Posts Tagged ‘recipes’
October 10th, 2010
Now that we are into Spring, it is time to get back into those yummy salads. This is one I love that uses my home grown Sprouts. It is very refreshing and like many Thai salads no oil is used in the dressing, making it a super fat free salad.
- 2 cups shredded asian cabbage
- 1 red pepper, sliced
- 1 tablespoon fresh coriander
- 1 tin baby corn, drained
- 1/4 cup white vinegar
- 1 clove garlic, crushed
- ground black pepper – to taste
- 2 teaspoons fish sauce
Combine all the salad ingredients in a bowl. Whisk the dressing ingredients together in a small bown, then pour over the salad. Toss and enjoy!
January 28th, 2010
Strawberry jam is one of the few jams that you can make to a formula! I love growing strawberries, they make a tasty treat to nibble while you are watering! But if you have enough, just 500g will do, you can make some jam to satisfy that need to get ready for the winter ahead! Here is my recipe:
2 tbsp water
2 cups of sugar
3/4 teaspn tartaric acid
Slice the strawberries into a large pot, removing the green tops and stems, and any bad bits. Add the water to stop the berries sticking when you start to heat them, and bring them to the boil, mashing them with a potato masher if they are still in pieces. Make sure you have washed enough jars – 3 should do it but do 4-5 just in case and when they are very clean pop them into the oven – the oven can be cold when you put them in but turn it on to 100C. The jars need to have been in for at least 10 minutes at 100C when you put the jam in.
When the berries feel soft, add the sugar and stir over a moderate heat until the mixture starts to boil. Boil quite fast for 3 minutes exactly, then sprinkle in the tartaric acid. Watch the way the colour suddenly brightens, it is quite magic! Now, boil briskly for 4 minutes longer, then pour into those clean jars you prepared earlier.
Seal jars while jam is still hot, and you are done!
December 24th, 2009
Sage is truly the ‘Christmas herb’ and today being Christmas Eve I would like to share my recipe for Sage and Lemon Stuffing. This is a moist, well-flavoured stuffing just right to stuff chicken or turkey.
You will need:
1 onion, finely chopped
1 stalk celery, very finely chopped
1-2 tablespoons butter
2 teaspoons grated lemon rind
1/2 cup chopped fresh sage leaves
1 egg yolk
salt and pepper
4 slices stale bread, crumbled
Cook your onion and celery in the butter in a covered pot for 3 – 5 minutes without browning. You just want to bring out the flavour. Now, remove from the heat and add the remaining ingredients – mix well. Your stuffing is ready to be used. – Enjoy!
I hope your Christmas is a very happy one!