tag:blogger.com,1999:blog-80546793613258295192024-02-19T01:33:01.840-08:00How Now Brown ChowImogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-8054679361325829519.post-64950130357070725662014-03-31T14:50:00.004-07:002014-03-31T14:50:51.779-07:00Smoked fish kedgeree<div style="text-align: center;">
This is such a versatile dish, eat it for breakfast (traditionally), lunch or dinner! Ive found it great for kids too, at least my daughter loves it....she's been eating it since she was 9 months....hold the chilli ;)</div>
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This is a Jamie Oliver recipe, which are always winners!!!</div>
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Serves 6</div>
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2 free range eggs, hard boiled</div>
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700 g smoked fish, pin boned and flaked into chunks</div>
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2 fresh bay leaves, or used dried</div>
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200g basmati rice, cooked</div>
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1 knob of butter</div>
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1 thumb sized piece of fresh ginger, peeled and grated</div>
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1 medium onion</div>
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2 heaped tsps curry powder</div>
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1 tbsp mustard seeds</div>
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2 tomatoes, deseeded and chopped</div>
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Juice of 2 lemons</div>
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2 handfuls of fresh coriander leaves, chopped</div>
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1 fresh red chilli, finely chopped</div>
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1 small pottle of fat free natural yoghurt</div>
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Melt butter in a pan over a low heat. Add ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, and then add the chopped tomatoes and lemon juice.</div>
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Quarter the eggs. Add the fish and rice to the pan and gently heat through. Add the eggs. Most of the coriander and the chilli and stir fry gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.</div>
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<br />Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-41532365774829691572014-02-05T16:02:00.001-08:002014-02-05T16:02:43.097-08:00Spicy Squid green salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmFY8ySnC_iKLwKVjTgfTDqpJvkoN_AWImk8PZGZ-A7m5al4seUd4OFYN_Kdf6EsOq648aFwnTiJwhC0TFh0kHwKleca4eJACIAYZx4UPNkD-pfnsuCa40H_BpR3zzg1dVVnJDCpSndg/s1600/2014-01-27+19.18.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmFY8ySnC_iKLwKVjTgfTDqpJvkoN_AWImk8PZGZ-A7m5al4seUd4OFYN_Kdf6EsOq648aFwnTiJwhC0TFh0kHwKleca4eJACIAYZx4UPNkD-pfnsuCa40H_BpR3zzg1dVVnJDCpSndg/s1600/2014-01-27+19.18.03.jpg" height="400" width="298" /></a></div>
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This is such a flavoursome dish, so fresh and spicy. I'm no calorie counter but I can't imagine there'd be many in this :)</div>
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Serves 2</div>
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2 kaffir lime leaves, stalks removed and finely sliced</div>
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1 spring onion, finely chopped </div>
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Handful of coriander leaves</div>
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1tsp lemongrass</div>
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6 fresh cherry tomatoes</div>
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1/4 cucumber, cut into sticks</div>
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Handful pomegranate seeds</div>
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3 squid tubes, pineapple cut </div>
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Couple of handfuls of mesculin</div>
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<u>Dressing</u></div>
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1 tbsp cater sugar</div>
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Juice of a lemon</div>
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1/2 tsp minced chilli</div>
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2 tbsp tamarind water</div>
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2 tbsp fish sauce</div>
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1 tsp grated ginger</div>
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Mix dressing ingredients in a bowl. Boil the squid for 30 seconds then drain and add to the dressing. Toss. Meanwhile arrange the rest of the salad ingredients on a platter and then spoon the squid and dressing over the salad greens.</div>
<br />Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-90148662124652297702014-02-02T16:58:00.000-08:002014-02-05T15:48:36.768-08:00Guacamole and corn chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sPEovxrl2GN0hLdQLvvoYoqXY47P2N-s1ojLOdzebu5WIzJAIq_aRkKBaUx0vAR7w0jEDxvaa1SuufN90f0Vzhjo0c0lAvTd_LnT3fXj30-P0mPiuBieg_ntMxjQdlz7XvM4E6tfnPE/s1600/2014-01-31+14.42.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sPEovxrl2GN0hLdQLvvoYoqXY47P2N-s1ojLOdzebu5WIzJAIq_aRkKBaUx0vAR7w0jEDxvaa1SuufN90f0Vzhjo0c0lAvTd_LnT3fXj30-P0mPiuBieg_ntMxjQdlz7XvM4E6tfnPE/s1600/2014-01-31+14.42.22.jpg" height="400" width="298" /></a></div>
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There's so many variations on guacamole out there, and to be honest I make it differently each time depending on what ingredients I have on hand. My cherry tomato plants are all go with 10 or so red ripe tomatoes each day....so I've incorporated those into this recipe. I love using fresh ingredients from my own garden!!!<br />
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Blending the ingredients gives it quite a creamy texture, I think I prefer a guac mashed with a fork. Give this a go and see what you think...<br />
