Category Archives: Recipes

Roasted Pumpkin & Spiced Apple Soup with Cashew Nut Cream

Posted on by
Reply

On the way from Canberra to Sydney we stopped at Eling Forest Winery, in the Southern Highlands, for lunch.

Roasted Pumpkin and Spiced Apple Soup was on the “specials of the day” menu and we both had the same. The combination of sweet, smoky pumpkin and spiced apples was divine and I couldn’t wait to make my own version.

Topped with Cashew Nut Cream and crunchy Spiced Pumpkin Seeds, this soup, which is suitable for Vegans, is a real winner. Perfect for lunch or supper on a cold day in the Southern Highlands of New South Wales, or anywhere else when it’s a bit nippy.

If you’re not following a Vegan diet you can thin down the soup with cow’s milk.

Soup:
About 500g pumpkin, peeled
4 Tbs olive oil
1 large onion, chopped
2-3 apples, peeled, cored and cut into chunks
4 cloves garlic, finely chopped
½ tsp salt
½ tsp each of ground cinnamon and nutmeg
A pinch of ground cloves
A pinch of ground cayenne
1 litre vegetable stock
Milk as required (cow’s, oat, almond etc)
Crunchy Pepitas:
1 Tbs olive oil
1 cup pepitas (pumpkin seeds)
¼ tsp salt, or to taste
1 tsp sugar, honey or maple syrup (optional)
¼ tsp each ground cumin, cinnamon and paprika
Cashew Nut Cream:
1 cup raw cashew nuts + enough water to cover
2 tsp cider vinegar
2-3 tsp nutritional yeast (optional)
Salt to taste
To serve:
Toasted sourdough or Turkish bread

Cashew Nut Cream: Cover cashew nuts with water and leave to soak overnight. Place in food processor or blender with the water and vinegar and process until smooth, stopping halfway to scrape down the sides. Add the nutritional yeast, if using, then taste and add a little salt if needed. It will keep for a few days in the fridge. Thin down if necessary with a little water.

Soup: Preheat oven to 200° C. Cut the peeled pumpkin into large chunks, mix with 2 Tbs of the olive oil, spread out on a baking tray and roast for about half an hour or until tender and starting to brown. Meanwhile heat remaining 2 Tbs oil in a large heavy-based saucepan and add the onions, apples and garlic. Cook, stirring often, until soft. Add the spices and cook, stirring for a minute or two. Add the roasted pumpkin and the stock. Simmer for 25 minutes then turn off the heat. When cool enough to handle, puree the soup in a blender or food processor. It will be very thick. Can be made ahead to this stage and kept in the fridge for up to 4 days.

Crunchy Pepitas: place pumpkin seeds in a medium-sized non-stick frying pan with the oil and stir over moderate heat for 2 minutes. Add salt, sweetener (if using) and spices. Continue to cook, stirring all the time, until the seeds are starting to change colour. Tip out onto a large dinner plate and leave to cool. Keep in a jar in the fridge and use about a tablespoonful for each serving of soup.

To serve, reheat the soup adding water or milk to thin it down to the required consistency. Taste and add salt if required.

Serve with toasted sourdough or Turkish bread, topped with a swirl of cashew nut cream and a few crunchy pepitas.

Serves 8

 

Eggplant and Chickpea Curry

Posted on by
Reply

This winter has been particularly cold so I’ve been trying different recipes for eggplant curries. Eggplant is one of the “meatiest” of vegetables, resulting in a very filling and satisfying meal. This curry has become one of our favourites.

For a less rich sauce, use water instead of the can of coconut milk.

2 medium to large eggplants cut into 2cm cubes, skin left on
4 Tbs olive oil
1 large onion , chopped
1 red capsicum, seeded and cut into cubes
3 cloves garlic, finely chopped or crushed
1 Tbs fresh ginger, grated or finely chopped
2 tsp each ground coriander, smoked paprika and turmeric
1 Tbs curry paste (whatever you have on hand)
1 can diced tomatoes
1 can coconut milk (or 1 cup water)
1 can chickpeas, drained
Salt to taste
Fresh coriander, chopped

Preheat oven to 180°C. Place eggplant in a bowl, add 2 Tbs of the olive oil and a little salt. Mix well, then spread out on a large shallow oven tray lined with baking paper. Bake for 25-30 minutes or until tender and starting to brown.

