plate 6. Parsley

Plate 7. Rosemary

Plate 8. Saffron

Plate 9. Sage

Plate 10. Sorrel

Plate 11. Tarragon

Plate 12. Thyme

Plate 13. Turmeric

Plate 14. Vanilla

Plate 15. Watercress

See also: - Herbs and Spices 1 - a collection of commercial goods, and...

'Fresh' Herbs and Spices 1.

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'Fresh' Herbs and Spices 1

2017-05-20T17:51:00.000+10:00

Try clicking photos to enlarge them.

Plate 1. Anise

Plate 2. Holy Basil

Plate 3. Sweet Basil

Plate 4. Bay Leaf

Plate 5. Cardamom

Plate 6. Cassia - Cinnamon

Plate 7. Cayenne Pepper

Plate 8. Chervil

Plate 9. Chickory

Plate 10. Dill

Plate 11. Galangal

Plate 12. Garlic Chives

Plate 13. Ginger

Plate 14. Horseradish

Plate 15. Lemongrass

See also: Herbs and Spices 1 - a collection of commercial goods, and ...

'Fresh' Herbs and Spices 2.

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Everyday Vegetables 2

2017-05-19T22:30:00.000+10:00

Try clicking photos to enlarge them.

Plate 1. Green Beans

Plate 2. Beetroot

Plate 3. Bell Peppers - Capsicum

Plate 4. Bok Choy

Plate 5. Celery

Plate 6. Cucumber

Plate 7. Garlic

Plate 8. Leek

Plate 9. Onions

Plate 10. Parsnip

Plate 11. Green Peas

Plate 12. Pumpkin

Plate 13. Swede (Rutabaga)

Plate 14. Sweet Potatoes

Plate 15. Turnips

See Also: - Everyday Vegetables 1.

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Everyday Vegetables 1

2017-05-18T22:03:00.000+10:00

Try clicking photos to enlarge them.

Plate 1. Artichoke

Plate 2. Asparagus

Plate 3. Aubergine,Egg Plant

Plate 4. Broccoli

Plate 5. Brussels Sprouts

Plate 6. Butternut Squash

Plate 7. Cabbage

Plate 8. Carrots

Plate 9. Cauliflower

Plate 10. Corn

Plate 11. Fennel

Plate 12. Kale

Plate 13. Lettuce

Plate 14. Spinach

Plate 15. Zucchini

See Also: - Everyday Vegetables 2.

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Kate's Terrific Creamy Tuna Bake

2017-05-06T18:33:00.000+10:00

Serves: 2-4 People

Preparation: 1½ hrs (including cooking)

Ingredients:

425 gms can x Tuna
1 x Brown Onion - diced
1 x Medium Carrot - grated
¼ cup x Chives
300 mls x Cream
½ cup x Grated Cheese
25 gms x Butter

Method:

Cook the Pasta in boiling water, until al dente, then, in a pan, fry Onions in the Butter, until soft. Stir in the Tuna (drained), and Carrots, and cook for about 2 minutes.

Add the Cream, and Chives, then bring to the boil. Then remove from the heat.

Add the cooked Pasta. Then, add the Cheese, and bake at moderate oven (160C-180C) until Cheese has melted (gooey) - say 20-30 minutes.

Serve with anything which takes your fancy - salad, boiled veges etc.

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Junket

2017-05-02T22:08:00.001+10:00

This recipes was by the English Chef, Keith Floyd, from his "Floyd on Britain and Ireland" series, on BBC TV ... with a cuppla additions.

Serves: 4-6 People

Preparation: 1 hr 50 min + 5 hrs cooling time

Ingredients:

570ml/1 pint creamy milk
2 tbsp caster sugar
1 tbsp brandy
1 tsp rennet
175g/6oz clotted cream
Nutmeg

Method:

Warm the milk in a heavy-based pan until, about 36.5 C. (97.8 F.) temperature.

Add 1 tbsp sugar and stir until dissolved.

Stir in the brandy and rennet. Pour into a large glass dish and leave in a cool place (not the refrigerator) for about 5 hours until set, then refrigerate for 1 hour.

Spread the clotted cream on top of the junket and sprinkle with the other 1 tbsp sugar, and (optionally) Nutmeg.

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Ginger Snap Biscuits

2017-05-02T17:37:00.000+10:00

The following image was taken from The Alchemist Cupboard site - with thanks.

