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    Saturday, September 13, 2014

    Kid Friendly Dinner - Crumbed Sausages with Savoury Sauce

    Back once again, to The Trusty Triple Tested Cookbook.
    It really does have some good basic food, that suits kids.
    These Crumbed Sausages with Savoury Sauce, have been very popular with the Grandkids
    Not the most attractive looking dish, but very tasty
    I went into the Posh Supermarket to buy the sausages, but I think basically the kids just like a good old fashioned Beef sausage, so off to the Supermarket Supermarket, I went.

    You can prepare this earlier on the day, and cook in the oven, just before you need it
    Will take about 10-15 minutes.

    I thought this time I would accompany the sausages with corn fritters
    This gets extra vege into the kids.
    Everyone likes Corn fritters, surely

    I used the base for my fritters in this recipe click here, to get the recipe,
    replacing the seafood and spinach with, frozen corn, red pepper and onion.
    2 sausages per person
    3 tablespoons Flour
    Freshly ground black pepper
    1 egg
    1 tablespoon water
    Breadcrumbs. As much as you need to coat the sausages, this will vary
    Oil for frying,  2-3 tablespoons

    ½ cup Ketchup
    2 tablespoons brown sugar
    1 tablespoon vinegar
    1 tablespoon soya sauce

    Place the sausages into a pot, cover with cold water
    Bring to the boil and simmer for about 2-3 minutes
    Drain, cool and remove skins

    Mix pepper into flour, on a plate
    Beat egg with water in a shallow bowl
    And lay breadcrumbs on a paper towel

    Dip skinned sausages into flour
    Then egg mix
    Finally into breadcrumbs

    Best to let them set, for at least 15 minutes
    Makes a better crust when you cook them

    In a medium hot pan
    Add oil
    Lightly brown the sausages all over
    Place into an oven dish

    You can leave them in the fridge till you need them

    When you are ready to go
    Preheat oven to 190C

    Combine all the Sauce Ingredients
    Pour sauce over the sausages, making sure each has a good coating
    Bake 10-15 minutes till golden

    Serve, as I did with Corn Fritters or
    Mashed potatoes and broccoli go well
    Kids seem to adore them

    We had leftovers
    So the next day, I cooked up some Cous cous
    Fried some chopped onion,
    Diced carrot and diced celery in olive oil
    Quantities up to you
    Cut up the leftover sausages into medium dice
    Threw onto the pan

    Mixed the lot into the hot Cous cous

    Excellent Brunch Idea - Scrambled Eggs and Mushrooms in a Toasted Bread Basket

    Been watching a bit of Jacques Pepin lately, he gave me an idea, which I have just cooked for our dinner. Jacques put a bit more effort into his mushrooms, but we liked these.
    Scrambled Eggs and Mushrooms in a Toasted Bread Basket

    Would make a great brunch recipe.

    Because the bread case required real bread, I especially made a loaf from my blog. A recipe that I stole from Michel Roux Jr
    Sensational bread you can find out how to make it here
    This is seriously very easy and if I can do you can

    So you need for 2 people
    2 slices Day old bread
    4 Eggs
    2tbs milk
    100 gms Mushrooms sliced
    Slosh of White wine
    Clove of garlic peeled and squashed

    Sea salt and freshly ground black pepper
    Spring onion tops, chopped for garnish

    It's up to you how much butter and oil you use
    So I haven't  specified amounts

    Slice the bread into 1 inch/ 2.5 cm pieces
    Cut off the crusts
    Cut about 1cm inside the slice
    Carefully remove the crumb so you are left with a little square basket

    Melt approx 1 tsp butter per slice of bread, with the garlic
    Remove the garlic and set aside
    Brush the slice with the garlic butter
    All over and place on an oven tray

    Pre-heat the oven to 200c
    Bake the buttered basket
    for 7 minutes
    Remove and set aside

    Meanwhile add a dob of butter and the same amount of oil into a hot pan
    Add sliced mushrooms
    Season with S&P

    Toss around quickly
    Till they start to brown
    Slosh in a little white wine,

    Cook quickly till liquid absorbed
    Set aside

    Now quickly beat your eggs with the milk
    Season with S&P
    Scramble in a medium hot pan in melted butter

    Place bread case on plate'
    Fill with scrambled eggs
    Dress with mushrooms and garnish with spring onion tops
    or parsley if you'd rather


