Recipes

Fruit, and Yoghurt - in Pastry Case

noreply@blogger.com (Bob) — Sat, 18 Feb 2012 01:08:00 +0000

One way to make a delicious, yet simple, dessert, (without a lot of fuss), is to use your imagination - and 'pre-made' pastry cases, or tartlet cases.

This recipe, for stewed fruit pieces, with sweetened Greek yoghurt, is a perennial favourite of mine.

I used tartlet cases, not the flan case, which appears in the photo...

Ingredients:

Fruit - eg: Nectarine, Banana, Peach, Pear, Apple, Mango
3 dspns x rich Greek Yoghurt - depending on quantity required
2 dspns x Icing Sugar
Tartlet cases
Jam - your choice - Strawberry, Raspberry, Plum, etc

Method:

Prepare the fruit. Slice it and dice it, then microwave it all together, for about one (1) minute, to soften it. (You can also use prepared stewed fruit). Allow to cool.

Mix Icing Sugar into the Yoghurt, and set aside.

Prepare cases with a teaspoonful of the jam. Add a teaspoonful of the Yoghurt, spreading it out. Add some of the Fruit mix to each case (not too much), then, finish off with another spoonful of the Yoghurt - or ice cream (Vanilla).

Serve immediately.

Yum!

TOP

Tomato, Roasted Capsicum and Chili Relish

noreply@blogger.com (Bob) — Wed, 01 Feb 2012 06:12:00 +0000

This very tasty relish, is made in just under an hour and a half, from start to finish. Similar to various recipes, it can be varied to suit your taste - hot, or mild.

Quantity: 500 gms - although variable

Ingredients:

4 x Med. Tomatoes - peeled and diced
1 x Med. Red Onion - finely diced
1 x Red (or Green) Chili - diced * Note: De-seed for milder taste
2 tspn x crushed Garlic
2 x Roasted Capsicums - diced
¼ cup x Brown Sugar
¼ cup x Brown Vinegar
Salt and Pepper - to taste
2 tblspns x Olive Oil

Method:

Each tomatoes should be scored with a cross-cut. Place tomatoes in a bowl and cover with boiling water for one minute. Then carefully peel the skins off. Dice them and store in a separate bowl, until needed.

The diced onion and chili can now be cooked in a saucepan until the onion is soft - about 8-10 minutes. Now, introduce the Garlic and saute for another minute.

All other ingredients can now be introduced, stirring well. Simmer the relish for around 45 minutes and allow to cool, just a bit.

If bottling, now is the time to do it. Make sure your bottles/jars are well-sterilised.

If not, place the relish in a canister, allow to cool completely, and refrigerate.

The flavours will develop overnight.

TOP

Soft-Boiled Egg, and Toast Fingers - a simple pleasure

noreply@blogger.com (Bob) — Wed, 14 Dec 2011 03:12:00 +0000

One simple pleasure in life, is a soft-boiled egg. In this case, I have included toast fingers.

The cooking of the eggs has to be done correctly. Soft-boiled eggs take only 3 - 5 minutes.

Season with a little white pepper, and some salt, if desired.

TOP

Fried Crumbed Mushrooms with Aioli Mayonnaise

noreply@blogger.com (Bob) — Fri, 28 Oct 2011 10:14:00 +0000

The Mushrooms:

Ingredients:

6 x medium Mushrooms - skinned
1 x Egg beaten
Breadcrumbs
Oil for frying

Method:

Peel the mushrooms. Dip in the Egg-wash and coat in the breadcrumbs. Fry until golden brown on both sides.
Drain on paper towel.

For the Aioli Mayonnaise: (ex Taste.com.au)

Ingredients:

2 x Garlic Cloves, chopped
1 tspn x Sea or rock salt
2 x Egg yolks
1 cup x Extra virgin olive oil
2 tbsns x Water
2 tbsps x Lemon juice
2 tpns x Wholegrain mustard

Method:

Process garlic, salt and egg yolks in a food processor until well combined.
With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.
Stir in water, lemon juice and mustard. Cover surface with plastic wrap and refrigerate until required.

Serve with baby spinach leaves/salad.

TOP

Sang Choi Bao - Jessie's recipe

noreply@blogger.com (Bob) — Tue, 28 Jun 2011 13:09:00 +0000

My darling daughter, Jessie, had a break from her University studies, to cook dear old Dad, her version of the delightful Chinese-style finger-food, called Sang Choi Bao (or, Sang Choi Bow).

It really is a simple meal to prepare, and delicious to eat. (Make sure you have plenty of napkins available!)

Preparation time: - ¾ of an hour

Ingredients:

500gms x quality Pork Mince
1 x clove Garlic - diced finely
1 x Iceberg Lettuce - wash and separate the leaves
1 x Carrot - grated
1 x med. Zucchini - grated
Bean Sprouts - washed. The quantity to suit personal choice... generally, 1 to 2 handsful.
1 x med. Onion - diced
2 x Spring Onions - diced
2 tbspns x Sesame Seeds - toasted
2 tbspns x Oil - Canola is OK
3 tbspns x Oyster Sauce
3 tbspns x light Soy Sauce

Optional:
1 x red Chilli - diced
Water Chestnuts - chopped
1 tspn x Sesame Oil - (do not over-use, as it is a very strong flavour)
1 tspn x piece (3 cms) Ginger - grated
2 tbspns x Cornflour - optional (mixed in a little cold water, to thicken the sauce)

Method:

In a fry-pan, toast the Sesame Seeds carefully, until the aromas are released and a slight colour change occurs.

