tag:blogger.com,1999:blog-260045772024-03-07T19:14:04.976+11:00Our Family FavouritesRecipes from our family living in Warkworth, Auckland, Dunedin, Toowoomba, Sydney, Copacabana & London!Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-26004577.post-79912419611917224152011-12-28T09:29:00.000+11:002011-12-28T09:29:03.033+11:00Christmas Bircher Muesli<br />
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">1 cup cherries, pitted and halved<o:p></o:p></span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">1½ cups rolled oats<o:p></o:p></span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">1½ cups apple juice - or other fruit juice</span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 9pt; line-height: 13.5pt;">1½ cups natural yoghurt</span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">½ cup toasted flaked almonds<o:p></o:p></span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">2 tbsp sunflower seeds<o:p></o:p></span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">2 tsp sesame seeds<o:p></o:p></span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">2 tsp ground cinnamon<o:p></o:p></span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">1-2 tbsp honey to taste<o:p></o:p></span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">Extra cherries and yoghurt to serve<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt;">Combine all ingredients and stir well.
Refrigerate for one hour or overnight.<o:p></o:p></span></div>
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-NZ; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Serve
with extra cherries and yoghurt. Serves 6<br /></span><br />
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-NZ; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">(cherries can be substituted with other in season berries, dried cranberries, or other dried fruit)</span><br />
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-NZ; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTO5kisUKbPMdRIKWw5Q1gT832eVxKohIUQ3ktyxv5a_AddasjGOZtuD1_gIWvFYAAsNLXvSp0RL_YptfQBEkaNJQlPOhWgLfDjE9XVNFsB7nyh7Kkne7jeUc-PuQL37osrAHE5g/s1600/DSC00061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTO5kisUKbPMdRIKWw5Q1gT832eVxKohIUQ3ktyxv5a_AddasjGOZtuD1_gIWvFYAAsNLXvSp0RL_YptfQBEkaNJQlPOhWgLfDjE9XVNFsB7nyh7Kkne7jeUc-PuQL37osrAHE5g/s320/DSC00061.JPG" width="320" /></a></div>
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-NZ; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span><br />
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 115%; mso-ansi-language: EN-NZ; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>Chantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-67603427976710065042011-04-23T12:49:00.000+10:002011-04-23T12:49:15.275+10:00Quick Steam PuddingThis is Mum's butterscotch-y flavoured steam pud' she used to make. It makes heaps! Cheap and yummy feed for 6 people or so, tastes great with vanilla icecream.<br />
<br />
Mix into a soft dough with some milk and water:<br />
<br />
<ul><li>1 1/2 cups of flour</li>
<li>1 level teaspoon of baking soda</li>
<li>2 teaspoons cream of tatar</li>
<li>Butter (size of about a walnut)</li>
</ul><br />
Put into a basin and pour over this mixture:<br />
<br />
<ul><li>1 tablespoon of golden syrup</li>
<li>1/3 cup sugar</li>
<li>2 oz (50g butter)</li>
<li>and 2/3 cup boiling water on top of that</li>
</ul><div>Steam 1/2 hour without cover on basin, but put lid on pot.</div><div><br />
</div><div>Mum didn't turn out to serve as all the yummy mixture is in bottom of basin.</div>Chantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-56131621588686526762011-04-23T12:37:00.000+10:002011-04-23T12:37:34.309+10:00self saucing chocolate puddingHere's another version, similar to what Brenda has already posted.<br />
This is the recipe Mum used to make.<br />
<br />
<b>For the pudding:</b><br />
100g soft butter<br />
3/4 cup sugar<br />
1 egg<br />
1 tablespoon vanilla essence<br />
1 1/4 cups flour<br />
1 tablespoon cocoa<br />
<br />
<b>For the sauce:</b><br />
1/2 cup brown sugar<br />
1 tablespoon cornflour<br />
1/4 cup cocoa<br />
plus - 2 cups boiling water<br />
<br />
Beat sugar, egg, and vanilla essence.<br />
Sift flour, baking powder, and cocoa together then fold into the wet mixture above.<br />
Put into an oven proof dish.<br />
Sprinkle the dry sauce mixture over the top, and then pour the boiling water on gently<br />
<br />
bake at 180'C for 35 minutesChantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-28669351352499460232011-03-15T08:35:00.000+11:002011-03-15T08:35:07.181+11:00cherry tomatoes (and fish)I need somewhere to store this label from a can of "Select = Woolworths" brand cherry tomatoes. <br />
<br />
Cherry tomatoes in a can were such a find when the fresh ones can be so expensive, or whole larger ones just don't cut it. I have a favourite sausages recipe that calls for cherry tom's and for a very little while there they easy to find and were even supermarket branded! Now I find we have to go to a speciality food store to find them in a can.<br />
<br />
