May is here and its cold!
May kicked off down here in Melbourne with nice cold temps and characteristic temperamental weather. No doubt this month will see recipes of comfort and warmth inspired food!
Key lime pie - 22nd may 2013
Pastry:
1 and 1/2cups plain flour 1/3 cup caster sugar 120g butter, diced 1 egg yolk 1-2 tbsp cold water Filling: 4 egg yolks 1 can condensed milk 250ml lime juice Zest of 1 large or 2 small limes Shredded coconut to sprinkle on top Bare in mind, although this recipe uses a lot of egg yolks, you can freeze the whites to use at a later time. |
1. Combine sugar, flour and butter in a food processor until resembling breadcrumbs.
2. Add the yolk and water and process until the mixture comes together in a ball. 3. Wrap in Gladwrap and place in the fridge for 30 mins. 4. Heat oven to 160 degrees celsius. 5. Roll pastry out between two sheets of baking paper and lower it into a greased pie tin. Refrigerate for another 20mins. 6. Prick the base of the pie with a fork and place a sheet of baking paper over the top. Fill with rice or pastry weights and blind bake for 15 mins. Remove weights and paper and bake for a further 5 minutes. 7. Meanwhile make the filling. Combine yolks, condensed milk, juice and zest in a bowl and whisk until all are combined. 8. Pour into the pie case and bake for 15 minutes. 9. Let cool on the bench and then refrigerate for 2 hours or if you have time, overnight. 10. Sprinkle the shredded coconut around the edge of the pie. |
Banana and almond cake - 21st may 2013
2 ripe bananas
1 cup SR flour 1/2 cup almond meal 1/2 cup brown sugar 1/4 cup desiccated coconut 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 cup walnuts or pecans 150g Greek yoghurt 1/2 tsp vanilla essence 2 free range eggs |
1. Heat oven to 180 degrees celsius.
2. Combine flour, almond meal, sugar, coconut, baking powder, cinnamon and nutmeg together in a large bowl. 3. In a separate bowl combine eggs, yoghurt and vanilla. 4. Pour the egg mixture into the dry ingredients and beat with electric beaters for a couple of minutes until everything is well combined. 5. Add the bananas and continue to beat for another 2-3 minutes. 6. Lastly add the nuts and stir through with a wooden spoon. 7. Pour into a lined and greased baking tin and bake for 30-35 minutes. 8. Serve with fresh cream or ice if desired. |
pork and pineapple curry - 20th may 2013
We had leftover curry paste so I decided to make a curry combining the classic tastes of pork and pineapple, and throw in a few green veges too.The curry paste had a little time to develop so this curry was quite a bit spicier than the chicken one! I will post the recipe for the paste sometime this week so keep an eye out!
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CHICKEN PENANG CURRY - 19TH MAY 2013
1/4 cup red curry paste
1 tbsp coconut oil 500g chicken thigh fillets 400g can coconut milk 200g pumpkin, cut into pieces 150g green beans, sliced 3 tbsp fish sauce 2 cubes of palm sugar 3/4 cup unsalted peanuts Coriander to garnish Rice to serve |
1. Heat the oil on high in a wok.
2. Add the thick cream from the top of the coconut milk can and cook until sizzling. 3. Next add the curry paste and cook for 5 minutes. 4. Add the chicken and cook for 7-8 minutes or until it has all been sealed. 5. Pour in the remaining coconut milk, fish sauce and sugar and bring to the boil. 6. In a food processor or hand held mixer, crush the peanuts up finely, then add them to the curry. 7. Add the pumpkin and beans and cook for 15 minutes or until a knife slices easily through the pumpkin. 8. Serve with rice and top with coriander leaves. |
chicken, bacon, mushroom pie - 17th may 2013
1 garlic clove, crushed
1 french shallot, diced 2 chicken breasts 5 rashers short cut bacon 250g button mushrooms, sliced 1 cup chicken stock 1 tsp dried thyme 100ml cream 2 sheets puff pastry |
