Category: Yum
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Yum : Pea, Mint & Fetta Frittatas

My friend Ursula served these for lunch the other week and they were delicious.  I have made the Frittatas several times since then for satisfied tummies all around.  Try out the recipe  – guaranteed to please!

Pea, Mint and Feta Frittatas

  • 6 eggs
  • 1/2 cup pure cream
  • 1/3 cup grated parmesan cheese or hard cheese
  • 2 garlic cloves – crushed
  • 1/2 cup frozen peas
  • 2 tablespoons chopped fresh mint leaves
  • 3 green onions, trimmed – finely chopped
  • 50 g feta cheese – crumbled

Method

  • Preheat oven to 190°C/170°C fan-forced.
  • Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pan
  • Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper
  • Combine peas, mint and onion in a bowl
  • Spoon evenly into holes of prepared pan
  • Top with frittata mix and sprinkle with feta
  • Bake for 10 -12 minutes or until set.

Photo & Recipe Source:  Taste

Yum : Pad Thai

My old mate Geoff from Canada gave me this recipe twenty years ago!  It is a classic Thai dish, and one that has fantastic flavours.  We enjoyed it last Thursday evening. Pad Thai 4 tbsp cooking oil 2 cloves garlic 2 chicken breasts – diced 250 gms prawns 1 tbsp dried shrimp 2 tbsp picked

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Yum : Spinach & Sage Blue Cheese Soup

Soup

I haven’t made this soup yet, but I came across the recipe in the latest Est Magazine. It would be a delicious soup for a dinner party (for all that entertaining that we are doing at the moment! Ha..ha!)

Spinach & Sage Blue Cheese Soup

  • Bag of Spinach
  • 1 Leek
  • 1 Fennel
  • 1 Broccoli
  • 1 Sweet Potato
  • Olive oil
  • Butter
  • Bunch of Sage
  • Blue Cheese
  • 250 ml Chicken bone broth (Purchased or homemade, see this recipe)
  • 1 Garlic clove
  • 1 Tbsp Anise seed
  • Brown Onion
  • Salt & Pepper
  • Greek yoghurt

Method

  • Wash vegetables. Bring a large pot of water to the boil, chop broccoli and sweet potato and cook for 5 minutes, remove broccoli, continue to cook sweet potato for a further 10-15 minutes until soft
  • Slice leek, fennel bulb and herb, garlic, and onion and simmer with butter in a pan on low to medium heat until translucent
  • Strain sweet potato and place all ingredients in a blender including a good drizzle of olive oil (may have to do 2 batches in blender) add a dollop of yogurt and blue cheese as desired
  • Blend on high until rich and creamy
  • Serve with warm crusty sourdough and a dollop of both yoghurt and blue cheese on top
  • Serves 4

Source:  Est Magazine – Velvet Virtues

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Yum : Chicken Stir Fry with Coconut Buns

Pork BunsI am finally getting back into some kind of routine at home after James was born and hope that I can continue to post my regular format on The Poppy Files again.

I found this recipe on-line and made it last night for dinner.  It was delicious and very easy (Poppy loved the Coconut Bun but didn’t exactly demolish the chicken):

Coconut Buns

  • 270g tin of light coconut milk
  • Approx 2 cups self-raising flour
  • ½ tsp salt

Chicken Stir Fry

  • 1 tsp vegetable oil
  • 3 chicken thigh fillets, cut into 1cm strips
  • 100g mushrooms, such as shiitake or button, roughly torn
  • 1 bunch broccolini or small broccoli, cut into 5cm pieces
  • 3 tbsp oyster sauce, plus extra to serve
  • 2 tbsp lightly toasted sesame seeds
  • Lime wedges, to serve

Method

For the coconut buns:

  • Pour the coconut milk into a food processor
  • Use the empty tin to measure out the self-raising flour – you want 2 tins’ worth of flour
  • Add the flour and salt to the food processor and process until a dough forms
  • Lightly knead the dough on a lightly floured surface, then roll out 4 to 5 balls of dough (you may need to dust with more flour, it’s quite a wet dough)
  • Place the balls into large muffin cases and place, in a single layer, into a steamer basket with a lid
  • Put the steamer over a pan of boiling water (medium heat) and steam for 10 minutes.

For the chicken:

  • Place a wok over high heat and add the oil
  • When hot, add the chicken pieces and stir until the chicken is browned, about 3 minutes.
  • Place the broccolini in a microwave-safe container and microwave for 50 seconds
  • Add the broccolini and mushrooms to the chicken and stir for 1 minute
  • Add the oyster sauce and stir until the chicken and vegetables are coated and heated through
  • Put the chicken and vegetables onto a large plate and sprinkle with the sesame seeds
  • Place extra oyster sauce, sesame seeds and the lime wedges on the side
  • Mop up the juices with the hot coconut buns.

