Recipe - Shanks with Curry and Chickpeas

Same recipe as the chicken with chickpea curry - it was a hit!!!

Recipe - Le Raspberry Muffin

This is the same recipe as the blueberry muffins, just with Raspberries instead.

Recipe - Spinach Rice

You will need:

-       1 bunch of English Spinach
-       1 onion
-       1 bunch of shallots
-       2 ripe tomatoes
-       1 small red chilli (seed removed)
-       I cup of long grain white rice
-       2 cups of chicken stock
-       Olive oil
-       Light olive oil

Method:

1.         In a large pot generously cover the bottom with half olive oil & half light olive oil

2.         When heated add (in this order at two minute intervals):

·         Chopped onions

·         Chopped shallots

·         Chopped tomatoes

·         Chopped small red chilli

·         Chopped spinach

3.         Add 2 cups of chicken stock

4.         Add salt and pepper to taste

5.         Cover and simmer on low heat for Ten minutes stirring occasionally

6.         Add 1 cup of rice

7.         Cover again stirring occasionally until the rice has nearly absorbed
all the liquid

8.         Take off the stove top, place the lid on and leave to sit for 5 minutes

Recipe - Chicken Chasseur

I got this recipe from my wonderful mother and would definitely serve this for dinner guests :)

Ingredients:

·         1 tablespoon olive oil
·         1.5 kg free-range chicken pieces (I bought whole chook and asked butcher to cut into small pieces)
·         200 g button mushrooms, halved
·         ½ cup dry white wine
·         3 tablespoons brandy (if using the "special" cooking brandy only use 1 ½ tablespoons.
·         2 cups chicken stock
·         3 tablespoons tomato paste
·         1 tablespoon chopped fresh flat-leaf (Italian) parsley
·         1 tablespoon chopped fresh French tarragon (if fresh is not available use 1 teaspoon dried) – don't buy the winter tarragon which is available in shops at this time of year – not the same flavour.
·         Salt and freshly ground black pepper
·         Extra fresh tarragon to serve (but don't use dried herbs at this stage, just leave out)

Method:

1.      Heat oil in large heavy-based frying pan. Cook chicken in batches until golden brown, then drain on paper towel.
2.      Pour excess fat from pan, leaving about 1 tablespoon.  If chicken hasn't created this fat, add tablespoon of butter, melt, then add mushrooms and cook over medium heat until they start to brown.
3.      Add wine, brandy, stock, tomato paste and herbs and bring to boil.  Return chicken to the pan, cover and simmer 1 ¼ hours, stirring occasionally.
4.      Season with S & P and if you have the fresh tarragon scatter some over before serving.

N.B If sauce hasn't reduced and is a bit watery (which mine was) remove chicken and then add 1 tablespoon of plain flour which has been mixed to a paste with a little of the sauce. Bring back to boil and cook about 5 minutes, then add the chicken back in to serve.

This e-mail and any files transmitted with it are confidential and intended solely for the use of the individual
or entity to whom they are addressed. If you have received this e-mail in error please notify the sender immediately
by return e-mail and destroy this message.
Any views expressed in this message are those of the individual sender, except where the sender specifies
and with authority, states them to be the views of the Company.

On Sat, Nov 17, 2012 at 4:07 PM, Zoe Karathomas <Zoe.Karathomas@creativeactivation.com.au> wrote:

Ingredients:

·         1 tablespoon olive oil
·         1.5 kg free-range chicken pieces (I bought whole chook and asked butcher to cut into small pieces)
·         200 g button mushrooms, halved
·         ½ cup dry white wine
·         3 tablespoons brandy (if using the "special" cooking brandy only use 1 ½ tablespoons.
·         2 cups chicken stock
·         3 tablespoons tomato paste
·         1 tablespoon chopped fresh flat-leaf (Italian) parsley
·         1 tablespoon chopped fresh French tarragon (if fresh is not available use 1 teaspoon dried) – don't buy the winter tarragon which is available in shops at this time of year – not the same flavour.
·         Salt and freshly ground black pepper
·         Extra fresh tarragon to serve (but don't use dried herbs at this stage, just leave out)

