This recipe replaces the rum with vanilla extract so that children and those who don't drink alcohol can partake.
Ingredients
2 Eggs
2 Cups Milk
2 Teaspoons Vanilla Extract
4 Tablespoons Sugar
Pinch of Salt
Grated Nutmeg for garnish
Method
In a saucepan combine all the ingredients and cook over a very low heat until slightly thickened be sure to stir constantly and remove from the heat as soon as starts to thicken-don't overheat or you will have sweet runny scrambled egg!
Garnish with nutmeg and serve warm
Tuesday, 13 December 2011
Cider Glazed Ham
Ingredients
1. Preheat oven to 150°C
2. Run thumb underneath rind of ham to separate from fat. Peel and remove rind. Using a sharp knife, score fat in a diamond pattern.
3. Press a clove into the centre of each diamond.
4. Heat oil in a large, heavy-based baking pan over medium-high heat. Add ham, scored side down and cook for 2 minutes until lightly caramelized. Remove from heat and turn ham so that the scored side is up.
5. Pour over cider and stock. Add shallots, garlic and thyme. Season with salt and pepper. Cover with foil and bake for 1½ hours, basting with cider mixture every 20 minutes.
6. In the meantime prepare the cherry jam. In a medium saucepan, combine cherries, cherry syrup, brown sugar, port, cinnamon stick, orange rind and juice. Simmer over a low heat, stirring occasionally for about 10 minutes. Stir arrowroot with 1 tablespoon of water until smooth. Add to cherry sauce, stirring constantly over heat for about 1 minute until sauce is lightly thickened. Season to taste with black pepper. Set sauce aside until required.
7. Remove ham from oven, remove foil and add apple and fennel to the cider liquid. Return to oven and continue to bake for ½ hour or until apple and fennel are tender and caramelized. NB Protect ham with foil once it is golden brown.
8. Transfer ham to a serving platter. Garnish with cooked shallots, fennel and apples. Sprinkle with extra thyme or microherbs. Serve with warm Cherry and Port jam and mashed potatoes.
- 4-5kg Ham Cooked on the Bone (1/2 leg)
- About 20 cloves
- 1 tablespoon olive oil
- 1 x 355ml bottle apple cider
- 2 cups (500ml) chicken stock
- 12 shallots, peeled
- 3 garlic cloves, thinly sliced
- 2 teaspoons fresh thyme leaves
- 3 large pink lady apples, cored and cut into thick wedges
- 4 small trimmed fennel bulbs, quartered
- 1 x 700g jar morello cherries in syrup
- ½ cup brown sugar
- ½ cup port
- 1 cinnamon stick
- Finely grated rind and juice of 1 orange
- 3 teaspoons of arrowroot
1. Preheat oven to 150°C
2. Run thumb underneath rind of ham to separate from fat. Peel and remove rind. Using a sharp knife, score fat in a diamond pattern.
3. Press a clove into the centre of each diamond.
4. Heat oil in a large, heavy-based baking pan over medium-high heat. Add ham, scored side down and cook for 2 minutes until lightly caramelized. Remove from heat and turn ham so that the scored side is up.
5. Pour over cider and stock. Add shallots, garlic and thyme. Season with salt and pepper. Cover with foil and bake for 1½ hours, basting with cider mixture every 20 minutes.
6. In the meantime prepare the cherry jam. In a medium saucepan, combine cherries, cherry syrup, brown sugar, port, cinnamon stick, orange rind and juice. Simmer over a low heat, stirring occasionally for about 10 minutes. Stir arrowroot with 1 tablespoon of water until smooth. Add to cherry sauce, stirring constantly over heat for about 1 minute until sauce is lightly thickened. Season to taste with black pepper. Set sauce aside until required.
7. Remove ham from oven, remove foil and add apple and fennel to the cider liquid. Return to oven and continue to bake for ½ hour or until apple and fennel are tender and caramelized. NB Protect ham with foil once it is golden brown.
