Tag Archives: recipes

Handmade

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As I sat down to write this post I was casting around in my mind for a suitable title. After close to 15 years of writing this blog it is inevitable that I end up reusing titles and that does not really matter. However, I was pleasantly surprised to discover that the very simple one-word title of ‘Handmade’ had never featured. This is amazing since so much I what I write about is things that we have made or refashioned, whether it is cooking, sewing, gardening or various constructions.

Anyway, enough about the title and on to a couple of things that I have made recently which I want to share with you. The first is a recipe. This is a quick and easy no-bake sweet treat which is easy to have on hand for unexpected guests as well as a terrific option for times when you need to contribute something at the plethora of end-of-year events which will soon be upon us.

CHOC FRUIT AND NUT BALLS

Ingredients

1 cup raw almonds
1 cup sultanas
1 cup raisins
2 tablespoons cocoa
1/2 cup coconut + extra for rolling
1/4 cup flaxseed meal
1 – 2 tablespoons fruit juice

Method

Place almonds in food processor and process until fairly finely chopped. Add sultanas and raisins and process a bit more. Add the remaining dry ingredients and finally the juice. Drizzle slowly until the mixture forms into a solid mass. Remove mixture and roll into small balls. Roll the balls in coconut and store in the freezer until ready to use.

NOTE: This ‘recipe’ is my own creation and the quantities are only approximate and very flexible. You can use any dried fruit of you choosing. The juice can be fresh orange or lemon juice or any type of bottled juice.

Additionally, it is gluten-free, dairy-free and vegan. Although I have not tried, if you need a nut-free version you could consider using pepitas or sunflower seeds instead of the almonds.

Meanwhile, I have also done some sewing recently. I had picked up some beautiful quilting fabric from an op shop some time ago with no real plans for how I would use it as they are not the colours I generally work with. I added it to my stash for a yet to be decided project. Last week I used some of it to make these blocks.

I then turned them into 2 patchwork tote bags which are fully lined with a contrasting internal pocket.

They are both being donated. One went to be part of a raffle at a Frocktober High Tea which a friend held yesterday. For those of you who don’t know, Frocktober is a focused month of fundraising for Ovarian Cancer Research. All cancer research is important but ovarian cancer is a particularly insidious disease which usually has very late diagnosis, and therefore, very poor outcomes and survival rates.

The other bag will also be part of a raffle next weekend but this time it will be at a fundraising fete for our local Community Pantry.

I am pleased to be able to share some of my handmade goods to benefit others in the wider community.

A Quick Quiche

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This is a long-forgotten ‘recipe’ that pops into my head occasionally. Instead of using pastry for a quiche base this uses rice.

QUICHE BASE

2 cups of cooked rice
1 egg, beaten
Salt and pepper

Place the cooked rice in a bowl. Add the beaten egg and combine quickly. Season with salt and pepper. Spoon the mixture into a quiche dish or pie plate, spread evenly across the base and side pressing in place with the back of a spoon.

QUICHE FILLING

The filling for a quiche is one of those things that can be pretty much anything you want it to be.

Tonight it was:

1/2 onion, finely chopped
2 large leaves of silverbeet (chard), stalks and leaves finely chopped
Small piece of capsicum (red pepper), finely chopped
1/2 tin of tuna, drained and flaked

Lightly saute the vegetables.

Add the tuna. Spread the mixture over the rice base, add a small amount of grated cheese.

Finally, make a mixture of eggs/milk/cream. Once again, this is very forgiving and you can use whatever you have to hand. I generally do not have cream available so I often add a spoonful of powdered milk to the regular milk to make it a bit creamier. However, tonight I did have some cream that I had bought marked down earlier in the week.

3 eggs
100ml thickened cream
100ml milk

Beat the eggs/cream/milk thoroughly then pour carefully over the filling. Bake in oven at 180C for 30 minutes or until firm to touch and golden.

I had started cutting the quiche before I remembered to photograph the finished product.