Method:

1.      Heat oil in large heavy-based frying pan. Cook chicken in batches until golden brown, then drain on paper towel.
2.      Pour excess fat from pan, leaving about 1 tablespoon.  If chicken hasn't created this fat, add tablespoon of butter, melt, then add mushrooms and cook over medium heat until they start to brown.
3.      Add wine, brandy, stock, tomato paste and herbs and bring to boil.  Return chicken to the pan, cover and simmer 1 ¼ hours, stirring occasionally.
4.      Season with S & P and if you have the fresh tarragon scatter some over before serving.

N.B If sauce hasn't reduced and is a bit watery (which mine was) remove chicken and then add 1 tablespoon of plain flour which has been mixed to a paste with a little of the sauce. Bring back to boil and cook about 5 minutes, then add the chicken back in to serve.

This e-mail and any files transmitted with it are confidential and intended solely for the use of the individual
or entity to whom they are addressed. If you have received this e-mail in error please notify the sender immediately
by return e-mail and destroy this message.
Any views expressed in this message are those of the individual sender, except where the sender specifies
and with authority, states them to be the views of the Company.

Recipe - Crab Risotto (Created by Me)

Serves 2

-          I cup Carnaroli or Arborio rice

-          1 tbsp  olive oil

-          Approx 300g cooked crab meat (I use 2 x Ocean Blue Premium Blue Swimmer Crab Meat as it was just for a meal at home but obviously Id get the crab meat from a fish monger if I was cooking this for guests)

-          1 small onion or 4 shallots, finely chopped

-          celery stalk, finely chopped

-          1 tsp dried thyme

-          1 tbsp  tomato paste

-          3 tbsp brandy cognac

-          200 ml dry white wine or dry rose

-          2.5 cups fish stock

-          2 tbsp  pouring cream

-           fresh bay leaf

-          fresh parsley

Method

1.       Heat olive oil

2.       Add onion or shallots and celery and cook until soft

3.       Add risotto rice and coat in the oil and other ingredients

4.       Add brandy cognac, thyme, tomato paste and wine. Cook till absorbed

5.       Add bay leaf

6.       Stir in fish stock, bit by bit only adding the next bit after the last was absorbed

7.       When the risotto is almost cooked add the crab meat and stir in the pouring cream

8.       When cooked, serve with fresh parsley

Review - Bowral Cafe Patisserie - Bowral

Great little find in Bowral. Lots of fresh ingredients and fast service. So much to choose from! Quiches and pies are one of their many fortes and the dessert chocolate selection is fantastic. Be it sweet or savoury you’re after it’s all there. Don’t be tempted to go across the road to Elephant Boy Cafe, my goodness are they rude! There table we told we would be getting was given to someone else and when we spoke up about it the waitress said, “Well go to McDonalds then”. Can you believe?

Review - No Ordinary Cafe Willoughby

The environment caters for families so it's not the place you go to for an 'adult' experience. There were kids running around and quite a few prams. The waitress had trouble with our orders thinking a chicken and avocado melt was a chicken meal therefore a chicken burger arrived (if you found that flow hard to follow, we did too) and my meal had a hair wrapped around a tomato. The cafe staff couldn't care less about the incorrect meal or the hair. They were more than happy to take the $75 for 4 though (that was the most interested they looked during our time there). Won't be back.

