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    Monday, May 23, 2016

    Cauliflower Fried "Rice" - The Kids Loved it

    Hard to tell, that this is not actually Fried Rice
    Looks like Rice but it's actually Ground Cauliflower
    Every morning I get receive from The Epicurious/Bon Appetit websites
    I’m always looking for idea to feed Our Grandchildren
    I found this and have adapted it to suit

    The kids loved it, the youngest had 3 helpings, she told me
    Apparently it's originally from a website Family Fresh Meals
    This recipe fed 4 kids and 2 adults
    accompanied by a beautiful Roast Chicken a la Thomas Keller
    Check out on this post. Click here


    2 Tablespoon olive oil
    1 Medium onion, chopped
    2 Cloves garlic, minced
    1 yellow or red capsicum sliced
    1 Cup shredded carrots
    1/2 Cup peas
    1 large cauliflower grated (about 4 cups)
    2 Eggs
    2 Tablespoon soy sauce
    1/2 cup spring onions, chopped
    Salt and pepper to taste

    To grate the cauliflower, place into the bowl of a food processor
    and pulse till it looks like rice
    Set aside.

    Add the olive oil to a large pan and sauté the onion capsicum and garlic
    on medium heat until soft and translucent. 
    Add the carrot and peas, if you want to prep ahead...cook to this stage

    Add the soy sauce, raise the heat to high and add the cauliflower. 
    Sauté for 4-5 minutes until the cauliflower is heated through.

    Make a well in the center of the pan and crack in the egg.  Whisk until the egg scrambles and distribute it throughout the mixture.  Season with salt and pepper
    Top with the spring onions and serve

    Monday, May 16, 2016

    How to Charm the Kids - Make Nutella Calzone

    How to charm the kids
    Make Nutella Calzone. They love them
    I made these for 3 of my lovely Grandchildren last week
    They wolfed them down

    There was 2 left.
    I heated them up the next day and Mia and I ate them hot from the oven...
    burning our mouths with Hot Nutella
    Yum and So So Simple

    I stole this recipe from Australian Chef Adrian Richardson,
    who is a presenter on a television programme on Food TV,
    called Good Chef Bad Chef and
    Seemed that it had everything a kid would love
    I was right

    Ingredients (enough to make 8 Calzones)

    1 tub Nutella
    1 egg, lightly beaten
    2 cups self raising plain flour
    1 cup natural yoghurt
    1 tbsp brown sugar

    Pinch salt
    1 tsp cinnamon sugar


    Using the dough paddle,
    Place the flour, yoghurt and sugar and a pinch of salt
    into your food processor,
    Blend for 10 to 20 seconds until dough forms.
    Tip the dough out onto a lightly floured bench.
    Knead gently to form a smooth, very soft pastry,
    it may seem a little wet but a light dusting of flour will fix this.

    Place in a bowl and covered with glad wrap
    Rest for 30 minutes.
    When ready to use, divide into small golf ball sized portions. 
    Roll the pastry out on a lightly floured work surface into circle shapes.
    Place a spoonful of Nutella in the centre of each circle of pastry.
    Brush the edges with a little water and fold over to create half moon shapes.
    Press edges to seal.
    Brush the top with beaten egg.
    Sprinkle with cinnamon sugar.
    Transfer to a lightly greased tray and
    Bake in a preheated 220C oven
    Check after 15 minutes
    They are ready when  golden brown.
    I served with Ice Cream

    Sunday, May 08, 2016

    A Delightful Savoury Scone "Bread "Pudding - Waste Not Want Not

    I find it really hard to throw food away. If I can I will try and do something, anything, not to waste food. A few days ago, we had to take a road trip. Time to say Goodbye to a dear friend.
    Friends for 55 years, a big loss

    It was a lunch time 2 1/2 hour drive
    Of course one of the beauties of funerals is frequently the food, so I knew that we would be getting
    some tasty delights, but we needed some food in our bellies

    So I made some very tasty cheese scones

    This is my go-to recipe for can whip this up, from Whoa to Go in 30 minutes
    The recipe will be at the end of this blog, or you can have
    a look at my original post  Just click Here

    When my husband and I camped around Europe in the 60's
    Very posed shot below, of the car and tent. Our home for 3 months.
    My husband, once we got on the road, was loathe to stop for anything except petrol
    So I became very adept at making sandwiches en route
    This time the driver was our son, but I felt the need to carry on the tradition
    Prepare the food whilst we drove
    A quick selfie, proof of the trip

    As it turns out we only got to eat 3 of the 8 scones.
    Do I turf them out ...or do I make something with them
    Of course I chose the latter
    Hence, this beautiful Savoury Scone Pudding
    So so simple

