Recipe 24: Over the weekend I made Jamie’s chocolate chip cookies with Mari. We were suppose to be at KK’s house to watch the netball at 4pm but the cookies took a lot longer then we thought. We had to freeze the cookie dough before you could mould them. When I read this I thought: Pft nope it’ll be fine we don’t need to freeze the dough.
Oh yes we needed to! We found this out once it was made. It was gooey and sticky. It looked a delicious caramel colour and smooth texture. If you like cookie dough raw then this recipe looks like a good one, but I’m not a raw cookie dough eater. I prefer my cookies fresh out of the oven.
We shaped it into a sausage shape, wrapped in glad wrap and froze it. We got impatient as we were already late to KK’s and got the dough out before the 30min was up. The edges were frozen but the centre was still a sticky mushy mess. We managed to cut 12 cookies out of the sausage shapped cookie dough even though we were meant to get out 15.
Jamie says they're done when the edges start to brown. What about the middle?? Is it meant to stay not brown? We took the cookies out, only a couple looked overdone but they were delicious! A little crumbly round the edges but very yummy. Dad had hoped I would forget to take them with me when we finally got out my front door.
We missed the Sydney Swifts netball game but I think the cookies made up for it
Wednesday, February 24, 2010
Tuesday, February 16, 2010
Oops i did it again...
Dinner tonight was Griddled lamb chops with chunky salsa, best new potato's and salad with yoghurt dressing. Recipe's #21,22, and 23.
Lets start with the chops. Jamie asks you to cut your tomatoes in half, deseed your chilli and pepper, cut your chilli in half and your pepper in quarters. Sounds easy enough don't you think... well not to me. I deseeded the chilli's and diced them. Next thing Jamie asks is to put your fingers in your mouth after chopping the chilli's... no wait. Thats just me who does that.
Drizzle lamb with olive oil and season. Place upright on a hot griddle pan and add veggies cut side down. Cook for 4-5 min turning in between.
Meanwhile the potatoes should be boiling as they take 15 min. While everything is left cooking, Chop salad. Warning: Do not try hold cucumber and knife in same hand and unwrap cucumber with the other hand. You will cut your self on very sharp knife. Make dressing (yoghurt, white wine vinegar, olive oil, pepper and salt in a jam jar.)
Once the potato's are cooked and the lamb is also cooked and the veggies are tender and juicy turn everything off. Add butter, petter salt and chopped min to the potatoes and serve. Chop basil, the cooked pepper, tomato and chilli (eh! one step ahead of you Jamie) into a chunky salsa and add a dash of red wine vinegar, olive oil, pepper and salt. Warning: Do not try and pick up the salsa with your fingers and move it to a bowl. This will burn your finger and make them sting for hours after.
Serve chops with salsa on top and potatoes in a bowl for people to serve them selves. Salad is great after as a refreshing finish. It was yum! Mum even liked the dressing better then hers... but I have to disagree. Nothing can beat Mum's dressing.
Lets start with the chops. Jamie asks you to cut your tomatoes in half, deseed your chilli and pepper, cut your chilli in half and your pepper in quarters. Sounds easy enough don't you think... well not to me. I deseeded the chilli's and diced them. Next thing Jamie asks is to put your fingers in your mouth after chopping the chilli's... no wait. Thats just me who does that.
Drizzle lamb with olive oil and season. Place upright on a hot griddle pan and add veggies cut side down. Cook for 4-5 min turning in between.
Meanwhile the potatoes should be boiling as they take 15 min. While everything is left cooking, Chop salad. Warning: Do not try hold cucumber and knife in same hand and unwrap cucumber with the other hand. You will cut your self on very sharp knife. Make dressing (yoghurt, white wine vinegar, olive oil, pepper and salt in a jam jar.)
Once the potato's are cooked and the lamb is also cooked and the veggies are tender and juicy turn everything off. Add butter, petter salt and chopped min to the potatoes and serve. Chop basil, the cooked pepper, tomato and chilli (eh! one step ahead of you Jamie) into a chunky salsa and add a dash of red wine vinegar, olive oil, pepper and salt. Warning: Do not try and pick up the salsa with your fingers and move it to a bowl. This will burn your finger and make them sting for hours after.
Serve chops with salsa on top and potatoes in a bowl for people to serve them selves. Salad is great after as a refreshing finish. It was yum! Mum even liked the dressing better then hers... but I have to disagree. Nothing can beat Mum's dressing.
Monday, February 15, 2010
cookie monster confessions
P.S. Delicious magazine arrived today! woohoo!!