In a separate large fry-pan, add the Canola Oil, the Garlic and Onions, and saute. Then add the Mince, and brown it. After about four to five minutes, add the Carrot, Zucchini, Spring Onions, and Ginger (if using) until cooked. Stir in the Oyster Sauce, and Soy Sauce. After it is cooked, stir in Sesame Seeds and Bean Sprouts.

Serve in the Lettuce Leaves, perhaps with a nice glass of wine.

TOP

Apple Pie Cake

noreply@blogger.com (Bob) — Wed, 22 Jun 2011 08:57:00 +0000

This recipe comes from the Bundaberg Sugar Recipes, which I found on the packet of Brown Sugar! For
more recipes see: Bundaberg Sugar.

This is a dual-purpose cake - dessert, and is delicious served either warm or cold, with lashings of cream, or ice cream. Bundaberg Sugar calls this their "Almost Apple Pie Cake".

Preparation Time: - around 1 hour

Ingredients:

½ cup x Olive Oil
2 x 50 gms Eggs
2 x cups Bundaberg Rich Brown Sugar
2 cups x chopped Apple (approx. 3 med. Granny Smith apples - peeled, cored and chopped)
2 cups x Self-Raising flour - sifted
1 tspn x Bi-Carbonate of Soda
1 tspn x Cinnamon
½ cup x Raisins, or Currants - chopped
1 x 23 cms x 6 cms round cake tin

Method:

In a bowl, beat the Oil, Eggs and Sugar together. Then, add the remaining ingredients, and combine well.
Pour the mix into a lined, and greased, cake tin. Bake at 180^oC. for 50 - 55 minutes, or until cooked through (when a cake tester comes out dry).
Cool the cake in the tin for 10 minutes, then turn it out onto a cake cooler (wire rack).
The cake will sink a little in the centre, upon cooling.

This moist cake is best stored in an air-tight container in the fridge. Very tasty. You can also use various fruits, such as Pitted Cherries!

TOP

Hearty Vegetable Soup, with Red Lentils

noreply@blogger.com (Bob) — Tue, 14 Jun 2011 10:04:00 +0000

My friend, Sphinx, has a blog which delights me to read. Red lentils are something I had no experience in using, so I asked Sphinx for some hints. This recipe is one I have modelled, closely, on her Hearty Lentil Soup.

After preparing, and cooking the soup, I can see why it is called hearty! About the only differences between Sphinx's soup and my effort, is that I used Thai Curry paste, instead of Patak’s Tikka Masala curry paste, and no green beans.

Quantity: - enough for 4 serves

Preparation Time: - around 40 minutes

Ingredients:

1 x 400 gms can chopped Tomatoes
150 gms x Red Lentils - rinsed
1 tbspn x Canola Oil
1 x med. Onion - chopped
1 x Carrot - diced
1 x med. Potato - diced
2 sticks x Celery - thinly sliced
1 x Zucchini (Courgette) - chopped
1 x tbspn Thai Red Curry paste
750 mls x Vegetable Stock

Method:

Place the Canola Oil in a large saucepan, and add the Curry Paste. Heat until the curry starts to sizzle. Add all the ingredients to the saucepan, and bring to the boil. Once boiling, turn down to a simmer, and cook for around 30-35 minutes.

Serve with some nice bread.

TOP

Crème Brûlée - Rich Custard Dessert

noreply@blogger.com (Bob) — Sun, 12 Jun 2011 11:55:00 +0000

One of my favourite desserts, is custard. Rich and creamy. A variation to that basic delight, is Crème Brûlée. This is sometimes called burnt cream, crema catalana, or Trinity cream.

Here is a Google Video showing Marc Bauer, from the French Culinary Institute, making Crème Brûlée, as only a chef can...

Apart from Marc's recipe, here is one that I've had in my collection, for years ...

Quantity: Serves 6
Preparation Time: Approx: 1 hour

Ingredients:

8 x Egg yolks
50gms (2ozs) x caster Sugar
600mls (1pint) x Double Cream
1 x Vanilla Pod – split, or a few drops of Essence
Icing Sugar

(Alternative: Demerara Sugar)

Method:

Pre-heat the oven to 180C/350F/Gas mark 4

Mix the Egg yolks and Sugar well together in a bowl. Bring the Cream close to the boil with the Vanilla Pod. Remove the Vanilla Pod and scrape the inside into the Cream, or if not using the Pod, add the Essence at this stage. Now whisk the Cream into the Egg yolks and Sugar.

Sit the bowl over a pan of hot water and heat until the Custard begins to thicken, stirring all the time. It should have the consistency of Single Cream.

It is now ready for dividing into six ramekins, or moulds. Sit these in a roasting tin and add warm water until it comes three-quarters up the sides of each ramekin. Finish in the oven until just setting – about 30 minutes. Test the setting by lifting one of the custards from the tray and shaking it slightly. If it wobbles in the centre it is OK. If it is still runny, put it back in the oven for another 5 minutes , then check again.

Remove from the oven and allow it to cool to room temperature - for best eating. Sprinkle liberally with Icing Sugar and, if you have a gas burner (blow-torch), glaze each one. This can also be done under the grill.

Serve cold.

TOP

Stewed Prunes

noreply@blogger.com (Bob) — Sun, 12 Jun 2011 04:06:00 +0000

A very simple recipe for healthy prunes, which can be used as an accompaniment to many different cereal breakfasts, or desserts, eg: Custard, or Ice Cream, or even by themselves. Delicious!