8. Transfer ham to a serving platter. Garnish with cooked shallots, fennel and apples. Sprinkle with extra thyme or microherbs. Serve with warm Cherry and Port jam and mashed potatoes.
Sunday, 20 November 2011
Chocolate Peanut Fudge
200 gms Unsalted Peanuts
100 gms Unsalted Butter
400 gms Caster Sugar
250 mls Milk
1 Teaspoon Vanilla Essence
1 Tablespoon Cocoa Powder
Preheat an oven to 180 degrees and toast the peanuts on a baking sheet until golden brown,remove from the oven and set aside to cool.
meanwhile lightly coat a small square cake tin with a little butter.
Heat the sugar,milk,vanilla,cocoa and a pinch of salt in a saucepan over a medium heat,stirring until the mixture is smooth and sugar has dissolved,bring to the boil and cook further until the mix reaches a temperature of 120 degrees,which should take about 20 minutes,remove from the heat and quickly stir in the butter,fold in the peanuts and pour into the prepared cake tin.
Allow to cool to room temperature and then cut into the desired size and serve.
100 gms Unsalted Butter
400 gms Caster Sugar
250 mls Milk
1 Teaspoon Vanilla Essence
1 Tablespoon Cocoa Powder
Preheat an oven to 180 degrees and toast the peanuts on a baking sheet until golden brown,remove from the oven and set aside to cool.
meanwhile lightly coat a small square cake tin with a little butter.
Heat the sugar,milk,vanilla,cocoa and a pinch of salt in a saucepan over a medium heat,stirring until the mixture is smooth and sugar has dissolved,bring to the boil and cook further until the mix reaches a temperature of 120 degrees,which should take about 20 minutes,remove from the heat and quickly stir in the butter,fold in the peanuts and pour into the prepared cake tin.
Allow to cool to room temperature and then cut into the desired size and serve.
Saturday, 19 November 2011
Rhubarb Souffles With Marinated Raspberries
For the souffles you will need:-
250g cleaned Rhubarb
100ml Water
1teaspoon Vanilla Extract
25g Cornflour
50g Castor Sugar
1 egg,seperated
4 egg whites
Butter and extra sugar for greasing moulds
For the marinated raspberries:-
2 punnets Raspberries
30g caster sugar
40ml Water
20ml Cointreau
To make the souffles first cut the rhubarb into short pieces,place in a small saucepan and cover with water and bring to the boil then reduce the heat to low and allow to simmer until soft,rub the rhubarb through a fine sieve into another pan,press the rhubarb firmly through the sieve to extract as much fruit as possible leaving just the stringy pulp behind,add the vanilla to the rhubarb mix then mix the cornflour with the sugar and the egg yolk and stir until smooth and lump free,add this to the rhubarb/vanilla mixture bring to the boil stirring constantly,then turn off the heat and allow to cool before adding one egg white,stir well.
Whip the remaining egg whites in a clean bowl until they form peaks,using a whisk stir a quarter of the whites into the rhubarb mixture then gently fold the remaining egg whites into the mixture,be gentle but quick so as no to lose any of the air that has has been added.
Butter 4 souffle molds and sprinkle with sugar,fill the molds until the mixture is about 1cm under the rim,place the molds in an ovenproof dish and fill the dish with hot water until 1cm under the rim of the molds.Bake them in a preheated 190-200C oven for 35 to 40 minutes.
While the souffles are baking prepare the raspberries by dissolving the caster sugar in the water,bring to the boil and then reduce heat to simmer and simmer until the mix starts to thicken slightly ,add the cointreau and raspberries ,cover and turn off the heat.
Serve the souffles by turning out on dessert plates ,arrange raspberries on side.
