May 25, 2009
cooking, easy meals, Emergency dinners, food, homemaking, meal suggestions, recipe, Recipes, what's for dinner?
Can emergency dinners be so yummy that you plan to have emergencies? Sure! 😀
While you may not have all the ingredients on hand for this one in a genuine emergency, if you are heading to the shop for ingredients and have no clue what to make, this is fast, (ridiculously fast!) and delicious.
If you prefer fresh vegetables over frozen; chat potatoes, corn on the cob or a bag of washed salad as a side are no-preparation options.
For the veal and sauce you need:
- Veal steaks
- Olive oil (or whatever oil you cook with normally)
- 1 cup (250ml) of cream (don’t get low fat: this is no time to think of your arteries)
- 3 teaspoons of seeded mustard (or to taste)
Here are the so too fast and easy directions:
- Heat a little oil in a heavy based frying pan to a high heat, and cook one side of the veal . I normally reduce the heat and put a timer on for three minutes because I don’t have a multi-tasking bone in my body, but cook yours to your preference. While it’s cooking, randomly flick a few teaspoons of seeded mustard over your veal.
- Turn the meat over, cook for further three minutes.
- Turn off the heat, pour in cream and stir around the pan to blend the flavours. (The heat from the pan will warm the cream sufficiently, there is no need to “cook” it. Cream that has boiled will separate and look nasty.)
That’s it! Serve with vegetables or a side salad.
This week, spend too much time reading, at the park, out for a walk, or whatever it is you love most, and try this one out.
March 1, 2009
cooking, Emergency dinners, food, health, homemaking, recipe, Recipes, salads
Quick for lunch, as a side, or as a main meal to satisfy your raw-foodie-cum-vegetarian inner health freak.
- Chinese (wombok) cabbage shredded and washed
- almonds, flaked or slivered, toasted or not
- packet of crunchy noodles
- half a finely chopped red (salad) onion, or 6 shallots (spring onions)
- sesame and poppy seeds (optional, but I like them)
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/4 cup of honey
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- Pour oil, honey, vinegar, soy, and sesame oil into a screw top jar, and shake.
- Mix onions/shallots through cabbage
- Sprinkle nuts and seeds over cabbage
- Add noodles and pour dressing over to serve
For a heartier version or use in an emergency dinner situation, add stir fried or BBQ chicken.
January 18, 2009
baking, cooking, dessert, food, recipe, Recipes
It sounds odd. There’s no obvious sweetener, but this recipe does work well, taste delicious, and it’s easy! It can be made as a slice for morning tea, or served in individual ramekins for dessert.
- Packet cake mix (any plain sort, butter or madeira, etc)
- 95 gm butter
- 1 x tin of pie apples
- 1 x 300ml sour cream
- I egg
- Sprinkle of cinnamon
- Rub the butter through the cake mix to achieve a crumbly texture, press into the bottom of greased tray or ramekins.
- Bake for 10 mins at 190 c
- Allow to cool, then spread apples over cake base.
- Mix sour cream and egg.
- Poor over apple layer, sprinkle with cinnamon.
- Bake for 25 mins more. Serve cold.
December 14, 2008
baking, cakes, christmas, cooking, food, health, homemaking, recipe, Recipes
This is cake is so easy, and so fast, it’s hard to believe it works: but it does! There’s no soaking, chopping or messing about. After lining the cake tin, prep time is about 6 minutes.
Here’s what you need:
- 1 kilogram of whole fruit and nuts: I used apricots, sultanas, walnuts, almonds, brazil nuts, glace cherries, pitted dates and dried pineapple. Health food stores sell this in a pre-pack, or you can customize to suit your taste.
- 1 cup plain flour
- 1/2 teaspoon baking powder
- 200gms castor sugar
- 3 eggs
- 1/2 cup brandy
- 1 teaspoon vanilla
- Place fruit and nuts in large mixing bowl.
- Sift flour and baking powder into bowl, add sugar.
- Add lightly beaten eggs, brandy and vanilla, mix well.
- At this point you could be forgiven for wondering how this will turn into a cake, but I assure you it works. Spoon into a greased and lined, 20cm cake tin; bake for 2 hours at 150c.
December 11, 2008
baking, cakes, christmas, cooking, food, recipe, Recipes
It’s rich, fruity, moist, and delicious!
Here’s what you need:
- 500g (1lb) sultanas
- 250g (8 oz) raisins
- 25og (8oz) dates
- 125g (4oz) currants
- 125g (4oz) mixed peel
- 200g glace cherries
- 125g (4oz) glace ginger
- 60g (2oz) glace pineapple
- 60g (2oz) glace apricots
- 250g (8oz) butter
- I cup brown sugar, firmly packed
- 5 eggs
- 1/2 cup rum, brandy or sherry
- 1 & 3/4 cups plain flour
- 1/3 cup self-raising flour
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- handful of brazil nuts (optional, but I like them)
- 2 tablespoons rum, brandy or sherry extra
- Chop dates, ginger, pineapple, and apricots, and place in your largest bowl with raisins, peel, and whole cherries.
- Pour alcohol over the fruit, mix well, cover and stand overnight.
- Line a deep 20cm (8 in.) square or deep 23cm round cake tin with three thicknesses of greaseproof paper, bringing paper 8cm (3in) above the edge of the tin. ( I don’t have a deep cake dish, so I make two cakes from this mix using smaller dishes)
- Beat butter until soft; and sugar; beat only until combined. Add eggs one at a time, beating well after each addition.
- Add creamed mixture to fruit mixture; stir well.
- In a small bowl, sift dry ingredients together, then add to the wet fruit mix in stages; mixing well.
- Spread evenly into prepared tin or tins, bake in a slow oven for 3 to 3 & 1/2 hours for one whole cake, 1 & 1/2 hours for two smaller cakes.
- When cooked, remove from oven; brush evenly with extra alcohol. Cover with aluminum foil until cold. Remove from tin, re-wrap, keeping airtight until required.
December 7, 2008
chocolate, christmas, cooking, dinner, entertaining, food, home made gifts, recipe, Recipes, sweets, treats
Perfect after dinner with coffee or as a gift for someone special, these handcrafted truffles are the epitome of chocolate indulgence.
You will need:
- 400 grams of quality dark chocolate
- 1 tbs butter
- 1 x 400gm tin of sweetened condensed milk
- 1 x 200gm packet of crushed nuts
- 125 grams roasted hazelnuts for centre (optional)*
- 300 grams extra chocolate to coat (milk or dark, depending on preference)
- Melt chocolate by preferred method (over steam or in the microwave)
- Add butter and condensed milk, mix.
- Allow to chill until a manageable consistency.
- Form into balls (a 1/2 tbls measure is a perfect size) and press nut into centre.
- Roll in crushed nuts.
- Dip in melted chocolate, place on trays lined with baking paper.**
- Place in the refrigerator to cool.
*To roast hazelnuts, place on a tray in medium oven (180) for about 10-15mins, shaking occasionally. Roll in clean cloth to remove skins.
** If working in warm conditions, place trays in freezer before starting work
The recipe was created by my sister, a worthy gastronome, and will make approximately 70 truffles.