Prunes are, despite the 'common uses' as a colonic stimulant, a very healthy fruit. They are high in dietary fiber, high in vitamins and minerals, and help to lower cholesterol. There are lots of ways to prepare prunes, and most result in a delightful, tasty, experience. Just don't eat too many at one sitting!

Quantity Serves: Depending on quantity required

Preparation Time: 24 hrs

Ingredients:

500mls (17fl.ozs) x Water
2 x tea-bags - maybe, English Breakfast? Mmmm.
225gms (8ozs) x Pitted Prunes
50gms (2ozs) x Sugar

Method:

Bring the water to the boil and pour over the tea-bags in a suitable bowl. Add the Prunes and stir in the Sugar.
Cover and leave to stand for several hours – preferably overnight.
Remove the tea-bags and the Prunes are ready to eat.

Alternative Recipes, and Methods:

1 cup x Prunes
1½ cups x Water
1 tbspn x Lemon juice

Place Prunes in a small saucepan - cover with water and lemon juice, and simmer for 25 - 30 minutes. Or, place all in the fridge, overnight, without cooking.

Or,

Soak Prunes in water, overnight. The next day, drain and replace the left-over water. To that, add ½ cup of orange juice, and a tbspn of sugar. Simmer for 20 minutes.

TOP

Edible Flowers

noreply@blogger.com (Bob) — Mon, 30 May 2011 01:37:00 +0000

How often have you thought about which flowers are edible, or which leaves would bolster your salads? What about infusing flavours? As you can see from the list in that link, there are many varieties. Some, you probably have not even realised, could be used!

Perhaps ideas may flow from these following suggestions:

- Rose - fragrant, full-blown petals, can be tossed into salads. They can also be used as a garnish for cold fruit and sweets, or frozen in ice blocks for drinks. Petals can also be soaked in a sugary water, strained out, before using the liquid in drinks such as champagnes, or white wines.

- Carnations - steeped in white vinegar, they make a delightful salad dressing. The petals can also be simmered in sugared water to make a syrup.

- Nasturtium - add these wonderful peppery leaves to a salad, or sandwich. The flower petals can garnish all manner of dishes. Mixed with oil, lemon and chervil, they can provide a wonderful flower salad.

- Wattle - These blooms present as a floral garnish when scattered over quiches, or on melted cheese dishes, and in green salads. They also enliven microwave-cooked dishes.

- Elder - tea can be brewed from dried flowers, as can wines, or cordials. The dried flowers also provide a great flavour when added to fruits. The berries of the Elder plant are high in vitamin C, and have a medicinal effect when a cough syrup is made from them.

- Lavender - apart from the scented characteristics of this wonderful herb, in bouquets, and dropped into clothing drawers, it can also be added to sugar for a few days, to provide a scented sugar to be used in certain cakes, biscuits, or as a spice for soups and stews.

- Marigold - the petals have a strong-flavoured, nutty taste, when used in vegetarian dishes, and are wonderful in rice dishes and salads. Golden petals enhance custards. Use them sparingly.

- Chrysanthemum - petals can be used to decorate sauces, egg dishes and soups, and the tiny flower heads can be used as decorations on frozen desserts and cakes.

- Violets - fresh, or crystallised, the delicate flower petals decorate cakes, ice cream, sorbets, or souffles. They are delightful when used in green salads, such as salads containing potato, or carrot.

* Note: - Make sure you read the information in the link, above, about possible Risks.

TOP

Quick Pea Soup

noreply@blogger.com (Bob) — Wed, 04 May 2011 09:34:00 +0000

With winter coming on in Australia, my mind turns to soups and stews. I love them.

One favourite on my list, is Pea Soup, or Pea and Ham, if I manage to get a Ham Hock from the butcher. This particular version, takes a little over 45 minutes to prepare and serve.

Quantity: Enough for 4 entrée-sized Servings

Preparation Time: 45 minutes

Ingredients:

1 cup x Split Green Peas (washed and drained)
1 x medium Onion - diced
2 x small Potatoes - diced
1 x med. Carrot - diced
1 ltr x Chicken, or Vegetable Stock
Pepper and Salt - to taste
2 tbspns x Olive Oil

Method:

In a large pot (saucepan), start frying-off the Carrots, Onions and Potatoes. Add the Stock and then the Peas. Bring to the boil and then simmer until vegetables are soft - around 35 minutes.

You can serve it as is, or whizz it with your stick Blender, for a more traditional looking Pea Soup. It is, however, like most things, better the next day!

Enjoy!

TOP

Butternut and Carrot Soup

noreply@blogger.com (Bob) — Tue, 12 Apr 2011 09:34:00 +0000

BUTTERNUT AND CARROT SOUP

I love soups, and its now getting into soup weather in Australia - winter! South Africa isn't that much different, climate-wise, so my friend, Sphinx, who has a Great Blog, kindly sent me her recipe for Butternut Pumpkin (Squash) and Carrot soup. I made it last night - yummo! I love Pumpkin soup, and this is a great variation!

Just for myself, I made a smaller quantity, naturally ...

Quantity: 2 large servings

Preparation: Around one hour

Ingredients:

½ x Butternut Pumpkin - peeled and cut into large dice
2 x Carrots - peeled and diced
1 x Onion - diced, or chopped
3 - cups (800 mls) x Vegetable, or Chicken Stock
1 x tbspn Olive Oil
Pepper and Salt - to taste

* You can add curry if you'd like, and/or a dollop of sour cream!

