Here are some of the dishes that bring happiness to me and my friends and family whom I cook them for .
So I have written you the recipes to pass on my love and happiness for food to your friends and family.
Its a week of use what we have in the freezer and pantry this week. So had a pack of pork sausages and decided to change it up from the usual devilled sausages even though they are an all time fave of mine! Pretty simple recipe really served mine with hokkien noodles just added to hot water for 2 minutes.
Sweet and Sour Sausages
6-8 pork sausages, cut in half
1 tbsp. canola oil
1 brown onion, chunky dice
3 cloves garlic, chopped
1 orange or red capsicum, chunky dice
1 cup. kumara, small dice
1 1/2 carrots, cut on a angle or rings
3/4 cup. pineapple chunks, keep juice
3 tbsp. tomato sauce
1 tbsp. cornflour
1/4 cup. white vinegar
1/4 cup. brown sugar
1 tbsp. soya sauce
3/4 cup. pineapple juice, use from the tin
salt and pepper
2x pack hokkien noodles
Heat oil in pan and add onions and garlic, brown for 2 minutes and add sausages.
Cook for around 10 minutes over medium heat turning occasionally, add capsicum.
Place medium pot of hot water on to boil, add carrots and kumara and cook until tender around 8 minutes, remove and add to sausages with 1/4 cup of the cooking water. Keep the remaining water to heat the noodles.
In small bowl combine tomato sauce, vinegar, brown sugar, soya sauce, pineapple juice and 1/4 cup. water. In a separate bowl make a slurry of 1 tbps. cornflour with 1 tbsp. water stir well and add to the sauce base, stir to combine.
Add noodles to boil water and heat for 2 minutes, drain and set aside.
Stir in sauce to sausage base and add pineapple chunks, season and cook out until sauce has thickened around 2-3 minutes.
Was really craving making homemade pizza after finally getting my hands on a pizza pan with holes was only $11 from Mitre10. My pizza dough is very simple to make with only 3 minutes of kneading time if done with a mixer and 5 minutes if kneaded by hand. The topping I made a simple pepperoni pizza and then changed it up with the second and going for a raspberry, roasted garlic, rosemary and brie pizza with ham of the bone. I kept the base rather thin on both and it cooked perfectly in under 20 minutes!
I was unsure which was my favorite as the both rocked the boat! The raspberry one was inspired by cranberry and brie something sweet with something sharp and creamy the garlic and rosemary just take it to a whole new level. The pepperoni was simple passata sauce, pepperoni salami and cheese with a pinch of dried oregano .
Raspberry, Brie and Ham of the Bone 2 tbsp. pams raspberry jam 125gm Brie, cut into chunks 2 garlic cloves, rough chop 1 tbsp. fresh rosemary, rough chop 3/4 cup. Colby, grated
1/4 cup. ham of the bone, thin slice Salt and Pepper
Pre-heat oven to 200ºc fan-bake.
In bowl combine flour, yeast and garlic powder.
Warm milk for 40 seconds in microwave, sprinkle in salt and oil.
Add to flour mixture and knead for 3 minutes with dough hook or 5 minutes by hand.
Lightly dust bench with flour, shape dough into a ball and place on dusted bench leave to rest for 10 minutes.
Cut dough in half and flatten with hands. Sprinkle top with flour and roll out, you want a 30 cm or so size circle.
Place rolled out dough onto non-stick pizza pan.
Top with your choice of the toppings and bake for 18 minutes.
Pepperoni Pizza: Smear tomato passata sauce over base, sprinkle half the cheese on followed by pepperoni then remaining cheese. Sprinkle with oregano and salt and pepper. Bake for 18 minutes at 200ºc fan bake.
Raspberry, Brie and Ham of the Bone pizza: Smear raspberry jam over base, add chunks of brie, chopped garlic and fresh rosemary. Finish with grated cheese and seasoning. Bake for 18 minutes at 200ºc fan bake.
