Hi Guys
Well I thought I would add on some more recipes as I am sitting at my computer! I laugh at myself, give you a recipe to make, then I do something completely different for our supper! We are actually having grilled lamb loin chops! Remember now that you have all these wonderful butcheries opening up on the island, that a simple grilled chop (not overcooked) and seasoned with maldon sea salt, black pepper and fresh rosemary is divine, served with a baked potato and crisp fresh salad!
The strawberries in SA at the moment arealmost the size of fig's, so hopefully this easy "Cheats" strawberry Bavarois will be as enjoyable to make as to eat!
Cheats Strawberry Bavarois:
85 gr sachet strawberry jelly
2 Tbs strawberry liqueur (optional)
375 ml evaporated milk (ideal milk)
150 ml thickened cream whipped to soft peaks
2 Tbs grated white chocolate
Method:
Place the jelly in a large bowl. WHisk with 100 ml boiling water to dissolve, then allow to cool. Add the liqueur, if using, then add the evaporated milk and use a hand whisk to beat until thick and frothy.
Pour the mixture into your prettiest serving glasses or dishes and chill for at least 4 hours until set.
When ready to serve, top each bavarois with whipped cream, white chocolate curls and fresh strawberries, if desired. Now you know why it's a cheats bavarois because you don't actually need the fresh strawberries!!
Cheers
Sue x
Tuesday, August 31, 2010
Monday, August 30, 2010
Hi Guys
Well it's a very windy Tuesday in the mother city, seems like soup may be a good choice of what to make for supper tonight!
Soupe Au Pistou (Serves 4-6)
Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France!
1 TBS Olive Oil
20 gr unsalted butter
1 leek (pale part only) thinly sliced
1 Large potato, peeled, cut into 1 cm cubes
3 cups (750ml) chicken or vegetable stock
400 gr flageolet beans or cannellini beans, drained, rinsed
200 gr baby green beans, trimmed cut into 2cm lengths
2 zucchinis (baby marrow) cut into 1 cm lengths
500 gr broad beans, podded ( to give about 1 cup)
1 cup (120gr) frozen peas
PISTOU:
2 cloves garlic
1 cup fresh basil leaves
2 TBS toasted pine nuts
2 TBS Olive oil
1/3 cup (25gr) grated parmesan
Method:
For the Pistou, place the garlic, basil leaves and pine nuts in a magimix or mortar and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected.
Heat the olive oil and butter in a large saucepan over a medium heat, add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10 minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 TBS of Pistou, then serve in bowls with the remaining pistou on the side.
Flageolet beans are from selected delis and gourmet shops, broad beans are from selected greengrocers or markets when in season. Try Kaddyplus, London, and Le Quartier Gourmande for those of you in Mauritius! (Oh and Medine market)
Crisp Skinned Salmon with mustard spring greens: (serves 6)
6 x 180gr Salmon fillets with the skin on
2 TBS Olive oil
2 bunches thin asparagus spears (no fresh used green tinned one's)
250 gr mixed sugar snap peas, snow peas and baby green beans
80 gr unsalted butter
1 TBS wholegrain mustard
1/2 cup fresh mint leaves
2 TBS finely chopped chives
Lemon Mayonnaise dressing:
1/2 cup (150gr whole egg mayonnaise (use my recipe)
Juice of 1 small lemon
2 TBS creme fraiche or sour cream (whip cream addd in lemon juice to make it sour)
Preheat Oven to 180* D
For the dressing, place mayo, lemon juice and creme fraiche or sour cream in a bowl and mix until you have a loose dressing. Season with sea salt and then set aside.
Rub salmon fillets with salt and pepper. Heat a large ovenproof frypan over a medium heat. When the pan is hot, ad the salmon skin-side down and cook for 1 minute until it starts to crisp. Turn and cook for a further 30 seconds, then transfer the pan to the oven and bake for a further 5 minutes or until cooked but still a little rare in the centre.
Meanwhile blanch all the vegetables in a pan of boiling salted water for 1 minute until bright green. Drain, refresh in cold water, then drain again. Melt the butter in the same pan over a medium heat, then stir in the mustard. Add the blanced vegetables and mint and toss for 1 minute, then stir in chives and season with sea salt and freshly ground black pepper.
