Archive for January, 2011

Teriyaki Meatloaf

Having discovered that my fussy child will eat meatloaf, I have been trying to expand the number of recipes I can cook from. He doesn’t like this as much as the Bacon Cheeseburger Meatloaf but he will eat it, and the rest of us think its pretty tasty. 

Teriyaki Meatloaf

800g / 2 lb Lean ground beef


2 Eggs; lightly beaten


1/2 c Bread crumbs


1/2 c Green bell pepper; chopped


1 lg Onion; chopped


2 Carrots; grated


2 Cloves garlic; crushed


2 tb Soy sauce
2

2 tb Brown sugar


2 tb Lemon juice


2 tb Fresh parsley, chopped 

3/4 ts Ground ginger

1/2 c Brown sugar


1/2 c Soy sauce



Combine all but last 2 ingredients. Form into 1 or 2 loaves and place in a baking dish. Bake at 350F/180C for 30 minutes. Remove from oven and drain off grease. Mix together the brown sugar and soy sauce and pour over meat. Bake for 30 more minutes and remove meat to serving platter. Pour sauce over sliced meat loaf or serve separately.

 

Leave a Comment

Finally, a bread recipe !

I recently did a cooking class at the Cooking Professor  and Chef Sophie taught us how to make Foccacia. Finally, a bread recipe that actually works !!! This is so simple and easy. I am making it regularly now and planning lots of variations.

For one small loaf

1 sachets of yeast (7g per sachet)
325g (11oz) plain flour
250 ml (1 cup) warm water
1/2 tbsp sugar or honey 
1 tbsp olive oil
pinch of salt
1 tbsp fresh herbs chopped (thyme or rosemary)

Place yeast, sugar and salt in large bowl. Add water, oil then flour and mix with a wooden spoon or hands to give a smooth-dough. Leave in bowl, covered with a cloth, in a warm place, for at least 20 minutes for dough to prove (it should double in size during this time but can be left longer if necessary). Preheat oven to 190◦c/360F. Grease a tray with olive oil. When dough is proved, re-mix and place on tray. If desired, sprinkle with flaky salt, chopped fresh herbs, parmesan cheese and/or olives. Leave to rise again for another 10 minutes, bake in oven  until golden brown on top, so when pierced with knife, the knife comes out clean.

Leave a Comment