Caesar Salad and Dressing Recipe

I love to try out Caesar Salads at good restaurants to see if they actually make the dressing themselves or just use bottled.
I have been known to cheat sometimes but when I take the time to make my own, it is just so much better than any you will find in a bottle.
I have used the traditional recipe here but if you want it a little bit creamier, add a couple of tablespoons of light sour cream to it when blending. It is just that little bit more delicious.
For a more substantial meal, I put chicken in mine. You can use a barbecued one from the supermarket. I like to use fresh breasts. Slice them fairly thinly and dip in egg and cajun breadcrumbs. Fry very quickly in shallow peanut or olive oil for just a couple of minutes on each side. Remove from pan and place on paper towels to absorb the oil. When cool, place over salad.

INGREDIENTS:

2 baby cos lettuces
4 - 5 rashes rindless bacon - chopped
1 tablespoon good virgin olive oil ( I use the light flavour one)
small can anchovies
50g shaved parmesan cheese
4 hard boiled eggs
sea salt and fresh cracked black pepper (optional)

METHOD:

Separate the lettuce leaves and wash thoroughly in cold water. Dry with a clean tea towel, making sure that remove any wilted bits. You can either leave the leaves whole or cut them in half lengthways and then across once.
In a frypan, heap the oil and fry the bacon until lovely and crisp. Remove and place on paper towels to absorb any oils left on. When cool, mix with anchovies and cheese through the lettuce.
Make your dressing and pour over salad. Halve or thickly slice the boiled eggs and place over the top of salad with a little extral shaved parmesan cheese on top. Season with salt and pepper if prefered.

DRESSING:

2 eggs
2 teaspoons Dijon mustard
1 garlic cloved - crushed
1 - 2 anchovies - chopped
2 teaspoons red wine vinegar
1/2 cup good olive oil
1 teaspoon worcestershire sauce
2 tablespoons lemon juice
sea salt and fresh cracked black pepper to taste
2 tablespoons light sour cream (optional)

METHOD:

Bring some water to the boil in a small saucepan. Put eggs in and only boil for 1 minute. Remove immediately and run under cold running water until cooled down. Remove shells.
In a small mixing bowl or glass jug, mix the all the ingredients apart from the olive oil. Combine well and while whisking, add the oil, a little at a time in a steady stream so it combines together well. Season with salt and pepper to taste.
If you are adding sour cream to it, you add it to the ingredients from the start of mixing.

CROUTONS:
Any bread can be used but I love to use Turkish bread as it is just a lovely variation. Slice into 6 - 8 mm slices. Mix a little olive oil infused with crushed garlic. Brush lightly over both sides of the turkish bread and place oven at 180C for about 12 - 15 minutes or until lovely and golden. Remove from oven and cool before adding to salad.

Cream of Asparagus Soup Recipe

I have always loved asparagus recipes and can remember my mum making dad aspargus soup as it was one of his favourite.
This is a lovely rich one that is easy to make and very low carb so if you are following a low carb diet, you will love this recipe.
Once you have tasted home made soups you will never eat ones out of a can ever again.

INGREDIENTS:

1 kg fresh asparagus spears
1 medium size brown onion - finely chopped
1 large tablespoon butter
1/4 cup fresh basil leaves - chopped (can use basil in the tube)
1 litre vegetable stock
250 ml cream ( 1 cup)
celery salt ( about 1/2 teaspoon)
sea salt
freshly ground black pepper

METHOD:

Remove the woody part from the asparagus spears. Remove the tips and blanch them in boiling water for just a minute or two. Rinse in cold water and set aside for later use. Chop the spears into large chunks.
Melt butter in a large saucepan. Add onion and cook for a few minutes over low heat until transparent and slightly golden. Add aspargus chunks and continue cooking for another couple of minutes. Stir continuously so it doesn't burn.
Add the vegetable stock, basil and celery salt. Turn heat up and bring to the boil, then reduce heat and cook, with lid on for approx half an hour. Test and when the asparagus is well cooked, remove from heat and set aside to cool slightly.
Process in a blender until lovely and smooth.
Return to saucepan and add the cream. Do not allow soup to boil. Season to taste with sea salt and freshly ground black pepper.
Add the asparagus tips to soup and serve immediately.
Serve with lovely fresh crusty bread or home made garlic & herb bread.

Christmas Cherry & White Chocolate Slice Recipe

I love making lots of different truffles, slices and biscuits at christmas time and am always on the look out when I visit my relatives and friends for new recipes to add to the next christmas menus.
This delicious slice was made by one of my friends and I just had to ask her for her recipe. I loved it and I am sure that you will too once you have tried it for yourself.
This would be just as lovely served up at Easter time or any other special event.

