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 :)
Tuesday, March 30, 2010
Lesson number 1 learnt. Tick.
Recipe # 35 and 36. Last Night we had Creamy Bacon and Mushroom Sauce served over hot pasta and Mediterranean Chopped Salad.
Crème Fraiche. The dictionary meaning should be 'Devouring Delicious-ness'... although you do pay for the DD.
First I deseeded and chopped the (home grown) chilli, then the bacon and mushrooms. I heated the oil in a pan and forgot about it until it started smoking.
I added the bacon and gave the kitchen a oil shower of oil and bacon fat.... mmm mum loves me :) While the bacon was frying I had put the water on to start boiling for the hot pasta. I started chopping the Mediterranean Chopped Salad. Again I started with a home grown chilli which I deseeded and chopped along with tomatoes, onion, olives, lettuce and some wilted home grown basil. I made the dressing in a jar and DID NOT pour it over the salad yet as I have learnt my lesson with 'Soggy Salad'.
I added the tube pasta to the water and put the timer on so I wouldn't forget about it like I had forgotten about the oil. Next the mushrooms, chilli and fresh thyme was added to the now crispy bacon. Stirred until the mushrooms were coated in the bacon juices and then 4 tablespoons of Devouring Delicious Crème fraiche was added till bubbling.
Pasta is done and drained and poured into the pan of bubbling creamy bacon stirred through and seasoned with salt and pepper. Served straight away and sprinkled with some parmesan cheese.
Pasta and crème fraiche... Do I need to say anymore??
Salad was nice but the wilted basil made it bitter. Will leave it out or add fresh oregano next time.
Crème Fraiche. The dictionary meaning should be 'Devouring Delicious-ness'... although you do pay for the DD.
First I deseeded and chopped the (home grown) chilli, then the bacon and mushrooms. I heated the oil in a pan and forgot about it until it started smoking.
I added the bacon and gave the kitchen a oil shower of oil and bacon fat.... mmm mum loves me :) While the bacon was frying I had put the water on to start boiling for the hot pasta. I started chopping the Mediterranean Chopped Salad. Again I started with a home grown chilli which I deseeded and chopped along with tomatoes, onion, olives, lettuce and some wilted home grown basil. I made the dressing in a jar and DID NOT pour it over the salad yet as I have learnt my lesson with 'Soggy Salad'.
I added the tube pasta to the water and put the timer on so I wouldn't forget about it like I had forgotten about the oil. Next the mushrooms, chilli and fresh thyme was added to the now crispy bacon. Stirred until the mushrooms were coated in the bacon juices and then 4 tablespoons of Devouring Delicious Crème fraiche was added till bubbling.
Pasta is done and drained and poured into the pan of bubbling creamy bacon stirred through and seasoned with salt and pepper. Served straight away and sprinkled with some parmesan cheese.
Pasta and crème fraiche... Do I need to say anymore??
Salad was nice but the wilted basil made it bitter. Will leave it out or add fresh oregano next time.
Friday, March 26, 2010
A little bit of inventing.
We had our ritual girl’s dinner the Wednesday that just past and we devoured a Lemon Meringue Pie that the host prepared for us along with minestrone soup. Was it as good as it sounds...? Hell Yes it was!! :)
But I couldn’t resist myself and had to make something and bring it along with me. I have the cooking bug at the moment and sorry Jamie but it’s not for your fish recipes... I did the wrong thing and cooked everything I was dying to cook to start with now I’m left with baked apples... 4 types of porridge... and more cod. Ah well, I will get through and be gastronomically wiser after.
Anyway back onto last Wednesday night I made a Baked Artichoke dip. I tried a similar dip to the one I made at a friends house and thought it was delicious so while looking through a few recipes online I took initiative and made my own version. It's very simple and very decadent. It's almost like a creamy artichoke fondue.
-- If you are cooking to the dip straight away- Preheat your oven to about 190 degrees Celsius. --
1. Add 6 tablespoons of mayonnaise, 6 tablespoons of sour cream, 1 teaspoon of dried marjoram and 8 tablespoons of grated vintage cheese in a bowl along with 2 clove of fresh garlic minced.
2. Mix everything together and season well with salt and freshly grated black pepper (be careful not to over salt at this point).
3. Dice a 400g can of Artichoke hearts to the size you like. (I diced mine into little squares to give the dip some texture.) Add the chopped artichokes to the cheese mixture and mix well.
4. Test to see if it needs more pepper or salt. WARNING. It will taste VERY garlic-ee at the moment but do not be alarmed the hot-ness of the garlic does calm down when it’s baked. Pour the dip into an oven prove dish- I use an oval shaped one (very retro!)
