Sunday, July 31, 2016

Damper

Damper is an Australian bush bread and because it contains no yeast can be made up in no time at all. in under an hour (approx 45 minutes) you can have fresh baked bread and it's delicious warm with butter oh and I love jam on it :)

450g (3 cups) self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water


Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour (can glaze with milk if liked)  and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm with butter.

Thursday, June 30, 2016

Beef and Vegetables with Pastry Topping

I love winter! not for the weather (hate being too cold) but for the food, all those tasty stews and soups, pies, cakes & puddings, the list goes on :)  this dish is so good and it has pastry, bonus


1 kilo stewing beef  cut in cubes
2 onions chopped
2 carrots chopped
1 can diced tomato
1/2 cup beef stock
sprig rosemary finely chopped
puff pastry sheet
mash potato to serve

brown beef in batches & set aside. in same pan add onion & cook until softened, add carrot and cook about 10 minutes. put beef back in along with tomato, stock and rosemary. salt & pepper to taste. cook on low heat approx 2 hours or until beef is tender. just before it's ready heat pastry sheet until golden, serve on top of stew with mash potatoes.

Saturday, April 30, 2016

Red Beef Curry

I've said before how much I love curries and this Thai red beef one is a  favourite.  you can of course buy the curry paste but it's fun to make your own (recipe follows)

500gr lean steak strips (mine were from rump)
1 onion sliced
1 red & 1 yellow capsicum sliced
small tin coconut milk
jasmine rice to serve

for paste
small red onion chopped
2 cloves garlic
1 tablespoon chopped lemon grass
2 teaspoons chopped coriander root
1 teaspoon galangal powder
2 teaspoons chili flakes (dried)
!/2 teaspoon shrimp paste
1 teaspoon lime zest
1 dried kaffir lime leaf
2 teaspoons hot paprika
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
3 teaspoons peanut oil

blend ingredients into a smooth paste.

heat pan and add 1/4 cup curry paste, heat until fragrant. add meat and fry until browned slightly. add onion and continue to fry approx 5 minutes. put in both capsicums and cook until meat is tender and veg is cooked, stir in coconut milk and heat gently. serve with jasmine rice (its better if curry is a bit saucy)

Monday, February 29, 2016

Chinese Chicken and Corn Soup

This delicious Chinese style soup is quick and easy enough to be on the table in less than 30 minutes.

1 litre low sodium chicken stock (homemade or bought)
spring onions (small bunch) chopped
1 can creamed corn
approx 1 cup corn kernels  (fresh, frozen, canned, it is your call)
finely chopped parsley
1 small cup shredded cooked chicken
1 beaten egg
small piece ginger
dash soy sauce

heat some oil & butter in saucepan and gently fry spring onion and ginger add corn kernels and cream corn and stir until fragrant. put in stock and slowly bring to boil adding cooked chicken & soy sauce continue to simmer until hot. beat egg in small dish and while on low simmer add mixture to soup, remember to stir soup while you add egg,  mix  until small ribbons form. turn off heat, add parsley and serve!

Friday, February 5, 2016

Homemade Muesli

I'm not really a cereal person as I find it often too soggy. muesli or toasted muesli is another matter. this is my first attempt at making my own. hopefully you will find it a good base recipe adding or taking out ingredients as you like.

all measures are a guide only

2 cups rolled oats (not instant)
1/4 cup pumpkin seeds
2 tablespoons flax seeds
1 cup sultana's (packed loose)
1/2 cup shredded coconut
1/2 cup dried cranberries
1/4 cup dried pineapple
2 tablespoons pistachio nuts
honey to sweeten (about 5 tablespoons)

line a baking sheet with non stick paper, heat oven to moderate. mix all ingredients except honey in a bowl until combined. add enough honey to moisten. spread out on tray and bake until golden (approx 20 minutes to half an hour (it's important to keep an eye on it) when cooled pack into a jar or container.