Just made this recipe:) I used Cold (Filtered) Water instead of Soda Water and it's still as yummy. Yay for lemons:)
Makes
1.25 litres
Ingredients
- 1 cup (220g) caster sugar
- 1 cup (250ml) lemon juice
- 3 cups (750ml) soda water, chilled
Tuesday, December 27, 2011
Homemade lemonade
Tuesday, December 20, 2011
Rasgulla - (steamed cheese (paneer) balls in sugar syrup)
This recipe was in our end of year pre-school booklet:) Yummo....can't wait to make them:)
One litre milk
250 grams sugar
One tablespoon flour
One teaspoon rose water
One tablespoon of lime/lemon juice
One litre milk
250 grams sugar
One tablespoon flour
One teaspoon rose water
One tablespoon of lime/lemon juice
Boil Milk and when it boils reduce heat and add the lime
juice.The milk will start curdling and the whey will separate. Let the milk
stand for a few minutes. Then strain the mixture separate the solid from the liquid with a cheese cloth.
The solid is normally called the paneer(indian cottage cheese).
Hang the paneer in a place so by gravity all the water
drains from it. This will take half to one hour.Then take it squeeze any excess water remaining in it.Then
place a heavy weight on it and let it rest for one hour.This ensures that the
paneer is dry. Tjis will be in the consistency of wet bread crumbs when you
handle it.
Transfer it to a container and knead softly with your palms.
Then add the flour and continue to knead gently for a few minutes. Then make
small round balls.You can make around 20 to 25 balls with the mixture.Keep it
aside.
Place the sugar in a pressure cooker and add 3 cups of water
and dissolve it.Wait for it to boil.When the syrup is boiling add the prepared
paneer balls into it and also the rose water.Close the pressure cooker and
steam it on a medium pressure for 5 to 7 minutes. Let it rest and open it. When
it cools leave it in the refrigerator overnight and Yummy you will have tasty
healthy rasgullas for the next day.
It can be had immediately after cooking but will taste better if it soaks in the
sugar syrup .This can be kept in the refrigerator for a week and Charu loves
it.
PS.
For a different flavor instead of the rose water you can add
powdered cardamom or vanilla essence
Food colouring can be added to the dough to make different
coloured rasagullas
If you don’t have a pressure cooker you can use a container
make the syrup and put in the balls and boil it on a low flame /reduced heat
for around 15 to 30 minutes. The balls usually double up in size when you boil them.
Friday, September 2, 2011
Chickpea, fetta and coriander tarts
1 can chickpeas (about 400g)
1 cup of your fav pasta sauce
1 egg (optional#)
1/2 cup chopped Coriander Leaves (or Basil)
100g Feta Cheese
4 sheets of filo pastry
Preheat oven to 220 degrees.
Drain and wash chickpeas. Mash chickpeas with a fork. Add pasta sauce, crumbled feta and coriander leaves and mix through well. Taste and season with salt and pepper to your liking. Mix in egg.
Lay a sheet of filo on the bench, kepping the remainder covered to prevent them from drying out. Spary sheet lightly with oil and fold in half. Repeat this once then cut in half, giving you a 2 rectangles of pastry.
Spray a muffin tin lightly with oil and line each mould with a filo piece, pressing it down around the base and edges. Fill the moulds with chickpea mixture and bake in oven for 20 minutes or until pastry is golden brown.
Makes 8 tarts
** This recipe is from the biggest loser recipe book and everything is supposed to be low fat. I do this a little differently. I use puff pastry. I cut the puff pastry into squares of four. (ie. one pastry sheet will can make four squares if you cut it or fold it into four). Before I put the mixture in the tarts I bake the empty cases in the oven a little bit (for about 5 to 10 mins). Once they are a little puffy and brown I take them out of the oven and then let them cool a little. I then pop the mixture in and then put them in the oven for another 10 mins.
#I left the egg out the other night when I made this for Cynthy as she is vegie. It didn't seem to make a whole lot of difference:)
1 cup of your fav pasta sauce
1 egg (optional#)
1/2 cup chopped Coriander Leaves (or Basil)
100g Feta Cheese
4 sheets of filo pastry
Preheat oven to 220 degrees.
Drain and wash chickpeas. Mash chickpeas with a fork. Add pasta sauce, crumbled feta and coriander leaves and mix through well. Taste and season with salt and pepper to your liking. Mix in egg.
Lay a sheet of filo on the bench, kepping the remainder covered to prevent them from drying out. Spary sheet lightly with oil and fold in half. Repeat this once then cut in half, giving you a 2 rectangles of pastry.
Spray a muffin tin lightly with oil and line each mould with a filo piece, pressing it down around the base and edges. Fill the moulds with chickpea mixture and bake in oven for 20 minutes or until pastry is golden brown.