250g cleaned Rhubarb
100ml Water
1teaspoon Vanilla Extract
25g Cornflour
50g Castor Sugar
1 egg,seperated
4 egg whites
Butter and extra sugar for greasing moulds
For the marinated raspberries:-
2 punnets Raspberries
30g caster sugar
40ml Water
20ml Cointreau
To make the souffles first cut the rhubarb into short pieces,place in a small saucepan and cover with water and bring to the boil then reduce the heat to low and allow to simmer until soft,rub the rhubarb through a fine sieve into another pan,press the rhubarb firmly through the sieve to extract as much fruit as possible leaving just the stringy pulp behind,add the vanilla to the rhubarb mix then mix the cornflour with the sugar and the egg yolk and stir until smooth and lump free,add this to the rhubarb/vanilla mixture bring to the boil stirring constantly,then turn off the heat and allow to cool before adding one egg white,stir well.
Whip the remaining egg whites in a clean bowl until they form peaks,using a whisk stir a quarter of the whites into the rhubarb mixture then gently fold the remaining egg whites into the mixture,be gentle but quick so as no to lose any of the air that has has been added.
Butter 4 souffle molds and sprinkle with sugar,fill the molds until the mixture is about 1cm under the rim,place the molds in an ovenproof dish and fill the dish with hot water until 1cm under the rim of the molds.Bake them in a preheated 190-200C oven for 35 to 40 minutes.
While the souffles are baking prepare the raspberries by dissolving the caster sugar in the water,bring to the boil and then reduce heat to simmer and simmer until the mix starts to thicken slightly ,add the cointreau and raspberries ,cover and turn off the heat.
Serve the souffles by turning out on dessert plates ,arrange raspberries on side.
Sunday, 9 October 2011
Champagne Sorbet
Ingredients
1 Cup Caster Sugar
1 3/4 Cups of Water
1 Orange
1 Lemon
5 Cups of Champagne
In a heavy saucepan combine the water and the sugar and bring to the boil for 4 minutes over a moderate heat.
Peel the orange and lemon being carefull to avoid removing the white pith,add the peels to the water/sugar mix and boil again for a further 6 minutes,remove from the heat and allow to cool,remove the peel and stir in the champagne and the juice of the orange and lemon.
Place on a freezer tray and cover with foil,freeze for four hours stirring occasionally to remove any ice crystals.
Remove from the freezer 10 minutes before serving in chilled glasses.
1 Cup Caster Sugar
1 3/4 Cups of Water
1 Orange
1 Lemon
5 Cups of Champagne
In a heavy saucepan combine the water and the sugar and bring to the boil for 4 minutes over a moderate heat.
Peel the orange and lemon being carefull to avoid removing the white pith,add the peels to the water/sugar mix and boil again for a further 6 minutes,remove from the heat and allow to cool,remove the peel and stir in the champagne and the juice of the orange and lemon.
Place on a freezer tray and cover with foil,freeze for four hours stirring occasionally to remove any ice crystals.
Remove from the freezer 10 minutes before serving in chilled glasses.
Saturday, 8 October 2011
Smoked Salmon Risotto
Risotto is not as difficult to prepare as some chefs like to pretend,it's simply a matter of using the best rice you can find and using good stock and making sure each cup of stock is fully absorbed before adding any more.
For Risotto a'la salmone you will need-
2 Cups Arborio Rice
I Onion finely chopped
6 Cups Chicken Stock
1/2 Cup Cream
1 Cup of sliced smoked salmon
8 Tablespoons Butter
Salt & Pepper
In a large frypan saute the salmon in 2 tablespoons of butter,season with salt and pepper and remove from the heat ,add the cream and cook for a further minute then set aside.
For the risotto melt 4 tablespoons of the butter in a large saucepan and cook the onion till softened and translucent,add the rice and cook 3 minutes ensuring that every grain of rice is coated in the butter,then start slowly adding one cup of hot stock at a time ensuring that all stock is fullly absorbed before adding any more,after 10 minutes add the salmon mixture it will take about 20 minutes for the rice to fully absorb all the
stock,when done it will be tender and creamy but not mushy,add the rest of the butter and stir in a little parmesan cheese if you wish,cover and leave a further 2 minutes prior to serving.
