Tuesday, December 15, 2009
I made this salad to go with some grilled lamb chops that had a mango/curry sauce on them. It was so light and delicious. Was able to use the spinach and spring onion from our veggie patch.
You will need
Packet of baby spinach leaves (or around 5 cups) or your other favourite leafy vegetable.
2 spring onion stalks chopped
1 mango sliced (I added a tin of mango slices too to cut down on cost, but you could add another mando instead)
juice from tin mango
handful snow peas chopped
1 cup cucumber- finely cut
1 avacado cut into slices
prepare it all and put into your salad bowl, pour the mango juice over at the end.
Quick and easy meal that used our home grown broccoli!
You will need
2 chicken breasts diced
2 cups broccoli pieces
2 spring onions chopped
2 cloves garlic
1 cup grated parmesan (or shaved)
250 mls cream (I used light thickened cream)
Salt and Pepper to taste
1/2 chicken stock cube and 1/2 cup hot water or half-1 cup of chicken stock
1.Cook chicken in pan until nearly cooked
2. Add in garlic and broccoli
3. once the broccoli has been cooking for a few minutes add in the onions, cream and let it simmer gently for about 5 minutes. Add some salt and pepper to taste.
4. Add in the parsley and cheese at the last minute (saving some cheese to put on once you have served into bowls).
5. Serve with your favourite pasta, I used linguine. Top with some extra parmesan cheese.
Kids loved this, I have made it again and I didn't use stock but put some chicken seasoning on the chicken instead, still tasted pretty similar. I have also added mushrooms. Asparagus would be great with this too, and some bacon!
Monday, November 23, 2009
Friday, October 30, 2009
Sunday, October 25, 2009
Tuesday, October 13, 2009
Sunday, October 11, 2009
Wednesday, October 7, 2009
review- The recipe said to use shortcrust but I think it would of been fine to use puff down the bottom also. The kids LOVED the pies and so did the hubby :)
Friday, October 2, 2009
Wednesday, September 30, 2009
Saturday, September 19, 2009
Thursday, September 17, 2009
Friday, September 11, 2009
Friday, September 4, 2009
1/2 teaspoon ginger (I used powdered)
Monday, August 31, 2009
1 tablespoon thyme
(1-2 tablespoon English or French mustard which I forgot to add)
Season chicken with salt and pepper
Place the oil, syrup, thyme and mustard into a oven proof dish with the chicken pieces, cover chicken with the syrup sauce and place in preheated oven at 180 degrees C for around 30 mins or until the chicken is cooked. I used skin on breast so that we had a nice crispy skin and also keeps the chicken moist while its cooking.
Serve with your choice of veggies. I served with rice and vegetables.
Sunday, August 30, 2009
Wednesday, August 26, 2009
1/4 cup white vinegar
1/2 cup orange juice
zest and juice from one lime
1 tablepoon all spice
1 tablespoon dry thyme
1 tablespoon black pepper
1/2 tablespoon sea salt
3/4 tablespoon nutmeg
3/4 tablespoon cinnamon
1 tablespoon brown sugar (I didnt have any so I used white and it was fine)
1/4 tablespoon ground ginger
Put all ingredients into a blender and mixed until combined well.
Pour over chicken pieces and leave to marinade (min 1 hour) best results over night (I did mine for about 6 hours). You can make slits in the chicken and press the marinade in (known as to "jerk the chicken"). Place in pre heated oven at about 200 celcius for 30 mins or until cooked, or place on grill.
Traditionally it seems to be served with rice and beans (peas) in Jamaica which is rice cooked in coconut milk with kidney type beans and spices added to it. I served with mashed potato and veg so the kids would eat it :)
Saturday, August 22, 2009
500gms minced meat (ground beef)
1 tablespoon wholegrain mustard
1/2 onion chopped finely
1-2 garlic cloves
good handful of fresh chopped parsely
1/2 cup or 1 cup bread crumbs (I played it by ear)
sea salt and pepper to season
Mix all ingredients in a bowl, you will have to use your hands to really work it all through together. Once mixed get about 2 tablespoons worth in your hand and shape into a mini hamburger or pattie. cook until meat is done in the middle (about 20 mins on a BBQ).
Makes around 10 (serves 4 people)
Friday, August 14, 2009
Thursday, August 13, 2009
Tuesday, August 11, 2009
Thursday, August 6, 2009
Tuesday, August 4, 2009
I guess we are blessed to have such great food, money to buy that food, and great ideas through tv, the net, magazines, cook books on how to cook things a little differently.
This week hasn't been that exciting really.
