tag:blogger.com,1999:blog-67996461330112916322024-03-18T11:02:48.708+08:00whatisforteatonight
Simple... Scrumptious... Seasonal... Recipes anyone can createWhatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-6799646133011291632.post-12045332001837969472018-08-07T14:41:00.001+08:002018-08-07T14:46:32.551+08:00Cauliflower Dip <p dir="ltr"><b>Cauliflower Dip </b>... you won't believe the taste! <br>
<i><b> Ketosis alternative</b></i><b><i> to hummus</i></b></p>
<p dir="ltr">This alternative took me by pleasant surprise. I was absolutely blown away at how delicious it is. Simplicity is another great benefit. This dip can be made in the time it takes to steam the cauliflower plus  a minute ... serve still warm or cold either is just as yummy. <br>
Don't tell them it's good for them and they'll never know ♡</p>
<p dir="ltr">* Steam about 3 cups <u>cauliflower</u> florets and put them in a bowl. <br>
* Add 3 tablespoons olive oil. <br>
* Add 3 tablespoons lemon juice. <br>
* Add 3 garlic cloves minced. <br>
* Add 1.5 tablespoons tahini. <br>
* Salt to taste. <br>
* Blitz everything together with a stick blender and serve in a flat bowl spread with the back of a spoon to make some holes in to collect the oil and lemon. <br>
* To serve sprinkle lightly with smoky paprika, olive oil and a squeeze of lemon. Apple slices, celery and radish slices for dipping. <b>ENJOY! </b></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UfUlea_Lqv8Iy87yzJrNwDvDjwpyYGS7pqagWBge-OrUWALzS3Ka8IKM9D3h6mYKAKB60-c00Uuqu441QgcN4oMk1nTkdW6QUSrveESLPNSAhbAtiok2Fd4HP72cYdjzxH4m3sNL4nI/s1600/20180804_183727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UfUlea_Lqv8Iy87yzJrNwDvDjwpyYGS7pqagWBge-OrUWALzS3Ka8IKM9D3h6mYKAKB60-c00Uuqu441QgcN4oMk1nTkdW6QUSrveESLPNSAhbAtiok2Fd4HP72cYdjzxH4m3sNL4nI/s640/20180804_183727.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-2941694425316875102018-04-12T14:40:00.001+08:002018-04-12T14:40:47.006+08:00Zucchini Cups<p dir="ltr">These are so simple to make I couldn't believe it. Could be made in advance and served cold in the lunch box, as a quick snack using left overs to hand or dedicated to lunch or an evening meal with salad or veggies. <br>
* using a pealer make long strips of zucchini and line a grease cup cake baking tray. One around the outside and one cut in half placed across the bottom. This becomes your casing and I swear it's delicious and you won't get any complaints at sneaking in and extra veg. <br>
* add anything your family like into the cup as long as it will cook or heat through in about 15 minutes ... I've used finely chopped tomatoe, spring onion and salmon today but any left overs of cooked chicken bacon or roast veggies are great. Get creative! <br>
* then 3/4 fill each one with lightly beaten egg covering your contents. <br>
* finally top with grated cheese and a sprinkle of lemon pepper. <br>
* Bake until golden brown about 15-20 minutes in a moderate oven. <br></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYak3UY-AleMsi25G3pO9ePszKOEa-g5XQ_wkdVInJ0Vdr9JDHo9yOp59O_Z3wWDR5LWgBXTGrRSP85KIFi66YDk9tGy81-QBwsRQSyKKGDbeg2eBcynHvGNF8Mqnvk2tAsKQ1ou6bU0/s1600/20180412_141558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYak3UY-AleMsi25G3pO9ePszKOEa-g5XQ_wkdVInJ0Vdr9JDHo9yOp59O_Z3wWDR5LWgBXTGrRSP85KIFi66YDk9tGy81-QBwsRQSyKKGDbeg2eBcynHvGNF8Mqnvk2tAsKQ1ou6bU0/s640/20180412_141558.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntJtQBNBJk9veK92meWDJfJNQdmuicapR06b4b_Jw88kIw0oKwWGMv48wMHlFDjCaeFyBnuMU32SgB35Mr7KMu4XXb-LbN_iDn5p5qIWXD8VTwC4NDUNb88r1KB02sZt2v71ISXNGLEc/s1600/20180412_141546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntJtQBNBJk9veK92meWDJfJNQdmuicapR06b4b_Jw88kIw0oKwWGMv48wMHlFDjCaeFyBnuMU32SgB35Mr7KMu4XXb-LbN_iDn5p5qIWXD8VTwC4NDUNb88r1KB02sZt2v71ISXNGLEc/s640/20180412_141546.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com1tag:blogger.com,1999:blog-6799646133011291632.post-14453751004833764042018-03-14T16:46:00.001+08:002018-03-20T07:06:07.914+08:00Tart filling with 6 eggs ... limited only by your imagination<p dir="ltr">We are currently living in a bedsit in Tasmania that has a very small kitchenette and so creative thinking using a single sheet of pastry has turned into lots of delicousness. Give these a try or create your own family favourite combinations. Very quick and easy once you have your pastry case prepared.</p><p dir="ltr">
* Lightly grease a flan dish and line it with a sheet of puff pastry. Blind bake this with a circle of baking paper and some weights (rice lentils or ceramic)<br>
* From here you can fill the pie casing with any filing you like. In this one I've used softened onion and spinach sterms, steamed rainbow spinach, feta cheese, tomatoe slices and pine nuts. <br>
* Pour over 6 lightly beaten eggs with fresh herbs added.</p><p dir="ltr">*Bake in a preheated 180° oven until golden brown and firm to the touch ... approximately 20minutes.</p><p dir="ltr">Alternative filling ideas ... </p><p dir="ltr">*Caramelised onions, roasted pumpkin slices, baby spinach, feta and sliced tomatoe. </p><p dir="ltr">*Mushroom, cheese and baby spinach. </p><p dir="ltr">*Broccoli, leek and cheese. </p><p dir="ltr">
* What ever you choose just pour over 6 lightly beaten eggs with fresh herbs of your choice. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprnrxU85tYKpMvuLkT6PsQMlp-FoIp36xJ0GEdq31TZhvFS_AB3IGxPELq9Jb_Huqv-AWQ59bF7HBhBGFBMeds5FA5ztJkIgpyQ9Zk8HEfJBlQVviU2PmWKojm59QC7lg3QsV7lBc5ZA/s1600/20180314_182421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprnrxU85tYKpMvuLkT6PsQMlp-FoIp36xJ0GEdq31TZhvFS_AB3IGxPELq9Jb_Huqv-AWQ59bF7HBhBGFBMeds5FA5ztJkIgpyQ9Zk8HEfJBlQVviU2PmWKojm59QC7lg3QsV7lBc5ZA/s640/20180314_182421.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-Xskm-qaoArnyH3C1xUBTe2WtRfQfl167hDPBf2ZAkfX2IsczsJwDZGC0sRb3XA3266PXqT_6wZilLGlWYH2mINgkHxCYSE9ZBxxXYG1NUowVZBiS01ujhPliGjpZivHMFuA8OEPn4M/s1600/20180115_185337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-Xskm-qaoArnyH3C1xUBTe2WtRfQfl167hDPBf2ZAkfX2IsczsJwDZGC0sRb3XA3266PXqT_6wZilLGlWYH2mINgkHxCYSE9ZBxxXYG1NUowVZBiS01ujhPliGjpZivHMFuA8OEPn4M/s640/20180115_185337.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskiAf_mcKWskWAwnAsDMirIlm0RVd1KBl9TTTa2aEeGYRRdyCE8Fi6ykvtgWOTJmMfs9tcO0p0SNl9M_Us69bPYGPna5fnCi33sf7c2qjE1OQNBorvAjJLJHxP18uZo6IuGg70Zqn-mY/s1600/2018-03-20+09.57.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskiAf_mcKWskWAwnAsDMirIlm0RVd1KBl9TTTa2aEeGYRRdyCE8Fi6ykvtgWOTJmMfs9tcO0p0SNl9M_Us69bPYGPna5fnCi33sf7c2qjE1OQNBorvAjJLJHxP18uZo6IuGg70Zqn-mY/s640/2018-03-20+09.57.38.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-1790676852235519262017-11-29T14:32:00.001+08:002017-11-29T14:33:44.219+08:00Mums Goulash - Mushroom Meat or both<p dir="ltr">Featured today is such a simple and delicious one pot vegetarian option. This dish can also be adapted for the meat eaters by either adding to or substituting the mushrooms with a mince of your choice - pork chicken or beef.  If serving to a large group this recipe is easily doubled to feed a mob. <br>
Served with salad and crunchy bread this should satisfy any appetite. </p>
<p dir="ltr">This one pot meal is prepared and served in a deep pan skillet or a large heavy based saucepan if you don't have one. </p>
<p dir="ltr">* Tiny dice 3 large field mushrooms or the equivelant - about 300grams. Pan fry them in a little butter until softened and put aside.<br>
* If adding mince instead of mushrooms fry it off at this stage until browned -  approximately 500grams and put aside. </p>
