Over the weekend I attempted to make Granola (Recipe #45) for the 3rd time. First time I added currants which made it a little too sweet, the 2nd time I didn't add fruit and it was delicious over greek yoghurt so I thought I would make again since I had eaten the 2nd batch and was craving more. Yes well it sounded a great idea until the over powerful oven decided to burn the buggerey out of it. So I'd say that this third time lucky did not work. The kitchen smelt like burnt-ness to I thought I would leave it for another weekend and make brushetta and watch Julie and Julia. (Fantastic afternoon may I say!)
For dinner I cooked the Perfect Roast Beef (Recipe #46). I placed the veggies in the bottom of the pan, placed the beef on top and cooked it for 1 hour while I went to basketball. Worked out perfectly.
We had roast veggies, yorkshire pudding and gravy. YUM.
Monday, April 19, 2010
Wednesday, April 14, 2010
Crumble hides reality.
Recipe #44- Stewed fruit.
We had a going away dinner tonight for 2 friends that will be leaving us for four and a half months. I don't think it's hit me yet that there actually going so I made dessert instead of thinking about it.
Rhubarb and apple crumble. Goodness knows how much rhubarb I used but I had to cook for 10-11 people I was told so in my lunch break today I went to the fruit shop in Westfield where I found a bunch of rhubarb which was about a metre tall. Very embarrassing taking it back to the office where I got looks like "is that a tree??" "no its rhubarb!" I stared them back.
I also bought 1kg of apples with my rhubarb and when I got to the counter I realised I had no cash on me so I took out my bank card. "Minimum of ten dollar" the checkout chick said. So I grabbed a bag of nuts that were on the counter to make up the extra $2 that I need to spend. "15 dollar thank you" I bought the most expensive nuts in Chatswood which I didn't even want.
Back to the crumble.
Mum helped me peel and chop the apples as I has half an hour to make a crumble and be at someone's house where I ended up getting lost anyway. The rhubarb and apples went in with some water and sugar and stewed for a bit. Yes some of this and a bit of that. I didn't really measure... naughty naught naughty I know. My rhubarb wasn't as pink as I had hoped for. But then I'd never cooked or eaten rhubarb until. It all cooked nicely and went that awful shade of pink that nanna's wear. I tipped the crumble filling into an oven proof dish and let cool before I covered it with foil for the car trip.
Next was the crumble topping. I used flour and butter and rubbed it together with my finger tips ( and added some oats). Yes again a little bit of this and a little bit of that. When I started measuring the flour on top of the butter the scales turned off. Helpful that I couldn't take the flour out and re-measure it.
The car trip went well and I did not spill and in mum's car even though I did get lost alone with only a crumble to swear at in the car.
The Girls cooked the main which was delish, thank you my lovely's.
I preheated the oven and spooned over the crumble filling and some demerera sugar. I thought that would give it good crunch but it didn't really work. I had way to much crumble topping for my stewed fruits. And although I was warned that rhubarb can get too excited and bubble over I didn't think it would happen in the oven but yes the rhubarb got excited, so I took the crumble out a little to early because I didn't want to mess the oven that was not mine up. So no crunchy crunchy topping. Maybe I put too much on... and the centre went very mooshy. I think less cooking on the stove next time and more time in the oven or under the grill so get nice and crunchy on top. Everyone said they enjoyed it so I will take that as a dessert accomplished :)
We had a going away dinner tonight for 2 friends that will be leaving us for four and a half months. I don't think it's hit me yet that there actually going so I made dessert instead of thinking about it.
Rhubarb and apple crumble. Goodness knows how much rhubarb I used but I had to cook for 10-11 people I was told so in my lunch break today I went to the fruit shop in Westfield where I found a bunch of rhubarb which was about a metre tall. Very embarrassing taking it back to the office where I got looks like "is that a tree??" "no its rhubarb!" I stared them back.