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Flesh of 2 avocados<br />
5 cherry tomatoes<br />
1/4 red chilli, deseeded<br />
Handful coriander leaves and stalks<br />
1/4 spring onion<br />
1/2 garlic clove<br />
Juice of half a lemon<br />
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Blend for a few seconds until completely combined. Serve with corn chips, carrot sticks, pita crisps or celery sticksImogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-52820271408905957422014-02-02T16:53:00.000-08:002014-02-02T16:53:41.740-08:00Fresh linguine with prawns and kale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOa7g7l9mcH5FGmVvYr3MVXHfEZ7uKliUYNwzcKwFvDaElAofERekDsNnNoTZU8RvrIpjJPGxT47hnvhZ7rRTzx2nizx8KnJOsLaeo9JD-5LUuG-Be8TDMf4FSZCRfNgFuTm4aJ-i8oUE/s1600/2014-01-22+19.16.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOa7g7l9mcH5FGmVvYr3MVXHfEZ7uKliUYNwzcKwFvDaElAofERekDsNnNoTZU8RvrIpjJPGxT47hnvhZ7rRTzx2nizx8KnJOsLaeo9JD-5LUuG-Be8TDMf4FSZCRfNgFuTm4aJ-i8oUE/s1600/2014-01-22+19.16.43.jpg" height="239" width="320" /></a></div>
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I'm really enjoying this fresh linguine from my local gourmet food market, so much better than the dried packet stuff. There are so many possibilities with pasta, this recipe used what I had on hand at home. Delicious!<br />
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300gms raw prawns, fresh or frozen...thaw first if frozen<br />
150gms fresh linguine<br />
small bunch green curly kale, chopped into strips<br />
juice and rind of a lemon<br />
1 clove garlic, sliced<br />
1 small fresh red chilli, seeds removed and sliced<br />
olive oil<br />
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Serves 2<br />
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Cook pasta according to instructions, should only need 3-5 minutes if it's fresh<br />
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Heat a glug of good quality olive oil in a wok or large saucepan, and add garlic. Fry for a minute or so and add kale and a splash of water. Stir for a couple of minutes and add chilli and lemon rind. Once the kale has nearly wilted, add prawns and toss until they have turned pink. Add the cooked and rained pasta to the wok and toss with the juice of a lemon and another couple of glugs of olive oil. Serve with some chopped fresh chilli on top<br />
<a name='more'></a>Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-76548155447927822942014-01-22T14:30:00.002-08:002014-01-22T14:30:50.229-08:00Carrot, apple and celery juice <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kWt2x-tIZpejYlqfg2K5ABVmLHW9Zti4uPR6MWJymIpNjtdGS78o08ZMDMcej3P_9WCZYVNy7Oo0xnHfWTOHGl2DrTpumKE61qABsu3Nmg_B_-i3vhxr4-pwtwPJ1iTAz_hlw2P5x5M/s1600/IMG_0265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kWt2x-tIZpejYlqfg2K5ABVmLHW9Zti4uPR6MWJymIpNjtdGS78o08ZMDMcej3P_9WCZYVNy7Oo0xnHfWTOHGl2DrTpumKE61qABsu3Nmg_B_-i3vhxr4-pwtwPJ1iTAz_hlw2P5x5M/s1600/IMG_0265.JPG" height="400" width="298" /></a></div>
I got a juicer for Xmas so have been trying out different recipes, so far this is my favourite...<br />
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2 carrots<br />
1 apple<br />
2 celery sticks<br />
1/2 a lime<br />
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Stick everything down the tube!<br />
<br />Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-75741419632029011482014-01-07T22:04:00.000-08:002014-01-07T22:04:24.014-08:00Chicken in tempura batter with radish, cress and cos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKykw8bv3-WVphv7F9yrIeD75yesWNYHw54T9_DM8MLFnv1Nl-xwPyAvocFfrP06_ZM0X5qdfyc54KQsTC7m2j6ZCaYsNp0a-XB1nnOIPsDrIYA7BcD578oJPBaK-Pl9ISH2wKaIIpXA/s1600/IMG_0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKykw8bv3-WVphv7F9yrIeD75yesWNYHw54T9_DM8MLFnv1Nl-xwPyAvocFfrP06_ZM0X5qdfyc54KQsTC7m2j6ZCaYsNp0a-XB1nnOIPsDrIYA7BcD578oJPBaK-Pl9ISH2wKaIIpXA/s1600/IMG_0255.JPG" height="400" width="298" /></a></div>
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This is a very delicious salad, using a pre-packaged tempura batter - just add water. I found it at a local gourmet supermarket, but feel free to make your own</div>
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Brown your chicken first to be sure it fully cooks through. I used one sliced chicken breast per person...fry the chicken on a medium heat for a couple of minutes (before browning too much) in grapeseed oil then leave to cool on paper towels. Once cool, mix into your tempura batter and then shallow fry until you can start to see colour coming through in the batter. Rest on paper towels and slice through the first batch to test its properly cooked, and taste test! Then arrange on the salad and drizzle the dressing, yum!</div>
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<strong>For the salad</strong> (per person)</div>
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Layer 3-4 washed large cos leaves, 3-4 brocolini stems, 1 small radish finely sliced, 1 tsp toasted sesame seeds and dress with 1 tbsp Japanese mayo mixed with 1 tsp soy sauce</div>
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Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-16232035856845454732014-01-07T21:37:00.000-08:002014-01-07T21:37:11.200-08:00Barbequed whole snapper with herbed garlic and ginger sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKDCq4Uz-Wbxt3_kPc3Py5T9QTey4nZDw9GdHWRSNZkRKk19qRUBFYIlVTZB-kKfd4SBwUNmdYJpyjqN_ded9rGHyu3-UlD8R3YONHUtZCa57BKNYsle7dEkUcK66Tn7F2DsyryoGkoY/s1600/IMG_0253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKDCq4Uz-Wbxt3_kPc3Py5T9QTey4nZDw9GdHWRSNZkRKk19qRUBFYIlVTZB-kKfd4SBwUNmdYJpyjqN_ded9rGHyu3-UlD8R3YONHUtZCa57BKNYsle7dEkUcK66Tn7F2DsyryoGkoY/s1600/IMG_0253.JPG" height="298" width="400" /></a></div>
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The sauce for this fish is really strong, and great to blow away a cold or flu as its loaded with fresh ginger and garlic. I also used it as a dipping sauce for raw vegetables.<br />
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<b>Herbed</b> <b>ginger</b> <b>and</b> <b>garlic</b> <b>sauce</b><br />
3-4 garlic cloves<br />
A similar amount of fresh ginger....I use slightly more<br />
2 tbsp soy sauce<br />
A handful of coriander stalks and leaves<br />