Meanwhile in a large frying pan cook the onion, red capsicum and garlic in the remaining 2 Tbs of oil for 5 minutes, stirring often, or until soft. Add the ginger, spices and curry paste and cook, stirring, over moderate heat for 1-2 minutes.

Add the tomatoes, coconut milk and chickpeas, plus a dash of water if it seems a bit too thick. Simmer for 15 minutes. Add the roasted eggplant to the sauce with salt to taste. Garnish with coriander (I didn’t have any for the photo) and serve with steamed rice and a fruit chutney.

Serves 4

Dumplings with Satay Sauce

Posted on by
Reply

This is an easy recipe you can whip up in no time to feed the family or a crowd. Similar in method to this recipe for Baked Gnocchi with Tomatoes, Basil and Cheese which I posted some time ago and which uses a bought packet of gnocchi, today’s recipe uses a bought packet of frozen dumplings. It’s one of those throw everything in and bake dishes.

To make this dish go further, serve it with steamed rice.

1 packet frozen dumplings (about 500g, prawn, chicken or pork)
Sauce:
1/3 cup smooth peanut butter
1 Tbs chilli paste/sauce (Sriracha, gochujang, harissa paste or curry paste)
1 Tbs sweet chilli sauce
1 Tbs soy sauce
2 tsp fish sauce
2 cloves garlic, crushed
1 Tbs grated ginger
2 tsp sesame oil
1 (400ml) can coconut milk
Additions:
½ cup frozen edamame beans (not the ones in the pods) (see variations)
2 heads bok choy, chopped (see variations)
Toppings:
1 Tbs sesame seeds
2 spring onions, thinly sliced
½ cup chopped coriander leaves
1 Tbs chopped peanuts
1 Tbs crispy fried shallots (sold in Asian shops and some supermarkets)
1 lime, cut into wedges (optional)

Preheat oven to 200°C and lightly oil a lasagne-type dish about 20-22cm long. Place all ingredients for the sauce in the dish. Rinse out the coconut milk can with ¼ cup water and tip that in too. Whisk with a hand whisk to combine. Scatter the edamame and bok choy over the dish and push them to submerge. Arrange frozen dumplings over the whole dish and push them in a bit. You will need 20-25 dumplings – I used about two thirds of a 750g packet.

Bake for 30-40 minutes or until the sauce is bubbling and the dumplings are starting to brown on top. Meanwhile prepare the toppings.

Sprinkle toppings over the dish and serve immediately.

Serves 4

Variations: instead of edamame use frozen peas or corn. Instead of bok choy use pak choy, baby spinach leaves, sugar snap peas, baby corn or julienne carrots.

 

Anantara’s Beetroot, Pumpkin & Rocket Salad with Caramelised Walnuts

Posted on by
Reply

While chilling out for a few days in Chiang Mai, Thailand last year at the Bodhi Serene, on our way back to Australia from Europe, we had a fantastic dinner at the restaurant in the Anantara hotel. The Anantara is a chain with hotels and resorts all over the world.

This year we were staying in the Little Riverside in Hoi An Vietnam when we noticed an Anantara hotel right next door. We had two excellent dinners there and on the day we were leaving this is what I had for lunch. Well this is my version.

1 bunch rocket, washed and spun dry
2 cups pumpkin, peeled and cut into 2-3cm cubes
2 beetroot, peeled and cut into quarters or eighths
8 French shallots, peeled
1 Tbs olive oil
1 orange, peeled and cut into segments
¾ cup walnuts or pecans
1 Tbs maple syrup
Dressing:
2 Tbs olive oil
2 Tbs orange juice
Salt and freshly ground pepper, to taste

Preheat oven to 200°C. Mix pumpkin, beetroot and shallots with olive oil, season lightly then spread out on a baking tray lined with baking paper. Cook for 30 mins or until cooked and lightly browned.

Arrange rocket in serving dish. Top with the roasted vegetables and the orange segments. Place walnuts or pecans in a small frying pan and stir over moderate heat for a minute or two. Add the maple syrup and stir until the nuts are glazed and sticky.  Arrange over the salad then drizzle with the dressing. Dressing: shake all ingredients in a jar with a lid. Photo shows the salad without the dressing.