Brunch for Michelle's Birthday at Mine

Brunch for 6 – The menu

The Healthy

-          Coconut Fruit skewers http://peckish-zrk.blogspot.com.au/2012/10/recipe-coconut-fruit-skewers.html

-          Breakfast Salad http://peckish-zrk.blogspot.com.au/2012/10/recipe-berry-arugula-salad-with-tumeric.html

The Sweet

-          Blueberry Muffins http://peckish-zrk.blogspot.com.au/2012/10/recipe-too-easy-blueberry-muffins-by.html

-          Apple Pancakes http://peckish-zrk.blogspot.com.au/2012/10/recipe-apple-pancakes.html

The Savoury

-          Croissants with Salmon, Ham and Cheese on the side to DIY

-          Spinach and Sundried Tomato Quiche http://peckish-zrk.blogspot.com.au/2012/10/recipe-spinach-and-sun-dried-tomato.html

Recipe - Spinach and Sun-Dried Tomato Frittata

Makes 4 servings

Ingredients

·         Vegetable oil cooking spray

·         2 teaspoons olive oil

·         1 small shallot, chopped

·         1 cup packed fresh spinach, chopped

·         4 whole eggs

·         4 egg whites

·         8 sun-dried tomato halves, chopped

·         1/2 cup grated Asiago

·         2 tablespoons chopped fresh basil

·         1/4 teaspoon salt

·         1/8 teaspoon freshly ground black pepper

Preparation

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. 

http://www.epicurious.com/recipes/food/views/Spinach-and-Sun-Dried-Tomato-Frittata-238024

Recipe -Too-Easy Blueberry Muffins by Donna Hay from Donna Hay - Fast, Fresh, Simple

Serves 12

Ingredients

-          2½ cups (375g) self-raising (self-rising) flour, sifted

-          1 teaspoon baking powder

-          1 cup (220g) caster (superfine) sugar

-          ½ cup (125ml) vegetable oil

-          1 egg

-          ½ cup (125ml) milk

-          1 teaspoon vanilla extract

-          300g fresh or frozen blueberries

-          granulated sugar, for sprinkling

Method

Preheat oven to 180°C (350°F). Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine. Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.

Recipe - Berry Arugula Salad with Tumeric Orange Vinaigrette

Berry Arugula Salad with Tumeric Orange Vinaigrette

(N.B I Subbed Arugula for Rocket)

INGREDIENTS

·         Candied Pecans

·         1 pound whole pecans

·         2 egg whites

·         1 cup confectioners' sugar

·         1 teaspoon salt

·         1 teaspoon cinnamon

·         1/4 teaspoon cayenne pepper

·         Tumeric Orange Vinaigrette

·         1/2 large orange, peeled and segmented

·         1 tablespoon honey

·         1-1/2 teaspoons balsamic vinegar

·         1 teaspoon dijon mustard

·         1 teaspoon ground tumeric

·         1/2 teaspoon chopped garlic

·         6 tablespoons extra-virgin olive oil

·         Salt and pepper to taste

·         Salad

·         4 cups fresh baby arugula

·         3/4 cup Driscoll's Blueberries

·         3/4 cup Driscoll's Raspberries

·         4 ounces soft goat cheese

·         1 cup Candied Pecans (see recipe above)

·         Basalmic-Orange Vinaigrette (see recipe above)

INSTRUCTIONS

Candied Pecans

1.       Preheat oven to 300 degrees.

2.       In mixing bowl, whisk together the egg whites, sugar, cinnamon, and cayenne pepper. Whisk until frothy, then, place pecans in egg white mixture and coat generously.

3.       Arrange a baking sheet pan with parchment paper or aluminum foil. Spray or grease the pan with oil, then spread the pecans on the pan evenly.

4.        Sprinkle with the salt, then bake for 20-25 minutes, or until golden brown, tossing every 5 minutes. Cool for 1 hour and store in plastic or glass container until ready to use. (Note: These are great during the holidays and always a great snack)

Tumeric Orange Vinaigrette

1.       Place all ingredients except oil into a blender. Blend on medium for 10-15 seconds until all ingredients are combined. With blender running, slowly drizzle in the Olive Oil. Then, finish with Salt and Pepper. Store in glass or plastic container in refrigerator until ready to use.

