The girls visit is slowly drawing to a close. I have to put them on a plane back to Germany on Thursday, where I'm sure their parents will be more than happy to see them after their ten day stay with me in England.
Tomorrow evening we're all invited over for dinner at my friend J's house, so I only had to come up with one more kid-friendly recipe to keep them happy. We already had the usual spaghetti bolognese, chicken and chips, pizza and tacos, so I tried to get some inspiration by looking through some of my cookbooks. When flicking through Apples for Jam by Tessa Kiros, one of my favourite cookbooks, I came across this recipe for Sausage and Potato Goulash. I read it out to N and L and they both thought it sounded good, so off to the supermarket we went to buy the ingredients.
I halved the recipe when I made it, but below you find it as it's printed in the book. I also added some carrots and used vegetable stock instead of water for extra flavour. The result was a hearty, rustic meal that was enjoyed by all three of us. In fact the kids asked if we could have it again tomorrow. That's what I call a result.
Sausage and Potato Goulash (serves 8)
750gr good quality sausage, sliced into 1cm chunks
2 tbsp olive oil
30gr butter
1 large red onion, chopped finely
1-2 tsp sweet paprika
1kg potatoes, peeled and cut into bite-sized chunks
250gr chopped tomatoes from a tin
a piece of cassia bark or 1/2 cinamon stick (I used the cinnamon stick)
1 bay leaf
500ml water
salt, to taste
pepper, to taste
2 tbsp fresh parsley, chopped
Heat the oil and butter over medium heat in a large heavy based pan and fry the onion for a few minutes.
Add the paprika, stir and fry for another minute, before adding the sausage.
Fry the sausage until it begins to brown in places.
Add the rest of the ingredients, apart from the parsley, stir, season with salt and pepper and bring to a boil.
Reduce heat to a simmer and continue to cook for about 20 minutes, stirring occasionally to stop it from sticking.
If the potatoes are not quite done after that time turn the heat off and continue to steam them by just leaving the lid on the pan until they are done.
Add the parsley just before serving.
Tuesday, 14 April 2009
Sausage and Potato Goulash
Monday, 13 April 2009
Easter Nests
My visitors are still in bed, so I thought I'd quickly share one of the treats we made on Saturday, before I start getting the requested full English Breakfast on the go. I know N likes a full English, but I'm not to sure how it'll go down with L. We'll see, if everything fails L will have to just have fried egg on toast with baked beans.
Okay, back to the Easter treats. The girls made them on Saturday together with my friend's daughter V. Easter Nests are really easy to make and I'm sure most people have had them before or at least seen them around. They are very similar to rice crispie treats, the only difference being that they use cornflakes instead of the crispies and that they get topped with chocolate eggs for Easter.
Easter Nests (makes 16)
125gr milk chocolate
100gr dark chocolate
50gr butter
2 tbsp golden syrup (or corn syrup)
100gr cornflakes
16 paper muffin cases
Melt the chocolate and butter in a large pan over medium heat.
When it has melted, stir in the golden syrup and mix well.
Add the cornflakes and carefully stir them in. Make sure they get coated evenly with the chocolate mix and try not to crush them.
Place the paper liners in a muffin tin and divide the cornflake mixture between them.
Using the back of a teaspoon, shape them into a nest by making a little dent in the middle of each of them.
Place into the fridge for 30 minutes to chill and set.
When set and cool, place coloured chocolate eggs into each nest to finish.
Sunday, 12 April 2009
Mexican Rice
I finally got to cook something new that's worth writing about. I have two twelve-year-olds staying with me for the Easter holidays, my nice N. and her friend L. We've been out and about a lot over the last week (Wales, Chester Zoo, Tatton Park and London) and today we decided that we needed a little rest day, just playing games and going for a little walk in the sunshine. That means I get some time to blog.
After making Easter nests and an egg colouring session yesterday afternoon, I decided to make tacos and Mexican rice for dinner for which my friends E. and JM. joined us. I had never really tried making my own Mexican rice, but have always liked it in restaurants. Looking at the recipe, it seemed a bit long, but it was actually quite easy and since it is mainly cooked in the oven, once it was all put together it was very little work.
Happy Easter to all of you!
Mexican Rice (serves 8 as a side)
400gr tinned chopped tomatoes
1 medium onion, roughly chopped
3 medium jalapeno peppers or canned jalapenos
2 cups long grain white rice
Sunflower oil oil
4 garlic cloves, minced
2 cups chicken stock
1 1/2 teaspoons salt
1/2 cup fresh coriander, chopped
1 lime , juice of
Preheat your oven to 170C/350F.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. This should make two cups.
De-seed and finely chop the jalapeno peppers. If you're using canned/pickled jalapenos, just chope them.
Put your rice in a fine sieve or colander and rinse thoroughly for about 2 minutes. The water should run clear after that time which means that the excess starch is removed. Cover the sieve/colander and shake well to remove any rest starch still in the rice. This is really important so that the rice is fluffy in the end and not sticky.
Heat some oil in heavy bottomed ovenproof pan with tight fitting lid over medium high heat about 2 minutes. The oil should sizzle when you drop in a few rice grains. Add the rice and stir fry until the rice is light golden and translucent. This takes about 6-8 minutes.
Reduce heat and add garlic together with 2/3 of the chopped jalapenos and cook, stirring constantly for about 1 1/2 minutes.
Add the chicken stock, the pureed tomato/onion mixture and salt. Increase heat to and bring to a boil.
Cover the pan and place it in the middle of your oven to bake until the liquid is absorbed and the rice is tender. That should take about 30-35 minutes. Stir once after 15 minutes. (I forgot and it still worked fine.)
