My Wife. She's the Lemon.

If you are not familiar with the movie, The Dish the 'lemon' reference will just not be funny. I can't help referencing movies; yes, I am one of those people who randomly giggle when someone utters something not remotely funny, purely because I have made a random connection to a line - usually Black Adder or something else generally inappropriate for the company I am in... I blame the MOTH.

School's back, so baking begins again. Hang on, didn't we just do heaps of baking to survive the holidays?? But I am sick of 'lunch box' and 'tummy filling' baking. I want something adult! These Lemon Squares are DIVINE. They are mmmmm. There is no adjective that quite captures them. But you probably have a broader vocabulary than me, so I invite you to make them, and let me know :)

Lemon Squares

125g unsalted butter
75g (1/3 C) caster sugar
155g (1 1/4 C) plain flour
icing sugar, to dust

Topping
4 eggs, lightly beaten
250g (1 C) caster sugar
60ml (1/4 C) lemon juice
1 tsp finely grated lemon zest
30g (1/4 C) plain flour
1/2 tsp baking powder


Preheat oven to 180C and lightly grease and line a 20x30cm baking tin, leaving the paper hanging over two opposite sides.

Cream the butter and sugar with an electric beater until pale and fluffy. Fold in the flour with a metal spoon. Press into the tin and bake for 20 mins, or until golden and firm. Leave to cool.

Beat the eggs and sugar with an electric beater for 2 mins, or until light and fluffy. Stir in the lemon juice and lemon zest. Sift together the flour and baking powder and gradually whisk into the egg mixture. Pour onto the base. Bake for 25 mins, or until just firm. Cool in the tin and dust with icing sugar.

Makes as many squares are you decide to cut them into.....!

Not Your Grandma's Bread and Butter Pudding

We always seem to have bread that goes stale before we get around to eating it. Truthfully, often I misjudge and over buy - you never can tell who is going to be having a growth spurt and eating more from week to week in our house. Or if I am not feeling up to cooking, it is always spaghetti on toast for tea, or soup and toast, or french toast, or toasted sandwiches.... you get the picture; then we go through it like, well, a family of growing kids.... My breadmaker went to the appliance store in the sky some time back, and I have never had the room (or spare cash, for that matter) to replace it, so you organised ladies out there (and I can only imagine what that is like) may not have this problem. And home made bread is usually far too delicious not to woof down on the day it is made, hence leftovers are rarely a problem; but the store bought stuff can be seriously improved with a few eggs and some milk - no?

I don't actually follow a recipe for this. I hope you can cope with that! I don't use a recipe for a few things, which means I always have to make them. I will say that when I was sick once, the MOTH decided to make french toast - a firm favourite that we are guaranteed the kids will eat - you know those nights when you have to pick your battles? But because I don't follow a recipe, per se.... he took it upon himself to determine the correct egg-to-milk ratio per slice(s) and exactly how long each side requires for maximum crispness etc. I am very impressed. Now he make all the french toast in the house, because he does, in fact, make it best! But being from the Blessed South Land (Australia, not to be confused with Godzone, NZ ,but I will argue Australia is pretty freakin' awesome - better leave this point alone now - that's what you get when you marry cross-culturally!) he puts - let me pause for effect - tomato sauce on it.... And, strange as it may seem, I figure it has got to be better for the kids than lashings of cinnamon sugar or mayple syrup, so I let them go for it. Look at me funny, but we all have our quirks. Don't we? (Although I won't eat it with tomato sauce - don't tell the kids!)

And I called it 'Not Your Grandma's Bread and Butter Pudding', because I don't think my grandma would have been too impressed; too rustic (?), not enough sultanas or nutmeg.... *shiver*!

All that to say, I'll tell you my best guesstimates, and release you into the kitchen....

Chocolate Bread and Butter Pudding 

Bread - the older the better
Nutella
Eggs
Milk
Brown sugar
Chocolate chips

Heat the oven to 180C. Lightly grease a baking dish - depending on how many portions you want. I always have to use the biggest in the house - which is why I don't bother with a bain marie!

Butter the bread on both sides (I use an olive based spread - slightly healthier choice?) and spread lightly with nutella - like you are making a nutella club sandwich - about a foot high! I made this for brunch today, and used one and a half loaves to feed 5 people. (Did I mention the kids love it?) It's up to you to figure out how much bread you may want to use. Likewise, I used eight eggs today (buying in bulk!) because truth be told I wasn't really paying attention.... I made it up to 4 cups with milk, which was more than I needed too.... brain still in bed... I am assuming here that you have made french toast or bread and butter pudding before, or at least an omelette, and have some idea of how baking eggs and milk works.... you might want to have a google for B&B Pudding if you don't - sorry!

