Steph's Sensational Food

Chickpea Salad with Rocket

2013-02-17T08:48:00.001+11:00

1/4 cup olive oil
1/4 cup lemon juice
400g can chickpeas rinsed and drained
1/2 cup fresh parsley chopped
1/2 cup fresh mint chopped
1/2 cup seeded green olives sliced
2 spring onions sliced thinly
1/2 medium red capsicum chopped
1 can champignons drained and sliced
2 cups rocket leaves

To make dressing, mix together oil and lemon juice in a screw top jar.

Combine remaining ingredients in large bowl, drizzle with dressing before serving.

Corn and Tomato Salsa

2013-02-17T08:38:00.000+11:00

We had a Mexican night last night and this was one of the salads I made. It went pretty quick.

Corn And Tomato Salsa

1 can 420g corn kernels
1/2 red capsicum chopped
1/2 red onion chopped
3 medium tomatoes seeds removed, chopped
1 avocado chopped

Mix all ingredients together and serve

Simple and delicious

Cheat's Chicken Korma

2013-02-04T14:39:00.001+11:00

This is the cheat's version of Chicken Korma, it's just that because I used the jar Korma paste you can buy from the supermarket, however I do add a couple of extra things that is not stated on the jar as I find it needs it.

Cheat's Chicken Korma

Ingredients

1 large onion peeled and quartered
1 clove garlic crushed
oil for frying
500g Chicken breast or thigh fillets cut into pieces
1 jar Korma Paste
2 or 3 large potatoes peeled and cut into cubes
stock cube if you think it needs it
milk or cream

Method

Fry onion and garlic until soft, add chicken and fry until lightly browned. Add Korma paste and fry for about 2 minutes on medium heat. Add chopped potatoes and stir through. Add some stock if you think it needs it, then add some milk or cream to taste.

Serves 4

Marshmallow Raspberry Mousse

2013-02-04T14:33:00.001+11:00

I made this for our Christmas dinner and they were quite delicious. Considering I am not a marshmallow fan, I loved this and it was quite simple to make. The sweetness of the marshmallow and cream was contrasted with the tartness of the berries which made it a perfect match. I served this with a side serve of chocolate sauce. The sauce of course is optional as it doesn't need it. I found the recipe online.

Marshmallow Raspberry Mousse

Ingredients

1 x 250g pkt Pascall Vanilla & Raspberry Marshmallows
200ml extra light thickened cream
130g (1/2 cup) low-fat vanilla yoghurt
2 x 125g punnets raspberries or mixed frozen berries as I've used

Method
Step 1
Place the marshmallows in a small saucepan over low heat and cook, stirring constantly, for 4 minutes or until the marshmallow melts and is smooth. Set aside, stirring occasionally, for 5 minutes to cool slightly.
Step 2
Add the cream and yoghurt to the marshmallow and stir until the mixture is smooth and well combined.
Step 3
Reserve 18 raspberries. Place the remaining raspberries in a bowl and use the back of a fork to crush. Divide the crushed raspberry among six 185ml (3/4-cup) capacity serving glasses.
Step 4
Divide the marshmallow mixture among the glasses. Cover with plastic wrap. Place in the fridge for 3-4 hours to set. Top with reserved raspberries to serve.

Self Saucing Sticky Date Pudding

2013-02-04T14:24:00.001+11:00

OMG.......this pudding is divine. It was the first time ever we had attempted to make sticky date pudding even though it is one of my favourite desserts. Zoe ended up making this all by herself...I have to say, she excelled in making this. Well done Zoe. The recipe is from 'Junior Masterchef series 2' cookbook.

