Saffy
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Posts posted by Saffy
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Here's the other caveat. Some of these dishes sound great, but I dont have an oven, just a stovetop and microwave.
cottage pie
chilli and cornbread
Nachos with tons of cheese and sourcream
make a beef kofta instead of lamb and skewer with vegetables, serve with rice
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Steak and egg burritos.
Fruit compote
fritattas
Potato waffles with bacon.
kedgeree
risottos
corn and smoked fish fritters ( held together with a basic egg and flour batter - served with sweet
chilli sauce on the side.
cornbread - potato bread
large savory muffins ( great to grab to go as well)
cheesey polenta with spring onions
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Eggs florentine has spinach with it I think..
A variation you often see offered here is with poached eggs, smoked salmon, on a toasted bagel with hollandaise. I am not sure if this has another name.. but it is very good :)
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There are so many variations on the classical eggs benedict. How do you like yours ?
Bacon ? salmon ? ham?
On a bagel, brioche? toast? english muffin?
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We have a corn soup in our house quite regularly.
Saute one large onion, 1 red pepper diced and 4 chopped rashers of bacon ( alternatively use a ham hock, bacon bones based stock ) until the red pepper and onion are soft but not brown.
add in 500 grams or thereabouts of corn, you can roast it in the oven and remove it from the cobs if you are feeling fancy ) or use frozen corn thawed. Saute until softened. Plop the whole lot in a food processor and process until smooth. Retun to the pan and add in the stock - (about 4-6 cups, depending on how thick you want your soup) - I use homemade bacon stock if I can, or alternatively chicken or vegetable stock. If you want a creamy soup, add in 1/2 cup of cream just before serving and reheat.
We also sometimes add in a couple of chillies if we feel like something a little spicier. Garnish with either diced red pepper or chilli powder sprinkled on the bowls.
My son just adores this soup
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Thanks for the great suggestions! Sometimes I just draw a blank when I try to think of something to make that I have not made before. Kind of like the brain freeze you get when you eat icecream too fast :)
Gonna have tortillas tonight
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I have a wonderful big pile of flour tortillas sitting in my fridge at the moment and I am tired of making the same ole same ole with them. Usually burritos with chicken and quesdillas ( not sure I have spelt that correctly ) I would love to hear folks fav ways of using their flour tortillas. Definately no instant packet seasoning stuff... all from scratch please :)
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Reading through this discussion I thought to myself .. sad ... that we cannot turn on the tap and find water that is drinkable in most places. I remember being in Florida and turning on the tap for a drink of water and wishing I had gone down to the swimming pool and scooped up a glass of that instead.. it would have been better. That was the first time in my more than 30 years that I have ever drunk bottled water.
WHY is the water so horrible?!!
I live in NZ where we are lucky enough to have good tap water and yet I see bottled water appearing on our supermarket shelves. Are humans developing the mentality that unless something is attractively packaged/marketed it can't be any good?
Gimme tap water any day.. as long as it is not from Florida
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In Stollen and christmas cake.
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Sorry Rich, Talman Bay is a Sav Balnc from New Zealand.
I think you might mean Tasman Bay, which is a little area at the very top of the south island of New Zealand. Some lovely wines come from around this area. Some quite flash, and some more suited to an everyday budget.
The wine under the Tasman Bay label is produced by Spencer Hill winery. You might like to check out these other vineyards in the same region if you are keen on it :)
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I have a granite morter and pestle that is a well used piece of equipment in my house. Essesntial for making many dishes from grinding up cinnamon sticks into wonderful aromatic powder ( much better than the pre-ground stuff ) to cardamom pods.. best thing out.
Definately a must have for any keen cook/chef
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I have tried white peaches, which seem to be on the fashionable list a the moment. I remain unimpressed. I found them dry and tasteless. The best peaches I have found are " Golden Queen".. they are big, juicy and just as a peach should be.
One of my fav ways to eat peaches is in a peach and nectarine tart. Or in in a damp peach and raspberry torte. mmmmm... roll on peach season!! Mid winter here so no peaches for a while yet.
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Noodles are a staple in this household. The pantry is always stocked well with noodles soba noodles, egg noodles, rice noodles etc..
We would have them most frequently stir fried with sweet chilli sauce, soy sauce, root ginger and garlic, with a scattering of chicken, red pepper and green onions.
This is my " I don't have time to cook but I am starving dish."
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Interesting that you have New Zealand Barramundi there... I LOVE Barramundi it is one of my fav fish, but can't actually buy it here. Where is here you ask? New Zealand.