For Risotto a'la salmone you will need-
2 Cups Arborio Rice
I Onion finely chopped
6 Cups Chicken Stock
1/2 Cup Cream
1 Cup of sliced smoked salmon
8 Tablespoons Butter
Salt & Pepper
In a large frypan saute the salmon in 2 tablespoons of butter,season with salt and pepper and remove from the heat ,add the cream and cook for a further minute then set aside.
For the risotto melt 4 tablespoons of the butter in a large saucepan and cook the onion till softened and translucent,add the rice and cook 3 minutes ensuring that every grain of rice is coated in the butter,then start slowly adding one cup of hot stock at a time ensuring that all stock is fullly absorbed before adding any more,after 10 minutes add the salmon mixture it will take about 20 minutes for the rice to fully absorb all the
stock,when done it will be tender and creamy but not mushy,add the rest of the butter and stir in a little parmesan cheese if you wish,cover and leave a further 2 minutes prior to serving.
Friday, 7 October 2011
Bacon,Corn and Cheese Muffins
These are great as a mid morning/afternoon snack.
Ingredients
Sift the flour,cornmeal,baking powder salt and pepper together in a large bowl,In a large frypan or skillet cook the bacon with a little of the butter over medium heat until cooked and crispy but not dry,transfer the bacon to a small bowl ,Discard the bacon fat and add the rest of the butter to the pan and cook the onion in the frypan till softened which should take about 5 minutes,return the bacon to the pan then add to the dry mixture along with the milk and egg mixture,add the cheese,drain the corn kernels and stir through the other ingredients.
Grease a muffin tin well and divide the mixture evenly in the tin,preheat an oven to 180 celsius,rotate the tin halfway through cooking which should take about 20-25 minutes or until a skewer inserted in the middle comes out clean.
Ingredients
- 1Cup Plain Flour
- 1 Cup Cornmeal
- 1 Teaspoon Baking Powder
- Salt and Pepper
- 1 Cup Grated Tasty Cheese
- 6 slices bacon, sliced thinly
- 125gms unsalted butter
- 1 Onion,finely chopped
- 1 Small Can Corn Kernels
- 1/2 Cup Milk
- 1 large egg, lightly beaten
Sift the flour,cornmeal,baking powder salt and pepper together in a large bowl,In a large frypan or skillet cook the bacon with a little of the butter over medium heat until cooked and crispy but not dry,transfer the bacon to a small bowl ,Discard the bacon fat and add the rest of the butter to the pan and cook the onion in the frypan till softened which should take about 5 minutes,return the bacon to the pan then add to the dry mixture along with the milk and egg mixture,add the cheese,drain the corn kernels and stir through the other ingredients.
Grease a muffin tin well and divide the mixture evenly in the tin,preheat an oven to 180 celsius,rotate the tin halfway through cooking which should take about 20-25 minutes or until a skewer inserted in the middle comes out clean.
Hazelnut Rum Truffles
These are perfect to replace after dinner mints when you have friends over for dinner.
Ingredients
24 Hazelnuts
2 Tablespoons Pure Cream
100ml milk
150gms Dark Chocolate (Couverture is best but any good dark chocolate will do)
1 Teaspoon Rum
1/3 Cup Cocoa Powder
Roast the hazelnuts in a 200 celsius oven until the skins split and the hazelnuts start to take on a little colour,allow to ccol then process in a food processor or blender and blend till fine powder.
Chop or grate the chocolate into small pieces so the will melt quickly
In a saucepan bring the cream and milk to the boil then remove from the heat and stir in the chocolate until it has melted then stir in the hazelnut mixture and add the rum,
Place in a refrigerator and chill for 45 minutes during which time you need to stir the mix 2 or 3 times.