    This would be great for a crowd
    Prepare the bread case, butter them
    Set aside, till ready to cook

    Cook the mushroom
    Set aside
    At the last minute
    Cook the cases
    Reheat the mushrooms

    Cook the eggs

    Would go well with a Mimosa

    Saturday, September 06, 2014

    Seriously Good Cheddar, Date/Craisin and Orange Flaky Scones

    I am re-posting this blog. Today, I made scones to take up to the hospital.
    Found this on my blog and they were sooooo good.
    In the recipe below, you will note that I candied the orange peel, which is very very good.
    I didn't have time to bother with that, so I used the zest of 1 orange, also  No dates, so out came the trusty Craisins.
    If you are siting comfortably, then we'll begin!

    When we were on our road trip round New Zealand in 2008. I was on the hunt for the best Date Scones. Only found 3 I think, so I had to try my own.
    The secret is to candy the orange peel which is very simple.
    See below

    I have adapted The Cheddar and Thyme Biscuits/Scones recipe to make these delicious treats. From a previous post here

    I like the idea of adding sugar to savoury muffins or scones. It gives the food such a lift
    This is a very good recipe

    Heat oven to 220C

    2 cups flour
    4 teaspoons baking powder
    3 tablespoons white sugar
    1/2 teaspoon salt
    1/2 teaspoon cream of tartar
    54 gms butter or margarine
    3/4 cup milk
    1/2 cup shredded Cheddar cheese
    1 tablespoon chopped fresh thyme
    1 cup chopped dates/ or 1 cup Craisins
    Candied zest of 1 orange chopped/or zest of 1 large orange

    So if you want to do the Date Candied orange way
    First candy the orange zest
    Zest the orange into strips with a potato peeler
    Cover with water bring to boil
    Drain and repeat
    Make a syrup ½ cup water and ½ cup sugar
    Bring to boil
    Add drained peel and simmer about 8 minutes
    Remove and chop

    Sift dry ingredients into large bowl
    Grate butter into flour
    and rub between fingers till it looks like breadcrumbs
    Or use a pastry cutter
    Add dates and orange zest (or craisins and raw orange zest)
    Toss the fruit in the flour.
    Make a well and add cheese and milk.
    Mix quickly and you may need to add a little extra milk.
    I like the dough to be wet

    Turn out onto floured surface and pat out to about ¾ inch
    Cut into pieces
    And place on oven tray I like to line my trays with baking paper.

    Cook 10 -12 minutes
    A beautiful mid morning snack…I think I have cracked it.

    Monday, September 01, 2014

    Mini Croissants - Best Appetisers - So Simple

    When the World Cup was on, I received a link to Jamie Oliver's daily "youtube" update, Food Tube. A young French Guy, (turns out that's what he calls himself), The French Guy, suggested making Mini Croissants, from bought puff pastry.
    I was first attracted by the version, using Nutella, I knew the kids would like that AND they did.
    So it is so simple
    Take a sheet of frozen puff pastry, cut it into a large circle and cut into triangles
    The pastry I use is 25cm x 25cm
    Out of that I got 8 triangles

    Beside the Nutella filling, for adults, the Chef offered 2 other ideas
    Pesto and Mozzarella
    Or Cheese and Ham, 
    I had mixed up a tasty Cream Cheese filling
    So so simple, just take about 100 gms cream cheese, 
    Mix well with some tubed Chilli and Basil
    Squeeze out around 2.5 cms of each herb. 
    Really to your taste
    By the way, you could add some chopped fresh Chilli and some chopped Fresh Basil
    but I really like to have these on hand
    You don't have to add anything else, this is just right, as Goldilocks would say
    I actually mixed this up, for a base for Pizza Blanca. Excellent. Had some left over so I thought this could be tasty in these croissants. Perfect
    Pre-heat your oven to 200C

    Take your triangle, spread the pesto over 2/3 of the triangle, leaving some space at the top
    Break the Mozzarella into small pieces and place on top
    From the bottom, roll them up one at a time
    Place onto baking sheet, lined with baking paper
    Press down and brush with an egg, beaten with a little water
    Below, the filling is the Cream Cheese mix, with a slice of shaved ham
    Bake till golden brown about 8-10 minutes could take a little longer, keep an eye on them
    Cool on a rack

    They are so popular. perfect to make for pre dinner drinks
    Or anytime for the kids