The only time I have ever been able to eat it /buy it was in Australia and Papua New Guinea.
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Thanks for all the suggestions. Heather as for the Australianism.. I can cope, since I am a Kiwi :)
The lime in the cereal sounds good actually, I think that is something that I could definately enjoy too!
and I do like the sound of that salad dressing :)
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This is the pumpkin scone recipe that has found it's way into my recipe box.
1 T Butter
1/2 c Sugar
1 Egg
2 c Flour, self-raising
1/2 tspn cinnamon
1/2 tspn nutmeg
1 c Pumpkin, cooked (cold), mashed
1/8 t Salt
Grease a baking tray. Cream together the butter and
sugar until light and fluffy. Add egg and beat well.
Add pumpkin, flour, spices and salt and fold in by hand. Knead lightly and cut into squares or rounds about 1 inch thick. Place close together on the baking tray bake at 425 degrees F. until risen and golden on top (about 15 minutes). Serve hot, with butter, wonderful with lemon curd too.
For some Pumpkin recipes online ( a whole raft of them in fact !! )
I have made a pumpkin and maple creme brulee fairly recently too which was really nice, and I am one of those people that likes creme brulee as it should be, unadorned in all it's glory.
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Pumpkin quick bread
1 c vegetable oil
1 tspn nutmeg
1 tspn cinnamon
1 tspn salt
4 eggs
3 c sugar
1 c cooked and mashed pumpkin
2/3 c water
2 tspn baking soda
3 c flour
( chocolate chips or dried cranberries optional - about 3/4 cup )
Beat together oil spices, salt, eggs and sugar. Add pumpkin, water, soda and flour. Mix well. Pour into greased loaf pans and bake for 1 hour at 180C/350F
This makes two good sized loaves. Usually I do one with chocolate chips and one with dried cranberries.
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Chillies are addictive ( not joking here ) and the tolerance for the capsisin on them grows the more that you eat them. My hubby and I have a lot of hot and spicy foods on the menu at home, our kids love them too. We go to the local Thai and indian resturants and the food is never hot enough.
We do not like to torment our tastebuds, it is just that if you are used to eating spicy food and it is not spicy enough it is like getting mashed potatos with no salt in them. One of my daughters friends came over for dinner and we had a VERY mild chilli for dinner that night, she could barely cope with the spice, and yet we genuinely could not taste it at all.
So the secret to eating hot foods is practice .. the more you eat the hotter you will be able to tolerate it. So your friend was not showing off.. she was just used to eating hot stuff.
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Pumpkin and Ginger Soup
In a large saucepan do the following:
Roughly dice one large onion, and saute in a little butter with about 1-2 tablespoons of fresh root ginger and 1 teaspoon of ground ginger.
Add 2 tblspns soya sauce, 3-4 cups of chicken stock ( or more if you like your soup thinner, this is a very thick soup). Then add in 1 kg of peeled chopped pumpkin or squash. Put the lid on and cook until pumpkin is soft. Cool slightly and then puree in a food processor in batches with a little cream added into each batch. ( I usually aim to get about 1 cup of cream into the soup )
Serve with a small swirl of cream, some chopped spring onions and a pinch of paprika.
This soup is really quite quick to make and is very tasty.
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I love pumpkins and squash, we eat them a lot in our house.
I have recipes for lots of things, so I will just list them here and if any take your fancy, let me know and I will post the recipe.
Pumpkin pie
pumpkin and chocolate bars ( cream cheese frosting REALLY GOOD!!)
Pumpkin bread
Pumpkin scones
Pumpkin and lentil korma
Creamy pumpkin soup
Pumpkin gratin
Thai green curry with chicken and roasted pumpkin
Pumpkin rissotto
and on the list goes. I even have a recipe for Pumpkin Jam and Pumpkin chutney here somewhere
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I have a jar of curry powder that gets used for one recipe only in this house and that is a meatloaf that my kids like.
I make curry a variety of ways, using a pre packed paste, or from scratch either paste or dry curry too. Depends entirely how much time I have. I do keep a tub of green and red thai curry pastes in the fridge since we have often have a thai curry for a quick dinner.
I am happy to use a quality purchased product, but even more happy if I have the time to create something from the beginning as well.
Roasted Peppers - preserving
in Cooking
Posted
I found a page for you that has several methods of preserving peppers, including marinating and pickling them. Hope one of these suits.
Preserving peppers