Hi
I'm back! Have a bit more time to write some more things.
I wanted to share this little story with you all, as when I was a student at Silwood kitchens Lesley Faull the founder of Silwood Kitchens was very much alive and part of our everyday activities. Mrs Faull had a wonderful sense of humour, and loved the students, and used to sit with us when we were doing demonstrations and learning to cook. One day I was doing the demonstrating with her daughter Alicia, who is very much part of the school today, or should I say assisting Alicia, and we were mesmerised by the fact that we could pour brandy onto whatever and the whole thing would "go up in flames" (correct terminology flambe), well me in my typical generous approach to life, and a heavy hand with the booze(well not normally brandy) just about poured half the bottle into the pan, and the flames shot up to the ceiling and nearly set the kitchen alight!! I almost pooped in my pants, but luckily the flames died down and all was not lost. Normally a generous ladle of brandy is sufficient to flambe any dish. Looks very impressive too!
Lesley also dined with Julia Child in her home, and on the evening that they dined together, Paul, Julia's husband, mixed up an aperitif he called "Shoilly", which Lesley described as enhancing both appetite and mood. Paul wrote down the recipe on a piece of paper napkin and Lesley kept this special memento safely tucked away in her Julia Child cookbook. At the recent premiere of Julie and Julia, Alicia shared the recipe half dry sherry and half Noilly Prat (dry vermouth) "which we usually call Noilly at home" wrote Paul.
HOMEMADE MAYONNAISE:
1 Whole Egg
3 Egg Yolks
1 tsp salt
2 ml (1/2) tsp white pepper
2 ml (1/2) tsp dry english mustard
2 TBS White Vinegar
2 TBS Lemon Juice
750 ML sunflower Oil
METHOD:
In your magimix mix the egg, yolks, salt, pepper, mustard, lemon juice, vinegar together until pale and thick, then with the machine running slowly add in the oil in a steady stream, until the tone of the blade changes and it turns into a glug, glug, this we call the "sweet sound of success" and the mayo is made!
Bottle in an airtght container in the fridge, keeps for weeks.
PEA SALAD:
1 Bag Petit Pois peas (defrosted not cooked)
Take out as many peas as people you wish to feed, then mix in the following.
Homemade Mayo to coat the peas mixed with some natural yoghurt
Chopped Spring Onions (about 8)
Salt and pepper
Mix all the above together and for those of you that love fresh mint, add chopped fresh mint, however if any of the other salads have mint in them already then don't put mint in this one then it is all too much.
Enjoy
Suex
Friday, February 19, 2010
Hi Guys
Well I am back, sort of, so I thought I had better write a whole lot of recipes and ideas to keep you all going for while I am away!
The cyclone seems to have veered off it's course (once again) thank heavens, and the weather seems to be improving, so I am quite sure a lot of you will be braaing this weekend?
I have always loved how in Mauritius when any of us go into the local supermarkets you always see people with their "bums" up in the air almost falling into the freezers hoping to spot something to devour for dinner, look carefully the next time you happen to be in "London" (not the UK) or "Kaddy Plus" and take special note, it's hilarious.
Anyway, on one of my many trips into "London" I was desperate for my garlicky, sticky lamb ribs, and happen to spot something called "FLAPS", hell I thought what a dreadful name, but on closer inspection and to my utter joy, the "FLAPS" are lamb ribs! Not the beautifully packaged evenly sized one's you can just pop into your basket in good old "Woolies" but frozen solid, uneven and strange shaped things called "FLAPS". So I bought the "Flaps" and hoped like hell that they would not flap off out my basket and escape out the supermarket door!
So herewith my delicous Lamb Ribs Recipe:
Place a large pot on your stove, and into the pot place your de-frosted "FLAPS" and pour over 2 litres of COKE, NOT COKE LITE, OR DIET COKE PROPER COKE, and boil the ribs for at least 45 - 60 minutes and leave to cool. If you have a lot of ribs you may need more coke. More of a gentle simmer actually, not a fierce boiling so that the pot is almost leaping off the hob!
WARNING: The smell and sight of the ribs boiling in the coke leaves much to be desired, however, don't let this first stage of the recipe put you off, because when these ribs are melting in your mouth, the smell of them boiling away in the coke will be well worth it.
Once the ribs have boiled, leave them to cool, and then place them in a braai container, or a meat marinading dish, that allows you to turn upside down a few times to evenly coat the ribs before braaing.
MARINADE:
20 - 30 Cloves fresh garlic
1 large bottle Koo tomato Sauce
1 cup Brown sugar
1 cup Apricot jam
1 Phoenix fresh
1/2 cup chutney
1/3 cup vinegar
1/2 cup sweet sour sauce
Place the garlic cloves in your Magimix and process till chopped, then add in all the other ingredients, washing your tomato sauce bottle out with the beer to get all the contents out, and mix marinade well.
