Monday, 30 March 2009
Saturday, 28 March 2009
What do I want to cook today is one year old!
My very first post was in no way meant to come of anything - I did it to see if I could. I really thought that no one else but my mum would look at it!
Thursday, 26 March 2009
This recipe is much the same as my one for sweet and sour pork just this is chicken and without the batter.
Sunday, 22 March 2009
Thursday, 19 March 2009
After seeing Peter's recipe over at Kalofagas I had to make it and it was every bit as yummy as he said. Pop over to Peter's and tell him Jan sent you although most of you will already know that his blog is full of the most yummiest food.
The aubergine in his recipe gave me the idea of adding it to my made up pasta dish. Now this week, I'm still decorating two bedrooms, which is taking an age to do in between working. So last night, I had no idea what to make. I had an aubergine in my fridge as I'd intended on making moussaka but that didn't happen as it got way too late.
So, in true Jan style of making up stuff as I go along - this dish 'happened'!
The chilli pepper adds a nice subtle heat to the sauce and is discarded at the end of cooking.
You will need to serve 2:
1 large onion - chopped into fine dice
3 nice fat garlic cloves - chopped finely
Extra virgin olive oil
1 aubergine - sliced into almost half inch thick slices
1 courgette - sliced then each slice chopped into quarters
2 x 400g tins of good quality plumb tomatoes
1 x medium heat red chilli pepper - left whole and pierced
2 teaspoons of dried oregano - Greek of course!
salt and pepper to season
a little red wine vinegar
Fresh spaghetti - enough for two
100g feta cheese - crumbled - Greek feta - don't buy anything else!
What I did:
Use a frying pan large enough to be able to add the spaghetti to the sauce once its made as it saves on washing up. In the pan add a little olive oil and gently fry the aubergine slices a few at a time and season with salt an pepper. Remove and set aside. Now in the same pan fry the courgettes, remove and set aside.
Now add a little more olive oil along with the onions and fry until soft but not coloured. When they are almost done add the garlic and the whole chilli pepper. Don't forget to pierce it or it will explode! After a couple of minutes (don't let the garlic burn) add the oregano and both cans of tomatoes. Don't break the tomatoes up just yet. Season with salt and pepper.
Let it simmer away for 30 minutes, by which time it would have reduced a bit to make a nice sauce. Another good reason for using good quality tinned tomatoes is that some are in a horrid pale looking watery juice instead of the proper red stuff!
Once your sauce is almost done break up the tomatoes with a wooden spoon and add a teeny bit of red wine vinegar - Go carefull as probably just half to one teasoon will do.
Now get a large saucepan of boiling, salted water, and get your pasta cooking. If you use fresh pasta it will only take about 4 minutes.
Meanwhile, return the aubergine slices and the courgettes to the pan with the sauce in and heat through. Remove the chilli and discard.
Once the pasta is cooked, drain and gently stir it into the sauce. Serve immediately with some crumbled feta on top.
Sunday, 15 March 2009
As you know I won't be on the programme very much but I should be on at some point in the Shropshire round. I'm even not sure why I'm reminding anyone as it will be a bit embarrassing really but hey ho!
You see episodes shown already and read more about this new cooking show here.
Wednesday, 11 March 2009
I served the salmon in the foil with some stir fried rice noodles that I'd added a little soy sauce to when stir frying. Simple and delicious!
Did you know you can freeze fresh ginger root? It doesn't loose any of it's flavor and so you can be sure to always have some handy! All that happens to it is it goes soft. It defrosts in no time at all and can be used as normal.
So, next time you buy some freeze a bit in a plastic bag.
Friday, 6 March 2009
Tuesday, 3 March 2009
For 12 you will need:
250g plain flour
2 teaspoons baking powder
Half-teaspoon bicarbonate soda
2 tablespoons best quality cocoa
175g caster sugar
150g chocolate chips - plus more for sprinkling later
90ml vegetable oil
1 large egg
1 teaspoon real vanilla extract
Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.
Mix both together, you will have a runny batter. Now spoon into the muffin cases.
Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.