Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts

Tuesday, May 9, 2017

Spiced pumpkin, corn and nutty crunch salad

*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.
*While baking shred or break up red baby cos lettuce onto a platter.
*Add and combine fresh herbs of coarsely sliced mint and coriander.
*Crunch is achieved by adding fresh corn kernels and some chopped unsalted cashews or similar nuts of choice.
*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.
*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.
*Serve with your favourite protein ... my choice tonight was crumbed butterfly prawns. 

Tuesday, September 22, 2015

Toffee Corn Cobs

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.

📌Diagonally (looks pretty) cut your corn cobs and place then in a saucepan along with

✔a couple of whole garlic cloves just crushed with the back of a knife.
✔a sprinkle of chili flakes to suit your taste.
✔a heaped tablespoon of smoky paprika.
✔a couple of heaped tablespoons of sugar.
✔a couple of large pinches of salt.
✔a large knob of butter.
✔enough water to come about half way up the corn ... this will make the sauce and allow the corn to steam.

📌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).
Pop the corn back in to reheat.

📌Serve topped with parmesan cheese.

Monday, March 19, 2012


Fideo ... can't stop at one bowl

This recipe has its origins in Mexico and has become a Xmas favourite in our family... it can however be enjoyed any day of the week and is always best of all ... the day after.
Two cooking pans on the go for this one. In this recipe amount of 500 grams of pasta you will need a large fry pan or stove top suitable baking dish and a medium saucepan (for half quantity 250 grams of pasta use a small saucepan).

  • In the medium sized saucepan soften a half dozen sliced spring onions in a little olive oil and then add any diced fresh or frozen veggies your family like I have used  frozen peas, tin corn along with the liquid and a tin of crushed tomatoes, fresh, a little fresh chili,chopped butter beans,fresh mushrooms, fresh carrots and fresh capsicum and then top the saucepan up with liquid stock (about 3 cups keeping a little extra on hand if required)... when all of the veggies are cooked through start the pasta this step requires constant stirring.
  • Before commencing crush the two sealed bags of  Vermicelli Egg Noodles, the ones that look like little birds nests. In the large fry pan or baking dish (the more room the better) heat about half a cup of olive oil... then add the crushed noodles and start stirring until they are all coated and golden brown and they start to make a rustling sound. This will take about 5 or 10 minutes over a low to medium heat and this step needs to be thorough or the noodle wont absorb the liquid properly.
  • Finally add the whole saucepan of veggies gently (very hot) and continue to stir until all the liquid has be taken up about 10 or so minutes... check to make sure the noodle is soft if still a little hard add a touch more of the extra stock and continue the process.
Bet you can't stop at one bowl ... very moorish...