Lemon Butter Snapper with Wilted Spinach

Today I had a busy day studying for an upcoming exam so I wanted to make dinner something quick, with little fuss and tasty.  I had a flick through Donna Hay’s cookbook, ‘Seasons’ and was inspired to cook fish.   I decided to make a simple lemon butter snapper with a side of spinach.  Both the fish and the spinach can be cooked in the same pan so cleaning up isn’t too hard.

Tip: When cooking this dish ensure not to overcook the fish as snapper can become dry or rubbery easily.

Lemon Butter Snapper with Wilted Spinach

Ingredients

 - 1-2 tbsp plain flour

 - 1 skinned, boned snapper fillet

 - 20g butter

 - 1/2 tbsp olive oil

 - 1/4 lemon

 - 1 clove of garlic

 - handful of baby spinach leaves

 - 6-8 pitted black olives ( I used Kalamata)

 - 1 tbsp chopped dill

 - salt

 - pepper

Method

1.  Mix flour, salt and pepper.

2.  Dry the fish and lightly coat it in the flour.

3.  Heat the pan on a medium flame with olive oil and half the butter.  Once the butter melts add the coated fish.

4.  Cook the fish for 2 minutes on each side.  I cut the fillet in half so it cooked faster.  It also ensures that the thinner parts of the fillet are not overcooked.  If you decided to use the whole fillet, cook for 3-4 minutes on each side.

5.  Squeeze lemon juice over the fish and remove from the pan.

6.  Add the remaining butter and crushed garlic to the pan.  Cook for 1 minute or until the garlic is browned.  Add the spinach, olives and dill to the pan.  Add salt and pepper to taste.  Cook until the spinach wilts.  Serve with the snapper.

I love dipping sauces and when my parents came to visit a few weeks back, mum brought me a delicious chilli, coriander and lemongrass sauce.  This dish went so well with it!

Roasted Potatoes

Last night I made Maggie Beer's roast chook (which appeared on Masterchef) and I served it with a side of roast potatoes.  The roast chicken turned out very succulent however there wasn't enough flavour as the only ingredients other than the chicken were garlic, rosemary, verjuice, lemon, oil, salt and pepper (see photo).

Roasted potatoes - such an easy side to make but so often the potatoes are dry, not crispy or undercooked.  This recipe will tell you how to make the perfect roast potatoes that are moist, crispy, easy and work every time.
Note - if boiling root vegetables always place them in cold water rather than boiling water.  This results in the vegetables cooking through rather than being over cooked on the outside and raw inside.
I got the idea of mixing the potatoes before roasting them from Clotilde Dusoulier's blog 'Chocolate and Zucchini'.

Roasted Potatoes
Ingredients
 - 4 medium sized potatoes (this recipe works with any type of potatoes)
 - 5 blanched non-peeled garlic cloves
- 3-4 sprigs of rosemary
 - 2-3 tbsp good quality extra virgin olive oil (EVOO)
- sea salt

Method
1.  Preheat oven to 210°C
2.  Peel potatoes and cut them into medium sized chunks (approx. 16 pieces per potato)
3.  Place the potatoes in a pot of cold water and place on high heat (with the lid on)
4.  Once the water begins to boil, take the heat down to medium and let the potatoes cook for 5 minutes. Drain.
5.  Place the potatoes back in the pot with the lid on and shake them.  This sounds a bit silly but it actually roughens up the sides of the potatoes allowing a larger surface area for a crispier outer layer.
5.  Line a baking tray with baking paper.  Spread out the potatoes.  Add garlic, rosemary and sea salt.  Drizzle with good quality EVOO and toss lightly to ensure all the potatoes are evenly covered in the oil.
6.  Place in middle shelf of oven for 15 minutes. (Toss the potatoes once half way through)
7.  Change the oven to grill and place the potatoes under the grill for another 5-10minutes or until they are golden brown, crispy on the outside and soft in the inside.

