Category: Recipes (page 1 of 3)

THE PANTRY – Pickled radishes, KIDS KITCHEN – filled potatoes, FAMILY TABLE – potato rostis & pickles 16/06/2020

THE PANTRY

Pickled Radishes – Korean style

  • 500 gr radishes
  • 1 cup white vinegar OR rice vinegar
  • 1 cup sugar – white OR raw
  • 1 cup water
  • pinch of sea salt
  1. Sterilize jars – either wash in dishwasher or turn upside down in the oven and heat @ moderate heat for 10 mins
  2. Remove jars with care – turn right side up and allow to cool
  3. Clean and chop radishes into fine slices – pack into cooled jars
  4. Heat the vinegar, sugar and water in a saucepan – bring to the boil, whisking occasionally to dissolve the sugar
  5. Pour the vinegar over the radishes – cool down and then seal with lid – leave at room temperature – then refrigerate
  6. Store for a few weeks – remember to date the jar
  7. Serve as a side with your favourite dishes

Pickled Radishes – American style

  • 500 gr radishes
  • 1 cup white or apple cider vinegar
  • 1 cup sugar
  • 1/2 cup water
  • 1 tsp salt
  • 2 tsp mustard seeds
  • 1 bay leaf
  • 1 tsp dried red pepper-optional
  • 1 tsp cracked pepper
  1. Sterilize jars – either wash in dishwasher or turn upside down in the oven and heat @ moderate heat for 10 mins
  2. Remove jars with care – turn right side up and allow to cool
  3. Clean and chop radishes into fine slices – pack into cooled jars
  4. Heat the vinegar, sugar,water, bay leaf, mustard seed and pepper in a saucepan – bring to the boil, whisking occasionally to dissolve the sugar
  5. Pour the vinegar over the radishes – cool down and then seal with lid – leave at room temperature – then refrigerate
  6. Store for a few weeks – remember to date the jar
  7. Serve as a side with your favourite dishes

Sweet Potato Fritters (Mindfood Mag – June/ July 2020

  • 600 gr sweet potato – peeled and grated
  • 300 gr carrots – peeled and grated
  • 4-6 spring onions, finely sliced
  • 2 tsps ground coriander
  • 3 tsps mild curry powder
  • 100 gr potato starch or cornflour
  • 3 eggs, lightly beatedn
  • Oil for frying
  • 1/2 cup Greek yoghurt, sour cream or cream aioli to serve
  • Fresh herbs to serve / parsley/ fresh mint/ fresh coriander
  1. Combine grated potato and carrot in colander – squeeze to remove as much liquid as possible
  2. Add remaining ingredients and mix well
  3. Heat oil in pan and cook spoonfuls of batter in oil until golden brown / approx 4-5 mins each side
  4. Watch the fritters as sweet potato can burn easily if cooked at too high a temperature
  5. Keep fritters warm in oven around 150 degree until you cook all the batch
  6. Serve with yoghurt/sour cream/aioli and fresh herbs

Quick Easy Rosti

  • 1 kg regular potato
  • 1 egg /beaten
  • 1/2 cup plain flour
  1. Peel and grate potato – squeeze all the liquid out (I line a colander with a chux and use this to help remove all the liquid)
  2. Place in a bowl – add the egg and flour and season
  3. Heat oil in pan – drop spoonfuls in and cook until golden brown – turn and continue cooking until both side are golden
  4. Keep Rosti warm in the oven until all the batter is cooked

A GRATED POTATO CAKE IS A WONDERFUL WAY TO ENJOY SUCH A SIMPLE ROOT VEGIE

  • Serve with a homemade spicy tomato sauce
  • Radish pickles + grated apple + creme fraiche (or sour cream) + dill or chives
  • Yoghurt + fresh herbs
  • Chutney
  • OR just salted

KIDS KITCHEN

  1. Dry bake whole washed potatoes in the oven 200 for approx 1 hour
  2. Filled potatoes- cut off the tops removing all the cooked potato from inside – then FILL
  3. OR make a cut the length of the potato remove some of the cooked potato – then FILL
  4. OR potato based pizza – cut the potato in thick slices and top
  5. Now get creative/ chop up and grate a selection of fillings and let the children do the work
  6. Put back in the oven to either grill the cheese or bake the topping

