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by Blondie

Take-5 … March – Steak with Halloumi Potato Bake

March 21, 2012 in Mains, Take-5

Last month I decided to set myself a monthly challenge to post a recipe using only 5 ingredients (not counting ‘everyday’ kitchen ingredients).

With today being a public holiday and ‘taking it easy’ being on my to-do list, it was the perfect day to do my Take-5 Challenge for March. Rummaging through my fridge & freezer I found a smallish rump steak, a piece of halloumi cheese and a punnet of mushrooms, which I thought could be used together somehow. Adding a few potatoes and an onion brought me to the prescribed 5 ingredients, to which I added some ‘everyday’ ingredients – garlic, chilli, black pepper & olive oil. The result was a really tasty meal that took no effort to make (and didn’t require a trip to the shops).

You could adapt this recipe by adding/removing any number of ingredients … I’m tempted to try adding cooked chippolata sausages next time, to make this a one-dish-meal.

STEAK WITH HALLOUMI POTATO BAKE

Rump steak (1 per person)

3 medium potatoes, peeled & cut into 1-inch cubes

1 large onion, halved then each half cut into 6 rough slices

1/2 punnet button mushrooms, quartered

5 cloves garlic, sliced

2 red chillies, seeded & sliced

olive oil

freshly-ground black pepper

About 150g halloumi cheese, sliced fairly thinly (I also cut a bit into cubes, which I fried & had on my salad – halloumi overload)!

Preheat the oven to 200C.

Toss the potato cubes, onion slices, mushrooms, garlic & chilli together in an ovenproof dish with a couple of glugs of olive oil and a generous grinding of black pepper then cook in the preheated oven for about 45 minutes, or until the potatoes are cooked (mixing them again once or twice whilst cooking).

Turn on the grill & top the potato mixture with slices of halloumi – pop under the grill for 5 – 10 minutes, or until the cheese is soft and browned.

Whilst grilling, cook the steak. I fried a few extra cubes of halloumi at the same time – these were delicious, but I should probably have left them out with the amount of halloumi I’d put onto the potatoes (and I will NOT be standing on the scale for at least a week)!

Serve immediately.

 

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Potato & Vegetable Bake

March 7, 2012 in Veggies

I’m NOT a vegetarian!

In fact, I’m a very bad example to my sons when it comes to eating *mumble* portions of vegetables per day.

But every now and again my body demands its annual quota of vegetables and I know better than to disobey my body’s demands!

This is a really easy and delicious dish, which can be served with salad and/or crusty bread as a main course, or as an all-in-one side dish with whatever meat you’ve cooked. It’s also highly adaptable – you can use whatever combination of vegetables you want, so feel free to ignore the veggies I’ve used & swap them with whatever takes your fancy (except for the potatoes, which are non-negotiable).

Red & white onion with garlic, all sliced & waiting ...

POTATO & VEGETABLE BAKE – Serves 4 as a main, or 6 as a side dish

3 large potatoes, peeled, par-boiled & thinly sliced

15ml butter & 5ml olive oil

1 red onion, halved and sliced

1 white onion, halved & sliced

3 large cloves garlic, sliced

1 punnet mushrooms, sliced

1 green pepper, seeded & diced

2 tspns sliced bottled jalapenos (optional)

5ml dried thyme

200g fresh baby spinach leaves

2 – 3 rounds of feta cheese, diced

125ml cream & 125ml milk (or 250ml cream)

4 eggs

1 tspn Dijon mustard

freshly ground salt & pepper to taste

Preheat your oven to 180C and grease a medium-sized ovenproof dish.

Heat the butter & oil in a deep frying pan and gently saute the onions, garlic, green pepper & mushrooms until slightly softened,

Stir in the jalapenos & thyme.

Veggies being sauted

Mix the eggs, milk, cream, Dijon mustard & seasoning.

Line the dish with some of the potato slices, then some of the onion mixture, then some spinach and some of the feta.

Repeat these layers, ending with what’s left of the onion mixture.

Layering in progress ...

Pour over the egg & milk mixture and bake for 1 hour.

Bon Appetit! :)

 

 

 

 

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Meat-free Monday – Summery Gazpacho

February 26, 2012 in Mains, Veggies

It’s been too hot to even think of cooking this weekend … that’s my excuse, and I’m sticking to it! :)

I adapted this recipe from one I copied yonks ago from one of the many diet-books I’ve owned over the years. It’s absolutely delicious, with no hint of being a ‘diet’ recipe. It’s also a perfect light & refreshing meal for a baking-hot meat-free Monday.

