tag:blogger.com,1999:blog-54660830735260374242024-02-01T23:47:47.200-08:00I Love RecipesPeggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.comBlogger28548125tag:blogger.com,1999:blog-5466083073526037424.post-50272398618252238122021-10-18T15:16:00.002-07:002021-10-18T15:16:18.143-07:00hello everyoneim back,,still recovering from a stroke in febPeggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-59846939915140525302021-02-20T13:18:00.001-08:002021-02-20T13:18:00.462-08:00Avocado SauceAvocado Sauce
1 large , ripe avocado
1/3 cup sour cream or yoghurt
1/2 small clove of garlic
Juice of 1/2 lemon
1 - 2 tbsp olive oil
1/2 cup (packed) coriander / cilantro, roughly chopped
Salt and pepper to taste
Combine all ingredients in a food processor, blend until very smooth. Use water to adjust consistency as required.
Adjust lemon or lime as required. Should have a bit of tang if intended to be paired with rich, bold flavoured food like Mexican food.
Keeps for 4 days in an airtight container - and stays greenPeggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-27620203499212414142021-02-20T13:17:00.001-08:002021-02-20T13:17:00.474-08:00Garlic Sautéed SpinachGarlic Sautéed Spinach
2 bunches spinach (Note 1)
1 tbsp olive oil
2 garlic cloves , finely chopped
Salt and pepper
Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt).
Shake off excess water but do not dry (water droplets helps steam-cook the spinach).
Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until it becomes light golden and smells amazing.
Add spinach, then use tongs or 2 wooden spoons to toss until the spinach wilts - about 2 minutes. I like mine just wilted.
Remove from heat immediately and sprinkle with salt and pepper and toss once more.
Transfer to serving platter and serve.
Notes:
1. Spinach is sold here in Australia in bunches. Once the leaves are cut from the stem, the leaves for each bunch amount to about 3 to 4 big handfuls. So use around 8 handfuls of spinach - it wilts by about 80% once sautéed.
Recipe will also work with baby spinach but you will need even more because it's more delicate so it wilts even more.
I also use this recipe for: Chopped kale, silverbeet / Swiss chard and Asian greens.
2. Scaling recipe (click on servings and slide) - best to cook spinach in batches OR use a very large wok! Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-41741596383268253782021-02-20T13:13:00.001-08:002021-02-20T13:13:01.166-08:00Asian Mushroom Ramen NoodlesAsian Mushroom Ramen Noodles
2 packets ramen or other instant noodles , uncooked, discard seasoning (Note 1)
1.5 tbsp vegetable oil (or other neutral flavoured oil)
14 oz mushrooms , sliced (any type)
2 garlic cloves , minced
2 tsp sesame oil (or more oil) (Note 2)
5 green onion stems (shallots/scallions)
1 1/4 cups (315 ml) water, plus more as needed
SAUCE:
1 tbsp dark soy sauce (Note 3)
1 tbsp Oyster sauce (or Hoisin, Note 4)
2 tsp Hoisin sauce (or more Oyster sauce)
1 tbsp mirin (Note 5)
Mix Sauce ingredients in a small bowl.
Cut green onion into 5cm/2" lengths. Separate white/pale green part from green part.
Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.
Add the garlic and sesame oil, cook until mushrooms and garlic are golden.
Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.
Push mushrooms to the side to make a big well in the centre.
Add water then squidge noodle cakes in.
Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.
Add green part of green onions and toss well, adding more water if needed to make it saucy.
Serve immediately!
Notes:
1. Instant or Ramen Noodles - Make this recipe with any instant noodles like ramen or 2 minute noodles. Any brand or type is fine here, though avoid the extra large ramen packets because you'll struggle to fit two in the pan (though you could break them). Discard seasoning packet.
2. Sesame oil - Use toasted sesame oil if you've got it, otherwise untoasted is fine (brown sesame oil = toasted, yellow / clearish = untoasted)
3. Dark Soy Sauce has a darker colour and more intense flavour than all purpose and light soy sauce. If you can't find it, any soy sauce is fine here but the sauce colour will be lighter.
4. Oyster Sauce - I've noticed vegetarian oyster sauce in the supermarkets lately! Can sub with more Hoisin.
5. Mirin - a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking, also used widely by other Asian cuisines. Found in most large supermarkets, or at Asian grocery stores. Can sub with Chinese cooking wine, dry sherry.
Non alcoholic sub: use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.
6. Total cook time for noodles should be per packet. Add a touch more water if noodles need longer.
7. SCALING recipe up (click servings and slide) - use a larger skillet. Can break noodle cakes if necessary to fit.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-56432352404805191362021-02-20T13:10:00.001-08:002021-02-20T13:10:00.584-08:00Really Quick Broccoli PastaReally Quick Broccoli Pasta
12 oz dried short pasta (I used small shells)
2 broccoli heads (BIG!)
1 cup (100g) shredded cheese (or more!)
PASTA SAUCE (NOTES FOR SUBS):
2 tsp lemon zest
2 tbsp lemon juice (or more!)
5 tbsp extra virgin olive oil
1/3 cup (30g) parmesan, finely grated
2 garlic cloves , minced
1 tsp mixed dried herbs (or fresh!)
1/2 tsp+ red pepper flakes
1 tsp sugar
3/4 tsp salt
1/2 tsp pepper
SERVING:
More parmesan
Boil a large pot of water with 2 tsp salt, add pasta.
WHILE PASTA IS COOKING:
Chop broccoli into small florets.
Place Sauce ingredients in a jar with lid.
Add broccoli into water 1 - 2 minutes before pasta is cooked.
SCOOP OUT 1 cup pasta cooking water.
Add 1/2 cup pasta water to Pasta Sauce jar, shake.
Drain pasta and broccoli, put back into same pot on turned off stove.
Pour over Sauce, add cheese.
Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan.
Notes:
This recipe will serve 4 as a main or 6 to 8 as a side. To scale recipe, click Servings and slide.
Recipe substitutions:
Pasta - any short pasta is fine here, macaroni/elbow, twirls, penne, ziti, orecchiette etc.
Broccoli - this dish can take loads of broccoli, and still worth making even if you're a bit short (or scale recipe down - click on servings and slide).