Add the rest of the jalapeno, the chopped fresh coriander and the lime juice.
Friday, 27 March 2009
Something new
A few months ago Kellogg's contacted me to see if I was interested in trying out a new muesli that they are launching in April. Always up for trying new things of course I said yes. Then I forgot about it for a while and was completely stumped when I came home from work a good few week's later to be greeted by a huge box waiting for me outside the door of my flat.
I couldn't remember ordering anything on the internet and only when I opened the cardboard box to reveal another wooden box with the Kellogg's logo on it did start making sense. Inside the second box I found a wooden cereal bowl a spoon and four boxes of muesli.
The muesli is called Kellogg's Nature's Pleasure and comes in four flavours. Apple & Blackcurrant, Almond Pecan & Cashew, Almond Pecan & Raisin and Rasperry & Cherry.
Not being the most patient of all people, I tried the first flavour (Apple & Blackcurrant) straight away, and I have to say I liked what I tasted and tasting my way through the other boxes didn't disappoint either. The muesli is nice and crunchy because it is baked, full of grains, oates, nuts and/or dried fruit, it has no weird stuff added and because it is sweetened it does actually taste like a treat, unlike some of the other more 'worthy' type mueslis that don't contain sugar and sometimes taste a bit like cardboard.
I have to say that the Apple and Blackcurrant flavour is definitely my favourite, probably because of the hint of cinnamon and it generally just has a really good balance of flavours, but I wouldn't say no to a bowl of any of them to start the day.
I never really took a picture, so I've borrowed one from Kellog's.
Wednesday, 25 March 2009
Maybe I can blame it on spring
Time is just running like sand (and money) through my fingers at the moment. I can't believe it is nearly April and I have only written one post so far this month. The days just seem to be over before they really start.
I'm so busy and when I'm not busy, I'm sleepy.
But it has not been all work and no play, just not much playing in the kitchen. I've been enjoying spring. Laughing, walking and talking with friends.
The Easter holidays start next week and with them come visitors that want to be cooked for, which means pictures and recipes to share. Please be patient with me until then.
Monday, 9 March 2009
Baba Ghanoush (Roasted Aubergine Dip)
Not one of the prettiest dips you'll ever see, but certainly one of the best, or at least that's what I think.
I'm not in much of a mood to write loads today. I was looking forward to get back into it, but I've spend all day speaking to the police and insurance companies, as my bike has been stolen again. I only just replaced the one that was stolen in November and now it's gone again. Swines.
Oh well, as I said it's kind of put a bit of a damper on my mood and I can't think of anything witty or interesting to write. Therefore I'll just leave you with this great recipe for one of my favourite dips, perfect with warm pita.
Baba Ghanoush
3 medium aubergines (eggplants)
2 tbsp tahini
2 garlic cloves, chopped
1tbsp lemon juice
2 tsp salt
Preheat your oven to 210C/425F/Gas 7.
Place the aubergines in the oven and roast for 45-60 minutes. The skin should be brown and they should be soft to the touch.
When done, cut them in half and scoop the flesh into a sieve. Squeeze out any of the excess moisture.
Place everything into a blender and puree until smooth.
Taste and add more lemon juice if needed.
If you want an extra creamy dip stir in about 1/3 cup of yoghurt.
Friday, 27 February 2009
Monday, 16 February 2009
Potato and Bean Enchilada
Some people are of the (misguided) opinion that potatoes are boring, but they are so not. I love them, they are filling and versatile and go with with just about anything.
Since moving into a flat on my own last summer I have found that I eat less and less meat. I guess there are two reasons for that. Firstly, good meat is expensive and I refuse to buy cheap reconstituted, saline injected or poorly-treated-whilst-alive meat and secondly a lot of my favourite meat dishes, such as roasts, stews, and pies are obviously not really that single friendly, especially since I only have a minute freezer.
So, that's were this recipe comes in. I love Mexican/Tex-Mex food, but of course many of the popular dishes contain, beef, minced beef or chicken, which I don't always have around. Kidney beans, potatoes, onions, passata, fresh coriander and flour tortillas however are usually to be found somewhere in my store cupboards and they make this great dish. I promise that even the biggest carnivore won't really miss the meat in this one. I scale the recipe down of course, but I have posted the original, which serves four people.
Potato and Bean Enchilada (serves 4)
1/4 cup olive oil
1 onion, sliced
2 garlic cloves, minced
1 red cayenne pepper
1 teaspoon ground cumin
1 1/2 cup vegetable stock
2 cups passata
2 teaspoons cornflour
1 large tomato, cubed
1 (14 ounce) can red beans, drained
4 large potatoes, boiled, skin on, cubed
2 tablespoons fresh coriander, chopped
1 cup grated cheese
8-12 flour tortillas
In a saucepan, heat the oil over medium heat and fry the onion, until beginning to soften.
Add the garlic, cayenne pepper and cumin and fry for a further two minutes.
Add the vegetable stock and passata,and let simmer for 5 minutes.
Mix the cornflour with a bit of cold water and add to the sauce while stirring. Continue to simmer for a minute or so and allow to thicken. Remove from heat and set aside.
In a bowl, mix the tomato, beans, potatoes, coriander and cheese.
Divide this mixture between the tortillas, cover with a large tablespoon of the sauce and roll up.
Place the enchiladas, seam side down in a lightly oiled large square oven dish.
Pour the rest of the sauce over the top of the enchiladas (if you want you can add a little more cheese too) and cook in the oven at 180C/Gas 4 for 20 minutes.
