Wednesday, July 30, 2014

Day 208 - BBQ Pork Loin, Tomatillo Salsa Tacos

This takes a little work to make and cook but man are they worth it.........

BBQ Pork:
2 pork loins, about 1 1/2 pounds each
Salt and pepper
2 cups BBQ sauce
3 cups chicken stock
8 (6-inch) white corn tortillas
3/4 cup finely grated white cheddar cheese
3/4 cup finely grated Monterey Jack cheese
4 red bliss potatoes, roasted and sliced into 1/4-inch thick slices
1/2 red onion, finely sliced
1/4 cup chopped cilantro
Tomatillo-Roasted Red Pepper Relish:
6 tomatillos, coarsely chopped
2 roasted red pepper, peeled, seeded and coarsely chopped
1/2 red onion, finely diced
1 jalapeno, finely diced
1/4 cup freshly squeezed lime juice
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped cilantro

BBQ Pork:

Preheat oven to 325 degrees F. Season the pork with salt and pepper and brush with 1 cup of the bbq sauce, place in a medium saucepan. Pour the stock over and bring to a simmer on top of the stove. Cover and place in the oven to braise for 1 hour, or until cooked through. Remove from the cooking liquid. Bring the cooking liquid to a boil on top of the stove and reduce by half. Preheat a grill pan until almost smoking. Add the pork, brush with the reserved bbq sauce and grill for 2 to 3 minutes on each side or until a crust forms. Remove, let rest and slice on the bias into 1/4-inch slices. Lay the tortillas on a flat surface. Place 1 tablespoon of each cheese over 1 side of each tortilla. Place a few slices of onion over the cheese, then 3 to 4 slices of potatoes. Add the sliced pork to the cooking liquid to moisten then place 3 to 4 slices of pork on top of the cheese, place a little more of the cheese on top of the pork, then some of the cilantro. Fold the tortilla over and press down slightly. Brush the tops of the tortillas with some of the oil and place on a lightly oiled baking sheet. Bake in a 350 degree oven until the tortillas are lightly golden brown and the cheese has melted, 5 to 7 minutes.

Tomatillo-Roasted Red Pepper Relish:
Combine all ingredients in a medium bowl. Let rest at room temperature for 30 minutes.

Monday, July 28, 2014

Day 206 - Bolar Blade Pot Roast Again

Never can go wrong with a good pot roast in this family.   It just fell off when we took it out.  Just the way we love it!!!

Sunday, July 27, 2014

Day 205 - Chicken Souvlaki

I have no great recipe for you today.  I just got a package of souvlaki spice and added it to my chicken.  Made up some rice,  chopped veggies and then made a yogurt garlic sauce. 

Friday, July 25, 2014

Day 203 - Gramma Pie - AKA Pumpkin Pie - Australian Style

I was at the Farmer's Market today and saw Gramma's Pie?   Was told it was pumpkin pie.  This family loves pumpkin pie,  but we are also North American's and well we are very picky pumpkin pie eaters.   As usual we were disappointed.  Not enough spice in the pie mixture and we have never found a pie crust that is as tasty as a North American or British pie crust.  I don't know what they do different here but......   I do give this pie looks.   From the photo I would have said it looks like the part. 

Thursday, July 24, 2014

Day 202 - Rhubarb Buttermilk Streusel Cake

  • ¼ cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2½ cups rhubarb, diced
  • For the streusel topping:
  • ¼ cup butter, melted
  • ½ cup flour
  • ½ cup sugar
  1. Preheat the oven to 350 degrees F. Grease a 8x8 inch square baking pan.
  2. Cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the vanilla extract and egg and beat until combined.
  3. In a small bowl, combine the flour with the baking powder, baking soda, and salt.
  4. Using a rubber spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay. Stir in the rhubarb.
  5. Spoon the batter into the greased baking pan.
  6. To make the streusel topping, combine all the ingredients and crumble with your fingers.
  7. Evenly sprinkle the streusel topping over the cake batter. Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool before cutting into squares. Serve with ice cream.