And dinner is served.

The first slice is always a bit tricky to get out, especially when it is warm but it still tasted great. In fact, this is equally as good hot or cold so that is our lunches sorted for the next couple of days.

What’s For Dinner?

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I do not often post our main meals these days as we mostly eat a selection of the meals already on the index. However, a couple of weeks ago I made a new creation which was a great success so tonight I photographed the steps when making it again.

CREAMY MUSTARD CHICKEN – serves 2

Ingredients

Half onion
Handful of silverbeet
1 chicken breast fillet
1 medium mushroom
250ml cauliflower white sauce** (recipe here) or you could use regular white sauce
2 spoons of mustard mayonnaise

Method

Finely slice the onion, cut and finely slice the silverbeet stalks. Shred the silverbeet leaves and slice the mushroom. Cut the chicken fillet into small strips. Cook the chicken lightly until cooked but not browned. (I cook the chicken in the airfryer). Set the chicken aside.

Saute the onion and stalks, add sliced mushroom and chicken. Cook for 5 minutes. Add cauliflower sauce and mustard. Finally, stir in the shredded silverbeet and cook for a few more minutes until the silverbeet is softened and the mixture is all heated through.

I served the chicken dish with mashed potato, carrots and green beans. It works equally well with rice which I chose previously or pasta could be another option.

More Vegetables

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I want to share a recipe that has evolved in my kitchen since I first discovered that I could use cooked cauliflower as the base for a savoury white sauce rather than the traditional flour and butter roux.

The quantities listed are very flexible and only intended as a guide. The seasoning depends very much on your palate and should be adjusted accordingly.

INGREDIENTS

1/2 large cauliflower, cut into pieces (including stalks)
500ml milk, dairy or plant-based
1&1/2 teaspoons salt
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1 teaspoon smoky paprika

Cook cauliflower until tender – microwave or steamed. Puree the cooked cauliflower, gradually adding milk to create the required consistency.

At this stage it should be smooth but will taste like milky cauliflower. Gradually add seasoning of your choice. Other options include powdered onion or garlic.

The mixture freezes really well and is super versatile. Here are 4 jars ready to go in the freezer.

It can be used in any way you would normally use white sauce. I sometimes add to vegetables or use for a pancake filling with mushrooms and chicken. Tonight I used it for the base of a tuna pasta bake.

Here it is almost ready to go in the airfryer.

I will add some topping of flaxseed meal, nutritional yeast and a little grated cheese and serve with some sliced carrots and zucchini.

In the Kitchen

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While our granddaughters were visiting us my kitchen activities were limited to just getting the next meal on the table but yesterday I managed to do a bit of forward planning and preparation.

The first thing was to make some Choc Fruit and Nut Balls. These are perfect for Christmas gatherings (or any other time of the year) when you are asked to contribute a plate. They are always well-received and are super-easy to make (no cooking required). They freeze really well and it is easy to pull some out at a moment’s notice.

My next job was to make some more peanut paste. I buy raw, unsalted peanuts and lightly dry roast them before putting them in the high-speed blender. I have previously roasted them on a baking tray in the oven but this time I decided to try them in the airfryer. This worked perfectly. I did 2 batches in a round cake tin for 10 minutes at 170C.

Meanwhile, I had a batch of grapefruit marmalade simmering on the stove. I never thought I would be making marmalade in December as citrus usually ripen here in late autumn/early winter and it is now officially summer. However, GMan took the car to have some work done on it the other day and was at a loose end for about 4 hours. So, he went walking in Bendigo while he waited and happened upon some free grapefruit in a box on the footpath. He collected 8 grapefruit in his backpack and they are now marmalade.

Also, in the spirit of not wasting anything I had these remnants to deal with. The last of the peanut paste is notoriously difficult to remove from the jug of the blender so I chose to leave about a tablespoonful of the mixture and then used that to make satay sauce. I set the excess coconut from rolling the choc fruit balls aside and then used it in making another batch of gluten-free muesli.