    Once again for the kids version
    Just smear the triangle with Nutella and follow the procedure as above, then bake

    In the last few years, I have also taken to making Pinwheels, to serve with drinks.
    Have a look at the method here

    Change that filling a la the croissants above
    Pesto and Mozzarella
    Or Ham and Cream Cheese Mixture
    One more use for this delicious Cream Cheese
    Spread onto a Blini, place some Smoked Salmon on top
    Little lemon juice and some cracked pepper
    Hey Presto, another delight
    This little batch, went up to the hospital, to give the beloved a wee treat. He loved them

    Sunday, August 17, 2014

    Seafood Fritters- Prawns, Spinach. Easy Peasy

    After receiving a copy of The Great New Zealand Cookbook, the first thing that inspired me was Al Browns Tuatua Fritters.
    I rushed off to the Fish Market and picked up some fresh Clams and Cockles, the closest seafood to Tuatuaa
    Then I cooked these up and the fritters were fabulous
    All wrapped in white bread. othing much better than that
    Well, I have made something this weekend, which is pretty close
    In my freezer, I had prawns and spinach
    The fridge had eggs
    And in my pantry, flour, onion, lemon and Sriracha Sauce
    I cooked up large fritters for our lunch and with the remainder, made some small ones,which I took to my friend Catherine's Sunday night drinks

    Very tasty
    So grab

    1 cup defrosted prawns chopped
    3 little lumps of spinach thawed and chopped
    1 onion finely chopped and sautéed in some olive oil
    Sea salt and pepper
    4 eggs
    1/3 cup self raising flour
    Zest of a lemon
    Sriracha sauce up to you how much you use
    It is hot so be careful

    Rice Bran Oil for frying
    Sauté the onion, chop the prawns and spinach
    Zest the lemon

    In a bowl add the flour, add beaten eggs and which till smooth
    Season with S&P and Sriracha sauce
    Mix together and add to the batter

    In a hot pan add the rice bran oil
    Enough to just cover the bottom of the pan
    Add the batter in spoonfuls
    Turn the heat down to medium
    Cook on one side for 2-3 minutes
    Flip and cook another 2-3 minutes
    Onto a paper towel to drain

    Slather slices of white bread or in this case Mollenberg sliced bread, with Mayo
    Place a fritter on one side
    Sprinkle with a little lemon juice and a good grind of pepper
    Fold over and devour

    Let all run down your chin

    Wednesday, August 06, 2014

    I have discovered the Best Hamburger Patty

    I have discovered the Best Hamburger Patty
    The photo doesn't really do it justice
    But you get the idea

    I used a technique that I've gleaned from watching Food TV

    This involves, adding vegetables, finely chopped, to the Hamburger Mince
    It was moist, so tasty and we loved it
    It's a good way to get some vege into kids, without them knowing

    I made my own buns
    Treated like a bap so that they were a soft roll
    But of course use bought ones, if you cant be bothered
    For the recipe click here

    I stirred some grated tasty cheese into my delicious Chili Mayo
    Homemade as well.
    I have been using the vinegar from pickled gherkins. when I make the Mayo
    Then I added some Sriracha Sauce to get the Chili Hit
    This makes a Mayo that really tickles your taste buds

    I didn’t bother to add any accompaniments, but if you were doing this for guests...
    You could make some chips then maybe add some beetroot and lettuce to the finished burger

    But with the addition of mushrooms, red pepper and onion to the mince
    You had your vege content, all inclusive
    I like using Vegeta for seasoning it really does add that extra oomph

    Put 500 gms Minced beef
    into a large bowl

    1 Onion  roughly chopped
    4 large mushrooms roughly chopped
    1/2 red pepper roughly chopped
    All into food processor
    Whizz till it’s almost a paste

    Sauté  the vege gently in olive oil just to soften
    Remove and cool them
    Add to mince which has been seasoned with Vegeta

    Form into Patties
    Season with Sea salt and freshly ground black pepper
    Lightly brush with olive oil
    Grill on a hot pan about 3 minutes each side

    Let rest for a few minutes
    Meanwhile toast your buns lightly
    On bottom lay a good blob of Mayo and Cheese
    Put the patty on Top
    Tomato ketchup on top half
    Jam together