Day 201 - Creme Brulee

  • 1 cup cream
  • 1/2 cup sugar
  • 3 egg yolks
  • 1 teaspoon vanilla
  •  brown sugar for the brulee garnish


  1. Preheat the oven to 300 degrees.
  2. Warm the cream in a small saucepan. Don't bring to a boil, just heat the cream.
  3. Meanwhile beat the eggs well in a medium-sized bowl. Add the sugar and beat into the eggs. When cream is heated, add gradually to the eggs while beating. Add vanilla while beating.
  4. Prepare the water bath by placing both ramekins in the chosen baking dish. Fill the dish with warm water so it reaches two thirds up the sides of the ramekins. Fill the ramekins with the liquid custard.
  5. Bake for 30 minutes at 300 degrees. Reduce oven temperature to 275 degrees, and bake for another 30 to 60 minutes until custard is set. Custard is set if it only has a pudding-like jiggle when you gently jostle the ramekin. If it has a liquid-like slosh, keep baking at 275. Chill the custard for at least two hours.
  6. Add the garnish by covering the tops of the chilled custards with sugar (it should stick to the top of the custard so you can just pour out the excess). Preheat the broiler. Put the ramekins under the broiler for about a minute or two, leaving the oven or broiler door open. In the alternative, caramelize the sugar with a creme brulee torch.

Wednesday, July 23, 2014

Tuesday, July 22, 2014

Day 199 - Salmon Cups with Salad

  •  Olive Oil Spray
  • 4 slices Wholegrain Bread, crusts removed  ( or whatever you have open)
  •  Salmon
  • 1/2 punnets Cherry Tomatoes , roughly chopped
  • 1 Shallot , finely chopped
  • 2  Eggs 
  • shredded cheese
  • 1/2 teaspoons Dried Mixed Herbs 
  •  Dill Leaves


  1. Preheat oven to 180C. Spray 4 cases of a large muffin tray with olive oil spray.
  2. Using a rolling pin, roll out bread until flat. Line muffin cases with bread.
  3. Divide salmon between cases, then top with half the tomatoes and shallot.
  4. Whisk eggs in a small bowl, then pour into cases, being careful not to overfill. Bake for 15-20 minutes or until egg is just set and cases are golden.
  5. Top with some shredded cheese. 
  6. Serve with salad. 

Sunday, July 20, 2014

Day 198 - Make your own Salad

There was lots of chicken and ham leftovers.   So I just cut up a bunch of veggies,  the meat,  added some cooked pumpkin, cheeses, and let them make their own. 

Day 197 - Mussels Again

Saturday, July 19, 2014

Day 197 - Korean Japchae - Korean Sweet Potatoe Noodle Stirfry

  • 8 ounces dried Korean sweet potato noodles
  • 4 teaspoons toasted sesame oil
  • 1/4 cup soy sauce
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
  • 1/2 medium yellow onion, thinly sliced
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced
  • 2 medium garlic cloves, finely chopped
  • 4 ounces baby spinach
  • 1 medium scallion, thinly sliced (white and light green parts only)
  • 1 1/2 teaspoons toasted sesame seeds
  1. Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
  2. Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
  3. Heat the oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
  4. Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil, and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.

Sunday, July 13, 2014

Day 190 - Chicken Wild Rice Soup

  • 2 quarts chicken broth
  • 1/2 pound fresh mushrooms, chopped
  • 1 cup finely chopped celery
  • 1 cup shredded carrots
  • 1/2 cup finely chopped onion
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup dry white wine or additional chicken broth
  • 3 cups cooked wild rice
  • 2 cups cubed cooked chicken 
  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

  • Saturday, July 12, 2014

    Day 189 - Vietnamese at Tu Do Vietnamese

    Oh I think we have found our Vietnamese restaurant.   It took us three tries and we have found this little gem.  It is on Sargood Street in O'Conner/ Canberra ACT.  Fresh herbs,  lovely.   Give it a try if you are ever near. 

    Friday, July 11, 2014

    Day 188 - Zambrero Mexican in Canberra

    Hubbies night to choose.   He wanted Mexican.  We got lucky and there was a Zambrero next to the hotel.    So after a long day of ice skating and indoor watersliding we were happy to get this and head back to the hotel.   It was just like a subway.  You pick what you want add your own toppings and dressings.   Quick and tasty!!!

