The boys helped me create this recipe when we lived at Mather Street. T was only 4 but he chose what veges to add, and the result was delish.
~Mather Street Tuna Pasta~
6 single handfuls dry spiral pasta (can substitute cous cous)
4 large broccoli florets, cut small
1/2 large sweet potato, cubed into 1cm squares (sustitute pumpkin/zucchini/squash)
1 large tin tuna in oil
2 lemons, juiced and zested
2 finely sliced scallions
handful fresh parsley, finely chopped
black pepper
(parmesan to serve)
Cook pasta and drain cooking water into large serving bowl to warm the bowl.
Steam the veges, drain oil from tuna, then combine all ingredients in the (empty) serving bowl and toss well.
Serve with plenty of grated parmesan.
Thursday, January 29, 2009
Roast Tomato & Chickpea Salad
This recipe is very quick, and at the height of summer, when tomatoes and basil are at their peak, it's delicious. It's a great side dish, or a quick main with some extra veges and heavy bread to serve.
~Roast Tomato & Chickpea Salad~
2 punnets cherry tomatoes, or equivalent other tomatoes
1 tin chickpeas, drained
150g fetta
large handful basil, torn
Cut tomatoes in half (or quarters if large tomatoes) and roast until they collapse.
Mix through chickpeas, fetta and basil and serve while warm.
~Roast Tomato & Chickpea Salad~
2 punnets cherry tomatoes, or equivalent other tomatoes
1 tin chickpeas, drained
150g fetta
large handful basil, torn
Cut tomatoes in half (or quarters if large tomatoes) and roast until they collapse.
Mix through chickpeas, fetta and basil and serve while warm.
Friday, January 9, 2009
Grandma's Tomato Sauce
~Grandma's Tomato Sauce~
10lb tomatoes
2 large onions
4 large unpeeled green apples
2lb white sugar
2 cups brown vinegar
5 dessert spoons salt
1 small tsp cayenne (about 1/2 tsp for mild, 1 tsp for bitey)
1 tsp ground cloves
~Cut tomatoes, onions and cored apples into chunks.
~Place all ingredients in a large pot (this quantity is about 7-8L at the start and reduces to around 4L) and bring to the boil. Simmer until sufficiently reduced (ie as thick as you like).
~Use a stick blender to puree while hot, or cool and puree in blender/FP/Moulinex. Take the seeds and skins out with a seive if you like, but we don't.
~Reboil for 10 minutes, sterilise all your bottles and equipment, then bottle, seal and cool.
Makes around 4L and will keep in the pantry for a year or more. Refridgerate after opening.
This is great for making the most of the summer tomato glut. Our onions have come in around now too, but we bought the apples.
10lb tomatoes
2 large onions
4 large unpeeled green apples
2lb white sugar
2 cups brown vinegar
5 dessert spoons salt
1 small tsp cayenne (about 1/2 tsp for mild, 1 tsp for bitey)
1 tsp ground cloves
~Cut tomatoes, onions and cored apples into chunks.
~Place all ingredients in a large pot (this quantity is about 7-8L at the start and reduces to around 4L) and bring to the boil. Simmer until sufficiently reduced (ie as thick as you like).
~Use a stick blender to puree while hot, or cool and puree in blender/FP/Moulinex. Take the seeds and skins out with a seive if you like, but we don't.
~Reboil for 10 minutes, sterilise all your bottles and equipment, then bottle, seal and cool.
Makes around 4L and will keep in the pantry for a year or more. Refridgerate after opening.
This is great for making the most of the summer tomato glut. Our onions have come in around now too, but we bought the apples.
Wednesday, November 19, 2008
Lemon Braised Artichoke Hearts
Adapted from a Michael Chiarello recipe - this was delicious; thick and creamy the next day, lemon balancing the richness well. Next time I'd add more garlic :)
~Lemon-Braised Artichoke Hearts~
1 cup extra-virgin olive oil
1 cup freshly squeezed lemon juice
fine zest of 2 lemons
4 teaspoons stripped or finely chopped fresh thyme leaves
3 large garlic cloves
3 teaspoons kosher salt
freshly ground pepper
8 medium to large artichokes
Preheat the oven to 190 degrees C.
Crush garlic with salt in a mortar and pestle. Combine with olive oil, lemon juice, zest, thyme, and pepper in a saucepan and set aside.
Thia is a good description with pics of preparing artichokes.
Or you can follow these directions :
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the leftover juiced lemon halves as you work, to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon (I used a circa 1960s apple corer and it was brilliant). Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish, cover with foil, and cook until the artichokes are tender when pierced with a fork, about 35 minutes. Remove from the oven and let cool in the cooking liquid. Store in the fridge when cooled.
