Feeds:
Posts
Comments

Posts Tagged ‘Vegetables’

This is one of the easiest and best tasting stews I have made in ages, a true winner in my books. We all loved the flavour of this stew and the meat came out superbly tender as it should. I followed the recipe as listed below except for subbing sweet potato instead of regular and I could not get any turnips. If you would like to read more reviews on this one or view more photos 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.

1/2 lbs Beef, stewing
10 Ounces mushroom soup, can
7 Ounces tomato sauce
2 Onions, medium, coarsely chopped
10 Ounces water
1 Cup celery, coarsely chopped
1/2 Cup turnip, coarsely chopped
1 Cup carrot, coarsely chopped
1/2 Cup parsnip, coarsely chopped
1/4 Cup mushroom, wild, halved
1/2 Cup potato, coarsley chopped
1/2 Teaspoon garlic powder
1 Teaspoon pepper, black, fresh ground
1 Teaspoon salt
1/8 Teaspoon thyme
1/8 Cup parsley, chopped (garnish)

Method

1. Combine the uncooked meat, soups, water and tomato sauce in pot.

2. Place pot in oven, uncovered and cook for 2 hours, at 325 degrees .

3. Now add all your vegetables and seasonings, cover pot and cook for an additional hour or until the vegetables are tender.

All photos taken by me unless otherwise stated.

Advertisements

Read Full Post »

This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven as I cook the meat on the stove to make it tender.

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

Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry

Method

1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.

2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.

3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.

4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.

5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.

6. Place pies in oven and bake for approx 20 Min’s until pastry top is browned.

Serve immediately

All photos taken by me unless otherwise stated.

Read Full Post »

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.

Read Full Post »

This is a very quick and easy recipe to use up any vegetables that is tasty too. If you would like to read more reviews on this one or see more photos please click here. You will see from my photo that I used broccoli and cauliflower in this as well as a leek instead of onion. I served this to go with a pork loin I was cooking, I also added extra mustard just our preference.

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 oil
1 Onion, thinly sliced
1 Carrot, cut into thin coins
1/4 Small cabbage, shredded finely
2 Stalks celery, sliced thinly
1/2 Red bell pepper, cut into thin strips
1/2 Cup cream
1 Teaspoon Dijon mustard
Fresh ground black pepper
Salt
1/4 Cup parmesan cheese

Method

1. Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.

2. Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

All photos taken by me unless otherwise stated.

Read Full Post »

A very quick and tasty side dish that would go well with a lot of main dishes. I served ours with a white fish main, which I will be posting and it went really well. The combined butter, lemon and mustard work together really well and because it is so quick to put together it makes a great side as there is no fuss.

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

4 Tablespoons unsalted butter, softened
2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
1 Bunch broccoli, stems removed and separated into florets
1 Small cauliflower, separated into florets
Salt and pepper
Parsley for garnish
Paprika for garnish

Method

1. Blend butter, mustard and lemon juice together.

2. Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.

3. Add mustard butter, toss to coat well

4. Sprinkle with parsley and paprika.

Serve immediately

All photos taken by me unless otherwise stated.

Read Full Post »

This takes a little longer to prepare chips than regular, but the end result is well worth the extra effort. We prefer our chips fatter in our house, than thin or really thin, like shoe string fries. This recipes produces excellent results with a great crunchy coating on the outside with a perfectly cooked center. I only just found this one the other day and wish I had found this one a while ago as it really is an awesome way to prepare the humble chip/french fry. If you would like to see other photos 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 boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1kg Potato
Oil (for deep frying)

Method

1. Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).

2. I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.

3. Peel potato and cut into chips (French Fries). I think around 12mm (1/2″) across is a good size, the recipe wouldn’t be well suited to thin ones.

4. Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).

5. Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).

6. Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn’t drop too much.

Serve with salt, pepper and malt vinegar and ketchup if desired.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a great quick pie recipe, I just bought a whole BBQ chicken and removed the meat. I only had puff pastry in the fridge so I used that instead of filo pastry, I also added chopped bacon rashers, sliced mushrooms and some crushed garlic cloves to the spring onion and cooked it all off before adding. It turned out excellent with a wonderful flavour and hardly any fuss always a bonus. If you want to read more reviews 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

60 g butter
2-3 spring onions (finely chopped)
2 Cloves garlic, crushed
5 Bacon rashers, chopped finely
150g Sliced mushrooms
1/3 cup plain flour (50 grams)
1 cup milk (180ml)
1 cup chicken stock (250ml)
4 cups chicken meat (cooked and shredded or diced – 400 grams)
2 1/2 cups frozen mixed vegetables (350 grams)I used peas and corn.
1/4 cup parsley (fresh loosely packed and then coarsely chopped)
4 sheets filo pastry (I used puff pastry)
cooking spray

Method

1. Preheat oven to 220 degree celcius (200 for fan forced ovens).

2. Mix milk and stock together.

3. Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened. I added bacon, mushrooms and garlic to this stage and cooked them all together.

4. Add flour, cook, stirring until mixture bubbles and thickens.

5. Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens.

6. Add chicken, vegetables and parsley, stir until heated through.

7. Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.

8. Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray.

9. Bake uncovered, in hot oven for 10 minutes. I baked longer as I used puff pastry.

All photos taken by me unless otherwise stated.

Read Full Post »

Older Posts »