tag:blogger.com,1999:blog-12155645872036271302024-02-07T16:40:34.648+13:00kareN cookZkareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-1215564587203627130.post-28420868880909993742015-08-19T10:48:00.001+12:002015-08-19T10:50:21.580+12:00Chicken & Leek Pie<u style="font-weight: bold;">Pastry</u> OR you can just use one sheet of ready rolled puff pastry<br />
<div>
<ul>
<li>150g flour</li>
<li>1/2 tsp salt</li>
<li>110g margarine (flaked) at room temperature</li>
<li>40 mls cold water (approx. 3 Tbsp)</li>
<li>flour, for working the pastry</li>
</ul>
<div>
<br /></div>
<div>
Mix the flour & salt together. </div>
</div>
<div>
Remove roughly 1/3 of the flour mix and add the cold water.</div>
<div>
To the remaining flour, add the flaked margarine & rub to form crumbs (I used a fork & it worked fine).</div>
<div>
Knead the 2 mixtures together to form a smooth pastry & chill in the fridge for approx. 45 mins.</div>
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<br /></div>
<div>
<b><u>Filling</u></b></div>
<div>
<b><u><br /></u></b></div>
<div>
<ul>
<li>3 tbsp butter</li>
<li>1 medium hot cooked chicken (or cook a couple of chicken breasts & shred)</li>
<li>2 leeks, sliced into rings</li>
<li>350g mushrooms, sliced</li>
<li>200ml cream (I didn't add this)</li>
<li>300 ml creme fraiche</li>
<li>I also added 2 heaped tsp wholeseed mustard</li>
<li>salt & lemon pepper</li>
</ul>
<div>
Heat the butter in a pan, add leeks & soften, then add mushrooms & cook (approx. 10 mins total).</div>
</div>
<div>
When all cooked add creme fraiche, whole seed mustard & heat gently.</div>
<div>
Add to an oven-proof pie dish. </div>
<div>
Whisk an egg yolk with 2 Tbsp water & brush around the edge of the dish.</div>
<div>
Roll out the chilled pastry to size of pie dish.<br />
Place on top of dish & press down firmly at edge.</div>
<div>
Wash the pastry lightly with egg wash & make a few small slits.</div>
<div>
<br /></div>
<div>
<b>Bake until the pastry golden brown at 220oC or (200oC Fan bake).</b></div>
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<br /></div>
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kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-46555699279636843252012-11-23T23:19:00.002+13:002012-11-23T23:19:21.887+13:00Roast Vegetable Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxa_7RdkEiz2fbVA2qGlaRAowWT8brwnL6Ka79_VF3xeOjmNKnHm0DzhhqTaHdVXZN54d5i-x4U-8MENs2ETgimDa_vgC5ZXg4sN1WxctqssZJ8dPNzPDHWOV5oGtz4KQHwzDUa9jmcQ/s1600/P1040539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxa_7RdkEiz2fbVA2qGlaRAowWT8brwnL6Ka79_VF3xeOjmNKnHm0DzhhqTaHdVXZN54d5i-x4U-8MENs2ETgimDa_vgC5ZXg4sN1WxctqssZJ8dPNzPDHWOV5oGtz4KQHwzDUa9jmcQ/s400/P1040539.JPG" width="400" /></a></div>
<br />
Preheat oven to 180oC<br />
<br />
Ready rolled shortcrust pastry; partially thawed<br />
1/2 small butternut pumpkin, peeled, cubed chunky<br />
1 large red capiscum, thickly sliced<br />
1 large red onion, cubed chunky<br />
2 large zucchini/courgettes, cubed chunky<br />
Olive oil cooking spray<br />
Thyme leaves<br />
Salt & Pepper <br />
<br /><i>EGG MIX - Mix well in seperate bowl.</i><br />
6 eggs<br />
3/4 cup cream<i> </i><br />
3/4 cup finely grated parmesean cheese<br />Salt & pepper (season well - maybe even add some garlic salt)<br /><br />Lightly grease large loose bottomed flan dish.<br />Cover with thawed pastry sheets, leaving some overhanging edges (tidy up before baking). Prick with a fork.<br />Sprinkle cut & cubed veges evenly over pastry base.<br />
Pour over egg mix & bake for 45mins at 180-200oC fan-forced oven until pastry golden & vegies cooked & tender & egg mix has risen. Sprinkle with fresh thyme sprigs ~ 5 bmins before end of cooking time.Serve warm or cold.<br /><br /><br />
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<br />kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-17728740758277798382012-09-05T21:30:00.000+12:002012-09-05T21:30:07.579+12:00Fiona's Chocolate Chip CookiesThese are the recipe of a former work colleague & those of us that have tried them say they're the best - chewy with big hunks of chocolate - scrummy :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94EHE4iD2I7meG2fCJRdXmo858VtwUp2tAUGkorGfaamuAYZHHhvQxNerlfmmpohTuBsIEA5XtOZ7Ooi-YRhV22lmqa8_ZcmDoVGU7dZ_OIO2dHFrowFwXhuzWa-GXg4K6HUvcYeoY94/s1600/WatermarkedP1040175.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94EHE4iD2I7meG2fCJRdXmo858VtwUp2tAUGkorGfaamuAYZHHhvQxNerlfmmpohTuBsIEA5XtOZ7Ooi-YRhV22lmqa8_ZcmDoVGU7dZ_OIO2dHFrowFwXhuzWa-GXg4K6HUvcYeoY94/s320/WatermarkedP1040175.jpg.jpg" width="320" /></a></div>
<br />
<ul>
<li>1 block kingsize energy chocolate (or a dark chocolate) </li>
<li>1 cup sugar
2 tsp baking powder </li>
<li>4 Tbsp condensed milk (unsweetened preferably)</li>
<li>8 oz (200g) butter</li>
<li>2 cup flour </li>
<li>1/4 tsp salt </li>
</ul>
<ol>
<li>Chop chocolate. </li>
<li>Cream butter, sugar & condensed milk. </li>
<li>Mix in flour etc (add a little more flour if too wet). </li>
<li>Add chocolate chunks last & mix.</li>
<li>Place small spoonfuls on baking paper on a tray & slightly flatten with a fork. </li>
</ol>
Bake 12-15 mins at 350oF (180oC).
kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-16913059034468863122010-11-13T15:09:00.001+13:002010-11-13T15:19:56.722+13:00Quick self crusting quicheThis was passed onto me by my past supervisor "Mrs P" and is perfect when you want quick & easy!<br />
<br />
4 eggs<br />
1/2 cup flour<br />
4oz melted butter<br />
2 cup milk<br />
1/4 tsp baking powder<br />
<br />
Beat all together & then add:<br />
<br />
1 small tin tuna (or salmon)<br />
1 small sliced onion (I prefer red or a few spring onions chopped)<br />
chopped parsley<br />
1/4 cup grated cheese<br />
<br />
Bake at 350oF for 40 minuteskareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-41375031191730315602010-02-14T23:35:00.000+13:002010-02-14T23:35:59.007+13:00Blueberry and Apricot Upside-down CakeThis recipe comes from Annabelle White's <i>Best Recipes</i> - this is one of my favourite cook books as everything is easy but sensational. This is an easy cake & is so light & tasty!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7hJLT6IVdERpX9aiif-PC51KTW_pw4y0lushFRX4fkg4gqXDfjvnvipDKygB_y8dsbXPkcUbgJx3ge71dnpkc3-gVIm7NC3Bwf5-ftXTRXwiEIewGcq8qbhlO4Y80MXH5d0lR2pKAkI/s1600-h/Blueberry+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7hJLT6IVdERpX9aiif-PC51KTW_pw4y0lushFRX4fkg4gqXDfjvnvipDKygB_y8dsbXPkcUbgJx3ge71dnpkc3-gVIm7NC3Bwf5-ftXTRXwiEIewGcq8qbhlO4Y80MXH5d0lR2pKAkI/s320/Blueberry+cake.jpg" /></a></div><br />
<br />
<b>Topping: </b><br />
<br />
50g butter<br />
3/4 cup brown sugar<br />
1 400g can apricots, drained<br />
1 punnet blueberries<br />
<br />
Melt butter on low heat and sprinkle brown sugar on top, leave for a few minutes on low. Remove from heat. pour into your cake tin and arrange fruits.<br />
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<u>NOTE: </u>You can use any assortment of fruit & nuts. <br />
<br />
<b>Batter:</b><br />
<br />
2 cups flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
pinch salt<br />
125g soft butter<br />
1 cup sugar<br />
2 tsp vanilla essence<br />
2 large eggs<br />
1 cup buttermilk<br />
<br />
<ol><li>Cream butter and sugar.</li>
<li>Add vanilla essence, then eggs one at a time. Beat well.</li>
<li>Add buttermilk, mix.</li>
<li>Sift in dry ingredients and mix well.</li>
<li>Pour over fruit evenly.</li>
<li>Bake 350oC for 40-45 minutes until the top springs back.</li>
<li>Run knife around the side immediately - turn over with plate</li>
</ol>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com3tag:blogger.com,1999:blog-1215564587203627130.post-80223312863754892752010-01-28T11:26:00.000+13:002010-01-28T11:26:24.761+13:00Helen's ice cream birthday cakeHelen Williams another fabulous SU! demonstrator has just made the cutest cake for her son's birthday - it's a homemade ice cream cake with frozen cream. I love ice-cream birthday cakes! She kindly has shared the recipe & some fabulous pictures of the<i> Stargate</i> cake (another one of my favourite TV shows).<br />
<br />
So do go check it out in it's glory - you can see the post <a href="http://craftyhelen.blogspot.com/2010/01/darians-birthday-cake.html"><b>HERE.</b></a><br />
<br />
<b>Recipe:</b><br />
Whip 500ml of cream, fold in tin of condensed milk then fold in 2 king sized Crunches crushed with rolling pin. Put in to silicone mould and freeze.<br />
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You can put in any filling, I have sometimes put in marshmallows, block of chocolate broken into pieces.kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-40312605874582612962009-12-29T11:06:00.000+13:002009-12-29T11:06:57.424+13:00Anabel's lemon cordialwow this was one of my favourite Christmas gifts - homemade lemon cordial & it tasted sensational.<br />
<br />
<ul><li>4 cups (1 litre) water</li>
<li>5 cups sugar</li>
<li>4 lemons (rind & juice)</li>
<li>5 tsp citric acid</li>
<li>3 tsp tartaric acid</li>
<li>3 tsp epsom salts</li>
</ul><ol><li>Bring water, sugar & finely grated lemon rind to the boil.</li>
<li>Stir to dissolve sugar.</li>
<li>Remove from heat & add other ingredients. Stirring well until acids & epsom salts dissolve.</li>
<li>Allow to cool & then pour into glass jars.</li>
<li>To serve dilute with hot or cold water.<br />
</li>