Method:

Add the Olive Oil to a large Saucepan, and start to fry-off the Onion, Carrots, Pepper and Salt (if using). After around a minute, add the Stock. Bring to the boil, and reduce to a simmer, and cook until the Vegetables are soft.

If using a jug Blender, allow the soup to cool a little before whizzing until smooth, or, with your Stick Blender, whizz the soup until smooth.

Serve with a crusty bread roll.

TOP

Béarnaise Sauce

noreply@blogger.com (Bob) — Thu, 07 Apr 2011 14:46:00 +0000

BÉARNAISE SAUCE

In my opinion, there is no better sauce accompaniment, for a delicious cut of Beef - preferably tenderloin, Fish, or even Chicken, than a Sauce Béarnaise. The name refers to its place of origin - the Béarn region of Southern France - not 'Bernaise', as in 'Bern', the capital of Switzerland!

This wonderful emulsion sauce with a herb flavour, is one of the five French haute cuisine sauces. Often referred to as the 'daughter of Hollandaise'. The 'secret' to an emulsion sauce is the slow introduction of one liquid to another, while whisking like crazy. The reason being, that like oil and water, these liquids do not 'normally' mix well.

A true Béarnaise sauce will have the concentrated flavours of Chervil, Tarragon, mixed with White Wine Vinegar, White Wine, eschalots and Peppercorns. It has to be cooked over a gentle heat so as not to curdle the egg yolks.

So, let's look at this classic recipe ...

Quantity: - 1 cup (250 mls)

Preparation time: - 20-25 minutes - made up of 5-10 minutes prep. and 15 minutes cooking.

Ingredients:

125 gms x unsalted butter
2 x med. eshallots, washed, peeled and finely chopped
4 x lge egg yolks - room temperature
2 tbspns x fresh tarragon leaves - chopped finely
1 extra tbspn x fresh tarragon leaves - finely chopped, for decoration.
2 tbspns x fresh chervil leaves (and stems) - chopped finely
1/4 cup (60 mls) x white wine vinegar
1/4 cup (60 mls) x dry white wine
6 x white peppercorns, crushed
1/4 tspn x salt
1/4 tspn x ground black pepper

Method:

In a saucepan, boil the eshallots, tarragon, and peppercorns, in the vinegar and wine - over medium heat, until it is reduced to about 1/4 cup. It must then be strained well. Discard the solids. This is your reduction. Pour it into a bowl.

Another secret to a successful Béarnaise sauce is clarified butter - so, melt the butter in a separate saucepan, and allow it to bubble until it starts to go white. Then scoop this off and discard it. The consistency of ghee is what you are looking for. (Some methods suggest not melting the butter, but adding it in cube by cube and whisking it into the reduction.)

The Bain Marie method is the best way to ensure even heat distribution when cooking the sauce. So, it is best to use a bowl sitting on the top of a pan containing simmering hot water. The bowl should NOT touch the water, nor should it be allowed to get too hot. Add the egg yolks, and half of the reduction, to the bowl, and start whisking well.

It is also a smart move to have a little cold water set aside to use in case the eggs start to curdle. One teaspoon of cold water will, most probably, 'save' your sauce if it looks like breaking down. Keep whisking, though!

Now, drizzle the butter ghee very slowly into the egg mixture, whisking powerfully. The slower you do this, the less chance the eggs have of losing 'volume'. Keep checking that the bowl is not getting too hot. If it does, quickly sit it in some cold water, then return it to the bain marie - all the time whisking. You need to do this until the mixture is at 'ribbon' stage. This means that the mixture will trail from the whisk, when it is lifted, and hold that shape for around 10-15 seconds.

Then, remove the bowl from the heat, and stir in the additional Tarragon, Salt and Pepper, and the balance of the reduction - to taste. The sauce should be served warm - not hot.

p.s. One of the funniest movies I ever saw had an actor named Harvey Korman in it, and a very funny line (in context) was; "Don't get saucy with me, Bearnaise!" I can't remember the name of the movie, but I remember the character... Count de Monet. It was a send-up of the French Revolutionary period. Very funny!

TOP

Curry and Cabbage Soup

noreply@blogger.com (Bob) — Sun, 03 Apr 2011 22:25:00 +0000

CURRY AND CABBAGE SOUP

Who doesn't like the smell of curry? This magical spice drives my taste-buds crazy for hours after the initial tantalising odours waft to my nostrils.

Curry is a wonderful addition to a variety of foods, none better than soup. With winter coming on, a hearty vegetable, with the flavours of the curry spice, will be a warming comfort - and tasty as can be!

Servings: Four(4)

Preparation Time: 40 - 60 minutes

Ingredients:

1 x Med. Onion - Peeled and diced
1 x Med. Potato - peeled and diced
1 x Med. Parsnip - Peeled and diced
1 x Carrot - diced
¼ x Savoy Cabbage - sliced
1 ltr (4 cups) x Chicken Stock
4 tspns x Olive Oil
1 tspn x White Pepper
1 tspn x Curry Powder
1 tspn x Sugar (All good curries have a little sugar)
Salt to taste (if used)

Method:

In a large saucepan, fry-off the Onion, Carrot, Potato and Parsnip, in the Olive Oil. This should only take a few minutes, if that, to start the cooking.
Add the curry powder, and salt (if using), and fry with the vegetables, until the aromas release.

Add the Chicken Stock and Pepper. Bring to a medium boil, and cook until the vegetables are soft (maybe 25 minutes). Add the Cabbage, and the Sugar, then simmer until it is soft.

