Tuesday, 31 October 2017

Non-Muddy Mushroom Soup

This recipe is a leap from Plating and Pairings Hungarian Mushroom Soup.

Serves 4.

4 tablespoons butter
1 large onion diced
500g mushrooms sliced (button or chestnut work well)
3 tablespoons flour
1 tablespoon paprika
750ml vegetable or chicken stock
2 tablespoons light soy sauce
250ml semi-skimmed milk
125ml sour cream (or natural yoghurt)
1 tablespoon lemon juice
2 tsp dried tarragon
¼ cup chopped fresh parsley
Salt and pepper to taste

1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, this will take between 10 and 15 minutes.

2. Mix in the flour and paprika, to make a roux, then cook out for 2 to 3 minutes.

3. Add the stock, soy sauce and milk, bring to a gentle boil, reduce the heat and simmer for 10 minutes.

4. Remove from heat and add the sour cream, lemon juice, tarragon and parsley. 

Season to taste with salt and pepper.

Saturday, 28 February 2015

Creole seasoning

⅓ cup Paprika (roughly a full jar)
2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp dried oregano
2 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp ground black pepper
1 Tbsp white pepper
1 Tbsp cayenne pepper
1 Tbsp celery salt
Combine all and stir until well mixed (or pulse in a food processor for a fine powder seasoning.)
Store in an airtight container, use as a rub or any other way you like.

Stuffed Cabbage Casserole

I have been buying a veg box from a local greengrocer. We had an awful lot of cabbage left. So off I went to google and this is a hybrid of what I found there. 

Serves 6-8
500g beef mince
Salt and pepper or creole seasoning
1 onion, chopped
1 cup rice, uncooked
3 large handfuls of roughly chopped cabbage
1 box tomato passata
1 can chopped tomatoes
2 tins of water 1 14 oz.
2 beef stock cubes undrained
Optional grated cheese
Season and brown mince and onions. (I used 2 tbsp creole seasoning)
Once onions are clear, add rice, cabbage, passata, water, stock cubes and diced tomatoes. Stir.
Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft.
Do not lift lid before 20 minutes to make sure rice cooks well.
Once cooked, top with cheese and cover with lid to melt a few minutes.

Friday, 27 February 2015

Cauliflower Chowder Soup

Yet again I'm attempting to embrace healthier living. 

Part of which is making soups to take for lunch at work. 

I've been receiving the most wonderful veg boxes from a local greengrocer, and had a few bits leftover. Off I went to Pinterest and looked up cauliflower recipes. 

2 cloves garlic, grated
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 potato, diced
1 litre chicken stock
250ml semi-skimmed milk
1 head cauliflower, roughly chopped
2 dried bay leaves
Salt and freshly ground black pepper, to taste


In a large pot sprayed with oil/Fry Light slowly cook garlic, onion, carrots, potato and celery. Stirring occasionally until the onion goes transparent. This should take about 3-4 minutes. 

Stir in the cauliflower and bay leaves. Again leave to cook, stirring occasionally, for about 3-4 minutes.

Add the chicken stock and milk, stir well and bring to a boil. 

Reduce to a simmer and leave until the cauliflower becomes tender and the potato begins to break up. This will take roughly 15 mins. 

Season with salt and pepper, to taste.


I cooled mine down and took to work the next day where I added a splash more milk before heating through in the microwave and topping with shredded ham hock. Crispy bacon is also suggested in the original recipe. 

Notes: I adapted this from the recipe on damndelicious.net

Sunday, 25 January 2015

Taco-Style Fries

Serves 4.

Spice Mix:

1/2 tsp chilli powder
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne powder
1/2 tsp garlic powder
1/2 tsp sweetener
1 tsp Italian seasoning

500g lean beef mince
2 red onions, finely chopped
1 red pepper,  finely chopped
1 tin chopped tomatoes
1 tbsp Worcestershire sauce
1 beef stock cube

Either 4 baking potatoes, chipped
Or butternut squash cut in to batons.

Put the chips on a baking tray to cook.

Fry the onion and pepper until soft and see-through.

Add beef mince and brown. Stirring occasionally to break it up.

Add the spice mix, Worcestershire sauce and stock cube. Stir well.

Add tomatoes, mix and leave to cook on a medium bubble for 20 mins. Add a little water if it's looking dry.

Taco Sauce

6 tbsp natural Greek yoghurt
1/2 tbsp tomato puree
1/2 tsp smoked
smoked tabasco
1 tsp minced garlic

Mix well. You may want to thin it out a little.

Monday, 10 February 2014

Chinese-style Lettuce Wraps

I have recently been loving Iowa Girl Eats's blog.

I discovered this recipe on there and decided to give it a go.

I encourage you to go and try some of her other recipes, I've not had a bad one yet.

 Serves 4
500g turkey mince
1 small onion, finely diced
salt & pepper
2 garlic cloves, finely grated (or a couple of tsps of garlic puree)
2.5cm knob ginger, peeled & grated
2-1/2 Tablespoons soy sauce
1 tablespoon white wine vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons smoky Tabasco sauce
4 spring onions, chopped
1 can bamboo shoots, well chopped
1/4 cup salted peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Over a high heat, in a large non-stick frying pan place the turkey, onion, salt & pepper, cook until the turkey is almost cooked though, work well with a spatula to help break up the meat. Add garlic and ginger then continue cooking until the turkey is cooked though.
In separate bowl/jug, combine soy sauce, vinegar, oil, peanut butter, water, honey and Tabasco sauce. Microwave for 20-30 seconds, then stir until smooth. Pour into the frying pan and mix well.
Add spring onions and bamboo to the turkey mixture for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
Sprinkle with chopped salted peanuts, and serve with cold lettuce leaves.
I added some steamed long-grain rice and prawn crackers to satisfy my boys. 

Friday, 27 December 2013

Almond & Raspberry Slice

This year for Christmas I gave this to a friend as part of her family's Christmas Box. 

It's a light sconey affair with a touch of almond, and coconut streusel topping. 

Using a food processor makes this a speedy to make affair. I'm not keen on rubbing in (too many years spending my Saturdays` rubbing up scone mix in a cafe). 

250g self raising flour
50g ground almonds
200g butter, diced
280g granulated sugar (ie not caster)
50g desicated coconut
2 medium eggs
250g raspberries (I use a box of frozen ones)

Pre-heat your oven to 180c/GM4. Butter a brownie pan.

Tip flour, almonds, butter and sugar into a food processor & whizz until butter is evenly distributed. You could rub in by hand at this point.

Remove 85g of the 'breadcrumbed' mixture, stir in the coconut and put to one side. Add eggs to the mixture in the food processor & whizz quickly it doesn't need to be smooth.

Spread the mixture over the base of the tin. Scatter on the raspberries. Sprinkle with coconut mix and bake for 45 mins (check at 30mins) until firm to touch.

Cool in the tin. Slice and serve.