1. Recipes- all

« Older Entries

Ketchup

Thursday, September 2nd, 2010

Now’s a great time to make anything with tomatoes- they’re ripe and flavorful.  Ketchup (tomato sauce) is one of those things you don’t think to make at home often.  But it’s quite easy and using fresh organic tomatoes makes the sauce taste that much richer – perfect if you have a few too many in your garden right now.  Steralise a couple jars and put on some burgers! (We did have and earlier post for ketchup, but in an editing frenzy, killed the poor thing:)

Ketchup

  • 2.5 kg (5.5lb) tomatoes
  • 3 tsp (15g) salt
  • 3/4 c (150g) sugar
  • 1/2 c 125 ml white vinegar
  • 1/2 tsp celery seed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp mustard, dried
  • optional:
  • 1/4 tsp cayenne pepper
  • 1 tsp whole allspice
  • 1/4 cinnamon stick
  • 3 whole cloves

Chop the tomatoes roughly and add to a heavy based pot or saucepan. Add remaining ingredients and bring it all to a boil stirring constantly. Turn down the heat and let it simmer for a while longer- about an hour if possible, or until a little drop tested on a saucer does not separate (i.e. does not leave watery liquid on edges)

Sieve the mixture once it’s cooled, you can leave it at that or give it a blend/pulse to smooth it out more.  Bottle in sterilized jars or bottles and keep for up to 3 weeks.

(I am SO proud of my balcony cherry tomatoes!)

Tags: , , ,
Posted in 1. Recipes- all, 3. Sides | No Comments »

Honey

Thursday, August 26th, 2010

Even though we recently ranted about obesity, there is no need to give up your sweet treats.  Or give up any foods for that matter, you just have to find your moderate balance.  However, we like to make healthy choices while making our sweet treats, so today let’s talk about honey.

One of my favorite memories from when I was pretty young was when my Dad would go to the local market/swap meet and come home with all kinds of interesting things.  Sometimes he would being home a whole bunch of honey and he would prepare a ‘honey tasting’ for my brother and sisters.  It was lovely, comparing flavors like orange blossom, leatherwood, eucalyptus and clover and then so seriously choosing our favorites.

Generally the lighter the honey the more gentle the flavor, the darker the more rich.  The main reason why honey is sometimes considered a healthy option is because when you buy it, you know what you’re getting – only one ingredient.  It can be processed in a number of different ways, but generally it is a very pure form of natural sweetener. Honey is composed primarily of carbohydrates (natural sugars) and water, as well as trace enzymes, minerals, vitamins, and amino acids.  It has almost the same calories as sugar, but is considered far more nutritional because it also contains a variety of flavonoids and phenolic acids, which act as antioxidants, scavenging and eliminating free radicals.  Often eating a local honey will help alleviate hay fever symptoms.

Let’s get to baking some sweet treats using the lovely stuff. (Or visit these earlier recipes for honey vanilla pound cake, honey figs,  honey ginger cake).

Honey Applesauce

  • 1 1/2 kg (3 lbs) cooking apples(McIntosh, Granny Smith or Empire would be nice)
  • 1/2 c water
  • 1/2 c honey
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon

Makes about 4 cups

Core the apples, but don’t peel and place them in a large saucepan or pot. Add water, then cover. Cook over a low heat for about 20 minutes or until apples are soft, stirring occasionally. Press the apples through a colander or wide sieve to remove skin.  Add honey and spices to the applesauce; stir to blend.  This will last well in the fridge for at least a week.

If you use red apples, the sauce will be pink, from the skins, just peel the apples first of you don’t want the colour.  Also it’s nice to experiment with adding different things to the sauce.  Lemon peel, or a whole clove or what about adding some berries while the apples cook?  You can use applesauce for a lot of other cooking too, in muffins, with pork or with breakfast porridge.

Song for this recipe: “Pineapple Crabapple” The Free Design Pineapple

Tags: , ,
Posted in 1. Recipes- all, 4. Sweet treats | No Comments »

Monday Meats

Monday, August 9th, 2010

Oooh I got you hey?  Expecting another Sunday sweet, but little did you know I was going to be too busy to post this weekend.  So here’s an amazingly delicious recipe for pork dumplings.  We like to make them from scratch, including the dumpling wrappers, but you can always use bought ones, it’s much faster.

