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Archive for February, 2008

This is a great quick recipe that you can just throw together and tastes wonderful. The amounts listed below I served for 2 people but I made no rice to go with it and it was perfect amount, apart from the fact there was a little to much corn for 2, it would be fine for three. If you prefer to serve it over rice it would feed 3. If you wish to do this for 4 I would up the pork amount to 750g and keep the other ingredients the same.

Ingredients

2 Tablespoons peanut oil
500g Pork strips (I bought pork tenderloin and sliced it into strips.)
5 Tablespoons green curry paste (or adjust for your personal taste.)
125g Fresh baby corn halved (It came in that size package I would lower to 90-100g for 2 people if not serving dish with rice 50-60g if doing with rice.)
1 Medium red capsicum, sliced thinly
200g Baby spinach leaves
1/3 Cup coarsely shredded fresh basil.
11/2 Tablespoons lime juice
2 Teaspoons fish sauce
1 Teaspoon grated ginger (fresh or jar is fine.)
1 Teaspoon sugar
1/2 Cup coconut milk (I used just over about 130ml, if you want to serve over rice, I would add more milk as there won’t be enough sauce for rice.)

Method

1. Heat oil in a large pan or wok, stir-fry pork until browned all over, add paste stir to coat.

2. Add lime juice, fish sauce, ginger, sugar and milk stir-fry a few minutes to cook pork through.

3. Add capsicum and corn and stir-fry about 4 Min’s, add spinach and basil, stir-fry tossing until leaves are just wilted.

All photos taken by me unless otherwise stated.

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I made this the other night, again from a zaar member it was a wonderful marinade. I had lamb racks, which I browned on the meat side and then finished off in the oven. I basted several times while cooking then sliced into individual chops. You will notice from the photo I slightly overcooked my lamb, as I was waiting for my hubby to get off the phone and I was trying to keep the lamb warm, but thanks to the marinade and basting it came out tender and was not tough. If you would like to read more reviews on this please click here.
                                                                                                                                                                          I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.

Ingredients

8 Lamb chops
1 Tablespoon rice vinegar
1/3 Cup tahini
2 Tablespoons chili paste
2 Tablespoons sesame oil
1/4 Cup soy sauce
2 Tablespoons sugar
1 Tablespoon honey
2 Cloves garlic , crushed
3 Tablespoons water

Method

1. Mix together all the ingredients and pour over lamb chops.

2. Marinate 4 hours or overnight.

3. Heat oven to 375.

4. Remove chops from marinade.

5. In a large ovenproof skillet brown chops 5 minutes per side.

6. Place in oven for 5-10 minutes, serve.

All photos taken by me unless otherwise stated.

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I usually make this recipe with beef but when I went to the store the other day they were completely out of rump steak and only had expensive cuts of meat, so I bought chicken and it tasted fine, but feel free to do this with beef as that is the way I usually make it and it tastes great. I just refused to pay those prices for beef when I was only doing a curry.
                                                                                                                                                                     I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.

Ingredients

Olive oil
1KG Chicken, chopped into cubes
2 Medium onions, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Tablespoons soy sauce
2 Tablespoons dry white wine
3/4 Teaspoon turmeric
4 Cardamon pod’s bruised (using a flat knife, press down on pod, with palm of hand, until pod splits.)
3 Teaspoons curry powder
2 Teaspoons vindaloo paste (I did quite generous teaspoons.)
11/2 Cups water
3-5 Tablespoons sweet mango chutney (I say 3-5 depending on personal taste as to whether you prefer more sweet or more spicy.)
1 Teaspoon chicken stock
2 Teaspoons cornflour

Method

1. Heat some Olive oil in a large pan, add onions and garlic, cook until onion softens.

2. Add meat and cook a couple Min’s more, turning chicken pieces.

3. Add the rest of the ingredients except the cornflour, bring mixture to a boil, turn down the heat and simmer, covered about 45 min’s, stirring occasionally. (If making with beef simmer 11/4-11/2 hours or until steak is tender.)

4. Remove cover, add a little water to the cornflour, pour into sauce and continue to cook until mixture boils and thickens.

I served mine with mint yogurt, I used 150g natural yogurt mixed with 11/2 teaspoons mint sauce. I don’t usually make the yogurt when serving with beef but I am sure it would go.

I also served this over bean sprouts to make it lower carb, I know this works with chicken, am not sure how it would go with beef as I have always served it with rice.

All photos taken by me unless otherwise stated.

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I made this last week, it again came from a zaar member and we all loved it. It was first time for me doing a no bake cheesecake as all my recipes require baking. It tasted awesome and was lighter than my baked cheesecake recipes, but I think I will say I still much prefer baked cheesecake it is much denser in texture which I love. But the whole family even my sister who came over and tried some thought it had a really good flavour. If you would like to read all the reviews on this recipe please click here.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.