Spaghetti bolognaise (2 nights)
Orange, ginger, honey chicken
Marinated lamb steaks and veggies
Chicken drumsticks with a floured coating and chips
Roast chicken and veggies
We have also had the chocolate balls, and today I am going to make a carrot cake mmmmmmm
Saturday, August 1, 2009
Friday, July 31, 2009
Wednesday, July 29, 2009
Tuesday, July 28, 2009
Monday, July 27, 2009
Sunday, July 26, 2009
Thursday, July 23, 2009
125g butter (4 oz)
1/2 cup (4 oz/125 g) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 1/2 cups (or roughly 4 bananas) mashed ripe bananas
1 teaspoon bicarbonate soda
1/2 cup milk (4 fl oz or 125 ml)
2 cups (250 g/8oz) self raising flour
125g (4 oz) butter
3.4 cup (90g/3oz) icing sugar
1 tablespoon lemon juice
I also added a few drops of vanilla essence
1. Preheat oven to 180c (350F)
2. Grease a 20cm (8inch) cake tin (I use a rectangle, you can use whatever though)
3. Using beaters or food processor beat the butter and sugar until light and creamy.
4. Add the eggs that have been lightly beaten gradually.
5. Add the vanilla essence, mashed banana and beat until combined.
6. Transfer the mixture to a large mixing bowl. Dissolve the bicarb soda in the milk (in a separate bowl or cup).
7. Using a metal spoon, fold in the sifted flour (sift into a separate bowl) alternatley with the milk into the large mixing bowl with the other mixture. Stir until the ingrediants are just combined and smooth.
8. Spoon mixture into tin and smooth the surface.
9. Bake for 1 hour or until a skewer comes out clean when inserted into the centre of the cake. (my oven is fan forced, it took around 40-45 mins). Leave the cake in the tin for 10 mins before turning onto a wire rack.
10. to make frosting- beat the butter, icing sugar and lemon juice with beaters until smooth and creamy. Spread onto the cooled cake.
STORAGE- the un iced cake can be kept for one week in an airtight container. Or you can freeze it un iced for up to a month. I store it with the icing in the fridge and keep it for up to 4 days, although its usually all eaten by then :P
Monday, July 20, 2009
Sunday, July 19, 2009
Monday- beef schnitzel, baked potatoes with mushroom and bacon and cheese topping (and steamed veggies)
Tuesday-Italian chicken casserole with rice
Wednesday- Italian chicken casserole with pasta
Thursday-Lamb chops and vegies (chicken sausage rolls for the kids)
Friday- Spaghetti bolognaise (steak and vegies for Arch)
Saturday- chicken pasta bake
Sunday-chicken pasta bake
Wednesday, July 15, 2009
Sunday, July 12, 2009
Lamb chops and veg
Crispy chicken drumsticks with tomatoes and garlic
Roast Lamb and veg
Beef Stew (2 nights)
Home made pizza
Something else with chicken, not sure yet, or maybe left over spaghetti bolognaise that's in the freezer.
Wednesday, June 24, 2009
Sunday, June 21, 2009
Monday- scotch fillet steaks and vegies (kids are having chicken sausage rolls)
Tuesday- Roast chicken with lemon, garlic and thyme
Wednesday-Lamb chops and Vegies
Thursday-Chicken and pumpkin pasta
Friday-pasta left overs
Sunday- chicken breasts with a sundried tomato pesto sauce and roast vegies
Sunday, June 7, 2009
Monday- Baked chicken breast in foil with cherry tomatoes and asparagus- served with roast veg
Tuesday- lamb chops and veg
wednesday- crispy baked drumsticks with tomatoes and garlic served with roast veg
Thursday- Shepherds pie and garlic bread
Friday- left overs
Saturday- going for tea with Arch, mum and kids will have beef stir fry
Sunday- roast chicken with lemon and thyme and veg
Monday, May 25, 2009
Sunday, May 17, 2009
Monday-Grilled lamb chops with sweet potato chips (thanks to Jessica for that idea)
Tuesday-chicken breasts stuffed with feta, basil and oregano with a roast tomato, lemon and herb risoni (both new dishes)
Wednesday- Grilled steak with vegies
Thursday-Shepherds pie, garlic bread
Friday- Shepherds pie and garlic bread
Saturday- roast lemon chicken and vegies
Sunday- tomato chicken pasta bake (using left over chicken from night before).
Thursday, May 14, 2009
2 chicken breasts with skin on (each person gets one breast, you have to have each breast in its own foil parcel).
50 gms butter (real butter, not like in a tub)
1 clove garlic
6 sprigs fresh thyme
freshly ground pepper
1 bunch asparagus
10 or so cherry tomatoes
Preheat oven to 200 celcius
Make a parcel of foil, by getting a long piece of foil (about your arms length) and fold in half, then fold up all the sides to make a little foil dish for everything to sit on.
Cut cherry tomatoes in half, place half of these in each foil parcel.
