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Saturday, 17 June 2017

Creamy Hazelnut Sauce and Spinach Agnolotti Pasta, with Pumpkin




Inspired by Sara Oteri's recipe in the 'Coles' Weeknights made Easy magazine...





Serves: 2 people


Preparation:


Ingredients:

  • ½ cup (70 gms) x Hazelnuts
  • 2tbspns x Olive Oil
  • 3 x Garlic cloves, crushed
  • ½ cup x Parmesan Cheese, finely grated
  • Large pinch of Nutmeg
  • ¼ (300 gms) x Pumpkin - large dice and roasted
  • 300mls x cream, or combination of substitutes, eg: Philadelphia cream for cooking and Sour Cream
  • 300 gms x Ricotta and Spinach Agnolotti Pasta
  • 2 tbspns x Maple Syrup
  • Salt and Pepper



Method:

Preheat your oven to 180°C. Place the hazelnuts on a baking tray and bake for 8 minutes, or until golden. Place on a tea towel and rub the skins off. Set them aside. When cooled, coarsely chop them.

Dice your pumpkin into a 2 cms dice, splash them with olive oil, maple syrup and salt, then roast until soft.

Heat the rest of the oil in a deep-sided pan over medium heat. Add the garlic, and cook, stirring occasionally, for 1 minute. Add the hazelnuts, cream(s), parmesan, nutmeg and stir to combine. Add the roasted pumpkin, and stir to combine in the sauce. Season, and remove from the heat.

Cook the pasta in salted water until al dente. Drain. Add to the sauce and gently combine to coat the pasta. Season with black pepper and serve with a little extra parmesan.


Optional extra: 1 cup x European parsley, chopped.



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Sunday, 4 June 2017

Spanish Chicken Bake



This recipe is created from the inspirational original in the June 2017 'Coles' magazine ... with thanks.




Serves: 2


Preparation: around 1½ hrs


Ingredients:

  • 6 x Chicken thigh fillets
  • 2 x tspns dried oregano
  • 2 x tspns paprika
  • 3 x med. potatoes, quartered
  • 1 x red onion, cut into wedges
  • ½ x red capsicum, seeded, coarsely chopped
  • 1 x zucchini, halved lengthways, then sliced in thick diagonal pieces
  • ½ cup x kalamata olives, seeded
  • ½ cup x chicken stock


Optional: In this case, we added some Brussels Sprouts cooked in butter and garlic.


Method:

Pre-heat your oven to 200°C. Combine the chicken, paprika and oregano in a large bowl. Season well. Heat a large pan over medium heat and cook the chicken for 2 minutes on each side, or until golden brown, then transfer it to a baking tray/dish.

Add the potatoes to the pan and cook, tossing for 5 minutes, or until light golden. Arrange potatoes, onion, capsicum, zucchini, and olives around the chicken in the tray/dish. Pour the stock around the chicken. Season.

Bake for 35-40 mins, or until the chicken is cooked through, and the vegetables are tender. Serve immediately with some crunchy buttered bread.


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Friday, 26 May 2017

Boiled Bacon and Vegetable (Main Course) Soup



Serves: - Serves 6-8 for Main Course, or, 10-12 for Entrée portions

Preparation: 2 hrs

Ingredients:
  • 900gms (2lbs) x Bacon Collar, boned and tied, soaked in cold water for 24 hrs to remove excess salt
  • 1 x Bay Leaf
  • Sprig of fresh Thyme Leaves
  • 350gms (12ozs) x Button Onions - peeled
  • 3 x large Carrots cut into 2.5cms (1in) dice
  • 4 x Celery sticks, cut into 2.5cms (1in) pieces
  • 2-3 x large Potatoes – peeled and cut into 2.5 cms ( in) dice
  • 1 x large Swede (or two small Turnips) cut into 2.5cms (1in) dice
  • 25-50gms (1-2ozs) x Butter
  • Salt and Pepper
  • Chopped fresh Parsley to garnish (optional)


Method:

After you've soaked the Bacon in cold water, for 24 hrs, to remove excess salt, cover it with fresh cold water, in a large saucepan, and bring to the boil, then refresh under cold water again. Cover again with water, adding Bay Leaf and Thyme. Simmer for 1¼ hrs.

Add the vegetables, and continue to cook for another 45 mins. Once its cooked, for about 2 hrs, turn off and leave to rest, for 15 mins.

