Lacking time or energy for the last month (being quite sick while juggling work, house construction, and more), today I finally feel as if I'm returning to the land of the living... and blogging! A quick post this time - just to capture some moments and stories.
Anya and Callum have been playing together more and more and are becoming really good friends. I am so glad because when I was growing up, my sister was my best friend, and she was a major force of good in my life. Thanks, sis!
Little things they do for each other: when I offer Callum something nice (toy or treat) he always immediately asks that Anya should get one too. And when racing through the park, Anya stopped short several times and made sure that Callum got to the finish first. Right now they're having breakfast on the patio and pretending to be Shark Boy and Lava Girl. I can hear them collaborating: "And I was the queen -- " "Mmm-hmm, and I was over here -- " "Pretend I was at the -- "
In other developments - we are gradually moving toward eating the same meals at the same time. I know many families who do this already but it never really suited our adult lifestyle to eat dinner at 5:30. Also, the kids tend to prefer really plain food. Recently we introduced "family meal time" on weekends when we had more time to prepare and enjoy the meal. Also we've been preparing things more to our adult tastes but just not quite as spicy: corned beef, moussaka, tuna pasta bake, Asian stir fry...
I was pleased last night to whip up a cake in about 10 minutes from a recipe that had just six ingredients. As I was already baking moussaka it was simple to swap the cake into the oven while taking the main meal out. The cake turned out very nicely so I thought I'd share the recipe (from "The Flavours of Buderim" with some added notes from me):
Pineapple Cake
150 g butter
150 g sugar
3 eggs
1/2 teaspoon vanilla
150 g self-raising flour
450 g pineapple, drained well (recipe calls for crushed, but I find it better to chop whole pieces)
Preheat oven to 175 C (or 155-165 C in fan forced oven). Beat butter with sugar until creamy; beat in eggs one at a time and beat until fluffy. Fold in flour and vanilla, then the pineapple. Line an 8" round cake tin with non stick paper (bottom & sides). Pour into tin, and bake 45 minutes or more until done, testing with a skewer. Note: make sure the pineapple is really well drained otherwise the cake will be sloppy and never seem "done" when you're testing it!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
21 November 2011
03 September 2011
Short, Tasty Chicken Recipe
What to cook with a minimum of ingredients. Of course you will probably be tempted to dress this up with ginger, curry paste, etc. Feel free! (Though it definitely tastes good the "basic" way.) I improvised this recipe tonight -- I wanted to make Hainan chicken, but with a browned finish.
6 chicken marylands
2 cups chicken broth
400 ml coconut milk
1 tablespoon soy sauce and/or fish sauce
1 cup uncooked rice
1. Bring broth to a boil in large pot. Simmer chicken in broth, approx. 15 min. Drain chicken & reserve broth.
2. Pour coconut milk into a large roasting pan. Mix in the soy sauce/fish sauce.
3. Place the chicken in the roasting dish, turning over to coat. Leave with skin side up*. Bake 1 hour.
* optional: use approx 1 teaspoon of warm broth to thin 2 - 3 tablespoons peanut butter (to milkshake consistency) and drizzle over the chicken to make a tasty coating.
4. Meanwhile, use 2 cups of the reserved broth to cook the rice.
5. Serve with steamed vegetables. Spoon juices from the roasting dish over the whole plate.
6 chicken marylands
2 cups chicken broth
400 ml coconut milk
1 tablespoon soy sauce and/or fish sauce
1 cup uncooked rice
1. Bring broth to a boil in large pot. Simmer chicken in broth, approx. 15 min. Drain chicken & reserve broth.
2. Pour coconut milk into a large roasting pan. Mix in the soy sauce/fish sauce.
3. Place the chicken in the roasting dish, turning over to coat. Leave with skin side up*. Bake 1 hour.
* optional: use approx 1 teaspoon of warm broth to thin 2 - 3 tablespoons peanut butter (to milkshake consistency) and drizzle over the chicken to make a tasty coating.
4. Meanwhile, use 2 cups of the reserved broth to cook the rice.
5. Serve with steamed vegetables. Spoon juices from the roasting dish over the whole plate.
13 June 2011
David's Birthday Duck
David's favorite meal being duck, I bought two duck breasts on impulse last week and stashed them in the freezer without an actual meal plan.
Some research found me the following recipe: http://allrecipes.com.au/recipe/12162/spiced-duck-breasts.aspx which I liked for being spicy and NOT sweet. It is tedious how many duck recipes involve fruit sauce. Not that I dislike duck with fruit sauce, but other options are very welcome.
I didn't quite follow the recipe, so here is my version:
(1) For baharat spice rub, I substituted a mixture of Cajun spice mix and ras-el-hanout (because I already had some of each made, and didn't want to make another spice mix), plus I added some Chinese five spice.
(2) Rather than cut slits in the duck skin, I loosened it over each duck breast while keeping it attached on the side. I rubbed the spice into this cavity and all over the outside as well.
(3) As per the recipe, I cooked it over medium heat, skin side down first, until the fat had rendered, then on the other side. I didn't really time it and was worried that it would be overcooked, but the spice rub protected it and it actually came out perfectly.
(4) Rather than the sweet potato mash in the recipe I made Tunisian carrot salad and served it warm, as well as garlic mashed potatoes and steamed broccoli. I kind of modified the carrot salad recipe as well, by using coriander paste (rather than fresh chopped) and lemon juice (rather than vinegar). The carrots went really well with the duck. So did the Riesling!
Some research found me the following recipe: http://allrecipes.com.au/recipe/12162/spiced-duck-breasts.aspx which I liked for being spicy and NOT sweet. It is tedious how many duck recipes involve fruit sauce. Not that I dislike duck with fruit sauce, but other options are very welcome.
I didn't quite follow the recipe, so here is my version:
(1) For baharat spice rub, I substituted a mixture of Cajun spice mix and ras-el-hanout (because I already had some of each made, and didn't want to make another spice mix), plus I added some Chinese five spice.
(2) Rather than cut slits in the duck skin, I loosened it over each duck breast while keeping it attached on the side. I rubbed the spice into this cavity and all over the outside as well.
(3) As per the recipe, I cooked it over medium heat, skin side down first, until the fat had rendered, then on the other side. I didn't really time it and was worried that it would be overcooked, but the spice rub protected it and it actually came out perfectly.
