With the Royal Wedding tomorrow, my mind began to wander back almost ten years when hubby and I were in the 'Mother Country'. We spent 18 months teaching some very lovely little British kids and traveled the world while we were about it. We were staying in London when the Queen's mother passed away and saw how the Brits came out in droves, so I can only imagine what a Royal wedding will do to the locals. This lovely paneer recipe was actually picked up in a Sainsbury's(a local London grocery store) weekly recipe ideas book. Hubby and I ate this particular one on many occasions and really enjoyed it. This is quite a mild curry and is so easy to prepare. If you've never tried paneer before it's a great introduction to this particular cheese.
Prep 20 minutes.
Serves 4
Put 1 medium onion, 2 garlic cloves and 15g fresh ginger in a food processor and blend until finely chopped. (Alternatively, you can grate or finely chop) Heat 2 tbsp veg oil or ghee in a frying pan and cook the onion mixture with a generous pinch of saffron threads until golden. Add 1-2 tsp curry powder and cook until fragrant. Cube the paneer into 2.5cm pieces and fry with the onion mixture. Meanwhile use the same food processor to whiz 150ml of single cream, 1-2 skinned tomatoes, and a half teaspoon of salt. Add to the pan with 4 Tbsp of water and 1 Tbsp sultanas (optional). Simmer gently for 5 minutes. Stir in 1 tsp garam masala just before serving. Serve with some basmati rice and garnish with toasted almonds.
This is a very delicate curry that even the kids will enjoy as it's not too hot. Have fun!!
NB: You can find Paneer Cheese in the deli section of the supermarket, it's a Lemnos brand and hangs out with the feta cheese.
Wednesday, April 27, 2011
Saturday, April 2, 2011
Curried Lentil Soup
This is for all my dear vegetarian friends. This recipe is so tasty and so easy to prepare you almost feel a little bit guilty.... Not really! I am on this cleansing diet at the moment and lentils is one legume(?) that is very good for you in many ways. To prepare for this make sure you add some Tikka paste (Sharwoods) to your grocery list and some light coconut cream. This soup keeps for up to a week in the fridge and is great for a quick lunch or dinner. I added some brown rice to add texture and bulk for a more filling dish. Enjoy!!
1 tablespoon canola or vegetable oil
1 brown onion, finely chopped
1/3 cup tiakka masala curry paste
270ml can light coconut cream
400g can diced tomatoes
2 x 400g cans brown lentils, drained, rinsed
3 cups vegetable stock or chicken stock. (I just used 1 massel stock cube and added the water)
1/3 cup flat-leaf parsley leaves, chopped
pappadums, to serve (optional)
1 Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring often, for 3 minutes or until tender. Stir in curry paste. Cook stirring, for 1 to 2 minutes or until aromatic.
2 Stir in coconut cream. Cook for 1 minutes. Add tomatoes, lentils and stock. Stir to combine. Reduce heat to medium. Cover. Bring to a gentle simmer.
3 Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, for 5 minutes or until hot. Season with salt and pepper. Ladle soup into bowls. Stir through parsley.
Enjoy!!
1 tablespoon canola or vegetable oil
1 brown onion, finely chopped
1/3 cup tiakka masala curry paste
270ml can light coconut cream
400g can diced tomatoes
2 x 400g cans brown lentils, drained, rinsed
3 cups vegetable stock or chicken stock. (I just used 1 massel stock cube and added the water)
1/3 cup flat-leaf parsley leaves, chopped
pappadums, to serve (optional)
1 Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring often, for 3 minutes or until tender. Stir in curry paste. Cook stirring, for 1 to 2 minutes or until aromatic.
2 Stir in coconut cream. Cook for 1 minutes. Add tomatoes, lentils and stock. Stir to combine. Reduce heat to medium. Cover. Bring to a gentle simmer.
3 Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, for 5 minutes or until hot. Season with salt and pepper. Ladle soup into bowls. Stir through parsley.
Enjoy!!
Tuesday, March 15, 2011
My Favourite Chocolate Cake
I thought it time to post another recipe. It's been so busy with the kids that I rarely get time to just sit infront of the computer. By the time you get the little cherubs in bed at night all you feel like doing is vegetating(if that is even a word). This cake is great!!!! My wonderful sister gave me the recipe when we were living in Weipa(I needed lots of chocolate cake there) and I have never looked back. The beauty of this little wonder is that you can put all the ingredients in together and wizz away and it's done. There are a couple of little things I do in preparation just to end up with a moist chocolately cake that will melt in your mouth.
