Tuesday, 27 June 2017

Thai red curry


Heat up supper time with this colourful Thai red curry.

Ingredients:
60ml sunflower oil
500g beef, cut into 2cm pieces
100g mushrooms
2 tbsp red curry paste
1 x 400ml can coconut milk
3 strips lime zest
150g green beans, topped and halved
1 red pepper, halved, deseeded and thinly sliced
1 tbsp brown sugar
2 tbsp fish sauce
2 tbsp smooth peanut butter
½ cup roasted peanuts, coarsely chopped
½ cup fresh coriander leaves
Rice to serve

Method:
1.
Heat one tablespoon of oil in a saucepan over high heat. Add half the beef and cook for five minutes or until browned. Transfer to a plate. Repeat with one tablespoon of oil and the remaining beef and mushrooms.
2. Heat the remaining oil in the pan over high heat. Add the curry paste. Cook, stirring, for about 15 seconds.
3. Stir in the coconut milk, lime zest, mushrooms and beef. Reduce heat to medium-low. Cover and simmer for one hour or until the beef is tender.
4. Stir in the beans and red pepper. Cook for four minutes or until the vegetables are just tender. Add the sugar, fish sauce and peanut butter. Stir well until combined. Season with salt and pepper.
5. Sprinkle with the peanuts and coriander and serve over rice.

Thursday, 22 June 2017

Chocolate pudding


There's nothing better than a gooey chocolate pudding on a cold, wintry afternoon. Get the kids to help with this simple recipe.

Ingredients:
1 cup self-raising flour
2 tbsp cocoa powder
½ cup brown sugar
80g butter, melted, cooled
½ cup milk
1 egg, lightly beaten

Sauce:
¾ cup brown sugar
2 tbsp cocoa powder, sifted
1¼ cups boiling water

Method:
1.
Preheat oven to 180°C.
2. Grease a deep oven-proof baking dish.
3. Sift flour and cocoa into a large bowl. Stir in sugar.
4. Combine butter, milk and egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish.
5. Make the sauce: Sprinkle combined brown sugar and cocoa over pudding.
6. Slowly pour boiling water over the back of a large metal spoon to cover pudding.
7. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre. Serve hot with cream or ice cream.

Tuesday, 20 June 2017

Roasted butternut



Serve as a tasty side dish or as a meat-free main meal.

Ingredients:
3 big butternuts
Bag of mixed veg
Red onions
Courgettes
Olive oil
Garlic
Spinach
Feta
Black pepper & salt
Rosemary

Method:
1.
Preheat oven to 180ºC.
2. Cut the butternuts in half and remove the seeds. Season with salt and pepper and drizzle with olive oil.
3. Cut up the vegetables and fill the butternut. Drizzle with more olive oil and put them in the oven for 30 minutes.
4. Take the butternuts out of the oven and crumble feta over the top. Return them to the oven for another 15 minutes until golden brown.

Thursday, 15 June 2017

Loaded potato soup


The ultimate winter comfort food – enjoy a big bowl of this hearty soup.

Ingredients:

8 large potatoes, peeled and cut up
1 medium onion, finely diced (1 cup)
750ml chicken stock
1 cup milk
Salt and freshly ground black pepper, to taste
⅓ cup butter
⅓ cup all-purpose flour
½ cup sour cream
1½ cups shredded cheddar cheese
1 cup bacon, cooked and diced or crumbled
4 spring onions, diced

Method:
1.
Add the potatoes, onion, chicken stock and milk to a slow cooker and season with salt and pepper to taste. Cover with the lid and cook on high for four hours or on low for eight hours (poke the potatoes with a fork to make sure that they're soft).
2. Ladle out two cups of liquid from the soup mixture into a measuring jug and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly for two minutes.
4. While whisking, slowly pour the two cups of liquid into the butter mixture (it will thicken quickly).
5. Pour the butter mixture into the slow cooker and stir to blend. If desired, mash the potatoes with a potato masher to break them down into smaller pieces or use a blender to puree. Cover and cook on high until thickened, about 10 minutes.
6. Turn to warm and stir in the sour cream.
7. Serve warm topped with cheddar, bacon and spring onions or mix these ingredients into the soup.

Tuesday, 13 June 2017

Spicy chicken


Add a little zing to your meal with this saucy chicken dish.

Ingredients:
1 medium onion, thinly sliced
750g boneless, skinless chicken thighs, cubed
2 tsp minced ginger
4 cloves garlic, minced
¼ cup soy sauce

¼ cup honey
1 cup chicken stock
1 tsp crushed red chili flakes
1 tsp black pepper
3 tbsp corn starch
3 tbsp cold water

 
Ingredients:
1.
Place onions, chicken, ginger, and garlic in a slow cooker.
2. Pour soy sauce, honey and chicken broth over the chicken mixture and sprinkle with chili and black pepper. Cover and cook on high for three hours or low for five hours, until chicken is cooked through.
3. In a small bowl, whisk together corn starch and water until no lumps remain. Pour corn starch mixture into the slow cooker with chicken, stirring constantly until it is all mixed in.
4. Cover and cook for an additional 30 minutes on high until it has thickened. Serve over rice or noodles.

Thursday, 8 June 2017

French bread pizzas


The kids will love this weekend supper!

Ingredients:
2 French loaves
1 onion, sliced
100g cheddar cheese, grated
50g feta cheese
8 bacon rashers
Handful baby tomatoes, halved
Handful of mushrooms, sliced

Method:
1. Cut each French loaf into four slices so that you have eight long rolls.
2. Grill the bacon in the oven until golden and crispy.
3. Sauté the onions, garlic and mushrooms for five minutes until soft and add the tomatoes towards the end to soften.
4. Butter the French loaf and spread with the mushrooms, tomatoes and onions.
5. Lay the bacon on top and sprinkle with the cheddar and feta cheese.
6. Grill for five minutes until the cheese has melted.

Tuesday, 6 June 2017

Tomato soup with toasted cheese


An inexpensive and tummy-warming weeknight meal.

Ingredients:

2 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
2 tbsp all-purpose flour
1 can tomatoes, with juice
1½ cups chicken stock
½ cup cream, warmed
Salt and pepper

Method:
1.
Warm oil in a large saucepan over medium heat. Add onion and cook until soft.
2.
Add garlic and cook for one minute. Stir in flour to blend, about one minute.
3.
Add tomatoes with juice and the stock to saucepan, increase heat to high and bring to a boil. Stir constantly until slightly thickened, about three minutes.
4.
Working in batches, carefully transfer soup to a blender and puree until smooth.
5.
Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for three to five minutes, until heated through. Do not boil.
6.
Season with salt and pepper. Serve hot with toast and melted cheese.
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