Here is a label I saved off a can once. It has an awesome recipe for baked snapper (fish). Every time we have fresh snapper I seem to have misplaced this piece of paper... we tend to use large fillets than the whole fish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMJwu3Oa2bSiqR-dzUJA13FUzfUfqBPE1viR71-Hb81Fget-GjXCDu8T122kPlSNDLAvQ4uu-7wHMAkP9zQE9viEdwvnGq-hZdw3IfkZj0mWdEtj2TbM_LxKlnBKvE7TmqLgN/s1600/DSC02763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMJwu3Oa2bSiqR-dzUJA13FUzfUfqBPE1viR71-Hb81Fget-GjXCDu8T122kPlSNDLAvQ4uu-7wHMAkP9zQE9viEdwvnGq-hZdw3IfkZj0mWdEtj2TbM_LxKlnBKvE7TmqLgN/s400/DSC02763.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gXbLbou82MhUiXp2Ey9nO1p7RquvOyuMMdzQY2T2qYAhejYwtxsegr5RM1fQDhUR0jWzyMDVyvVVGlSJerWTh9sMMzrrqlE7wMV9cDllzdt9DM4RES8bSu_qKERkNXt8daAs/s1600/DSC02764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gXbLbou82MhUiXp2Ey9nO1p7RquvOyuMMdzQY2T2qYAhejYwtxsegr5RM1fQDhUR0jWzyMDVyvVVGlSJerWTh9sMMzrrqlE7wMV9cDllzdt9DM4RES8bSu_qKERkNXt8daAs/s400/DSC02764.JPG" width="400" /></a></div>Chantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-68842941743487479972010-11-11T14:24:00.003+11:002010-11-11T14:24:51.135+11:00Chocolate MousseRowan's signature dish...<br />
<br />
<br />
Melt 200g (dark) chocolate in a large bowl<br />
Separate 4 eggs and beat the whites with a little bit of sugar (approx 1tsp) until very stiff<br />
Whip 300ml cream<br />
<br />
Cool chocolate and vigorously stir in the yolks into the chocolate bowl (make sure chocolate cool so that yolks don’t “cook”)<br />
Fold in the cream til mixed<br />
Fold in the egg white (gently so not to “deflate”)<br />
<br />
Pour into nice bowl or individual bowls/parfait/rammikens<br />
Chill for a couple of hours and eatChantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-78836056339654684632010-09-01T19:07:00.003+10:002010-09-01T19:11:34.623+10:00Mum's mulled yummy drinkThis was served up when <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chantel</span>, Delia and I had dinner with Mum at her place before she set off on her big adventure. When we asked if it had sugar in it Mum said "No; just maple <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">syrup</span>". <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Nom</span>.<br /><br />This makes not nearly enough as far as I'm concerned!<br /><br />1/2C Blackcurrant syrup<br />1/4C Maple syrup<br />3C Water<br />6 cloves and cardamon<br />1/4 mixed spice<br />1/4t cracked pepper<br />2 Cinnamon sticks<br />slice of an orange or two<br /><br />Mix and simmer gently on the stove until the spices drop to the bottom of the pot.<br /><br />Consume.<br /><br />I am sure that you could try to make a good thing better with the addition of brandy and / or red wine.Amy & Paulhttp://www.blogger.com/profile/15759369291900664160noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-89855976244005758672010-07-29T18:45:00.003+10:002010-08-03T14:58:41.010+10:00Carrot & Kumara SoupMade this in a hurry and tasted alright so thought I would write it down. <br />
It's quick and easy!<br />
<br />
heat oil<br />
stir in 1x clove crushed garlic<br />
add 3x large carrots and 2x medium kumara and 1 tsp of thai green curry paste<br />
stir for few more moments<br />
add 3x cups of chicken stock<br />
simmer 20-30 mins<br />
take off heat and mash in pot (or carefully blend if you want a finer soup)<br />
add a can of coconut milk<br />
heat through again<br />
add pepper and salt to tasteChantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com1tag:blogger.com,1999:blog-26004577.post-33334172412265501252010-01-23T10:50:00.002+11:002010-01-23T10:56:44.805+11:00Grilled Chicken in Marinade<em>A favourite of mine at the moment... using a smaller amount of boneless chicken, I slice it up into salad for a tasty and healthy chicken salad. The chicken is so moist and very yummy!</em><br /><br />1/4 cup of soy sauce (or tamari)<br />1tbsp lime juice (or lemon)<br />3tbsp olive oil<br />1tsp of thyme or other herbs<br />salt & pepper to taste<br />750g skinless chicken pieces (breast, thigh and drumsticks, with or without bone)<br /><br /><p>Make marinade by whisking first 5 ingredients. Marinate the chicken and place in fridge for 1 hour or more. Grill for 10-12 mins each side (with bone in) and about 6 mins or more for boneless.</p><p> </p>Chantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-42973743580697841262009-04-08T15:11:00.008+10:002009-04-08T15:31:28.347+10:00Hot Cross Buns - in pictures<div align="center">find the recipe <a href="http://ourfamilyfavourites.blogspot.com/2006/04/hot-cross-buns_13.html">(or look it up on the family blog)<br /></a><br /><img id="BLOGGER_PHOTO_ID_5322184217748826066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQBtDZ37ztdGQsh7kHGJV7tCCh9dwOaqPUOUiZtPlJUCQiyXYl45VK303hK0JKCOcfzXFqbW3ZnEJ7o7tLyaTP5T_-BkQK9SUqrPbVj16CMQu806GIi6T2LvQ3HeEoOjhA_NB/s400/DSC00398.JPG" border="0" /> proving the yeast (with measured water and brown sugar)<br /><br /><img id="BLOGGER_PHOTO_ID_5322184772408451650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMXcvnfrGcSNi0c7oOMe0ZWeYFsChQUToR1jlvEYiNTaHzlCJRBsJmw5TdsAJ-12GMvNTXYaBRmp6rUXNmeXgb8sUc4u-6L-2zcsm-yMIANvqIEkZn3jidi9NNnCCgnBCZRN_/s320/DSC00392.JPG" border="0" />rub