Pour over the ribs and coat evenly, close the lid of whatever container you are marinading them in, and turn a couple of times during the day.
TIP: Do not do these ribs a day before you are going to braai them, as the fat from the lamb congeals and causes lumps to form, not very nice, also if you can, and the weather is not too hot, try and do them a couple of hours before you are going to braai them and keep them out the fridge! Difficult in this climate because you will worry about them going off, but they will be fine.
Get whoever is doing the braaing to cook them till the marinade is a lovely dark colour, not burnt, but well braaied!
Delicious! Enjoy.
SPICY SLAW:
2 TBS Caster Sugar TBS - TABLESPOON tsp - teaspoon
2 TBS Rice Wine Vinegar
2 Large Carrots peeled and cut into matchsticks
2 Large Handfuls Shredded Cabbage
2 Large Handfuls Shredded Red Cabbage
4 Celery Stalks, trimmed, cut into matchsticks
1 Large Red Onion, thinly sliced
1 Large Handful Fresh Mint Leaves
1 Large Handful Fresh Coriander leaves
SWEET CHILLI DRESSING:
1 TBS Rice Vinegar or White Vinegar
1 TBS Caster Sugar
1 1/2 TBS Fresh Lime Juice
2 TBS Fish Sauce
2 Long Red Chillies, seeded and finely chopped
1/2 tsp salt
Mix together the sugar and rice vinegar, add the carrot and leave to marinade for as long as you can, while preparing the salad.
Put the white and red cabbage in a large mixing bowl. Drain the carot and add to the cabbage with the celery, onion, mint and coriander.
Mix together all the dressing ingredients, stirring until the sugar has dissolved, add the dressing to the salad and toss together. Serve immediatly.
Delish!!
Hey, I will be back, Sammy is getting home from school, and she wants to go to the hairdresser to have her hair cut and ironed, so I will write again later and give you some more delicious recipes.
Happy cooking guys
Suexx
Well I am back, sort of, so I thought I had better write a whole lot of recipes and ideas to keep you all going for while I am away!
The cyclone seems to have veered off it's course (once again) thank heavens, and the weather seems to be improving, so I am quite sure a lot of you will be braaing this weekend?
I have always loved how in Mauritius when any of us go into the local supermarkets you always see people with their "bums" up in the air almost falling into the freezers hoping to spot something to devour for dinner, look carefully the next time you happen to be in "London" (not the UK) or "Kaddy Plus" and take special note, it's hilarious.
Anyway, on one of my many trips into "London" I was desperate for my garlicky, sticky lamb ribs, and happen to spot something called "FLAPS", hell I thought what a dreadful name, but on closer inspection and to my utter joy, the "FLAPS" are lamb ribs! Not the beautifully packaged evenly sized one's you can just pop into your basket in good old "Woolies" but frozen solid, uneven and strange shaped things called "FLAPS". So I bought the "Flaps" and hoped like hell that they would not flap off out my basket and escape out the supermarket door!
So herewith my delicous Lamb Ribs Recipe:
Place a large pot on your stove, and into the pot place your de-frosted "FLAPS" and pour over 2 litres of COKE, NOT COKE LITE, OR DIET COKE PROPER COKE, and boil the ribs for at least 45 - 60 minutes and leave to cool. If you have a lot of ribs you may need more coke. More of a gentle simmer actually, not a fierce boiling so that the pot is almost leaping off the hob!
WARNING: The smell and sight of the ribs boiling in the coke leaves much to be desired, however, don't let this first stage of the recipe put you off, because when these ribs are melting in your mouth, the smell of them boiling away in the coke will be well worth it.
Once the ribs have boiled, leave them to cool, and then place them in a braai container, or a meat marinading dish, that allows you to turn upside down a few times to evenly coat the ribs before braaing.
MARINADE:
20 - 30 Cloves fresh garlic
1 large bottle Koo tomato Sauce
1 cup Brown sugar
1 cup Apricot jam
1 Phoenix fresh
1/2 cup chutney
1/3 cup vinegar
1/2 cup sweet sour sauce
Place the garlic cloves in your Magimix and process till chopped, then add in all the other ingredients, washing your tomato sauce bottle out with the beer to get all the contents out, and mix marinade well.
Pour over the ribs and coat evenly, close the lid of whatever container you are marinading them in, and turn a couple of times during the day.
TIP: Do not do these ribs a day before you are going to braai them, as the fat from the lamb congeals and causes lumps to form, not very nice, also if you can, and the weather is not too hot, try and do them a couple of hours before you are going to braai them and keep them out the fridge! Difficult in this climate because you will worry about them going off, but they will be fine.
Get whoever is doing the braaing to cook them till the marinade is a lovely dark colour, not burnt, but well braaied!
Delicious! Enjoy.