Place the mix in a piping bag and pipe small mounds of mixture about the size of a twenty cent piece on to
a sheet of baking paper and refrigerate for another 30 minutes then roll each truffle in the cocoa powder.
Refrigerate as required.
Ingredients
24 Hazelnuts
2 Tablespoons Pure Cream
100ml milk
150gms Dark Chocolate (Couverture is best but any good dark chocolate will do)
1 Teaspoon Rum
1/3 Cup Cocoa Powder
Roast the hazelnuts in a 200 celsius oven until the skins split and the hazelnuts start to take on a little colour,allow to ccol then process in a food processor or blender and blend till fine powder.
Chop or grate the chocolate into small pieces so the will melt quickly
In a saucepan bring the cream and milk to the boil then remove from the heat and stir in the chocolate until it has melted then stir in the hazelnut mixture and add the rum,
Place in a refrigerator and chill for 45 minutes during which time you need to stir the mix 2 or 3 times.
Place the mix in a piping bag and pipe small mounds of mixture about the size of a twenty cent piece on to
a sheet of baking paper and refrigerate for another 30 minutes then roll each truffle in the cocoa powder.
Refrigerate as required.
Sunday, 2 October 2011
Noz's Food Blog-Sesame Cheese Biscuits
These are so easy to make,they are really addictive,you will find it hard to stop at one!
Ingredients
125gms Soft Butter or Margarine
250gms Tasty Cheese
I Cup Plain Flour
1 Cup Self Raising Flour
1 Egg
1/3 Cup Milk
100gms Sesame Seeds
Method
Grate the cheese into a bowl and mix well with the softened butter until the mix is combined and you can't see the cheese ,beat the egg with the milk and agg to the mix then gradually add sifted flour till it forms a soft dough,wrap the dough in cling film and refrigerate 30 minutes before using,meanwhile toast the sesame seeds in a frypan or low oven.
Take teaspooon sized amounts of the mix and roll into balls then roll in the sesame seeds,place on a greased oven tray and bake in a preheated 180c oven 12-15 minutes turning the biscuits over half way through cooking,cool on an oven rack ,you can make the mixture in advance and freeze it if you are having friends over for drinks,just defrost and bake as usual.
Makes about 3 dozen.
Ingredients
125gms Soft Butter or Margarine
250gms Tasty Cheese
I Cup Plain Flour
1 Cup Self Raising Flour
1 Egg
1/3 Cup Milk
100gms Sesame Seeds
Method
Grate the cheese into a bowl and mix well with the softened butter until the mix is combined and you can't see the cheese ,beat the egg with the milk and agg to the mix then gradually add sifted flour till it forms a soft dough,wrap the dough in cling film and refrigerate 30 minutes before using,meanwhile toast the sesame seeds in a frypan or low oven.
Take teaspooon sized amounts of the mix and roll into balls then roll in the sesame seeds,place on a greased oven tray and bake in a preheated 180c oven 12-15 minutes turning the biscuits over half way through cooking,cool on an oven rack ,you can make the mixture in advance and freeze it if you are having friends over for drinks,just defrost and bake as usual.
Makes about 3 dozen.
N'oz's Food Blog-Sticky Date Pudding
This is a favorite dessert and it’s easy to make.
Sticky Date Pudding
Ingredients
90gms Soft Brown Sugar
1 Teaspoon Vanilla Essence
8 Dates
1 ¼ Cup Water
1 Teaspoon Bicarbonate of Soda
120gms Butter
120 gms Caster Sugar
2 Eggs
150 gms Self Raising Flour
3 Tablespoons Cream
Finely grated rind of 1 Orange
Method
Place the vanilla essence ,water and the dates in a saucepan and bring to the boil,turn off the heat add the bicarbonate of soda and cover with lid.meanwhile butter 6 dariole moulds thoroughly and set aside,cream half the butter with all the caster sugar and the orange rind ,cream for 5 minutes add eggs one at a time and beat in thoroughly ,fold in sifted flour ,chop the dates and mix in with the liquid from cooking the dates.
