Tuesday, April 29, 2014

Day 115 - Energy Bars

I am so sorry but I cannot find the recipe.  I saw this picture on instagram,  and copied it down by hand.  Now I can't find the recipe.  I am the only one that eats them.  They have too many weird things in them for the kids to like.  It has pistachios, goji berries, chai seeds, dates, peaches, Amaranth and quinoa puffs, ( basically the Morlife wholegrain muesli) I made a paste from the dates, peaches, cacao powder and water and I think maple syrup??,  and then mushed it all together and put in in a pan in the fridge.  They are tasty.   Sorry for the lack of recipe guys. 

Monday, April 28, 2014

Day 114 - Wombok & Pork Okonomiyaki

 


(If this was just Eric and I,  this would be a nice meal for just the two of us - but kids....ugh too weird for them) 
  •  2 spring onions sliced
  •  150 g Pork Mince
  • 1 1/2 cups self-raising flour
  • 1 cup chicken stock
  • 2 eggs, lightly whisked
  • 1 1/2 cups wombok, finely shredded
  • 2 tbsp vegetable oil
  • 2 tbsp Worcestershire sauce

Method

  1. Heat a medium frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 minutes or until cooked through. Transfer to a bowl.
  2. Place the flour in a large bowl. Make a well in the centre. Whisk the stock and eggs in a jug. Add to the flour and stir to combine. Add the pork, 1 cup of the wombok and the spring onion to the batter. Stir to combine.
  3. Heat 2 teaspoons of the oil in a non-stick frying pan over medium-low heat. Cook 3/4 cup of the batter for 2-3 minutes or until bubbles appear on surface. Use a spatula to turn. Brush cooked surface with a little Worcestershire sauce. Cook for 2 minutes or until cooked through. Turn and cook for 1 minute or until surface caramelises. Transfer to a large plate. Repeat with the remaining batter and Worcestershire sauce to make 4 pancakes.
  4. Place pancakes on plates. 
  5.   ( I added some grated potato to this as well)

Sunday, April 27, 2014

Day 113 - Baked Potatoes with toppings of your Choice and Salad

I just baked up some potatoes and then the kids and us put on what we like. Whether baked beans, curry, or just some butter.  It's up to the eater tonight.

Saturday, April 26, 2014

Friday, April 25, 2014

Thursday, April 24, 2014

Wednesday, April 23, 2014

Day 109 - Quesadillas

My best friend and friend I have had the longest made these for me one day.  I came home to visit when we were on maternity leave from our second children.  She whipped up this quick lunch for our oldest, a plan cheese quesadilla and some fancy ones with turkey for us adults.  I was gobsmacked something so easy why hadn't I thought of that yet.   It has quickly become one of our go to meals when we don't want to cook.   Thank you so much Lori for this meal idea.

Tuesday, April 22, 2014

Day 108 - Leftovers

Made a sauce for the fish dish this time.   Kids had the last of the chili I had made.

Monday, April 21, 2014

Day 107 - Korean Bibimbap

Bought a Fine Cooking Magazine a few years back and this recipe was in it.  It is a hit with all the family.

 Korean Bibimbap with sesame chicken and Stir Fried Vegetables
  • 1 cup peeled and grated carrots
  • Kosher salt
  • 1 Tbs. toasted sesame oil
  • 3 Tbs. canola or peanut oil
  • 2 medium zucchini, cut in half lengthwise, then cut into 1/4-inch-thick slices
  • 1 clove garlic, minced
  • 6 oz. shiitake mushrooms, stemmed and caps thinly sliced
  • 3 cups thinly sliced leftover roasted chicken (or store-bought rotisserie chicken) 
  • 1 Tbs. soy sauce
  • 6 cups hot steamed medium-grain rice (long-grain also works fine)
  • 3 Tbs. sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
  • 4 scallions (white and green parts), trimmed and thinly sliced
  • Spicy Korean red bean paste or Thai chili paste (available in Asian markets; optional)
In a small bowl, toss the carrots with 1/2 tsp. salt and 1 tsp. of the sesame oil.

Heat 1-1/2 Tbs. of the canola oil in a large nonstick skillet over medium-high heat until shimmering hot. Add the zucchini, sprinkle with about 1/2 tsp. salt and 1 tsp. of the sesame oil and cook, stirring a few times, until it browns in places and becomes tender, about 4 minutes. Transfer to a large plate.

Return the skillet to the heat and add the remaining 1-1/2 Tbs. canola oil and the garlic. Once it begins to sizzle, add the mushrooms and cook, stirring, until tender and starting to brown, about 3 minutes. Add the chicken and cook, tossing, until heated through, about 2 minutes. Stir in the soy sauce and the remaining 1 tsp. sesame oil and cook for 1 minute. Remove from the heat.

