Some Salads

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I am currently sifting through some old blog notes and recipes that have not previously seen the light of day.

I will post them here as I think they are worth remembering for the coming months as the weather heats up.

CHICKEN SALAD (Serves 2)

1 chicken breast fillet (steamed and shredded)
1/4 cup dried cranberries (chopped)
2 tablespoons walnuts (chopped)

Combine the ingredients and dress with mayonnaise.  Chill.

Serve with other salad as desired.

CUCUMBER & ONION SALAD

Lebanese cucumber (thinly sliced)
Onion (thinly sliced and separated into rings)
Good quality salt (I use Himalayan pink)

Layer the cucumber and onion rings in a shallow dish, adding a fine sprinkle of salt to each layer.  Chill and allow to stand for about an hour before serving.

I do not have a photo of this very simple, yet tasty, salad.

PEAR SALAD (Serves 2)

1/2 pear, cored and sliced thinly
Small stick of celery, sliced thinly on the diagonal
6 walnuts, chopped
Parmesan cheese, shaved
30ml lemon juice           }
5ml balsamic vinegar   } – Dressing
5ml olive oil                     }

Arrange the pear, celery and walnuts on the plate.  Combine dressing ingredients and drizzle over salad.  Top with shreds of parmesan cheese.

Here it is served with grilled salmon and coleslaw.

It is useful to have a selection of simple, appetising dishes for when the weather is hot and inspiration for meal preparation is often lacking.

Midwinter Mango

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It is difficult to believe but I reached a point in February where I felt as though I never wanted to see another mango.  Fortunately, the feeling does not last and we we able to freeze some of the summer abundance.  A few months later and it was time to dive into our frozen supplies.

Mango Chicken Curry

2 chicken breast fillets
1 large onion
1 tablespoon curry powder

OR

1 teaspoon cumin
1 teaspoon turmeric
1/4 teaspoon chilli
1/4 teaspoon ginger
Fresh coriander, chopped

1 tablespoon oil
1 can coconut cream
2 fresh mangoes

OR

Frozen or canned mango

Cut onion into wedges and chicken fillets into strips.  Heat oil in a large pan, add onion and spices and fry for a couple of minutes.  Add chicken and fry until cooked.  Add coconut cream and simmer gently for 5-10 minutes.

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Add sliced mango and coriander, cook until heated through.

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Serve with rice and vegetables as desired.  We had stir-fried bok choy and snow peas.

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Serves 4

Not Only Food

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The past couple of days have focused on food recipes but those are not the only recipes on the blog.

You may have seen a recent episode of ‘Gardening Australia’ which featured a recipe for making an exfoliating hand scrub/balm with lemon and rosemary.  I have lemons growing and access to a source of rosemary from a friend so it was too good an opportunity to pass up.

Here are the details in case you missed them.

Lemon and Rosemary Hand Scrub

1 cup sugar
2 tablespoons olive oil
2 tablespoons lemon juice
Rind of 1 lemon
Sprigs of rosemary

The ingredients and utensils assembled.

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Finely chop the rosemary and lemon zest.

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Add the chopped ingredients to the sugar and combine.

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Add lemon juice and oil.  Mix thoroughly.

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Transfer to a sealed container and store in the refrigerator.

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This could make a great gift for a keen gardener.

This recipe is indexed on the tab ‘Recipes – Other’ along with other non-food recipes.

Refreshed and Updated

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It is now over 9 years since I began this blog.  There have been some hiccups along the way which included losing photos from the early blog posts.  Some have been restored and others have not.

After some time, I decided that an index was required as the recipes could be difficult to locate.  I created this but it was incomplete and certainly not up-to-date.  I have worked to rectify that but it will be an ongoing project.  The index contains hyperlinks to the posts containing recipes.  You will find the index under the tab labelled ‘Recipes – Food’ at the top of the blog.

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In an effort to make it easier for users to peruse the index, I have created various categories and listed the recipes in alphabetical order.

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There are over 70 recipes currently listed and include some which have been handed down through several generations as well as more recent acquisitions from friends and the internet and some of my own creations.  Many of the recipes are gluten-free or are able to be adapted to gluten-free as I began to eat a gluten-free diet early in 2012.

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In addition to the recipes I have also updated the blogroll on the right-hand side of the blog.  These are a selection of blogs that I find interesting and which have some similar themes to my own.  Blogs come and go so I have removed several which are no longer relevant or active and added others which have captured my interest more recently.  Please feel free to drop by and check them out.