SPICY SLAW:
2 TBS Caster Sugar TBS - TABLESPOON tsp - teaspoon
2 TBS Rice Wine Vinegar
2 Large Carrots peeled and cut into matchsticks
2 Large Handfuls Shredded Cabbage
2 Large Handfuls Shredded Red Cabbage
4 Celery Stalks, trimmed, cut into matchsticks
1 Large Red Onion, thinly sliced
1 Large Handful Fresh Mint Leaves
1 Large Handful Fresh Coriander leaves
SWEET CHILLI DRESSING:
1 TBS Rice Vinegar or White Vinegar
1 TBS Caster Sugar
1 1/2 TBS Fresh Lime Juice
2 TBS Fish Sauce
2 Long Red Chillies, seeded and finely chopped
1/2 tsp salt
Mix together the sugar and rice vinegar, add the carrot and leave to marinade for as long as you can, while preparing the salad.
Put the white and red cabbage in a large mixing bowl. Drain the carot and add to the cabbage with the celery, onion, mint and coriander.
Mix together all the dressing ingredients, stirring until the sugar has dissolved, add the dressing to the salad and toss together. Serve immediatly.
Delish!!
Hey, I will be back, Sammy is getting home from school, and she wants to go to the hairdresser to have her hair cut and ironed, so I will write again later and give you some more delicious recipes.
Happy cooking guys
Suexx
Tuesday, February 16, 2010
Hi Guys
Well I must apologise it's been a few days since I wrote to you, but I have been really ill with a virus, not too nice a virus I must add, but I won't be going into the details as they do not gel well with foodie talk, so let's leave it at that.
I am going to write to you later in the day, as I have lost 2 days of my life, and as I am leaving for Cape Town on Saturday, I have some serious running around to do before I leave, so if you will just bear with me, we will chat later and I will give you some delicious ideas to keep you going till the 5th March, as I wont be writing again till after I get back from CT inspired with lots of new ideas.
Chat later
Suexx
Well I must apologise it's been a few days since I wrote to you, but I have been really ill with a virus, not too nice a virus I must add, but I won't be going into the details as they do not gel well with foodie talk, so let's leave it at that.
I am going to write to you later in the day, as I have lost 2 days of my life, and as I am leaving for Cape Town on Saturday, I have some serious running around to do before I leave, so if you will just bear with me, we will chat later and I will give you some delicious ideas to keep you going till the 5th March, as I wont be writing again till after I get back from CT inspired with lots of new ideas.
Chat later
Suexx
Friday, February 12, 2010
Hi Guys
Well it's 5 45 in the morning Mauritius time, and I have been up since about 3 as I could not sleep! We went to bed too early so I had had enough sleep, so I got up and cooked a Bacon and Cheese Pie for a friend of mine who ordered it for today! It is such a delicious recipe, and the pastry is really short and tasty, and if you are not wanting it to be savoury then leave out the cheese and cayenne pepper, to use it as a shorcrust pastry for sweet things.
PASTRY:
300 gr flour
250 gr butter
100 gr grated cheddar cheese
large pionch maldon sea salt
generous sprinkling cayenne pepper
METHOD:
Place the flour, cheese, salt, cayenne pepper in your magimix, cube the butter and process till the pastry forms a ball around the blade. STOP, do not over process, or you can do this by hand if you do not have a machine. The dough is the perfect consistency to press it out into your dish, or you can refrigerate and allow it to harden, to then roll it out on a floured surface to a thin consistency, line your dish, and place in the fridge to harden, either way. Bake it blind for about 15 minutes on 175 deg and then remove from the oven.
FILLING:
250 gr bacon, chopped and fried
300 gr cheese
6 eggs beaten
4 cups milk
1 large teaspoon dry mustard powder
salt and cayenne pepper
Mix all the above together, place in the crust, and bake on 175 till golden brown and fairly firm to the touch.
This savoury pastry can be used for all your bases and can also be made into cheese straws with extra cheese sprinkled on top!
Happy Cooking
Suexx
Well it's 5 45 in the morning Mauritius time, and I have been up since about 3 as I could not sleep! We went to bed too early so I had had enough sleep, so I got up and cooked a Bacon and Cheese Pie for a friend of mine who ordered it for today! It is such a delicious recipe, and the pastry is really short and tasty, and if you are not wanting it to be savoury then leave out the cheese and cayenne pepper, to use it as a shorcrust pastry for sweet things.
PASTRY:
300 gr flour
250 gr butter
100 gr grated cheddar cheese
large pionch maldon sea salt
generous sprinkling cayenne pepper
METHOD:
Place the flour, cheese, salt, cayenne pepper in your magimix, cube the butter and process till the pastry forms a ball around the blade. STOP, do not over process, or you can do this by hand if you do not have a machine. The dough is the perfect consistency to press it out into your dish, or you can refrigerate and allow it to harden, to then roll it out on a floured surface to a thin consistency, line your dish, and place in the fridge to harden, either way. Bake it blind for about 15 minutes on 175 deg and then remove from the oven.