Pork and Shiitake mushroom dumplings

Makes about 24

  • 2 shiitake mushrooms, chopped (you could use dried/soaked ones)
  • 250g (1/2 lb) pork mince
  • 1 egg
  • 95g (1/2 c) drained canned water chestnuts, finely chopped
  • 3 green shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 Tbs Chinese rice wine (Shaoxing)
  • 1 tsp caster sugar
  • 1/2 tsp Chinese five spice
  • generous pinches of salt and white pepper
  • 24 flour dumpling or wonton wrappers (recipe below)

Combine all the above ingredients (besides the dumpling wrappers) together in a large bowl and mix well with your hands, it’s messy, but the best way. Cover with plastic wrap and place in the fridge for 15 – 30 minutes to develop the flavours.

Place half the dumpling wrappers on a clean work surface. Spoon 1 teaspoon of the pork mixture into the centre of each wrapper. Brush the edges with a little water. Pinch the edges together to enclose the filling. Repeat with remaining wrappers and pork mixture.

For steamed dumplings: Line the base of a bamboo steamer with non-stick baking paper. Place 8 dumplings in the steamer and place over a wok or saucepan of simmering water. Steam, covered, for 6 minutes or until cooked. Repeat, in 2 more batches, with remaining dumplings.

For fried/potsticker dumplings: Heat 2 tablespoons of peanut or sesame oil in a wok or fry-pan.  Not too hot, use a medium heat.  Place the dumplings in the pan and put a lit ontop.  Cook for 6-8 minutes without stirring and then scrape the dumplings off the pan (they don’t call them potstickers for nothing) onto a plate to serve.

We like to eat these with noodles and green or snake beans.  But they are great alone with a soy dipping sauce any time of day.  You can also freeze them before you cook them, just place some baking paper between each one in a container and freeze for up to 3 weeks.

Dumpling wrapper recipe:

Makes about 30

(Wonton wrappers can also be used, they generally have an egg in them)

  • 1 1/2 c flour
  • 1/4 tsp salt
  • 2/3 c Ice water

In a bowl mix together the flour and salt, then stir in water a little at a time, only as much as you need to form a smooth dough.  Knead the dough for a minute or two and then let it rest for about 20 minutes.

Tear off little golf ball sized pieces of dough, roll into a ball with your hands and then roll out really really flat with a rolling pin.  Aim for about 1 mm thick and about 7.5cm or 3 in round.  Very thin. Repeat with all the dough (it’s a workout!)

Song for this recipe: “Heat of the Night” – Asia  Heat

Tags: , , , ,
Posted in 1. Recipes- all, 2. Mains | 2 Comments »

Sunday sweets – Fresh strawberry glaze pie

Sunday, August 1st, 2010

There are some desserts that are truly things of beauty.  When Bean’s lovely Mum sent us her recipe for fresh strawberry glaze pie, I could hardly believe how gorgeous it was!  Not quite gorgeous enough not to cut into and guzzle, but amazing none the less.

We were away last week in the great NYC, definitely one of the best places for foods of any kind- but you know what they love in NY?  Pie.  In fact I’m quite sure it’s a world-wide love.

Fresh Strawberry Glaze Pie

  • 1 baked and cooled graham crust (directions below)
  • 1 c whipping cream
  • 1 pkg (250)g softened cream cheese
  • 1/3 c sugar
  • 1/4 tsp lemon rind
  • 4 tsp lemon juice
  • 6 c fresh berries (yes you can use any kind)
  • 2 Tbsp corn starch
  • 3/4 c sugar
  • 1/3 c water
  • 1 Tbsp icing sugar

To make a graham crust, Preheat the oven to 180ºC (350ºF).   Mix 1 1/2 cups of graham cracker crumbs with 1/4 cup of sugar and 1/3 cup of melted butter.  Press this mix evenly into the base of an 8in pie tin and bake for 10 minutes. Let cool.

