Friday, March 19, 2010

bbq treats

So - apparently tomorrow is going to be a glorious sunny day in Melbourne so i'm thinking bbq.. Must make the most of these final days of Summer.. Of course the real appeal for me when it comes to bbq's is the food of course..thought i'd share some of my faves..all quantities on these are more approximate as sometimes when you're at a bbq you have to improvise a little..

Grilled field mushrooms

You will need

Some big field mushrooms
some butter or marg (whatever you prefer) - if you're on a diet or dont like to use butter you can use olive oil.
crushed garlic
fresh thyme (leaves only)
salt
pepper

Ok - basically combine butter and all other ingredients except the mushrooms - helps to soften the butter first. Once all the ingredients are combined remove the stalk from the mushrooms and spread some butter into each mushroom (on the inside only). Grill these butter side up for about 5 mins on a reasonably hot bbq. Turn them over just at the end for about one minute then they are ready to go. Maybe a grind of extra pepper to serve.


Lamb cutlets

Lamb cutlets are good even with just a bit of salt and pepper on but here's one way I like to do them and they always seem to vanish off the plate very quickly.

You will need
Lamb cutlets

Marinade - you will need enough to marinate all your cutlets if this is not enough just add a little more of everything

A little light soy
2 tspn brown sugar
1/2 tspn cinnamon
crushed garlic
1/2 tspn chilli powder/ or one mild red chilli chopped
A little olive oil

Sauce
finely chopped pistachio nuts
finely shredded mint leaves
lime juice - lots of it - or lemon
sugar
salt
pepper

So -combine all ingerdients for marinade and marinate lamb for at least half an hour - up to 5 or 6 hours.

Before grilling lamb scrape off any excess marinade as it will dirty up your bbq. Grill lamb on a hot bbq turning only once - usually they need about 2 mins on each side but it depends how done you like them - the firmer they are they more done they are..

Combine lime/lemon juice with sugar salt and pepper - taste - it should be reasonably sweet - if its not sweet enough ad more sugar - or maple syrup is also nice..Add nuts and mint and pour all over your cutlets and serve!

Wednesday, March 17, 2010

test

gelatello chapel street prahran

wow had the most amazing gelatello i have ever had last night in prahran ,i got gelatello flavour which was argentinian caramel flavour with fudge biscuit pieces through it and also a mocha flavor and my man got bubble gum and also gelatello ..if you have a sweet tooth this place is a must ...
but beware the guy who serves is a bit of a crank i give them a 4 out of ten on service but they make up for it in taste

here are the directions

http://maps.google.com.au/places/au/windsor/chapel-st/166/-gelatello?hl=en&gl=au

Monday, March 15, 2010

Eat your greens soup!

As summer comes to a close and the evenings get cooler I am keen for soup - i've had a few people asking for vegetarian recipes - this can be made completely vegetarian by substituting the chicken stock with vegetable stock. Soups are so easy and can be frozen for nights when you don't have the time or energy to cook.

You will need;
1/2 tablespoon olive oil
1 brown onion chopped
1 leek chopped (if you split the leek right down the middle it is a lot easier to clean)
3 cloves garlic peeled and crushed
1 head broccoli chopped into small pieces
1 packet frozen peas
1 litre chicken stock (vege stock for vegetarians)
a few handfuls of baby spinach leaves (be generous)
a few mint leaves chopped
1 tspn salt
freshly ground black pepper

Place a large saucepan over medium heat and allow to heat for a minute before adding oil.

Add onions and leeks and a generous pinch of salt and allow to cook stirring occasionally until onions turn transparent.

Crush garlic into pan and stir through onions.

Add broccoli to pan along with peas.

Pour stock into the pan until the vegetables are just covered. If the stock doesn't quite cover the veges top it up with water.

Bring the liquid to the boil and as soon as broccoli pieces are just tender add in the spinach and stir through. It should wilt immediately. Add in your salt and a few good grindings of black pepper. Remove from heat. Be sure not to let veges cook too much as they will lose colour and flavour. Add in chopped mint.

Blend your soup using either a hand held food processor or blender..if you're using a blender best to let the soup cool a little first.

Taste for seasoning - you may need to add more salt and pepper depending on the stock you use.

You can eat it just as is - or for a more indulgent option add a dash of cream and stir through. Or a touch of cream or sour cream on top in your bowl. I like to add a little extra mint on top. Also great with garlic bread or croutons.

Poached rhubarb and plums

I have been eating a little of this with my muesli and yoghurt in the morning, or for dessert topped with chopped roast almonds, toasted coconut and vanilla ice cream.You could even wrap it up in some pastry for a gorgeous sweet little pie. You could use pears or apples in this but I like the plums and rhubarb because of their tartness.

