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  • Peanut Butter Cookies

    We are finally pretty much settled in our own home after many years of moving with work.  It is time to fill the freezer and enjoy my kitchen and appliances.

    • 125gm Butter softened
    • 1/4 cup Crunchy Peanut Paste
    • 3/4 cup firmly packed light Brown Sugar
    • 1 Egg
    • 1 1/2 cups Plain Flour sifted
    • 1/2 teaspoon Bicarb of Soda (Baking Soda)
    • 1/2 cup roasted unsalted Peanuts, chopped coarsely
    1. Preheat oven to 180 deg. Grease oven trays and line with baking paper.
    2. Beat butter, peanut paste, sugar and egg in a small bowl using electric beater until smooth.  Do not over beat.
    3. Transfer to a medium bowl, stir in the sifted flour and soda and then the nuts.
    4. Roll level tablespoons of mixture into balls and place on trays.  5cm apart then flatten with a fork.
    5. Bake for 12 mins and cool on racks.

     

  • Cheddar Cheese Cookies

    • Great accompaniment for afternoon drinks.
    • 1 cup plain flour
    • 2 tabs SR flour
    • 1/4 teas cayenne pepper
    • 125gm butter chopped
    • 2 tabs grated parmesan cheese
    • 1 cup cheddar cheese grated
    • 1 tab water
    1. Preheat oven to 180deg.  Oil oven tray and line with baking paper.
    2. Sift dry ingredients into medium bowl.
    3. Rub in butter until resembles breadcrumbs.
    4. Stir in cheeses.
    5. Add water to make soft dough.
    6. Roll into sausage shape and wrap in alfoil.
    7. Place in fridge for approx 1 hour.
    8. Remove from fridge and cut into 5mm thick slices and place on baking tray.
    9. Bake until lightly browned and cool on trays.

     

  • Korean Dak Bulgogi

    • 1/4 cup sesame seeds, toasted
    • 5 minced garlic cloves
    • 1 tab grated ginger
    • 1/4 cup soy sauce
    • 2 tabs sugar
    • 2 tabs toasted sesame oil
    • 1/2 teas salt
    •   2 or 3 teas Gochugaru
    • chicken cut into strips
    • 3 green onions to garnish
    1. Place all ingredients in bowl and allow to set for several hours or overnight.
    2. Grill over moderate heat until chicken is cooked through.
    3. Garnish with spring onions, Serve with noodles.  I also cooked some peppers in the juices to add some colour.

     

  • Lamb Korma

    • 1.5kg boneless lamb shoulder roast (or boneless lamb shoulder cubed)
    • 2 medium brown onions sliced thinly
    • 5cm fresh ginger grated
    • 3 garlic cloves crushed
    • 2/3 cup korma paste
    • 3 medium tomatoes chopped
    • 1/2 cup chicken stock
    • 300ml cream
    • 1 cinnamon stick
    • 2 teas poppy seeds
    • 1/2 cup loosely chopped coriander leaves
    • 1 fresh long red chilli sliced thinly
    • 1/2 cup roasted flaked almonds
    1. Combine lamb, onion,ginger,garlic,paste,tomato,stock,cream,cinnamon and seeds into Flo’s Breville slow cooker.
    2. Cook, covered on low for 6 hours.
    3. Discard cinnamon stick.
    4. Season to taste.
    5. Serve sprinkled with coriander, chilli and nuts.

  • Green Chicken Curry

    • 1kg chicken thigh fillets, halved
    • 2 cloves garlic, crushed
    • 2.5cm piece fresh ginger, grated
    • 1 fresh green chilli, chopped finely
    • 2 tabs green curry paste
    • 2 fresh kaffir lime leaves, torn
    • 230gm canned sliced bamboo shoots, drained and rinsed
    • 400gm can baby corn, drained and rinsed, and chopped in thirds
    • 180ml chicken stock
    • 410ml coconut milk
    • 2 tabs cornflour or cornstarch
    • 1 tab water
    • 1 tab grated palm sugar
    • 1 tab lime juice
    • 1 tab fish sauce
    • 2/3 cup loosely packed fresh thai basil leaves
    • 1/3 cup loosely packed fresh coriander/cilantro leaves
    1. Combine chicken, garlic, ginger, chilli, paste, lime leaves, bamboo shoots, corn, stock and coconut milk in 5lt Breville slow cooker.
    2. Cook covered on low for about 4 hours.
    3. Blend cornflour with water in a small bowl until smooth.
    4. Stir cornflour mixture, sugar, juice, sauce and half of the basil into cooker.
    5. Cook uncovered on high for 20 mins or until thickened slightly.
    6. Season to taste.  Serve sprinkled with coriander and remaining basil.
    7. Serve with steamed jasmine rice and lime wedges.

