Sweet Potato Soup with Cheesy Thyme Toasts

Posted on 7 October 2015 by Linda Peek

Sweet potatoes keep for a couple of weeks in the fridge. They’re great for adding to soups or casseroles and a good stand-by vegetable to serve mid-week, when you’ve run out of other options. One of my favourite ways to serve pan fried fish is on a bed of mashed sweet potatoes.

This sweet potato soup is perfect for lunch or supper. Use any kind of bread to make the toasts – I used English muffins.

25g butter or 2 Tbs olive oil
1 large onion, peeled and diced
2 cloves garlic, crushed
1 kg sweet potatoes, peeled and cubed
1 medium potato, peeled and cubed
1 litre (4 cups) chicken or vegetable stock
2 tsp mixed spice or cinnamon
Salt and freshly ground black pepper
Milk
Cream
Cheesy Thyme Toasts
4 large thick slices sourdough bread (or 4 muffins, split)
1 cup grated cheddar
3-4 tsp fresh thyme leaves, chopped (or 1-2 tsp dried thyme)
pinch salt
¼ cup cream

Heat butter or oil in a large heavy-bottomed saucepan. Add onion and garlic and cook, stirring often, for a few minutes, or until softened but not brown. Add sweet potato, stock and mixed spice or cinnamon. Simmer for 20 mins or until vegetables are soft then allow to cool a bit.

Blend soup in a blender or food processor, in two batches, until smooth. Return to the saucepan and add enough milk to make to desired consistency. Season to taste. Reheat and serve topped with a swirl of cream and accompanied by the toasts.

Lightly toast bread or muffin halves in a toaster. Meanwhile turn grill on to high. Mix cheese, thyme, salt and cream and spread over the toasts. Place under hot grill until bubbly and golden.

Serves 4

No-Bake Raspberry Cheesecake

Posted on 30 September 2015 by Linda Peek

We were staying with Catherine in Newcastle for a few days when she said “Oh by the way, we’re invited to a BBQ lunch tomorrow and we’re taking a dessert. What shall we make?”

We found cream cheese, cream and 2 punnets of raspberries in the fridge and a few other ingredients in the pantry. The result was this delicious no-bake cheesecake which was popular with the adults and kids alike.

Make this the day before serving.

300g white chocolate
500g Philadelphia-style cream cheese (at room temp)
300ml thick cream
3 Tbs caster sugar
1 cup fresh or frozen (thawed) raspberries
½ cup red jam (preferably raspberry)
About 12 sweet biscuits or sponge fingers
To serve:
1-2 cups fresh raspberries
Honey to drizzle

Melt chocolate in a bowl over simmering water. In another bowl, with electric beaters, beat cream cheese, cream and sugar until smooth. Add melted chocolate and mix well.

Line a loaf tin with plastic wrap, leaving a generous overhang. With a fork, mash 1 cup raspberries with the jam on a plate. Spread half the cream cheese mixture in the loaf tin. Spread the berry mixture over the top. Then spread the rest of the cream cheese mixture over the jam mixture. Arrange a single layer of biscuits or sponge fingers over the surface, pushing them in slightly – this will be the base. Rectangular or square ones are easier than round ones. Bring excess plastic wrap over the top to cover, then refrigerate overnight.

To serve, tip cheesecake onto serving plate and remove plastic. Arrange raspberries over the top and drizzle with honey.

Serves 12

Variation: use strawberries instead of raspberries

Three Easy Chicken recipes made in a Slow Cooker

Posted on 23 September 2015 by Linda Peek

I found a recipe online for a really easy chicken recipe made in a slow cooker. Basically you cut up some boned and skinned chicken thighs, put them in the slow cooker with a few other ingredients, cover and cook on high for five hours. And that’s it.

So following this basic idea I developed three variations. Perfect for busy people – this one’s for you Fiona.