<p dir="ltr">* Saute a finely diced onion and a couple of cloves of garlic. If using meat add it back now.</p>
<p dir="ltr">* Add a tin of diced tomatoes and a tin of tomatoe puree along with a stock cube of your choice dissolved in a half a can of hot water, a teaspoon of sugar a teaspoon of vinegar and a teaspoon of Italian herbs.</p>
<p dir="ltr">* Bring up to a slow boil and add a cup of elbow pasta or what ever pasta takes your fancy and another cup of boiling water. Gently slow boil until the pasta is cooked stirring often making sure it doesn't stick. </p>
<p dir="ltr">* To serve return the mushrooms and finally add a cup of grated mozzarella and salt and pepper to taste. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuI3ATiHLvhUNk2eRTsLN7XrkodHxGCjaGSxvHykQhAIthii6pRWU6fqD-Bnm7r4GeAmItOtm909moUzxfeQ8iXvxKn1qCl_Z4ADKVR4kT-PYaiHfe3ylwBIOwXLBuLAZxyMd5npZfNQ/s1600/20171129_152224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuI3ATiHLvhUNk2eRTsLN7XrkodHxGCjaGSxvHykQhAIthii6pRWU6fqD-Bnm7r4GeAmItOtm909moUzxfeQ8iXvxKn1qCl_Z4ADKVR4kT-PYaiHfe3ylwBIOwXLBuLAZxyMd5npZfNQ/s640/20171129_152224.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KVbChhnU8nJxfoXSaegr_kJmlaPgxOJF3JR8X_BYJlAKCRlXJu8sEWgdn2G_7ZWn3TOohcwAleUYo107sOVAnuTUnWmbk_is-Ch4oyCLpgjI44q4auIO85PAsOXmAYmpMfC7qBVXQpg/s1600/20171129_152104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KVbChhnU8nJxfoXSaegr_kJmlaPgxOJF3JR8X_BYJlAKCRlXJu8sEWgdn2G_7ZWn3TOohcwAleUYo107sOVAnuTUnWmbk_is-Ch4oyCLpgjI44q4auIO85PAsOXmAYmpMfC7qBVXQpg/s640/20171129_152104.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-14880468232743080802017-05-18T15:03:00.001+08:002017-05-18T15:07:02.103+08:00Pumpkin and Spinach layered pie<p dir="ltr">This meal was so simple and delicious I decided everyone should learn how it was made so that you can enjoy it for yourselves. <br>
* Prepare a round cake tin by placing a piece of baking paper in the bottom and heating your oven to 180°.<br>
* Thinly slice about a quarter of a pumpkin.<br>
* Shred finely about 6 spinach leaves or you could use baby spinach leaves if you prefer. <br>
* Grate a couple of cups of tasty cheese. <br>
* Slice very thinly about a half a red onion.<br>
* Whisk together 4 to 6 eggs with a couple of spoons of natural yoghurt or sour cream. <br>
From here it's as simple as layering everything into the cake tin starting and finishing with pumpkin ... finally pour in the egg mixture and sprinkle a little cheese on top. Bake until pumpkin is soft and cooked right through and a gorgeous golden brown on top. <br>
This pie is also very nice eaten the next day and equally delicious served cold in the lunch box. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-oFDpJ7D-QbvEeuokJIX3mrYov8b2eYJN7Ps5kyQvM3PFYiuuFlXoSFY8xxaw0SlApBNc_jn-Hwj9bnJx_JPbWJu9tz1FEBfdKoutb4Thud5n0-w__jqHMKTLkZLq1ZzIarPgGmlt5w/s1600/20170518_161947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-oFDpJ7D-QbvEeuokJIX3mrYov8b2eYJN7Ps5kyQvM3PFYiuuFlXoSFY8xxaw0SlApBNc_jn-Hwj9bnJx_JPbWJu9tz1FEBfdKoutb4Thud5n0-w__jqHMKTLkZLq1ZzIarPgGmlt5w/s640/20170518_161947.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsc7pf9EsURz-qcRGImEj-M5YDw-XYKVZUOIiAStVMfXduAX1AoUKVpaEDSTxFk7VmCd7X2VFjA_S4kFtZEZx4AakcAFvFnxR1fiv7GRyCnxgpaR9To3K4Nj3VmtAuAU8pYdbjlPd5BGk/s1600/20170518_161808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsc7pf9EsURz-qcRGImEj-M5YDw-XYKVZUOIiAStVMfXduAX1AoUKVpaEDSTxFk7VmCd7X2VFjA_S4kFtZEZx4AakcAFvFnxR1fiv7GRyCnxgpaR9To3K4Nj3VmtAuAU8pYdbjlPd5BGk/s640/20170518_161808.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWf6_nkdrUCq5DgQANNN16AAbGv4HE6GFOmmGN9IRwsEmezLK7pAjsKSygyAnychLxmL9cYDwfxw1NctOOBRMqsieBP9hgVvypsGIg-kesfmpS362nefIho9baQKr7qjaNk8D_fXyU1_s/s1600/20170518_161707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWf6_nkdrUCq5DgQANNN16AAbGv4HE6GFOmmGN9IRwsEmezLK7pAjsKSygyAnychLxmL9cYDwfxw1NctOOBRMqsieBP9hgVvypsGIg-kesfmpS362nefIho9baQKr7qjaNk8D_fXyU1_s/s640/20170518_161707.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-2769847407029705382017-05-09T20:23:00.001+08:002017-05-09T20:28:02.804+08:00Spiced pumpkin, corn and nutty crunch salad<p dir="ltr">*Bake in a moderate oven diced pumpkin which has been coated with a little olive oil and any of your favourite spices ... I have used praprika lemon pepper and salt. <br>
*While baking shred or break up red baby cos lettuce onto a platter.<br>
*Add and combine fresh herbs of coarsely sliced mint and coriander.<br>
*Crunch is achieved by adding fresh corn kernels and some chopped unsalted cashews or similar nuts of choice. <br>
*Dressing is made by whisking together some softened pepperberry honey, natural yoghurt, mustard seed, a small amount of olive oil and finely sliced fresh herbs of coriander and mint.<br>
*When the pumpkin is cooled add it to the salad and drizzle with the dressing before gently tossing and finishing off with a few more chopped nuts. <br>
*Serve with your favourite protein ... my choice tonight was crumbed butterfly prawns.  </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSfQ58Vp5O9rdiUCBmmUvDjCHoN5mRMGj3HVyLcV0lGABZQITZmhxl9Lk5Wa97hK3kzy0hhkGYShy74sZAOAZyBi0zwjDFd_EE7Qds_J-dWlTZE-RZEbzaQIIc1yqqJD4hWsa9NPqAjs/s1600/20170509_183329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSfQ58Vp5O9rdiUCBmmUvDjCHoN5mRMGj3HVyLcV0lGABZQITZmhxl9Lk5Wa97hK3kzy0hhkGYShy74sZAOAZyBi0zwjDFd_EE7Qds_J-dWlTZE-RZEbzaQIIc1yqqJD4hWsa9NPqAjs/s640/20170509_183329.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-9715508987996048122016-07-20T19:24:00.001+08:002016-07-20T19:24:36.344+08:00Spinach and Cheese Pin Wheels<p dir="ltr">What's not to love ... gorgeous crispy puff pastry with a yummy spinach and cheese filling ... bought together with a tasty side salad for a quick nutritious meal. </p>
<p dir="ltr">* To make 16 pin wheels firstly take a small bunch of fresh spinach and remove stems and finely shed the green only ... steam and strain off any excess moisture, cool and then squeeze out all liquid.</p>
<p dir="ltr">*Place the cold spinach into a bowl along with about a cup of grated cheese, half a packet of cream cheese and a small finely diced onion. </p>
<p dir="ltr">*Using 2 sheets of ready made puff pastry divide the mixture in half and spread evenly across both sheets. </p>
<p dir="ltr">*Sprinkle thinly with a little more grated cheese and roll up quite tightly ... slice each of the rolls into 8 and place upturned onto baking papered tray. </p>
<p dir="ltr">*Pop them into a hot oven (200 fan forced) and quickly bake for about 15 to 20 minutes until golden brown. A quick hot oven will result in a beautiful puff pastry. </p>
<p dir="ltr">ENJOY! </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvk4BfJmCgA5Dx8IvDbtEn5q6G-1t48H-cYZYaVhtlzaKGT8hySg84di_IRiLt9bxGB_iZxG-OHSOv0evstIz1ioibWjmnfY0G6VA6JSRBLQnvUk899FwVWERUiyXP7HSqelV_Le1E-c/s1600/20160720_181715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvk4BfJmCgA5Dx8IvDbtEn5q6G-1t48H-cYZYaVhtlzaKGT8hySg84di_IRiLt9bxGB_iZxG-OHSOv0evstIz1ioibWjmnfY0G6VA6JSRBLQnvUk899FwVWERUiyXP7HSqelV_Le1E-c/s640/20160720_181715.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwV_Q_eH55VkylPLHF8MVOkXVto3z0CSk26sIKKL4sxWsfmU0HE6ngav1TkjSPphQpHaVal1ZCMXWsjaanBtaqX-XAH6MN_QcVEVG5Ncl18jbawtjYt1HPmE0ETvdA1wbb_pl6Q2r2Gg/s1600/20160720_181700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwV_Q_eH55VkylPLHF8MVOkXVto3z0CSk26sIKKL4sxWsfmU0HE6ngav1TkjSPphQpHaVal1ZCMXWsjaanBtaqX-XAH6MN_QcVEVG5Ncl18jbawtjYt1HPmE0ETvdA1wbb_pl6Q2r2Gg/s640/20160720_181700.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com2tag:blogger.com,1999:blog-6799646133011291632.post-9395359372764753042016-06-02T19:35:00.001+08:002016-06-07T23:01:10.680+08:00Roast Pumpkin with Pearl Couscous<p dir="ltr">Shout out once again to the Woolworths "Fresh" magazine. Perhaps I could get a job as the local promoter! This recipe turned out way better than I expected and was absolutely delicious and once again simple to pull together. Truly a salad that will impress your guests. <br>