</ol>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com1tag:blogger.com,1999:blog-1215564587203627130.post-88108940137814301602009-07-03T22:12:00.004+12:002009-07-05T11:47:39.168+12:00Lemon Yoghurt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWP05kX9GFf6PcKtfidN-1MV_gIWjFexuNfSjwLbjy30UHpc_grJITN3JJCguC7RbiFJhpWwLah28Hg9GobepMUxAZUVzTyoV1Owwa3zL65El2-BHrCYoXIdRcYKAbOtlFKdHldaYA_k/s1600-h/lemon+yoghurt+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWP05kX9GFf6PcKtfidN-1MV_gIWjFexuNfSjwLbjy30UHpc_grJITN3JJCguC7RbiFJhpWwLah28Hg9GobepMUxAZUVzTyoV1Owwa3zL65El2-BHrCYoXIdRcYKAbOtlFKdHldaYA_k/s320/lemon+yoghurt+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5354755840737371586" border="0" /></a><br />This is the BIGGEST cake I've ever made. Recipe from a work colleague & I'm making it for my team Extravaganza tomorrow.<br /><br />Mix the following until just combined:<br /><ul><li>3 cups sugar</li><li>4 eggs</li><li>juice & grated rind of 4 lemons</li><li>1-½ - 2 cups of flavourless oil e.g grapeseed - I used 1-½ C Rice Bran oil</li><li>1-¾ cup plain unsweetened yoghurt</li><li>4 cups self raising flour</li><li>pinch salt</li></ul>Transfer to a greased 28-30cm tin & bake 160° C for 1-½ hours until springy to the touch. Cool before turning out.<br /><br />Ice with cream cheese icing if desired - mix in a food processor (or serve with thickened cream).<br /><br /><ul><li>75g soft butter</li><li>250g cream cheese (not spreadable)</li><li>juice & finely grated rind of 1 lemon</li><li>4 cup icing sugar</li></ul>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com3tag:blogger.com,1999:blog-1215564587203627130.post-77883258419127090192009-06-29T19:52:00.005+12:002009-06-29T20:08:40.846+12:00Slow cooked pork chops with peachesCoat slow cooker with non-stick spray & turn onto HIGH to preheat.<br /><br /><ul><li>6 large pork chops ~1.2kg total</li><li>½ tsp paprika</li><li>½ tsp white pepper</li><li>2 Tbsp flour</li></ul>Mix all together & lightly brown the chops in ~1 Tbsp oil. Then add the chops to slow cooker. Overlap if necessary.<br /><br /><ul><li>Add 1 diced onion to hot pan & cook until softened. Sprinkle on top of the chops.</li></ul>In a separate bowl mix:<br /><ul><li>½ cup brown sugar</li><li>2 Tbsp soy sauce</li><li>2 Tbsp tomato sauce<br /></li><li>2 Tbsp white wine vinegar<br /></li><li>1 tsp dried thyme</li><li>½ tsp salt</li><li>1 x 400g can sliced peaches in juice</li></ul>Add all to the slow cooker, cover, turn the heat down to LOW & cook for 8 hours. Turn once. Thicken with cornflour before serving.kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com2tag:blogger.com,1999:blog-1215564587203627130.post-4160816623867894792009-06-22T22:53:00.005+12:002009-06-24T00:20:57.538+12:00Banana & Chocolate Chip Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheR6LwMPoxyW2JcGfjkJmw5UupkE38-jEwUZDlK35wEThvtl2RBHJZ4p8kdlLNKJDCqEZa-uH0psLOapSkCz765HcaQ-l4WFyDxZXxaybYZ0RLZbCgjccWvZZr2ruQFeHOt-v7-6SD0iU/s1600-h/Muffin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheR6LwMPoxyW2JcGfjkJmw5UupkE38-jEwUZDlK35wEThvtl2RBHJZ4p8kdlLNKJDCqEZa-uH0psLOapSkCz765HcaQ-l4WFyDxZXxaybYZ0RLZbCgjccWvZZr2ruQFeHOt-v7-6SD0iU/s320/Muffin.jpg" alt="" id="BLOGGER_PHOTO_ID_5350105141496537394" border="0" /></a><br /><ul><li>1 cup white flour</li><li>1 cup wholemeal flour</li><li>2 tsp baking powder</li><li>1/2 cup dark chocolate chips/buds</li><li>1/2 cup caster sugar</li><li>1/2 tsp salt</li></ul>Mix all together in a large bowl.<br /><br /><ul><li>100g melted butter</li><li>1 cup milk</li><li>1 egg</li><li>1tsp vanilla essence</li><li>2 mashed bananas</li></ul>Mix together & then add to dry ingredients. Fold until just dampened, don't over mix.<br /><br />Spray 12 medium sized muffin pans. Add approx. 1/4 cup of mixture to each pan.<br /><br />Bake at 220°C for 12-15 minutes.kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com2tag:blogger.com,1999:blog-1215564587203627130.post-76907946014733653752009-02-02T15:22:00.005+13:002009-02-02T15:34:29.635+13:00Brown Rice SaladMy friend Cathy made this for a BBQ on Saturday night & it might possibly be the nicest rice salad I've ever tried!