butter into sifted dry ingredients, measure out the fruit, add remaining sugar to remaining water with the salt<br /><br /><img id="BLOGGER_PHOTO_ID_5322185340452254194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPO0MjLKUF4L1Fecq_6ETG0KYnVIeCfWusIEyE80_Xd4ESUi5zG2DO4F0DV8hwBQosHwcxq18pDcZqOlAagG2TJfYi9XXdisTCny5KB80Kfk783jYTlE6fAozpAVRgX3Mh7ylL/s320/DSC00393.JPG" border="0" /><br />add the liquid and kneed (till outer surface shiny, not sticky), kneed in fruit and leave to double in size in a warm place (covering with a teatowel or napkin keeps it cosy)<br /><br /><img id="BLOGGER_PHOTO_ID_5322186656370848418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjZGUetOzumrK3lepRON_JQHbCtnn2onMz6cRJqR3hkI7ir0ulKzYEoi7Bwl8CHz6IaPp4OhidS5G8VrKL1Q_iN0X6eBg0LcCx3Fl4VSapMoO1pIGYKAanSJyVXxVINzAMTo5/s320/DSC00394.JPG" border="0" />cut into 16-18 pieces, form into buns, leave to rise and double in size<br /><br /><img id="BLOGGER_PHOTO_ID_5322186658486100770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuC6cpVymQfCPuN4ncuQ1qyWdH1KIaxE8B5Z2s2PHjREl_OCggGx4fHUSQ_sSn-C_Z751a3S6rjnp5adFnu_AnY79k3NI06kjU5PvbRgiSl3gT6CB9H07C2iC4Rpz9PhkhD7a/s320/DSC00395.JPG" border="0" />dribble or pipe the crosses with the paste<br /><br /><img id="BLOGGER_PHOTO_ID_5322186660877242674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLb21uSDrL99zmw21y1xYRPYgWceC-RZsPq7UqTEyX__olpM5pxSKgozjQshzoKtmZVSTESBOUwoHSB0pHxkyn7BjQun1I7D17mF4BOECdV40HkAMWx1SdWUofi89G_KZ5JsJ/s320/DSC00399.JPG" border="0" />when cooked, brush with the glaze and eat warm with butter<br /><br /><img id="BLOGGER_PHOTO_ID_5322186662263153666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6b0HeuPlySNJ6d5J-ugVc5kEAtIzregE2mvrrihqg19LQXpx8nsJSJTqwKCzfn9sLNuHq3vyv6aar14yaq8ufec9wmzVVYMXMGi0SaUO3sXXs2qqBTaDhzcclrLsQWItbAZsi/s320/DSC00400.JPG" border="0" /> </div>Chantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com3tag:blogger.com,1999:blog-26004577.post-41779749107406501802009-01-08T11:33:00.004+11:002009-01-08T11:39:09.123+11:00an Orange Jelly SurpriseOk, I admit STOLE this idea off someone, but wanted somewhere to write this down so I remember it next time I go to a kids party... Perhaps my first neice will like this when she gets a bit older...<br /><br /><br /><ul><li>scoop the orange out (orange was cut in half I presume?)</li><li>make up the jelly & when it has cooled down pour it into the orange skin. </li><li>Put in fridge, when set cut into segments</li></ul><p> </p><p><img id="BLOGGER_PHOTO_ID_5288715483244550674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 221px; CURSOR: hand; HEIGHT: 105px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1ffwVzu83SAqNwaj73__MD0_9oJ45uBaARFgufSm_jAjPqTTeDYDCi-e7hUzAPXuFhUiFJovuKf43niroBWWVk1xGQ6Sth8vcvO3kkbkjQeK9yx1a_opw_eQb_ovaCXRIerH/s400/orange+jelly+surprise.JPG" border="0" /></p><p><br /> </p><p></p>Chantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-79109029375645503162009-01-02T07:35:00.008+11:002009-12-14T11:59:25.680+11:00Lemon Ripple Cheesecake Bars<a style="font-style: italic;" href="http://candiedfabrics.wordpress.com/">Candy</a><span style="font-style: italic;"> kindly sent me this stupendous cheesecake recipe which has become an instant family favourite. (And no crumbly biscuit base - yay!) I will try to get a photo next time.<br /><br /></span><span style="font-weight: bold;">CRUST</span><br /><ul><li>1 Cup all-purpose flour</li><li>¼ CUP sugar</li><li>1 t finely grated lemon zest</li><li>pinch salt</li><li>1 stick (4 ounces) unsalted butter, cubed & chilled</li></ul><span style="font-weight: bold;">FILLING</span><br /><ul><li>2 T cornstarch</li><li>½ cup cold water</li><li>2 large egg yolks</li><li>1 ¾ cups sugar</li><li>¼ cup fresh lemon juice</li><li>1 t finely grated lemon zest</li><li>1¼ pounds cream cheese, softened [I only used 500gm - ie two packs)<br /></li><li>2 tablespoons all-purpose flour</li><li>3 large eggs, at room temperature</li><li>¼ cup sour cream</li><li>1 teaspoon pure vanilla extract</li></ul><span style="font-weight: bold;">MAKE THE CRUST:</span><br />Preheat the oven to 325 F and position a rack in the center. Butter a 9-inch-square baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant ½ inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.<br /><br /><span style="font-weight: bold;">MEANWHILE, MAKE THE FILLING:</span><br />In a small bowl, dissolve the corn starch in the water. In a medium sauce pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the<br />lemon zest and let cool.<br /><br />In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and care fully swirl it into the batter; take care not to cut into the crust.<br /><br />Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheese cake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.<br /><br /><span style="font-style: italic;">The cheesecake bars can be refrigerated in the pan for up to 3 days. For the best results, slice the cheese cake bars with a warm knife, wiping off the blade between cuts.