SUMMERY GAZPACHO – Serves 6

Finely chop the following ingredients & toss them all into a large glass bowl (I always use my 2 litre Pyrex jug, which is the ideal size):

2 large tomatoes, peeled & seeded

6 – 8 celery fingers

5 inches cucumber, seeded

1 green pepper, seeded

120g spring onions

1 large clove garlic

The finely-chopped veggies, waiting for the liquids to be added!

To the chopped vegetables, add the following:

1 litre tomato juice

2 Tblspns white wine vinegar

2 Tblspns olive oil

2 Tblspns chopped parsley

1 tspn salt

1/2 tspn freshly-ground black pepper

1 tspn Worcestershire sauce

Combine everything, cover with clingwrap and refrigerate overnight.

Serve cold.

Chilled gazpacho - refreshing & healthy!

 

 

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by Blondie

Smoked salmon gateau with dilly sauce

January 22, 2012 in Fish, Starters

January is almost over and I haven’t posted once this year … probably because, being in post-Christmas diet mode, I haven’t really cooked anything blog-worthy this year!

A friend and I take turns hosting each other every month or so for a meal, with the sole requirement being that the host has to cook something she’s never made before.

This was HER idea! She’s still in her 20’s and unmarried, so most recipes fall within the criteria. I, on the other hand, have reached that, er, ‘mature’ stage of life where I’ve generally tried most of the recipes I ever want to try – and would quite happily never cook again!

But friendship won the inner battle and I grudgingly agreed to feed her occasionally – but I did NOT agree to the whole ‘unchartered waters’ thing! As far as I’m concerned, if she hasn’t eaten it before, it’s a new recipe!

I’ve made this recipe more than a few times before, but always as a full-sized gateau – using normal-sized crepes and cutting it into wedges like a cake for serving. This time, I used one of those cute single-egg mini frying pans to make the crepes. Half a gateau was just the perfect serving as a starter … pity we decided to try having a whole one each, because they were too rich for either of us to clear our plate!

Despite it’s impressive appearance and long to-do list, this is really dead easy to make – with the added bonus of being prepared the day before serving.

SMOKED SALMON GATEAU WITH DILLY SAUCE – Serves 4

Crepes:

1/2 cup cake flour

pinch of salt

2 eggs

1 tspn oil

180ml milk

Sift flour and salt into a bowl. Add the eggs, oil and 30ml of the milk. Beat until smooth.

Beat in the remaining 150ml milk and refrigerate for 30 mins.

Pour a thin layer of the batter into a non-stick frying pan, brown on one side and turn out onto a plate.

Repeat with the rest of the batter. Allow the crepes to cool.

Filling:

250g smooth cottage cheese

1 Tblspn horseradish sauce

1 Tblspn honey

1 1/2 tspns crushed garlic

1 Tblspn lemon juice

salt & pepper to taste

200g smoked salmon (or trout, if you prefer) fillets, roughly chopped

Mix all of the ingredients (except the smoked salmon/trout) together until well-blended.

Dilly Sauce: (this makes a lot of sauce, but I couldn’t reduce it because of the egg)!

1 egg

2 Tblspns white vinegar

1 Tblspn Dijon mustard

250ml olive (or sunflower) oil – I used half of each kind, for economical reasons!

2 Tblspns honey

250ml plain yoghurt

5ml dill tips

salt and black pepper to taste

Beat the eggs, vinegar and mustard with an electric mixer.

With the beaters still running, slowly add the oil, beating constantly.

Add the honey, yoghurt, dill and seasoning and mix well.

Assembling the gateau:

Place 2 crepes alongside each other on a serving platter and spread with the filling then top with some of the chopped smoked salmon and cover with the next 2 crepes.

Repeat the process until you’ve used up all of the crepes(or the filling or salmon, whichever happens first) – end with a crepe as your top layer.

Refrigerate until ready to serve – then,using a sharp knife, cut each gataeu in half.

Pour some of the dilly sauce onto the serving plates and place half a gateau into the middle of the plate, drizzling with some more of the sauce.

Garnish with a sprig of fresh dill or fennel.