<br /><br />1 cup uncooked brown rice<br />1-3/4 cup water<br />1/4 cup light soy sauce<br />1/2 medium onion - finely chopped<br />3 spring onions - finely chopped<br />1 red capsicum - chopped into tiny cubes<br />1/2 cup sultanas<br />1/2 cup roasted peanuts - coarsely chopped<br />1/2 cup each of roasted sunflower seeds, pumpkin seeds & sesame seeds<br /><br /><strong>Dressing:</strong><br />1/4 cup olive oil<br />2 Tbsp lemon juice<br />1 tsp lemon zest<br />1 clove crushed garlic<br />1 tsp grated fresh root ginger<br />1 tsp honey<br /><br /><ul><li>Combine and process until smooth (or shake in a jar).</li></ul><p><strong><em>Method:</em></strong></p><ul><li>Place rice and unsalted water in a tightly covered pot.</li><li>Simmer 20-25 minutes until rice is tender and water absorbed.</li><li>Add soy sauce and finely chopped onion to hot cooked rice. Mix well.</li><li>Leave at least 2 hours or overnight.</li><li>Add remaining ingredients.</li><li>Just before serving, toss through the dressing.</li></ul><p> </p>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com1tag:blogger.com,1999:blog-1215564587203627130.post-34244706518882115652008-12-20T21:17:00.004+13:002008-12-20T21:33:42.086+13:00Spaghetti with Tuna,Egg & Rocket<ul><li>400g spaghetti</li><li>185g can of tuna in oil (preferably olive oil)</li><li>3 Tbsp caper</li><li>zest of 1 lemon</li><li>1 red chilli, thinly sliced</li><li>2 spring onions, finely sliced</li><li>1 handful rocket leaves</li><li>4 eggs</li><li>S+P</li><li>extra virgin olive oil for "dribbling over" - if possible lemon infused<br /></li></ul><ol><li>Add the eggs to a pot of cold water, bring to the boil & boil for 3 minutes. Place in cold water.</li><li>Cook spaghetti.</li><li>Whilst spaghetti & eggs cooking/cooling prepare, gather ingredients above.</li><li>Divide spaghetti evenly in 4 plates.</li><li>Top with rocket & other seasonings. Place a peeled roughly chopped egg on top & drizzle with extra virgin olive oil. If eggs are cooked just right they should be runny.</li></ol>A great meal for after work!kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-92208987592538122232008-12-09T22:10:00.002+13:002008-12-09T22:15:42.535+13:00Herbed Potato Saladfrom NZ Herald Viva section - very scrummy & just what we need with summer & BBQ time<br /><ul><li>500g waxy potatoes - depending on size halved or quartered - cook lightly & cool</li><li>3 gherkins finely diced</li><li>1 Tbsp capers</li><li>1 small red onion finely sliced</li><li>2 Tbsp fresh herbs finely chopped (dill, chervil or Italian parsely)<br /></li></ul>Mix the following ingredients separately<br /><ul><li>2 Tbsp creme fraiche</li><li>2 tsp wholegrain mustard</li><li>1 Tbsp fresh lemon juice<br /></li><li>1 tsp finely grated lemon zest</li><li>salt & pepper</li></ul>Combine all gently & refrigerate before servingkareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-3847552322424102302008-11-08T08:33:00.003+13:002008-11-08T08:38:53.585+13:00Fruit Loaf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOP4yWcb7E0IR8UuGTWVl9Qqwgrd-tHqCIa4kGPJYaGEiHOIk6Te_qUbtP6Df6u7VJ24Vs395I7ntqy2UExrAuoVBoBvA7MVVEi-D2VGUqV5Kwdwxgi-ah04GQlFFZa6xSkHiOXQDOyYU/s1600-h/DSC04549.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOP4yWcb7E0IR8UuGTWVl9Qqwgrd-tHqCIa4kGPJYaGEiHOIk6Te_qUbtP6Df6u7VJ24Vs395I7ntqy2UExrAuoVBoBvA7MVVEi-D2VGUqV5Kwdwxgi-ah04GQlFFZa6xSkHiOXQDOyYU/s320/DSC04549.JPG" alt="" id="BLOGGER_PHOTO_ID_5266002379862248914" border="0" /></a><br /><ul><li>1-1/2 cup water</li><li>1 cup sugar</li><li>25 g butter</li><li>3/4 tsp cinnamon</li><li>225g mixed fruit</li><li>3/4 tsp mixed spice</li><li>3/4 tsp ground cloves</li></ul><br />Boil all of above for 10 minutes<br />When cold add:<br /><ul><li>2 cups flour</li><li>2 tsp baking powder</li></ul>Bake in a loaf tin for 1 hour at 350oF<br /><br />I love recipes like this - so easy!kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-83087203330153894812008-10-27T08:16:00.002+13:002008-10-27T08:22:12.097+13:00Baked Chicken & Pumpkin<ul><li>4 cloves garlic, finely chopped</li><li>1 Tbsp coarsely ground coriander seeds (or 2 Tbsp ground coriander)</li><li>3/4 cup sultanas<br /></li><li>zest of 1 lemon</li><li>16 skinned & boned chicken thighs</li><li>1 kg peeled, seeded, diced (3cm cubes) pumpkin</li><li>100ml white wine</li><li>500ml chicken stock</li><li>4 Tbsp olive oil</li><li>salt & freshly ground black pepper</li></ul><ol><li>Preheat oven to 190oC</li><li>Sprinkle the garlic, coriander seeds, sultanas & zest evenly over the base of a large roasting pan</li><li>Place the chicken thighs, side by side on top</li><li>Place pumpkin pieces around them</li><li>Pour over wine, stock, olive oil, & season with S+P</li><li>Bake 1 hour until the pumpkin is tender, everything is brown & the liquid has reduced.