Makes 8 tarts
** This recipe is from the biggest loser recipe book and everything is supposed to be low fat. I do this a little differently. I use puff pastry. I cut the puff pastry into squares of four. (ie. one pastry sheet will can make four squares if you cut it or fold it into four). Before I put the mixture in the tarts I bake the empty cases in the oven a little bit (for about 5 to 10 mins). Once they are a little puffy and brown I take them out of the oven and then let them cool a little. I then pop the mixture in and then put them in the oven for another 10 mins.
#I left the egg out the other night when I made this for Cynthy as she is vegie. It didn't seem to make a whole lot of difference:)
Tomato & Red Lentil Soup
I kinda make my own recipes from other ones....so play with the soup and taste it lots and add extra water or vegie stock as needed
1 Brown Onion - halved and finely chopped
2 Garlic Cloves - crushed
2 cans of diced tomatoes
2 cans of tomato soup (plus 2 cans of water)
3/4 cup of split red lentils
Spray a big soup pot with olive oil. Add onion and garlic and sautee until onion softens. Add soup, water and tomatoes (juice and all). Bring to boil. Add lentils. Reduce to low and cook for about 30 minutes or until the lentils are tender and the soup is yummy and thick. Stir it occasionally while its cooking. Taste and season with salt and pepper.
Serve it with crusty bread. The little round 'cook in the oven' rolls are perfect with this.
You can freeze this soup.
You could also add crumbled or chopped up proscutio to the soup for a smokey flavour.
1 Brown Onion - halved and finely chopped
2 Garlic Cloves - crushed
2 cans of diced tomatoes
2 cans of tomato soup (plus 2 cans of water)
3/4 cup of split red lentils
Spray a big soup pot with olive oil. Add onion and garlic and sautee until onion softens. Add soup, water and tomatoes (juice and all). Bring to boil. Add lentils. Reduce to low and cook for about 30 minutes or until the lentils are tender and the soup is yummy and thick. Stir it occasionally while its cooking. Taste and season with salt and pepper.
Serve it with crusty bread. The little round 'cook in the oven' rolls are perfect with this.
You can freeze this soup.
You could also add crumbled or chopped up proscutio to the soup for a smokey flavour.
Chicken Noodle and Vegie Soup
Soup number two that I enjoy making...and basically made up.
You need about
About 400 grams of chicken thighs or breast (or less)
A winter soup pack of vegies from woolies or coles or the like. They usually contain:
* one small potato
* one turnip
* one swede
* one medium brown onion
* two carrots
Dry packet of Chicken Noodle Soup
Massel Brand Vegie or Chicken Stock...one cube
In a big pot boil the chicken.
Meanwhile grate all the vegies. Yes, grate them (very annoying part) but worth it. You could probably chop the veggies and then blend them at the end but I have had an accident with a blender (eep).
Take the chicken out of the boiling water when cooked. Discard the liquid. Shred the chicken carefully using two forks (or just wait til their cool and do it safely).
Fill a big pot with a litre of water. Add dry chicken noodle soup packet. Add grated vegies and chicken. Add stock/water if desired (depends on how many you are serving).
Bring to simmer. Cook for about 15 minutes and then serve. You can also throw in some frozen corn as well if you like. This makes it a bit sweeter.
This serves (without extra water/stock) about four people. And you can freeze it.
You need about
About 400 grams of chicken thighs or breast (or less)
A winter soup pack of vegies from woolies or coles or the like. They usually contain:
* one small potato
* one turnip
* one swede
* one medium brown onion
* two carrots
Dry packet of Chicken Noodle Soup
Massel Brand Vegie or Chicken Stock...one cube
In a big pot boil the chicken.
Meanwhile grate all the vegies. Yes, grate them (very annoying part) but worth it. You could probably chop the veggies and then blend them at the end but I have had an accident with a blender (eep).
Take the chicken out of the boiling water when cooked. Discard the liquid. Shred the chicken carefully using two forks (or just wait til their cool and do it safely).
Fill a big pot with a litre of water. Add dry chicken noodle soup packet. Add grated vegies and chicken. Add stock/water if desired (depends on how many you are serving).
Bring to simmer. Cook for about 15 minutes and then serve. You can also throw in some frozen corn as well if you like. This makes it a bit sweeter.
This serves (without extra water/stock) about four people. And you can freeze it.
Sweet Potato & Tumeric Soup
This is my favourite soup in the world. I sort of made it up through trial and error. It's a bit time consuming if you allow the mixture to cool so you can blend it...but well worth it.
Tablespoon Olive Oil
A large golden sweet potato - chopped into small cubes
1 medium brown onion - chopped
2 crushed garlic cloves
2 cm piece of fresh ginger - grated
1 birds eye chilli - deseeded and chopped (be careful doing this - watch rubbing your eyes!)
