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  1. Prawn Curry Paste (more or less)

    August 15, 2011 by

    I used Chicken but it is supposed to be prawns.

    Curry Paste

    • Lemon Grass
    • Tomato Paste, heaped tsp
    • Char-grilled Peppers, 4 small ones in jar
    • Coriander, bunch
    • Chilli, 1
    • Garlic, 2 cloves
    • Ginger, 2cm cube
    • Kaffir Lime Leaves, 4
    • Olive Oil, 2 tbsp
    • Soy Sauce, 2 tbsp
    • Fish Sauce, 1 tsp
    • Sesame Oil, 1tsp

    Add above in blender and mix well.

    Brown chicken and then add paste.

    • Sugar Snap Peas
    • Coconut Milk

    Add something green like frozen greens. Add coconut milk and simmer for a few minutes (not boiling)

    Serve with cooked rice (Jamie did an awesome Jasmine rice with a Jasmine flower in) and cucumber salad.

    Cucumber Salad

    • Ginger, 1-2cm chunk finely grated
    • Sesame Oil, 1 tsp
    • Olive Oil, 2 tsp
    • Lime Juice, 1
    • Lime Zest
    • Soy Sauce, 1-2 tsp

    Mix above and taste – change till just right

    • Chilli, how brave are you?
    • Coriander
    • Cucumber – Sliced lengthways with potato peeler (excludes middle seeded area)

    Add dressing to salad just before serving.


  2. Beef Stroganoff as decided by Dave

    January 12, 2010 by

    A short while ago, I realised I’d never cooked a Stroganoff before. I guess I’m not really that into mushrooms. (Isn’t that a recent romantic comedy or something?) I had a look at what the interweb masses seem to agree on for ingredients and gave the following a whurl as an experimental treat for my Mum. I have to say it was a pretty damned nice,  I even think she had two helpings.

    When cooking like this I also tend to taste the sauce as I’m making it and only using small approximate amounts for the mustard and tomato paste, then tasting and adding more if needed. I think the cut of meat is important too – I usually choose to use scotch fillet which always seems to give a very tender result.

    What you’ll need (although these values are approximations):

    • 500 – 700gms of thinly sliced beef (I used a thick cut Scotch Fillet and sliced it very thinly, but you could use Eye Fillet or Rump too)
    • 1 small Onion (sliced)
    • 1 clove of Garlic
    • a bunch of Mushrooms (sliced, about the same mass as the beef)
    • 1 tbsp Paprika (Smoked if you have it, but normal will do nicely – Use more to taste)
    • 2 tsp Dijon Mustard
    • 1 tbsp of Tomato Paste
    • a knob of Butter
    • Oil for frying
    • about 2 shots of Brandy (no, not one for you, one for the recipe – they both go in)
    • a cup of beef stock (real stock if you can)
    • 2-3 tbsp of Sour Cream
    • Flour (for dusting)
    • Salt and Pepper

    How to do it:

    1. Heat a large frying pan, and fry onion in butter until softened a little, add mushrooms and garlic, and brown. Remove from pan.
    2. Season flour with salt, pepper (I prefer white pepper here) and a dash of paprika. Dust the thin beef strips in flour, and fry in batches over a medium high heat, adding a little oil as needed. The thin meat cooks quick, so be attentive and if you don’t crowd the pan, it’ll brown much easier. Remove to a warmed plate as the pieces of beef are browned.
    3. Deglaze the pan with brandy, add mustard, tomato paste, paprika and beef stock, stir until combined and simmering, then add the browned beef, onions and mushrooms back to the pan. Coat the meat with the sauce, and simmer gently for a few minutes. You may need to add more stock or hot water, if it doesn’t look saucy enough.
    4. Taste and adjust seasoning. You want just a hint of paprika to come through, so you might want add a little more to taste.
    5. Before serving, stir in the sour cream to make the colour a pale brown.
    6. Traditionally pasta was served with this yummy dish. I’d recommend cutting some nice thick ribbons from a fresh lasagne sheet of pasta (Parpadelle). We serve ours with boiled rice which I think is more commonly accepted 🙂

    Enjoy!


  3. Muesli Slice

    August 17, 2009 by

    Ingredients

    225 grams of butter

    2 tablespoons of golden syrup

    1 small cup of raw sugar

    1 teaspoon of baking powder

    1 cup of coconut

    2 cups of rolled oats

    1 cup of wholemeal flour

    1 1/2 cups of dried fruit, nuts and seeds of your choice

    Method

    Boil the butter, golden syrup and raw sugar together in a saucepan.

    Add all the other ingredients to the melted mixture.

    Press into a flat tin and and bake for 15-20 minutes at 150*C.

    Cut while still warm.

    Really yummy.


  4. Chocolate Whiz Cake

    August 17, 2009 by

    I have baked this cake for my friends and family’s birthdays for years and it’s enjoyed by all who taste it. It is so easy to make and turns out every time.  It stays moist and is easy to vary the quantities to make the size cake that you need.  The recipe given makes quite a large cake.