    Thursday, July 10, 2014

    Day 187 - Japanese Shabu Shabu in Canberra

    Thursday night was Owen's turn to pick after the girls had decided Tuesday and Wednesday's meals.  He wanted Fondue.   Upon looking up restaurants in Canberra, since we were heading there for a long weekend.   We couldn't find one but did come across a Japanese Shabu Shabu restaurant.   Well we are always up for a good food adventure and this was great.  Kids ate lots,  tried the seaweed and we have converted one over.  Fun Fun night.  Ice skating tomorrow!!!

    Sunday, July 6, 2014

    Day 184 - Stuffed Pork Tenderloin


      1 1lb. pork tenderloin
      1 1/2 tsp butter
      3/4 c chopped onion
      1/4 c shredded carrot
      1/2 c chopped celery
      1 garlic clove, chopped
      1 c cooked wild rice
      pinch of thyme leaves
      pinch of black pepper
      1/4c chicken broth
      1 1/2 tsp cornstarch


    slit porkloin lengthwise but not through. Melt butter in pan and saute, onion, carrot, celery and garlic, thyme and pepper until tender. Add cooked wild rice and chicken broth and combine. Spoon rice mix over one side of the pork tenderloin. Close and tie with string. Bake covered for 45-60 minutes in a 350 degree oven.

    Saturday, July 5, 2014

    Day 183 - Chicken Roulades


    • 1/2 cup(s) (1 1/2 ounces) Gruyère cheese, shredded
    • 1 tablespoon(s) light mayonnaise
    • 1 clove(s) (small) garlic, crushed with press
    • 2 teaspoon(s) Dijon mustard
    • 8 (about 3 ounces each) thin-sliced chicken cutlets
    • 1 box(es) (9- to 10-ounce) frozen spinach, thawed and squeezed dry
    • 1 tablespoon(s) olive oil
    • 3/4 cup(s) lower-sodium chicken broth
    • 1 tablespoon(s) fresh lemon juice
    • 1/2 teaspoon(s) freshly grated lemon peel

    1. In small bowl, combine Gruyère, mayonnaise, garlic, 1 teaspoon mustard, and 1/4 teaspoon pepper.
    2. On each piece chicken, spread 1 heaping tablespoon spinach up to 3/4 inch from edges. Place 2 teaspoons cheese mixture on spinach at one short end, in a strip, 1 inch from edges. Roll up, starting at end with cheese. Secure with toothpicks to enclose filling.
    3. Heat oil in 12-inch skillet on medium-high; add chicken. Cook 5 to 8 minutes or until browned, turning occasionally. Reduce heat to medium; add 1 tablespoon water. Cover; cook 5 minutes or until chicken is cooked through (165 degrees F), turning over once. Transfer to plate and cover with foil.
    4. Into same skillet on medium-high, stir chicken broth, lemon juice, remaining 1 teaspoon mustard, and 1/4 teaspoon salt. Cook 4 minutes or until sauce thickens slightly. Stir in lemon peel.
    5. Remove toothpicks from chicken and slice. Serve with sauce and roasted potatoes.

    Day 182 - Ole we have Eggs!!!

    This is a favourite in our house.  Also very easy to make.  Open up a bottle of wine,  pour a cap full or just half of one on top of an egg you have cracked into a muffin tin.  Top with some shredded cheese and bake until set.  We serve with broccoli and rice.  Up to you. 

    Wednesday, July 2, 2014

    Day 179 - Raspberry Friands

    • Melted butter, to grease
    • Plain flour, to dust
    • 195g (1 1/2 cups) pure icing sugar, sifted
    • 75g (1/2 cup) plain flour, sifted
    • 155g (1 1/2 cups) almond meal
    • 3 eggs, lightly whisked
    • 180g unsalted butter, melted, cooled
    • 100g frozen raspberries
    • 2 tablespoons flaked almonds
    • Icing sugar, to dust
    1. Step 1
      Preheat oven to 180°C. Brush thirty 40ml-capacity mini muffin pans with melted butter to grease. Dust with plain flour.
    2. Step 2
      Combine the sugar, flour and almond meal in a bowl. Make a well in the centre. Add egg and butter. Stir until well combined.
    3. Step 3
      Divide among the prepared pans. Divide the raspberries among the centres. Sprinkle with the flaked almonds.
    4. Step 4
      Bake for 15-20 minutes or until light golden. Set aside in the pans for 5 minutes to cool slightly before transferring to wire racks to cool completely.
    5. Step 5
      Dust the friands with icing sugar to serve.