1 heaped tablespoon of tumeric
1 litre of water (4 cups)
2 Massel Vegie Stock Cubes
1 can (400ml) Coconut milk
Warm a big pot and place in oil. Wait about a minute for oil to heat through and throw in the onion, chilli, garlic and ginger. Stir fry until onion is transparent. Try not to burn the spices.
Chuck in the sweet potato and tumeric. Fry this a little until aromatic.
Add litre of warm water with stock cubes. Bring to boil. Then lower to simmer for about 30 minutes or until the sweet potato is soft.
Take this off the stove and allow to cool. Blend the mixture in a blender until smooth. If you blend it while its hot it tends to steam up and pop the top off your blender! you do not want tumeric on anything as it will stain or hot soup on your face! You can always use a hand blender while its hot - but it doesn't make it as fine and creamy.
Place blended mixture back in the pot on the stove. Heat through until hot, then stir through the can of coconut milk. Remove from heat and serve with crusty bread.
YUM. YUM. YUM.
Tablespoon Olive Oil
A large golden sweet potato - chopped into small cubes
1 medium brown onion - chopped
2 crushed garlic cloves
2 cm piece of fresh ginger - grated
1 birds eye chilli - deseeded and chopped (be careful doing this - watch rubbing your eyes!)
1 heaped tablespoon of tumeric
1 litre of water (4 cups)
2 Massel Vegie Stock Cubes
1 can (400ml) Coconut milk
Warm a big pot and place in oil. Wait about a minute for oil to heat through and throw in the onion, chilli, garlic and ginger. Stir fry until onion is transparent. Try not to burn the spices.
Chuck in the sweet potato and tumeric. Fry this a little until aromatic.
Add litre of warm water with stock cubes. Bring to boil. Then lower to simmer for about 30 minutes or until the sweet potato is soft.
Take this off the stove and allow to cool. Blend the mixture in a blender until smooth. If you blend it while its hot it tends to steam up and pop the top off your blender! you do not want tumeric on anything as it will stain or hot soup on your face! You can always use a hand blender while its hot - but it doesn't make it as fine and creamy.
Place blended mixture back in the pot on the stove. Heat through until hot, then stir through the can of coconut milk. Remove from heat and serve with crusty bread.
YUM. YUM. YUM.
Chicken, Potato and Rosemary Bake
This is a variation on a recipe that I found. It's the lazy mans version basically. I just kind of made this one up and its pretty successful if you have a good glass casserole dish with a lid.
2 to 3 Medium Potatoes - quartered
3 to 4 Chicken Boneless Thighs - leave whole
1 Onion (optional) - roughly chopped
1 x 400g can of chopped Tomatoes
1/2 cup of pitted kalamata olives
2 sprigs of fresh rosemary - leaves picked
2 garlic cloves - crushed
Preheat oven to 200c.
In your casserole dish pour in your chopped tomatoes (juice and all), olives, garlic, chopped onion and rosemary leaves. Mix all together.
Place in your chicken thighs and potatos into the mixtures and carefully stir so potato and chicken have been covered/tossed in the mixture. Sprinkle with salt and pepper.
Wack on your casserole dish lid and bake in the over for about 45 mins to an hour or until the tatoes are soft and the chicken falls apart with juicie goodness.
I am incredibly lazy and don't even thaw out the chicken sometimes. If this is the case cook for about an hour and a half.
You can serve as is, or with a side salad or serve over pasta. I usually have it as is.
2 to 3 Medium Potatoes - quartered
3 to 4 Chicken Boneless Thighs - leave whole
1 Onion (optional) - roughly chopped
1 x 400g can of chopped Tomatoes
1/2 cup of pitted kalamata olives
2 sprigs of fresh rosemary - leaves picked
2 garlic cloves - crushed
Preheat oven to 200c.
In your casserole dish pour in your chopped tomatoes (juice and all), olives, garlic, chopped onion and rosemary leaves. Mix all together.
Place in your chicken thighs and potatos into the mixtures and carefully stir so potato and chicken have been covered/tossed in the mixture. Sprinkle with salt and pepper.
Wack on your casserole dish lid and bake in the over for about 45 mins to an hour or until the tatoes are soft and the chicken falls apart with juicie goodness.
I am incredibly lazy and don't even thaw out the chicken sometimes. If this is the case cook for about an hour and a half.
You can serve as is, or with a side salad or serve over pasta. I usually have it as is.
Sweet Potato and Chickpea Salad - Healthy salad :)
Made a yummy salad last night and thought I would share.