</span>Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com1tag:blogger.com,1999:blog-26004577.post-21257917961496805092008-11-27T20:07:00.002+11:002008-11-27T20:21:54.541+11:00Holiday Ambrosia<span style="font-style: italic;">When I was an exchange student in America, every potluck function I went to served "ambrosia". It's a little sweet but here's my holiday version that goes well with turkey.</span><br /><br />1 packet Port or Blackberry jelly[jello]<br />1 C boiling water<br /><br />250gm cream cheese<br />2 T mayonnaise<br />3/4 C whole cranberry sauce<br />1 can crushed pineapple (drained)<br />1/2C chopped pecans<br />1 C tiny marshmallows<br />300 ml cream (whipped)<br /><br />Pour boiling water over jelly crystals. Whisk to dissolve. Put in fridge to cool but NOT set.<br /><br />Cream the mayonnaise and cream cheese. Add cranberries, pineapple, pecans and marshmallows and gently mix in cooled jelly mix. Fold in whipped cream and pour into serving dish. Decorate top with marshmallow and pecans. Chill.Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-15909523885011638152008-04-04T21:01:00.004+11:002008-04-04T21:10:14.510+11:00Pissaladiere<span style="font-style:italic;">Apparently this is a Nicoise classic. I'll let you know after we visit the south of France in September. In any event, it's rather tasty (provided you like anchovies).</span><br /><br /><ul><li>3-4 onions thickly sliced</li><li>1 sheet puff pastry or <a href="http://ourfamilyfavourites.blogspot.com/2008/04/davids-pizza-dough.html">David's pizza dough</a></li><li>16 anchovies halved lengthwise</li><li>12 black olives, stoned<br /></li></ul><ol><li>Slowly cook ontion in 2 tablespoons olive oil until very soft.</li><li>Preheat oven to 220 C,</li><li>Roll pastry (or pizza dough) out to make a 30cm x 20cm rectangle and transfer to baking tray.</li><li>Leaving a 1 cm rim, pricky pastry all over with a fork and add a thick layer of onion.</li><li>Arrange anchovy strips in rows toform large diamonds. Put an olive in the centre of each diamond and drizzle over a little oil. Bake for 20 minutes until pastry/pizza crust is brown and crisp.</li><li>Serve warm<br /></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WTaNs-Ng46fdK4T8m2YConA9hBMyy_hI7VohZsvoscT1ZnCcAxwG8INBoUmqpvemS7qwPqiMcQNYwnVWH2pl9jsm3rVhUrzVqAlQvWo9U4q82jNBoQwh45Iz3GNoHOEB34yv/s1600-h/pissaladiere.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WTaNs-Ng46fdK4T8m2YConA9hBMyy_hI7VohZsvoscT1ZnCcAxwG8INBoUmqpvemS7qwPqiMcQNYwnVWH2pl9jsm3rVhUrzVqAlQvWo9U4q82jNBoQwh45Iz3GNoHOEB34yv/s320/pissaladiere.JPG" alt="" id="BLOGGER_PHOTO_ID_5185328397534781890" border="0" /></a>Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-83735566336813195492008-04-04T20:56:00.004+11:002008-04-04T21:10:59.123+11:00David's Pizza Dough<span style="font-style: italic;">Here is the basic recipe for David's special Friday night pizza dough:</span><br /><ul><li>300g bakers flour</li><li>100g fine semolina</li><li>1 packet rapid rise dry yeast</li><li>1 tsp salt</li><li>1 tbsp olive oil</li><li>1 cup warm water<br /></li></ul><ol style="text-align: left;"><li>Measure out flour and semolina in mixing bowl atop scale.</li><li>Remove bowl from scale and add yeast and salt; mix well.</li><li>Pour olive oil in measuring cup and fill with warm water. Add to dry ingredients and mix together with a wooden spoon.</li><li>Once roughly combined empty dough onto bench and kneed for about 5 minutes or until surface is smooth and not sticky. Form into ball.</li><li>Coat large bowl with olive oil, add dough, cover with Glad wrap and place bowl on top of water heater to rise.</li><li>About 2 hours from when the pizza is to go into the oven remove dough from bowl, spread out over pizza tin, cover with tea towel and return to water heater for 2nd rise.</li></ol>Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com1tag:blogger.com,1999:blog-26004577.post-61320486874719153802008-02-27T18:56:00.004+11:002008-02-27T19:24:29.522+11:00Quince Paste<span style="font-style: italic;">Autumn/Easter means quince are around. This recipe is a bit of a chore but it's worth it. Quince paste is great for a cheese platter or an accompaniment for lamb.</span><br /><br />8 quinces washed<br />1 cup water<br />juice of one lemon<br />sugar<br /><br />Cut quinces into chunks and place into a large saucepan with a tight fitting id with water and lemon juice. Cook over a moderate heat for approximate half an hour or until quite tender.<br /><br />Puree the pulp (I use my hand sieve but you could use a food processor) and weigh puree. Mix puree with three-quarters of its weight of sugar.<br /><br />Return to wide-based, heavy saucepan and cook over a moderate heat, STIRRING PRETTY MUCH CONSTANTLY!, until the paste leaves the sides of the pan and the colour is a deep red. This takes two hours or more. The mixture gets really thick and becomes hard to push the spoon through.<br /><br />Cool mixture slightly and pour into and oiled tray lined with greaseproof paper or plastic containers. Dry mixture in a warm place for several days (not that I notice much of a difference). When dry, wrap paste well in greaseproof paper and then in foil. It stores indefinitely in an airtight container.