Cheese - any melting cheese fine here, preferably flavoured like cheddar, Monterey Jack, tasty, gruyere, Swiss. Mozzarella also fine but you'll probably need more salt.
Parmesan - store bought pre grated fine in this recipe. OK if you don't have (as long as you have shredded cheese!)
Lemon - not intended to be a full on lemon pasta, but the subtle tang and hint of lemon is terrific. Feel free to jack up the lemon flavour. Subs: 1.5 tbsp more oil or a mild vinegar like white wine vinegar, champagne vinegar, even rice wine.
Garlic - could stir through green onions instead, or add 1/2 tsp garlic or onion powder into Sauce. OR finely grate any onion and add 2 tbsp it into dressing (juices and all).
Herbs - mixed herbs includes a bit of rosemary, thyme, parsley, oregano, dried basil. Feel free to use any you want, skip it, OR use fresh herbs
1/2 cup sliced fresh basil right at the end would be amazing
1/4 - 1/2 cup chives, parsley
2 tbsp oregano
Red pepper flakes - for touch of heat, totally optional
Sugar - totally optional (takes edge off the sour)Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-89518230251272888092021-02-19T13:07:00.001-08:002021-02-19T13:07:00.150-08:00Lime Marinated Grilled ChickenLime Marinated Grilled Chicken
CHICKEN MARINADE
1.2 - 1.5 lb chicken breasts (4 pieces) or boneless thigh (Note 1)
Zest of 1 lime (zest before juicing)
4 tbsp lime juice (1 - 2 limes)
2 garlic cloves , minced
3 tbsp brown sugar
1/4 tsp pepper
1 tbsp olive oil
2 tbsp finely chopped cilantro/coriander (optional)
1 tbsp fish sauce (OR 2 tbsp soy sauce) (Note 2)
COOK
1 - 2 tbsp olive oil
Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3" thickness (not required for thigh).
Place chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs, max 48 hrs - Note 3)
Remove chicken, discard Marinade. Cook using one method below.
TO COOK (COOKED INTERNAL TEMP 165F/75C)
STOVE: Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown (see video!).
BBQ: Brush grills with oil and heat to medium high (or medium if your BBQ is strong). Cook chicken for 3 minutes on each side until caramelised (see video!).
OVEN: Preheat oven to 425F/220C. Bake 15 minutes, then flick broiler/grill on high and grill for 3 minutes to caramelise surface & finish cooking.
REST AND SERVE:
Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes.
Garnish with extra coriander/cilantro, lime wedges and chilli if desired, then serve!
Notes:
1. Chicken - chicken breast pictured in post. Marinade is especially great for breast because it adds juiciness and caramelises the surface. Also terrific with boneless thigh, and any other cut of bone in skin on chicken, but see notes for adjusted cook times and methods.
2. Fish sauce is better than soy because it has deeper, more complex flavours. Adds depth of flavour to this otherwise simple marinade, but does NOT make it taste fishy!
Sub with soy - but use more (1.5 tbsp) because soy doesn't have as complex flavours as fish sauce. Soy - use light or all purpose, do not use dark soy (too strong)
3. Marinating time - Lime juice will make the surface of skin white with 24 hour marinating time but it won't break down the surface. 12 hours minimum to really get the lime flavour into the chicken. 48 hrs is the max marinating time - after this, chicken will start to break down.
Prepare ahead, place the chicken and marinade in a ziplock bag in the freezer straight away, then defrost in the fridge overnight, during which time the chicken will marinate.
4. Optional extra flavourings: chilli is fantastic in this. Add finely chopped fresh chilli or chilli paste added to the marinade.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-59671065393617041282021-02-19T13:04:00.001-08:002021-02-19T13:04:00.192-08:00Seasoned Baked Potato WedgesSeasoned Baked Potato Wedges
2 lb / 1 kg potatoes , peeled (4 large ones) (Note 1)
3 tbsp olive oil
SEASONING
1 1/2 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder (or sub with more garlic powder)
1 tsp salt
1/2 tsp pepper
TO SERVE (OPTIONAL - BUT HIGHLY RECOMMENDED FOR OPTIMAL EXPERIENCE!)
Sour cream and
Sweet chili sauce
Other options: Ketchup, tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish
Avocado Dipping Sauce
Preheat oven to 220°C/430°F (200°C/390°F fan/convection)
Mix the Seasoning ingredients.
Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.
Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.
Spread out on tray, ensuring cut side lies flat on the tray.
Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
Serve immediately!
Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli.
Notes:
1. Potatoes - I've found over the years that you can make great crunchy wedges with starchy OR all rounder, medium starch potatoes. The only ones that don't work are really waxy potatoes, so just avoid them!
Australia - the common dirt brushed potatoes are the best. These are a great all rounder. DO NOT use desiree (the red ones) - these are waxy, suitable for potato salad.
US - Russet, Idaho and Yukon Gold are great!
UK - Maris Piper is a good all rounder which is suitable and readily available in all the supermarkets.
2. Freezing! I found these freeze quite well! I let them cool, then froze them. Then I defrosted them, sprayed with oil and baked them at 200C/390F for around 12 minutes, just to heat through and crisp up again.
Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-46022526360773220202021-02-19T13:01:00.001-08:002021-02-19T13:01:05.438-08:00Green Bean SaladGreen Bean Salad
1 lb green beans , trimmed
1 tomato , diced
1/4 red onion , finely diced
DRESSING
1 1/2 tbsp lemon juice (or white wine vinegar)
3 - 4 tbsp extra virgin olive oil (adjust to taste)
1 tsp dijon mustard
1 garlic clove
Salt and pepper
GARNISH
Finely chopped parsley (optional)
Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.
Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and boil beans for 60 seconds - no more!
Drain and plunge in ice cold water (or run under cold tap water) to stop them from cooking.
If making ahead, leave in the colander to dry before transferring to the fridge.