Katia's Beef Stew

I bought a slow cooker last year and since then I have been often making stews, trying to find the best combination of flavours.  Last night I think I finally got the flavours perfect.  Stew's are so hard to make look appetizing however I guarantee this stew's smell will entice. I used a sauce that Nick's parents make called 'Drop Dead'.  It is a tomato based sauce and has an absolutely wonderful flavour.  You can use tomato sauce, mild chili paste or tomato paste (or a combination of both) as a substitute.  As I didn't start cooking till 5pm, I didn't use the slow cooker but this recipe can easily be made in the slow cooker.

Katia's Beef Stew
Ingredients
- 500 grams diced beef (most fat removed - ask your butcher for the best cut they have for stewing)
 - 2 potatoes
 - 2 carrots
 - 1 red capsicum
 - 8-10 brown mushrooms
 - 1 onion
 - 3 cloves of garlic
 - 1 tsp ground coriander
 - 1/2 tsp turmeric
 - 1 tsp paprika
 - 1 tsp salt
 - 1 tsp cracked pepper
 - 1 tsp dried mixed herbs
 - 1/2 tsp ground coriander seeds
 - 3 tbsp balsamic vinegar
 - 2 tbsp soy sauce
 - 1 can diced tomatoes
 - veggie stock cube
 - 2 tbsp drop dead
 - 2 tsp flour
 - 3 bay leaf
 - 1 tbsp sugar

Method
1.  Finely slice onion and crush the garlic and put aside.  Peel and cut into chunky pieces the potatoes and carrots.  Cut the mushrooms coarsely.  Chop the  capsicum very finely.
2. Make the spice rub by mixing the ground coriander, turmeric, paprika, salt, pepper, mixed herbs and ground coriander seeds.  Mix the meat with the spices.  Heat the pot with olive oil on high heat, add half the beef and brown, remove off heat and repeat with the other half of the meat.
3.  In the same pot fry the onions and garlic on medium heat until transparent (add any leftover spice mix).
4.  To the pot add the browned meat, diced tomatoes, all the veggies, dissolved veggie stock cube in 2 cups of water, soy sauce, balsamic vinegar, bay leaf, drop dead sauce (or alternative).  Mix all the ingredients, cover the pot and place on low heat for 30 minutes, stirring occasionally.
5.  After 30 minutes take some liquid and mix it with the flour until a homogeneous mixture forms.  Add back to the stew and mix.  Add sugar.  Cook the stew on very low heat for 1.5 hours (I used the smallest cook top at the lowest flame).  Insure to stir occasionally and after an hour has elapsed try the sauce.  It may need some salt - it will depend on the stock used.
6.  Serve and enjoy :)
N.B. test that the meat falls apart after 2 hours of cooking has elapsed, if not cook for another 30 mins.

Rich Dark Chocolate Moelleux

I was in Paris at the beginning of the year and of my many excellent meals eaten over there one dish stood out - a French style chocolate lava pudding known as 'Moelleux'.  As soon as I tasted the rich velvety taste I knew I had to replicate it when I got home.  Though this recipe is my own rendition of this dessert, it still has the rich gooey taste I remember so fondly from Paris.  Remember to use the best chocolate and butter for this recipe as it will make a huge difference to the taste.  The moelleux can be prepared ahead of time and kept in the fridge and placed in the oven just before serving.  Serve with your favourite fresh berries.

Dark Chocolate Moelleux
Makes 4

Ingredients
 - 170 grams 70% Cocoa chocolate (I used Lindt)
 - 170 grams unsalted butter
 - 3 eggs
 - 1/2 cup white sugar
 - 1/3 cup white flour

Method
1. Preheat oven to 180°C
2. Break up chocolate and cut up butter and place in a bain-marie and melt gently, stirring continuously until all the chocolate and butter has melted.  Take off heat and let cool to just above room temperature (about 15 minutes)
3.  Whilst waiting for the chocolate mixture to cool, in a separate bowl, lightly beat the eggs and sugar together.
4.  Using a whisk or spatula to mix the eggs, slowly add the chocolate mixture to the egg mixture until all combined.
5.  Add flour and mix.  Divide the mixture between 4 ramekins.
6.  Place in oven for 8-10 minutes for a very rich, gooey dessert or keep in for a little longer for a moist cake to form.  Enjoy with lots of fresh berries.