<br /><br />Cut into slices (or use a biscuit cutter to make a shape) for serving.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUjtdI5jRKRMu0oGHrEc3Etxb1B0lvzSoVaDhyphenhyphenYFQ4DicxZ9VdxAvzV6_ZLJejw1JANSfSiewB0p_kjgufvmLbDhf1l_YeGlEaPheDFSiycJJV1HoZCnYa4geACnJVHE2ZC5o/s1600-h/quincepaste.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUjtdI5jRKRMu0oGHrEc3Etxb1B0lvzSoVaDhyphenhyphenYFQ4DicxZ9VdxAvzV6_ZLJejw1JANSfSiewB0p_kjgufvmLbDhf1l_YeGlEaPheDFSiycJJV1HoZCnYa4geACnJVHE2ZC5o/s320/quincepaste.JPG" alt="" id="BLOGGER_PHOTO_ID_5171568995784888354" border="0" /></a>Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com1tag:blogger.com,1999:blog-26004577.post-65381179855423955742007-12-19T07:03:00.000+11:002007-12-19T07:18:05.340+11:00Christmas Food....I haven't had any Christmas cake yet this year and haven't sampled <a href="http://ourfamilyfavourites.blogspot.com/2006/12/stollen.html">Stollen</a> or any other Christmas food... We don't have a pine tree in our house (cos my flatmate is allergic to the pollen)... really the only thing the FEELS like Christmas is the muggy weather and the <a href="http://images.google.co.nz/images?hl=en&q=pohutukawa&cr=countryNZ&um=1&ie=UTF-8&sa=N&tab=wi">pohutukawa</a> in bloom.<br /><br />So - I felt like Mum last night, up till after midnight baking <a href="http://ourfamilyfavourites.blogspot.com/search/label/Christmas">Christmas treats</a> for a dinner tonight. Thanks to the nifty labelling option on this blog, I was able to go straight to the Christmassy food we posted this time last year, and I made the <a href="http://ourfamilyfavourites.blogspot.com/2006/12/panforte.html">panforte</a> from the "food with attitude" book.<br /><br />The panforte tastes really good raw and even better sampled for breakfast!<br /><br />Merry Christmas to my family travelling and living around the world at this time.<br /><br /><img id="BLOGGER_PHOTO_ID_5145409301448867890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsRmmNMzCzf6MQ9YPPyo4b9SisBQdyDMgF5-j_d1ArX2-HjYfcaCTxFQFNc9vkalo8i2G701gN-XNfY9GxByk6J5dq9_Ev24rxvS11OTFtldjYHgLrETsBgEj6JWPMO0zowG6/s320/DSC03003.JPG" border="0" />Chantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-51564643247375759282007-11-28T21:37:00.001+11:002007-11-28T21:43:19.569+11:00Red Cabbage<span style="font-style: italic;">This goes really well with the <a style="font-weight: bold;" href="http://ourfamilyfavourites.blogspot.com/2007/07/slow-roasted-pork.html">Slow Roasted Pork</a><span style="font-weight: bold;">.</span><br /><br /></span>1 red cabbage - sliced, washed and drained<br />3 T water<br />2 T brown sugar<br />pinch of salt<br />2 granny smith apples - peeled and sliced<br />1/4 C cider vinegar<br />60g butter<br /><br />Place water, cabbage, sugar and salt in a saucepan. Cover tightly and cook very gently. Lift lid and stir apple into softened cabbage. Tip in vinegar and butter. Cook, covered, for a further 15 minutes. Stir once more.<span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span>Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-34122736065383983842007-11-16T16:10:00.001+11:002007-11-16T16:31:35.540+11:00Double Baked Gruyere Souffle: Not such a flop<span style="font-style: italic;">The advantage of a double baked souffle is that you can make the first stage in advance and just finish them off when required. David and I ended up eating souffles four nights in a row. Very yummy!</span><span style="font-weight: bold;"><br /></span><ul><li>70g butter</li><li>65g plain flour</li><li>1/2 tsp nutmeg (not not if you're cooking for David)</li><li>1/2 tsp cayenne pepper</li><li>1 tsp sea salt</li><li>380ml milk</li><li>160g grated gruyere cheese</li><li>3 egg yolks</li><li>4 egg whites</li><li>1 1/2 cup thickened cream</li></ul><span style="font-weight: bold; font-style: italic;">Stage 1:</span><br />Pre-heat oven to 180 C. Grease 6 x 200 ml metal dariole moulds or ramekins [I used 8 smaller ones].<br /><br />Melt butter over low heat. Add flour, nutmeg, cayenne and salt. Cook for eight minutes, stirring regularly, until mixture starts to foam and flour is cooked. Add milk gradually, stirring to prevent lumps forming. Cook further 10 minutes stirring. [I slightly reduced these cooking times.]<br /><br />Remove from heat and transfer mixture to a bowl then add egg yolks. Combine. Whisk whites to medium peaks and fold through in three batches. Pour evenly into moulds.<br /><br />Fill roasting pan with hot water, one third the height of the ramekins. Bake 20 minutes. Remove from oven and allow to cool. Souffles <span style="font-weight: bold;">WILL</span> shrink (see photo 2). The souffles can be put to one side at this stage.<span style="font-weight: bold; font-style: italic;"><br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNzo4uOpY1RnOqvdYWtvryPzZt5hMqaSmk1ijEEizbJpGlBxx2QrZOO-gPNJT8b3kyc73j2WDzTGHkOlNGA2HitGdC6p4orsx77rSLtzihziDuB9lr9-9voeI7qqmPdD0_3zc/s1600-h/souffle+1.