* -- If you are making the dip a day in advanced stop now and cover with cling and refrigerate until required.--
5. Top with grated Parmesan Cheese and bake for about 20 min or until heated through. Move the dish up in the oven to let the cheese bubble on top. You may need to dab a bit of the oil from the top with kitchen paper so that guests don't feel too guilty indulging and Serve with crusty baguette pieces and carrot fingers. The carrot gives a lovely refreshing change to the satisfying rich-ness of the dip its self.
Mmmm mm
But I couldn’t resist myself and had to make something and bring it along with me. I have the cooking bug at the moment and sorry Jamie but it’s not for your fish recipes... I did the wrong thing and cooked everything I was dying to cook to start with now I’m left with baked apples... 4 types of porridge... and more cod. Ah well, I will get through and be gastronomically wiser after.
Anyway back onto last Wednesday night I made a Baked Artichoke dip. I tried a similar dip to the one I made at a friends house and thought it was delicious so while looking through a few recipes online I took initiative and made my own version. It's very simple and very decadent. It's almost like a creamy artichoke fondue.
-- If you are cooking to the dip straight away- Preheat your oven to about 190 degrees Celsius. --
1. Add 6 tablespoons of mayonnaise, 6 tablespoons of sour cream, 1 teaspoon of dried marjoram and 8 tablespoons of grated vintage cheese in a bowl along with 2 clove of fresh garlic minced.
2. Mix everything together and season well with salt and freshly grated black pepper (be careful not to over salt at this point).
3. Dice a 400g can of Artichoke hearts to the size you like. (I diced mine into little squares to give the dip some texture.) Add the chopped artichokes to the cheese mixture and mix well.
4. Test to see if it needs more pepper or salt. WARNING. It will taste VERY garlic-ee at the moment but do not be alarmed the hot-ness of the garlic does calm down when it’s baked. Pour the dip into an oven prove dish- I use an oval shaped one (very retro!)
* -- If you are making the dip a day in advanced stop now and cover with cling and refrigerate until required.--
5. Top with grated Parmesan Cheese and bake for about 20 min or until heated through. Move the dish up in the oven to let the cheese bubble on top. You may need to dab a bit of the oil from the top with kitchen paper so that guests don't feel too guilty indulging and Serve with crusty baguette pieces and carrot fingers. The carrot gives a lovely refreshing change to the satisfying rich-ness of the dip its self.
Mmmm mm
Tuesday, March 23, 2010
Congrats Veronica and Shadi!
Recipe # 33: Cracking Burgers.
Hamburgers for dinner last night, obviously not made with ham... why do they get the name hamburgers?? If anyone out there in the endless void who actually reads this knows, please share this bit of trivia.
Cracking Burgers starts with Jamie asking you to bash 12 Jacob cream crackers in a tea towel and add them to 500g's of beef mince in a mixing bowl. We didn't have any crackers like Jamie uses (Auzzie version is sayo's) so I used store bought bread crumbs. My opinion is if your going to use store bought crackers you may as well use store bought crumbs. If your using fresh breadcrumbs on the other hand that is completely different.
Next went in 2 heaped teaspoons of Dijon mustard. Mmm I love the colour of Dijon mustard when it’s heaped out on a spoon. It almost looks gold.
Pepper and salt was next, along with fresh chopped parsley. You’re meant to add an egg next but I did a typical Danielle and read the recipe once over and thought I new better then Jamie and forgot to add the egg. I think this was why they were a little dry and didn't stick together well.
I shaped the mince into 4 patties and put them in the fridge while I watched my backed up TV of MKR. (p.s. SO pumped that Shadi and Veronica won!!!)
We had salad fillers such as avo, baby spinach, truss tomatoes, cucumber and gherkins to go with the burgers which were being served with hot Tommy mustard, tomato sauce and focaccia bread instead of burger buns as that was all we had at home.
I oiled the patties with Mum's trusty garlic spray oil (Love it!) and placed them on a hot griddle pan. No idea how long I cooked them for but I cooked them until they were cooked through and the cheese was melted on top. We had frozen wedges with our burgers -left over’s from my 21st that were still in the freezer :) probably not the healthiest choice but it was easy and quick since the grand finale of MKR was on TV last night and nothing was getting in the way of me watching that :)
A delicious meal in all.
Hamburgers for dinner last night, obviously not made with ham... why do they get the name hamburgers?? If anyone out there in the endless void who actually reads this knows, please share this bit of trivia.