(4) Rather than the sweet potato mash in the recipe I made Tunisian carrot salad and served it warm, as well as garlic mashed potatoes and steamed broccoli. I kind of modified the carrot salad recipe as well, by using coriander paste (rather than fresh chopped) and lemon juice (rather than vinegar). The carrots went really well with the duck. So did the Riesling!
14 June 2010
25 May 2010
Arty Partying
So much to tell, so little time. Do I give a ginormous report, or throw together a tossed salad of amusing anecdotes? It's very daunting to think of trying to catch up to where we are now, but for you, my loyal readers (I know there are at least two of you), it's my duty to try.
12 April 2010
Three Great Cakes
Lately I've been trying new cake recipes and lucked across a few really good ones. So, I thought I'd share. Warning: I tend to prefer cakes that are intensely flavored and moist. If your favorite cake is angelfood, these recipes are not for you.
CHOCOLATE BANANA CAKE (from Brisbane News)
150 g plain flour
25 g cocoa powder
1 tsp baking soda
¼ tsp salt
115 g unsalted butter
200 g caster sugar
2 eggs
1 tsp vanilla extract
3 medium-sized bananas, mashed
120 g sour cream
115 g dark chocolate, finely chopped
250 ml cream, softly whipped
Preheat oven to 175C. Grease a 23 cm round cake tin, dust with flour and line with baking paper. Sift together the flour, cocoa, baking soda and salt. Place the butter in the bowl of an electric mixer and beat for 1 minute until pale. Add sugar and beat until creamy and light. Reduce speed and add eggs one at a time until combined. Add vanilla and banana, mixing on speed 1. Remove bowl from mixer and fold in flour mixture in two batches, alternating with sour cream. Stir in chocolate, and pour batter into tin. Bake for 1 hour. The cake should be firm to the touch and an inserted skewer should come out clean. Cool in the tin on a rack. Once cool, top the cake with the whipped cream. (Also nice with ice cream.)
PUMPKIN CITRUS SYRUP CAKE (from Womens Weekly cakes cookbook)
250 g butter
2 Tbs orange rind
2 Tbs lemon rind
1 cup sugar
3 eggs
2 cups self-raising flour
1 cup mashed pumpkin
Preheat oven to 190C. Cream together butter, orange & lemon rind & sugar. Add eggs, flour & mashed pumpkin. (To make 1 cup, boil 350 g cubed pumpkin until tender.) Pour into 23 cm round cake tin and bake for 1 hour. The cake should be firm to the touch and an inserted skewer should come out clean. When the cake is ready, combine 2 Tbs ea. orange & lemon juice with ¾ cup sugar in a small saucepan and bring to the boil. Reduce to medium heat and allow to thicken (approx 1 minute). Pierce cake all over the top with a fork or skewer, and pour the hot syrup over the cake while it is still hot (in the tin). Stand at least 10 min. This cake lasts four days (if you don’t eat it all right away!) and tastes best the second day.
PUMPKIN SWIRL BREAD (from allrecipes.com)
224 g cream cheese
¼ cup white sugar
1 egg, beaten
1¾ cup all-purpose flour
1½ cups white sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 cup pumpkin puree
½ cup butter, melted
1 egg, beaten
1/3 cup water
1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
2. Combine flour, 1½ cups white sugar, baking soda, salt, and spices. Set aside.
3. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. [Note: as muffins/cupcakes, bake 20 to 25 minutes.] Cool in the pan for 10 minutes, and then remove from pan to cool completely.
CHOCOLATE BANANA CAKE (from Brisbane News)
150 g plain flour
25 g cocoa powder
1 tsp baking soda
¼ tsp salt
115 g unsalted butter
200 g caster sugar
2 eggs
1 tsp vanilla extract
3 medium-sized bananas, mashed
120 g sour cream
115 g dark chocolate, finely chopped
250 ml cream, softly whipped
Preheat oven to 175C. Grease a 23 cm round cake tin, dust with flour and line with baking paper. Sift together the flour, cocoa, baking soda and salt. Place the butter in the bowl of an electric mixer and beat for 1 minute until pale. Add sugar and beat until creamy and light. Reduce speed and add eggs one at a time until combined. Add vanilla and banana, mixing on speed 1. Remove bowl from mixer and fold in flour mixture in two batches, alternating with sour cream. Stir in chocolate, and pour batter into tin. Bake for 1 hour. The cake should be firm to the touch and an inserted skewer should come out clean. Cool in the tin on a rack. Once cool, top the cake with the whipped cream. (Also nice with ice cream.)
PUMPKIN CITRUS SYRUP CAKE (from Womens Weekly cakes cookbook)
250 g butter
2 Tbs orange rind
2 Tbs lemon rind
1 cup sugar
3 eggs
2 cups self-raising flour
1 cup mashed pumpkin
Preheat oven to 190C. Cream together butter, orange & lemon rind & sugar. Add eggs, flour & mashed pumpkin. (To make 1 cup, boil 350 g cubed pumpkin until tender.) Pour into 23 cm round cake tin and bake for 1 hour. The cake should be firm to the touch and an inserted skewer should come out clean. When the cake is ready, combine 2 Tbs ea. orange & lemon juice with ¾ cup sugar in a small saucepan and bring to the boil. Reduce to medium heat and allow to thicken (approx 1 minute). Pierce cake all over the top with a fork or skewer, and pour the hot syrup over the cake while it is still hot (in the tin). Stand at least 10 min. This cake lasts four days (if you don’t eat it all right away!) and tastes best the second day.
PUMPKIN SWIRL BREAD (from allrecipes.com)
224 g cream cheese
¼ cup white sugar
1 egg, beaten
1¾ cup all-purpose flour
1½ cups white sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 cup pumpkin puree
½ cup butter, melted
1 egg, beaten
1/3 cup water
1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
2. Combine flour, 1½ cups white sugar, baking soda, salt, and spices. Set aside.
3. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. [Note: as muffins/cupcakes, bake 20 to 25 minutes.] Cool in the pan for 10 minutes, and then remove from pan to cool completely.