1 large sweet potato (orange/gold) about 400g
1 large onion
1/2 cup of low fat natural yoghurt
2 tbs coriander
1 tbs lemon juice
1 x 400g of chickpeas
60g of rocket
Dice the sw. potato into 1.5cm cube. Cut onion into wedges. Put on a baking tray and spray with olive oil and bake in oven (180 degrees C) for about 25 minutes or until cooked (when you can poke the sw. potato with a fork and its soft enough to skewer).
When this is cooked let it cool for about about 5 to 10 minutes then place in a salad bowl.
Drain can of chickpeas (rinse them with water if you like) then place them in the salad bowl as well. Wash rocket and add to salad bowl.
Combine yoghurt, lemon juice and coriander (i use the squeezy tube of coriander but you can use fresh as well) in a bowl and then mix through the salad.
You are ready to serve and eat.
YUMMY!
1 large sweet potato (orange/gold) about 400g
1 large onion
1/2 cup of low fat natural yoghurt
2 tbs coriander
1 tbs lemon juice
1 x 400g of chickpeas
60g of rocket
Dice the sw. potato into 1.5cm cube. Cut onion into wedges. Put on a baking tray and spray with olive oil and bake in oven (180 degrees C) for about 25 minutes or until cooked (when you can poke the sw. potato with a fork and its soft enough to skewer).
When this is cooked let it cool for about about 5 to 10 minutes then place in a salad bowl.
Drain can of chickpeas (rinse them with water if you like) then place them in the salad bowl as well. Wash rocket and add to salad bowl.
Combine yoghurt, lemon juice and coriander (i use the squeezy tube of coriander but you can use fresh as well) in a bowl and then mix through the salad.
You are ready to serve and eat.
YUMMY!
Asparagus salad with lime dressing
1 bunch of asparagus
250g of frozen baby peas
½ red capsicum
½ red onion (or white doesn’t really matter)
½ cup of fresh lime juice
½ cup of fresh mint leaves
2 tsp brown sugar
Cut off the woody ends of the asparagus and cut into 2.5cm pieces. Lightly oil a pan (spray it with olive oil) and stir fry the asparagus until tender
Transfer to a salad bowl
Cook peas as per instructions on pack (boil for 2-4 minutes) and drain in a colander and rinse them with cold water. Add to the salad bowl.
Finely chop the capsicum and onion. Combine lime juice, mint and sugar in a bowl. Add in capsicum and onion.
A yummy fresh spring salad:) This one was taken from September AGT but I have modified it a little.
Potato, Parsnip and Horseradish Mash
4 desiree potatoes (about 750g), peeled and quartered
3 parsnips (about 500g), peeled and chopped
½ cup of skim milk
1 tbs extra light sour cream
2 tsp horseradish cream
3 parsnips (about 500g), peeled and chopped
½ cup of skim milk
1 tbs extra light sour cream
2 tsp horseradish cream
Cook potato and parsnip in a saucepan of salted boiling water for 20 mins or until tender. Drain and return to pan.
Add the milk, sour cream and horseradish to the pan and mash until smooth. Add salt and pepper as desired.
This is a direct take from an AGT September magazine. I don’t normally like mash but this was yummy as can be. I add in more horseradish as I love it.
Porcupine Balls
This is a recipe that a Hungarian lady taught me how to make, many, many moons ago. I have been trying to remember how to make it but here is a basic recipe.
500 grams lean ground beef
1/3 cup uncooked long-grain rice
1/4 cup chopped onion
1 clove of garlic - crushed/minced
1/4 cup water
1 teaspoon salt
dash ground black pepper
1 can condensed tomato soup
1/2 teaspoon chili powder (or 1/2 teaspon of minced fresh chilli if your brave)
1/2 cup water
Combine the ground beef, rice, onion, garlic, 1/4 cup of the water, salt, and pepper. Shape meat mixture into 12 to 15 meat balls. Combine the soup, chili powder, and water in a large saucepan; bring to a boil.
Add meatballs; reduce heat, cover, and simmer over very low heat for 1 hour. Stir occasionally.
***
This is really simple to make and is quite yummy. I actually follow the instructions on the soup can and add a can of water to the mix. I have also added on top of this a cup of tomato soup as well (the packet plus the cup of water). Don't ask me why - its a bit spicier I guess. Also, instead of chilli powder I use about half a teaspon of chopped chilli but this can be quite hot.
B. suggests actually putting spaghetti with it but then this would feed about 8 people! We are trying to the spaghetti next time:)
500 grams lean ground beef
1/3 cup uncooked long-grain rice
1/4 cup chopped onion
1 clove of garlic - crushed/minced
1/4 cup water
1 teaspoon salt
dash ground black pepper
1 can condensed tomato soup
1/2 teaspoon chili powder (or 1/2 teaspon of minced fresh chilli if your brave)
1/2 cup water
Combine the ground beef, rice, onion, garlic, 1/4 cup of the water, salt, and pepper. Shape meat mixture into 12 to 15 meat balls. Combine the soup, chili powder, and water in a large saucepan; bring to a boil.