    Tuesday, August 05, 2014

    Bacon and Egg Pie - Shall We Mess with a Classic

    So many recipes over the years, for Bacon and Egg Pie... 
    I guess when you mess with it, by rights you should call it another name.
    But Nah I'll stick with B & E
    By the way I think Bacon and Egg Pie, is best eaten warm not hot
    The flavours really get through then

    This is also a good way to bump up the 5 a day Vege,
    that we are supposed to consume, to be healthy
    I've added celery and tomato to this pie.
    The tomato, I squeezed the seeds out of as they bleed and can make the pie filling too wet
    No waste though , the seeds and juice went into my chicken soup
    But... I replaced them with a little balsamic glaze for an added flavour
    The amounts are varied, depending on the size of your tin

    Gather together some grated cheese (1 cup)
    1 tablespoon olive oil
    6-7 bacon slices cut into pieces
    1 small onion chopped
    2 stick celery sliced

    6 little tomatoes, seeds removed
    Salt and pepper
    Drizzle of Balsamic Vinegar
    6 large eggs

    Place the olive oil in a frypan
    Add bacon, only cook for a few minutes, to get the juice and fat running
    Remove and put aside
    Add and saute onions, celery  till soft but not brown

    Halve and squash the tomatoes, to remove the seeds and season with salt and pepper
    Drizzle with a little Balsamic
    So line your greased tin with Flaky Puff Pastry, store bought off course
    Cover with the grated cheese
    Layer with half of the bacon, onions. tomato, celery

    Whisk eggs
    Season with Salt and pepper
    Save a little for glazing the pastry lid

    Pour over the top
    Then another layer of bacon

    Top with Pastry lid
    Brush with reserved egg wash

    Pre-heat  oven to 190C
    Bake for about 30 to 40 minutes, till top is golden and crisp
    Let sit in tin for about 10 minutes and unmould
    If the bottom is not cooked pop back into oven onto a hot baking sheet and cook another 5 minutes
    Nothing worse than a soggy bottom

    Doesn't that look good. I reckon

    Sunday, July 13, 2014

    Best Meatless Lasagne - Thumbs up from my Dinner Guests

    I don’t know how I found this site Moodie Foodie and decided to keep this recipe, but I’m so glad I did
    It made the tastiest sauce.
    Jay The Blogger said it fed 6... there were only 4 of us and we ate it all
    Jay is more about lighter calorie food than me.

    I have upped the fat content, but I still think it is pretty healthy
    If you want to be gluten free, use eggplant or potato instead of pasta
    And cornflour instead of wheat flour

    Also there was plenty of sauce.
    Enough for me to freeze for another day
    So for Vege Sauce
    2 tablespoons olive oil
    400g field mushrooms, finely chopped
    160g (1 large) onion, chopped
    200g (3) celery stalks, finely chopped
    180g (1 large) zucchini, finely chopped
    100g (1 large) carrots, finely chopped
    2 large garlic cloves, minced
    2 cans diced tomatoes
    2 tbsp tomato paste
    1½ cups stock, chicken or vege
    60g (1/3 cup) red lentils
    2 tsp dried oregano
    2 bay leaves
    1 tsp sugar
    1/2 cup fresh parsley, chopped
    Salt & pepper

    Bechamel Sauce
    50 gms butter
    1 small onion, finely sliced
    50 gms flour
    1 cup stock
    1 cup whole milk

    1 packet lasagne sheets, preferably the no pre-cooking kind
    ½ cup grated tasty cheese

    For the best result with the vegetables, I chopped them in the food processor
    I also do this when making meat sauce, particularly when cooking for kids who are a bit fussy.

    Spray a largish rectangular casserole dish with oil.
    I used a 30 x 20 cm dish this was perfect for the lasagne noodles that I used
    Heat oil in a large non-stick frying pan and add mushrooms, onion, celery, zucchini, carrots and garlic with a pinch of salt.
    Cook on a medium-low heat for 8 minutes until softened.
    Add tomatoes, tomato paste, stock, lentils, oregano, bay leaves and sugar
    and bring to the boil.
    Check for seasoning,
    Reduce heat and simmer for 20 minutes until fragrant.
    Remove bay leaves.
    Stir through parsley.