I made the Nigella cookies but had to use hazelnut chocolate because that was all we had. Still quite yum though... probably not the best idea before netball.
I made the Nigella cookies but had to use hazelnut chocolate because that was all we had. Still quite yum though... probably not the best idea before netball.
Slightly off course.
I'm back fear not fellow followers!
I have had a lapse and veered off course for a few days. But I have to be back on track asap because I'm so not going to make my dead line at all.
I cooked one recipe last week. Yes only one.
Receipt #20: Sizzling Beef with spring onions and black bean sauce.
Firstly you have to cook your rice and let cool. I cooked the rice but did not let it cool. I didn't see the point since I was cooking it again with egg later. Next was to chop the coriander, chilli, garlic, spring onions, ginger and mix in a bowl with sesame oil. Then cook in wok for about 2 min. Keep it moving so it doesn't burn. Add the Black bean sauce and soy sauce, keep tossing.
Transfer into a bowl and cover with foil. Add egg to pan with more soy sauce and scramble. Add rice.
Serve with coriander leave and lime spritz on top.
It was delicious except it kept we awake all night from the flavour enhancer in the black bean sauce. I was high as a kite all night with heart palpitations. So worth it!
I have had a lapse and veered off course for a few days. But I have to be back on track asap because I'm so not going to make my dead line at all.
I cooked one recipe last week. Yes only one.
Receipt #20: Sizzling Beef with spring onions and black bean sauce.
Firstly you have to cook your rice and let cool. I cooked the rice but did not let it cool. I didn't see the point since I was cooking it again with egg later. Next was to chop the coriander, chilli, garlic, spring onions, ginger and mix in a bowl with sesame oil. Then cook in wok for about 2 min. Keep it moving so it doesn't burn. Add the Black bean sauce and soy sauce, keep tossing.
Transfer into a bowl and cover with foil. Add egg to pan with more soy sauce and scramble. Add rice.
Serve with coriander leave and lime spritz on top.
It was delicious except it kept we awake all night from the flavour enhancer in the black bean sauce. I was high as a kite all night with heart palpitations. So worth it!
Monday, February 8, 2010
Red Velvet is the new Denim.
Made them ate them and loved them!
I used Jamie Oliver's recipe in his latest magazine (Issue 8: Feb/Mar '10). I know it's off topic but I thought that because it was Jamie still I could get away with it.
Jamie's: Red Velvet Cupcakes
- 375g plain flour
- 50g baking cocoa
- 1tsp baking soda
- 1tsp baking powder
- 1/4 tsp salt
- 230g butter, at room temp
- 360g caster sugar
- 5 large eggs
- 250mL buttermilk
- 1tsp vanilla essence
- 1 tsp natural red food colouring (I used colouring paste)
1. Preheat oven to 180 degrees Celsius and fill muffin trays with cases (it says it makes 24 but I got 32 out of this recipe).
2. Combine the flour, cocoa, making powder, baking soda and salt in a mixing bowl. Sift the mixture 3 times. (YES 3 times!!)
3. Cream the butter and sugar until light and fluffy. Add the eggs one at a time making sure they are mixed in well.
4. Add a quarter if the dry ingredients and 60mL of buttermilk, alternating till it's all used.
5. Mix in the vanilla and food colouring.
6. Fill the muffin cases half full of cake batter. Bake for 15-20min (test with a skewer).
7. Leave to cool for 5 min in pan and move to a cooling rack. The cupcakes must be completely cool before icing.
The icing: Beat together 130g unsalted butter and 250g full fat cream cheese until fluffy. Add 250g of icing sugar gradually and stir through 1tsp of vanilla essence. Ice and eat! delicious!
**sorry there are no pictures... they didn't last long enough for a photo to be taken :)
Saturday, February 6, 2010
Is Red Velvet the new denim?
Jamie Magazine arrived Yesterday! Woohoo!
I haven't had a huge look through yet, only a quick flick. But I have to say that about a week ago I had never heard of Red Velvet cupcakes and they seem to be everywhere at the moment. (I am sure you are all wondering how a foodie has never heard of red velvet cakes right? well my mum was never a cake baker. Her cakes turned out like slices and her slices turned out like cakes. She never attempted cookies.) I went onto deliciousdeliciousdelicious when the Red Velvet Lamington was on the site. Recently he has posted the Red Velvet Cupcake and now in Jamie's magazine this month he has also done a recipe for Red Velvet Cupcakes.
All I can think of is Red Velvet Cupcakes, Red Velvet Cupcakes... Red Velvet Cupcakes. I may have to ease my cravings for them.