A selection of goodies to make the humble potato into a masterpiece

  • Finely diced ham
  • Grated cheese
  • Bowl of savoury mince
  • Bowl of savoury beans
  • Finely chopped tomatoes
  • Passata
  • Mexican salsa
  • Olives
  • Finely sliced mushrooms
  • Thinly sliced capsicum
  • Baked beans
  • Salami
  • Pesto
  • Sour cream
  • Avocado

 

PANTRY STAPLE – CORNFLOUR 9/06/2020

Gluten free – SPONGE CAKE

  • 5 eggs
  • 1/2 cup sugar
  • 1 1/4 cups cornflour – non wheat variety
  • 1/2 tsp baking powder – gf
  1. Pre-heat oven to 160 degrees
  2. Beat eggs until thick – approx 10 mins
  3. Add sugar gradually – dissolving the sugar as you bake
  4. Fold in sieved cornflour and baking powder – taking care to fold gently so that the air stays in the mix
  5. Bake for 20 to 22 mins until when you touch the top of the cake it bounces back – or use a skewer to make sure the cake is cooked – the skewer should come out clean

 

Easy easy BATTER using cornflour

  • Beat 2 egg whites until stiff peaks
  • Place cornflour in a plastic bag – put either vegetable/ or meat /or chicken/or pork in the bag and shake to coat with the flour
  • Heat peanut oil in wok
  • Now dip the flour coated pieces in the egg white and fry until golden brown
  • Drain on paper towel

 

 

The PANTRY – Pepper is the taste of the day, The KIDS KITCHEN – Biscuit time, The FAMILY TABLE 2/06/2020

PEPPER is the PANTRY staple

I love a Peppercorn sauce with using crushed whole black or pickled green peppercorns

This sauce goes with Beef or chicken or tofu (you will have to substitute the cream is making a vegan dish)

I always have a little tin of green peppercorns in the pantry – you’ll find them in the spice section of the supermarkets

PEPPERCORN SAUCE

  • If cooking a steak – remove from the pan when cooked and use the same pan
  • QUICK VERSION
  • Dice shallots finely and fry in the pan juices, gently frying until translucent
  • Add the drained peppercorns and  1/2 cup cream
  • Simmer together to combine and mix all pan juices
  • I then transfer the steak back into the pan for the smallest amount of time before serving or spoon sauce over steak

PEPPERCORN SAUCE

  • The FORMAL VERSION and no doubt the tastier version
  • Crush 2-3 tsp whole black peppercorns – use a rolling pin or mortar and pestle
  • After cooking the steak remove from the pan – using  the same pan
  • Add 1/3 cup brandy or cognac and simmer rapidly until the harsh smell of the alcohol has dissipated
  • Add 3/4 cup beef broth – simmer for 2 to 3 minutes to reduce by half
  • Add 1/2 heavy /thick cream and pepper – simmer – do not boil

SICHUAN PEPPER (not related to the peppercorn also known as Szechuan pepper and a member of the citrus family but has a lovely peppery flavour)

SICHUAN SOUP with steamed Dumplings

This is a quick and delicious bowl of goodness

  • Pre-made chinese dumplings (or make your own)
  • 6 shiitake mushrooms – sliced thickly
  • 3 cups chicken or vegie stock
  • 2 shallots – sliced
  • 3 tsp soy sauce
  • 1 tsp sesame sauce
  • generous grind of black peppercorn
  • 1 tsp ground Sichuan peppercorn
  • Steam dumplings according to instructions
  • Pan fry the mushrooms with the sesame oil – remove and set aside
  • Heat stock in a saucepan and bring to a simmer
  • Create individual bowls of stock, mushrooms, shallots, soy sauce , black peppercorns, Sichuan peppercorn and dumplings

 

KIDS KITCHEN

CHRISTMAS CUTTER COOKIES        (pg 150 – Two Old Ducks Sweet Celebrations)