Yield: 2x 30cm pizzas with crisp crust around, 10-12 slices per pizza
Wanting a speedy dinner for this week? Super simple cheesy beef and ham parma baked in the oven just choose your sides. Crumbed beef schnitzel spread with Pams tomato chutney, shaved ham and cheese to finish. Cooking time is only 15 minutes and its done! Serve with chips or a green salad to keep it nice and simple this week.
Something oaty for the lunch box this week and to take for an afternoon tea snack to visit a close friend. Blueberry and granny smith apples simply stewed and added to a easy slice base finished with a oaty crumble topping. You could change up the filling with what ever you wanted really, raspberries, boysenberries or keep it plain apple.
Blueberry and Apple Oaty Slice:
Ingredients: 2x granny smith apples, diced and skin on 1 cup. blueberries, frozen 1/4 tsp. cinnamon 1/4 cup. brown sugar 1/2 cup. water Base 3/4 cup. rolled oats 2 cup. self raising flour 125 gm. butter, melted 3 tbsp. golden syrup Crumble 1 cup. rolled oats 75 gm. butter, melted 1/4 cup. brown sugar 1/4 cup. self raising flour
Pre-heat oven to 200ºc bake.
Line rectangle baking dish 25-30cm with baking paper, ensuring it comes up the sides of the dish.
In pot combine diced apples, water, cinnamon and brown sugar simmer over medium heat for 12 minutes.
Add blueberries and cook for a further 5 minutes until all liquid has gone.
In large bowl combine all dry ingredients for the base then melt the butter and golden syrup in the microwave for 40 seconds before adding to the dry ingredients.
Stir well to combine and tip into lined baking dish press down firmly. Spread apple and blueberry mix over evenly.
In bowl combine all ingredients for the crumble topping, scatter of the blueberry apple layer. Bake for 40 minutes
Serves: 16 slices Allow to cool before cutting or serve warm with ice-cream as a cheeky dessert.
Are you wanting to create a show stopping cake for a special someone or to just treat the fam? Well do I have the cake for you, Caramel oreo cheesecake cake. The title could be a little confusing so let me explain. Dark chocolate velvet cake with dollops of cream cheese and oreo cookies baked into it creating a baked cheesecake texture. Then layered with cream cheese icing, bakers dulce de leche caramel and finally some more oreo crumb.
Caramel Oreo Cheesecake Celebration Cake
Ingredients 1 1/2 cup flour
1 cup white sugar
1/2 cup cocoa
1 tsp. baking soda
2/3 cup canola oil
1 tbsp. white vinegar
1 tsp. vanilla
125gm cream cheese
1 cup. oreos, crushed Icing
2 1/2 cup icing sugar
250gm cream cheese
1 tsp vanilla To garnish Bakers of Geraldine Dulce de leche caramel (found at most supermarkets)
1x packet Oreos, crushed
Pre-heat to 180ºc fan bake.
Line 2x sponge tins with baking paper on base and sides, if you spray with oil the baking paper sticks like a dream.
In bowl sieve together flour, baking soda, cocoa, sugar into a bowl and whisk to add air and incorporate all ingredients.
Add oil, vanilla, water and vinegar to dry ingredients and whisk until batter is smooth. Pour evenly into lined sponge tins.
Add dollops of cream cheese to both tins followed by the crushed oreos.
Bake for 28 minutes until cake springs back when touched.
Allow cakes to cool, remove from tin and place on your cake stand or serving plate.
To make the icing, sieve icing sugar into stand mixer bowl and add vanilla and cream cheese. Whisk for 5 minutes until light and fluffy make sure you scrape down the sides.
Remove lid from caramel jar and microwave for 30 seconds.
Lather half the icing on the base cake, drizzle over caramel and sprinkle with oreos.
Top with second cake and repeat making a ring around the edge with the oreos this time followed by caramel.
Just out of the blue I had a craving for ginger crunch! So decided to change it slightly and add some salted cashew nuts to the base and a sprinkle in the topping. Its a good addition to your classic and think I will be making this one again soon.
I really enjoy using brands that are an affordable price but also a good quality, this recipe is made 100% from Pams. I didn’t realize until I had all of the ingredients out, they are clearly my go to!
