Sunday Brunch

Posted on May 18, 2019 by soulfoodie92

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.

Creamy Mushrooms and Zucchini with Fresh Thyme

Ingredients:
250gm button mushrooms, thinly sliced
1 zucchini, thinly sliced
1 tsp. fresh thyme
1 tsp. crushed garlic
3 tbsp. canola oil
70gm butter
1/2 tsp. garlic salt
1/2 tsp. pepper
3 spinach balls, pams frozen portions
1/2 cup cream
To Serve
Toasted Vienna or Ciabatta bread
Poached eggs

Method:

Heat fry pan over high heat add oil, butter, mushrooms, zucchini, garlic salt, pepper and crushed garlic.
Fry for 3-4 minutes until starting to brown, add spinach balls and cook for a further 3 minutes.
Add cream allow to reduce and cook out for a further 5-6 minutes.
Poach eggs and toast your Vienna bread.
Check your seasoning and serve on buttered toasted Vienna with poached eggs.

Serves: 2-3

Feijoa and Apple Compote

Posted on May 18, 2019 by soulfoodie92

I got given a huge bag of Feijoa from a lovely young lady at work and the recipes are starting to roll in this is a simple Feijoa and apple compote perfect served with yoghurt or ice-cream as a dessert treat. On your fave muesli in the morning or baked into cakes or muffins. It a very versatile recipe that has more than just one purpose, you can freeze it down and bring it out when you need it.

Feijoa and Apple Compote

Ingredients:
10-12 medium feijoas, flesh removed
1 large green apple, 2cm dice
1/2 cup water

Method:

Combine feijoas, apple and water in a pot over a medium heat and simmer for 18minutes.
Stir occasionally to avoid it catching.
Cool and enjoy

Makes: 2 cups

Sticky Pork and Broccoli Udon Noodles

Posted on April 28, 2019 by soulfoodie92

Sometimes you really want takeaways but it can be much cheaper making it yourself. I’m happy to say these pork udon noodles are delicious we both ended up going back for seconds and there was none left for lunches, we were not complaining though!!

Minimal amount of effort went into this dinner only 3 vegetables broccoli, capsicum and mushrooms and the udon noodles come pre-cooked they just need rinsing and added to the hot sauce. I just got my udon noodles in 200gm packets from the mad butcher they will sell these at most supermarket and Asian grocers. The sauce base for this recipe could be used with chicken, beef or just vegetables its a very versatile mix of Asian flavours. The udon noodles soak up the sauce and are just delicious!

Sticky Pork and Broccoli Udon Noodles

Ingredients:
400gm pork mince, room temp
1 red capsicum, sliced
1 1/2 cup broccoli, small florets
3-5 button mushrooms, sliced
1 spring onion, sliced
3 tbsp. canola oil
2 tbsp. sweet soy
1 tbsp. light soy sauce
2 tsp. crushed ginger
1 tbsp. crushed garlic
1 tbsp. sweet chili sauce
1 tbsp. fresh coriander, chopped
1 tsp white sugar
1/4 tsp. fish sauce
2 cups water
2 tbsp. corn flour
400 gm. udon noodles. precooked
2 tbsp. sesame seeds to serve

Method:

Heat a large fry pan on a high heat, add 2 tbsp. of oil and pork mince in spoonful’s. Brown each side 3-4 minutes until golden.
In a bowl combine soy sauces, fish sauce, ginger, garlic, coriander, sweet chili and sugar together. Pour into hot fry pan over beef coasting the beef remove from fry pan into bowl and set aside. Sprinkle with corn flour and mix in well.
Heat remaining oil in fry pan and add broccoli, mushrooms and capsicum sauté for few minutes until browned add 1 cup of water and let cook out until all water is evaporated and vegetables are tender.
Add pork and sauce back to the fry pan. Let cook out for 2 minutes to start thickening, add last remaining cup of water and rinse udon noodles.
Simmer for 5 minutes and serve with sesame seeds and chopped spring onion.