Cracking Burgers starts with Jamie asking you to bash 12 Jacob cream crackers in a tea towel and add them to 500g's of beef mince in a mixing bowl. We didn't have any crackers like Jamie uses (Auzzie version is sayo's) so I used store bought bread crumbs. My opinion is if your going to use store bought crackers you may as well use store bought crumbs. If your using fresh breadcrumbs on the other hand that is completely different.
Next went in 2 heaped teaspoons of Dijon mustard. Mmm I love the colour of Dijon mustard when it’s heaped out on a spoon. It almost looks gold.
Pepper and salt was next, along with fresh chopped parsley. You’re meant to add an egg next but I did a typical Danielle and read the recipe once over and thought I new better then Jamie and forgot to add the egg. I think this was why they were a little dry and didn't stick together well.
I shaped the mince into 4 patties and put them in the fridge while I watched my backed up TV of MKR. (p.s. SO pumped that Shadi and Veronica won!!!)
We had salad fillers such as avo, baby spinach, truss tomatoes, cucumber and gherkins to go with the burgers which were being served with hot Tommy mustard, tomato sauce and focaccia bread instead of burger buns as that was all we had at home.
I oiled the patties with Mum's trusty garlic spray oil (Love it!) and placed them on a hot griddle pan. No idea how long I cooked them for but I cooked them until they were cooked through and the cheese was melted on top. We had frozen wedges with our burgers -left over’s from my 21st that were still in the freezer :) probably not the healthiest choice but it was easy and quick since the grand finale of MKR was on TV last night and nothing was getting in the way of me watching that :)
A delicious meal in all.
Friday, March 19, 2010
Fear of cheats garlic bread FOREVER!
I am back from a dinner last night that makes me gag. No this was not a Jamie dinner or one of my own creations. We thought we'd go the cheats ways and by Coles garlic bread instead of making our own. I could hear Jamie's voice in my head saying...
The Jamie in my head is reading this and going "told you so, should have made something healthy form my book" and yes I admit I should have and a regret I didn't.
"Make your own, this is not what Jamie's Ministry of food is about"I should have listened to Jamie because as we started to eat this cheats garlic bread I thought 'hmm this tastes a little funny, maybe its because I'm used to the Woolworth's brand one and Coles brand are a little different. I'm into my 2nd or 3rd piece (I am still trying to block this memory out) and Tristan says "whats that?" I look at the end of my piece of garlic bread to say its just the charcoal bit from the sausages. When I look closer it's MOLD. Bluey-green MOLD. It can't be we both say and look at the whole loaf... Oh yes it was. The 2nd loaf was worse! I actually felt like being sick. The thought of last nights dinner is blur... I feel ill now. How can a store sell moldy garlic bread? If it was on special I can understand maybe... but it wasn't and not they have ruined cheats garlic bread for me forever. EW.
The Jamie in my head is reading this and going "told you so, should have made something healthy form my book" and yes I admit I should have and a regret I didn't.
Tuesday, March 9, 2010
Use your imagination... fresh cream and fresh strawberries....
A non Jamie dinner tonight but Chocolate chip scones for dessert which Mari and I made on Sunday. We adapted Jamie's fruit scones recipe (recipe #32) and made Chocolate Chip scones as we both are not fan's of fruit scones.
Because we don't have a food processor that hold more then a cup we made them the manual way by rubbing the flour, baking powder, and butter together with our fingers. We added about a tablespoon of cocoa here and took a table spoon of flour out so they would be more decadent. Mari did this while I mixed the Eggs, milk and chocolate chips in a bowl. We made a well in the centre of the crumbly flour mixture and poured the eggy mixture in. Stirred and did a small kneed. Once the dough had come together we cut out our scones and put them in the preheated oven.
MMM YUM! they were delicious! Not too sweet but just enough to make you want a 2nd but not a 3rd. Would have been delectable with fresh cream and fresh strawberries! Will def be repeating the recipe!
Because we don't have a food processor that hold more then a cup we made them the manual way by rubbing the flour, baking powder, and butter together with our fingers. We added about a tablespoon of cocoa here and took a table spoon of flour out so they would be more decadent. Mari did this while I mixed the Eggs, milk and chocolate chips in a bowl. We made a well in the centre of the crumbly flour mixture and poured the eggy mixture in. Stirred and did a small kneed. Once the dough had come together we cut out our scones and put them in the preheated oven.
MMM YUM! they were delicious! Not too sweet but just enough to make you want a 2nd but not a 3rd. Would have been delectable with fresh cream and fresh strawberries! Will def be repeating the recipe!
Monday, March 8, 2010
I'm sorry Jamie.
Recipe's #30 and 31: Dinner tonight was Baked Cod wrapped in Bacon with Rosemary and Baked French Potatoes. Sounds fabulous and restaurant worthy right?