You will need;

1 bunch rhubarb - discard leaves and cut into little batons about 8cm long.
6 plums quartered (stones removed)
2 cups water
2 cups sugar
1 cinnamon quill
3 star anise
6 cardamon pods
1 tsp vanilla extract

Place water,sugar, cinnamon, star anise and cardamon into a saucepan and heat on medium heat until it starts to boil.

Place plums into boiling liquid and allow to cook for around five minutes.

Place rhubarb in with the plums and allow to cook for 2-3 minutes and then poke with a fork or knife to check. I like mine medium - still with a little bit of bite but not crunchy - but you may prefer yours to be softer or firmer. If you prefer your fruit to have a little crunch to it be sure to keep an eye on it once the rhubarb has gone in - keep testing with a fork until it's done to your liking. If you like your fruit softer and mushy leave it to cook for longer but be aware the rhubarb can turn to mush very quickly!

When your fruit is cooked to your liking remove from the pan with a slotted spoon into an airtight container. Be sure to avoid picking up any of the whole spices they should be discarded. Pour a little of the syrup over your fruit. Lastly stir through the vanilla extract. Can be kept in the fridge for up to one week - if it lasts that long!

Friday, March 5, 2010

for the seafood lovers...pretty swish fish..

For this dish you will need

A portion of fish for each person eating (I have used salmon, blue eye cod, john dory..doesn't really matter but best to use something reasonably substantial)
1 bunch fresh mint
1 small clove garlic
3 spring onions roots removed - use white part and half of green part
1 teaspoon grated lemon rind (just grate the lemon on the grater for those who haven't done this before.. you only want the yellow part not the white pith)
1 tomato
1 tablespoon olive oil
1 teaspoon salt

Preheat oven to 180 degrees.

Put all ingredients EXCEPT THE FISH into a food processor or blender, and blend to a paste. If you dont have a food processor or blender just finely chop all ingredients or bash them up in a mortar and pestle. I highly recommend a food processor if you don't have one :-)

Cut pieces of foil big enough to completely wrap each piece of fish. Be generous you dont want to end up with holes or gaps..

Spray each piece with some olive oil spray or just brush the oil lightly on each piece - this prevents the fish from sticking.

Place a piece of fish in the centre of a piece of foil.

Smear the paste all over the fish.

Wrap it up and seal completely so there are no holes or gaps in the foil.

Repeat until all pieces are done.

Place on a baking tray and bake in the oven for 12 - 15 mins. Every oven differs. Some run hotter than others. You will just have to get to know yours if you don't already. You can check the fish at 12 minutes by opening up a parcel and having a look at it. If you press on it and it feels squishy then its probably still a little rare. If its firm to press then its definitely done. If you're using salmon I like it best a little bit pink but its all up to you.

When your fish is cooked as you want it remove all the pieces from their foil and put them either on individual plates or one big serving plate. Squeeze a little lemon over the top.

This is delicious with some rocket on the side, or with rice or cous cous or potatoes of any kind, mashed boiled etc. I usually serve it with a rocket salad with avocado, tomato, some shaved parmesan and a splash of balsamic. Harley (my partner) loves this recipe. We've been trying to eat really healthy lately and this one ticks the health box as well as the taste box I reckon.

PLEASE LET ME KNOW HOW IT GOES IF YOU DO IT - ALSO I AM KEEN TO HEAR YOUR FEEDBACK - WAS THIS EASY TO UNDERSTAND. WAS THE RECIPE EASY TO MAKE ETC ETC DID IT TASTE GOOD??????!!!!

here 'tis!

hello hello..never done a blog before..yeah yeah I know serious lag but i'm finally doing it..

will be using this space to post up some of the recipes i've grown to love over the years.. cooking has always been something i've found relaxing and rewarding..most likely because I love good food so much..

anyway I specifically wanted to start this thing for my many many friends who do not, or say they cannot cook.. seems a home cooked meal is on the brink of extinction.. my whole life i've been lucky enough to enjoy amazing home cooked food and it is not only in my opinion a great skill to have, it is an awesome way to share and socialise with the ones you love.. and what better way to impress a new love.. you know the saying the way to a mans heart is through his stomach..well I think that goes for girls too!

so i'm going to keep these recipes pretty simple, if you're as busy as me you probably don't want to spend hours and hours in the kitchen.. but I guarantee it doesn't take much time, money or skill to make something delicious..

first recipe to come shortly... I have my mum to thank for everything I know - love ya mum xo