Serve the fish with the mustard greens, drizzled with the dressing!
Delicious, so go shopping and get cooking!
Cheers
Sue xx
Well it's a very windy Tuesday in the mother city, seems like soup may be a good choice of what to make for supper tonight!
Soupe Au Pistou (Serves 4-6)
Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France!
1 TBS Olive Oil
20 gr unsalted butter
1 leek (pale part only) thinly sliced
1 Large potato, peeled, cut into 1 cm cubes
3 cups (750ml) chicken or vegetable stock
400 gr flageolet beans or cannellini beans, drained, rinsed
200 gr baby green beans, trimmed cut into 2cm lengths
2 zucchinis (baby marrow) cut into 1 cm lengths
500 gr broad beans, podded ( to give about 1 cup)
1 cup (120gr) frozen peas
PISTOU:
2 cloves garlic
1 cup fresh basil leaves
2 TBS toasted pine nuts
2 TBS Olive oil
1/3 cup (25gr) grated parmesan
Method:
For the Pistou, place the garlic, basil leaves and pine nuts in a magimix or mortar and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected.
Heat the olive oil and butter in a large saucepan over a medium heat, add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10 minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 TBS of Pistou, then serve in bowls with the remaining pistou on the side.
Flageolet beans are from selected delis and gourmet shops, broad beans are from selected greengrocers or markets when in season. Try Kaddyplus, London, and Le Quartier Gourmande for those of you in Mauritius! (Oh and Medine market)
Crisp Skinned Salmon with mustard spring greens: (serves 6)
6 x 180gr Salmon fillets with the skin on
2 TBS Olive oil
2 bunches thin asparagus spears (no fresh used green tinned one's)
250 gr mixed sugar snap peas, snow peas and baby green beans
80 gr unsalted butter
1 TBS wholegrain mustard
1/2 cup fresh mint leaves
2 TBS finely chopped chives
Lemon Mayonnaise dressing:
1/2 cup (150gr whole egg mayonnaise (use my recipe)
Juice of 1 small lemon
2 TBS creme fraiche or sour cream (whip cream addd in lemon juice to make it sour)
Preheat Oven to 180* D
For the dressing, place mayo, lemon juice and creme fraiche or sour cream in a bowl and mix until you have a loose dressing. Season with sea salt and then set aside.
Rub salmon fillets with salt and pepper. Heat a large ovenproof frypan over a medium heat. When the pan is hot, ad the salmon skin-side down and cook for 1 minute until it starts to crisp. Turn and cook for a further 30 seconds, then transfer the pan to the oven and bake for a further 5 minutes or until cooked but still a little rare in the centre.
Meanwhile blanch all the vegetables in a pan of boiling salted water for 1 minute until bright green. Drain, refresh in cold water, then drain again. Melt the butter in the same pan over a medium heat, then stir in the mustard. Add the blanced vegetables and mint and toss for 1 minute, then stir in chives and season with sea salt and freshly ground black pepper.
Serve the fish with the mustard greens, drizzled with the dressing!
Delicious, so go shopping and get cooking!
Cheers
Sue xx
Hey Guys
Well it's Monday morning and I have been fighting with my internet!! However seems that nothing is wrong with it, guess it's me and this age thing!
The weekend was good, and I saw quite a good movie at Nouveau called Chloe with Liam Neeson who I rate as fairly sexy, and Julianna Moore I have always loved as an actress, quite an erotic movie, more a chick flick then for the guys!
We then ventured to Kalk Bay yesterday and had breakfast at the Olympic Cafe, they have an unbelievable following, their bakery must be one of the best in town, but the appearance and cleanliness leaves much to be desired, and when I am served my meal on a chipped plate, it freaks me out! However we had a delicious breakfast, but on venturing to the loo's I was fairly put off by what I saw, and wondered if the Health Department was to make an inspection, how long it would be before they were closed then down to clean up the joint?? Awh maybe we will try somewhere else next time!