Serves: 2-4

Otaki Grans Sunday Sponge

Posted on April 22, 2019 by soulfoodie92

For as long as I can remember a trip to Otaki on the Kapiti Caost of the North Island always included one of grans famous sponge cakes with home made jam of her choice to finish of a Sunday roast was tradition! Some of the earliest food memories and my passion for sharing comes from my Gran Anne Joynt. When she passed away I was lucky enough to be given her Kenwood stand mixer and famous sponge tins, something that I will cherish and look after for the rest of my life! I remember the first time I attempted a sponge cake with grans mixer and tins and it turned out a success and the true judge was my dad he was happy, but again he would have to say its good right?

Well anyway there’s a wee bit of background surrounding the Otaki Sunday Sponge. In turn fashion it is layered with homemade jam I chose a apricot one I made a few months back but you can use any jam you like.

Otaki Grans Sunday Sponge

Ingredients:
4 eggs, separated
1/2 cup. caster sugar
1/2 cup. flour
1/4 cup cornflour
1 tsp. baking powder
pinch salt
25 gm. butter, melted and cooled
Whipped cream, homemade jam and a dust of icing sugar to serve

Method:

Pre-heat oven to 190 degress bake.
Line two sponge tins with baking paper base and sides.
Separate egg whites into a stand mixing bowl, whisk until foamy.
Whisk in caster sugar and egg yolks, whisk for 5 minutes until pale and fluffy.
Sift all dry ingredients into separate bowl and fold into the egg mixture. I use a rubber scraper, start by going around the edges then a figure 8 pattern through the mix. Do not stir as you will loose all the air that makes it fluffy and light.
Once flour is basically folded in fold in butter.
Pour sponge batter evenly over the two sponge tins and bake for 24 minutes until sponge comes away from the edges of the tin.
Cool and spread jam and whipped cream on the bottom layer followed with the lid, dust with icing sugar and enjoy!!

Serves 6-8

Pineapple Pork and Kumara Casserole

Posted on April 7, 2019 by soulfoodie92

Pineapple pork and kumara casserole for dinner tonight, thanks to the slow cooker for doing most of the work. Nice change to your usual beef casserole! I served mine with basmati rice however my partner had buttered toast either way this casserole will sure please a crowd.

Pineapple Pork and Kumara Casserole

Ingredients:
500gm pork dice
1x tin pineapple chunks
2 cups orange kumara, chunky dice
1 red onion, sliced
2 cup red pepper, chunky dice
2 celery stalks, rough chop
4 garlic cloves, rough chop
1 tsp crushed ginger
1 cup vege stock
2 tbsp cider vinegar
1 tsp salt
1/2 tsp cracked pepper
2 tsbp cornflour + 2 tbsp cold water into a slurry

Method

Turn slow cooker onto high and add tin of pineapple including the juice.
Heat fry pan over a medium to high heat add sliced onion, peppers, ginger and garlic sauté until browned add to slow cooker with kumara as well.
Season pork pieces and add 1 tbsp oil to fry pan and brown each side. do this in batches to avoid stewing. Add to slow cooker with diced celery.
Cook on high for 3 hours or low for 6 hours.
After 3 hours make cornflour slurry and pour into casserole stirring well, cook out for 5 minutes and serve with chopped celery leafs.
You can serve with rice or buttered toast both ways you with thoroughly enjoy.

Jumbo Cinnamon Rolls

Posted on April 6, 2019 by soulfoodie92

Weekends call for something sweet don’t they? Well I have to agree to that, they do! Not just your average cinnamon roll but jumbo size, soft and fluffy homemade dough layered with cinnamon and brown sugar baked until sticky and topped with vanilla glaze.