A handful of mint leaves<br />
1 trimmed spring onion<br />
1 tbsp fish sauce<br />
2 tbsp sweet chilli sauce<br />
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Blend with a handheld blender.<br />
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<b>For the fish</b><br />
Stuff your gutted and scaled snapper with coriander and lemon slices<br />
Make cuts into the fish flesh about 1 inch apart allowing it to cook through evenly<br />
Lather the fish in olive oil and sprinkle with plenty of salt<br />
Make sure the barby grill is super hot and oil it to prevent the skin sticking. Do this by soaking a paper towel in an inexpensive oil and wiping over the hot grill.<br />
Place the fish on the grill and cook for about 10 mins each side depending on the fish size, you can pull apart at the slits and see if it's cooked through.<br />
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Served with the sauce and a salad of mesculin, watercress and brocollini <span id="goog_1600416792"></span><span id="goog_1600416793"></span><a href="https://www.blogger.com/"></a><br />
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Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-24779860857372914652013-07-19T13:41:00.000-07:002013-08-21T22:52:17.739-07:00Limoncello - in 2 days!!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICtFial_ueQCggXHGicasadK9K_8O3K5jwEPhOqe42qCSOrMD9aAbnKnsjBbXkreYv7JBp7849KN1aAfvjTcVyTfPuFiXgQPz0wH5damp8E-ujoFPiXlqjYbVgYYS6hQExQqTPBWvYnA/s1600/july+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICtFial_ueQCggXHGicasadK9K_8O3K5jwEPhOqe42qCSOrMD9aAbnKnsjBbXkreYv7JBp7849KN1aAfvjTcVyTfPuFiXgQPz0wH5damp8E-ujoFPiXlqjYbVgYYS6hQExQqTPBWvYnA/s640/july+002.JPG" width="640" /></a></div>
This is such a great recipe....so quick. I enjoy limoncello on the rocks after dinner on a special occasion. It also works well as a cocktail topped with bubbles or in a long tumbler with ice and soda which is how I served it at an Italian themed baby shower recently!<br />
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Makes 700mls<br />
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4 lemons (washed, peel on, chopped into large chunks)<br />
2 cups castor sugar<br />
Rind of 1 lemon<br />
350mls vodka<br />
375mls water<br />
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Place lemons and sugar into a large bowl and bruise the fruit to extract some of the lemon oil by squashing with the muddler. Add rind, vodka and water to the bowl. Stir to dissolve the sugar. If it doesn't dissolve easily leave for an hour and then stir again.<br />
Cover with plastic wrap, leave in a cool place and allow to infuse for 48 hours<br />
Strain liquid through a sieve, discarding lemons. Pour through a funnel into a bottle to store in the fridge or plastic bottle in the freezer<br />
Serve well chilled from fridge or better still from the freezer.Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-36971483531276906042013-05-28T15:04:00.001-07:002013-05-28T15:04:13.846-07:00Spicy red lentil soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCU0IjGMr4fKQR8nHBQWnMfF8sy62n1yaDqX5KXEs5g31wBJuhxSE8LWEY-UR6hats0sQYBSk27DOo__vqVbjmyjxs_CfMVz4EkojCSmw23HBz4RrqMOdc9fCG8zdgx00HbYiTa2-sglM/s1600/may+2013+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCU0IjGMr4fKQR8nHBQWnMfF8sy62n1yaDqX5KXEs5g31wBJuhxSE8LWEY-UR6hats0sQYBSk27DOo__vqVbjmyjxs_CfMVz4EkojCSmw23HBz4RrqMOdc9fCG8zdgx00HbYiTa2-sglM/s400/may+2013+004.JPG" width="400" /></a></div>
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I really love spicy food! And the spices in this recipe do wonders for the otherwise bland lentils. It's a lovely healthy & filling bowl of yumminess.<br />
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1 litre stock, could use vege to make it completely vegetarian but I used chicken<br />
1 cup red lentils<br />
3 large carrots<br />
1 med onion, roughly chopped<br />
5 vine ripened tomatoes, quartered<br />
2 red chillis<br />
2 cloves crushed garlic<br />
2 tbsp tomato puree<br />
1 tsp curry powder<br />
1 tsp cumin<br />
1 tsp coriander<br />
2 tbsp olive oil<br />
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In a large saucepan, heat oil and add garlic, onion and chilli to the pan. Fry gently till soft<br />
Add tomatoes, puree and spices to the pan and fry gently for 5 minutes. Add rest of the ingredients, stirring well, then pop a lid on the pan and simmer for 20 mins until lentils are soft. Add some water if necessary. Blend the soup until smooth and creamy<br />
Serve with a dollop of plain unsweetened yoghurt and some chopped coriander.Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-60180348021993014732013-05-28T15:02:00.002-07:002013-05-28T15:02:42.413-07:00Salmon & celeriac hash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSArmaYD4ym1pjS5d0RWoEZBk-wWceKY9NPorcyl5vRs67hp4NVb5tJmxRIOZfv4vtCLTLCYAJ-MaMjCDPFREBE3pg1WYMB0zAJhsxaV48UaS1JJwWKTZqjKzs1iTWbQr7V9nRFC25_Y/s1600/may+2013+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSArmaYD4ym1pjS5d0RWoEZBk-wWceKY9NPorcyl5vRs67hp4NVb5tJmxRIOZfv4vtCLTLCYAJ-MaMjCDPFREBE3pg1WYMB0zAJhsxaV48UaS1JJwWKTZqjKzs1iTWbQr7V9nRFC25_Y/s400/may+2013+003.JPG" width="400" /></a></div>
<br />
<br />
This is such a tasty hash thrown together from leftovers of weekend meals. I really hate wasting good food so it's meals like this I get great satisfaction in creating.<br />
<div>
You could use chopped corned beef or ham in place of the salmon but I particularly like the marriage of salmon with the mustardy buttered celeriac and peas.</div>
<div>
<br /></div>
<div>
Serves 2</div>
<div>
1/2 cup cold smashed potato (mine is roast spud with the skins still on)</div>
<div>
1/2 cup celeriac & pea mash (see below)</div>
<div>
100g wood roasted salmon</div>
<div>
<br /></div>
<div>
Combine cold ingredients and roll into balls, then flatten and fry on a high heat for 3 minutes each side or until crisp on the outside and warmed throughout. Serve with a poached egg on top. Yum!</div>
<div>
<br /></div>
<div>
<b>Celeriac & pea mash</b></div>
<div>
1 celeriac, trimmed and chopped into small pieces</div>
<div>
1 cup frozen peas</div>
<div>
1 tbsp grainy mustard</div>
<div>
1/2 tsp hot mustard</div>
<div>
30g butter</div>