12 January 2010
Holiday Recipes
I know, the holiday season is over. This post is more about simple recipes we prepared while away at the beach house -- in other words, when we didn't have a lot of ingredients handy.
Herb Infused Roast Chicken
This recipe idea originally came from a cookbook and I have tried lots of variations. This version is the result of about 10 years of experimentation. It is simple and delicious!
(1) Finely chop about 2 sprigs rosemary & 2 cloves garlic, or grind into a paste using mortar & pestle. Tip: sprinkling the pile with a bit of salt helps stop the pile from flying away while you chop or grind. Note for absolute beginners: don't include the twiggy stem of the rosemary!
(2) Rinse the chicken inside and out, and pat dry with paper towels. Gently loosen the chicken skin over the breast and break through to the area over the drumsticks as well.
(3) Spread the rosemary-garlic paste evenly between the skin and the flesh where you have just loosened the skin. Also insert a few fresh basil leaves here and there.
(4) Rub the chicken all over with a drizzle of olive oil, freshly ground pepper, and salt. Insert half a lemon into the cavity. Place in the oven at 180C (or 350F) or 160C for a fan-forced (convection) oven. If you don't have a convection oven, I highly recommend you use a vertical roasting dish.
(5) Halfway through cooking, squeeze lemon juice all over the chicken. Tip: the chicken is done when the legs feel quite loose when you wiggle them. Note for absolute beginners: timing depends on the chicken's size, of course, but usually an average chicken takes at least an hour to roast.
Simple Chicken Burritos
My husband has occasionally yearned for Mexican food, but I tend to avoid preparing it because I don't want to sully my memories of the Mexican meals I had in LA. However, to satisfy his craving I recently made up the following.
(1) Toss chunks of chicken in seasoning mixture. You don't need to buy special "burrito seasoning" -- you can just use a blend of Cajun spice mixture (something we always have to hand), chili powder, all-purpose seasoning, and/or paprika.
(2) Fry up the chicken pieces -- approx 5 minutes on medium-high heat.
(3) Serve as a buffet for "roll your own" with tortillas, lettuce, chopped tomato, shredded cheese, refried beans, sour cream, sliced capsicum (bell pepper), and avocado. Tip: it's nice to spread the tortilla with the warm items (chicken, beans & cheese) and heat briefly in the microwave before adding the fresh ingredients and rolling together. Alternatively you can place rolled burritos (without the sour cream) in a bakinng tray, sprinkle with cheese, bake to heat through, then garnish with sour cream and salsa upon serving.
Potato Pizza
This sounds odd until you taste it. I often order a local pizza caffe's version of this and decided to try making it at home.
(1) Make your pizza dough (very easy!) or use a good pizza base.
(2) Thinly slice one potato, place in cold water in a pot, and boil for one minute. Lay slices around the bowl of a colander to drip dry.
(3) Spread your pizza with the following, in this order: tomato paste; shredded cheese (I like a mixture of cheddar & mozzarella); finely chopped rosemary & garlic; finely sliced onion; slices of potato; shredded ham or Pancetta; more cheese to cover lightly (how cheesy do you like it?) and a sprinkle of grated Parmesan (optional).
(4) Bake at 180C (or 350F) on the lowest rack of your oven until cheese looks melted and crust is quite firm. Move to the top rack to brown the cheese and finish. If you have a fan-forced (convection) oven then you can probably just place it in the middle!
Herb Infused Roast Chicken
This recipe idea originally came from a cookbook and I have tried lots of variations. This version is the result of about 10 years of experimentation. It is simple and delicious!
(1) Finely chop about 2 sprigs rosemary & 2 cloves garlic, or grind into a paste using mortar & pestle. Tip: sprinkling the pile with a bit of salt helps stop the pile from flying away while you chop or grind. Note for absolute beginners: don't include the twiggy stem of the rosemary!
(2) Rinse the chicken inside and out, and pat dry with paper towels. Gently loosen the chicken skin over the breast and break through to the area over the drumsticks as well.
(3) Spread the rosemary-garlic paste evenly between the skin and the flesh where you have just loosened the skin. Also insert a few fresh basil leaves here and there.
(4) Rub the chicken all over with a drizzle of olive oil, freshly ground pepper, and salt. Insert half a lemon into the cavity. Place in the oven at 180C (or 350F) or 160C for a fan-forced (convection) oven. If you don't have a convection oven, I highly recommend you use a vertical roasting dish.
(5) Halfway through cooking, squeeze lemon juice all over the chicken. Tip: the chicken is done when the legs feel quite loose when you wiggle them. Note for absolute beginners: timing depends on the chicken's size, of course, but usually an average chicken takes at least an hour to roast.
Simple Chicken Burritos
My husband has occasionally yearned for Mexican food, but I tend to avoid preparing it because I don't want to sully my memories of the Mexican meals I had in LA. However, to satisfy his craving I recently made up the following.
(1) Toss chunks of chicken in seasoning mixture. You don't need to buy special "burrito seasoning" -- you can just use a blend of Cajun spice mixture (something we always have to hand), chili powder, all-purpose seasoning, and/or paprika.
(2) Fry up the chicken pieces -- approx 5 minutes on medium-high heat.
(3) Serve as a buffet for "roll your own" with tortillas, lettuce, chopped tomato, shredded cheese, refried beans, sour cream, sliced capsicum (bell pepper), and avocado. Tip: it's nice to spread the tortilla with the warm items (chicken, beans & cheese) and heat briefly in the microwave before adding the fresh ingredients and rolling together. Alternatively you can place rolled burritos (without the sour cream) in a bakinng tray, sprinkle with cheese, bake to heat through, then garnish with sour cream and salsa upon serving.
Potato Pizza
This sounds odd until you taste it. I often order a local pizza caffe's version of this and decided to try making it at home.
(1) Make your pizza dough (very easy!) or use a good pizza base.
(2) Thinly slice one potato, place in cold water in a pot, and boil for one minute. Lay slices around the bowl of a colander to drip dry.
(3) Spread your pizza with the following, in this order: tomato paste; shredded cheese (I like a mixture of cheddar & mozzarella); finely chopped rosemary & garlic; finely sliced onion; slices of potato; shredded ham or Pancetta; more cheese to cover lightly (how cheesy do you like it?) and a sprinkle of grated Parmesan (optional).