</li></ol>Serve on white rice & sprinkle with chopped parsley.<br /><div style="text-align: right;">Serves 8<br /></div>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-80680646658518830142008-09-26T21:44:00.006+12:002008-09-26T21:59:52.274+12:00Smoked Chicken Phyllo Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7_L4Z5lw_DiWT6jqj7_5f38yKHE-8ptAUWItx1h24MD_jnk5aUi-9V1j1JlXRPA_o0PbcCTO2wa2uAXHiMk1wVjk4B0g9CZjGvB956V8gSGq2qG7Ix6_HXcI_e5JJL1mQJxa-aL_yVQ/s1600-h/Chicken+pie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7_L4Z5lw_DiWT6jqj7_5f38yKHE-8ptAUWItx1h24MD_jnk5aUi-9V1j1JlXRPA_o0PbcCTO2wa2uAXHiMk1wVjk4B0g9CZjGvB956V8gSGq2qG7Ix6_HXcI_e5JJL1mQJxa-aL_yVQ/s320/Chicken+pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5250266700683043346" border="0" /></a><br />This is sensational, easy & transports well. It came from www.foodinaminute.co.nz originally.<br /><br />This is my take on their recipe:<br /><br /><ul><li>1 large red onion diced</li><li>250 g button mushrooms, quartered</li><li>2 Tbsp sundried tomatoes, sliced</li><li>2 Tbsp chopped fresh marjoram (or another green herb)</li><li>1 smoked double chicken breast ~300 g, chopped into small bite sized pieces</li><li>250 g Creme Fraiche<br /></li><li>12 sheets phyllo pastry</li><li>1-2 Tbsp oil, spray can of canola oil</li><li>sesame seeds for top of pie</li></ul><ol><li>Cook the onions in oil, until soft ~3-5 mins</li><li>Add mushrooms & cook for another 5 mins</li><li>Add marjoram, sun dried tomatoes & cool</li><li>Add Creme Fraiche, chicken & combine well</li><li>In a large flan dish, spray lightly with canola oil</li><li>Add 2 sheets of phyllo & lightly spray</li><li>Add another 2 sheets but alternate the way lying & spray</li><li>Repeat 2 more times (total sheets used =8)</li><li>Add chicken, creme fraiche mixture</li><li>Pull overhanging phyllo sheets in<br /></li><li>Roll remaining 4 sheets of phyllo into individual balls & arrange on top of flan dish</li><li>Spray lightly & sprinkle with sesame seeds</li><li>Bake at <span style="font-weight: bold;">190oC for 40 minutes</span><br /></li></ol>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com2tag:blogger.com,1999:blog-1215564587203627130.post-71304988126380655102008-09-21T07:46:00.005+12:002008-09-21T07:57:19.335+12:00Melanzane alla parmiggianaWe made this in Italian Cooking last week & I assumed I wouldn't like it as it contained aubergines so I didn't take a picture of it - but it was sensational & I will be definitely making it again!<br /><br />Slice eggplant in 1cm slices lengthwise. Cover with rock salt & allow to drain in a colander for a few hours. As the teacher had done this pre-class I'm assuming 2 would be sufficient.<br /><br />Prepare tomato sauce:<br /><br />Fry chopped garlic & onions in extra virgin olive oil, when soft add a decent dash of wine to stop them cooking further. Add 3 cans of good quality Italian tomatoes & reduce.<br /><br />To prepare the dish:<br /><ol><li>Layer of tomato sauce</li><li>Layer of eggplant</li><li>Dot some broken up chunks of tasty cheese (mozzarella if one can afford it)</li><li>Repeat as above</li><li>Final layer of tomato sauce</li><li>Cover with breadcrumbs, more crumbled tasty cheese, handful of freshly grated parmesean, good handful or two of dried oregano. Then drizzle extra virgin olive oil on top.</li><li>Bake approx. 40 minutes in a moderate oven.<br /></li></ol>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com1tag:blogger.com,1999:blog-1215564587203627130.post-60683305888651487772008-08-19T21:42:00.005+12:002008-09-21T08:00:30.726+12:00Pompino Lemon ChickenThis is my slant on a recipe I got from www.viewauckland.co.nz<br /><br /><ul><li>Slice schnitzels from skinned boned chicken breasts - I can get 3 pieces/breast</li><li>Place in the middle of each schnitzel 1 sundried tomato stuffed with goat's feta</li><li>Roll up & roll in flour</li><li>Add to a hot pan with olive oil, making sure the seal is face down to seal</li><li>Pan fry for 2-3 minutes each side until lightly brown</li></ul><br /><ul><li>Then add to the pan ~1 cup white wine (half covered chicken rolls), freshly chopped parsley (Italian preferably), clove of crushed garlic, juice of 1-1/2 lemons</li><li>Cover & simmer for 5 minutes</li></ul><br />Serve with natural (greek) yoghurt seasoned with 1/2 lemon & lemon pepper.