Category: recipes


The Veggie boat!

It’s always fun finding ways to get children excited about vegetables. Here’s one I tried with huge success!!

Ingredients

2 Celery sticks

1 slice of bread

2 zucchinis

1 egg

1 small can of tuna

a dozen beans

2 carrots

broccoli

grated cheese

1 cup rice

Salt and Pepper to taste

blue food colouring

Step 1: Hollow out the zucchini, using a small spoon and place the removed parts in a bowl.

Don't hollow right to the edges, leave enough to hold a fairly runny mix in.

Step 2: Mash the contents of the bowl adding the Tuna the egg and salt and pepper.

It will look better when it's finished I promise!

Step 3: Place zucchini shells on a greased baking tray, or dish.

Step 4: Spoon the mix back in to the shells sprinkling grated cheese over the top.

Use your favourite cheese!

Step 5: Cook in oven at 180 for approx 20mins. Cheese will be browned and zucchini softer when cooked.

Step 6: While this is in the oven cook your rice using the absorption method. ( 1 cup rice 1 cup water bring to boil then turn to very ver low heat and leave to sit for 10mins. Perfect every time)only this time add some blue food dye to the water!!

Yep blue rice is optional!

Step 7: Cut up carrots to look like shark fins, pull the broccoli apart to look like people and cut the bean in half to look like oars. Then lightly steam the veggies.

Carrots fins take a little bit of time but are worth it!

Step 8: While that is all happening cut up the celery to look like masts and the bread to look like sails.

Here is it one Veggie Boat for tea!

Step 9: Once all cooked, construct your boat and serve as a surprise for tea!

One friend even suggested I should have added a plank!! To make the people walk the plank! Maybe next time!!!

Do you love to read Harry Potter and always wanted to try some butter beer but you can’t have any dairy? Well I have created the recipe for you. It makes enough for 4 people.

Ingredients:

3 heaped dessert spoons of Brown sugar

3 heaped dessert spoons of Nuttelex

800mls of Soy Milk

4 scoops of soy icecream

Utensils:

Bar mix

4 mugs

Dessert spoon

Large jug that can go in to a microwave safely

Method:

1)Place the Nuttelex in microwave and melt until runny

2)Stir in brown sugar until it’s a thick  sticky consistancy

3)Add soy milk and stir well

4) Heat in microwave stopping every minute to stir and check the temperature

5)When warm use a bar mix to make sure it is well mixed and then heat to a good hot temperature but do not boil.

6)Put a scoop of icecream into each mug

7)Pour hot mix over the icecream

It is so yummy!

Opps I drank it all it was too yummy!

Zucchini Heaven.

Main Ingredient:  1 large zucchini

HUGE!

My friend kindly gave this and another lovely zucchini from her garden. I was very impressed with them, then I was even more impressed when she told me it was her first attempt at growing a garden.. would you believe it! I can’t wait to see what she grows for her second attempt!!

The following is just one of the things I made with these lovely home grown goodies!

Step 1:

Cut the zucchini in to slices, about 1cm thick.

Like this...but more!

Next you will need:

1 large handful of plain flour,

1 large handful of bread crumbs,

1 egg,

1 splat of goats milk (no more than 1/4 cup) oh and you could use cows milk if you prefer.

A pinch of sea salt and some freshly ground pepper.

 

 

Step 2:

Put the plain flour on to a flat surface, a plate is fine. Lightly coat the zucchini in the flour by sitting it on the flour then turning in over. If there is too much just brush it off with your finger. You only need a light covering.

Some flour might end up on bench too!

Step 3:

The next thing you need is a bowl, crack your egg into the bowl and stir with a fork until mixed. Then add the goats milk, the salt, and pepper.  Stir this altogether.

Step 4:

Take the zucchini that has already has a light flour coating and dip it in to this mix. Make sure you turn it over and get a good covering.

As you can see you really don't need much.

 

 

 

 

 

Step 5:

Next you need to spread out your bread crumbs on a level surface, actually a bowl is fine too. If you like you can mix in some spices with it if you like something with some zing if you are into that sort of thing.

 

Step 6:

Pick up the zucchini up out of the egg mix and coat both sides of it with bread crumbs. Then set side.

Ready to cook! Hmm.. still got it on the bench with a bowl!!

Step 7:

Repeat all of the steps until all of the zucchini is dipped ready for cooking. If you are trying to work out how many to do, I found that 3 good size pieces are enough per person.