Add meatballs; reduce heat, cover, and simmer over very low heat for 1 hour. Stir occasionally.
***
This is really simple to make and is quite yummy. I actually follow the instructions on the soup can and add a can of water to the mix. I have also added on top of this a cup of tomato soup as well (the packet plus the cup of water). Don't ask me why - its a bit spicier I guess. Also, instead of chilli powder I use about half a teaspon of chopped chilli but this can be quite hot.
B. suggests actually putting spaghetti with it but then this would feed about 8 people! We are trying to the spaghetti next time:)
Pho Bo Ha Noi (Vietnamese Beef Soup)
Pho Bo Ha Noi
Stock
1.2 litres beef stock (I actually use Massel a vegetarian beef stock which is very yummy)
2 cloves garlic peeled, sliced (or crushed)
2.5 cm ginger cut into matchsticks
1 star anise
1 cinnamon stick
Salt and Pepper
In a large saucepan, bring the stock to boil. Add garlic, ginger, anise, cinnamon and seasoning. Simmer gently for 15 minutes. Remove from heat, allow to cool and strain.
Soup
1 quantity of stock (made from above)
500g of flat rice noodles (I actually use vermicelli as its quick and yummy)
350g rump or steak sliced as thinly as possible* (or tofu)
4 spring onions sliced
1 tsp grated ginger
2 tbsp chopped fresh coriander
2 tbsp chopped mint
Bring stock to boil.
Cook your noodles separately and add them to four serving bowls. Add slices of steak, spring onions, ginger, coriander and mint. Cover with boiling stock.
Serve with lime wedges, beansprouts, chilli sauce and fish sauce. People can add these ingredients as needed. I throw it all in as it is great.
*If you can’t get the steak thin then add it to stock while it is boiling. I sometimes get lazy and add everything to the pot – boil it and then pour it over the noodles.
If you are vegetarian substitute the beef for yummy vegetarian tofu. I have made it either way. V.yummyJ
Two Potato Salad
I'm in love with this salad at the moment:)
This serves six to eight people, often I halve the ingredients for home use.
750g boiling potatoes
750g sweet potatoes
1 cup mayonnaise
4 spring onions
1/3 cup of parsley
1/4 cup mint leaves
2 tablespoons honey
2 tablespoons lemon juice or to taste
Chop herbs finely and combine with all other ingredients except potatoes. Peel and cut potatoes into 2cm cubes. Place in separate bowls of cold water. Steam sweet potato for 8-10 minutes until just tender. Transfer to large serving bowl. Cover but don’t refrigerate. Steam other potatoes for similar period. Transfer to bowl. Toss with dressing and serve warm.
750g boiling potatoes
750g sweet potatoes
1 cup mayonnaise
4 spring onions
1/3 cup of parsley
1/4 cup mint leaves
2 tablespoons honey
2 tablespoons lemon juice or to taste
Chop herbs finely and combine with all other ingredients except potatoes. Peel and cut potatoes into 2cm cubes. Place in separate bowls of cold water. Steam sweet potato for 8-10 minutes until just tender. Transfer to large serving bowl. Cover but don’t refrigerate. Steam other potatoes for similar period. Transfer to bowl. Toss with dressing and serve warm.
Ricotta & Spinach Cannelloni
This is my new favourite recipe as you can freeze it. I am really getting into the frozen food thing due to bubs imminent arrival!
Serves 8 (we freeze most of it and have it for lunches or for dinner the next week)
Olive oil spray
250g pkt instant dried cannelloni tubes
1 x 700g btl passata (tomato pasta sauce)
125ml (1/2 cup) water
1/2 cup fresh basil leaves, shredded
1 garlic clove, crushed
50g (1/2 cup) coarsely grated reduced-fat mozzarella
250g pkt instant dried cannelloni tubes
1 x 700g btl passata (tomato pasta sauce)
125ml (1/2 cup) water
1/2 cup fresh basil leaves, shredded
1 garlic clove, crushed
50g (1/2 cup) coarsely grated reduced-fat mozzarella
Filling800g low-fat fresh ricotta
250g frozen spinach, thawed, excess liquid removed
Pinch of nutmeg
250g frozen spinach, thawed, excess liquid removed
Pinch of nutmeg
Preheat oven to 180°C. Spray a 3L (12-cup) capacity ovenproof dish with olive oil spray to lightly grease.
