Found the new Jim Carrey movie, I Love You Phillip Morris enjoyable.
Paged through Beyond Nose to Tail - Fergus Henderson & Justin Piers Gellatly again. Squirrels & lots of suet.....
Rather enjoyed Spud by John van de Ruit.
It would be great if every religious person would read The Religion Virus by Craig A James with an open mind.
Green Salad
Baby Spinach leaves, washed
Long stem Broccoli, cooked (al dente)
Green Beans, cooked (al dente)
Asparagus, cooked (al dente)
Salad dressing, pour over hot veg and leave to cool. Add drained veg to salad.
Spring Onions, chopped (optional)
Feta, crumbled or Parmesan, grated
Roasted Nuts, pine nuts are particularly good with this
Chili, minced (optional)
Friday, July 9, 2010
Thursday, July 8, 2010
Thursday, July 8th
Butternut Bake
1kg Butternut cubes, roasted
2 Free Range Eggs
120g Cream Cheese
60g Sweet Chili Sauce
20g Coriander Pesto
Puree together. Spray tart Pyrex with olive oil, fill with butternut, bake for 30 minutes at 180C.
1kg Butternut cubes, roasted
2 Free Range Eggs
120g Cream Cheese
60g Sweet Chili Sauce
20g Coriander Pesto
Puree together. Spray tart Pyrex with olive oil, fill with butternut, bake for 30 minutes at 180C.
Wednesday, July 7, 2010
Wednesday, July 7th
This is the kind of pasta dish we ate as children, before my mother married an Italian and we discovered Parmesan.
Cheddar Pasta
500g Angel Hair Pasta, cooked according to packet instructions
250g Bacon, cut into slivers and fried. Set aside.
50g Butter
500g Butter mushrooms, quartered
240g Exotic mushrooms, cut where necessary.
2 Bunches spring onions, chopped.
Fry in batches in butter.
250ml Thick sour cream, add to cooked mushrooms and onions.
250g Cheddar, grated, add to mushrooms, stir until melted.
Add bacon, stir through, then add pasta. Serve with lots of freshly ground black pepper.
Cheddar Pasta
500g Angel Hair Pasta, cooked according to packet instructions
250g Bacon, cut into slivers and fried. Set aside.
50g Butter
500g Butter mushrooms, quartered
240g Exotic mushrooms, cut where necessary.
2 Bunches spring onions, chopped.
Fry in batches in butter.
250ml Thick sour cream, add to cooked mushrooms and onions.
250g Cheddar, grated, add to mushrooms, stir until melted.
Add bacon, stir through, then add pasta. Serve with lots of freshly ground black pepper.
Tuesday, July 6, 2010
Tuesday, July 6th
Crown Roast with rosemary potatoes
1-2kg Crown Roast (most butchers need 48hours notice to prepare a crown roast)
750ml Rosemary, needles only (use stems for potatoes)
30ml Garlic
100ml Lemon juice
50ml Capers
100ml Cashews
salt & pepper to taste.
Puree all. Rub over roast, paying special attention to fillet pieces. Place roast on roasting tray with a few onions or potatoes in the centre to hold the shape. Bake at 200C for 1 hour. Transfer roast to serving dish, without onions/potatoes, decorated with a crown of rosemary branches.
Parboil potatoes, cut into cubes. Thread cubes onto rosemary stems, spray with garlic flavoured olive oil and bake alongside roast.
1-2kg Crown Roast (most butchers need 48hours notice to prepare a crown roast)
750ml Rosemary, needles only (use stems for potatoes)
30ml Garlic
100ml Lemon juice
50ml Capers
100ml Cashews
salt & pepper to taste.
Puree all. Rub over roast, paying special attention to fillet pieces. Place roast on roasting tray with a few onions or potatoes in the centre to hold the shape. Bake at 200C for 1 hour. Transfer roast to serving dish, without onions/potatoes, decorated with a crown of rosemary branches.
Parboil potatoes, cut into cubes. Thread cubes onto rosemary stems, spray with garlic flavoured olive oil and bake alongside roast.
