Friday, 28 June 2013

This Moment



(this moment) - A Friday ritual.  A single photo - no words - capturing a moment from the week.  A simple, special extraordinary moment.  A moment I want to pause savour and remember.If you're inspired to do the same, leave a link to your "moment" in the comments for all to find and see.  Inspired by Amanda @ Soulemama




Monday, 24 June 2013

Lamb in Red Wine Stew

The man came home recently with "meat bones" for the dog.  I didn't take much notice until I went to the fridge to give Maxy some food and realised that some of these so called "bones" were good enough to put on the BBQ and feed a large "human" family.

When questioned about whether these bones were dog meat he said "no" he had bought them in the "human" meat cabinet of the supermarket! Some of these "bones" looked like steaks! They are labelled meat bones so I thought I would experiment with the next pack knowing that if they were inedible Maxy would enjoy them.

They would probably take quite a bit of cooking so on a cold saturday afternoon I made a start to enable the stew to cook for a good few hours to soften the cheap meat.



Ingredients
1kg lamb "bones" or other stewing meat
2 tablespoons olive oil
1 large onion
3 garlic cloves, crushed
1 bay leaf
1 bottle of red wine
2 carrots chopped
400g tin of crushed tomatoes
1 tablespoon tomato paste
1/4 teaspoon ground oregano or tablespoon finely chopped fresh oregano
small pinch ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon sugar
2 tablespoons chopped flat leaf parsley










Love these little measuring spoons
Pinch, Dash, Smidgen

Add the red wine
What to do..........
Heat oil in a large saucepan and add onion and cook over a high heat for 5 mins or until starting to brown.
Add garlic and bay leaf and cook for another minute
Add lamb and stir to coat lamb with onion and cook for 5 mins to brown the lamb.
Add wine tomato, tomato paste, oregano, cinnamon, cloves and sugar
Bring to the boil, then reduce the heat to low and simmer for at least 2 hours or until the lamb falls off the bone.
Tediously remove all the bones.
Serve with rice or mashed potatoes sprinkled with parsley.

Lamb in Red Wine Stew
The kitchen smelt delicious and warm all afternoon, and the stew tasted sensational. I will make this again - cheap cuts + cheap wine = lovely dinner.

Friday, 21 June 2013

This moment...



(this moment) - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special extraordinary moment. A moment I want to pause savour and remember.
If you're inspired to do the same, leave a link to your "moment" in the comments for all to find and see.
Inspired by Amanda Blake Soule, Soulemama




Thursday, 20 June 2013

A simple boiled egg


Sometimes the nicest things for breakfast are the simple things. I have  my little next door neighbour (granddaughter) sleeping over at the moment while we await the arrival of a little brother and this morning she fancied a boiled egg for breakfast.
My eggs at the moment are from my friend at work who keeps chickens and so I like them more on the firm side than lightly boiled just to make sure there are no problems with them, especially for little ones.

Ingredients 
1 egg
bread for toast
butter
vegemite

What to do
Place egg in a saucepan and cover with cold water
Bring water to the boil and let bubble for 3 minutes for lightly boiled or longer for hard boiled.
Remove from the boiling water and place in an egg cup of choice - preferably one with "My little pony" on the side!
Crack the top with a spoon so that little fingers can peel away the shell.



Toast the bread and spread liberally with butter and vegemite.
I wanted to cut into soldiers but she wanted triangles.
A lovely simple breakfast!


Friday, 14 June 2013

This Moment


(this moment) - A Friday ritual.  A single photo - no words - capturing a moment from the week.  A simple, special extraordinary moment. A moment I want to pause savour and remember.
If you're inspired to do the same, leave a link to your "moment" in the comments for all to find and see.
Inspired by Amanda Blake Soule, Soulemama

Tuesday, 11 June 2013

Tamarillo and Apple Chutney



Someone at work harvested their backyard tamarillos recently and brought the surplus into work "free to a good home".  I wanted to be very greedy and take them all as they looked so fresh, irresistibly red and perfect, but I restrained myself and took only a handful to make this lovely chutney. The produce came with a warning not to eat the skin as it can be very bitter. I have seen this fruit, know its name, but have never bought it and didn't really know what it tasted like.  Some said the flesh is tangy and sweet, can be compared to kiwifruit, tomato or passion fruit, this immediately influenced me and I thought it would make a nice chutney or jam. 
Tamarillo is native to many South American countries.  It grows abundantly in New Zealand (however it is frost tender) and obviously in Melbourne Australia as my work colleagues have proved.