Sweet and Sour Chicken
1kg chicken thigh meat, trimmed and cut into 1 inch (2-3 cm) cubes
2 cups tomato passata or sauce for pasta
1 can pineapple cubes, drained
2 tsp sugar
1 onion, finely chopped
1 Tbs grated or finely chopped ginger
1 red capsicum (pepper) cut into 1 inch (2 cm) squares
1 Tbs soy sauce
1 Tbs tomato paste
Salt and pepper to taste

Satay Chicken
1kg chicken thigh meat, trimmed and cut into 1 inch (2-3 cm) cubes
½ cup peanut butter
1 Tbs brown sugar
1 Tbs soy sauce
1 clove garlic, crushed
1 can coconut milk
1 onion, finely chopped
1 chicken stock cube
Fresh chilli, finely chopped, to taste (optional)
Juice of half a lemon or one lime
Salt and pepper to taste

Mexican Chicken
1kg chicken thigh meat, trimmed and cut into 1 inch (2-3 cm) cubes
1 jar Mexican salsa
1 Tbs soy sauce
2 tsp sugar
1 clove garlic, crushed
Fresh chopped chilli, to taste (optional)
Juice of half a lemon or one lime
Salt and pepper to taste

Garnishes
Thinly sliced spring onions for the Sweet and Sour – serve with rice
Chopped peanuts and coriander for the Satay – serve with rice
Diced avocado & red onion, grated cheddar for the Mexican – serve with wraps or tortillas

To serve
Steamed rice, wraps or tacos

Place chicken and chosen sauce ingredients in slow cooker, stir. Cover and cook on High for about five hours, stirring once or twice during cooking time. Check seasoning.

Serve with steamed rice or tacos or wraps.

Serves 4-6

Barramundi with Romesco Sauce & Sweet Potatoes

Posted on 16 September 2015 by Linda Peek

Romesco Sauce goes well with pan fried fish, chicken, roast lamb or beef, or in sandwiches, as a change from mustard or mayonnaise. It’s quick and easy to make, keeps in the fridge for up to a week and can be frozen.

Here I served it with pan-fried barramundi fillets, cooked until the skin was nice and crispy and mashed sweet potatoes. A delicious flavour combination.

Romesco Sauce:
1 large roasted red pepper from a jar (about six large pieces)
1 garlic clove, crushed
½ cup slivered/flaked almonds or pine nuts
¼ cup tomato paste
2 Tbs chopped parsley
2 Tbs sherry or red wine vinegar
1 tsp smoked paprika
½ tsp cayenne pepper or chilli powder
½ cup extra virgin olive oil
Salt and freshly ground black pepper
Other ingredients:
1 large or two smaller sweet potatoes
25g butter
Salt and freshly ground black pepper
4 pieces Barramundi (about 180g each), skin on
2 Tbs olive oil
Parsley leaves to garnish

Sauce: Place all ingredients except oil, salt and pepper in food processor and process briefly until chopped. Scrape down the sides then with the motor running slowly add the oil and process till chunky-smooth. Season to taste.

Peel sweet potato, cut into chunks, place in a saucepan with some salt. Cover with boiling water then simmer for 15 mins or until tender. Drain and mash with butter and salt and pepper to taste.

Place olive oil in a non-stick medium sized frying pan. Pat fish fillets dry with paper towel and season with salt and pepper. Place fish in the cold frying pan, skin side down, then turn on the heat and cook for 4 mins or until skin is crispy. Turn fish over and cook for 2-3 mins on the other side or until cooked through. Serve fish on a bed of mashed sweet potatoes, topped with a dollop of Romesco sauce and garnished with parsley.

Keep any leftover sauce in a covered container in the fridge for up to a week.

Serves 4

Barley Risotto with Mushrooms and Thyme

Posted on 9 September 2015 by Linda Peek

I’m always looking for new recipes which use pearl barley – a much under-used grain in my opinion. Basically you can use it in any recipe which calls for rice – it just takes longer to cook. This recipe is slightly adapted from one which appeared recently in Delicious magazine.

4 Tbs olive oil
500g white or brown mushrooms, wiped and quartered
1 onion, diced
2 cloves garlic, crushed
1¼ cups pearl barley
2 tsp Dijon mustard
1 Tbs fresh thyme leaves (or 2 tsp dried)
1 cup white wine
4 cups (1 Litre) chicken or veg stock (or water and cubes)
Extra water if necessary
2-3 cups baby rocket leaves washed and dried
½ cup grated parmesan cheese
Salt and freshly ground black pepper, to taste
To garnish:
½ cup grated parmesan cheese, extra
Extra Virgin olive oil
2 Tbs chopped walnuts or pecan nuts

In a large heavy-bottomed pan heat 2 Tbs of oil and fry mushrooms for 4 mins or until browned. Remove from pan. Heat remaining 2 Tbs oil and cook onion and garlic until soft. Add barley, mustard, thyme and cook, stirring for 2 minutes. Add wine and stock, bring to the boil, then turn down heat and simmer for 40 mins or until barley is tender. Add more water, a little at a time, if necessary – I didn’t need any extra.