Before you start make sure your eggs are at room temperature. This is easily done by placing them in a cup of warm to hot water and leave them until you need them or alternatively leave them out of the fridge well before hand. Also make sure your butter is soft, sift the flour,salt, bi-carb and baking powder together and leave the sour cream out for 10-15 minutes before you make the cake. When making the Vienna Icing, keep the measurements accurate and this will give you a creamy result. I have in the past been a little slack with the measurements and for some reason the icing curdles a little and doesn't look great. Although still very edible.
Well enough ramble, here it is...
Chocolate Cake
2 cups sifted plain flour
3 Tbsp cocoa
1/2 tsp baking powder
1 1/4 tsp bicarb soda
1/2 tsp salt
2 cups caster sugar
80g unsalted butter, softened
3/4 sour cream
2 eggs
1 cup water
Mix all ingredients together for 2 minutes with electric beaters. Scrape down sides of bowl, then beat for a further 2 minutes. Pour batter into a greased and floured large cake tin lined with baking paper. 23-25cm
Bake for 50-60 minutes at 160c. Test with a skewer. Cool in tin 10 minutes before turning out on cake rack to cool. Ice with Vienna Icing when cool.
Icing
8 Tbsp icing sugar, sifted
3 Tbsp softened unsalted butter
3 Tbsp cocoa
2 Tbsp milk
1 tsp vanilla essence
Beat all ingredients together with electric beaters until light and fluffy.
This cake is just great with toasted walnuts and whipped cream to serve.
Enjoy!!!
Before you start make sure your eggs are at room temperature. This is easily done by placing them in a cup of warm to hot water and leave them until you need them or alternatively leave them out of the fridge well before hand. Also make sure your butter is soft, sift the flour,salt, bi-carb and baking powder together and leave the sour cream out for 10-15 minutes before you make the cake. When making the Vienna Icing, keep the measurements accurate and this will give you a creamy result. I have in the past been a little slack with the measurements and for some reason the icing curdles a little and doesn't look great. Although still very edible.
Well enough ramble, here it is...
Chocolate Cake
2 cups sifted plain flour
3 Tbsp cocoa
1/2 tsp baking powder
1 1/4 tsp bicarb soda
1/2 tsp salt
2 cups caster sugar
80g unsalted butter, softened
3/4 sour cream
2 eggs
1 cup water
Mix all ingredients together for 2 minutes with electric beaters. Scrape down sides of bowl, then beat for a further 2 minutes. Pour batter into a greased and floured large cake tin lined with baking paper. 23-25cm
Bake for 50-60 minutes at 160c. Test with a skewer. Cool in tin 10 minutes before turning out on cake rack to cool. Ice with Vienna Icing when cool.
Icing
8 Tbsp icing sugar, sifted
3 Tbsp softened unsalted butter
3 Tbsp cocoa
2 Tbsp milk
1 tsp vanilla essence
Beat all ingredients together with electric beaters until light and fluffy.
This cake is just great with toasted walnuts and whipped cream to serve.
Enjoy!!!
Sunday, March 6, 2011
Fresh Rice Paper Wraps
This recipe is fantastic for kids. My good friend who is a fabulous cook gave me this idea and I have used it ever since. My children love these fresh wraps and you can change the ingredients so easily to suit certain taste buds. You can serve these with a lovely fried rice or just on their own. My kids love helping with the production line of these wraps and they enjoy eating them even more.
Ingredients
1 packet of rice paper wraps (from the asian section of the supermarket)
1 ripe avocado
1 red capsicum
1 cucumber
1 carrot
1 packet of marinated tofu or 1/4 barbequed chicken, skin off.
Cut all your indredients to size (about 10cm long and 1-2cm wide)
The thinner you make your pieces of vegetables the more you can fit in the wrap and get your little darlings to eat!!
Have a bowl of warm to med hot water and dip one sheet of rice paper and leave for a few seconds. Place on a flat surface and place your ingredients across the middle of the wrap. Fold the closest edge to you over the vegetables and meat, bring each side in then wrap firmly. Repeat this process until you have the desired amount.
