Wednesday, March 30, 2011
1)50g plain flour
2)1/4 cup oats (24g)
3) 1/4 cup shredded coconut (18g)
4) 1/4 cup brown sugar (45g)
5) 50g unsalted butter, cubed and chilled
2 pears, peeled and chopped into bite size pieces(I used beurre bosc)
lemon zest, about 1/4 teaspoon
lemon juice, about 1 - 2 teaspoons
caster sugar, about 2 teaspoons
How to make your Individual Pear and Blueberry Lemon Crumbles
Preheat oven to 190C. This recipe makes 4 individual servings using 3/4 cup size ramekins - perfect size for dessert.....the kids will love this! Mix the pears, blueberries, sugar, lemon zest and juice in a bowl and set aside. Pop the first 5 ingredients into a blender until the mix resembles a fine crumble. Place the fruit in the base of each ramekin. Top with the crumble. Place the 4 ramekins on a tray and pop it in the oven for 30 mins, until the topping is golden brown and the fruit tender.
Serve with a dollop of vanilla ice cream...............enjoy!
Thursday, March 24, 2011
I heart my kitchen, especially first thing in the morning when it's still clean and the morning light touches everything so softly. I love to just stand in there surrounded by my pretty things drinking my morning cup of tea thinking about the day ahead........life does not get anymore perfect than that, does it?
Wherever we have lived we have been blessed with beautiful rustic kitchens and by rustic I mean, usable! Our current house we bought in 2009 and I remember when I first saw the kitchen the walls were painted in an awful khaki colour with a suede effect.....I remember thinking, "How could you even feel like eating!".......but we looked past that, bought it anyway and painted every wall in the house a milky white! (Did I mention that the lounge room was orange and lavender and the second bedroom, the darkest in the house, was painted a deep navy blue. We called it the cave).....The kitchen has been my favourite room in the house ever since......which is a good thing since I love to cook! and your kids will love this casserole.....my kids can't get enough!
750g (approx) chicken drumsticks
750g (approx) chicken thighs
salt and pepper
1 onion, chopped
3 cloves of garlic,peeled and halved
3/4 cup white wine
1/4 cup water
10 cherry tomatoes from the vine
2 dried bay leaves
fresh thyme leaves, about 3 or 4 teaspoons
750g pumpkin, peeled and chopped into smallish chunks
300g green beans, topped and cut in half
1 tin of cannelini beans
how to make your kids casserole
Pop your oven on to 180C. Line a large baking dish with baking paper and pop it in the oven to keep warm until ready. Grab a large saucepan and pop about 1 tablespoon of olive oil in it. add salt and pepper to the chicken. Put your pot over high heat and brown off all the chicken. Make sure they don't burn. Set aside. Lower the heat and add the onion and garlic, cook until softened. Add the water and wine and get all the lovely bits from the base of the pan. Add the cherry tomatoes, bay leaves, thyme, some salt and pop the chicken back in. Bring to the boil. Transfer to the roasting pan you have in the oven. Cover with foil and bake for 20 mins. Add the chopped pumpkin and the cannelini beans and bake for 30 mins. Add the beans and cook for a further 10 mins. Serve with crusty bread to mop up the yummo juices!!!
Wednesday, March 16, 2011
I've been wanting to make this for years and seeing as though it took me about 40minutes to make from go to woe I really don't get why it has taken me this long....
Things like mayonnaise and hummus are forbidden in our house because both our kids have allergies to sesame, eggs and nuts - so that pretty much rules everything out except for chutney.....and if I even look at chutney again I'm going to barf!
Anyway, I saw the words "carrot hummus" somewhere along my travels, I never saw the recipe, not even a pic but those words have always stayed with me and today I finally brought it to fruition.
This recipe is so simple and it's easy to add your own artistic flair to it as well if you are serving it as a dip with some oven crispy lavosh bread......drool...