When barley is cooked the liquid should have all been absorbed. Season to taste then mix in the cooked mushrooms, rocket and parmesan cheese. Serve garnished with the extra parmesan, a drizzle of olive oil and the chopped nuts.

Serves 4

Spicy Baked Eggs in Avocados

Posted on 2 September 2015 by Linda Peek

My cousin Ricky who lives in Los Angeles posted this recipe on Facebook and I couldn’t wait to try it. Eggs and avocados are two of my favourite ingredients, so what could be better than a recipe combining the two?

Choose large avocados and small eggs. Even so, you will need to scoop out a bit of avocado flesh after removing the stone to make the hole a bit bigger. This recipe will serve 4 as a starter or light breakfast or 2 as a more substantial lunch, brunch or supper.

2 large ripe avocados
Hot sauce (Tabasco or another brand)
Salt flakes
Freshly ground black pepper
Chilli flakes (optional)
4 small eggs
Extra Virgin olive oil
4 slices sourdough bread, toasted and buttered

Pre-heat oven to 200°C. Halve avocados and removes stones plus a bit more flesh (about 1 Tbs) to increase the size of the hole. Place them in a greased baking dish where they fit snugly so they don’t fall over. I used four of those avocado serving dishes which were popular in the 70s and 80s and which you often see in second hand shops. Grease them well.

Season avocado halves with salt and pepper and drizzle a little hot sauce into the cavity. Break an egg into each then drizzle with a little olive oil Bake for 10-15 mins or until eggs are done to your liking – whites set and eggs still a bit soft is ideal. Remove from the oven, season with more salt, pepper, hot sauce and chilli flakes, to taste. Serve with buttered toast.

Serves 2-4

Variations: serve with a dollop of pesto on top. Serve with some crispy bacon.

Caramelised Eggplants with Miso & Tahini

Posted on 26 August 2015 by Linda Peek

This recipe came from iamafoodblog.com and was recommended by son David. Eggplants are one of our favourite vegetables so I immediately added two eggplants to my shopping list. The rest of the ingredients are ones I have in the pantry.

David added the final drizzle of tahini and described the dish as “num nums” which, according to the Slang Dictionary, is Australian slang for tasty food. It has always been a favourite adjective in our family when we’re talking about food, which we do quite a lot.

Miso paste is sold in Asian shops and some supermarkets. It keeps in the fridge for quite a while and is useful in Japanese-style marinades, adding both flavour and texture. Try spreading a little on salmon fillets before you cook them.

2 eggplants (aubergines)
1-2 tsp sesame oil
1 Tbs mirin or rice wine vinegar
1 Tbs sake or dry sherry
2 Tbs sugar
2 Tbs Shiro miso (white miso paste)
To serve:
Toasted sesame seeds
Spring onions, thinly sliced lengthwise
Tahini paste (optional)

Preheat oven to 200°C. Line a baking tray with baking paper. Cut eggplants in half lengthwise and brush cut sides with sesame oil. Place cut sides down on the baking paper and bake for 15-20 mins or until quite soft when squeezed. Time will vary according to size of eggplants.

Meanwhile place mirin or rice wine vinegar and sake or sherry in a small saucepan. Turn on the heat and add the sugar and miso paste, stirring to combine. Simmer for a few mins then turn off.

When eggplants are done remove from the oven and switch on the grill. Divide miso mixture between the cut surfaces of the eggplants then grill for 1-2 mins or until caramelised. Be careful they don’t burn.

Serve garnished with toasted sesame seeds, spring onions and a drizzle of well-stirred tahini paste.

Serves 2-4

Rhubarb and Strawberry Crisp

Posted on 19 August 2015 by Linda Peek

You have to add quite a bit of sugar to rhubarb to make it palatable. But a friend told me recently that she cooks it with a little salt instead of sugar and eats it with Greek yoghurt.

So as we had rhubarb in the garden I decided to experiment. I mixed all the rhubarb pieces with a little melted butter (or you could use olive oil) then rolled half in some raw sugar and arranged them on a baking sheet lined with baking paper. I then added a little salt to the remaining rhubarb, mixed it well and arranged the sticks on the other half of the baking sheet. I baked them in a hot oven for about 15 mins or until they were “al dente”.