  • 3 1/2 cups plain flour
  • 2 cups icing sugar – sifted
  • 1 1/2 tsp baking powder
  • 2 lemons, zested
  • 250 gr butter, chopped
  • 3 egg yolks (freeze the egg white for pavlova or use to make icing)
  • 2 drops orange blossom water
  1. Preheat oven to moderate – line baking trays with paper
  2. Place flour, icing sugar, baking powder and food processor and pulse to combine
  3. Add chopped butter and process until the mixture resembles fine crumbs
  4. Add egg yolks and orange blossom water and process until mixture comes together
  5. Turn out onto a board and work into a ball
  6. Wrap in glad wrap or baking paper and refrigerate for 2 hours
  7. Roll dough out to 4 mm thick and cut out biscuits with cutters
  8. Bake in oven for 15 minutes until golden, decorate

Make a big batch – roll into logs and freeze for those times when you are busy

BASIC BISCUIT RECIPE                  (pg 134 TWO OLD DUCKS – Back to Basics Cookbook)

  • 125 gr butter – softened
  • 1/2 cup sugar – white or brown
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cups SR flour
  1. Oven temp 180 – moderate
  2. Cream butter and sugar
  3. Add egg and vanilla
  4. Mix in flour

COMBINATIONS:

  • White chocolate melts and diced dried apricots
  • 1 tabs cocoa and peanuts (red Spanish is my fav)
  • 1 tabs choc chips and chops walnuts
  • Jam drops – make a hole in the centre fill with Jam – be generous
  • 1 tab currants and grated lemon rind – with a little sprinkle of sugar just before baking
  • Substitute 1/4 cup rolled oats & 1/4 cup coconut FOR 1/2 cup flour
  • Changing sugars adds a different texture

 

 

 

 

The Pantry, Kids Kitchen and Family Table Recipes 26/05/2020

The Pantry

Flour the most basic of pantry items.

A simple Pastry

  • 1 cup plain flour
  • 1 cup SR flour
  • 125 gr butter – grated
  • 1 egg
  • lemon juice and water to bind
  1. Mix flours together and rub in butter until it resembles fine breadcrumbs
  2. Break egg into the centre and mix thru with a knife
  3. Add enough water to bring the dough together
  4. Turn onto a piece of baking paper and knead lightly to form into a ball
  5. Roll between 2 pieces of baking paper to the required shape
  6. Bake in 180 oven / moderate
  7. Brush with a little milk or beaten egg before baking

 

KIDS KITCHEN

I thought a combination of trays bakes – easy to create – kids can assemble and everyone gets their favourite

I suggest preparing a selection of vegetables and let the kids do the mixing

I have listed a few combinations to get the creative juices going:

  • 50 mins in the oven – Chicken wings or drumsticks, large pieces of potato, whole carrots, corn cobs, drizzle of olive oil, seasoning
  • 20 mins in the oven- Gnocchi, baby tomatoes, pesto, tinned white beans (drained and rinsed), meatballs made from sausages, olive oil, seasoning
  • 35 mins in the oven- Spiced vegies, pumpkin, sweet potato, ground cumin, coriander,tumeric, wedges of purple onions, fetta or haloumi, olive oil
  • 35 mins in the oven- Meatballs, with tins of cherry tomatoes, garlic, onions, precooked macaroni, sprinkle of breakcrumbs and cheese
  • 50 mins in the oven- Pork sausages, purple sweet potato, wedges of apple, sage leaves, chicken stock, seasoning
  • 50 mins in the oven- Chicken thighs, cauliflower wedges, broccoli, mix of crunchy peanut butter – sweet chilli sauce and coconut milk, seasoning

When the trays are 1/2 way thru the cooking time stir or turn or toss and check for moisture. This is also the time to add the shorter time vegetable like beans or peas, fresh herbs, soft cheeses.