Of course you can use whatever vegetables you like. I love snow peas and thin slivers of egg as well. You can use a lovely dipping sauce to add extra flavour, our preferred ones being sweet chilli or sweet n sour.
You can also make these ahead of time and keep in an airtight container in the fridge. Have fun and enjoy!!
Ingredients
1 packet of rice paper wraps (from the asian section of the supermarket)
1 ripe avocado
1 red capsicum
1 cucumber
1 carrot
1 packet of marinated tofu or 1/4 barbequed chicken, skin off.
Cut all your indredients to size (about 10cm long and 1-2cm wide)
The thinner you make your pieces of vegetables the more you can fit in the wrap and get your little darlings to eat!!
Have a bowl of warm to med hot water and dip one sheet of rice paper and leave for a few seconds. Place on a flat surface and place your ingredients across the middle of the wrap. Fold the closest edge to you over the vegetables and meat, bring each side in then wrap firmly. Repeat this process until you have the desired amount.
Of course you can use whatever vegetables you like. I love snow peas and thin slivers of egg as well. You can use a lovely dipping sauce to add extra flavour, our preferred ones being sweet chilli or sweet n sour.
You can also make these ahead of time and keep in an airtight container in the fridge. Have fun and enjoy!!
Sunday, February 27, 2011
Raspberry Mousse
This has to be the easiest dessert I have ever made and you may well have all the ingredients in the cupboard already. This recipe is one that I have adapted from the all time kiddies favourite tv show.... wait for it, yes, Play School. This dessert is not only absolutely yummy, it is great for the budget too.
Ingredients.
1 packet of frozen Raspberries 375g
500ml Vanilla Yoghurt
300ml Whipping cream
100g box of mini meringues vanilla or rainbow
125g Slivered Almonds, toasted (optional)
Whip the cream until soft peaks form, then fold into the yoghurt. Break up the meringues using a rolling pin and fold through the yoghurt and cream mixture. Fold the raspberries through the mixture,(you can thaw the raspberries first, but I find they don't take long if you fold them through frozen) and your done.
This dessert looks great served out in some parfait glasses topped with the slivered almonds, but will go down just as easily in bowls.
This could also be considered a raspberry fool, but I think the kids like the mousse idea better.
Enjoy!!
Ingredients.
1 packet of frozen Raspberries 375g
500ml Vanilla Yoghurt
300ml Whipping cream
100g box of mini meringues vanilla or rainbow
125g Slivered Almonds, toasted (optional)
Whip the cream until soft peaks form, then fold into the yoghurt. Break up the meringues using a rolling pin and fold through the yoghurt and cream mixture. Fold the raspberries through the mixture,(you can thaw the raspberries first, but I find they don't take long if you fold them through frozen) and your done.
This dessert looks great served out in some parfait glasses topped with the slivered almonds, but will go down just as easily in bowls.
This could also be considered a raspberry fool, but I think the kids like the mousse idea better.
Enjoy!!
Sunday, February 20, 2011
Sausage Rolls
Wow, it has taken me so long just to get the next recipe posted... It is so hot outside today that sitting infront of the aircon is really the only option, (or shopping, which you can only do for so long with a three year old). Now people, this recipe is one that I have shared with many and have never had a small child or a grown man reject it. These little numbers are so like the 'real thing', that they even trick the most unsuspecting meat eater. They are so great that they only take 15-20 minutes to cook and even less time to prepare. The best way to achieve the texture of a meat sausage roll is to whack most of the ingredients in a food processor, if you can't do this, then cutting everything up very finely will do the job.
Preheat oven to 250c. Line a tray with baking paper and get out of the freezer two frozen store bought puff pastry sheets.
In a bowl add 1 cup of fresh breadcrumbs. (this is about 2 slices of bread, whizzed in the processor)
1/2 cup of rolled oats.
1 1/4 cups of grated cheese (tasty)
In the food processor add:
3 eggs, 1/2 cup walnuts, 2 Tbsp soy sauce, 1/3 cup milk, one small onion. Blend these ingredients until nicely processed and mix them with the ingredients in the bowl.