To make the ricotta and spinach filling, place the ricotta in a large bowl. Use a fork to mash until smooth. Add the spinach and nutmeg and stir until well combined. Season with salt and pepper. Use a teaspoon to spoon the mixture evenly among the cannelloni tubes. Alternatively, spoon the ricotta mixture into a piping bag and pipe the mixture into the cannelloni tubes. (I use a plastic bag and cut off one corner as I don’t have a piping bag).
Combine the passata, water, basil and garlic in a large bowl. Season with salt and pepper. Spoon 125ml (1/2 cup) of the passata mixture over the base of the prepared dish. Arrange the cannelloni tubes, in a single layer, over the passata mixture. Spoon over the remaining passata mixture.
Sprinkle the mozzarella over the passata mixture. Cover loosely with foil and bake in oven for 45 minutes or until the cannelloni is tender. Set aside for 10 minutes to cool slightly.
I allow most of this too cool and then freeze. The rest we have for dinnerJ
Very Alcoholic Lemonade
Just fiddling in the kitchen and came up with this...
Ice - cubed or crushed in a glass. Serve with...
Two or Three Squirts of Angostura Bitters
A Nip of Gin
Diet (Woolies) Lemondae
Very yummy!!
Ice - cubed or crushed in a glass. Serve with...
Two or Three Squirts of Angostura Bitters
A Nip of Gin
Diet (Woolies) Lemondae
Very yummy!!
Fuzzy Orange Bumble Bee
Another gin recipe I mixed up. I call this the fuzzy orange bumble bee!
Glass of Crushed Ice
Nip of Gin (30 mls)
Squeeze of Honey
Juice from half an orange
Juice from half a lemon
Kaffir Lime Leaf
Diet Lemonade (Woolies Brand is yummy)
Mix honey, orange, lemon until honey has melted (sometimes it doesn't - oh well!). Fill a glass with crushed ice (or cubed - I like cubes). Pour in the juice mix. Add gin. Top up mixture with a few splashes of lemonade. Top with kaffir lime! Stir:)
So sweet and yummy:)
Glass of Crushed Ice
Nip of Gin (30 mls)
Squeeze of Honey
Juice from half an orange
Juice from half a lemon
Kaffir Lime Leaf
Diet Lemonade (Woolies Brand is yummy)
Mix honey, orange, lemon until honey has melted (sometimes it doesn't - oh well!). Fill a glass with crushed ice (or cubed - I like cubes). Pour in the juice mix. Add gin. Top up mixture with a few splashes of lemonade. Top with kaffir lime! Stir:)
So sweet and yummy:)
Monday, July 18, 2011
Apple and Cinnamon muffins.
Thank you Sharon for sending this:) I have been lamenting about what to put in the 4 year olds lunchbox. I may have to go with these:)
Apple and Cinnamon Muffins
2 eggs
1 cup water
2 cups plain flour
1/4 tsp salt
1tbs baking powder
1 1/2 tsp cinnamon
1/2 cup brown sugar
1 tin of pie apples, broken into smaller chunks if the pieces are large
optional extras
melted butter
sugar
cinnamon
Mix all ingredients together until just combined. 3/4 fill 12 well greased muffin pans. Bake at 190 degrees for 20-25min. Once almost cool brush tops with melted butter, and dip in cinnamon sugar.
Apple and Cinnamon Muffins
2 eggs
1 cup water
2 cups plain flour
1/4 tsp salt
1tbs baking powder
1 1/2 tsp cinnamon
1/2 cup brown sugar
1 tin of pie apples, broken into smaller chunks if the pieces are large
optional extras
melted butter
sugar
cinnamon
Mix all ingredients together until just combined. 3/4 fill 12 well greased muffin pans. Bake at 190 degrees for 20-25min. Once almost cool brush tops with melted butter, and dip in cinnamon sugar.
Monday, July 11, 2011
Wednesday, July 6, 2011
Dhal Tadka
I was inspired by Kirstin, who fb'd about a Red Lentil Dhal recipe. So much so, I had to rush off and look in my cupboard and see if I could make Dhal. I actually found a box of 'Maharaja's Choice' Dhal Tadka that I forgot I had purchased and quickly nuked it and ate it. It was yummy-yummy-yummy. I have always been put off by dhal but Kirstin's recipe looked so simple.
So I googled away...found this Dal Tadka and made my own version.
Dhal Tadka (Idiot proof!, Spicy, Winter Warmer, Makes 2 big bowls - double as needed)
Vegan Friendly
Ingredients
Quarter pack of yellow split peas (roughly 125g) known as tor dal
2 cups of water
1 tsp turmeric powder
1 tablespoon of garlic garden gourmet squeezy or 3 cloves garlic, crushed
1 tablespoon of ginger paste or 1cm piece ginger, crushed
2 tbsp vegetable oil
Half a tsp mustard seeds
1 tsp cumin seeds
2 to 3 dry chillies
5 to 8 curry leaves (I bought the fresh from Farmer's Market and froze them)
Chilli powder (I used a teaspoon of Sambal Olek - as I have run out of chilli!)