 

FAMILY TABLE

Mince is the champion today and using our pastry recipe or bought Puff you can create a wonderful cheats

Beef Wellington

  • 500 gram mince + seasoning + 1 egg + breadcrumbs but your choice of flavours (tomato paste, capers, Worstershire sauce, BBQ sauce, grated onions, finely chopped garlic)
  • Boil 6 eggs
  1. To assemble
  2. Place 1/2 the mixture on top of the pastry – press in the boiled eggs in a row – you are aiming for a log shape
  3. Then the remaining mixture
  4. Fold the pastry around and create a log shape – sealed at the base
  5. Cut small air vents in the top of the pastry – brush with egg and cook in the oven for 45 to 60 mins
  6. Serve with mashed potato, home made tomato sauce and greens

THE PANTRY – THE KIDS KITCHEN and HERBS WITH BASILEA 19/05/2020

Community Kitchen introduces our new weekly additions – The Pantry and The Kids Kitchen

Each week I will introduce a new pantry staple, its story and some recipes. Along with the Pantry the new kid on the block is the KIDS Kitchen. IN this section Community Kitchen will introduce some easy after school snacks, early dinners, lunch box ideas and recipes that involved the children of the house. Getting children involved in the preparation and meal ideas makes for an easier time for all.

Our Pantry staple today is Soy Sauce.

(Extracts from The Story and Science of Soy Sauce – Science Meets Food)

Who would have thought this basic ingredient is so steeped in history. It first appeared in China some 2500 years ago when salt was scarce and fermenting soy beans and fish was the method used to extend the salt flavour.  When Buddhism expanded into China the soy sauce composition changed as the Buddhists would not eat the sauce made from fish, so 2 distinct sauces developed – soy sauce and fish sauce. Soy sauce added that extra boost to the plain diet of the Buddhists. In the 7th century soy sauce was introduced to Japan but didn’t receive its prominence until after 1254 AD when a Japanese Zen Priest learnt the art of fermenting a miso-like paste in China and bringing the miso to Japan discovered that the liquid remaining from the miso paste itself was a perfect dipping sauce and added an extra depth to the cooking process.  Traditionally soy sauce is made using salt, water, soybeans and wheat. After crushing, mashing and boiling the mixture is cooled and then the koji bacteria is introduced to start the fermentation process.  In some parts of China and Japan the longer traditional process is still carried out  but of course with this comes the more expensive cost of production. Whereas nowadays the soy sauce that graces the shelves in most supermarkets is made thru a chemical method with added ingredients of caramel, corn syrup and salt to create that distinct soy taste. Koikuchi is dark soy, usukuchi is a lighter saltier soy, tamari is solely from soy and offers the gluten free alternative and shiro is the soy made mostly from wheat.

Soy Recipes

Red Braising Stock (for Ham Hock or Pork Spare Ribs)

Recipe by Jerry Mai

  • 3 litres chicken stock or water
  • 500 ml shaoxing wine
  • 600 ml light soy sauce
  • 200 ml dark soy sauce
  • 220 gr brown sugar
  • 8 cloves garlic, crushed
  • 2 knobs ginger, sliced
  • 6 spring onions, bruised
  • 1 tsp sesame oil
  • 10 star anise
  • 2 cassia bark 4 pieces of mandarin peel – fresh
  1. Place all ingredients in large saucepan over high heat and bring to the boil
  2. Reduce to medium and simmer for 20 minutes
  3. If cooking pork hocks, plain in pressure cooker along with strained stock and cook for 45 minutes
  4. You could cook in oven – place in baking dish cover with stock, then baking paper and seal with alfoil – cook in medium oven for 3 -4 hours, smaller time for smaller cuts – good to either ask the Butcher for recommended cooking times

THE BRAISING STOCK CAN BE USED AGAIN AND AGAIN. TOP UP WITH THE INGREDIENTS EACH TIME AND ADD TO YOUR STOCK

STORE IN GLASS JAR IN THE FRIDGE IF USING WITHIN A 5-6 DAY RANGE 

OTHER WISH FREEZE AND DEFROST FOR USE WHEN COOKING

 

THE KIDS KITCHEN

Tortilla Omelette

  • 2 eggs, beaten together
  • 2 tortilla wrap
  • Seasoning
  • Additions – ham or cheese or herbs or grated vegetable or corn or mushroom
  • To spread onto tortilla – tomato paste, curry pastes, chutney or sauce
  1. Heat oil in pan, and add the beaten eggs – add your choice of goodies and seasoning
  2. Press tortilla onto omelette
  3. Flip over when egg is cooked – brown the tortilla
  4. Flip onto plate and roll up and Enjoy