FILLING:
250 gr bacon, chopped and fried
300 gr cheese
6 eggs beaten
4 cups milk
1 large teaspoon dry mustard powder
salt and cayenne pepper
Mix all the above together, place in the crust, and bake on 175 till golden brown and fairly firm to the touch.
This savoury pastry can be used for all your bases and can also be made into cheese straws with extra cheese sprinkled on top!
Happy Cooking
Suexx
Thursday, February 11, 2010
Hi Guys
Apologies for not writing yesterday, it may go like this every now and then if I have other things to see to or my Re-Location work to do, however I will make up for it all the time! The weather is playing havoc with all of us, and as I write to you the rain is pouring down, and the humidity is intense, it's awful! Once again I have a bright pink sarong wrapped around me, and underneath, not my bikini but my underwear! I could not take clothing clinging to my body!
I have just popped a really delicious "Carrot Cake" into the oven, and want to share this recipe with you, as I think it is the most delicious cake in the world, so delicious that one of the top hotels on the island GM asked me for my recipe which I gave to him without hesitating.
4 Jumbo eggs
2 cups castor sugar
1/3 cup oil
1 tin pineapple pieces chopped and drained in a colander
3/4 cup chopped walnuts
2 cups freshly grated carrots
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon bicarb
1 teaspoon salt
METHOD
Firstly combine the pineapple, nuts and carrots in a bowl, set aside. Sift the dry ingredients together, and set aside. Then in your Magimix or blender, beat the eggs till light and creamy, and slowly add in your castor sugar. Then add in the oil. When this is mixed, add in the dry ingredients and mix till all combined. Take your spatula and pour the mixture over the carrots, nuts and pineapple, and combine well, so that the carrot is evenly spread within the mixture. Place in a well oiled or spray and cooked tin and bake on 170 for about 45 min to 1 hour. Check with a skewer to see that when you pull it out the metal is clean, place on a cooling rack then turn out when it is cool.
I have a special tin called a "Kugelhoph" which is round, fairly large and has a hole in the middle, this is the correct tin to cook the cake in.
When cool ice with cream cheese icing which consists of the following
1 250gr philadelphia cream cheese
1 250 gr butter
Icing sugar approx 3-4 cups sifted
Vanilla essence or extract
You can decorate with cherries, chocolate, anything you fancy, this is a really delicious cake!
I would like to chat about vanilla extract and to be totally honest, it is not my favourite essence to use, as I find it far to medicinal in taste, and feel that a lot of the time it spoils the taste of the cake or dessert as it is so concentrated. I would either use less, or rather use the vanilla seeds from the pod, and normal vanilla essence, that's just my personal preferance, and you are entirely free to disagree with me, I don't mind.
CABBAGE SALAD
This is an old favourite of ours in our family, and I would love you all to try it, however if you struggle to get celery seeds, I am travelling to SA and don't mind bringing some back for anyone who needs them, as they are an integral ingredient in the recipe, there is no substitute, or come around to me, I have plenty and you need such a small amount for the recipe.
1 medium green cabbage thinly sliced
2 large onions thinly sliced
Combine the above together and boil and pour on the following ingredients
1/2 cup oil
1 T salt
1 teaspoon celery seeds
3/4 cup sugar
1 cup vinegar
1 teaspoon mustard powder
Refrigerate and serve lasts for ages.
I need to go and check on my cake so happy cooking and I will write again tomorrow.
Lets hope this rain goes away, as a nice day on the beach or a game of golf would be good
Cheers
Suexx
Apologies for not writing yesterday, it may go like this every now and then if I have other things to see to or my Re-Location work to do, however I will make up for it all the time! The weather is playing havoc with all of us, and as I write to you the rain is pouring down, and the humidity is intense, it's awful! Once again I have a bright pink sarong wrapped around me, and underneath, not my bikini but my underwear! I could not take clothing clinging to my body!
I have just popped a really delicious "Carrot Cake" into the oven, and want to share this recipe with you, as I think it is the most delicious cake in the world, so delicious that one of the top hotels on the island GM asked me for my recipe which I gave to him without hesitating.
4 Jumbo eggs
2 cups castor sugar
1/3 cup oil
1 tin pineapple pieces chopped and drained in a colander
3/4 cup chopped walnuts
2 cups freshly grated carrots
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon bicarb
1 teaspoon salt
METHOD
Firstly combine the pineapple, nuts and carrots in a bowl, set aside. Sift the dry ingredients together, and set aside. Then in your Magimix or blender, beat the eggs till light and creamy, and slowly add in your castor sugar. Then add in the oil. When this is mixed, add in the dry ingredients and mix till all combined. Take your spatula and pour the mixture over the carrots, nuts and pineapple, and combine well, so that the carrot is evenly spread within the mixture. Place in a well oiled or spray and cooked tin and bake on 170 for about 45 min to 1 hour. Check with a skewer to see that when you pull it out the metal is clean, place on a cooling rack then turn out when it is cool.