Allow to cool, if desired. Then, using your Blender, whiz the soup until smooth.

Re-heat, if necessary.

Serve with some crunchy bread, or croutons.

TOP

South African Tea

noreply@blogger.com (Bob) — Mon, 21 Mar 2011 03:22:00 +0000

SOUTH AFRICAN TEA

I have a wonderfully kind, and generous, friend, Sphinx, who lives, and blogs, in South Africa. She knew I liked Tea, so sent me some packets with a few variations of South African teas, from the brand known as 5 Roses.

I will have to dig-out my tea pot, from its hiding place, somewhere (I forget which box), and brew up a cuppa, or ten! I must admit, being a bachelor, I tend to use cup-strength tea bags, these days. Oh, what a pleasure I have in store!

In the package, are three variations:

Rooibos
5 Roses - Africa Blend
5 Roses

Now, I have looked up Rooibos on Wikipedia, and it translates as Red Bush, which I already knew from Sphinx's email, and being an avid reader of Wilbur Smith books.

Well, post script, one week, to the above, I managed to find a nice teapot and Caddy to store the tea in. Next, a brew of Rooibos Tea ...

Well, that certainly is different to the herbal teas I have tried before. I detected an almost citrus character, with a hint of nuts, though I may be mistaken. I certainly prefer it with honey, rather than sugar. In fact, it is quite reminiscent of Lapsang Souchong, to me. Very enjoyable. I would imagine a slice of lemon would also pique the flavours.

The Tea Caddy I found at the 'op shop' came in very handy, too!

I was also surprised to see 5 Roses teas, and other African products, for sale online! I have to get out, more!

The nicely packed varieties sent by Sphinx...

Thank you, Sphinx.

TOP

Potatoes - of Australia

noreply@blogger.com (Bob) — Fri, 04 Mar 2011 05:26:00 +0000

POTATOES - OF AUSTRALIA

There are over 30 varieties of potatoes, available throughout Australia. Their versatility is limited to the cooks' imaginations, and most have multiple uses! I wish to just cover the basic varieties and which variety might well-suit your purposes.

Potatoes are one of the most popular food staples throughout the world. Originating in Peru, they filtered through the known world, and resulted in their common-place varieties, as we know them.

Here are just some of the many varieties ...

They are usually divided into two different types: Waxy and Floury.

WAXY POTATOES:

Waxy potatoes hold their shape well when cooked, because they are high in moisture and sugar content, but low in starch, and are best for using in layered potato dishes, salads, or for boiling, and serving with butter. Varieties include Pontiac, Kipfler, Desiree, Bintje, Tasmanian Pink-Eye, and Nicola. Many waxy potatoes, eg: Nicola, tend to a rich yellowy skin, and a buttery flesh. They are superb baking potatoes, and also add themselves to soups, etc.

FLOURY POTATOES:

Floury potatoes are particularly popular for chipping, baking, roasting and mashing. Because of their low sugar-content, and moisture levels, they are no good for boiling as they fall apart during cooking. Floury potatoes include; Coliban, Kennebec, and Russet. They are high in starch.

The Use of Potatoes:

For the various styles of cooking, the types used may well fall into the following:

For Mashing: - favourites are Nicola, Desiree, Bintje, King Edward, and Russet.
For Potato Salads: - waxy varieties such as Kipfler, Patrone, Pink Fir, and Tasmanian Pink Eyes.
For Chips / French Fries: - most varieties used, are those with low sugar content, such as the floury varieties - Kennebec, Russet, Sebago, and Bintje.
For Baking and Roasting: - once again, the floury varieties. Sebago is a great all-round variety.
For Boiling or Steaming: - waxy varieties are used, such as Desiree, and Tasmanian Pink-Eye.

Storage of Potatoes:

Washed potatoes should be stored in the fridge only for up to 1 week. Preferable storage medium is, perhaps, a brown paper bag, if possible.

Unwashed potatoes should be stored in a cool, dark, frost-free and dry place for up to 1 month. Definitely not in the fridge. When refrigerated, the starches in the potato, are converted to high level of sugar, which turn the potato brown very quickly, when fried - generally, before it is cooked!

Potatoes should not be exposed to light as they can turn green, and start sprouting. Potatoes which show greenness, or signs of damage, or rotting, should be discarded. For that matter, also, any sprouts should be removed, before consumption, as well.

How To Cook Potatoes:

Potatoes can be boiled, baked, chipped, fried, mashed or roasted.

Boiling:
- bring a pan of salted water to the boil, add the prepared whole small potatoes or even-sized potato chunks and cook for 15 - 20 minutes or
until tender.

Baking:
- preheat the oven to 200°C, gas mark 6. Prick the cleaned potatoes several times with a fork and place in the oven. Bake for 1 - 1½ hours
or until tender.

Roasting:
- preheat the oven to 200°C, gas mark 6. Part-boil prepared even-sized potato chunks for 5 minutes in boiling salted water. Add the drained potatoes to a roasting tin, and coat in hot oil (or fat) of your choice. Roast for approximately 50 minutes, basting occasionally with the oil, until crunchy and golden brown.

Chipping:
- preheat the oil, preferably sunflower, corn or vegetable to 190°C. Meanwhile cut the peeled potatoes into even-sized chips, rinse under cold water then dry thoroughly. Gently add the chips, to the oil and fry for 5 - 6 minutes until softened not browned. Lift out the basket and increase the oil temperature to 200°C. Return the chips to the hot oil and fry for 2 - 3 minutes until golden brown, drain well and serve immediately.