1. Heat oven to 180 degrees celsius.
2. Line a pie dish with one piece of pastry, prick with a fork and cook for 5 minutes. 3. Meanwhile, cut chicken and bacon into small pieces. 4. Heat a pan on high and melt a little coconut oil. Add the garlic and shallots and cook until softened. 5. Add the chicken and bacon and continue to fry until the chicken has cooked fully through. 6. Add the thyme and stock and reduce heat to medium. 7. Once the stock has reduced by about half, stir through the cream. 8. Pour the chicken mixture into the pie dish and top with the remaining sheet of pastry. 9. Bake for 10-15 minutes or until the pastry has puffed up and is a nice golden colour. |
antipasto platter - 16th may 2013
crispy skin salmon - 15th may 2013
mixed mushroom fettuccine - 14th may 2013
400g mixed mushrooms, sliced
I used: 200g button mushrooms 100g portobello mushrooms 50g enoki mushrooms 50g dried shitake mushrooms 1 cup boiling water 1/2 red onion, diced 2 cloves of garlic, crushed 300ml light cream 1/4 cup pine nuts 1/2 tsp dried thyme Fresh fettuccine |
1. Put the dried shitake mushrooms in a bowl and pour the boiling water over them. Leave them to sit for 10 minutes or so and then cut off any hard, woody stems.
2.Cook the garlic and onion on high until soft. 3. Add the sliced mushrooms and cook for 5 minutes or until they start to wilt, then pour in the cream. Continue to cook on medium until all the mushrooms are soft and then add the pine nuts and thyme. 4. Meanwhile cook the pasta according to packet directions. 5. Add the cooked pasta to the mushroom sauce and toss so that all the pasta is covered. 6. Serve with a sprinkle of parmesan if desired. |
mushroom and halloumi burger - 13th may 2013
1 large mushroom
A few slices of halloumi Oven roasted capsicum Rocket Ciabatta bread roll, cut in half Tzatziki |
1. Toast the mushroom and the two halves of the bread roll in a sandwich press until the bread is crispy and the mushroom is soft.
2. On high heat cook the halloumi in a fry pan for only a couple of minutes each side, if you overcook it, it will be rubbery. 3. Place the halloumi on the bottom of the bread roll, followed by the mushroom, capsicum, tzatziki and then the rocket. |
apple and pecan muffins - 12th may 2013
350g plain flour
200g brown sugar 1 tsp bi carb 1 and 1/2 tsp baking powder 1 tsp ground cinnamon 350ml milk 1 egg, lighly beaten 1/2 tsp vanilla essence 50g butter, melted 1/2 cup water 3 small Granny Smith apples 2 tbsp caster sugar 1/2 cup chopped pecans |
1. Peel, de-core and chop the apples into 2cm pieces.
2. Pour the water into a pot and add the apples and caster sugar. Cook until the apples have softened but still keep their shape. 3. Heat oven to 170 degrees celsius. 4. Combine the flour, brown sugar, bi carb, baking powder and cinnamon in a bowl. 5. In a separate bowl combine the milk, egg, butter and vanilla. 6. Pour the milk mixture into the dry ingredients and beat with electric beaters until smooth. 7. Add the apples, including any remaining water, and the pecan pieces and mix well. 8. Spoon into muffin cases until 3/4 full and bake for 20 minutes. |
okonomiyaki - 11th may 2013
These savoury pancakes are great for lunch or a light dinner. You can add any other meat or vege fillings you like, although most meats should be precooked as the pancakes are not in the pan for a long time. They are also a delicious vegetarian option when the meat is left out altogether!
2 cups plain flour
2/3 cup milk 2/3 cup water 5 eggs 2 cups shredded cabbage 1 carrot, grated 2 shallots, thinly sliced 4 bacon rashers, diced 200g green prawns, shelled and diced Kewpie Mayo to serve To make okonomiyaki sauce, combine 1/3 cup soy sauce and 2/3 cup tomato sauce and mix well. |