Pinch of asafoetida powder
200g chopped tomatoes - (about 2 big over ripe tomatoes chopped)
Coriander leaves or a small squeeze of garden gourmet coriander
Method:
1. Wash and drain the split peas in a colander.
2. Put into a heavy based pan with water. Add turmeric and boil for 45 to 60 minutes until the dal is soft when pressed between the thumb and index finger.
3. In a mortar and pestle, pound garlic and ginger with a good pinch of salt to a paste. Alternatively you can use ready Ginger Garlic Paste
4. Heat oil in a small pan over low heat. Add mustard seeds and allow to pop. Add cumin seeds, dried chillies, curry leaves, chilli powder, asafoetida, ginger and garlic paste and fry. Pour the hot flavoured oil into the dal and stir well.
5. Add chopped tomatoes and simmer for another 10 minutes.
6. Season with salt and garnish with coriander leaves and serve with rotis or rice. I had garlic chapati which you can buy from coles/woolies. I gave it a quick grill. I also added a squeeze of lemon juice. Yummy.
So I googled away...found this Dal Tadka and made my own version.
Dhal Tadka (Idiot proof!, Spicy, Winter Warmer, Makes 2 big bowls - double as needed)
Vegan Friendly
Ingredients
Quarter pack of yellow split peas (roughly 125g) known as tor dal
2 cups of water
1 tsp turmeric powder
1 tablespoon of garlic garden gourmet squeezy or 3 cloves garlic, crushed
1 tablespoon of ginger paste or 1cm piece ginger, crushed
2 tbsp vegetable oil
Half a tsp mustard seeds
1 tsp cumin seeds
2 to 3 dry chillies
5 to 8 curry leaves (I bought the fresh from Farmer's Market and froze them)
Chilli powder (I used a teaspoon of Sambal Olek - as I have run out of chilli!)
Pinch of asafoetida powder
200g chopped tomatoes - (about 2 big over ripe tomatoes chopped)
Coriander leaves or a small squeeze of garden gourmet coriander
Method:
1. Wash and drain the split peas in a colander.
2. Put into a heavy based pan with water. Add turmeric and boil for 45 to 60 minutes until the dal is soft when pressed between the thumb and index finger.
3. In a mortar and pestle, pound garlic and ginger with a good pinch of salt to a paste. Alternatively you can use ready Ginger Garlic Paste
4. Heat oil in a small pan over low heat. Add mustard seeds and allow to pop. Add cumin seeds, dried chillies, curry leaves, chilli powder, asafoetida, ginger and garlic paste and fry. Pour the hot flavoured oil into the dal and stir well.
5. Add chopped tomatoes and simmer for another 10 minutes.
6. Season with salt and garnish with coriander leaves and serve with rotis or rice. I had garlic chapati which you can buy from coles/woolies. I gave it a quick grill. I also added a squeeze of lemon juice. Yummy.
Monday, July 4, 2011
Laksa - inspired by Khym Lam
After moving to a regional town, I found it was hard to find good laksa. I have always loved making soup and found this nifty recipe in 'Eating In'. You can view the actual recipe here from Khym's book. Khym usually makes her recipes for one or two people. I always double or triple my ingredients depending on how many I am cooking for. Here is my version.
NB: Don't be put off by the length of this. This is a lovely soup and even I can make this soup. It's really simple. And vego's just delete the chicken and fish sauce. It's yummo!
Laksa (idiot rating = foolproof!, Spicy!, makes two large bowls, ingredients Woolies/Coles, Aldi & Farmers Market)
2 chicken breasts
1 serve of rice vermicelli noodles (quarter pack), 1 half pack of hokkien (all from Coles)
2 tablespoons of vegie or olive oil
3 cups of chicken stock. I always use Massel brand - 1or 2 cubes. All their stock is vegetarian and has a cleaner taste. But it doesn't really matter what stock you use.
1 tablespoon of fish sauce
2 kaffir lime leaves (optional)
1 can of coconut cream or milk. I use Aldi Light Coconut Cream - may be a bit much but I love a creamy soup.
Mix together:
1 tablespoon of Red Curry Paste (Aldi)
1 teaspoon of garden gourmet Lemon Grass squeezy (or 1/2 tspn powdered lemon grass)
2 teaspoons of tumeric powder
2 tablespoons sugar
1 teaspoon of galangal powder (Farmers Market) - Khym says it's optional but it adds a real zing to the mix. Don't put too much in!