INGREDIENTS:

125g unsalted butter
120g white cooking chocolate broken up ( use the best available)
3/4 cup caster sugar
1 cup plain flour
1/4 teaspoon baking powder
2 eggs
1 3/4 cups red and green glace cherries
1/2 cup white cooking choc bits

METHOD:

Preheat oven to 180C or 160C for fan forced oven.
Grease a 20 x 30cm slice tin. Line base and sides with baking paper.
Put butter and white chocolate in a small saucepan over a pan of simmering water. Do not allow any water or steam to enter the choc mix as it will ruin it. Stir until smooth and creamy. Remove from heat.
Put sugar and eggs in a large mixing bowl and beat until well combined.
Stir in the chocolate mixture, then sift the flour and baking powder into it.
Gently fold in half of the cherries with the white choc bits.
Pour into slice tin and lightly scatter with remaining cherries.
Bake for approx 25 - 30 minutes or until lightly golden. When a skewer comes out clean, remove from oven and let stand for 8 - 10 minutes before turning out on a cutting board.
Cut into small squares and lightly dust with a little icing sugar if desired.

Hummus Dip Recipe

I always prefer home made dips to the pre-package ones from the supermarket. It is quite easy to make your own. They taste so much better and you get so much more dip than if you bought them ready made.
Hummus is such a healthy one and is great to serve with some turkish or pita bread.

INGREDIENTS:

1 400g can of organic chickpeas
1 tablespoon tahini paste (this is made from sesame's and is available in the health section)
1 clove of freshly crushed garlic
2 tablespoons lemon juice
1/3 cup olive oil (80ml)
sea salt

METHOD:

Place chickpeas, tahini, garlic, lemon juice, salt and oil in a food processor or blender and process until nice and smooth.
Turn out into a dip serving bowl and arrange the turkish or pita breads around it.
Add a small amount of finely chopped parsley on top to garnish if prefered.

Caramelised Onion Recipe

I have always loved the smell of onions cooking and could never have steak without some served with it. To turn your onions into caramelised is so simple. Just a couple of extra ingredients and you will have your guests asking if there is any more onions.
I love to make this and put on top of mashed sweet potatoes and serve with a lovely piece of sirloin steak or even with T bone's.

INGREDIENTS:

2 large brown onions
2 tablespoons sugar (brown is best)
2 tablespoons balsamic vinegar
1 1/2 tablespoons buter or olive oil ( I prefer butter)

METHOD:

Heat butter or oil in a large frypan over medium heat.
Add the onions and cook for about 8 - 10 minutes or until softened.
Add the sugar and vinegar and continue cooking for about another 2 minutes or until onions have caramelised.
Take off heat and add to your meat or vegetables.
You can store for up to a week, in a sealed jar in the refrigerator.

Tomato Marmalade

My mum used to make all her own sauces, jams and preserves when we were growing up and so our kitchen always had wonderful aromas coming from it. I also used to do my own preserving but alas, as the years have gone by and being able to buy cheaper from the supermarkets, I seem to have stopped making my own. When you don't have children at home anymore, it just doesn't seem to be worth the effort at times.
I always want to make some homemade preserves etc around the christmas period, to give to friends and family members. This is a recipe that my mum made sometimes for my dad, as he loved all the various types of chutneys and sauces.

INGREDIENTS:

1 kg tomatoes - peeled and sliced (keep any juices from it)
2 1/4 cups sugar
1 small orange - quartered, seeded and very thinly sliced
1/2 lemon - halved, seeded and very thinly sliced
2 teaspoons whole cloves
1 1/2 cinnamon sticks

METHOD:

Place tomatoes, sugar, orange and lemon in a large heavy based saucepan and stir over a medium heat until the sugar dissolves.
Wrap clove and cinnamon sticks in a piece of muslin, tied with kitchen string and add to the tomato mixture.
Boil gently for about an hour or until the marmalade gels. (To test, drop a spoonful of this into a saucer of cold water. Push around with your finger and if it wrinkles or firm, it is ready)
Ladle the hot marmalade into hot sterilised jars and seal while still hot.
Turn jars upside down, resting on the lids, until cool.
Make sure you have sterilised the jars ande lids like this: Wash thoroughly in hot soapy water. Rinse and dry. Place in a large saucepan and boil for around 10 mins. Remove and dry thoroughly with a very clean tea towel.
Pour the marmalade into them while jars are still hot.
Marmalade will keep, sealed for up to 6 months in a cool pantry. When opened, refrigerate for up to 3 months.
Makes 2 cups (500ml)

Lemon Cream Rice

A friend gave me this recipe that she loves to serve to her family. It is easy to make, economical and tastes really delicious, especially if you like a slightly tangy taste to it. You can always change the lemon to orange if you prefer.

INGREDIENTS:

1 cup medium grain rice
1200 mls milk ( I use hi-lo)
1 cup cream
1/2 cup sugar
grated zest of 1 1/2 lemons

METHOD:

Put rice in a large size saucepan with the milk and lemon zest and bring to the boil on medium heat. Reduce heat when boils and just simmer gently for about 30 minutes or until rice is cooked and the milk has been absorbed. Make sure you stir often to stop rice burning or sticking to the pan.
Remove from stove and stir in the cream and sugar and mix through until it is soft and creamy.
Serve on its own or with some vanilla icecream.