AUBERGINE PARMIGIANA:
2 Large Aubergines, thinly sliced lengthways
2 TBSP Olive oil
3 fat garlic cloves, thinly sliced
2 x 200 ml cartons fresh napoletana sauce (or your own homemade one)
4 roast red peppers roughly chopped
20 gr roughly chopped basil
150gr Taleggio or Fontina cheese, coarsely grated
50 gr Parmesan coarsely grated
salt and ground black pepper
ciabatta to serve
METHOD:
Preheat the oven to 200*D (180*C) and preheat the grill to high. Put the aubergines on an oiled baked sheet, brush with olive oil, scatter over the garlic and season with salt and pepper. Grill for 5-6 minutes until golden.
Spread a little Neapoletana sauce over the base of an oiled ovenproof dish, then cover with a layer of aubergine and peppers, packing the layers together as tightly as you can. Sprinkle a little basil and some cheese over the top, repeat the layers, finishing with a layer of cheese. Season with pepper. Cook in the oven for 20 minutes or until golden. Serve hot with ciabatta and a green salad.
Enjoy
Sue x
Enjo
Well it's Monday morning and I have been fighting with my internet!! However seems that nothing is wrong with it, guess it's me and this age thing!
The weekend was good, and I saw quite a good movie at Nouveau called Chloe with Liam Neeson who I rate as fairly sexy, and Julianna Moore I have always loved as an actress, quite an erotic movie, more a chick flick then for the guys!
We then ventured to Kalk Bay yesterday and had breakfast at the Olympic Cafe, they have an unbelievable following, their bakery must be one of the best in town, but the appearance and cleanliness leaves much to be desired, and when I am served my meal on a chipped plate, it freaks me out! However we had a delicious breakfast, but on venturing to the loo's I was fairly put off by what I saw, and wondered if the Health Department was to make an inspection, how long it would be before they were closed then down to clean up the joint?? Awh maybe we will try somewhere else next time!
AUBERGINE PARMIGIANA:
2 Large Aubergines, thinly sliced lengthways
2 TBSP Olive oil
3 fat garlic cloves, thinly sliced
2 x 200 ml cartons fresh napoletana sauce (or your own homemade one)
4 roast red peppers roughly chopped
20 gr roughly chopped basil
150gr Taleggio or Fontina cheese, coarsely grated
50 gr Parmesan coarsely grated
salt and ground black pepper
ciabatta to serve
METHOD:
Preheat the oven to 200*D (180*C) and preheat the grill to high. Put the aubergines on an oiled baked sheet, brush with olive oil, scatter over the garlic and season with salt and pepper. Grill for 5-6 minutes until golden.
Spread a little Neapoletana sauce over the base of an oiled ovenproof dish, then cover with a layer of aubergine and peppers, packing the layers together as tightly as you can. Sprinkle a little basil and some cheese over the top, repeat the layers, finishing with a layer of cheese. Season with pepper. Cook in the oven for 20 minutes or until golden. Serve hot with ciabatta and a green salad.
Enjoy
Sue x
Enjo
Thursday, August 26, 2010
Hi Guys
I am trying to keep you in the loop on a daily basis with recipes and failing dismally apologies!! However, I am busy running around Cape Town trying to get some business ventures going and just run out of time to write recipes onto the blog! So I wil make up for the days I have been slack now.
Orange, ALmond and Saffron Couscous:
Grated zest of 1 Large Orange and 500 ml freshly squeezed Orange juice or Ceres
3 tsp Dijon Mustard
2 tsp extra virgin olive oil
2 tsp finely grated ginger
1/2 tsp ground cumin
1 1/3 cups (265gr) couscous
1 cup (250ml) chicken stock heated with a pinch of saffron threads
1 TBS lemon juice or more to taste
1/4 cup toasted flaked almonds
1/2 cup each chopped coriander and mint
METHOD:
Bring the orange juice to the boil in a pan over medium-high heat. Reduce and simmer for about 18-20 min until it has reduced to about 1/3 cup (80ml) syrupy juice, watching as it might bubble over.
Place orange zest,mustard,oil,ginger,cumin,reduced juice and 1 tsp salt in a large heatproof bowl and mix well. Stir in the couscous then pour over the hot-infused stock and cover with cling wrap and stand until the liquid is absorbed.
Fluff the couscous with a fork, then mix in the lemon juice,salt and pepper to taste. Just before serving, fold through the almonds and chopped herbs, then ttransfer the couscous to a large platter.