To serve, pile the beans on a plate, top with tomato and red onion, drizzled over dressing. Sprinkle with parsley if using.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-40885290727212651212021-02-19T12:47:00.001-08:002021-02-19T12:47:02.658-08:00Smashed Cucumber SaladSmashed Cucumber Salad
1 lb cucumbers (4 medium or 2 long cucumbers, Note 1)
3/4 tsp salt
2 tbsp coriander/cilantro , roughly chopped
1/4 cup green onions , sliced
DRESSING:
1.5 tbsp rice vinegar
2 tsp sesame oil , toasted (Note 2)
1.5 tsp ginger , freshly grated
2 tsp soy sauce
1/2 tsp sugar
Bash the cucumbers until they split open on the sides (see video) using something heavy like the smooth side of a meat mallet, rolling pin, pestle or even a can.
Cut into 2.5cm/1" chunks then place in a bowl.
Sprinkle with salt, toss, leave for 20 minutes.
Drain excess liquid in the bowl.
Shake or mix Dressing well.
Drizzle over cucumbers, sprinkle with coriander and green onions. Toss and serve immediately.
Notes:
1. Cucumber type - use 2 long cucumbers (Telegraph/English Cucumbers) or 3 medium standard cucumbers (called "Lebanese" cucumbers in Australia, these are the most common variety).
2. Sesame oil - toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.
3. Coriander is optional. Green onion is ideal - can sub with finely sliced red onion, eschallots/shallots/French onions or chives.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-52453717044020969202021-02-19T12:42:00.001-08:002021-02-19T12:42:00.862-08:00Lo Mein NoodlesLo Mein Noodles
1.5 tbsp vegetable or peanut oil
2 garlic cloves , finely minced (Note 1)
1/2 onion , finely sliced
10oz chicken or other protein , sliced 0.5cm / 1/5" thick (Note 2)
2 medium carrots , peeled and cut into 4 x 0.75cm / 1.75 x 1/3" batons
1 large red capsicum / bell pepper , sliced (or 2 small)
6 green onions , cut into 5 cm/2” lengths
1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, , prepared per packet (Note 3 for dried)
1/4 cup (65ml) water
SAUCE:
4 tsp cornflour / cornstarch
2 tbsp dark soy sauce (Note 4)
2 tbsp soy sauce or light soy sauce (Note 4)
1 tbsp Chinese cooking wine or Mirin (Note 5 subs)
1 tsp white sugar (omit if using Mirin)
1/2 tsp sesame oil , toasted, optional (Note 6)
1/4 tsp white pepper (sub black)
GARNISH (OPTIONAL):
Green onion , finely sliced
Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
Heat oil in a wok or large heavy based skillet over high heat until smoking.
Add onion and garlic, stir 30 seconds.
Add chicken, stir until white on the outside, still raw inside - 1 minute.
Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
Serve immediately, garnished with extra green onions if using.
Notes:
1. Garlic - don't use jar paste or a garlic press, makes garlic watery = spits & burns when it hits the oil. Finely chop it - even sliced is enough.
2. Proteins - how to cook & cut:
Beef, pork, turkey - slice and cook per recipe
Ground / mince meat - cook garlic and onion per recipe, then cook ground / mince. Once cooked, add 1 tbsp sauce, stir, then proceed with next steps in recipe.
Hard tofu - cut into 1 x 4cm / 1/3 x 1.5" batons, cook per recipe.
Prawns/shrimp - use small peeled, cook per recipe.
More veggies - use another 2 1/2 cups chopped veggies.
3. Lo Mein noodles are fresh yellow noodles (usually labelled "egg noodles") that are about 3mm / 1/8" thick, sold in the fridge section of grocery stores.
Dried noodles - use 200g/8oz uncooked ramen noodles or other dried noodles. They will increase in volume and weight once cooked per packet.
Note - Lo Mein is still delicious made with ANY type of noodles - thick, thin, fresh, dried, egg or rice - or ramen noodles, or even spaghetti or other long pasta (trust me, no one will know!).
4. Soy Sauces:
Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)
Soy Sauce - ordinary all purpose soy sauce, they just say "soy sauce" on the label (eg. Kikkoman). Can also use Light soy sauce - bottle is labelled as such.
5. Chinese cooking wine ("Shaoxing wine") is an essential ingredient for making truly "restaurant standard" Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub - sub both the cooking wine AND water with low sodium chicken broth/stock + reduce light soy sauce to 1.5 tbsp.
6. Sesame oil - toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com1tag:blogger.com,1999:blog-5466083073526037424.post-9964481525222845762021-02-19T12:39:00.001-08:002021-02-19T12:39:01.018-08:00Slow Cooker Mexican Chicken SoupSlow Cooker Mexican Chicken Soup
1 tbsp olive oil
1 onion , diced (brown, white, yellow)
1 red capsicum/bell pepper , large, diced
3 cloves garlic , minced
3 cups (750ml) chicken broth/stock , low sodium
28 oz canned black beans, drained (2 cans, or other beans, Note 1)
28 oz canned corn, drained (2 cans, or 500g/1lb frozen or fresh corn)
28oz crushed canned tomato OR 700g tomato passata (Note 2)
1 lb chicken breast
SPICES
1 tbsp dried oregano
2 tsp cumin powder
2 tsp paprika powder
1 tsp each onion powder and garlic powder (or 2 tsp of one of them)
1 tsp cayenne pepper (optional, adjust spiciness)
1 tsp each salt + black pepper
TOPPINGS
Shredded cheese (recommended)
Sour cream or yogurt (recommended)
Coriander/cilantro (recommended)
Lime wedges (recommended)
Avocado, diced
Corn chips or tortillas , for dunking
Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.
Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.
Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).
Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.
Ladle into bowls and serve with Toppings of choice!
Recipe Notes:
1. Beans - You can use red kidney beans instead of black beans, or 1/2 cup of dried beans.
2. Tomato passata is pureed plain tomatoes that is the consistency of a thick, smooth liquid, not like a paste or sauce. In Australia it is found in the pasta section of supermarkets and costs around the same as canned tomatoes.
3. Stove - simmer on stove for 40 min on medium low, remove chicken and shred. Simmer soup for further 20 minutes, then return shredded chicken into pot then serve.