Remove the Bacon and either, slice it, or break it into pieces. Remove the Thyme and Bay Leaf from the stock. Add Butter and stir it in. Check for seasoning.

Present the meat in large bowls, and divide the vegetables, and stock.

Garnish with Parsley.



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Sunday, 21 May 2017

Slow-cooked pork with Fennel and Apples




Re-posted recipe from Taste.com.au , with thanks ...


Preparation: 1-1½ hrs



Ingredients:

  • 1 tbspn x Sea Salt
  • 1 x Lemon - zested
  • 2 tspns x Fennel seeds
  • 2.4kg x Australian Pork Forequarter Boneless Roast
  • 2 x Fennel bulbs, trimmed, quartered
  • 1 x Garlic bulb, halved
  • 330ml x Apple cider
  • 3 x Pink Lady Apples, halved
  • Quantity of Steamed baby broccoli, to serve
  • Mashed Potato, to serve


Method:

Preheat oven to 230 C. Combine the sea salt, lemon zest, and fennel seeds, in a small bowl. Place the pork in a roasting pan. Rub the sea salt mixture over the rind and into the cuts. Roast for 30 mins or until rind begins to crackle.

Reduce heat to 150C. Arrange the fennel and garlic around the pork. Pour apple cider over fennel. Cover tightly with foil and roast for 1 hour. Remove the foil. Add the apple and roast for a further 30 mins.

Slice the pork and serve with fennel, apple, baby broccoli and mash.






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Navel Orange Marmalade




Makes: approx. 2 ltrs of Marmalade



Preparation: 1¾ - 2 hrs + an overnight stand



Ingredients:

  • 6-7 (1 kg) x med. Navel Oranges, scrubbed, halved lengthways, thinly sliced crossways
  • 8 cups x Water
  • 8 cups x White Sugar, (approximately)


Method:

Place sliced Oranges, and water, into a large metal cooker (I use a stainless steel stockpot). Put the lid on it and leave to stand overnight.





The next day, bring the water and oranges to the boil over medium heat. Reduce heat and simmer for 1 hour, or until the contents are reduced by about one-third.

Allow to cool slightly, then measure the mixture, and add 1 cup of sugar to cup of fruit. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring the marmalade to the boil. Then cook, skimming any scum from the surface with a large metal spoon, for 45 mins, or until setting point-wrinkle test is reached.

Spoon the marmalade into some pre-sterilised jars, and store it. It seems to get better - the longer its in the larder.





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'Fresh' Herbs and Spices 2




Try clicking photos to enlarge them.



Plate 1. Fennel




Plate 2. Marjoram








Plate 4. Nutmeg




Plate 5. Oregano




Plate 6. Parsley




Plate 7. Rosemary




Plate 8. Saffron








Plate 10. Sorrel




Plate 11. Tarragon




Plate 12. Thyme




Plate 13. Turmeric




Plate 14. Vanilla




Plate 15. Watercress





See also: - Herbs and Spices 1 - a collection of commercial goods, and...

'Fresh' Herbs and Spices 1.


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Saturday, 20 May 2017

'Fresh' Herbs and Spices 1




Try clicking photos to enlarge them.



Plate 1. Anise




Plate 2. Holy Basil




Plate 3. Sweet Basil




Plate 4. Bay Leaf




Plate 5. Cardamom




Plate 6. Cassia - Cinnamon




Plate 7. Cayenne Pepper




Plate 8. Chervil




Plate 9. Chickory








Plate 11. Galangal




Plate 12. Garlic Chives




Plate 13. Ginger




Plate 14. Horseradish




Plate 15. Lemongrass





See also: Herbs and Spices 1 - a collection of commercial goods, and ...

'Fresh' Herbs and Spices 2.



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Friday, 19 May 2017

Everyday Vegetables 2



Try clicking photos to enlarge them.



Plate 1. Green Beans




Plate 2. Beetroot




Plate 3. Bell Peppers - Capsicum



Plate 4. Bok Choy




Plate 5. Celery




Plate 6. Cucumber




Plate 7. Garlic




Plate 8. Leeks




Plate 9. Onions




Plate 10. Parsnips




Plate 11. Green Peas




Plate 12. Pumpkin




Plate 13. Swede (Rutabaga)




Plate 14. Sweet Potatoes




Plate 15. Turnips






See Also: - Everyday Vegetables 1.


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