Jumbo Cinnamon Rolls

Ingredients:
4 1/2 cup flour
1 1/4 tbsp. active instant yeast
1 cup milk
1/2 cup sugar
1 tsp salt
2 eggs
75gm butter, melted
Filling
150gm butter, softened
1 cup brown sugar
1 1/2 tbsp. cinnamon
Glaze
2 cup icing sugar
4 tbsp water
1 tsp vanilla essence

Method:

Pre-heat oven to 100 degrees for 15 minutes then turn off.
Heat milk for 40 seconds in microwave until warmed not to hot, sprinkle over the yeast and allow to sit for 5 minutes until frothy.
In a stand mixer bowl add eggs, sugar, salt and melted butter.
Pour in yeast/milk mixture followed by flour and salt.
Using a dough hook mix for 3-4 minutes until the mixture is pulling away from the sides of the bowl.
Spray an oven proof bowl with oil spray and place the dough in the center, your dough will be slightly sticky but not runny if so add 1/4 cup more flour and mix in.
I spray the top of the dough lightly with oil to prevent it from getting a crust, glad wrap the bowl and cover with a towel.
Place in the warm oven for 45 minutes until dough has doubled in size. If you have a warm house you can leave it on the bench but this was a great way to speed up the proving process.
Remove from oven the dough should have doubled in size.
Pre-heat your oven to 180 degrees fan forced.
Dust the bench with flour and “knock your dough back” this means hitting the air out of it. Turn the dough out onto the floured bench and press out into a large rectangle about 2cm thick, You could use a rolling pin but with this soft dough I find hands is much easier.
Now combine the filling mixture to form a paste spread all over the dough and now roll up tightly.
Once you have the roll, line baking tray and cut the roll into 8 even pieces, place them close together on the tray and bake for 28 minutes until brown and golden.
Allow to cool slightly and combine all ingredients for the glaze and drizzle over the rolls.

Serves: 8, best served warm from the oven.

Mince, Mushroom and Double Cheese Pies

Posted on March 24, 2019 by soulfoodie92

I am a huge fan of a pie, I had some mushrooms that needed using up in the fridge plus some mozzarella and some vintage cheddar and a cheap packet of premium beef mince. Plus I can also give them to my partner in his lunch as there a perfect size in the texas muffin tin.

Ingredients:
400 gram. premium beef mince
1/2 brown onion, finely diced
4 cloves garlic, crushed
1 tsp. fresh thyme
1 tsp. fresh rosemary
1 1/2 cup. mushrooms, sliced
1/4 cup. Worchester sauce
1 1/2 cup. beef stock
2 tsp. brown sugar
2 tbsp. cornflour + 2 tsbp. cold water = slurry
5 sheets puff pastry
1 egg, beaten for egg wash
1/2 cup. grated cheddar cheese
1/2 cup. grated mozzarella

Method:

Heat fry pan over medium to high heat add oil, onion and garlic cook for 3-4 minutes and add chunks of the beef mince plus salt and pepper.
Leave to brown for few minutes until turning and repeating until the mince is nicely browned, this adds flavour, add in mushrooms and roughly chopped herbs.
Now add stock, sugar and worchester sauce leave to simmer for 20minutes. Make a cornflour slurry with water and stir into mince, cook out for 3 minutes, check your seasoning and set aside to cool slightly.
Pre-heat oven to 200 degress fan bake.
Spray texas muffin tin with oil and line with puff pastry. I used a bowl as my base cutter and a smaller cup for the lid sized circle. Make these slightly bigger so you can roll the pastry over at the top.
Using a 1/2 cup. measure your beef mixture and press into pastry case, repeat.
Sprinkle about a 1 tsp. of cheddar and mozzarella over each pie, egg wash the pastry rim and press on lid. Pushing the pastry against the sides as your roll the pastry over at the top creating a lip.
Egg wash the top and prick steam holes in the top of the pastry with a fork and a small amount of cheese for garnish.
Bake for 28 minutes until pastry is puff and golden.

Makes 6 texas muffin sized pies

Honey Carrot and Sesame Pumpkin Soup

Posted on March 24, 2019 by soulfoodie92

Autumn is here and the leaves are changing colour and its starting to become one of my favourite times to cook, this means comfort food. Crown pumpkin were $3.50 each here which is pretty good for now. So I was thinking of a soup and a pasta dish, first up is the soup. We got some local honey from a beekeeper in Darfield a few weeks back and it was the perfect finishing ingredient for this soup. Pumpkin and carrot with sesame and cumin finished with coconut creamy for a silky finish. This soup is perfect as is or take it up a notch and serve it with sour-cream and toasted seeds.