Serves 4

Apple, Carrot & Beetroot Cake

Posted on by
Reply

This is a variation on a carrot cake which uses a mixture of grated apple, carrot and beetroot. I didn’t have any beetroot so I used a couple of turnips! One apple, one carrot and two turnips. Sounds weird but it was delicious.

A coarse grating blade on a food processor makes easy work of the grating. Don’t be tempted to add any liquid to the mixture as the vegetables will provide enough moisture as they cook.

About 3 cups grated veg (apple, carrot, beetroot, turnip) firmly packed
3 eggs
2/3 cup vegetable oil
1 tsp vanilla essence
2¼ cups plain flour, sifted
1 tsp bicarbonate of soda
2 tsp baking powder
½ tsp salt
1 cup sugar
1 tsp cinnamon
1 tsp mixed spice
½ tsp grated nutmeg
1 cup nuts (see note below)
Icing:
250g cream cheese at room temperature
1 cup icing sugar, sifted
To decorate:
Extra nuts

Preheat oven to 180°C.

Grate vegetables and place in a large mixing bowl. I use the Magimix for grating vegetables which makes short work of it. Place eggs and remaining ingredients except nuts in food processor and mix well, stopping to scrape down the sides. Add the nuts and mix to incorporate and chop them a bit. Scrape into the bowl with the grated vegetables and mix well.

Grease and line a 22cm (9″) square cake pan and line the bottom with baking paper. You can use a round cake tin if preferred or make muffins. Bake for 35-45 minutes or until evenly browned and a toothpick inserted in the middle comes out clean. Muffins will take less time.

Cool then remove from cake tin and spread with the icing. Decorate with extra nuts. Keep in the fridge.

Icing: in a bowl with a wooden spoon, mix the cream cheese until smooth then gradually mix in the icing sugar.

Note: you can use walnuts, pecans or pine nuts. I bought a pack of what was described as Granulated Nuts from Woolworths and they worked perfectly in the cake mixture, then I used walnut halves to decorate.

Serves 16

 

Chicken Lady Chicken

Posted on by
2

While living in Paris for four years I noticed several differences in the shopping, eating and cooking habits of the French, compared with ours.

They generally don’t stock up on food in big supermarkets. Living in an apartment, as almost everyone does in big cities like Paris, makes getting groceries from the supermarket into your home a real challenge. With limited parking and, for some Parisians, no elevator, it’s much easier to shop at the local markets every few days. Buy what you need, eat it fresh, then go and buy more. Little trolleys on wheels are perfect for shopping this way. An added deterrent to buying up big is that most Paris apartments have tiny kitchens with limited cupboard and freezer space.

I reckon one of the reasons most French women stay slim is that they don’t eat a big meal every evening. Several svelte French friends told me that during the week their husbands went out for a three course lunch and were quite happy with something very light in the evening. Women who work do the same. So as I was heading home to cook our main meal of the day, they were going home to have “un petit yaourt” or “une tartine” – a slice of toast with something on it.

I also noticed that the French don’t get stuck into baguettes and French cheeses quite the way we do. I’ve watched lithesome French friends make one slice of bread last through several courses, used as required to push food onto their fork. The cheese course is always served before the dessert and my svelte French friends take only a small sliver of each. French cheeses are marvellous, but they are also high in calories and cholesterol.

The French also tend to be more abstemious when it comes to wine consumption, as we noted when we cleared up the empties after a dinner party for mainly French guests and compared it with the week before when we had hosted mainly Aussies.

While they regularly eat out, our French friends like to entertain family and close friends. With the limitations of a small kitchen and an equally small oven, dessert often comes from the local patisserie. With such a wonderful array to choose from, why bother cooking? There are of course exceptions. I have several French friends who make wonderful cakes and desserts, using recipes inherited from their mothers and grandmothers.

Food markets pop up all over Paris in regular spots, once or twice a week. The twice-weekly market in Boulevard de Grenelle was less than five minutes walk from where we lived. Every Wednesday and Sunday from seven in the morning until lunch time the market sells fresh fruit and vegetables, cheese, meat, fish and more to a bustling crowd of mostly French customers.

On Sundays the rotisserie chickens and roast potatoes sold at the markets are popular to take home for lunch. Today’s recipe comes from well-known cook and food writer David Lebovitz who has been living in Paris for over 20 years. He managed to persuade the chicken lady at his local market to part with her recipe. Hence the name Chicken Lady Chicken. He uses the marinade for one chicken, but I found it’s enough for two. She uses white wine but red wine or even sherry is a good substitute.