    5 Scones split and buttered
    4 cups milk
    3 eggs
    Sea salt and freshly ground Black Pepper
    Parmesan Cheese, finely grated 

    Break up the scones into cubes
    Beat the eggs and milk together
    Butter an ovenproof Gratin dish
    Pour the custard over the scones 
    and let them sit for about 30 minutes to absorb the custard
    Grate Parmesan Cheese over the top
    Meanwhile pre-heat the oven to 160C

    Place in the middle of the oven and cook for about 1 hour
    Remove and serve
    I served it last night with a mushroom sauce and a rocket salad

    But even better.
    Leftovers at lunch today
    Reheat, sprinkle with some chopped chives and serve with a tasty chutney of your choice

    Savoury Cheese Scones
    This recipe makes 4 scones. I like to make the dough fairly wet.
    Like bread, scones really don't their dough being too dry.

    Heat oven to 220C

    While the oven is heating up
    Sift together into a bowl
    1 cup plain flour
    2 1/2 teaspoons baking powder
    Good pinch salt
    Add 1/2 tablespoon sugar
    1 cup grated tasty cheese
    1/2 red capsicum finely chopped
    1 spring onion finely chopped
    Grind black pepper

    1/2 cup milk

    With your fingers mix all of the dry ingredients together
    Add milk

    Mix with a knife till just blended
    If the mixture is too dry add a little more milk
    This should be the right amount (depends on the weather, flour etc)

    Turn out onto a board and knead two or three times,
    just to make sure they are well blended

    Pat with floured hands onto a baking sheet lined with baking paper
    Cut into 4 pieces

    Bake in pre-heated oven for 8 minutes
    turn the tray around and bake for about 3 more minutes
    We had them with Egg Mayonnaise, topped with some fresh tomato

    Monday, April 04, 2016

    The Easiest Sweet Treat for Kids - Eton Mess Tarts - Just Like a Bought One

    This dessert was so popular with our grandkids.
    If you really want to be in control, you can make the components yourself
    But for speed. Go Shopping

    1 packet mini Tart Shells 1 doz
    6 Bought Medium Meringues 
    Frozen Raspberries - 1 cup
    A Little extra sugar, about 1 tablespoon
    Cream - 1 cup

    Place the Raspberries in a pot with sugar and heat till defrosted and sugar is dissolved
    Blend with a hand blender till rough puree
    Set aside to cool

    Meanwhile, whop the cream till fairly stiff
    Break the meringues up and add to cream

    Take half of the raspberry puree and marble through the cream mix

    Fill the tarts with the mix
    Top with remaining puree

    Guaranteed a huge hit

    Thursday, March 31, 2016

    My Minestrone with Chicken Meatballs - Kid Friendly Food

    Once again always looking for Kid Friendly Food
    I found a recipe on The Epicurious Website and adapted it for my kids
    Added vegetables that they like… e.g. Broccoli instead of Spinach
    Onion instead of leeks and I also added courgettes
    So here's My Minestrone with Chicken Meatballs

    It was very popular, the kids devoured it.
    Will make this again
    The meatball recipe made around 48 little balls
    I cooked them all and froze half for next time

    600 gms ground chicken (2 cups)
    1 cup fresh breadcrumbs
    6 tablespoons finely grated Parmesan
    4 garlic cloves,  minced,
    5 tablespoons chopped fresh chives
    2 large eggs, whisked to blend
    Sea salt,
    Freshly ground pepper

    The Broth
    2 tablespoons extra-virgin olive oil
    1 red onion finely sliced 
    3 cloves garlic peeled and finely sliced    
    1 large carrots, finely sliced
    1 courgette finely sliced
    1 litre chicken broth
    2 cups water
    1 cup Orecchiette Pasta

    1 tablespoon olive oil
    1 small head of broccoli finely sliced

    Sea salt and freshly ground black pepper

    Chopped fresh basil
    Extra Grated Parmesan

    To make Meatballs
    Mix chicken, breadcrumbs, Parmesan,garlic cloves,
    Chives, eggs, Sea salt 1/4 teaspoon pepper in a medium bowl.
    Form into little meatballs
    I used a melon baller. Nice size

    Heat oil in a pot over medium heat.
    Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup).
    Transfer to a plate;
    Set aside.
    To Make Broth
    Add onion to pot and cook,
    Stirring often, until beginning to soften, about 3 minutes.
    Add thinly sliced garlic cloves; cook for 1 minute.
    Add carrots and courgettes, cook for another 3-4 minutes
    Add broth and water; bring to a boil.
    Stir in pasta 
    Simmer until pasta is almost al dente, about 8 minutes.