Self Saucing Sticky Date Pudding

Ingredients

serves 6

185g (1 1/4 cups) self-raising flour
165g (3/4 cup, firmly packed) brown sugar
90g (2/3 cup) pitted dried dates, chopped
180ml (3/4 cup) milk
30g butter, melted
Pouring cream, to serve

Caramel Sauce
165g (3/4 cup, firmly packed) brown sugar
60g butter, chopped

Method

Preheat oven to 180C, Lightly grease 6 x 250ml (1-cup) ramekins and place on an oven tray. Combine flour and sugar in a bow, add dates and stir to combine. Add milk and melted butter, and stir to form a sticky batter. Spoon batter into prepared ramekins and smooth tops.
To make caramel sauce, combine sugar, butter and 500ml (2 cups) water in a saucepan and stir over medium heat until sugar is dissolved and butter is melted. Bring to the boil, then remove from heat. Pour sauce over the back of a wooden spoon onto batter in ramekins.
Transfer the oven tray to the oven and bak puddings for 20 minutes or until firm to the touch. stand for 5 minutes then serve with pouring cream.

Basmati Pilau

2013-02-04T14:15:00.001+11:00

This recipe is from the 'Junior Master Chef's series 2' cookbook which Zoe got for Christmas. The rice has a delicious aromatic flavour but be careful to not eat them like I did accidentally as they are quite strong, remove them and the cardamon pods before serving this yummy rice.

Basmati Pilau

Ingredients

250g (1 1/4 cups) basmati rice
1 tbs vegetable oil
5 green cardamom pods lightly crushed
1 cinnamon quill
3 cloves
2 tsp finely grated ginger
1 clove garlic, crushed

Method
Place rice in a sieve and rinse under cold running water until water runs clear. Transfer rice to a bowl, add 625 (2 1/2 cups) cold water and soak for 20 minutes. Drain through a sieve over a jug and reserve water.
Heat oil in a heavy based saucepan over medium heat. Add cardamom, cinnamon and cloves. Cook for 30 seconds or until fragrant. Stir in ginger and garlic, and cook, stirring, for 30 seconds. Add reserved water and season with salt. Bring to the boil. Stir in rice and return to the boil. Reduce heat to low and cook, partially covered, for 10 minutes or until most of the water is absorbed and steam holes (indentations) appear in the top of the rice. Cover pan with lid and reduce heat to very low, then steam for a further 10 minutes. Remove from heat and leave covered for a further 5 minutes before lifting the lid and fluffing rice with a fork.

Serves 4

Indian Grilled Fish

2013-02-04T14:04:00.001+11:00

This recipe is for a spicy rub that you cover the fish with and then leave to marinate for a while. It gives the fish a deliciously spicy flavour. It is from the 'Junior Masterchef Series 2 Cookbook'.

Indian Grilled Fish

Ingredients
3 tsp tamarind puree
1 tbs lemon juice
2 cloves garlic, crushed
1 tsp finely grated ginger
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp chilli powder
4 x 200g blue-eye Trevalla fillets skinned (I used Basa fillets as that is what I had on hand and they were delicious)
Lime or lemon cheeks to serve (optional)

Method
Combine l=tamarind pure, lemon juice, garlic, ginger and spices in a bowl. Season with salt and pepper. Spread mixture all over fish. Place fish in a dish and marinate for 20 minutes or more (I did this in the morning and left it in the fridge for a few hours).
Preheat a chargrill or heavy-based saucepan over medium-high heat. Cook fish for 4 minutes on each side or until just cooked through (depending on thickness of the fish).

Bean And Lentil Madras

2013-02-04T13:55:00.002+11:00

This is a vegetarian Madras which has a delicious sauce that is smooth and full of flavour. This is one of my own creations.

Bean And Lentil Madras

Ingredients

2 large onions
1 can brown lentils
1 can red kidney beans
1tsp ground cumin
1tsp ground coriander
1tsp ground turmeric
1tsp chilli powder
1/2 tsp ground ginger
1 tbsp minced garlic
1 Tbs tomato paste
water
coconut milk/cream

Method

Fry onion, add spices, ginger and garlic and fry until aromatic about 2 minutes.
Add tomatoes paste, fry 1 minute, add lentils and beans and some water to cover, simmer for 30 minutes, stirring occasionally. When cooked add some coconut milk or cream to taste.

Toor Dal Tadka (Dahl)

2013-02-04T13:44:00.002+11:00

We had some friends came around for dinner not so long ago and I cooked an Indian feast. As part of that feast was this delicious Toor Dal Tadka which is from the book I bought myself called 'Food Safari', it was meant to be made with yellow split peas but I used red lentils instead.