4. Storage - cooked soup will keep in the fridge for 5 days. Or freeze for up to 3 months - it freezes perfect (soup only, not toppings).Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-77316218174043945892021-02-19T12:38:00.001-08:002021-02-19T12:38:00.754-08:00Easy Chocolate BrowniesEasy Chocolate Brownies
14 tbsp unsalted butter (1 3/4 US sticks)
1 1/4 cups dark chocolate chips (7 oz) (Note 1)
1 cup (175g) brown sugar , loosely packed
3 eggs , lightly beaten
1 tsp vanilla extract
1/2 cup (75g) plain flour
1/4 cup (30g) cocoa powder
Pinch of salt
6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2)
ALTERNATIVE STIR IN
1.5 cups roughly chopped walnuts (or other nuts)
Preheat oven to 180°C/350°F (160°C fan forced).
Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
Notes:
1. Chocolate - Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate.
Also use cooking chocolate bars for the add in chunks (though eating chocolate will work here too, just that not all types/brands will melt so you get a smooth molten ooze like you see in the video)
2. Lining pan - Have overhang so you can lift the brownies out of the tin.
3. Baking measures - Cups, tbsp and tsp measures differ slightly in size between countries. For most recipes on my blog, the difference is not enough to make a difference, or the difference is relative and consistent across all ingredients in a recipe. Where the difference DOES matter, I specify the measurements for different countries, like I do for my Chewy Oatmeal Raisin cookies. For this recipe, it DOES NOT matter so you can use cups or weights per the recipe, no matter which country you are in. The only exception is Japan, please use the weight measures, not cups.
4. Storage - airtight container for 4 days, refrigerate only if it's very hot. Or freeze for up to 3 months.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-80534457924717929602021-02-19T12:31:00.001-08:002021-02-19T12:31:01.850-08:00Salad DressingSalad Dressing
1 tbsp any vinegar or lemon juice (my favourite is cider vinegar) (Note 1)
3 tbsp extra virgin olive oil or other neutral oil
1/2 tsp Dijon Mustard (or other non spicy smooth mustard)
1/2 tsp EACH salt and pepper
OPTIONAL FLAVOURINGS - CHOOSE:
1/2 - 1 small garlic clove* , pressed through crusher or smashed (Note 2)
1 tsp lemon zest*
1/4 tsp sugar (Note 3)
1 tsp honey (Note 3)
Finely chopped fresh herbs
1/2 tsp dried herbs*
Pinch of red pepper flakes
Place Dressing ingredients and Optional Flavourings in a jar and shake well until mustard dissolves.
Makes enough for a big leafy salad for 4 people (4 big handfuls of lettuce), or garden salad.
Storage: Excluding garlic and fresh herbs, Dressing will keep for weeks in the fridge - just give it a good shake before using. Big batch - click servings and slide.
Use to dress any fresh salad (make sure leaves are dry otherwise it won't stick) or steamed, boiled or roasted vegetables (douse while hot so it absorbs!). Drizzle and toss well just before serving.
Notes:
* These are my favourite flavourings that I use most frequently. Though when I use good extra virgin olive oils, I tend to leave the dressing plain to let the flavour of the oil shine through.
1. Vinegars - the ratio of vinegar to oil used in this dressing is standard so you can really use any vinegar at all, including but not limited to:
Apple cider vinegar (my most used)
White wine vinegar (2nd most used, use a touch more as it's milder)
Balsamic
Red wine vinegar, sherry vinegar, champagne vinegar
Plain white vinegar (most sharp, so you may need touch more oil)
Rice wine vinegar
2. Garlic - Either press 1/2 a clove through a crusher and add into jar. OR burst it open by smashing with side of knife or similar, then leave in dressing for 20 min or so for a lovely garlic "perfume" (restaurants do this because they prefer not to have garlic "bits" in the dressing).
3. Sugar and honey can take the sharp edge off dressings without using more oil. Don't use BOTH, use one!
4. Fresh herbs - amount required depends on what you use. Use more of subtle herbs (parsley, dill, chives) and less of stronger tasting ones (sage, thyme, rosemary).
5. Dried herbs - I like using oregano (very Greek!) or thyme, or combo of both. Or mixed dried herbs.
6. BIG batch - scale it up and keep it for weeks in the fridge, just give it a good shake before using. BUT just be mindful of shelf life if you add fresh garlic (3 days) or herbs (will go brown in a few days).Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-77591301975183156412021-02-19T12:22:00.001-08:002021-02-19T12:22:03.088-08:00Extra Crispy Corn FrittersExtra Crispy Corn Fritters
1/4 cup flour , plain / all purpose
1/4 cup cornflour / cornstarch
1/4 tsp baking soda (or 3/4 tsp baking powder)
1 egg
2 tbsp milk (any type)
2 cups fresh corn kernels , raw (2 cobs) (canned or frozen also fine - Note 1)
1/2 cup parmesan , finely grated
3/4 cup green onions , sliced
1/2 cup coriander/cilantro , roughly chopped (sub more green onion)
FOR COOKING:
1/2 cup vegetable oil
Oil spray
SERVING - CHOOSE:
Avocado sauce
Sour cream, ketchup (don’t judge until you’ve tried it!)
Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
Place flour, cornflour and baking soda in a bowl, mix to combine.
Add egg and milk, mix until incorporated (batter will be lumpy and thick).
Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
Spray the underside of a spatula with oil (so batter won’t stick when you flatten).
Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.
Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.
Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
Serve with sauce of choice for dunking!
Recipe Notes:
1. Corn - fresh is best for both flavour and crispiness. For canned corn, drain then do everything you can to dry those corn kernels as best you can (I have resorted to spread out on tray and 5 minutes in the oven). Same for frozen (thaw then dry).Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-91334682108334872021-02-19T12:12:00.001-08:002021-02-19T12:12:00.118-08:00Minestrone SoupMinestrone Soup
1 tbsp olive oil
150g / 5oz bacon , finely chopped
1 onion , chopped
2 garlic cloves , minced
800g/ 28oz crushed tomato (or 700g passata)
2 cups chicken stock/broth , low sodium
2 cups water
3 tbsp tomato paste
2 tsp Worcestershire sauce
400g/ 14oz canned kidney beans , drained
1 tsp EACH salt and pepper
1 cup small pasta , like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta
1/4 cup parmesan , grated
MINESTRONE VEGETABLES (NOTE 1):
1 celery rib* , chopped 1.5cm / 1/2" pieces
1 large carrot* , peeled and diced 1.5cm / 1/2" pieces
1 zucchini* , chopped 1.5cm / 1/2" pieces
1 potato* , cut into 1.5cm / 1/2" pieces (peel if needed)
100g / 3oz green beans* , trimmed then cut into 2cm / 3/5" lengths
2oz/ 60g baby spinach (or frozen spinach, kale or similar - can leave out)
FOR SERVING - OPTIONAL:
More parmesan
Chopped parsley
Crusty bread for dunking!