Serves: abt 40-45 biscuits

Preparation: Approx: 30–40 minutes

Ingredients:

125gms (4½ ozs) x Unsalted Butter
125gms (4½ ozs) x light, soft Brown Sugar
125gms (4½ ozs) x Golden Syrup
4 tspns x Lemon Juice
125gms (4½ ozs) x Plain Flour
1 tspn x ground Ginger

Method:

Pre-heat oven to 190C/375F/Gas Mark 5

Place the Butter, Sugar, Golden Syrup and Lemon juice in a saucepan and stir over a moderate heat until the Butter melts and the Sugar has dissolved. Remove the pan from the heat. Sift the Flour and Ginger into the pan and mix to a smooth paste. Allow the mixture to cool completely.

Roll into balls about 1 inch in diameter and press them onto a greased baking tray. Keep a good distance between each one or you’ll end up with one very big Ginger Snap.

Bake for 8–10 minutes. Allow the Ginger Snap biscuits to relax for a few seconds, and then mould them to shape required. If the Snaps cool before you can shape them all, pop them back into the oven to warm through again.

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Gingerbread Biscuits

2017-05-02T08:04:00.003+10:00

Serves: - Makes approx: 20 Biscuits

Preparation: abt: 1 hr

Ingredients:

225gms (8ozs) Plain Flour
¼ teaspoon Salt
2 teaspoons of Bicarbonate of Soda
1 heaped teaspoon of ground Ginger
½ teaspoon ground Cinnamon
50gms (2ozs) Unsalted Butter
100gms (4ozs) soft Brown Sugar
100gms (4ozs) Golden Syrup
1 tablespoon Evaporated Milk

Method:

Sift the Flour, Salt, Bicarbonate of Soda and Spices. Heat the Butter, Sugar and Syrup until dissolved. Leave it to cool.

Once it has cooled, mix it into the dry ingredients with the Evaporated Milk to make dough.

Chill for 30 minutes.

Pre-heat the Oven to 190C/375F/Gas Mark 5, and grease two baking sheets.

Roll the dough to about 5mms (¼ in) thick and cut into fingers, circles, or even Gingerbread Men. Place on the greased baking sheets, allowing room between them for spreading.

Bake for 10–15 minutes before removing from the oven and allowing them to cool on a wire rack.

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Frozen Orange and Espresso Mousse

2017-05-02T07:03:00.000+10:00

I think this is another recipe from the wonderful chef, Gary Rhodes, which I have collected...

Serves: 9–12

Preparation: 1¾ hours - plus freezing time

Ingredients:

- For the Sponge Base

2 heaped teaspoons Coffee granules
2 tablespoons hot water
3 Egg yolks
3 Egg whites
100gms (4ozs) Plain Chocolate – melted over hot water
65gms (2½ ozs) Caster Sugar

- For the Orange Mousse

300mls (½ pint) Double Cream
4 tablespoons Milk
Finely grated zest of 1 Orange
150gms (5ozs) White Chocolate – chopped
8 Egg yolks
2 tablespoons Caster Sugar
2 tablespoons Sour Cream
1½ teaspoons extra grated Orange zest
1 tablespoon Grand Marnier Liqueur

- For the Espresso Mousse

300mls (½ pint) Double Cream
4 tablespoons Milk
50gms (2ozs) finely ground Coffee
150gms (5ozs) White Chocolate - chopped
8 Egg yolks
1 tablespoon Caster Sugar
2 tablespoons Sour Cream
1 tablespoon Tia Maria Liqueur

- For the Coffee Syrup (Optional)

300mls (½ pint) strong, fresh or, instant, Coffee
150gms (5ozs) Caster Sugar
1 teaspoon of Tia Maria Liqueur (optional)

Method:

Use a 25x25 cms (10x10ins) square, or 25cms (10ins) diameter, loose-bottomed, round cake tin.

Pre-heat oven to 180C/350F/Gas Mark 4. Line the cake-tin with baking paper and lightly grease.

Dissolve the Coffee granules in hot water. Mix the Egg yolks into the Coffee, adding the melted Chocolate. Whisk the Egg whites and Caster Sugar to soft peaks and ‘fold’ into the Chocolate mix. Pour the contents into the cake tin and bake in the oven for 10–12 minutes, until just firm. Allow to cool.

To make the Orange Mousse, pour half of the Double Cream, the Milk and the zest of Orange into a saucepan and bring it to the boil. Remove from the heat and add the White chopped Chocolate. Stir until the Chocolate has melted.

Whisk the Egg yolks and Caster Sugar together to a thick ribbon, or ‘sabayon’, stage. Add the Chocolate and orange cream mix, and cook in a bowl over simmering water, until you have a thick-cream consistency.

Pass through a fine sieve and whisk until the custard-mix is cool.

Whisk the remaining 150mls (¼ pint) Double Cream, the Sour Cream, ½ teaspoon Orange zest and the 'Grand Marnier' to a soft peak. Fold into the cooled orange custard-mix. The Mousse can now be spooned on top of the Sponge-base and frozen.