I have a special tin called a "Kugelhoph" which is round, fairly large and has a hole in the middle, this is the correct tin to cook the cake in.
When cool ice with cream cheese icing which consists of the following
1 250gr philadelphia cream cheese
1 250 gr butter
Icing sugar approx 3-4 cups sifted
Vanilla essence or extract
You can decorate with cherries, chocolate, anything you fancy, this is a really delicious cake!
I would like to chat about vanilla extract and to be totally honest, it is not my favourite essence to use, as I find it far to medicinal in taste, and feel that a lot of the time it spoils the taste of the cake or dessert as it is so concentrated. I would either use less, or rather use the vanilla seeds from the pod, and normal vanilla essence, that's just my personal preferance, and you are entirely free to disagree with me, I don't mind.
CABBAGE SALAD
This is an old favourite of ours in our family, and I would love you all to try it, however if you struggle to get celery seeds, I am travelling to SA and don't mind bringing some back for anyone who needs them, as they are an integral ingredient in the recipe, there is no substitute, or come around to me, I have plenty and you need such a small amount for the recipe.
1 medium green cabbage thinly sliced
2 large onions thinly sliced
Combine the above together and boil and pour on the following ingredients
1/2 cup oil
1 T salt
1 teaspoon celery seeds
3/4 cup sugar
1 cup vinegar
1 teaspoon mustard powder
Refrigerate and serve lasts for ages.
I need to go and check on my cake so happy cooking and I will write again tomorrow.
Lets hope this rain goes away, as a nice day on the beach or a game of golf would be good
Cheers
Suexx
Tuesday, February 9, 2010
Hi Guys
Well today is like a winters day in Cape Town except the temperatures are very different! While it is pouring with rain, one swelters! Not pleasant and many showers are taken during the day to feel cool.
I ventured into Port Louis yesterday and must apologise for not writing but it was quite a hectic day to say the least! So I decided that I needed to give you some nice recipes today to make up for yesterday.
I want to share this easy Sausage pie recipe with you all, and hope that you make it as tasty as I do, as it is sch a lovely meal to serve with steamed vegies and a lovely green salad.
Sausage Pie
Sausages of your choice (Boerewors, pork, spicy whatever takes your fancy) In Mauritius I buy either the Frankies fresh boerewors or the Ille de France frozen boerewors which is delicious. Cook your sausages till cooked, and set aside to cool then cut into pieces to lay down flat in an ovenproof dish.
Then fry up white onions in a bit of olive oil till almost cooked (about 5 or 10 depending on how many people you are feeding)sliced, and then addd in sliced "Granny Smith" apples, and cook together with the onion, till transparent and cooked (almost stewed) Thicken this mixture with Bisto which makes it nice and brown, maizena or whatever you have to thicken the sauce. Season with salt and black pepper. Must be like a thick sauce not runny!
Place this mixture on top of the sausages, and then finally cover the above with mashed potatoe, place in an oven on 180 degrees and bake till bubbling and the potatoe is slightly brown in colour.
Tip for Mash potatoe
I would NEVER have thought that I would ever use smash, but I have to be totally honest and tell you all that since I have moved to Mauritius I do only use Smash, or the other dried potatoe of your preferred choice. BUT I will give you a really good tip with the smash, before you add in the 500 ml of boiling water that it tells you to add, place a generous pinch of Maldon sea salt, a good grounding of black pepper and an enormous lump of butter, then pour on the water and using your whisk start to mix, then add in 2 tsp of baking powder, this makes your smash light and fluffy and the butter just adds a whole new dimension the the taste.
You can add the following to mashed potatoe
Chopped parsley
Cooked green cabbage and cooked spring onions
Brown onions bits
Grilled peppers
Anything that you think would be a nice selection to make it slightly different.
Stale Bread
Dont throw your stale bread in the bin, place it in your Magimix and with the steel blade make breadcrumbs and store them in a ziplock bag in the freezer to use for crumbed pork chops, crumbed chicken breasts (ala woolies) and crumbed fresh fish. When making the breasts and fish, it is nice to chop garlic and fresh parsley into the crumbs, and then you have garlic/parsley coated breast or fish!
Happy Cooking
Suexx
Well today is like a winters day in Cape Town except the temperatures are very different! While it is pouring with rain, one swelters! Not pleasant and many showers are taken during the day to feel cool.
I ventured into Port Louis yesterday and must apologise for not writing but it was quite a hectic day to say the least! So I decided that I needed to give you some nice recipes today to make up for yesterday.