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by Blondie

Hearty Eggs in a Nest

December 28, 2011 in Snacks

My teenage sons are avid sleepers, a habit which gives me a few hours every morning to get chores done & to have uninterrupted laptop-time.

It also means that I generally only have to feed them twice a day – today they only stumbled sleepily from their rooms at noon, looking for breakfast! Instead of the usual cereal and toast, I made a firm favourite of theirs, Hearty Eggs in a Nest, which should keep them satisfied for a couple of hours!

HEARTY EGGS IN A NEST

(I haven’t given quantities, as it depends on how many people you’re serving)

Buttered toast – 1-2 pieces per person

Diced ham – about 2 slices per piece of toast

Grated cheese – I used Cheddar

Eggs – 1 per slice of toast

Pinch of salt

Freshly-ground black pepper

Preheat the oven to 180C and spray an oven tray with non-stick spray.

Place the buttered toast onto the tray and share the ham and cheese evenly between the slices, trying to cover as much of the toast’s surface as possible.

Separate the eggs, keeping the yolks separate from one another (I keep them in their half-shells until needed).

Beat the egg whites with a pinch of salt, until soft peaks form, then divide between the slices of toast, spreading gently with the back of a spoon.

Carefully make an indentation in the top of each one and slide an egg yolk into each indentation.

Top with a grinding of black pepper and bake in the oven for about 15 minutes, or until the yolk is set according to your own taste.

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by Blondie

Sweet & Sour Crispy Pork

December 22, 2011 in Mains

It’s been swelteringly hot in Sleepy Hollow this week – yesterday afternoon the temperature was 39.5C … so naturally I decided that this would be the perfect day to play squash and then, seeing as I hadn’t managed to kill myself completely on the court, I cooked a meal that required standing over a bubbling deep-fryer!

There’s no prize for guessing my natural hair colour!

But the meal was yummy (although a salad would’ve been a wiser option under the circumstances).

I used bits & pieces from 3 different recipes and then adapted those bits & pieces to fit in with what I had in my kitchen. I wasn’t entirely happy with the batter, which resembled wallpaper paste – then I noticed that, on one of the recipes I was referring to, it gave the authentic Chinese name for the dish, which is Gwoo Lo Yook … and I decided that the author is dyslexic and the real pronounciation should be Glue Yo Look!! Having said this, the batter did work out in the end, but feel free to use a different batter recipe if you like.

I know this looks like a long list of ingredients, but many of them are repeated for different parts of the recipe – and it’s really not difficult to make!

SWEET & SOUR CRISPY PORK – Serves 4

500g pork fillet (I used pork neck steaks, which are much cheaper), cubed

1 Tblspn soya sauce

1 Tblspn sherry

1/2 tspn salt

1/4 tspn pepper

1/4 tspn Chinese five-spice powder

Mix the pork with the above ingredients in a bowl and leave in the fridge whilst making the batter (I left mine for a few hours).

1 cup plain flour

3/4 cup warm water

1 Tblspn peanut oil

1 egg white

Beat the flour and warm water together until smooth then stir in the oil and leave to stand for 30 minutes.

Beat the egg white until stiff then fold into the batter (aka wallpaper glue).

Put the marinated pork pieces into the batter and stir to coat well then deep-fry the pork in batches. When golden, drain on kitchen paper and set aside (no need to keep them warm, you’re going to re-fry them again later).

1 Tblspn soya sauce

1 Tblspn sherry

3 Tblspns tomato sauce

2 Tblspns white vinegar

1 tin pineapple pieces (and the juice)

3/4 cup water

Combine the above ingredients (just the pineapple juice, you’ll use the pieces in a minute).

3 Tblspns peanut oil

1 tspn crushed garlic

1/2 tspn grated fresh ginger

1 large onion, peeled, halved and sliced

400g button mushrooms, sliced

1 bunch spring onions, sliced

1/2 cup frozen peas

1 Tblspn cornflour mixed with 1 Tblspn water

Heat the oil in a large pan, add the garlic, ginger, onion, mushrooms and spring onions and fry for a few minutes until slightly softened.

Add the combined sauce mixture, bring to the boil and then stir in the cornflour mixture, stirring constantly until the sauce thickens. Keep over low heat, stirring occasionally whilst you re-fry the pork in batches, just for a few seconds.

Stir the peas and pineapple pieces into the sauce, cook for a few minutes to heat through.

Add the crispy pork, stir to coat and serve immediately.