Muffins Tin Eggs or Crossiants filled Yummies

Day old bread slices cut into circles to fit your muffin tin

OR Day old Crossiants for that crusty treat

4 eggs beaten

1/2 cup milk or cream

seasoning

Additions – grated cheese, diced ham, corn kernels, spring onions, tiny tomatoes halved, grated zucchini

Lightly oil the muffin tin and press bread into the shape

If using crossiants – make large slit in crossiant and press into muffin tin to form a small bowl shape

Mix eggs and milk together and season

Add the additions and spoon over small amount of egg and milk mixture

Top with grated cheese and bake in moderate oven for 15  mins or until golden brown

 

Quick and Easy Ice-cream

500 ml double cream

1 can condensed milk

Whip the cream and condensed milk until soft peaks form

AND THATS IT – HOW EASY FOR THE CHILDREN TO PREPARE FOR AN AFTER DINNER TREAT

 

SARAH from Basilea

Today Sarah suggested using fresh herbs in our winter warmers. From a simple bay leaf , sprig of thyme to rosemary tips that simple pot of mince or vegetables  become enhanced with wonderful flavour.

Now is the time to enjoy the mustard green,sorrel, salad burnett and loveage. These wonderful Perennial greens adds that warmth to a winter stew or extra depth to a winter salad. Loveage being a combination of parsley and celery can be added to soups, salads and braises.

When using your herbs Sarah reminds us to feed them also to help with the replenishment of growth and health. Trimming thyme and rosemary is a good thing and helps produce more foliage for our winter warmers.

Enjoy cooking and spending time in the kitchen 🙂

WINTER WARMERS -dishes for One 12/05/2020

Quick and Easy Meals for one – some simple dishes to have for lunch, breakfast or dinner

After reading a great article in WELL BEING – EAT WELL I just had to share a couple of great ideas for simple meals that carry you thru any meal time. Sometimes cooking for one can be a lonely task and so easy to prepare a large meal and eat over the days ahead.  Not that the big soup, casserole or curry is a bad alternative but good to have a few recipes to whip up when you are inspired.

 

 

Savoury Cauliflower and Chickpea Pancakes by Keira Rumble

  • 1/2 cup cauliflower flour
  • 1/2 cup besan flour / chickpea flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 large handful baby spinach
  • 1 large handful fresh herbs
  • pinch sea salt and cracked pepper
  • 300 ml water
  • 1 tabs coconut oil for frying
  1. Blitz all pancake ingredients together until thick batter consistency
  2. Let sit for 30 mins or overnight in fridge
  3. Heat pan over medium heat and add coconut oil
  4. Pour in  the batter and cook like a pancake – put aside and cook remaining

You can fill with cherry tomatoes, salad greens, pesto, sprouts and seeds

I thought:

  • Roasted pumpkin sprinkled with cumin, rocket and a drizzle of Greek yoghurt topped with coriander or mint
  • Marinated chicken thigh (use sriracha chili , olive oil, cracked pepper) – grill along with strips of capsicum and purple onion

Shakshuka by Keira Rumble

You could make double batch – leave in the fridge – crack the eggs and cheese into the dish just before cooking

  • 1/2 onion, roughly chopped
  • 1/4 cup coconut oil
  • 1/4 bunch kale
  • 3 cloves garlic
  • 1 x 400 can cannellini beans, drained and rinsed
  • 1 x 400 can tin tomatoes
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • pinch salt and pepper
  • 1-2 eggs
  • 50 gr goats cheese (you could use feta)
  • 1/4 bunch parsley, roughly chopped
  • 1/2 red chilli, roughly chopped
  1. Pre-heat oven to 200
  2. Fry onions in a pan over medium heat for 5 mins, add kale and saute for 5 mins, add garlic and cook 1 min
  3. Add beans, tomato and spices and cook for 10 mins
  4. If the pan is overproof – make little wells and crack eggs in
  5. Sprinkle over goats cheese and bake for 15 mins
  6. Sprinkle with parsley and chilli and ENJOY

