Monday, March 8, 2010

Creamy Cauliflower Soup

1 small cauliflower, trimmed and cut into florets (approximately 750 g)
1 medium onion, finely chopped
1 tablespoon butter or vegetable oil
1 tablespoon chicken stock powder
500 mL water
1 cup cream
Salt and pepper to taste
Nutmeg

In a large pot, saute onion for 1 minute but don't let it colour up.

Add cauliflower pieces, water, chicken stock powder.

Lower heat and simmer for 20 minutes or until cauliflower is soft.

Use food processor or stick mixer to puree cauliflower mixture.

Add cream, salt and pepper to taste and a good pinch of nutmeg to flavour.

Source: Best Recipes

Monday, March 1, 2010

Pigs In Blankets

24 Cheerios/Mini Cocktail Frankfurts
4 sheets Puff Pastry
1 Egg
1 tablespoon Milk

Preheat oven to 190ºC. Line a baking tray with baking paper.

Break egg into a small bowl and add milk. Whisk with a fork until combined.

Cut each piece of pastry into 6 equal sized rectangles (in half and then each half into 3).

Roll each sausage in 1 piece of pastry and place on the baking tray.

Brush each "pig" with egg/milk mixture then bake in preheated oven for 15 minutes until golden.

Source: Based on this recipe at Allrecipes

Thursday, February 18, 2010

Carrot Cake with Cream Cheese Frosting

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups plain flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots (about 400g)
1 cup chopped pecans

1/2 cup butter, softened
250g cream cheese, softened
4 cups icing sugar
1 teaspoon vanilla extract

Preheat oven to 175°C. Grease and line a 9x13 inch cake pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting:

In a medium bowl, combine butter, cream cheese, icing sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Source: All Recipes

Thursday, February 11, 2010

Caramel Slice

1 cup self raising flour
1/2 cup brown sugar
1 cup dessicated coconut
125g butter, melted
2 x 395g sweetened condensed milk
1/4 cup golden syrup
60g butter
375g dark or milk chocolate, melted

Preheat oven to 180°C. Line a 33cm x 23cm slice tray with baking paper making sure all sides are covered.

Combine self raising flour, brown sugar, dessicated coconut and melted butter and mix well. Press into the slice tray . Bake for 10 minutes.

Combine condensed milk, golden syrup and butter in a sauce pan and stir over a medium heat until it boils. Reduce heat and stir for 5 minutes. Spread over cooked base and return to oven for a further 10 minutes.

Spread melted chocolate over the top of the slice. Refrigerate until set.

Source: Adapted from the recipe on the Nestle Condensed Milk can.

Sunday, February 7, 2010

Indian Beef Curry

2 tablespoons oil
1 onion, diced
2 tomatoes, diced
2-3 tablespoons mild Indian curry paste
500 g rump steak, diced
1 x 420 g can beef and vegetable soup
2 cups beef stock
200 g natural yoghurt
2 tablespoons freshly chopped coriander



Heat oil in a large saucepan.

Add onion and curry paste and cook on high heat for 3 minutes.

Add steak and cook until just browned.

Add the soup and the stock then reduce the heat. Simmer for approximately 1 hour or until beef is tender.

Add the tomatoes, half the yoghurt, half the coriander and stir through until heated.

Serve with steamed rice and garnish with the remaining yoghurt and coriander.

Serves: 4

Source: Best Recipes

Butter Chicken

Marinade:
450g diced chicken
2 tbsp Patak's Tandoori Curry Paste
2 tbsp thick plain yogurt
2 tsp garlic, crushed
1 tbsp vegetable oil

Sauce:
2 tbsp vegetable oil
100g onions, diced
300g chopped tomatoes
100ml cream
2 tsp sugar
1 tbsp fresh coriander, chopped
100ml water
2 tbsp butter
2 tbsp Patak's Tikka Masala Curry Paste
Salt, to taste

First marinate the chicken:-

In a bowl mix together the yogurt, Patak's Tandoori Curry Paste, vegetable oil and garlic. Add the diced chicken, cover and marinate in the refrigerator for approximately 2 hours (overnight would be ideal).

Cook the chicken in a preheated oven 200°C / 400°F / gas 6 for 25-30 mins or until cooked. Turn the chicken throughout cooking.

For the Sauce:

Heat the vegetable oil in a heavy based pan and fry the diced onions for 5 minutes. Add the Patak's Tikka Masala Curry Paste and continue to cook for a further 2 minutes. Sprinkle in some water if the paste begins to stick.

Add the chopped tomatoes and butter. Add the water and sugar, cover and allow to cook for 20 minutes.

Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through. Stir in the cream and check the seasoning.

Garnish with fresh coriander.

Serves: 4

Source: Pataks

Oreo Cheesecake

1 cup cream, lightly whipped
1 cup crushed OREO Original Cookies
100g OREO Chocolate Crème Cookies, crushed
2 tablespoons lemon juice
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
3/4 cup caster sugar
500g block PHILADELPHIA Cream Cheese, softened
50g butter, melted
50g OREO Chocolate Crème Cookies, extra, roughly chopped

Combine the crumbs and butter and press into a lined 20cm springform pan. Chill

Beat the PHILADELPHIA and sugar with an electric mixer until smooth. Fold in the gelatine mixture, lemon juice, cream and OREO Chocolate Creme Cookie crumbs.

Pour the filling into the prepared crust, refrigerate for 30 minutes. Sprinkle with extra OREOs and refrigerate for another for 2 hours or until set.

Serves: 10

Source: Philadelphia Cream Cheese

Saturday, February 6, 2010

Rogan josh

1/4 cup vegetable oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
3cm piece ginger, peeled, grated
2 tablespoons rogan josh curry paste
1.5kg diced lamb leg
1 cup Greek-style yoghurt
500g tomatoes, diced
Steamed basmati rice and coriander leaves, to serve

Heat oil in a large saucepan over medium-high heat. Add onion and cook for 3 to 4 minutes or until soft. Add garlic, ginger and curry paste. Cook, stirring, for 1 minute or until aromatic.

Add lamb to pan. Cook, stirring occasionally, for 3 minutes. Add yoghurt, tomatoes and 2 teaspoons salt. Cook, stirring occasionally, for 5 minutes or until curry comes to the boil. Reduce heat to low. Cook, uncovered, for 1 hour 15 minutes to 1 1/2 hours or until sauce has thickened and lamb is tender.

Spoon rice into bowls. Top with curry and sprinkle with coriander. Serve.

(serves 4)

Source: Taste