Ingredients:
1/2 crown pumpkin, large dice
4 carrots, chunky cut
1 onion, rough dice
4 garlic cloves, chopped
1 tbsp. crushed ginger
2 tbsp. cumin
1/2 tbsp. cinnamon
2 vegetable oxo stock cubes
4 cup. hot water
1 tsp. salt
1/2 tsp. pepper
2 tbsp. canola oil
2 tbsp. sesame oil
1 tbsp. honey
1 can. light coconut cream

To serve:
1 tbsp. sour cream
1/4 cup. sunflower seeds
1/4 cup. pumpkin seeds

Method:

In a heavy based pot sauté onions and both oils for 2 minutes and then add cumin, cinnamon, ginger, chopped garlic, salt and pepper. Cook out until the onion is translucent.
Pour in 4 cups of hot water, I dissolved the oxo stock cubes in this beforehand.
Chop pumpkin and carrots add to your pot and bring to the boil then simmer for 40 minutes stirring occasionally.
Pour in 1 can of light coconut cream, stir in well.
Blitz your soup with a stick blender until smooth and thick, check and adjust your seasoning and add 1 tbsp. of honey.
Serve pumpkin soup hot with a dollop of sour cream and toast sunflower and pumpkin seeds, I mixed my seeds together and baked on a tray for 15 minutes at 180 degress.

Serves:6

Lemonade Scones

Posted on February 24, 2019 by soulfoodie92

Lemonade scones are the most simple scone recipe I have ever come across simply 3 ingredients and you can’t really go wrong. Light and fluffy perfect spread with butter and topped with homemade plum jam and a sneaky topping of whipped cream. They could even be topped with cheese for a savory version or add 1/2 cup chopped dates to the mixture.

Lemonade Scones

Ingredients:

4 1/2 cup self-raising flour
300ml lemonade
300ml cream

Method:

Pre-heat oven to 180 degrees fan bake.
In large bowl combine flour, cream and lemonade.
Mix until dough has formed, sprinkle bench with light dusting of flour and turn dough out, knead slightly until smooth.
Flatten slight around 3-4 cm thick and cut scones.
Dust your cutter with flour after each cut as the dough is so soft.
Place on a lined baking tray and brush with milk.
Bake for 26 minutes until lightly golden.
Serve warm with butter, homemade plum jam and a sneaky dollop of whipped cream.

Serves: 10

Summer Time Apricots

Posted on February 23, 2019 by soulfoodie92

Apricots are very cheap at the moment here in New Zealand, especially the ones suitable for jams and preserving. I got some Central Otago apricots last week which cost $1.89 a kilo and what a bargain. I spent a small amount of time looking through them to avoid picking the really unusable ones. Here is a super simple crunchy tart apricot crumble sponge pudding with hokey pokey ice-cream is a summer stunner pudding! I strongly suggest serving with hokey pokey ice-cream but vanilla would be just as good and a sneaky pour of cream.

This crumble sponge pudding would also be suitable for berries, stewed pear, apples or even a lemon curd filling. Change it up or keep it as an apricot one.

Apricot Crumble Sponge Pudding

Ingredients:
8-9 ripe apricots, halved and stone removed
1/4 tsp cinnamon
1 tbsp butter
Sponge:
1 cup self-raising flour
1 tsp vanilla essence
1/4 cup canola oil
1x egg
3/4 cup milk
Crumble:
1 1/2 cup oats
1/4 tsp cinnamon
100g butter, soften
1/4 cup brown sugar

Method:

Pre-heat oven 180 degrees.
Grease the edges of the pie dish with the first amount of butter and lay down halved apricots so the bottom of the dish is completely covered and sprinkle with cinnamon.
In medium bowl combine self-raising flour, sugar and whisk in egg, milk, oil and vanilla until smooth and no lumps. Pour over the apricots.
Combine brown sugar, cinnamon and oats in another bowl and rub in softened butter. Crumble this over the sponge filling evenly
Bake for 55 minutes, check sponge with knife and it should come out clean , if not continue to cook. for a further 5-10 minutes.
Serve hot with hokey pokey ice-cream.

Serves: 6