<br /><br />Scrumy - chicken is very succulent & the lemon flavour is not overstated.kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com1tag:blogger.com,1999:blog-1215564587203627130.post-19156318579408461102008-08-18T22:07:00.008+12:002008-09-21T07:59:18.884+12:00Le lasagna - le bellismo!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-xRxVROcjDv6Wgk-lq7IozDHgEdvZjHHWOYwmUq1CG04t1l8_ufZ3YnHhbatkvYqedMvPkk24STYkUKOcAE8Ih02WcQwQMc3ShHYN8opwBNzGtHdKW7rQ7syrHmJiQDUwbr1VXlF-Q0/s1600-h/DSC04222.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-xRxVROcjDv6Wgk-lq7IozDHgEdvZjHHWOYwmUq1CG04t1l8_ufZ3YnHhbatkvYqedMvPkk24STYkUKOcAE8Ih02WcQwQMc3ShHYN8opwBNzGtHdKW7rQ7syrHmJiQDUwbr1VXlF-Q0/s320/DSC04222.JPG" alt="" id="BLOGGER_PHOTO_ID_5235804066802005186" border="0" /></a><br /><br /><br />WOW Italian cooking started tonight with a stand in tutor <span style="font-style: italic;">The Merchant of Venice</span> - Antonio Gasperini & wow he's great. This lasagna is not like any I've made before.<br /><br />Il soffritto (vegetables): Dice 1 large <span style="font-weight: bold;">carrot</span>, 1 large <span style="font-weight: bold;">onion</span> & 1 large <span style="font-weight: bold;">celery</span> stick. Cook in about 4 Tbsp <span style="font-weight: bold;">extra virgin olive oil</span>. When the veges are softish add a decent dash of <span style="font-weight: bold;">red wine</span>. Continue cooking for about 20-30 minutes. Add a few ladles/small can <span style="font-weight: bold;">tomato paste. </span><br /><span style="font-weight: bold;"> </span><br />Whilst this is cooking prepare the il ragu (AKA la Bolognese). Bring to a simmer 1 cup <span style="font-weight: bold;">full fat milk</span> with 3-4 <span style="font-weight: bold;">bay leaves</span>. Simmer gently for about 5 mins then add ~500g <span style="font-weight: bold;">prime mince</span> & ~500g <span style="font-weight: bold;">pork mince.</span> This removes acidity from the meat. Continue simmering gently for about 20-30 mins then add to il soffrito/vegetables. Continue cooking for ~ another half hour, add extra water if needed.<br /><br />La napolitana (tomato) sauce: crush 2-3 cloves garlic with rock salt, add to 4 Tbsp hot <span style="font-weight: bold;">olive oil</span>, add a decent dash of <span style="font-weight: bold;">red wine</span> to stop cooking. Add 3 cans of <span style="font-weight: bold;">crushed Italian peeled tomatoes</span>.<br /><br />La besciamella (bechamel) sauce: melt ~50g <span style="font-weight: bold;">butter</span> on a VERY GENTLE HEAT! Add approx. 1 tsp ground <span style="font-weight: bold;">nutmeg</span> & 1 tsp ground <span style="font-weight: bold;">black pepper</span>, remove from heat. Add 1 Tbsp of flour & whisk, continue adding 1 Tbsp amounts of flour until resembles a paste. Add a small amount of full fat <span style="font-weight: bold;">milk</span> & whisk over a gentle heat, slowly increase heat to Medium & should take approx. 1-1/2 L of milk to make sauce.<br /><br />Season all sauces with salt & pepper at the finish of cooking - approx. 1-2tsp of rock salt to meat & tomato sauces & 1 tsp to the bechamel sauce plus black pepper.<br /><br />Constructing the lasgana start off with tomato sauce then fresh pasta sheets then il ragu then bechamel (can add a bit of grated tasty cheese over bechamel). Last layer smother pasta with tomato sauce & then <span style="font-weight: bold;">parmesean cheese</span> & <span style="font-weight: bold;">tasty cheese</span>, big handful of <span style="font-weight: bold;">oregano</span> & a sprig of <span style="font-weight: bold;">rosemary</span> (provides perfume whilst cooking).<br /><br />bake moderate oven ~12-15 minutes.kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-12950444429969118662008-08-17T08:30:00.004+12:002008-08-17T08:39:26.529+12:00Quickie sauce for ravioli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVGfdPpyTL_oqd5UeZorghKZ5uuzUp36KtwRgVozUJ3NHGQfFq1lWqxXDD5PhyphenhyphenFZiEGQU8o_TEFhHrJH9tZcxXYDDCyRub7Utbd7AiL4p5R3xiRUWmWixx3Jk0cPuaRqmGiCEmCLKkrY/s1600-h/DSC04216.