The sweet ones were, as you would expect, quite sweet and delicious served with meringues and whipped cream. Interestingly the salty ones were not unsweet – the salt having brought out the natural sweetness of the fruit. Serve for breakfast or dessert with thick Greek yoghurt and a drizzle of honey if you need more sweetness. They would also go well as a garnish for duck. chicken or pork.

My third experiment was to cook the rhubarb with some fruit cordial such as Ribena – an idea I read somewhere once and filed away in my head. The result was a delicious ruby red compote. Rhubarb and strawberries go well together, so I used the compote to make a tasty variation on a traditional rhubarb crumble.

500g rhubarb
½ cup blackcurrant or raspberry cordial (see note)
1 punnet strawberries
125g butter
4 Tbs brown sugar
4 Tbs self-raising flour
4 Tbs rolled oats
4 Tbs slivered or flaked almonds
1 tsp vanilla essence

Wash and trim rhubarb and cut into 2- 3cm lengths. Place in a bowl, add the cordial and mix. Cover and microwave for 5 mins or until cooked but not mushy. Meanwhile wash and hull strawberries and cut them into quarters. Grease a small round or oblong pudding dish. Mix strawberries with rhubarb and spread over base. Melt butter then mix in sugar, flour, oats, nuts and vanilla. Spoon evenly over the fruit, using a fork to close any gaps and give an even covering. Can be made ahead to this stage.

Pre-heat oven to 180°C. Bake for 25 mins or until golden brown. Serve warm with vanilla ice cream, cream or labneh flavoured with a little icing sugar and a few drops of vanilla essence.

Serves 4-6

Notes: if preferred double the rolled oats and leave out the nuts or double the nuts and leave out the oats. Instead of using fruit cordial to cook the rhubarb, use a little water and sugar to taste.

Chocolate and Ginger Cheesecake

Posted on 12 August 2015 by Linda Peek

With a food processor this dessert is quick to make. Really chocolatey and not too sweet.

Crust:
125g Ginger Nut biscuits
50g butter
Filling:
250g mascarpone or sour cream
500g ricotta cheese
2 eggs
2-3 Tbs sugar, to taste
150g dark chocolate, melted in microwave
2-3 Tbs crystallised ginger, chopped
To serve:
Labneh
Icing sugar
Crystallised ginger or stem ginger in syrup, chopped

Pre-heat oven to 170°C. Place biscuits in food processor and process until fine. Melt butter in microwave, mix in biscuit crumbs then tip into a 20cm (8″) springform pan which has been greased and bottom lined with baking paper. Press the mixture evenly over the base of the tin. Bake for 10 mins.

While biscuit crust is cooking make filling. Wipe out the food processor. Place all ingredients except ginger in processor and mix till well combined, stopping to scrape down the sides halfway. Add chopped ginger and process briefly, just to combine.

When ready remove biscuit base from the oven tip in the filling and smooth the top. Return to the oven for 30 mins or until just set, but still a bit wobbly when shaken. Cool cheesecake, then refrigerate several hours or overnight.

Dust the top of the cheesecake with icing sugar. Serve with Labneh or whipped cream, with some chopped ginger and a little icing sugar mixed in.

Serves 10-12

Red Onion & Goat’s Cheese Tart

Posted on 5 August 2015 by Linda Peek

This makes a quick lunch or light supper for four.

250g puff pastry, either ready-rolled or in a block
1 kg red onions thinly sliced
2 Tbs olive oil
25g butter
1 Tbs vinegar
1 Tbs brown sugar
Salt and freshly ground black pepper
100-150g soft goat’s cheese
Fresh thyme

Pre-heat oven to 200°C. If not ready rolled, roll out pastry to a 25-30cm square about 5mm thick.

Place pastry on a baking sheet lined with baking paper. Heat oil and butter in a large non-stick frying pan. Add onions and cook over low to moderate heat, stirring from time to time, for 15-20 mins or until very soft. Add vinegar and sugar and cook, stirring, for a further 5 mins. Season.

Spread onions over the pastry. Break the cheese into pieces and scatter over the onions. Bake for 30 mins or until puffed and golden. Garnish with thyme. Cut into four and serve with a mixed salad.

Serves 4

Substitutions: use brown onions instead of red; use feta cheese instead of goat’s cheese. Use a bought pizza base or Indian roti instead of pastry.