Archive | Lunch RSS feed for this section

Hassleback Potatoes

6 Sep

When I was having a look around at recipes, they are traditionally made with butter and breadcrumbs, so I decided to see what I could come up with.

Turn the oven on hot – 220c/430f

I used six potatoes.  First of all you want to slice the scrubbed spuds almost all the way through, at distances of a few mls.  The slices won’t necessarily spread at this point, it might happen during cooking.

 

Place the spuds in whatever baking dish you will use.

Next I crushed four cloves of garlic, mixed it with about 4 Tbs olive oil and 1 tsp salt (I totally forgot to measure), and spooned that over the top of the potatoes before putting them in the oven.  Bake for about an hour, and you are all done.   The sky is the limit with what you use as a topping, I definitely plan on making these again and mixing it up with the flavours. 🙂

My one caution would be, if you’re wanting a fancy looking dinner, don’t do these if it’s your first time.  I got a couple that looked right, but cut right through in a couple of places, and didn’t cut deep enough in others.  They were yummy for the family, but if I was doing them to impress others I would’ve gone through several more potatoes!

Proof:

 

Advertisements

Vegetable Noodles – easy as can be.

15 Feb

Take one marrow, peel the skin and discard it.  While whatever sauce you are going to use cooks keep peeling and peeling.  Run the peeled ribbons under the hot tap, and there you have it.

I usually salt the water when I cook pasta, so I found these diluted the flavour of my sauce a little.  With a sprinkle of salt on them before topping with the sauce they would have been perfect.

(Editing to add this to Tasty Tuesday, check it out for loads of recipes.)

KFC Flavour Seasoning, and it’s gluten free!

21 Dec

It's yummy on wedges too!

  • 2 Tb salt
  • 1 cup rice flour
  • 2 Tb pepper
  • 4 Tb paprika
  • 1 tsp garlic salt
  • 1 Tb mustard
  • 1 Tb thyme
  • 1 Tb basil
  • 1 tsp oregano
  • 1 Tb powdered ginger

Mix together.  TaDa!!

Okay, a few more details. 😉  For the ingredients that are not already powder I throw them all in the coffee/spice grinder and give them a quick whizz.  This makes lots, which suits me fine because that way I have it ready in the pantry.  For wedges I just shake it on the spuds before cooking.

For chicken….. it can just be sprinkled on, but for a more authentic KFC style…. where I got this recipe from originally it was for little cubes of chicken, I cut the chicken in to strips instead if I’m doing it this way.  Coat your chicken in flour (to make your egg stick), then coat it in a little whisked egg (to make the seasoning stick), then coat it in the seasoning.  Shallow fry the chicken in oil to set the seasoning a little, then pop the chicken in a moderate oven (on foil) until it’s cooked through.

Whenever I’ve used this on pieces such as drumsticks I have just shaken it on rather than doing the whole sticky egg routine, it gives it a nice flavour, but it’s not the same as KFC.  Dad-of-the-Tummies has done drumsticks in the KFC fashion, but I don’t know what he did because I hid from the kitchen.  In my defence, BT5 was only two days old, and we had spent the afternoon out taking photos of the kids at the spot we had our wedding photos taken because it was our tenth wedding anniversary, and the day before that had been BT2’s birthday…. I was a little tired.  Plus I needed to not over do things because BT2’s birthday party was the next day.  Anywhooo, I don’t know what he did, I just know he made a big mess and dinner was late (good thing he tidies up after himself ;-)), but it tasted nice.  The only critique I remember hearing from Dad-of-the-Tummies is that the coating wasn’t as thick as KFC.  I must get around to experimenting with it myself some time!

This stays nice when it is cold too.  I plan on whipping up a batch of the seasoning today, then cooking chicken strips on Christmas Eve, popping them in the fridge, and taking them to lunch with the in-laws on Christmas Day.  I have no doubt they’ll be a hit.

(I’m adding this to Tasty Tuesday, check it out for loads more recipes!)

Seafood Sauce/Dressing

2 Dec

This was a total MacGyver meal, so there aren’t a lot of measurements, but I’ll do my best.

Salad, with prawns lightly coated in Seafood Sauce.

Slop a bit of oil in the bottom of a pot, squeeze the juice from half a lemon in too, add half a dozen chopped garlic cloves, and turn on to medium heat.  Dump in a 300g bag of prawns (they were the frozen, ready to cook type) and a bit of salt, and put the lid on.

While it is cooking away get the rest of your meal done.  We had this with a simple salad (lettuce, grated carrot, capsicum, cucumber, and there would have been avocado too except I forgot to put it in), but it would go well with pasta or pizza.  I plan on using the leftover sauce on a seafood pizza.