Whip the cream until stiff and set aside.  Beat the cream cheese until smooth and then add in 1/3 cup granulated sugar, lemon rind and juice.  Fold in half of the whipped cream.  Spread this mix over the baked and cooled pie shell. Chill well in the fridge.

Wash and hull berries (cut out the core).  Crush enough to yield 1 cup and let the remaining berries dry.  Combine corn starch and 3/4 cups sugar in saucepan. Add the crushed berries.  Cook, stirring constantly until smooth and thickened. Cover and simmer on low heat for a few minutes.  When it has cooled a little press the  mixture through a sieve. Cool and then combine with whole berries.

Heap the berries onto pie base.  Combine the whipped cream (more cream can be used if you like) with the icing sugar and garnish the pie generously.

Song for this recipe: “Dream” Alice Smith Dream

Tags: ,
Posted in 1. Recipes- all, 4. Sweet treats | 3 Comments »

Sunday sweets – Lemony peach cake

Sunday, July 18th, 2010

Peaches are not my favorite fruit.  They are delicious, but I don’t use them as much as I should.  This cake is a wonderful mix of zesty lemon and sweet juicy peaches – in cake.  Excellent.  Plus it’s really easy.

  • 175g butter, softened
  • 3/4 c (165g) caster (superfine) sugar
  • 2 Tbsp finely grated lemon rind
  • 3 eggs
  • 1 c (150g) plain flour
  • 1 tsp baking powder
  • 1/4  c (70g) natural yoghurt
  • 3 peaches, sliced
  • icing (confectioner’s) sugar, for dusting
  • double cream, to serve

Preheat the oven to 160°C (320°F). Grease a 25cm-round cake tin lined with baking paper

Place the butter, sugar and lemon rind in a bowl and beat until light and creamy. Gradually add the eggs, beating well after each addition.  Add the flour, baking powder and yoghurt and beat until just combined. Spoon into the prepared tin.  Top with the peaches and bake for 1 hour or until cooked when tested with a skewer. Allow to cool in the tin, then turn out onto a wire rack to cool. Dust with icing sugar and serve with cream.

Recipe adapted from: Donna Hay

Song for this recipe: “Peach Trees” Rufus Wainwright Peach

Tags: , ,
Posted in 1. Recipes- all, 4. Sweet treats | 1 Comment »

Pan fried fennel + balsamic vinegar

Wednesday, July 14th, 2010

We were always a bit lost when it came to using fennel, aside from in salad.  Until we happened across this recipe.  Incredibly simple, but oh so tasty.  This makes a wonderful side to tons of meals and you can serve it warm or cold.

Fennel is generally referred to as an aromatic herb.  Florence fennel or finocchio is the type with the swollen, bulb-like stem base that is used as a vegetable, it’s pretty available in most supermarkets.

  • 1 bulb fennel
  • 1 tsp olive oil + 1 tsp butter
  • 2 tsp balsamic vinegar
  • salt + pepper
  • parmesan cheese (optional)

Trim the fennel of stems and feathery leaves, reserving the leaves. Wash the root and trim as little as possible.  Cut the fennel into 1 cm slices from root to tip so that some of the slices remain intact, attached to the stem.  Blanch the fennel in boiling water for about 3 mins until just tender and then drain well.

Heat the oil and butter in a frying pan and add the fennel slices.  Fry on a medium heat for 5 or 6 minutes until beginning to colour. Lift slices onto a serving plate, leaving the fat in the pan.

While the pan is still hot, add the balsamic vinegar and allow to bubble briefly.  Add salt and pepper to the fennel and pour the pan juices over. Roughly chop the reserved fennel leaves (if you like the strong anise-like flavor) and scatter over before serving. If eating cold, a few fat shavings of parmesan are a delicious addition.

recipe adapted from Riverford Organic Foods.