  • Deep Fried Sweet Potato Balls

    Happy Easter everyone !  It sure has been loads of trials and tribs.  Painting, building, cleaning and generally setting up from scratch we are at last in our own place.  The biennial moves have come to a halt and we can settle for the long term. Well, we will see what happens at the 18month mark, that is usually when the boxes started appearing about the house.

    I attended a Vietnamese Cooking class in Brisbane yesterday, and have to say, if you are either in Brisbane or travelling to, you should allow yourself 4 hours to complete on of the classes available at Taya Kitchen Culinary School, honestly is really worth the time and investment, and sure was loads of fun.  I have to say my fave of the day was the Pho Go – Chicken Rice Noodle Soup with Fresh Herbs. Wow !!

    Since I am not really much of a dessert connoisseur, I think it is time for me to experiment a little more, so, here we go.

    Deep-Fried Sweet Potato

    • 500gm Sweet potato
    • 1 cup Rice Flour
    • 60gm Brown Sugar
    • 125gm crystallized fruit – cut into small cubes
    • 60gm sesame seeds , lightly toasted
    • oil to deep fry (Rice Bran or something light like this)
    1. Cook the potatoes in boiling water for 20 minutes until tender
    2. Drain, remove and peel
    3. Mash flesh and beat in flour and sugar.
    4. Stir in the crystallized fruit.
    5. Dampen hands with water and roll the mixture into small balls
    6. Coat each of the balls with sesame seeds
    7. Heat oil in a deep fryer
    8. Cook each ball until golden brown, this could take 7-8 minutes
    9. Drain on kitchen paper. Serve hot.

     

  • Beef Teriyaki Balls

    These beautiful little explosions can be served either a Main or Entree
    Ingredients:
    • 500g beef/lamb mince
    • 1 onion, chopped super finely
    • 1 carrot, chopped super finely
    • 1 cup breadcrumbs
    • 2 tabs soy sauce
    • 2 teas grated fresh ginger
    • 1 egg
    • 2 tabs sake
    • 2 tab potato/corn flour
    • Cracked black pepper
    • 2 tabs peanut oil
    Teriyaki sauce:
    • 4 tabs soy sauce
    • 4 tabs sake
    • 4 tabs sugar
    • 4 tabs mirin (Japanese store)
    • 4 tabs water

    Method:
    1. Separate oil then combine remaining ingredients in large bowl and mix well.
    2. Roll mixture into evenly sized balls
    3. Heat oil pan over medium heat and fry meatballs in batches, until golden brown, remove and set aside.
    4. Combine teriyaki sauce ingredients in a small saucepan simmer for approx. 5-10 mins until sauce thickens slightly.
    5. Coat meatballs with prepared sauce
    6. Serve with a green salad drizzled with balsamic.

  • Assam Chicken CURRY

    What you will need for the CHICKEN
    • 3 tablespoons olive oil
    • 1 stalk of lemongrass, crushed
    • 500 g chicken thighs,small pieces, or thigh meat
    • 50 g of tamarind paste
    • 2 chicken stock cubes
    • 2 cups water
    • ½ cup diced pineapple
    • 1 zucchini, chopped in rounds
    4 tomatoes, chopped in quarter
    • 1 carrot, sliced
    1/4 cabbage sliced thickly
    • 1 cup green beans, these can be halved
    To make the spicy PASTE
    • 3 red chillies, deseeded
    • 10 shallots, peeled and sliced
    • 4 cloves of garlic
    • 2 cm of turmeric, sliced thinly
    • 1 tablespoon ground coriander

    And here is what you will need to do
    1. Firstly make the paste, grind all the ingredients in at high-speed in your blender and set aside.
    2. Heat the oil in a large saucepan.
    3. Fry lemongrass for 10-20 seconds, add the paste. Continue over medium-low heat until fragrant (usually 1-2 minutes).
    4. Add the chicken slices and cook to seal.
    5. Mix the tamarind paste and stock cube with the water.
    6. Pour this mixture over the already prepared chicken and bring to the boil.
    7. Add pineapple, tomato, carrot and green beans and cook until chicken is cooked and the veges are tender (5-6 minutes).
    8. Serve with rice plain or saffron.

  • Pickled White Onions

    Got too many onions ? Always keep a jar or two of this in the fridge at the ready. Is great for Burgers, Hot Dogs and many others. Enjoy !

    4 white onions
    1 cup sugar
    2 cups white wine vinegar
    1 cup water
    2 jars

    1. Peel and slice the onion.
    2. Add the sugar, vinegar, and water to a saucepan and bring to a boil.
    3. Rinse onion in cold water and add them to the saucepan and bring to boil quickly.
    4. Once boiled, life onion out of saucepan and place in jars.
    5. Pour liquid over the onion until all covered.
    6. Allow to cool and keep at the ready in the fridge.

  • Today’s Home Made Tomato Relish and Apricot Jam.

    Recipes in Sauce,Jams,Preserves

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