Monday, July 5, 2010
Monday, July 5th
Currently reading two yes, but books: The Gift by Lewis Hyde (praised by Margaret Atwood, no less) and In Search of the English Eccentric by Henry Hemming. Maybe the second part of The Gift (wherein the writer will attempt to apply the language of the theory of gift exchange to the life of the artist) will be better. As for ISotEE, I prefer the drawings to the writing.
Lamb Fillet for 2
600g Lamb Fillet, cubed. Fry for 5 minutes in very hot, heavy pot.
30ml Tandoori paste, add to lamb and stir through.
100ml Thick cream, add and stir through.
1ml Salt, add and stir through.
Serve immediately with past rice (orzo) or similar and salad.
Lamb Fillet for 2
600g Lamb Fillet, cubed. Fry for 5 minutes in very hot, heavy pot.
30ml Tandoori paste, add to lamb and stir through.
100ml Thick cream, add and stir through.
1ml Salt, add and stir through.
Serve immediately with past rice (orzo) or similar and salad.
Friday, July 2, 2010
Friday, July 2nd
Toffee Sauce
200g Butter
400g Sugar
5ml Salt
125ml Water
Put together in heavy, deepish pot. Cook on medium heat, WITHOUT STIRRING, until mixture turns the colour of caramel. Remove from heat and add cream carefully, it might spatter, stirring for the first time.
500ml Cream
Stir well to incorporate in sauce. Serve hot or cold. Lasts well in glass bottle in refrigerator.
200g Butter
400g Sugar
5ml Salt
125ml Water
Put together in heavy, deepish pot. Cook on medium heat, WITHOUT STIRRING, until mixture turns the colour of caramel. Remove from heat and add cream carefully, it might spatter, stirring for the first time.
500ml Cream
Stir well to incorporate in sauce. Serve hot or cold. Lasts well in glass bottle in refrigerator.
Thursday, July 1, 2010
Thursday, July 1st
The Secret, Israeli Film Festival movie, was very enjoyable. Religion is scary.
I made a dessert from the rest of the filo, also used up egg yolks, whites were needed for an Angel Food Cake. Not baked yet.
Mango in Filo
125g Dried Mango, cut into squares.
120ml Lemon juice, 3 lemons should do it.
Pour lemon juice over mango, microwave for 1 minute, cover and set aside to soften.
300g Filo pastry, cut to fit Pyrex you plan on using.
100 Butter, melted
Spread filo sheets with butter (use pastry brush) and make four buttered piles.
200g Dark brown sugar
12 Free Range Egg Yolks, beat with sugar.
250g Philadelphia Cream cheese, beat into egg mixture.
10ml Mixed spice, stir into mixture.
100g Flaked almonds, stir into mixture. (Save a few spoonfuls for top)
15ml Cacao Nibs, stir in.
Add mango to mixture, stir well.
Place one pile of buttered filo sheets in Pyrex, spread with one third of mango mixture. Continue until done. Finish with reserved almonds. Cut into 8 portions. Bake at 190C for 20 minutes, taking care not to burn top.
I made a dessert from the rest of the filo, also used up egg yolks, whites were needed for an Angel Food Cake. Not baked yet.
Mango in Filo
125g Dried Mango, cut into squares.
120ml Lemon juice, 3 lemons should do it.
Pour lemon juice over mango, microwave for 1 minute, cover and set aside to soften.
300g Filo pastry, cut to fit Pyrex you plan on using.
100 Butter, melted
Spread filo sheets with butter (use pastry brush) and make four buttered piles.
200g Dark brown sugar
12 Free Range Egg Yolks, beat with sugar.
250g Philadelphia Cream cheese, beat into egg mixture.
10ml Mixed spice, stir into mixture.
100g Flaked almonds, stir into mixture. (Save a few spoonfuls for top)
15ml Cacao Nibs, stir in.
Add mango to mixture, stir well.
Place one pile of buttered filo sheets in Pyrex, spread with one third of mango mixture. Continue until done. Finish with reserved almonds. Cut into 8 portions. Bake at 190C for 20 minutes, taking care not to burn top.
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