While the Orange Mousse is freezing, the Espresso mousse can be made.

Pour half of the Cream, the Milk and the Ground Coffee into a saucepan and bring to the boil. Remove from the heat and add the chopped White Chocolate.

Whisk the Egg yolks and Caster Sugar to a thick ribbon (sabayon) stage. Add the Chocolate and Coffee mix and cook in a bowl over simmering water until you have a thick-cream consistency. Pass through a fine sieve and then whisk until cool.

Whisk the remaining 150mls (¼ pint) Double Cream, Sour Cream and Tia Maria to a soft peak. Fold into the cooled Coffee custard-mix. The Espresso Mousse can now be spooned on top of the Frozen Orange Mousse and returned to the freezer until completely set.

Once frozen, the mousse can be removed from the tin and topped with a thin layer of Chocolate ganache, which is basically an icing-styled topping made from melting 100gms (3½ ozs) Chocolate with 50gms (2½ ozs) unsalted Butter and stirring in 25mls (1fl.oz) of Double Cream – cooled until spreadable, and applied to the top of the Mousse.

To make the Coffee Syrup, put the Coffee and Sugar in a pan and bring to the boil. Cook until reduced by half. Allow it to cool. For a liqueur coffee syrup, add a splash of Tia Maria.

* Hint: It is best to portion the mousse when it is still frozen, using a hot knife. Return the portions you are not using to the freezer. Before serving, return the frosted portions to the refrigerator for 15 minutes. This takes the completely frozen texture away from the Mousse, giving a slightly softer touch, without losing the frozen edge.

Serve with the Coffee Syrup, warm or a room temperature.

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Gramma Pie

2017-04-24T05:55:00.000+10:00

Serves: 6-8 people

Preparation: 1½ - 2 hrs

Ingredients:

For the filling:

1 kg x Gramma - large dice
½ cup x Sugar
Grated rind of a large Lemon, or Orange - diced finely
1 cup x Sultanas
Pinch of Salt

For the pastry:

1 cup x Plain flour
1 cup x Self-raising flour
1 pinch x Salt
150gms x Butter
1 x Egg
2 tbs x Caster sugar

Method:

Peel gramma, discarding the seeds, then chop into about a 20mm dice. Place gramma in a saucepan, with a little water and salt, and gently simmer, covered, for 45 minutes. Drain in a sieve until cold, pressing lightly to extract as much of the liquid as possible.

Transfer gramma into a bowl, add sugar plus rind of the lemon. Add sultanas. Refrigerate until ready to make the pie.

Preheat oven to 190-200C.

Sift the flours, with salt, into a bowl, then rub the in butter. Beat the egg with the sugar. Add it to the flour, mixing it quickly, by hand, into a dough. Then, knead on a lightly floured surface until smooth.
(see: Shortcrust Pastry - Sweet and Savoury)

Roll out ¾ of the pastry, to fit a 20-25 cms pie plate. Fill the pastry-lined pie plate with the gramma mixture. Roll out remaining pastry, wet it on the edge and place it on top of the pie, trimming away any excess and press edges to seal the pie, with the tines end of a fork, or fingers. Brush lightly with milk, and sprinkle with a little extra sugar.

Bake for approximately one hour, or until golden, and filling is cooked through.

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Cherry Pie

2017-04-20T18:01:00.000+10:00

The following image is one used from Inspired Taste website, with many thanks. Visit it, there are loads of great recipes !

Preparation: 1-1½ hrs ... includes cooking time.

Ingredients:

4 cups x fresh, or frozen, tart cherries
1-1½ cups x granulated sugar
4 tbspns x cornstarch
⅛ tbspn x almond extract (optional)
1½ tbspns x butter, to dot
1 tbspn x granulated sugar, to sprinkle

Method:

Place cherries in medium saucepan and place over heat. Cover. When the cherries lose moisture (juice), remove them from the heat. In a seperate bowl, mix the sugar with the cornstarch and pour this mixture into the hot cherries. If using the almond extract, add it now. Mix well. Return the mixture to the stove, and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, or if it is too thin, add a little more cornstarch.

Preheat the oven to 180-190 degrees C.

Prepare your shortcrust pastry. Divide in half. Roll out each piece large enough to fit into an 6" to 8" pie-dish. When cooled, place the cherry mixture into your base pastry. Dot with the butter and moisten the edge of base pastry. Place top pastry on and crimp the edge of the pie, with a fork. Make a small stab/cut in the middle of the top pastry, for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

"She can make a cherry pie, quick as a cat can wink an eye... Billy Boy"

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