Mashing:
- boil even-sized potato chunks for 15 minutes or until tender. Drain well, then mash with hot milk, or cream, and seasoning, until smooth.

Shallow-Frying:
- potatoes can also be shallow fried in the oil of your choice - cut into either even-sized slices or cubes and fried for 20 - 30 minutes until tender.

Varieties:

Bintje - This waxy potato is now in Australia, from the Netherlands. Small to medium sized round tubers with golden skin and slightly waxy yellow flesh. It's just a little creamier than the Patrone. Good for potato salads.

Bismark - Good when you want crispy skins. Usually only around at the height of Summer. It has long, oval, creamy white tubers, and flesh with purple eyes. It is considered a good chipping potato, but not-so-good for baking.

Coliban - A white potato good for mashing or roasting. It can lack flavour, and is generally sold as 'washed' potatoes, in your supermarket.

Delaware - A white potato good for roasting and chips

Desiree - Pink skin and yellow flesh. Great for boiling, though some people like them for Roasting. Found everywhere.

Dutch Creams - A superb Potato. No additions required with the exception of a little salt.

Jersey Royal - Cream skin and white flesh. Good for boiling whole or potato salad.

Kennebec - Creamy skin and white flesh - the old staple. Most commonly used in commercial preparations of chips. It is probably, the prince of all-rounders.

King Edward - Great for roasting, boiling and mashing. The tubers have a white skin with pink blotches, white-cream flesh and shallows eyes. The tubers are oval and can be long.

Kipfler (or German Finger Potato) - A waxy, finger shaped, with creamy-coloured flesh. Great boiled, steamed and in potato salads. They are dry and need lots of dressing. Boil, or bake.

Latona - Yellow skin and flesh. Good for boiling and mashing.

Nadine - Creamy-coloured skin and flesh. General purpose except for chips.

Nicola - Yellow flesh. Excellent for mashing and gnocchi and good for boiling, chips and roasting. It has a very buttery flavour.

Otway Reds - another good all rounder

Patrone - Roast or salads. Waxy very firm never fall apart. Light yellow flesh and skin.

Pink Fir - The ultimate salad potato. They are very waxy and very firm

Pontiac - A good general purpose spud. Round, red-skinned tubers with deep eyes. They look good when washed. The flesh is white and has a somewhat soapy consistency when boiled. They can be used for boiling, chipping and baking.

Purple Congo - Originating from Peru, it has a subtle lavender flesh which can add a decorative touch to potato salads or gnocchi. No need to peel.

Royal Blue - Purple skin and yellow flesh. Good for roasting, mashing and chips.

Ruby-Lou - Creamy texture, white flesh, rosy skin

Russet Burbanks (Idaho) - A good frying potato and good all-rounder. Excellent for baking and French fry production. The tubers are long, and cylindrical.

Sebago - Cream skin and white flesh. Good for chips, mashing and general purpose. It has a creamy skin, shallow-eyes, is oval, with white flesh.

Southern Gold - A waxy potato with a yellow flesh.

Spunta - A yellow fleshed potato that is a good all rounder and good for potato salads.

Symfonia - Red skin and yellow flesh. Good for roasting, mashing and chips.

Tasmanian Pink Eye (or Southern Gold) - A cold climate potato, so those from Southern Tasmania are usually the best. A very chest-nutty flavour. Good for roasting, boiling and salads. Tubers are creamy-white, blotched with purple and tend to be round with a depression in the stolen end. The eyes are deep and pink, whilst the flesh is yellow with a tendency to be waxy. They are mainly for baking and for boiling as "new" potatoes.

Toolangi Delight - A recently developed variety, with a pure white flesh and a creamy texture. They are a very good general purpose potato. Good mashed, or in their jackets, in the oven. The delicate purple skin will rub off under running water. Great for gnocchi.

* It is recommended NEVER to eat green potatoes.

TOP

Sticky Toffee Apple Pudding

noreply@blogger.com (Bob) — Sun, 13 Feb 2011 12:02:00 +0000

STICKY TOFFEE APPLE PUDDING

Quantity: - Serves 6

Preparation Time: Approx: 2¼ hrs

Ingredients:

- For the Suet Pastry

175gms (6ozs) x Self-raising Flour
Pinch of Salt
75gms (3ozs) x Beef or Vegetable Suet
150mls (¼ pint) x Water or Milk
50gms (2ozs) x Unsalted Butter
25–50 gms (1–2 ozs) x Dark Soft Brown Sugar

- For the Filling

675gms (1½ lbs) x Granny Smiths – peeled, cored and quartered
50gms (2ozs) x Butter
75gms (3ozs) x light soft Brown Sugar
2–3 tbspns x Lemon Juice

Method:

To make the Pastry, sift the Flour and Salt, add the Suet, stirring in the water or Milk. The dough can now be worked and mixed, creating a smooth consistency. Wrap it in cling-wrap and rest it for 20 minutes.

Spread the Butter around a 900mls (1½ pint) pudding basin and sprinkle with the dark Brown Sugar. The more sprinkled, the stronger the toffee flavour will be. Roll out ¾ of the Pastry and line the basin.
Halve the Apple quarters once more , into eighths. These can now be halved again into rough chunks.

Melt the Butter. Once bubbling, add the Apples and cook for 1–2 minutes. Add the Sugar and Lemon juice and remove from the stove. Leave to cool. Once cooled, spoon the Apples into the Pudding Basin.