1. Combine the flour, milk and water and whisk until there are no lumps.
2. Lightly beat the eggs and add them to the mixture ensuring they are well combined. 3. Mix in the cabbage, carrot, shallots, bacon, prawns and any other fillings. 4. Heat a pan on high and add a little coconut oil. 5. Spoon tablespoon sized amounts of the mixture into the pan to form 'pancakes'. 6. Cook a couple of minutes each side or until lightly browned and cooked through. 7. Serve with okonomiyaki sauce and Kewpie mayo. |
Andrew's signature steak - 10th may 2013
4 eye fillet steaks
2 bunches of asparagus 8 egg yolks 1 cup white wine vinegar 1 small red onion, diced Mashed potato to serve Serves 4 |
1. To make sauce, cook red onion in the vinegar until the vinegar has reduced by nearly half.
2. Strain the vinegar and keep the onion to use as a garnish if desired. 3. Heat a pot of water until boiling and place a glass or metal bowl over the top. 4. Add the egg yolks and start to whisk, slowly pouring in the vinegar. 5. Once all the vinegar has been added and the sauce coats the back of a spoon it is ready, be careful not to over cook it as it will split! 6. To cook the asparagus bring a pot of water to the boil, add a pinch of salt and the asparagus and then turn the heat off. Leave for 7-8 miinutes, this will ensure the asparagus is cooked but still crisp. 7. Lastly, cook the steak on the BBQ or grill pan to your liking. 8. Serve the steak on mashed potato and topped with the asparagus and sauce. |
sashimi - 9th May 2013
100g sashimi grade tuna
100g sashimi grade salmon 1/2 lemon 3 tbs soy sauce 1 small red chilli, thinly sliced 1 spring onion, thinly sliced 1 tsp ginger, minced Kewpie Mayo to serve Carrot to garnish |
1. Slice the salmon and tuna very thinly and arrange on serving plate.
2. Squeeze lemon over the fish. 3. To make dipping sauce combine soy sauce, chilli, spring onion and ginger in a small dish and stir. 4. Serve with mayo and garnish as desired. |
maple and macadamia slice - 8th may 2013
Pastry:
1 and 1/2cups plain flour 1/3 cup caster sugar 120g butter, diced 1 egg yolk 1-2 tbsp cold water Filling: 2 cups macadamia nut halves 3/4 cup maple syrup 2 eggs, lightly beaten 40g butter, melted 2 tbsp plain flour |
1. Combine sugar, flour and butter in a food processor until resembling breadcrumbs.
2. Add the yolk and water and process until the mixture comes together in a ball. 3. Wrap in Gladwrap and place in the fridge for 30 mins. 4. Heat oven to 160 degrees celsius. 5. Roll pastry out between two sheets of baking paper and lower it into a greased tart tin. Refrigerate for another 20mins. 6. Prick the base of the tart with a fork and place a sheet of baking paper over the top. Fill with rice or pastry weights and blind bake for 15 mins. Remove weights and paper and bake for a further 5 minutes. 7. Meanwhile make the filling. Combine syrup, eggs, butter and flour together and then add the nuts. 8. Pour the mixture into the prepared tart shell and bake for 25 minutes. 9. Allow to cool in the tin. |
zucchini slice - 7th may 2013
1 large zucchini, grated
1 large carrot, grated 1/2 onion, diced 1 tsp minced garlic 5 eggs 1 tsp baking powder 1 cup Self Raising Flour 1 cup grated cheese 4 short cut bacon rashers, diced 50g butter, melted Salt and pepper to taste |
1. Heat oven to 180 degrees celsius.
2. Mix all ingredients together in a large bowl. 3. Pour into a greased baking tray. 4. Bake for 40 minutes or until lightly golden. 5. Serve with tomato sauce and a side salad. |
cheese and bacon loaf with cheesy sauce - 6th may 2013
1 large cob loaf
5 rashers short cut bacon 2 cups grated cheese 3 spring onions, sliced 2 tbsp minced garlic 50g butter For the Sauce: 300ml cream 1 garlic clove, crushed 1 cup grated cheese 2 spring onions, sliced |
