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Archive for May, 2008

I made this a few nights ago from a zaar member’s recipe, they had entered a competition where you had to come up with recipes only using certain listed ingredients. I thought this was an excellent recipe I altered a couple of things as I didn’t have to stick the ingredients. My pork loin was very lean so I added 1/2 teaspoon beef stock granules to the sauce as I did not get enough juice from the meat. I also used 4 tablespoons of grated Gruyere and Parmesan, added half to the sauce and saved the other 2 to sprinkle over the top. A great recipe that is very easy to make if you want to read other reviews or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


Ingredients

1lb Pork tenderloin
2-3 Tablespoons all-purpose flour
1 Cup dry white wine
1 Cup milk
2-3 Tablespoons chopped sun-dried tomato
1/2 Cup frozen chopped spinach, thawed and drained
2-3 Tablespoons grated asiago cheese (I did 4 Tablespoons Parmesan/Gruyere mix.)
Sea salt, to taste
Fresh ground pepper, to taste

Method

1. Preheat oven to 325 degrees.

2. Place tenderloin in baking dish sprayed with non-stick spray.

3. Season with salt and pepper to taste.

4. Bake 35-40 minutes or until desired doneness.

5. When pork is done, remove from pan and keep warm.

6. Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan. I had a very lean pork loin and only got about 1 tablespoon so I added 1/2 teaspoon beef stock granules.

7. Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.

8. Slowly whisk in white wine; stir until smooth.

9. Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.

10. Gradually stir in milk; bring to a simmer.

11. Cook over medium heat until smooth and thick, stirring constantly.

12. Add chopped sun-dried tomatoes and spinach.

13. Continue cooking until completely heated through. Mixture will be somewhat thick.

14. Slice pork tenderloin into medallions, approximately 1/4-1/2 inch thickness.

15. Arrange pork medallions on serving plate, top with spinach-tomato mixture.

16. Season with salt and pepper, if desired.

17. Sprinkle asiago cheese over the top and serve hot!

I served over celeriac mash.

All photos taken by me unless otherwise stated.

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I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here’s hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon olive oil
4 Steak fillets
1 Celery stalk, finely chopped
2 Cloves garlic, crushed
1 Brown onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon beef stock granules
300ml Double cream
1 Teaspoon ground mixed peppercorns, or more if you like
1 Tablespoon fresh thyme leaves

Method

1. Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.

If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min’s, on a higher heat setting.

2. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.

3. Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min’s or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.

I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

All photos taken by me unless otherwise stated.

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This is the post, for the second Zaar members recipe I made last night, I served this with Roasted Parmesan Asparagus which was perfect. This was so yummy with the cheesy mustard filling I did not make with the cheese stated instead I used two types of Gruyere, a stronger and a milder one, as this is what I had on hand and I thought it had a wonderful flavour. I also made a lemon mustard sauce to accompany, whilst this was a nice touch the chicken was perfectly moist and tasty as is. To see more photos and reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

(I used 2 types of Gruyere 1 string 1 milder instead of mozzarella and cheddar.)
125g Ball mozzarella cheese, torn into small pieces
50g Strong cheddar cheese, grated
1 Tablespoon coarse grain mustard
4 Boneless skinless chicken breast
8 Slices smoked streaky bacon, rashers

Method

1. Heat oven to 200C/fan 180C/gas 6.

2. Mix the cheeses and mustard together.

3. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

4. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 minutes.

5. Tip:If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.

I served mine over celeriac mash with roasted Parmesan asparagus on the side.

All Photos taken by me unless otherwise stated.

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I made two Zaar member recipes last night one as a main and one as a side dish both were very good and paired well together, I will post as two separate posts. The first one was the side dish I made to go with a stuffed mustard cheesy chicken. I love asparagus and this is a super simple, quick recipe that tastes good and still leaves the asparagus with that nice crunch which I like. If you would like to read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 1/2lbs Asparagus
1 tablespoon olive oil
Coarse salt
Ground pepper
1/4 Cup Parmesan cheese, finely grated

Method

1. Preheat oven to 450 degrees F.

2. Trim and/or peel tough ends from asparagus.

3. On a rimmed baking sheet, toss asparagus with olive oil.

4. Season with salt and pepper.

5. Arrange asparagus in an even layer on the baking sheet.

6. Sprinkle with Parmesan cheese.

7. Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.

8. Serve immediately.

All photos taken by me unless otherwise stated.

Questions about this recipe?