Thursday's weather forecast: Mutton done up as lamb.
I spent all of Thursday in my little work cubicle watching the overcast day go past. To me winter had come early as I sit underneath two air con vents and freeze Monday to Friday. This particular day however, the clouds matched the temperature inside. People were even talking in the kitchen while making tea about winter foods and how they were looking forward to them like pie's and stews and soups. Now this caught my attention. Soup. I have not had soup in months and after hearing the word I couldn't get it out of my head. Soup soup soup!!
When it hit 5:01pm I was out of my chair and in the lift. At about 5:05 I was walking to the bus stop in sweltering muggy heat. Yuk. Even worse for soup eating (do we eat or drink soup?? hmmm a though to think about.) It was lovely and wintering in the office. Outside it was mutton done up as lamb for all I can say. It was horrible.
But my mind was set on soup so soup it was.
Recipe #19- Potato and Leek soup.
Jamie asks to chops 2 carrots, 2 medium onions, 2 cloves of garlic, 400g of leek and 2 celery stalks. Add them to a hot pot with 2 tbs of olive oil and cook with the lid on askew for 10min or until the leeks and carrots are tender. Next add your 1.8L of stock and your 400g's of peeled and cubed potatoes. Bring to the boil and cook for 10 min with lid on. Process with a food processor.
All sounds good and easy. I spent about 20min while it was coming to the boil and boiling, fishing out tiny black bits of onion that has caught on the bottom of the pan. I got most of them out before i got to the blending part. After the soup was blended I added about a TBS of salt.
I served it with buttered bread, eating on the balcony, on a hot summer night. Yum!
When it hit 5:01pm I was out of my chair and in the lift. At about 5:05 I was walking to the bus stop in sweltering muggy heat. Yuk. Even worse for soup eating (do we eat or drink soup?? hmmm a though to think about.) It was lovely and wintering in the office. Outside it was mutton done up as lamb for all I can say. It was horrible.
But my mind was set on soup so soup it was.
Recipe #19- Potato and Leek soup.
Jamie asks to chops 2 carrots, 2 medium onions, 2 cloves of garlic, 400g of leek and 2 celery stalks. Add them to a hot pot with 2 tbs of olive oil and cook with the lid on askew for 10min or until the leeks and carrots are tender. Next add your 1.8L of stock and your 400g's of peeled and cubed potatoes. Bring to the boil and cook for 10 min with lid on. Process with a food processor.
All sounds good and easy. I spent about 20min while it was coming to the boil and boiling, fishing out tiny black bits of onion that has caught on the bottom of the pan. I got most of them out before i got to the blending part. After the soup was blended I added about a TBS of salt.
I served it with buttered bread, eating on the balcony, on a hot summer night. Yum!
Thursday, February 4, 2010
Do we have an Egg Queen in the house?!
Recipe #18- Poached eggs (on Mum's style Caesar Salad).
We scavenged everything that was left in the fridge and made a Royal Salad. Which of course included Mum's famous salad dressing. Now this stuff is amazing. If you've had it you'll understand. It is BETTER then Paul Newman's classic dressing. Nothing more needs to be said.
The bf normally cooks the poached eggs to perfection on Sunday mornings. He is the Egg King so I had to execute the eggs perfectly. Sure I'd cooked poached eggs before but when the pressure is on for something like crowning a Royal Salad it's murphy's law that it will stuff up.
I started the eggs as the salad was being assembled. Jamie asks for boiling water, sea salt, eggs and a pinch of pepper to finish. Where was the vinegar? I added a little vinegar anyway. Doesn't it do something to keep the eggs from separating? or is it all a myth?? I will have to look into this further but yes I bent the rules and added vinegar when Jamie doesn't ask for it. Maybe it was a typo...
The water was simmering and I added each egg as Jamie asks.
They crowned the salad and were dressed with some crunchy bacon and shallots.
Our Royal Salad had perfect poached eggs.
We scavenged everything that was left in the fridge and made a Royal Salad. Which of course included Mum's famous salad dressing. Now this stuff is amazing. If you've had it you'll understand. It is BETTER then Paul Newman's classic dressing. Nothing more needs to be said.
The bf normally cooks the poached eggs to perfection on Sunday mornings. He is the Egg King so I had to execute the eggs perfectly. Sure I'd cooked poached eggs before but when the pressure is on for something like crowning a Royal Salad it's murphy's law that it will stuff up.