Roll the remaining quarter of the Pastry and place on top of the Pudding, sealing the edges as well. This can now be covered with folded greaseproof paper and foil and tied with string, if necessary. Steam over boiling water for 1½ -1¾ hours, topping up the hot water, if necessary.
Once cooked, remove from the steamer and rest for 5 minutes before carefully turning it out.

The Sticky Toffee Apple Pudding is now ready to serve and eats well with Custard, thick Cream or Vanilla Ice Cream.

TOP

Horseradish Sauce

noreply@blogger.com (Bob) — Wed, 19 Jan 2011 06:02:00 +0000

HORSE RADISH SAUCE

A great accompaniment to roasted beef...

Quantity: - Makes approx: 200mls (7fl.ozs)

Preparation Time: - 20 minutes

Ingredients:

50gms (2ozs) x fresh Horseradish – finely chopped
1 tspn x Dijon, or English Mustard
1 tbspn x White-Wine Vinegar
1 tspn x Caster Sugar
150mls (¼ pint) x Whipping Cream
Pinch of Salt

Method:

Place all ingredients in a bowl and whisk together until a ‘soft-peak’ consistency is achieved.

Best served chilled

TOP

Potato Salad - Basic style

noreply@blogger.com (Bob) — Wed, 13 Oct 2010 09:29:00 +0000

POTATO SALAD - BASIC STYLE

This delicious, basic-style, recipe for Potato Salad, which can accompany virtually anything, is easy and quick to make. There are as many varieties of Potato Salad as there are varieties of Potato. Some prefer egg, bacon, and other accompaniments to be combined, but I prefer this basic style.

Ingredients:

6 - 8 x medium to large Potatoes (mashing style) - preferably, a waxy variety
1 - 2 x cups Mayonnaise (- pick your favourite)
Chopped Parsley

Method:

Peel and chop the Potatoes into 1" cubes, or less, and boil in a saucepan until tender. Drain and allow to cool.
In a bowl, gently mix the mayonnaise and parsley with the potato, then chill.

So easy!

TOP

Sago Pudding, with Gula Melaka

noreply@blogger.com (Bob) — Sat, 31 Jul 2010 05:17:00 +0000

SAGO PUDDING with GULA MELAKA

Many people have been caught trying to differentiate Sago, from Tapioca. Visually, it is difficult, with both the Sago pearl and the Tapioca pearl, nearly identical. Sago comes from the Sago Palm, while Tapioca is from the Cassava root.

In nearly all cases, Tapioca can be substituted for Sago.

One of my favourite desserts is Sago Pudding. When I was a boy, my Granny cooked it for me, and I've loved it ever since. When I was in Thailand, I ate it regularly, because my then wife cooked it well.

When I visited Malaysia, I came across Sago and was treated to a delicious sauce made from Palm Sugar, otherwise called Gula Melaka. Try it!

Ingredients:

½ cup (150gms) x Sago pearls
3 cups (750 mls) x water
1 x Cinnamon Stick, or ½ teaspoon of dried Cinnamon
¼ cup x Coconut Milk
2 tbspns (½ cup) x Sugar
½ cup x Shredded Coconut

For the Sauce:

125 gms Palm Sugar (Gula Melaka) - chopped, or shaved
¼ cup x water

Method:

Bring 3 cups of water to the boil in a saucepan. Add the Sago pearls, and Cinnamon and reduce to a simmer, cooking until the pearls are translucent (generally, about 20-25 minutes). see next image:.

When cooked, remove from the stove, remove the Cinnamon Stick (if using), cover and allow to stand for 10 minutes. After ten minutes, stir-in the sugar and coconut milk.

Spoon the Sago mix into moulds, such as small bowls, sprinkle with shredded coconut, and allow to cool in the refrigerator.

To make the sauce, add the water to a small saucepan and bring it to the boil. Add the Palm Sugar and cook until liquefied. Allow to cool.

To serve, either turn-out the moulds, or just add the Gula Melaka sauce to the Sago Pudding in its moulds.

TOP

Creamed Corn Fritters

noreply@blogger.com (Bob) — Thu, 22 Jul 2010 04:13:00 +0000

CREAMED CORN FRITTERS

Creamed Corn Fritters are a quick snack - easy to make, and delicious.

I add a little bacon to the mix. Some people add various ingredients, such as diced zucchini, or tiny broccoli florets. The imagination runs wild.

Ingredients:

1 x 420 gms tin x Creamed Corn
½ x Onion, finely chopped
3 x Eggs, beaten
½ cup x Self Raising Flour
2 x rashers Streaky, or other Bacon - diced
½ cup x Green Peas
1 tspn x dry Mustard
2 tbspn x Olive Oil, or Cooking Spray
Seasoning to taste

Method:

You may wish to fry-off the onions and bacon first, then add to the mixture. This is a personal choice.

Mix all the ingredients together in a bowl. In a frying pan, add the Olive Oil, and warm to a medium heat. When hot, place tablespoonfuls of the mixture into the pan. Cook gently until fritter becomes firmish on the bottom, and bubbles appear on the top. This generally takes about 10 minutes. Then, carefully turn the fritters over to finish them.

Serve with some Sweet Thai Sauce, or condiment of your choice.