The recipe below is ideal for two or three people.</p>
<p dir="ltr">*Bake a half a butter nut pumpkin that has been sliced in think slices, oiled and sprinkled with dukkah for about 15 minutes. Then drizzle with honey and bake for a further 10 minutes. <br>
*Meanwhile heat a dash of olive oil in a small saucepan and gently fry off a crushed clove of garlic. Then add 125 grams of pearl couscous and 1/2 cup of sultanas stir to coat in oil and finally add 1 and 1/4 cups of hot water and simmer gently, stirring a couple of times to make sure it's not sticking until all the liquid has absorbed. When cooked transfer to a large bowl to cool. <br>
*When cool stir through a handful of chopped coriander ... the same of sliced spring onions and finally some chopped pistachios and the chunky diced pumpkin.<br>
*Finally finish off this salad with a dressing made from lemon zest a couple of tbs of olive oil, lemon juice and apple cider vinegar ... pomegranate arils for a burst of sweetness! (If you need to know how to seperate them out easily send me a message ) ☺<br>
</p>
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<p dir="ltr">*Heat a splash of olive oil and a big blob of butter in a large saucepan and fry off half a sliced leek and a large clove of garlic also finely diced until softened (about 5 mins).<br>
*Next add 3/4 cup of pearl barley and some fresh or dry thyme if you have it. I used dry chives tonight as this was all I had to hand. Stir to coat the barley in oil and change the colour of the grain slightly (about 1 min).<br>
*Now deglaze with a 1/2 cup of white wine and add 2 cups of hot chicken stock cover and simmer gently stirring occasionally. The grains should be softened and the liquid absorbed by the end of this time (about 60 mins).<br>
*Meanwhile in another pan fry until softened and browned about 300 grams of mixed mushrooms ... I kept it simple with button and portobello but be as creative as you like. If any moisture is produced add this to the barley saucepan as this is all extra flavors. <br>
*Combine the mushrooms a handful of baby kale or rocket and a blob of butter to serve. Enjoy! </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGK_eGUgAHMa3abFeEbTsT7YbhFe_rsjRW-faHV9Lf95i_OzhRMkmUBKkMqQtLzqaOMbNLCHl7xDDx3T6uVH0yxyoySmJg6GRCr8P3sGqXiHawxY2q_rjwVv9FT-oHqC4-R4vU2th2bYM/s1600/2016-06-01%25252020.47.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGK_eGUgAHMa3abFeEbTsT7YbhFe_rsjRW-faHV9Lf95i_OzhRMkmUBKkMqQtLzqaOMbNLCHl7xDDx3T6uVH0yxyoySmJg6GRCr8P3sGqXiHawxY2q_rjwVv9FT-oHqC4-R4vU2th2bYM/s640/2016-06-01%25252020.47.45.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsbsexb-g5A0P_Uf5truTrdPYUpnY2Xud6Jj8olvHsz8EX9JPMweAc7y2OavQ9P_r2L5GT9ujEzfTrOnOzGVdf6wzxocVB32E7sC_ZzksNLq11erI2ovLhDqaS7jGKtpLm0XCLzy3DQY/s1600/2016-06-01%25252020.49.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsbsexb-g5A0P_Uf5truTrdPYUpnY2Xud6Jj8olvHsz8EX9JPMweAc7y2OavQ9P_r2L5GT9ujEzfTrOnOzGVdf6wzxocVB32E7sC_ZzksNLq11erI2ovLhDqaS7jGKtpLm0XCLzy3DQY/s640/2016-06-01%25252020.49.43.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com1tag:blogger.com,1999:blog-6799646133011291632.post-47272334807066097862015-09-22T20:20:00.001+08:002015-09-22T20:20:03.610+08:00Toffee Corn Cobs <p dir="ltr">This post needs to come with a couple of warnings ... "you will eat more than you expect so make sure you cook lots" and secondly I give credit for this recipe to Better Homes and Gardens stolen and tweeked unashamedly! So simple and delicious it will become one of your families veg staples very quickly. </p>
<p dir="ltr">📌Diagonally (looks pretty) cut your corn cobs and place then in a saucepan along with </p>
<p dir="ltr">✔a couple of whole garlic cloves just crushed with the back of a knife. <br>
✔a sprinkle of chili flakes to suit your taste. <br>
✔a heaped tablespoon of smoky paprika.<br>
✔a couple of heaped tablespoons of sugar. <br>
✔a couple of large pinches of salt. <br>
✔a large knob of butter.<br>
✔enough water to come about half way up the corn ... this will make the sauce and allow the corn to steam. </p>
<p dir="ltr">📌Cook for about 10 minutes and then remove the corn and reduce the water down to a syrupy sauce consistency (probably another 10 or so minutes). <br>
Pop the corn back in to reheat.</p>
<p dir="ltr">📌Serve topped with parmesan cheese. </p>
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Firstly flour egg and breadcrumb good quality large scallops. Into my breadcrumb I mixed a spoon full of chicken stock powder which adds a nice flavour. You could add anything you fancy but I would probably not use cheese as they will go very dark when cooked. </p><p dir="ltr"><br>
Next prepare the herb salad. Again what ever you like. My choice turned out delicious and we used parsley, mint, basil, coriander and stems, chives and dill topped with Pomegranate for that touch of sweetness. <br>
Blend together about 50ml of extra virgin olive oil a squeeze of fresh lemon and in my case I added a splosh of sweet chili sauce but if you prefer it hotter perhaps tabasco instead. Let the flavours blend while you cook the scallops adding just before serving. </p><p dir="ltr"><br>
I deep fried in my small saucepan using rice oil however a vegetable oil would be just as good. I cooked 18 to serve two in batches of 3 at a time for about 2 or 3 minutes on each side. They will continue to cook from residue heat while draining.</p><p dir="ltr"><br>
Plate up at completion of cooking ... adding the dressing to the tossed herb salad drizzling a little tartare sauce or try making a Herb Mayonnaise onto the tip of each scallop.</p><p dir="ltr"><br>
We thoroughly enjoy this light and refreshing meal. Could be served as an entree at a dinner party or a luncheon. </p>
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☆ In a small amount of olive oil fry until slightly blackened the kernels from 2 cobs of corn and again set aside to cool. <br>
☆ In the same pan with a touch more olive oil fry until softened, about 5 minutes, a finely diced red onion. Add to this a teaspoon each of paprika, coriander powder and cumin powder and fry for about one minute until fragrant. Set aside to cool. <br>
☆ Dice a mango and half a bunch of fresh coriander ... I have used mint on this occasion as I had no coriander. <br>
☆ When everything has cooled down combine all of the ingredients into the large bowl of quinoa finally adding the juice of a fresh lime. <br>