Cut your two pastry sheets in half and portion the mixture evenly along the pastry sheets. Roll the sheets into long sausages and you should get about 5 small rolls in each sheet. I usually prick each roll twice with a fork before cooking, but it's not necessary. Cook in the pre-heated oven for at least 15 minutes or until golden brown. You can get them out at around 10 - 12 mins if you want to freeze them...
Preheat oven to 250c. Line a tray with baking paper and get out of the freezer two frozen store bought puff pastry sheets.
In a bowl add 1 cup of fresh breadcrumbs. (this is about 2 slices of bread, whizzed in the processor)
1/2 cup of rolled oats.
1 1/4 cups of grated cheese (tasty)
In the food processor add:
3 eggs, 1/2 cup walnuts, 2 Tbsp soy sauce, 1/3 cup milk, one small onion. Blend these ingredients until nicely processed and mix them with the ingredients in the bowl.
Cut your two pastry sheets in half and portion the mixture evenly along the pastry sheets. Roll the sheets into long sausages and you should get about 5 small rolls in each sheet. I usually prick each roll twice with a fork before cooking, but it's not necessary. Cook in the pre-heated oven for at least 15 minutes or until golden brown. You can get them out at around 10 - 12 mins if you want to freeze them...
Sunday, February 13, 2011
The easiest Spag Bol
I love cooking food that not only the adults eat and think it's delicious, but the kids actually eat it too. It's great to be able to help other mum's who find it increasingly overwhelming to keep cooking food for their kids that is interesting, easy, tasty and healthy. I hope this blog will keep others inspired to keep cooking and keep having fun doing it. One thing my three little cherubs love to do is help in the Kitchen. If your anything like me, the alarms bells are ringing and your thinking , get real Karen... But it's amazing how the kids actually eat what they have helped prepare. This is the first recipe to get this blog going and it's vegetarian and really yummy. My kids love it and it is also really versatile... enjoy!
Spagetti Bol
1 Med Onion
1 small red capsicum
1-2 cloves garlic
1 Zuchini
3-4 med mushrooms
1 tin of diced tomatoes
1 tin Sanitarium Nutmeat
1 tin tomato soup
1 tsp dried basil
Start by finely dicing the onion and saute in a pan using 1-2 tbsp olive oil or rice bran oil. Crush the garlic and add the dried basil and fry until golden brown. Dice the capsicum and add to the onion mixture. Finely dice the rest of the vegetables and add to the mix. You can now place the lid on the pan and let it cook for about 10-15 minutes or until soft. Add the can of diced tomatoes. Take off the heat and blend with a bamix or such device until the vegies are smoother but not pureed. The next step is crucial if you want your family to believe it is spag bol... Grate your nutmeat and add to the mix and then the tomato soup. At this stage I check for seasoning and add salt or a splash of tomato sauce. Boil your spagetti, grate some cheese and your done. My kids don't even mind some fresh parsley out of the garden added in, which gives it a lovely fresh taste.
If you have left overs you can add a tin of red kidney beans and then have nachos or some call it haystacks the next night... This is great for the budget too! Have fun!!
Spagetti Bol
1 Med Onion
1 small red capsicum
1-2 cloves garlic
1 Zuchini
3-4 med mushrooms
1 tin of diced tomatoes
1 tin Sanitarium Nutmeat
1 tin tomato soup
1 tsp dried basil
Start by finely dicing the onion and saute in a pan using 1-2 tbsp olive oil or rice bran oil. Crush the garlic and add the dried basil and fry until golden brown. Dice the capsicum and add to the onion mixture. Finely dice the rest of the vegetables and add to the mix. You can now place the lid on the pan and let it cook for about 10-15 minutes or until soft. Add the can of diced tomatoes. Take off the heat and blend with a bamix or such device until the vegies are smoother but not pureed. The next step is crucial if you want your family to believe it is spag bol... Grate your nutmeat and add to the mix and then the tomato soup. At this stage I check for seasoning and add salt or a splash of tomato sauce. Boil your spagetti, grate some cheese and your done. My kids don't even mind some fresh parsley out of the garden added in, which gives it a lovely fresh taste.
If you have left overs you can add a tin of red kidney beans and then have nachos or some call it haystacks the next night... This is great for the budget too! Have fun!!
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