Heat oil over high heat in a very large pot.
Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion.
Cook until onion is translucent and bacon is light golden ~ 2minutes.
Add carrot, celery and zucchini. Stir for 1 minute to coat in flavour.
Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper.
Stir, bring to simmer, then place lid on and adjust heat so it's simmering gently.
Simmer 20 minutes, then add potato and beans.
Simmer 5 minutes, then add pasta. Cook for time per pasta packet MINUS 1 1/2 minutes.
Remove from stove, stir through parmesan and baby spinach. Taste and adjust for salt and pepper.
Serve, garnished with extra parmesan and a sprinkle of parsley if desired. Warm crusty bread on the side would certainly be the cherry on top!
Notes:
Any vegetables - use any vegetables you want that are suitable for cooking in soup form. Add them into the pot based on how long they take to cook.
Vegetarian option - skip the bacon, use vegetable rather than chicken stock. Then give the broth a flavour bump with one of these options:
Increase parmesan to 3/4 cup (75g)
Add 2 tsp Vegeta (or other vegetable stock powder) instead of salt (then add salt at end to taste)
(For meat free vegetarians) Use 3 anchovies (finely chopped) or 2 tsp anchovy paste - add it halfway through cooking onion, it will dissolve. Adds a good hit of umami into broth, no sign of fishiness once simmered
Storage - if you use small pasta and cook it for 1 1/2 minutes less than per packet time (as per recipe directions), then it keeps fine in the soup broth. Keeps for 3 to 4 days - pasta does absorb liquid so it gets thicker, almost stew like. You can add a bit of water to thin it out, but not too much because it will dilute flavour. Consider it a soup on day 1, Minestrone Stew on day 2 and beyond!
Freezes well too - cool, freeze, thaw, reheat using preferred method.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-68729235194490696462021-02-18T12:11:00.003-08:002021-02-18T12:11:24.705-08:00Garlic Butter Roasted MushroomsGarlic Butter Roasted Mushrooms
500g / 1lb mushrooms , button or Swiss brown / cremini OR 8 large (like portabello)
50g / 3 tbsp unsalted butter , melted
1 tbsp olive oil
2 garlic cloves , finely minced
1/2 tsp each salt and pepper
OPTIONAL FINISHING FLAVOUR:
1 1/2 tbsp lemon juice
1 tsp fresh thyme leaves (parsley also good for colour)
Preheat oven to 220°C/450°F (200°F fan).
Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
Spread on a baking tray and roast for 25 minutes - do not toss or turn.
Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
HOW TO ROAST LARGE MUSHROOMS (EG PORTABELLO)
(Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug - they shrink).
Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
Drizzle over olive oil, sprinkle with salt and pepper.
Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) - no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.
Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).
Notes:
1. Serving suggestions: Pictured in post with polenta (I use quick cook) and Garlic Sautéed Spinach, and on toast spread with ricotta. It's also lovely with mashed potato or anything else to soak up all those juices (even low carb Creamy Mashed Cauliflower!).
It doesn't make enough sauce to coat pasta, though you could use a small serving of pasta.
Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-77065251949908105302021-02-18T12:10:00.000-08:002021-02-18T12:10:00.926-08:00Oven roasted eggplant Oven roasted eggplant
700g/ 1.2 lb eggplants (2 medium), aka aubergine
3 tbsp olive oil
1/2 tsp salt (kosher / cooking salt, or 1/4 tsp table salt)
1/2 tsp black pepper
Preheat oven to 240°C / 450°F (220°C fan).
Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
Transfer to serving plate. Delicious served plain, but see below for some finishing options.
FINISHING OPTIONS:
1 teaspoon fresh thyme leaves (my favourite!), drizzle of fresh lemon juice, parsley, chives or green onions (for touch of freshness and colour, not so much flavour), tiny drizzle of balsamic vinegar (pop of tartness is terrific! OR drizzle of balsamic glaze), dollop of yogurt (creamy yogurt pairs really well with the juicy eggplant flesh).
Notes:
Peeling - if you're bothered by eggplant skin (which I am not - I don't find it at all chewy), peel "zebra tripes" down the eggplant like this. If you don't leave at least some skin on, then the eggplant cubes are prone to collapsing and turning into mush - you need some skin to hold it together.
Bitterness & salting - In the past, the standard preparation method for eggplant including salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred out of it so unless you have a very old, very large one, you shouldn't have this problem. I never have.
However, if you can't get your head around cooking eggplant without salting it, here's how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe.
Select eggplants that are firm but have a bit of give, and feel heavy for their size (light = dried out inside).
Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-32054001295398121072021-02-18T12:07:00.004-08:002021-02-18T12:07:58.478-08:00Great Roasted CarrotsGreat Roasted Carrots
1 kg / 2 lb carrots , peeled and ends trimmed (Note 1)
2 tbsp olive oil
3/4 tsp salt
1/2 tsp black pepper
2 garlic cloves , minced using garlic press or finely grated using microplane (optional, Note 2)
EXTRA FLAVOURING OPTIONS
See Note 3
OPTIONAL GARNISH:
Fresh parsley
Preheat oven to 220°C/430°F (200°C fan).
Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
Roast 20 minutes: Spread out on tray, roast 20 minutes.
Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
Sprinkle with parsley and serve!
Notes:
1. Carrots - fresh is best. Thawed frozen also works but because they leech more water, they don't brown as nicely.
I use a solid baking tray which retains heat much better than flimsy ones which also helps with browning. If you find you don't get as much colour as I do, then crank your oven up a bit at the end!
2. Garlic - added partway through baking so you don't end up with burnt black bits through your carrots, it's bitter and not pleasant. Do the same for ginger and dried herbs.