Chicken and Mushroom Wontons

These wontons are very easy to make and freeze well.  The dried black fungus mushrooms (available at asian grocers) used in the filling gives a really lovely texture.  You can also add very finely chopped spring onions to the filling.  I boiled the wontons, however they can be deep fried.  Enjoy :)


Chicken and Mushroom Wontons
Makes approx. 60 wontons
Ingredients:
 - 500grams chicken mince
 - 7-10 dried whole black fungus
 - 7-10 slices of dried shitake mushrooms
 - 1 tsp grated ginger
 - 2 tbsp dark soy sauce
 - 2 tsp olive oil
 - 2 tsp white sugar
 - 2 eggs
 - pinch of salt
 - half bunch of coriander
 - won ton wrappers or goo gee wrappers (available in supermarkets and Asian grocers)

Method:
1. Place the dried mushrooms into a small saucepan and cover with water.  Bring the water to the boil on moderate heat and keep it boiling for 10 minutes. Remove from heat
2.  While waiting for the mushrooms to hydrate, in a bowl add chicken mince, eggs, ginger, soy sauce,oil, sugar and salt.
3.  Very finely chop the coriander and add to the mixture

4.  Once the mushrooms have boiled, wash them under cold water.  Chop (not too fine so the filling still have some texture) and add to the mixture.  Mix.
5.  Use this mixture to make the wontons.  There are many ways to fold the wontons.  I folded the square wontons in half to make triangles.  You can fold them anyway you like but just remember to use a little water at the joins and ensure that no air is trapped.
6. Gently place in simmering water for 5 minutes or until the filling has cooked through.
7.  Serve with home made chicken soup

Pan-Fried Tuna with Salsa Verde Over Mashed Potato

Today was a beautiful sunny day on the Gold Coast and so I went down to the marina for lunch at the fish and chip shop that overlooks The Spit.  Whilst waiting for my food I looked around the fresh seafood section and saw fresh tuna which I couldn't resist buying.  So for dinner I made pan-fried tuna with a salsa verde.

The salsa verde can be made in advance which makes this dish a great meal for when you have guests over.  It's very important to let the fish rest for a good few minutes before serving.

Pan-Fried Tuna with Salsa Verde


Ingredients:
For salsa verde:
 - 3 tsp drained capers
 - 6 anchovies
 - 1 tbsp mint
 - 3-4 tbsp flat leaf parsley
 - 1/2 lemon, juice
 - 1 clove garlic, crushed
 - 5 - 6 tbsp EVOO (extra virgin olive oil)
 - pinch of salt
 - 1/4 long green chilli
 - 1 tbsp dijon mustard
For tuna
 - tuna steak
 - salt and pepper for seasoning
 - 1 tsp olive oil

Method
1.  For the salsa verde, chop parsley, mint, chilli, anchovies and capers semi-coarsely.  Add lemon juice, mustard, EVOO, crushed garlic and salt and mix thoroughly.

2.  Season the tuna steak with salt and pepper.  Heat a pan on very high heat with a very little olive oil (if using a grill plate/pan oil the steaks) and add the tuna steak.  For a well done tuna steak cook on one side until it has changed colour nearly half way up the steak, turn and wait till the steak has completely changed colour on the edges.  Leave the steak on for 1-2 minutes longer on each side and then allow it to rest off the heat for 4-5minutes.

Leek and Goat Cheese Tart

I was inspired to make this tart from Huey (from Huey's Cooking Adventures).  You can use just leeks but I chose to use a combination of onion and leek.