I also bought 1kg of apples with my rhubarb and when I got to the counter I realised I had no cash on me so I took out my bank card. "Minimum of ten dollar" the checkout chick said. So I grabbed a bag of nuts that were on the counter to make up the extra $2 that I need to spend. "15 dollar thank you" I bought the most expensive nuts in Chatswood which I didn't even want.
Back to the crumble.
Mum helped me peel and chop the apples as I has half an hour to make a crumble and be at someone's house where I ended up getting lost anyway. The rhubarb and apples went in with some water and sugar and stewed for a bit. Yes some of this and a bit of that. I didn't really measure... naughty naught naughty I know. My rhubarb wasn't as pink as I had hoped for. But then I'd never cooked or eaten rhubarb until. It all cooked nicely and went that awful shade of pink that nanna's wear. I tipped the crumble filling into an oven proof dish and let cool before I covered it with foil for the car trip.
Next was the crumble topping. I used flour and butter and rubbed it together with my finger tips ( and added some oats). Yes again a little bit of this and a little bit of that. When I started measuring the flour on top of the butter the scales turned off. Helpful that I couldn't take the flour out and re-measure it.
The car trip went well and I did not spill and in mum's car even though I did get lost alone with only a crumble to swear at in the car.
The Girls cooked the main which was delish, thank you my lovely's.
I preheated the oven and spooned over the crumble filling and some demerera sugar. I thought that would give it good crunch but it didn't really work. I had way to much crumble topping for my stewed fruits. And although I was warned that rhubarb can get too excited and bubble over I didn't think it would happen in the oven but yes the rhubarb got excited, so I took the crumble out a little to early because I didn't want to mess the oven that was not mine up. So no crunchy crunchy topping. Maybe I put too much on... and the centre went very mooshy. I think less cooking on the stove next time and more time in the oven or under the grill so get nice and crunchy on top. Everyone said they enjoyed it so I will take that as a dessert accomplished :)
Monday, April 12, 2010
Chickpea free
Dinner tonight was Pot Roast Meatloaf (Recipe #43).
You start with cooking onions off in a frying pan with cumin and coriander till soft then leaving them to cool (I got impatient and didn't leave them to cool). Smash sayos up (I used Oscar) add them to a bowl with the cool onion, mince, dijon mustard, dried oregano, pepper, salt and 1 egg. Moosh with hands till combined and make a rugby ball out of the mince and place in a baking tray. Cook for 30min in a preheated oven at 200 degrees (I had the oven at 180 because we have a small oven that compensates by being too hot).
Chope your 2nd onion into 1cm pieces with 2 cloves of garlic and a chilli. Fry in a pan with smoked paprika (I cannot stand the smell of Smoked Paprika for some reason, but I did add it) When the onions are soft add the tins of tomatoes and chickpeas. Now we have had enough chickpeas for the moment. Everything Jamie can put chickpeas in he does so we decided to leave them out. I asked the family and it was a flat 'no chickpeas'. Add balsamic vinegar and worcestershire sauce and being to the boil and simmer for 10min.
Once the meatloaf had had it's 30min transfer it to a baking dish and pour sauce around it. Sprinkle with fresh rosemary and lay prosciutto over and around it. Put it back in the oven for another 15 min until prosciutto is crispy.
We served this with couscous (that worked this time). Yum. It will be a meatloaf sandwich for work tomorrow!!
You start with cooking onions off in a frying pan with cumin and coriander till soft then leaving them to cool (I got impatient and didn't leave them to cool). Smash sayos up (I used Oscar) add them to a bowl with the cool onion, mince, dijon mustard, dried oregano, pepper, salt and 1 egg. Moosh with hands till combined and make a rugby ball out of the mince and place in a baking tray. Cook for 30min in a preheated oven at 200 degrees (I had the oven at 180 because we have a small oven that compensates by being too hot).