Michael Chiarello served this over fettucine
We tried it warm as a side to baked potatoes and roast topside, but after having it the next day on thick toast for breakfast, the flavour and texture was so much better. It would be delicious on pizza, in risotto, with fish, or on crusty bread.
~Lemon-Braised Artichoke Hearts~
1 cup extra-virgin olive oil
1 cup freshly squeezed lemon juice
fine zest of 2 lemons
4 teaspoons stripped or finely chopped fresh thyme leaves
3 large garlic cloves
3 teaspoons kosher salt
freshly ground pepper
8 medium to large artichokes
Preheat the oven to 190 degrees C.
Crush garlic with salt in a mortar and pestle. Combine with olive oil, lemon juice, zest, thyme, and pepper in a saucepan and set aside.
Thia is a good description with pics of preparing artichokes.
Or you can follow these directions :
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the leftover juiced lemon halves as you work, to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon (I used a circa 1960s apple corer and it was brilliant). Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish, cover with foil, and cook until the artichokes are tender when pierced with a fork, about 35 minutes. Remove from the oven and let cool in the cooking liquid. Store in the fridge when cooled.
Michael Chiarello served this over fettucine
We tried it warm as a side to baked potatoes and roast topside, but after having it the next day on thick toast for breakfast, the flavour and texture was so much better. It would be delicious on pizza, in risotto, with fish, or on crusty bread.
20/11/08 editing to add that this was utterly divine - sorry if I've already used that phrase - on pizza, with sauteed leeks and spinach and a little cheese.
Really good stuff :)
Monday, September 29, 2008
Cherry Almond Cake
This came from a card sent to me by a friend. I've been wanting to make it for ages and we went to a friend's place for dinner on the weekend, so I didn't need any further excuse. It's quite easy and is very rich - lovely for a treat. I made half and put in a 20cm tin and it served 8 - 10, used the left over cherries for serving.
...Cherry Almond Cake...
You need:
250g butter
500g caster sugar
6 large eggs
1 tspn vanilla essence
400g plain flour
1 tspn baking powder
200g ground almonds
400g strained (pitted) preserved or tinned cherries
Preheat oven to 180 degrees (160 if fan forced). Prepare a 24cm tin by greasing and flouring sides and putting baking paper on the bottom.
Cream butter, sugar, eggs and essence in the large bowl of a mixmaster and beat until sugar dissolved (5 - 10 min depending on softness of butter). Turn off mixmaster and fold through flour and almonds by hand, then last of all cherries - just enough so they're fairly evenly spread. Pour into tin and bake for 55 - 60 mins (about 45 min if making half).
Serve with extra cherries, cherry syrup drizzled over and cream.
...Cherry Almond Cake...
You need:
250g butter
500g caster sugar
6 large eggs
1 tspn vanilla essence
400g plain flour
1 tspn baking powder
200g ground almonds
400g strained (pitted) preserved or tinned cherries
Preheat oven to 180 degrees (160 if fan forced). Prepare a 24cm tin by greasing and flouring sides and putting baking paper on the bottom.
Cream butter, sugar, eggs and essence in the large bowl of a mixmaster and beat until sugar dissolved (5 - 10 min depending on softness of butter). Turn off mixmaster and fold through flour and almonds by hand, then last of all cherries - just enough so they're fairly evenly spread. Pour into tin and bake for 55 - 60 mins (about 45 min if making half).
Serve with extra cherries, cherry syrup drizzled over and cream.
Chicken and Spinach Pie
This is a yummy recipe I found on the ABC website some time ago from their 'Sunday Chef' program. Can't find it there now so I'm not sure who created it.
It is reasonably easy. The pastry takes a lot of punishment when being rolled out but still tasting good (pastry isn't my forte) and the cornmeal in it is quite delicious. I've made a few changes from the original.
...Chicken and Spinach Pie...
You need:
1 2/3 c plain flour
1/4 c polenta
pinch of salt
100 g butter
1 egg
2 tspn white vinegar
4 tbspn of iced water (or enough to bind)
Filling:
breasts from a cooked chook, chopped
1 bunch silverbeet or spinach, stalks removed and leaves chopped
1 tbspn olive oil
1 tbspn butter
1 clove garlic
1/4 c pinenuts
100 g chopped pancetta or bacon
2 eggs
3/4 c of cream (or ricotta)
salt, pepper, fresh herbs like thyme for seasoning
Mix the flour and polenta. Rub in the butter. Mix wet ingredients and add to dry, mixing until binds together. Divide in 2 and chill for 30 mins (or longer is OK).
Preheat oven to 180 degrees. Fry garlic in oil and butter in medium frypan or large saucepan, then add bacon, then spinach. Cook until excess moisture has reduced. Add chicken and pinenuts, transfer to bowl to cool. Add eggs and cream, mix, then seasoning if desired.