Broccolini with Tofu, Chilli and Peanuts

  • 150 gr tofu, drained
  • 2 tbsp sesame oil
  • 1 clove garlic, grated
  • 1 tsp grated ginger
  • 1 chilli, finely chopped
  • 3 bunches broccolini, trimmed
  • 2 tbsp light soy sauce
  • 30 gr roasted unsalted peanuts
  • salt and pepper to taste

Drain tofu on paper towel to extract as much liquid as possible, crumble tofu on plate

Heat 1 tsp oil in wok, add tofu and cook until golden and crispy – remove and set aside

Add remaining oil, add garlic, ginger and chilli for 30 secs , add broccolini and stir fry for 3-4 mins

Add soy sauce and tofu and toss to coat

Transfer to serving platter and sprinkle with peanuts and extra chilli

 

These dishes look tasty and enjoyable

Perfect quick dishes for one and the family

 

 

 

MOTHERS DAY – Special Cake Recipe 5/05/2020

MOTHERS LOVE A SPECIAL TREAT

I often think we make our lives very complicated and yet a simple gesture goes a long way.

Mothers all around the world will enjoy being the focus for the day.

The handmade gifts from the children are always the best – I still have a memory box of goodies from my children, some are interesting to say the least but Mothers don’t mind what the gift is BUT the thought that goes into the love.

I found this beautiful cake recipe in the MINDFOOD mag May issue and it was the Pink Lemonade Sherbet that pushed all the buttons.

I have never made sherbet but remembered how my children loved those licorice sherbet bags back in the day so thought I would share this.

Make it for your children as a Mums treat.

LEMON LOAF with CREME FRAICHE ICING and PINK LEMONADE SHERBET

– A little modification in case you cant source the rose petals

  • 150 gr butter, chopped and softened
  • 1 cup castor sugar
  • 2 tabs grated lemon rind/ zest
  • 2 eggs, always room temperature
  • 2 cups SR flour
  • 1/2 cup (125 ml) creme fraiche OR SOUR CREAM
  • 1 tabs lemon juice
  • 1 tsp rose petals ( thought about this and if you can’t find the dried rose petals maybe a little rose water or decorate with pink edible flowers)

Creme Fraiche Icing

  • 1 1/2 cups creme fraiche OR SOUR CREAM
  • 1/2 cup icing sugar

Pink Lemonade Sherbet

  • 1/2 tsp citric acid
  • 1 tabs icing sugar
  • 1 tabs raspberry jelly crystals
  • 1/2  tsp bicarbonate of soda
  1. Preheat oven to 180 / 160 fan forced – line a loaf tin with baking paper and set aside
  2. Beat the butter, sugar and lemon zest with a beater for 5 mins until pale and creamy
  3. Add the eggs, one at a time until incorporated
  4. Add the flour and creme fraiche in alternating batches, starting with the flour until combined
  5. Stir in the lemon juice
  6. Spoon into loaf tin – bake for 1 hour or until a wooden skewer inserted into the cake comes out clean of cake batter
  7. Cool in the tin for 15 mins – then turn out onto a wire cake rack and cool completely
  8. ICING – cream the creme fraiche and icing sugar with a beater until light and fluffy
  9. NOW THIS IS THE STAGE YOU COULD ADD THE ROSE WATER IF YOU CANT FIND THE DRIED ROSE PETALS – JUST A COUPLE OF DROPS TO ADD THAT ROSE FLAVOUR
  10. Spread the icing on the loaf cake and refrigerate for 5 mins, or until set
  11. SHERBET – mix the citric acid, icing sugar, jelly crystals and bi-carb together
  12. TO SERVE – use you best cake plate – sprinkle the sherbet and rose petals over the cake and ENJOY !

HAPPY MOTHERS DAY!!