Source:  Adapted from jamieoliver.com

Chicken Stir Fry with Coconut Buns

Chicken Stir Fry with Coconut Buns

Chicken Stir Fry with Coconut Buns

Yum : Pancakes

We had pancakes for brunch at Cath’s on Sunday morning.  I’m not sure what her secret recipe is, but here is the one that I use: Pancakes 1 egg 1 cup (250 ml) milk Pinch of salt 1 cup (150 g) plain flour 2 tbsp melted butter Caster sugar to serve Lemons Bananas Maple syrup

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Yum : Tuna Mornay Pasta Bake

Cover-medium1 I made this recipe on Sunday night from my new Thermomix book – Cooking for Your Baby & Toddler.  It has so many great family recipes and this one will be added to my ‘regular’ list.

Tuna Mornay Pasta Bake

  • 50 g Parmesan cheese – grated
  • 2 slices (80 g) bread – grated/blended
  • 1 tbsp olive oil
  • 700 g water
  • 200 g small pasta shells
  • 1 quantity Cheesy Bechamel Sauce (see below)
  • 425 g tinned tuna – drained and flaked
  • 150 g frozen peas

Cheesy Bechamel Sauce

  • 30 g butter
  • 40 g plain flour
  • 460 ml milk
  • 60 g cheddar cheese – grated

Method

  • Preheat oven to 200ºC
  • Make Cheesy Bechamel Sauce by melting butter and adding the plain flour to make a roux
  • Cook on low until slightly coloured.  Add milk and cheese and whisk until smooth
  • Combine your breadcrumbs and parmesan cheese for your topping and set aside
  • Cook pasta in boiling water until al-dente
  • Pour Cheesy Bechamel Sauce over the pasta
  • Add tuna, peas and parmesan cheese and stir to combine
  • Spoon into a casserole dish and top with breadcrumb mixture
  • Bake for 15 minutes or until golden brown.

Ps – I have converted this to suit stove-top instructions so I hope it makes sense?

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Yum : Mulled Wine-Braised Beef

I found this recipe in my recent Australian House & Garden magazine and although I haven’t made it yet, it looks perfect for this time of year and is on my list to try it out.

Mulled Wine-Braised Beef

  • 2 kg beef oyster blade, trimmed and cut into 8 even pieces
  • 1 L fruity red wine
  • 2 tbsp vegetable oil
  • 2 onions, peeled and cut into chunks or wedges
  • 2 carrots, peeled and cut into 6
  • 2 sticks celery, roughly chopped
  • 1 head garlic, unpeeled, cut in half
  • 2 dried bay leaves
  • Zest of 2 oranges
  • 8 sprigs thyme
  • 2/3 cup (100g) flour, browned in oven
  • 2L good-quality beef stock
  • 4 cloves
  • 6 cinnamon quills
  • 1 tsp freshly grated nutmeg

Method

  • Place beef in a bowl with 500 ml wine. Cover and refrigerate overnight
  • Drain beef and discard wine. Lay beef on paper towel and pat dry
  • Heat 1 tbsp oil in a large, heavy-based saucepan over high heat. Cook beef in batches until browned all over, about 2-3 mins.Remove to a plate
  • Add remaining oil to same pan and reduce heat to medium
  • Add onion, carrot and celery and garlic and cook until golden
  • Increase heat to high and add remaining wine, bay leaves, orange zest and thyme; simmer until reduced to a syrup, about 15 mins
  • Reduce heat to low and stir in flour. Add stock, bring to the boil, skim, season and add beef and spices
  • Simmer 2 hrs or until beef is tender, skimming occasionally
  • Remove meat, pass sauce through a strainer into another saucepan. Return liquid to the boil; add meat and warm through to serve
  • Serves 8

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Yum : Apple Crumble

This recipe is another family favourite and one that I just love.  Try it out – a perfect desert for a cold winter’s night. Apple Crumble Granny Smith Apples – peeled, quartered and finely sliced Sugar Vanilla concentrate Topping 1 cup plain flour 1 cup shredded coconut 1 cup brown sugar Butter Method Wash, cut

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Yum : French Toast

This recipe is one of my all time favourites, especially when you have time on the weekend to savour the delicious flavours.

French Toast

  • 3 eggs
  • ¼ cup (60ml) milk
  • ⅓ cup (75g) caster sugar
  • ¼ cup (60ml) pouring cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon rind – finely grated
  • 20g butter
  • 8 slices baguette
  • Maple syrup – to serve

Method

  • Whisk together the eggs, milk, sugar, cream, cinnamon and lemon rind
  • Heat a medium non-stick frying pan over high heat, add the butter and heat until melted and just starting to bubble
  • Dip the bread slices in the egg mixture and cook, in batches, for 2 minutes each side or until golden
  • Serve with the maple syrup
  • Serves 4

I actually use crusty sourdough bread and serve bananas and bacon with the French Toast – the traditional Canadian way.  Enjoy.

Source:  Donna Hay

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Yum : Italian Leather

Unfortunately I have been a little busy for any baking so no tasty treats for you today. I do however have a different type of yummy treat to share with you … non-other than beautiful Italian leather!

My trip to Melbourne included the obligatory visit to Hunt Leather and I couldn’t resist adding another Il Bisonte bag to my collection.

The Colorado

A small bag, in cowhide leather of the highest quality, to be comfortably worn over the shoulder or across the body. Thanks to its mini-size and to its fresh and casual style, it becomes the perfect accessory for travelling or for the city.

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