Roll out pastry and line bottom of greased pie dish. Spoon in filling. Place lid over top and cut off excess. Brush with water or eggwhite and pinch sides together. Cut vents in top and bake for 45 mins. Lovely warm or cold with a green salad.
It is reasonably easy. The pastry takes a lot of punishment when being rolled out but still tasting good (pastry isn't my forte) and the cornmeal in it is quite delicious. I've made a few changes from the original.
...Chicken and Spinach Pie...
You need:
1 2/3 c plain flour
1/4 c polenta
pinch of salt
100 g butter
1 egg
2 tspn white vinegar
4 tbspn of iced water (or enough to bind)
Filling:
breasts from a cooked chook, chopped
1 bunch silverbeet or spinach, stalks removed and leaves chopped
1 tbspn olive oil
1 tbspn butter
1 clove garlic
1/4 c pinenuts
100 g chopped pancetta or bacon
2 eggs
3/4 c of cream (or ricotta)
salt, pepper, fresh herbs like thyme for seasoning
Mix the flour and polenta. Rub in the butter. Mix wet ingredients and add to dry, mixing until binds together. Divide in 2 and chill for 30 mins (or longer is OK).
Preheat oven to 180 degrees. Fry garlic in oil and butter in medium frypan or large saucepan, then add bacon, then spinach. Cook until excess moisture has reduced. Add chicken and pinenuts, transfer to bowl to cool. Add eggs and cream, mix, then seasoning if desired.
Roll out pastry and line bottom of greased pie dish. Spoon in filling. Place lid over top and cut off excess. Brush with water or eggwhite and pinch sides together. Cut vents in top and bake for 45 mins. Lovely warm or cold with a green salad.
Sunday, September 21, 2008
Sweet Soy Beef with Cabbage
Finally, Em, I have made time to sit down and type up my first recipe!!
This recipe comes from an interesting book called 'Zest', which a dear friend gave me last Christmas. You can buy the book here. With a little person now hanging around my legs, I am often on the lookout for quick recipes that are still tasty and healthy. This one is perfect, and said little person even enjoyed it too. Even if cabbage isn't a part of your normal shopping list you will probably enjoy this...
...Sweet Soy Beef with Cabbage...
1/4 c dry sherry (original - sake)
2 tbspn light soy sauce
1 tbspn sugar
1 tbspn grated ginger
1 tspn sesame oil
500g beef mince (see note)
1 tbspn peanut oil (original - rice bran oil)
1/4 cabbage, shredded (original - chinese cabbage, thickly sliced)
1 tbspn sesame seeds
udon noodles, cooked according to packet
Combine sherry, soy, sugar, ginger and sesame oil.
Heat oil in a wok or large frying pan on high. Stir fry the mince and sherry mixture for 4 - 5 minutes or until meat is browned. Add the cabbage and sesame seeds, stir-fry for 2-3 minutes until the cabbage begines to wilt. Serve straight away with the noodles. Serves 4
Note for variation - beef strips can be used instead. Marinate in sherry mixture for 15 minutes, then drain and stir fry in oil. Add the reserved marinade when the cabbage is added.
Yum! How easy too. I served it with coriander as well. We used left overs as the base for spring roll filling the next night, and they would be yummy in wraps or similar things as well. I think the boys would like this Em, enjoy! Jules xox
This recipe comes from an interesting book called 'Zest', which a dear friend gave me last Christmas. You can buy the book here. With a little person now hanging around my legs, I am often on the lookout for quick recipes that are still tasty and healthy. This one is perfect, and said little person even enjoyed it too. Even if cabbage isn't a part of your normal shopping list you will probably enjoy this...
...Sweet Soy Beef with Cabbage...
1/4 c dry sherry (original - sake)
2 tbspn light soy sauce
1 tbspn sugar
1 tbspn grated ginger
1 tspn sesame oil
500g beef mince (see note)
1 tbspn peanut oil (original - rice bran oil)
1/4 cabbage, shredded (original - chinese cabbage, thickly sliced)
1 tbspn sesame seeds
udon noodles, cooked according to packet
Combine sherry, soy, sugar, ginger and sesame oil.
Heat oil in a wok or large frying pan on high. Stir fry the mince and sherry mixture for 4 - 5 minutes or until meat is browned. Add the cabbage and sesame seeds, stir-fry for 2-3 minutes until the cabbage begines to wilt. Serve straight away with the noodles. Serves 4
Note for variation - beef strips can be used instead. Marinate in sherry mixture for 15 minutes, then drain and stir fry in oil. Add the reserved marinade when the cabbage is added.
Yum! How easy too. I served it with coriander as well. We used left overs as the base for spring roll filling the next night, and they would be yummy in wraps or similar things as well. I think the boys would like this Em, enjoy! Jules xox
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