1 or 2  x 1.5kg (3 lb) chickens
Marinade:
3 cloves garlic, crushed
1½ tsp salt
2 Tbs olive oil
2 Tbs lemon juice
2 Tbs wine or sherry
1 Tbs soy sauce
2½ tsp harissa, Sriracha or other chilli paste
2 tsp Dijon or other mustard
2 tsp honey

Remove backbone from the chicken(s) by cutting along each side with a pair of poultry shears. Place chicken breast side down on cutting board and press hard with the heel of your hand to flatten it out as much as possible, then repeat on the other side. Loosen the skin a bit with your finger so the marinade can get in under the skin.

Mix all ingredients for marinade and pour over the chicken(s), rubbing it in and pushing it under the skin. Marinate for 1 to 2 days in the fridge, covered, turning from time to time. Levovitz does this in a plastic bag, but I used a shallow dish.

Preheat the oven to 200°C. Place chickens in a roasting pan breast side down. Cover loosely with aluminum foil then place a heavy weight on top. I used two bricks, one for each chicken. Lebovitz cooks his chicken for a total of 45 mins but I think it needs a bit longer. Roast for half an hour, then remove the brick(s) and foil and turn the chickens over, basting thoroughly. Roast for a further half hour or until chickens are well browned and cooked through.

Carve the chicken(s) and serve with roast potatoes and a salad.

Each chicken serves 4-6

Beef Bourguignon

Posted on by
Reply

My friend Katie said she made beef bourguignon the other day and had to throw it out because the meat was still tough despite hours of cooking.

I said I would give her my recipe which I’ve been making for years. I always make it in my slow cooker, but you can cook it in the oven if you prefer.

As you can see from the photo, this is not fancy food. Full of flavour, beef bourguignon makes perfect comfort food for mid-winter dining, especially with the cold snap we’re currently experiencing in Canberra.

1kg to 1.5kg lean beef cut into 2-3cm cubes (I use chuck steak)
3 Tbs flour, seasoned
2 Tbs olive oil
50g butter
100g speck cut into thick slices then chunky little pieces
1 onion, chopped
1 clove garlic, crushed
1 leek sliced
S and P
3 Tbs brandy
bouquet garni or equivalent mix of herbs (see note below)
1 cup red wine
1 Tbs tomato paste
1-2 cups beef stock
Garnish:
12-16 shallots or very small onions, peeled, left whole
12-16 button mushrooms, wiped and trimmed
30g butter, extra
½ tsp sugar
3 tsp lemon juice
2 Tbs chopped parsley
To serve:
Steamed carrots and mashed potatoes

When cutting up the meat it’s ok to leave a bit of fat and tendons as these will cook down in the casserole. Just remove any excess.

Coat meat in seasoned flour, shaking off excess. Cook bacon in a large frying pan without any added oil until browned then place in a large ovenproof casserole or the bowl of a Slow Cooker, leaving the oil in the pan. Add half the olive oil and half the butter to the frying pan and brown the meat in two batches. When the second batch is brown, add the brandy, set alight (turn off the extractor fan first) and when the flames subside add to the casserole with the meat and juices from the frying pan.

Add remaining oil and butter to frying pan and cook, garlic, onion and leek for a few minutes, stirring until softened. Add to casserole with remaining ingredients, using just enough stock to almost cover. You will need less stock if you are using a Slow Cooker rather than the oven, so add a cup now and you can add more later if necessary. In my Slow Cooker I only need 1 cup of stock and don’t need to add more.

Cover and bake in the oven at 150°C for 1.5 to 2 hours or until meat is tender, adding more beef stock if necessary when you check it after an hour or so. It will take longer in a Slow Cooker and time will depend on how tender the meat is and whether you put the cooker on Low or High. In my Slow Cooker it takes 4 hours on High.

Garnish: heat extra butter in a small frying pan and cook the onions gently until soft and browned. Add sugar and continue cooking, stirring frequently, until glazed. Add mushrooms (halved or quartered if large) and continue to cook for a few mins, stirring, then add lemon juice. Just before serving mix onions and mushrooms into casserole. Meanwhile steam the carrots, sliced if large or whole if small. When tender drain and add a knob of butter, S and P. Cook the potatoes and mash with butter and a little milk.