I want to share this easy Sausage pie recipe with you all, and hope that you make it as tasty as I do, as it is sch a lovely meal to serve with steamed vegies and a lovely green salad.
Sausage Pie
Sausages of your choice (Boerewors, pork, spicy whatever takes your fancy) In Mauritius I buy either the Frankies fresh boerewors or the Ille de France frozen boerewors which is delicious. Cook your sausages till cooked, and set aside to cool then cut into pieces to lay down flat in an ovenproof dish.
Then fry up white onions in a bit of olive oil till almost cooked (about 5 or 10 depending on how many people you are feeding)sliced, and then addd in sliced "Granny Smith" apples, and cook together with the onion, till transparent and cooked (almost stewed) Thicken this mixture with Bisto which makes it nice and brown, maizena or whatever you have to thicken the sauce. Season with salt and black pepper. Must be like a thick sauce not runny!
Place this mixture on top of the sausages, and then finally cover the above with mashed potatoe, place in an oven on 180 degrees and bake till bubbling and the potatoe is slightly brown in colour.
Tip for Mash potatoe
I would NEVER have thought that I would ever use smash, but I have to be totally honest and tell you all that since I have moved to Mauritius I do only use Smash, or the other dried potatoe of your preferred choice. BUT I will give you a really good tip with the smash, before you add in the 500 ml of boiling water that it tells you to add, place a generous pinch of Maldon sea salt, a good grounding of black pepper and an enormous lump of butter, then pour on the water and using your whisk start to mix, then add in 2 tsp of baking powder, this makes your smash light and fluffy and the butter just adds a whole new dimension the the taste.
You can add the following to mashed potatoe
Chopped parsley
Cooked green cabbage and cooked spring onions
Brown onions bits
Grilled peppers
Anything that you think would be a nice selection to make it slightly different.
Stale Bread
Dont throw your stale bread in the bin, place it in your Magimix and with the steel blade make breadcrumbs and store them in a ziplock bag in the freezer to use for crumbed pork chops, crumbed chicken breasts (ala woolies) and crumbed fresh fish. When making the breasts and fish, it is nice to chop garlic and fresh parsley into the crumbs, and then you have garlic/parsley coated breast or fish!
Happy Cooking
Suexx
Sunday, February 7, 2010
Hi Guys
Well it's been an extremely busy cooking weekend! We had friends over for dinner last evening and I cooked Roasted Red Pepper and Tomatoe soup served iced cold, Lamb Shanks which were delicious with mash and green peas and beans, then I made homemade vanilla ice cream with a chocolate brownie tart! The soup is so easy to prepare, and in this tropical heat is a lovely dish to serve to your guests, as it it so refreshing. Oh and I made homemade bread with marscapone cheese, bacon bits, aubergine and herbs, to accompany the soup.
I think the red pepper and tomatoe soup is a recipe I must share with you as it is so easy to make and would freeze really well.
6 Large Red Peppers seeded and cut into pieces
2 kg Mauritian Tomatoes
Dash Olive Oil
Maldon Sea Salt
Ground Black Pepper
Place all the above in a large roasting pan and roast in your oven on about 180 degrees for at least 2 hours. You can actually smell the tomatoes and peppers and then you know they have roasted enough. Cool, then place in your magimix puree till smooth. Add in 2 large 1 litre tomatoe juices and place in the fridge and chill till icy cold. Some people might want to strain the soup, but I think the rustic texture of the occasional tomatoe pip and pepper skin is a wonderful texture to experience in your mouth! I did not add any garlic into this (I actually forgot) but for garlic lovers a few large cloves would be really nice to roast with the peppers and tomatoes.
Serve in soup bowls with a large head of fresh basil as the garnish, and serve with your choice of bread. This is really delish in this hot weather!
Basic Bread Dough
4 cups Flour (all purpose green label in Mauritius)
2 TBS olive oil
2 teaspoons salt
400 ml warm water
2 tsp sugar
2 tsp dried yeast
Dissolve the sugar in the water, sprinkle over the yeast, cover and leave in a warm place till frothy. Approx 10 min.
Fit Magimix with steel blade add the flour and salt. Process for 5 seconds. Stop the machine and add in the oil.
Stir the yeast mixture and with the motor running add it in a steady stream.
Immediatly stop the motor and check the consistency, if it is too dry add a little warm water. (The humidity, temperature and porosity of the flour will affect the amount of water used)
Knead in the Magimix for 1 minute, remove the dough from the processor, place in an oiled bowl, rolling the dough over once to coat it.
Place in a warm place cover and let it rise till double in size. Approx 1-2 hours.
Punch down, return to Magimix and process for 10 seconds.
Press out the dough thinly on a grease baking sheet and cover to rise again.(or roasting pan)
This is when you choose your toppings.