I started the eggs as the salad was being assembled. Jamie asks for boiling water, sea salt, eggs and a pinch of pepper to finish. Where was the vinegar? I added a little vinegar anyway. Doesn't it do something to keep the eggs from separating? or is it all a myth?? I will have to look into this further but yes I bent the rules and added vinegar when Jamie doesn't ask for it. Maybe it was a typo...
The water was simmering and I added each egg as Jamie asks.
"crack one of your eggs into a cup and gently pour it into the water in one fluid movement"Done, done, done and done. 4 eggs in the water. Now... which one went in first?!? Tristannnnn!!!! The King of Eggs came and inspected and informed me that they needed a little longer. After abiding by the Kings up most important commands I left the eggs simmering for a little longer... then got impatient and took them out.
They crowned the salad and were dressed with some crunchy bacon and shallots.
Our Royal Salad had perfect poached eggs.
Monday, February 1, 2010
Weird and Wonderful
I made just as much mess making Jamie's Chicken Fajitas as eating them.
Recipe #17- Tonights dinner had to be a quick one as netball season is back on. The worst feeling is being full and then having to run around for two twenty minute halves. Ew.
So I flicked through JMOF and went for one of his 'Twenty-minute Meals'. He quotes 19min for Chicken Fajitas. Don't even ask how I started it cooking 5:30pm and we were eating at 6:30pm. Thank goodness I underestimated myself and allowed enough time. If I had taken Jamie's 19min advice I would still be trying to eat fajitas.
I chopped the chicken, capsicum and onions and put them in a bowl with smoked paprika, cumin, lime juice and olive oil. Next was to start the salsa. I needed 15 cherry tomatoes, a bunch of fresh coriander and one fresh chilli. We had the fresh chilli... normal tomatoes and dried coriander leaves. That will have to do.
Now Jamie says serve it with a tub of bought guacamole but I thought no. We have fresh avocados at home and i've made guacamole before it will be easy peasy. Yes well its easy peasy when you have more then half an avocado to use. The other one was so hard I could have knocked someone out with it. I attempted to cut through it with a sharp knife to nearly only cut my hand off and not even make the avocado budge. And yes i was using an avocado not some other mysterious fruit.
So in with the half of an avo went some onions, yoghurt, vinegar (weird but wonderful!) and tomato. I made half an avo go round enough!
The chicken and capsicum mixture then had to be put on a griddle pan and cooked. The smell of the smoked paprika is still hanging around the house. Feeling slightly ill right about now.
I chopped lettuce and cucumber to go with everything even though Jamie doesn't say so. It was served on the balcony with mozzies having just a big of a feast as we were. With no cheese. Yes no cheese Erin!! For some reason it slipped my mind and eyes when reading the recipe.
Maybe I do need to go back to the judgmental optometrist and get new glasses.
Recipe #17- Tonights dinner had to be a quick one as netball season is back on. The worst feeling is being full and then having to run around for two twenty minute halves. Ew.
So I flicked through JMOF and went for one of his 'Twenty-minute Meals'. He quotes 19min for Chicken Fajitas. Don't even ask how I started it cooking 5:30pm and we were eating at 6:30pm. Thank goodness I underestimated myself and allowed enough time. If I had taken Jamie's 19min advice I would still be trying to eat fajitas.
I chopped the chicken, capsicum and onions and put them in a bowl with smoked paprika, cumin, lime juice and olive oil. Next was to start the salsa. I needed 15 cherry tomatoes, a bunch of fresh coriander and one fresh chilli. We had the fresh chilli... normal tomatoes and dried coriander leaves. That will have to do.
Now Jamie says serve it with a tub of bought guacamole but I thought no. We have fresh avocados at home and i've made guacamole before it will be easy peasy. Yes well its easy peasy when you have more then half an avocado to use. The other one was so hard I could have knocked someone out with it. I attempted to cut through it with a sharp knife to nearly only cut my hand off and not even make the avocado budge. And yes i was using an avocado not some other mysterious fruit.
So in with the half of an avo went some onions, yoghurt, vinegar (weird but wonderful!) and tomato. I made half an avo go round enough!
The chicken and capsicum mixture then had to be put on a griddle pan and cooked. The smell of the smoked paprika is still hanging around the house. Feeling slightly ill right about now.
I chopped lettuce and cucumber to go with everything even though Jamie doesn't say so. It was served on the balcony with mozzies having just a big of a feast as we were. With no cheese. Yes no cheese Erin!! For some reason it slipped my mind and eyes when reading the recipe.
Maybe I do need to go back to the judgmental optometrist and get new glasses.
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