Leek and Goat Cheese Tarts
Ingredients
 - 1 large leek
 - 1/2 onion
 - 1 sheet of frozen puff pastry
 - soft goat cheese (preferably with a rind)
 - pepper and salt
 - 1 egg yolk
 - 1tsp milk
 - 15g butter


Method
1.  Preheat oven to 180C.  Slice onion finely.  Slice leek in half, wash well and slice finely.
2.  Melt butter in a pan on medium-low heat and add the leeks and onions.  As you are sauteing rather than frying, use a low heat and stir.  Saute until the onions and leeks are translucent.  Add a lot of pepper and season with salt.  Take off the heat
3.  Cut the puff pastry into quarters.  Spoon the leek mixture into the middle of each pastry and flatten it down.  Add a few slices of goat cheese on top of the leek mixture.
4.  Lightly beat the egg yolk and milk and use it to generously coat the outside of the pastries. (see photo)

5.  Place into oven for 15-20 minutes or until the pastry has turned golden and puffy.  Serve.

Asian Style Warm Chicken and Banana Blossom Salad

Banana blossoms are the large deep pink coloured specimens that hang at the end of a banana bunch (see image right, this photo is from http://travelingchili.com/articles/to-be-in-thailand-when-the-bananas-are-blossoming/ it also has a little more info on the banana blossom).  I've only seen them fresh in a vietnamese green grocer on Victoria Street, Richmond in Melbourne, however they are sold canned at most Asian grocers.  I discovered these artichoke like vegetables whilst watching a cooking show about 5 years ago.  Not long after I went to Cookie on Swanston Street, Melbourne and saw banana blossom and chicken salad.  It was served in a VERY spicy vinaigrette but so delicious!

This salad is much nicer served warm.  If you don't have banana blossom, you can still make this salad, however it does add a really interesting texture to the salad.

Asian Style Warm Chicken and Banana Blossom Salad


Ingredients
Salad:
 - 1/2 a yellow or red capsicum, julienned
 - 1/2 a bunch of coriander, chopped
 - 1/2 a bunch flat leaf parsley, chopped
 - 3 kaffir lime leaves, julienned thinly
 - 1 carrot, peeled and coarsely grated
 - 1 can banana blossoms, drained, coarsely cut
 - handful of fried onion or shallots (available from asian grocers)
 - handful of mint, chopped
 - 50g roasted cashews, chopped (or peanuts)
 - 5 chicken tenderloins
 - 1 tbsp kecap manis (indonesian sweet soy sauce)
- 1/2 a packet (approx. 100g) mung bean noodles
 - 4 green onions, chopped finely
 - 1/2 long mild red chilli

Sauce:
 - 3 tbsp crunchy peanut butter
 - 1 tsp brown sugar
 - 1 tsp rice vinegar
 - 1/2 tsp chinese cooking wine
 - 2 tbsp soy sauce
 - 1 tsp Hoi Sin BBQ sauce
 - 1 tbsp Kecap Manis
 - 1 tsp mirin
 - 3-5 drops fish sauce
 - 1-2 tsp Sambal Oeleck (chilli paste)
 - 3 tbsp water


Method
1.  Prepare all the vegetables, nuts and herbs and place in large bowl.

2.  Place noodles in a bowl and cover with boiling water.  Let rest for 5 minutes, drain and add to salad bowl.

3.  Heat frying pan on a high heat with a little oil and add chicken, drizzle with kecap manis.  Cook for only a few minutes on either side so the chicken is soft.  Take the chicken off the heat and shred coarsely,  add to the salad bowl.

4.  Add all the ingredients for the sauce to a small saucepan and place over low heat, stir constantly.  Ensure not to use fresh peanut butter as it will not bind well.  Once all the ingredients have mixed together take it off the heat.

5.  Mix the sauce into the salad straightaway.  Serve sprinkled with extra fried onions :)

Nana's Gazpacho

This is my nana, Esther's, recipe.  Dad and I LOVE this soup.  I think we always have seconds!  Such an easy soup to make and perfect for summer.