Chope your 2nd onion into 1cm pieces with 2 cloves of garlic and a chilli. Fry in a pan with smoked paprika (I cannot stand the smell of Smoked Paprika for some reason, but I did add it) When the onions are soft add the tins of tomatoes and chickpeas. Now we have had enough chickpeas for the moment. Everything Jamie can put chickpeas in he does so we decided to leave them out. I asked the family and it was a flat 'no chickpeas'. Add balsamic vinegar and worcestershire sauce and being to the boil and simmer for 10min.
Once the meatloaf had had it's 30min transfer it to a baking dish and pour sauce around it. Sprinkle with fresh rosemary and lay prosciutto over and around it. Put it back in the oven for another 15 min until prosciutto is crispy.
We served this with couscous (that worked this time). Yum. It will be a meatloaf sandwich for work tomorrow!!
Thursday, April 8, 2010
I am a food processor...gone slightly mad
Last night it was dessert that Jamie came into my kitchen for.
Recipe #42- MEGA Chocolate fudge Cake.
This recipe calls for a food processor. Something that my mother only has a tiny one of called Oscar. It holds one cup, thats it. Nothing more but yes it can hold less if you tried.
This was how I worked my way around having a normal sized food processor and you know what? It worked wonderful :) To sum up the recipe method; Jamie says bung all ingredients in food processor and wizz. HA good one Jamie. This recipe is meant to test me I know it!
So with mum's one cup Oscar I wizzed 200g of dark chocolate then transferred it to a bowl, wizzed 100g blanched almonds and transferred them to the bowl, measured 120g soft brown sugar and added it to my bowl with 1 tbs of cocoa. (I gave the wizzed mixture a stir with a spoon at the point) This next bit is the test. 175g of butter and wizz. Haha you make a funny joke!
I put 175g of softened butter into Oscar with about 6 tbs of the wizzed mixture and wizzed it! Genius! I kept adding a little bit of the dry mixture until Oscar was full and refused any more. I turned the buttery mixture into the rest of the wizzed goodies and stirred with a wooden spoon.
Next 4 eggs and 150g of Self Raising flour is needed. Oscar went to bed early at this stage and never returned to help with the cake making. I added one egg with a huge spoonful of flour to the mixture and mixed with a wooden spoon until all was mixed through well. I continued doing this with the other 3 eggs and remaining flour.
You need to butter a 25cm x 25cm tin and then coat the inside with cocoa. Pour your wizzed mixture in and crumble 100g of fudge over the top pushing the larger bits in the cake batter. Bake in a 160 degree oven for about 20-30 min. Remember if your making this that all ovens are different. We have a powerful tiny oven at home but I still needed it in there for 30min even though Jamie says 20min.
I am a magician! Or should I say I am a food processor?? Oh dear I think this cake has gone to my head.
Delish with ice cream :)
Recipe #42- MEGA Chocolate fudge Cake.
This recipe calls for a food processor. Something that my mother only has a tiny one of called Oscar. It holds one cup, thats it. Nothing more but yes it can hold less if you tried.
This was how I worked my way around having a normal sized food processor and you know what? It worked wonderful :) To sum up the recipe method; Jamie says bung all ingredients in food processor and wizz. HA good one Jamie. This recipe is meant to test me I know it!
So with mum's one cup Oscar I wizzed 200g of dark chocolate then transferred it to a bowl, wizzed 100g blanched almonds and transferred them to the bowl, measured 120g soft brown sugar and added it to my bowl with 1 tbs of cocoa. (I gave the wizzed mixture a stir with a spoon at the point) This next bit is the test. 175g of butter and wizz. Haha you make a funny joke!
I put 175g of softened butter into Oscar with about 6 tbs of the wizzed mixture and wizzed it! Genius! I kept adding a little bit of the dry mixture until Oscar was full and refused any more. I turned the buttery mixture into the rest of the wizzed goodies and stirred with a wooden spoon.
Next 4 eggs and 150g of Self Raising flour is needed. Oscar went to bed early at this stage and never returned to help with the cake making. I added one egg with a huge spoonful of flour to the mixture and mixed with a wooden spoon until all was mixed through well. I continued doing this with the other 3 eggs and remaining flour.