Vegies/Extras
Tofu - I use Thai marinated tofu by Soyco from Coles - 1 pack
1 Tablespoon of garden gourmet coriander
2 to 3 chopped shallots
sometimes add snow peas or beans etc
Garnish
fresh coriander
chilli
tofu puffs (if not using tofu in the soup)
I don't use any of the above - I cut a lime in half and dump it or squeeze it into the soup - yummy)
Heat the oil in a large pot sizzle. Not too hot. Add the 'mix together' ingredients (ie. curry paste, lemon grass etc) until it is aromatic - let them sizzle for about one minute. Don't over do this and let it burn.
Add chicken stock and fish sauce and then bring it to the boil. Add the chicken. As I am such a lazy bum I cut the chicken breast into the pot with kitchen scissors. I don't remove the chicken as Khym does. I don't know if this does anything but...?? Parent's here is the good thing. You can now go and tend to your kids or do what you want. I usually let this sit on low while running around madly doing 100 other things. It's at this simmering point I add Kaffir Lime leaves as I love limey soup. You don't need to add these.
This is a good time to cook your noodles. If you are using rice vermicelli, cover them with boiling water and let them sit for about two minutes. Drain and rinse. Add to your bowls ready for serving.
Once the chicken is cooked (usually after you have boiled and brought it back to a simmer for about 5 minutes) add all your other ingredients. First add 1 can of coconut cream and heat through. Then add the tofu and vegies. I also add hokkien noodles at this stage if using them. All these ingredients really only need to be heated through. You don't want to overdo the vegies and make them wilt too much. I usually throw in half a cut lime or squeeze it through the soup just before serving. This is optional.
Using a slotted spoon or pasta spoon, I spoon out all the heavy ingredients into the bowls (that have the vermicelli noodles in them). I then ladle out the soup on top.
Voila! Laksa noodles for two:)
NB: Don't be put off by the length of this. This is a lovely soup and even I can make this soup. It's really simple. And vego's just delete the chicken and fish sauce. It's yummo!
Laksa (idiot rating = foolproof!, Spicy!, makes two large bowls, ingredients Woolies/Coles, Aldi & Farmers Market)
2 chicken breasts
1 serve of rice vermicelli noodles (quarter pack), 1 half pack of hokkien (all from Coles)
2 tablespoons of vegie or olive oil
3 cups of chicken stock. I always use Massel brand - 1or 2 cubes. All their stock is vegetarian and has a cleaner taste. But it doesn't really matter what stock you use.
1 tablespoon of fish sauce
2 kaffir lime leaves (optional)
1 can of coconut cream or milk. I use Aldi Light Coconut Cream - may be a bit much but I love a creamy soup.
Mix together:
1 tablespoon of Red Curry Paste (Aldi)
1 teaspoon of garden gourmet Lemon Grass squeezy (or 1/2 tspn powdered lemon grass)
2 teaspoons of tumeric powder
2 tablespoons sugar
1 teaspoon of galangal powder (Farmers Market) - Khym says it's optional but it adds a real zing to the mix. Don't put too much in!
Vegies/Extras
Tofu - I use Thai marinated tofu by Soyco from Coles - 1 pack
1 Tablespoon of garden gourmet coriander
2 to 3 chopped shallots
sometimes add snow peas or beans etc
Garnish
fresh coriander
chilli
tofu puffs (if not using tofu in the soup)
I don't use any of the above - I cut a lime in half and dump it or squeeze it into the soup - yummy)
Heat the oil in a large pot sizzle. Not too hot. Add the 'mix together' ingredients (ie. curry paste, lemon grass etc) until it is aromatic - let them sizzle for about one minute. Don't over do this and let it burn.
Add chicken stock and fish sauce and then bring it to the boil. Add the chicken. As I am such a lazy bum I cut the chicken breast into the pot with kitchen scissors. I don't remove the chicken as Khym does. I don't know if this does anything but...?? Parent's here is the good thing. You can now go and tend to your kids or do what you want. I usually let this sit on low while running around madly doing 100 other things. It's at this simmering point I add Kaffir Lime leaves as I love limey soup. You don't need to add these.
This is a good time to cook your noodles. If you are using rice vermicelli, cover them with boiling water and let them sit for about two minutes. Drain and rinse. Add to your bowls ready for serving.
Once the chicken is cooked (usually after you have boiled and brought it back to a simmer for about 5 minutes) add all your other ingredients. First add 1 can of coconut cream and heat through. Then add the tofu and vegies. I also add hokkien noodles at this stage if using them. All these ingredients really only need to be heated through. You don't want to overdo the vegies and make them wilt too much. I usually throw in half a cut lime or squeeze it through the soup just before serving. This is optional.
Using a slotted spoon or pasta spoon, I spoon out all the heavy ingredients into the bowls (that have the vermicelli noodles in them). I then ladle out the soup on top.
Voila! Laksa noodles for two:)
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