(4) Bake at 180C (or 350F) on the lowest rack of your oven until cheese looks melted and crust is quite firm. Move to the top rack to brown the cheese and finish. If you have a fan-forced (convection) oven then you can probably just place it in the middle!
26 October 2009
Best Ribs Ever
We have tried lots of different ways to cook ribs over the last few years. I finally managed to cook some tender, melting, more-ish ribs yesterday and it was really easy! No more worrying about marinating for hours, parboiling, pre-browning, arranging them on a rack over a pan of water, etc! In a nutshell, all I did was:
- Put the ribs in a bag with some sauce (more about that later), just enough to coat thickly. The bag keeps the sauce nicely surrounding the meat. I did this in the morning and put it in the fridge.
- About mid-day, I put them in the slow cooker on low. The ribs were ready to eat by about 6 or 7 pm but we didn’t get around to having dinner until 8. If you want to make this recipe by putting the ribs in the cooker in the morning before you go to work, then you probably should add about a half-cup of water to make sure the dish stays moist for the longer cooking period (or maybe just double your sauce!)
- Browned briefly in the oven just before serving, but I think this was actually unnecessary. I only tried it because of a recipe that I read. They tasted great over rice with some of the sauce spooned over. (This is the other great thing about this recipe – the marinade doesn’t go to waste, and gets reduced to a delicious sauce.)
The sauce I used was just a splash of vermouth, plus a motley crew of five dollops each squirted from five different bottled sauces: ketchup, teriyaki sauce, peri-peri sauce, kecap manis, and oyster sauce. I also included some finely chopped garlic (about 3 cloves). This just goes to prove that you can totally make it up. Mainly you are aiming to have some sort of alcohol (I normally use bourbon but we ran out), some tomato-ish flavor, and a bit of sugar content as well, and the rest of the flavor is up to your imagination. I also usually make sure to include a splash of oil in my marinades but since the ribs are so fatty I didn’t worry about it in this case.
I have read in other sources that slow cooking anything fatty like these ribs ensures that the fat becomes delicious rather than disgustingly greasy, and I can certainly attest that’s what happened in this dish.
14 August 2009
Eating Well
Tonight I made Hainan Chicken and veggie stir fry. Delicious. I am still so in love with the simplicity and intense but subtle flavour of Hainan Chicken. If you have never tried this dish, here is a short version of the recipe (but please do look up "proper" recipes on the internet which will include fancier directions for the rice and sauces!)
Half fill a stockpot with water (or chicken stock), sliced fresh ginger, smashed garlic cloves, and 1 teaspoon salt (or 1 tablespoon soy sauce and/or fish sauce). There needs to be enough liquid to cover your chicken. Bring to a boil, add a whole chicken or chicken pieces (preferably with the bone in - my favorite is the Maryland), turn down to a simmer and cover. Simmer gently for 20 minutes. Turn heat off and leave for a further 20 minutes.
You can use the stock from the chicken pot to cook the rice, for even more flavor in your dish, but save some for the sauce (see below).
Meanwhile, to make the sauce, grate or finely mince fresh ginger to make 2 tablespoons. Also finely mince garlic or put through a garlic press to make 1 tablespoon. Mix together with 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1 tablespoon of the stock from the chicken pot. This is enough for 2 serves, so scale up accordingly!
Serve the chicken over rice with the sauce drizzled over. Optionally also drizzle over some hot sauce (such as sambal oelek).
Half fill a stockpot with water (or chicken stock), sliced fresh ginger, smashed garlic cloves, and 1 teaspoon salt (or 1 tablespoon soy sauce and/or fish sauce). There needs to be enough liquid to cover your chicken. Bring to a boil, add a whole chicken or chicken pieces (preferably with the bone in - my favorite is the Maryland), turn down to a simmer and cover. Simmer gently for 20 minutes. Turn heat off and leave for a further 20 minutes.
You can use the stock from the chicken pot to cook the rice, for even more flavor in your dish, but save some for the sauce (see below).
Meanwhile, to make the sauce, grate or finely mince fresh ginger to make 2 tablespoons. Also finely mince garlic or put through a garlic press to make 1 tablespoon. Mix together with 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1 tablespoon of the stock from the chicken pot. This is enough for 2 serves, so scale up accordingly!
Serve the chicken over rice with the sauce drizzled over. Optionally also drizzle over some hot sauce (such as sambal oelek).
20 July 2009
Broccoli Souffle with Tapenade Sauce
This wonderful recipe from one of my favourite cookbooks, The Impoverished Gastronome by David Chater, was our dinner last night. I’m pretty sure I’ve made this before, as broccoli is one of my favourite foods, but I think I made the mistake of leaving out the sauce last time. The soufflé is very mild tasting on its own (milk, butter, eggs, flour, cheese, almonds), so the tapenade really makes the difference. Interestingly, the tapenade itself is slightly different from the usual, as it includes mustard.
I won’t give the full recipe here, as it’s probably not that hard to find a recipe for a broccoli soufflé. The main things that make this dish are the combination of the soufflé with the tapenade, and the inclusion of mustard in the tapenade. I tweaked the recipe a little too, as I couldn’t bring myself to boil the broccoli (just seems like a travesty to treat broccoli that way!) and instead I sautéed it in a little butter, then added a dash of water, covered the pan and steamed it until soft. If you do this just right, the broccoli keeps its bright green color.
For the cheese I used finely grated Romano, but I toyed briefly with the idea of putting in some blue cheese for a stronger flavour. I left it out because David doesn’t like blue cheese, but it’s probably worth trying. Also I wondered if some fresh herbs (tarragon? coriander?) might be tasty.
29 June 2009
Cooking the Chef
David had the brilliant idea for a dinner party where each guest would bring a dish from The Cook and The Chef. We decided his birthday was the perfect excuse, and invited everyone over this Saturday evening. The eclectic, but tasty, menu included:
Beetroot, Cannellini & Pear Dip with Rosemary Chickpea Crispbread
Bitter Green Salad
Treasure's Lamb and Pickled Quince Pies
Thai Chicken Stir Fry
Buffalo Mozzarella Souffle
Chocolate Almond and Prune Slab
Vietnamese Coffee
We also brought out several bottles that have been "cellared" under our house in the crawl space (like most timber Queensland homes, our house is elevated about 3 ft above the ground, which helps it stay cool and also deters termites). Yummm... there was a 1996 Jamieson's Run, a 1995 Wynn's Coonawarra Cabernet Sauvignon, and to finish, we shared a port that David bought in Solvang, the year that we started our relationship (1996). The Jamieson's Run was stunning. I can't believe we originally bought it for $10/bottle.