Best to use garlic press or finely grate it using a microplane so you get a semi "paste" which sticks to / coats the carrots better than finely chopped garlic. Same applies to ginger.
3. MORE FLAVOUR OPTIONS
Toss carrots in these before putting in oven:
Parmesan - 1/4 cup (25g) grated Parmesan (reduce salt I recipe to 1/4 tsp)
Parmesan crunch - 2 tbsp parmesan + 2 tbsp panko breadcrumbs
Spice Mix of your choice - 1.5 to 2 tsp
Dukkah - 2 tsp
Moroccan - 3/4 tsp each paprika + cumin, 1/4 tsp cinnamon, 1/8 tsp tumeric, 1/4 tsp ginger powder
Everyday seasoning - 3/4 tsp paprika, 3/4 tsp oregano or thyme, 1/4 tsp EACH onion and garlic powder
Five Spice - 1/2 tsp (for subtle)
Add these at the 20 minute toss mark:
2 tsp ginger, finely grated using microplane
1 1/2 tsp dried herbs of choice (mixed, Italian, parsley, basil, thyme, oregano, or a mix)
1 tsp cumin seeds
Add these at the end:
Squeeze of lemon juice (or lime!)
One of the sauces below
Sprinkle of parsley, chives, coriander/cilantro, green onions, thyme
Toasted nuts (almonds, pine nuts, walnuts go especially well)
Fresh sprinkling of parmesan
3. Extras!
Tahini sauce to make an Ottolenghi-like salad:
1/4 cup (55g) tahini, 2.5 tbsp water, 1.5 tsp honey, 1 tbsp lemon juice, 1/2 garlic clove (pressed through garlic crusher or super finely minced), 1/4 tsp each salt and pepper
Mix well until it comes together. Either drizzle over piled up carrots, OR spread sauce on platter, pile carrots on top. Sprinkle with toasted flaked almonds (or chopped) or pine nuts, plus coriander/cilantro (or chives, parsley or green onion).
Lemon Yogurt Sauce - quick way to dress it up, mix and dollop on pile of carrots or serve on side:
Mix 1 cup, 1 clove garlic (pressed through garlic crusher or super finely minced), 2 tbsp extra virgin olive oil, 1 - 2 tbsp lemon juice (to your taste), 1/4 tsp each salt and pepper (plus more to taste).Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-22761516315414319342021-02-18T11:59:00.003-08:002021-02-18T11:59:24.809-08:00Swiss Mushroom BurgersSwiss Mushroom Burgers
4+ BIG mushrooms - like portobello, BBQ flat mushrooms (20% larger than buns, or buy multiple per burger) (Note 1)
30g / 2 tbsp unsalted butter
2 garlic cloves , finely minced
1/2 tsp each salt and pepper
1/2 tbsp olive oil
4 slices swiss cheese (or any other cheese slice of choice)
ONIONS (OR USE RAW RED ONIONS)
3 onions , cut into 0.7cm / 1/3" rings
1 tbsp olive oil
1/4 tsp each salt and pepper
PINK BURGER SAUCE
2/3 cup mayonnaise (or sour cream + pinch of salt)
2 tbsp ketchup
1 - 3 tsp Sriracha (adjust spiciness to taste)
BURGERS (NOTE 2 FOR MORE OPTIONS)
4 buns or rolls (I like brioche)
8 - 12 lettuce leaves
2 tomatoes
Preheat oven to 220°C/450°F (200°F fan).
Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.
Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.
Olive oil: Drizzle with olive oil.
Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)
Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.
Toast buns: Place split buns in the oven at the same time - to lightly toast.
ASSEMBLE BURGERS
Spread base of bun with a dollop of Pink Sauce. Top with lettuce, then tomato, then mushroom, then onion. Spread lid with a lesser smear of Pink Sauce, then place on burger. Devour!
PINK SAUCE
Mix together, use per recipe.
ONION
Heat oil in a large skillet over high heat. Cook onion for 5 to 7 minutes until tinged with gold and floppy. Season with a pinch of salt and pepper.
Notes:
1. Mushrooms - look for mushrooms about 15% larger than the bun, or if you can't find large ones, get 2 per burger, or 1 1/2 per burger.
Small mushrooms - if you can only find normal button or Swiss Brown/Cremini mushrooms, get 200g/7oz per burger, slice 0.5cm / 1/5" thick, and cook in 2 batches in a large skillet with 60g / 4 tbsp butter and 2 garlic cloves, minced (ie halve these for each batch). Cook on high heat until golden, then push into a mound for each burger. Top with cheese, pop under grill (or cover with lid) to melt cheese. Transfer to burger,
2. More burger options:
Avocado (scoop, smush, can use instead of Pink Sauce)
beetroot (it's an Aussie thing - use canned sliced)
sunny side up fried egg
bacon 😎
pineapple (if you must)
BBQ marinated vegetables (so SO good)
Sauces (alternatives / extras) - ketchup, sriracha, any chilli sauce, plain mayo, aioli, mustardPeggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-28453639043360913742021-02-18T11:57:00.005-08:002021-02-18T11:57:44.048-08:00Green Beans in Creamy Parmesan SauceGreen Beans in Creamy Parmesan Sauce - with bacon!
150g/ 5oz bacon , chopped (use streaky, not lean)
2 garlic cloves , finely minced
500g/1lb green beans , trimmed, cut into ~5cm / 2" pieces
1/2 cup chicken or vegetable stock / broth , low sodium
1 cup cream , heavy/thickened (Note 1)
1/2 cup parmesan , finely grated (best to grate your own)
Black pepper , freshly ground
Place bacon in cold skillet, then turn the stove on high. (Note 2)
Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.
Discard excess bacon fat, leaving behind 1 1/2 tablespoons (or so). If you're short, add a dab of butter (or olive oil).
Add garlic and stir for 10 - 15 seconds until light golden.
Add green beans and stir to coat in garlicky bacon fat.