Ingredients
1 kg brown sugar
1 teaspoon mixed spice
1 dessert spoon salt
large pinch of cayenne pepper 
600 ml malt vinegar

24 tamarillos -  skinned 
600g granny smith apples
600g brown onions 

What to do.....
  • To skin the tamarillo -place fruit in a large bowl and pour boiling water over them, wait for a few minutes, then start peeling.  Bit of a messy job, but not too bad.
  • Finely chop the tamarillos, apples and onions
  • Put ALL ingredients into a large preserving pot and mix everything together thoroughly
  • Bring to the boil then cook on a low-med heat as this will burn easily
  • Cook slowly for 3-4 hours stirring frequently or until the thick mixture does not seep through the slots of the spoon
  • This mixture will begin as red but changes to a brown colour during cooking. 
Spoon into sterilised jars (can be sterilised by baking in the oven at 180C for 20 mins)
Seal with a screw top lid and turn upside down to seal and cool.
This chutney should be stored for a least a month to mature, but you can eat it straight away.
Delicious with cold meat,  we love it with cheese. 



Entering this into Simple and In Season for June


Friday, 7 June 2013

This Moment




(this moment) - A Friday ritual.  A single photo - no words - capturing a moment from the week.  A simple, special extraordinary moment. A moment I want to pause savour and remember.
If you're inspired to do the same, leave a link to your "moment" in the comments for all to find and see.
Inspired by Amanda Blake Soule, Soulemama


Tuesday, 4 June 2013

Pumpkin, Pineapple and Prune Cake


I think I am addicted to pumpkin, it is one of my most favourite vegetables. It is in season and I can't get enough. Not only is it beautiful and orange, it is  good for you. I love it roasted, boiled, mashed, in soup, in pies and cake! So when I randomly happened upon this lovely sounding cake in the Australian Women's Weekly magazine while waiting to see the osteopath recently,  I thought it not only delicious but could also tell myself it was healthy! So I whipped out my little notebook from the handbag and jotted down the recipe. 
The great thing about this cake is that I had everything in my cupboard, the measurements are mostly in cups and it is simple to put together with very little mixing or effort. My sort of baking, little effort for a nice result. This little cake serves 10 and takes approximately 1 hour of prep and cooking time.


Ingredients
1/2 cup plain flour
1/2 cup self raising flour
1/2 cup caster sugar
1/2 teaspoon bi-carb soda
1/2 cup vegetable oil
2 eggs lightly beaten
1 cup course grated butternut pumpkin 
1/2 cup chopped prunes
1/2 cup canned crushed pineapple (drained)







What to do .....
-Preheat oven to 190C (170 fan forced)
-Grease 20 cm round cake pan and also line with baking paper - mine was a spring form pan that made it easy to remove
- Sift flours, sugar and bi-cab into a bowl
- Add oil, eggs, pumpkin, prunes and pineapple
- stir together until well combined
- spread mix into pan and bake for 35- 45 mins (or until cooked) depending on oven- test with skewer.
-Let cake stand in the cake tin for about 5 mins before turning onto a rack
This moist cake also had a lemon glaze that I decided not to make as I am trying to cut down on the sugar intake, but if you are not in fear of sugar  here it is.

Lemon Glaze
1+ 1/2 cups icing sugar
15g soft butter
2 tablespoons lemon juice
1 tablespoon water

- sift sugar into a heatproof bowl, stir in butter, lemon juice and enough water to make a firm paste
- stir over a small saucepan of simmering water until spreadable
- spread over cooled cake.

Un-iced cake is suitable to freeze.





See other pumpkin recipes here - Pumpkin and Choc Chip Muffins








I am entering this into Random Recipes Challenge over at Belleau Kitchen as my healthy and happy bake this month.