1/4 cup olive oil
1/4 cup lemon juice
400g can chickpeas rinsed and drained
1/2 cup fresh parsley chopped
1/2 cup fresh mint chopped
1/2 cup seeded green olives sliced
2 spring onions sliced thinly
1/2 medium red capsicum chopped
1 can champignons drained and sliced
2 cups rocket leaves
To make dressing, mix together oil and lemon juice in a screw top jar.
Combine remaining ingredients in large bowl, drizzle with dressing before serving.
Sunday, February 17, 2013
Corn and Tomato Salsa
We had a Mexican night last night and this was one of the salads I made. It went pretty quick.
Corn And Tomato Salsa
1 can 420g corn kernels
1/2 red capsicum chopped
1/2 red onion chopped
3 medium tomatoes seeds removed, chopped
1 avocado chopped
Mix all ingredients together and serve
Simple and delicious
Corn And Tomato Salsa
1 can 420g corn kernels
1/2 red capsicum chopped
1/2 red onion chopped
3 medium tomatoes seeds removed, chopped
1 avocado chopped
Mix all ingredients together and serve
Simple and delicious
Monday, February 4, 2013
Cheat's Chicken Korma
This is the cheat's version of Chicken Korma, it's just that because I used the jar Korma paste you can buy from the supermarket, however I do add a couple of extra things that is not stated on the jar as I find it needs it.
Cheat's Chicken Korma
Ingredients
1 large onion peeled and quartered
1 clove garlic crushed
oil for frying
500g Chicken breast or thigh fillets cut into pieces
1 jar Korma Paste
2 or 3 large potatoes peeled and cut into cubes
stock cube if you think it needs it
milk or cream
Method
Fry onion and garlic until soft, add chicken and fry until lightly browned. Add Korma paste and fry for about 2 minutes on medium heat. Add chopped potatoes and stir through. Add some stock if you think it needs it, then add some milk or cream to taste.
Serves 4
Cheat's Chicken Korma
Ingredients
1 large onion peeled and quartered
1 clove garlic crushed
oil for frying
500g Chicken breast or thigh fillets cut into pieces
1 jar Korma Paste
2 or 3 large potatoes peeled and cut into cubes
stock cube if you think it needs it
milk or cream
Method
Fry onion and garlic until soft, add chicken and fry until lightly browned. Add Korma paste and fry for about 2 minutes on medium heat. Add chopped potatoes and stir through. Add some stock if you think it needs it, then add some milk or cream to taste.
Serves 4
Marshmallow Raspberry Mousse
I made this for our Christmas dinner and they were quite delicious. Considering I am not a marshmallow fan, I loved this and it was quite simple to make. The sweetness of the marshmallow and cream was contrasted with the tartness of the berries which made it a perfect match. I served this with a side serve of chocolate sauce. The sauce of course is optional as it doesn't need it. I found the recipe online.
Marshmallow Raspberry Mousse
Ingredients
1 x 250g pkt Pascall Vanilla & Raspberry Marshmallows
200ml extra light thickened cream
130g (1/2 cup) low-fat vanilla yoghurt
2 x 125g punnets raspberries or mixed frozen berries as I've used
Method
Step 1
Place the marshmallows in a small saucepan over low heat and cook, stirring constantly, for 4 minutes or until the marshmallow melts and is smooth. Set aside, stirring occasionally, for 5 minutes to cool slightly.
Step 2
Add the cream and yoghurt to the marshmallow and stir until the mixture is smooth and well combined.
Step 3
Reserve 18 raspberries. Place the remaining raspberries in a bowl and use the back of a fork to crush. Divide the crushed raspberry among six 185ml (3/4-cup) capacity serving glasses.
Step 4
Divide the marshmallow mixture among the glasses. Cover with plastic wrap. Place in the fridge for 3-4 hours to set. Top with reserved raspberries to serve.
Marshmallow Raspberry Mousse
Ingredients
1 x 250g pkt Pascall Vanilla & Raspberry Marshmallows
200ml extra light thickened cream
130g (1/2 cup) low-fat vanilla yoghurt
2 x 125g punnets raspberries or mixed frozen berries as I've used
Method
Step 1
Place the marshmallows in a small saucepan over low heat and cook, stirring constantly, for 4 minutes or until the marshmallow melts and is smooth. Set aside, stirring occasionally, for 5 minutes to cool slightly.
Step 2
Add the cream and yoghurt to the marshmallow and stir until the mixture is smooth and well combined.
Step 3
Reserve 18 raspberries. Place the remaining raspberries in a bowl and use the back of a fork to crush. Divide the crushed raspberry among six 185ml (3/4-cup) capacity serving glasses.
Step 4
Divide the marshmallow mixture among the glasses. Cover with plastic wrap. Place in the fridge for 3-4 hours to set. Top with reserved raspberries to serve.
Self Saucing Sticky Date Pudding
OMG.......this pudding is divine. It was the first time ever we had attempted to make sticky date pudding even though it is one of my favourite desserts. Zoe ended up making this all by herself...I have to say, she excelled in making this. Well done Zoe. The recipe is from 'Junior Masterchef series 2' cookbook.