1. Heat oven to 200 degrees celsius.
2. Slice cob loaf both vertically and horizontally but not the whole way through. 3. Mix the garlic and butter together and spread inside the slices of the bread. 4. Press the cheese, bacon and spring onions into the slices of the bread evenly. 5. Wrap in al foil and bake for 20 minutes or until the cheese has melted. 6. Meanwhile heat the cream in a saucepan over a high heat. 7. Once it starts bubbling, reduce the heat to medium and add the garlic, cheese and spring onions. 8. Keep stirring until the cheese has melted. 9. Serve with the cob as a dipping sauce. |
salmon with a creamy mustard sauce - 5th may 2013
2 salmon fillets approx 250g each
30g butter 100ml thickened cream 2 tbsp Greek yoghurt 1/2 red onion, diced 1 garlic clove, crushed 5 fresh sage leaves, diced 1 tbsp Dijon mustard Broccoli and mashed potato to serve. |
For the sauce:
1. Melt butter in a pan on medium heat. 2. Add the garlic, onion and sage and cook for 2-3 minutes, until the onion is soft. 3. Add the cream, yoghurt and mustard, stirring until the sauce begins to thicken then remove from the heat. For the salmon: 1. Heat a fry pan on high heat. 2. Grill the salmon for 7 minutes each side or until cooked to your liking. Serve the salmon on mashed potato with a side of broccoli and the sauce poured over the top. |
meatballs - 4th may 2013
500g pork and veal mince
2 tbsp kalamata olives, sliced 125g light cream cheese, softened 1/2 cup dry breadcrumbs 1 garilc clove, crushed 1 small red onion, diced 1 egg 1 tbsp dried oregano 1 tsp ground chilli 800g tinned tomatoes 1 cup beef stock 1 tsp sugar Spinach leaves Cous cous to serve |
1. Combine mince, onion, garlic, olives, cream cheese, breadcrumbs, oregano, chilli and the egg in a bowl and combine with hand.
2. Roll out meatballs about the size of a tomato and set aside. Makes 12-14. 3. Melt a little coconut oil in a fry pan and add meatballs, cooking until they have browned on all sides. Depending on the size of the pan you may need to do this in batches. 4. Once meatballs have browned, pour over the tomatoes and stock and let simmer for 20minutes or until the liquid has reduced slightly. Sprinkle over the sugar to balance the acidity of the tomatoes. 5. Serve with cous cous and spinach leaves. |
lemon, lime and bitters cake - 3rd may 2013
2 eggs, separated
120g butter, softened 1 cup caster sugar Zest of one small lemon Zest of one small lime 1 cup Greek yoghurt 1 and 1/2 cups SR flour 1/2 cup almond meal Icing 50g butter 1 cup icing sugar Juice of half a lemon or lime 5 or so drops of Angostura Bitters |
1. Heat oven to 170 degrees celsius.
2. Beat the egg whites until soft peaks form and set aside. 3. Meanwhile, cream the sugar, butter and citrus zest. 4. Add the egg yolks and yoghurt, and then mix in the flour and almond meal. 5. Transfer to a lined loaf tin and bake for 50 minutes. To make the Icing Melt butter, then mix in the icing sugar, the citrus juice and the bitters. |
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warm Asparagus, mushroom and lentil salad - 2nd may 2013
4 large field mushrooms
1 bunch asparagus 1 can lentils 1 can cannellini beans 1/2 red onion, diced 1 tbsp minced garlic 100g goat cheese A little oil for frying |
1. Heat oven to 180 degrees celsius.
2. Place mushrooms on a baking tray, spray with oil and bake for 10 minutes or until soft. 3. Fry onion, garlic, beans and lentils until onion is soft, then add asparagus for 5-10 minutes. 4. Assemble beans, lentils and onions topped with asparagus and mushroom. 5. Crumble goat cheese over the top. Serves 4 |
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pumpkin and bacon soup - 1st may 2013
1kg pumpkin, chopped
500g sweet potato, chopped 6 shallots, thinly sliced 2 garlic cloves, crushed 4 rashers of shortcut bacon 1.5L chicken stock 1/2 tsp ground cumin 1/2 tsp cinnamon 1/2 tsp ground chilli 1/2 tsp ground ginger |
1. Place all ingredients in a slow cook and stir.
2. Cook on low for 8 hours 3. For a smooth soup puree with hand mixer or leave 'as is' for a chunkier variety. 4. Serve with crusty toast, shallots as a garnish and a little sour cream if desired. |
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