Spoon the mixture into the moulds filling to about a cm below the rim ,Bake in a pre heated 180c oven for 20 minutes,meanwhile place the brown sugar ,the rest of the butter and the cream in a saucepan and heat thoroughly till combined reduce heat and simmer 2 minutes after the puddings have been cooking 20 minutes pour a tablespoon of this mixture on each pudding and cook them a further 5 minutes,
Unmould puddings onto a plate and serve with remaining sauce and thickened cream.
Saturday, 1 October 2011
Welcome to my food blog
Welcome to N'oz's Food Blog.
This is the first entry in my new blog devoted entirely to food and drink,I will cover just about any subject to do with eating and drinking,I will post recipes including my own and those passed on to me by friends and family and if I come across a good recipe on the web I will post it too (along with appropriate attribution of course),I will also post comments about different ingredients and also post tips for healthy eating,I hope you enjoy reading my thoughts,please feel free to comment and add your own recipes or tips for enjoying food and drink.
Cheers
N'oz
This is the first entry in my new blog devoted entirely to food and drink,I will cover just about any subject to do with eating and drinking,I will post recipes including my own and those passed on to me by friends and family and if I come across a good recipe on the web I will post it too (along with appropriate attribution of course),I will also post comments about different ingredients and also post tips for healthy eating,I hope you enjoy reading my thoughts,please feel free to comment and add your own recipes or tips for enjoying food and drink.
Cheers
N'oz
N'oz's Food Blog-A to Z of Ingredients
Ok this is going to be a list of ingredients rather than foods so mostly it will cover things like herbs and spices,condiments etc.
A
Agar Agar
Agar Agar is a gelatin like substance that originates in the cell walls of a type of red algae,It can be used as a thickener in soups,for making jellies,as a laxative,as a clarifying agent in brewing and as a stabiliser in ice cream,it's a vegetarian alternative to gelatin.
Arrowroot
Arrowroot is a form of starch extracted from the rhizomes of the Maranta Arundinacea plant.
It is used as a thickener and is particularly useful when you need a clear thickened sauce like fruit sauces because
it will not make the sauce cloudy like cornflour does,It's also used as a replacement for ingredients containing gluten
for people with Coeliac disease.
A
Agar Agar
Agar Agar is a gelatin like substance that originates in the cell walls of a type of red algae,It can be used as a thickener in soups,for making jellies,as a laxative,as a clarifying agent in brewing and as a stabiliser in ice cream,it's a vegetarian alternative to gelatin.
Arrowroot
Arrowroot is a form of starch extracted from the rhizomes of the Maranta Arundinacea plant.
It is used as a thickener and is particularly useful when you need a clear thickened sauce like fruit sauces because
it will not make the sauce cloudy like cornflour does,It's also used as a replacement for ingredients containing gluten
for people with Coeliac disease.
N'oz's Food Blog-Glazed Orange & Lemon Tart
This is a delicious lemon tart .
Make the sweet pastry first.
The ingredients here make enough for two 22cm (8-9 Inch) flans or tarts.
50gms (2oz) Almonds
150gms Unsalted Butter,Cold and Cubed
1 Egg
2 Drops Vanilla Essence
Pinch of Salt
120gms Icing Sugar
250gms Plain Flour
Method
Chop the almonds finely using a knife or food processor then place the almonds,butter,egg,vanilla and salt in a mixer or
food processor and blend until butter has softened ,continue processing gradually adding a little sugar and flour until the
pastry is combined ,form into a ball with your hands but handle it as little as possible,wrap in cling film and rest in the
refrigerator for at least 1 hour prior to using,the secret of this pastry is handling as little as possible and keeping it cool.