Self Saucing Sticky Date Pudding
Ingredients
serves 6
185g (1 1/4 cups) self-raising flour
165g (3/4 cup, firmly packed) brown sugar
90g (2/3 cup) pitted dried dates, chopped
180ml (3/4 cup) milk
30g butter, melted
Pouring cream, to serve
Caramel Sauce
165g (3/4 cup, firmly packed) brown sugar
60g butter, chopped
Method
Preheat oven to 180C, Lightly grease 6 x 250ml (1-cup) ramekins and place on an oven tray. Combine flour and sugar in a bow, add dates and stir to combine. Add milk and melted butter, and stir to form a sticky batter. Spoon batter into prepared ramekins and smooth tops.
To make caramel sauce, combine sugar, butter and 500ml (2 cups) water in a saucepan and stir over medium heat until sugar is dissolved and butter is melted. Bring to the boil, then remove from heat. Pour sauce over the back of a wooden spoon onto batter in ramekins.
Transfer the oven tray to the oven and bak puddings for 20 minutes or until firm to the touch. stand for 5 minutes then serve with pouring cream.
Self Saucing Sticky Date Pudding
Ingredients
serves 6
185g (1 1/4 cups) self-raising flour
165g (3/4 cup, firmly packed) brown sugar
90g (2/3 cup) pitted dried dates, chopped
180ml (3/4 cup) milk
30g butter, melted
Pouring cream, to serve
Caramel Sauce
165g (3/4 cup, firmly packed) brown sugar
60g butter, chopped
Method
Preheat oven to 180C, Lightly grease 6 x 250ml (1-cup) ramekins and place on an oven tray. Combine flour and sugar in a bow, add dates and stir to combine. Add milk and melted butter, and stir to form a sticky batter. Spoon batter into prepared ramekins and smooth tops.
To make caramel sauce, combine sugar, butter and 500ml (2 cups) water in a saucepan and stir over medium heat until sugar is dissolved and butter is melted. Bring to the boil, then remove from heat. Pour sauce over the back of a wooden spoon onto batter in ramekins.
Transfer the oven tray to the oven and bak puddings for 20 minutes or until firm to the touch. stand for 5 minutes then serve with pouring cream.
Basmati Pilau
This recipe is from the 'Junior Master Chef's series 2' cookbook which Zoe got for Christmas. The rice has a delicious aromatic flavour but be careful to not eat them like I did accidentally as they are quite strong, remove them and the cardamon pods before serving this yummy rice.
Basmati Pilau
Ingredients
250g (1 1/4 cups) basmati rice
1 tbs vegetable oil
5 green cardamom pods lightly crushed
1 cinnamon quill
3 cloves
2 tsp finely grated ginger
1 clove garlic, crushed
Method
Place rice in a sieve and rinse under cold running water until water runs clear. Transfer rice to a bowl, add 625 (2 1/2 cups) cold water and soak for 20 minutes. Drain through a sieve over a jug and reserve water.
Heat oil in a heavy based saucepan over medium heat. Add cardamom, cinnamon and cloves. Cook for 30 seconds or until fragrant. Stir in ginger and garlic, and cook, stirring, for 30 seconds. Add reserved water and season with salt. Bring to the boil. Stir in rice and return to the boil. Reduce heat to low and cook, partially covered, for 10 minutes or until most of the water is absorbed and steam holes (indentations) appear in the top of the rice. Cover pan with lid and reduce heat to very low, then steam for a further 10 minutes. Remove from heat and leave covered for a further 5 minutes before lifting the lid and fluffing rice with a fork.
Serves 4
Basmati Pilau
Ingredients
250g (1 1/4 cups) basmati rice
1 tbs vegetable oil
5 green cardamom pods lightly crushed
1 cinnamon quill
3 cloves
2 tsp finely grated ginger
1 clove garlic, crushed
Method
Place rice in a sieve and rinse under cold running water until water runs clear. Transfer rice to a bowl, add 625 (2 1/2 cups) cold water and soak for 20 minutes. Drain through a sieve over a jug and reserve water.
Heat oil in a heavy based saucepan over medium heat. Add cardamom, cinnamon and cloves. Cook for 30 seconds or until fragrant. Stir in ginger and garlic, and cook, stirring, for 30 seconds. Add reserved water and season with salt. Bring to the boil. Stir in rice and return to the boil. Reduce heat to low and cook, partially covered, for 10 minutes or until most of the water is absorbed and steam holes (indentations) appear in the top of the rice. Cover pan with lid and reduce heat to very low, then steam for a further 10 minutes. Remove from heat and leave covered for a further 5 minutes before lifting the lid and fluffing rice with a fork.
Serves 4
Indian Grilled Fish
Indian Grilled Fish
Ingredients
3 tsp tamarind puree
1 tbs lemon juice
2 cloves garlic, crushed
1 tsp finely grated ginger
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp chilli powder
4 x 200g blue-eye Trevalla fillets skinned (I used Basa fillets as that is what I had on hand and they were delicious)
Lime or lemon cheeks to serve (optional)
Method
Combine l=tamarind pure, lemon juice, garlic, ginger and spices in a bowl. Season with salt and pepper. Spread mixture all over fish. Place fish in a dish and marinate for 20 minutes or more (I did this in the morning and left it in the fridge for a few hours).
Preheat a chargrill or heavy-based saucepan over medium-high heat. Cook fish for 4 minutes on each side or until just cooked through (depending on thickness of the fish).
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