Slice the sandwiches into 4 triangles - ie: twice diagonally, and place in the dish. Beat together the eggs and milk and pour over the arranged bread. Sprinkle with brown sugar and chocolate chips. Bake for 20 minutes and check the egg is setting. You may have to cover with tin foil if it is browning too quickly- my oven is very uneven and I have to keep checking. It helps also if you have the oven on 'bake', not 'grill'... My pie last week was a little unusual. But that is another post.

It is done when it is browned to your liking, the bread seems 'puffier' and no liquid runs if you tilt the dish to it's side.

Serve hot on it's own, with yoghurt, or if you are feeling up to it, vanilla ice cream.

Suck it up Soup

Well, that's what I tell the kids.....

This is a lovely little recipe - fantastic when there is NOTHING in the pantry.... from a cookbook called Monday Morning Cooking Club, a group of Jewish Australian women who wanted to preserve their family recipes and inspire and share, and encourage community. What a lovely idea! I can't wait to try a few more from this book!

Karen Gutman's Israeli Couscous Soup

1 tbsp olive oil
1 large onion, finely chopped
1 heaped teaspoon ground cumin
2 x 400g tin tomatoes, chopped or crushed
1.5 litres (6 cups) chicken or vegetable stock
250g Israeli couscous
1 bunch parsley, chopped

Method

Heat oil in a saucepan, add onion and fry for 10 mins, or until light brown. Add cumin and stir through onion for a few minutes.
Add the tomatoes and stock, season generously with salt and pepper to taste, and simmer gently for 20 minutes, uncovered.
Add the couscous and cook for a further 8 - 12 minutes, or until the couscous is cooked through. Taste to check the seasoning. You may need to add up to 1 cup of extra stock if the soup is too thick or has been left to stand before serving. Stir in parsley and serve.

Note: I left it a bit before serving, and if definitely thickened up! More like a stew than a soup, but that opens up other ideas...

I served with home-made crouton batons - (easier to dip!), but I would love to try this with labneh - which I want to try making when my book arrives at the library (I love ordering library books online, a luxury when one doesn't usually get the time to browse the shelves because the librarian has asked you to take your four year old out side please). I know it is technically a more Turkish/Lebanese - depending who you talk to, let's just say middle eastern, as opposed to Jewish, per se, though that is arguable too, and really, I don't care who created it. I just like to eat it. Ok? But I imagine it would complement this soup well enough. Heck, I think I just love yoghurt and cheese and could eat them with anything... Hello? Have you all left??

Comfort Eating

Today I am comfort eating. I know most of you (well, most of the people that come to my mind!) don't do this. But today I am feeling very rebellious. It is a problem. But after a week of rain and melt downs, I am really too tired to care. Immature and irresponsible? Probably. Meh. Don't know if anyone would be game to come and tell me that to my face just now. ;)  I feel a little like Geraldine, from the Vicar of Dibley; I could easily dive into this mix. Don't worry, no germs. There wouldn't be any left for YOU.

This recipe is one I used to make quite a bit, but you will be pleased to know, I haven't made for months. Not the emotional wreck I thought I was - perhaps. But I have to share it with you. It is quick, easy, cheap, rich, lovely. The ingredients are ones that I always have in the cupboard. And it is from the Australia Master Chef winner, Julie Goodwin.

Knock yourself out....  I will. Then I'll have a glass of wine and pretend everything is fine with the world, go to bed and look forward to a better tomorrow. Cue music....


Rich Chocolate Self-Saucing Puddings

1 Cup (150g) self-raising flour
1/4 Cup (25g) cocoa powder
2/3 Cup (150g) firmly packed brown sugar
100g butter, melted
1/2 Cup (125ml) milk
1 egg, beaten
1/4 Cup (25g) cocoa powder, sifted, extra
1 Cup (220g) firmly packed brown sugar, extra
2 Cups (500ml) boiling water

Preheat oven to 180, and grease six (300ml) ramekins, or oven proof dishes.

Sift the flour and cocoa into a medium bowl, stir in the sugar and make a well in the centre. Combine butter, milk and egg in a jug. Pour into the well in the flour mixture, stirring and removing lumps. Divide the mixture evenly among the ramekins.

Combine the extra cocoa and brown sugar and spoon over the ramekins. Place them on an oven tray, and carefully pour boiling water over them. Bake for about 20 mins, or until pudding has risen and they are slightly springy to the touch.