DELICIOUS!!!
Chicken with Peanut Sauce: (Serves 4)
4 skinless chicken breasts cut into strips
1 tsp ground coriander
2 garlic cloves, finely chopped
about 4 tsp vegetable oil
2 tsp honey
fresh coriander sprigs to garnish
Peanut Sauce:
1 tsp vegie oil
2 tsp curry paste
2 tsp brown sugar
2 tsp peanut butter
200 ml coconut milk
Method:
Mix the chicken with the ground coriander, garlic, oil and honey. Cover, chill and leave to marinate for 15 minutes.
To make the peanut sauce, heat the oil in a pan and add the curry paste, brown sugar and peanut butter. Fry for 1 minute. Add the coconut milk and bring to the boil stirring all the time, then simmer for 5 minutes.
Meanwhile heat a wok or large frying pan and when hot, stir-fry the chicken until cooked through, ading more oil if needed.
Serve with fragrant rice, couscous and the peanut sauce poured over. Garnish with the coriander sprigs.
Enjoy more tomorrow
Sue x
I am trying to keep you in the loop on a daily basis with recipes and failing dismally apologies!! However, I am busy running around Cape Town trying to get some business ventures going and just run out of time to write recipes onto the blog! So I wil make up for the days I have been slack now.
Orange, ALmond and Saffron Couscous:
Grated zest of 1 Large Orange and 500 ml freshly squeezed Orange juice or Ceres
3 tsp Dijon Mustard
2 tsp extra virgin olive oil
2 tsp finely grated ginger
1/2 tsp ground cumin
1 1/3 cups (265gr) couscous
1 cup (250ml) chicken stock heated with a pinch of saffron threads
1 TBS lemon juice or more to taste
1/4 cup toasted flaked almonds
1/2 cup each chopped coriander and mint
METHOD:
Bring the orange juice to the boil in a pan over medium-high heat. Reduce and simmer for about 18-20 min until it has reduced to about 1/3 cup (80ml) syrupy juice, watching as it might bubble over.
Place orange zest,mustard,oil,ginger,cumin,reduced juice and 1 tsp salt in a large heatproof bowl and mix well. Stir in the couscous then pour over the hot-infused stock and cover with cling wrap and stand until the liquid is absorbed.
Fluff the couscous with a fork, then mix in the lemon juice,salt and pepper to taste. Just before serving, fold through the almonds and chopped herbs, then ttransfer the couscous to a large platter.
DELICIOUS!!!
Chicken with Peanut Sauce: (Serves 4)
4 skinless chicken breasts cut into strips
1 tsp ground coriander
2 garlic cloves, finely chopped
about 4 tsp vegetable oil
2 tsp honey
fresh coriander sprigs to garnish
Peanut Sauce:
1 tsp vegie oil
2 tsp curry paste
2 tsp brown sugar
2 tsp peanut butter
200 ml coconut milk
Method:
Mix the chicken with the ground coriander, garlic, oil and honey. Cover, chill and leave to marinate for 15 minutes.
To make the peanut sauce, heat the oil in a pan and add the curry paste, brown sugar and peanut butter. Fry for 1 minute. Add the coconut milk and bring to the boil stirring all the time, then simmer for 5 minutes.
Meanwhile heat a wok or large frying pan and when hot, stir-fry the chicken until cooked through, ading more oil if needed.
Serve with fragrant rice, couscous and the peanut sauce poured over. Garnish with the coriander sprigs.
Enjoy more tomorrow
Sue x
Wednesday, August 18, 2010
Hey Guys
I know I have been slack! Sorry cause I know some of you look at this blog for recipes on an ongoing basis! So today I am going to give you a really easy recipe for LOW FAT meatballs which are delicious.
MEATBALLS:
750 gr steak mince (Woolies have a special at the mo R45-95 per kilo) Butchery Dept
3/4 cup oats
1/2 cup tomato sauce
1/2 cup chutney
2 eggs
1 grated onion
chopped garlic
METHOD:
Combine all the above together in a bowl and refrigerate for about an hour. Mould with your hands into decent size balls and place in an ovenproof dish, and bake on 180 for 20 minutes till cooked. Do not overcook and dry them out.