Snap ends off asparagus and place half the quantity in each parcel.
chop up the clove of garlic and take off the leaves of 4 sprigs of thyme (use the other 2 sprigs as decoration for the top of the chicken breast)
Add the garlic and thyme, salt and pepper to the butter which has been cut into 2cm pieces (so they can fit under the skin of the breast).
Place as much of the butter under the breasts as you can, put remaining butter around the breast in the foil. Grate the grind from the lemon onto both breasts and then squeeze the lemon onto both breasts.
fold up the foil as around the breast making sure the juice etc can't escape, but leaving room for air and the skin to brown a little.
place on a tray in the middle rack of the oven. Takes around 25-35 mins to cook depending on your oven. Pour a little of the juice left in the foil as you serve it onto the plate.
I served with roasted vegetables.
The way Jamie does it is serves it with fresh rosemary and white wine (I didn't have any white wine) but you could also use basil or taragon, they both go well with chicken too.
Tuesday, May 12, 2009
Monday- Beef Stirfy with Hokkein noodles
Tuesday- OH MUMMA crispy chicken with cherry tomatoes and roast/steamed vegies
Wednesday-lamb chops and vegies
Thursday- chicken breasts stuffed with a garlic/lemon/thyme butter and roast vegies
Saturday-chicken schnitzel and vegies
Sunday- home made pizza's.
Saturday, May 9, 2009
Sunday, May 3, 2009
The only day really set is Saturday, when I will make the pasta dish for a friend who is coming over while Arch is out. The other days I will make what I feel like :)
Monday-Chicken pieces with lemon and herb in the oven with vegies
Wed- leftover spaghetti
Thursday- Lamb cutlets crusted with bread crumbs, rosemary served with grilled vegies and feta salad
Friday-Beef stir fry
Saturday- Chicken pasta with roast pumpkin and spinach
Sunday- not sure yet, see what there is in the fridge etc and what I feel like. Something not complicated though as its mother's day so I am taking a day of rest :P
Sunday, April 12, 2009
Monday- Beef and Vegie stirfry with rice
Tuesday- Marinated chicken breast (tomato and herb) with mashed potato and salad
Wednesday- Lasagna, garlic bread and salad
Friday- chicken schnitzel and vegies
Saturday- lamb chops and vegies
Sunday- home made pizza's.
Tuesday, March 24, 2009
Monday, March 23, 2009
Tuesday- Roast Lamb with red wine, garlic and rosemary with roast veg
Thursday- chicken drumsticks with mashed potato and salad
Friday-lamb chops with mashed potato and salad
Saturday -home made pizza's
Sunday- hmmmm not sure yet!!
Thursday, March 19, 2009
Crispy Chicken with Sweet Tomatoes
4 chicken legs joined (I used 8 drumsticks instead)
sea salt (this is a must, gosh it tasted good, I added 2 pinches) and fresh ground black pepper
big bunch basil, leaves picked, stalks cut up
I used 1 punnet cherry tomatoes (red) and I could of added yellow ones, but they didn't have any so I used 3 large yellow roma tomatoes quartered.
1 bulb garlic broken into cloves
1 fresh chilli finely chopped (I didn't add this)
(optional- tin of cannellini beans, drained or few potatoes)
Preheat oven to 180. Season chicken pieces and put them into snug-fitting pan in one layer. Throw in all basil leaves, stalks and tomatoes. Scatter garlic cloves and chilli and drizzle with some olive oil. Mix around a bit. Place in the oven 1.5 hours, turning the chicken and tomatoes halfway though until the skin is crisp and meat falls off the bone.I served with mashed potato and salad. You could add this to some pasta too.
Jools' favourite Beef Stew
1 onion chopped
handful sage leaves (I didn't have this)
800g stweing steak or beef ( I used boneless beef steaks)
sea salt and freshly ground pepperf
lour to dust
4 carrots peeled and halved (I cut them smaller so the kids could eat)
1 sweet potato (he has 2 parsnips, I hate parsnips)
1/2 butternut pumpkin
500g potatoes quartered
2 tablespoons tomato paste
1/2 bottle red wine
285 mls veg stock (i had beef stock, so I just used 1 cup of that and the rest was water)
.zest of 1 lemon
handful of rosemary leaves picked
1 clove garlic peeled, finely chopped.
Preheat oven to 160 clecius (I cooked this in a pot on stove top for 1.5 hours then I put in oven for the last hour). Put some oil into pan, add onion and sage leaves and fry for few minutes. toss meat in a little seasoned flour then add to pan along with all vegies, tomato paste, wine, stock and stir. Season with pepper and just a little salt. bring to boil, place lid on top, then cook in preheated oven until meat is tender (sometimes this is 3 or 4 hours- it was 2.5 for me). once its cooked you can turn oven down to about 110 and hold until you are ready to eat. We ate it with some nice crunchy continental bread.