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Posts Tagged ‘Vegetable’

I chose this recipe as a second one to make for one of my team mates in our monthly recipes swaps. This is a super easy dip to make and it has a wonderful end result. I made this on the weekend for a BBQ were I was having 30 people over. It got rave reviews and lots of requests for the recipe. I made it the night before to allow all the flavours to come through and served it with bread, chips and lots of veggies to dip in it. I am the first one to review this and the only change I made was not to add water chestnuts as I did not have any and am not a big fan. To view the original 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

10 Ounces frozen chopped spinach, thawed
1 1/2 Cups sour cream
1 cup mayonnaise
1 7/8 Ounces Knorr vegetable soup mix
Water chestnut, canned, drained and chopped
3 Green onions, chopped
1 Loaf bread, round

Method

1. Squeeze spinach until dry.

2. In medium bowl stir in spinach, sour cream, mayo, soup mix, chestnuts and onion.

3. Cover and refrigerate at least 2 hours.

4. Hollow out bread and put dip in center.

Serve with bread, chips and veggies to dip.

All photos taken by me unless otherwise stated.

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This is super side dish, it is no fuss, so if you are preparing something more in depth for the main, this makes for a great tasting side dish with little effort. I love mushrooms and I am always looking for new ways to prepare them and I so glad I tried this one it has gone straight up there as one of my favourites. If you would like to see more photos of this recipe or to read more reviews 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

2 Tablespoons sunflower oil
1 Ounce butter
5 Spring onions, thinly sliced
3 Garlic cloves, crushed
1lb Button mushroom
1 1/2 Ounces fresh white breadcrumbs
1 Tablespoon chopped fresh parsley
2 Tablespoons lemon juice
Salt & freshly ground black pepper

Method

1. Heat the oil and butter in a balti pan/wok/cast iron frying pan.

2. Add the spring onions and garlic, and stir-fry over a medium heat for 1 – 2 minutes.

3. Add the whole button mushrooms, (Mine were huge so I quartered them) and fry over a high heat for 4 – 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.

4. Stir in the breadcrumbs, parsley, lemon juice and seasoning. (I also added liquid garlic seasoning as well)

5. Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.

All photos taken by me unless otherwise stated.

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Hey, all those who read my site and check in regularly, I am back from my business trip so start looking for regular posts again. I am still a little jet lagged so they may not be everyday for the next few days but I will get back on schedule soon.I had a great trip to Australia although way to rushed and well to far away to go for just 9 days. I will be posting, over the next few days, some photos of some product’s I bought back with me.I found some awesome natural chopping boards and cheese boards that I will be adding for sale to my site.

It is too hard to describe the quality and to explain all the benefits of these boards, but I can say as a chef I absolutely fell in love with the beauty, the quality and the natural hygiene benefits of these boards.

It will be easier for you to understand once I post the photos and explain in detail just how wonderful these boards are, so check back over the next few days for a full post about these boards. I am really excited about them and can not wait to share and hear all your feedback.

Ingredients

1 Large carrot
12 Baby asparagus spears
4 Green onions
12 Thin slices of beef fillet
1 Tablespoon oil (I use olive oil but vegetable would be fine.)
80ml Mirin or sweet rice wine
60ml Japanese soy sauce
3 Tablespoons sake
1 Tablespoon sugar
2 Tablespoons cornflour

Method

1. Using a vegetable peeler slice carrot into thin strips, lengthways. Cut strips to fit beef slices.

2. Lay beef slices flat sift about 1 tablespoon of cornflour over the top. Lay 2 pieces each of carrot and onion and top with an asparagus spear, roll up beef and secure with kitchen string or toothpicks. Dust rolls with remaining cornflour.

3. Heat the oil in a pan, add rolls, cook until browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper.

4. Return rolls to pan, add combined mirin, sake, soy sauce and sugar, bring to the boil. Reduce heat to a simmer and simmer rolls, stirring occasionally, until cooked through. If you prefer a thicker sauce remove rolls from pan and bring mixture to the boil to thicken or add just a small amount of cornflour mixed with water to thicken the sauce. Return rolls to pan to coat with sauce.

5. Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks, cut rolls in half, arrange on a serving plate and pour remaining sauce over.

Serves 4

I usually serve sushi to start, so for 4 you may want to serve an appetizer before or perhaps some steamed rice to accompany, it just depends on appetites.

These rolls can also be made with pork fillet instead of beef if preferred.

All photos taken by me unless otherwise stated.

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