Anya and Callum slept over at their grandma's house, so they had a special time as well (and we got to stay up late and sleep in!)
Beetroot, Cannellini & Pear Dip with Rosemary Chickpea Crispbread
Bitter Green Salad
Treasure's Lamb and Pickled Quince Pies
Thai Chicken Stir Fry
Buffalo Mozzarella Souffle
Chocolate Almond and Prune Slab
Vietnamese Coffee
We also brought out several bottles that have been "cellared" under our house in the crawl space (like most timber Queensland homes, our house is elevated about 3 ft above the ground, which helps it stay cool and also deters termites). Yummm... there was a 1996 Jamieson's Run, a 1995 Wynn's Coonawarra Cabernet Sauvignon, and to finish, we shared a port that David bought in Solvang, the year that we started our relationship (1996). The Jamieson's Run was stunning. I can't believe we originally bought it for $10/bottle.
Anya and Callum slept over at their grandma's house, so they had a special time as well (and we got to stay up late and sleep in!)
01 June 2009
Kangaroo Fillet with Basil Garlic Paste
I was doubtful whether to post this recipe but a quick search of available kangaroo recipes revealed a theme to me: kangaroo is imagined to be tough and/or gamey, and recipes tend to focus on making it super spicy (eg. curry) or stewing it for a long time or both. Horrors! I just don't see the point of having a lovely, exotic meat, and burying the flavor.
My recipe does the complete opposite: you don't cook the meat for any longer than you like (I prefer medium rare) and it stays moist and tender. It's pretty simple, and I imagine this recipe would also work well for other meats:
Make a paste of garlic, fresh basil, nuts, olive oil and salt to taste. (Sort of like pesto without the cheese.) Spread in a layer over the kangaroo fillets, coating all over (about the thickness of peanut butter on a sandwich). I did this a few hours before cooking to let the flavors go through the meat. When ready to cook, roll the fillets in cornflake crumbs or breadcrumbs and fry on both sides.
To serve, slice diagonally.
My recipe does the complete opposite: you don't cook the meat for any longer than you like (I prefer medium rare) and it stays moist and tender. It's pretty simple, and I imagine this recipe would also work well for other meats:
Make a paste of garlic, fresh basil, nuts, olive oil and salt to taste. (Sort of like pesto without the cheese.) Spread in a layer over the kangaroo fillets, coating all over (about the thickness of peanut butter on a sandwich). I did this a few hours before cooking to let the flavors go through the meat. When ready to cook, roll the fillets in cornflake crumbs or breadcrumbs and fry on both sides.
To serve, slice diagonally.
19 May 2009
Green Curry
We make Thai curry quite often, but this one turned out especially well, so I thought I'd share the recipe, since it was fairly simple with not too many ingredients:
- Fry one sliced onion on medium-high heat until starting to brown.
- Add meat of your choice (I used pork mince; chicken would taste similar), tossing to ensure even cooking, until surfaces look cooked (the meat will continue to saute or simmer in the following steps).
- Add several slices of belacan (compressed shrimp paste), stirring into the pan juices to dissolve.
- Add 1 small tin of green curry paste (about 115 g) and a generous handful of curry leaves (optional) and stir through, cooking for about 2 minutes.
- Stir in 2 cans (400 ml each) of coconut milk and 1 can of bamboo shoots, baby corn, or a combination.
- Stir in thickly sliced zucchini or eggplant pieces and simmer until cooked (careful not to overcook!) I used 2 zucchinis.
- Serve over rice, garnished with fresh basil and friend shallot (a condiment available from Asian grocers).
07 May 2009
Nothing Fancy
This was tonight's dinner, and although simple, it all tasted good together and I received more compliments for this than for many other fancy meals.
PORK - SCOTCH CUT: sprinked with salt, freshly ground pepper, and liberally applied olive oil, baked until done through (juices running clear)
APPLES AND ONIONS: slice 2 onions and 4 apples, saute the onions until soft but not brown, place apple slices on top, sprinkle with a little sugar to taste (about 1 tsp) and dot with butter to taste (about 1 tablespoon), wait until onions start to brown, then stir together and cook on medium low heat (stirring occasionally) until soft (if I had been more organised, this probably would have worked well as an oven dish alongside the pork)
CHEESY CAULIFLOWER: steam cauliflower florets, then place in an ovenproof dish and sprinkle with cheese of your choice (I used a combination of Romano & mozzarella, but I think a little blue cheese would have tasted great), place under a grill until lightly browned
PORK - SCOTCH CUT: sprinked with salt, freshly ground pepper, and liberally applied olive oil, baked until done through (juices running clear)
APPLES AND ONIONS: slice 2 onions and 4 apples, saute the onions until soft but not brown, place apple slices on top, sprinkle with a little sugar to taste (about 1 tsp) and dot with butter to taste (about 1 tablespoon), wait until onions start to brown, then stir together and cook on medium low heat (stirring occasionally) until soft (if I had been more organised, this probably would have worked well as an oven dish alongside the pork)
CHEESY CAULIFLOWER: steam cauliflower florets, then place in an ovenproof dish and sprinkle with cheese of your choice (I used a combination of Romano & mozzarella, but I think a little blue cheese would have tasted great), place under a grill until lightly browned
01 February 2009
Simple Baked Chicken
I made up this recipe tonight based on what I had in the fridge, and how much time I had, but it turned out pretty well. The beauty of it is, it has no seasonings, so you can dress it how you like afterwards. Tonight I served it atop coconut rice and garnished it with freshly chopped coriander and dollops of sambal barjak (chili lemongrass relish). I can equally well imagine it served on plain rice or pasta and drizzled with olive oil, and italian flavors such as chopped kalamata olives, sundried or fresh tomatoes, and fresh herbs. Or go Moroccan and serve with couscous, preserved lemon & harissa... or dress with cheese sauce...