    While vege sauce is cooking, make the Béchamel:
    In a non-stick (if you have one) saucepan, heat oil on low.
    Add onion with a pinch of salt.
    Cook for 6-8 minutes on low until onion is softened.
    Add flour and continue to cook for a minute or so until flour has been incorporated. Remove saucepan from heat and slowly whisk in stock and milk.
    Return pan to the heat and bring to a simmer,
    Simmering for about 5 minutes until sauce thickens.

    To assemble lasagne:
    Slap a good couple of spoonfuls of the sauce in the bottom of the prepared casserole dish and top with a layer of lasagne sheets.
    Top with 3 large ladlefuls of the sauce, This should cover the dish
    Add another layer of lasagne sheets,
    Then half the Béchamel.
    Another 3 large ladlefuls of the sauce
    Another layer of lasagne sheets
    Top with the remaining Béchamel

    Heat oven to 200°c

    Cover with foil and bake for 40 minutes.
    Remove the foil, sprinkle over the cheese 
    Continue to bake a further 20 minutes until golden and bubbling.
    Serve with a big salad and you’ll be happy all night long.

    I reckon some Garlic bread would also be a great accompaniment
    And that way you could feed 6 people.

    For great Garlic Pizza Bread  click here

    Pizza at it's Homemade Best

    I decided to repost this Pizza recipe, as the other day I made some wonderful Pizza Bread
    It is really simple and perfect to having with lovely comforting soup with this miserable weather we are having here in Auckland.
    When I looked for this post for the recipe, I noticed there were the photos of our time on the boat.
    Definitely worth a re-post
    Wonderful Summer weather.
    Not too far away...only a couple of months...oh maybe 3
    So here we go
    Hi my first post for 2008 
    This my version for the easiest So Simple Pizza
    We are still on board Cajun Moon where we have spending the last month in the sunny and not so sunny (as it turned out this year) Jewel of the North Whangaroa Harbour. A beautiful and unique place.

    How's this for a sunset?
    But back to Pizza
    Step by step
    You don’t have to get up at the crack of dawn for this bread
    Max time: 1 hour 15 minutes... from whoa to go
    I have this down to a fine art and feel really confident that anybody could get the same results.
    i.e. to get the water to the correct hand hot temp 2/3 cold water 1/3 just boiled water.
    This is the right temp for our granddaughter’s mouth and perfect for bread making
    You learn something everyday

    ! cup high grade flour (if you have Italian 00 more’s the better)
    1 pkt 8g dry yeast
    1 teaspoon sugar
    1 teaspoon salt

    Approx 100 mls warm water prepare 200 mls just in case…some days it may take more
    It’s important that the dough is not dry

    Place flour in a large bowl
    Add sugar, yeast and salt
    (making sure the salt and yeast are not together
    Salt kills yeast)
    So add about 100 mls of water and mix till the dough comes clear of the bowl
    Turn out onto floured board and knead about 1-2 minutes
    Till dough is smooth
    Place back into the bowl which you have oiled and toss around to coat the dough
    Cover with tea towel or plastic wrap.
    Leave till doubled in size about 30 minutes to an hour depending on the temperature
    Pull away from sides of bowl

    Turn back onto floured board and knead it well about another minute
    Flour the rolling pin and roll into shape and place in oiled pizza pan
    Now I do have a stone and a peel on board
    and they have been well used, particularly by our son when he is on board but I think to myself… the pizza shop guys use these pans…why not me.
    I sit the pan on the stone though to get maximum heat
    On this occasion I just wanted to make pizza bread so I brushed an excellent olive oil
    Over the top
    Into a very hot oven and it should take anywhere around 10 minutes

    It doesn’t need to be brown that makes it too crispy this is just perfect
    Sliced into 6 pieces and served it with some beautiful tomatoes seasoned with sea salt and pepper and a drizzle of the good extra virgin olive oil
    Some nice soft Castello cheese white and blue. Glass of crisp white wine.Lunch fit for a king.
    To make Garlic Pizza Bread
    Before you place it in the oven make a paste
    Using 2 cloves garlic, 2 tablespoons chopped parsley
    A slosh of olive oil
    Sprinkle with sea salt
    Again about 8-10 minutes in a very hot oven
    Perfect to have with anything really

    Of course most times we add toppings.
    This pizza I topped just simply with
    Fresh tomato sliced
    Spring onion chopped
    Grated cheese (your choice...this was a mix of mozzarella and cheddar)
    3-4 artichoke hearts
    And few dashes of hot chilli sauce

    It's so good I am going to make it again today