Toor Dal Tadka

Ingredients

250g toor dal (yellow split peas), washed and drained (or you can use red lentils)
1 teaspoon turmeric
1 litre water
6 cloves garlic
1cm piece ginger
salt
2 tablespoons vegetable oil
1 teaspoon black mustard seeds (I used yellow as I couldn't get the black ones)
2 teasoons cumin seeds
2-3 dried chillies
8-10 curry leaves (I didn't use these because I didn't have any so I used 2 tablespoons of curry powder)
1-2 teaspoons chilli powder
pinch of asafoetida powder (didn't use this- didn't have it)
200g chopped tomatoes (I used tin)
coriander leaves

Method
Put the toor dal (lentils or split peas), turmeric and water into aheavy based saucepan and boil for 45-60 minutes, or until they are soft when pressed between the thumb and index finger.
Meanwhile, pound the garlic, ginger and a good pinch of salt to a paste in a mortar. Heat the oil in a small frying pan over low heat. Add the mustard seeds and allow them to pop. Add the cumin seeds, dried chillies, curry leaves (or powder), chillie powder, asafoetida and ginger and garlic paste and fry until fragrant. Stir into the dhal.
Add the chopped tomatoes and simmer for another 10 minutes. Season to taste with salt and garnish with coriander leaves.
Serves 4-6

Prawn Dumplings

2013-01-11T11:45:00.000+11:00

Ingredients

300g Green Prawns peeled and deveined

2 x Shallots chopped

1/2 bunch Spring Onions chopped

1/2 bunch Coriander fresh chopped

3cm piece of fresh Ginger grated

Garlic cloves x 2 chopped

1 tablespoon Soy Sauce

1 tablespoon Fish Sauce

Juice from 1 x Lemon or Lime juice

Packet of Wonton or Gow Gee Wrappers (from Asian store or some supermarkets)

Method

Place all ingredients except wrappers into blender and process until combined but still lumpy (you don't want it turning into a paste).

Lay out the wrappers and place a teaspoonful of mixture onto each.

Moisten edges with some water and fold over to enclose. Repeat for remainder wrappers and filling.

Bring the edges together and squeeze to join.

Steam the dumplings for about 10 - 15 minutes until cooked through.

Serve with some extra soy sauce and chopped fresh chillies.

The uncooked dumplings can be frozen until required. Cooking time will be longer if steamed from frozen.

Scrap Veg Soup

2013-01-06T17:41:00.002+11:00

This is called Scrap Veg Soup because it is just that.........the scraps of veggies left over in the fridge that has either seen their best days or you need to use them up because you are going away and they will go off in the fridge otherwise, as in my case today.
Steph

Scrap Veg Soup

Ingredients
2 tablespoons olive oil
1 x onion chopped or Leek if you have any on hand chopped
celery if you have chopped
garlic cloves x 2 or garlic powder
Any vegetables that are not going to see tomorrow or fresh vegetables if you want (today I had broccoli, cauliflower, leeks, bok choy and mushrooms) chopped
chicken or veggie stock cubes (depending on how much veggies you have and how much water you have to add)
Water

Method
Heat oil in pot big enough to hold your veggies. Slowly fry the onion or leek, celery and mushrooms (if using) until leek/onion is transparent. Add the garlic and fry for one minute. Add the vegetables and the stock cubes. Add enough water to cover the vegetables. Bring to the boil. Simmer for about 40 minutes or until all vegetables are tender. Taste for seasoning. Adjust stock if required.
Cool slightly and then puree into a smooth soup. You can add cream at this stage or as in my case today, I added Tofu instead for a healthier but still creamy option.

Enjoy

Can be frozen once cooled.

