Saturday, August 30, 2014
Friday, August 29, 2014
1lb of sausage that you like
2 tbsp of brown sugar
1 tbsp flour or cornstarch
1/4 tsp cinnamon
1/2 cup of water
4 medium sweet potatoes chopped into bite sized pieces
2 medium apples chopped into bite sized pieces
Brown your sausage. Blend sugar, flour, cinnamon and water. Combine ingredients and cook on low for 4 to 5 hours until it is all tender. It is Yummy!!!
Tuesday, August 26, 2014
Monday, August 25, 2014
Tuesday, August 19, 2014
- 80 ml (⅓ cup) vegetable oil
- 100 g butter, chopped
- 1 kg beef eye fillet (butt end), cut into 3 cm pieces
- 750 ml (3 cups) red wine (Shiraz or Cabernet)
- 5 carrots, cut into 3cm dice
- 8 eschalots, coarsely chopped
- 2 garlic cloves
- 1 bay leaf
- 35 g (¼ cup) plain flour
- 500 ml (2 cups) beef stock
- 250 g small button mushrooms
- chopped flat-leaf parsley, chervil, pan-fried potatoes and green salad, to serve
Place a heavy-based saucepan over high heat. Add 1 tbsp oil and 25 g butter, stirring until butter has melted. Season beef with salt and pepper, then add one-third to pan and cook, turning occasionally, for 5 minutes or until browned on all sides. Add 250 ml wine and simmer for 1 minute to reduce slightly. Transfer mixture to a large bowl, then repeat twice more with additional oil and butter, and remaining beef and wine.
Wipe pan clean, then place over medium heat. Add remaining 1 tbsp oil and 25 g butter, stirring until butter has melted. Add carrots, mushrooms, eschalots, garlic and bay leaf, and cook for 10 minutes or until starting to soften. Add flour and cook, stirring, for 1 minute, then add stock, reserved beef and wine mixture and cook, uncovered, for 35 minutes or until beef is cooked through.
Scatter over parsley and chervil, and serve with potatoes and salad.
Sunday, August 17, 2014
- 1 envelope chicken fajita seasoning mix
- 1 pound boneless skinless chicken breasts, diced
- 2 tablespoons canola oil
- 1/2 cup chopped onion
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 2 cans (14-1/2 ounces each) chicken broth
- 1/3 cup canned diced tomatoes with chilies
- 1 cup cubed process cheese (Velveeta)
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
- 1-1/2 cups half-and-half cream
- 1/2 cup shredded cheddar cheese
- Guacamole and tortilla chips
- Prepare fajita mix according to package directions; add chicken and
- marinate as directed. In a large skillet, cook chicken in oil until
- no longer pink; set aside.
- In a large saucepan, saute onion in butter until tender. Stir in
- flour until blended. Gradually stir in broth. Bring to a boil. Cook
- and stir for 2 minutes or until thickened and bubbly. Add the
- tomatoes, process cheese and 1 cup Monterey Jack; cook and stir
- until cheese is melted.
- Stir in cream and reserved chicken; heat through (do not boil).
- Sprinkle with cheddar and remaining Monterey Jack cheese; top with
- guacamole and chips. Yield: 8 servings (2 quarts).
This is a yummy soup but very hard to get some of the ingredients in Australia. I have had to make my own canned tomatoes with chilies and velveeta is substituted with Kraft processed cheese. It is a little extra work but an indulgence soup for sure.
Saturday, August 16, 2014
1 cup sliced fresh mushrooms
4 green onions sliced
1 tbsp garlic
1 can of diced tomatoes
1/2 cup fresh parsley
1/4 cup white wine
pasta of your choice
1/2 lb raw shrimp
2 tbsp lemon juice
In the oil saute mushrooms, green onions, and garlic. Stir in tomatoes, parsley and wine.
Bring to a boil. Reduce heat and simmer while cooking pasta. Add shrimp and lemon juice just before pasta is done. Serve.
Friday, August 15, 2014
Thursday, August 14, 2014
4 slice of bacon chopped
1/4 cup shallots chopped
salt and pepper to taste
1 cup borlotti bean ( I added some white kidney beans and brown beans too)
2 cups chicken broth
cayenne pepper pinch
1 tsp sambal oelek hot chile paste
1 tbsp chopped fresh herbs (parsley, chervil, oregano, basil)
- Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
- Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
- Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.
Tuesday, August 12, 2014
1/3 cup melted butter
1 1/2 cup brown sugar
2 cups of flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Combine pour in loaf pan and bake at 350F for an hour.
Enjoy!!! One of our favourites
Saturday, August 9, 2014
Friday, August 8, 2014
Ingredients:8 oz fresh egg noodles or steamed chow mein/chow mein
4 oz chicken breast, cut into pieces
3 tablespoons oil
3-4 cloves garlic, finely minced
2 oz cabbage, finely sliced
1/2 small carrot, peeled and cut into thin strips
1 heaping tablespoon oyster sauce
1 tablespoon soy sauce
1/4 teaspoon dark soy sauce, optional, for coloring purpose
1 tablespoon sugar
1/2 teaspoon sesame oil
3 tablespoons water
3 dashes white pepper powder
Pinch of salt
4 oz bean sprouts, rinsed and drained
2 stalks scallion, cut into 2-inch lengths
Chicken Marinade:1/2 teaspoon baking soda
1 teaspoon soy sauce
1 teaspoon corn starch
Method:Prep the noodles according to the packaging instructions.
Marinate the chicken breast with the baking soda, for about 10 minutes. Rinse the chicken thoroughly with cold water, for a few times, until the baking soda is completely washed off. Pat dry the chicken with paper towels and add the soy sauce and corn starch to the chicken. Stir to coat well and set aside for 10 minutes.