Salad

1.     Arrange the arugula among 4 salad plates. Place blueberries and raspberries on top of arugula. Then, crumble goat cheese and pecans over the salad, drizzle with vinaigrette and serve immediately.

http://www.driscolls.com/recipes/view/7664/Berry-Arugula-Salad-with-Tumeric-Orange-Vinaigrette

Recipe - Coconut Fruit Skewers

Coconut Fruit Skewers

Ingredients

-          1/2 cup desiccated coconut

-          4 kiwifruit, peeled and quartered

-          1/2 pineapple, peeled and cut into chunks

-          2 bananas, cut into 8 slices each

-          8 strawberries

-          1/3 cup freshly squeezed orange juice

Method

1.       Place coconut in a dry frying pan and cook, stirring, over medium heat for about 2 mins, or until lightly golden. Transfer to a plate to cool.

2.       2. Thread fruit onto skewers, finishing with a strawberry. Brush with orange juice and roll in coconut to coat. Serve immediately.

http://recipes.coles.com.au/recipes/828/coconut-fruit-skewers/

Recipe - Seafood Curry

Ingredients:

2 tbs coconut oil

½ bunch shallots, thinly sliced

1 garlic clove, crushed

2cm piece ginger, grated

2 tbs mild curry paste

1 tbs tomato paste

800g mixed seafood (I used salmon, basa, prawns and salmon)

400ml cans Light Coconut Milk

1 teaspoon stock powder (eg Vegeta)

1 tsp palm sugar

2 tbs lime juice

2 tbs chopped coriander leaves, plus whole leaves to garnish

Steamed rice, to serve

Lime wedges, to serve

Method

-          Heat the oil in a heavy-based frypan over medium heat. Add the shallots and cook, stirring, until softened. Stir in the garlic and ginger and cook for a few seconds.

-          Add curry paste and tomato paste, and cook, stirring, for 1 minute until fragrant.

-          Add seafood to pan and coat well. Pour in the coconut milk, stock and sugar, and season with salt and pepper. Bring to the boil, then reduce heat to low and continue cooking for a further 10 minutes until seafood is cooked through. Stir in lime juice and chopped coriander. Serve with steamed rice and garnish with coriander leaves and a lime wedge.

Recipe - HealthyBanana Pancakes

When my dear friend and colleague Vicky told me this recipe I was a little disbelieving. 2 eggs per over ripe banana, mash it together, cook as you would a pancake using coconut oil and that's it. It seriously tastes like a pancake, rises like a pancake and looks like a pancake. But it's healthy and flourless so make sure you do what I did and reverse the goodness by adding maple syrup :)

Review - Mino Japanese - Willoughby

http://minomino.com.au/willoughby/

We had the $30 set menu. What great, fresh, delicious food for amazing value!

1.       This was the daily soup (this was potato)

2.       Sushi and Sashimi (a generous serving each: Sashimi – Salmon 2p / Tuna 2p / Kingfish 2p Sushi – Aburi Salmon 2p)

3.       3 Assorted Entrée, again each: Grilled Salmon wrapped in Foil, Beef and Potato Croquette, Steamed Prawns with plum dressing

4.       Choice of main each so we got Salmon Teriyaki and Assorted Tempura

The food was timely and the staff were a thorough delight. My only issue was noise travelling and the paranoia that we may not be able to get a table. As there’s no background music my voice seemed to ricochet of everything and echo down the restaurant so I needed to be very self aware all the while I was there and make sure I didn’t do too much exclaiming. This was enhanced by there only being 2 other tables with diners which segways to my other negative – when you try to call for a booking the phone goes to a weird recording that doesn’t sound like an answering machine?

Highly recommend and cant wait to go back. 

Bolognese

·         Your choice of Pasta

·         400g passata

·         1 onion, finely chopped

·         1 carrot, finely chopped

·         1 celery stick, finely chopped

·         2 garlic clove, crushed

·         1.5 cups of good quality red wine

·         100g finely chopped Italian Pancetta

·         500g turkey mince

·         2bay leaves

·         15 basil leaves, torn

·         Extra Virgin Olive oil

·         Rock salt, for pasta water

·         Salt and pepper

Method

1.       In a large casserole pot, cook the onions, garlic, carrots and celery and pancetta in a little oil.

2.       Once golden, add the turkey and cook making sure there are no lumps, then add wine and allow to evaporate.

3.       Add the passata and bring to a simmer

4.       Add the bay leaves and cook with the lid on for 15 minutes on low heat, stirring occasionally.

5.       Add the pasta to plenty of salted boiling water and cook according to the instructions on the box. Once the pasta is cooked, drain and toss it with the sauce and cook for a further minute.