For the filling-
Ingredients
6 Eggs
1 Cup Caster Sugar
Finely grated rind of 1 Orange and 1 Lemon
2 Tablespoons of thickened cream
1/2 Cup each of Orange and Lemon Juice
Extra Lemon
Icing Sugar for Glaze
Make the tart by greasing a 24cm flan tin with a removable base,roll out the pre made pastry to about 3-4mm thick and place in the flan tin pressing the pastry into the flutes of the tin,place a sheet of baking paper over the top of the pastry and fill with 2 cups of rice bake in a preheated 180c oven for 15 minutes,remove the rice and baking paper and continue cooking until the pastry is light golden colour,,meanwhile make the filling by mixing the eggs,sugar ,orange and lemon rind and cream in a bowl and whisk lightly,stir in the juice and gently pour the mixture into the pastry case whilst it is in the oven and bake for 15-20 minutes or until the center is just set ,Alllow to cool before carefully removing from the tin.
Prior to serving peel the extra lemon very and cut the lemon into thin slices and arrange over the tart in a circular pattern,sprinkle the top with icing sugar and place under a hot grill for about a minute or until the sugar starts to melt and give the tart a glaze
N'oz's Food Blog-Mexican Quiche
This is a slightly different version of the classic Quiche Lorraine,it uses a cornmeal crust which produces a lovely light base,the
filling is spicy but the tomato cuts the heat a little.
Ingredients
Cornmeal Crust
1/2 Cup of Polenta
3/4 Cup sifted plain flour
Salt and Pepper
1/3 Cup of cold butter,cut into cubes
4 Tablespoons iced water (Add extra water if required)
Method
To make the crust sift together cornmeal, flour, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms ball. Turn out onto lightly floured board and roll dough to 13-inch circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge under and flute.
Filling Ingredients
6 Eggs
1 Cup Cheddar Cheese
1/2 Cup Sour Cream
1/4 Cup Red Pepper,
1 Onion
3 Tomatoes
2 Fresh Chillies of any type
2 Rashers Middle Bacon
100gm Butter
Method
Thinly chop the bacon ,red pepper,onion chillies and tomato (When slicing chillies wear rubber gloves and wash hands well afterwards and be careful not to wipe your eyes ) add the butter to a large frypan and briefly fry the ingredients till the onion is transparent and other ingredients are partly cooked,set aside to cool,meanwhile beat the eggs and sour cream together,add the cooked ingredients to the crust and pour over the eggs and cream mixture then add the grated cheese.
Place on the bottom rack of oven preheated to 200 degrees and cook for 10 minutes then reduce heat to 180 degrees and
cook a further 20-25 minutes or until the mixture is set.
Let the quiche stand 10 minutes before attempting to cut
N'oz's Food Blog-Easy Orange Cake
Easy Orange Cake
This orange cake is delicious for morning or afternoon tea,it's addictive eating and it's so easy to make.
Ingredients
90gms (3oz) butter
3 Eggs
3/4 Cup Sugar
1/4 Cup Orange Juice
1 1/4 Cups Self Raising Flour
1tspoon Grated Orange Rind
Put the butter,orange rind,juice in a small pan and heat until butter has melted.
Beat the eggs and sugar until thick and creamy,stir in sifted flour and add the hot liquid folding the mixture lightly
but quickly.
Pour in to a 20cm (8inch) springform cake pan greased and lined with baking paper.
Bake in a moderate oven 35-40 minutes or until the point when a thin skewer inserted in the middle of the cake comes out clean.
This is an easy to make cake that makes a soft batter but produces a lovely,moist cake.
This orange cake is delicious for morning or afternoon tea,it's addictive eating and it's so easy to make.
Ingredients
90gms (3oz) butter
3 Eggs
3/4 Cup Sugar
1/4 Cup Orange Juice
1 1/4 Cups Self Raising Flour
1tspoon Grated Orange Rind
Put the butter,orange rind,juice in a small pan and heat until butter has melted.