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVGfdPpyTL_oqd5UeZorghKZ5uuzUp36KtwRgVozUJ3NHGQfFq1lWqxXDD5PhyphenhyphenFZiEGQU8o_TEFhHrJH9tZcxXYDDCyRub7Utbd7AiL4p5R3xiRUWmWixx3Jk0cPuaRqmGiCEmCLKkrY/s320/DSC04216.JPG" alt="" id="BLOGGER_PHOTO_ID_5235217757729372050" border="0" /></a><br />Shock horror turned up for the start of my Italian cooking class this week & NO TUTOR - tutor is still AWOL, I hope he hasn't been in an accident. The first night was supposed to be a demo & once you have your mind set on pasta seemed to hard to budge.<br /><br />This is a quick & easy special sauce with a few deli ingredients.<br /><br />Chop up some <span style="font-weight: bold;">boneless chicken</span> (to about the same size as the<span style="font-weight: bold;"> ravioli/tortellini</span>). When the water is boiling for the ravioli cook the chicken in a frying pan, when cooked add a few Tbsp of <span style="font-weight: bold;">pesto</span>, sliced <span style="font-weight: bold;">sundried tomatoes</span>, chopped fresh <span style="font-weight: bold;">Italian parsley</span> & a dash of <span style="font-weight: bold;">cream</span>. Mix through cooked ravioli. Serve with <span style="font-weight: bold;">parmesean</span>.<br /><br />Well tutor still MIA but a replacement has been found - so ciao for now.kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-88459482594121188512008-08-04T22:28:00.004+12:002008-08-04T22:45:22.724+12:00Pork Satay and Peanut Sauce (Microwave)<span style="font-weight: bold; color: rgb(255, 153, 0);">NOTE: This is an old recipe based on a 650-700W oven.</span><br /><ul><li>500g pork rump steak - cut into cubes<span style="font-weight: bold;"></span></li></ul><br /><span style="font-weight: bold;">Marinade</span>:<br /><ul><li>2 cloves garlic</li><li>1 small onion, grated</li><li>2 tsp brown sugar</li><li>3 tsp lemon juice</li><li>2 Tbsp dark soy sauce</li></ul><ol><li>Combine all the marinade ingredients in a bowl. Add cubed pieces & marinade for at least 30 minutes.</li><li>Thread meat on bamboo skewers.</li><li>Microwave on 3/4 (Medium) power for 10 minutes.</li></ol><span style="font-weight: bold;"></span><span style="font-weight: bold;">Peanut Sauce</span>:<br /><ul><li>1 Tbsp oil</li><li>1/2 onion, finely chopped</li><li>1 clove garlic, crushed</li><li>1 tsp chilli powder</li><li>4 Tbsp peanut butter (extra crunchy if possible)</li><li>1 Tbsp soy sauce</li><li>1 tsp brown sugar<br /></li><li>1/2 tsp salt</li><li>1/2 cup water</li><li>1 tsp lemon juice</li></ul><ol><li>Place oil, onion & garlic in a microwave jug & microwave on FULL power for 3 minutes.</li><li>Add chilli powder, brown sugar, salt, peanut butter & water.</li><li>Microwave on FULL power for 3 minutes.</li><li>Add the lemon juice & serve with pork satay sticks.<br /></li></ol><span style="font-weight: bold;"></span>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com1tag:blogger.com,1999:blog-1215564587203627130.post-51971747284752887472008-08-04T19:27:00.008+12:002008-12-11T18:45:08.079+13:00Megan's Lemon Shortcake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CUZzDUvPIWd_d1-3FJ3FZFkH04FETsOOdia-9PQtz25UibkqzUk3mKF0UmbDjWH16bovStqWgmOxO7jwa2N5vgIrgQmRzvN68TW-Sev_D0Ks3k8eS_eRqny9MGKTcVy7KKNxibPUZzc/s1600-h/Megans+Lemon+shortcake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CUZzDUvPIWd_d1-3FJ3FZFkH04FETsOOdia-9PQtz25UibkqzUk3mKF0UmbDjWH16bovStqWgmOxO7jwa2N5vgIrgQmRzvN68TW-Sev_D0Ks3k8eS_eRqny9MGKTcVy7KKNxibPUZzc/s320/Megans+Lemon+shortcake.jpg" alt="" id="BLOGGER_PHOTO_ID_5230564157866938338" border="0" /></a><br />This is my scrapbooking consultant's yummy recipe. I love it as it's quick & easy to whip up for dessert or in my case afternoon tea at my <a style="color: rgb(255, 153, 0);" href="http://karenstampz.blogspot.com/2008/08/spring-mini-launch-party.html"><span style="color: rgb(153, 153, 0); font-weight: bold;">Spring Mini Launch AKA Tart & Tangy</span></a> - so thought this was an appropriate offering.<br /><br />In a food processor pop in:<br /><ul><li>1 cup <span style="font-weight: bold;">flour</span></li><li>100g <span style="font-weight: bold;">butter</span></li><li>1/4 cup <span style="font-weight: bold;">icing sugar</span></li></ul>Mix until crumbly; don't wait for it to combine.