Archive for February, 2010

Mum’s Cereal Recipe

BREAKFAST CEREAL

500G  ROLLED OATS

250G  RICE FLAKES

(60G    PSYLLIUM HUSK)   Optional

100G  ALMONDS

170G  CRAISINS

125G  PEPITAS

125G  SUNFLOWER KERNELS

85G    PUFFED RICE

100g  SULTANAS

MIX TOGETHER AND SERVE WITH MILK

Advertisements

Leave a Comment

Maple Roasted Sweet Potato

The best way to eat sweet potato !

MAPLE ROASTED KUMARA

4 small sweet potatoes

¼ cup olive oil

¼ cup maple syrup

Preheat oven to 140C

Cut sweet potato into large chunks

In a dish lined with baking paper, combine sweet potato with oil and syrup

Roast uncovered for 40 mins. Increase temperature to 200C and roast a further 30 mins (decrease cooking time if you use smaller pieces of sweet potato)

Leave a Comment

Spanish Rice

Spanish Rice is a nice alternative to plain rice or fried rice. It is traditionally served with Mexican food but I have used it with many other main dishes as well.

Spanish rice

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked rice
2 cups chicken broth
1 cup chunky salsa

First sautee the onion in the oil. Then add the rice. When it starts to brown, add the broth and salsa. Reduce heat, cover and simmer about 20 minutes of until all the broth is gone.

Optional – add green pepper and/or  corn

Leave a Comment

Tom Kha Gai (Thai Coconut Chicken Soup)

My husband and I actually were given this recipe at a cooking class in Thailand. I always order this when we have Thai food and its so easy to make at home as well.

TOM KHA GAI

MILD COCONUT MILK SOUP WITH CHICKEN, GALANGAl, MUSHROOMS AND HERBS

INGREDIENTS

Chicken, sliced   100   gr.  3.5oz

Straw Mushroom   20   gr.   3/4oz

Shallot, whole   10   gr.   1/3 oz

Galangal, sliced   10   gr.   1/3 oz

Lemongrass, stalk   10   gr.   1/3oz

Fresh Turmeric   5   gr.   1/6oz

Chili, crushed   5   gr.   1/6oz

Chicken Stock   100   gr.   3.5oz

Coconut Milk   100   gr.   3.5oz

Lemon Juice   2   tsp.

Fish Sauce   2   tsp.

Kaffir Lime Leaves   5   gr.

Coriander Leaves

METHOD

1. Heat the chicken stock until boil, then add coconut milk until boil again, it takes about 3 minutes.

2. Add the straw mushroom, lemon grass, shallot, gaiangal and fresh turmeric.

3. When the stock boils, add the chicken.

4. When the stock comes to a boil again, remove the pot from the heat and then stir in lemon juice, fish sauce, chili, kaffir lime leaves and top with coriander leaves.

Leave a Comment

Potato and Bacon Soup

This is so good. It’s filling enough to be a meal …

POTATO SOUP

Onion

Bacon

2 tablespoons butter

4 medium potatoes

2 cups chicken broth

1 cup milk

1 cup cheese

Saute onion and bacon in pan with butter until soft. Add potatoes and broth. Bring to a boil, reduce heat to simmer and simmer for 15 mins or until potatoes are cooked. Stir in milk and cheese and heat gently. Puree if desired.

Leave a Comment

Thai Style Pumpkin Soup

I don’t particularly like soup and especially not pumpkin soup but this is delicious. It’s worth the extra effort to make the pesto as t really sets off the flavour of the soup.

Thai Style Pumpkin Soup

2 bunches coriander/cilantro

zest and juice of 1 lemon

2 garlic cloves

1/3 cup olive oil

1 chopped onion

2 teaspoons grated ginger

1 tablespoon red curry paste

1 butternut pumpkin

2 cups vegie stock

200ml/6oz coconut milk

To make coriander pesto – process coriander, lemon zest, lemon juice  and garlic in food processor. Slowly add 3 tablespoons of olive oil. If needed add warm water to get right consistency

Heat remaining oil (1 tablespoon) in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and curry paste and stir for 1 minute. Add pumpkin and stock, bring to the boil and then for 15 mins or until pumpkin is cooked. Cool slightly then blend until smooth. Add coconut milk  and warm though.

Serve topped with a spoonful of pesto.

Leave a Comment

Chicken Roll-Ups

I love this recipe … not sure where it came from, sorry !

Chicken Roll-ups

Cut chicken breasts or tenders into thin strips (5-7cm wide and the length of the breast or tender). Pound them out to make them thin and even.
Place strips of ham and cheese along the length of the chicken and roll them up, holding in place with a toothpick.
Dip the rolls in egg and then breadcrumbs and bake in a pan (without the rolls touching) on 180C/350F until no longer pink, usually about 30 mins.

Leave a Comment

Older Posts »