Stir it occasionally to make sure the prawns are cooking right through.  By the time the salad was ready the oil/lemon/prawn juices combo had reduced and thickened a bit. I added about half a Tbs tomato paste (a.k.a. however much is left in the little pot in the fridge), a Tbs cornflour (mixed with a little water), stirred them through, then mixed in enough milk to get the consistency I wanted.  I then added the juice of the other half of the lemon, and salt to taste.

For the salad I scooped the prawns out and placed them on top, then swirled some of the sauce over each portion after it was dished.  This was definitely a hit with everyone who could eat it.  (Alternative dinner was provided for Bottomless Tummy 2. ;-))

Dutch Puff-ish Thingie

23 Nov

Okay, I dropped the ball on the whole food blog portion of my life, but hopefully I’m back now.  The fourth Bottomless Tummy has just turned three and I was a little disorganised preparing his party food, which left me doing a mad dash at the end.  Hopefully one of the near future posts will cover how we host (nearly) packaged food free parties.  But for now we’re back to my ‘Too Many Eggs!’ theme.

I’ve been slowly getting this just how I like it, while converting it to gluten and dairy free..  Slowly, because I’ve been trying not to feed it to the kids so often that they start refusing to ever eat it again.  EVER!

So far so good with that.

We’ve been eating this for lunch, but I would happily eat it for breakfast or dessert too.

First turn your oven on to 200c/400f.

Next measure 1 cup rice flour (I used white, but I’m sure either would be fine) and 1 cup tapioca starch in to a mixing bowl.  As an aside, I can’t stand when rice flour makes stuff gritty, I don’t even like it when the food is fine but there is a grittiness afterwards.  If you share my rice grit loathing you are safe with recipe.

Break in 8 eggs and whisk until smooth.

Somewhere in there your oven will get hot.  Chuck 75g fat (shortening, or butter if dairy is okay, bacon drippings would be yummy if you can eat pork products) in your oven dish and pop it in the oven.  Pull it out again when it’s melted.

If I want apples in the puff I add them with the butter.  If I’m putting something softer in (eg, banana or mushrooms) I add them after the butter has melted.  I just use enough to make a single layer on the bottom of the dish.  For a sweet dish I stir a heaped Tbs honey in to the butter.

Put the oven dish back in to make sure everything is hot when your egg mix is ready.

Whisk 2 cups coconut milk (or whatever milk you use, I’m sure they’re all fairly equal for this) in to the egg mix.

When everything in the oven is hot, pull the dish out, pour the egg in, and return to the oven.  Bake 15-20 minutes, until puffy.

Fresh out of the oven it's all puffy.

The puffiness will collapse fairly quickly, and it ends up with a baked custard kind of a texture.

Editing to add this to Tasty Tuesday.  Go see lots more great recipes!

Quick Pasta Sauce

8 Nov

I diced the onion, and drained the boiling water off the pasta, but Bottomless Tummy 3 did the rest of this, she’s just shy of five years old.

  • 1 onion, diced
  • 2 400g tins tomato (I buy cut tomatoes, in juice)
  • 1 Tbs sugar (adding sugar removes the thin, tinny taste of canned tomato)
  • 2 tsp dried basil
  • 1 bell pepper, chopped
  • 500g / 1lb meatballs
  • Salt to taste

Fry the onion until glassy.  Add the other ingredients, simmer until everything is hot.  Either serve over pasta, or stir pasta through, depending on the shape you use.  Bottomless Tummy 4 chose (gluten free) penne, so we stirred it through.

Check out lots of other recipes at Tasty Tuesday.

Pumpkin Soup

29 Oct

This one’s going to be tricky (to write, not to cook) because it’s one of those dishes that is always thrown together until it’s “right”.  Having grown up with pumpkin soup I know what “right” is, but I know there are regions where pumpkins are not considered people food, so I’ll attempt to turn it in to a recipe.

I’m guessing I had 1.5kg pumpkin.

Peel and cut the pumpkin and 3 onions, dump them in a pot.  Garlic always goes nicely with pumpkin too, but I had run out, I would add maybe eight cloves to this.  Cover with water.  Salt it. Boil it.  Simmer it.

When you get around to it, puree the cooked vegetables (in a processor, by mashing, or using a stick blender, or you could press it through a sieve but that would be tedious).  It will be looking something like this:

Stir a bit more water in (or cream adds a bit of decadence for dairy eaters) until it looks right. 😉  “Right” is still nice and thick, it’s not a watery soup, but it should be looking smooth.  A little something like this:

Check the salt, add nutmeg to taste.  I discovered my nutmeg was just about run out so I just dumped it in and grabbed the cinnamon…. only to discover it was just about run out so I dumped the whole lot in.  It looked like half a teaspoon of cinnamon, and a teaspoon of nutmeg.

%d bloggers like this: