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Archive for March, 2009

Just another simple yet yummy way to prepare mussels.. I have listed 2 kilos in weight of mussels and this will serve 3-4 depending on whether serving as a main or appetiser and also on appetites. My hubby and I are quite piggy and can almost polish off 2kg by ourselves. I usually serve this for the three of us as a main with some hot crusty bread and it is perfect.

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

2kg Mussels, scrubbed and beards removed
1 Tablespoon olive oil
1 Onion, chopped finely
3 Cloves garlic, crushed
200ml Blonde beer
11/2 Vegetable bouillon cubes
3 Teaspoons a l’Ancienne mustard
180ml Double cream
125ml Low fat cream (can use all low fat if you wish)
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh parsley
Salt and pepper to season
3 Teaspoons cornflour mixed with a little water

Method

1. In a large pan bring enough water to the boil for the mussels, add mussels, cover, cook for approx 5 Min’s until mussels open, discard any that don’t, Drain and set to one side. Clean pan

2. Heat oil in same large pan, add onion and garlic, cook until onion softens, add beer, stock, mustard, creams and herbs, stir to combine.

3. Bring to the boil and lower heat, add cornflour and stir until sauce thickens slightly.

4. Return mussels to the pan, stir to coat in sauce and cook until heated through.

Serve with hot crusty bread to soak up the sauce

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This is a very quick and tasty side dish to make that will go down well with the whole family. I love fresh peas just boiled in some water and served with a little butter and mint, but my son is not as keen, so I came up with this so he would eat them and enjoy them. You can make this with frozen or fresh peas just make sure you cook the peas first if fresh.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly 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 butter
1/2 Onion, finely chopped
3 Cloves garlic, crushed
5 Bacon rashers, chopped finely
2 cups heavy whipping cream
1/2 cup parmesan cheese, grated
2 cups cooked fresh peas (can use frozen, you can add them straight into the cream without cooking.)
Dash cayenne pepper
Mint, sprinkle with some chopped fresh mint (optional)

Mehtod

1. Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.

2. In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min’s.

3. Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min’s.

3. Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.

Serve sprinkled with fresh mint.

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Here is a very quick and easy pasta recipe to throw together which tastes great, I would recommend making this with tortellini as I think it is a real important part of what makes this dish. I also added garlic and peas to the recipe I cooked the garlic in with the mushrooms and bacon and added the peas when I added the cream. It is a great no fuss week night meal that the whole family will enjoy. If you would like to see more photo’s or read more reviews of this recipe please click here.

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

Ingredients

500g Pasta, your preference (I used tortellini and I think that is what makes this dish.)
1 Tablespoon olive oil
3 Cloves garlic, crushed
6 Slices bacon, chopped
200g Button mushrooms, sliced
1 Cup of peas (optional)
400ml Cream
2 Scallions, sliced
1/2 Cup Parmesan cheese
1 Tablespoon freshly chopped parsley
Parmesan cheese extra to sprinkle over

Method

1. Cook the pasta in a large saucepan of rapidly boiling salted water until ‘al dente’. Drain, return to the pan, and keep warm.

2. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 3 minutes, add garlic, cook for further 2-3 minutes or until golden brown.

3. Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.

4. Add the remaining cream, bring to the boil, and cook over medium heat for 10 minutes, OR until the sauce is thick enough to coat the back of a spoon. (Add peas here if using)

5. Stir the spring onion through the mixture, add cheese stir to melt.

6. Pour the sauce over the pasta, and toss to combine.

Serve sprinkled with the parsley.

All photos taken by me unless otherwise stated.

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This is extremely quick and delicious, I had a new brand of satay sauce to try and I found this recipe and decided to test it out on this and I am so glad I did. This was wonderful, the satay sauce was spicier than the regular brand I buy and I loved that. I also added some fresh snow peas and bean sprouts to the recipe as I had them to use up and I was not going to serve it over rice, as we are watching our carb intake at the moment, so it made for a more complete meal for us. If you would like to read more reviews on this or see more photos please click here.