Song for this recipe: “Real desire,” Dan Auerbach Real

Tags: , ,
Posted in 1. Recipes- all, 3. Sides | 2 Comments »

Sunday sweets – caramel popcorn

Sunday, July 11th, 2010

We are soccer fans and even though both out favorite teams were ousted early from the world cup, we watched the final with much excitement and many snacks.  Caramel popcorn seems easy enough, but sometimes it can be tricky to get a perfect consistency (like when I tried to make it one night without butter and the caramel coated the popcorn in a hard glass-like substance perfect for cracking teeth).  This recipe is perfect for movie night, kids parties, big games and any other time you need a speedy treat.

Makes about 8 cups

  • 2 Tbsp vegetable oil
  • 1/3 c popping corn
  • 2 Tbps honey
  • 2/3 c sugar
  • 80g butter, chopped

To make popcorn:  Heat the oil in a large saucepan over medium heat. Add a couple pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.

Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping.  Transfer all the corn to a large bowl, discarding any unpopped corn kernels.

To make the caramel: Place honey, sugar and butter in a saucepan over low heat. Cook, stirring, for 6 to 7 minutes or until sugar has dissolved. Bring to the boil. Boil without stirring for a few minutes or until light golden (3 or 4 min). Working quickly, but carefully, pour caramel mixture over popcorn in a slow stream while mixing the popcorn. Stir to combine. Set aside to cool before you eat it- that hot caramel can really burn.

Alternatives:  Add 1/2 cup of crushed salted peanuts to the mix to make caramel salted peanut popcorn.  You can also add 2 tablespoons of peanut butter to the caramel mix.

Also try adding 1/2 cup of condensed milk to the caramel mix AFTER it has cooled a little, mixing it in to make a more smooth creamy caramel.

Song for this recipe: “Opp pop a da” Dizzy Gillespie & Orchestra Opp-Pop-A-Da

(Happy birthday Schnitzle!!)

Tags: , , , , ,
Posted in 1. Recipes- all, 4. Sweet treats | No Comments »

Sunday sweets – Apple zucchini muffins

Sunday, July 4th, 2010

Happy 4th of July Americans!  This weekend we thought it’d be nice to bake something not too over the top.  You know, healthy enough that we can snack on them without the guilt that accompanies, say, a chocolate pavlova.  Zucchini is a pretty healthy addition to any recipe, but really in this instance the best benefit is the delicious moisture that it adds to the muffins.  The weather is pretty hot for baking here, but we braved it, they’re worth it.

  • 2 1/2 c flour
  • 1/2 c brown sugar
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs, beaten lightly
  • 1/2 c maple syrup (use the real thing if possible)
  • 115 g (4 oz) melted butter
  • 1 tsp vanilla
  • 1 c peeled, chopped apple (about 1 medium apple)
  • 1 c zucchini, grated
  • 1 c chopped nuts, optional

If you’d enjoy these with a maple streusel topping, you’ll need these ingredients also…

  • 1 cup flour
  • 2 Tbs brown sugar
  • 1/2 tsp cinnamon
  • 3 Tbsp maple syrup
  • 3 Tbsp butter, softened

Preheat oven to 180ºC (350°F). Line muffin tins with paper liners, or grease them.

Combine flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. In a separate bowl, mix together eggs, maple syrup, melted butter and vanilla. Peel and chop apple; shred zucchini and mix these into the egg mixture.

Mix together wet and dry ingredients (not topping) just until moistened. Add nuts, if desired.

Spoon batter into prepared muffin pans.

Streusel Topping: Stir together flour, brown sugar, cinnamon and salt. With a fork, stir in maple syrup and butter until mixture is crumbly. Set aside.

Top each muffin with 1-2 Tbs streusel topping, crumbling the topping with your fingers. Bake for 20-25 minutes, or until a toothpick comes out clean.

Recipe adapted from No empty chairs

Song for this recipe: “Hot in herr”, Nelly Hot

Tags: ,
Posted in 1. Recipes- all, 4. Sweet treats | 1 Comment »

Sunday cocktail sweets

Sunday, June 27th, 2010

It’s been so hot here lately that we hardly feel like baking (well scones in the morning, but it’s still cool then!) so we thought our sweet treat for this weekend should definitely be in the form of a refreshing summer cocktail.  Those of you in winter never fear- we already have you covered with hot toddy’s, mulled wine and pimm’s winter cups…  Just click the links!  If you want more cocktail recipes, just look in the cocktail section to the right.