<div>
Salt & freshly ground black pepper</div>
<div>
<br /></div>
<div>
Boil celeriac for 10 mins, add peas and boil for another 5. Add all other ingredients and mash.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-40473788090541846592013-05-15T13:24:00.000-07:002013-05-15T13:24:01.162-07:00Toastie heaven<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2o4orkg-qE_WAl78Dh53o3HyFjs1odg2ukt3SCPGWwkHvS72Hl4DaLWG3ETNgIRgdyxdVjznDsIr5Xy57nmgZ0LbpQogtAgIwD-B9YoZspyrwabU_d3EY4oo2FPmUxfiSn5zoYo0vhE/s1600/may2013+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2o4orkg-qE_WAl78Dh53o3HyFjs1odg2ukt3SCPGWwkHvS72Hl4DaLWG3ETNgIRgdyxdVjznDsIr5Xy57nmgZ0LbpQogtAgIwD-B9YoZspyrwabU_d3EY4oo2FPmUxfiSn5zoYo0vhE/s640/may2013+014.JPG" width="640" /></a></div>
<br />
<br />
I've been loving this toastie combination ever nice having it for brunch at Joe's Garage in Queenstown last year.<br />
<br />
Toast a nice grainy ficelle, Paneton half baked is what I used. Slice open longways and spread some crushed pineapple on one side, top with grated tasty cheese then some good quality bacon and smear over some brown sauce (smokey bbq). Pop it back in the oven till cheese starts melting. Delicious!!!Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-20373589312639833162013-05-03T14:26:00.000-07:002013-05-15T13:33:11.996-07:00Spud dauphinois <br />
<br />
This is such a yummy way to eat potato! But I'm not going to pretend its good for you as it's cooked in cream and butter but from time to time we're all allowed a treat. It's a perfect dish to go with barbecued or roasted meat and serve with something green to keep the health conscious happy.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9id3wTN_KnQp0fE5X5Dc-2ARkz2TYXOIqrhaywCMTgpIDom5EXk4xKHeoaDOD-k4WpRlyeyvOGfjXfmxlibmXoU3Zxfc2MsbD4UD8FQk5-m9QR2mtqhJPOxm86_uGaiQPKlDjNzig_8M/s1600/may2013+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9id3wTN_KnQp0fE5X5Dc-2ARkz2TYXOIqrhaywCMTgpIDom5EXk4xKHeoaDOD-k4WpRlyeyvOGfjXfmxlibmXoU3Zxfc2MsbD4UD8FQk5-m9QR2mtqhJPOxm86_uGaiQPKlDjNzig_8M/s320/may2013+001.JPG" width="180" /></a>7 large potatoes<br />
250mls cream<br />
1 onion<br />
1 tsp crushed garlic<br />
1 tbsp butter<br />
Freshly ground black pepper and salt<br />
1 cup tasty cheese, grated<br />
<br />
Preheat oven to 180 degrees.<br />
Very thinly slice potatoes and onion. The finer the better<br />
Cut up the butter and smear a little on the bottom of a baking dish, then start layering potato, onion, a touch of garlic and butter. Be sure to season each layer. Finish with a layer of potato and then sprinkle with the grated cheese. Drizzle the cream all over and then bake for 30-40 minutes.<span id="goog_2094955935"></span><span id="goog_2094955936"></span><a href="http://www.blogger.com/"></a>Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com1tag:blogger.com,1999:blog-8054679361325829519.post-27386767831796439882013-05-01T21:55:00.000-07:002013-05-15T13:33:33.135-07:00Carrot, zuchinni & apple slaw<br />
<br />
You can't get much healthier than this!!<br />
The sweetness of the apple really makes this salad, I used it to accompany pork loin chops...a fab combination, apple and pork are a classic complimentary pair.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBIitgtd4E0SSmsX0ISFxwz9G6o3OnZ-M1M-WSAmR36VHO-p91yoFjmu8CMp6RXus7Uz_EBTeniA7E40jzSctNNy5hSqahNEao34nSbo1a4q7YT3x7PSdPk8zIctQKoRdYkpC0EAGKUs/s1600/april+2013+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBIitgtd4E0SSmsX0ISFxwz9G6o3OnZ-M1M-WSAmR36VHO-p91yoFjmu8CMp6RXus7Uz_EBTeniA7E40jzSctNNy5hSqahNEao34nSbo1a4q7YT3x7PSdPk8zIctQKoRdYkpC0EAGKUs/s400/april+2013+003.JPG" width="225" /></a></div>
Serves 4<br />
<br />
<strong>Ingredients</strong><br />
2 small carrots, grated<br />
2 small zuchinni, grated<br />
1 apple, grated<br />
1/4 cup lemon juice<br />
salt and freshly ground pepper<br />
1/2 cup chopped fresh mint<br />
2 tsp sesame seeds<br />
2 tbsp sunflower seeds<br />
2 tbsp pumpkin seeds<br />
<br />
Grate the carrot, zucchini and apple into a bowl and squeeze the lemon juice over immediately to prevent the carrot and apple turning brown. Finely chop the mint and add to the salad<br />
Add some salt and pepper to taste.<br />
When about to serve, toss through the toasted seeds<br />
<br />Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-36271601976534340032013-04-27T20:50:00.000-07:002013-05-28T15:38:27.018-07:00Savoury Pinwheel scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMokNqg2NcFM_dapn9LwtuCnq1VkBdvtsHBOrqFCw7wVwicGaSs3MdHKe5uxg17X42og95VMw9pZIkdgjEbrc539bp4K6GG8ZJj8glOXnS7a_5agIpEhx1LwjD_Oil55iZ_zHTvYgzTk/s1600/april+2013+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMokNqg2NcFM_dapn9LwtuCnq1VkBdvtsHBOrqFCw7wVwicGaSs3MdHKe5uxg17X42og95VMw9pZIkdgjEbrc539bp4K6GG8ZJj8glOXnS7a_5agIpEhx1LwjD_Oil55iZ_zHTvYgzTk/s640/april+2013+025.JPG" width="640" /></a></div>
<br />
<br />
I first tried these scones at a conference in Wellington. My colleagues and I were so impressed we asked the conference centre for the recipe and they obliged. No harm in asking!<br />
The great thing about these scones is you can adapt the filling to what you have in the fridge; use a chutney instead of pesto, shaved ham or salami instead of bacon and whatever cheese you please.<br />
<br />
Makes 12<br />
<br />
<b>Ingredients</b><br />
3 cups flour<br />
2 tsp baking powder<br />
125g butter<br />
1/4 cup milk<br />
3/4 cup buttermilk<br />
1/2 cup sundried tomato pesto<br />
2 cups baby spinach leaves<br />
300g diced bacon, cooked<br />
1/2 red onion, cooked and finely chopped<br />
1/2 cup crumbled feta<br />
1/2 cup grated tasty cheese<br />
<br />
Preheat oven to 200 degrees<br />
Line a baking tray with grease proof paper<br />
To make the dough, place flour, butter and baking powder. Process until a breadcrumb like texture. While the processor is running, add the milk and buttermilk down the feed tube. Let the ingredients combine, place onto a floured bench and form dough into a ball<br />
With a well floured rolling pin, roll out dough into a rectangle 50x30cm and about 1/2 a cm thick.<br />
Evenly spread pesto over the rectangle. Place on the spinach, bacon, onion, feta and grated cheese. You only want to cover 3/4 of the dough with the filling, leaving about 5cms at the top to help with rolling and stop the filling from falling out.<br />