☆ Serve this salad with quartered avocado and enjoy a light sustaining lunch time meal on its own or as a side with any choice of meat for an evening meal. You are limited only by imagination. :) </p><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcxgf7kTMU7lWQ2kJbaVnVOkJ8JVj_gDGEWonmcmOC4h7uDMjL6WHST1A5Ya4P85Sot96PTR-SfFR0hkNPSROyL7mB3CYPjbrXj98DTsvYh3XXFB75pP49Y-oy44QxBUJ113RV0abn_0/s1600/20150116_123349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcxgf7kTMU7lWQ2kJbaVnVOkJ8JVj_gDGEWonmcmOC4h7uDMjL6WHST1A5Ya4P85Sot96PTR-SfFR0hkNPSROyL7mB3CYPjbrXj98DTsvYh3XXFB75pP49Y-oy44QxBUJ113RV0abn_0/s640/20150116_123349.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRXvhec1hD18hodAT8mRZT78TMq-n_pwsroBum6oNyyfoulnuhtaFJKyH30Cnvzku8tY0eHfcp79Jnq1akBICwHKMsiIdzeGmGQycEZs14uqqriTudvjoX6NCmR4MFM6atPVSmWIijkCE/s1600/20150116_122057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRXvhec1hD18hodAT8mRZT78TMq-n_pwsroBum6oNyyfoulnuhtaFJKyH30Cnvzku8tY0eHfcp79Jnq1akBICwHKMsiIdzeGmGQycEZs14uqqriTudvjoX6NCmR4MFM6atPVSmWIijkCE/s640/20150116_122057.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc0NrcHDfBOV225ehexJeE6_DWTRGbHoGyLOmIHoegQPROFl5Ow9w2P8gTICYvwRHAVVvprX-cWOUbu4ssbzZwry2pqYlcWWg0VGe6ISDcnEnMAA_Dd-TUhJ4xVxHFRq6wJpLCHWnvP8/s1600/20150116_122014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc0NrcHDfBOV225ehexJeE6_DWTRGbHoGyLOmIHoegQPROFl5Ow9w2P8gTICYvwRHAVVvprX-cWOUbu4ssbzZwry2pqYlcWWg0VGe6ISDcnEnMAA_Dd-TUhJ4xVxHFRq6wJpLCHWnvP8/s640/20150116_122014.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-56189216483489540752014-04-24T09:34:00.001+08:002014-04-24T12:35:26.021+08:00Chewy Anzac Caramel Slice<p dir="ltr">This is a simple recipe that takes the traditional Anzac cookie to a whole new decadent level. I bet you won't be able to stop at just one ... They are really delicious.</p><p dir="ltr">BASE: 1 1/2 cups SR flour 1/2 cup brown sugar 140grams butter ... mix and bake in a 20x30 baking paper lined tray in a low oven (about 170 degrees) for about 12 minutes.<br>
FILLING: A tin on condensed milk 50mls golden syrup and 50 grams butter ... microwave to melt, mix together and set aside to cool slightly.<br>
TOPPING: 1 cup oats, 1 cup brown sugar, 1 cup coconut and 50 grams melted butter ... mix together.</p>
<p dir="ltr">Pour filling onto the base add topping and press slightly then bake again gently for another 10 to 12 minutes until golden and bubbly. Allow to cool in the pan and slice to serve. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrP1u0JhbAoQVFhUl2sbDo9PzcB4Nwz2nzSuxiS6LRBkgh5sta6x865ENyMF-xCf2C2Z1I4NZMa48vghlJC1CV0gmrkkS1973uOE5BocPvYB9iPtD_JRtZ-6MnIUDhxllhiGwkTYbrZk/s1600/20140424_090202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrP1u0JhbAoQVFhUl2sbDo9PzcB4Nwz2nzSuxiS6LRBkgh5sta6x865ENyMF-xCf2C2Z1I4NZMa48vghlJC1CV0gmrkkS1973uOE5BocPvYB9iPtD_JRtZ-6MnIUDhxllhiGwkTYbrZk/s640/20140424_090202.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-16430569262352329242014-01-30T16:29:00.000+08:002014-01-30T16:29:11.500+08:00Quinoa Mango Magic<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Give this recipe a go if you like a touch of the sweet in your salad and I promise that you will love it. I adapted a recipe I found and I hope that you will continue to adapt to suit your own tastes. Quinoa will take on the flavours of ingredients added to it and this salad is delicious with a nice balance of sweet and sour because of that fact.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Quinoa Mango Salad</span></td></tr>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Slowly simmer 3/4 cup of washed quinoa in 1 and 1/2 cups of chicken stock until all liquid has been absorbed. The quinoa will be cooked in about 20 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Place the warm grain into a bowl and add 1/2 cup sultanas or cranberries and 1/2 teaspoon each of ground fennel powder and salt. Mix through and leave to cool.</span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To the cool quinoa add 1 cup of diced mango and 1/2 pomegranate.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 cup of finely chopped coriander leaves and stems add a nice crunch or parsley and the juice of 1/2 a lime squeezed over the top.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To turn this into a meal stir through some baby spinach or other salad leaves and top with diced avocado if you desire.</span></li>
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Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com1tag:blogger.com,1999:blog-6799646133011291632.post-39532328070868125982014-01-12T15:14:00.000+08:002014-01-12T15:14:29.951+08:00Simple Tiramisu <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6vwROhZST1rVLWruRQD5sHL_azLUDlqLzCR2haX4iI3qNz_WHkGf5MQWDFYvfdCIFOHi0DPvKQJ-vDHj10lphW1rXmsOc-2OFZC83BlQmSvZJMtF2hhqlJXlpkRjEP6bhQU2vt5Texc/s1600/IMG_1319+(1024x681).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6vwROhZST1rVLWruRQD5sHL_azLUDlqLzCR2haX4iI3qNz_WHkGf5MQWDFYvfdCIFOHi0DPvKQJ-vDHj10lphW1rXmsOc-2OFZC83BlQmSvZJMtF2hhqlJXlpkRjEP6bhQU2vt5Texc/s1600/IMG_1319+(1024x681).jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large; text-align: start;">Simple Tiramisu</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This is one of my favourite desserts. I find it very hard to resist in any Italian restaurant where I expect it to be stunning. I am attempting to show you that this is a very simple dessert that any of us can make at home with very few ingredients. Give it a go and I promise it will soon become a signature dish of your own.</span><br />
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Separate 3 eggs into two bowls.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To the whites add a pinch of salt and beat to firm peaks.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To the yolks add 1/4 sugar and beat until sugar is dissolved and mixture is thick and whitish in colour.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add yolks to whites and little by little mix in a 250 gram tub of mascarpone</span><span style="color: #30291d; font-family: Museo, Arial, sans-serif;"><span style="font-size: 11.818181991577148px; line-height: 17.99715805053711px;"> </span></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> that has been bought to room temperature.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In another suitable bowl add a couple of cups of strong good quality coffee... and some marsala or your favourite alcohol if you wish.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTqVk0hDrSE0WQgqYmqSGJtHkWJCtS4_2kynKNQOjHk7En_MiehcMc8xq2Z8CgtJvA6WIojA0Yp81FtoXmXFb65lEq98ZABkU4XKwupETkFHTNTb2NSYYUgie6mU0AN5BiQVh2ehQoyE/s1600/IMG_1328+(1024x682).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTqVk0hDrSE0WQgqYmqSGJtHkWJCtS4_2kynKNQOjHk7En_MiehcMc8xq2Z8CgtJvA6WIojA0Yp81FtoXmXFb65lEq98ZABkU4XKwupETkFHTNTb2NSYYUgie6mU0AN5BiQVh2ehQoyE/s1600/IMG_1328+(1024x682).jpg" height="426" width="640" /></a></div>
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<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Quickly pass the sponge fingers through the coffee and place directly into your serving bowl. I prefer a flat dish but any of your favourite dishes or bowl will do. The biscuit fingers will very quickly absorb the coffee so speed is essential.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Layering alternatively with the prepared mascarpone cream ... Large flat dish I have done two layers and I guess a loaf tin size you will most likely get three layers out of a large pack of sponge fingers.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Dust the top layer with a dark good quality cocoa powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Refrigerate for a few hours before serving.</span></li>
</ul>