Gazpacho


Ingredients
 - 1 large cucumber, peeled
 - 1 small onion, peeled
 - 1/2 green capsicum
 - 2 sticks celery
 - 2 cans tomato, peeled
 - 2 cloves garlic, crushed
 - 1 1/2 cups tomato juice
 - 1 1/2 tbsp white wine vinegar
 - 1 tbsp olive oil
 - 1-3 tsp tobasco (depending on how spicy you like it)
 - 1/2 bunch coriander
 - 1/2 bunch flat leaf parsley
 - salt
 - pepper


Method
1.  Place all ingredients into a processor and blend.  Alternatively cut the vegetables and place all ingredients in a saucepan and use a hand blender.

2.  Place soup in fridge for at least 3 hours before serving.

Enjoy!

Russian Eggs

I woke up on my last full day in Melbourne with a bizarre craving for caviar.  I have no idea why or what made me think of this salty delicacy.  However, coincidently, later that day I conveniently overhead mum talking to my grandma, Gaba, about where to buy caviar.  And so after telling mum about my craving she spoilt me and took me to the russian deli on Koornang Rd (Russian Tidbits).  For lunch we indulged in fresh french baguette, good quality butter and caviar.  YUM!

Later that day I remembered about russian eggs, a hors d'oeuvres that was often served at russian parties and always very popular.  This recipe doesn't have exact measurements so just ensure that you try the yolk mixture to see if anything is missing and that it isn't dry.

Russian Eggs


Ingredients
 - 6 eggs, hard boiled, peeled
 - 2 tbsp mayonaise
 - pinch of salt
 - 1/2 tsp paprika
 - 6 tsp red caviar


Method
1.  Cut the eggs in half lengthways and gently scoop out the yolk into a bowl, placing the egg whites aside for later.

2.  Mash the egg yolks and add mayonnaise, paprika and salt.

3.  Very gently place the yolk mixture back into the egg whites.

4.  Add half a tsp of red caviar to the top of each egg (as shown in the photo).  Enjoy!

Banana and Yoghurt Muffins

These muffins are so moist!! They have a very different consistency to your usual muffin.  These muffins don't look particularly amazing however they taste delicious!   This recipe is from www.taste.com.au.  I changed the recipe a little and added cinnamon and used plain flour rather than self raising and tweaked some of the measurements so there wasn't as much oil used.

Banana and Yoghurt Muffins
Makes 15

Ingredients
 - 2 bananas, peeled and mashed (preferably older as they have more flavour and are easier to mash)
 - 1 egg
 - 1 cup yoghurt (I used natural no fat yoghurt)
 - 1/2 cup vegetable oil
 - 1/2 cup white sugar
 - 1 tsp cinnamon
 - 1 1/2 cups flour
 - 1 tsp bicarb soda


Method
1.  Preheat oven to 180C.

2.  In a  bowl mix mashed banana, egg, oil and yoghurt into a smooth mixture.

3.  Add sugar and cinnamon, mix.

4.  Add flour and bicarb, half at a time, mix until just combined.

5.  Place mixture into muffin tin or silicone muffin holders, filling only till 3/4 full.

6.  Place in oven and bake for 25 minutes, test with a skewer.  Take muffins out of oven and allow to cool for 5 minutes before eating.  Enjoy!

Lamb Stew

This stew is mum's recipe.  I've never made a stew before and was surprised at just how easy it is to make.  You can use any vegetables for this stew.  It's important to use good quality lamb.  I went to the butcher and asked him for non fatty lamb good for stewing and he cut me up a lovely piece of lamb but I forgot to ask him what cut it was!! Mum used lamb shoulder for this stew.

Lamb Stew

Ingredients
 - 500g lamb for stewing
 - 3 tsp moroccan spice mix (African spice mix can be substituted)
 - 3 cloves of garlic, crushed
 - 1.5 onions, cut in half, sliced
 - 2 cups chicken stock
 - 1 can diced tomatoes
 - 1 large carrot, peeled and cut into chunks
 - 2 potatoes, peeled and cut into chunks
 - 1/4 cauliflower, cut into small chunks
 - 3/4 cup of lentils
 - 1 tsp paprika
 - 1/2 tsp cumin seeds, powdered
 - 1/2 tsp mixed herbs

Method
1.  Brown half the lamb on a very hot, oiled frying pan.  Add half the moroccan spices to the meat.  Repeat with the other half of the lamb.  Place browned lamb into the bottom of a casserole dish or large saucepan.