 

Sweet Chilli Sauce

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As promised, here is the recipe for the sweet chilli sauce.

A couple of weeks ago my sister gave me these chillies.  They are milder than our birdseye chillies and she assured me that they are just perfect for making sweet chilli sauce.

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As always, I consulted Google for a recipe and found this one.  It is from the Australian Women’s Weekly and it was refreshing to find an Australian recipe that I did not have to interpret or substitute either ingredients or measurements.

I had enough ingredients for a half quantity so this is what I used.

Sweet Chilli Sauce

125 gram fresh long red chillies
375ml white vinegar
250ml water
1 cup raw sugar
1 teaspoon salt
3 cloves garlic, crushed

Remove green stems from chillies, chop chillies coarsely with their seeds. Process chilli until finely chopped.

Combine vinegar, water, sugar and salt in large saucepan. Stir over low heat, without boiling, until sugar dissolves. Add chilli, boil, uncovered, 20 minutes.
Add garlic; boil, uncovered, about 20 minutes or until mixture is reduced to 3 cups (375ml). The sauce will thicken on cooling. Stand sauce 10 minutes.
Pour hot sauce into hot sterilised bottles, seal immediately. Cool, refrigerate.
NOTE:
I probably boiled mine a bit too long.  I think the cooking times need to be reduced for the reduced quantity.  It looked and tasted wonderful when I poured it into the bottle but the seeds and skin were too hard and chewy.
I left it for about a week while I considered my options.
Yesterday I removed it from the bottle and added about another 125ml of water.  This all went into my high-speed blender which effectively blitzed the skin and seeds.  I then simmered it for about 5 minutes before re-bottling it.
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We had Zucchini and Corn Fritters last night and the sweet chilli sauce was the perfect accompaniment.  It is rather more opaque and smooth than the commercial varieties but the taste is second to none.
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Simply Delicious

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Tonight I made zucchini and corn fritters for our dinner.  I checked out several recipes via Google and this is what I came up with.

Zucchini and Corn Fritters

350g potato (cooked and mashed)
1 and 1/2 zucchini (grated)
1 cup frozen corn kernels
1/3 cup chickpea (besan) flour
1 clove garlic (crushed)
Fresh rosemary and coriander (finely chopped)
1/4 teaspoon cumin
Black pepper and herb salt

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Combine all of the ingredients in a bowl.  Add spoonfuls to a hot frying pan with a little oil (I used coconut oil).  Cook on both sides until browned.  Remove to a warmed plate to serve.

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The quantity made 8 fritters.  We had 3 each for dinner served with beans from the garden and some homemade sweet chilli sauce.

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I will post the recipe for the sweet chilli sauce tomorrow.

The Pandemic Pantry – A Windfall

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On Sunday evening a friend contacted me and asked if I would be interested in buying some organic celery and apples from a small business which had to close and was now unable to use the amount they had on hand.  I took 2 large bunches of organic celery and a couple of dozen small green apples which are also organic.

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I had a plan so it was out with the large stockpot which lives on the floor of my pantry and I was ready to make a large quantity of celery soup which is one of our favourites. The recipe below is for 1 regular bunch of celery so I actually multiplied it x 3 as the bunches of celery were huge.

CELERY SOUP

1 bunch of celery
2 medium potatoes
2 medium onions, diced
2 teaspoons vegetable stock powder
Salt and pepper
6 cups (1500ml) water

Wash and roughly chop the celery, including the leaves.  Peel and chop the potatoes.  Lightly saute the onions.  Add the remaining ingredients.  Bring to the boil then simmer until soft – at least 1 hour.  Allow to cool a little then blend until smooth.  Add more water if required to achieve desired consistency.  Adjust seasoning if necessary.

Here it is divided up and ready to freeze.

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This is a cheap and hearty meal when served with crusty bread or cheese scones.

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Then it was time to deal with the apples.  I peeled, cored and stewed them.  They are now packed away in the freezer for future use.

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I set the peels and cores aside for another project but more about that tomorrow.

 

A Couple of Classics

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It is interesting see how meals and baking have evolved over time but every now and then it is lovely to drag out some tried and true recipes.  As well as the enjoyment of eating the actual food, the memories that they evoke can be a delight.