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Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-69590525233483406442013-12-18T17:29:00.002+08:002014-01-20T08:41:52.525+08:00Spicy Eggplant<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqFxsFxnPNrHhGs9unAiTIxwrUJ7VLxmCGztQPfpim6jY2i2cKdK04k3QU2giwJRvALQ4aytoBrXs1wadjKN_X832tPFHjrrOomt7Uq6wvPF5ka6E07uoHJtsn8mst7bFGMYtl7FXL9w/s1600/IMG_1299.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqFxsFxnPNrHhGs9unAiTIxwrUJ7VLxmCGztQPfpim6jY2i2cKdK04k3QU2giwJRvALQ4aytoBrXs1wadjKN_X832tPFHjrrOomt7Uq6wvPF5ka6E07uoHJtsn8mst7bFGMYtl7FXL9w/s640/IMG_1299.jpg" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Spicy Eggplant</span></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">I had heard of fenugreek but had never cooked with it so when I was given some I was inspired to experiment with this new found spice. It smelt delicious with a slight curry powder flavour but not spicy on its own. The resulting recipe is delicious</span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> and can be as spicy or not as you like by adding or omitting chilli and chilli powder.</span><br>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pan fry a large cubed eggplant in a little oil and butter until a nice golden colour. Remove from the pan.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add a good splosh of oil to the pan along with a 1/2 teaspoon of each cumin, sesame seeds and crushed fenugreek seeds. Fry until the cumin go golden brown and then add a thumb sized piece of chopped fresh ginger, a couple cloves of garlic and a diced green chilli and cook for a minute or two.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Then add 2 finely diced onions and gently fry for about 10 minutes until everything is softened.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">At this point return the eggplant and add 1/4 cup of tomato puree and a 1/2 teaspoon of both ground coriander and turmeric along with about 3/4 teaspoon of salt.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Finally add about 1/2 cup (small can) of coconut milk and a handful of fresh coriander leaves.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">No two ways about it I am not a lover of eggplant but I have to say this vegetarian meal or side dish is the exception to my rule. I really loved the soft veg and the lovely flavours created with this recipe.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">* If you like it extra spicy add some chilli powder at the point you add the turmeric.</span></div>
Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-26156969211819485772013-09-11T21:55:00.002+08:002013-09-11T21:57:13.952+08:00Creamy Garlic Seafood <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Simple and Scrumptious ... although not low in calories I am sure a less decadent recipe could be adapted to suit any requirements.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwNqI06bvutwdUZXR0nndkrqgRXnE3HZN5Nm3huTOljn-9gchW-EYqtmM90RHv3wnqNfIOjq-V1ly8ZAtZHZ7-8Xy2vme8MQhBXgtlFViyG6UwadTHAzI4oWhpbLvDhZZgN_5Qf2DEuw/s1600/IMG_1275.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwNqI06bvutwdUZXR0nndkrqgRXnE3HZN5Nm3huTOljn-9gchW-EYqtmM90RHv3wnqNfIOjq-V1ly8ZAtZHZ7-8Xy2vme8MQhBXgtlFViyG6UwadTHAzI4oWhpbLvDhZZgN_5Qf2DEuw/s640/IMG_1275.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Creamy Garlic Seafood</span></td></tr>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In a large frying pan gently melt 125 grams of butter along with a large clove of crushed garlic and a few threads of saffron.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When bubbling gently and the delicious smell of garlic is wafting add a couple of tablespoons of plain flour and cook gentle for at least a minute.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To this mixture add a teaspoon of mustard and two tablespoons of dry white wine and stir through.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Gradually add about two cups of chicken stock until you have a nice thick creamy sauce.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Final touch of deliciousness is about 1/2 cup of cream.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This sauce can be prepared in advance and kept covered to prevent a skin forming until required.</span></div>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Warm sauce through and add the seafood of your choice I have used cubed fish and prawns as these both take only a couple of minutes to cook through ... fish will break apart easily and prawns will be a soft pink in colour when cooked.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Heaps of fresh diced parsley finally to serve.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Served pictured on a bed of rice which has been cooked using the absorption method.</span></div>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pan fry a finely diced onion in a knob of butter until softened add 1 cup of rice and stir through to coat ...</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add two cups of chicken stock cover and bring to the boil then simmer gently until the liquid is absorbed.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com1tag:blogger.com,1999:blog-6799646133011291632.post-6519718914430153992013-07-23T20:34:00.001+08:002013-07-23T20:34:53.536+08:00Cherry Chocolate Dump Cake<p dir=ltr>A tin of cherries - a handful of fresh cherries - a woolies home brand chocolate cake mix (on special for $1) and 50 grams of melted butter ... it is bloody delicious! <br>
A dump cake because you dump the whole thing into the one pan. <br>
Fruit in the bottom ... sprinkle over the cake mix and pour over the melted butter ... bake for 35 minutes until bubbly ... needs cream or ice cream neither of which I have ... <br>
Moist and gooey in the middle with the best crunchy top ... give it a go and let me know what you think</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcbnxseCr3WH1btWxs_923I-znRpHEf1QSmlwqBpG6GeqE0xE4eiHMyFtG-evwyf7prs5cC6W2adsKky3c2DbMNgqcV44BMUFR6Nuu-M7RLD54aMsVZIfqkPk8KaUaWyNok655aoiLDw/s1600/20130723_200835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcbnxseCr3WH1btWxs_923I-znRpHEf1QSmlwqBpG6GeqE0xE4eiHMyFtG-evwyf7prs5cC6W2adsKky3c2DbMNgqcV44BMUFR6Nuu-M7RLD54aMsVZIfqkPk8KaUaWyNok655aoiLDw/s640/20130723_200835.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3VvVDjUCukovHjmBiAJsRa3SPLhnhS4ceze0aUxntRCBnq96fURSxa0yvB19KXhyphenhyphencqhyphenhyphenioQjtYntrxGlyRiK2gwlG-K8R1EV2jqyZe8oYAQuQ6-nww1GgLUeJFoaNtngPBwSokShLho/s1600/FB_IMG_13745823754196490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3VvVDjUCukovHjmBiAJsRa3SPLhnhS4ceze0aUxntRCBnq96fURSxa0yvB19KXhyphenhyphencqhyphenhyphenioQjtYntrxGlyRiK2gwlG-K8R1EV2jqyZe8oYAQuQ6-nww1GgLUeJFoaNtngPBwSokShLho/s640/FB_IMG_13745823754196490.jpg"> </a> </div>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-22771189900268092152013-06-27T19:11:00.001+08:002013-06-27T19:11:51.725+08:00Home made Indian banquet<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>- Coconut Water Dahl </b></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>- Curried Vegetables</b></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>- Quinoa</b></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b><br /></b></i></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TYyGt6I_cwTdvxIN-_gPIuJ1g_YZxc3VaYqe43Huc0wOYjuKyyd6EvYT1f2fnFHpYVzFsWVyvta7GzURdyXnA0gQOJ3qhYoSpYsO5SOp1FCgOo2fkl6_pSRgAr0bTgCyfF0CG7Dhxno/s1600/IMG_1116+(1024x768).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TYyGt6I_cwTdvxIN-_gPIuJ1g_YZxc3VaYqe43Huc0wOYjuKyyd6EvYT1f2fnFHpYVzFsWVyvta7GzURdyXnA0gQOJ3qhYoSpYsO5SOp1FCgOo2fkl6_pSRgAr0bTgCyfF0CG7Dhxno/s640/IMG_1116+(1024x768).jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="font-size: medium; text-align: start;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: large;">Coconut Water Dahl </span><span style="font-size: large;">- Curried Vegetables </span><span style="font-size: large;">- Quinoa</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">This menu can be cooked at the same time and all will cook in about 20 minutes ... on the table in about 40 minutes even with preparation being taken into consideration ... why not give it a go as its ingredients</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> cost very little and when served decorated as described could easily be taken for authentic Indian cuisine by your family. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Curried Vegetables</span><br />