2. Throw in the onion and garlic into the original frying pan and brown. Once brown add to the casserole dish.

3.  Pour in chicken stock and tomatoes.   Stir and place over the lowest heat, with a closed lid for 40 minutes.

4.  Add lentils, cauliflower, carrot and potato.  Sprinkle with paprika, cumin, mixed herbs.  Season with salt and pepper.  Stir gently, cover and return to low heat for 50 minutes.
(Note: if the sauce is has not thickened after 40 minutes, thicken it by taking a few tbsp of the liquid and dissolving 1 tbsp flour and adding it to the stew.)

5.  Serve sprinkled with fresh herbs.

Fettuccine with Creamy Mushroom Sauce

This is another simple but delicious dish great for a quick dinner. I recommend using a large frying pan to make the mushroom sauce so not to overcrowd the mushrooms and ensuring they brown, rather than saute. This results in the mushrooms having a beautiful golden colour and the water not being released from the mushrooms

Fettuccine with Creamy Mushroom Sauce
Ingredients:
- 2 1cm cubes of butter
- 1 onion
- 6 button mushrooms, sliced very thinly
- 1/4 tsp paprika
- 1/4 tsp italian herbs
- 3 tbsp cream
- salt and pepper to season

Method
1. Cut onion in half and slice thinly. Over a medium heat melt a little butter and add the onions. Cook until onions are golden.

2. Add the rest of the butter mushrooms and brown until golden.

3. Add paprika and italian herbs and stir.

4. Add cream, stir and reduce heat to low and allow to simmer for 10 minutes. Season with salt and pepper and serve mixed with freshly cooked fettuccine. Enjoy

Mixed Berry Tart

As per usual, I was craving something sweet after dinner. I had left over pastry sheets in my freezer from when I made the Spinach Ricotta and Feta Pies and so I made this easy but impressive looking tart. This is great and easy to make if you have unexpected guests or like me you crave a dessert. I love frozen berries, as they are reasonably cheap and are available all year round - I always have some in my freezer and recommend it.

Note that using the square pastry with pastry border enables you to make any type of fruit pie. Cut up some fruit very thinly, place on the pastry and dust with sugar, brush the pastry and bake :).

Mixed Berry Tart

Ingredients:
- 1/2 orange
- 2 tablespoons caster sugar
- small individual packets of frozen berries
- few drops of vanilla essence
- 1/2 tsp cinnamon
- 1 sheet of frozen puff pastry (I used Palmer's)
- milk for brushing
- sugar for dusting

Method:
1. Preheat oven to 180C. Squeeze juice of half an orange into a saucepan and add sugar. Stir over medium heat until the sugar has dissolved.

2. Add frozen berries, vanilla essence and cinnamon; mix and bring to the boil and then let it simmer on medium heat. Simmer for 10 minutes until majority of the liquid has evaporated.

3. Cut a 15cm square out of the pastry. Cut 1cm wide 15cm strips of pastry for the border. Arrange the strips around the square (refer to photo right ). Arrange the pastry on a lined baking tray. Add the berries into the centre of the pastry.

4. Wash the outside of the pastry with milk and sprinkle with caster sugar.

5. Place the tray in the oven for 15 minutes or until the pastry has puffed and golden.

6. *Optional* Whip fresh cream with vanilla essence and serve on top of the hot pastry. Enjoy :)

Chinese Chicken and Corn Soup

On Thursday, Nick and I drove down to Byron Bay. Last time we were down there we both became obsessed with the Byron Bay Kebabs which we would eat breakfast, lunch and dinner. You would think we would be sick of them after constantly eating them for 5 days but we both have been craving the juicy marinated beef, fresh salads, flavoursome sauces and the toasted pita bread ever since. And so we went on a half day roadtrip to Byron Bay and indulged in the kebabs on the beach. On the way back we stopped at The Spit in the Gold Coast. This is an area along the marina, at the end of which is a hotspot for fishermen and tourists. Here we watched the sunset over the water, see photo, and worked up an appetite for dinner.