Serve with Couscous, Polenta, Rice or Mash and a green salad.
Cheers
Sue
I know I have been slack! Sorry cause I know some of you look at this blog for recipes on an ongoing basis! So today I am going to give you a really easy recipe for LOW FAT meatballs which are delicious.
MEATBALLS:
750 gr steak mince (Woolies have a special at the mo R45-95 per kilo) Butchery Dept
3/4 cup oats
1/2 cup tomato sauce
1/2 cup chutney
2 eggs
1 grated onion
chopped garlic
METHOD:
Combine all the above together in a bowl and refrigerate for about an hour. Mould with your hands into decent size balls and place in an ovenproof dish, and bake on 180 for 20 minutes till cooked. Do not overcook and dry them out.
Serve with Couscous, Polenta, Rice or Mash and a green salad.
Cheers
Sue
Friday, August 6, 2010
Hey hey it's FRIDAY!!
Well hope you all got good things planned for this weekend? Cooking and cleaning or drinking and partying, well whatever you do enoy it!
The weather is unbelievable again in CT today, can't see this lasting however, reckon it's the lull before the storm, but hey we will enjoy it while it lasts!
I went to Fruit and Veg city today, and I have to say without sounding like a full on snob, "there are funny people" in that shop, oh yeh, very funny, I have no idea where they come from? However, when you look past the funny people and look for the delicious fruit and vegies one see's past them all!
I made delicious pasta last evening with a brown mushroom and ham sauce, so easy to prepare, so I wanted to share this with you.
Take the white sauce recipe that I have on the blog, and then saute in butter and a drop of oil lovely chunky sliced brown mushrooms till they are cooked, then add in sliced ham that you have cut into pieces. For a variation which is also tasty, one can fry up thos bacon lardons and substitute the ham, or use both.
If you enjoy onion and garlic, then fry the freshly crushed garlic with the onions first, add in the mushrooms and the meat and then add this all into your creamy white sauce.
A few Tablespoons of Parmesan enhances the sauce, and extra parmesan and loads of ground black pepper are a must on the table.
GARLIC BREAD: (remember shiny side in of the foil) Buy a bagguette or loaf of delicious bread, slice it through into slices and butter inbetween each slice generously with your garlic and herb butter.
Butter
Loads fresh garlic cloves
fresh parsley
fresh thyme
fresh rosemary
Another variation which is very rich is salami, cheese and paprika put inbetween the slices and baked in the oven wrapped in foil till crispy on the outside and warm and melted on the inside.
Hopefuly we are of to movies tonight, can't wait for a big popcorn and a slush!
Enjoy the weekend
Suexx
Well hope you all got good things planned for this weekend? Cooking and cleaning or drinking and partying, well whatever you do enoy it!
The weather is unbelievable again in CT today, can't see this lasting however, reckon it's the lull before the storm, but hey we will enjoy it while it lasts!
I went to Fruit and Veg city today, and I have to say without sounding like a full on snob, "there are funny people" in that shop, oh yeh, very funny, I have no idea where they come from? However, when you look past the funny people and look for the delicious fruit and vegies one see's past them all!
I made delicious pasta last evening with a brown mushroom and ham sauce, so easy to prepare, so I wanted to share this with you.
Take the white sauce recipe that I have on the blog, and then saute in butter and a drop of oil lovely chunky sliced brown mushrooms till they are cooked, then add in sliced ham that you have cut into pieces. For a variation which is also tasty, one can fry up thos bacon lardons and substitute the ham, or use both.
If you enjoy onion and garlic, then fry the freshly crushed garlic with the onions first, add in the mushrooms and the meat and then add this all into your creamy white sauce.
A few Tablespoons of Parmesan enhances the sauce, and extra parmesan and loads of ground black pepper are a must on the table.
GARLIC BREAD: (remember shiny side in of the foil) Buy a bagguette or loaf of delicious bread, slice it through into slices and butter inbetween each slice generously with your garlic and herb butter.
Butter
Loads fresh garlic cloves
fresh parsley
fresh thyme
fresh rosemary
Another variation which is very rich is salami, cheese and paprika put inbetween the slices and baked in the oven wrapped in foil till crispy on the outside and warm and melted on the inside.