Add chicken stock, stir, bring to simmer then cover with lid. (Note 3) Cook 3 minutes, stirring every now and then so it cooks evenly, until beans are tender-crisp, still bright green and almost cooked to your liking (it will cook more). There should be some liquid left (if not, that's ok too)
Add cream, parmesan and pepper. Stir, bring to simmer then lower heat to medium low and let it gently simmer for 2 minutes until the cream reduces and becomes thicker. If you want it to stick to the beans thickly when warm, then reduce the sauce for another 1 minute until the sauce is quite thick. (Note 4)
Taste and add salt if needed (I don't find it needs more).
Transfer to serving bowl, sprinkle with cooked bacon and extra parmesan if you like.
Notes:
1. Lower fat alternatives - evaporated milk or light cream. If sauce is too thin for your taste at the end, then dissolve 1 teaspoon cornflour/cornstarch in 2 tsp water and stir that in.
2. Bacon into cold pan - bacon fat renders out better (ie melts) if you start with a cold pan because the fat starts to melt as the skillet heats up. This means you don't need any extra fat to cook the bacon. In contrast, if you use a preheated skillet, you will need a bit of fat so the bacon doesn't stick when you first add it (bacon fat does get released, it just works better starting with cold pan).
3. Pan lid - pictured lid in video isn't made for the skillet used. Just use any lid around the size of the skillet, doesn't matter if some steam escapes. More suggestions: baking tray, foil.
4. Sauce thickness - it gets thicker once it cools a bit. I like the sauce to be syrupy so it doesn't stick to the beans thickly which I find a bit too rich for my taste. But if you want the sauce to coat the beans thoroughly, just simmer the cream sauce for another 1 - 2 minutes. You can make it so thick that the beans are literally completely covered in the sauce.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-17901815350862939142021-02-18T11:56:00.002-08:002021-02-18T11:56:15.810-08:00Mushroom PastaMushroom Pasta
CHOOSE PASTA
200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)
160g/6 oz long pasta - spaghetti, fettucine (Note 1)
GARLIC BUTTER MUSHROOMS FOR PASTA
400g / 14 oz mushrooms , sliced 1/2 cm / 1/5" thick (Note 2)
50g / 3 tbsp unsalted butter , separated
1 tbsp olive oil
2 garlic cloves , finely minced
1/2 tsp each salt and pepper
1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)
TO SERVE
Parsley , finely chopped
Parmesan cheese , grated
PASTA
Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
MUSHROOMS
Melt half butter and all oil in a large skillet over heat.
Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges - around 5 minutes.
Halfway through cooking, add salt & pepper.
Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
Taste and add more salt and pepper if needed.
Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.
Notes:
1. Pasta - you need slightly more if using short pasta for equivalent serving size. Pictured in post: spaghetti and orecchiette.
Orecchiette are shaped like mini bowls and are sold at all major supermarkets in Australia, same price as more common pastas. I like using them for mushroom pasta because I like to scoop up the pasta with the mushrooms - also fabulous with this Sausage Pasta in creamy tomato sauce.
2. Mushrooms - any slicable type fine here. Fabulous with plain button mushrooms, extra good with Swiss Brown/Cremini.
3. Variations: Thyme also goes really well with this pasta because mushrooms + thyme = best mates. Sometimes I will add a splash of cream to the mushrooms, but it's not a make or break, just a "nice to have when you're feeling indulgent".
4. Butter - I provide a range for butter quantities because - well, the more the better. But the minimum is 2 tbsp of butter + 1 tbsp olive oil, otherwise the pasta starts to get dry. No need to measure accurately, just eye ball it!
5. Reheating - Pasta always dries out when refrigerated overnight. For the best reheating option, reserve about 1/4 cup of pasta cooking water. Sprinkle cold pasta with 2 tbsp, then microwave reheat, toss well. Resurrected to near perfect juiciness!Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-27358461518411940452021-02-18T11:54:00.002-08:002021-02-18T11:54:19.939-08:00Lightly Sweet ‘n Salty CRISPY Butter PopcornLightly Sweet ‘n Salty CRISPY Butter Popcorn
POPCORN:
2/3 cup popping corn
2 tbsp clarified butter or ghee , or oil, for stovetop popcorn(Note 1)
"POPCORN SALT":
1 tbsp salt (you won't use it all, Note 2)
FLAVOURINGS:
3 tbsp clarified butter or ghee , melted (Note 1)
1/2 tsp Popcorn Salt (per directions below)
2 tbsp icing sugar / powdered sugar
POP POPCORN
Pop the kernels using your method of choice – either popcorn maker or stove (see next section)
STOVETOP POPCORN
Heat fat: Melt clarified butter in a large pot over medium high heat (medium for strong stoves). Add a few kernels of popcorn and wait until they pop – this means the oil is now hot enough. Quickly remove test popcorn.
Add popcorn: Add remaining popcorn, lift pot off stove to shake and spread corn out evenly. Cover with a lid and return to heat. Once the popping really gets going, shake the pot gently once.
Done! Remove from heat when the popping largely stops (3 seconds between pops) and transfer to a (very!) large bowl.
"POPCORN SALT"
Place salt in a mortar and pestle then grind into a fine powder. You could also do this using a spice grinder. You won't use it all, but it's harder to work with a smaller quantity than this.
SPRINKLE & TOSS!
Drizzle melted clarified butter all over the popcorn surface. Sprinkle with half the salt, then use small sieve to dust with half the icing sugar.
Toss very well in large bowl. Then sprinkle with remaining salt and dust with remaining icing sugar. Toss well again. At this stage you can add more sugar or salt, to your taste. The above quantities make it slightly salty and lightly sweet which to me is the perfect balance!
Notes:
The secret to popcorn that stays crispy is to use clarified butter or ghee (same thing). It’s butter with all water removed so it has a more intense butter flavour and it won’t make your popcorn soggy.
Clarified butter & ghee firms up to a peanut butter like consistency when cool in the pantry, and into a very hard paste in the fridge. Just scoop and melt in the pot.
You’ll find ghee sold in jars in the Indian section of large supermarkets (Coles/Woolies) and Indian grocers. Or make your own – it’s super easy and cheaper, lasts for 3 months in the pantry and you will use it to pan-fry and roast everything!
In Europe/UK, clarified butter in jars is also quite common.
“Popcorn Salt” – You need to grind salt into a fine powder otherwise it won’t stick to the popcorn, it all ends up in the bottom of the bowl.