    Ingredients
    2 cups of sugar
    2 eggs
    1 cup of soured milk (add 1 teaspoon of vinegar to the milk and leave to curdle)
    1/2 cup of cocoa
    200 grams of softened butter
    2 teaspoons of baking soda
    1 1/2 teaspoons of vanilla essence
    1/4 teaspoon of salt
    3 cups of self-raising flour
    1 cup of boiling hot coffee

    Method

    Place all the ingredients in a bowl or food processor in the order given.

    Process or beat with an electric beater for one minute or until smooth.

    Pour into a greased and lined 23cm cake tin.

    Bake at 160*C until the cake bounces back when pressed or knife comes out clean (45min-1 hr).

    Ice as desired.  I always use butter icing and if chocolate I sprinkle a flake on the top, which is everyones favourite.

    Alternatively yoghurt can be used in place of the milk or 1/2 and 1/2.  The cake will be denser – more like a mud cake.


  5. Rina’s take on Aunty Helen’s Muesli

    August 15, 2009 by

    Another Auntie Helen muesli recipe changed to taste. The exact amount of the ingredients is not really important. See Pam’s version – you may like that better!

    INGREDIENTS:
    2 cups Rolled Oats
    1 cup Whole Oats
    ½ cup Oat Bran
    ½ cup Wheatgerm
    2 tbsp Brown Sugar
    2 tbsp Honey
    ½ cup Coconut
    1 tsp Cinnamon
    1 tsp Mixed Spice
    ½ cup warm Water
    ½ cup Olive Oil (or Grape Seed)
    ¼ tsp Salt (pinch)

    Add the following, whatever you like, and amounts you like:

    Seeds: Pumpkin and Sunflower Seeds. And/or add a bit of L.S.A (Crushed Linseed, Sunflower Seed and Almond)

    Nuts: Hazelnuts, Walnuts, Almonds, Pecans, Cashews etc

    Fruits: Sultanas, Apricots, Cranberries, Dates, etc. I do not put this in as I rather add fresh fruit when I eat it. Best to add dried fruit only half way else it gets to hard..

    METHOD: Mix water, oil, sugar and honey. Put rest of stuff into a large roasting pan, add liquid and combine.  Bake at 160 degrees for about 30-40 minutes, until golden brown.  Stir every 15 minutes or so.  Stir as mixture cools, store in an airtight container when cold.


  6. Pam’s “Now Famous” Bean Salad

    June 6, 2009 by

    For all those who have been hounding me for it…
    Here’s my ‘Now Famous’ Bean Salad recipe, it’s so easy to make.

    You’ll need these ingredients…
    310-400 gm can of beans  (Either mixed or kidney, I use ‘Ceres’ organic mixed beans)
    1/4 Red onion, Chopped
    3 tablespoons olive olive
    2 Tablespoons either Wine Vinegar or I use Apple Cider Vinegar
    1 tablespoon of Sugar
    1/2 teaspoon of ground cumin
    1/2 teaspoon of salt
    1 tablespoon of water or brine from beans
    about 1 cup of chopped capsicum (I like red)
    1/4 cup of chopped celery (optional)
    parsley

    This is what you do…

    • Rinse Beans under cold water
    • Mix onion, oil, vinegar, sugar, cumin,salt and /brine and mix with the beans.
    • Stir in the Capsicum, Celery and finely chopped parsley and Chill.

    The salad keeps really well in the fridge for a few days.  Everybody I know loves it when I make this Salad, hope you enjoy it too.


  7. Vivan’s Mulled Wine

    May 21, 2009 by

    Don’t be tempted to buy those cruddy premade ‘convenient’ sachets for making mulled wine – you’re ripping yourself off both in cost, flavour and fun 🙂 It’s a great wintery beverage, and depending on how much water you add, your non wine drinking friends might like it too. And the recipe is so simple, I really wonder why the even bother selling sachets.

    What you’ll need:
    A bottle of Red Wine (750mls)
    A zesty fruit like an Orange or a Lemon
    A bit of water
    2 Cinnamon quills/sticks
    3-4 Cloves
    3 heaped tbsp Sugar

    Gently does it:

    1. Set a pot on the stove on it’s gentlest temperature and add your wine (you can also gently heat it on the top of your fire/log burner).
    2. Add about a glass of water (of course, if you’re hardcore you may prefer not to add water, but it makes  a lighter drink and goes a little further too) – you can add more to taste, depending on the wine.
    3. Peel the Orange or Lemon (with a vegetable peeler) and add the zest only to the pot with the cloves, cinnamon quills and sugar. As a general rule, I use about 3 small palms full of sugar, which I guess is about 3 heaped tablespoons – I’ve used white sugar and organic raw sugar. Both work equally nice.
    4. Stir often to dissolve the sugar and infuse the wine with the spices. Don’t let it simmer or boil. The idea is to gently heat and infuse.
    5. Taste and adjust the sugar or water to taste.
    6. Drink straight away, or you can let it sit to keep warm on a very gentle fire, but its best drunk hot.
    7. Serving is easiest with a soup ladle and into short wine glasses, and see who gets the random clove at the end – there’s always one the get’s through.