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

Ingredients

Note: I made extra sauce than listed as we love things saucy

2 Garlic cloves (crushed or minced)
1 Onion (peeled, quartered and segmented)
2 Teaspoons curry powder
1 Teaspoon sugar
1 Teaspoon dried mustard
2 Tablespoons satay sauce
4 Tablespoons thickened cream (heavy)
2 Teaspoons dry sherry (or Chinese rice wine)
1kg Prawns (raw, pealed and deveined, leave tails on if you wish, we don’t)
peanut oil (to stir fry)

Method

1. Mix curry powder, sugar and dried mustard in a small dish.

2. Mix sate sauce, cream and sherry in a jug.

3. Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).

4. Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.

5. Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.

Serve over rice.

All photos taken by me unless otherwise stated.

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This is a great quick and easy stuffed chicken recipe.. I love using crab as a stuffing for chicken, but I hate it when a recipe gets so over complicated with filling, that you loose that yummy flavour of the crab. No problems here it was a perfect balance. I did use fresh crab meat rather than tinned as you can beat it. I also served hollandaise sauce with ours and it was delicious. If you want to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, 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

Oil or cooking spray
4 Skinless chicken breasts, split
1/2 Cup crabmeat
1/2 Cup grated swiss cheese
2 Green onions, finely sliced
1/2 Teaspoon dried dill weed
2 Teaspoons lemon juice
Salt
Freshy ground black pepper
8 Slices prosciutto (thin slices)

Method

1. Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.

2. Heat oven to moderated.

3. Spray a baking tray with oil.

4. Open out the chicken fillet, spread one half with a quarter of the crab mix.

5. Enclose with other half.

6. Wrap each fillet with 2 thin slices of prosciutto, making sure ends are on the underside.

7. Place on the baking tray in the moderate oven and bake for about 25 minutes.

We ate ours with hollondaise sauce over fresh asparagus.

All photos taken by me unless otherwise stated.

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This is a great appetizer recipe or you could make it as a light meal with salad and crusty bread or for a delicious lunch. I love portabella mushrooms but could not get any the other night when I made these so I used large brown and served 2 per person. If you would like to see other photos of this recipe or read other reviews please click here.

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

Ingredients

6 Large portabella mushrooms
1 Medium onion, minced
1 Garlic clove, crushed
Olive oil (for frying)
1/2 Cup breadcrumbs
1/2 Cup white wine (or pale sherry )
1/2 Cup grated parmesan cheese or pecorino cheese
Chopped fresh parsley
4-8 Tablespoons melted butter
3 Finely chopped fresh sage leaves
Dried rosemary
Salt and black pepper

Method

1. Remove the stalks from the mushrooms and chop.

2. Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.

3. Mix the breadcrumbs, parsley, herbs and cheese together.

4. Add the wine and melted butter to the saucepan, then add the dry ingredients.

5. Season to taste with salt and pepper.

6. Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.

7. Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.

8. Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

All photos taken by me unless otherwise stated.

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This is a makes for a great, mid week after work fast meal, served with a salad or for a lunch. I used a whole BBQ chicken rather than cooking up breasts to make for an even quicker prep time. If you would like to view the original recipe please click here.

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

Ingredients

1 Tablespoon sesame oil
8 Ounces boneless chicken breasts, sliced in strips
Pepper (optional)
1/2 Teaspoon red pepper flakes (optional)
1 1/2 Teaspoons minced garlic (optional)
1/4 Cup hoisin sauce (as much as you like, recipe calls for 1/3 cup)
1/4 Teaspoon ground ginger (can use 1 to 2 tablespoon fresh)
3 Tablespoons white wine
1 Teaspoon sugar
3 Cups coleslaw mix (may use 3 cups shredded cabbage)
1 Cup carrot, cut in matchstick size
Flour, tortillas. warmed

Method

1. In a 10 inch skillet, heat oil over medium-high heat.

2. Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center.

3. About 2 minutes before chicken is done, if using, add red pepper flakes and garlic.

4. Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender.

5. Warm tortilla as directed on package.

6. Place a portion of chicken mixture on each tortilla, roll tortilla around filling.

7. If desired, you can serve with plum sauce or other sauce of your choosing.

All photos taken by me unless otherwise stated.

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