The other day there was some discussion in an online group regarding using breakfast cereals in baking which made me remember this one which my maternal grandmother used to make.

DATE LOGS

1 cup chopped dates
1/4 cup castor sugar
30g butter
1 egg, beaten
1 dessertspoon lemon juice
1 teaspoon vanilla
1& 1/2 cups Rice Bubbles

Place all ingredients except the Rice Bubbles in a saucepan and cook gently for 10 minutes, stirring carefully.  Allow to cool.  Mix in Rice Bubbles.  Form into logs and roll in coconut.  Chill and store in the fridge.

I have not made this recipe recently but will do at some time.  I am not sure if Rice Bubbles are strictly gluten-free but you could used puffed rice which would ensure they are gluten free.

My memory of date logs is them being served for afternoon tea on a dainty oval china dish.

The second recipe I want to share with you is a simple melt and mix fruit slice which I successfully converted to a gluten-free version.  Here is the original recipe.

FRUIT SLICE

1 cup self-raising flour
1 cup mixed fruit
1 cup coconut
1/2 cup sugar
125g butter
2 teaspoons golden syrup

Combine dry ingredients.  Add melted butter and syrup.  Press into a shallow tin.  Bake in a moderate oven for 10-15 minutes.  Ice with lemon or orange icing when cool.

In order to make it gluten free I used a cup of gluten free plain flour and 2 teaspoons of baking powder.  Also, rather than mixed fruit I used 3/4 cup of sultanas and 1/4 cup of dried cranberries.  You can use any mixture of fruit that you choose.

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Since we have an abundance of passionfruit I decided to make passionfruit icing.

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They do not look overly pretty because I was racing against the clock and the icing had not completely set when I cut the slice.  However, it tasted amazing and adapted really well to the gluten free flour.

I hope you enjoy these and I will add the links to the recipe file on the front page of the blog.

 

 

 

 

 

 

 

 

 

A Sweet Treat

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Here is a simple and delicious idea for those occasions when you need to produce a shared plate of sweets.

3 ingredients – a packet of gingernut biscuits, whipping cream and strawberries.

Pre-heat the oven to 150C.  Place the biscuits on a baking tray in the oven for 5 – 8 minutes.  This will soften the biscuits slightly.  Place the biscuit between 2 soup spoons and press together.

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This will create a slightly bowl-shaped biscuit case once it is cooled.

You will need to work fairly quickly so that all of the biscuits remain softened until you press them into shape.  To do this I leave the tray in the oven with the door open and take them out one at a time.

Once the biscuit cases are prepared , they can be stored in an airtight container until you are ready to use them.

Whip the cream and place a dollop into each biscuit case and top with a wedge of fresh strawberry.

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These are best assembled just before serving but the cream can be whipped beforehand along with cutting up the strawberries.

GMan is took these to work yesterday for a special morning tea.  The biscuit cases in an airtight container, the whipped cream in a jar and the pre-cut strawberries in another container.  They only took a few minutes to assemble and were voted a clear winner.

If strawberries are not in season you can use any fruit – a sliver of mango or kiwifruit are good, too.  However, my favourite is a piece of crystallised ginger on top.

Option: use gluten-free gingernut biscuits to make this gluten-free.

Stocking Up

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Even though there are only two adults in our household, I find it worthwhile to prepare bulk amounts of various meals and ingredients for meals.

Some of the bulk preparation is due to the quantities of seasonal produce from our garden and in other instances it is simply due to the recipe or my choice to make a substantial quantity in one go.

Here are some examples of the sorts of things I do.

Single lunch serves of pumpkin soup.  This was after we had soup for dinner, it was all from one medium pumpkin picked from the garden.

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Limes cut into wedges.  Citrus are in abundance at our place at the moment and this is just one of the many ways I am using the bumper crop of limes.

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Bagged and ready to pop into the freezer for a refreshing addition to chilled water – still or sparkling (from the Soda Stream).

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A bulk quantity of refried beans done in the slow cooker.  This recipe (from Mimi all those years ago) practically makes itself.  A versatile staple that I store in the freezer.

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Spiced peanuts – I used some in the kale salad tonight and the rest will be used for future salads, that is, if GMan doesn’t snack on them all in the meantime.

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A batch of gluten free cheese scones.  These are delicious with a bowl of soup on a cool evening so I always have some in the freezer.

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What is in your stock to make preparing meals easier?