2 large carrots (approx 175g each)topped, peeled and chopped into batons (not too skinny though)
extra virgin olive oil
1/2 teaspoon fennel seeds
1/2 teaspoon honey (optional)
1 can chickpeas
coriander leaves and pine nuts (optional)
how to make your roast carrot hummus
Pre-heat your oven to 200C and line a baking tray with baking paper.
Chop the carrots into batons and lay them individually on the baking paper. Drizzle with extra virgin olive oil, scatter with some salt and the fennel seeds. Bake for 30 mins (don't let the carrot burn)
Rinse the chickpeas in a colander under running water. If using as a dip, keep a handful aside for decoration. Pop all the carrot along with the accumulated juices in a bowl and add the chickpeas. Using a stick blender, pulse to a thick puree. Add some more extra virgin olive oil to give it a nice consistency. It's up to you if you want to add the honey or not. I think it tastes delicious either way. Just be careful the honey can make it too sweet so use it scant and see how you go. DONE!
If serving as a dip pop the hummus in a dish and drizzle with a little extra oil, scatter over some chickpeas, pine nuts and coriander leaves......YUM.
Wednesday, March 9, 2011
It's nice to back in the world again! Our laptop died 2 Fridays ago and we only got hooked back up to the net a few days ago.....it feels like it's been years! One good thing came out of it....this recipe! I own lots and lots of cookbooks but really I know them inside out.However, these books I hold onto so that one day I can pass them on to my children, so I can say,"you can feed an army with this Sweet potato curry recipe!". My Mother-in-law always passes on her Country Style magazines to me when she has finished with them....usually up to a year later. I decided to dig them all out and flick through them when I had some time to myself (since there was no Internet to distract me) It was such a good thing to do, I surprised myself. I saw things in peoples homes that I have for sale in my little shop, it got me thinking about display and memories and how these two things are always linked; it reminded me that simple things give small joys and the recipes, well, they weren't half bad! The following one is actually inspired by a recipe I found in one of these Magazines. They were named Shiraz Pies (How cute is that...I'll have a lamb and shiraz pie please...and hold the lamb!) but I've changed the whole dynamic of the recipe to make it my own. The 4p doesn't relate to the price or even an English heritage it's because of the ingredients: pork, parsnip, pumpkin and pastry. Enjoy! it's nice to be back....
4 medium parsnips, peeled and chopped length ways
2 garlic cloves, chopped finely
500g cubed pork (I used forequarter chops but you can use any suitable cut)
1 cup white wine (I used a Riesling)
1 cup chicken stock
1 cup plain flour
125g unsalted butter, chilled and cubed
1/3 cup sour cream
1 fennel, cut the white part into wedges (discard green bits)
1 large piece of butternut pumpkin, chopped into cubes (discard skin)
how to make your 4p pie
Saute the onion in a large saucepan. Add the parsnip and garlic and sweat for a few minutes. Transfer to a bowl. Add the pork and brown well.Turn up the heat. Add the wine. Wait a minute then add the stock and the pop the vegies back in. Simmer for 40 minutes. Cool. Cover. Refrigerate until needed or at least 2 hours.
Put 1 cup plain flour in a bowl and add the cubed butter. Rub it through your fingers until it resembles breadcrumbs. Add the sour cream until a smooth pastry forms. Wrap in glad wrap and pop in the fridge for at least 1/2 an hour. Stand at room temp for about 10 mins before rolling out.
Pop the pumpkin and fennel in a roasting pan and drizzle with some extra virgin olive oil. Bake at 180C for about 30 - 40 mins or until soft. Puree with a hand held blender. Cool slightly before assembling your pie.
Roll out the pastry. Depending on the size of your dish. I only had enough to cover the base and sides so that is how the pumpkin topping came about.Over the pastry add the pork and parsnip mix. Over this top with the pumpkin mash. Pop in the oven for at least 45 mins at 180C or until the mash has a bit of colour to it.
Serve with some peas scattered over the top and sea salt and freshly grinded pepper.
Note: You could omit the home made pastry and use store bought and you could leave out the pumpkin mash and top with pastry instead. It's up to you. Have fun!