FISH CAKES 28/04/2020

FISH CAKES

Base Recipe

 

  • Mashed potato – white or sweet – 3 medium
  • 1 egg
  • 425 gr tin of tuna or salmon
  • panko crumbs or breadcrumbs
  • seasoning

NOW FOR THE CHANGES

  • sweet potato mash
  • coriander – finely chopped
  • finely chopped chili or sweet chili sauce to taste
  • grated ginger
  • thinly slices kaffir lime leaves
  • tinned salmon

OR

  • white potato mash
  • large dollop of whole egg mayonnaise
  • finely chopped spring onions or chives
  • capers – finely chopped or mashed
  • tinned tuna or salmon

OR

  • white potato mash
  • tin of mushy peas
  • finely chopped mint
  • tinned tuna

(the original recipe for this dish uses smoked haddock which is poached in milk, drained and then flaked into the mashed potatoes. I love smoked haddock and hope you try that option)

  1. Cook potatoes – drain and mash – cool
  2. Add egg, drained tuna or salmon and mix together with a fork
  3. Sprinkle over a little plain flour or breadcrumbs to bind together
  4. Add all the goodies from above
  5. Shape – roll in plain flour – beaten egg – breadcrumbs
  6. Put into refrigerator to chill BUT if you don’t have time go ahead and cook (they will be soft and more delicate when turning)
  7. Heat either 1/2 butter and 1/2 olive oil OR peanut oil OR your choice of oil to cook to golden brown
  • If you are using for a fish burger you may like a mayonnaise that you have added grated lemon, mashed capers and spring onions
  • You might like a chili side
  • Make different shapes and sizes to suit
  • Great for fish tacos
  • The simple fish cake is DELICIOUS and all from a can from the Pantry

HAPPY COOKING!!

BETTER LIVING IDEAS with COMMUNITY KITCHEN RECIPES 24/03/2020

I selected 2 items today for our recipes – Chicken and Cabbage with a few recipes to follow.

For the children i offer a simple biscuit recipe that yields around 30 biscuits – depending on how much mixture is left in the bowl before baking 🙂

 

HOW TO POACH A CHICKEN

  • Buy a decent size chicken or two
  • 1 onion
  • 1 clove garlic
  • 1 bay leaf
  • 1 sprig thyme

Or

  • 1 Chicken
  • 1/2 bunch celery – sliced
  • 2 carrots – cut up
  • parsley
  • 2 onions

Or

  • 1 Chicken
  • 1 cup Chinese cooking wine – Shaoxing
  • 1/2 bunch spring onions
  • 2 cloves garlic, peeled and sliced
  • 1 20 cm piece ginger, sliced
  1. Place your choice of ingredients in large pot – add water and bring to the boil
  2. Gently place the chicken in the pot and make sure its covered with water
  3. Bring to gentle simmer and cook for 30 mins
  4. I sometime cover my chicken with a piece of baking paper while it is cooking as it stops the water from overflowing as it sometimes does with a lid on
  5. When the 30 mins is over – turn off the heat and cover with a lid and leave in the pot for another 30 minds
  6. Carefully remove the chicken from the water and cool – you can plunge the chicken into a bowl of icy water for 15 mins for a more succulent chicken Or you can rub the hot chicken with a small amount of light soy sauce and sesame oil
  7. Keep the water in the pot – if you are going to break down the chicken place the bones back in the stock and cook for a further 20 mins – makes the stock much richer
  8. When finished – cool slightly and drain – keeping all the wonderful stock for soups, risottos, sauce bases, congee, chicken rice  and more.
  9. Label and freeze your stock if you are not using in the next 2 days.

NOW for the Cabbage

Japanese Style Cabbage Salad

  • 1/2 head Wombok cabbage, finely sliced
  • 1 carrot, peeled and finely julienned
  • 1 shallot, green part only, finely sliced

Dressing

  • 1 tsp castor sugar
  • 1/4 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp olive oil
  • 2 tbsp rice wine vinegar

Toppings

  • 2 tbsp toasted sesame seeds
  • 2.5 grams bonita flakes (not easy to get but they make a big difference – looks in Asian section of supermarket)
  1. Very simple salad that sits well with fish or chicken or just by itself for lunch
  2. Toss all ingredients together in a bowl
  3. Combine the dressing in a small saucepan – pour over salad – dress and enjoy
  4. I sometimes heat the dressing and then pour over the salad – Simple and delicious!

