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

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.

This makes a lot of mash

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:)

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.

Taken from: Prahran Market

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

Filling800g low-fat fresh ricotta
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

Taken from AGT – February 07.

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!!

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:)