 

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For rumtumtigger – Gingerbread House

December 19, 2011 in Baking, Christmas

rumtumtigger recently posted a recipe for gingerbread people and said she’s always dreamed of making a gingerbread house. A few years ago (OK, so having just checked the photo properties, I admit it was more than a few years ago … 2004, to be precise) I made a gingerbread house for my sons (who were, at that stage, still sweet & relatively-obedient non-teens).

After making this one, I swore I’d never make another!

The next Christmas, my brother decided to visit from Australia and, having missed the ‘one-and-only’, insisted that I make another gingerbread house for him to see.

I’ve now officially made TWO lifetimes’ worth of gingerbread houses and shouldn’t be expected to do this again for at least another 200 years!!!

I used the recipe and templates in the Australian Women’s Weekely ‘The Christmas Book’ (which has an abundance of wonderful recipes and creative ideas for Christmas). Despite rumtumtigger’s apprehensions, this is a pretty quick one to make, with the gingerbread being made only one day before assembling.

Three hints for making a gingerbread house:

  1. Glaze the cooked gingerbread pieces about 5 minutes after taking them out of the oven (combine 1 Tblspn castor sugar, 2 Tblspns water and 1/2 tspn gelatine in a small pan & stir over low heat until sugar & gelatine dissolve – don’t boil);
  2. “Glue” the house together with Royal Icing (see below) – this icing is also used to stick decorations to the house; and
  3. Don’t expect your whole amazing creation to be eaten … sadly, much of it ends up in the bin a week later!!

ROYAL ICING

2 egg whites

4 cups icing sugar (more or less), sifted

1/2 tspn lemon juice

Beat egg whites in a small bowl with an electric mixer until just frothy then gradually beat in enough sifted icing sugar to form very stiff peaks, then stir in the lemon juice.

Cover the suface of the icing with a damp cloth to prevent it drying out whilst working.

If the icing is too thick, add more egg white, 1 teaspoonful at a time, until it’s the right texture.

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Left-over Chicken

December 18, 2011 in Chicken, Mains

We’re rapidly approaching the season of left-over recipes and, being blonde, I’m doing mine before the turkey and/or gammon recipe onslaught … with chicken!

This is a recipe I adapted from one I got from my mother and it works a treat with leftover roast chicken – although you can use any leftover cooked chicken (I used some from my spatchcocked lemon & rosemary chicken this time) or you could even poach/steam a couple of chicken breast fillets to convert this into a non-left-over recipe!

It’s also a very adaptable recipe – this time I served it on rice, but I’ve often used it as a pie filling, using either bought puff pastry or (when I’m feeling domestic goddess-like) home-made pastry. In this case, just brush the pastry with egg & milk whisked together and bake in the oven at 220C for 30 mins.

Please note that the quantities I’ve given are very changeable depending on how much chicken you’re using – I had the equivalent of 2 chicken breast fillets left this time around.

LEFT-OVER CHICKENĀ 

cooked chicken, shredded into bite-sized pieced

1 large onion, finely chopped

1 punnet mushrooms, sliced

butter (I used about 3 Tblspns)

plain flour (I used about 3 Tblspns of this too)

milk, heated in the microwave (I used 500ml)

chicken stock powder (I used 2 tspns)

a dash or two of nutmeg

freshly ground salt & pepper

a shake or two of spice for chicken (optional)

2 handfuls of frozen peas

Melt the butter in a heavy-based pan then saute the onion until soft and transparent.

Add the flour and stir until it forms a roux – cook for a minute.

Combine the heated milk & chicken stock powder and slowly add to the roux, whisking constantly.

Stir over medium heat, stirring constantly, until the sauce thickens and starts to boil.

Add the mushrooms, nutmeg, salt & pepper, chicken pieces, chicken spice (if using) and peas and combine well (if you’re making a pie, transfer the mixture into your pie dish at this point).

Reduce the heat and simmer gently whilst the rice cooks, stirring regularly.

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Liver, bacon & onions with mustard mash

December 11, 2011 in Uncategorized

I know this is winter food but, for some reason, I’ve been craving this meal for the last couple of days … maybe it’s got something to do with the Christmas parties and their effect on my own liver!