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNzo4uOpY1RnOqvdYWtvryPzZt5hMqaSmk1ijEEizbJpGlBxx2QrZOO-gPNJT8b3kyc73j2WDzTGHkOlNGA2HitGdC6p4orsx77rSLtzihziDuB9lr9-9voeI7qqmPdD0_3zc/s200/souffle+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5133301423922444562" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2JkLZyDO_zowcco6-mST6SdzS1eUuFYO8jSMGwysmfhJLk7X1dYd2Cjx6gRODzLB0pqEWr2a7mqMEa632hlybOt7n_pHxGGVfaViuYpp3Uo6tVRaLeQyfvW49yAviJ7TKDsJ/s1600-h/souffle2.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2JkLZyDO_zowcco6-mST6SdzS1eUuFYO8jSMGwysmfhJLk7X1dYd2Cjx6gRODzLB0pqEWr2a7mqMEa632hlybOt7n_pHxGGVfaViuYpp3Uo6tVRaLeQyfvW49yAviJ7TKDsJ/s200/souffle2.JPG" alt="" id="BLOGGER_PHOTO_ID_5133301651555711266" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-weight: bold; font-style: italic;">Stage 2:</span><br /><span style="font-weight: bold; font-style: italic;"> </span>Remove from moulds and place upside down in individual ovenproof serving dishes with sides. Pour cream evenly between the souffles. Sprinkle with remaining cheese and bake for 20 minutes or until puffed up and golden brown. Serve immediately.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvUUnVfTDW9yhdwgnyGsuqI4CC3rpD1o_kjeUG0aTTqJVxzhBmUpSZ_GXVWIb_CEBIjL9iNZ3p4msON977WxQuoEGnB0Z_dhKxu8BgSUFGuWzWXHgwFFhadk9zDX7jJFlLsc7/s1600-h/souffle3.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvUUnVfTDW9yhdwgnyGsuqI4CC3rpD1o_kjeUG0aTTqJVxzhBmUpSZ_GXVWIb_CEBIjL9iNZ3p4msON977WxQuoEGnB0Z_dhKxu8BgSUFGuWzWXHgwFFhadk9zDX7jJFlLsc7/s320/souffle3.JPG" alt="" id="BLOGGER_PHOTO_ID_5133302519139105074" border="0" /></a><br />Here is the end result - not such a flop!<br /></div>Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-17446342031684832072007-11-13T09:18:00.000+11:002007-11-13T09:25:30.277+11:00Cabbage coconut curry<div class="head1"> <div class="head_txt"> <h1>Cabbage coconut curry recipe</h1></div></div> <div class="content_txt">High in the hills in India on our tiger trek we had all manner of yummy food - including a cabbage / coconut side. This tastes pretty close and makes a good change from steamed cabbage in the winter.<br /><p> <strong>Recipe ingredients</strong>:</p> <ul style="margin-left: 3px; margin-right: 5px;"><li>1 cabbage, chopped </li><li>100 g. coconut, grated </li><li>1 green chili, chopped </li><li>2 spring onions, chopped </li><li>1/4 teaspoon mustard seeds </li><li>Red chilies </li><li>1-2 sprigs of curry leaves </li><li>1 tablespoon oil </li></ul> <div class="publici"> <script type="text/javascript"><!-- google_ad_client = "pub-8604194896976349"; google_alternate_color = "F6F6EE"; google_ad_width = 336; google_ad_height = 280; google_ad_format = "336x280_as"; google_ad_type = "text"; google_ad_channel = "8140071897"; google_color_border = "F6F6EE"; google_color_bg = "F6F6EE"; google_color_link = "006699"; google_color_text = "262626"; google_color_url = "262626"; //--> </script> <script src="http://pagead2.googlesyndication.com/pagead/show_ads.js" type="text/javascript"> </script> </div> <p> <strong>Recipe method</strong>:</p> <ul class="lista" style="margin-left: 3px; margin-right: 5px;"><li>Heat oil in a pan, add mustard seeds, red chili, curry leaves and fry for 2 minutes. </li><li>Grind the coconut, green chili and spring onions to a paste and add to the above. Fry for 2 more minutes. </li><li>Add the cabbage and cook for 10 minutes or until the cabbage is cooked. </li><li>Garnish with chopped coriander and serve with plain rice or <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chapathi</span>. </li></ul></div>Amy & Paulhttp://www.blogger.com/profile/15759369291900664160noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-90518511679078874832007-11-08T15:23:00.000+11:002007-11-08T15:27:53.906+11:00warm potato salad with creamy mustard dressing...not a hug fan of red onion, so I left these out. It's also possible to leave out the asparagus and simply stir the potatoes thru the dressing.<br /><br /><br />3 tablespoons extra virgin olive oil<br />sea salt<br />freshly ground black pepper<br />1kg small Jersey Bennes or 30 medium waxy salad potatoes, scrubbed<br />2 tablespoons creamy Dijon mustard (I used Maille Dijonnaise mustard, available in most supermarkets)<br />zest of 1 lemon<br />2 tablespoons lemon juice<br />2 large red onions, peeled and cut into thick chunks through the root<br />750g plump asparagus<br /><br /><br />Cook the potatoes in gently boiling, salted water until just tender. Drain. Combine the mustard, lemon zest and juice, 2 tablespoons of olive oil, 1/2 teaspoon salt and plenty of black pepper. Toss the potatoes in the dressing while they are still warm.Place the onions in a frying pan with the remaining tablespoon of oil and cook very gently for about 15 minutes, until they just start to wilt. Cook the asparagus in plenty of gently boiling, salted water for several minutes, ensuring the spears retain their crunch. Drain and refresh with plenty of cold water, then pat dry with paper towels. Cut asparagus into chunks and mix gently with the potatoes.To serve (best done while everything is warm, but not necessarily hot), place potatoes and asparagus in a large serving bowl and the red onions on top.Chantelhttp://www.blogger.com/profile/11513405781122911976noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-31433378367169125232007-08-24T23:12:00.001+10:002007-08-24T23:13:05.318+10:00Happy