Roll up like a sponge roll. With a sharp knife cut log into 12. Evenly space onto the lined tray and cook for 15-20 mins. They should be golden brown and oozing cheese.<br />
<br />Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-61509063813533710852013-04-15T21:54:00.002-07:002013-04-15T21:56:36.720-07:00Slow cooked Moroccan lamb<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8r9eceYmxGXggHYLJElwAxhlEol-d_tgchad_TFdiC6QA_MiNeKvsTM0prCKv1PPCKncNO7kWfhTBazPTqWv38FSOLsYk1T3wx1l4c3UygqOt6VHgK7e7eyDqy9cdhnsonh3zMV06cY/s1600/march+2013+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8r9eceYmxGXggHYLJElwAxhlEol-d_tgchad_TFdiC6QA_MiNeKvsTM0prCKv1PPCKncNO7kWfhTBazPTqWv38FSOLsYk1T3wx1l4c3UygqOt6VHgK7e7eyDqy9cdhnsonh3zMV06cY/s640/march+2013+001.JPG" width="640" /></a></div>
<br />
<br />
I'm so pleased with this dish, its absolutely delicious! Inspiration is a cooler, wet autumn day, some lamb shoulder chops crouching in the fridge & the desire for something stewed long and slow.<br />
<br />
Serves 4<br />
<br />
<b>Ingredients</b><br />
1 tsp fennel seeds<br />
1 tsp coriander seeds<br />
1 tsp cumin seeds<br />
4 dried hot chillies<br />
2 garlic cloves<br />
1 thumb size piece of fresh ginger<br />
1 tsp rosemary paste, or use fresh if you have it<br />
1 tbsp olive oil<br />
2 celery stalks, chopped<br />
1 carrot, chopped<br />
1 onion, chopped<br />
1 cup red wine<br />
1 cup water<br />
1 can tomatoes<br />
10-12 pitted prunes<br />
4-6 shoulder lamb chops<br />
<br />
Preheat oven to 160 degrees<br />
In a mortar and pestle, grind fennel, coriander and cumin seeds. Add chillies, garlic, ginger, rosemary, olive oil and bash into a paste. Smother over the lamb chops and set aside.<br />
In a le creuset, sauté onion, celery and carrot for 5 mins then remove from pan and set aside<br />
Add some rice bran or other cooking oil to the pan and brown chops for 30 seconds each side then return vege to the pan. Then add wine, tomatoes, prunes and water. Stir for 2 mins then put the lid on and place in oven for 2 hours lowering the heat after 20 mins to 150 degrees and remove lid after 1.5hrs leaving stew exposed for last 30 mins of cooking. This allows the sauce to thicken. The meat should completely fall off the bone and is to die for!<br />
Serve with rice or couscous, a dollop of natural yoghurt and chopped coriander. Enjoy!Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com2tag:blogger.com,1999:blog-8054679361325829519.post-49876532820889106982013-04-14T18:28:00.000-07:002013-04-16T19:21:34.387-07:00Best Lasagne!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiY2nqgsLVg0X8GPiVZxlOpgVCIVPpZcE_HR4urRpHsznFeNx4gVniiMM3ygBV-SyATCGPoC3eIwsE2yF3Sa_Xa23PaMPMGlcbaODlJ-nAfDiZYTM90lvZN5qHjEs17J9kWT-7auZMzT0/s1600/march+13+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiY2nqgsLVg0X8GPiVZxlOpgVCIVPpZcE_HR4urRpHsznFeNx4gVniiMM3ygBV-SyATCGPoC3eIwsE2yF3Sa_Xa23PaMPMGlcbaODlJ-nAfDiZYTM90lvZN5qHjEs17J9kWT-7auZMzT0/s640/march+13+021.JPG" width="640" /></a></div>
<br />
I've been making lasagne for so many years and I never use a recipe. I like to be able to mix it up with the vege you have on hand or no vege at all depending on who you are cooking for. Sometimes it's nice to use fresh herbs, ricotta or cream cheese in the cheese sauce but this one seems to have hit a high note at my house so give it a go and let me know what you think! I reckon the secret is in the meat sauce...<br />
<br />
Serves 6<br />
<br />
<strong>Ingredients</strong><br />
1/2 cup red wine<br />
1 tsp Worcestershire sauce<br />
1 tbsp sugar<br />
1 tsp dried oregano<br />
1 tsp dried tarragon<br />
250-300g of lasagne sheets<br />
2 cloves garlic, crushed<br />
800g prime beef mince<br />
1 large onion, chopped<br />
1 large fresh tomato thinly sliced<br />
2 green peppers, pith & seeds removed then thinly sliced<br />
8-10 mushrooms, thinly sliced<br />
2 tbsp tomato paste<br />
1 can tomatoes<br />
200mls fresh cream<br />
1-2 cups grated cheese for sauce (I used a mix of Tasty & Edam)<br />
1 cup grated cheese for topping (parmesan works well as it goes nice and crispy)<br />
<br />
Preheat oven to 180 degrees<br />
Sauté onions and garlic in a pan for 2 minutes before adding the mince and red wine. Use a wooden spoon to break down the mince as it browns and simmers in the wine for 5 minutes. Add dried herbs, tomato paste, can of tomatoes, Worcestershire sauce, sugar & season to taste. I like to simmer it for 15-20 mins then resting before layering into lasagne<br />
To make cheese sauce, heat cream in a pot and add cheese. Stir until smooth<br />
Before the cheese sauce cools, you need to start building your lasagne. Always begin with a layer of the meat sauce so there's moisture in the bottom of the dish and its easier to get out. Then a layer of lasagne sheets, a layer of vege then cheese sauce. Then repeat till you have used up all your ingredients. I topped mine off with a layer of fresh tomato and grated cheese (parmesan and edam)<br />
Bake for 40 mins<br />
<br />
Best Lasagne tastes even better the following day!<br />
<br />Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-12826754425576242102012-07-23T18:39:00.003-07:002013-05-15T13:34:18.790-07:00Moroccan Feast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZBzfT87QkCKpCN1TMV6kTfAj_qzViKkrsgkqcrxJzp28UWBRobjs1WSngeSZ_UlYSpAPmO_27kU-j_rk6LX0sthEUxiRSzt5h1XNU9HobRj9dZngap1HksKS5IGuo-2vRMo5PyIg-6U/s1600/0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZBzfT87QkCKpCN1TMV6kTfAj_qzViKkrsgkqcrxJzp28UWBRobjs1WSngeSZ_UlYSpAPmO_27kU-j_rk6LX0sthEUxiRSzt5h1XNU9HobRj9dZngap1HksKS5IGuo-2vRMo5PyIg-6U/s200/0.jpg" width="200" /></a><br />
<br />
I have used this recipe for a few years and have found it's great for entertaining. You serve up dishes that are a little bit different and the sweet and spicy cooking aromas are more than pleasant when guests arrive!<br />
<br />
Serves 4<br />
<strong>Chicken prune tagine</strong><br />
<br />
4 large chicken thighs, skinned and halved<br />
1 tbsp oil<br />
1/2 tsp ground allspice<br />
1/2 tsp freshly ground black pepper<br />
1 tsp ground cinnamon<br />
2 tsp cumin seeds<br />
1/2 tsp ground nutmeg<br />