    Wine choice:

    I prefer a Shiraz, Shiraz Cabernet or Cabernet Sauvignon for mulled wine and while it may hurt to spend $20 on a nicer bottle, of course it’s much nicer. Some people argue its a waste too, so each to their own. I prefer a Peter Lehmanns (mmm, Barossa Valley), but a Jacobs Creek is quite good too, and can be regularly found on special at the super market. Our last attempt used a Wyndym Estate which turned out great.

    That said, this is also a bloody good way to get rid of that cheap bottle someone left at a dinner party. Not only does it remove the label from eyesight (and you can deftly avoid questions about it when people ask, or simply vague out), it makes even banrock station and ruben hall almost drinkable – yey water!

    There you have it. An enjoyable drink to celebrate winter. Good on its own, or with dinner (or should I say, supper) with some nice homemade soup and bread in front of a warm fire. Try it a few times, play with the amount of ingredients to suit your tastes – the recipe is very basic so don’t be shy.

    Enjoy.


  8. Rice Salad

    October 20, 2008 by

    I swiped this recipe from Sarah and make it all the time.  It’s so yummy, and so easy.

    For the salad…
    2 cups of cooked Brown Rice
    ½ cup of Soya Sauce

    Pour Soya Sauce over the rice and soak overnight.


    1 Red Capsicum
    3 Spring Onions
    ½ Red Onion

    Chop up quite small and add to the rice.


    1 cup of skinned and chopped Peanuts
    1 cup of Sunflower Seeds
    ½ cup of sultanas or Raisins

    Add all these to the salad and toss.

    Dressing…
    ½ cup of Olive Oil
    Grated rind and juice of a Lemon
    1 clove of crushed Garlic
    Pepper

    Mix together and pour over salad

    Keeps well for a few days.  Hope you enjoy this one as much as I do.


  9. Moroccan Lamb Stew

    August 10, 2008 by

    Ingredients:

    Olive Oil (for frying)
    1.5 Kg Lamb (Neck chops, or other stewing cut)
    1 Onion
    2 Cloves of Garlic (or more)
    Large chunk of Ginger
    400g Tomatoes (Tinned)
    Stock (preferably Real Stock – Lamb or Beef)
    ½ glass Red Wine
    1 tbsp ground Cumin (or more to taste)
    1 tbsp ground Coriander (or more to taste)
    2 Cinnamon Sticks
    2-3 Bay Leaves
    Fresh Chili (or ½ tsp chili powder to suit your taste)
    Fresh Coriander
    Handful of dried Prunes
    Handful of dried Apricots
    Salt and pepper

    Making it:

    • Brown the lamb in batches in a cast iron casserole dish. Remove lamb and set aside.
    • In the remaining fat, cook the onions for a bit. Then add the ground cumin, coriander and chili stir and cook briefly. Deglaze the pan with the red wine.
    • Arrange the lamb back in dish so it sits nicely on the bottom with the onions on top. Season with salt and pepper and add cinnamon sticks, bay leaves, chopped garlic, tomatoes and stock (or water) so that the lamb is ‘almost’ covered (i.e. not drowning in liquid).
    • Cook in the oven on a low heat (140°C) for 2-3 hours. Alternatively, you can simmer it on the stove top for the same amount of time.
    • About half way through the cooking time, add the grated ginger.
    • Add the dried prunes and apricots about 15 minutes before serving.
    • Serve with the fresh coriander ripped on top, with cous cous or rice.

    Enjoy.


  10. Sticky Date Pudding and the Sea of Caramel, Oh Yeah!

    July 25, 2008 by

    Elize made this for us the first time – it’s hands down the best sticky date pudding I’ve had since I recently found an appreciation for dates.

    For the pudding you’ll need:
    1½ cups Dates, pitted and chopped
    1 tsp Baking Soda
    150 mls Boiling Water
    125 grams Butter
    ¾ cup Sugar
    2 Eggs
    1 heaped cup Self Raising Flour

    And for the sauce:
    3 cups Soft Brown Sugar
    75 grams Butter
    300 mls Cream
    1tsp Vanilla Essence

    Making the pudding:

    1. In a bowl, sprinkle dates with baking soda, pour water over, stir and then stand for 10 – 15 minutes
    2. Cream butter and sugar, add eggs one at a time and beat until light and fluffy.
    3. Stir in flour, then date date mixture.
    4. Pour into a deep, well greased tin and bake at 190°C for 30 – 35 minutes or until knife comes out clean.
    5. Allow pudding to stand in the tin while you prepare the sauce.

    Preparing the sauce:

    1. Combine all ingredients in a saucepan and stir over a medium heat until sugar is dissolved.
    2. Bring to the boil and simmer for 5 minutes.
    3. Pour a bit of the sauce (approx. 4 tablespoons) over the cooked pudding and return it to the oven to soak in and bubble.

    Serve a slice of the pudding with enough sauce to create the sea of caramel, and maybe a scoop of vanilla ice cream or a dollop of whipped (or fresh) cream. Oh Yeaaah.

    Enjoy. Try not to have seconds though 😉