Serve immediately with yoghurt, or ice-cream or cream. Seriously, I try not to have ice-cream in the house! At least that is one less thing....? And it is delicious with natural yoghurt, it balances out the sweetness very well.

Turning Japanese?

So really, I just wanted to try and get another song stuck in your head... did it work?

How about this?

 or this?

The Vapors - Turning Japanese

Not very politically correct?

I am in that sort of mood today; seems everything will offend SOMEone, no?

So, because it is actually looking like summer today....

INSTALLING SUMMER in New Zealand.... ███████████████░░░░░░░░░░░ 44% DONE. Install failed. 404 error: Season not found Try again next year...


As I was saying, because it as actually looking like summer today.... sushi is the order of the day. Light, quick, easy, and I have already made my sushi rice and am letting it cool :)  (moment of organisation. I think that was it for the day...)

And I am not going to post a recipe- our favourite is teriyaki chicken with capsicum and avocado - not very Japanese really. I usually use a tin of chicken - because it is always in the cupboard when I need it. And it is very cost effective. 2 small cups of sushi rice and one tin of chicken makes about 3 long rolls of sushi, which will feed four of us. A couple of my kids are sushi objectors. So far....

Instead I am going to rave about my Sushezi. I love it. Otherwise, my sushi rolls end up as big as swiss rolls.    Not exactly finger food....

Piece of er, sushi! 食欲!

Lookin' for Some Hot Stuff Baby This Evening...

Are you singing yet? Is it stuck in your head? Should I write the rest of the lyrics out? No? :D

We eat alot of curries in our house, and the far and AWAY favourite is Butter Chicken. I am told it can be very fattening, but that depends on what goes in, right? As it happens, I have just put a butter chicken in the croc-pot for dinner. I LOVE my croc-pot. I know it isn't a summer recipe, but I like to make things that have left overs for the MOTH's lunch, so if I have a few lunches in the fridge for him to take to work, then I can cheat on another night and make something simple... but then, there's not much that is simpler than chucking a few things in your croc-pot....

 The recipe I am going to share here though, is not your average butter chicken. It is a fab recipe from Sophie Gray, and if you haven't heard of Sohpie Gray.... (http://www.destitutegourmet.com/) then you are probably a far better cook/budgeter than I am! She has helped me an awful lot! It is from her 'Everyday Smart Food for the Family' book.

 I like this recipe because it is a ONE-POT-WONDER and can feed 6 people, with only ONE chicken breast (or thigh, if it's on special!). So if you're trying to up your protein intake, this is probably not the recipe for you! Add some green beans and naan on the side and it'll go further- Yay! It is also really quick to make (NOT like a croc-pot!), but it helps to remember to MARINATE the chicken well before you start. If I am really sorted and have it defrosted in by the morning, I'll mix it up then and leave it for the day. My forgetting this step has made dinner late on more than one occasion.... But! It has always been eaten without complaint!

Butter Chicken Soup

Marinade for Chicken 
1 tbspn lemon juice
1 tsp ground coriander
1 tsp cumin
1 tsp chilli powder (or to taste)
1 tsp grated ginger
2 fat garlic cloves, crushed

 Soup
1 large boneless, skinless chicken breast (or equivalent weight boneless, skinless thigh meat, marinated
1 tbspn butter
1 finely chopped onion
1 tsp ground coriander
1 tsp cumin
1/4 tsp chilli powder
1 tsp grated ginger
1 can tomatoes (chopped or crushed best) with juice
3 cups chicken stock (powder or fresh)
1/4 basmati rice
2 tbspn tomato paste
1 tbspn plain flour
2 tbspn brown sugar
1/4 cup cream or yoghurt

 Yoghurt and fresh corander to garnish, naan etc to serve.

 Method 

 Combine the marinade ingredients in a glass bowl or zip lock bag. Cut the meat into small pieces, or slice thinly and mix into marinade. Refrigerate for at least an hour.

 To make the soup, melt the butter in a medium saucepan and add the marinated chicken and onion. Stir constantly until chicken is sealed and onion is soft. Add the dried spices and ginger, then stir in the tomatoes and chicken stock.

When simmering pour in the basmati rice, stir, and simmer for 10 minutes. Mix together the tomato paste and flour and whisk this, a little at a time, into the soup. Add the brown sugar and cream/yoghurt, and season to taste. Serve in soup bowls with extra yoghurt and fresh coriander with some torn naan for dipping.