1 tsp ground tumeric<br />
200g pitted prunes<br />
2 large onions<br />
1 tbsp freshly grated ginger<br />
3 cloves garlic, crushed<br />
360mls chicken stock & salt<br />
<br />
Heat the oil in a large flaeproof casserole or saucepan until hot. Add the chicken pieces and brown on all sides. Add the allspice, remaining spices, prunes, onions, ginger and garlic to the chicken. Cook, stirring, over a medium heat for about 5 minutes, until the onions are soft and the mixture is aromatic.<br />
Add the stock, season with salt and mix well. Bring to the boil. Reduce the heat to very low, cover and cook gently for 1 1/2 hours, stirring from time to time. Just before serving, uncover, and boil rapidly to slightly thicken the sauce<br />
<br />
Serve with hot fruity couscous!<br />
<br />
<strong>Couscous</strong><br />
1 cup dry couscous<br />
1 tsp cinnamon<br />
1 tsp cumin seeds<br />
Generous dose of curry powder<br />
Freshly ground pepper<br />
Sea or rock salt to taste<br />
1/4 cup almonds, pinenuts or walnuts<br />
1/4 cup raisins<br />
Handful turkish apricots, chopped<br />
1 tbsp butter or olive oil<br />
2 cups boiling water<br />
<br />
In a shallow dish, combine the couscous spices, fruit and nuts. Dab on the butter or olive oil, then add the boiling water. Cover with foil and leave for 5 minutes. Fluff the grains with a fork, add a little olive oil if the couscous is dry, and serve hot with the chicken tagine.<br />
<br />
<br />
<br />
<br />Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com2tag:blogger.com,1999:blog-8054679361325829519.post-90722665258750257822012-07-03T21:20:00.001-07:002013-04-29T23:30:07.063-07:00Caramelised onions<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwM0I-GFLJgTzgjse0KGU8NfyM_DVb99nwzm8FK7jmsyG5WWMafArMpZWLre4UD7-OFwa0tm3zew-J1zkPfup0e0vzXfsKKrBO-9qXioR9vScfpZqamRYHvQYPql922PbPD0G0Lp0FhwM/s1600/caramelised+onions.jpg" imageanchor="1" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwM0I-GFLJgTzgjse0KGU8NfyM_DVb99nwzm8FK7jmsyG5WWMafArMpZWLre4UD7-OFwa0tm3zew-J1zkPfup0e0vzXfsKKrBO-9qXioR9vScfpZqamRYHvQYPql922PbPD0G0Lp0FhwM/s640/caramelised+onions.jpg" width="640" /></a><br />
<br />
These are the best with cheese and crackers! I prefer with a mature cheddar but the sweet onions also go well with feta, soft cheese and blue. Caramelised onions are also great in burgers, on pizzas, in a steak sauce and in a gravy for sausages and mash.<br />
<br />
Both brown and red onions can work, I used a mixture of both this time. This is a recipe from Annabel Langbein's "The Free Range Cook", they will keep for about a week in the fridge.<br />
<br />
6 onions<br />
1.5 cups water<br />
1/3 cup brown sugar<br />
1/3 cup balsamic vinegar<br />
2 tbsp oil<br />
1 tsp salt<br />
ground black pepper<br />
<br />
<br />
<br />
Peel onions and cut into thin wedges. Place all ingredients into a large pot and bring to the boil. Reduce heat and simmer gently stirring now an then, for about 40-45 minutes until the liquid has all but evaporated and the onions are really soft.Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-46199859572933240842012-06-20T21:18:00.001-07:002013-04-29T21:29:16.281-07:00Sweet & sour Carrot saladI sourced this recipe easily 5 years ago from a Dish magazine and it's become a regular salad for bbqs and accompanying many other different dishes at my place. It's dressing is both sweet and sour, delicious! I used this to compliment steak and spuds a few nights ago. <br />
<br />
Most of the cooking is being done by my mother or husband at the moment and boy am I being spoilt! So used to doing all the cooking myself, it's nice to try other's food and both Mum and Ray are fantastic cooks. It really is hard to get your hands free in the first few weeks as a new mum, I'm struggling to get the wee one to sleep in her bed during the day whereas she seems to go down fine at night so at least I'm getting some sleep. However... I'm not achieving anything but nursing and snuggles with my daughter in the day time so it's been amazing having support. Mum goes back to Dunedin on Sunday so next week will be interesting!?<br />
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Serves 6<br />
<br />
1 kg carrots<br />
3 tbsp olive oil<br />
4 tbsp red wine vinegar<br />
3 tbsp caster sugar<br />
1/4 tsp cinnamon<br />
3 cloves garlic<br />
3 tbsp currants<br />
3 tbsp pinenuts, toasted<br />
2 tbsp flat leaf parsley or mint<br />
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Preheat oven to 180. Slice carrots into long strips using a sharp knife. Place on a large baking tray, tossed with olive oil and seasoned with salt and freshly ground pepper. Roast until tender and lightly coloured, turning once during cooking. Transfer to a shallow dish<br />
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In a saucepan over a medium heat, add the vinegar, sugar, cinnamon, garlic, currants and pinenuts. Bring to the boil and simmer for 1-2 minutes. Tip the dressing over the carrots and add the herbs. Toss to combine and taste for seasoning. Allow carrots to sit for a few hours before serving, tossing in the dressing a couple of times<br />
<br />Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-33571321888772320142012-06-13T20:15:00.005-07:002013-05-15T13:34:53.385-07:00Puttanesca<div class="separator" style="clear: both; text-align: center;">
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This is such a good go-to pasta dish. It uses ingredients that I tend to have on hand so it usually gets thrown together as a last minute meal and saves us getting takeaways! I just love the saltiness of it with loads of anchovies, capers and olives<br />
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<span style="text-align: left;">Serves 4</span></div>
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olive oil</div>
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400g spaghetti</div>
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grated parmesan</div>
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150g pitted kalamata olives</div>
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80g capers</div>
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12 anchovies</div>
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2 tbsp tomato paste</div>