You need to butter a 25cm x 25cm tin and then coat the inside with cocoa. Pour your wizzed mixture in and crumble 100g of fudge over the top pushing the larger bits in the cake batter. Bake in a 160 degree oven for about 20-30 min. Remember if your making this that all ovens are different. We have a powerful tiny oven at home but I still needed it in there for 30min even though Jamie says 20min.
I am a magician! Or should I say I am a food processor?? Oh dear I think this cake has gone to my head.
Delish with ice cream :)
Wednesday, April 7, 2010
Vegemite Pie
Recipe #40 and 41- Classic mince and onion Pie & Pastry Lid.
Last night I felt like soup but was the only on in my family who felt like soup. Very disappointing when you're trying to describe Fresh Mint and Pea soup to people who just turn up their nose and say...'Soup?'
So Vegemite Pie it was. I say Vegemite Pie because of course the obvious, there is Vegemite in it. First recipe I have made (apart from tiger toast) that asks for Vegemite. Ok well Jamie says Marmite but I thought I would Auzzie the pie up and use Vegemite.
I fried the carrots, onions and celery with fresh rosemary and dried bay leaves until the onions started to go translucent. Then added the mince, hot mustard, Vegemite, worcestershire sauce and 2 tsp of flour and stirred until everything was mixed through well. I have to admit the Vegemite did not want to spread I would advise mixing a splash of boiling water with it next time to make it easier to mix. The stock and boiling water was then added and left to cook with lid off for 1 hour. Jamie says lid askew but there was a lot of liquid so I thought lid off so the sauce could reduce which it did perfectly. Preheat the oven to 180 degrees when you have about 30 min left of cooking.
I then transferred the mince mixture into a ceramic pie dish to let cool slightly and let my pre-rolled shortcrust frozen pastry thaw. Next the pastry went over the pie. This is where I struggled and had holes in my pastry. Cook for about 40min or until golden on top.
The Vegemite Pie was YUM. We had it with buttered peas. Mum kept saying how English this meal was but I don't think so... Vegemite Pie is definitely Auzzie :)
Last night I felt like soup but was the only on in my family who felt like soup. Very disappointing when you're trying to describe Fresh Mint and Pea soup to people who just turn up their nose and say...'Soup?'
So Vegemite Pie it was. I say Vegemite Pie because of course the obvious, there is Vegemite in it. First recipe I have made (apart from tiger toast) that asks for Vegemite. Ok well Jamie says Marmite but I thought I would Auzzie the pie up and use Vegemite.
I fried the carrots, onions and celery with fresh rosemary and dried bay leaves until the onions started to go translucent. Then added the mince, hot mustard, Vegemite, worcestershire sauce and 2 tsp of flour and stirred until everything was mixed through well. I have to admit the Vegemite did not want to spread I would advise mixing a splash of boiling water with it next time to make it easier to mix. The stock and boiling water was then added and left to cook with lid off for 1 hour. Jamie says lid askew but there was a lot of liquid so I thought lid off so the sauce could reduce which it did perfectly. Preheat the oven to 180 degrees when you have about 30 min left of cooking.
I then transferred the mince mixture into a ceramic pie dish to let cool slightly and let my pre-rolled shortcrust frozen pastry thaw. Next the pastry went over the pie. This is where I struggled and had holes in my pastry. Cook for about 40min or until golden on top.
The Vegemite Pie was YUM. We had it with buttered peas. Mum kept saying how English this meal was but I don't think so... Vegemite Pie is definitely Auzzie :)
Monday, April 5, 2010
FFF... what more can you ask for?
I think the tradition is to have boiled eggs on Easter Sunday but my Mum's family tradition is to have them on Good Friday. So that it exactly what we did. I did over cook them though... a little disappointing as my soldiers didn't work as well as i wanted but the 2nd batch we cooked worked perfectly. This was because the King of Eggs did come to the rescue :)
Recipe #39. Boiled eggs.
