Tag Archives: easy

Gnocchi with Prawns and Chorizo

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A  simple combination of flavours turns a shop bought packet of gnocchi into something delicious. This recipe was in a free magazine I picked up in Coles supermarket.

 

1 Tbs olive oil
1 chorizo sausage, skinned and chopped coarsely
200g baby tomatoes
500g peeled prawns, raw or cooked, deveined
500g packed chilled potato gnocchi
2 handfuls rocket or baby spinach leaves
Salt and freshly ground black pepper
Harissa or Sriracha Chilli Sauce to taste (optional)

In a large non-stick frying pan or wok heat the oil over medium heat. Add the chorizo and cook, stirring for 1-2 minutes, If using raw prawns add them now and cook, tossing, for a further 4-5 mins, or until they change colour.

Meanwhile cook gnocchi in boiling water according to packet directions, then drain. Add to the frying pan. If using cooked prawns add them now with the gnocchi and the tomatoes and stir fry for 1-2 minutes. Add the rocket or spinach, toss well and season to taste. If you like a bit of heat, add some chilli sauce.

Serves 4

Jam Doughnut Muffins

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Who doesn’t like doughnuts? The only trouble is you have to cook them in deep hot oil, which puts a lot of people off making them at home.

This recipe combines the flavours of a doughnut in a muffin which is baked in the oven. Quicker and easier than anything deep fried, but they are brushed with melted butter, to help the sugar stick, so I’m not sure about them being healthier! A perfect treat for the kids when they come home from school.

2 cups self-raising flour
2/3 cup sugar
½ tsp salt
1/3 cup vegetable oil
1 egg
1 cup (250ml) buttermilk
1 tsp vanilla essence
Red jam (e.g. strawberry, raspberry)
To serve:
125g butter, melted
3/4 cup sugar
2 tsp cinnamon

Preheat oven to 180°C. Grease a 12 hole muffin pan with one third cup capacity holes. Place flour, sugar, salt, oil, egg, buttermilk and vanilla in food processor and whiz to combine, stopping to scrape down the sides, or use electric beaters. Fill each muffin hole a bit over half full. Place a heaped teaspoon of jam in the middle of each, then divide remaining mixture between the muffins. I made 10 but they could have been a bit smaller to end up with 12.

Bake for 20 mins or until well-risen and golden brown. Cool in the pans for a few minutes, then remove. Mix sugar and cinnamon. While still warm brush each muffin all over with melted butter then roll in the sugar. Best eaten on the day they are made.

Makes 12

Variations: use lemon curd, chocolate chips or Nutella in the middle instead of red jam.

Foie Gras with Rocket, Beetroot & Caramelised Onions

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Whenever we’re In France I buy a few tins of Bloc de Foie Gras de Canard. We declare them as we go through Customs and have never any problems getting them into Australia. Saved for special occasions, six cans last us a year or more.

This salad makes a light lunch or a substantial starter and is a good way to make one can of foie gras serve four or even six at a pinch.

1 can (150g) bloc de foie gras de canard
2-3 small beetroot
1 large onion, halved then thinly sliced
Extra Virgin Olive Oil
Salt and freshly ground black pepper
1 Tbs balsamic vinegar
4 handfuls rocket, washed and spun dry
Salad dressing
2 Tbs pine nuts, lightly toasted
To serve:
Hot buttered toast

Preheat oven to 180°C. Peel beetroot, then thinly slice using a mandolin or slicing attachment on food processor. Mix about 30 slices with a drizzle of oil and a pinch of salt and arrange on a shallow baking tray lined with baking paper. Place in the oven and immediately turn temperature down to 100°C. Cook until they are crisp. This shouldn’t take long as they are so thin, but keep an eye on them.

Heat a Tbs oil in a frying pan and cook the onion for 15 mins over low heat until soft but not brown, stirring often. Add balsamic and continue to cook for a few minutes until caramelised. Transfer to a bowl and wipe out the pan. Cut the rest of the beetroot slices into julienne strips. Heat a Tbs oil in the frying pan and stir fry the beetroot for 10 mins or until al dente. Cool.