Hopefuly we are of to movies tonight, can't wait for a big popcorn and a slush!
Enjoy the weekend
Suexx
Wednesday, August 4, 2010
Quickly wanted to share this recipe with you as it is dead easy and delicious on baked potatoes, pro-vita, with roast chicken, actually on a knife and just lick it off will also work for me!!
2 Philadelphia Cream Cheese (Woolies cheaper then P n P had a laugh by R3-00)
10 cloves fresh garlic(Less if you don't like a garlic breathe)
Fresh Parsley
Fresh Rosemary
Fresh Thyme
Bunch Spring Onions
Salt
Pepper
Cream, homemade mayo, milk to make it slightly softer to spread
Method: Blend all the above ingredients till smooth and well processed together and place in a jar or container with a lid and refrigerate. Divine also on a base of a wrap with salad and balsamic blaze! Keeps for weeks.
Guys in Mauritius the best and cheapest blaze is in London Supermarket above the fridge next to the baking cherries and stuf where the chocolate sauce and syrups are!
2 Philadelphia Cream Cheese (Woolies cheaper then P n P had a laugh by R3-00)
10 cloves fresh garlic(Less if you don't like a garlic breathe)
Fresh Parsley
Fresh Rosemary
Fresh Thyme
Bunch Spring Onions
Salt
Pepper
Cream, homemade mayo, milk to make it slightly softer to spread
Method: Blend all the above ingredients till smooth and well processed together and place in a jar or container with a lid and refrigerate. Divine also on a base of a wrap with salad and balsamic blaze! Keeps for weeks.
Guys in Mauritius the best and cheapest blaze is in London Supermarket above the fridge next to the baking cherries and stuf where the chocolate sauce and syrups are!
Hi Guys
Well at long last I am up and running from my own home with my own internet which is going to make my life so much easier! The move from Mauritus has been long and slow but we are settled and getting into our new lives, which in Cape Town is not difficult.
The soccer mania is over sadly, and I must say that I miss all the cars with the flags and the vibe that was so evident at places like the Cape Quarter where the "fanwalk" passed by and the restaurants and bars were packed to capacity.
It's also wonderful being back and the availability of produce that is on hand in the supermarkets which makes one's choice of what to cook and what's for supper tonight so much easier.
Last evening I roasted a chicken, but when you roast your chicken, firstly always remember to remove the gland at the back of the pope's nose, as this can give your chicken a bitter taste if not removed! Season your chicken inside and out with coarse sea salt, black pepper, fresh herbs like thyme, rosemary, parsley, also loads of onion placed around the chicken and in the cavity. You can also slide your hand between the breasts of the chicken and place fresh lemon slices between the skin and the meat and then roast your chicken for a good one and a half hours on 180 degrees for it to be cooked through and juicy. Nothing worse then a chicken that when you carve it the meat is slimy and pink in the joint of the leg and thigh! Ugh, it's underdone then!
BUTTERNUT: Buy a lovely long thick butternut, these have less pips in them, peel it and cut into rounds then cut the rounds in half, place in a dish and season well with salt, pepper, olive oil, knob of butter and herbs of your choice and cook at the same time as the chicken in the oven, this will be delicious, and if you wish, you can pour on some honey or syrup before cooking as this will make it slightly sticky and chewy! Roast for the same length of time as the chicken.
CAULIFLOWER/BROCOLLI with white sauce: Basically you need to wash your fresh vegies, and place them in a microwaveable dish and cover with plastic and cook on high for about 10 minutes. Drain off excess water, which will be in the bottom of the dish from when you have rinsed them (also this water creates a bit of steam during the cooking process) Then melt 125gr butter in the microwave, add in salt, pepper, mustard powder and 3/4 cup flour, and put back in the microwave and cook the "roux" for 2 minutes. It will be slightly crumbly, don't panic, remove from the microwave, whisk in the milk, about a litre, place back in the microwave and cook on high, stirring occasionally, as the sauce thickens, then remove and add in grated parmesan, cheddar or whichever you prefer, and pour over your vegies and re-heat when ready to eat!This can be done in the morning and re-heated.