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Prepare what ever vegetables you prefer ... I have used large chunks of pumpkin, sweet potato, broccolini and baby spinach leaves.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In a adequate saucepan place a little oil and fry off a couple of teaspoons of mustard seeds, and the same of cumin seeds along with a couple of bay leaves until popping and fragrant.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sprinkle into this mix a good dessert spoon of curry powder and then add the root vegetables and stir to coat and start the cooking process ... </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Finally cover with water and bring to the boil then lower the heat and cover to cook for about 15 minutes ... add the lighter vegetables such as broccoli about halfway though and finally the spinach that just needs to wilt add at the very end and stir through to serve. </span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Coconut Water Dahl</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDFUJWYQ30c0WLf9NlNUmyHG9pPmLWYdufdcLgMTIWBwG1vS6etNYK8lT2aitNQuVncPDnvvxJPVV4CYkLJ8faIG26PZmIEulxlCKpUdQ6p_PAZUGsGqjaxAIjivVuU8IQN5cvIzx1Ac/s1600/IMG_1111+(1024x768).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDFUJWYQ30c0WLf9NlNUmyHG9pPmLWYdufdcLgMTIWBwG1vS6etNYK8lT2aitNQuVncPDnvvxJPVV4CYkLJ8faIG26PZmIEulxlCKpUdQ6p_PAZUGsGqjaxAIjivVuU8IQN5cvIzx1Ac/s640/IMG_1111+(1024x768).jpg" width="640" /></a></div>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In a large saucepan soften off a diced onion for a few minutes and then add a couple of teaspoons of fresh grated ginger a couple teaspoons of ground cumin a touch of cayenne pepper to your liking and a 1/2 teaspoon of ground turmeric ... when fragrant </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">add 2 cups of red lentils and 2 cans or 600 ml coconut water and 400 ml water and cook for 15-20 minutes ... add more water as this cooks if you prefer a soupier rather than thick Dahl.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Quinoa (as an alternative to rice)</span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOSlfSOO6O4zpZhJDhKgVQkU-lAinkT2yJyYNtopYZIAmPHYvbpZ6Cht8n9mmdfJ1Hc80bolNUq4_3gCKdzEB_k_9cEE0hoCg189ns7AkfXj8zx1pzvKS4cGkDGLdMrAOCPwN1D9N8wg/s1600/IMG_1113+(1024x768).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOSlfSOO6O4zpZhJDhKgVQkU-lAinkT2yJyYNtopYZIAmPHYvbpZ6Cht8n9mmdfJ1Hc80bolNUq4_3gCKdzEB_k_9cEE0hoCg189ns7AkfXj8zx1pzvKS4cGkDGLdMrAOCPwN1D9N8wg/s640/IMG_1113+(1024x768).jpg" width="640" /></a></div>
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<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Cook about a 1/2 cup per person by the absorption method instructions on the packet and by using coconut water or ordinary water or a mixture of both will give you a nice sweet flavour.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Serve these dishes in the centre of the table presented in individual bowls and sprinkled with fresh coriander, piping hot ... top the Dahl with a little natural yoghurt or serve on the side so the family can add their own as they choose. I don't make mine spicy at all however if you do the yoghurt becomes a cooling source of flavour.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If there are any left overs ... heat and serve the next day ... curries intensify in flavour the following day ... Yummo!!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com1tag:blogger.com,1999:blog-6799646133011291632.post-8252421942501182002013-06-14T12:02:00.002+08:002013-06-14T12:02:27.442+08:00Potato Topped Chunky Salmon Pies<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">These are very simple individual pies which can be cooked and ready to serve in no time flat ... great for a breakfast to impress a light lunch with a salad or an evening meal with vegetables ... I have even eaten this for afternoon tea ... because I can!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1vGEdqR-xra-edlDhRqsrVavoffq-A6oZVc2iErSVuKEDayZiDO3JyP5DTN-m8PGKgmF6jayPmAoV7MlTNWyVUWyxBNsl0-BlY393EAyGsP5hYXb8roClK4TLIddFfJ1Abx-vNLBXRo/s1600/IMG_0947+(800x600).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1vGEdqR-xra-edlDhRqsrVavoffq-A6oZVc2iErSVuKEDayZiDO3JyP5DTN-m8PGKgmF6jayPmAoV7MlTNWyVUWyxBNsl0-BlY393EAyGsP5hYXb8roClK4TLIddFfJ1Abx-vNLBXRo/s640/IMG_0947+(800x600).jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Potato Topped Chunky Salmon Pies</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
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<ul>
<li style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">I made four pies with a simple short crust pastry by using about 3/4 cup of plain flour about 100 grams of cold chopped butter processed</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> into a crumb mixture and bought together into a soft dough using an egg. <i>Purchased pastry sheets will simplify this dish even further.</i> </span></li>
<li style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">I have non stick, pop out bottom flan cases. I ran a fork over the pastry base of the pies and blind baked the pastry until just golden to keep them crisp ... do this first or while you prepare the filling.</span></li>
<li style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Meanwhile put on some potatoes to cook for the mash topping ... 3 medium sized potatoes did my four pies.</span></li>
</ul>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">The filling couldn't be simpler and can be modified as with all recipes to suit your own tastes. I have used salmon here but I intend to use barramundi and oysters next time to try and reproduce my all time favourite pie ever tasted when crossing the Nullarbor.</span></div>
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<ul>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Gently soft fry some finely diced onion with a large knob of butter. Try not to get too much colour on these.</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To make the thickened white sauce add a couple of tablespoons of plain flour and fry the flour for a minute or so to cook it through.</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Gradually add to this enough milk, a little at a time, whisking as you go to keep it smooth until you have quite a thick sauce ... by keeping this thick your pies will hold together nicely.</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Stir through to coat about 200-300 grams of chunky diced salmon, a large handful of a tasty cheese like a crumbled feta or maybe a blue cheese along with a hand full of fresh herbs of your choice such as parsley, chives, dill or all of these. Season carefully as some cheeses are quite salty and white pepper to suit ... you don't want to over cook at this stage as the fish will get its final cook when browning and heating to serve.</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Turn off the heat and cool this mixture down in the fridge for a few minutes before adding to the cooled pastry bases.</span></li>