TOP

Olive Tapenade, with Pita Bruschetta

noreply@blogger.com (Bob) — Tue, 29 Jun 2010 22:44:00 +0000

OLIVE TAPENADE with PITA BRUSCHETTA

In a southern French-Mediterranean style, a very easy and simple to make Tapenade, is a delicious hors d'oeuvre, which is eaten with rustic, hard-crusted, bread. It is normally made from crushed black olives, or with the addition of Garlic, Anchovies, Herbs and especially, Capers, where the name comes from the provençal, tapenas. Sometimes, Lemon Juice and even Brandy are added, with Olive Oil.

In the following, only Black Olives and Garlic have been added, together with a little Olive Oil - Extra Virgin, of course. In this case, I have served it with some lovely herbed Pita bread Bruschetta.

Ingredients:

500 gms x Black Olives
2 x Garlic Cloves, or crushed variety
Extra Virgin Olive Oil

Method:

Finely chop, crush, or blend the ingredients and drizzle in sufficient Olive Oil, and Lemon Juice (if using it), until the mixture becomes a paste. You can also use some anchovies which add a spectacular flavour and saltiness.

Black Olive tapenade is also available, commercially.

You can also serve this with crackers, if desired. Serve with some extras like cheese, pickled chillies and gherkins, with a good wine, or lovely brewed coffee. Ah, bliss!

TOP

Fettuccine Pasta with a Bolognese Sauce

noreply@blogger.com (Bob) — Wed, 23 Jun 2010 04:33:00 +0000

FETTUCCINE PASTA with a BOLOGNESE SAUCE

Everybody has a favourite Pasta, and, I'm sure, a variation of the Italian ragù alla bolognese, or the French-named 'bolognaise' sauce. Many people who prepare this dish (sauce) tend to concentrate on the tomato, as a main ingredient. This is not always the case with the Italian version, and the sauce consists of many ingredients, such as Beef (or Pork), Onions, Carrot, Celery, Red wine, Tomato Paste, Pancetta, Beef broth, Milk, and Mushrooms. Sometimes, even a small amount of Cream is used!

I believe that Tagliatelle Pasta is the preferred Pasta with this sauce, but I didn't have any.

I don't get too lavish, and have never had a complaint from guests. Maybe they are just well-mannered? Mmmm? I also, usually, have no sauce left after the meal, either, so I hope I'm doing OK.

My favourite version goes like this:

Ingredients:

Olive Oil
1 - 2 x med. Onions - diced
1 - 2 x lge. Tomatoes (Roma) - chopped
1 tspn x Garlic - chopped
250 mls x Beef Stock
1 tspn x dried Italian Herbs
2 tspns x Tomato Paste
500 gms x lean Minced Beef
100 gms x Ham - diced
Salt and Pepper for seasoning
Parmesan Cheese - for grating, or shaving on top, before serving
Maybe, some Fettuccine, Spaghetti, or Tagliatelle Pasta - cooked to al dente. It's your choice!
100 gms x Champignons (if using) - diced

Method:

In a large saucepan, add 2 - 3 dessertspoons of Olive Oil and fry-off the Onion. Add the Tomato Paste and stir to allow cooking. Add the Garlic, Ham and Minced Beef and break it up while stirring. When the meat is cooking, if you use Milk, add it at this stage - it develops the softness of the meat.
When the meat is browned, add the Tomatoes, and Stock (or broth), and stir well. Add any Herbs, and Seasoning.

Simmer for at least two hours.

Cook your Pasta in plenty of Salted Water, until cooked just to the tooth (al dente). Drain well. You may even like to drizzle some extra virgin Olive Oil over it, at this stage. With commercial Fettuccine, cooking takes about 13 minutes in Boiling Water to reach 'al dente'.

Remember, the sauce is an accompaniment to the Pasta - not the other way around!

Add any green herbs, such as Oregano, or Basil. Shave, or grate the Parmesan Cheese over the top, and serve. Crusty bread is also a treat with this style of meal.

TOP

Greek-style Yoghurt and Tahini Vinaigrette

noreply@blogger.com (Bob) — Fri, 04 Jun 2010 12:04:00 +0000

GREEK-STYLE YOGHURT and TAHINI VINAIGRETTE

A very tasty dressing, or accompaniment, to fish dishes, or chicken, is a vinaigrette. This one is slightly different. I made it to go with some Salt and Pepper Squid.

Greek-style Yoghurt and Tahini paste don't sound as though they go well together, but they do - very nicely!

Ingredients:

2 tbspns x Greek-style Yoghurt - (or a thick, plain yoghurt)
2 tspns x Tahini Paste
1 tspn x Wholegrain Mustard
3 tspns x Lemon Juice
¼ cup x Olive Oil

Method:

Combine all ingredients in a bowl and whisk, briefly. If too thick, add a little water, or more Oil.

TOP

Hummus, with Salad and Pita flatbread

noreply@blogger.com (Bob) — Fri, 04 Jun 2010 06:02:00 +0000

HUMMUS with SALAD and PITA FLATBREAD

A very tasty and easy snack, or meal, is a lovely hummus, with a salad and some roasted Pita bread chips.

A recipe for making Hummus, is available, here, on my Pauper's Plate blog.

I made a salad from Baby Spinach and Rocket Leaves. To this I added Baby Roma Tomatoes, sliced in half, some Blue Vein and Vintage Cheddar cheeses, broken into pieces, then drizzled some Olive Oil and Balsamic Vinegar over it. Seasoned, to taste.

The Pita bread was dried in a low oven for 20 minutes, until crisp.

The Hummus was spread on the Pita bread chips and the salad piled on. I would imagine a nice wine to go with this would be an ... anything, really.

TOP