Sea salt, pepper, olive oil, rosemary, olives etc
Marscapone, cooked bacon bits, large stalks of rosemary pushed into the dough, olive oil
Peppadews, salami, artichokes, parmesan
Anything you like
This dough is also the base for pizzas.
Happy Cooking
Chat tomorrow
Suexx
Well it's been an extremely busy cooking weekend! We had friends over for dinner last evening and I cooked Roasted Red Pepper and Tomatoe soup served iced cold, Lamb Shanks which were delicious with mash and green peas and beans, then I made homemade vanilla ice cream with a chocolate brownie tart! The soup is so easy to prepare, and in this tropical heat is a lovely dish to serve to your guests, as it it so refreshing. Oh and I made homemade bread with marscapone cheese, bacon bits, aubergine and herbs, to accompany the soup.
I think the red pepper and tomatoe soup is a recipe I must share with you as it is so easy to make and would freeze really well.
6 Large Red Peppers seeded and cut into pieces
2 kg Mauritian Tomatoes
Dash Olive Oil
Maldon Sea Salt
Ground Black Pepper
Place all the above in a large roasting pan and roast in your oven on about 180 degrees for at least 2 hours. You can actually smell the tomatoes and peppers and then you know they have roasted enough. Cool, then place in your magimix puree till smooth. Add in 2 large 1 litre tomatoe juices and place in the fridge and chill till icy cold. Some people might want to strain the soup, but I think the rustic texture of the occasional tomatoe pip and pepper skin is a wonderful texture to experience in your mouth! I did not add any garlic into this (I actually forgot) but for garlic lovers a few large cloves would be really nice to roast with the peppers and tomatoes.
Serve in soup bowls with a large head of fresh basil as the garnish, and serve with your choice of bread. This is really delish in this hot weather!
Basic Bread Dough
4 cups Flour (all purpose green label in Mauritius)
2 TBS olive oil
2 teaspoons salt
400 ml warm water
2 tsp sugar
2 tsp dried yeast
Dissolve the sugar in the water, sprinkle over the yeast, cover and leave in a warm place till frothy. Approx 10 min.
Fit Magimix with steel blade add the flour and salt. Process for 5 seconds. Stop the machine and add in the oil.
Stir the yeast mixture and with the motor running add it in a steady stream.
Immediatly stop the motor and check the consistency, if it is too dry add a little warm water. (The humidity, temperature and porosity of the flour will affect the amount of water used)
Knead in the Magimix for 1 minute, remove the dough from the processor, place in an oiled bowl, rolling the dough over once to coat it.
Place in a warm place cover and let it rise till double in size. Approx 1-2 hours.
Punch down, return to Magimix and process for 10 seconds.
Press out the dough thinly on a grease baking sheet and cover to rise again.(or roasting pan)
This is when you choose your toppings.
Sea salt, pepper, olive oil, rosemary, olives etc
Marscapone, cooked bacon bits, large stalks of rosemary pushed into the dough, olive oil
Peppadews, salami, artichokes, parmesan
Anything you like
This dough is also the base for pizzas.
Happy Cooking
Chat tomorrow
Suexx
Friday, February 5, 2010
Hi Guys
Well it's been a very busy Friday. I could not sleep very well due to a tropical storm which lasted most of the night, not hectic, but with unusual thunder and lightening and showers of rain, so I decided to get up at about 4 am and ice the "cupcakes" that had been ordered from me. I made my butter icing in my faithful magimix, iced the cakes, decorated them and put them into the fridge,by which time the perspiration was already running down my back! Living and cooking in Mauritius is very unusual, as where in the world do you find a cook in her bikini and sarong, and plastic thongs (not a gstring, shoes) cooking up a storm? Certainly not in the top hotels or restaurants in the world but in my own private kitchen in Tamarina Mauritius! I don't think the likes of Lesley Faull who started the cooking school I attended for 3 years would have been too impressed, but on second thoughts she did have a wonderful sense of humour so maybe she would have approved of me cooking in this fashion.
I then made my 14 year old daughter Sammy's school lunch, which I might add is quite a mission, this will be another story, made my early morning cup of tea, and sat on our patio watching the birds and contemplating what else I had to do in the kitchen today.
I decided to take a trip to the Medine Farmers Market which is about ten minutes away from our home, and shopped up a storm! Red and yellow peppers, beautiful leeks, spring onions, white onions, parsely, thyme, carrots, garlic,and looked around to see what else was available from the different vendors. Loads of wonderful produce, a couple of very interessting Mauritian vegetables which I will go into another time, and then came home to prepare my "Lamb Shanks" for our dinner party tomorow night, and to bake our family favourite "Torte Tart", of which I will give the recipe to you today.