</ul>
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiT7F52X-isWTLtmyRdzCKSpFWfGaIrl1U9hQnMOZ4bw8ELWTo_3H_T1G2B4xFnMHPZZUu-V29Getq6gWUivH0uf_LmZs5FHKy4BAX45DHPTST40pMhCp8eBbbiARr1Ba3v7nbfI7cd0A/s1600/IMG_0944+(800x600).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiT7F52X-isWTLtmyRdzCKSpFWfGaIrl1U9hQnMOZ4bw8ELWTo_3H_T1G2B4xFnMHPZZUu-V29Getq6gWUivH0uf_LmZs5FHKy4BAX45DHPTST40pMhCp8eBbbiARr1Ba3v7nbfI7cd0A/s640/IMG_0944+(800x600).jpg" width="640" /></a><br />
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<ul>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Compile the pies and top the mash with a little grated cheese. When you are ready to serve bake in a moderate oven until golden brown and heated through.</span></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofOU4BSGxljuyRzVO2yR4QKyECVVaGyL9Mc1Xi_MVoz2ILqkMtn-pA7mkeGiGz6SVixU8QXc5c7j5aeNCgLCc6h_oIS7q2-6sgBi8EE10wwy70A2cOI5qZLBmw-cQcExrc6AANzPCXpY/s1600/IMG_0946+(800x600).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofOU4BSGxljuyRzVO2yR4QKyECVVaGyL9Mc1Xi_MVoz2ILqkMtn-pA7mkeGiGz6SVixU8QXc5c7j5aeNCgLCc6h_oIS7q2-6sgBi8EE10wwy70A2cOI5qZLBmw-cQcExrc6AANzPCXpY/s640/IMG_0946+(800x600).jpg" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /><div style="text-align: center;">
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Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-10165590751505686272013-06-07T17:08:00.001+08:002013-06-07T17:08:52.944+08:00Quinoa (Anzac) Cookies <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Can they get any more delicious - absolutely!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxEdHvFF1iP7C4b6SHavIv4ab2NdqO2dqvDQCK_PxX9MyPcXUhUr9g1Q5K68Lnn1_Scnd1fC1atty2tI4YKSsn0Y9zkbcNxVWd7HVMOjc8WJ-wuGK6mIic1QNyhB0Ln6tcran0XIlR88/s1600/IMG_1042+(800x600).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxEdHvFF1iP7C4b6SHavIv4ab2NdqO2dqvDQCK_PxX9MyPcXUhUr9g1Q5K68Lnn1_Scnd1fC1atty2tI4YKSsn0Y9zkbcNxVWd7HVMOjc8WJ-wuGK6mIic1QNyhB0Ln6tcran0XIlR88/s640/IMG_1042+(800x600).jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Quinoa (Anzac) Cookies</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">My inspiration comes from my cousins (Judy Miragliotta) recipe of yummy traditional Anzac Biscuits however for my delicious morsels I have changed it to suit me and made them with Quinoa flakes instead of the traditional oats used in Anzacs and another bonus twist I have added 50/50 coconut flour and plain flour ... you can use just plain flour if you choose but I just love the extra coconut flavour boost.</span><br />
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mix all of your dry ingredients together in a large bowl ... 1/2 cup plain flour, 1/2 cup coconut flour, 1 cup of quinoa flakes, 1/2 cup raw caster sugar, 3/4 coconut (desiccated or the moist shredded one).</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In a small saucepan melt together 150 grams of butter and two extra large tablespoons of golden syrup ... gentle simmering roll for a minute or two to achieve a nice caramelised golden colour.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To this mixture add a 1/2 teaspoon of bi-carb soda that has been dissolved in two dessert spoons of water ... while the mixture is still frothing add it to the dry ingredients and combine.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Form into biscuit size balls and flatten them to bake on baking paper in a gentle oven until golden brown ... these biscuits are very soft when first out of the oven so let them cool on the tray so as not to break them.</span></li>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mixing up a recipe to suit yourself and your family or adapting the ingredients to hand is what in my opinion cooking is all about. Loads of fun trying new ideas. Some will be successful like this one and some not so. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Give your ideas a go you may be pleasantly surprised.</span><br />
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<br />Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-78223328883985923292013-05-27T14:33:00.000+08:002013-05-27T14:33:27.358+08:00Gado Gado with Peanut Sauce<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">My Gado Gado is a selection of warm blanched vegetables and salads served with a delicious peanut sauce and topped with a hard boiled egg. You can choose to purchase a ready made sataty sauce or very simply make your own.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbW_vI_5OH1B-S-gYC-560_Sz3jFXu8ZaxY3Cwd0RYu5sXR3E5d-ewSufR1JH5q-bo-9zb2pNcZbbC8M2O9FoLpMRqvj8VG-WzQQAb6XmYm0dMHIhilDtr9KfCzxsENHENwZ1QeqTh7U/s1600/IMG_0904+(800x600).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbW_vI_5OH1B-S-gYC-560_Sz3jFXu8ZaxY3Cwd0RYu5sXR3E5d-ewSufR1JH5q-bo-9zb2pNcZbbC8M2O9FoLpMRqvj8VG-WzQQAb6XmYm0dMHIhilDtr9KfCzxsENHENwZ1QeqTh7U/s640/IMG_0904+(800x600).jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Gado Gado with Peanut Sauce</span></td></tr>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Blanch or steam a selection of vegetables I have used snow peas, sweet potato, pumpkin, cabbage and cauliflower... these should still have a little crunch to the bite.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Display these seperately on the serving plate and add a layer of satay sauce.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Top this with your selection of salads I have used tomatoes, capsicum and cucumber.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Top with some more warm satay sauce.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Finally add a hard boiled egg and shredded corriander.</span></li>
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</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Simple Peanut Sauce</span></div>
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<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">In a medium saucepan soften some diced onion, chilli and garlic in a little peanut oil until the onion is translucent. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Add about 200 grams of unsalted peanuts to toast.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">When golden brown whiz up into a paste in your food processor.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Return to the saucepan and add a can of coconut milk a dash of fish sauce, the juice of a lime, a splosh of ketjap manus and a couple of tablespoons of palm sugar. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Simmer gently until the sauce reduces and thickens ... delicious home made sauce however if you decide to buy one please choose a quality authentic sauce as it is a very large part of the success of this dish.</span></li>
</ul>