MASHED POTATOES: This is not easy for those living on the island, as the quality of potatoes most of the time is awful, so you will all be shocked to know that I used to use "SMASH" yes, the packet dried mix you buy in the supermarkets, but dollied up, and this is what you do, follow my decadent instructions and people will be none the wiser! Put the dry ingredients from the packet into a dish, and to this add in an enormous generous block of butter (100 gr) coarse sea salt, pepper, and 2 teaspoons of baking powder and then pour on the 1 cup of boiling water(the BP will froth don't get a fright) and 1 cup of milk and whisk till it is smooth and no lumps. If you are wanting a slightly softer mash, just add in more water or milk, and season till you are satisfied.
TIPS: Add in to the mash sauteed cabbage and spring onions, or anything else that you like to make is slightly different.This can be prepared in the morning and re-heated.
I will be keeping up with the blog daily and hopefuly giving you all a bit of inspiration from my daily cooking!
Cheers
Suexx
Well at long last I am up and running from my own home with my own internet which is going to make my life so much easier! The move from Mauritus has been long and slow but we are settled and getting into our new lives, which in Cape Town is not difficult.
The soccer mania is over sadly, and I must say that I miss all the cars with the flags and the vibe that was so evident at places like the Cape Quarter where the "fanwalk" passed by and the restaurants and bars were packed to capacity.
It's also wonderful being back and the availability of produce that is on hand in the supermarkets which makes one's choice of what to cook and what's for supper tonight so much easier.
Last evening I roasted a chicken, but when you roast your chicken, firstly always remember to remove the gland at the back of the pope's nose, as this can give your chicken a bitter taste if not removed! Season your chicken inside and out with coarse sea salt, black pepper, fresh herbs like thyme, rosemary, parsley, also loads of onion placed around the chicken and in the cavity. You can also slide your hand between the breasts of the chicken and place fresh lemon slices between the skin and the meat and then roast your chicken for a good one and a half hours on 180 degrees for it to be cooked through and juicy. Nothing worse then a chicken that when you carve it the meat is slimy and pink in the joint of the leg and thigh! Ugh, it's underdone then!
BUTTERNUT: Buy a lovely long thick butternut, these have less pips in them, peel it and cut into rounds then cut the rounds in half, place in a dish and season well with salt, pepper, olive oil, knob of butter and herbs of your choice and cook at the same time as the chicken in the oven, this will be delicious, and if you wish, you can pour on some honey or syrup before cooking as this will make it slightly sticky and chewy! Roast for the same length of time as the chicken.
CAULIFLOWER/BROCOLLI with white sauce: Basically you need to wash your fresh vegies, and place them in a microwaveable dish and cover with plastic and cook on high for about 10 minutes. Drain off excess water, which will be in the bottom of the dish from when you have rinsed them (also this water creates a bit of steam during the cooking process) Then melt 125gr butter in the microwave, add in salt, pepper, mustard powder and 3/4 cup flour, and put back in the microwave and cook the "roux" for 2 minutes. It will be slightly crumbly, don't panic, remove from the microwave, whisk in the milk, about a litre, place back in the microwave and cook on high, stirring occasionally, as the sauce thickens, then remove and add in grated parmesan, cheddar or whichever you prefer, and pour over your vegies and re-heat when ready to eat!This can be done in the morning and re-heated.
MASHED POTATOES: This is not easy for those living on the island, as the quality of potatoes most of the time is awful, so you will all be shocked to know that I used to use "SMASH" yes, the packet dried mix you buy in the supermarkets, but dollied up, and this is what you do, follow my decadent instructions and people will be none the wiser! Put the dry ingredients from the packet into a dish, and to this add in an enormous generous block of butter (100 gr) coarse sea salt, pepper, and 2 teaspoons of baking powder and then pour on the 1 cup of boiling water(the BP will froth don't get a fright) and 1 cup of milk and whisk till it is smooth and no lumps. If you are wanting a slightly softer mash, just add in more water or milk, and season till you are satisfied.
TIPS: Add in to the mash sauteed cabbage and spring onions, or anything else that you like to make is slightly different.This can be prepared in the morning and re-heated.
I will be keeping up with the blog daily and hopefuly giving you all a bit of inspiration from my daily cooking!
Cheers
Suexx
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