LIVER, BACON & ONIONS ON MUSTARD MASH – Serves 3 – 4

3 large onions, peeled and sliced into thin rings

4 Tblspns butter

2 Tblspns olive oil

pinch of sugar

1/2 tspn dried thyme

salt & pepper to taste

1 Tblspn balsamic vinegar

500g liver (I used ox liver)

milk

6 – 8 rashers bacon (2 per person)

a sprig of sage leaves

1 Tblspn wholegrain mustard (for the mash)

First, rinse the liver under cold water then cut into thin fingers, place in a dish and pour over enough milk to cover. Let the liver soak whilst you do the onions and mash, as this takes away any bitterness from the liver.

Heat half of the butter and half of the olive oil together in a medium saucepan over low heat. Add the onions, stir to coat, then cover and cook for 20 minutes, stirring occasionally.

Add a pinch of sugar, salt & pepper and the thyme to the onions, stir to combine and leave on low heat – you want them to be soft and sweet.

Make your mash whilst the onions cook and stir the wholegrain mustard through once it’s mashed.

Heat the remaining butter & olive oil in a frying pan over high heat.

Remove the liver from the milk and quickly fry in the hot pan together with the bacon and sage leaves. You could fry the bacon in a separate pan, but that just means extra washing-up, which I prefer to avoid!

Spoon some of the mustard mash onto the plates, pile on some of the onions then the liver and finally the bacon. Top with some of the crispy-fried sage leaves.

 

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Green chicken, mushroom & cashew curry

December 4, 2011 in Chicken, Mains

I’ve already ‘come out’ as an Indian in disguise as a blonde, so I make no apologies for posting another curry recipe here … although this is more Thai-style than Indian, so perhaps I should start looking deeper into my roots (my family history roots, not my blonde ones)!

This recipe is loosely based on one by Lynn Bedford-Hall, whose recipes are always successes (and delish), which I found in her aptly-titled book, ‘Scrumptious’.

GREEN CHICKEN, MUSHROOM & CASHEW CURRY – Serves 3 – 4

1/2 cup raw cashew nuts, roasted (see how to roast your own just below the ingredient list)

2 Tblspns sunflower oil

2 tspns crushed fresh ginger (I use the bottled stuff, so much easier)

1 tspn ground cumin/jeera

2 stalks fresh lemon grass, just the white part with outer layer removed & bruised by pressing with the flat of a knife

1 punnet button mushrooms, sliced

2 – 3 Tblspns green curry paste (vary to suit your own taste if you’re not an Indian in disguise)

1 can coconut milk (or make your own – see how to do this below the recipe)

1/2 cup hot chicken stock

2 tspns soya sauce

1 Tblspn fish sauce (whatever you do, don’t smell this stuff unless you have a stomach of steel)!

1 bunch (5-6) spring onions, topped, tailed and chopped

500g chicken stir-fry (or fillets, cut into thin strips)

2 tspns cornflour

30ml water

3 Tblspns fresh coriander (dhania) chopped

To roast the cashews, preheat the oven to 175C. Spread the nuts in a single layer onto a baking tray and cook in the oven for 10-20 minutes, stirring often. Watch carefully and remove from the oven as soon as they’re almost the right colour, as they go from pine to blackwood in a matter of nanoseconds! Set aside until needed. (If you want the cashews for eating, drizzle about 1 tspn oil over the hot nuts and stir to coat before adding salt to taste, stirring well until they’re the way you like them).

Now for the curry …

Getting started ...

Heat the oil in a large pan over medium heat. Add the ginger, cumin, lemon grass and mushrooms then cook for a few minutes until the mushrooms soften.

Add the curry paste, stir well and cook for another 1-2 minutes before adding the cocounut milk, stock, soya sauce, stinky-fish sauce and spring onions.

Bring to the boil then add the chicken strips.

Reduce the heat and simmer uncovered until the chicken is cooked, about 10 minutes. Add the cashews and stir through.

Combine the cornflour and water and add to the curry, stirring well, until thickened to taste. Stir in the coriander.

Remove the stalks of lemon grass and serve with rice, sprinkled with extra cashews (if you’ve been able to resist eating them in the meantime)!

HOW TO MAKE YOUR OWN COCONUT MILK

This useful tip came from a brilliant Asian cookbook, with recipes from every Asian country – the usual ones, but also places like Cambodia, Burma, Laos, Singapore & Korea etc.

Pour 2 cups of desiccated coconut into the cup of your blender. Add 2 1/2 cups of hot water then blend for 30 seconds.

Strain through a fine sieve – discard the coconut and the liquid is your coconut milk!