2 onions, sliced & browned in some oil on low heat
3 or 4 cloves garlic, sliced & browned (throw into onion pan, when onions are nearly done)
1 large red capsicum (bell pepper), sliced
1 large carrot, julienne
1 large zucchini, cut into large chunks
1/2 eggplant, sliced (1 cm thick) & browned in oil
3 or 4 chicken thighs
Toss together all the ingredients except the eggplant and season with salt and pepper. Add oil if needed to moisten all items. Place in a baking dish, making sure the chicken is buried. Place slices of eggplant over the top to cover. Cut some baking paper or foil to the shape of the baking dish, to act as a lid without sealing around the edges. Place on top. Bake at 180C (350F) for at least an hour. (I baked mine for an hour and a half because I was busy doing other things.) The resulting dish should have a lovely broth developed from the chicken and vegetables, so it tastes great with rice.
Here is my easy recipe for coconut rice, by the way:
1 cup jasmine rice
1 cup coconut cream
1 cup water
1 tablespoon fried onion (Asian condiment, or if you don't keep this in stock, simply sliver some onion and fry it gently until well browned)
pinch salt
Bring to a boil and allow to boil gently (not vigorously) for about 4 minutes until the liquid has evaporated to the same level as the top of the rice. Cover, and turn heat to low. The rice should be done in about 8 more minutes. Note if you prefer brown rice, use 2 cups water and adjust the timings accordingly.
2 onions, sliced & browned in some oil on low heat
3 or 4 cloves garlic, sliced & browned (throw into onion pan, when onions are nearly done)
1 large red capsicum (bell pepper), sliced
1 large carrot, julienne
1 large zucchini, cut into large chunks
1/2 eggplant, sliced (1 cm thick) & browned in oil
3 or 4 chicken thighs
Toss together all the ingredients except the eggplant and season with salt and pepper. Add oil if needed to moisten all items. Place in a baking dish, making sure the chicken is buried. Place slices of eggplant over the top to cover. Cut some baking paper or foil to the shape of the baking dish, to act as a lid without sealing around the edges. Place on top. Bake at 180C (350F) for at least an hour. (I baked mine for an hour and a half because I was busy doing other things.) The resulting dish should have a lovely broth developed from the chicken and vegetables, so it tastes great with rice.
Here is my easy recipe for coconut rice, by the way:
1 cup jasmine rice
1 cup coconut cream
1 cup water
1 tablespoon fried onion (Asian condiment, or if you don't keep this in stock, simply sliver some onion and fry it gently until well browned)
pinch salt
Bring to a boil and allow to boil gently (not vigorously) for about 4 minutes until the liquid has evaporated to the same level as the top of the rice. Cover, and turn heat to low. The rice should be done in about 8 more minutes. Note if you prefer brown rice, use 2 cups water and adjust the timings accordingly.
19 January 2009
Yeasty Goodness
This recipe was so delicious and easy, I immediately made some more the very next day after trying it for the first time.
2 tsp dried yeast (1 small packet)
100 ml warm milk
100 g plain flour, sieved
Mix together & knead for 2-3 minutes (speed 2 on Kenwood mixer). Cover with plastic wrap or damp cloth and set in warm place to rise until doubled in size.
150 g plain flour, sieved
½ tsp salt
50 g caster sugar
25 g butter
1 egg, beaten
Mix together and add to the risen dough. Knead for 3 minutes. Roll out to 13" × 18" on a non-stick surface (baking paper, or plastic board).
40 g brown sugar
40 g butter, softened
1 tsp cinnamon
¼ tsp nutmeg
30 g dried fruit (eg. currants, sultanas, craisins, etc)
Mix together the sugar, butter and spices, and spread across the dough. Sprinkle the fruit over the surface evenly. Roll up the dough from the long edge. Slice into pieces 4 cm thick, making about 12 scrolls. Place scrolls into a deep, greased baking tray. Cover with plastic wrap or damp cloth and set in warm place to rise until doubled in size and spongy to the touch. Bake at 200°C for 15 to 20 minutes. Glaze while hot (50 g sugar dissolved in 80 ml water on low heat).
The dough is also supposedly suitable for making doughnuts (simply fry and roll in sugar/cinnamon mixture) but I haven't tried it yet.
2 tsp dried yeast (1 small packet)
100 ml warm milk
100 g plain flour, sieved
Mix together & knead for 2-3 minutes (speed 2 on Kenwood mixer). Cover with plastic wrap or damp cloth and set in warm place to rise until doubled in size.
150 g plain flour, sieved
½ tsp salt
50 g caster sugar
25 g butter
1 egg, beaten
Mix together and add to the risen dough. Knead for 3 minutes. Roll out to 13" × 18" on a non-stick surface (baking paper, or plastic board).
40 g brown sugar
40 g butter, softened
1 tsp cinnamon
¼ tsp nutmeg
30 g dried fruit (eg. currants, sultanas, craisins, etc)
Mix together the sugar, butter and spices, and spread across the dough. Sprinkle the fruit over the surface evenly. Roll up the dough from the long edge. Slice into pieces 4 cm thick, making about 12 scrolls. Place scrolls into a deep, greased baking tray. Cover with plastic wrap or damp cloth and set in warm place to rise until doubled in size and spongy to the touch. Bake at 200°C for 15 to 20 minutes. Glaze while hot (50 g sugar dissolved in 80 ml water on low heat).
The dough is also supposedly suitable for making doughnuts (simply fry and roll in sugar/cinnamon mixture) but I haven't tried it yet.
26 February 2008
Asian Beef Salad
David and I made up this recipe last night -- he did the greens, and I did the beef and onions:
Marinate 2 or 3 small flank steaks in lime juice + pulp, chili sauce, kecap manis, soy sauce and honey. (Approx 2 limes, 1 Tbs chili sauce, 2 Tbs kecap manis, 2 Tbs soy, 1 Tbs honey, but I just drizzled it into the bowl without measuring.) Grill on the BBQ or sear in a pan, then slice up for your salad.
Slice 2 onions and brown on the BBQ plate or in the pan. Set aside.
Simmer the marinade on low in the pan until thickened (approx 3-5 minutes). Return the onions to the pan and toss to coat. If there's a lot of sauce then you can also toss in the sliced beef.