Veggie San Choy Bow

2013-01-06T14:14:00.000+11:00

Veggie San Choy Bow

2 tablespoons olive oil or peanut oil
1/2 Zucchini chopped
Corn kernels from 2 cobs
375 g mushrooms chopped
Green parts of 1/2 bunch Spring onions
1/4 Cauliflower chopped
Small Can Bean shoots
Small Can water chestnuts
Garlic 1 teaspoon
Dry Ginger 1teaspoon or 1/2 teaspoon fresh grated ginger
2 tablespoons Soy sauce
2 tablespoons Oyster (or vegetarian option - see note below) sauce
1cup Cashews crushed or chopped finely
1teaspoon sesame oil
Whole Iceberg Lettuce, leaves carefully pulled apart to form cups

Method
Heat oil in wok, add zucchini, corn and mushrooms, fry for about 5 minutes.
Add spring onions, cauliflower, bean shoots, water chestnuts, garlic, ginger,
soy sauce and oyster sauce, fry for further 10 minutes. Add cashews and sesame
oil, heat through. Serve on lettuce leaves.

Serves 4

Note:
Vegan Substitute for oyster sauce: Dissolve one mushroom broth cube in half a cup of boiling water. Add two tablespoons of brown bean sauce and one tablespoon of unprocessed sugar to the solution. Allow it to boil for sometime and then add cornstarch mixed with water (one teaspoon of cornstarch dissolved in one teaspoon of cold water). Stir the boiling solution, till it thickens. Your oyster sauce substitute is ready.

Antipasto Mushroom Pies

2013-01-06T14:05:00.000+11:00

Antipasto Mushroom Pies

375 g Sliced button mushrooms
1 red onion finely sliced
Jar marinated mixed mushrooms drained from oil
6 sundried tomatoes chopped
6 pitted Kalamata olives chopped
1 1/2 teaspoons Dijon mustard
1/4 cup cream
Salt and pepper to taste
1/2 tsp thyme

3 sheets puff pastry

Gently fry mushrooms and onions in a little olive oil until slightly browned
Add marinated mushrooms, sundried tomatoes, Dijon mustard and cream. Stir
through until cream bubbles and reduces. Add salt, pepper to taste and thyme.
Cut pastry sheets into four and lay each piece into texas muffin pans or small tart/pie dishes. 3/4 fill each sheet. Brush a little water around top edge and then lay another pastry sheet piece on top, press with fingers to seal edges. Bake in moderate oven until pastry is golden.

Alternatively you can make these in a pie maker.
Can be frozen and reheated.

Arancini

2013-01-06T13:57:00.001+11:00

These little 'risotto balls' as we call them are delectable and everyone of my friends who has tried them love them and always want more. My family love them and even Dave who doesn't like risotto loves to eat these.

Makes
approx 25

Ingredients
900ml chicken or vegetable stock
2-3 tbs olive oil
1 onion, finely chopped
300g Arbororio rice
1/4 cup (60ml) dry white wine or more (I use more wine as it gives it a delicious flavour)
1/2 cup (40g) finely grated Parmesan
100g tasty or mozzarella cheese, cut into small cubes

Vegetable oil, to deep-fry

Method
Bring stock to the boil over high heat, then keep at a gentle simmer. Heat oil
in a large, heavy-based pan over medium-low heat. Add onion and cook for 3-4
minutes until soft. Add rice and stir for 1-2 minutes to coat
grains. Add wine and stir for 3-4 minutes until almost evaporated. If using more wine, ladle in some more until evaporated and repeat twice before adding stock. Add stock,
a ladle full at a time, allowing each to be absorbed before adding the next.
Continue for 15-20 minutes, stirring, until rice is cooked (usually coats the back of a wooden spoon when ready). Stir in Parmesan cheese. Spread risotto in
a shallow dish to cool, then cover and refrigerate for 1 hour or overnight.
Line a tray with baking paper. Place 1 tablespoon of risotto in the palm of
your hand and flatten slightly. Place a piece of tasty or mozzarella cheese in the centre,
then roll up to enclose and form a smooth ball. Place on the tray. Repeat with
remaining risotto. Roll each ball into flour to cover and place on a tray until ready to fry.
Half-fill a deep-fryer or heavy-based saucepan with vegetable oil and heat to
190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it
will turn golden in 30 seconds when oil is hot enough.) In batches, fry
arancini, turning, until golden. Drain on paper towel. Serve
immediately.
Can be served on a bed of salad and a side dish of Neapolitan sauce.
The Arancini can be frozen and reheated.

Food and More Food Photos

2013-01-06T13:07:00.002+11:00