Adjust seasoning in the casserole and remove bouquet garni. Serve the casserole with the carrots and the creamy mashed potatoes on the side. Sprinkle chopped parsley over the beef.

Serves 8

Note: a bouquet garni is a bunch of fresh herbs tied with a piece of string and removed from the dish just before serving. Usually it consists of bay leaves, thyme and parsley. Instead you can add some chopped fresh herbs or dried herbs.

Ten days in Portugal

Posted on by
Reply

We’ve just spent our first holiday in Portugal, sandwiched between a week in the UK and ten days in France.

On arrival in Porto, Portugal’s second largest city, we picked up a car and headed north to mozey around the Douro River Valley. Picturesque terraced vineyards flank both sides of the river and the area became a UNESCO World Heritage site in 2001. These man-made terraces carved into the steep banks of the river have been producing world-famous wines, particularly fortified port wine, since the 17th century.

Many of the most influential and well-known port wine houses, such as Taylor’s and Sandeman, were founded by British families. Today a significant number of the major port brands are still British in origin, but ownership and production are mostly Portuguese or international.

Porto Tónico quickly became my favourite tipple to sip while watching the sun go down. It’s made like a gin and tonic, using white port instead of gin. I had never heard of white port but on return to Australia found that it’s available in most large bottle shops. Add tonic or soda water, or a combination, depending how sweet you like things. Garnish with a slice of orange – or some orange peel removed with a vegetable peeler – a sprig of fresh mint if available and lots of ice.

The vineyard estates are called quintas. Most do wine tastings and some have restaurants. The highlight of a delicious lunch at the Quinta de Bomfin was Crème Brulée (my favourite dessert) served with carrot and ginger ice cream which was flavoured with grated tonka beans. Yes I had to look them up too!

A river trip from Pinhão is the best way to experience the Douro Valley, with views of the historic quintas and tranquil river landscapes. Some of these river boat cruises last several hours and include lunch, but we went on a one hour trip.

We returned the car when we got back to Porto, where we then spent two nights. There’s plenty to do in this vibrant city, from climbing 225 steps of the Torre dos Clérigos to get a panoramic view of the city, to walking along the top level of the Dom Luis Bridge, designed by a disciple of Gustave Eiffel, to watch the sun go down.

A good find in Porto was Mistu, a restaurant serving modernised international and Mediterranean dishes and great cocktails. We had a selection of cold starters and the stand out was the Seared Butterfish with Foie Gras, Wakame and Ponzu Sauce.

From Porto we caught the train to Lisbon, a scenic journey which takes about three hours. We were there for three nights – enough time to catch up with Portuguese friends for dinner in their house and to discover a couple of delightful eateries. Cervejaria Ramiro is famous for fresh seafood, cooked simply and served at long tables where everyone sits together. We were told we had to book online and found that the only time slot available for lunch or dinner was 3pm. We turned up at 2.15pm and asked the girl at the door (with our saddest famished faces) if we might come in earlier than our reservation. “Sem problemas” she said and took us to join some Americans at a long table which had several spare seats.

I don’t know why it was so hard to get a booking online as there were several empty tables in this bustling establishment. This is not somewhere you go for a burger or steak and there’s a minimum charge of 25 Euros a head which you pay when you book. Huge tiger prawns cooked on a bed of salt were to die for.  Conversation with our new American friends, who were from Washington DC, was lively.

The extensive tram system is a good way to see the city. There’s also an underground system as well as buses and little motorised tourist buggies, plus of course lots of walking. On our last evening we enjoyed a delicious selection of starters and side dishes at a little bistro in Praca das Flores called O’ Bistro – toasted brioche with foie gras and poached pear, French fries with truffle mayonnaise, devilled eggs and, to finish, we shared a decadent dark chocolate mousse garnished with a few flakes of sea salt and a drizzle of extra virgin olive oil.

Portuguese tarts are there to tempt you on every street corner. My recipe may not be as authentic as some Portuguese tart recipes, but they’re delicious and very quick to make using bought puff pastry. Click on the link for the recipe, photo above.