Serve warm on a bed of mixed lettuces, fresh basil, tomato wedges & freshly toasted walnuts lightly dressed with sesame oil, fish sauce & rice vinegar.
Marinate 2 or 3 small flank steaks in lime juice + pulp, chili sauce, kecap manis, soy sauce and honey. (Approx 2 limes, 1 Tbs chili sauce, 2 Tbs kecap manis, 2 Tbs soy, 1 Tbs honey, but I just drizzled it into the bowl without measuring.) Grill on the BBQ or sear in a pan, then slice up for your salad.
Slice 2 onions and brown on the BBQ plate or in the pan. Set aside.
Simmer the marinade on low in the pan until thickened (approx 3-5 minutes). Return the onions to the pan and toss to coat. If there's a lot of sauce then you can also toss in the sliced beef.
Serve warm on a bed of mixed lettuces, fresh basil, tomato wedges & freshly toasted walnuts lightly dressed with sesame oil, fish sauce & rice vinegar.
14 February 2008
Late Night Musings
While cooking some pasta last night I wound up thinking about my friend William. I pretty much think about him every time I cook pasta, although I haven't seen him in over fifteen years (though nearly caught up with him at the turning of the millenium) and haven't exchanged email or anything with him in probably seven years. The reason I think about him is that he's the person who showed me how to slightly twist a bunch of spaghetti before letting it fall into the boiling water. I still remember how "Eureka!" that moment felt to me. I suppose to most people in the world, cooking pasta is a very ordinary event, but to this day, when I stand some spaghetti in a pot and then let it fall in a spiral, I feel a little thrill.
This got me thinking later that night about food memories. I guess they keep coming back because you never stop eating and the food still tastes like it did the first time, bringing the memory right back again. Especially if you're as into food as I am. (I do realise that I've just rather inelegantly re-capped that famous bit about madeleines and tea, but they're my own inelegant words, so there.)
I'll think of Jill every time I eat artichokes. A "wow!" moment when she showed me how to steam one and dip the leaves one by one into scrummy dip, after which I willfully broke away from her recipe (lemon juice with a tiny bit of melted butter) and ventured into high-fat territory (melted butter with a squeeze of lemon juice, and aioli, and anything with lots of butter).
Gosh, anyone reading this who's never met me would never know that I am NOT as big as a house. /laugh/
I also remember my sister "inventing" cheese cooked in a pan, after realising that her favorite part of a grilled cheese sandwich was the cheese that melts out the sides and browns in the pan. At the time, we thought she was weird. She was just in the wrong family! She should have been born to a Swiss or French family... of course, raclette is not traditionally made with a slice of American cheese.
Whenever I cook eggs, I think of my first boyfriend, who astonished me by cooking his eggs in butter. As my parents cooked everything in vegetable oil, it had never occurred to me to cook eggs in butter. His mother is German, hence the butter. I now definitely prefer eggs cooked in butter. Also broccoli cooked in butter. And most anything cooked in butter.
Which reminds me, when I first flew to Australia (to visit my not-yet-husband and in fact he was my not-yet-fiance), I went on Air New Zealand and was amazed by the delicious butter served on the plane -- a weird thing to be impressed by, but I later found out that New Zealand is in fact renowned for its dairy. I learned in the Gina Mallet book (see my list of good reads) that a small increase in the quantity of butter fat can make a world of difference in the taste of the butter, so I'm guessing that's what impressed.
This entry is starting to be all about butter... when my hubby (pre-affiancing) first asked me how I like my toast buttered, I answered him truthfully, although afraid of seeming fussy, that I like to let the toast cool slightly so that when I butter it, the butter doesn't melt all the way. I was gratified when he replied that he did exactly the same thing! The first in a long list of things we do the same (to match the equally long list of things we like to do exactly opposite).
Meanwhile, here is the little pasta recipe (without any butter) I made up last night:
2 small onions, diced small
2 cloves garlic, chopped coarsely
2 red capsicums (bell peppers), diced small
approx 1 cup sliced mushrooms
1 large chorizo sausage, diced small
handful arugula leaves, chopped coarsely
handful fresh basil leaves, chopped coarsely
Cook the onion on low heat in some olive oil until softened, then stir in the garlic, capsicum, mushrooms and sausage. Keep going until the mushrooms are cooked. Stir in the fresh herbs. Serve over spaghetti tossed with fruity olive oil or chili infused oil, and garnish with grated Romano cheese or crumbled Danish feta. (I think some fresh sage would also go well, but I didn't have any to try when I made this dish.) If this dish isn't saucy enough for your tastes, add some diced tomatoes to the pan as well and let them cook down a bit.
This got me thinking later that night about food memories. I guess they keep coming back because you never stop eating and the food still tastes like it did the first time, bringing the memory right back again. Especially if you're as into food as I am. (I do realise that I've just rather inelegantly re-capped that famous bit about madeleines and tea, but they're my own inelegant words, so there.)
I'll think of Jill every time I eat artichokes. A "wow!" moment when she showed me how to steam one and dip the leaves one by one into scrummy dip, after which I willfully broke away from her recipe (lemon juice with a tiny bit of melted butter) and ventured into high-fat territory (melted butter with a squeeze of lemon juice, and aioli, and anything with lots of butter).
Gosh, anyone reading this who's never met me would never know that I am NOT as big as a house. /laugh/
I also remember my sister "inventing" cheese cooked in a pan, after realising that her favorite part of a grilled cheese sandwich was the cheese that melts out the sides and browns in the pan. At the time, we thought she was weird. She was just in the wrong family! She should have been born to a Swiss or French family... of course, raclette is not traditionally made with a slice of American cheese.
Whenever I cook eggs, I think of my first boyfriend, who astonished me by cooking his eggs in butter. As my parents cooked everything in vegetable oil, it had never occurred to me to cook eggs in butter. His mother is German, hence the butter. I now definitely prefer eggs cooked in butter. Also broccoli cooked in butter. And most anything cooked in butter.