Ingredients

1x250g Packet honey snap biscuits
90g Butter
3 Teaspoons gelatin
1/4 Cup water
375g Cream cheese
1/2 Cup caster sugar
1 Teaspoon vanilla essence
300 ml Thickened cream
2 Violet crumble chocolate candy bars (Chocolate covered honeycomb bars)

Method

Melt Butter, add biscuit crumbs, mix well.

2. Press mixture into a base of 22cm spring form tin.

3. Refrigerate while making filling.

4. Place water in a small bowl, sprinkle with gelatin, heat on medium in microwave for 30-40 seconds,DO NOT BOIL.

5. Place cream cheese in a mixing bowl, add sugar and vanilla essence, beat until smooth with electric mixer.

6. Beat cream in a separate bowl until soft peaks form.

7. Stir gelatin mixture into cream cheese mixture, add cream and crushed honeycomb bars mix well,pour into crust.

8. Refrigerate until set.

All photos taken by me unless otherwise stated.

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This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.

I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.

Ingredients

Sauce

1 Cup water
2 Teaspoons fish stock granules (a good flavoursome one.)
1/2 Teaspoon garlic powder
1 Teaspoon ground cumin
1/2 Teaspoon ground coriander
1/2 Teaspoon ground ginger
1 Teaspoon grated lemon zest
1 Tablespoon lemon juice
4 Tablespoons hot mango chutney (as I add it I like to remove any big mango chunks.)
2 Tablespoons sweet mango chutney

Prawns

3 Tablespoons olive oil
10 Large green prawns
3 Cloves garlic, crushed
1 Teaspoon paprika
1 Teaspoon cumin
1/2 Teaspoon ginger
Pinch cayenne
1 Tablespoon fresh parsley, finely chopped

Vegetables

2 Tablespoons olive oil
1 Small red capsicum, finely chopped
1 Small yellow capsicum, finely chopped
1 Medium carrot, finely chopped (diced)
1 Small zucchini, finely chopped
100g Red currants

Couscous

1 Litre water
2 Teaspoons vegetable stock granules
1x125g Sachet quick cooking couscous

Method

Sauce

1. Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.

Vegetables

1. Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.

Couscous

1. Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.

2. Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.

Prawns

1. Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.

2. Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.

To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous.

All photos taken by me unless otherwise stated.

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I made this the other night, it is another recipe from a zaar member and I loved it, it such a different way of preparing oysters apart from the more traditional kilpatrick, mornay and rockafeller. They are spicy, so if your not a spicy lover these are not for you, I love spicy food and these were a great combination and you still got the flavour of the oyster coming through.
I am going to be posting a few zaar members recipes as I have made so many lately, but I also need to catch up on mine, I think, I have about 3 or 4 recipes still waiting to be posted.
I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.


Ingredients

12 Oysters , fresh with shell
4 Tablespoons red curry paste
1 Lemon , juiced
4 Tablespoons coriander or cilantro , chopped

Method

1. Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices.

2. Distribute red curry paste in each oysters, you can add less or more paste it depends on you.

3. Squeeze lemon juice in each oyster. Once again depending on your taste bugs.

4. Place it in the microwave for 1 minute on high.

5. Garnish oysters with Coriander/Cilantro.

If you want to see other photos or read more recipes by this chef please click here.

All photos taken by me unless otherwise stated.

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I have to try and catch up I have made so many recipes lately and quite a few from recipezaar, and am getting behind on posting them all. I guess I will start with this zaar members recipe. I tried this one the other night, it was really good, I was very skeptical of how the flavours would come together, I only ended up making this as other reviews had stated it was good. Whilst I am sure it will not be for everybody I thought it was really yummy I did make this with a lamb fillet as this is what I had on hand and I also used less goats cheese as I felt the entire amount would be too overpowering. Anyway if you would like to read the other reviews of this recipe please click here.

Ingredients

4 (1/2lb) Lamb leg steaks
10 Ounces shiitake mushrooms
1 lb Chevre cheese (or other goat cheese)
4 Ounces maple syrup
4 Ounces capers
2 Tablespoons olive oil , to saute
1 Sprig rosemary
Salt and pepper
1/4 Cup flour
1/4 Cup dry white wine (if you can’t drink it don’t use it)

Method

1. Salt and pepper lamb leg steak.

2. Grill or broil (approx).

3. Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.

4. Lower heat to low.

5. Add diced parts of chevre.

6. Continue stirring mixture until cheese is integrated.

8. After cheese is fully incorporated into sauce add capers and maple syrup.

9. Stir through.

To Serve: I served mine over potato crisps topped with sauce and served individual ramekins of cauliflower Au gratin on the side.

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