Two words is all tonight gets. YUK and FAIL.
The fish when baked poached... the potatoes also poached in stock that didn't evaporate when it should have. The bacon and rosemary was nice but I'm not a huge fish eater and well cod is a very fishy fish. The thought of food is making me feel ill.
Molly the cat didn't even get the cod that we left uneaten. The bacon was eaten but the cod.... was filed under B for bin.
Two words is all tonight gets. YUK and FAIL.
The fish when baked poached... the potatoes also poached in stock that didn't evaporate when it should have. The bacon and rosemary was nice but I'm not a huge fish eater and well cod is a very fishy fish. The thought of food is making me feel ill.
Molly the cat didn't even get the cod that we left uneaten. The bacon was eaten but the cod.... was filed under B for bin.
Thursday, March 4, 2010
Fuss Free delicious-ness!!
Recipe #28 & 29: Lasagne (+Bolognese sauce). This recipe was made back in January for our double dater couple. Chloe and I go on dates while our lovely boys have there bro-mance time together.
First things first: I LOVE Lasagne! My mum never makes it enough and only makes it when we're having a dinner party and thats not very often at all. I have to beg and plead for Lasagne so I decided to make my own.. well Jamie's.
You start with making the Bolognese sauce which takes 45 min to cook once everything is in the pot. Once that is cooked and looking delicious don't be tempted to give up and boil spaghetti. Keep going... keep going! It's worth it let me tell you!!
Preheat the oven and grate parmesan into the bolognese sauce. Tear and stir in any large basil leaves, keeping the smaller ones aside for later. Taste and season with salt and pepper. Soften your lasagne sheets by pouring hot water over the top and draining.
Spoon a third of the bolognese sauce in the bottom of an oven proof pan followed by a lasagne sheet. Dollop a third of your creme fraiche and smooth it over to cover the lasagne sheets. Sprinkle with pepper, salt and a parmesan cheese. Repeat until you have no ingredients left and making the finishing layer of creme fraiche and parmesan. To make it look pretty add sliced tomato on top and the smaller basil leaves.
Cover with foil and bake for 20min in preheated oven. Remove foil and cook for a further 35min until bubbling and delicious.
One word. YUM!
I will make this again and again and again once this mission is over! The creme fraiche makes the sauce delicious and rich but with no fuss! Just remember to keep on track after the bolognese is made because it is worth it!
First things first: I LOVE Lasagne! My mum never makes it enough and only makes it when we're having a dinner party and thats not very often at all. I have to beg and plead for Lasagne so I decided to make my own.. well Jamie's.
You start with making the Bolognese sauce which takes 45 min to cook once everything is in the pot. Once that is cooked and looking delicious don't be tempted to give up and boil spaghetti. Keep going... keep going! It's worth it let me tell you!!
Preheat the oven and grate parmesan into the bolognese sauce. Tear and stir in any large basil leaves, keeping the smaller ones aside for later. Taste and season with salt and pepper. Soften your lasagne sheets by pouring hot water over the top and draining.
Spoon a third of the bolognese sauce in the bottom of an oven proof pan followed by a lasagne sheet. Dollop a third of your creme fraiche and smooth it over to cover the lasagne sheets. Sprinkle with pepper, salt and a parmesan cheese. Repeat until you have no ingredients left and making the finishing layer of creme fraiche and parmesan. To make it look pretty add sliced tomato on top and the smaller basil leaves.
Cover with foil and bake for 20min in preheated oven. Remove foil and cook for a further 35min until bubbling and delicious.
One word. YUM!
I will make this again and again and again once this mission is over! The creme fraiche makes the sauce delicious and rich but with no fuss! Just remember to keep on track after the bolognese is made because it is worth it!
Wednesday, March 3, 2010
Definately the "Bring a Salad" salad.
Recipe #26 and 27: Trout with mustard & oats and Evolution Potato Salad.
The potato salad is a revelation! Delicious!
(The trick is to dress it while to potatoes are still warm.)
Firstly peel your potatoes and then boil them in salted boiling water for 10-15 min until cooked through. Mean while mix extra virgin olive oil, lemon juice, pepper, salt natural yoghurt and fresh chive in a jar. Shake!
While the potatoes are cooking start on the trout. Now I’m not a fish eater and always avoided fish when possible so I am very proud that I not only ate the fish but also cooked it. And you know what!? I’d do it again it was so nice.