I do have to admit though I didn't go exactly by Jamie's recipe with the first batch but did with the 2nd and they worked perfectly as I mentioned above.
Jamie's tip with boiling eggs is to get the water to boiling temp and then dip each egg in and out. This helps prevent the shock of the change in temperature if your eggs are coming straight from the fridge and avoids them cracking.
Nigella puts a match in the water when she cooks hers... haven't done her trick but Jamie's is useful.
Boiled eggs... Mmmm yum!
I have eaten so many eggs over this weekend... Its been a fabulous weekend full of food, family and friends.
P.S. I am reading this FABULOUS book at the moment and I recommend it to any foodie out there. It's called 'Lunch in Paris' by Elizabeth Bard. After every chapter there are recipes. It leaves warm fuzzy feelings and the urge to cook delicious french stews and of course all the food sounds sexy because it is french. Daube de Boeuf or Crumble Fraises Rhubarbe anyone??
Sunday, April 4, 2010
Happy Easter!
So I know this is not part of my 'mission' but I couldn't resist making Hot Cross Buns since its easter and because I have got a little Nigella mad lately and went with her recipe. I did however leave out the orange, clove and cardamon pods for Mum's sake. She doesn't like hot cross buns too spicy.
I also have to admit that I used the wrong flour and only read the recipe note saying if you don't have the right flour (bread flour) don't bother making them until after they were in the oven. Ah well. I thought they were nice.
Sultanas to me are disgusting, one thing I cannot bring myself to eat or even make myself like. So instead of these disgusting nuggets I used currants which I do like. The buns didn't rise much but I think that was my impatient-ness and the fact I used home-brand plain flour... So instead of looking like shop bought Hot Cross Buns they were more like Hot Cross scones. Still delicious! I will make them again for sure... with good bread flour and maybe also more time to rise.. eg over night :)
I also have to admit that I used the wrong flour and only read the recipe note saying if you don't have the right flour (bread flour) don't bother making them until after they were in the oven. Ah well. I thought they were nice.
Sultanas to me are disgusting, one thing I cannot bring myself to eat or even make myself like. So instead of these disgusting nuggets I used currants which I do like. The buns didn't rise much but I think that was my impatient-ness and the fact I used home-brand plain flour... So instead of looking like shop bought Hot Cross Buns they were more like Hot Cross scones. Still delicious! I will make them again for sure... with good bread flour and maybe also more time to rise.. eg over night :)
Spoon licking good
Recipe #37 and 38: Crunchy Garlic Chicken with Baked Creamy Leeks.
This was last weeks dinner and it all went surprisingly well. I made the garlic crumbs, chopped the leeks and started cooking them while the chicken defrosted. Once the leeks were cooked on the stove they were mixed with cheese and cream and baked for 20min. While the leeks were baking the chicken breasts were crumbed and fried.
Ok so admit I over cooked the first side of the chicken a little too much as a have a fear of under cooked chicken so I seem to over cook it all the time just incase ;)
Dinner was delish even with the crunchy crunchy garlic chicken. Leeks turned out lovely and came out of the oven bubbling and oozy as they should. Mum even licked the serving spoon when we were clearing the table so they must have impressed her :)
This was last weeks dinner and it all went surprisingly well. I made the garlic crumbs, chopped the leeks and started cooking them while the chicken defrosted. Once the leeks were cooked on the stove they were mixed with cheese and cream and baked for 20min. While the leeks were baking the chicken breasts were crumbed and fried.
Ok so admit I over cooked the first side of the chicken a little too much as a have a fear of under cooked chicken so I seem to over cook it all the time just incase ;)
Dinner was delish even with the crunchy crunchy garlic chicken. Leeks turned out lovely and came out of the oven bubbling and oozy as they should. Mum even licked the serving spoon when we were clearing the table so they must have impressed her :)
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