<br />Press into a loose based flan tin.<br />Fan bake 180oC 15 mins.<br /><br />Mix in a separate bowl:<br /><ul><li>1 cup <span style="font-weight: bold;">castor sugar</span></li><li>3 Tbsp <span style="font-weight: bold;">flour</span></li></ul>Add:<br /><ul><li><span style="font-weight: bold;">Rind </span>of 1-2 <span style="font-weight: bold;">lemons</span>; grated fine<br /></li><li>1/3 cup <span style="font-weight: bold;">lemon juice</span></li><li>3 beaten <span style="font-weight: bold;">eggs</span></li></ul>Pour over pre-cooked base <span style="font-weight: bold;">in the oven</span> (word of warning don't move the base or the lemon/egg mix will drip out) & fan bake at 180oC for another 15 mins.<br /><br />Sprinkle with icing sugar to serve.<span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com3tag:blogger.com,1999:blog-1215564587203627130.post-79265560472158584432008-07-31T22:02:00.003+12:002008-07-31T22:08:51.991+12:00Fruity Chicken Curry<ul><li>1Tbsp oil</li><li>1 onion chopped</li><li>1 tsp ground cumin</li><li>1 tsp curry powder</li><li>2 Tbsp honey</li><li>1 can tomatoes (I like the savoury kind with capsicum & celery in it too)</li><li>1/4 cup chutney</li><li>1 Tbsp white vinegar<br /></li><li>~ 8 chicken drumsticks<br /></li><li>optional 2 chopped bananas</li></ul><ol><li>Heat oil & cook onions, cumin & curry powder. Cook until soft.</li><li>Add chicken & brown lightly.<br /></li><li>Add remaining ingredients other than banana.</li><li>Heat until boiling.</li><li>Transfer to oven & bake ~1 hour in a moderate oven.</li><li>Add chopped bananas approximately 5 minutes before the end of cooking.<br /></li></ol>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-62796791879330912082008-07-07T18:48:00.003+12:002008-07-07T18:59:34.047+12:00Donna's mum's swiss steak casseroleDissolve 1 Tbsp <span style="font-weight: bold;">brown sugar</span> in 2 Tbsp <span style="font-weight: bold;">Worcestershire sauce</span> in a casserole dish, add 1 <span style="font-weight: bold;">can tomatoes.</span><br /><br />Coat <span style="font-weight: bold;">topside steak</span> pieces in ~ 1/4 cup <span style="font-weight: bold;">flour</span> seasoned with 1 Tbsp <span style="font-weight: bold;">dry mustard </span>& <span style="font-weight: bold;">S+P.</span><br /><br />Chop 1 <span style="font-weight: bold;">onion</span> finely, & brown in a frying pan. Add seasoned steak pieces & fry until browned. Add onions & steak to casserole dish.<br /><br />Bake 150oC/300oF 1 1/2 hours.kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com0tag:blogger.com,1999:blog-1215564587203627130.post-85633484609950542812008-06-24T14:57:00.004+12:002009-06-24T00:25:43.922+12:00Butter ChickenThis recipe tastes just like a restaurant & was on an Indian real estate agents flyer. It's very easy too.<br /><br /><ul><li>500g-1 kg boneless, skinless chicken</li><li>1 medium onion</li><li>1 can Indian-style tomatoes (if you do substitute with a normal can doesn't taste as nice ?increase spices below) * These are Watties canned tomatoes already containing Indian spices<br /></li><li>2-3 Tbsp butter</li><li>2 Tbsp crushed garlic</li><li>1 Tbsp crushed ginger</li><li>1 tsp ground turmeric<br /></li><li>1/2 tsp ground cinnamon</li><li>1 Tbsp ground coriander<br /></li><li>2 tsp chilli powder (to taste)</li><li>1/2 cup ground almonds</li><li>1 cup unsweetened yoghurt</li><li>150ml fresh cream (I normally omit this)</li><li>salt</li><li>1 tsp sugar<br /></li><li>fresh coriander (if available) to garnish</li></ul><br /><ol><li>Trim & cut the chicken into small cubes.</li><li>Chop the onion up finely.</li><li>Heat the butter until frothy.</li><li>Lightly fry onions until soft, then add spices. Cook over a medium heat for a few minutes.</li><li>Add chicken, stirring continuously until chicken turns white.</li><li>Add can of tomatoes & almonds.</li><li>Cover & simmer for 20 minutes (start cooking rice now).</li><li>Add yoghurt, cream, sugar & salt to taste.</li><li>Garnish with fresh coriander (worth buying. Nigella recommends that fresh unused coriander be frozen whole in a paper bag for those times of the year when unavailable).<br /></li></ol>kareN stampZhttp://www.blogger.com/profile/14352136728318888713noreply@blogger.com1