Fluff the rice with a fork and divide it between 4 large bowls. Top each serving with the zucchini on one side, the carrots on the other, and some of the chicken mixture in the middle. Sprinkle with the sesame seeds, then the scallions. Serve immediately with the spicy bean paste if you like.

Sunday, April 20, 2014

Day 106 - Creamed Veggie Soup and Buttermilk Biscuits

The soup:
With some olive oil fry up some onions and garlic.
Throw all leftover veggies you have in the pantry in a pot.
Add Vegetable broth and cook until vegetables are soft.  Add some salt and pepper.
Then puree it up.

Buttermilk Biscuits:
2 cups of flour
1/2tsp baking soda
2 tbsp sugar
2tsp baking powder
11/4 cup buttermilk

Mix all above ingredients together.
Roll out on floured board and cut into round cookie cutter circels.
Bake 400F for 15-20 minutes makes about 12 biscuits

Friday, April 18, 2014

Day 104 - Vietnamese Bun

This dish takes some prep.
Finally chop carrots, cucumber and lettuce. 
Have some fresh vietnamese mint , basil or coriander as well.
Chop peanuts
Chop up some chinese jerky
Heat up some pre made spring rolls
Cook some rice noodles.   I like mine thick.  So I get special noodles from the Asian groceries.  More spaghetti thickness then the vermicelli in the stores.

Dipping sauce:
crushed garlic
crushed chili's (5 or 6)
7 tbsp fish sacue
7 tbsp sugar
2 tbsp water
juice of one lemon
Mix all these together and let stand

Meat:
I use chicken about 4 breasts with my family!
Cook chicken in oil with some finally chopped onions.  (green or shallots)
Add fish sauce, oyster sauce, dark and light soy sauce, garlic, palm sugar or brown sugar.
( I am sorry but I kind of wing it so it isn't too thin a sauce,  it varies for me sometimes it is a nice thick sauce sometimes more caramelized)

Then to service.  Layer noodles, then meat, top with some of the greens, sprinkle peanuts and jerky.  Top with spring rolls and then spoon as little or as much sauce as you want over the dish.
Yummy.  My favourite dish. 

Thursday, April 17, 2014

Day 103 - Lemon and Tarragon Fish en Croute


  1. 1 package of frozen puff pastry
  2. 6 fillets of firm white fish such as red snapper, cod, halibut
  3. 2 egg yolks plus 1 TBSP milk, slightly beaten
  4. Marinade:
  5. tarragon and mustard (2 tsp)
  6. 3 TBSP lemon juice
  7. 3 TBSP olive oil
  8. ½ tsp hot chili sauce
  9. 1 tsp brown sugar
  10. 2 TBSP dry white wine
  11. 1/4 tsp horseradish
  12. 1/4 tsp salt
  13. 1 tsp freshly cracked black pepper
  14. 1 tsp paprika
  15. 1/2 tsp garlic powder
Instructions
Combine all marinade ingredients in a large glass bowl or large Ziploc bag. Place the fish in the marinade, toss to coat each fish evenly and cover. Allow to marinate in the refrigerator for at least 3 hours or longer.
30 minutes per to baking allow the puff pastry sheets to come to room temperature.  Once thawed and ready to bake remove the fish from the refrigerator.
Pat off excess marinade from each fillet (this is important as if you leave too much marinade on the fish the puff pastry will be soggy) and place in the center of each puff pastry.  Sealing it with your fingers at the seam by pinching it together. Mix together the egg wash and brush the tops of the puff pastry. Bake at 425 for 15 minutes-20 minutes until the puff pastry is nice and golden brown. 
 
The only thing I can say about this recipe is that it needs a sauce.  A little dry with out one. 

Wednesday, April 16, 2014

Day 102 - Broccoli Soup

You'll need:
1 onion
1 carrot
Olive oil
2 cups chopped potatoes
Lots of broccoli florets
Cauliflower florets (optional)
Vegetable stock
Salt, pepper, cumin
Grated parmesan or cheddar (optional)

Saute the onion and carrot in olive oil.   Add stock and potatoes.  Cook until carrots and potatoes are soft add broccoli and cauliflower and spices.   Then use blender to cream it up.  Lovely 

Monday, April 14, 2014

Day 100 - Banana Bread and Tea

Banana Bread
- 1/2 cup butter
- 1 cup sugar
- 2 eggs beaten
- 3 to 4 ripe bananas
-1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla
Cream together butter and sugar.  Add eggs and mushed bananas.  Combine well.  Add flour, soda and salt.  Then vanilla.
Pour into greased loaf pan and bake 350F or 180C for 50 to 60 minutes.  

Saturday, April 12, 2014

Day 98 - Cashew, Basil Pesto Pasta

Found this pesto pasta toss in a jar in the store.  So decided to try it out when the kids have their stand by regular tomato sauce pasta.  It was rather nice.  And for $1.20 couldn't beat the price.