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1 can tomatoes</div>
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1 tbsp balsamic vinegar</div>
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1/2 cup red wine</div>
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1 tsp oregano (or use a tbsp chopped fresh)</div>
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1 tsp thyme (or use a tbsp chopped fresh)</div>
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1 onion</div>
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vege - use 400g of whatever you have on hand including courgette, eggplant, leeks, mushrooms (I used leeks and mushrooms this time)</div>
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salt & freshly ground black pepper</div>
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Boil water and cook pasta according to packet instructions. In a frying pan, saute onion in 2 tbsp olive oil for 2 mins, then add anchovies, leeks and mushrooms frying for another 2 mins then cover with red wine and simmer for a few minutes before adding olives, capers, oregano, thyme, tomato paste, balsamic vinegar, canned tomatoes & seasoning </div>
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Drain pasta and add to sauce. Toss and then serve in bowls topped with grated parmesan cheese</div>
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Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-27237498218330781662012-06-13T19:44:00.001-07:002012-06-13T19:44:40.778-07:00Ray's banoffie pie<div class="separator" style="clear: both; text-align: center;">
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This has been going down very well after dinner, and maybe for breakfast...once!? Cheers Ray x</div>
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Biscuit base..<br />
Break up malt biscuits and ginger nuts to a fine crumb, mix together or use one or the other. Traditional method uses digestive biscuits.<br />
Melt 200grams butter with one packet biscuits.<br />
Mix well with hands and press a cm layer into to a pie dish<br />
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Melt 100grams butter with can of condensed milk and 4 tablespoons of golden syrup or brown sugar. Stir over low heat until caramel looking. I also added a couple of rows of caramello chocolate which happened to be in the fridge... (optional)<br />
Pour hot caramel mix over biscuit base, should be just under a cm thick depending on how sweet you like<br />
Chop 2-3 banana length ways to form long 5mm thick slices and place on top of caramel once cooled a little<br />
Place in fridge to cool and set.<br />
Whip cream till stiff peaks form add vanilla and icing sugar to desired sweetness. Cover bananas with cream 2-3 cm thick then grate chocolate on top. Set for a 3-4 hours in fridgeImogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com3tag:blogger.com,1999:blog-8054679361325829519.post-56593671152852559802012-06-07T23:00:00.000-07:002012-06-07T23:00:13.908-07:00Instant bean hummusI like to keep dips like this on hand. Its really useful to have your own homemade hummus for a sandwich or toast spread, an accompaniment to turkish & middle eastern dishes, a dip for pita crisps or fresh vege sticks or anything you want really!<br />
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Place a 400g can of drained and rinsed white beans (I'm using cannellini) into a bowl and add 1/4 cup of tahini paste, a crushed garlic clove, 1 tbsp lemon juice, sea salt and 1/4 cup of water. Blend until smooth with a wand. <br />
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You can also use the obvious chickpeas for an original hummus! Served drizzled with olive oil and a sprinkle of paprika with toasted pita crispsImogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-2141303173070850152012-05-26T23:32:00.000-07:002013-07-25T12:30:46.774-07:00Weekend brunch<div class="separator" style="clear: both; text-align: center;">
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I don't think I've ever actually made this brunch at home before. Delicious though! Leftover bolognaise (from Friday night's dinner) on vogels toast with a poached egg and a kransky.<br />
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This week has been pitiful in the kitchen for me. I just haven't been feeling hungry for a start so I've hardly got any groceries and takeaways have been purchased a couple of times!! Burger Wisconsin's petite chicken, bacon and avo burgers went down very well on Thursday night. I did make a venison cottage-type pie one night but wasn't organised enough to photograph it or even take note of the exact ingredients. Slack on the food and blog front but I will be back...<br />
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For breakfast I've had the new Grey Lynn's Farro Fresh almond croissant and a soy mocha twice! The croissants are so nice and crunchy on the outside with that yummy sweet almond paste in the centre and they are huge. I think they call them 'almond croissant loaf' but at just $3.99 I eat the whole thing myself.<br />
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Today we have done a proper large supermarket shop so we're sorted with lots of store cupboard basics so we only need to rush out and grab fresh ingredients over the next 3 weeks or so. Now it's just a waiting game for our baby daughter to arrive. One week till due date...<br />
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<br />Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-49270908222026419192012-05-20T20:07:00.000-07:002012-05-20T20:07:54.687-07:00Curried Pear & Parsnip Soup w Cheese rolls<div class="separator" style="clear: both; text-align: center;">
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This soup would have to be an all time favourite of mine. It's sweet and creamy and delicious. Every time I serve it for friends they just love it. Do try this one...I bet it will become a regular for you too!!<br />
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Both these recipes use Carnation evaporated milk which I use to substitute cream in savoury dishes all the time, especially pasta sauces. I really can't notice the difference myself, you still get that wonderfully creamy taste but without all the fat. The light version is 97% fat free.<br />