I had left over pieces of chicken tenderloins and was craving soup for dinner so I made this asian style soup. A perfect way to end the day. I'm sure this isn't the correct way of making this soup but none the less it tasted delicious. Use homemade chicken soup if you have it, as it really does make a difference to the taste. I recommend using Real Stock rather than stock cubes if you don't have homemade.


Chinese Chicken and Corn Soup
Serves 2

Ingredients
- 1.5 cups chicken stock
- 1 small can of creamed corn
- 1 small can of sweet corn
- 2 tbsp light soy sauce
- piece of fresh grated ginger (approx 2/3 size of your thumb)
- 1 egg, beaten
- 3 chicken tenderloins, cooked and shredded (any cooked chicken can be used)
- 2 green onions, green part only, sliced finely

Method
1. Bring chicken stock to the boil.

2. Add creamed corn, corn, soy and ginger and simmer for 10 minutes.

3. Reduce the heat to very low. Have the egg in a small bowl and using a whisk in the soup slowly drizzle the egg into the soup from a 15cm height.

4. Add chicken and green onions and bring to the boil. Take it off the heat and serve. Enjoy

Exotic Fruit Salad

I made this salad using canned fruit as I was craving fruit salad but couldn't find many exotic fruit at the green grocer. It turned out surprisingly good. Simone came over that night for dinner and brought over some other canned fruit that we added to the salad. This is a lovely and refreshing dessert, which looks and tastes great!



Exotic Fruit Salad


Ingredients
- 1 can lychees
- half fresh paw paw
- 1 can jackfruit
- small punet of strawberries
- 1 can of mango cheeks (use fresh mango if it's available)
- 1 can of logans
- 1 can of pineapple chunks
- 2 sprigs of mint
- 2 teaspoons of sugar

Method
1. Wash and cut paw paw and strawberries into chunks, add to serving bowl

2. Open lychee can and drain syrup into a saucepan. Place the lychees into the serving bowl.

3. Drain the logans and pineapple chunks and add to serving bowl.

4. Drain mango cheeks and jackfruit. Slice them into thin strips and add to the bowl.

5. In the saucepan with the lychee syrup, add the sugar and finely chopped mint. Put it over a very low heat and stir until the sugar dissolves. Pour over the salad and place in the fridge for an hour. Enjoy

Banana in Coconut Milk

It's been a while since I made anything with coconut and I had a ripe banana that had to be eaten so I decided to make this very simple thai dessert. This is the perfect quick dessert for a cold evening.

Banana in Coconut Milk

Ingredients

- 1 small can of coconut milk (light preferably)
- 1 very ripe banana
- 1 pinch of salt
- 2 tbsp sugar
- 1 tsp cinnamon

Method

1. Dissolve sugar, salt and cinnamon in the coconut milk over medium heat.

2. Slice the banana length ways and into 4-5cm pieces

3. Once the sugar is dissolved, add the bananas and simmer on low heat for 5-10 minutes, ensuring the bananas aren't overcooked and fall apart. Serve :)

Parmesan Risotto with a Balsamic Reduction

I was just writing up the recipe for the mushroom risotto and began craving risotto for dinner. I had no mushrooms left so I decided to make parmesan risotto with a balsamic reduction. All the ingredients in this recipe are common ingredients you will find in the kitchen so it's a good dish to make when there's nothing in the pantry.