Cute Mini Garden Ideas

I was flicking through Pinterest, as I do (highly recommended for great ideas!) and saw some cute garden ideas I thought I would share with you - hopefully the links work!


http://lifeonthebalcony.com/how-to-turn-a-pallet-into-a-garden/

Thought this was a lovely idea for either apartments or rentals, or both... or for a herb garden as close to the kitchen as possible...?

Also liked the cute herb garden below, found at http://camillestyles.com/2011/transformed-mason-jar-herb-garden/

On the Plate Tonight - Lamb Biryani

Tonight I am cheating. That is to say, I am going for the easiest option, which isn't cheating so much as good management. Isn't it?! This is a version of Food in a Minute's Lamb Biryani that is super easy. I have only tried it with lamb, but I guess you could do it with chicken, or meat (tofu at an absolute last resort. Ok, probably never tofu.) of your choice. I have always just used the tinned lentils too, because I haven't been bothered enough to prepare my own. And we've all been there! To make it go a bit further, I add more rice - yay! And this meal has always fed 5 of us, with some left overs. Gotta be happy with that. And where lamb can be expensive, this recipe only uses 500g, which is pretty cost effective! The best bit - apart from how deliciously moreish it is, is how fast it is. I do use a rice cooker; I once you have tried them it is really hard to go back, and by the time the rice is cooked, the meat etc is ready. Et voilà! You are a master Indian chef. Well. Not quite. I like to serve it with poppadoms (or however YOU like to spell them!) and plain yoghurt. I am looking forward to dinner tonight....

Lamb Biryani

Ingredients

3 tsp oil
500g lean lamb leg steaks, diced into 2cm pieces
1 onion, peeled and sliced
1 tsp each crushed garlic, minced ginger and chilli
1 Tbsp Korma Curry Paste
400g can brown lentils, drained
cooked rice - your choice what type and how much, approx 3 cups is a good starting amount, try it and tweak it!

To Serve (opt)
natural unsweetened yoghurt
toasted slivered almonds, sliced dried apricots, fresh coriander, parsley or mint
poppadoms
Method

1. Heat a deep non-stick frying pan with 2 tsp oil and quickly brown the diced lamb. Set aside.

2. Add the remaining oil to the frying pan and gently fry onion with garlic, chilli and ginger until tender. Stir in Korma curry paste and cook for 1 minute, until fragrant. return lamb and add lentils to the pan and heat gently for 4 - 5 minutes, stirring often.

3. Toss rice through the hot lentil and lamb mixture - adding more if you think it needs it.

In the beginning there was Roast Beetroot Salad

I am UBER technologically challenged. This first post, if it appears, will be an outstanding personal achievement. So you can all post comments telling me how amazing I am and maybe I will be encouraged (word 'du blog', btw!) to continue - instead of hoping someone else takes up the self appointed editor post I have given myself, (is that a double negative?). Maybe I should quit while I'm, er, ahead?

This blog seemed like a really good idea- it is no secret that I need help and suggestions on a regular basis... so hopefully we can 'extend the blessing' of those awesome recipes we invent serendipitously, read online or in a magazine (am I the only one always in recipe scout mode?), or filch from someone else. I may have to name names and make a 'requests' list....

So, I had to put up something to start off, didn't I? As it happens, my laptop is dead. So I am borrowing my husband's, on a semi-permanent basis. Long story short, all MY recipes are on my now inaccessible hard drive. Unless by some miracle my MOTH (Man of the House) backed it up somewhere. Heaven knows where right now, so until I do, I thought I would share a salad I made - let's just say more than once, over the Christmas period. Cheap. Easy. Delicious. And it does have nuts. Not really kid friendly, well, not my picky wee darlings, but the adults all had seconds. And then some. I started making double amounts just so I had some for left overs. And, as it happens, I ripped it off the net. Don't judge me ;)

Roasted beetroot & baby spinach salad with walnut dressing

6 medium beetroot, ends trimmed
1/4 cup olive oil
1 cup walnut halves
1/4 cup red wine vinegar
Salt & pepper
1 x 150g pkt baby spinach leaves
100g goat's cheese (or feta), crumbled

Method

Preheat oven to 200°C. Place the beetroot on a baking tray. Bake in preheated oven for 1 hour or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool slightly. (Wearing rubber gloves to avoid staining your hands), peel beetroot and cut into wedges.

Meanwhile, heat the oil in a small frying pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes or until lightly toasted. Remove from heat and set aside to cool.

Add the vinegar to the walnut mixture. Taste and season with salt and pepper.
Divide the baby spinach leaves and beetroot among serving plates. Sprinkle with goat's cheese and drizzle with walnut dressing. Serve immediately.