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I'm cooking this soup for a late autumn lunch and serving with cheese rolls which I facetiously call Invercargill Sushi. They are traditional fare in lower South Island cafes. I was surprised when I made them for a work morning tea here in Auckland and most of the North Islanders had never heard of them. Apparently they first appeared in cookery books of the south in the 1930's and became popular when sliced bread was introduced in the 50's. I remember we would use them as a fundraiser when I was at school in Dunedin like you would a sausage sizzle. I'm unsure of the original recipe but here's how I do them...<br />
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In my experience 'Invercargill Sushi' is best received by the boys as a snack while watching rugby with cold beer!!!<br />
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<strong>Curried Pear and Parsnip Soup</strong><br />
Serves 6<br />
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2 tbsp butter<br />
1 onion, chopped<br />
1 celery stalk, chopped<br />
1 pear, peeled, cored and sliced<br />
6 cups chicken stock<br />
500g parsnips peeled and chopped<br />
1 bayleaf<br />
1 tsp salt<br />
1 tsp curry powder<br />
1/2 tsp black pepper<br />
1/2 tsp nutmeg<br />
1 can evaporated milk<br />
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In a large saucepan, melt the butter on a medium heat. Stir in onion, celery and pear. Cook, stirring until softened, about 5 minutes. Stir in chicken stock, parsnips, bayleaf, salt, curry powder, pepper and nutmeg. Cook for about twenty minutes or until the vegetables are soft. Discard the bayleaf.<br />
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Puree soup until smooth. With the blender running, pour in the evaporated milk through the feed tube and keep blending until combined.<br />
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<strong>Cheese rolls</strong><br />
<br />
1 loaf sandwich sliced wheatmeal bread<br />
2-3 cups grated tasty cheese<br />
1 packet onion soup mix<br />
1/2 can evaporated milk<br />
a few grinds cracked black pepper<br />
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Firstly remove the bottom crust off each piece of bread, making it easier to roll. Mix filling ingredients in a bowl and then spoon a small amount onto the crustless edge of the bread and roll. Squash it down a bit to flatten and repeat. I keep these in a tin for up to five days and just grill, bake or pop them in a flat toasted sandwich maker as I need them.Imogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0tag:blogger.com,1999:blog-8054679361325829519.post-57879353179689620502012-05-16T02:00:00.000-07:002012-05-16T02:00:51.893-07:00Vietnamese lamb chops with kumara ginger mash<div class="separator" style="clear: both; text-align: center;">
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<br />
You can't beat home kill! My husband went to visit his brother in the Wairarapa at the weekend to meet our nephew (Blake, of 6 months) and to go duck shooting. Zero ducks and 5 turkeys later, at least he brought home some meat. We were lucky enough to be gifted a 'meat pack' from Ngatapa Farm, which included these delicious lamb chops. And I'm pleased to say that the freezer is overflowing...it's like many things in life...it's all about who you know! <br />
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I chose to marinade the chops with vietnamese flavours and serve it with a kumara mash & stir fried peas w onion and chilli.<br />
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The kumara ginger mash is based on a recipe we used often while catering for The Hobbit 'on set' film crew. I was fortunate enough to have a couple of months work experience as part of the Flying Trestles catering crew at the end of 2011. It was a huge opportunity for me, meeting some incredible people and learning lots about food & catering, how big budget films operate, very early morning starts (often before 4am) and 12+ hour days, 6 days per week!!! Quite a challenge in my first trimester of pregnancy and also after working 12 years in banking, 35 hours a week at my desk in front of a PC to 70 hours a week on my feet!!!<br />
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Serves 2<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23WGsr5V2TOBfFTjnW6TXmVDOaCVVAL704XKBA0aWrAIVCST-dm_3yeJBhQ2v6ix4m5OwcYXlmbrk9dc_Y9MkptkbjrqNE_5slAfUfe1hKOI8yzX4Ascx7w0YYokrmPchxl5i2xfdNS8/s1600/lamb+chops+meal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23WGsr5V2TOBfFTjnW6TXmVDOaCVVAL704XKBA0aWrAIVCST-dm_3yeJBhQ2v6ix4m5OwcYXlmbrk9dc_Y9MkptkbjrqNE_5slAfUfe1hKOI8yzX4Ascx7w0YYokrmPchxl5i2xfdNS8/s320/lamb+chops+meal.jpg" width="320" /></a><strong>Vietnamese marinade</strong><br />
2 cloves garlic, finely chopped<br />
1.5 tsp sugar<br />
1.5 tsp chilli powder<br />
2 tbsp lime juice<br />
2 tbsp soy sauce<br />
2 tbsp olive oil<br />
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In a small bowl, mix all ingredients. Rub all over the lamb chops, wrap and refridgerate for no less than 2 hours.<br />
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<strong>Lamb chops</strong><br />
Cook the lamb chops to your liking. I would have grilled them in the oven for 10 minutes on each side but because I'd cleaned the oven that day, I fried them on a skillet for about 7 minutes each side. I don't mind them a bit charred myself but grilling is probably better!<br />
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<strong>Kumara ginger mash</strong><br />
3 red kumara, peeled and chopped<br />
1 tbsp fresh ginger, grated<br />
1 tbsp crystalised ginger, finely chopped & heated so forms a paste<br />
1 tbsp chicken stock powder<br />
75g butter<br />
1/4 cup of milk<br />
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Boil the kumara in salted water until soft, drain the water. Add rest of the ingredients and mash then blend with the milk for a finer consistency. Season with salt & pepper to tasteImogen Brownhttp://www.blogger.com/profile/03275673997190924083noreply@blogger.com0