Storage – Transfer to airtight container as soon as it has fully cooled. It will stay quite crispy for days! Stovetop popped popcorn is crispier than air-popped (ie. popcorn maker).
Reviving popcorn: If your stored popcorn is softer than you’d like on retrieval, bake it at 110C/230F for 30 minutes (you can fill the pan 5cm/2″ deep), no stirring required. This makes it super crispy again!Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-73258425453896332492021-02-18T11:52:00.004-08:002021-02-18T11:52:33.289-08:00Leftover Celery SaladLeftover Celery Salad
This is a really handy and quick recipe to use up leftover celery
5 ribs celery
3 tbsp dill , finely chopped
2 tbsp parsley , finely chopped
1.5 tsp caraway seeds
2 1/2 tbsp white wine vinegar , red wine vinegar or cider vinegar
3 tbsp extra virgin olive oil
2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
Remove the leaves from the celery and trim off the dirty base. Finely slice on the diagonal into 4mm / 1/6″ slices.
Toss in a bowl with remaining ingredients. Set aside for 10 minutes before serving.
Keeps for up to 3 days in the fridge – the celery softens and becomes even more pickle like.
Recipe Notes:
Herb alternatives – if you don’t have fresh dill and caraway seeds, try mustard seeds and a pinch of pepper flakes, or toasted coriander or cumin seeds for a Middle Eastern/Indian spin.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-7152424575852444052021-02-18T11:46:00.002-08:002021-02-18T11:46:16.421-08:00Salted Caramel-Stuffed BrowniesSalted Caramel-Stuffed Brownies
BROWNIE
7oz unsalted butter
7oz dark chocolate / semi sweet chocolate chips (Note 1)
1 cup brown sugar
3 eggs , lightly whisked
1 tsp vanilla extract (or essence)
1/2 cup flour , plain/all purpose
1/4 cup cocoa powder
1/8 tsp salt
SALTED CARAMEL
14 oz can sweetened condensed milk
2 tbsp golden syrup or maple syrup (Note 2)
2 oz unsalted butter
1 tsp salt
Preheat oven to 180°C/350°F (all oven types).
Butter and line a 20cm / 8" square tin with parchment / baking paper.
SALTED CARAMEL
Place the ingredients in a small saucepan over medium high heat. Stir occasionally for the first 1 minute. When it is heated (ie. when you see wisps of steam), whisk constantly (leisurely, not vigorously!) for 7 minutes, ensuring the base doesn't catch (Note 3). It should be a pale golden colour.
Remove from stove and whisk for 30 seconds. Place lid on, set aside and keep warm.
BROWNIES:
Melt chocolate & butter: Place chocolate and butter in a bowl. Microwave in three 30 second bursts on high, stirring in between bursts, until melted and smooth.
Add sugar, eggs, vanilla: Add the sugar, eggs and vanilla extract to the chocolate mixture and mix well to combine.
Add dry ingredients: Sift in the flour, cocoa powder and salt. Mix until smooth and combined.
Reserve some batter: Measure out 1/2 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.
Pour over caramel: Pour the Salted Caramel over the brownie batter, getting as much coverage as you can (as you can't easily spread the caramel once poured). If caramel has cooled and is no longer pourable, reheat it on stove for 1 minute until runny again.
Cover with reserved brownie batter: Dollop the reserved 1/2 cup of brownie batter randomly over the Salted Caramel. Use a knife or skewer to make “swirls” – they won't be so visible once baked, it's more about spreading brownie batter over the caramel.
Bake: Place in the oven and bake for 30 minutes (for very gooey brownie, as pictured) to 35 minutes (for very moist but not super-gooey).
Cool: Leave to cool in pan for 10 minutes. Use surplus paper overhang to lift out onto a cooling rack. Cool for a further 20 minutes before slicing. Note: Caramel is a bit gooey when still warm but sets firmer once fully cooled, ie. it will cut through neatly.Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0tag:blogger.com,1999:blog-5466083073526037424.post-68072601162215118512021-02-18T11:34:00.006-08:002021-02-18T11:34:51.473-08:00Mexican Corn SaladMexican Corn Salad
5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
2 tbsp / 30g butter
2 garlic cloves , minced
1/2 tsp each salt and pepper
1/4 cup mayonnaise (can cut down to 2 tbsp)
1/4 cup sour cream (or yoghurt)
1/2 cup parmesan cheese , finely grated (Note 1)
1 tbsp Jalapeno , deseeded and finely chopped (optional)
1 cup coriander / cilantro leaves , roughly chopped
1 cup green onion , finely sliced (~2 stems)
1/2 red onion , finely chopped
2 - 3 tbsp lime juice , fresh (plus more to taste)
GARNISHES
2 oz Cotija or Feta , crumbled (optional) (Note 2)
Jalapeno slices, coriander/cilantro leaves, lime wedges , optional
Instructions
Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
Season corn: Add salt and pepper halfway through cooking corn.
Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Notes:
Corn - you'll get the best results using fresh corn because it's raw and it browns better. But it is still REALLY delicious made with frozen corn - cook from frozen. Canned is not as good because it's so wet, it doesn't brown as well but can work - dry it off as best you can!
Cotija is a Mexican Cheese which is not available in Australia (to my knowledge). It's like Feta but not as salty. It's just a garnish, so it's not essential.
Chipotle or Chili Powder - A touch of Chipotle or US Chili Powder would not go astray here. I don't add them because I think this is super tasty as it is, but a little sprinkle mixed through or on top would be lovely.
Variations - Don't feel obliged to strictly follow the recipe for the add ins. You could use normal onion instead of red (but cut it down a bit because it's sharper) or eschallots, or just use more shallots/scallions. If you are one of those people who cannot stand coriander/cilantro, swap it for parsley. Jalapeño is optional, and you can sub with canned if you prefer. Or even use another spicy fresh chilli!
Light on dressing! This recipe is not meant to be coated thickly with mayo, like potato salad. Because the mayo and sour cream are added while the corn is hot, they melt and become a dressing. Feel free to increase/decrease the amount of mayo and/or sour cream if you want more/less!Peggysuehttp://www.blogger.com/profile/04676685174913401773noreply@blogger.com0