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This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min’s to get on the table.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons peanut oil
500g Chicken fillet, sliced thinly
1 Medium leek (350g), sliced thinly
3 Cloves garlic, crushed
1 Teaspoon mild curry powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
4 Cups chicken stock
1 Stem fresh lemon grass, halved
500ml Coconut milk
2 Teaspoons sambal oelek
1 Tablespoon cornflour
1 Tablespoon water
1 Teaspoon fish sauce
1 Red capsicum (200g), sliced thinly
4 Green onions
1 Lime, juice of
1 Tablespoon fresh coriander, chopped finely


Method

1. Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.

2. In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.

3. Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.

4. Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min’s.

5. Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.

6. Just before serving stir in capsicum, onion, juice and coriander.

Serve soup hot by itself or with bread.

Serves 4-6
4 dinner portions 8 lunch portions

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I have really been enjoying stir fry’s lately, they really are great and are so easy to do without a lot of fuss. You can have a fantastic tasting meal on the table in about 30 Min’s that is not only healthy but tastes wonderful and because your not slaving over the stove for hours, you get to sit down and enjoy your meal. This is one I made the other night as I fancied some fish. I have been cooking a lot of chicken lately, as with all the food price hikes, it is just too expensive to eat all the variety I used to cook and I fancied a change. It was definitely worth it I really enjoyed this one as did my hubby.If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


Ingredients

700g Salmon fillets, skinned and cut into cubes
400g Green prawns (I buy them already shelled you may want to up the weight if you are buying them with shell on.)
21/2 Tablespoons fresh mint
2 Tablespoons fresh lemon grass, finely chopped (2 Teaspoons if you use a paste)
3-4 Cloves garlic, crushed
1 Teaspoon grated lemon rind
1 Lemon, juice of
2 Teaspoons sambal oelek
3 Tablespoons peanut oil, divided use
1 Medium carrot, slice carrot into ribbons using a vegetable peeler (about 150g)
100g Snow peas, sliced into thin strips
200g Bean sprouts
1 Tablespoon fresh coriander, finely chopped
2 Tablespoons rice vinegar
2 Teaspoon brown sugar
1 Teaspoon soy sauce

Method

1. Combine Prawns and salmon in a large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover, refrigerate 10 Min’s.

2. In a screw top jar add vinegar, sugar, soy sauce and 2 tablespoons peanut oil, shake well.

3. Heat 1 Tablespoon peanut oil in a wok add prawns and cook for a couple Min’s, stirring, add Salmon and stir fry 3 Min’s more. Remove from pan.

4. Add a touch more oil and add carrot and snow peas stir-fry 1 Minute, stirring continuously, Return prawn mixture along with bean sprouts, coriander and combine oil, vinegar, sugar and soy, stir, cover a couple of minutes until vegetables are just tender and fish is cooked through.

To Serve: Serve on individual serving plates. Serves 4

I served as is, if you serve this with rice or noodles I would probably lower weight amounts of fish and slightly adjust on veg.

All photos taken by me unless otherwise stated.

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This came out of having some vegetables I wanted to use up before they needed throwing out. It is super simple and easy to make without having a huge prep time. Although if you don’t cook a lot of Asian style food like me, then a lot of people would not always have some of these ingredients on hand all the time. I love Chinese, Japanese, Indonesian, Malaysian etc.. So I have herbs and spices sitting in my cupboard that most people would have never heard of. The ingredients in this though are very common and with Asian becoming more popular to cook at home now days, rather getting a take out. The ingredients listed below are available at just about all regular supermarkets now.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


Ingredients

1kg Chicken breasts, sliced thinly
2 Teaspoons fresh ginger, grated
3 Cloves garlic, crushed
2-3 Tablespoons peanut oil
4 Green onions, sliced thinly
200g Bean sprouts
500g Baby bok choy, chopped coarsely
1 Medium red pepper, sliced thinly (about250g)
3 Tablespoons lime juice
100ml Sweet chili sauce
1 Tablespoon fish sauce
11/2 Tablespoons sugar
2 Tablespoons Soy sauce
1/2 Teaspoon sambal oelek, or more if you like
2 Tablespoons fresh coriander, finely chopped
11/2 Tablespoons fresh mint, finely chopped

Method

Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.

1. Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.

2. Add a little extra oil and stir fry pepper and garlic for about 1-2 Min’s, stir constantly so as not to burn garlic.

3. Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.

4. Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min’s to just wilt vegetables (you still want a good crunch), stir once more and serve.

To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.

Serves 4

All photos taken by me unless otherwise stated.

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