Heat up a wok or pan over high heat. When it’s heated, add the oil to the wok/pan. Add the garlic and stir-fry until aromatic, follow by the chicken. Stir-fry until the chicken is half cooked or the surface turns opaque, then add in the cabbage and carrot, stir continuously. Add the noodles into the wok/pan, follow by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, white pepper, and pinch of salt. Stir back and forth and toss the noodles, for about 1 minute. Add the bean sprouts, stir to combine well. As soon as the bean sprouts are cooked, add the scallion, stir a few more times, dish out and serve immediately.
Thursday, August 7, 2014
Wednesday, August 6, 2014
Tuesday, August 5, 2014
- About 2/3 of a cooked pork loin ~325g
- 1 8 oz can of tomato sauce (like Hunts)
- 1/4 cup BBQ sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- Small sweet bell pepper, diced (I used an orange one)
- 2 cups baby spinach, chopped
Mix the tomato sauce, BBQ sauce, Worcestershire sauce, and vinegar in a medium pot over medium heat.
Add the pork. Cover and Cook for 30 minutes . Pull it apart with fork, the longer it cooks the easier this is. Then add chopped pepper and spinach.
Monday, August 4, 2014
Sunday, August 3, 2014
- 400 g (2 cups) glutinous rice, soaked for 1 hour
- 1 tbsp peanut oil
- 2.5 cm piece ginger, finely shredded
- 1 tbsp dried shrimp (see Note), soaked in hot water for 20 minutes, drained
- 2 (400 g) chicken thigh fillets, chopped
- 2 (60 g) dried Chinese pork sausages or rindless shortcut bacon rashers, sliced
- 1 tbsp Chinese rice wine or dry sherry
- 4 large dried black mushrooms (see Note), soaked in hot water for 20 minutes, drained, sliced
- 4 spring onions, sliced, plus extra, to serve
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp caster sugar
- 4 dried lotus leaves, trimmed, soaked in hot water for 20 minutes, drained
- chilli oil, to serve
- 2 tbsp malt vinegar
- 60 ml (¼ cup) rice wine vinegar
- 1 tbsp light soy sauce
- ½ tsp sesame oil
- 1 tbsp caster sugar
- 1 cm piece ginger, finely shredded
- 2 spring onions, finely shredded
Line a large steamer with baking paper. Drain rice, then spread evenly over the top and steam for 40 minutes or until translucent. Set aside.
Heat peanut oil in a wok over high heat. Add ginger, shrimp, chicken and sausages, and cook for 4 minutes or until meat is cooked through. Add Chinese rice wine and mushrooms, and cook for a further minute or until wine has evaporated.
Add rice, spring onions, soy sauce, sesame oil, sugar and season with salt and white pepper. Mix well to combine and cook for a further minute. Remove from heat.
Pat lotus leaves dry with paper towel. Divide rice mixture among lotus leaves, then fold in sides (not too tightly), fold up edges and roll up, securing with kitchen string. Place rice parcels in a large bamboo steamer set over a saucepan of gently simmering water and steam for 20 minutes or until soft to the touch.
Serve glutinous rice parcels with spring onion vinegar, chilli oil and extra spring onions.
• Dried shrimp, dried anchovies (ikan bilis), frozen shredded coconut and Asian red eschalots are available from Asian food shops.
• Dried Chinese pork sausages (lap cheong) and dried black mushrooms are available from Asian food shops and the Asian section of select supermarkets.
• Chinese rice wine (Shaoxing) is available from select supermarkets and Asian food shops.
• Dried lotus leaves are from Asian food shops and select florists (use unsprayed leaves). Substitute baking paper.
Saturday, August 2, 2014
- 8 bacon rashers, chopped
- 1 tbsp vegetable oil
- 2 kg beef chuck steak, cut into 1 cm pieces
- 750 ml (3 cups) chicken stock
- 4 canned tomatillos (see Note), drained, rinsed
- 2 serrano chillies (see Note) or 1 jalapeño or long green chilli
- 1 garlic clove, chopped
- 4 onions, sliced
- coriander leaves, to serve
- 400 g (2 cups) dried black turtle beans (see Note), soaked overnight
- ½ onion
- 1 bay leaf
Soaking time overnightTo make frijoles negros, drain beans and place in a saucepan over medium heat with onion, bay leaf and 2 tsp salt. Cover with cold water and bring to a simmer. Cook for 1½ hours or until very soft. Keep warm.
Meanwhile, place bacon in a large, deep frying pan and cook over medium heat, stirring, for 4 minutes or until crisp and golden Remove from pan and set aside.
Heat oil in same pan over medium heat. Season beef with salt and pepper, then, working in batches, cook beef, turning, for 3 minutes or until browned all over. Remove from pan and set aside.
Place chicken stock, tomatillos, chillies and garlic in same pan and bring to the boil. Transfer to a bowl and allow to cool slightly. Using a stick blender, blend until smooth.
Transfer mixture to a pressure cooker with beef and onions. Cook on medium, following manufacturer’s instructions, for 45 minutes or until beef is meltingly tender. Alternatively, place in a heavy-based saucepan with tight-fitting lid and simmer over medium–low heat for 2½ hours. Season, then serve topped with warm, drained frijoles negros, reserved bacon and coriander leaves.
• Fresh tomatillos are difficult to source in Australia. If you do find them, remove the husk and rinse. Canned tomatillos are from select delis and Mexican food shops.
• Serrano chillies are long, green Mexican chillies. They are from select greengrocers and also dried from Mexican food shops.
• Black turtle beans are available from Asian food shops and specialist food shops. (You can find canned ones too and then you don't have to do all the overnight cooking.)