Which reminds me, when I first flew to Australia (to visit my not-yet-husband and in fact he was my not-yet-fiance), I went on Air New Zealand and was amazed by the delicious butter served on the plane -- a weird thing to be impressed by, but I later found out that New Zealand is in fact renowned for its dairy. I learned in the Gina Mallet book (see my list of good reads) that a small increase in the quantity of butter fat can make a world of difference in the taste of the butter, so I'm guessing that's what impressed.
This entry is starting to be all about butter... when my hubby (pre-affiancing) first asked me how I like my toast buttered, I answered him truthfully, although afraid of seeming fussy, that I like to let the toast cool slightly so that when I butter it, the butter doesn't melt all the way. I was gratified when he replied that he did exactly the same thing! The first in a long list of things we do the same (to match the equally long list of things we like to do exactly opposite).
Meanwhile, here is the little pasta recipe (without any butter) I made up last night:
2 small onions, diced small
2 cloves garlic, chopped coarsely
2 red capsicums (bell peppers), diced small
approx 1 cup sliced mushrooms
1 large chorizo sausage, diced small
handful arugula leaves, chopped coarsely
handful fresh basil leaves, chopped coarsely
Cook the onion on low heat in some olive oil until softened, then stir in the garlic, capsicum, mushrooms and sausage. Keep going until the mushrooms are cooked. Stir in the fresh herbs. Serve over spaghetti tossed with fruity olive oil or chili infused oil, and garnish with grated Romano cheese or crumbled Danish feta. (I think some fresh sage would also go well, but I didn't have any to try when I made this dish.) If this dish isn't saucy enough for your tastes, add some diced tomatoes to the pan as well and let them cook down a bit.
25 January 2008
Supreme Butter Chicken (not for the anti-fat brigade)
We cook a lot of curries at home -- mainly Thai red or green curry -- but lately I have been using Indian butter chicken curry paste. Last night's effort was especially tasty...
1. Marinate 3 chicken thighs in 2 tsp butter chicken curry paste mixed with 1/2 cup yogurt. (in fridge, preferably overnight, or 3 hours as a minimum)
2. Grill chicken in the oven until done. Slice into bite-sized pieces.
3. Meanwhile, saute minced garlic (to taste), one diced onion and half a green bell pepper (capsicum) until soft; then turn down the heat and add 2 chopped tomatoes, 1 tablespoon tomato paste, 1 tablespoon butter chicken curry paste and large pinch of fenugreek leaves (methi). Simmer on low until tomato breaks down.
4. Stir in 1/4 to 1/2 cup cream (to your preference for sauce consistency), the chicken pieces & juices, and 1/4 cup corn niblets. (I microwaved an unshucked cob of corn for 3 minutes, then cut the niblets off half the cob for my recipe. Don't forget to run the back of the knife over the cut area to scrape off the part of the corn that stays behind when you cut it.)
5. Add salt to taste.
6. Serve over rice steamed with potato pieces, and garnish with unsalted roast peanuts. (Simply dice a washed unpeeled potato and add to the rice cooker -- no extra water needed.)
As with all curries, this probably would taste better the day after making it, but of course you can't make a dish like this and hold yourself back from eating it right away!
16 July 2007
Chipotle Corn Chowder Recipe
This is a fantastic recipe for a soup I served at yesterday's party. I made it up as a combination of the following two recipes which I found on the internet:
- Roasted Sweet Potato, Lime and Chipotle Soup (M.S. Milliken & S. Feniger)
- Sweet Potato Chowder (Jane Kirby)
*** Chipotle Corn Chowder Recipe ***
½ red capsicum, diced
½ green capsicum, diced
1 yellow onion, peeled and quartered
2 Tbs olive oil
1 tsp coarse salt
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
1.4 kg sweet potatoes
1¼ L chicken stock
3 canned chipotle chiles, minced
400 g canned corn, drained
500 ml cream
1 Tbs brown sugar
¼ tsp nutmeg
freshly ground black pepper to taste
Garnish
1 bunch green onions, sliced thin
fresh herbs, chopped – coriander, sage, thyme
yogurt or creme fraiche
lime wedges
Toss diced capsicum, onion, oil, salt, thyme & sage together. Roast until softened and browned, about 30 minutes. Set aside. Roast sweet potatoes whole until soft and caramelised. Remove peel (flesh will have shrunk back from the peel).
Place the sweet potato flesh in a blender or food processor along with the chipotle chiles. Add sufficient chicken stock to blend the mixture to a smooth puree. Alternatively, place in your stockpot and apply a hand blender. Stir in the remaining chicken stock, cream, corn, capsicum mixture, brown sugar, nutmeg and pepper.
Garnish with chopped herbs and a dollop or yogurt or creme fraiche, and serve with lime wedges. Optional: serve with cheese quesadillas (tortillas folded around a mixture of cheddar & mozzarella, and toasted until the cheese is melted).
Serves 4
- Roasted Sweet Potato, Lime and Chipotle Soup (M.S. Milliken & S. Feniger)
- Sweet Potato Chowder (Jane Kirby)
*** Chipotle Corn Chowder Recipe ***
½ red capsicum, diced
½ green capsicum, diced
1 yellow onion, peeled and quartered
2 Tbs olive oil
1 tsp coarse salt
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
1.4 kg sweet potatoes
1¼ L chicken stock
3 canned chipotle chiles, minced
400 g canned corn, drained
500 ml cream
1 Tbs brown sugar
¼ tsp nutmeg
freshly ground black pepper to taste
Garnish
1 bunch green onions, sliced thin
fresh herbs, chopped – coriander, sage, thyme
yogurt or creme fraiche
lime wedges
Toss diced capsicum, onion, oil, salt, thyme & sage together. Roast until softened and browned, about 30 minutes. Set aside. Roast sweet potatoes whole until soft and caramelised. Remove peel (flesh will have shrunk back from the peel).
Place the sweet potato flesh in a blender or food processor along with the chipotle chiles. Add sufficient chicken stock to blend the mixture to a smooth puree. Alternatively, place in your stockpot and apply a hand blender. Stir in the remaining chicken stock, cream, corn, capsicum mixture, brown sugar, nutmeg and pepper.
Garnish with chopped herbs and a dollop or yogurt or creme fraiche, and serve with lime wedges. Optional: serve with cheese quesadillas (tortillas folded around a mixture of cheddar & mozzarella, and toasted until the cheese is melted).
Serves 4
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