Beat the eggs and sugar until thick and creamy,stir in sifted flour and add the hot liquid folding the mixture lightly
but quickly.
Pour in to a 20cm (8inch) springform cake pan greased and lined with baking paper.
Bake in a moderate oven 35-40 minutes or until the point when a thin skewer inserted in the middle of the cake comes out clean.
This is an easy to make cake that makes a soft batter but produces a lovely,moist cake.
N'oz's Food Blog-Beef Stroganoff
A classic recipe.
Beef Stroganoff
Ingredients
1 kg Rump Steak
1 Onion
225gms Button Mushrooms
200ml Sour Cream
50gms Butter
3 Tblespoon Flour
Method
Peel and slice the onion and mushrooms and set aside,season the flour with salt and pepper,thinly slice the steak and coat with the seasoned flour ,melt half the butter in a frying pan and the steak and fry 5-7 minutes ,tossing constantly until
golden brown,add the remaining butter and add the sliced onion and mushrooms and cook a further 4-5 minutes,stir in the
sour cream and season with plenty of pepper,heat through gently ensuring the cream does not boil.
Serve with plain boiled rice.
N'oz's Food Blog-Chicken & Leek Pie
Chicken and Leek Pie
This is a hearty pie for dinner any night of the week.
Ingredients
1 Kilo Chicken Fillets
4 Leeks
2 Large Carrots
I Medium Onion
500 gms Mushrooms
100gms Ham
3 Tblespoon Flour
600ml Thickened Cream
125gm butter
2 Sheets Frozen Puff Pastry,defrosted
Salt and Pepper
I Egg,beaten for glaze
Sesame Seeds
Method
Wash the leeks very well to ensure they are clean of dirt or grit,chop them finely and set aside,peel and slice the carrots.mushroom,onion and chicken fillets.
In a large frypan melt the butter and add the onion and carrot,cook till tender,add the leeks and chicken fillets ,reduce heat and cook till the leeks are tender,add the flour and cook 2 minutes then add the cream and reduce,make sure the cream does not boil or it will seperate,set aside .
Place the cooked ingredients in a large pie dish and cover with puff pastry,trim the edges neatly and
use any scraps of pastry to make decorations for the top,make two holes in the pastry top to ensure steam can escape ,brush the to with beaten egg and sprinkle with sesame seeds.
Bake in a hot (180c) oven 30 mins or until puffed and golden.
I like to serve this with parsnip mash and beans but you can of course serve it any way you wish,it goes well with a light sauvignon blanc.
N'oz's Food Blog-Poached Eggs with Asparagus
Ok here’s an idea for a light yet filling breakfast perfect for a slow Saturday or Sunday morning.
Poached Eggs with Asparagus
You need really fresh asparagus for this ,of course fresh picked is best but we don’t all have access to a kitchen garden so a trip to the greengrocers is the next best thing,look for firm, bright smooth, spears of uniform size with closed, compact tips. When you snap freshly harvested asparagus, it should be crisp, moist and juicy.
Ingredients (For two people)
6 fresh Asparagus spears
2 fresh eggs at room temperature
A liitle vinegar
Wash,dry and trim the asparagus , fill a large pot half full of water, add a pinch of salt, and bring to a boil. Add asparagus and partially cover until a second boil quickly begins, then uncover and cook for 4-5 minutes,remove and plunge in cold water and dry with a tea towel,set aside.
For the poached eggs crack the eggs into two small ramekins,bring a large pan of water to the boil and add a “slurp” of vinegar to the water ,when it comes to the stir the water vigorously with a whisk and create a kind of vortex carefully drop the eggs in the centre,they will drop to the bottom and by the time they float to the surface they should be cooked,with firm whites and lovely,gooey yolks just ready to ooze out over the asparagus,to reheat the asparagus bring a small pan of water to a simmer and drop the asparagus in and heat for about a minute,just enough time to toast some bread to serve with the eggs and asparagus.
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