Mix rocket with a little salad dressing or some oil and vinegar and arrange on four serving plates. Divide the onion between the plates, then the stir-fried beetroot (you may not need it all) and the beetroot crisps.

Divide the foie gras, cut into thin slices, between the plates, top with a few toasted pine nuts, then drizzle a little oil around the edge of each plate. Serve with hot buttered toast.

Serves 4

Variations: instead of beetroot use fresh or dried figs, or marinated/preserved figs; instead of pine nuts use walnuts or pecans.

 

 

Den Bosch Lemon Pudding

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Den Bosch is one of the oldest cities in the Netherlands. We spent a couple of days there recently and one night had tapas for dinner at a wine bar.

The food was very good and the waitress was kind enough to give me the recipe for the dessert. I have a cheesecake recipe which is very similar to this, but the addition of a little vinegar really makes a difference. The method is also slightly different.

1½ cups (375 ml) whipping cream
1 can condensed milk
Grated rind and juice 2 large lemons
2-3 tsp white wine or cider vinegar, to taste
4-5 plain or ginger biscuits
slivers of lemon rind to garnish

Whip cream with electric beaters until thick then continue whipping while you add the condensed milk, lemon rind and juice and vinegar. I used a Kenwood standing mixer, but you can use hand held beaters.

Spoon into 8-10 small glasses. Chill several hours or overnight. Garnish with crushed biscuits and lemon rind.

Serves 8-10

Variation: Fold through the pulp of 3-4 passionfruit before spooning into glasses.

Chicken with Fresh Corn Salsa on Toast

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Leftovers on a slice of buttered toast is one of my favourite quick meals. What might not be quite enough for one or two can be stretched (as my mother used to say) by serving it on a slice of toast. Leftover spag bol sauce for example.

This recipe uses a slice of toast to create a light but satisfying mid-week dinner or weekend lunch for two. Use two small chicken breasts, one large one, or buy the small strips called fillets.

 

350g chicken breast or fillets
Marinade:
2 tsp olive oil
1 tsp Dijon mustard
½ tsp hot English mustard
1 tsp vinegar or lemon juice
1 tsp chopped fresh thyme or a pinch of dried
½ tsp salt
½ clove garlic, crushed
1 tsp honey
Freshly ground black pepper to taste
1 pinch chilli flakes (optional)
Fresh Corn Salsa:
1 ear fresh corn
1 tsp vinegar
½ tsp Dijon mustard
1 Tbs olive oil
½ clove garlic, crushed
Salt and freshly ground black pepper to taste
1 tsp chopped fresh thyme or a pinch of dried
To serve:
2 tsp olive oil to fry chicken
2 slices buttered toast
Something red (capsicum, tomato, sun dried tomato)
1 avocado, sliced
2 sprigs thyme

If using whole chicken breasts cut them into chunky slices like fillets.

Mix all ingredients for marinade with the chicken in one bowl. Remove kernels from corn cob by slicing downwards with a sharp knife. Mix with remaining salsa ingredients in another bowl.

Heat olive oil in a non-stick frying pan and fry chicken for 4-5 mins each side or until golden brown and cooked through. Serve chicken on toast, topped with the salsa and avocado. Garnish with something red for a bit of colour and a sprig of thyme. If liked drizzle a little olive oil around the plate.

Serves 2

Eggplant, Nuts & Seeds with Labneh Dressing

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When I do my weekly shopping I often buy a couple of eggplants with a view to making some kind of vegetarian dish. Inspired by a photo in a recent QANTAS magazine I created this colourful dish which was delicious. There was no recipe, just a photo, so there was a lot of guesswork!

2 large eggplants, sliced lengthwise about 1cm thick
olive oil
1 cup plain Greek yoghurt
1 Tbs lemon juice
Salt and freshly ground black pepper
Seeds from 1 pomegranate or ½ cup dried Goji berries
1 Tbs each pine nuts, sunflower seeds, sesame seeds and pepitas
2 tsp black sesame seeds (optional)
A few green leaves such as rocket, spinach (I used pea shoots from the garden)
Extra Virgin olive oil

To make the Labneh, strain the yoghurt for a few hours or overnight in a sieve lined with muslin or a man’s handkerchief, in the fridge. Discard the liquid.