Birthday Julian<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7ebFwBfFFNBuzfU_AUOsZmKOVqfGVTI6YEGPj6wsptKFtyPxQSK-Kn_bh6DVJnHxK5qq3uEXqQwO8Y-4kpqHCmHexP_qEBpNA-TfnlwAydPjSHyVNfB1yrXnqH337Um5RQi7/s1600-h/birthday-cake2.png"><img id="BLOGGER_PHOTO_ID_5102254375572005394" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7ebFwBfFFNBuzfU_AUOsZmKOVqfGVTI6YEGPj6wsptKFtyPxQSK-Kn_bh6DVJnHxK5qq3uEXqQwO8Y-4kpqHCmHexP_qEBpNA-TfnlwAydPjSHyVNfB1yrXnqH337Um5RQi7/s320/birthday-cake2.png" border="0" /></a><br /><div></div>Amy & Paulhttp://www.blogger.com/profile/15759369291900664160noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-54616890724897351662007-08-15T12:20:00.000+10:002007-08-15T12:31:07.509+10:00Chocolate Self Saucing Pudding<span style="font-style: italic;">This is a classic recipe and these proportions work really well.</span><br /><br /><span style="font-size:85%;">125g (1 cup) plain, all purpose flour<br />a pinch of salt<br />120g (1/2 cup) castor sugar<br />3 teaspoons baking powder<br />4 tablespoons cocoa powder<br />250ml (1 cup) milk<br />85g (3oz) unsalted butter, melted<br />2 eggs lightly beaten<br />1 teaspoon vanilla extract<br /><br /><span style="font-weight: bold;">Topping:</span><br />185g (1 cup) soft brown sugar<br />2 tablespoons cocoa powder<br />250 ml (1 cup) boiling water</span><br /><br />Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.<br /><br />Add the milk, butter, egg and vanilla extract and mix with beaters until combined. Pour into 4-6 greased rammekins (do NOT overfill). <br /><br />To make the topping, stir the brown sugar and cocoa powder into a bowl to combine, then sprinkle it over the pudding batter. Pour boiling water carefully over the puddings.<br /><br />Bake for 20-25 minutes at 180 C (350 F).Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com1tag:blogger.com,1999:blog-26004577.post-23902064469140377522007-08-13T16:35:00.000+10:002007-08-14T11:38:19.412+10:00Pumpkin Lasagne1.25 kg peeled pumpkin, cut into 3 cm cubes<br />1 large spanish onion, cut in half and then into thin wedges<br />2 tablespoons olive oil<br />1/2 teaspoon dried chilli flakes<br />sea salt<br />freshly ground black pepper<br />40g butter<br />3 tablespoons plain flour<br />3 cups milk<br />1 bay leaf<br />1 cup ricotta cheese<br />oven ready (dry) or fresh lasagne sheets<br /><br /><span style="font-weight: bold; font-style: italic;">Pumpkin filling:</span> preheat oven to 200C. Place the pumpkin and onion in a large baking tray. Drizzle with the olive oil and sprinkle with thyme leaves and chilli. Season with sea salt and freshly ground black pepper.<br /><br />Place in over and bake for 40 minutes or until golden brown, turning occasionally. Remove tray from oven and set aside to cool slightly. Then place pumpkin and onion in a bowl and mash with a fork, retaining some texture.<br /><br /><span style="font-weight: bold; font-style: italic;">Cheese sauce: </span> Heat the butter in a large saucepan over a medium heat. Add the flour and cook, stirring, for 2-3 minutes or until bubbling. gradually start whisking in the milk until smooth. Add the bay leaf and cook, stirring, until sauce thickens. Remove from heat, take out the bay leaf and then add the ricotta. Whisk until combined. Season to taste.<br /><br /><span style="font-weight: bold; font-style: italic;">Layer up lasagne:</span> Preheat oven to 180 C. Lightly butter and ovenproof baking dish. Layer up lasagne starting with:<br /><ul><li>1/2- 1 cup cheese sauce</li><li>half pumpkin/onion mash</li><li>lasagne sheet<br /></li><li>1/2- 1 cup cheese sauce</li><li>half pumpkin/onion mash</li><li>lasagne sheet</li><li>finish with remaining cheese sauce and sprinkly with grated parmesan</li></ul>Bake for 35-40 minutes. Serves 4-6 for lunch.Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com2tag:blogger.com,1999:blog-26004577.post-86859829821263865232007-08-12T19:49:00.000+10:002007-08-29T07:14:04.158+10:00What to do with courgettes.<table border="0" cellpadding="5" cellspacing="0" width="100%"><tbody><tr><td>Our friends Neil, Ange & Emma, and Jess & Andrew have an <a href="http://en.wikipedia.org/wiki/Allotment_%28gardening%29">allotment </a>and are presently enjoying an over-suppy of courgettes. I was there for diner last night and we had this yummy courgette soup.<br /></td> </tr> <tr> <td><table border="0" cellpadding="5" cellspacing="0" width="100%"> <tbody><tr> <td rowspan="2" valign="top" width="28%"><img src="http://vegbox-recipes.co.uk/image-files/courgette-soup-in-progress.jpg" alt="Courgette Soup" border="1" height="104" width="157" /></td> <td width="72%"><h2>Ingredients</h2></td> </tr> <tr> <td valign="top">Serves 4<br /> <br /> 1 kg courgettes - any size and colour<br /> 250g potatoes (suitable for mashing), peeled or scrubbed<br /> 2 cloves garlic, peeled & crushed<br /> 1 medium onion, peeled & chopped<br /> 30ml olive oil<br /> 150g soft cheese (see note below for alternatives)<br /> Handful fresh chives, chopped<br /> Handful fresh summer herbs of your choice, chopped <br /> 1 1/2 pints water (or mild-flavoured stock) </td> </tr> </tbody></table></td> </tr> <tr> <td><br /></td> </tr> <tr> <td><h2>Method</h2></td> </tr> <tr> <td><ol><li>Wash the courgettes and chop them into chunks.