Vietnamese Chicken and Cabbage Salad

  • 2 cups shredded chicken
  • 2 1/2 cups shredded cabbage
  • 3 spring onions, sliced
  • 2 medium carrots, grated

Dressing

  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp castor sugar
  • 2 tbsp rice wine vinegar

Topping

  • 3 tbsp chopped roasted peanuts or cashews
  • 1/4 cup chopped mint leaves – i usually add more as i love mint
  • 1/4 cup chopped coriander leaves – ditto as above
  1. Toss the chicken, cabbage, onions and carrots in a bowl together
  2. Whisk the dressing in a bowl until sugar is dissolved
  3. Pour over the salad and toss well to coat
  4. Fold in nuts , coriander and mint

IDEAS!!

If you make extra salad and leave the dressing for dipping use for making rice paper rolls

If you add vermicelli noodles to the salad make spring rolls and use sauce for dipping or make a soy based dressing

 

NOW FOR THE BISCUIT RECIPE

  • 80 grams butter, melted
  • 1/2 cup castor sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup plain flour
  • 1/2 cup SR flour
  • 1/2 tsp bicarb of soda
  1. Preheat oven to moderate 180
  2. Line 2 baking trays with paper
  3. Combine butter and sugars
  4. Add egg
  5. Sift the flours and soda into the mixture – stir to combine
  6. Set aside for 15 minutes to firm up
  7. NOW GET CREATIVE – roll and shape, add choc bits, fruits, make jam drops
  8. Bake for 12 to 15 mins
  9. Cool on trays for 10 minutes
  10. Enjoy.

 

More recipes next week on Community Kitchen

CORONAVIRUS CARE – take care of the IMMUNE SYSTEM with KRISTINE MATHESON 10/03/2020

Kristine Matheson is inspirational – The Forgotten Secrets are just that and after talking with Krissy over the years I wanted to share this great article I found. Cancer to Wellness was a journey that took Krissy to rediscover the art of wellness and hearing all the chats about taking care of ourselves in this particular time the immune system just keeps popping up. So enjoy the read!

Kristine Matheson’s

Healthy Living

BOOST YOUR IMMUNE SYSTEM

With the Coronavirus spreading worldwide we do need to not only do the usual washing our hands regularly, trying not to touch our face, and avoiding people who are sick, our focus needs to be on boosting our immune system.

Nearly 50 percents of Australians over the age of 50 have an underlying chronic illness, and 60 percent of Americans suffer from some sort of underlying chronic illness. Over 54% of Brits suffer from underlying chronic illness and the list could go on.

So what do we do when we are at risk.  Most of the world population ignore the warnings of prevention……it never ceases to amaze me really, that even in today, with all the information out there that we seem to think it is only other people who can get sick….by now we have to realise it can land right on your doorstep.

So lets move on.  What can you do to avoid being a victim?

Here is a few more steps to take:

First get your gut healthy again – those of you who have my first and second edition of my book From Cancer to Wellness, have a step by step gut program that actually works in it.

  • Consume heaps of Vitamin C – take a practitioner brand of this not the crap we get on the health food or pharmacy shelf that are full of fillers

Add vitamin C RAW foods to your diet e.g.

  1. Acerola Cherries
  2. Black Currents
  3. Broccoli
  4. Brussel Sprouts
  5. Cantaloupe
  6. Capsicum – red, green and yellow
  7. Cauliflower
  8. Chilli Peppers
  9. Guava
  10. Kale
  11. Kiwi
  12. Lemons, Limes
  13. Lychees
  14. Mustard Spinach
  15. Orange juice
  16. Papaya
  17. Parsley
  18. Rose Hip
  19. Sweet Potato
  20. Strawberries
  21. Tomatoes
  22. Thyme
  • Stay hydrated
  • Sleep Well
  • Keep alkaline by eating 80% raw food…….this boost your immune system on its own.
  • Avoid processed foods, sugar and the over consumption of alcohol, coffee and soft drinks.
  • Meditate and relax – stress makes your body acid.  an acid body is an unhealthy body.

I hope this is a bit of help to each of you.

Love and Light,

Stay emotionally well.

Krissy xxxx

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