Preheat oven to 200°C. Arrange eggplant slices on two large shallow baking sheets, lined with baking paper. Brush both sides with olive oil then bake for 20-30 mins or until cooked and golden brown. Arrange in a serving dish in overlapping circles.

Meanwhile heat the nuts and seeds in a dry frying pan over moderate heat, stirring, until lightly toasted. Remove seeds from pomegranate, or if using Goji berries, cover them with boiling water, then drain after 2-3 minutes.

Mix labneh with the lemon juice and season to taste.

Garnish eggplant slices with the pomegranate seeds or Goji berries, the toasted nuts and seeds and the labneh dressing. Add a few green leaves for colour. Drizzle a little Extra Virgin olive oil around the plate.

Serves 4

Roasted Vegetables with Spinach and Halloumi

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Flying home from Canada I walked through the galley kitchen during the night, on my way to the loo. A flight attendant was eating something from a foil container which looked delicious. Not like aeroplane food at all. She told me it was roasted veggies with quinoa, spinach and halloumi. I made a mental note and here it is.

1 recipe Oven Roasted Vegetables
1 cup quinoa or couscous, prepared according to packet directions
1 packet baby spinach leaves
Extra Virgin Olive oil
Balsamic Glaze
Lemon Juice
1 packet Halloumi cheese

Make the vegetable recipe you can find by clicking on the link and prepare the couscous or quinoa. In a large salad bowl mix the vegetables with the quinoa or couscous and the baby spinach leaves. Add oil and lemon juice to taste.

Slice halloumi cheese about half a centimetre thick. Dry well with paper towels then fry on both sides in a frying pan in a little olive oil until golden brown. Arrange the halloumi on top of the vegetables, then drizzle with the lemon juice and balsamic glaze.

Serves 4

Variations: use the larger Israeli couscous, cooked according to packet directions. Top the salad with cubes of feta cheese instead of halloumi.

Ginger Cake

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This ginger cake recipe is a combination of one I’ve had for years and one by David Lebovitz, which uses a lot more fresh ginger. I like to make cakes in a square tin, so they can be cut into lots of small squares. This plate was my contribution to morning tea at a recent meeting of the Women’s International Club. They disappeared in no time.

2 eggs
1 cup sugar
1 cup vegetable oil
1 cup water
1 cup molasses*
100g grated fresh ginger
2½ cups plain flour
2 tsp bicarbonate of soda
1 tsp each ground cinnamon and ground ginger
½ tsp each ground cloves and ground black pepper
To serve:
Icing sugar

Preheat oven to 180°C. Grease and bottom line a 22cm square or round cake tin. With electric beaters, beat eggs and sugar until thick and pale. Gradually beat in the oil. Heat the water in a pan until boiling point, then remove from the heat and mix in the molasses and the fresh ginger. Add to the cake mixture with the sifted flour, bicarbonate of soda and dry spices.

Scrape mixture into cake tin and bake on the middle shelf for 45-60 minutes or until firm on top and a skewer inserted in the middle comes out clean. Start checking after 45 minutes. Ovens vary and cake pans vary. If overcooked the cake will be dry.

Cool the cake then shake icing sugar over the top using a sieve and cut into squares. Keeps for several days in an airtight container.

Cut’s into 16-20 or more servings

* you can substitute golden syrup or treacle or half of each

Roast Cauliflower with Black Garlic Dressing

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This recipe was inspired by one made by a contestant in the latest Australian Masterchef series. His recipe involved smoking some of the ingredients. I skipped this stage and used honey rather than caramel to brush over the cauliflower.

Umami is the fifth taste sensation, after sweet, salty, sour and bitter. An intense savoury flavour, it’s  found in ingredients such as Parmesan cheese, tomato paste, stock cubes and, believe it or not, Vegemite and Marmite. The Masterchef contestant whose name was Simon admitted he had put a teaspoon of Vegemite into the dressing. The judges said it was absolutely delicious and he won the round.

Black Garlic is made by putting whole heads into a slow cooker for about a week at a very low temperature. The garlic cloves turn soft, black and sweet and are useful as a garnish or flavour booster. Sometimes described as poor man’s truffles, a whole head of Black Garlic will cost you around $10 and some specialty shops sell black garlic paste in a jar. If you don’t have any just leave it out. It won’t be quite the same but still tasty.