<br /> <br /> </li><li>Heat the oil gently in a large pan. Add the onion and garlic.<br /> <br /> </li><li>Gently cook for about 5 minutes, to soften.<br /> <br /> </li><li>Add the potatoes. Stirr. Cook gently, covered, for about 15 minutes, until about half-cooked.<br /> <br /> </li><li>Add the courgettes and stir. Cook for about 5 minutes until softened, stirring occasionally.<br /> <br /> </li><li>Add 1 1/2 pints of water - just enough to cover the contents of the pan. Bring to the boil and simmer gently for 10 minutes, or until the potatoes are soft.<br /> <br /> </li><li>Remove from the heat and liquidise the soup.<br /> <br /></li><li>Add the Cheese & herbs.<br /><br /></li><li>Season to taste with salt & pepper.</li></ol>Allotment Photos:<br /><br /><br /></td></tr></tbody></table><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37VnZuwzbVDQiNxtBllmqJiCIIaCex_v7ofe4QxnWt3605q0dSLYYDmXBvErQw51xyHHNDmmes_vNSFIaLxaIqf6enm7hqmB1MTb0Xs6e1lwW9zepfRhpo3_Xc3LHhwtcAvQD/s1600-h/Allotment+%2816%29.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37VnZuwzbVDQiNxtBllmqJiCIIaCex_v7ofe4QxnWt3605q0dSLYYDmXBvErQw51xyHHNDmmes_vNSFIaLxaIqf6enm7hqmB1MTb0Xs6e1lwW9zepfRhpo3_Xc3LHhwtcAvQD/s320/Allotment+%2816%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5097750132308642354" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoC04WKQIi6FJ7MMi4RHOWRF6t_VHzecUvZ9aS9oeFGyvm3xlul06vWf6v0Jsy29mcVS9HUudcqhyA1wI4cy0bnE5MqPqQbkIsaTxhZSCWeGIA-8dmrYZZpKXfUC5HfTcSCh7/s1600-h/Allotment+%2825%29.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoC04WKQIi6FJ7MMi4RHOWRF6t_VHzecUvZ9aS9oeFGyvm3xlul06vWf6v0Jsy29mcVS9HUudcqhyA1wI4cy0bnE5MqPqQbkIsaTxhZSCWeGIA-8dmrYZZpKXfUC5HfTcSCh7/s320/Allotment+%2825%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5097750132308642370" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUOV2HO4rl8yHQEeX1XJE4Lyze5lBBb7yLAJ2mb1P3HTxQ935_3U3wYrE4MqSseH79EO3Nkug4Pkon3QR48uLjTc6QT2oS0RWCrxQeuO3uHHBpJYxo-P37kFvHEn1xKlJ_b8z/s1600-h/Allotment+%2827%29.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUOV2HO4rl8yHQEeX1XJE4Lyze5lBBb7yLAJ2mb1P3HTxQ935_3U3wYrE4MqSseH79EO3Nkug4Pkon3QR48uLjTc6QT2oS0RWCrxQeuO3uHHBpJYxo-P37kFvHEn1xKlJ_b8z/s320/Allotment+%2827%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5097750136603609682" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGZJNaItm7mXKdvs4csHqojL7prTxMmj-m5hP-GsIXPaT_5nNN5ffwVpjx65Gn5umP9qNaAwHSq4OZqzRj68_pGLweVDcvKGEVeuT6fTt2jHBI1f5z1LM68HTs1wYN_o6zJED/s1600-h/Allotment+%2815%29.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGZJNaItm7mXKdvs4csHqojL7prTxMmj-m5hP-GsIXPaT_5nNN5ffwVpjx65Gn5umP9qNaAwHSq4OZqzRj68_pGLweVDcvKGEVeuT6fTt2jHBI1f5z1LM68HTs1wYN_o6zJED/s320/Allotment+%2815%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5097750136603609698" border="0" /></a>Amy & Paulhttp://www.blogger.com/profile/15759369291900664160noreply@blogger.com0tag:blogger.com,1999:blog-26004577.post-41073233348352194902007-07-28T14:06:00.000+10:002007-07-28T14:22:36.831+10:00Slow-Roasted Pork<span style="font-style: italic;">This recipe from David Herbert in the Weekend Australian Magazine [March 10-11 2007] results in a wonderfully caramelised, melt-in-your-mouth pork roast. I can't wait for Dad to try it out on some of his wild pork from Tongaporutu.</span><br /><br />2 tsp Maldon sea salt<br />6 clove garlic, peeled and chopped<br />2.5cm pieces of fresh ginger, peeled and grated<br />2 tsp dried chilli flakes<br />1 tablespoon brown sugar<br />2 tablespoons of olive oil<br />2-3 tablespoons sherry vinegar<br />1 large rolled shoulder of pork [the recipe says 4-6kg but we can't fit anything smaller than about 2kg in our ovenware] with skin scored<br />2 granny smith applies, peeled and cut into 2 cm chunks<br />2 leeks, cut into 1 cm rounds<br />375ml (1 1/2 cups) apple cider or dry apple juice (David uses more)<br />2 bay leaves<br /><br />Preheat oven to 220 C.<br /><br />Pound salt, garlic, ginger, chillies, sugar, oil and enough vinegar in a mortar and pestle (or process in a small food processor) until mixture forms a thick paste.Rub paste over top of pork, pushing it between the scored fat. Place pork skin side up in a large lidded casserole dish. Place in over and roast on high tempreature (uncovered) for 30 minutes.<br /><br />Remove from oven and reduce temperature to 120C. Spoon off any fat from bottom of dish. Add apples, leeks, cider and bay leaves. Replace lid and return to oven for at least 15 hours and up to 24 hours, if you have time. Check occasionally to make sure apples and liquid don't dry out - add a little water or cider if needed.<br /><br />To serve, increase heat to 220C, remove lid and cook for 30 minutes or until nicely coloured. Transfer pork to a warm dish. Remove any fat from the liquid, ten spoon sauce and apples around the pork, Serve in thick slices accompanied with juices.<br /><br />[Recipe says serves 8-10 but this is with larger pork shoulder.]Brendahttp://www.blogger.com/profile/05117195205038571265noreply@blogger.com0