Step 8:

Next you will need a frying pan. One with a good solid base always helps. Fry them with some vegetable oil over medium heat, not too hot or it will burn the bread crumbs and not cook the zucchini. Once they are soft and the bread crumbs are brown, they are ready to eat.

 

 

Remember these will go really well with just about anything, but just in case you are wondering what I did put with them…….I did roast kangaroo with mashed potatoes, honey carrots, accompanied by a capsicum and pineapple chutney. Oh yes, it was very, very YUMMY!

Hungry yet???

Cherry Jam

Last week amongst all of the crazy business, a very large bag of very ripe cherry’s was bought from the market for a whole dollar. A few were just eaten straight away. Then the rest were prime candidates for some jam. Earlier this year I was lucky enough to travel around England and Wales. While over there I had quite a lot of black cherry jam. I have been wanting to make my own ever since. With this in mind I sat down and started taking all of the pips out by hand, (with a some help thank goodness). I only wish I had remembered to take a photo of my very purple stained hands, they were quite funny looking.  After carefully taking all of the pips out, I look at the next instruction and read; “tie pips in cloth and add to the cherry’s and boil”!  couldn’t help but think…..why do you have to take them out if you need them in as part of making the Jam!!! Has anybody else made cherry jam? Has anybody ever skipped the first step? If you skip the first step will the pips float to the top like when you make plum jam?  I would love to hear from any one who can tell me from their own experience if you can skip the whole piping thing!!

See the bag of pips on the side!

I must say that the pips must have worked their magic though because the Jam is delicious. I managed to get three jars, not bad for hand pipped cherry’s.

The recipe I used was very simple:

2 1/2 kg  stoned cherries (reserve stones) It sounds very simple when you say it like that doesn’t it!

3/4 cup lemon juice

1 1/2 kg sugar

Put cherries and lemon juice in a large pot with  and bring to the boil. I did mine in my pressure cooker, nice and quick!

Tie cherry stones in a muslin bag and then add to the pot simmer for about 1/2 hour

Remove the bag

Add sugar over stirring over low heat until dissolved

Boil rapidly until jam reaches setting point

Pour in to sterilized jars and seal.

Then when the pot is cool enough take a piece of bread and wipe it clean.

Eat bread, Enjoy.

Then eat more jam every day until all gone.

I love home made Jam! It has real fruit in it!

What do you make when someone gives you a bag of lovely looking home grown broad beans for your birthday? Well I made a lovely batch of falafels. The best I have ever made! I have always just used a dry packet mix before. These were ten times better! To celebrate just how lovely these were I am going to give you a tutorial on how you too can make them!

First peel your broad beans.

The beans came up to about to the 2 cup mark.

Then blend in the blender until fine.

Now from here on I just used what ever I had in the house.  It was a last minute decision to make these for tea and I had no time to shop. With this in mind here comes the rest of the instructions.

Next open one can of chick peas and put them in the blender.

Blend until smooth.

Then from the garden I picked some flat parsley and blended this with 1 brown onion.

I have heard that flat parsley is the best for falafels.

Then I added 2 very large teaspoons of crushed garlic, followed by cumin, sea salt, pepper, coriander, and a herb mix. I would have added some more spices here but there were certain critics in my house that prefer spices left off. You feel free to adlib here.

Blend in your favourite spices.

Stir everything together adding a teaspoon of sesame oil as you go.

It should look like this now!

Next get your hands into it and start rolling the mix in to balls. I made mine about the size you see a falafel in the shops. Then I coated them all lightly in breadcrumbs.

Some people also like to add egg white to the mix.

Then heat a pan with oil in it. Falafels are cooked easily if they are deep fried. But I just used a shallow layer of canola oil in a frying pan and turned them carefully…a lot to stop them sticking and cook them evenly.

Falafels are a nice golden colour once cooked.

Then I served them in a wrap with rocket leaves from my garden and other salad things I had in the fridge. I topped it all of with some home made peach and mango chutney. Yummy!

Home made falafels!

Good luck, hope yours are as yummy as mine!

Oh and don’t forget to enter the give away!

Recipe for a Dairy Free cake!

This is very late I know but finally as promised the recipe for the dairy free cake you have all been asking for. I had been wanting to take a photo to go with it. The trouble has nothing to do with how often I make the recipe, in fact I have made it three times in just this week alone. The trouble is that it gets eaten too fast! Each time I keep forgetting to take a photo. It is such an easy a versatile cake it just needs a name, yes I made up this recipe and have not given it a name.

I will take a vote, you can help me name it

1) “The Just stir cake”  2)”Cake not cow” 3)”I bake and eat” 4)”Easy Peasy cake ”

Hmmm. not too exciting I know so I am also open to suggestions!