6.       Remove from the heat and serve with a drizzle of Extra Virgin Olive oil and parmesan

Notes: Preparation time: 20 min              

Cooking time: 20 min

* Can use veal instead of turkey if you prefer

*Image taken from http://gratineeblog.com/2009/10/a-true-bolognese/

Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

·         400g can of chickpeas or garbanzo beans

·         1/4 cup liquid from can of chickpeas

·         3-5 tablespoons lemon juice (depending on taste)

·         1 1/2 tablespoons tahini

·         2 cloves garlic, crushed

·         1/2 teaspoon salt

·         2 tablespoons olive oil

Preparation:

·         Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

·         Place in serving bowl, and create a shallow well in the center of the hummus.

·         Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm

Roasted Eggplant Dip

Ingredients

·         1 large eggplant (see note)

·         2 garlic cloves, skin on

·         1/2 lemon, juiced

·         2 tablespoons tahini

·         1 1/2 tablespoons extra-virgin olive oil

·         4 green onions, finely chopped

Method

1.       Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant and garlic on tray. Roast for 35 to 40 minutes or until eggplant is soft. Set aside to cool for 15 minutes.

2.       Cut eggplant in half lengthways. Using a metal spoon, scoop out flesh onto a chopping board. Roughly chop. Transfer to a bowl.

3.        Squeeze flesh from garlic into a small bowl. Add 2 tablespoons lemon juice, tahini, 1 tablespoon oil and salt and pepper. Mash with a fork until well combined. Stir into eggplant with three-quarters of the green onion. Transfer to an airtight container. Cover and refrigerate until ready to serve.

4.       Spoon dip into a bowl. Drizzle with remaining oil. Sprinkle with remaining green onion.

http://www.taste.com.au/recipes/506/roasted+eggplant+dip

Corn Fritters with Smoked Salmon with Cream Cheese

Ingredients

·         1 cup Self-Raising Flour

·         1/2 cup buttermilk

·         2 eggs

·         420g can corn kernels, drained

·         310g can creamed corn

·         1/4 cup finely chopped chives

·         olive oil cooking spray

·         chopped chives, to serve

·         Smoked Salmon and cream cheese to servce

Method

1.       Sift flour into a large bowl. Season with salt and pepper. Stir until well combined. Make a well in the centre.

2.       Whisk buttermilk and eggs in a jug. Add to flour mixture with corn kernels, creamed corn and chives. Using a large metal spoon, gently fold ingredients together until combined (don't overmix).

3.       Preheat oven to 150°C. Heat a non-stick frying pan over medium heat. When hot, remove from heat. Spray with oil. Return frying pan to heat. Add heaped tablespoonfuls of mixture, 3 at a time. Use a knife to spread to 8cm (diameter) rounds.

4.       Cook for 2 minutes or until bubbles appear on surface. Turn. Cook for a further 2 minutes or until fritters are firm to the touch. Keep warm in oven while cooking remaining fritters. Place onto plates. Top with chives, Smoked Salmon and Cream Cheese.

Recipe inspired by http://www.taste.com.au/recipes/8044/corn+fritters

Peggy's Baby Shower - The Perfect Spread

The Menu:

No of Guests: 10

Cupcakes By Hollie
Mini Cheesecakes by Jacki
Choc Chip Cookies by JP
Rocky Road by me
Homemade Roast Eggplant Dip with Carrot & Celery to dip with by me
Homemade Hummus with Carrot & Celery to dip with by me
Corn Fritters with Smoked Salmon by me
Quiche by Mum

And ... the most amazing looking ans tasting Baby Shower cake handmade by Jacki