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Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-58653323589021479772013-04-09T13:39:00.000+08:002013-04-09T14:00:36.134+08:00Macaroni Cheese with tuna, cauliflower and mushrooms<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This evening meal or lunch time snack is a moist tasty simple dish that is sure to become a family favourite ... it has some veggies in it which also makes it an all round balance of deliciousness.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ky4kyAc99kHLErUr-DGQVtK5tUlNhY9BWuwl85cEVILLBPhTr9etRDaswCuLZhF3beiLVoRdj3QwZzYGPy73xvQmiD7pRaMIWmhdyV-QtY9E3FoE1Sbs4FVBBzr-blbx08x1BlcSspY/s1600/IMG_0745.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ky4kyAc99kHLErUr-DGQVtK5tUlNhY9BWuwl85cEVILLBPhTr9etRDaswCuLZhF3beiLVoRdj3QwZzYGPy73xvQmiD7pRaMIWmhdyV-QtY9E3FoE1Sbs4FVBBzr-blbx08x1BlcSspY/s640/IMG_0745.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Macaroni Cheese with tuna, cauliflower and mushrooms</td></tr>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cook about 400 grams of a small macaroni pasta of your choice and a half a head of cauliflower cut into small pieces in 3 cups of milk and one cup of water bought to the boil with a little salt added.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">While these are cooking ... in a frying pan over a low flame soften a diced onion, add a punnet of button mushrooms which have been quartered until also softened.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">To this mixture add a cup of white wine (I have used a Japanese Sake as it has a wonderful intense flavour)and reduce this gently until almost all gone. You can use a little stock if you prefer however the wine concentrates into nothing but flavour.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">When the pasta is just cooked strain off any remaining liquid that has not been absorbed and place the pasta and cauli into a large bowl.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the mushroom and onion to this along with a small tub of ricotta cheese, a medium to large tin of tuna depending on the amount you prefer(I use one with chilli oil for a hint of spice without being hot ... remove the chilli's and oil from the tinned tuna first)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Finally add about a cup of grated tasty cheese and spread our into a lasagne dish.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Top with some breadcrumbs and a little more grated cheese and a slight drizzle of oil. Gently brown this under the grill or in the oven bringing the dish to the required eating temperature.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">We enjoyed this dish picnic style at the outdoor cinema ... heat before leaving home, wrap in a tea towel to keep warm and served and enjoyed under the stars.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com1tag:blogger.com,1999:blog-6799646133011291632.post-20053687643933536072013-03-14T16:57:00.001+08:002013-03-14T16:57:44.697+08:00Meatless Chow Mein <div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Brown Rice and Green Veg...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This dish is very simple to make, nutritious and filling as wells as yummy enough that the kids will be surprised by the fact that they like it.</span><div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> Meatless Chow Mein</span> </td></tr>
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<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> Fry off to soften a thinly sliced onion in a little olive oil add to this a heaped teaspoon of curry powder to toast through.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">When softened in place of the meat I now add about 3 cups of cooked brown rice and stir to coat the rice.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">To this mixture add a packet of chicken noodle soup mix and two cups of water and the first of the green vegetables. For today's recipe they were sliced green beans and shredded Bok Choy. I would normally have used thinly sliced cabbage however I didn't have any so I have improvised. Cover the fry pan and allow to gently steam.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Simmer very gently until the vegies are cooked through and the moisture has absorbed into the rice. You can add a little more liquid if you would like a sauce.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In the last five minutes of cooking toss in some frozen peas and a handful of freshly chopped herbs.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Finely shredded cabbage will give the dish a more authentic look (it resembles soft noodles). Again I suggest you can add any vegetables you like including perhaps julienne carrots and corn for some colour.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Also if you prefer meat substitute the cooked rice for mince and brown this is the beginning with the onion and curry powder. Simmer cook for about 15 minutes to make sure the meat is cooked through properly.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The kids will love this dish because of the flavour that the chicken noodle soup brings to it. A great way to get vegetables into them.</span></div>
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Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0tag:blogger.com,1999:blog-6799646133011291632.post-49592061004614379662013-03-13T17:50:00.000+08:002013-03-13T17:50:43.807+08:00Lentil & Quinoa Slice<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lentil & Quinoa Slice</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lentil & Quinoa Slice<br /><br /><div style="text-align: left;">
I have made this dish today for the first time. My version was inspired by the cooking show "Good Chef Bad Chef" and I have to say this is delightfully delicious.</div>
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<li>Start by lightly frying off to soften some finely diced onion and a little minced garlic then add a teaspoon of Turmeric (this spice is so very good for us all and is a great aid to cancer prevention and you probably won't even notice it is in there).</li>
<li>Add to this any vegetables you may like. You can be as creative as you like as long as they are all uniformly diced or grated quite small. I have used today what was available in my little fridge, celery, broccoli stems, pumpkin, sweet potato and mushrooms.</li>
<li>Stir fry all of these until they are just cooked (final cooking to set is only short) and then add about a cup of almond meal which will soak up any liquid from vegetables such as zucchini and is also a source of protein.</li>
<li>Add to the mixture a drained tin of brown lentils and some cooked quinoa (as little or as much as you like mine was about 2 cups cooked).</li>
<li>Turn off the heat and stir through two eggs which will bind the mix together in the final bake.</li>
<li>Grease or line with baking paper a lasagne dish and press the mixture firmly into this and bake it in a moderate oven for about 15 minutes to set the slice and lightly browned on the top.</li>
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Variations of this recipe could easily be made, maybe a tablespoon of tomato paste or some fried bacon bits. If you wish to keep this vegetarian but wanted a little more protein try adding crumbled firm tofu. </div>
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The slice when cooked is quite juicy and soft but will slice easily into portions. These slices can be eaten either hot straight from the oven or is equally nice served cold the next day.</div>
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It will keep for a few days in the fridge very safely as it contains no meat. Enjoy and let me know what you think.</div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Whatisforteatonighthttp://www.blogger.com/profile/15907032354347419680noreply@blogger.com0