2 cauliflowers
2 Tbs honey or brown sugar
2 Tbs vinegar
2 Tbs olive oil
4 cloves garlic, finely chopped
3 shallots, finely diced
A few cloves black garlic (optional)
100ml vegetable oil
Salt and freshly ground black pepper
1 tsp Vegemite or Marmite
1 cup plain thick Greek-style yoghurt
Juice and zest of half a lemon
2 Tbs hazelnuts, skinned, toasted and chopped
Fresh herbs to garnish – I used Marjoram

Preheat oven to 180°C. Slice cauliflowers horizontally 2-3cm thick, including the stem. You should get at least 3 slices from each cauliflower. Keep the florets that fall off for another recipe.

Place cauliflower “steaks” on one or two shallow metal baking trays lined with baking paper. Mix the honey, vinegar and oil and brush all over the cauliflower. Bake for 15 minutes. Remove from the oven, turn the cauliflower over and brush with remaining sauce. Bake for 15 mins or until cooked through and caramelised.

Meanwhile in a frying pan sauté chopped garlic and shallots in a little of the vegetable oil until soft but not brown. Scrape into a deep jug, add the rest of the vegetable oil, the black garlic (if using), the Vegemite, salt and pepper to taste, then blitz with a stick blender. Alternatively process in a food processor. In a small bowl, mix the yoghurt, lemon juice and zest and place in the fridge. Toast and chop the nuts.

To serve, place a slice of cauliflower on 6 individual plates or one large platter. Garnish with the yoghurt dressing, the garlic dressing, the toasted hazelnuts and some fresh herbs.

Serves 6

 

French Onion Soup

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When our kids were 5, 8 and 11 we took long service leave, rented a chalet in the French Alps and skied for three months.

Timewise it fitted in perfectly between a posting in Malaysia and a posting in South Africa. We bought a car in London after spending Xmas with my family and drove over, packed to the gunnels with ski gear. Our chalet was on the outskirts of Megève – large and comfortable with an open fire.

The kids had left school in Kuala Lumpur just before Christmas and  were due to start in Pretoria after Easter. We were worried they might get behind, but two adults playing schools with three children for a couple of hours each day meant they got ahead.

They had never been on skis, but by the time we left, they skied like demons, leaving us behind. When we were snowed in for a few days we played Monopoly, Scrabble and Mastermind. When large blocks of ice fell off the roof the kids built an igloo, with a little help from Matthew. We went ice skating and watched the annual husky dog races. Everyone has fond memories of that holiday.

Five year old David fell in love with snails. When we were back in Australia later that year he asked the waiter in a Pizza Hut “Do you have escargots?”  The waiter, looking somewhat puzzled, said: “What mate? We’ve got pizzas and salads here mate.”

Most days we had lunch in the chalet: deux baguettes with a selection of cheeses, cold meats and patés. Occasionally we stopped for lunch on the ski slopes, where onion soup was invariably on the menu.

1½ kilos onions, halved then thinly sliced
60g butter and 1 Tbs oil
½ tsp sugar
1 tsp salt
3 Tbs flour
2 litres beef or chicken stock
½ cup dry white wine
12-16 slices French bread sliced 2 cm thick
300g coarsely grated Gruyere or Emmental cheese
Salt and freshly ground black pepper, to taste
3 Tbs dry sherry or brandy

In a large saucepan, cook onions in butter and oil over low heat, stirring often and with a lid for about 15 mins, or until soft. Best to use a heavy-bottomed non-stick pan as there is a tendency to stick with this recipe.

Add sugar and salt and raise the heat to moderate. Cook for 30-40 mins, stirring often, or until deep golden brown. Add flour and cook, stirring, for 3 minutes. Add stock and wine slowly, stirring. Simmer, covered for 30-40 minutes. Cool then refrigerate until ready to serve – preferably overnight. Reheat, add sherry or brandy and salt and pepper to taste.

Top bread slices with grated cheese and grill until golden and cheese is bubbling. Ladle soup into bowls and place one or two slices of bread on each serving.

Serves 6-8