    Meanwhile in another pan heat 1 tablespoon olive oil to medium heat
    Just lightly saute the Broccoli, for about 3 minutes
    Add meatballs to soup
    Simmer until pasta is al dente and carrots are tender, and meatballs are cooked through,
    About 3 minutes.
    Add cooked broccoli
    Season with salt and pepper.
    Ladle soup into bowls.
    Garnish with chopped Basil and Parmesan

    Wednesday, March 23, 2016

    Don't waste Food - Make something for your freezer. Egg, Cheese and Ham in a Tasty Sauce

    I'm about to go away for a few days. I went to clean out my fridge. There were so many bits and pieces tucked away in there
    Spring onions, red and green pepper, celery in the Vege bin
    Some shaved champagne ham, 3 eggs, milk just on it's last legs, and some chunks of old cheese
    A few cherry tomatoes

    Surely I can do something with this.

    Yes I can!
    Here is the finished dish ready to go into the freezer, for a meal when I get home
    I will either cook up some yummy mashed potatoes and smother the sauce with them
    Or Might just cover it with a Golden Puff Pastry Lid
    Going to be tasty, no matter what
    To fill this plastic container
    I used
    75 gms butter
    75 gms Flour
    450 mls of milk

    salt and pepper

    1 small green pepper chopped
    1/4 red pepper chopped
    3 spring onions chopped
    2 sticks celery chopped
    6 cherry tomatoes cut in half

    Handful of shaved ham chopped
    2 hard boiled eggs peeled and chopped
    1/2 cup of chopped leftover cheese

    Over medium heat, melt butter
    Add chopped vege
    Season with Sea salt and Ground Black pepper
    saute about 3-4 mins till tender

    Add flour
    Stir well
    Cook for about 2-3 minutes to get the rawness out of the flour
    Add the milk
    Keep stirring till sauce is thickened
    Let cook again,
    You may need to add more milk, don't want it too gluggy
    Add the protein
    Gently fold in, then I plonked it into a plastic container, and it is now in the freezer

    Monday, March 14, 2016

    Joyce's 7 Layer Dip - Perfect for Drinks Party - Gluten Free as well

    In the early 80’s, ...our friend Joyce Baker, (pictured below, on the right)... note the 80's hair styles... from California, came to stay with us here in Auckland
    In those days, New Zealand was a bit behind the eight ball, with current food trends.
    We decided to have a party while Joyce was here, (as we did), Tex Mex Food was beginning to
    rear it’s head. Up till then, I could make a good chili.
    Gilli’s Chili, it got called in fact.
    I’ll post it one day, still like it...however, we weren't really together, with some of the real flavours of Mexico.

    On this particular visit, Joyce introduced us to the Famous 7 Layer Dip
    Joyce was amazed that we didn't have Cilantro here
    Of course, that was a language problem
    You couldn’t google it then
    We finally worked out that Cilantro, in American English,
    was, in New Zealand English…Coriander
    Plus, I don't think we could get refried beans
    So I think we just squashed up some red kidney beans, with some garlic
    But now, all of these ingredients are readily available

    We were very impressed with this dip and have been making it since

    In fact, I selfishly, didn't pass on the recipe, to anyone but our family
    Don't know why I did because as it turns out, it came from
    a Californian Food magazine and is widely known in the States
    So anyone can find it and make it
    But we prefer to call it Joyce’s 7 Layer Dip
    Very Simple

    For the basic recipe of 7 layers
    You need
    1 tin refried Beans
    Guacamole, your favourite recipe
    Salsa… Spicy is good. Any good brand
    Grated Tasty Cheese
    Fresh Tomatoes, finely chopped, seasoned with S & P
    Sour Cream flavoured with Taco seasoning
    Spring onions and Coriander, chopped  Handful of each

    This time, I changed a couple of things,
    I made my own Salsa
    1 punnet of cherry tomatoes, finely chopped
    3 spring onions, finely chopped
    1 cob fresh sweet corn, Pop in Microwave for 3 minutes
    Slice the kernels off
    Add to onions and tomatoes
    1 red pepper finely chopped
    2 tablespoons chopped coriander
    Sea salt and freshly ground black pepper
    A little olive oil
    Mix well

    I could only buy ready made Guacamole
    Not as good as homemade unfortunately
    To improve it… I mixed it in with the salsa, which also helped the salsa to stick together
    So 2 layers became 1!

    In fact the Dip this time, was only 5 layers, but still tasted pretty good
    To assemble this particular version

    Find a nice flat dish about 4 cms (1 1/2 inch) deep
    Cover the bottom with the refried beans

    Cover with Salsa
    The Grated Cheese
    Mix the Sour Cream with 3-4 tablespoons of  La Morena Taco seasoning
    Spread the sour cream over the grated cheese
    Top with the chopped herbs

    Best to make a few hours in advance for the flavours to meld

    Serve with Taco Chips