Parmesan Risotto with Balsamic Reduction

Ingredients
- 1 onion, thinly diced
- 2tsp butter
- 1 tbsp olive oil
- 3/4 cups arborio rice
- 1/4 cups white wine
- 500ml chicken stock
- 1.5/4 cups parmesan
- salt and pepper
- 2 tbsp balsamic vinegar

Method

1. Pour stock in a saucepan, bring it to the boil and then keep it on a very low heat to ensure it stays hot.

2. Heat 1tsp of butter and olive oil and add the onions. Fry until they are slightly golden. Add rice and stir for 2 minutes.

3. Add white wine. Stir continuously but gently until all the liquid has evaporated.

4. Add one ladle of the stock to the saucepan and stir continuously until all the liquid evaporates then add another ladle of stock.

5. Repeat step 4 for 20-35 minutes. Taste the rice to test if it is al dente. If the stock runs out, use hot water.

6. Once the rice is al dente add the parmesan, 1tsp butter, salt and pepper and then take it off the heat. Let the rice stand for 3-4 minutes before serving.

7. To make the balsamic reduction, pour the balsamic vinegar into a pan and put on medium-low heat and keep swirling the pan so that the vinegar doesn't burn. COntinue doing so until the vinegar begins to become slightly thicker and has large bubbles. Note that the vinegar will thicken once it cools down slightly.

8. Serve the risotto with the balsamic reduction drizzled over it.

Mushroom Risotto

Simone came over for dinner last week and I made risotto as she has never tried it before. Simone brought over pumpkin soup which was delicious! (see photo below)



Risotto isn't overly difficult to make, just need patience. Using a few dried porcini mushrooms really enhances the flavour of the risotto, but if you don't have them, like me, the risotto is still tasty.

Mushroom Risotto

Ingredients
- 350-400g tray of fresh white mushrooms, washed and sliced very thinly (squeeze a little lemon juice over them)
- 1 onion, diced finely
- 60g butter
- handfull of fresh parsley or coriander, finely chopped
- 900ml chicken stock (I used Real Stock)
- 2 tbsp olive oil
- 1.5 cups arborio rice
- 1/2 cup white wine
- 3 tbsp grated parmesan



Method

1. Pour stock in a saucepan, bring it to the boil and then keep it on a very low heat to ensure it stays hot.

2. In a large saucepan place 20g of the butter. Stir in the mushrooms and cook them on medium heat until they give up their juices and begin to brown slightly. Remove the mushrooms into a side bowl.

3. Heat another 20g of butter and olive oil and add the onions. Fry until they are slightly golden. Add rice and stir for 2 minutes.

4. Add the mushrooms and white wine. Stir continuously gently until all the liquid has evaporated.

5. Add one ladle of the stock to the saucepan and stir continuously until all the liquid evaporates.

6. Repeat step 5 for 20-35 minutes. Taste the rice to test if it is al dente. If the stock runs out, use hot water.

7. Once the rice is al dente add the parmesan, 20g butter and pepper and then take it off the heat.

8. Let the rice stand for 3-4 minutes before serving. Enjoy

Veal Marsala with Creamy Mushroom Sauce and Potato Mash

Veal is one of my favourite meats but I have never cooked with it but rather ordered it out at restaurants. This is the first time I cooked the veal and it turned out tender and flavoursome. Note that veal doesn't need a lot of different flavours, it doesn't freeze well and it only needs a few minutes on each side to cook through, any longer and it will become tough.

Veal Marsala
Ingredients
- 2 veal, schnitzel or 4 escalopes
- 50g of flour
- salt and pepper for seasoning
- 4 tablespoons marsala
- 4 tablespoons stock (i used chicken real stock)
- 40g butter

Method
1. Spread flour on a plate and season with salt and pepper. Dredge the veal in the flour.

2. Heat the pan. Add butter. Once the foam of the butter subsides, place the veal onto the pan. Cook for a few minutes on each side and remove from pan.

3. Turn down the heat to medium heat. Add the marsala and stock to the pan. Scrape the meat and flour residue from the pan and let the sauce cook for 3 -4 minutes.

4. Pour the sauce over the meat and serve.