Here is our dinner of satay chicken with rice and green salad.

All of the recipes mentioned are elsewhere on the blog as they are regular favourites here. Here is the link to the recipe index which can be found on one of the tabs at the top of the front page of the blog. I refer to it frequently because a lot of what I write is as much for me as it is for my readers. Please feel free to use the index as your own.

The link for the Choc Fruit and Nut Balls is somewhat different to the ones I make now – there have been multiple modifications and I will add the updated version later today.

Another Recipe

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As promised in my last post, here is the recipe for the Eggplant Rolls which I made recently.

I have not included quantities as it depends on how many you want to make and personal taste.

EGGPLANT ROLLS

Ingredients

1 large eggplant
Ricotta cheese or drained plain yoghurt
Leafy greens, finely chopped – silverbeet, spinach, kale or similar
Seasoning of choice – salt, pepper, mixed herbs, smoky paprika
Can of tomatoes, diced
Flaxseed meal
Almond meal
Cheddar cheese, grated

Method

Thinly slice the eggplant. Lightly cook the slices in a pan or in airfryer.

Combine the ricotta, greens and seasoning.

Spread mixture onto eggplant slices.

Roll up eggplant and place in an ovenproof dish.

Top with tomatoes.

Combine almond meal, flaxseed meal and grated cheese. Sprinkle on top of the dish and then cook until thoroughly heated and crispy.

IMPORTANT NOTES:

If you look carefully at the photos you will note that I neglected to follow my own instructions and did not pre-cook the eggplant slices. The meal was still quite edible but it is definitely much better if they are pre-cooked.

For the final cooking I generally cook until hot in the microwave then finish off in the airfryer. You could also bake these in the oven.

The almond/flaxseed meal topping is so that this dish is gluten-free. If that is not an issue you may simply choose to use breadcrumbs.

I served this meal with steamed rice, carrots and peas.

Countdown – Cooking

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Removalist day (17th March) is fast approaching and it is time I gave some serious consideration to the kitchen and food.

It will be almost 8 weeks between the date that everything is moved and when we actually move into our new home in Victoria. In that time we will be housesitting near our existing home, spending a few days with family and then house-sitting for a week in Brisbane before spending 5 days driving to Victoria and another 10 days in an Air BnB before our final relocation. All of this means that although I will have the capacity to cook meals, my access to a full range of ingredients and implements will be somewhat limited.

So, this morning a made a list of some of the major ingredients I have. The next step is to create as many meals as possible that can be frozen and fairly easily reheated or finished off with the minimum of ingredients.

The first cab off the rank was a batch of chilli con carne using up diced onion, mince, kidney beans and refried beans from the freezer. It made 5 serves.

Ingredients

1 large onion, diced
250g mince
500g kidney beans
1 cup refried beans
1 can crushed tomatoes
2 tablespoons tomato paste
1 cup water
2 teaspoons beef stock powder
1 teaspoon cumin
2 teaspoons smoky paprika
1 teaspoon powdered chilli
Tabasco sauce – to taste

Method

Gently saute the onion in a little olive oil, add the mince and stir until fully browned. Add the remining ingredients, combine and simmer gently for about 30 minutes. This will allow the flavours to combine and thicken slightly to a spicy, rich sauce.

NOTE: Adjust seasonings to suit your taste.

Use It Up

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Food is one of the less obvious things you need to consider when planning to move house. This is not a major issue if you are moving down the road or even across town but it is definitely a consideration when moving further afield.

We are moving to a different state and while jars of dry goods can be packed in boxes as with other household items the contents of the refrigerator and freezer are a different story.

It is still about 7 weeks until we depart but it is never too soon to consider how best to use the contents of the refrigerator and freezer. I am fairly aware of what I have available and will be working towards using this up. Of course, I will still be buying fresh fruit and vegetables.

Yesterday I made a big batch of Eggplant & Bean Curry. This vegan and gluten-free dish is definitely one of our favourites.