Friday, April 11, 2014

Day 97 - Chicken, Spinach, and Roasted Pepper Risotto

6 cups chicken stock
butter
one chicken breast diced small
2 cups arborio rice
1/2 cup of roasted pepper
1/2 cup of chopped spinach

I suggest looking up a how to cook risotto recipe after this.  I kind of wing this and it turns out.  But others may need some step by step plans. 

Thursday, April 10, 2014

Day 96 - Wonton Soup

Yeah just bought a store bought soup.  I can make wonton's.  I have two friends that helped me make huge batches before.  I haven't made some for the freezer in a while so made due with a store bought one until I get my butt in gear and make a batch. 

Monday, April 7, 2014

Day 93 - Triple Chocolate Mouse Cake

 Ciara made this for dessert one night.  OH MY GOODNESS!!!  It was so so yummy. 

Triple Chocolate Mouse Cake

Bottom Layer
• 7oz bittersweet chocolate (I used chips)
• 3oz butter (6 tbsp)
• pinch of salt
• 4 eggs, separated
• 1/3 cup brown sugar

Middle Layer
• 2 tbsp cocoa powder
• 5 tbsp hot water
• 7oz bittersweet chocolate (I used chips)
• 1 1/2 cups cold heavy cream (whipping cream)
• 1 tbsp granulated sugar
• 1/4 tsp salt

Top Layer
• 3/4 tsp unflavoured gelatin
• 1 tbsp water
• 6 oz white chocolate (I used chips)
• 1 1/2 cups cold heavy cream (whipping cream)

Bottom Layer
Combine chocolate and butter in a heat proof bowl. Melt in the microwave. Separate eggs into two different bowls. Into the yolks, add the vanilla and whisk until combined. Add yolk mixture to chocolate mixture and stir to combine.
Into a stand mixer fitted with the whisk attachment, combine the egg whites and salt and whisk until frothy (about 30s). Add half of the brown sugar and whisk for about 30s. Add the remaining brown sugar and continue to whisk until soft peaks form.
Take 1/3 of the egg white mixture and add it to to the chocolate mixture. Whisk until combined. Add the remaining amount of egg white mixture and fold with a spatula until no white streaks remain.
Place into greased 9"x 3" springform pan and bake at 325F for 30-40 minutes. Set aside to cool completely.

Middle layer
Mix the cocoa and water together and set aside.
Melt the chocolate in a heatproof bowl and stir until smooth.
Whip the cream, sugar and salt together until soft peaks form. .
Mix the cocoa powder mixture into the melted chocolate until smooth. Add one third of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into refrigerator until set (about 30 minutes).

Top Layer
Mix the gelatin and water in a small bowl and set aside for 5 minutes. Bring 1/2 cup of cream to a boil and pour over top of white chocolate. Add gelatin and mix until chocolate is smooth.
Whip cream in stand mixer until soft peaks have formed. Add one third of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into refrigerator until set (about 2-3 hours).

Garnish as desired.

Slice the chocolate mousse cake with a hot knife and serve immediately.

Sunday, April 6, 2014

Day 92 - Lasagne

My lasagne isn't flash.   But my family loves it.

Lasagne
I make a meat sauce
Layer meat sauce on the bottom of a pan.
Layer noodles on top.  (somtimes I use cook ones sometimes the no cook)
Then another meat sauce layer
Layer of cottage cheese and an egg mixture (half of it)
sprinkle some cheese on top
another layer of noodles
meat sauce
cottage cheese mixture
cheese
noodles
meat sauce
and top with a layer of cheese

Cook in over for 40 minutes then let rest .  Enjoy

Saturday, April 5, 2014

Day 91 - Spicey Sesame Noodles and Chicken

rice noodles
sesame seeds (tbsp)
oil
chicken breasts (2or 3)
smooth peanut butter (1/3cup)
hot water (1/2 cup)
soy sauce (tbsp)
vinegar (tbsp)
honey (tbsp)
sesame oil (tbsp)
red pepper flakes (1/4tsp)
green onions
more vegetables if you like

Toast sesame seeds .  Add chicken and cook through.  Add water and peanut butter with soy sauce, vinegar, honey, sesame oil and pepper flakes
Cook rice noodles at the same time as this is going on.
Stir in the rice noodles with the chicken sauce then add some green onions and other vegetables and some more sesame seeds.

Eat and enjoy. 



Friday, April 4, 2014

Day 90 - Limoncello Seafood Salad at Bella's Cafe in Parkes

A dear friend was in town on Friday for a kids soccer event.  She rang me and asked me to lunch.  It was nice to catch up and talk photography.   This caught my eye on the menu.  Limoncello Salad with seafood.  I think Limoncello is the dressing.   Bella's is one of our local restaurants and coffee shop.  It doesn't disappoint too often. 

Thursday, April 3, 2014

Day 89 - Dim Sum

I have never tried to make my own dim sum.   We just got some frozen and steamed them ourselves with a salad. 

Wednesday, April 2, 2014