Two quick things I've made recently that worked well..
Stir fried some noodles (and other bits, whatever you like) in a very hot wok with
Orange juice (freshly squeezed)
So quick and easy yet delicious!!
I mixed the sauce up before throwing it in.
I forget how great guacamole is and excellent to make with little kids help.
Lily loved mashing the av.
and chopped tomato (I think this really helps it along)
Was so delicious yesterday for lunch with smoked salmon on bickies.
And of course because she helped make it, Lily loved it too.
My sister's spanakopita (Greek spinach and cheese pastry dish)... believe me, it's *good*. I've just pasted in her emailed recipe: I think it's cutely written.
1 kilo of spinach or silverbeet (that's about 2 or 3 bunches of english spinach, depending on size)
200 grams good crumbly yummy fantastic dodoni feta
small tub of ricotta [note from Daisy: I used fresh ricotta, probably about 250g]
Lots of fresh mint
[I also used about four cloves of garlic, finely chopped, cos I love garlic]
cracked black pepper
about half a block of butter
paprika for garnish if you like
So, first you dice the onion and begin to saute in butter in a fairly large pot, I do that while I'm doing the endlessly tedious job of washing the spinach. I just tear the spinach into smaller pieces rather than chop it, and put it in the pan with the onion under a lid so that it can start wilting.
And whilst it is doing that I crack the eggs into a bowl and beat them, then add all of the ricotta and mix. I cut the feta into roughly thumb sized chunks (the idea being that you want to retain the chunks in the cooked version) and gently mix with the eggs and ricotta. Then tear up the mint into small pieces and add it to the mix, use as much as you want but remember that you need quite a lot for it to come through all of that spinach. I then sprinkle nutmeg to cover the top of the mixture and then about the same of pepper, then mix it all in.
By this time spinach should all be wilted, so drain it in a sieve and try to get rid of as much excess fluid as you can. Combine spinach with egg/ricotta etc mix.
Melt the butter and get your filo ready to go. You can make it in a baking dish or you can make up parcels (it tastes fantastic cold the next day for lunch).
Do a few layers of filo in the bottom of the dish and then spoon in the mixture and then keep doing layers of filo on the top with heaps of butter - I hope you have a good pastry brush-....... i do LOTS of layers of filo.
Then at the end I sprinkle some paprika on top to make it look pretty, and pop it in the oven at 180 degrees for half an hour to 40 minutes or until golden.
And that's it!
This was so easy, I was *stunned*. Also v. tasty!
500g lean minced chicken
3 cloves garlic, crushed
1/3 cup mild sweet chilli sauce
1 tblsp fish cauce
2 tblsp soy sauce
4 spring onions
2 tblsp shredded fresh basil
Cook chicken in wok
Add garlic, chilli sauce, cook
Stir in sauces, spring onion and basil
We ate it with lightly steamed bok choy and noodles
Thankyou Women's Weekly Healthy Heart Cookbook.
Is it just me, or are Family Circle recipes really crap?
I have some of their books (not the magazine) and I've found that the results don't even resemble the photos. Not remotely.
There, I feel better now :)
(cross-posted to my journal)
The amazing dhal...
(serves 4 - or 2 if you're piggies like us)
2 tsp nigella seeds
2 tsp cumin seeds
1 small brown onion, minced
1 tbsp minced ginger
6 cloves garlic, minced
6 red birdseye chillies, minced
2 tsp garam masala
seeds from 2 green cardamom pods, ground (I left these out because I hate the taste of them)
400g masoor dhal, washed (red split lentils)
3 tsp sea salt
50ml strained lime juice (I used lemon this time around)
1 tsp freshly ground black pepper
coriander leaves (I left these out because I also don't like coriander - maybe some flat leaf parsley would be a nice substitute, too)
3 tomatoes, peeled, seeded and finely sliced
Lightly dry roast the nigella seeds over gentle heat, then set aside.
Dry roast the cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
Heat the ghee in a frypan and cook the onion, ginger, garlic and chilli over moderate heat until they are softened and aromatic, about 5 mins.
Stir in the nigella seeds, grund cumin, gararm masala and ground cardamom (if using) and cook for a few mins until fragrant. Add the dhal and stir, then add the water and cook over moderate heat until the lentils have softened, about 30 mins. Add more water if the lentils become dry before they're cooked.
Season with salt, lime juice and pepper. Taste and adjust if necessary. Stir in the coriander and tomato and serve.
Oh, my god, I've just made (and eaten) the dhal to die for.
This is an official request for Nikki to post her recipe.
Cyclone Monica is heading our way, so I thought I'd share the contents of our cyclone preparation kit. We have:
3 tins of baked beans
4 tins of flavoured tuna/salmon etc.
3 packets of cup-a-soups
2 litres of long life milk
dried fruit and nuts
4 tins of cat food
We also have all the fresh food already in the house that we'll be flat out eating after the power is cut, before it goes bad.
Also in the kit is the usual, torches, batteries, candles, battery radio etc. I suppose I should think about a first aid kit as well......