Frozen mango margarita

You can check out how to prepare a traditional margarita glass here.

serves 4

  • 300 g frozen mango cheeks (they need to be frozen)
  • 125 ml (1/2 c) tequila (silver is good)
  • 80 ml (1/3 c) fresh lime juice
  • 80 ml (1/3 c) Cointreau liqueur
  • 50 g (1/4 c) caster sugar
  • 1 c ice cubes

Place the mango, tequila, lime juice, Cointreau, sugar and ice in the jug of a blender and blend until smooth. Pour evenly among the serving glasses.  You can do this in two batches if your blender isn’t super powerful.

Blackberry breeze

serves 4

  • 150 g punnet blackberries
  • 250 ml (1 c) lemonade
  • 125 ml (1/2 c) vodka
  • 125 ml (1/2 c) raspberry cranberry juice
  • Crushed ice, to serve

Place the blackberries in the bowl of a food processor or the jug of a blender and process until pureed.  You can mash them by hand if you have no machines!  Strain through a fine sieve into a jug or bowl.

Stir in lemonade, vodka, raspberry cranberry juice and lots of ice until combined.

Harvey Wallbanger

Legend has it that this drink was named after a Manhattan Beach surfer who was a regular patron of Duke’s ‘Blackwatch’ Bar on Sunset Blvd in Hollywood during the early 1950’s.  It is reported to have been invented in 1952 by three-time world champion mixologist Donato ‘Duke’ Antone, who is also credited for inventing, the Rusty Nail, Flaming Caesar and the White Russian.

serves 4

  • Ice cubes
  • 12 thin orange slices
  • 750 ml (3 c) fresh orange juice
  • 120 ml vodka
  • 60 ml Galliano liqueur

Place a few ice cubes in four serving glasses.

Divide the orange slices, orange juice, vodka and Galliano among the glasses. Stir to combine. Serve immediately.

Watermelon Breeze (non alcoholic)

serves 4

  • 400 g seedless watermelon, chopped (to give about 2 1/2 cups)
  • 60 ml (1/4 c) lime juice
  • Ice cubes, to serve
  • 250 ml (1 c)  pink grapefruit juice
  • 250 ml (1 c) tonic water

Place the watermelon and lime juice in a blender and blend until smooth.

Half-fill 4 tall glasses with ice cubes. Divide the watermelon mixture and grapefruit juice among glasses and top up with tonic water. It’s nice to serve with some chunks of watermelon in the glass.  This works well with a shot of vodka also…

Tags: , , ,
Posted in 1. Recipes- all, 5. Cocktails | No Comments »

Sunday sweets – Raspberry buckle

Sunday, June 13th, 2010

Martha Stewart makes me laugh, I just love the idea of her in prison, baking up treats for all the inmates while wearing an apron she made during an earlier demo…  But she does know how to bake- I’ll give her that, you just have to watch her sugar amounts though.   There are times where she really goes wild with the sweet, so it pays to always taste and adjust her recipes.  It’s berry season here in North America, so they’re everywhere (hence our recent recipes) but frozen berries work great in cooking also.  As usual, berries are pretty interchangeable so feel free to substitute your favorite.

By the way a buckle is kind of a cross between a cake and a cobbler it sometimes has a crumble top also.  We made it first because of the name and now we’re big buckle fans.

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 c sugar
  • 3 eggs
  • 1 c all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • about 1 pint or 2 1/2 c raspberries
  • Confectioners’ sugar, for dusting (optional)

Preheat oven to 180ºC (350ºF). Butter a 2-quart oval or square baking dish.

In a large bowl, cream butter and sugar until fluffy.  Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder, slowly add flour mixture to the buttery one until incorporated.

Spread batter in the baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, about 45 minutes. Let cool 20 minutes; dust with confectioners’ sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

Song for this recipe: “Folsom Prison Blues” – Johnny Cash Johnny Cash - At Folsom Prison (Live) - Folsom Prison Blues

Tags: ,
Posted in 1. Recipes- all, 4. Sweet treats | 2 Comments »

« Older Entries