Anyway here it is

2 cups SR Flour

1 Cup sugar

1 cup Soy milk

2 eggs

1/3 cup vegetable oil

1/2 tea spoon vanilla essence

To make it into a orange cake use a little less soy milk and then add the rind and juice of one orange, I also like to use lemon essence instead of vanilla.

To make it into banana cake use less sugar and then and 1 or 2 very ripe mashed bananas. You might also like to add cinnamon, honey and or sultanas.

To make it into a chocolate cake just add 1/3 cup cocoa powder.

Once you have all of the ingredients just put them all in a bowl and stir until well mixed with no lumps.

Put in a well greased cake tin then in an oven at 180 c for approx 40-50 mins.

Cake will be a golden colour and spring back to touch all over the top once cook. Just make sure it does in the middle as sometimes it can fool you!

It is as simple as that. Just like using a packet mix but yummier, and friendlier for those who can’t do the cow thing!

Fresh eggs from my chickens just waiting to be made into a cake!

Goats Milk Ricotta

A huge Thankyou to ecoMILF for her blog entry on making ricotta. I made some using goats milk this morning and it was just as easy as it looked. I will definitely be doing this again! If you want to give it a go check out ecoMILF Handmade ricotta.

Goats milk ricotta! It may look odd but tastes amazing!

It’s funny really, it had never occurred to me before that it might be easy to make ricotta. I had always just gone out and bought it when I needed it. It is like the perfect solution of what to do when you have lots of milk to use up. I used to just make up a nice big batch of custard, now I will do ricotta sometimes instead. Yeah, I’ve said it before and I’ll say it again….I  love blog world, so many inspirations so many talented people, it’s a window to a world of wonderfulness.

Honey rock’n’tines

It is always a dilema for me when it comes to making a sweet to take out for sharing, rocky road, florentines or my personal favourite honey joys. I needed to whip up something for tonight. I didn’t have all the ingredients for any of them alone so this is what I came up with……Yum!

Honey rock’n’tines

85 g butter ( I used a margarine with no dairy)

2 tablespoons Honey

5-6 cups of cornflakes

1/2 cup roasted  roughly chopped pistachios

1/2 cup diced marshmallows

185 grams compound dark cooking chocolate (I used one with no dairy)

1)In a large saucepan melt butter and honey until it begins to boil

2)Turn of heat

3) Add cornflakes then stir well until all covered in syrup

4)Add pistachios and marshmallows stir well.

5) Spoon into a slice tray and cook in a hot oven for 5 mins (or until just starting to brown)

6) Melt chocolate. (I did the two bowl method. Bottom bowl hot water top bowl chocolate. Stir chocolate until smooth)

7)Ladel chocolate over the top in any pattern your heart desires.

It should look like this

Honey rock'n'tines

Yummy!

Then you can just cut it up with a knife or break off pieces and eat!

The best part is now my friend who can’t eat dairy can eat it too!

Sheep cheese scones

I just love trying new things. Today I wanted to make some savoury scones, after raiding the fridge and cupboards I came up with these.

Nearly cooked!

I was going to take another photo when they were finished, but they smelt so good I forgot and ate them!

If you want to try to make them yourself here’s the recipe. As you will see I made it up as I went along.

2 cups SR Flour

1 large hand full of sliced mushrooms

1/2 diced brown onion

1 large piece of ham cut in to tiny pieces

1 bunch of coriander

1 handful of corn

1 medium size of grated sheep cheese

1 splot of olive oil

1 big slurp of milk

Juice of half a lemon

a pinch salt and Pepper

Turn on oven to 180 c

a) Fry up onions in a small amount of olive oil, add mushrooms cook until tender, stir in lemon juice, salt and pepper.

b)Turn off the pan then add ham, corn and coriander  into pan while still hot stir all together to mix all of the flavours.

c) Mix flour with oil then add sheep cheese and the remaining ingredients from the pan and some milk .

d) Continue to add milk until  it becomes a scone consistence,(lumpy and sticking together) the final part of the mixing is best done with your hands.

e) Grab a handful of dough and shape into a ball and put on a baking tray. (I sprayed mine with oil then covered it in flour, no need if you have a silicone matt)

f) Pat the top of scone with some milk.

g) Cook in the oven until golden on top. This was about 15 mins but it will depend on how big you make your scones. Don’t make them too big or they may not cook all the way through.

h) Break the scone in half put in some butter and eat….YUMMMY!