This dessert has been in our family for about 40 years, and my Mom who can actually cook really well got it from somebody and passed it onto all of us. I have 2 sisters Glyn and Angie who both cook really well, and all 3 of my daughters Nicky, Ash and Sammy are very capable cooks, having learnt from me, watching me from when they were little cooking passionatly all the time.
Torte Tart
6 egg whites
2 cups castor sugar
Beat the egg whites till stiff in your mixer with the balloon whisk like you are making a meringue and when they are stiff add the castor sugar in batches till mixed in.
Then fold in the following
28 broken up Cream Crackers (chunky)
2 cups chopped (not too finely) walnuts or pecan nuts
2 teaspoons baking powder
2 teaspoons vanilla essence
Once folded in together place the mixture in an ovenproof dessert dish, and bake for 1 hour on 160 degrees. Leave to cool in the oven. Decorate with whipped cream, about an hour or two before serving, and sprinkle on chopped chocolate, cherries, anything you fancy! Keep it i the fridge until it is to be served.
Delicious
I have prepared the "Lamb Shanks" from the latest "Cook with Jamie" and I am cooking them tomorrow afternoon slowly for our dinner, and I will let you know how they tasted.
Have a good weekend
Yours in Cooking
Sue xx
Well it's been a very busy Friday. I could not sleep very well due to a tropical storm which lasted most of the night, not hectic, but with unusual thunder and lightening and showers of rain, so I decided to get up at about 4 am and ice the "cupcakes" that had been ordered from me. I made my butter icing in my faithful magimix, iced the cakes, decorated them and put them into the fridge,by which time the perspiration was already running down my back! Living and cooking in Mauritius is very unusual, as where in the world do you find a cook in her bikini and sarong, and plastic thongs (not a gstring, shoes) cooking up a storm? Certainly not in the top hotels or restaurants in the world but in my own private kitchen in Tamarina Mauritius! I don't think the likes of Lesley Faull who started the cooking school I attended for 3 years would have been too impressed, but on second thoughts she did have a wonderful sense of humour so maybe she would have approved of me cooking in this fashion.
I then made my 14 year old daughter Sammy's school lunch, which I might add is quite a mission, this will be another story, made my early morning cup of tea, and sat on our patio watching the birds and contemplating what else I had to do in the kitchen today.
I decided to take a trip to the Medine Farmers Market which is about ten minutes away from our home, and shopped up a storm! Red and yellow peppers, beautiful leeks, spring onions, white onions, parsely, thyme, carrots, garlic,and looked around to see what else was available from the different vendors. Loads of wonderful produce, a couple of very interessting Mauritian vegetables which I will go into another time, and then came home to prepare my "Lamb Shanks" for our dinner party tomorow night, and to bake our family favourite "Torte Tart", of which I will give the recipe to you today.
This dessert has been in our family for about 40 years, and my Mom who can actually cook really well got it from somebody and passed it onto all of us. I have 2 sisters Glyn and Angie who both cook really well, and all 3 of my daughters Nicky, Ash and Sammy are very capable cooks, having learnt from me, watching me from when they were little cooking passionatly all the time.
Torte Tart
6 egg whites
2 cups castor sugar
Beat the egg whites till stiff in your mixer with the balloon whisk like you are making a meringue and when they are stiff add the castor sugar in batches till mixed in.
Then fold in the following
28 broken up Cream Crackers (chunky)
2 cups chopped (not too finely) walnuts or pecan nuts
2 teaspoons baking powder
2 teaspoons vanilla essence
Once folded in together place the mixture in an ovenproof dessert dish, and bake for 1 hour on 160 degrees. Leave to cool in the oven. Decorate with whipped cream, about an hour or two before serving, and sprinkle on chopped chocolate, cherries, anything you fancy! Keep it i the fridge until it is to be served.
Delicious
I have prepared the "Lamb Shanks" from the latest "Cook with Jamie" and I am cooking them tomorrow afternoon slowly for our dinner, and I will let you know how they tasted.
Have a good weekend
Yours in Cooking
Sue xx
Thursday, February 4, 2010
Welcome to The Frustrated Foodie
Hi guys
At long last my blog has been created thanks to the Ireverend Kim Andersen. I hope that this blog inspires everyone and that I can share my passion for food and cooking with whoever is out there following me.
As this blog is still in its infancy, watch this space as it grows and develops. Please comment on the blog with questions or recipes or suggested topics.
Welcome to the Frustrated Foodies ! You can also find me on Twitter where my handle is frustratedfoodie
Yours in cooking
Sue xx
At long last my blog has been created thanks to the Ireverend Kim Andersen. I hope that this blog inspires everyone and that I can share my passion for food and cooking with whoever is out there following me.
As this blog is still in its infancy, watch this space as it grows and develops. Please comment on the blog with questions or recipes or suggested topics.
Welcome to the Frustrated Foodies ! You can also find me on Twitter where my handle is frustratedfoodie
Yours in cooking
Sue xx
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