EGGPLANT & BEAN CURRY

Ingredients

1 tablespoon coconut oil
1 large onion, cut into wedges
1 tablespoon Massaman curry paste
1 teaspoon vegetable stock powder
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon chilli powder
500ml water
1 can light coconut cream
2 large potatoes, diced into 1cm pieces and cooked until tender
600g eggplant, diced into 1cm pieces
300g green beans, prepared and cut into 2cm lengths

METHOD

Prepare the vegetables as per the ingredient list. Heat the oil, add onion wedges, curry paste and spices, toss until well combined and the onion is softened. Add the diced eggplant, combine and cook for another 2 minutes. Add the water and stock powder. Simmer until volume is reduced slightly. Add the potatoes, cover and simmer for 30 minutes. Add more water if required. Stir in the coconut cream and simmer to reduce slightly if required. Finally, add the beans and cook for about 5 minutes.

I serve this with a small quantity of brown rice. You do not need to add too many carbs as there is already potato in the curry.

NOTE: The quantities are based on what I had available and the desired level of spiciness. You can adjust according to your own tastes. I use this basic curry sauce for of curry dishes. It is particularly good with a dish based on cauliflower, too.

This made a total of 8 serves (4 meals) for GMan and I. We had one for dinner and the remainder was portioned up and went into the freezer. That is 3 more meals I will not have to prepare in the next 7 weeks.

Functional or Fad?

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It is now about 2 months since I capitulated and bought an airfryer.

I had not really investigated what an airfryer was or how they worked but when I heard them being mentioned in a couple of Facebook groups I dismissed them as another unnecessary kitchen gadget. My first real-life experience of them was when we were invited to dinner a couple of months ago. The potatoes cooked in the airfryer were absolutely divine.

GMan came home and started researching various options. Coincidentally, Aldi had them in their special buys the following week so we decided to bite the bullet and see whether all of the hype was worth it. For us it has certainly proven to be $70 well-spent.

Apart from the rather obvious benefit of being able to replicate at least some deep-fried food with minimal oil there are also considerable energy savings from using the airfryer rather than a conventional oven. Food cooks more quickly and it does not heat the entire kitchen.

The airfryer is also quick and easy to clean.

My first attempt was chips which were an absolute winner. Since then I have cooked salmon, arancini balls, marinated chicken pieces, garlic and eggplant slices as well as nachos.

For the nachos, I lined the cooking tray with baking paper and assembled the nachos as per my ‘recipe’ here. 8 minutes at 190C in the airfryer and dinner was ready.

I served these with a side salad of coleslaw.

Soup for Supper

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Today I have made leek and potato soup. It is winter here in Australia and although we live in a relatively mild climate there is something appealing about a pot of homemade soup on a damp, grey day.

There are plenty of recipes on the internet for leek and potato soup but this is my version.

LEEK & POTATO SOUP

Ingredients

1 medium/large leek
3 medium/large potatoes
1 tablespoon oil
1 tablespoon vegetable stock powder
1 teaspoon dried celery leaves
1 teaspoon rosemary salt
1/2 teaspoon cracked black pepper
1.5 litres water

Method

Wash and thinly slice the leek. Heat oil in a large pot and saute the leek. Stir constantly to avoid it browning. When the leek is soft, add 1 litre of water and the stock powder and other seasonings. Simmer gently.

Meanwhile, peel and dice the potato. Microwave until tender. Reserve about 1/3 of the potato cubes and add the rest to the soup and continue simmering for about 20 minutes. Remove from heat and blend until smooth. I use a handheld blender for this. Roughly mash the remaining potato and stir into the soup. Add more water to create desired consistency. Check and adjust seasoning as required.

NOTES:

Be extremely careful when blending hot soup.

You may choose more, less or different seasoning to what I have used.

I make the rosemary salt by stripping the leaves from the stems, dehydrating them and then grinding to a powder which I mix 50/50 with a good quality salt.

Soup simmering.

The end result.