Oaty Cashew Ginger Crunch
Ingredients 1/2 cup brown sugar
1 1/2 cup flour
1 tsp. baking powder
2 tsp. ground ginger
1/2 cup rolled oats
1/2 cup salted cashews
250 gm butter Icing
80 gm butter
3 tbsp. golden syrup
2 1/4 cup icing sugar
3 tsp. ground ginger
2 tbsp. salted cashews, rough chop
2 tbsp. crystalized ginger, diced
Pre-heat oven to 180ºc.
Line square cake tin with baking paper and half way up the sides.
In food processor combine all ingredients for the base and process for 2-3 minutes until a dough is forming.
Press into tin evenly and bake for 22 minutes until brown, remove and allow to cool slightly.
Sift icing sugar and ginger into a large bowl. Melt golden syrup and butter in microwave or stove top until melted.
Stir the butter golden syrup mixture into the icing sugar until smooth, pour and smooth over slice base.
Cut crystalized ginger and cashews and sprinkle over icing push in slightly and allow to set.
Bananas are one of the easiest fruit to get your hands on which is great for cake making. Sometimes the kids don’t eat them and they get squished, brown in their school bags or the fruit bowl. Over ripe brown bananas are the best for banana cakes as they get a little sweeter. One of my top berries is blueberries fresh or frozen and they go insanely good with bananas. We were wanting to change the humble banana cake up slightly so I added some blueberries and finished with the easiest vanilla cream cheese icing. The man of the house is very happy he has a sweet treat going into the lunch box this week.
With a massive winter front hitting Canterbury this weekend with rain, sleet and snow depending where you are there are only a few things perfect for this type of weather andthey are staying at home in the warmth with good company. good food, good book or movie and pjs.
Well for the good food option on this wintery Sunday I have chosen to make a chowder now they don’t have to be seafood based to be good! Pumpkin season is currently here also so crown pumpkins are very, very cheap! I picked a small one up for $1 which was a great bargain. I wanted to make something different this time rather than your standard pumpkin soup which I have a couple of variations on already. So here it is folks Pumpkin, corn and bacon chowder.
Pumpkin Corn and Bacon Chowder
1 small crown pumpkin, peeled and 2-3cm dice
2 tbsp. garlic, small dice
1 cup. bacon, diced
1 small brown onion, diced
1/2 cup. white flour
1 litre. chicken or vege stock, hot
1/2 cup cream
1 tin corn kernels in spring water
salt and pepper
Garlic bread to serve
Pre-heat oven to 200 degrees fan bake.
Add pumpkin, garlic, salt and pepper to lined baking tray and roast for 22 minutes until tender.
In a large heavy based pot fry onion, bacon and butter cook for 2 minutes until onion is translucent., over a medium heat.
Add flour and stir constantly, cook for 2 minutes now add half a cup of the hot stock and stir in well this will thicken, now add another 1/2 cup of stock and cook out. Repeat this step until all stock has been used.
Do not add it all at once or it won’t thicken properly.
Add cream, corn and pumpkin, allow to simmer for 10minutes and check your seasoning I added quiet a bit of seasoning for it to be a perfect flavour.
It was the first day of winter yesterday here in New Zealand and its a season I don’t overly enjoy. However one of the highlights of this cold season is the comfort food that comes along with it. As im sitting here writing this post I’ve just enjoyed a nice hot bowl of pumpkin, corn and bacon chowder which I will be sharing with you soon.
Beef Strog is something that has warmed up to me as I have grown older, but now I highly enjoy the dish and decided to whip one up for our lunch yesterday and a easy recipe for all of you.
Looking for something yummy to make for breakfast in bed or treat the other half? Here’s a simple recipe that will please you both; Creamy mushrooms and zucchini with fresh thyme. I served mine with poached eggs but you could easily just have them on chunky toast without eggs or take it to a whole new level and add crispy bacon as well as the poached eggs. This is a super fast recipe have it on a plate and in your mouth within 20 minutes.