Preheat grill to as high as it goes. Rub a baking tray with olive oil and place washed trough fillets skin side down on the tray. Rub each fillet with a teaspoon of Dijon mustard and season with some S&P. In a bowl add one handful of oats for each fillet and drizzle them with olive oil. Pat the oats down on top of the fish and drizzle with more olive oil. I got sick of this patting fish and touching the smelly stuff so I used spray oil and it worked perfectly!
Put your baking tray under the grill for about 10min or until cooked through and golden on top. By this time your potatoes should be cooked and drained. While still hot dress the hot potatoes with dressing in a bowl.
Serve with a salad (Jamie suggests watercress but we tried this last night and none of us ate the watercress… ew it tasted like someone has spilt their perfume over it.) and enjoy! The only let down was that there was tiny bones in the fish. One of the reasons why as to child I hated fish.
The potato salad is a revelation! Delicious!
(The trick is to dress it while to potatoes are still warm.)
Firstly peel your potatoes and then boil them in salted boiling water for 10-15 min until cooked through. Mean while mix extra virgin olive oil, lemon juice, pepper, salt natural yoghurt and fresh chive in a jar. Shake!
While the potatoes are cooking start on the trout. Now I’m not a fish eater and always avoided fish when possible so I am very proud that I not only ate the fish but also cooked it. And you know what!? I’d do it again it was so nice.
Preheat grill to as high as it goes. Rub a baking tray with olive oil and place washed trough fillets skin side down on the tray. Rub each fillet with a teaspoon of Dijon mustard and season with some S&P. In a bowl add one handful of oats for each fillet and drizzle them with olive oil. Pat the oats down on top of the fish and drizzle with more olive oil. I got sick of this patting fish and touching the smelly stuff so I used spray oil and it worked perfectly!
Put your baking tray under the grill for about 10min or until cooked through and golden on top. By this time your potatoes should be cooked and drained. While still hot dress the hot potatoes with dressing in a bowl.
Serve with a salad (Jamie suggests watercress but we tried this last night and none of us ate the watercress… ew it tasted like someone has spilt their perfume over it.) and enjoy! The only let down was that there was tiny bones in the fish. One of the reasons why as to child I hated fish.
Tuesday, March 2, 2010
Mum's is better by far!
Receipe #25: So last night we had Jamie's Chilli Con Carne. It was well… lets just say I cannot look at chickpeas again. I LOVE(d) chickpeas but this dish made everything go mushy, watery but also if possible dry. The flavours of chilli, cumin and cinnamon were delicious but the texture was all wrong and I did not need to add the extra can of water which Jamie says to do.
Jamie instructs: Chop garlic, onion, carrot and celery and fry with spices for about 7min. Add a can of chickpeas, kidney beans, 2 cans of tomatoes and then your mince.
When do you brown the meat???...I guess never.
If your reading the recipe in front of you now you’ll notice that I did not include the capsicum. We didn’t have any and as it was raining outside no one was willing enough to go to the shops and buy one.
Next to use a can from the tomatoes and fill it with water. Add it to the mixture. Then chop coriander stalks and add them to the watering uncooked mince stew looking thing on the stove. The only coriander stalks we had were frozen ones… I think they loose their flavour when frozen. Believe it or not you couldn’t taste them at all and there was quite a lot in there.
It takes and hour to cook so thank goodness netball was cancelled from wet weather.
Serve it with rice and sour cream (Jamie says yougart but we have our traditions still).
While everything was cooking I made lumpy guacamole with a hard avocado. I would say it was the highlight of dinner (not being sarcastic).
Fish for dinner tonight but all I can think about is Duck Ragout from MKR. Could I get any more opposite?
Jamie instructs: Chop garlic, onion, carrot and celery and fry with spices for about 7min. Add a can of chickpeas, kidney beans, 2 cans of tomatoes and then your mince.
When do you brown the meat???...I guess never.
If your reading the recipe in front of you now you’ll notice that I did not include the capsicum. We didn’t have any and as it was raining outside no one was willing enough to go to the shops and buy one.
Next to use a can from the tomatoes and fill it with water. Add it to the mixture. Then chop coriander stalks and add them to the watering uncooked mince stew looking thing on the stove. The only coriander stalks we had were frozen ones… I think they loose their flavour when frozen. Believe it or not you couldn’t taste them at all and there was quite a lot in there.
It takes and hour to cook so thank goodness netball was cancelled from wet weather.
Serve it with rice and sour cream (Jamie says yougart but we have our traditions still).
While everything was cooking I made lumpy guacamole with a hard avocado. I would say it was the highlight of dinner (not being sarcastic).
Fish for dinner tonight but all I can think about is Duck Ragout from MKR. Could I get any more opposite?
Wednesday, February 24, 2010
Cookies make everything better
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
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
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.
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