Sago Plum Pudding

Posted on by
4

Sago Plum Pudding, an old-fashioned dessert made from simple ingredients, is one of my all-time favourites. I think its origins must be Antipodean as I never came across it when I was growing up in England. Some in our family see it as an excuse to eat Brandy Butter when it’s not Christmas. I’ve never been a big fan of Brandy Butter and prefer it with thick, unsweetened cream.

If you like, make individual half cup puddings rather than one large one – see Note below.

This recipe came from my mother-in-law.photo

¾ cup sago
2 cups milk
180g butter
½ cup sugar
2 cups sultanas or mixed dried fruit
2 cups breadcrumbs (made in food processor from day old bread)
2 eggs, beaten
2 tsp bicarbonate of soda
Pinch of salt
2 tsp mixed spice
To serve:
Brandy Butter, thick cream or custard

Soak sago in milk overnight. Place butter in a mixing bowl and zap in the microwave to melt. Mix in remaining ingredients then scrape into a one litre pudding bowl, lightly buttered. Cover with a piece of buttered foil, buttered side down and place in a large saucepan on something to lift the bowl slightly. A metal trivet, old saucer or a small brick will do. Add boiling water to come halfway up bowl. Cover with the saucepan lid, bring to the boil and steam steadily for 3-3½ hours, adding more water as necessary. The top of the pudding will have an even dark brown colour when ready – lift foil from time to time to check. Stand for 5 minutes then turn out, cut into slices and serve with thick cream, Brandy Butter or custard.

Serves 8-10

Note: make individual puddings in 8-10 half cup ramekins, dariole moulds or Chinese teacups, lightly buttered, as shown in the second photo. Fill almost to the top as they don’t rise much. Place in a shallow ovenproof dish and add boiling water to come halfway up the cups. Cover the whole dish with a sheet of foil, buttered side down. Bake at 160°C for an hour to an hour and a half, or until evenly rich brown on top. Tip out and serve immediately or store covered in the fridge and reheat for about a minute in the microwave, covered in plastic wrap, then tip out.

Chicken in a Pot with Pasta

Posted on by
Reply

This delicious one pot recipe comes from one of my favourite no-nonsense cooks, Nigella Lawson. As the chicken, leeks and carrots cook they create a delicious stock which soaks into the pasta. Nigella uses a very small pasta called Orzo or Risoni, which looks a bit like grains of rice. I only had a small amount of Risoni at the bottom of a packet, so I made up the difference with another small pasta.

The recipe will serve at least six. We had it on its own, but you could always add a crusty loaf and a green salad to feed more people. Choose a large heavy pot with a lid which will hold the chicken, with room around it for the vegetables and pasta. Mine is an oval Le Creuset casserole (from the 1970s, when orange was a very popular colour!) which can be used on the stove top as well as in the oven. Nigella uses dried tarragon, but as I have fresh in the garden at the moment I used that.


1 Tbs olive oil
1 whole chicken (1.5 – 1.7 kg)
3 large cloves garlic, finely chopped
2 leeks (the white part and some of the green) sliced
2 large carrots, cut into sticks
Finely grated rind and juice of 1 large lemon
2 Tbs fresh tarragon, chopped (or 2 tsp dried)
2 tsp salt
½ tsp dried chilli flakes (optional)
1L to 1.5L cold water
300g Risoni or other small pasta
6 Tbs chopped parsley
To serve:
Freshly grated Parmesan

Preheat oven to 180°C and prepare the vegetables. Heat the oil in a large heavy-based casserole with a lid. Dry chicken with paper towels and place in the pan, breast side down, for 3-5 minutes, or until nicely browned. Turn the chicken over and then add the garlic, lemon rind and juice, tarragon, salt and chilli flakes, if using, filling the space around the chicken. Add enough water to cover the vegetables, but not the browned chicken breast which should be left sticking out of the liquid. Turn up the heat to bring the liquid to the boil, then cover the casserole and place in the oven for an hour to an hour and a quarter, by which time the chicken will be cooked. Add the pasta, pushing it under the liquid and stirring it as best you can.

Cover and return to the oven for 15 minutes or until the pasta is cooked. Remove from the oven and leave to stand for 15 minutes before serving. Mix in some of the parsley and scatter the rest on top. Serve a bowl of grated Parmesan on the side.

Serves 6-8

Note: if you don’t have a casserole dish which can be used on the stove top, brown the chicken breast in a frying pan, then put it into the casserole with the remaining ingredients and add boiling water instead of cold.